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 The Green Borscht Recipe
This borscht was taught to me by my mother-in-law, and she borrowed this recipe from her grandmother. Traditionally, it is prepared for Easter, so I took it and now cook it once a year on the eve of the holiday. Borscht turns out to be very tasty and satisfying. I advise you to try it!
Course First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Course First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Put a pot of water on the fire. Meanwhile, chop the pork ribs and fry them in a frying pan until golden brown.
    Put a pot of water on the fire. Meanwhile, chop the pork ribs and fry them in a frying pan until golden brown.
  2. After roasting, lower the ribs and allspice into hot water, bring to a boil and cook for 1.5 hours.
    After roasting, lower the ribs and allspice into hot water, bring to a boil and cook for 1.5 hours.
  3. Meanwhile, pour the remaining fat from the frying pan into a plate, then wash the pan and fry the carrots and onions in the fat.
    Meanwhile, pour the remaining fat from the frying pan into a plate, then wash the pan and fry the carrots and onions in the fat.
  4. Closer to the readiness of the ribs, which is about an hour later, rinse the sour beets. I make sauerkraut beets, which I cut into slices so that it would be easier to cut into strips later.
    Closer to the readiness of the ribs, which is about an hour later, rinse the sour beets. I make sauerkraut beets, which I cut into slices so that it would be easier to cut into strips later.
  5. When the broth is ready, add the beets, cut into strips, and a handful of carrots grated on a coarse grater. Cook the beets until they discolor, slicing the potatoes from time to time.
    When the broth is ready, add the beets, cut into strips, and a handful of carrots grated on a coarse grater. Cook the beets until they discolor, slicing the potatoes from time to time.
  6. Add the borscht and potatoes while it is cooking, prepare the sorrel (if fresh, then chop it coarsely). I didn't have any fresh, so I put ice cream.
    Add the borscht and potatoes while it is cooking, prepare the sorrel (if fresh, then chop it coarsely). I didn't have any fresh, so I put ice cream.
  7. Beat the eggs in a mug and add the hot broth, continuing to beat. And so add the broth several times, and then pour the contents of the mug into the borscht in a thin stream, mixing it thoroughly. Next, we add sorrel and fry. Salt, sugar to taste. Cook for 2 minutes, turn off and insist until cool. Our borscht is ready! Pour it on plates, season with sour cream.
    Beat the eggs in a mug and add the hot broth, continuing to beat. And so add the broth several times, and then pour the contents of the mug into the borscht in a thin stream, mixing it thoroughly. Next, we add sorrel and fry. Salt, sugar to taste. Cook for 2 minutes, turn off and insist until cool. Our borscht is ready! Pour it on plates, season with sour cream.
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