Green borscht without sorrel and nettles: Yevhen Klopotenko tells how to replace these ingredients

Green borscht is a truly springtime, light and tasty dish. It's very simple and quick to prepare, just make a good broth and choose greens that will give the dish an unusual and bright flavor.

Chef Yevhen Klopotenko shared a recipe for a delicious green borscht with spinach on his website.

Ingredients:

• water - 1.5-2 liters

• large carrots - 1 pc.
• onions - 2 pcs.
• potatoes - 2 pcs.

• parsley - a bunch
• spinach - a bunch
• bay leaf - 1 pc.

• green onions - a bunch
• sunflower oil 2 tbsp
• quail eggs - 4-5 pcs.
• salt, pepper - to taste

Method of preparation:

1. Cook the vegetable broth: peel the onion and put it in a saucepan.

2. Peel the carrots, cut half of them into thick slices and put them to the onions, pour 2 liters of water.

3. Add the bay leaf and salt, bring it to a boil and cook for 20 minutes. After that, remove the vegetables from the broth and continue cooking it over low heat.

4. Boil the eggs and peel them.

5. Cut the other half of the carrots into small cubes or strips along with the onion.

6. Dice the potatoes.

7. Wash the greens and chop them finely.

8. Add all the vegetables and herbs, stir, pour in the oil and cook for 10-15 minutes until the potatoes are ready.

Be sure to taste the borscht and add salt to taste, then remove from the stove and let it brew for 20-30 minutes.