What do they put in green borscht? Green borscht

Let's start cooking green borscht by boiling beef broth with carrots and onions, salt and spices. After cooking, remove the vegetables; they have given their aroma and taste to the broth, and we will no longer need them. Cut the meat for green soup into portions.

Chop the potatoes into cubes, leaving one tuber whole. This will be one of the tricks in preparation. Cut the carrots into thin bars, chop the second onion smaller.

Throw all the vegetables into the boiling broth.

Prepare the greens for summer soup, sorrel, green onions and rinse and dry the dill.

When the potatoes are completely cooked, add the boiled meat to the broth. After boiling, add coarsely chopped sorrel and the rest of the greens.

After a couple of minutes, the sorrel will change its color to dark green. This way you will know that the green borscht is almost ready.

Now I’ll tell you a couple of cooking secrets.

Remove the potatoes that we did not cut from sorrel soup at the very end of cooking, puree it and put it in a pan, so the borscht with sorrel will be thicker.

For taste, add one grated boiled egg to the borscht.

Boil summer borscht with mashed potatoes and eggs for about 5 minutes. Taste, add salt if necessary. If the borscht is not sour enough, add a little lemon juice or very finely chopped sorrel.

Now let's move on to the most important part - serving the dish.

Pour our green borscht into a deep plate, trying to scoop out a piece of meat, carrot sticks and potatoes.

The boiled egg needs to be cut into slices very sharp knife so that the yolk does not crumble.

Garnish each serving with a boiled egg, season with sour cream and sprinkle with fresh dill.

A few words about sour cream.

I recommend buying sour cream for green borscht at the market, exclusively homemade, which is made from cream. Store-bought sour cream does not have the same taste, and when it comes into contact with hot food, it can turn into flakes. This is not the best option for the second serving method.

Sour cream can be added in different ways. Here is the second option for adding sour cream.

Before loading the sorrel, use a ladle to pour some of the broth into a separate bowl.

Add sour cream to the broth, stirring so that the sour cream does not curdle. For 1.5 liters of green borscht you need 4-5 tablespoons of thick sour cream. When the sorrel is ready, pour in the sour cream mixture. Pour in slowly, stirring. Then the taste and color of green borscht will become richer and more intense. You can add a little chopped garlic at this point.

Serve delicious green borscht with black bread, boiled pork or lard.

Such an aromatic, tasty and thick first course can be served both for lunch and dinner; borscht with sorrel and meat is very filling and healthy.

Here are a couple of tips on how to change the color of borscht.

The color of borscht with sorrel can be changed and made it really look like borscht.

At the end of cooking, add grated boiled beets- so he will turn purple.

You can put raw chopped sorrel and parsley on a plate. This way there will be many shades of green in the plate, and the color will become more saturated.

Behind step by step photo recipe for green borscht thanks to Tatyana ATV.

The Recipe Notebook website wishes you bon appetit!

Borscht with sorrel and eggs is exceptional summer dish which is ideal for hearty lunch or dinner. There is nothing complicated in preparing this green soup. By following all the rules of the recipe, you will definitely receive a tasty and nutritious first course that will be appreciated by all your household and invited guests.

with sorrel and egg: recipe

Few people know, but there are quite a few ways to prepare such a dish. We will present you with the most popular recipes, which do not involve the use of expensive and overseas products.

So what ingredients do we need to make borscht with sorrel and eggs. To implement such a first course you need:

fresh beef on the bone - about 1 kg;
fresh dill and parsley - several sprigs each;
large onion - 1 head;
large, pre-boiled eggs - 3 pcs.;
bay leaf - 2 leaves;
cold water - about 2 liters;
fat sour cream - for serving.

Preparing the ingredients

Borscht with sorrel and eggs is quite simple to prepare. But before we start heat treatment all ingredients, they must be properly prepared.

Beef meat on the bone is thoroughly washed, cutting off hard veins, films, etc. Then they begin to process the vegetables. Potato tubers, onions and carrots are peeled and then finely chopped.

As for fresh greens, including sorrel, they are placed in a colander and washed thoroughly under strong water pressure. After this, the ingredients are shaken off and finely chopped with a sharp knife.

Chicken eggs are also boiled separately. They are cleaned and chopped into small cubes.

