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Borsch green
1 serving
this borscht is cooked predominantly vegetarian. the roots, sliced, and the onions are sprayed. 2-3 minutes before the end of the passage, add green onions, cut into 2-
2. 5 cm beets, cook separately with whole tubers. cut the potatoes into slices or wedges. cut washed large leaves of spinach and sorrel into 2- 3 parts. in mushroom broth or vegetable broth, put beets cut into slices, roots, potatoes, bay leaves, pepper, salt and cook for 20-25 minutes. 5-8 minutes before cooking, put spinach in borscht first, and then sorrel, add the beet broth and season borscht with sugar. add vinegar to taste. cook the egg separately. when served in a plate, put 1/4 of the eggs, pour borscht, season it with sour cream and dill greens
this borscht is cooked predominantly vegetarian. the roots, sliced, and the onions are sprayed. 2-3 minutes before the end of the passage, add green onions, cut into 2-
2. 5 cm beets, cook separately with whole tubers. cut the potatoes into slices or wedges. cut washed large leaves of spinach and sorrel into 2- 3 parts. in mushroom broth or vegetable broth, put beets cut into slices, roots, potatoes, bay leaves, pepper, salt and cook for 20-25 minutes. 5-8 minutes before cooking, put spinach in borscht first, and then sorrel, add the beet broth and season borscht with sugar. add vinegar to taste. cook the egg separately. when served in a plate, put 1/4 of the eggs, pour borscht, season it with sour cream and dill greens
beets - 2 pcs., potatoes - 4 pcs., carrots - 1 pc., parsley root - 1 pc., onions - 1 pc., green onions - 60 g, spinach - 200 g, sorrel - 200 g, margarine - 2 tbsp. spoons, sour cream - 50 g, eggs - 1 pc., sugar - 1 teaspoon, vinegar to taste, salt to taste, dill to taste
