Green borscht. Classic recipes for green borscht with sorrel and egg

Green borscht present on the table both in winter and in summer. But, undoubtedly, it is better to cook it in the summer with fresh herbs, just plucked from your garden or bought from grandmothers in the market. In the case when this soup is prepared in winter, then the greens are taken frozen or canned.

Green borscht cooked in different versions: with or without meat, with tomato, with rice, with a variety of greens - everything is according to your desire. But the essential ingredients are potatoes, sorrel, and often an egg and sour cream. Without them, real green borscht will not work!

This soup is also suitable for feeding women who have recently given birth. Don't worry, you can have green borscht for a nursing mother if it does not contain allergenic foods, such as tomatoes. Just add less pepper there, and use not a chicken, but a quail egg.

In the article below, we have presented several green borscht recipes that will surely surprise you and make your family cook more and more new variations of this delicious first course. Bon appetit!

Green borscht with spinach

Traditionally, green borscht is brewed with sorrel. And although few people know that green borscht with spinach is much healthier for the body, because this vegetable is very rich in protein and calcium. People who watch their figure will be pleased with the low calorie content of green borscht. In addition, unlike sorrel, this leafy vegetable can be bought at any time of the year.

Ingredients:

• half a chicken;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• chicken egg - 2 pcs.;
• spinach;
• half a lemon, salt, spices.

Recipe:

1. Boil a regular chicken broth, then disassemble the meat from the bones and put it back into the pan.
2. Salt the broth, season with spices.
3. Cut the potatoes into medium-sized cubes and add to the broth.
4. Pass the grated carrots and finely chopped onion and add it to the pan.
5. Hard boil eggs, cut into slices.
6. Send spinach and eggs to the pan.
7. Try it, adjust the acidity of borscht with lemon juice.
8. You need to cook for another 5-10 minutes, then turn it off and let the borscht brew for a while.

Green borscht with meatballs

An excellent alternative to boring soups is green borscht. A fresh, light dish will perfectly saturate the body with useful vitamins and will not harm the figure - the calorie content in green borscht is much less compared to the traditional one. Learn how to cook green borscht with meatballs.

Ingredients:

• pork or veal - 300 gr.;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• onions - 2 pcs.;
• egg - 1 pc.;
• sorrel - 1 bunch;
• herbs, salt, spices.

Recipe:

Turn the meat with one onion through a meat grinder, season with salt and spices. Add meatballs formed from minced meat to boiling water or broth.

After boiling, remove the foam and add the chopped potatoes. Simmer until potatoes are tender, about 20 minutes. Finely grate the carrots, chop the onion with a knife. Sauté in sunflower oil until golden brown.

Rinse the sorrel well under cold water and finely chop. Add passivation and sorrel to the broth, boil for 5 minutes. Beat the egg and pour it into the borscht in a thin stream.

Season with spices to taste, if desired, you can add sprigs of dill or parsley. Served with sour cream.

Green borscht with chicken

In the spring, a mass of vitamin products grows in the garden. How to cook the right green borscht, let's look at this example.

Ingredients:

• chicken meat - 0.4 kg;
• potatoes - 0.8 kg;
• beets - 1 pc.;
• chicken egg - 2 pcs.;
• tomato component - a little for frying;
• greens from the garden - gout, nettle, midge, quinoa -0.6 kg;
• spicy greens - basil, dill, parsley - 50 g;
• spices - pepper, bay leaf, salt - to taste.

Recipe:

Dip the meat in boiling water. Boil 30 minutes. At this time, prepare the rest of the ingredients. Rub the beets on a coarse grater and put in the broth, after removing the foam from it and switching to medium heat. After 30 minutes of boiling, add diced potatoes to the broth.

Place fried with tomatoes, carrots and onions in a saucepan and cook over low heat. Load finely chopped, washed and drained grass. After boiling, switch to languishing mode. Chop the eggs and add to the pot.

Ukrainian green borscht

Ukrainian green borscht is a national dish. The preparation of such a dish has many recipes.

Ingredients:

• pork fat on the bone - 0.6 kg;
• large beets - 1 pc.;
• fresh Beijing cabbage - 300 Gr.;
• medium carrot - 1 pc.;
• potatoes - 1 kg;
• grass from the garden - sorrel, nettle, quinoa - 0.6 kg;
• spicy greens - dill, parsley - 50 gr.;
• egg - 1 pc.;
• a piece of lard - 20 gr.;
• garlic - 2 cloves;
• salt, pepper - to taste.