Cooking soup on the stove

How should you cook green borscht with sorrel and egg? The recipe for making this soup involves using a deep saucepan. They pour it into her plain water and lay out the beef on the bone. After placing the ingredients over high heat, bring them to a boil, after which the resulting gray foam is removed using a slotted spoon.

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

After time has passed, the beef on the bone is removed and cooled. Having cut and coarsely chopped the meat, it is returned to the broth along with onions and carrots. If necessary, you can add any spices to the soup.

¼ hour after boiling again, add potato cubes to the dish. They are boiled for about 20 minutes (until soft).

Final stage

Borscht with sorrel and eggs is not only very tasty, but also quite healthy. After the vegetables and meat are cooked, add all the greens and mix well. 5 minutes after the ingredients boil, chopped chicken eggs are placed in the broth.

After boiling the soup for another 2 minutes, remove it from the stove and keep it covered for ¼ hour.

Presented to the dinner table

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

Another way to serve

Borscht with sorrel and eggs can be presented to the table a little differently. To do this, add greens to the finished one, cook it for about 5 minutes, then remove it from the stove and keep it covered for ¼ hour. Then lunch is distributed onto plates, where slices of boiled eggs and a spoonful of sour cream are placed.

A dish decorated in this way looks more beautiful and appetizing. Due to this this method serving soup is most often used for festive lunch or dinner.

Making borscht with sorrel and egg in a slow cooker

You can prepare the dish in question different ways. We talked above about how to make it on the stove. However, some housewives prefer to cook borscht with sorrel and eggs in a slow cooker. To do this, use the soup or stew mode. But first things first.

So, to make this dish, we will need:

Processing the ingredients

Before using sorrel and eggs in a slow cooker, all ingredients are carefully processed.

The soup chicken is completely defrosted, washed thoroughly and all inedible elements are removed. Then it is chopped into large pieces in portioned pieces and start processing vegetables. Fresh carrots, potato tubers and onions are peeled and then finely chopped into cubes.

Also, wash all fresh herbs separately (dill, sorrel and parsley), shake them vigorously and chop them with a sharp knife.

The process of preparing soup in a slow cooker

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

Having brought the broth to a boil, remove any foam that has formed from it (if any), and then spread it out table salt and a few bay leaves. After closing the multicooker with a lid, cook the soup in the same mode or stewing program for about 30 minutes. After this, potato cubes, carrots and onions are added to it.

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

The last stage in preparation

After the broth is completely ready, add fresh parsley, sorrel and dill. After mixing the ingredients, cook them for about 6-8 minutes.

While the greens are preparing, begin processing chicken egg. Place it in a bowl and beat vigorously with a fork. Having received a homogeneous yellow mass, it is slowly poured into the boiling vegetable and meat broth. At the same time, stir the soup intensively with a large spoon so that the egg is evenly distributed throughout the broth, forming light flakes.

In this form, green borscht is boiled for 1-2 minutes, after which it is covered and kept heated for about ¼ hour.

How to present it to the dinner table?

Now you know how to prepare green borscht with sorrel and egg. This dish can be made not only from chicken, but also from beef, pork and even lamb.

After the soup is prepared, it is laid out on plates and presented to the table. Moreover, each serving should contain not only broth with cereal, vegetables and herbs, but also pieces of chicken.

Additionally hot soup can be flavored with a spoonful of fresh sour cream or a small amount low-calorie mayonnaise.

Vegetarian borscht with sorrel

If you are a vegetarian, then you should prepare this dish without using meat.

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

potato tubers - 2 small pieces;
fresh juicy carrots - 1 pc.;
dill and parsley (fresh only) - several sprigs each;
large onion - 1 head;
sunflower oil- 4 large spoons;
freshly picked sorrel - a large bunch;
salt, ground pepper and other spices - use to taste;
bay leaf - 2 leaves;
cold water - at your discretion.

Cooking process

Making vegetarian green borscht is quite simple. Place the potato cubes and bay leaves in a pan with water, add salt and cook for about 20 minutes. Then finely chopped sorrel, parsley and dill are added to them.

After mixing all the ingredients, cook them for about 7 minutes, and then taste them and add the necessary spices.

While it’s cooking on the stove, start processing the onions and carrots. The first vegetable is chopped small cubes, and the second is tinder on a grater. After this, both ingredients are placed in a frying pan with sunflower oil and fried over medium heat until reddened.

