Green borscht present on the table both in winter and in summer. But definitely cook it better in summer with fresh herbs, just plucked from your garden or bought from grandmothers in the market. In the case when this soup is prepared in winter, the greens are taken frozen or canned.
Green borscht cook in different options: with or without meat, with tomato, with rice, with various greenery- everything according to your desire. But the essential ingredients are potatoes, sorrel, and often an egg and sour cream. Without them, real green borscht will not work!
This soup is also suitable for feeding women who have recently given birth. Don't worry, you can have green borscht for a nursing mother if it does not contain allergenic foods, such as tomatoes. Just add less pepper there, and use not a chicken, but a quail egg.
In the article below, we have presented several green borscht recipes that will surely surprise you and make your family cook more and more new variations of this delicious first dishes. Enjoy your meal!
Green borscht with spinach
Traditionally, green borscht is brewed with sorrel. And although few people know that green borscht with spinach is much healthier for the body, because this vegetable is very rich in protein and calcium. People who watch their figure will be pleased with the low calorie content of green borscht. In addition, unlike sorrel, this leafy vegetable can be bought at any time of the year.
Ingredients:
- half a chicken;
- potatoes - 4 pcs.;
- carrots - 1 pc.;
- onion - 1 pc.;
- chicken egg - 2 pcs.;
- spinach;
- half a lemon, salt, spices.
Recipe:
- Boil a regular chicken broth, then disassemble the meat from the bones and put it back into the pan.
- Salt the broth, season with spices.
- Cut the potatoes into medium-sized cubes and add to the broth.
- Pass the grated carrots and finely chopped onion and add it to the pan.
- Hard boil eggs, cut into slices.
- Send spinach and eggs to the pan.
- Try it, adjust the acidity of borscht with lemon juice.
- You need to cook for another 5-10 minutes, then turn it off and let the borscht brew for a while.
Green borscht with meatballs
An excellent alternative to boring soups is green borscht. fresh, light dish perfectly saturates the body useful vitamins and will not harm the figure - the calorie content in green borscht is much less compared to the traditional one. Learn how to cook green borscht with meatballs.
Ingredients:
- pork or veal - 300 gr.;
- potatoes - 4 pcs.;
- carrots - 1 pc.;
- onions - 2 pcs.;
- egg - 1 pc.;
- sorrel - 1 bunch;
- herbs, salt, spices.
Recipe:
Turn the meat with one onion through a meat grinder, season with salt and spices. Add meatballs formed from minced meat to boiling water or broth.
After boiling, remove the foam and add the chopped potatoes. Simmer until potatoes are tender, about 20 minutes. Finely grate the carrots, chop the onion with a knife. Sauté in sunflower oil until golden brown.
Rinse the sorrel well cold water and finely chop. Add passivation and sorrel to the broth, boil for 5 minutes. Beat the egg and pour it into the borscht in a thin stream.
Season with spices to taste, if desired, you can add sprigs of dill or parsley. Served with sour cream.
Green borscht with chicken
In the spring, a mass of vitamin products grows in the garden. How to cook the right green borscht, let's look at this example.
Ingredients:
- chicken meat - 0.4 kg;
- potatoes - 0.8 kg;
- beets - 1 pc.;
- chicken egg - 2 pcs.;
- tomato component - a little for frying;
- greens from the garden - gout, nettle, midge, quinoa -0.6 kg;
- spicy greens - basil, dill, parsley - 50 g;
- spices - pepper, Bay leaf, salt - to taste.
Recipe:
Dip the meat in boiling water. Boil 30 minutes. At this time, prepare the rest of the ingredients. Rub the beets on coarse grater and put in the broth, after removing the foam from it and switching to medium heat. After 30 minutes of boiling, add diced potatoes to the broth.
Place fried with tomatoes, carrots and onions in a saucepan and cook over low heat. Load finely chopped, washed and drained grass. After boiling, switch to languishing mode. Chop the eggs and add to the pot.
Ukrainian green borscht
dish national cuisine is Ukrainian green borscht. The preparation of such a dish has many recipes.
Ingredients:
- pork fat on the bone - 0.6 kg;
- large beets - 1 pc.;
- fresh Beijing cabbage - 300 Gr.;
- medium carrot - 1 pc.;
- potatoes - 1 kg;
- grass from the garden - sorrel, nettle, quinoa - 0.6 kg;
- spicy greens - dill, parsley - 50 gr.;
- egg - 1 pc.;
- a piece of lard - 20 gr.;
- garlic - 2 cloves;
- salt, pepper - to taste.
