First courses

Green borscht with sorrel and spinach

Summer has come, the variety of vitamin greens and vegetables pleases our eyes and taste buds again. It’s time to cook vitamin green borscht with sorrel and spinach. Such borscht can be prepared both in meat broth and in a lean version. Green borscht tastes especially good with sour cream. Prepare green borscht together with Smakota (Smakotainfo.com)!

Recipe for green borscht with sorrel and spinach

  • Broth or water – 2,5 liters.
  • Potatoes – 3-4 pieces.
  • Onion – 1 piece.
  • Carrot – 1 piece.
  • Tomato paste – 1 tablespoon.
  • Sorrel – 2 bunches.
  • Spinach – 1 bunch.
  • Greens – 1 bunch.
  • Rice – 0,25 cups.
  • Green onion – 1 bunch.
  • Oil – 30 g.
  • Salt to taste.

Peel and wash the potatoes and cut them into pieces. Wash the rice well. Bring the water (or broth) to a boil, put the potatoes and rice in it.

We clean carrots and onions. Cut the onion into cubes, grate the carrot on a coarse grater. Pour oil into a heated frying pan and add carrots and onions, fry on medium heat for 2-3 minutes. Add tomato paste, mix well. 5 minutes after the potatoes boil, add our roast to the pot. Cook until the potatoes are ready.

Clean and wash sorrel, spinach, greens. Finely chop everything. When the potatoes are ready, add all the greens, salt to taste. Cover with a lid and simmer on the lowest heat for 3-5 minutes.

Green borscht with sorrel and spinach is ready, you can serve it with sour cream and half a boiled egg.

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