Step 1: cook the broth.
First of all we take 1 - 2 piece of pork on the bone and wash the meat under running water to remove blood and any other contaminants. Then we put it in deep 4 - 5 liter pan, pour pork 3 liters of pure distilled water and place the container on the stove, turned on at a high level. When the liquid boils, use a slotted spoon to remove the white-gray foam from the surface of the water.
After we reduce the temperature of the stove to a level between low and medium, add it to the container required quantity black peppercorns and bay leaves. Cover the pan with a lid so that there is a small gap left and cook meat broth until the meat is completely cooked, this process will take no less 1.5 – 2 hours.
Step 2: Boil the eggs.
At the same time as cooking the broth, prepare all the other ingredients and start with chicken eggs. We rinse them under running water to remove all sorts of contaminants, put them in a small saucepan and fill them with cold running water so that the liquid is at least one level above the level of the eggs. 4 - 5
centimeters. Place the container on the stove, turned on to medium level, add a couple of tablespoons of vinegar to it and 1
a tablespoon of salt. Boil eggs hard for 10 – 12 minutes.
After using kitchen towel remove the saucepan from the stove, drain the boiling water and pour cold running water over the eggs, thus completely cooling the ingredient. When the eggs have cooled, peel them, place them one at a time on a cutting board and, using a kitchen knife, cut them into cubes with a diameter of up to 1 – 1,5
centimeters or cut each egg into 4 – 8
parts. Transfer the slices to a deep plate. Step 3: prepare vegetables and herbs.
While the eggs are boiling, you can begin preparing vegetables and herbs. Peel onions, carrots and potatoes, rinse them one by one along with sorrel, parsley, green onions and dill under cold running water to remove sand and any other contaminants. Then we also place them one by one on a cutting board and cut the potatoes into cubes with an approximate diameter from 2 to 3 centimeters. We immediately place this tuber in a deep bowl and fill it with regular running water so that it completely covers the chopped vegetable. Now the potatoes will not darken until the moment when they need to be added to the broth. 
Then cut into cubes onion, their diameter should not exceed 1
centimeter Transfer the crushed ingredient to a deep plate. 
Three carrots on a fine grater directly into a separate deep plate or cut them into strips, half rings, rings, quarters up to a thickness of 5
millimeters. 
Cut off the stems of sorrel and chop the leaves crosswise into narrow strips up to 5 – 6
millimeters. Just finely chop the green onions, dill and parsley. Place all the greens in one common deep bowl. It will take no more than 30 – 40 minutes.
Step 4: prepare the boiled meat.
After 1.5 - 2 hours the pork will become soft and the broth will be rich. Using a slotted spoon, remove the meat from the pan, transfer it to a deep plate and let it cool slightly. Immediately drain the water from the potatoes, add them to the container with the broth and increase the stove temperature to medium. When the meat has cooled slightly, place it on a cutting board and, holding a piece of pork with a fork, cut it into portions with a diameter of from 2 to 4 centimeters using a sharp kitchen knife. Laying it down cold cuts back into the pan with the broth and potatoes. Cook the ingredients together 15 minutes.
Step 5: prepare the dressing.
While the potatoes are cooking, start preparing the dressing, turn the stove on to medium level and place a frying pan on it with 3 – 4
tablespoons butter. Add chopped onion to the heated fat and simmer the vegetable, stirring with a kitchen spatula. 2 – 3 minutes. During this time, the onion will become transparent and covered with a light golden crust. When the vegetable in the pan takes on the desired texture and color, add carrots to it and simmer them together for some more time. 3 – 4 minutes until carrots are soft. Ready dressing Immediately transfer to the pan with meat and potatoes. Still cooking the soup 5 minutes.
Step 6: Bring the soup to full readiness.
In 5 minutes put it in almost ready soup all chopped greens, that is, dill, parsley, green onions, sorrel and add salt to taste, black ground pepper and allspice ground pepper. Cooking the first hot dish 5 more minutes, then throw the eggs into the pan, boil the soup 2 – 3 minutes, turn off the stove, cover the container with a lid and infuse the aromatic mixture 7 – 10 minutes. Then, using a ladle, pour the soup into deep plates and serve. Step 7: serve green borscht with sorrel.