When green soup will be completely ready, add sautéed vegetables to it and mix well. Having brought the dish to a boil, remove it from the stove and serve it to the table.

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

Do you want to prepare a tasty and simple first course, satisfying, but low in calories, and at the same time rich in vitamins and healthy elements? Try green borscht! It actually meets all these characteristics and does not require much money or time to prepare.

Green borscht is especially relevant in the summer, when there are a lot of various greens and fresh vegetables, but you can also prepare it from frozen leaves. Traditionally soup cooked on light chicken broth with the addition of an egg. The latter makes the dish balanced and more nutritious.

You will need:

Chicken weighing 1.5-1.8 kg or 2 liters of ready-made broth;
2.5 liters of water;
Bay leaf;
black peppercorns;
1 medium onion;
1 medium carrot;
3 potatoes;
a large bunch of sorrel;
eggs - half on a plate;
greens to taste - dill, parsley, onion.

Preparation:

Cook broth from chicken, water, onions and spices. The broth cooks for about 1.5 hours after boiling. Strain the finished broth. The meat from the chicken can be removed and added to the finished soup or used separately.
Peel the vegetables, cut the potatoes into cubes, carrots into slices. Chop the sorrel into several pieces.
Add carrots and potatoes to the boiling broth; when they become soft, add sorrel and greens. After 5 minutes, turn off the heat and leave the soup covered for 15 minutes.
Boil the eggs hard. Before serving, add half an egg and a spoonful of sour cream to each plate. You can take 3 eggs for the whole pan, chop them finely and add them at the end of cooking.

Beef broth

You can use beef or pork broth to prepare green borscht. This broth takes longer to cook, it is more satisfying, rich, but also difficult to digest. If children will eat the soup, it is better to use light types of broth.

The best options for beef broth are bone-in ham, brisket and neck. These parts of the carcass contain connective tissue, which will make the dish thicker. For 1 kg of meat you need 1.5-2.5 liters of water, depending on the desired strength of the broth. Also add onions, carrots, celery root, bay leaf, and black peppercorns to the pan.

The meat is poured cold water and cook for about 3 hours. The foam that forms on the surface must be removed, and the finished broth must be strained so that it is clear. Next you need to cook green borscht according to the classic recipe.

Cooking in a slow cooker

The multicooker is great for preparing first courses - a special lid and temperature regime preserve the taste and aroma of all components of the dish as much as possible.

You will need:

2.5 liters of any broth;
400 g of raw pork or cooked meat from broth;
1 medium carrot;
1 medium onion;
4 potatoes;
a large bunch of sorrel;
3 chicken eggs;
salt pepper;
fresh herbs to taste.

Preparation:

Peel and finely chop the onion, grate the carrots coarse grater. Turn on the “Frying” or “Baking” mode and heat 2-3 tablespoons of vegetable oil in the multicooker bowl. Fry the vegetables until the onion is translucent.
If you use raw meat, cut it into cubes and fry with vegetables for about 5 minutes. The meat, previously boiled for the broth, will need to be added at the end along with the sorrel (step 4).
Peel and chop the carrots and potatoes. Pour broth into the bowl and add vegetables. Cook on Soup/Bean setting for 40 minutes.
While the borscht is cooking, wash and chop the sorrel and herbs. Place them in a bowl, add spices and salt, leave in the “Keep Warm” mode for 15-20 minutes.
Boil the eggs hard, when serving, add half a boiled egg and a spoonful of sour cream and fresh herbs to each plate.

Lenten green borscht

It is not necessary to use meat and animal products to prepare green borscht.

The Lenten version of this dish is suitable for fasting people and vegetarians, it is much easier to digest than the traditional one and is not inferior in taste.

Green borscht without meat is based on vegetable broth. It is prepared from aromatic roots and spices. For 2 liters of water take one large carrot, onion, a quarter of a large celery root and a couple of its stalks, thyme, bay leaf, garlic, black peppercorns. You can add fennel, tomato, leek, allspice.

Vegetable broth is boiled for 20-30 minutes after boiling, filtered and used like any other. also in lean soup don't add eggs. To add protein to your dish and make it more filling, you can use porcini mushrooms, champignons or soy products.

