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.