Prepare green borscht from sorrel. Ingredients for cooking Poltava green borscht. Ingredients for cooking "Green borscht".

Summer is the time for light soups with herbs and vegetables. But if you have frozen herbs in your refrigerator, for example, sorrel and spinach, then you can not only cook tasty and healthy green borscht. You can read the recipe with a photo in this article. The dish can be prepared both with meat and lean.

liter meat broth(it is better to take beef, it will give the soup an extra flavor);
boiled beef;
a couple of bunches of fresh sorrel (you can use frozen);
sunflower oil for frying;
several medium potatoes;
eggs depending on the number of servings: on one plate you can put both half a boiled egg and a whole one;
a small head of onion;
greens - a bunch of dill and parsley;
salt.

How to cook green borscht

If you want to cook lean soup, then exclude meat and broth from the recipe. Otherwise, boil the beef. Strain the broth. Let the meat cool and cut into pieces. Peel carrots and onions. Chop the onion, rub the carrots with a fine grater. Sauté vegetables in oil. Wash the sorrel, parsley and dill. Discuss. Chop them up with a knife. Boil eggs. Peel and cut potatoes small cubes. Boil the broth and throw in the potatoes. Once it's cooked, add the fried onions and carrots to it. Throw in the prepared pieces of meat, then chopped greens and sorrel. Bring the soup to a boil, season with salt to taste. Serve green borsch with sorrel with an egg, which must be cut into halves and put on a plate. You can fill the soup with sour cream.

Ingredients needed for cooking:

beef broth - 3 liters;
several medium potato tubers;
round or long-grain rice - a third of a glass;
several eggs;
medium sized carrots;
medium-sized onion head;
bunch of sorrel;
greens a few sprigs of dill and parsley, green onion;
sour cream;
salt;
sunflower oil for frying.

Peel the vegetables, chop the onion with a knife, chop the carrots on a grater. Fry them in oil. Boil eggs. Wash greens and chop. Cut potatoes into strips or small cubes. Rinse rice. Boil the broth, put rice and potatoes in it. Boil them until done. After that, put green onions, diced eggs, fried onions and carrots and half a glass of sour cream into the soup. Last in the soup, send the sorrel, parsley and dill. You can take the soup off the heat. Salt to taste, let it brew a little and serve.

meat (pork, beef) - 300 grams;
several medium-sized potatoes;
one small carrot;
2 ripe medium-sized tomatoes;
head of onion;
egg;
sour cream - 50-70 grams;
greens - parsley, dill, sorrel;
salt and pepper to taste.

Set the device to Baking mode for 25 minutes. Pour in the oils. Fry carrots and onions in it. Cut pork (or beef) into small portions. Put to vegetables. Peel potatoes, cut into cubes. Add to meat and cover with water. Now select the Extinguishing program. Time is one hour. For lovers of red borscht with sorrel, you can add tomatoes. But only after the potatoes are cooked. Rinse the sorrel, finely chop. 10 minutes before the end, put it to the rest of the products. As soon as the soup is ready, pour it into bowls and place an egg cut into pieces into each. Top with sour cream.

How to cook green borscht with sorrel?

In this article, we will tell you how to cook delicious green borscht with sorrel and offer two of its best recipes.

Green borsch with sorrel, nettle and tomato - recipe

beef ribs or brisket - 420 g;
fresh young nettle - 1 medium bunch;
stems young garlic- 3-4 pieces;
tomato paste or sauce - 65 or 125 g;
potatoes - 420 g;
young beets - 60 g;
filtered water - 2.7 l;
young carrots - 85 g;
onion - 85 g;
laurel leaves - 1-2 pieces;
coarse salt;
granulated sugar - 10-15 g;
chopped fresh herbs.

Green borsch will turn out very tasty if you cook it with beef on the bone. For this, beef ribs or brisket with a bone are ideal. Cut the washed meat into portioned pieces, pour filtered water and put on fire to cook, not forgetting to remove the foam when boiling.

While the beef is cooking, prepare the herbs and vegetables. We clean and cut into cubes the onion and carrots, and chop the beets into small cubes or grind them into coarse grater. We sort and wash the sorrel and nettle, and then chop sharp knife. Finely chop the stems and leaves of green garlic, and peel the potatoes and cut into medium-sized cubes.

Approximately two hours after the start of cooking the meat, sauté onion, carrots and beets in a pan with refined oil and put them in the broth. We also send prepared potatoes there. After ten minutes, add tomato, sorrel, nettle and garlic, flavor the dish to taste with salt, sugar and pepper, also throw allspice peas and bay leaves and cook the dish for another ten minutes, adding chopped fresh herbs at the end of cooking.

Green borsch with sorrel, pork and egg - recipe

pork - 380 g;
fresh sorrel - 1 large bunch;
quinoa or spinach leaves - 1 large bunch;
stalks of green onions and garlic - 2 pcs.;
potatoes - 380 g;
filtered water - 2.2 l;
young carrots - 85 g;
onion - 85 g;
refined sunflower oil - 55 ml;
chicken or quail egg - 1 or 4 pcs. respectively;
allspice peas - 3-4 pcs.;
laurel leaves - 1-2 pieces;
coarse salt;
granulated sugar (optional);
sour cream;
chopped fresh herbs.

To prepare green borscht with sorrel, cut pre-washed pork into portions, put in a pot with water and set to boil for an hour and a half.

After that, lay the potato tubers, after peeling them and cutting them into medium-sized cubes, and cook them together with the meat for about ten minutes. During this time, we are preparing refueling. Fry onion and carrot in a pan with refined sunflower oil, chopped fresh vegetables little cubes. After about five minutes, add chopped green garlic and onion, heat the mass for another minute and transfer to borscht. We also send pre-prepared fresh greens of sorrel and quinoa there, washing it, getting rid of the tails and cutting it into small pieces, lay dry sheets of laurel, allspice peas, add coarse salt and, if desired, soften the taste of the dish by adding granulated sugar. Let the food cook for a couple more minutes, after which we add fresh herbs and let it brew for ten minutes.

