How to cook green borsch

Since the beginning of spring, our grandmothers and their grandmothers cooked. borscht They didn't know what vitamin deficiency was. This dish is a powerful vitamin bomb! And tonight. "Site" He'll teach you how to cook this delicious thing with an old recipe.





Green borsch Kuban green borscht (spring), or sorrel shy, is prepared from sorrel and the first young nettle. In the old days, they still added to nap, cleansing, swan, beet leaves, dandelion. The main condition - sorrel should be a lot! After all, it gives the main taste, the rest of the greens are for vitamins.

The dish is cooked on meat broth or whey, and on fast days with mushrooms or fish. Always served with sour cream and chopped egg. So, to replenish the supply of vitamins, write down the recipe and please loved ones with a delicious spring borscht.





The 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

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Preparation

1. 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.
2. Take the finished meat out of the broth, divide it into pieces and put it back in the pan. Share water or whey, if a lot of liquid boiled, and salti.
   
   
   
   
3. Peel the potatoes and cut them in small cubes.
4. Pour the young nettle with boiling water and leave for 10 minutes. This is necessary to “disarm” the burning spines of nettles.
   
   
   
   
5. 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 another 2 minutes, then cover the lid and turn it off.
   
   
   
   
6. 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.
7. Serve the green borscht with chopped boiled egg and sour cream. Bon appetit!
   
   
   
   

For borscht try to cook the most delicate pumps with garlic in just 20 minutes! The dough is used yeast without eggs. It is very easy to work with, and the result is always happy.

We often aim to try something overseas without diving deep into our national cuisine. But our cuisine is delicious soups and borscht, a variety of porridge, jam, pickles, fragrant pastries and, of course, good company. There are many dishes that have simply lost their popularity or changed the recipe.

Did you like the recipe? Tell your friends how to make vitamins. borscht.