Hello dear readers of the site. Spring has come, and I’m already tired of all these twists and pickles, fried and boiled potatoes, rich soups and borscht, I want something light, springtime, something that will remind me of summer.
Today I want to tell you how to prepare a simple sorrel borscht, which our mothers cooked for us in childhood, and we called it green, and you can cook it even without any cooking skills. Usually it takes no more than 30 - 40 minutes to prepare.
From the products we will need: four bunches of fresh sorrel, one medium carrot, three to four potatoes, a small head of onions and a bunch of green onions, three to four eggs, tomato paste, refined sunflower oil and sour cream. Borscht without sour cream is not borscht.
Pour four liters of water into a saucepan and put on fire. While the water is boiling, we are preparing the vegetables. We peel and immediately chop the potatoes, as for preparing ordinary soup or borscht, in a word, as you like and conveniently.
The onions should be cut into half rings, and it is advisable to grate the carrots.
Now you need to prepare the sorrel. You cut off its stems almost to the very leaf and throw it away, and rinse the leaves themselves under running water, and if you come across one that is damaged or suspicious, throw it away.
The next step is to cut the sorrel. Take a small bunch of leaves, as if you were chopping green onions for a salad, and chop them that way. There is no need to cut very finely; let the width of the strip be about one centimeter, but not more.
I think so, your water has already boiled, so we throw the chopped potatoes into the pan and start frying. As soon as the water and potatoes boil, turn down the heat and don’t forget to stir it occasionally.
Let's get back to roasting. Pour sunflower oil into the frying pan and throw in the onion. It needs to be lightly fried until it becomes translucent, while stirring it constantly. Two to three minutes will be enough.
As soon as the onion becomes slightly transparent, throw in the carrots and continue to fry, remembering to stir so that the onion does not burn.
The carrots have changed color, which means the vegetables are almost ready. It is also not advisable to overcook them, since when frying for a long time, a lot of vitamins are lost from the vegetables into the smoke.
Now take a teaspoon of tomato paste and add it to the pan with the vegetables, while not forgetting to stir them.
Let it all fry for about two more minutes, and after this time, turn off the heat.
The potatoes have been boiling for a long time, so we take the frying and pour it into the pan, and at the same time throw in one bay leaf.
As soon as the broth boils, pour in the sorrel, and you will immediately see how it changes color and becomes dark.
Now we beat four eggs into the mug, if large, then three are enough, and beat them well with a fork, as for an omelette.
There is another option, this is when hard-boiled eggs are chopped and chopped into the broth, but this option has taken root with us, and I think borscht cooked this way tastes better. In any case, according to taste and color, there are no comrades.
And now comes the most climactic moment. While stirring the broth with a ladle, pour in the beaten eggs in a thin stream. Stir the broth until there are no more beaten eggs in the mug.
All that remains is to add the green onion, salt and pepper to taste.
Let your green borscht (cabbage soup) simmer for about three more minutes, and you can start your meal. Do not forget to remove the bay leaf at the end of cooking, since the “Moor” has already done its job, giving taste and smell, and the extra bitterness that it gives when it is in the broth is not needed here.
All that remains is to wish you bon appetit.
And if you are a fan of Italian cuisine, then on this site you can read an article about. It's also very tasty.
Well, now you can easily prepare borscht from sorrel, or, as we called it green in childhood.
Good luck!
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First courses are simple and tasty for every day
Green borscht with sorrel and egg is a universal dish: it is pleasant to eat in the summer heat, and can be used to warm you up during cool weather. Recipe with photo for you!
1 hour 30 minutes
95 kcal
4.57/5 (14)
Green borscht can be prepared in different ways, but the most delicious and at the same time easiest to prepare recipe is based on the use of sorrel and eggs. In our family, this version of the dish is prepared in any weather: when it’s cool - in meat broth and eat it hot, in the summer heat - based on vegetable broth and served cold. But the most important thing is that this hearty and tasty dish is very simple to prepare.
How to cook green borscht from sorrel
Let's start with the list of products we need.
To prepare borscht we use:
Ingredients
The number of components I indicate is approximate, it can be changed depending on your preferences.
When using components from the above list, borscht prepares quickly, it turns out delicious and requires a minimum of effort even from an inexperienced housewife. The broth turns out transparent, and the sorrel and green onions give the dish a green color.
If you have time and desire, you can complicate the recipe - make a classic fry using onions, carrots and tomato paste. Then the borscht will turn out red and will have more calories due to the vegetable oil on the basis of which the frying is prepared.