When serving, we put sour cream in portions in each plate, as well as boiled and chopped chicken or quail eggs.

Green borscht with sorrel

The most interesting thing is that green borscht and real borscht have the same relation to each other as an apple to an oyster. Even okroshka with kvass is closer.

But historically, in our country, it is called "green borscht", in Russia "green cabbage soup", but in fact it is meat soup with sorrel.

Green borscht owes its name to sorrel, which gives borscht its characteristic green color.

Exceptionally tasty and healthy dish. Especially in the spring. Went out to the market today for groceries. There are grannies with purses - they sell all sorts of things. And each, mind you - each, has several bunches of beautiful young, bright green sorrel. And my heart trembled

We cook green borscht almost all year round. For this, sorrel is even preserved. But in spring it is a ritual, almost like a meeting of spring.

For example, I like borsch to be hot and not too green, and thick. Our green borscht with sorrel is something. Simple and always great.

Green borscht with sorrel

About the recipe

Everyone cooks green borscht as he likes.

Ingredients

300-400 gr Fatty pork ribs
Large bunch of sorrel
1 pc Carrot
1 pc Onion
to taste Roots: parsnip, parsley
2-3 pcs Potato
2 pcs Egg
to taste Parsley
50 gr Butter
to taste Spices: salt, pepper, bay leaf
to taste Sour cream

Potatoes, roots, eggs

How to cook green borscht.

As usual, first boil the broth. From pork, you can from chicken. Fatty pork ribs are best.

Fatty pork ribs are best

Throw pieces of meat in 1.5 liters of water and bring to a boil, remove the foam. Cook over low heat for 30 minutes.

Next, add coarsely chopped carrots, roots. Chop the onion to your liking. I cut the strips along the onion, so the onion remains in the form of straws after cooking.

Add onions and roots

Boil pork broth with vegetables for another 20 minutes.

While the broth is cooking, you need to boil the eggs, hard boiled. Boiling time for eggs is about 10-12 minutes. After boiling, immediately cool the eggs under cold running water and peel.

Cut boiled eggs

The broth has boiled. Remove parsnip and parsley roots, bay leaf from the broth. Leave only meat, onions and carrots.

If the broth was cooked from chicken, you need to pull out the chicken meat from the broth, remove all the bones and chop the meat, not very large.

Add chopped potatoes

Peel potatoes and cut into cubes. Throw the potatoes into the green borscht, and continue to cook further. Salt and pepper the green borscht to taste.

Sorrel for green borscht

Wash the sorrel thoroughly under running water, tear off the leaves from the petioles. Finely chop the leaves.

Chop the parsley.

Cut the eggs into pieces twice as large as for Olivier salad. Too finely, including grating, is not worth it, otherwise porridge will come out, and not green borscht.

When the potatoes are almost cooked, throw chopped sorrel into the borscht. Cook over medium heat for no more than 3-4 minutes.

Throw chopped sorrel into the borscht

Add chopped greens and eggs to the green borscht. Cook for 2 more minutes.

Add chopped greens and eggs to the green borscht

After that, an important and obligatory moment is to add a piece of real butter to the borscht. This will give the green borscht a unique taste.

Add a piece of real butter to the borscht

Boil borscht for another 1 minute and immediately remove from heat.

Green borscht should be infused, a little, literally 10-15 minutes.

And then - pour the borscht into a bowl, add a spoon, or even two, of sour cream. And eat with fresh bread!

Green borsch with sorrel - a favorite recipe

Sources: http://fb.ru/article/113860/kak-prigotovit-zelenyiy-borsch-s-schavelem, http://womanadvice.ru/kak-svarit-zelenyy-borshch-s-shchavelem, http:// www.djurenko.com/cooking/zelenyj-borsch.html

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With the advent of spring, you always want something new, spring in your menu, and I offer you green borscht.

real spring, light soup with sorrel and egg.

This unpretentious plant grows almost everywhere, and sometimes it has to be fought like a weed, although it has a wonderful refreshing taste with sourness, a set of vitamins and useful substances.

Today I will tell you how to cook sorrel borscht

Green sorrel borscht with egg

For borscht you need:

Turkey meat broth - 2 liters
Sorrel - 150 gr.
Carrot - 1 pc.
Onion - 1 pc.
Large potatoes - 2 pcs.
Millet - 2 tbsp.
Large eggs - 2 pcs.
Celery root - 30 gr.
Salt, ground black pepper - to taste
Parsley, dill

Cooking:

First of all, put a pot of water on the stove and cook the meat broth

2. Put in cold water a piece of turkey meat on the bone, you can cook on any meat that you have or that you prefer. You can cook without meat, but with meat it still tastes better.

3. Cover with a lid and bring the water to a boil, then reduce the heat and cook our broth for an hour

4. 15 - 20 minutes before the end, you can add allspice, onions, you get a very tasty rich broth. Do not forget to remove the foam when boiling

5. Put the eggs in cold salted water and boil hard

6. Rinse the sorrel well in water.

7. Rinse and soak millet in cold water

8. Finely chop the onion, and rub the carrots and celery on a coarse grater

9. In a heated frying pan in vegetable oil fry the onion, then add carrots and celery, while simmering vegetables, you can add a little broth to the pan

10 Cut the sorrel

11. Ready broth must be strained

12. We throw millet into the broth

13. As well as diced potatoes, our soup is cooked from the moment of boiling for 20 minutes

14. 10 minutes after boiling millet and potatoes, lay the fried vegetables and meat cut from the bone

15. After another 5 minutes, throw in the sorrel

16. 1 - 2 minutes before readiness, lay the diced eggs

17. At the very end, chopped parsley and dill

18. Salt, pepper to taste

19. Remove from heat and let it brew for 15 minutes

It turned out delicious, it smells of spring, greens, so cook and have fun

The secret of cooking delicious green borscht with sorrel and egg video

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Green borscht with sorrel is universal dish, which can be cooked both in winter and summer, it can be cooked with or without meat, that is, lean green borscht. But the most relevant time for green borscht is spring. In many families, the preparation of the first green borscht means that spring has come! It's like a ritual. Almost like a carnival. Did you know that this first dish is called borscht in vain, because in fact it is a meat soup with sorrel. But somehow it so happened that in Russia it is often called green cabbage soup, and in Ukraine it is called green borscht. It is green because the sorrel gives it its characteristic color.

