Cooking green borscht with sorrel. Ingredients for the preparation of the dish "Green borsch in Ugrian style". How to cook green borscht with sorrel?

It is difficult to say why we call sorrel soup green borscht, but it just so happened. We will not break traditions - today the subject of our attention will be the preparation of green borscht with sorrel.

The recipe for dishes with sorrel is in cookbooks on all continents. The Irish season fish with sorrel, the British know how to cook meat with sourness, the French - vegetables, Italians add raw leaves to salad, Americans - to chicken, an Australian recipe describes cooking sorrel soup with smoked sausages, and in the Caribbean they drink sorrel tea. In Russia, Ukraine, Poland, and the Czech Republic people like to cook sorrel filling for pies and, of course, green borscht.

Pleasant oxalic sourness is much softer than acetic or lemon, this quality has long been appreciated by culinary specialists, so every professional has a recipe for dried, canned and powdered sorrel in the arsenal. But truly delicious dishes with fresh herbs seem to be in the spring - after a long winter, you really want to cook your favorite sorrel borscht, we buy a bunch of sour leaves and look forward to enjoying a well-known seasonal dish.

What do we know about sorrel e

Sorrel has always grown on our lands, but was considered a weed, and no one tried to cook food from it. The first recipe with sour grass appeared several centuries ago. Of the more than 200 varieties in Russian cuisine, two are used - horse and sour sorrel.

The calorie content of sorrel is low - 22 kcal, and after heat treatment this figure becomes even lower, thus, a dietary dish that promotes weight loss. excess weight after winter.

The first sour leaves appear on the markets in May. From gentle young sorrel you can cook not only green borscht, but also salads. In August, the greens become fibrous and too much oxalic acid accumulates in the leaves, so the dish is seasonal.

Young sorrel contains citric, malic and ascorbic acids, water-soluble B vitamins, retinol, proteins and sugars. By the number of useful elements, this plant is in the group of leaders. Considering its low calorie content, sorrel can be recommended as a medicine for overweight, irritability, insomnia and decreased tone. Each sorrel recipe in your diet is a step towards slimness and health.

We need retinol to maintain good vision and skin elasticity, iron is useful for complexion, fluoride preserves teeth, potassium and magnesium strengthen the heart, blood vessels and nervous system. It turns out that green borsch with sorrel is not a soup, but an elixir of youth.

Unfortunately, green borsch is not good for everyone - oxalic acid is contraindicated in kidney disease and gout. You can neutralize the effect of this substance by adding sour cream to the borscht. Also, acid will not benefit from exacerbation of gastritis, stomach ulcers and diabetes. low calorie herbs pushes some to excessive use, but this is not safe, as salt metabolism may be disturbed.

Learning to choose and store sorrel

Leaves suitable for consumption are elastic, green, without spots and roughness. When choosing a bunch, inspect the leaves, they should not have extraneous living creatures (mites and aphids). At home, dip the greens in cool salt water to get rid of pests. Place the bunch in a jar of water, and if you can't cook the food right away, sprinkle it periodically. You can extend the storage time in the refrigerator, but after two days the leaves will fade.

You can freeze sorrel for the winter, for this, the washed leaves are dried and laid out in bags. When you are going to cook borsch with sorrel, do not defrost the leaves, otherwise they will turn into porridge, and not a single recipe will help save the dish.

Canned sorrel loses its aroma, but retains sourness and nutrients. Cut the leaves, tamp in glass jar and pour the weak saline solution. After pasteurization, cover with a lid and use when you want to cook sorrel borscht, salad or sauce in winter.

Pickled sorrel is stored for about a year. Boil the leaves in salt water, transfer to a container along with the remaining liquid and press down with oppression.

Recipe "Green borscht with sorrel"

The number of servings is 8.
Cooking time - 90 minutes.

Vegetarians and people who strictly calculate the calorie content of dishes prefer to cook soups without meat broth. After several experiments, we came to the conclusion that the sour taste should be balanced by at least not large quantity fat. So that the calorie content is not too high, we suggest cooking borscht with sorrel on chicken broth. Even taking into account the use of sour cream, rice, eggs and potatoes, the calorie content of a serving will not exceed 300 kcal.

For cooking we need following products:

Chicken legs or wings - 500 g.

Large bunch of sorrel.

long rice- three tablespoons.

Potato - 4 tubers.

Parsley root.

Carrots - one large root or two smaller ones.

Dill and parsley greens - a bunch.

Onions - two onions.

Vegetable oil for browning - 2-3 tablespoons.

Chicken eggs - by the number of servings.

Sour cream.

Salt pepper.

