Borsch on grape leaves and sorrel

15

• Time for preparing

  Contents

  • • 0.0.1 1h 30min
    • 0.0.2 Simple dish
    • 0.0.3 120.61kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 30min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  120.61kcal

• Rating
  

  5 out of 5

• Recipe

The most correct green borsch should be moderately acidic. Such grape leaves give natural flavoring acidity. For borscht needs to pluck young light green leaves. A sorrel make soup with a more delicate texture. Ready homemade soup it is recommended to insist a couple of hours.

Let’s get started!

Ingredients

0/13 ingredients

• Pork ribs – 350 g
• Carrots – 1 + 1 pc.
• Onion – 1 pc.
• Bay leaf – 1 pc.
• Allspice – 4 pcs.
• Potato – 3 pcs.
• Sorrel – 1 bunch
• Leaves of grapes – 10-15 pcs.
• Eggs – 2 pcs.
• Onion Greens – 7 Feathers
• Salt – 2 tsp
• Pepper to taste
• Vegetable oil-2 tbsp

5 из 5 1 1ч 30мин1ч 30мин 120.61

Great job

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Steps

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1. On the ribs we prepare the broth. When cooking, add one carrot and allspice, as well as bay leaf. Do not forget to shoot the foam.
2. We filter the broth and remove the bones from the meat, cut it into pieces and return to the pan with the broth.
3. We pass the second carrot with onions.
4. Cut grape leaves with sorrel into noodles and spread in frying pan. Mix.
5. The contents of the pan are transferred to the pan. Stir the egg with a little fork and pour quietly into the mixed soup.
6. Shredded onions lay last. Salt the soup pepper Bringing to a boil, turn off the fire.
7. Let the soup brew for a couple of hours, wrapping a pot.

Keywords:

• borscht
• grape leaves
• green
• soup
• sorrel