Cooking description:
Spring green borscht can be cooked with various herbs. In addition to sorrel and nettle, spinach, young beet leaves and green shoots of garlic are added. Try different options.
Purpose: For lunch
Main Ingredient: Meat / Beef / Herbs
Dish: Soups / Borsch
Ingredients:
- Potatoes - 1-2 Pieces
- Carrots - 1 Piece
- Onion - 1 Piece
- Beef - 500 Grams
- Bay leaf - 1 piece
- Salt - 1-2 pinches
- Cardamom - 1 Piece
- Allspice - 3-4 Pieces
- Nettle - 2-3 Bunches
- Canned sorrel - 250 Milliliters (or 2 bunches fresh)
- Garlic - 5-6 Pieces
- Ground black pepper - 1 To taste
- Eggs - 2-3 Pieces
- Water - 2 Liters
Servings: 8
How to cook "Green borscht with beef"

Let's prepare the ingredients.

Cooking broth. Put beef with bone in a pot of water and put on fire. Remove the foam before boiling.

Add allspice, cardamom, bay leaf and salt to the broth. Put half the onion and carrots. Cook over low heat for about an hour and a half.

When the beef is ready, add grated carrots to the borscht.

We put potatoes and onions. Cooking for 25-30 minutes.

Pour boiling water over the nettle. Then, rinse with cold water.

Cut the young sprigs of nettle and add to the borscht.

Next, add canned sorrel. If there is fresh, rinse it, chop and add along with the nettle. Turn off the fire.

Cut the dill and pour it into a bowl, add the garlic passed through a press. Add dill with garlic to portioned plates.

Pour green borsch into deep bowls. Add boiled eggs, dill with garlic and ground pepper. Enjoy your meal!
Chef's advice:
No need to boil borscht after adding nettle and sorrel. Optionally, you can add sour cream to the finished borscht.