Incredibly, but the fact: green borsch for traditional boors has absolutely no relationship. They are similar as much as boots and cutlets can be similar. In fact, it is just a green meat soup with sorrel. Recipes for making such a dish are inconceivable. Below is the most delicious and fast option.
1
To cook fragrant oxal soup, ingredients will be required:
chicken legs - 400 g;
carrots - 1 pc.;
potatoes - 3-4 pieces;
onions - 1 pc.;
sorrel - 1 beam;
chicken eggs - 3-4 pieces;
creamy oil - 50 g;
greens;
salt, spices;
sour cream - 4 tbsp.
2
Like any other first dish, green borsch starts from the broth. Chicken legs negotiate with spices and salt for about an hour. Often, the onions and carrots are added to the broth at the first stage. But still it is wiser to add vegetables to a ready-made weld.
3
When the allotted time passes, get a chicken and spices from the pan. Meat separated from the dice and put it finely.
4
Carrot and onions thoroughly clean and grind the usual pieces. Carrots can be lost on the grater or cut into rings. The taste of this will not change, but the visual effect is quite possible. Throw vegetables into the broth and continue to cook it.
5
At this time, clean the potatoes in small cubes. Wash potatoes Throw to borsch together with crushed meat.
6
While vegetables reach ready, rinse sorrel under running water and separate the leaves from the roots. Cut the green leaves with a strip of 0.5 cm wide. Alternatively, you can chop them completely.
7
Petrushka and dill prepare the same way and send to the pan along with the sorve. The more greenery you add, the most fragrant and fresh will be your green soup. Also pay attention to the time: long-term boiling will make sorrel and parsley with dark and faded.
8
For 2 min. Until ready to pour raw eggs into the boiling borsch, whipped with half sour cream. Making a spoonful funnel, pour egg mix with a thin flowing. It is less traditional, but a more practical option. Indeed, in this case, it does not have to cook separately and cut the eggs.
9
After turning off, throw a piece of cream oil under the cover. The result will certainly be pleasantly surprised.
10
Pre-made green borsch. Serve in portion plates with a teaspoon sour cream and fresh crispy bread. If sorrel used in preparation is not sufficiently sour, drip in a plate of 3-4 drops of lemon juice.
Never be afraid to experiment. A couple of interesting strokes can even make a real culinary masterpiece from the usual dish.
0
931
