Green Borscht with Sorrel and Pork
Soups • Russian
Description
It can be served hot or cold.
Ingredients
- Salad Potatoes 5 pieces
- Sorrel 2 bunches
- Scallions to taste
- Dill to taste
- Parsley to taste
- Spices to taste
- Chocolate eggs 4 pieces
- Sour Cream 1 jar
- Pork Blood 20 oz
Step-by-Step Guide
Step 1
Make the broth: place the washed meat in cold water and boil until cooked, constantly skimming off the foam to keep the broth clear.
Step 2
Remove the cooked meat, separate it from the bone, and chop finely.
Step 3
Add diced potatoes to the broth, season with salt, and cook until the potatoes are done.
Step 4
Meanwhile, chop the sorrel.
Step 5
When the potatoes are ready, add the sorrel to the soup and cook for a couple of minutes (be careful not to overcook).
Step 6
Add the meat, finely chopped green onion, and herbs to the soup.
Step 7
Let the borscht steep for a couple of hours and serve with boiled eggs and sour cream.
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