We start cooking green borscht

We thoroughly wash the chicken under running water, put it in a saucepan and pour three liters of cold water.
We put the pan on the stove, wait for it to boil, reduce the heat and cook for about 40 minutes, removing the foam.
Dip the peeled onion and parsley root into the broth.
When the broth becomes clear, add two teaspoons of salt and cook for another 15-20 minutes.
In a pause, you can boil eggs. We remind you that our recipe calls for hard-boiled eggs, they should cook for 10 minutes after boiling.
We disassemble the sorrel and wash it in a large volume of water. There is almost always sand in the leaves, they must be washed thoroughly so as not to spoil the recipe with a crunch on the teeth.
We cut off the rough stems, and cut the leaves not too finely. I had to read a recipe in which it was recommended to grind sorrel in a meat grinder. You can try, but this approach seems unjustified to us.
We clean the vegetables, wash the rice.
Chop the onion finely enough, three large carrots, cut the potatoes into cubes.
Remove the chicken from the broth, discard the boiled onion and parsley.
Put potatoes in a saucepan.
After boiling, add rice and cook everything together for 20 minutes.
Put the onion in a saucepan with heated vegetable oil and stir it until the pieces become translucent. Add grated carrots and sauté all together until soft.
Remove cooled meat from chicken legs and wings, return it to the soup.
We send the frying to the pan, wait for the boil.
When rice and potatoes are ready, lay our main ingredient- sorrel. If you do this earlier, the vegetables will be firm. Sorrel that has fallen into boiling water will lose its bright green color, but it does not matter - we will make up for the brightness of colors with parsley and dill.
We try our green borsch, add salt and pepper to taste.
5 minutes after boiling, green borscht with sorrel will be ready. Leave it covered for 15 minutes.
While the soup is infused, wash and chop the greens, peel the boiled eggs.
Put on the bottom of the plate boiled egg, but if calorie content is more important to you than taste, limit yourself to half.
Grind the egg, pour green borscht, sprinkle a portion of chopped herbs.

Do you feel the aroma? Add a spoonful of sour cream, mix everything and enjoy the harmony of taste and smell.

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Green borscht with sorrel- this is the most delicious spring soup, with delicate aroma greens, hearty boiled chicken eggs, as well as with magnificent fragrant herbs and spices. This first hot dish will conquer you from the first spoon with its rich relish and incomparable amber!

Ingredients for cooking green borscht with sorrel:

For the broth:

Pure distilled water 3 liters
Pork (with bone) 1-2 pieces (700-800 grams)
Laurel leaf 1-2 pieces
Black peppercorns 3–4 pieces

For chicken eggs:

Chicken egg 3-4 pieces
Table vinegar 9% 2 tablespoons
Salt 1 tablespoon

Other products:

Carrot 1 piece (large)
Onion 1 piece (large)
Potato 5-6 pieces (medium)
Sorrel 1 bunch (large)
Green onion 1 bunch (medium)
Dill 5-6 branches
Parsley 5-6 branches
Sour cream to taste
Butter 3-4 tablespoons
Salt to taste
Ground black pepper taste
Ground allspice taste

Products not suitable? Choose a similar recipe from others!

Inventory:

Deep saucepan with lid
Measuring cup for water
Skimmer
small saucepan
Plate
Tablespoon
Kitchen towel
Fork
kitchen spatula
Pan
Cutting board - 2 pieces
Knife - 2 pieces
Deep plate - 4 pieces
Deep bowl - 2 pieces
ladle

Preparation of green borscht with sorrel:

Step 1: Cook the broth.

First of all, we take 1 - 2 a piece of pork on the bone and rinse the meat under running water from blood and any other contaminants. Then we put it in a deep 4 - 5 liter saucepan, pour the pork 3 liters of pure distilled water and put the container on the stove, turned on at a strong level. When the liquid boils, use a slotted spoon to remove white-gray foam from the surface of the water.

After we reduce the temperature of the stove to a level between small and medium, add to the container right amount black peppercorns and laurel leaves. We cover the pan with a lid so that a small gap remains, and cook meat broth until the meat is fully cooked, this process will take no less 1.5 - 2 hours.

Step 2: Boil the eggs.

Simultaneously with cooking the broth, we prepare all the other ingredients and start with chicken eggs. We wash them under running water from all sorts of contaminants, put them in a small saucepan and fill them with cold running water so that the liquid is above the level of the eggs by at least 4 - 5 centimeters. We put the container on the stove, turned on to the middle level, add a couple of tablespoons of vinegar to it and 1 a tablespoon of salt. Boil hard boiled eggs for 10 - 12 minutes.