With sorrel and spinach

Usually sorrel is used for green borscht - due to its availability - but spinach greens can also be added to it. This leafy vegetable is rich useful substances, and when boiled it softens the sourness of sorrel.

You will need:

2.5 liters of chicken broth;
1 carrot;
3 potatoes;
50 g each of fresh sorrel and spinach;
fresh dill;
salt, black pepper;
100 ml cream 10-20% fat.

Preparation:

Peel and chop the carrots and potatoes. Boil the broth, add the prepared vegetables and cook until the potatoes are soft.
At this time, wash the spinach and sorrel, finely chop the sorrel, and cut the spinach leaves into 2-3 pieces depending on the size. Add the greens to the pan and heat for another 5 minutes. Pour in the cream, salt and pepper, after 2 minutes turn off the heat and leave the soup to brew for 15-20 minutes.
When serving, add finely chopped fresh dill to the soup.

Green borscht "Botvinya"

Botvinya (“batsvinne”) – a traditional dish Belarusian cuisine. Instead of sorrel, it uses young beets with leaves - tops, hence the name. Such greens are inexpensive during the season and can be frozen or canned for the winter.

To prepare it, slightly change the classic recipe for green borscht, replacing the sorrel with beet leaves. They, along with young root vegetables, are finely chopped and added to the pan 10 minutes after the potatoes. Like traditional soup with sorrel, botvinya served with sour cream and half a boiled egg. The broth for this soup can be chicken, beef or vegetable.

Bon appetit!

First courses are simple and tasty for every day

Green borscht with sorrel and egg - universal dish: it's nice to eat it summer heat, they can keep you warm during cool weather. Recipe with photo for you!

1 hour 30 minutes

95 kcal

4.57/5 (14)

Green borscht can be prepared in different ways, but the most delicious and at the same time easiest to prepare recipe is based on the use of sorrel and eggs. In our family, this version of the dish is prepared in any weather: when it’s cool - on meat broth and eat it hot, in the summer heat - based on vegetable broth and served cold. But the most important thing is that this hearty and tasty dish very simple.

How to cook green borscht from sorrel

Let's start with the list of products we need.

To prepare borscht we use:

Ingredients

The number of components I indicate is approximate, it can be changed depending on your preferences.

When using components from the above list, borscht prepares quickly, it turns out delicious and requires a minimum of effort even from an inexperienced housewife. The broth turns out transparent, and the sorrel and green onions give the dish a green color.

If you have time and desire, you can complicate the recipe - make a classic frying using onions, carrots and tomato paste. Then the borscht will turn out red and will have more calories due to the vegetable oil on the basis of which the frying is prepared.

If you decide to cook borscht with meat broth - boil the meat. You can use bone-in beef, pork, chicken or turkey. Lamb is not suitable for this dish, as it has a specific taste and hardens quickly. You can add bay leaves to the water for cooking meat. When the meat is cooked, remove it from the pan and strain the broth. The meat can be separated from the bones, cut into small cubes and add to the dish shortly before the end of cooking.

If borscht is cooked on vegetable broth, add to the pan along with potatoes and finely chopped onions one or two small carrots, which are removed after cooking. You can also add a small piece butter– it perfectly reveals the taste of carrot broth.

While the potatoes are boiling, you need to boil and cool the eggs, wash and chop the sorrel, green onions and herbs.

There is no need to cut the sorrel too finely; pieces of leaves 2-3 cm long will provide the dish with a pleasant consistency. But it’s better to chop the greens finely - the dill sprigs are too long ready dish tastes unpleasant.

Sorrel, greens, onions and quartered boiled eggs add 2-3 minutes before the end of cooking.

Borscht, to which chopped boiled egg has been added, can be stored in the refrigerator for no more than a day. You can extend the shelf life by boiling the dish for two to three minutes, but additional heating destroys the vitamins and disrupts the consistency of the borscht. To keep borscht longer and not lose its taste, grandma I've never added boiled eggs to a pan.. She always beautifully placed an egg cut in half on a plate before serving.

You can add spices to the dish before removing from heat. Suitable ingredients for green borscht: black pepper, suneli hops, ground coriander. But the main thing is good and juicy greens!

