Husband poured a pot of green borsch in the sink, no more so cook, learned

People fall into two categories: some people love green borscht, while others just haven’t tried it. And those and others will come in handy our secrets, which will allow you to prepare a hearty, vitamin and truly delicious green borscht with egg and sorrel.

Green borscht with eggs Secrets of cooking

Sorrow is very rich in vitamins A, C, K, B, in addition, it contains potassium, calcium, iron and magnesium. For borscht you should choose only the juiciest bundles with small leaves and elastic stems.

The main secret - sorrel should be a lot! After all, it gives the main taste, the rest of the greens are for vitamins.
Together with sorrel, spinach and green onion feathers can be used. Wash them and add them at the very end. Spinach will take away excess acid from the sorrel, and sorrel, in turn, will give the spinach greater softness.
If there is no spinach, you can add young nettles to the green borscht. It will make the taste of the dish more expressive. Only first pour the nettle with boiling water to “disarm” its burning spines.
Some cooks successfully replace sour sorrel with lemon juice. Lemon juice not only gives borsch sour, but also retains the bright green color of sorrel.
So that the eggs are well cooked and easy to clean, you need to lower them in boiling water. And how to make the shell separate easier, we wrote in one of the articles.
Green borscht is cooked on meat broth or whey, and on fast days - with mushrooms or fish. Served with sour cream and chopped egg. As an option - with roasted roasts.

Green borsch recipe Ingredients

300g pork per bone
2–2.5 liters of water
5-6 potato tubers
1 carrot
1 bulb
1 big beam of sorrel
1 large bundle of young nettle
1 bundle of dill
1 bundle parsley
2 tbsp tomato paste
2 tbsp vegetable oil
3 eggs
50g soft lard
2 cloves of garlic
sour cream
salt, spices to taste

Preparation

Wash the pork thoroughly and pour cold water. Put it on the fire, bring it to a boil, remove the foam and drain the first broth. Wash the meat again, pour water and put it on the fire again. Cook on medium fire until ready.
Take the finished meat out of the broth, divide into pieces and put it back in the pan. Share water or whey, if a lot of liquid boiled, and salti.
Peel the potatoes and cut them in small cubes.
Pour the young nettle with boiling water and leave for 10 minutes. This is necessary to “disarm” the burning spines of nettles.
While the borscht boils, make a roast. Peel the onions and cut the cubes, sodium carrots. Pour vegetable oil into the pan and roast the onions until golden. Then add the carrots, tomato paste and stir. Roast for another 2 minutes, then cover the lid and turn off.
Sorrow, nettle and other greens cut as thinly as possible and add to borscht. Wait until it boils, add spices and a roast. At the end, fill it with crushed lard and garlic.
Serve the green borscht with chopped boiled egg and sour cream. Bon appetit!

How to cook green borscht to avoid annoying mistakes, we told. It can be served both hot and cold, which is why it is considered summer. Successful culinary experiments and a pleasant appetite!

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