If you decide to cook borscht with meat broth - boil the meat. You can use bone-in beef, pork, chicken or turkey. Lamb is not suitable for this dish, as it has a specific taste and hardens quickly. You can add bay leaves to the water for cooking meat. When the meat is cooked, remove it from the pan and strain the broth. The meat can be separated from the bones, cut into small cubes and add to the dish shortly before the end of cooking.
If borscht is cooked in vegetable broth, add it to the pan along with potatoes and finely chopped onions one or two small carrots, which are removed after cooking. You can also add a small piece of butter - it perfectly reveals the taste of carrot broth.
While the potatoes are boiling, you need to boil and cool the eggs, wash and chop the sorrel, green onions and herbs.
There is no need to cut the sorrel too finely; pieces of leaves 2-3 cm long will provide the dish with a pleasant consistency. But it is better to chop the greens finely - too long sprigs of dill in the finished dish will taste unpleasant.
Sorrel, greens, onions and boiled eggs cut into quarters are added 2-3 minutes before the end of cooking.
Borscht, to which chopped boiled egg has been added, can be stored in the refrigerator for no more than a day. You can extend the shelf life by boiling the dish for two to three minutes, but additional heating destroys the vitamins and disrupts the consistency of the borscht. To keep borscht longer and not lose its taste, grandma I've never added boiled eggs to a pan.. She always beautifully placed an egg cut in half on a plate before serving.
You can add spices to the dish before removing from heat. Suitable ingredients for green borscht: black pepper, suneli hops, ground coriander. But the main thing is good and juicy greens!
When preparing first courses, it is advisable to use black peppercorns: they retain their properties better when cooked. And in order for the spice to fully reveal the taste and give the dish a unique aroma, a few peppercorns (8-15 pcs) Before adding to the broth, you need to crush it with a pestle or a wide knife.
Features of the dish “Green sorrel borscht”
If you like thick first courses, you can prepare green borscht in a different way: beat raw eggs with a blender until light foam forms and pour into the pan after adding sorrel. In this case, the borscht is stored longer, acquires a more delicate taste and thicker consistency. This cooking option is ideal for borscht in vegetable broth.
Before serving, add sour cream to the borscht poured into plates: 1 tbsp. spoon on plate. If desired, you can use mayonnaise instead of sour cream. Adding 1-2 tablespoons of thick matsoni to the plate gives green borscht an interesting taste. In combination with borscht in vegetable broth, you get a dietary option.
Green borscht allows the housewife to experiment, because it can be cooked in different ways: with or without meat, with frying and adding onions directly to the pan, pouring a liquid egg into the broth or adding it ready-made to plates. Try different options, choose the one you like and make your loved ones happy!
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Ingredients:
- meat - 2 legs
- potatoes – 5-6 pcs.
- sorrel – 1 bunch large
- carrots – 1 piece (large)
- onion – 1 piece (large)
- eggs – 2 pcs
- tomato sauce – 2 tbsp
- deodorized oil – 3 tablespoons
- greens (dill and parsley)
- Bay leaf
This is my most favorite recipe. Maybe because it is prepared in early spring, when the first greens appear, which you really want.
Boil the meat, remove and leave to cool.
Add diced potatoes to the broth (2 liters). Salt to your taste. Cook for 15 minutes after boiling.
Let's prepare the frying. Saute the chopped onion in deodorized oil. Then add finely chopped carrots and saute as well.
Add tomato sauce and simmer everything together for 5 minutes.
To the almost finished potatoes, add the boiled meat (but already cut into pieces) and frying. Cook everything for 2-3 minutes.
We sort out the sorrel, wash it and cut it coarsely like greens.
Finely chop the parsley and dill.
Finely chop the boiled eggs.
And at the end we put in the green borscht:
- sorrel
- greens (dill and parsley)
- Bay leaf
Green borscht (like any other one) must sit for at least half an hour to get the full flavor. It must be served with sour cream.
Wishing you a delicious meal from the Tastier at Home website.
How to cook green borscht with sorrel in European style
Ingredients:
- water – 2.5l;
- fresh sorrel – 120g;
- carrots – 150g;
- yellow onion – 1 pc.;
- potatoes – 400g;
- chicken fillet – 250g;
- chicken egg – 3 pcs.;
- sunflower oil – 10 ml.
