How to cook green borscht.

Today I want to tell you how to cook a simple borscht with sorrel, which our mothers cooked for us in childhood, and we called it green, and you can cook it even without having cooking skills. It usually takes no more than 30-40 minutes to prepare.

Ingredients:
four bunches of fresh sorrel;
one medium carrot;
three or four potatoes;
a small head of onion and a bunch of green onions;
three or four eggs;
tomato paste;
refined sunflower oil and sour cream.

Borscht without sour cream is not borscht.

How to cook delicious green borscht.

Pour four liters of water into the pan and put it on the fire. While the water is boiling, we prepare the vegetables. We clean and immediately chop the potatoes, as for preparing ordinary soup or borscht, in a word, who likes and is comfortable.

Onions should be cut into half rings, and carrots should preferably be grated.

Now it is necessary to prepare sorrel for green borscht. Cut off its stems almost below the leaf itself and throw it away, and wash the leaves themselves under running water, and if you find a spoiled or suspicious one, throw it away.

The next step is to chop the sorrel. Take a small bunch of leaves, as if you were cutting green onions for a salad, and cut it in this way. It is not necessary to cut very finely, let the width of the strip be about one centimeter, but no more.

I think so, the water has already boiled, so we throw the chopped potatoes into the pot and start frying them. As soon as the water with potatoes boils, turn on the heat, and do not forget to stir it occasionally. Let’s go back to the party. Pour oil into the pan and throw in the onion. It should be lightly fried until it becomes translucent, while stirring constantly. Two or three minutes will be enough.

As soon as the onion becomes slightly transparent, throw in the carrots and continue frying, not forgetting to stir so that the onion does not burn.

The carrots have changed color, which means the vegetables are almost ready. It is also not advisable to over-fry them, as a lot of vitamins go into the smoke from vegetables during long-time frying. Now take a teaspoon of tomato paste and add it to the pan with vegetables, while not forgetting to stir them.

Let all this fry for another two minutes, and after this time, turn off the fire. We continue to make green borscht.

The potatoes have been boiling for a long time, so we take the frying pan and pour it into a pan, and at the same time throw in one bay leaf.

As soon as the broth boils, pour in sorrel, and you will immediately see how it changes color, becomes dark.

Now we break four eggs into a mug, if they are large, then three are enough, and beat them well with a fork, as for an omelette. There is another option, this is when hard-boiled eggs are chopped and chopped and added to the broth, but this option has become more popular with us, and it seems to me that borscht cooked in this way is tastier. In any case, there are no friends for taste and color.

And here comes the climax. Stirring the broth with a ladle, pour in the beaten eggs in a thin stream. Stir the broth until the beaten eggs run out.

It remains to add green onions, salt and pepper to taste.

Let your green borscht boil for about three minutes, and you can start eating. Do not forget to remove the bay leaf after cooking, as the “Moor” has done its job, given the taste and smell, and the extra bitterness it gives when it is in the broth is not needed here.

All that remains is to wish you bon appetit and eat all the green borscht.