Name the main dish of May, which you need to have time to try in the last month of spring

With the onset of spring, a lot of greenery appears on our tables. The body misses fresh vitamins, so we diligently prepare salads and generously add to the soups everything that has managed to grow on the site by this time.

What dishes do you prefer to see on the table in the last month of spring? Radish, green and sour cream salad? Or egg cakes and green onions? Or a cherry salad? Perhaps a green borscht?



Today's edition. "Site" It will tell you exactly how to cook. borscht. Such a green borscht will please any guest with a shock portion of vitamins. And this dish is so delicious that it will not leave anyone indifferent.

Borscht with sorrel Ingredients

• 1 kg of potatoes
• 1 kg of chicken (other meat is possible)
• 300g sorrel
• 1 carrot
• 1 bulb
• 5 eggs
• 500ml homemade tomato
• 1 tbsp sugar
• vegetable-oil
• salt and pepper
• parsley, green onions and dill

Preparation

1. First of all, cut the chicken into pieces, put it in a pot, pour water and start cooking broth for borscht. When it boils, remember to remove the foam. It will take 60 minutes to cook the broth.
   
   
   
   
2. While the broth is brewing, make a roast. To do this, cut the bulb finely and rub the carrots on a large grater. A couple of spoons of vegetable oil pour on the pan, then roast the onions here until it is soft. Then add the carrots and roast them. And do not forget to stir so that the vegetables do not burn and evenly roast.
   
   
   
   
3. If there is no homemade tomato, then 2-3 tablespoons of tomato paste can be diluted with 500 ml of boiling water. You can also replace 500 grams of fresh tomatoes (passed through a meat grinder). In any case, send the tomato to the pan, stir and carcasses for 10 minutes to get rid of excess liquid. Popperchi, salty, add sugar.
   
   
   
   
4. Hard-boiled eggs (10 minutes), cool and cut in cubes. In medium cubes, cut the potatoes, which is then sent to the broth and cook for 15 minutes.
   
   
   
   
5. While the potatoes are cooked, finely chop the sorrel, dill and green onions.
   
   
   
   
6. When the potatoes are cooked, add to the pan already cooked roast, stir. Add first the sorrel, then the boiled eggs, then the remaining greens. To taste, add salt and pepper. Stir and boil for another 2 minutes. Done!
   
   
   
   
7. Do not forget to add a spoonful of sour cream to each plate of borscht. Although such borscht with sourness can be cooked at any time of the year, but in May it will be especially tasty. Bon appetit!
   
   
   
   

From this volume of ingredients, 6 liters of borscht are obtained. Therefore, it is possible to feed the whole family without any problems. No one will be left hungry. Try and make green borscht with sorrel according to this recipe. They also shared their impressions in the comments.