Chef's recipe for delicious green borscht

Everyone, of course, associates green borscht with spring and summer, greens and light food. It is really true, although it consists of simple ingredients, but it is very hearty and tasty.

Odessa restaurateur, chef Saveliy Libkin shared on his Instagram page a recipe for real, delicious, rich, spring green borscht.

Ingredients:

• ribs - 500 g
• pork shoulder - 500 g
• water - 1.5 liters
• potatoes - 4-5 pcs.
• onion - 1-2 pcs.
• eggs - 4 pcs.
• garlic - 1-4 cloves.
• olive oil - 200 ml
• parsley root - 1 pc.
• celery root - 1 pc.
• chicory - 20 g
• celery greens - 150 g
• green onion - 1 bunch
• dill - 1 bunch
• ramson - 1 bunch
• spinach - 100 g
• sorrel - 150 g
• lemon juice - 2-3 tbsp.
• bay leaf - 2-3 pcs.
• sour cream - 200 g
• salt, pepper - to taste

Method of preparation:

1. The first thing to do is to prepare everything for the broth. With veal shoulder remove the film and tendons, cut the meat into equal pieces of about 50 grams.
2. Fill the meat with cold water, put on high heat and bring to a boil. Be sure to keep an eye on the foam, it should start to be removed after three or four minutes of boiling at minimum heat. The broth should be cooked for <b>3 hours</b>.
3. Meanwhile, you need to fry celery root and parsley in olive oil, salt, pepper and cook on low heat for about 20-25 minutes.
4. Peel the potatoes, cut into cubes and send them to the ready broth. To the same add after about 15 minutes, add the paste and all the greens, which should be previously chopped.
5. Allow the borscht to boil and turn off, cover for 30 minutes with a lid to let it infuse.
6. Boil the eggs and chop the remaining greens. Chop or grate the eggs and arrange on plates together with the greens, pour the borscht, add sour cream and lemon juice.