Green borscht with sorrel: an appetizing recipe from Yevhen Klopotenko

with sorrel/Yevhen Klopotenko

Ukrainian chef Yevhen Klopotenko together with Alina Kachorovskaya decided to prepare a traditional dish. Green borscht is a favorite dish of many Ukrainians.

Look for the details of how to make green borscht with sorrel on Yevhen Klopotenko's YouTube page.

I love that May so much for the fact that everything turns green – and even borscht! Alina Kachorovska and I met and decided to give you this real, homemade recipe for green borscht with sorrel and egg, Klopotenko says.

Ingredients:

• 300 g pork (back part)
• 200 g sorrel leaves
• 4 potatoes
• 2 carrots
• 1 onion
• 3 peas of black pepper
• 2-3 bay leaves
• 3 liters of water salt
• black pepper to taste

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• 3 boiled eggs, bread (for serving)
• green onions (for serving)

Method of preparation:

1. Peel 300 g of pork from the film. Cut into two parts.

2. Pour 3 liters of water into the pan, wait until it boils, and transfer the meat, carrots, and onions.

3. Add 2-3 bay leaves and 3 black peppercorns to the pan. Cook for 20 minutes, periodically removing the foam, add carrots cut into half rings.

4. Remove the whole carrot and onion from the broth.

5. Peel 4 potatoes and cut them into medium cubes. Put in a saucepan and cook until done. Meanwhile, boil 3 eggs for 5 minutes.

6. Wash all the greens: 200 g of sorrel leaves without tails. Put everything on a paper towel to absorb excess moisture, and cut.

7. Taste the broth, then add salt and pepper to taste. Then pour on plates and serve with a halved egg and sour cream.