Here you go to the market in the early April morning and you will see that almost every granny in the market, and not only, sells young green sorrel. Most likely you succumbed to temptation and bought it. We came home and cooked green borscht with sorrel. If suddenly you do not know how to cook borscht, then our article will help you. We offer you three options on how to cook green borscht. Choose for yourself suitable recipe cooking green borscht and, go ahead, please your family with a delicious hot dish.

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Green borscht with sorrel and pork ribs step by step recipe with photo

You know that sorrel is one of the first garden plants to appear after a long winter. Sorrel is very useful and its sourness gives dishes a special taste. Not only borscht is cooked with sorrel, but also salads. But now we will talk about borscht. Green borscht has a not so long history, because earlier sorrel was not eaten, as it was considered a weed. And only the Slavs decided to taste this fresh grass, and fell in love with it forever. So let's follow the example of the Slavs and cook green borscht with sorrel

Ingredients for cooking "Green borscht with sorrel and pork ribs":

- 200 grams of fresh sorrel;
- 3-4 potatoes;
- 1 onion;
- 3-4 chicken eggs;
- pork ribs;
- salt;
- pepper;
- dill, parsley.

Recipe for green borscht with sorrel and pork ribs:

Immediately put the broth to boil. Put the meat in cold water, add a bay leaf and a few peas of allspice. Cook meat over low heat until tender. Then strain the broth through cheesecloth or a fine sieve. Put the strained broth on the fire. While the broth is cooking, boil the eggs.

Peel potatoes and cut into cubes. Place the potatoes in the strained broth. It should be hot by now. Boil potatoes for 15 minutes. During this time, you will have time to prepare the rest of the ingredients.

Finely chop the onion and add to the broth. If you are used to the fact that soups and borscht must always be with carrots, chop the carrots and add to the broth along with onions. If you have a dish without broth, then you need to make frying from onions and carrots, it will add richness to the first dish.

Meat with pork ribs pick and cut. Put the meat in 15 minutes after putting the potatoes. Let the broth boil. Reduce the fire.

Rinse the sorrel well. Cut off the stems and finely chop the leaves. Put the sorrel in the broth.

Cool boiled eggs, peel and finely chop. Add eggs to borscht.

Salt and pepper the borscht to your liking. Let it boil for 5 minutes. Cut the parsley, dill and put in the finished borscht. Turn off the fire and cover with a lid. Leave for 10 minutes for the dish to absorb the flavors.

Serve green borscht hot with a spoonful of sour cream. Enjoy your meal.

The author of the recipe "Green borscht with sorrel and pork" miracle911

Green borscht with tomato juice recipe

Borsch - a traditional dish Slavic cuisine. Each housewife has her own recipe for this dish. Cooking borscht according to the same recipe, as a result, each housewife gets her own, unique taste. With the advent of spring, many housewives prefer to cook "green" borscht with leaves. young sorrel and other greens. So, let's start cooking "green" borscht with tomato.

Ingredients for cooking "Green borscht with tomato juice":

- beef - 500gr.
- potatoes 5-6 pcs.
- tomato juice - 0.5 l.
- sorrel - 200 gr.
- chicken egg - 3 pcs.
- bow - 2 pcs.
- carrots - 1 pc.
- dill, salt.

Recipe for green borscht with tomato juice:

The ingredients are indicated for 3-4 liters of borscht. Cut the beef pulp into pieces, put in a saucepan and pour over cold water(3 liters). Put the pot on the fire. When the water starts to boil, remove the noise and simmer the broth for about 1 hour.

Peel potatoes, carrots and onions. Cut potatoes into cubes. Put it in the broth with meat and cook for about 20 minutes. Salt the broth.

Chop the onion, grate the carrots. Put onions and carrots in a heated pan with sunflower oil.

Fry everything until golden brown, then add the tomato juice.

Simmer for 10 minutes and pour everything into a saucepan with potatoes and meat.

While boiling the potatoes, boil the eggs separately. Clean and cut them into small cubes. Add eggs to broth.

Wash the sorrel leaves thoroughly and chop them. Finely chop the dill. Then put the sorrel with dill in the broth.

In 10 minutes the borscht is ready! If you wish, you can add sour cream or mayonnaise, finely chopped garlic to the finished borscht, in a portioned plate, and also decorate it with additional greens.

Enjoy your meal! The author of the recipe "Green borscht with tomato juice» Anet 83

Green borscht with beets recipe with photo

Ingredients for cooking "Green borscht":

- beef meat on ribs 400-500 gr.;
- potatoes 500 gr.;
- onion 2 pcs.;
- carrots 1 pc.;
- beets 1 pc.;
- chicken egg 2 pcs.;
- sorrel greens 3 bunches;
- dill or parsley;
- salt, black peppercorns.

Recipe for green borscht with beets:

We wash the meat with water, cut off the hymen, put it in a saucepan, pour it with water and set to boil for 1 hour. From time to time we look into the pot with boiling meat and, if necessary, add water. Instead of beef, you can use pork or chicken, or you can cook it without meat, then your borscht will turn out light vegetarian dish.

We also set the eggs to boil for 10-15 minutes. We prepare vegetables. We cut the peeled beets and carrots into strips, chop the onion into cubes.

Advice. In order for the beets not to give borscht its characteristic red color, it should be boiled in a separate pan for 10-20 minutes. We put the beets to boil in boiling water. You can also use pickled beets instead of fresh beets.