When preparing first courses, it is advisable to use black peppercorns: they retain their properties better when cooked. And in order for the spice to fully reveal the taste and give the dish a unique aroma, a few peppercorns (8-15 pcs) Before adding to the broth, you need to crush it with a pestle or a wide knife.

Features of the dish “Green sorrel borscht”

If you like thick first courses, you can prepare green borscht in a different way: raw eggs beat with a blender until light foam forms and pour into the pan after adding sorrel. In this case, the borscht is stored longer and acquires more delicate taste and thick consistency. This cooking option is ideal for borscht in vegetable broth.

Before serving, add sour cream to the borscht poured into plates: 1 tbsp. spoon on plate. If desired, you can use mayonnaise instead of sour cream. Interesting taste Green borscht is enhanced by adding 1-2 tablespoons of thick matsoni to the plate. In combination with borscht in vegetable broth, you get a dietary option.

Green borscht allows the housewife to experiment, because it can be cooked in different ways: with or without meat, with frying and adding onions directly to the pan, pouring a liquid egg into the broth or adding it ready-made to plates. Try it different variants, choose the one you like and make your loved ones happy!

In contact with

How to cook borscht from sorrel.

Hello dear readers of the site sesaga.ru. Spring has come, and I’m already tired of all these twists and pickles, fried and boiled potatoes, rich soups and borscht, I want something light, spring-like, something that will remind me of summer.

Today I want to tell you how to prepare a simple borscht from sorrel, which our mothers cooked for us in childhood, and we called it green, and you can cook it even without any cooking skills. Usually it takes no more than 30 - 40 minutes to prepare.

From the products we will need: four bunches of fresh sorrel, one medium carrot, three to four potatoes, a small head of onions and a bunch of green onions, three to four eggs, tomato paste, refined sunflower oil and sour cream. Borscht without sour cream is not borscht.

Pour four liters of water into a saucepan and put on fire. While the water is boiling, we are preparing the vegetables. Peel and immediately chop the potatoes as for cooking regular soup or borscht, in a word, as you like and it’s convenient.

The onions should be cut into half rings, and it is advisable to grate the carrots.

Now you need to prepare the sorrel. You cut off its stems almost to the very leaf and throw it away, and rinse the leaves themselves under running water, and if you come across one that is damaged or suspicious, throw it away.

The next step is to cut the sorrel. Take a small bunch of leaves, as if you were chopping green onions for a salad, and chop them that way. There is no need to cut very finely; let the width of the strip be about one centimeter, but not more.

I think so, your water has already boiled, so we throw the chopped potatoes into the pan and start frying. As soon as the water and potatoes boil, turn down the heat and don’t forget to stir it occasionally.
Let's get back to roasting. Pour sunflower oil into the frying pan and throw in the onion. It needs to be lightly fried until it becomes translucent, while stirring it constantly. Two to three minutes will be enough.

As soon as the onion becomes slightly transparent, throw in the carrots and continue to fry, remembering to stir so that the onion does not burn.

The carrots have changed color, which means the vegetables are almost ready. It is also not advisable to overcook them, since when frying for a long time, a lot of vitamins are lost from the vegetables into the smoke.
Now take a teaspoon of tomato paste and add it to the pan with the vegetables, while not forgetting to stir them.

Let it all fry for about two more minutes, and after this time, turn off the heat.

The potatoes have been boiling for a long time, so we take the frying and pour it into the pan, and at the same time throw in one bay leaf.

As soon as the broth boils, pour in the sorrel, and you will immediately see how it changes color and becomes dark.

Now we beat four eggs into the mug, if large, then three are enough, and beat them well with a fork, as for an omelette.
There is another option, this is when hard-boiled eggs are chopped and chopped into the broth, but this option has taken root with us, and I think borscht cooked this way tastes better. In any case, according to taste and color, there are no comrades.

And now comes the most climactic moment. While stirring the broth with a ladle, pour in the beaten eggs in a thin stream. Stir the broth until there are no more beaten eggs in the mug.

All that remains is to add the green onion, salt and pepper to taste.

Let your green borscht (cabbage soup) simmer for about three more minutes, and you can start your meal. Do not forget to remove the bay leaf at the end of cooking, since the “Moor” has already done its job, giving taste and smell, and the extra bitterness that it gives when it is in the broth is not needed here.

All that remains is to wish you bon appetit.