Due to the absence of beets in this borscht, it received the name “Green”, although in fact it is not even borscht, because it is more like a flight soup with the addition of boiled eggs and sorrel. This first dish is healthy and flavorful, and it is also easy to prepare. The only pity is that sorrel does not grow here all year round. By the way, if you have sorrel growing in your dacha, stock up on it for the winter: cut it and put it in the freezer in bags.
Of course, the recipe for green borscht is familiar to many, however, the cooking options are often not repeated, because there are so many housewives, so many culinary modifications! And this recipe for green borscht is precisely a version of green soup. Cooking green borscht with sorrel does not have much subtlety.
The broth for green borscht is made from vegetables and meat, although it is quite possible to make vegetable broth without meat. Place half a peeled onion, half a carrot and the meat, cut into pieces, into the water. When boiling, a foam forms; it must be skimmed off so that the resulting borscht turns out “clean” in taste and appearance.
While the broth is cooking, peel the potatoes, cut them into cubes, wash the sorrel well and chop it.
Potatoes are added to the borscht when the meat is almost ready (i.e. 10 minutes after boiling). At the same time, hard boil the eggs in a separate saucepan.
Add the sorrel after the potatoes after 5 minutes. There is no need to add both potatoes and sorrel earlier or at the same time, since oxalic acid will not allow the potatoes to cook well and they will be hard.
Green borscht is fried using the traditional method of frying vegetables (carrots and onions) sautéed in oil.
Cool the hard-boiled eggs, peel them, cut them into small cubes and add to the borscht. Add a few cloves of garlic to taste. 
Leave the green borscht covered for another 2-3 minutes and turn it off. Ready!
The dish is served cold (especially in summer) or hot, with sour cream or mayonnaise added to taste. Served with white bread or homemade croutons.
A delicious first course - green borscht with sorrel! To make the soup more satisfying, cook it at home using meat broth.
Green borscht or green cabbage soup is a classic first course of Russian, Belarusian and Ukrainian cuisine, prepared with sorrel. It is thanks to the pigments of sorrel that borscht turns green, hence the name. Green borscht is most often prepared in early spring from the shoots of the first young sorrel.
In addition to it, other greens are widely used in many recipes - young stems of beets, rhubarb, spinach, celery, nettles, and chives. Sorrel borscht is traditionally cooked in meat broth. If you want a richer borscht, use fatty pork ribs or loin. Dietary borscht can be made using rabbit, young veal or chicken meat. .
Today we will look at how to cook green borscht with sorrel in chicken broth. Any parts of chicken you have on hand will be suitable for the broth. I'll show you how to cook sorrel borscht on a chicken leg.
- Chicken eggs – 3 pcs.,
- Chicken legs – 1 pc.,
- Potatoes – 4-5 pcs.,
- Sorrel – 100 gr.,
- Carrots – 1 pc.,
- Onion – 1 pc.,
- Bay leaf – 2-3 pcs.,
- Salt and spices
Pour water into the pan. Add the washed leg, peeled onion, salt, spices, and bay leaf. By the way, the legs can be replaced with two chicken drumsticks. Bring to a boil, once boiling, reduce heat and cook the meat for another 25 minutes.
Remove the foam formed during cooking with a slotted spoon. In a separate pan, place the eggs to boil. While the broth is being prepared and the eggs for the borscht are boiling, you can start preparing the vegetables. Peel the carrots and potatoes. Cut the potatoes as usual for borscht and soup.
Cut the carrots into slices. You can also grate it.
Wash the sorrel. Tear the stems away from the leaves. Finely chop the sorrel leaves with a knife.
Let the eggs cool and then peel them. Then cut into cubes.
After 25 minutes, remove the boiled leg from the broth.
Add potatoes and carrots to the broth. Boil for 15 minutes.
After this time, add the eggs.
Trim the meat from the leg and cut into small pieces. Add sorrel. Stir the borscht and bring to a boil.
Add chicken to the pot with borscht. Cook for another 10 minutes.
Pour the hot sorrel borscht into bowls. Sour cream can be served separately or placed on a plate and sprinkled with fresh herbs. Enjoy your meal. By the way, if you take care of preparing sorrel for the winter, for example, pickling it or freezing it, then you can enjoy this borscht throughout the whole year.
