Green borsch

Green borsch with meat and sorrel, such a delicious rich soup should be cooked a little more, as you want to eat it by both cheeks.

Cooking time 1 hour 30 minutes


Water 3 l

Backbone pork bones 500 g

Potatoes 3-4 pcs

Eggs 2 pcs

Onion 1 pc

Rhubarb 1 bunch

Dill 1 bunch

Sorrel 1 bunch

Salt to taste


Rinse and dry the meat bones, peel the onion.

Fold the seeds and a whole onion into a saucepan and cover with cold water.

Boil the broth over medium heat for 1-1.5 hours, after boiling the broth, remove the foam.

Peel and dice the potatoes. Add to broth and cook until tender.

Rhubarb, dill and sorrel, rinse well and chop finely.

Boil the eggs, peel and chop finely.

Remove the meat bones from the broth, separate the meat from the bones and add back to the saucepan, salt to taste.

Green borscht is ready. Insist covered for 10-15 minutes and serve.

Bon appetit!