Borscht is usually red in color, and many cooks are proud of how rich and vibrant they can make this dish.
But besides red borscht, there is also green. This dish is far from unusual for summer residents, who cook it from the first greens. We will tell you what else can and should be added.
The thing is that this borscht can be prepared without meat, and to avoid getting water with grass, the first course is served with sour cream.
You can use a variety of greens for it. Mainly sorrel. Young nettles, spinach, green onions or anything that has grown in the garden beds are also used.
How to cook
If you have meat broth, all you have to do is get a couple of potatoes, peel them, cut them and put them to boil.
When the tubers are half-cooked, you can add sautéed onions.
Cook the vegetables for 5 minutes and when the potatoes are cooked, add the greens prepared in advance. You can cut them into strips.
To prevent the green borscht from becoming too herbaceous, you can add lemon juice, even if you cook it with sorrel. Thanks to this trick, the potatoes remain more elastic, the color is more stable, but you need to add it to the finished dish.
In addition to salt, black pepper and bay leaf are used as spices.
And the final touch – you need to add boiled eggs to the finished borscht. They are boiled separately. Peeled, cut into cubes, and then added to the plates with sour cream before serving.
Chefs recommend letting the borscht sit for a couple of hours before serving it for dinner.
Bon appetit!