Pour sunflower oil into a frying pan and spread onions with carrots. Fry over low heat until golden brown. Advice. If you stick diet food or adversary fried vegetables, then all vegetables in borscht can be put raw. At the end of cooking borscht without fried vegetables, add a piece of butter. For 4 liters of borscht 50 gr. butter.

Cut potatoes into small pieces. While the broth is cooking, pour the chopped potatoes with cold water so that they do not darken.

Rinse the sorrel very thoroughly under running water and cut small pieces. We put the chopped sorrel in a colander and pour over boiling water. With this procedure, we will reduce the cooking of sorrel in borscht, thereby preserving in it the largest number vitamins.

When the meat is cooked, we take it out of the broth and cut it into medium pieces, remove the bones. We put pre-boiled beets in the meat broth, it has lost its bright redness and turned pink. Cook 10 min. Then put the potatoes in the pan and cook until tender. Add salt to taste and add peppercorns. Some housewives put bay leaves in green borscht and thus make a big mistake. This is absolutely not worth doing, the bay leaf will spoil all the charm of summer borscht with its aroma.

We clean the boiled eggs from the shell and cut them into cubes, they should not be rubbed on a grater, as there will be porridge in the borscht, and we need the egg pieces to be visible.

When the potatoes are cooked, put the sorrel, fried onions with carrots and finely chopped dill into the borscht. Advice. It is better not to add the sorrel all at once, but gradually, tasting the borscht so as not to oversour.

Let it boil and cook for 1 min. Turn off the fire and cover with a lid. Borscht is ready.

We serve green borsch to the table with fresh bread and sour cream if desired.

The author of the recipe "Green borscht with beets" Alina Kolomoets

Fragrant lean green borscht with sorrel without meat recipe with photo

Fragrant and lean green borscht is like a spring swallow! When you yearn for real colors during the gray winter, suddenly the embodiment of spring, greenery, aroma and taste appears on the table. It's impossible to resist. And it all starts still in the store, at the moment the hostess discovers on sale, sour greens. It is impossible to resist not to buy it and immediately turn it into a saucepan of a delicious and beloved first course. There are a lot of cooking variations, everyone has their own favorite list of ingredients that makes the taste exactly the way it should be. One of the options, which is especially relevant during fasting days, can be read below.

Ingredients for cooking "Fragrant and lean green borscht with sorrel":

- potatoes - 7 small, or 3-4 medium size;
- carrots - 1 small;
- onion - 1 small;
- eggs - 2 pieces;
- sunflower oil 3-4 tablespoons.
- sorrel

The recipe for fragrant and lean green borscht with sorrel:

Pour 700 ml into a saucepan. bring water to a boil and add salt. Peel potatoes, cut into identical pieces and put into boiling water.

Grind the peeled carrots with a knife or grater.

Also chop the onion.

Heat a skillet over medium heat, add oil and heat through. Fry onions and carrots, add to the pan and boil until tender. Wash the sorrel well, not forgetting to check for the presence of larvae.

When the potatoes are done and the flavor wafting through the kitchen starts to please the gourmets, add chopped sorrel, bring to a boil and remove from heat! In a small bowl, pre-boil the eggs, cool, peel and chop. Add more flavor and add your favorite spices. Leave on for 10-15 minutes. The next step is to chop and add eggs, and greens if desired.

Tips: To achieve a richer taste, you can cook borscht in vegetable or meat broth. To make the dish more satisfying, you can include beans in the composition. It must first be soaked overnight, boiled until cooked and added when the vegetables are almost ready. To enhance the piquancy, add sour cream. Now you know exactly how to cook green borscht. And you have another opportunity to please your loved ones by adding another taste to your home menu.

The author of the recipe "Fragrant and lean green borscht with sorrel" Parsley Parsley

Poltava green borscht in bone broth

You won't surprise anyone with green borscht. And it's hard to say who first invented it. After all, in fact, green borscht is considered national dish several Slavic peoples. And the cuisine of each of these peoples transforms the recipe for making this borscht in its own way.

But one thing is the same - green borsch is cooked with sorrel, nettle, spinach, beet tops and other greens. This gives borscht its characteristic greenish color. It is cooked more often with meat, but there are cases when this borscht is cooked on bone broth.

We offer you a recipe for Poltava green borscht in bone broth. One of the characteristic features of this green borscht (by the way, it can also be boiled with meat) is that it is whitened with raw eggs.

Ingredients for cooking "Poltava green borscht":

- water - 5 liters;
- pork bones - 500 grams;
- beets - 300 grams;
- sorrel - 350 -400 grams;
- potatoes - 500 grams;
- onion - 100 grams;
- chicken eggs - 2 pcs.;
- salt - to taste;
- vegetable oil or lard for frying;
- bay leaf, green onion, parsley or dill.

Recipe for Poltava green borscht:

Boil the broth from the bones and strain. Usually, to prepare this borscht, they take pork bones but you can also beef.

Clean the beets and cut into strips. To make the color of the beets not so bright, they take light varieties or wash the already chopped beets under cold running water.

Dip the beets in the already filtered salted broth and cook until half cooked. While it is cooking, let's take care of other vegetables. Peel potatoes and cut into cubes.

When the beets are almost ready, dip the potatoes into the broth, if you need more salt to taste and cook for another 10-15 minutes.

In the meantime, prepare the onion stew. Peel the onion and chop finely.

Pour vegetable oil into a preheated pan or melt a little lard and brown the onion. You can also mix lard with vegetable oil and fry onions in this mixture.

Even in the Poltava green borscht, if desired, to give spice and a certain color, you can add a little tomato paste. To do this, it is added to the browned onion at the end of frying and overcooked with it a little. But back to our borscht.

Pre-sorted and washed sorrel, cut into thin strips.

When the potatoes are ready, put the sorrel in the borscht along with the fried onion and bay leaf. Bring everything to a boil.