Recipe:
The preparation of green borscht is associated with the gradual addition to the broth standing on a slow fire. Take a five-liter saucepan, and pour 3 liters of water.
Put the pork cut into small pieces in water, bring to a boil, transfer to medium heat. Remove the foam that has risen. After 30 minutes, add chopped beets to the broth. At the same time, peel and cut the potatoes.
Fry the carrot, onion and tomato component in a pan. 50 minutes after the start of boiling of the broth, add potatoes to the pan, after another 10 the fried component.
chopped greens and chinese cabbage drop into boiling broth. To preserve vitamins tender greenery cook for a very short time. After 5 minutes, add garlic crushed in a wooden mortar with bacon and a hard-boiled egg. Put the spices, turn off the stove and let the dish brew.
Green borscht with peas
Each good hostess knows how to cook delicious green borscht. However, it is worth adding just one unusual ingredient, and the taste of borscht will sparkle in a completely different way. Try to cook borscht with green peas and see for yourself.
Ingredients:
- beef with bone - 500 gr.;
- medium-sized potatoes - 3 pcs.;
- carrots - 1 pc.;
- onions - 1 pc.;
- peas - 200 gr.;
- cabbage - 200 gr.;
- tomatoes - 2 pcs.;
- salt, allspice, bay leaf;
- dill, parsley.
Recipe:
Wash the bone, fill it with cold water, add allspice peas, bay leaf and put on slow fire. Boil for about 2 hours, constantly skimming off the foam. Then pull out the bone, salt the broth, disassemble and cut into portioned pieces meat.
Peel the vegetables, cut the potatoes into large strips, grate the carrots and tomatoes on a fine grater, chop the onion. Place the potatoes in the pot with the broth. Fry the carrots and onions in sunflower oil until soft, then add the tomatoes.
Fresh green pea also put in a saucepan, cook for 10 minutes, then pour in the dressing. canned peas it is better to send it to cook along with the dressing. Shred the cabbage, add to the broth.
Keep on fire for another 10-15 minutes and turn off. When serving on a plate, you can add dill or parsley.
Green borscht with canned sorrel
The use of summer preparations in winter prolongs the use of vitamin products. Green borscht with canned sorrel an example of this.
Ingredients:
- meatballs - 1 pack;
- peeled potatoes - 650 gr.;
- stewed beets - 3 tbsp. spoons;
- canned sorrel - 250 grams, or 1 jar;
- egg - 4 pcs.;
- bouillon cubes - 2 pcs.;
- coarsely grated fresh carrots - 300 gr.;
- dry mix herbs for borsch - 1 sachet.
Recipe:
Green borscht with sorrel - recipe summer dish in the winter cold. Use for cooking hastily summer blanks. Prepare all ingredients.
To do this, boil the eggs until hard, peel and cut the potatoes. Put on fire one and a half liters of water. Defrost a package of meatballs. Lightly fry the onion and shredded carrots.
In boiling water, at short intervals, dip the bouillon cubes, potatoes, the contents of the pan, stewed beets and meatballs. The readiness of the dish depends on the condition of the potatoes.
Pour dry greens into a slightly boiling borscht, chop and dip the eggs in the same place, put the sorrel. Boil for a few minutes, let it brew and serve with sour cream.
Important! Sorrel is added after the potatoes are ready.
Green borscht for a nursing mother
A young nursing mother is limited in her choice of products. It depends on the state digestive system baby. Nutritionists among the few products allow green borscht to a nursing mother.
Ingredients:
- rabbit meat - 300 gr.;
- small fresh beets - 20 gr.;
- peeled potatoes - 200 gr.;
- sorrel - 1 bunch;
- carrot - 30 gr.;
- dill - on the tip of a spoon;
- salt - to taste with undersalting.
Recipe:
It is necessary to cook at one time, use only fresh. Is it possible to breastfeed green borscht depends on the baby's digestive system. Therefore, the product is necessary the first time to eat a little.
By itself, dietary rabbit or turkey meat should not harm. All products are used without a strong odor. Didn't take onion and bay leaf.
Grind the carrots and beets and put in the broth. They should boil well. Add potatoes there after the necessary time.
A nursing mother can eat beets exclusively in the form of borscht. When ready, meat can be passed through a meat grinder. So the taste of borscht will improve a lot. You can flavor a little with dill. It is even useful for the baby's tummy.
