Description of the preparation:
Spring green borscht can be cooked with various greens. In addition to sorrel and nettle, spinach, young beetroot leaves and green shoots of garlic are added. Try different options.
Prepare the ingredients.
Cooking the broth. In a pan with water, put the beef with bone and put on fire. Before boiling, remove the foam.
Add the allspice, cardamom, bay leaf and salt to the broth. Put half the onions and carrots. Cook on low heat for about an hour and a half.
When the beef is ready, add the grated carrots to the borsch.
Put potatoes and onions. Cook for 25-30 minutes.
Pour nettle with boiling water. Then, rinse with cold water.
We cut young nettle twigs and add to the borsch.
Next, pour canned sorrel. If there is fresh, rinse it, chop and add along with nettles. Turn off the fire.
Cut dill and pour into a bowl, add the garlic passed through the press. Add dill with garlic to portioned plates.
Pour green borsch in deep plates. Add boiled eggs, dill with garlic and ground pepper. Bon Appetit!
Categories: Diet recipes