Green borscht with sorrel is served hot as a first course at the dinner table. If desired, this dish can be supplemented with sour cream, cream or homemade mayonnaise. You can also sprinkle each serving of soup with fresh chopped dill or parsley. The taste of the soup is rich, satisfying, with a slight sourness and a pronounced spicy aroma of spices. Enjoy! Bon appetit! - – For the broth, instead of pork, you can use beef, turkey, veal or chicken. But do not forget that each of these types of meat takes different times to cook, for example, turkey will take about 50 minutes, beef, like pork, will take 1 - 1.5 hours, veal will take about 1 hour. The chicken must be treated with special attention, it all depends on what parts of it you will use for the broth, cook the breast for 25 - 30 minutes, thighs for 45 - 50 minutes, drumsticks and wings for about 40 - 45 minutes. If the chicken is homemade, then the broth will cook for at least 2 hours.
- – Sometimes this type of borscht is cooked with rice, broken rice or yellow millet. Regardless of the choice of cereal, it must be added to the broth along with potatoes, only then will it be fully prepared by the end of cooking the soup.
- – When preparing green borscht with sorrel, you can use any other spices and dried herbs that are suitable for making soups, such as coriander, cinnamon, paprika and many others.
Green borscht is a delicious first course prepared with sorrel. This borscht is especially in demand in spring and summer, when it is necessary to replenish our body with vitamins. He has a beautiful green color, is distinguished by its sourness and, if prepared correctly, is very tasty.
Classic recipe for green borscht with sorrel and egg
Let's consider vegetarian recipe green borscht.
We will need the following products:
- sorrel - bunch;
- onion - 1 head;
- beans (sugar) - half a glass;
- oil - for frying;
- greens (dill, onion and parsley) - 2-3 sprigs;
- pepper – 6 peas;
- potatoes – 3 - 4 tubers;
- eggs (chicken) – 2 pcs.;
- bay leaf - several pieces;
- salt - to taste.
First, soak the beans so that later they will boil well in the soup.
Peel the parsley root well and cut into pieces (small). Place the beans and parsley root into a saucepan with cool water and cook over low heat until the beans are soft.
Try not to neglect parsley root in the recipe, it has medicinal properties, and also gives the borscht a zest.
While the beans are cooking, prepare the vegetables: cut them into slices, finely chop the greens. Cut off the stem of the sorrel, then cut them into strips (across the bunch).
Fry the onion until golden brown. Boil hard-boiled eggs and chop finely.
When the beans are ready, add spices to taste, then put the chicken eggs and potatoes into the pan, cook until done.
Then add the fried onion, herbs, and bay leaves to the main ingredients and bring to a boil. Cook for a minute and turn off. Green cabbage soup is ready!
With meat broth
Now let's look at more calorie recipe in pork ribs broth.
We will need the following ingredients:
- pork ribs – 300 – 400 g;
- potato tubers – 4 pcs.;
- onion - 1 head;
- eggs – 4 pcs.;
- sorrel - bunch;
- greenery;
- spices and salt - to taste.
The first real harbinger of the approaching summer - what? No, not a swallow with spring, and not even blooming dandelions. It's fragrant sorrel borscht By grandma's recipe: With boiled egg and sour cream. Thick, carrying aroma fresh dill and the green color of sorrel, this favorite dish carries the taste of carefree childhood and the warm season.
What is sorrel borscht?
This is the first dish that many, despite the name, classify as vegetable soups, which is extremely erroneous. The recipe itself for “sorrel borscht” implies the presence of beets as its main component. But many modern chefs prepare this dish without it, citing the fact that beets give a red color to the liquid, and this type of borscht has a second name: “green” or spring.
And only old grandmothers know that beets in this type of first dish are of a certain variety, which does not give any color. They say that borscht without beets is like tea without tea leaves or a cutlet without meat.
Moreover, violating the ancient recipe, ignorant cooks add fried onions and carrots to the borscht, distorting the traditional taste.
What cuisine does this dish belong to?
Green sorrel borscht is traditionally classified as Ukrainian cuisine, since borscht is a Ukrainian specialty: few countries use first courses made from boiled beets. But in the eastern countries of Europe there are vegetable summer soups using sorrel, and in Russian cuisine there is botvinya - this is a cold green soup, which also includes sorrel. In North American countries, Indians prepare soups from sorrel, but use large leaves for this: it’s amazing how it reacts to a large number of oxalic acid their body?
Necessary ingredients for cooking
The recipe for sorrel borscht includes only a few ingredients:
Three liters of water (or chicken broth, unless you are a lacto-ovo vegetarian);
Pink beets: the cut roots of this vegetable are pale pink in color with white veins.