After using kitchen towel remove the saucepan from the stove, drain the boiling water and pour the eggs with cold running water, in this way completely cooling the ingredient. When the eggs have cooled, we clean them from the shell, put them one by one on a cutting board and, using a kitchen knife, cut them into a cube with a diameter of up to 1 – 1,5 centimeters or cut each egg into 4 – 8 parts. We shift the cut into a deep plate.

Step 3: prepare vegetables and herbs.

While boiling eggs, you can start preparing vegetables and herbs. Peel onions, carrots and potatoes, wash them alternately with sorrel, parsley, green onion and dill under a stream of cold running water from sand and any other contaminants. Then we also put them in turn on a cutting board and cut the potatoes into cubes with an approximate diameter 2 to 3 centimeters. We immediately put this tuber in a deep bowl and fill it with ordinary running water so that it completely covers the chopped vegetable. Now the potatoes will not darken until the moment when they need to be added to the broth.

Then cut into cubes onion, their diameter should not exceed 1 centimeters. We shift the chopped ingredient into a deep plate.

Three carrots on a fine grater directly into a separate deep plate or cut into strips, half rings, rings, quarters up to 5 millimeters.

We cut off the stems of the sorrel and chop the leaves across with narrow straws up to 5 – 6 millimeters. Green onion, dill and parsley just finely chop. We put all the greens in one common deep bowl. The preparation of all vegetables and eggs will take no more 30 - 40 minutes.

Step 4: prepare boiled meat.

After 1.5 - 2 hours the pork will become soft and the broth will be rich. Using a slotted spoon, remove the meat from the pan, transfer it to a deep plate and let it cool slightly. Immediately drain the water from the potatoes, add it to the container with the broth and increase the temperature of the stove to an average level. When the meat has cooled slightly, put it on a cutting board and, holding a piece of pork with a table fork, cut it into portions with a diameter 2 to 4 centimeters with a sharp kitchen knife. We stack cold cuts back to the pot with the broth and potatoes. We cook the ingredients together 15 minutes.

Step 5: prepare the dressing.

While the potatoes are cooking, we begin to prepare the dressing, turn on the stove to an average level and put a pan on it with 3 – 4 tablespoons of butter. Throw the chopped onion into the heated fat and simmer the vegetable, stirring with a kitchen spatula 2 - 3 minutes. During this time, the onion will become transparent and covered with light golden crust. When the vegetable in the pan takes on the desired texture and color, add carrots to it and simmer them together for more 3 - 4 minutes until carrots are soft. Ready gas station immediately transfer to a saucepan with meat and potatoes. Still cooking soup 5 minutes.

Step 6: Bring the soup to full readiness.

In 5 minutes put in almost ready soup all chopped greens, that is, dill, parsley, green onion, sorrel and add salt to taste, black ground pepper and allspice ground pepper. We cook the first hot dish 5 more minutes, then we throw eggs into the pan, boil the soup 2 - 3 minutes, turn off the stove, cover the container with a lid and infuse the aromatic mass 7 - 10 minutes. After using a ladle, pour the soup into deep plates and serve.

Step 7: serve green borscht with sorrel.

Green borscht with sorrel is served hot as a first course at the dinner table. If desired, this dish can be supplemented with sour cream, cream or homemade mayonnaise. You can also sprinkle each serving of soup with fresh chopped dill or parsley. The taste of the soup is rich, satisfying, with a slight sourness and a pronounced spicy aroma of spices. Enjoy! Enjoy your meal!

- - You can use beef, turkey, veal or chicken meat instead of pork for the broth. But do not forget that each of these types of meat takes a different time to cook, for example, turkey will cook for about 50 minutes, beef, like pork, 1 - 1.5 hours, veal about 1 hour. Chicken should be treated with special attention, it all depends on what parts of it you will use for the broth, cook the breast for 25-30 minutes, thighs for 45-50 minutes, drumsticks and wings for about 40-45 minutes. If the chicken is homemade then the broth will cook for at least 2 hours.

- - Sometimes this type of borscht is boiled with rice, rice chaff or yellow millet. Regardless of the choice of cereals, it must be added to the broth along with potatoes, only then will it reach full readiness by the end of the soup preparation.

- - During the preparation of green borscht with sorrel, you can use any other spices and dried herbs that are suitable for making soups, such as coriander, cinnamon, paprika and many others.

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 to practically ready meal a few boiled eggs.
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 onions.
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 the finished 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, throwing it in a colander, immerse it in a container with cold water where you can throw even a few ice cubes.
Getting ready to serve - lay out the prepared sorrel, which has preserved a lot of vitamins and useful substances, as well as 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.
On heated vegetable oil sauté the onion, add grated carrots, 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 in 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.
Rub on coarse grater 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 the potatoes, we throw them into the pan canned sorrel.
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.