Break the eggs into a separate bowl and mix well with large quantity chilled broth.

Pour the egg mixture into the boiling borscht in a thin stream, stirring constantly to prevent the formation of egg "lumps".

Finely chop the washed parsley or dill.

Put chopped greens in borscht, stir, let it boil and remove from heat. Ready borscht let it brew for 10 minutes and can be poured into plates.

Poltava green borscht must be served with sour cream, and sprinkled with plenty of finely chopped green onion. Enjoy your meal!

The author of the recipe "Poltava green borscht" Sasha Solntseva

Ugrian green borscht

This borscht is fragrant, tasty, light and easy to prepare. The most important thing is that this borscht uses the maximum amount useful products, including green sorrel and rhubarb leaves. Borscht is prepared without onions and without carrots.

Ingredients for cooking the dish "Green borscht in Ugrian style":

- chicken thigh;
- potatoes - 3 pieces;
- beets - 1 pc;
- egg - 1 pc;
- leaves of sorrel and rhubarb;
- salt.

Recipe for green borscht in Ugrian style:

We clean the chicken thigh from the skin, because. in chicken skin contains the maximum amount of fat and cholesterol. Rinse well under running water. Put in a saucepan in which we will cook green borscht. Add 1-2 bay leaves and 7-8 black peppercorns to the thigh.

Pour three liters of water and immediately salt. We put the broth to boil. While the broth is cooking, peel the potatoes and beets.After the broth boils and boils for 10 minutes, add diced potatoes to it (do not remove the thigh).

We rub the beetroot on a coarse grater. AT minimum quantity sunflower oil fry in a pan. After 20 minutes, we take out the thigh and add fried beets to the potatoes in the broth. And cook for another 7 minutes.

Cut the already cooled thigh and add to the broth.

Cut sorrel and rhubarb leaves. Also chop the green onion and dill. Mix sorrel and rhubarb leaves with onion and dill and add to green borscht.

Beat the chicken egg and immediately after the greens pour it into the borscht, stir vigorously.

Boil for one minute and turn off. Greens should not be cooked for a long time, otherwise it will lose all its useful vitamins and properties.

Serve hot with sour cream. Top with additional fresh herbs.

Enjoy your meal!

Sorrel soup

A nice alternative to borscht, which is probably a little fed up with this one over the winter. green soup with sorrel. The soup is fragrant, light, and of course very tasty.

Summer is the time for greens and vegetables. Dishes with the addition of herbs acquire a special fresh fragrance and extraordinary taste. The summer period is just the time when you need to cook green soup with sorrel. But in winter, this soup can also be prepared if you canned sorrel in summer. Soup with sorrel is also called green borscht, it received such a name for its beautiful green color. Sorrel soup with egg can be meat and lean without adding meat. It turns out a delicious sorrel soup, fresh with the aroma of greens and with mild sourness. The recipe for sorrel soup is quite simple and it is not difficult to prepare it.

Ingredients for making Sorrel Soup:

- meat (beef or pork) - 300 g;
- a bunch of sorrel - 200 g;
- onion - 100 g;
- carrots -150 g;
- potatoes - 400 g;
- egg-2pcs;
- dill and parsley;
- salt, pepper, bay leaf.

Sorrel soup recipe:

First you need to cook the broth. To do this, pour into the pan a small amount of water, put the pieces of meat, and wait until the water boils. As soon as the water boils, it must be drained and poured into an already full pan, put on the stove. This is necessary in order for the broth to turn out clean and transparent. You need to cook the broth for about 30-40 minutes, depending on the meat that you took. If it is chicken, then the broth will cook faster than with pork or beef.

Now you need to prepare all the ingredients for the soup. We take carrots, peel, rinse under cold water and rub on a medium grater. Then we move on to the onion, it also needs to be peeled, washed under cold water and cut into small cubes. Peel the potatoes, wash and cut into cubes, straws, sticks as you like. We wash the sorrel well under water so that no sand and debris remain on it. We cut the sorrel not very finely. If you have canned sorrel, then it is not necessary to cut it, it is already ready.
When the meat is already cooked, take it out of the broth, cut into cubes and place in a blender, chop well. But you can do without a blender and just finely chop. And who loves large pieces The meat can be completely left as it is.

Mix everything, salt to taste, add a pinch of black ground pepper and bay leaf. And continue to cook for 10 minutes.
When the soup is cooked, you need to take parsley and dill, finely chop and dip into the soup. Cover the finished soup with a lid and let it brew for 15-20 minutes.

Before serving, add boiled finely chopped chicken eggs. You can offer sour cream for soup. Very tasty! Enjoy your meal!

It just so happened with us that a delicious soup with sorrel became a symbol of spring on the table. It not only saturates the body, but gives it vivacity and freshness, and what a storehouse of vitamins fresh sour meat turns an ordinary first course into! For those hostesses who do not know, well, or doubt how to cook delicious green borscht, these simple recipes will be an excellent guide to action.

Borscht with sorrel, like any other soup, has its own little tricks with which you can cook a real and very delicious soup with sour.
Most importantly, never put sorrel at the beginning of cooking, it always lies down at the end. This allows you to save its taste, all useful substances and vitamins.
If you are planning to cook soup from old sorrel, then before sending it to the pan, be sure to pour boiling water over it.
A richer borscht is obtained if it is cooked on chicken or rich meat broth.
The consistency of borscht should not be liquid, add more potatoes or rice as an alternative.
Eggs can be seasoned already ready soup or lay them together with sour milk. They can also be added to the future borscht raw and you get a “curly” soup.

Meat borscht with sorrel

For lovers of rich broth soups, you can offer to cook an amazing green borscht with egg and meat. For 2 liters of any strained meat broth you will need:

Bouquet of sorrel;
1 pc. heads of onions and carrots;
5 pieces. medium potato tubers;
Boiled eggs - 4 pcs.;
A couple of cloves of garlic;
sunflower oil;
Spices and herbs.