Recipe 2: green borscht with sorrel and egg (step by step)
Green borscht is one of my favorite soups. It is cooked in meat broth, and gives it a green color sorrel. This plant appears in the beds in early spring and delights us with its freshness and sour taste. The rich vitamin and mineral composition of sorrel easily explains all its unique healing and beneficial properties. However, you need to know that sorrel is best eaten young, in May and June. Later, the leaves accumulate oxalic acid, which interferes with the body's absorption of calcium. It's May outside and we have two wonderful months ahead of us, when we can safely prepare dishes from sorrel and store it for the winter, so we cook green borscht.
- beef with bone 1 kg (brisket)
- onion 1 piece
- Bay leaf
- potatoes 4-5 pcs
- sorrel
- green onions
- parsley
- dill
- boiled eggs
First of all, cook the broth. Green borscht loves pork, but I usually cook it in beef broth. The best broth is made from beef brisket, but any other cut of beef with a bone will also work. If you have a piece of pork, some kind of pork knee or even bones, feel free to throw everything into the pan; borscht really loves the combination of beef and pork.
Place the meat in a saucepan (5 liter) and cover with cold water. You need 3 liters of water. Place the pan on the stove and bring the contents to a boil over high heat. Don't miss the moment when it begins to form on the surface. foam. It should be scooped up with a spoon and thrown away.
Place 1 peeled onion, 2 bay leaves, and salt in a saucepan. Wait for the water to boil and reduce the heat. Cover the pan with a lid, leaving a gap for steam to escape, and cook for 2 hours. Make sure that the broth does not boil too much, let it gurgles slightly then it will turn out transparent.
When the broth is cooked, remove and discard the onion and bay leaf. Take out the meat. Add diced potatoes to the broth and cook for 20 minutes.
While the potatoes are cooking, remove the meat from the bones and cut into portions.
Wash the sorrel, green onions, parsley and dill thoroughly and place in a colander to drain.
Remove the stem from the sorrel; it will not be needed.
Cut the sorrel leaves into strips.
Finely chop the remaining greens: onion, parsley and dill.
When the potatoes are cooked, place the prepared pieces of meat into the pan.
As soon as the broth boils again, add the sorrel and all the chopped herbs.
Bring the contents of the pan to a boil, taste the borscht and add salt if necessary. After adding the greens, the borscht should boil for no more than 5 minutes. Cover the pan with a lid and turn off the heat. Let the borscht sit for 15-20 minutes. Green borscht must be served with boiled eggs and sour cream.
Boiled eggs can be finely chopped and added to the pot of borscht at the moment you add the greens, but I usually chop the eggs coarsely and put them on a plate when serving. Bon appetit!
Recipe 3, classic: green borscht with sorrel (with photo)
The common green borscht is very different from its red “brother”: there is no cabbage and beets that are usual for classic borscht; these ingredients are successfully replaced by sorrel. You can often find another name for the dish - green cabbage soup, but in essence it is all the same soup, with an identical set of products and a similar recipe.
So, today on our menu is delicious green borscht with sorrel and egg - a recipe with a photo will help you cope with the preparation!
Ingredients for a 3-liter saucepan:
- meat (beef or pork pulp) - 200-300 g;
- sorrel - 100-150 g;
- potatoes - 2-3 pcs.;
- bay leaf - 1-2 pcs.;
- salt, allspice - to taste.
For roasting vegetables:
- carrots - ½ pcs.;
- onion - 1 pc.;
- vegetable oil (refined) - 2-3 tbsp. spoons.
To serve the dish:
- boiled eggs - 3-4 pcs.;
- fresh herbs - a small bunch.
First, let's prepare the base of the dish - meat broth. To do this, fill juicy pork (or beef) with cold water and boil. Remove the resulting foam and cook the meat until fully cooked (about 1-1.5 hours). We don’t add salt, just throw in a few peppercorns and a couple of bay leaves. Remove the boiled meat from the pan and cool. We filter the broth itself and boil it again. Place potato tubers, previously peeled and cut into equal cubes, into the boiling transparent liquid.
Cook the potatoes at low boil for 10-15 minutes. At the same time, we make vegetable frying for the soup. Finely chop the onion and sauté with a minimum amount of refined oil until soft (3-5 minutes). Next, add the carrot shavings and fry the assorted vegetables for a couple of minutes.
We check the potatoes for softness, and then load the softened carrot and onion mixture into the broth. Next add pork or beef, cut into arbitrary pieces. If you wish, you can leave the boiled meat for making other dishes, but in this case, limit yourself to only meat broth - many pragmatic housewives prefer this economical option.
