Ingredients
Servings: - 8 +
5 Potato
1 Carrot
1 Beet
1 Onion
3 heads Garlic
50 gr Lard
200 ml Juice tomato
2 tbsp. Paste tomato
3 tbsp. Oil sunflower
1 bunch Sorrel
0.5 tsp. Pepper black ground
Salt Add to taste
0.5 tsp. Paprika
4 Allspice
1 Bay leaf
1 bunch Dill
1 bunch Onion green
1 bunch Parsley
Description
This green borscht on lard recipe is different from the classic green borscht. In addition to the main products, the composition includes beets, tomato juice and tomato paste. Onions are fried in melted lard, so the dish turns out to be especially tasty, fragrant and rich. For the recipe, not only chicken, but also rich beef or vegetable broth with roots is suitable. The finished dish acquires a rich red color thanks to beets and tomatoes and looks very appetizing. When serving, be sure to add a tablespoon of sour cream to each serving, green borscht on lard will become even tastier.
Step by step recipe 
We wash the chicken frame and put it in a saucepan, pour in two liters of cold water. Cover with a lid and put the pan on the fire, making it minimal. Before boiling, remove the foam from the broth. Boil it for half an hour, then take out the chicken.
Wash the potato tubers, peel and cut into cubes. Add chopped vegetables to the prepared broth.
Wash and clean carrots and beets. Let's grind them on a grater. Pour the vegetables into a deep non-stick frying pan with heated vegetable oil.
Fry carrots with beets. Carefully pour the vegetables into the bowl.
Lettuce cut into thin pieces. Put the fat in a dry frying pan, melt the fat.
Remove the fried lard from the pan. On the melted fat, fry the onion, cut into cubes.
When the onion is golden, pour in the tomato juice and add the tomato paste.
Let the mixture boil and pour it into the borscht. Sort the sorrel, wash and cut into strips 2 centimeters wide. When the potatoes are cooked, add the chopped sorrel to the pan with the rest of the ingredients.
Then add salt and spices. For flavor, add bay leaf, garlic cloves crushed through a press and a few peppercorns to the borscht. Finely chop the dill and fragrant parsley, pour it into the borscht.
Boil borscht with sorrel for 5 minutes and turn off the fire. We will serve the dish hot, adding sour cream and green onion rings.
Enjoy your meal!
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