Cooking process

Three carrots and garlic on a medium grater, cut the prepared meat, eggs and potatoes into cubes. Thoroughly washed sour milk is cut into strips along the sheet;
Fry the chopped onion, add garlic and carrots to it;
Put the potatoes in the boiled broth;
After it cooks for 10 minutes, add sorrel, salt;
As soon as the soup boils, we put the missing ingredients into it: frying, meat and eggs, cook everything until the potatoes are ready;
Tasting borscht, making the taste brighter with the help of spices and fresh herbs. Your dish is ready, you can safely serve it to the spring table.

Video - green borscht recipe

Green borscht in a slow cooker

This soup, cooked in the "greenhouse conditions" of the multicooker, will become even healthier and acquire a deeper and richer taste. You can also cook it without meat, it all depends on your preferences. So what do we need for this:

6 pcs. potato tubers;
Water or already cooked broth;
1 carrot;
2 cloves of garlic for frying, if desired, you can replace it with an onion head;
1 hard-boiled chicken egg;
2 fresh tomatoes, better than scarlet;
1 bunch of sorrel;
Seasonings, bay leaf and fresh herbs - to taste;
4.5 art. tablespoons of well-washed rice.

Cooking

We start with frying. For her, fry the grated carrots, chopped garlic (or onions) and chopped tomatoes in the “Frying” mode, about 5 minutes.
We lay here pre-chopped potatoes and lavrushka. Fill everything with water or broth so that its surface covers the vegetables by 3–4 cm. Season and set the “Soup” mode;
When potatoes are almost cooked, add rice and cook further. In total, this culinary miracle is prepared on average for 30 minutes;
After everything has reached the condition, we fall asleep sorrel, chopped egg and greens, close the lid and wait another five minutes;
Ready fragrant soup top with sour cream and serve.

Cooking first courses with sorrel.

Spring is a great time to update nature, wardrobe, mood and menu. You can diversify it, first of all, with dishes with the first spring vegetables - a variety of salads, snacks and hot meals. One of traditional first dishes of this time - sorrel soup or green borscht.

How long does sorrel boil in soup?

In soup, sorrel should take no more than 5 minutes to cook. So it will retain its taste as much as possible and at the same time, saturate the potatoes and broth. At the same time, the intensity of cooking, and especially boiling, should be moderate.

It should be noted that for the preparation of dishes using wonderful vitamin sour leaves, it is necessary to select young pagons from the bushes that have not yet thrown out the peduncle. After such a stage of ripening, all the strength of the plant goes into this particular stem and the leaves lose their previous characteristics of juiciness and vitamin content.

Pre-green leaves are soaked in cold water to effectively remove earth and dirt. It is this method that is recommended for washing, and not intensive rinsing under running water - after all, in this way there is a very high probability that the delicate leaves will tear.

Summer sorrel soup with egg: recipe in a slow cooker

The slow cooker has become so closely integrated into the life of many modern housewives that many traditional ways the preparation of dishes known to us was transformed into a format with its use. Not spared the same fate and summer sorrel soup with an egg. To prepare it, we need to take:

half a kilo of any meat
one bunch of sorrel and green onions
one onion and one carrot
3-4 potatoes
3 eggs

Given the preparation of soup in broth, the process can be divided into two parts. First, in the evening, for example, prepare the base itself, and then cook it yourself summer soup. So, for cooking:

Put the washed meat into the multicooker bowl, add cold water and salt.
Set the "stew" mode and cook for about 2 hours.
After, if necessary, strain the resulting broth, and cut the meat into pieces. The broth is ready.
Now let's start cooking, in fact, the soup itself. We cut carrots, potatoes, onions, put everything in a bowl and set the “stew” mode for, literally, 30 minutes.
After some cooking time - when the potatoes are almost ready, add sorrel, onion, if desired - dill, parsley and spices.
With the addition of eggs, there are two cooking options. According to the first recipe, gently beat the eggs separately in a bowl and pour raw in a thin stream into the broth after adding the sorrel.
According to the second recipe, the eggs must first be boiled and, after being finely chopped, add to the soup already almost at the final chords of cooking.
In the first case, the taste of the egg will be less pronounced, but it will bring a special piquancy and originality of taste to the soup, and also make it more homogenized - thicker; with the second method, the taste of a boiled egg will be clearly visible, and the soup will be traditional in composition.

Green borscht with sorrel and egg: recipe

The very first thing that is very remarkable about this dish is that it has practically nothing to do with traditional borscht. Is that the basis of cooking on the broth. Nevertheless, this dish is firmly rooted in our traditions in this version of the name, primarily because of the bright green color due to the content of spring greens in it: sorrel, parsley, nettle, green onions, etc.

For green borscht you will need:

0.5 kg pork ribs and potatoes
1 piece of onion, carrot, parsnip root and parsley
1-2 bunches (depending on size) of sorrel, green onion, parsley, dill and other herbs
4 eggs
to taste we will add sour cream, salt, spices

First, let's prepare the broth. For this:

Cooked ribs with water and cook for about 30 minutes, removing the foam.
Next, add the roots and coarsely chopped onions and carrots. Cook another 20 minutes.
We take out the rhizomes of parsnips and parsley, filter the broth if necessary, disassemble the meat.
At the same time, hard-boiled eggs should be boiled in parallel. The process of their preparation should last 10-11 minutes, and we also pour sorrel and herbs with water to clean them of dirt.
Add pre-cut potatoes to the broth, you need to salt and pepper.
When the potatoes are almost ready, we introduce finely chopped leaves of sorrel, parsley and dill.
Some hostesses at this stage add several boiled eggs to the almost finished dish.
But it is worth knowing and remembering that with this format of adding this ingredient, green borscht is recommended to be stored in the refrigerator for no more than one day.
More practical advice would be to add a boiled egg directly to the plate at the time of serving a serving of green borscht. Season the served preparation with sour cream to your taste.

