Ljetni boršč s kiselicom i jajem izvrstan je ručak s pikantnim okusom. Zeleni “prijatelj” klasičnog crvenog boršča priprema se na mesnoj juhi. Cijela tajna je u svježoj kiselici. Ona boršč čini svježim i kiselkastim.

Sastojci:

• Mesna juha 2 l
• Krumpir 5-6 kom
• Mrkva 1 kom
• Luk 1 kom
• Češnjak i crni papar po ukusu
• Kopar, peršin po ukusu
• Suncokretovo ulje za prženje
• Jaje 3 kom
• Kiselica 0,5 kg

Priprema:

1. Skuhajte gustu mesnu juhu. Meso razdvojite na vlakna.
2. Krumpir ogulite i narežite na kockice. U kipuću juhu dodajte krumpir.
3. Na tavi popržite nasjeckani luk i mrkvu, dodajte nasjeckani češnjak.
4. Kiselicu temeljito operite i narežite na tanke trake.
5. U gotovo gotov krumpir dodajte kiselicu i pirjano povrće. Dodajte meso. Kuhajte dok ne bude gotovo. Posolite i popaprite. Dodajte nasjeckano zelje – kopar ili peršin.
6. Posebno skuhajte jaja. Po želji, gotova jaja možete naribati direktno u lonac. Ili ih narezane na pola poslužiti uz boršč.
7. Zeleni boršč s kiselicom najbolje se poslužuje s vrhnjem i crnim kruhom.

Smačnogo! Dobar tek!

Green Borscht

Summer borscht with sorrel and eggs is a wonderful lunch with a piquant taste. The green “friend” of classic red borscht is prepared with meat broth. The whole secret is in the sorrel. It makes the borscht fresh and sour.

Ingredients:

• Meat broth 2 l
• Potatoes 5-6 pcs
• Carrot 1 pc
• Onion 1 pc
• Garlic and black pepper to taste
• Dill, parsley to taste
• Sunflower oil for frying
• Chicken egg 3 pcs
• Sorrel 0.5 kg

Preparation:

1. Cook a thick meat broth. Divide the meat into fibers.
2. Peel the potatoes and chop them into cubes. Add the potatoes to the boiling broth.
3. In a frying pan, sauté the chopped onion and carrot, add the chopped garlic.
4. Wash the sorrel thoroughly and cut it into thin strips.
5. Add the sorrel and sautéed vegetables to the almost cooked potatoes in the broth. Add the meat. Cook until done. Add salt and pepper. Add chopped greens – dill or parsley.
6. Boil the chicken eggs separately. If desired, you can grate the cooked eggs directly into the pot. Or serve them halved with the borscht.
7. Green borscht with sorrel is best served with sour cream and dark bread.

Enjoy!