Delicious rich borsch with sorrel, one of the signature dishes in Russian cuisine.
Cooking time 2 hours
Water 3 l
Pork (meat on the bone) 300 g
White cabbage 200 g
Potatoes 2-3 pcs
Tomato 2 pcs
Onion 1 pc
Carrot 1 pc
Beet 1 pc
Dill 1 bunch
Sorrel 1 bunch
Salt to taste
Rinse and dry the meat, peel the onion.
Place in a saucepan and cover with water. Cook until boiling, remove foam. Reduce the heat and cook the broth for 1-1.5 hours.
Strain the finished broth, remove the meat, discard the onion.
Peel and dice the potatoes.
Peel and grate carrots and beets.
Cut the tomatoes into cubes.
Add potatoes, grated vegetables and tomatoes alternately to the pan. Cook until the potatoes are ready.
Chop the cabbage and add at the end, boil for 3-5 minutes. Turn off the fire.
Add boneless meat. Finely chop the herbs, add to the pan and season with salt. Let it brew for 10-15 minutes.
Pour into bowls.
Sorrel borsch is ready. Can be served at the table.