Old borsch

Category: First meal
Old borsch

Ingredients

chicken hearts 150 gr.
chicken stomachs 150 gr.
carrot 1 small
onion 1 piece
white cabbage
white beans 200 gr.
sour cream
sorrel bunch
(hogweed) I have spinach 100 g
butter
lavrushka
dill, parsley

Cooking method

  • Recipe from the "Planet of Taste" program "In search of the most delicious borscht"
  • We cook broth from chicken hearts and stomachs (I have 2 liters). Separately, you need to cook beans (you can take canned beans in s / juice). Saute onions and carrots in butter. Cut the cabbage (in the amount of your choice). Put cabbage in broth, then vegetables, mash beans and add to broth. When the cabbage is ready, add the sour cream. After boiling, add sorrel, spinach, greens again. In the original, giblets are served separately. Serve sour cream with borscht.

The dish is designed for

3 liters

Time for preparing:

about 1.5 hours

National cuisine

ukrainian

Rarerka
Amidala, is he WITHOUT beets? We are all used to beet borscht. Why is he "old", is there a story?
alica10153
so this is sorrel borscht, in the recipe sorrel
Amidala
Long-standing, because in one Ukrainian family it was inherited from the time when potatoes were not yet delivered. Accidentally got on this program, and my husband said he wanted to try it, and the recipe stuck in our family. There are no beets, in the original, instead of sorrel, the grass is hogweed. So I don't have hogweed, I think like many others - a logical replacement for sorrel and spinach.
Amidala
trying to insert a photo
here you can see
Rarerka
aaaaaaa, this is BORSCHEVIK in the soup. Thank you, everything is clear
SchuMakher
BORSCHEVIK ??? Can we talk about different things? We have umbrellas under 2 meters high, which cause severe burns ...
Tumanchik
And we do too. Maybe the word is similar?
Erhan
Hogweed are different: 🔗
Amidala
There they collected a young cow parsnip, similar to a horse sorrel, and poured boiling water over it. I also remember the huge bushes with an umbrella. I cook cabbage + sorrel + spinach myself
Buloshnik
It is extremely difficult to replace hogweed with something, it has a very original taste, I even find it difficult to describe something bitter-sour with a bunch of shades. If you type it with all the precautions, then you get a gorgeous salad. A whole family of first (liquid) dishes was called borscht in Russia, so it is more likely a hogweed from borscht, and not vice versa

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