When cooked, this type of beet becomes almost white, which is what is necessary for green sorrel borscht. 300-400 grams of beets will be enough for a three-liter volume of the finished dish;
Potatoes: usually take about 300-400 grams for the same volume;
Young sorrel: the length of the leaves should be no more than 15 centimeters. It is better not to eat large overgrown leaves - they contain too much oxalic acid, which is bad for health. Two small bundles, total weight about 100 grams;
Chicken eggs: 5 pieces, pre-boiled until hard
Thick homemade sour cream - 100-150 grams. It is very important to find exactly homemade sour cream, since most of the cheap analogues in supermarkets are powdered, and when sorrel borscht is added to a hot liquid, they curl into unpleasant-looking flakes, and there is no taste;
Fresh dill and green onions are required, and parsley is optional. The amount of greens depends on your taste: some people like a lot and aromatic, others not so much;
Salt, sugar - this is also added to your individual taste, so you need to taste it when cooking.
How to cook properly?
Sorrel borscht is very easy to prepare - this process is accessible to any novice cook. First, boil the eggs, peel and cut into strips or large cubes. Grandma always cut it into eight pieces. Peel the beets, rinse and cut into strips. Some housewives always grate beets, being too lazy to make a beautiful shredder, but in in this case Grated beets are useless. Borscht is prepared according to my grandmother’s recipe, and she never took such liberties.
Pour beets and diced potatoes into boiling water or broth, cook until the vegetables are ready, and crush two or three potato tubers with a fork directly in the pan until pureed, this will give additional thickness.
Rinse the sorrel under running water, shake several times to remove remaining water and cut into strips about 1 centimeter wide; there is no need to chop finely - the aesthetics of the dish will be lost. Chop the green onions finely, as well as the dill. Put chopped eggs into the borscht, add salt, add sorrel and other herbs, add two heaped spoons of sour cream. Bring to a boil and immediately turn off the heat, tightly covering the contents of the pan with a lid. After half an hour you can serve it.
Along with sorrel, you can add young nettle greens, sorrel, dandelion and spinach leaves to this borscht. All these herbs are edible, but civilization has forgotten about it, but in vain! In the green leaves of such plants great amount vitamins that are easily absorbed by the human body, unlike vitamin supplements obtained chemically.
If the borscht is being prepared for future use until the next day (which is generally not recommended), then it is better not to put boiled eggs in it, but to put it in when serving. In this cunning way you will protect the product from rapid spoilage.
If you are a meat eater, then for the broth it is better to use chicken or extreme case beef. Pork - in no case: the fat content of this meat is too high, which will negatively affect taste qualities, and the light taste of greens will be overwhelmed by the heaviness of this product.
- Cooking sorrel borscht in a slow cooker means violating centuries-old traditions preparations.
- This dish is good in any form: hot or cold.
- Sorrel borscht with egg on vegetable broth- it's only 80 calories per 100 grams finished product. Nourishing, healthy and low in calories: isn’t it a dream for women watching their weight?
- In some Eastern European countries, eggs are vegetable soups they add it differently: beat in a bowl with a fork until light foam and pour in a thin stream into the boiling soup at the very end of cooking. In this way, greater thickness of the dish and richness are achieved.
It is after the first plate of light but satisfying sorrel borscht with sour cream that a feeling of home comfort appears, which only grandmother had on an old sofa in the kitchen: with a cat, a colored blanket, the aroma of cherry jam, hay and homeland. And every time there is a plate of green borscht on the table, these images fill the soul, evoking nostalgia for a long-gone carefree childhood and warm grandmother’s hands.
Let's start cooking green borscht by boiling beef broth with carrots and onions, salt and spices. After cooking, remove the vegetables; they have given their aroma and taste to the broth, and we will no longer need them. Cut the meat for green soup into portions.
Chop the potatoes into cubes, leaving one tuber whole. This will be one of the tricks in preparation. Cut the carrots into thin bars, chop the second onion smaller.
Throw all the vegetables into the boiling broth.
Prepare the greens for summer soup, sorrel, green onions and dill, rinse and dry.
When the potatoes are completely cooked, add the boiled meat to the broth. After boiling, add coarsely chopped sorrel and the rest of the greens.
After a couple of minutes, the sorrel will change its color to dark green. So you will understand that green borscht almost ready.
Now I’ll tell you a couple of cooking secrets.
