Here is the video recipe 👉🏻 https://youtu.be/oTFc5Kr_TY0 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. 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 don’t have one, 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.
westoidobserver
Man, I want to see the food, not the pot. Pot looks beautiful tho.
2 Comments
Here is the video recipe 👉🏻 https://youtu.be/oTFc5Kr_TY0
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.
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 don’t have one, 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.
Man, I want to see the food, not the pot. Pot looks beautiful tho.