Green borsch with sorrel and wild garlic

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.

Bon appetit!