Also on the topic of spring recipes. If wild garlic grows in your area, be sure to read the article on preparing wild garlic.

And if you are a fan Italian cuisine, then on this site you can read an article about making pizza at home. It's also very tasty.

Well, now you can easily prepare borscht from sorrel, or, as we called it green in childhood.
Good luck!

sesaga.ru

If you follow culinary logic, then the dish would be more correctly called meat soup with sorrel. But it just so happens that in Russia it is more often called green cabbage soup, and in Ukraine green borscht, although it contains neither cabbage, beets, nor tomatoes. Sorrel gives it a recognizable sourness and color. In addition, nettle and spinach, green onions and parsley can be added. It is cooked on the basis of meat broth, most often with pork or chicken, less often with beef (although it is also possible Lenten option). Potatoes, onions and carrots are traditionally used as vegetables. For a special consistency and taste, the dish is seasoned with fried flour and sour cream. It turns out very tasty sorrel borscht, hot and nutritious.

How much sorrel should I put in the soup?

The most important point in cooking is to correctly calculate the amount of sorrel so that the soup is not too sour. As a standard, take 200 grams of a vitamin plant (leaves, without petioles) per 2-liter pan. Don't put too much sorrel. Keep in mind that when infused, its taste intensifies many times over.

Alternatively, you can add a little more sourness directly when serving - squeeze directly into the plate lemon juice. It will not only enhance the presence of oxalic acid, but also add an interesting flavor note to the vitamin dish. As for the egg in the name of the recipe, traditionally green borscht with sorrel is complemented with an egg, or rather, half a boiled egg, directly when serving.

Cooking time: 20 + 40 minutes / Yield: 2 liter saucepan

Contents [Show]

Ingredients

chicken thigh - 400 g
water - 1.5-2 l
bay leaf - 1 pc.
black peppercorns - 5 pcs.
potatoes - 3 pcs.
20% sour cream - 2 tbsp. l.
wheat flour - 2 tbsp. l.
onions - 2 pcs.
carrots - 1 pc.
sorrel - 200 g
green onions - 20 g
parsley - 20 g
spinach - 30 g
chicken eggs - 2 pcs.
vegetable oil - 3 tbsp. l.
ground black pepper - 2 chips.
salt - to taste

How to cook green borscht with sorrel

Cooking begins with cooking the broth. Any part of a bone-in chicken will do, such as the leg, thigh, or legs. Instead of chicken, you can use pork, which is not too fatty. For the broth, I place the meat in a saucepan, immediately add bay leaf and black peppercorns (you can add roots, for example, celery and parsnips). I fill it with cold water, bring it to a boil, skim off the foam and cook for 30 minutes until the meat is easily separated from the bone. At the very end, add salt to taste.

I remove the meat and cool it. I strain the broth. I remove the meat from the bone and return it to the pan. I bring it to a boil again. I add potatoes, peeled and diced.

While the potatoes are cooking, I prepare the vegetable frying. To do this, I peel a couple of large onions and carrots. I heat a little vegetable oil (refined) in a frying pan and first fry the diced onion in it. As soon as it becomes soft, add carrots, chopped on a coarse grater. I continue to fry until golden brown.

I add flour - it will thicken the soup. Stirring, fry for no more than a minute until the lumps disappear.

I add sour cream to the frying. But first, so that it doesn’t turn into flakes, I dilute it with warm broth in a separate container (2 tbsp sour cream - 5 tbsp broth). Pour into the pan and heat for 1 minute. I take it off the fire. It turns out to be a thick vegetable fry with sour cream.

I put the roast in a pan where the potatoes have already cooked. I let it boil. In the meantime, I cut a bunch of sorrel - you only need the leaves, without the hard and fibrous petioles. Finely chop a bunch of parsley and spinach and green onions with a knife. If you want, you can add a little young nettle to the borscht, after dousing it with boiling water so that it “doesn’t sting.”

About 1-2 minutes before the borscht is ready, I add all the greens to it. I adjust the amount of salt and pepper to taste. As for the degree of acidity, be guided by your taste; you can slightly increase the amount of sorrel, but keep in mind that the borscht will become more sour when it sits. As soon as the greens are added, the soup should boil, after which I cover the pan with a lid and immediately remove from the heat. I let it sit for 20-30 minutes so that the sorrel and spinach evaporate.