Such a dietary borsch will be useful in the first days of a child's life. In the second month, you can already eat a dish with the addition of cabbage and other permitted foods.
Green borscht with tomato
Consider one of the most simple ways cooking. Green borscht with tomato will turn out tastier if it is based on meat broth.
Ingredients:
- beef - 700 gr.;
- sorrel - 1 bunch;
- parsley - 15 gr.;
- carrots - 1 pc.;
- onion - 2 small heads;
- tomatoes - 4 pcs.;
- potatoes - 3 pcs.;
- vegetable oil - 60 gr.;
- eggs - 5 pcs.;
- sour cream - to taste;
- spices.
Recipe:
So, green borscht recipe with tomato. Rinse the beef, cover with water and boil, removing scale. Then take out the meat, cut into portions, and strain the broth. While the broth is cooking, take care of the vegetables and eggs.
Rinse and chop onion and carrot small cubes and fry in oil until golden brown. Scald the tomatoes with boiling water, remove the skin, chop, according to your taste and send to fry to the vegetables. Rinse the sorrel and parsley thoroughly and chop finely. Cut the prepared potatoes into cubes.
Put the potatoes in the boiling broth first, then the fried vegetable mix, salt, pepper and cook for about 20 minutes. Then put sorrel, parsley and bay leaf into the borscht. After 5 minutes, the borscht is ready.
Pour the hot dish into portioned plates, put a piece of meat, half an egg and a teaspoon of sour cream.
Green borscht for children
Green borscht is a storehouse of vitamins and beneficial trace elements which have a beneficial effect on the growing organism. Consider how to cook green borscht for children, because the process of cooking this delicious dish slightly different for kids.
Ingredients:
- chicken - 600 gr.;
- water - 2 liters;
- sorrel - 120 gr.;
- potatoes - 2 pcs.;
- carrots - 1 pc.;
- onion - 1 pc.;
- salt.
Recipe:
Fill the chicken with water and put on fire. When the broth boils, put the whole onion and prepared potatoes into it. Sorrel boil a little in a small amount water and pass it through a meat grinder with a fine grate. Peel the carrots, wash and grate on a medium grater.
When the chicken is cooked, take it out and the potatoes. Mash the potatoes like mashed potatoes and send them to the pot with the broth. Then put in the grated carrots. Small children should not be given fried vegetables, so this process is excluded. Salt the borscht to taste and boil a little.
5 minutes before readiness, put the ground sorrel and mix.
So you learned how to cook green borscht for a small child. It remains only to pour borscht into the baby’s dishes and cool it a little. You can put half a boiled egg yolk and a teaspoon of sour cream. Separately, give the child a piece of chicken.
Green borscht with rice
In Russian cuisine, borscht is rarely prepared with meat or chicken broth. Usually they make a dietary option, even without roasting vegetables. But if you want to get hearty meal then cook green borscht, the recipe of which is presented below.
Ingredients:
- sorrel - 200 gr.;
- carrots - 60 gr.;
- onion - 1 pc.;
- eggs - 4 pcs.;
- rice - half a glass;
- potatoes - 2 pcs.;
- dill - 1 bunch;
- butter - 50 gr.;
- spices.
Recipe:
Before cooking green borscht, boil potatoes without peel, but do not pour out the broth - it will become the basis for the soup. Catch the potatoes and cut.
Wash sorrel and dill, chop. Clean the carrots, cut into cubes. Grate the onion or chop finely with a knife. Hard boil eggs, place in cold water for better peeling, and then remove the shell.
Roast the vegetables butter- this will make the dish more high-calorie.
Put fried carrots and onions in potato broth, and after 10 minutes, sorrel and eggs, which are finely chopped. Add chopped potatoes and spices to the borsch, and remove from the stove after 5 minutes.
Pour the borscht into bowls and season with sour cream and sprinkle with chopped dill.
Green borscht with fresh sorrel
Green borsch with sorrel fell in love with many people precisely for the incomparable sourness that sorrel gives it. It seems especially tasty in the spring, when the first greens appear on sale.
Ingredients:
- water - 4 l;
- meat - 300 gr.;
- chicken egg - 4 pcs.;
- potatoes - 3-4 pcs.;
- onion - 1 pc.;
- carrots - 1 pc.;
- fresh sorrel - 1 large bunch;
- allspice peas;
- black peppercorns;
- Bay leaf.
