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!
Servings 6
Prep Time 5 minutes
Cook Time 120 minutes
Ingredients
- 1 kilogram Pork ribs
- 1 piece Beetroot
- 4 pieces Potatoes
- 1 bunch Sorrel
- 2 pieces Chicken egg
- 1 piece Carrot
- 1 piece Onion
- Salt
- Sugar
- Vegetable oil
Instructions
- Put a pot of water on the fire. Meanwhile, chop the pork ribs and fry them in a frying pan until golden brown.
- After roasting, lower the ribs and allspice into hot water, bring to a boil and cook for 1.5 hours.
- 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.
- 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.
- 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.
- 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.
- 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.