The most spring dish. How to cook delicious green beetroot soup

When the first greens appear in the spring, it’s time to cook delicious and healthy green borscht.

Green borscht is one of the iconic dishes of spring and summer. Both lean and meat, most often beef broth is prepared.

The perfect recipe for green borscht with sorrel and spinach was shared by famous culinary blogger Ilona Fanta. According to her, this is how her grandmother cooked this delicious seasonal soup.

green beet soup

Contents:

  • beef – 450 g;
  • a light bulb;
  • two carrots;
  • Parsley or parsnip root – 1 pc.;
  • two potatoes;
  • sorrel – 300 g;
  • spinach – 100 g;
  • green onions – a small bunch;
  • Bay leaf, salt, pepper, parsley, egg, vegetable oil.

Peel a root of carrot and parsley. Peel the onion and cut it in half.

Put the vegetables in a saucepan, put the veal in it, cut into 2-3 parts and cover with cold water. It is better to choose meat with bones, then the broth will be tastier.

Bring the broth to a boil over medium heat, lower the heat and remove the noise. Add two to three black peppercorns and cook for about two hours, until the meat is cooked through and freely pierced with a fork or knife. Then put the bay leaf.

Let the broth cool a little, remove the meat, strain the broth, discard the roots, pepper and bay leaf – they have already given up their taste.

Peel the potatoes and cut into comfortable cubes, grate the second carrot on a medium grater. Chop green onions and parsley.

Put the potatoes in the broth and cook until soft. In parallel with this, fry: fry grated carrots and green onions in vegetable oil. Add to the potatoes in the broth.

Thoroughly rinse and cut the sorrel and spinach, as soon as the potatoes become soft, add the greens to the broth. Bring the borscht to a boil, hold on the fire for another three minutes and turn off.

Cut the meat into suitable pieces and return to the broth or use it as a filling for pies or napisniks.

Hard-boil the eggs and add them to everyone’s plate before serving. It is best to serve green borscht with sour cream and black bread.

Recall that you can also cook delicious Georgian kharcho soup.

Source: Focus

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