Recipe:
Learn how to cook green borscht, a recipe with sorrel. Wash the meat, cut into pieces and put the broth to boil, salting it and not forgetting to remove the scale that forms on the surface of the pan.
Clean your vegetables. Cut the potatoes into cubes and throw into the already prepared boiling broth. While it is cooking, grate the carrots on a large grater, and finely chop the onion and fry.
Add it to potatoes. After 10 minutes, throw well-washed and chopped sorrel, as well as spices and salt, into the pan. Boil eggs separately, peel and cut into cubes, add to borscht.
Serve with sour cream and herbs. This recipe also works for lean borscht, which turns out no worse than meat.
Green borscht with egg
One of the varieties of borscht is green borscht with egg, which, when cold, has unique flavors. palatability and very relevant in the summer.
Ingredients:
- water - 3 l;
- meat - 300 gr.;
- beans - 70 gr.;
- potatoes - 8 pcs.;
- onion - 1 pc.;
- carrots - 1 pc.;
- sour cream - 100 gr.;
- parsley;
- sorrel;
- green onion;
- salt;
- vinegar;
- sugar;
- boiled eggs - 3 pcs.
Recipe:
How to cook green borscht with all the ingredients. First, put the broth of meat and beans to boil. While the food is cooking, do the frying. Fry finely chopped onions in a pan, add grated carrots to it.
When the carrots are a little fried, put a tablespoon of sour cream in the frying pan and let everything stew a little under the lid. While the frying is being prepared, boil hard-boiled eggs, cut them into small cubes.
In the finished boiling broth, add the potatoes, peeled and cut into medium-sized pieces. While the potatoes are cooking, wash and chop the greens.
When the potatoes are already cooked, pour the chopped eggs, frying and greens into the broth. With the help of salt, sugar and vinegar, bring the borscht to the desired taste and cook for another 10 minutes.
Green borscht in a slow cooker
Now, when vegetables and herbs can be bought at any time of the year in a supermarket, the recipe for green borscht in a slow cooker - a new kitchen "gadget" - is more relevant than ever.
Ingredients:
- meat - 500 gr.;
- fresh sorrel - 1 bunch;
- carrots - 1 pc.;
- potatoes - 4 pcs.;
- chicken egg - 4 pcs.;
- onion - 1 pc.;
- fresh greens;
- salt;
- pepper;
- bay leaf;
- water.
Recipe:
Wash the meat, pat dry and cut into medium-sized pieces. Peel the carrots and grate it on a coarse grater, finely chop the peeled onion. Peel potatoes and cut into cubes.
If for cooking borscht is used domestic chicken or old meat, then it must first be stewed in the “baking” mode for half an hour.
Pour meat, carrots with onions and potatoes into the multicooker bowl. Salt, add bay leaf. You can add spices if you wish.
Pour everything with water, set the multicooker to the “quenching” mode and cook borscht for 1.5 hours
Separately, boil the eggs and rinse the sorted greens well. Cut all the products and add to the borscht at the very end. In order for the borscht to boil, select the “baking” multicooker mode. Turn off borscht.
Green borsch in a slow cooker always turns out to be rich, very satisfying, and has a pleasant sour note. It is best served with homemade sour cream.
Green borscht with herbs
Green borsch can be cooked with a variety of greens to get a bright, rich taste. The benefits of such a soup will be huge for the body.
Ingredients:
- pork ribs - 300 gr.;
- young potatoes - 7 pcs.;
- onion - 1 pc.;
- eggs - 2 pcs.;
- sorrel, quinoa, spinach, rhubarb;
- a mixture of peppers - 0.5 tsp;
- laurel leaf - 3 pcs.;
- pepper in the form of peas - 5 pcs.;
- salt.
Recipe:
Rinse the pork ribs under running water, put in a saucepan, fill to the top with water, add parsley, a whole peeled onion and peppercorns, set to boil.
As soon as the water boils, salt it and count 20 minutes. After this time, remove the onion, parsley and peppercorns from the saucepan. Throw in the potatoes, cut into small squares. Young potatoes can not be peeled.
Boil the eggs in a steep boil (cook 10-12 minutes after boiling water), then place in cold water, and when cool, peel the shell and cut the flesh with a knife or a special egg cutter.
All prepared greens (take the amount depending on your own taste), rinse thoroughly, chop with a knife.
Keep an eye on the readiness of meat and potatoes. Once all the ingredients are cooked, add the herbs to the pan and cook for another 5 minutes. Then add eggs and ground pepper. If you need more salt, add to taste.