Green borscht with sorrel must be served hot. Traditionally, it is flavored with sour cream and topped with half a boiled egg. Additionally, you can sprinkle with finely chopped green onions and garnish with a sprig of parsley, and offer guests a slice of lemon. It is best to store borscht in enamel dishes, covered, in the refrigerator, no longer than 2 days. Enjoy your meal!

volshebnaya-eda.ru

The long-awaited spring is outside, which means that the first harvest is already appearing in the beds, and therefore it’s time to prepare vitamin-rich dishes at home. To achieve your plan, just buy fresh vitamins (sorrel, green onions, etc.) at the market and prepare delicious green borscht in Ukrainian from them. This dish is truly a spring product, because most of the greens ripen in the spring; in other seasons they are used only in canned form.

To ensure that the maximum natural benefit gets into your plate with green borscht, use the quickly passing opportunity that Mother Nature gives us and prepare a dish according to your favorite recipe for the whole family as often as possible. Having tasted this wonderful dish, cooking it every spring will become an excellent home tradition for you.

Calorie content of green borscht

Calorie content and the nutritional value green borscht per 100 grams ready soup, which includes beef, potatoes, chicken eggs and greens.

The table shows approximate values. The BJU of the soup can vary significantly depending on the additional ingredients used.

How to cook tasty Ukrainian green borscht

Making green borscht (the recipe for which we will look at step by step below) is incredibly simple; you will see for yourself when you make it yourself. This dish does not belong to the category of “complicated”, but it is worth recognizing that you will not be able to cook it in 1 hour. In general, the entire process of preparing and cooking food takes several hours.
But a significant advantage of Ukrainian-style green borscht is that it can be prepared 2-3 days in advance, so the 2-2.5 hours spent are fully compensated by the time saved in the following days.

Ingredients

Meat (veal or beef) – 600 gr.;
Fresh dill – 1 bunch;
Potatoes – 300 gr.;
Parsnip – 1 pc.;
Green onions – 1 bunch;
Parsley – 1 bunch;
Chicken egg – 1 pc.;
Carrots – 1 pc.;
Salt – 1 tbsp. (or to taste);
Fresh sorrel – 2 bunches.

How to make delicious green borscht with sorrel

1. Pour the meat (in this recipe we use beef entrecote) in a saucepan with cold water and cook for 1.5-2 hours, in a word, until fully cooked. When boiling, do not forget to remove the foam from the surface of the broth.

2. When the meat is ready, remove it from the pan, cut it into portions and return it to the broth.

3. Along with the beef, place potatoes (2-3 pieces) cut into medium cubes into the pan.

4. Cut the parsnips and carrots into strips, fry them for 2-3 minutes. minimum quantity vegetable oil, after which we also send it to the pan with broth and meat, where our potatoes are already cooked.

If you don’t like fried roots, then don’t saute them, but immediately throw them (after cutting) into the pan along with the potatoes.

5. We wash the sorrel under running water, then cut off the stems from it and chop it into small pieces.

6. Using the same principle, chop dill, parsley and green onions.

7. When the vegetables are completely cooked, pour the sorrel into the pan, boil it for 1-2 minutes, no more, so that it does not have time to darken.

8. Add chopped young onions. We also cook it, along with the rest of the ingredients in the pan, for no longer than 2 minutes.

9. Then add the chopped herbs, keep the container with the borscht on the fire for the last few minutes, then turn off the stove, cover the pan with a lid and let the dish brew for about half an hour.

Spring green borscht also needs to be served in a special way: on the bottom of the plate we put the chopped half of a hard-boiled egg, then pour in a portion of the borscht and flavor it all with a tablespoon (or even more than one, to taste) of sour cream. You can put the remaining half of a boiled egg on top of the borscht.

If you need to decorate more than one portion, but several, then you will need more eggs. Based on the calculation - 1 egg per plate.
With your loved one's top fresh bread, grated with garlic (or just with pulp - depending on your preference), aromatic vitamin borscht with sorrel and herbs will definitely go with a bang. Its taste and health benefits are simply invaluable. Even children can enjoy this dish, because borscht has a pleasant, mild taste with a slight sourness, which only gives it a special piquancy.