Cooked with sorrel, it has a pleasant and original sour taste. It can be boiled in any broth, or even in water to make it Lenten dish. Let's take a look at how to cook borscht and surprise everyone with this delicious and hot dish.

How to cook green borscht with sorrel?

Ingredients:

fresh sorrel - 200 g;
carrots - 2 pcs.;
onion - 1 pc.;
spices;
potatoes - 3 pcs.;
butter - 20 g;
sour cream - 1 tbsp. a spoon;
egg - 1 pc.

Cooking

So, to prepare a delicious green borscht with sorrel, we first prepare everything necessary ingredients. We wash the eggs, put them in a ladle, fill them with water and boil them hard for about 10 minutes. Then we cool them, peel them and cut them into halves. Peel the carrots, chop into cubes. Cut the potatoes into strips, and finely chop the onion. Now we put a pot of water on the fire, and while it heats up, fry the onion, potatoes and carrots in vegetable oil until golden brown.

Salt the water, pepper to taste, throw in the fried vegetables and cook them until soft. Finely chop the sorrel leaves and stems, add to the pan along with the bay leaf and pepper. We boil the borscht for no more than 5 minutes, and at the very end we throw in a small cube of butter and mix. We pour the soup into bowls, put the boiled eggs, season the dish with sour cream and cut slices of black rye bread!

Ukrainian green borscht with sorrel

Ingredients:

boiled water - 2.5 l;
pork ribs - 200 g;
food salt - 1 tbsp. a spoon;
canned sorrel - 2 tbsp. spoons;
potatoes - 500 g;
spices;
pork fat - 50 g;
onion - 1 pc.;
carrots - 2 pcs.

Cooking

For the present Ukrainian borscht with sorrel, we need to cook first. To do this, put the ribs in a saucepan, fill with water and cook over medium heat for 2 hours, removing the foam.

Without wasting time in vain, we clean the onion, carrot, finely chop and fry the vegetables on lard until golden. When the broth is almost ready, we start preparing the potatoes: we clean it, wash it, cut it into small cubes and throw it into the pan with meat. Salt to taste and cook the potatoes with the lid closed until soft.

Then we send canned sorrel, fried vegetables with bacon to the pan and mix well. Boil borscht for 30 seconds, turn off and remove the pan from the stove. Now pouring Ukrainian dish on plates and serve with sour cream or mayonnaise.

Recipe for green borscht with sorrel

Ingredients:

fresh sorrel - 400 g;
chicken - 0.5 pcs.;
potatoes - 5 pcs.;
onion - 2 pcs.;
carrots - 1 pc.;
egg - 3 pcs.;
greens - 50 g;
sour cream - 100 ml;
pork fat;
water - 2 l;
spices.

Cooking

Let's make the broth first. To do this, chop the chicken into pieces, put it in a saucepan with cold water, salt and set to cook on the stove. When the broth boils, carefully remove the foam. Next, we proceed to the preparation of vegetables: we clean them and wash them. We chop the onion into cubes, and rub the carrots on a grater. Now we sauté them in melted lard until golden brown. We clean the potatoes, cut them into small cubes and throw them into a saucepan with broth.

After 15 minutes, we spread the frying in the borscht. Thoroughly wash the sorrel, finely chop and send to the pan. Boil the eggs, cool, peel, chop into cubes and add to the soup at the end of cooking. We taste the finished dish, adding spices if necessary. Serve sorrel borscht, pouring into deep plates, sprinkled with herbs and seasoned with sour cream.

Borscht with sorrel and eggs is exceptional summer dish which is ideal for hearty lunch or dinner. There is nothing difficult in preparing such a green soup. By following all the rules of the recipe, you will definitely get 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 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 branches each;
large onion - 1 head;
large eggs, pre-boiled - 3 pcs.;
lavrushka - 2 leaves;
cold water - about 2 liters;
fat sour cream - for serving.

Preparing the Ingredients

Borsch with sorrel and eggs is prepared quite simply. But before proceeding to heat treatment all ingredients, they must be properly prepared.

Beef meat on the bone is thoroughly washed, cutting off tough veins, films, etc. Then proceed to the processing of vegetables. Potato tubers, onions and carrots are peeled, after which they are chopped into small pieces.

As for fresh herbs, including sorrel, they are laid out in a colander and thoroughly washed under strong water pressure. After that, 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.

