Ukrainian Green Borsch (Sorrel Soup)
As soon as fresh sorrel appears on sale in the spring, I hasten to buy several beams at once, to please my relatives with delicious and healthy dishes. From sorrel you can cook a variety of salads, fillings for pies and, of course, green borsch. Today I want to tell you a new recipe for green borsch. We will cook it with the addition of beets and tomato juice, so that the finished dish has a bright taste and a rich red color. Try to prepare such a recipe, I hope you will like it.
Ingredients
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Chicken back1 pcs
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Potato5 pcs
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Carrot1 pcs
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Beet1 pcs
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Bell pepper0,5 pcs
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Onion1 pcs
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Sorrel300 g
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Vegetable oil3-4 tbsp
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Tomato juice200 ml
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Water2 l
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Salt- to taste
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Black pepper- to taste
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Bay leaf2-3 pcs
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Paprika0,5 tsp
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Garlic2-3 clove
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Dill- to taste
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Parsley- to taste
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Green onion- to taste
Steps
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1. Thoroughly wash chicken back, put into a deep dish and pour two liters of cold water. Put the pan on the fire and bring the water to a boil. Then remove the foam with a noise and continue cooking the chicken broth over a slow fire for 30 minutes, then take out the chicken back from the finished broth.
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