Borscht, like any other dish, has its own classic recipe and many original cooking technologies. It is impossible to say that some of them are correct and some are not, because everything is decided by a matter of taste, and, as they say, there is no arguing about tastes.
However, if nothing but classic version cooking borscht, you don’t know, then our advice will come in handy for you. What ingredients are suitable for green borscht, what greens are added to borscht for a variety of taste - more on this and more - further in our recommendations.

1. Traditionally, when preparing Ukrainian green borscht, beef is used or tender veal. However, there are often cases when housewives cook broth from pork, for example, from fatty pork ribs.
From this type of meat, borscht without beets turns out to be more rich, and the meat itself cooks 2 times faster - only half an hour from the moment of boiling (unlike beef, which boils in the broth for at least 1.5 hours). Sometimes, green borscht is made from chicken fillet.

2. As for greenery, there should be a lot of it on different taste. There must be: sorrel, parsley, dill, young green onions; you can also add spinach, celery (both greens and roots) and other fresh varieties of greens to this spring “bouquet”.

3. Eggs in borscht are used exclusively boiled, but you can cut them in absolutely different ways: coarsely, finely, or even add whole half(but they put it this way only for decoration).

That's it for the cooking secrets popular dish exhausted. Now you know exactly how to cook green borscht correctly. You will see in practice that it is very simple. Even if you don’t know how to cook this dish, you can easily and fairly quickly learn all the intricacies of such a simple technology.

For even greater clarity, take a look good video recipe for green borscht. Try it, fill your body with vitamins and enjoy the amazing taste healthy dish. Bon appetit!

Tags: Lunch dishes, Ukrainian cuisine

sovkysom.ru

Green borscht can be prepared in different ways, but the most delicious and at the same time easiest to prepare recipe is based on the use of sorrel and eggs. In our family, this version of the dish is prepared in any weather: when it’s cool - in meat broth and eat it hot, in the summer heat - based on vegetable broth and served cold. But the most important thing is that this hearty and tasty dish is very simple to prepare.

How to cook green borscht from sorrel

Let's start with the list of products we need.

To prepare borscht we use:

potatoes 0.5 kg;
onions 1-2 pcs;
sorrel 1-2 bunches;
green onion 1 bunch;
greens 1 bunch;
meat on the bones for broth;

chicken egg 4 pcs;
sour cream to taste;
water;
salt;
spices as desired.

The number of components I indicate is approximate, it can be changed depending on your preferences.

If you have time and desire, you can complicate the recipe - make a classic fry using onions, carrots and tomato paste. Then the borscht will turn out red and will have more calories due to the vegetable oil on the basis of which the frying is prepared.

Green borscht with sorrel and egg recipe with photos step by step

If borscht is cooked in vegetable broth, add it to the pan along with potatoes and finely chopped onions one or two small carrots, which are removed after cooking. You can also add a small piece of butter - it perfectly reveals the taste of carrot broth.

While the potatoes are boiling, you need to boil and cool the eggs, wash and chop the sorrel, green onions and herbs.

There is no need to cut the sorrel too finely; pieces of leaves 2-3 cm long will provide the dish with a pleasant consistency. But it is better to chop the greens finely - too long sprigs of dill in the finished dish will taste unpleasant.

Sorrel, greens, onions and boiled eggs cut into quarters are added 2-3 minutes before the end of cooking.

You can add spices to the dish before removing from heat. Suitable ingredients for green borscht: black pepper, suneli hops, ground coriander. But the main thing is good and juicy greens!

Features of the dish “Green sorrel borscht”

If you like thick first courses, you can prepare green borscht in a different way: beat raw eggs with a blender until light foam forms and pour into the pan after adding sorrel. In this case, the borscht is stored longer, acquires a more delicate taste and thicker consistency. This cooking option is ideal for borscht in vegetable broth.

Before serving, add sour cream to the borscht poured into plates: 1 tbsp. spoon on plate. If desired, you can use mayonnaise instead of sour cream. Adding 1-2 tablespoons of thick matsoni to the plate gives green borscht an interesting taste. In combination with borscht in vegetable broth, you get a dietary option.

Green borscht allows the housewife to experiment, because it can be cooked in different ways: with or without meat, with frying and adding onions directly to the pan, pouring a liquid egg into the broth or adding it ready-made to plates. Try different options, choose the one you like and make your loved ones happy!