Soup cooking on the stove

How to cook green borscht with sorrel and egg? The recipe for this soup involves the use of a deep pan. It is poured into plain water and spread the beef on the bone. Putting the ingredients on a strong fire, they are brought to a boil, after which the resulting gray foam is removed using a slotted spoon.

In this form, the broth is salted, lavrushka leaves are added, covered with a lid and boiled over low heat for half an hour.

After a while, the beef on the bone is taken out and cooled. After cutting and coarsely chopping 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, potato cubes are laid out in 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 to them and mix well. 5 minutes after the ingredients boil, chopped chicken eggs are laid out in the broth.

After boiling the soup for another 2 minutes, it is removed from the stove and kept under the lid for ¼ hour.

Bring to the dinner table

Presented with sorrel and egg is a classic. After the first dish is infused under the lid, it is laid out on plates and seasoned with a spoonful of fresh sour cream. It is desirable to present such a dinner to the table along with a slice of white bread.

Another way to submit

Borsch with sorrel and egg can be presented to the table in a slightly different way. To do this, greens are added to the finished one, boiled for about 5 minutes, after which they are removed from the stove and kept under the lid for ¼ hour. Then lunch is distributed on plates, where slices of boiled eggs and a spoonful of sour cream are laid out.

A dish decorated in this way looks more beautiful and appetizing. Concerning this method soup serving is most often used for holiday dinner or dinner.

We make borscht with sorrel and an egg in a slow cooker

You can cook the dish in question different ways. We talked about how to do it on the stove above. However, some housewives prefer to cook borsch 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 need:

We process the ingredients

Before with sorrel and an egg in a slow cooker, all ingredients are carefully processed.

Soup chicken is completely thawed, thoroughly washed and all inedible elements are removed. Then it is chopped into large portioned pieces and start processing vegetables. Fresh carrots, potato tubers and onions are peeled, after which they are chopped into small cubes.

Also, all fresh herbs (dill, sorrel and parsley) are washed separately, shaken off strongly and chopped with a sharp knife.

The process of making soup in a slow cooker

Borscht with sorrel and egg in a slow cooker is cooked for the same amount of time as on the stove. To do this, put all the pieces of soup chicken into the bowl of the device and fill them with water.

Bringing the broth to a boil, the resulting foam is removed from it (if any), and then spread table salt and a few leaves of parsley. Having closed the multicooker with a lid, the soup is cooked in the same mode or stewing program for about 30 minutes. After that, potato cubes, carrots and onions are added to it.

After mixing the components, they are flavored with spices, covered with a lid and cooked for another half an hour in the same mode. During this time, both the pieces of the bird and all the vegetables used should become soft.

Last step in preparation

After the broth is completely ready, fresh parsley, sorrel and dill are laid out in it. After mixing the ingredients, they are cooked for about 6-8 minutes.

While the greens are preparing, they begin to process chicken egg. Place it in a bowl and beat vigorously with a fork. Having received a homogeneous yellow mass, it is slowly poured into a boiling vegetable and meat broth. At the same time, the soup is intensively stirred 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 closed and heated for about ¼ hour.

How to present to the dinner table?

Now you know how green borscht with sorrel and egg is prepared. You can make such a dish not only from chicken, but also from beef, pork and even lamb.

After the soup is cooked, it is laid out on plates and presented to the table. In addition, 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 of low-calorie mayonnaise.

Vegetarian borscht with sorrel

If you are a vegetarian, then you should prepare such a dish without the use of meat.

For the dinner in question, the following set of ingredients is required:

potato tubers - 2 small pieces;
fresh juicy carrot - 1 pc.;
dill and parsley (only fresh) - several branches each;
large onion - 1 head;
sunflower oil - 4 large spoons;
freshly picked sorrel - a large bunch;
salt, ground pepper and other spices - apply to taste;
lavrushka - 2 leaves;
cold water - optional.

Cooking process

Cooking vegetarian green borscht is quite simple. Potato cubes and lavrushka are placed in a saucepan with water, salt is added and boiled for about 20 minutes. Then finely chopped sorrel, parsley and dill are added to them.

After mixing all the ingredients, they are cooked for about 7 minutes, and then they are tasted and the necessary spices are added.

While cooking on the stove, start processing onions and carrots. The first vegetable is chopped small cubes, and the second - tinder on a grater. After that, both ingredients are laid out in a pan with sunflower oil and fry over medium heat until red.

When green soup will be completely ready, browned vegetables are added to it and mix well. Bringing the dish to a boil, it is removed from the stove and served at the table.

If you eat eggs, then they should be boiled, cut in half and put in a bowl with soup. In this form, lunch can be safely presented to the table along with a salad from fresh vegetables and greenery.