Green Borscht by Helen Smith
Soups • Singaporean
Description
Green borscht by Helen Smith
Ingredients
- Campbell's Beef Broth 0 qt
- Cured beef 0 lbs
- Sorrel 1⅕ kg
- Lard 5 oz
- Scallions 1 bunch
- Dill 1 bunch
- Potato 15 oz
- Carrot 5 oz
- Onion 10 oz
- Chicken Egg 2 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Chop the green onions and dill in a blender, lightly salted. Pass the unsalted lard through a meat grinder, add it to the blender with the herbs, and mix well.
Step 2
Cut the onion into quarters and then into thin strips. Slice the carrot into thin strips about 3-4 centimeters long. Sauté them separately in different pans with vegetable oil until golden brown.
Step 3
Boil the potatoes in broth until they are almost cooked through.
Step 4
Finely chop the sorrel stems, add a small amount of water, bring to a boil, and remove from heat. Coarsely chop the sorrel leaves.
Step 5
Add the sautéed vegetables and sorrel stems along with the water to the boiling broth with potatoes.
Step 6
Once the soup comes to a boil again, add the sorrel. Keep it on the heat until it bubbles for the first time.
Step 7
Beat the eggs and gradually pour them into the borscht in a thin stream. Add the crushed lard. Remove from heat. Season with salt and pepper to taste.
Step 8
Add the finely chopped meat. Divide into plates and serve with sour cream.
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