One of my favorite soups. He's cooking on meat broth, and gives it green color sorrel. This plant appears in the beds in early spring and delights 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 body's absorption of calcium. It's May outside and we have two wonderful months ahead of us, when we can safely prepare dishes from sorrel and store it for the winter, so we cook green borscht.
You will need:
- onion 1 piece
- Bay leaf
- potatoes 4-5 pcs
- sorrel
- green onions
- parsley
- dill
- boiled eggs
Step-by-step photo recipe:
First of all cook the broth. Green borscht loves pork very much, but I usually cook it on beef broth. Best broth it turns out beef brisket, but another piece of beef with a bone will also work. If you have a piece of pork, some kind of pork knee or even bones, feel free to throw everything into the pan; borscht really loves the combination of beef and pork.
Place the meat in a saucepan (5 liter) and pour cold water . Need 3 water liters over high heat foam. It should be scooped up with a spoon and thrown away.
Place in a saucepan cook for 2 hours gurgles slightly
When the broth is cooked, remove from it and remove meat. potato and cook 20 minutes.
While the potatoes are cooking, remove the meat from the bones and cut into portions.
Sorrel, green onions,parsley And dill Wash thoroughly and place in a colander to drain.
Remove the stem from the sorrel; it will not be needed.
Cut the sorrel leaves into strips.
Finely chop the remaining greens: onion, parsley and dill.
When the potatoes are cooked, place the prepared pieces of meat.
As soon as the broth boils again, add the sorrel and all the chopped herbs.
Bring the contents of the pan to a boil, taste the borscht and add salt if necessary. After adding the greens, the borscht should boil for no more than 5 minutes. Cover the pan with a lid and turn off the heat. Let the borscht sit for 15-20 minutes.
Boiled eggs You can chop it finely and add it to the pot of borscht at the moment you add the greens, but I usually chop the eggs coarsely and put them on a plate when serving. Bon appetit!
Green borscht. Brief recipe.
You will need:
- beef with bone 1 kg (brisket)
- onion 1 piece
- Bay leaf
- potatoes 4-5 pcs
- sorrel
- green onions
- parsley
- dill
- boiled eggs
Cook the broth. Place the meat in a saucepan (5 liter) and pour cold water. Need 3 water liters Place the pan on the stove and over high heat bring the contents to a boil. Don't miss the moment when it begins to form on the surface. foam. It should be scooped up with a spoon and thrown away. Place in a saucepan 1 peeled onion, 2 bay leaves, salt. Wait for the water to boil and reduce 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 it gurgles slightly then it will turn out transparent.
When the broth is cooked, remove from it and discard onion and bay leaf. Get it meat. Add diced pieces to the broth potato and cook 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 onions, dill and parsley.
When the potatoes are cooked, place the prepared pieces of meat.
As soon as the broth boils again, add the sorrel and all the chopped herbs. Bring the contents of the pan to a boil, taste the borscht and add salt if necessary. After adding the greens, the borscht should boil for no more than 5 minutes. Cover the pan with a lid and turn off the heat. Let the borscht sit for 15-20 minutes. Green borscht must be served with boiled eggs and sour cream.
In contact with
The most interesting thing is that green borscht and real borscht have the same relationship to each other as an apple to an oyster. But historically it is called “green borscht”, but in fact it is meat sorrel soup.
The dish owes its name to sorrel, which gives the soup its characteristic green color.
Exceptionally tasty and healthy dish. Especially in the spring.
I went out to the market today to buy groceries. There are grannies standing with their wallets, selling all sorts of things. And each, mind you - each, has several bunches of beautiful young, bright green sorrel. And my heart trembled...
Green borscht we almost cook all year round. For this purpose, sorrel is even canned. But in the spring it is a ritual, almost like welcoming spring. For example, I like the borscht to be hot, as is customary to eat, and with pleasant sourness like, and not too green and thick.
Our borscht with sorrel is something special. Simple and always great.
How to cook green borscht
Ingredients
- Fat pork ribs 300-400 gr
- Sorrel Large bunch
- Carrot 1 piece
- Onion 1 piece
- Roots: parsnip, parsley taste
- Potatoes 2-3 pcs
- Egg 2 pcs
- Parsley to taste
- Butter 50 gr
- Spices: salt, pepper, bay leaf taste
- Sour cream to taste
- As usual, first cook the broth - from pork, or from chicken. Fatty pork ribs are best.
Potatoes, roots, eggs
- Throw the pieces of meat into 1.5 liters of water and bring to a boil, skim off the foam. Cook over low heat for 30 minutes.
Fatty pork ribs are best
- Next, add coarsely chopped carrots and roots. Chop the onion to your taste. I cut into strips along the onion, so the onion remains in the form of a strip after cooking.
Boil the meat
- Cook the pork broth with vegetables for another 20 minutes.
Add onions and roots
- While the broth is cooking, you need to boil the eggs, hard-boiled. Cooking time for eggs is about 10-12 minutes. After boiling, immediately cool the eggs under cold running water and peel them.
Slice the boiled eggs
- The broth is cooked. Remove parsnip and parsley roots and bay leaves from the broth. Leave only the meat, onions and carrots.
- If the broth was made from chicken, you need to remove the chicken meat from the broth, remove all the bones and chop the meat, not too coarsely.
Add chopped potatoes
- Peel the potatoes and cut into cubes. Throw in the potatoes and continue cooking. Add salt and pepper to taste.
Sorrel for green borscht
- Wash the sorrel thoroughly under running water and tear off the leaves from the petioles. Finely chop the leaves.
Chop sorrel
- Chop the parsley.
- Cut the eggs into pieces twice as large as for the Olivier salad. It is not advisable to grate it too finely, otherwise it will turn out to be porridge or borscht.
- When the potatoes are almost cooked, add the chopped sorrel. Cook over medium heat for no more than 3-4 minutes.
Throw in the chopped sorrel
- Add chopped herbs and eggs. Cook for another 2 minutes.
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The first real harbinger of the approaching summer - what? No, not a swallow with spring, and not even blooming dandelions. This is a fragrant sorrel borscht grandma's recipe: with boiled egg and sour cream. Thick, carrying aroma fresh dill And green color sorrel, this favorite dish of many 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 It 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. Green onions cut finely, like 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 prepared for future use until the next day (which is generally not recommended), then it is better boiled eggs Don’t put it there, but 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 - by no means: the fat content of this meat is too high, which will negatively affect the taste, 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.
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 onion peel, then finely chop 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.