Remove the potatoes that we did not cut from sorrel soup at the very end of cooking, puree it and put it in a pan, so the borscht with sorrel will be thicker.
For taste, add one grated boiled egg to the borscht.
Boil summer borscht with mashed potatoes and eggs for about 5 minutes. Taste, add salt if necessary. If the borscht is not sour enough, add a little lemon juice or very finely chopped sorrel.
Now let's move on to the most important part - serving the dish.
Pour our green borscht into a deep plate, trying to scoop out a piece of meat, carrot sticks and potatoes.
The boiled egg needs to be cut into slices very sharp knife so that the yolk does not crumble.
Garnish each serving with a boiled egg, season with sour cream and sprinkle with fresh dill.
A few words about sour cream.
I recommend buying sour cream for green borscht at the market, exclusively homemade, which is made from cream. Store-bought sour cream does not have the same taste, and when it comes into contact with hot food, it can turn into flakes. This is not the best option for the second serving method.
Sour cream can be added in different ways. Here is the second option for adding sour cream.
Before loading the sorrel, use a ladle to pour some of the broth into a separate bowl.
Add sour cream to the broth, stirring so that the sour cream does not curdle. For 1.5 liters of green borscht you need 4-5 tablespoons of thick sour cream. When the sorrel is ready, pour in the sour cream mixture. Pour in slowly, stirring. Then the taste and color of green borscht will become richer and more intense. You can add a little chopped garlic at this point.
Serve delicious green borscht with black bread, boiled pork or lard.
Such an aromatic, tasty and thick first course can be served both for lunch and dinner; borscht with sorrel and meat is very filling and healthy.
Here are a couple of tips on how to change the color of borscht.
The color of borscht with sorrel can be changed and made it really look like borscht.
At the end of cooking, add grated boiled beets- so he will turn purple.
You can put raw chopped sorrel and parsley on a plate. This way there will be many shades of green in the plate, and the color will become more saturated.
Behind step by step photo recipe for green borscht thanks to Tatyana ATV.
The Recipe Notebook website wishes you bon appetit!
Borscht with sorrel and eggs is exceptional summer dish which is ideal for hearty lunch or dinner. There is nothing complicated in preparing this green soup. By following all the rules of the recipe, you will definitely receive a tasty and nutritious first course that will be appreciated by all your household and invited guests.
with sorrel and egg: recipe
Few people know, but there are quite a few ways to prepare such a dish. We will present you with the most popular recipes, which do not involve the use of expensive and overseas products.
So what ingredients do we need to make borscht with sorrel and eggs. To implement such a first course you need:
- fresh beef on the bone - about 1 kg;
- fresh dill and parsley - several sprigs each;
- large onion - 1 head;
- large, pre-boiled eggs - 3 pcs.;
- bay leaf - 2 leaves;
- cold water - about 2 liters;
- fat sour cream - for serving.
Preparing the ingredients
Borscht with sorrel and eggs is quite simple to prepare. But before we start heat treatment all ingredients, they must be properly prepared.
Beef meat on the bone is thoroughly washed, cutting off hard veins, films, etc. Then they begin to process the vegetables. Potato tubers, onions and carrots are peeled and then finely chopped.
As for fresh greens, including sorrel, they are placed in a colander and washed thoroughly under strong water pressure. After this, the ingredients are shaken off and finely chopped with a sharp knife.
Chicken eggs are also boiled separately. They are cleaned and chopped into small cubes.
Cooking soup on the stove
How should you cook green borscht with sorrel and egg? The recipe for making this soup involves using a deep saucepan. They pour it into her plain water and lay out the beef on the bone. After placing the ingredients over high heat, bring them to a boil, after which the resulting gray foam is removed using a slotted spoon.
In this form, the broth is salted, bay leaves are added, covered with a lid and simmered over low heat for half an hour.
After time has passed, the beef on the bone is removed and cooled. Having cut and coarsely chopped the meat, it is returned to the broth along with onions and carrots. If necessary, you can add any spices to the soup.
¼ hour after boiling again, add potato cubes to the dish. They are boiled for about 20 minutes (until soft).
Final stage
Borscht with sorrel and eggs is not only very tasty, but also quite healthy. After the vegetables and meat are cooked, add all the greens and mix well. 5 minutes after the ingredients boil, chopped chicken eggs are placed in the broth.
After boiling the soup for another 2 minutes, remove it from the stove and keep it covered for ¼ hour.