Sorrel and Nettle Soup: Recipe

Unique interesting option soup made from green pagons of the first spring blades of grass is sometimes also called Moldavian borscht. Its peculiarity lies in the fact that it contains rice and tomatoes. So, let's prepare:

bunch of young leaves of sorrel and nettle
3-4 potatoes
one tomato and one carrot
50 g rice

In the process of cooking, first of all, prepare the nettle dressing. For this:

We scald it with boiling water to reduce its stinging properties, and then separate the leaves from the stems and grind them thoroughly in a blender. To make the result better, you can add a little water during grinding.
We crush the potatoes into cubes, and the carrots finely.
For a more pronounced taste and aroma, carrots and onions can be fried in vegetable oil.
We cut the tomatoes finely enough, from which you can, at your discretion, first remove the peel. To do this, lower them for a few minutes in hot water and then, prying with a knife, remove the skin.
Grind sorrel leaves. The preparatory work has been completed.
Now bring the water poured into the pan to a boil and add potatoes and carrots, then rice, then tomatoes, salt a little.
After a few minutes, add the nettle gruel to our soup and cook almost until the potatoes are ready.
A few minutes before the end of cooking, put the chopped sorrel in the pan. The soup can be served with sour cream.

Shchi green sorrel with meat

There is an opinion that the difference between borscht and cabbage soup is very arbitrary. As a rule, borscht is necessarily cooked in broth and using sautéed vegetables in the recipe.

Shchi can be without meat, as a rule, with an obligatory component - cabbage. But at the same time, variations are possible in recipe recommendations for cooking cabbage soup with meat and without cabbage.

The traditional name has been preserved, but the prescription components have changed. For this we need to prepare:

500 g of any kind of meat
carrot
bunches of sorrel, green onions, parsley, dill
a little flour, sugar, butter and sour cream
hard-boiled eggs
do not forget about seasonings and spices

To prepare the base of cabbage soup - broth, we take any type of meat except lamb. Pork, chicken, beef will give the traditional color and taste of the finished dish, but lamb, due to the special specific flavor, will bring not quite ordinary, but atypical flavoring.

To prepare the dressing, we need the fat that surfaced during the preparation of the broth. Therefore, it is best if we boil the meat in advance and let this upper fat accumulate on the surface of the broth and cool.
We collect this top in a saucepan and sauté finely chopped carrots and the lower part of the green onion stalks on it - where the white tips are.
As it cooks, add literally a tablespoon of flour and continue heat treatment. After we add the broth to our vegetables.
In another saucepan butter lightly stew the sorrel pagons. The resulting stewed mass from sorrel must be rubbed through a sieve or chopped in a blender.
A little trick is to add literally a teaspoon of sugar, which will help open palatability our spring sour greenfinch.
In the pan, where our vegetable set is cooked in broth, add the cooked puree.
In the meantime, chop the remaining pagons of green onions, parsley and dill, cut pieces of cooked meat across the fibers, cut hard-boiled eggs into two parts.
Cooked cabbage soup is advised to be poured into a ceramic tureen, since oxalic acid, with prolonged contact with iron surfaces, can provoke undesirable reactions.
Pour cooked cabbage soup into a plate, put pieces of meat, half an egg, sprinkle with herbs and season with sour cream.
It is easy to note that the recipe does not foresee potatoes, but who does not imagine the first dish without this traditional component at all - you can, of course, add it.

Another variation on the theme of preparing a traditional spring first course. To prepare it, we need to prepare, in fact, judging by the very name of the dish, the following components:

whole chicken
onion bulb
a couple of bunches of fresh sorrel and dill
some sour cream
5 boiled eggs

Boil the chicken, after cutting it.
We leave the fillet - we will add it to the almost boiled broth.
Having prepared the broth, filter it, add the chopped chicken breasts, and later - finely chopped onion.
We will pay special attention to the preparation of sorrel. In order for it not to be brown, but to please the eye with bright green notes in ready dish, we need to resort to some tricks. Carefully separating the leaves from the stems, cut them and blanch them - that is, pour boiling water over them.
After, having thrown it into a colander, we immerse it in a container with cold water, where you can even throw a few ice cubes.
Getting ready to serve - lay out the prepared sorrel, which has preserved a lot of vitamins and nutrients, as well as a richness of taste. We spread ½ eggs, a little sour cream and pour everything with our chicken broth with pieces of meat.

Lean sorrel soup

The time when the first greens appear on sale sometimes occurs during the fasting period. Or the desire to treat yourself to such a dish arises in people who, for medical or personal reasons, do not eat meat. A solution to this situation is lean soup. To prepare it, we will prepare:

about 5 potatoes (depending on size)
one onion and one carrot
3-4 raw eggs
sorrel, dill, wild cherry, rhubarb, parsley, garlic
hot pepper - optional
bouillon cube

We cut our vegetables quite finely.
We crush a cube of dry broth into boiling water, throw a bay leaf, peppercorns, salt.
We fall asleep all the vegetables and boil until the potatoes are ready.
Almost 5 min. until cooked, add chopped sorrel, rhubarb pagons, crushed garlic and crushed dill.
Separately, beat a few eggs in a bowl and introduce them in a thin stream into our soup.

To many, this combination of components may seem very strange. But the combination tender meat with a slight sourness of sorrel will give you an unforgettable taste. The amazing aroma of the dish will remind you of the best moments of summer.

Separately, we prepare the ingredients for meatballs and soup. For meatballs you need:

300 g fresh minced meat
1 chicken egg

For the actual soup you need:

2-3 potatoes
2 garlic cloves
1 fresh onion
1-2 medium carrots
1-2 eggs (pre-boil hard)
200 g sorrel

To cook meatballs:

Mix the minced meat with the egg, season with salt, pepper and mix well until homogeneous mass and set aside for 20 minutes in a cold place.
In parallel, boil water, where add potato slices and cook for 8 minutes.
With minced meat and form balls, throw them into the soup with salt and pepper.
Saute the onion in warmed vegetable oil, add the grated carrots and garlic.
When the potatoes and meatballs are cooked, add the roast, salt and boil.
Then sprinkle with chopped sorrel and crushed eggs.
Leave for 10 minutes for our dish to infuse.

