My grandmother often cooked us this delicious green borscht. Now I'm preparing it for my family. The recipe is very simple and the taste is very amazing. Especially if the summer time and all the fresh greens get excellent. Well, if you have frozen vegetables, it's okay. Try to cook.
Boil the potatoes (preferably young), not cutting, cooking round.
All the greens are cut very finely, rhubarb clean and finely chop, carrots grate.
When the potatoes boil, throw in a pot of greens, carrots and peppers. Dill, parsley, green onions and reserve for later. Simmer over low heat until potatoes are ready.
Potatoes are not cut, so when it is cooked - it must be kneaded with a spoon. If desired, you can add beef stew, you can do without it! Pour the milk. Simmer over low heat until it boils.
Next, pour the dill and parsley. Add 1 tbsp sour cream, Bay leaf, Salt to taste. Borscht should be cook in a minimum fire it should not "boil". At this time, lightly fry the green onions and season them borscht. Turn off the oven and let stand.
Ready! You may wish to simmer the borscht in the pot in the oven, it will be even better! Ukrainian recipe of the delicious borscht with a pleasant acidity! Try on health.