Materials about Kobrin district: National kitchen

Borsch green

Way of preparation

Pork — 50 g, beet — 250 g, potatoes — 600 g, carrots — 1 piece, parsley (root) — 1 piece, onions — 1 piece, a sorrel — 300 g, spinach — 300 g, wheat flour — 8 g, eggs — 2 pieces, sour cream — 100 g, sugar — 8 g, vinegar — 15 g, butter — 60 g, green onions, fennel, bay leaf, black pepper peas.

To boil pork to readiness, to cut in the portions, and to filter broth. To cut beet straws, to salt, sprinkle vinegar, it is good to stir and extinguish to readiness, adding sugar and broth. To cut onions, the cleared root crops of carrots and parsley straws, to fry slightly with flour. To put potatoes in the prepared boiling broth and to cook 10 — 15 min., then to add stewed beet and the fried carrots, parsley, onions and flour which are washed out and the touched spinach, a sorrel, pepper, bay leaf, salt and to cook to readiness. Spilling borsch, to put pork, to strew with greens of fennel and small cut green onions.  

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