What to replace sorrel and nettles in green borscht with: recipe for a delicious summer dish

Green borscht is a truly summer dish made from greens, often with new potatoes and boiled eggs. You can use meat for cooking, but you can also do without it. For a bright flavor, cooks recommend adding sorrel, spinach, or green onions.

Cook Yulia shared a recipe for green borscht with spinach, eggs, and meat, which is quick to prepare and would be an ideal lunch option, on Instagram.

Ingredients:

• meat/ribs - 300-500 g (you can do without)
• potatoes - 4-5 pcs.
• onion - 1 pc.
• carrot - 1 pc.
• spinach - 1 bunch
• greens: onions, dill, parsley - to taste
• eggs (boiled) - 4 pcs.
• spices: salt, pepper, curry, turmeric, suneli hops, paprika - to taste
• celery, parsley, carrots, onions
• sour cream - for serving

Method of preparation:

1. Cook the broth. Wash the ribs, put them in a saucepan, add 3 liters of water, and bring to a boil. When it boils, skim off the foam, add celery, parsley, carrots, onions, and bay leaves and cook for 1.5 hours. Remove the bones, strain and add water to make 3 liters of borscht broth.

2. Peel and cut the potatoes into small cubes. Add 3 liters of broth/water and put on the fire.

3. For the roast, finely chop the onion and grated carrots and fry in olive oil. When they become soft and golden, add spices (without salt), a little sugar, cook for a few minutes and turn off.

4. Add the roast, chopped spinach, herbs, and grated or diced eggs to the potatoes. When it boils, cook for another 2 minutes, stirring.

Serve with sour cream!