Salt the almost finished soup to taste and, if desired, flavor the rich broth with spices. Lastly, add finely chopped sorrel, after 5-7 minutes remove the green borscht from the heat.
We leave the freshly cooked first course covered for about five minutes, and then pour it into portioned containers and serve. Add half a hard-boiled egg and finely chopped herbs to each plate.
Green borscht with sorrel and egg is completely ready! The rich broth goes well with low-fat sour cream and garlic. Enjoy your meal!
Recipe 4: how to cook green borscht from sorrel
The beauty of this recipe also lies in the fact that it can be eaten both hot and cold, which again depends on everyone’s preferences. The main thing is to know and remember that sorrel is added to borscht almost at the last stage of cooking, so as not to lose the benefits during prolonged heat treatment. It is also worth choosing your meat carefully. Classic green borscht is cooked with beef or pork on the bone; you can also use a whole chicken. The broth for borscht from meat on the bone turns out rich, which makes the finished first course even tastier. So, how to cook the most delicious green borscht with aromatic and slightly sour green sorrel?
- 700 g beef on the bone;
- 300 g potatoes (3 large or 6 small tubers);
- 150g (medium bunch) sorrel;
- 1 medium onion;
- 1 small carrot;
- a little dill;
- 3 eggs;
- sour cream for serving;
- salt, pepper to taste.
We will cook borscht with early sorrel and eggs using beef with bones. Due to the choice of meat, the dish will be close to dietary. If you want to get a more satisfying first course, you can choose a piece of pork on ribs. So, first of all, you need to cook the broth. To do this, rinse the meat in cool water and place it in a pan with purified water.
On average, beef takes at least 2.5 hours to cook. Therefore, you need to be patient. Boil the beef, covered, over medium or low heat. After boiling, do not forget to remove the foam that appears. If the water evaporates too much, add more.
The finished broth must be strained into another pan using gauze folded in several layers. Small bones and excess fat will remain on the fabric.
Grate the peeled and washed carrots on a grater with large or medium holes.
Next, peel the onion, rinse it and finely chop it. Add prepared carrots and onions to the broth. Remember that initially we planned to prepare dietary borscht, so we will not fry it. But, if you want to cook a hearty and rich borscht, carrots and onions can be pre-fried.
We will cut the pre-peeled potatoes into proportional medium cubes. Now add the potatoes to the broth. Salt to taste.
While the vegetables are cooking, let's start with the meat. During this time it had already cooled down. Remove it from the pit and cut it into small cubes. We send the meat back to the broth.
When almost all the prepared ingredients have been added, add bay leaves to the borscht, add salt, pepper and cook until the potatoes are fully cooked.
At this time, we will prepare the sorrel and dill. The sorrel must be washed, excess liquid removed with a paper napkin and cut into medium strips. We also chop pure dill.
Checking the readiness of the potatoes. If it is cooked, add chopped sorrel and dill to the pan. Let the borscht boil and remove the pan from the heat. Cover the sorrel borscht with a lid and leave for 10-20 minutes to allow the dish to steep well.
Delicious and aromatic green borscht with early sorrel and egg is ready! Pour it hot into plates, be sure to add a spoonful of homemade sour cream, just a few green onions and half a previously hard-boiled egg. You won’t have to invite anyone from your family to dinner! The delicious aroma of green borscht with sorrel has long brought everyone in the household to the table.
Now you know how to cook green borscht with sorrel and egg. You can diversify the recipe in your own way to get new shades of taste and surprise your household. Bon appetit!
Recipe 5: green borscht with sorrel, beets and meat
Sometimes, as a change, you can cook green borscht with beets. Real green borscht is cooked with the addition of nettles and sorrel. But if sorrel is not a problem to find, then nettle is a problem. Therefore, instead of nettles, we will add a large bunch of available greens, for example, parsley or a mix of several types. You can cook borscht with any meat, the main thing is that it has a bone - then there will be more fat.
- 300 g beef on the bone
- 3-4 potatoes
- 1 bunch of fresh sorrel
- 10 sprigs parsley
- 1 carrot
- 1 beet
- 1 onion
- 2 tbsp. l. frying oils
- 2 liters of water
- 1.5 tsp. salt
- 0.5 tsp. spices
- 4 chicken eggs
- fresh herbs before serving
Let's let the broth simmer before we start preparing the other ingredients. Pour water into the pan and add the meat. After the water boils, boil it for 5-7 minutes, then replace the water and cook the borscht in the secondary broth. At the same time, put the chicken eggs in salted water to boil.
