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.

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:

1. Rinse and cut the meat.

2. Cook until almost done.

3. Add salt and chopped potatoes.

4. Cut the onion into small cubes and grate the carrots.

5. Fry the vegetables in a pan with oil.

7. Rinse the sorrel and chop finely.

8. Add to the almost cooked potatoes.

9. Add the roast.

10. Add 2 bay leaves and adjust the taste with salt.

11. Add herbs and boil for 2 minutes.