Ukrainian Green Borscht Recipe | Sorrel Soup

#ukrainianfood #borscht #soup #ukrainianrecipes

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Ingredients
🥬 Pork tenderloin - 500 g
🥬 Water - 2 l
🥬 Bay leaf - 2 pcs.
🥬 Potatoes - 4 pcs.
🥬 Onion - 1 pc
🥬 Carrots - 2 pcs.
🥬 Sunflower oil - 1 tbsp.
🥬 Sorrel - 100 g
🥬 Eggs - 4 pcs.
🥬 Salt, pepper - to taste

For serving
🥬 Sour cream
🥬 Spring onion
🥬 Sourdough bread

Prepare the broth for green borscht. Cut the meat into pieces. Pour water into a pot, and add chopped meat, bay leaf, and salt.
Cook over medium heat.
Meanwhile, cut potatoes into cubes. Onion cut into small cubes, and grate carrots on a medium grater. Add the potatoes to boil together with the meat.
Prepare a roast. Heat a frying pan and add the sunflower oil. Add onion, fry for 2-3 minutes, and then add carrots.
Stew over medium heat, constantly stirring for 5-7 minutes.

Add the roast to the broth. Then add sorrel (it is better to use fresh sorrel, but if not, you can also from a can)
Stir everything up.
Taste and season with pepper.

Cover and simmer over low heat.

In another pot boil some eggs.
Cut 3 out of 4 eggs into cubes and add to borscht.
Cut 1 egg into strips and reserve for serving

When serving, add a spoonful of sour cream to a serving plate.
It is delicious with sourdough bread and fresh onions.