Green borsch with sorrel, quinoa, spinach and rhubarb is ready. If desired, you can add any other fresh herbs from the garden there.
How to cook green borscht with sorrel?
Green borscht with sorrel. Ingredients:
- Sorrel - 300 g
- Beef - 500 g
- Carrots - 2 pieces
- Potato - 200 g
- Tomatoes - 4 pieces of medium size
- Chicken eggs - 5 pieces
- Greens: onion, parsley, dill
- Water - 3 liters
- Salt pepper
Green borscht with sorrel. Cooking
- At the very beginning, a piece of lean beef must be thoroughly rinsed in running water. Then the meat is cut into non-portion pieces, placed in a saucepan, poured with water and put on medium heat.
- To make the broth tastier, beef must be poured with cold water. When the water boils, foam will begin to form on the surface - you need to not miss this moment and remove it in time, otherwise the broth will be cloudy.
- After the water boils, the fire is reduced and the beef is cooked over low heat for 1.5 hours.
- While the meat is cooking, you can work on other ingredients. Potatoes are peeled and cut into small cubes. Carrots are also peeled and finely chopped or grated.
- Chopped vegetables are then placed in a pot of broth. The skin must be removed from the tomatoes. The easiest way to do this is to drop the tomatoes briefly into boiling water. To make the skin come off easily, you need to make small cuts on the sides of the tomato.
- Tomatoes are rubbed on a grater and also placed in a saucepan. In order for the broth to get a rich taste, you need to boil the tomatoes for 15 minutes.
- Then comes the turn of greenery. The sorrel is washed and finely chopped. The same must be done with parsley, onion and dill. Greens are also sent to the pan. At the very end, in a separate bowl, boil hard-boiled eggs.
- The borscht is almost ready and only the final note is missing. Eggs need to be finely chopped and before serving the dish on the table, pour them into green borscht. That's all - borscht with sorrel is ready. This dish is usually served with sour cream. Enjoy your meal!
One of my favorite soups. He cooks for meat broth, a green color gives him sorrel. This plant appears on the beds in early spring and pleases us with its freshness and sour taste. The rich vitamin and mineral composition of sorrel easily explains all its unique healing and beneficial features. However, you need to know that sorrel is best eaten young, in May and June. Later, the leaves accumulate oxalic acid, which interferes with the absorption of calcium by the body. Outside the window is May and we have two wonderful months ahead of us, when you can safely cook sorrel dishes and prepare it for the winter, so we cook green borscht.
You will need:
- onion 1 pc
- Bay leaf
- potatoes 4-5 pcs
- sorrel
- green onion
- parsley
- dill
- boiled eggs
Step by step photo recipe:
Primarily boil the broth. Green borscht loves pork very much, but I usually cook it on beef broth. The best broth it turns out from beef brisket, but another part of beef with a bone will do. If you have a piece of pork, some kind of pork knee or even bones, feel free to throw everything into the pan, borscht is very fond of the combination of beef and pork.
Put the meat in a saucepan (5 liters) and pour cold water. Need water 3 liters. on high fire foam. It must be collected with a spoon and discarded.
Put in a saucepan cook for 2 hours bubbling slightly,
When the broth is cooked, remove from it and remove meat. potato and brew 20 minutes.
While the potatoes are cooking, remove the meat from the bones and cut into portions.
Sorrel, green onion,parsley and dill Wash thoroughly and drain in a colander to drain the water.
Remove the stem from the sorrel, you won't need it.
Cut sorrel leaves into strips.
Finely chop the rest of the greens: onion, parsley and dill.
When the potatoes are cooked, put the prepared pieces of meat.
As soon as the broth boils again, put the sorrel and all the chopped greens into it.
Bring the contents of the pot to a boil, taste the borscht and, if necessary, add salt. After adding greens, borscht should boil for no more than 5 minutes. Cover the pot with a lid and turn off the heat. Let the borscht infuse for 15-20 minutes.
boiled eggs you can finely chop and add to the borsch pot at the moment when you add the greens, but I usually cut the eggs coarsely and put them on a plate when serving. Enjoy your meal!
Green borscht. Short recipe.
