Green borscht

1 . Stage

I took the proportions for a seven-liter pot. First, cook the broth. Fill the bone with clean, cold water, put the pot on the fire. You can add the roots, salt. When the broth boils, take out our bone, separate the meat from the bone and cut into pieces. Put the pieces of meat back in the pot. Wash the rice and peel the potatoes.

2 . Stage

In the broth we add washed rice, sliced potatoes and bay leaf.

3 . Stage

Chop the eggs, sorrel, onion and dill.

4 . Stage

When the potatoes are boiled, put the sorrel, herbs, eggs and kefir in the pot. Salt and pepper it. When everything is boiling, boil for two more minutes. At the very end we throw a piece of butter and turn off.

5 . Stage

Let it steep for about 15-20 minutes. Or maybe more. Nourishing, rich borscht ready.

6 . Stage

Pour the borscht on the plates, add in each piece of meat and a spoonful of sour cream. BON APPETIT!!!