Presented to the dinner table
Presented with sorrel and egg is a classic. After the first dish has been steeped under the lid, it is laid out on plates and seasoned with a spoonful of fresh sour cream. It is advisable to present such a lunch to the table along with a slice of white bread.
Another way to serve
Borscht with sorrel and egg can be presented to the table a little differently. To do this, add greens to the finished one, cook it for about 5 minutes, then remove it from the stove and keep it covered for ¼ hour. Then lunch is distributed onto plates, where slices of boiled eggs and a spoonful of sour cream are placed.
A dish decorated in this way looks more beautiful and appetizing. Due to this this method serving soup is most often used for festive lunch or dinner.
Making borscht with sorrel and egg in a slow cooker
You can prepare the dish in question different ways. We talked above about how to make it on the stove. However, some housewives prefer to cook borscht with sorrel and eggs in a slow cooker. To do this, use the soup or stew mode. But first things first.
So, to make this dish, we will need:
Processing the ingredients
Before using sorrel and eggs in a slow cooker, all ingredients are carefully processed.
The soup chicken is completely defrosted, washed thoroughly and all inedible elements are removed. Then it is chopped into large pieces in portioned pieces and start processing vegetables. Fresh carrots, potato tubers and onions are peeled and then finely chopped into cubes.
Also, wash all fresh herbs separately (dill, sorrel and parsley), shake them vigorously and chop them with a sharp knife.
The process of preparing soup in a slow cooker
Borscht with sorrel and eggs is cooked in a slow cooker for the same amount of time as on the stove. To do this, place all the pieces of soup chicken in the bowl of the device and fill them with water.
Having brought the broth to a boil, remove any foam that has formed from it (if any), and then spread it out table salt and a few bay leaves. After closing the multicooker with a lid, cook the soup in the same mode or stewing program for about 30 minutes. After this, potato cubes, carrots and onions are added to it.
After mixing the ingredients, they are seasoned with spices, covered with a lid and cooked for another half hour in the same mode. During this time, both the poultry pieces and all the vegetables used should become soft.
The last stage in preparation
After the broth is completely ready, add fresh parsley, sorrel and dill. After mixing the ingredients, cook them for about 6-8 minutes.
While the greens are preparing, begin processing chicken egg. Place it in a bowl and beat vigorously with a fork. Having received a homogeneous yellow mass, it is slowly poured into the boiling vegetable and meat broth. At the same time, stir the soup intensively with a large spoon so that the egg is evenly distributed throughout the broth, forming light flakes.
In this form, green borscht is boiled for 1-2 minutes, after which it is covered and kept heated for about ¼ hour.
How to present it to the dinner table?
Now you know how to prepare green borscht with sorrel and egg. This dish can be made not only from chicken, but also from beef, pork and even lamb.
After the soup is prepared, it is laid out on plates and presented to the table. Moreover, each serving should contain not only broth with cereal, vegetables and herbs, but also pieces of chicken.
Additionally hot soup can be flavored with a spoonful of fresh sour cream or a small amount low-calorie mayonnaise.
Vegetarian borscht with sorrel
If you are a vegetarian, then you should prepare this dish without using meat.
For the lunch in question, the following set of ingredients is required:
- potato tubers - 2 small pieces;
- fresh juicy carrots - 1 pc.;
- dill and parsley (fresh only) - several sprigs each;
- large onion - 1 head;
- sunflower oil - 4 large spoons;
- freshly picked sorrel - a large bunch;
- salt, ground pepper and other spices - use to taste;
- bay leaf - 2 leaves;
- cold water - at your discretion.
Cooking process
Making vegetarian green borscht is quite simple. Place the potato cubes and bay leaves in a pan with water, add salt and cook for about 20 minutes. Then finely chopped sorrel, parsley and dill are added to them.
After mixing all the ingredients, cook them for about 7 minutes, and then taste them and add the necessary spices.
While it’s cooking on the stove, start processing the onions and carrots. The first vegetable is chopped small cubes, and the second is tinder on a grater. After this, both ingredients are placed in a frying pan with sunflower oil and fry over medium heat until reddened.
When green soup will be completely ready, add sautéed vegetables to it and mix well. Having brought the dish to a boil, remove it from the stove and serve it to the table.
If you eat eggs, you should boil them, cut them in half and place them in a bowl of soup. In this form, lunch can be safely presented to the table along with a salad from fresh vegetables and greenery.