You will need:
- beef with bone 1 kg (brisket)
- onion 1 pc
- Bay leaf
- potatoes 4-5 pcs
- sorrel
- green onion
- parsley
- dill
- boiled eggs
Boil the broth. Put the meat in a saucepan (5 liters) and pour cold water. Need water 3 liters. Put the pot on the stove and on high fire bring contents to a boil. Do not miss the moment when the surface begins to form foam. It must be collected with a spoon and discarded. Put in a saucepan 1 peeled onion, 2 bay leaves, salt. Wait for the water to boil and turn off the heat. Cover the pan with a lid, leaving a gap for steam to escape and cook for 2 hours. Make sure that the broth does not boil too much, let bubbling slightly, then it will be transparent.
When the broth is cooked, remove from it and discard the onion and bay leaf. Get it meat. Put the diced into the broth potato and brew 20 minutes. Remove the meat from the bones and cut into portions. Remove the stem from the sorrel and cut into strips. Finely chop the green onion, dill and parsley.
When the potatoes are cooked, put the prepared pieces of meat.
As soon as the broth boils again, put the sorrel and all the chopped greens into it. Bring the contents of the pot to a boil, taste the borscht and, if necessary, add salt. After adding greens, borscht should boil for no more than 5 minutes. Cover the pot with a lid and turn off the heat. Let the borscht infuse for 15-20 minutes. Green borsch is always served with boiled eggs and sour cream.
In contact with
- probably, this question worries many novice housewives in the spring, when it's time for greenery. In fact, even novice cooks can do it, so let's quickly see how to cook green borscht.
Hello!
With you Irina Zhukova and
I love to cook delicious food and don't like to spend a lot of time on it. It sounds strange, but it's true. With young children, you learn to do everything as quickly and easily as possible. Therefore, I choose recipes for myself that do not take much time.
Our family loves green borscht as a first course. It is also called soup with sorrel, green cabbage soup. Of course, our sorrel soup has nothing to do with borscht. And they call it "green" because there is a lot of greenery.
By the way, due to greenery, sorrel soup rich in vitamins and microelements that we need so much in the spring after the winter cold.
I will tell you in detail how to cook delicious green borscht, and at the end of the article you can see MY VIDEO RECIPE and helpful tips.
Let's prepare the products:
I cook in a 5 liter saucepan, if necessary, reduce the amount of food by half.
meat broth
Potatoes 8-10 pcs.
Onion 1-2 pcs
Carrot 1 pc.
Bulgarian pepper 1 pc.
Eggs 4 pcs.
Greens (sorrel, dill, parsley, green onions) - no matter how much it is a pity)))))
Salt, spices, bay leaf
Butter small piece
Sour cream
Let's start cooking:
1. Cook the meat broth.
Put the meat in a five-liter pan in cold water. I prefer to take beef brisket for soups and borscht. The more meat in the broth, the richer and fatter the broth will be. I have two small pieces of brisket somewhere around 1.5 kg. Bring to a boil, remove the scale and add the finely chopped onion. Reduce the temperature to a minimum, cook for 1.5 - 2 hours. (At this time, I have time to do other household chores!)
Half an hour before the meat is ready, I prepare products for green borscht.
2. Cut the potatoes, I cut them into cubes.
3. Finely chop the onion.
4. Cut the carrots into strips.
5. Finely cut the Bulgarian pepper.
6. When the meat is ready, we take it out. Pour potatoes, pepper into the broth, bring to a boil, put a slow fire and cover with a lid.
7. While the potatoes are cooking, fry the onions and carrots in vegetable oil.
8. When the potatoes are almost cooked (after 10-15 minutes), add the fried onions and carrots.
9. We break the eggs, add some salt, pour a little water there and shake it well with a fork.
10. When the potatoes are cooked, add the egg mixture to the soup.
Here is an important point: so that the eggs do not float in the soup with “threads” or “ropes”, they must be correctly added to the broth! Bring the soup to a boil, and constantly stirring with a fork, very slowly pour in the egg liquid in a thin stream. It turns out that the testicles float in tiny pieces.
11. Quickly chop our greens and put in the soup.
12. Salt, pepper, add lavrushka.
13. The final stage - put a small piece of butter in our green borscht, stir, cover with a lid, turn off the gas and let it brew.
Green borscht is ready!
Fragrant, tasty and healthy!
Serve with sour cream!
Several useful tips how to cook green borscht:
- for the broth, you can use pork, or even cook lean soup(i.e. no meat)
- onions and carrots can not be fried, but put together with potatoes
- can be cooked without bell pepper
- eggs can be boiled separately and cut already into a plate
- We put as much greenery as we have. The more sorrel, the more sour the borscht.
— you can cook green borscht in winter and use frozen greens
Here is a photo of the finished green borscht:
As promised, my video recipe for green borscht:
I wish you bon appetit!
