When to add sorrel to green borscht so that the ingredients are not raw: the perfect recipe
The peculiarity of cooking green borscht is that sorrel contains acid. It, in turn, can interfere with the other ingredients. If you add the greens at the wrong time, no matter how long the borscht is cooked, the potatoes will be raw.
The idea of cooking the most delicious borscht with sorrel was published on the Instagram page of food blogger Emilia (emiliya.yevtushenko). The blogger notes that sorrel should be added when the potatoes and meat are fully cooked.
Recipe for green borscht with sorrel
Source: Screenshot of a post on food blogger Emilia Yevtushenko's Instagram page
Ingredients:
- meat - 300 g
- potatoes - 4-5 pcs.
- onion - 1 pc.
- carrot - 1 pc.
- sorrel - 100 g
- eggs - 2 pcs.
- salt, pepper, bay leaves
Method of preparation:
Adding meat to water
Source: Screenshot of a post on food blogger Emilia Yevtushenko's Instagram page
1. Rinse and cut the meat.
2. Cook until almost done.
3. Add salt and chopped potatoes.
Making roast
Source: Screenshot of a post on food blogger Emilia Yevtushenko's Instagram page
4. Cut the onion into small cubes and grate the carrots.
5. Fry the vegetables in a pan with oil.
Adding sorrel
Source: Screenshot of a post on food blogger Emilia Yevtushenko's Instagram page
7. Rinse the sorrel and chop finely.
Adding roast
Source: Screenshot of a post on food blogger Emilia Yevtushenko's Instagram page
8. Add to the almost cooked potatoes.
Adding greens
Source: Screenshot of a post on food blogger Emilia Yevtushenko's Instagram page
9. Add the roast.
10. Add 2 bay leaves and adjust the taste with salt.
Ready-made dish
Source: Screenshot of a post on food blogger Emilia Yevtushenko's Instagram page
11. Add herbs and boil for 2 minutes.
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