This tasty and healthy green borscht with sorrel and wild garlic will be appreciated by your people. Fresh greens, juicy tomatoes, young potatoes and aromatic broth, a great combination.
Cooking time 1 hour 30 minutes
Bone meat 300 g
Onion 2 pcs
Eggs 2 pcs
Carrot 1 pc
Tomatoes 1 pc
Vegetable oil 2 tbsp. l.
Potatoes 2 pcs
Ramson 1 bunch
Sorrel 1 bunch
Parsley (greens) 1 bunch
Salt to taste
Pepper to taste
Rinse the meat on the bone, peel the onion.
Place in a saucepan and cover with cold water.
Cook for 1-1, 5 hours, removing the foam, remove the onion after 15 minutes of cooking.
Peel and dice the potatoes. Add to broth. Cook for 3-5 minutes.
Take out the meat and divide.
Fry finely chopped onions and grated carrots in a frying pan in vegetable oil.
Rinse and dry all greens, chop finely.
Add overcooked carrots and onions to the broth.
Add meat and cook for 2-3 minutes.
Add the diced tomato and cook for 2 minutes.
Add greens, stir and salt. Cover and let stand for 10-15 minutes.
Pour into bowls and lay out the boiled egg slices. Serve with sour cream.