I really hope you liked my recipe and there were no questions about how to cook green borscht.
Ask if something is not clear!
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With love,
Irina Zhukova
The long-awaited spring is outside the window, which means that the first harvest is already appearing on the beds, and therefore it's time to cook vitamin dishes at home. In order to fulfill our plans, it is enough to buy fresh vitamins (sorrel, green onions, etc.) on the market and cook delicious Ukrainian-style green borscht from them. This dish is truly a spring product, because most of the greens ripen in spring, in other seasons they are used only in canned form.
To get the maximum of natural benefits on your plate with green borscht, use that quickly passing opportunity that Mother Nature gives us and cook a dish according to your favorite recipe for the whole family as often as possible. Tasting the taste of it fine dish, cook it every spring - it will become an excellent home tradition for you.
Green borscht calories
calories and the nutritional value green borscht are calculated on 100 grams ready soup, which includes beef, potatoes, chicken eggs and greens.
The table shows guide values. The BJU of a soup can vary significantly, depending on the additional ingredients used.
How to deliciously cook Ukrainian green borscht
Cooking green borsch (the recipe for which we will go through step by step below) is incredibly simple, you will see for yourself when you make it yourself. This dish does not belong to the “complicated” category, but it’s worth recognizing that you won’t be able to cope with cooking in 1 hour. In general, the entire process of preparing and cooking products takes several hours.
But a significant plus of Ukrainian green borscht is that it can be prepared 2-3 days ahead, so the spent 2-2.5 hours are fully compensated by the saved time of the next days.
Ingredients
- Meat (veal or beef) - 600 gr.;
- Fresh dill - 1 bunch;
- Potatoes - 300 gr.;
- Parsnip - 1 pc.;
- Green onions - 1 bunch;
- Parsley greens - 1 bunch;
- Chicken egg - 1 pc.;
- Carrots - 1 pc.;
- Salt - 1 tbsp. (or to taste);
- Fresh sorrel - 2 bunches.
How to make delicious green borscht with sorrel
1. Pour the meat (beef entrecote is used in this recipe) in a saucepan with cold water and cook for 1.5-2 hours, in a word, until fully cooked. When boiling, do not forget to remove the foam from the surface of the broth.
2. When the meat is ready - remove it from the pan, cut into portions and return to the broth again.
3. In parallel with the beef, put in the pan, cut into medium cubes, potatoes (2-3 pcs.).
4. Cut the parsnips and carrots into strips, fry them for 2-3 minutes in minimum quantity vegetable oil, after which we also send it to a saucepan with broth and meat, where our potatoes are already cooked.
If you don’t like the fried roots, then don’t sauté them, but immediately throw them (after cutting) into the pan along with the potatoes.
5. We wash the sorrel under running water, then cut off the stems from it, cut it into small pieces.
6. By the same principle, chop dill, parsley and green onions.
7. When the vegetables are completely cooked, pour the sorrel into the pan, boil it for 1-2 minutes, no more, so that it does not have time to darken.
8. Add chopped young onions. We also cook it, along with the rest of the ingredients in the pan, for no longer than 2 minutes.
9. Then add chopped greens, keep the container with borscht on fire for the last few minutes, after which we turn off the stove, cover the pan with a lid and let the dish brew for about half an hour.
Spring green borscht should also be served in a special way: on the bottom of the plate we lay out the chopped half, hard-boiled in advance, eggs, then pour out a portion of borscht and flavor it all with a tablespoon (or even more than one - to taste) sour cream. On top of the borscht, you can put the remaining half of a boiled egg.
If you need to decorate more than one serving, but several, then more eggs will be needed. Based on the calculation - 1 egg per plate.
With the humpback of a loved one fresh bread, grated with garlic (you can just with the pulp - as you like), fragrant vitamin borscht with sorrel and herbs will definitely go with a bang. Its taste and health benefits are simply invaluable. Even children will be able to enjoy such a dish, because borscht has a pleasant mild taste with a slight sourness, which only gives it a special piquancy.
Borscht, like any other dish, has its own classic recipe and many original cooking technologies. It is impossible to say that some of them are correct and some are not, because everything is decided by a matter of taste, and, as they say, they do not argue about tastes.
However, if nothing but classic version cooking borscht, you don’t know, then our advice will come in handy for you. What ingredients are suitable for green borscht, what greens are added to borscht for a variety of taste - more on this and more - later in our recommendations.
