Green borsch – a magnificent alternative traditional. The place of beet in it is taken by a sorrel which gives to a dish absolutely other taste, with pleasant sourness. Borsch turns out not only tasty, but also useful. Because of the low caloric content it will perfectly be entered in the dietary menu.
It is required to you
- - 500 g of low-fat beef;
- - 3 potatoes;
- - 2 small carrots;
- - 3-4 fresh tomatoes;
- - 300 g of a sorrel;
- - bunch of fennel, green onions and parsley;
- - 5 eggs;
- - salt to taste;
- - 3 liters of water.
Instruction
1. Wash up meat under flowing water, cut it on small pieces, place in a pan and fill in with cold water. Instead of beef it is possible to use chicken breast. Put a pan on fire and wait until water begins to boil. After that you cook meat on weak fire for 1.5 hours. Periodically don't forget to scum with a surface broth.
2. Peel potatoes and cut it in cubes of the average size. Also peel carrot, and grate. Add vegetables to broth.
3. Husk with tomatoes. For this purpose just lower them for a couple of minutes in abrupt boiled water, previously having made notches a knife in the form of a cross. After such hot bathtub it is possible to remove a skin from tomatoes. Grate tomatoes or just pound them a masher. Send them to broth and you cook it after that 15 minutes.
4. Wash up a sorrel with special care and small cut it. The same way arrive with green onions, fennel and parsley.
5. Boil hard-boiled eggs and small chop them. After carrot and potatoes in broth are ready, send the cut eggs and greens to borsch. Salt to taste, bring to the boil and remove a pan from fire.
6. Serve green borsch with a sorrel to the companies with sour cream. Believe, so much more tasty! Enjoy your meal!