.png)
Green borscht without rice
1
Green borscht with sorrel is a true Ukrainian classic that awakens the tastes of spring. The light tartness of sorrel adds a unique freshness to each spoonful, making it the perfect dish for a lunch meal.
This soup impresses with its simplicity and nutrition, leaving unnecessary carbohydrates far behind and allowing you to focus on the rich taste. Thanks to its versatility, green borscht can be prepared with any meat, such as chicken or pork.
The secret to its attractive appearance is adding greens at the end of cooking, preserving their color intensity and freshness. As a true culinary gem, green borscht becomes even tastier the next day.
Can be cooked with beef, pork, or chicken
Sorrel can be partially replaced by nettle or young beet greens
For a vegetarian version, simply skip the meat
Add greens at the very end of cooking to preserve their bright color and freshness
Boil eggs separately until hard-boiled to make it easier to peel
Chop sorrel finely and add to the soup 3-4 minutes before the end
Choose fresh sorrel without dark spots on the leaves
Take potatoes with medium starch content to keep their shape
It is better to choose meat from the fatty part for richer stock
The borscht will taste even better the next day when all the flavors have melded
Do not cook sorrel for long - 3-4 minutes is enough
Sour cream should be as fresh as possible and preferably homemade
Ingredients for the recipe
Ingredients
Chilled Boneless Pork Neck
400 g
Auchan Aqua Myrhorod Non-carbonated Drinking Water 6l
2.5 l
Granada Potatoes
4 pcs
Washed Carrots
1 pc
Onion
1 pc
Sorrel
200 g
Chicken Egg С1 1pc
4 pcs
Dill And Parsley Bunch 100g
to taste
Mriia Whole Bay Leaf 10g
2 pcs
Kamis black pepper pea 20g
3 pcs
NZ Rock Salt 1kg
to taste
Galychyna Sour Cream 15% 300g
optional
Preparation steps
01
Meat preparation — Trim meat from membranes, cut into medium pieces. Time: 5 min. Guide: meat is ready to boil.
02
Broth cooking — Pour water into a pot, bring to a boil, add meat, bay leaf, and peppercorns. Time: 40 min. Guide: meat will become tender, broth clear.
03
Vegetable preparation — Peel carrot and onion, cut carrot into thin sticks or small cubes, chop onion finely. Time: 10 min. Guide: vegetables are chopped.
04
Adding vegetables to the broth — Add carrot and onion to the prepared broth, simmer over medium heat. Time: 10 min. Guide: onion becomes transparent.
05
Potato cooking — Peel potatoes, cut into cubes, add to borscht and cook until done. Time: 15 min. Guide: potatoes are soft but hold shape.
06
Egg cooking — Simultaneously in a separate pot, boil eggs until hard-boiled for about 10-12 minutes, then cool under cold water and peel. Time: 12 min. Guide: eggs are fully cooked, easily peelable.
07
Tip: Serve hot borscht in bowls with sour cream on the table, so everyone can add as they wish. Borscht is even tastier the next day. It can also be served with a slice of bread or croutons.
Where to order ingredients
Select the required ingredients in one of the stores
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