1. Traditionally, when preparing Ukrainian green borscht, beef is used or tender veal. However, it is not uncommon for housewives to cook pork broth, for example, from fatty pork ribs.
From this type of meat, borscht without beets turns out to be more rich, and the meat itself is cooked 2 times faster - only half an hour from the moment of boiling (unlike beef, which boils in the broth for at least 1.5 hours). Sometimes, green borscht is made from chicken fillet.
2. As for greenery, there should be a lot of it on different taste. Must be: sorrel, parsley, dill, young green onions, you can also add spinach, celery (both greens and roots) and other fresh varieties of greens to this spring “bouquet”.
3. Eggs in borscht are used exclusively boiled, but you can cut them in absolutely different ways: large, small, or even add according to whole half(But they put it like that only for decoration).
On this cooking secrets popular dish exhausted. How to cook green borscht correctly - now you know for sure. You will see in practice that it is very simple. Even if you do not know how to cook this dish, you can easily and quickly learn all the intricacies of such a simple technology.
For even more clarity, see nice video green borscht recipe. Try it, fill your body with vitamins and enjoy the wonderful taste of amazing healthy dish. Enjoy your meal!
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Hello dear readers of the site. Spring has come, and already tired of all these twists and pickles, fried and boiled potatoes, rich soups and borscht, I want something light, spring, to remind me of summer.
Today I want to tell you how to cook a simple sorrel borscht, which our mothers cooked for us in childhood, and we called it green, and you can cook it even without having cooking skills. Usually it takes no more than 30-40 minutes to prepare it.
Of the products we need: four bunches of fresh sorrel, one medium carrot, three to four potatoes, a small head of onion and a bunch of green onions, three to four eggs, tomato paste, refined sunflower oil and sour cream. Borscht without sour cream is not borscht.
Pour four liters of water into the pan and put on fire. While the water is boiling, we are preparing vegetables at this time. We clean and immediately chop the potatoes, as for cooking regular soup or borscht, in a word, as you like and feel comfortable.
Onion mode in half rings, and it is advisable to grate carrots.
Now you need to prepare the sorrel. You cut off the stems from it almost under the very leaf and throw it away, and rinse the leaves themselves under running water, and if you come across a spoiled or suspicious one, throw it away.
The next step is to cut the sorrel. Take a small bunch of leaves, as if you were cutting a green onion for a salad, and chop it that way. It is not necessary to cut very finely, let the width of the strip be about one centimeter, but not more.
I think so, your water has already boiled, which means that we throw the chopped potatoes into the pan and start frying. As soon as the water with potatoes boils, turn down the fire, and do not forget to stir it occasionally.
Let's get back to frying. Pour into the pan sunflower oil and drop the bow. It needs to be lightly fried until it becomes translucent, while constantly stirring it. Two to three minutes will be enough.
As soon as the onion becomes slightly transparent, throw in the carrots and continue to fry, not forgetting to stir so that the onion does not burn.
The carrot has changed color, which means that the vegetables are almost ready. It is also not advisable to overcook them too much, since a lot of vitamins go into the smoke from vegetables during long frying.
Now take a teaspoon tomato paste and add to the pan with vegetables, while not forgetting to stir them.
Let it all fry for about two more minutes, and after this time, turn off the fire.
The potatoes have been boiling for a long time, so we take the frying and pour it into the pan, and at the same time throw one bay leaf.
As soon as the broth boils, pour out the sorrel, and you will immediately see how it changes color, becomes dark.
Now we drive four eggs into the mug, if large, then three are enough, and beat them well with a fork, as for an omelet.
There is another option, this is when hard-boiled eggs are chopped and chopped, added to the broth, but this option has taken root more in our country, and it seems to me that borscht cooked in this way is tastier. In any case, there are no comrades for taste and color.
And here comes the most climactic moment. While stirring the broth with a ladle, pour in the beaten eggs in a thin stream. Stir the broth until the beaten eggs in the mug run out.
It remains to add a green onion, salt and pepper to taste.
Let your green borscht (shchi) boil for about three minutes, and you can start eating. Do not forget to take out the bay leaf at the end of cooking, as the "Moor" has already done its job, gave taste and smell, and the extra bitterness that it gives when it is in the broth is not needed here.
It remains to wish you bon appetit.
And if you are a fan Italian cuisine, then on this site you can read an article about. It's also very tasty.
Well, now you can easily cook sorrel borscht, or, as we used to call it green in childhood.
Good luck!