Cooking this easy and sure delicious dish low cost, because you need very little time. Every housewife can find all the constituent components in her refrigerator.

Take:

jar of stew of your choice
1 bunch of sorrel
1 pc onion, and the same amount of carrots
3-4 potatoes
2 hard-boiled eggs

Remember the important salt, pepper, bay leaf and vegetable oil.

First, fry chopped onions on a light fire, add chopped carrots, a little salt and pepper.
Simmer covered for 5 minutes.
Next, put the frying in a saucepan, add chopped potatoes and pour completely with water (1.5-2 l.).
Cook over low heat until the potatoes are ready.
We mix the stew, chopped sorrel.
Salt, pepper to taste.
We cook for another 10 min. Let's stand.
When the dish is ready to be served, put half of the boiled egg in a bowl.

Soup with sorrel and cabbage

Contrary to the traditional interpretation that the first dish with the presence of cabbage in the ingredients is called cabbage soup. But, at the same time, in the modification of green first courses, there is also a recipe for soup with cabbage and young green sour sorrel leaves. To prepare it, take:

500 g chicken
300 g fresh cabbage and sorrel
3-4 pcs. potatoes
1 each onion and carrot
3 boiled eggs
fresh herbs

Soup will be cooked chicken broth. So to start:

Boil the broth, strain it and bring to a boil.
We clean the potatoes, cut them into cubes and send them to the pan.
When the potatoes are half cooked, add chopped cabbage to the container.
We clean the onions and carrots, finely chop them.
In a frying pan, lightly sauté onions and carrots in vegetable oil.
We wash the sorrel and greens and finely chop.
We send carrots and onions to the broth.
5 minutes before removing from heat, add sorrel and herbs.
Let's brew for 10 minutes.

As you know, beets are characterized by a large amount of vitamin P. With its help, the vessels become more elastic. That is why this soup is very nutritious and very tasty! To prepare for 2-2.5 liters of water, take:

1 beetroot
Beet tops from 2 root crops
2-3 potatoes
1 onion
1 carrot
100 g sorrel
2 hard-boiled eggs

Pour water into a saucepan, add potatoes cut into small pieces and cook until tender.
Fry chopped onion in vegetable oil over low heat until golden brown, add chopped carrots. Roast together.
Coarsely grate the beets and add to the pan.
Simmer all this until ready.
Add all the cooked vegetables to the saucepan to the finished potatoes, cook for 5 minutes.
Then chop the washed sorrel and beet tops and add to our soup, do not forget to salt and pepper, add a bay leaf. Cook for 5 more minutes.
Let stand a little. When serving, add half a boiled egg to the bowl, this will make it more appetizing.

Suggested meal - great option when you want to pamper yourself spring dish in off season. To prepare it, take:

a jar of 0.5 liters of canned sorrel
meat on the bone
5-6 potatoes
onion
1-2 eggs

We cook the broth, clean the vegetables.
Saute the onion in butter until it turns yellowish brown.
We cut the potatoes into strips.
Cut the meat into small pieces.
We return the meat to the broth and there, after a little salt, we send the onion.
Whisk the egg in a separate bowl.
Almost at the stage of full readiness of potatoes, we throw canned sorrel into the pan.
And when our cooking boils, we introduce, while diligently stirring our soup, beaten eggs.
Add spices and get ready to savor the cooked dish.

Soup with sorrel and rice

To prepare soup with sorrel and rice, you will need:

3-4 potatoes
1/3 cup rice
1-2 pcs. onions and carrots
2 pcs. boiled eggs
bouquet of oxal leaves

It is necessary to boil the rice in salted water.
We get a broth, to which we add diced potatoes and small slices of carrots.
While this is cooking, chop the onion and sorrel into small pieces.
Pour the whole mixture of greens into a pan with rice and potatoes.
Salt and pepper to taste.
Boil in liquid for another 5 minutes.
You can put half an egg in each serving.

For the preparation of this delicious soup, you will need very little time and your efforts. And after a short amount of time you will enjoy the delicate taste of delicate mushrooms and the sourness of sorrel. To do this, take:

Approximately 150 g sorrel
2-3 medium potatoes
300-400 g fresh mushrooms (champignons)
1 bulb
1 fresh carrot
2 boiled eggs (optional)
Salt, pepper, vegetable oil/other spices.

Boil the mushrooms for about 30 minutes, after chopping them into small slices. Don't forget to salt the water.
As soon as the broth is ready, mix the potato cubes into the pan.
Fry the chopped onion in a frying pan, then add the carrots cut into strips.
Season this mixture with a little salt and pepper.
When the potatoes are soft, pour in the fried mixture, mix everything.
Add finely chopped sorrel for 5 minutes.
Sprinkle to taste with salt, pepper, dill (optional).
When serving, you can embellish with a piece of boiled egg.

The proposed dish is very refreshing in summer time. A decoction for him can be either beetroot or sorrel. For oxal you will need:

300-400 g fresh sorrel
a bunch of green onions and dill
fresh cucumbers - 2 pcs
1 pc onion
2 pcs hard boiled eggs
3-4 potatoes, pre-boiled
salt, pepper to your taste.

First, prepare the sorrel broth itself. For this:

Chop the sorrel into small pieces and place in boiling salted water. Boil for 5-7 minutes.
While our broth is cooling, we chop the green onion and dill into small slices.
Separately, we cut cucumbers, onions with boiled eggs and boiled potatoes.
We introduce all these prepared vegetables into a chilled sorrel broth, rub one egg yolk over the pan.
It remains only to pepper and salt to your liking and mix very thoroughly.
Also, to give softness and subtlety, you can add a small amount of fresh sour cream.