Awesome homemade green borsch, the secret of which makes it incredibly tasty and fragrant. The thing is that the main secret of green borsch is double meat: turkey and beef or pork tongue. An incredible mix that will reveal the taste of the dish from a completely different perspective. After the first preparation of this recipe, all other recipes ceased to be recognized in my family. Borsch is not only delicious, it is very healthy and satisfying. Cook according to our recipe and you.
- turkey meat - 1 middle leg
- beef or pork tongue - 1 large or two small
- onion - 1 piece (large)
- carrots - 1 piece (large)
- potatoes - 3-4 pieces
- chicken eggs - 3-4 pieces
- fresh sorrel (canned, to taste) - 1 large bunch
- salt, pepper to taste
- fresh herbs to taste
Homemade green borsch, the secret of cooking. Step by step recipe
- The first thing to start is the broth. To do this, take a deep pan, for example, a five-liter one. We collect water a little more than half.
- Take a leg of turkey, pork or beef tongue, wash it thoroughly under running water.
- We send the prepared meat to the pan.
- We peel the onions and carrots from the peel, send them to the pan to the meat as a whole, without cutting it. Cover and place on the stove. Bring to a boil over medium heat, then reduce heat, add salt. Cook the meat and tongue until cooked.
- Boil chicken eggs in a separate pan
- After the meat and tongue are cooked, remove the lid and remove the onions and carrots. We will no longer need them.
- We take meat and tongue out of the pan. Allow time to cool slightly.
- Meanwhile, cut the potatoes and eggs into small cubes. The number of potatoes and eggs is determined independently, depending on the size of the pan or the number of servings of borsch.
- My fresh sorrel under running water, cut off the stems. We cut so that we get thin stripes. You can use canned sorrel, but keep in mind that the soup with it will be slightly acidic and more salty, therefore, when cooking the broth, salt should be added a little less.
- Now, using a knife and fork, we separate the turkey meat from the bone, cut into small pieces. The size of the pieces is determined by yourself, as you like best. We send back to the pan.
- From the cooled tongue we cut off the skin. We also cut, like meat, into small pieces. You can also get a hot tongue out of the pan and immediately place it under running cold water. Then it will be much easier to peel off.
- Put the meat, tongue and potatoes back into the pan. Cover and cook until potatoes are ready.
- Then add the chopped eggs and sorrel. Cook over low heat for about ten minutes. It is necessary that the sorrel boil and give the borsch a beautiful green color.
- Turn off the fire, the soup is ready.
- Pour on plates in portions. We decorate our borsch with chopped greens. You can add sour cream.
I am sure that the taste of this broth can not be compared with anything. Now you know the secret of cooking the most delicious and very healthy broth. It turns out very tasty! Try to cook according to our recipe and you. On our site “Very Delicious” you can find many more simple home-made and very tasty recipes. Cook always in a good mood and with love. We wish you and your loved ones bon appetit
Video belongs to Olga Matvey