Peel and wash the potatoes, cut as you like, but not large. After the broth has simmered for about 30 minutes, you can add the potatoes to the pan.
After peeling the carrots, grate them on a coarse grater or cut them into strips. Cut the onion into cubes, without peeling, of course. Heat the frying oil in a frying pan and transfer the vegetables there, stir and sauté over low heat.
Peel the beets and grate them on a coarse grater, add them to the frying pan with the vegetables, stir and continue sautéing, stirring.
Wash the sorrel and parsley, and then chop finely, leaves and stems as desired.
Remove the beef from the broth, cool slightly so as not to burn your fingers, then separate the meat from the bones and return it to the borscht.
Cool the boiled chicken eggs, peel them, chop them not very finely, larger than for Olivier salad, and also place them in a saucepan. Salt the borscht and add spices and herbs. Cook for another 20 minutes.
Add the greens 5 minutes before the end of cooking. Serve green borscht with beets hot. A sprig of fresh herbs and a spoonful of sour cream in a plate will not be superfluous.
Recipe 6, step by step: green borscht with sorrel without meat
To prepare green borscht, you can use chicken, beef or pork. And if you cook this borscht without meat broth, you will get a delicious lean first course. This recipe is very interesting - it is cooked in meat broth with the addition of fresh sorrel. These greens will give the dish a little sourness and a beautiful green color. The finished dish is decorated with boiled eggs, and sour cream will enhance the taste. It turns out to be a satisfying, beautiful, and at the same time light first course.
- 200 g of meat (chicken, pork, beef or turkey);
- 0.3 kg of potatoes;
- 0.1 kg of onions;
- 0.1 kg carrots;
- 0.150 kg fresh sorrel;
- salt, pepper to taste;
- boiled egg for decoration;
- sour cream for serving.
Peel the onion. We wash the meat under running water. Place the whole onion and meat in 1.5 liters of water and put the pan on the fire.
After the water boils, cook the broth for 1 hour.
Chop the peeled, washed potato tubers into medium cubes.
We also peel the carrots, wash them and cut them into medium slices.
We remove the cooked meat and onion from the broth. We won’t need the onion anymore, it has given its taste and aroma to the broth, so you can safely throw it away.
Let the meat cool on the plate.
Season the finished chicken broth with pepper and salt to taste, put the potatoes in it.
Then lay out the carrots.
Cook the vegetables for about 20 minutes. They should become soft.
Cut the now cooled meat into medium pieces.
The sorrel greens need to be sorted out, washed under the tap, the leaves torn off the stems and chopped.
Place meat and chopped sorrel greens in a bowl with boiled vegetables.
Continue cooking for about 10 more minutes.
Meanwhile, the eggs need to be hard-boiled in a separate bowl. Cool them and place them in cold water. Afterwards we remove the shell.
You can add a teaspoon of butter to the finished dish to add flavor, but this is optional.
Remove the pan from the stove.
Pour the finished green borscht into portioned plates.
Place half a boiled egg on each plate and serve with sour cream.
It turned out not only tasty and healthy, but also beautiful. Invite your family and friends to the table. Bon appetit!
Recipe 7: how to cook green beef borscht with sorrel
- beef brisket 500 g
- potatoes 5 pcs
- sorrel 1 bunch.
- chard 1 bunch
- onion 1 piece
- tomato 1 piece
- vegetable oil for frying 3 tbsp. l.
- salt and pepper to taste
- bay leaf to taste
- boiled eggs 2 pcs
Prepare broth with beef brisket.
In the meantime, we’ll pick sorrel, green onions, parsley, and dill from the garden bed.
Let's not forget about chard. Its young leaves and petioles contain carbohydrates, nitrogenous substances, organic acids, carotene, vitamins C, B, B2, O, PP, P, potassium salts, calcium, phosphorus, iron...
When the meat is cooked and becomes soft, take it out and place the chopped potatoes into cubes, salt, bay leaf, and peppercorns into the broth, cook until the vegetables are ready.
Wash, sort out the sorrel and chard leaves, cut them into strips. Sauté the onion in a frying pan, add the tomato and a teaspoon of sugar to the onion. Place the chopped leaves in a saucepan with broth and potatoes, bring the pieces of chopped meat to a boil, season with onion and tomato frying, cook for 5 minutes.
At the end, add spices and chopped onion, parsley, dill. Serve with sour cream, boiled egg rings, fresh herbs, eat with pleasure!
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