Preparation: Step 1
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Prepare the ingredients for green borsch with sorrel according to a classic recipe.
From the greens I have parsley and a shit-out-hole (aka a cutter). The latter simply grows in my flowerpot, very unpretentious, therefore always at hand. You can take, for example, classic green onions.
Naturally, olive oil is replaced by any vegetable or even creamy. Just a smoke point in butter. Therefore, it is impossible, using it, to make a large fire.
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Step 2
Prepare the broth on beef for green borsch.
Boil 1.3 liters of water in the pan and add beef.
When boiling, remove the resulting foam. Make a minimum fire and cook until readiness. It can be 1.5 hours, and maybe 2.5. Focus on the softness of meat.
In addition to salt, I do not add anything to the broth.
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Step 3
Chop onions and carrots.
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Step 4
Fry the onion for a couple of minutes, with the addition of a spoonful of oil. After adding carrots and frying another minute or two.
In fact, I always miss this and previous step, thereby significantly reducing active time. And all because I am making a mandatory workpiece that is stored in the freezer. After that, it remains just to take how much it is necessary — and ready.
Fried carrots with onions in a pan
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Step 5
Peel the potatoes and cut a small cube.
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Step 6
Do not coarsely cut sorrel.
My sorrel is clean, without garbage, hard legs and washed.
You may be interesting:
Sorrel in a bank for the winter
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Step 7
Finely chop the greens. You can postpone a little for serving.
Watch the master class «How to spend in the kitchen no more than 1 hour a day and at the same time it is good and useful to feed» 👉🏻 here
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Step 8
Get meat. Cool slightly, remove from the bone and cut into small pieces.
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Step 9
In meat broth, add pieces of meat, carrot-ray fry and potatoes. Cook for 8-10 minutes, until the latter is ready.
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Step 10
In the meantime, beat with a fork 2 eggs, and cook one screw.
The boiled egg will go to the serving. In general, you can pour all three eggs. You can also boil all three eggs and add shredded to the soup. Does the taste change? A little yes. In my opinion, the option with boiled eggs makes the taste of the soup slightly softer.
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Step 11
Add sorrel and greens to borsch with meat and potatoes. Pour a spoonful of sugar, a mixture of peppers and try on salt. Cook literally a minute.
If you want to make the soup more liquid, you just need to add water and a little spice.
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Step 12
Continuously mixing with a whisk, pour a thin stream of eggs.
Once again, bring borsch with sorrel to a boil and turn off. Give 5-10 minutes stand.
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Step 13
Classic borsch with sorrel is ready! Serve by decorating a boiled egg and herbs with a mug.
All pleasant appetite!
Other recipes for soups with sorrel, see 👉🏻 HERE