Recipe:

The preparation of green borscht is associated with the gradual addition to the broth standing on a slow fire. Take a five-liter saucepan, and pour 3 liters of water.

Put the pork cut into small pieces in water, bring to a boil, transfer to medium heat. Remove the foam that has risen. After 30 minutes, add chopped beets to the broth. At the same time, peel and cut the potatoes.

Fry the carrot, onion and tomato component in a pan. 50 minutes after the start of boiling of the broth, add potatoes to the pan, after another 10 the fried component.

Dip the chopped greens and Chinese cabbage into the boiling broth. To preserve the vitamins, tender greens should not be cooked for very long. After 5 minutes, add garlic crushed in a wooden mortar with bacon and a hard-boiled egg. Put the spices, turn off the stove and let the dish brew.

Green borscht with peas

Every good housewife knows how to cook delicious green borscht. However, it is worth adding just one unusual ingredient, and the taste of borscht will sparkle in a completely different way. Try to cook borscht with green peas and see for yourself.

Ingredients:

• beef with bone - 500 gr.;
• medium-sized potatoes - 3 pcs.;
• carrots - 1 pc.;
• onions - 1 pc.;
• peas - 200 gr.;
• cabbage - 200 gr.;
• tomatoes - 2 pcs.;
• salt, allspice, bay leaf;
• dill, parsley.

Recipe:

Wash the bone, fill it with cold water, add allspice peas, bay leaf and put on a slow fire. Boil for about 2 hours, constantly skimming off the foam. Then pull out the bone, salt the broth, disassemble and cut the meat into portions.

Peel the vegetables, cut the potatoes into large strips, grate the carrots and tomatoes on a fine grater, chop the onion. Place the potatoes in the pot with the broth. Fry the carrots and onions in sunflower oil until soft, then add the tomatoes.

Also put fresh green peas in a saucepan, cook for 10 minutes, then pour in the dressing. Canned peas are best sent to cook with dressing. Shred the cabbage, add to the broth.

Keep on fire for another 10-15 minutes and turn off. When serving on a plate, you can add dill or parsley.

Green borscht with canned sorrel

The use of summer preparations in winter prolongs the use of vitamin products. Green borsch with canned sorrel is an example of this.

Ingredients:

• meatballs - 1 pack;
• peeled potatoes - 650 gr.;
• stewed beets - 3 tbsp. spoons;
• canned sorrel - 250 grams, or 1 jar;
• egg - 4 pcs.;
• bouillon cubes - 2 pcs.;
• coarsely grated fresh carrots - 300 gr.;
• dry mix of herbs for borscht - 1 sachet.

Recipe:

Green borsch with sorrel - a recipe for a summer dish in the winter cold. Use summer preparations for quick cooking. Prepare all ingredients.

To do this, boil the eggs until hard, peel and cut the potatoes. Put on fire one and a half liters of water. Defrost a package of meatballs. Lightly fry the onion and shredded carrots.

In boiling water, at short intervals, dip the bouillon cubes, potatoes, the contents of the pan, stewed beets and meatballs. The readiness of the dish depends on the condition of the potatoes.

Pour dry greens into a slightly boiling borscht, chop and dip the eggs in the same place, put the sorrel. Boil for a few minutes, let it brew and serve with sour cream.

Important! Sorrel is added after the potatoes are ready.

Green borscht for a nursing mother

A young nursing mother is limited in her choice of products. It depends on the state of the digestive system of the baby. Nutritionists among the few products allow green borscht to a nursing mother.

Ingredients:

• rabbit meat - 300 gr.;
• small fresh beets - 20 gr.;
• peeled potatoes - 200 gr.;
• sorrel - 1 bunch;
• carrot - 30 gr.;
• dill - on the tip of a spoon;
• salt - to taste with undersalting.

Recipe:

It is necessary to cook at one time, use only fresh. Is it possible to breastfeed green borscht depends on the baby's digestive system. Therefore, the product is necessary the first time to eat a little.

By itself, dietary rabbit or turkey meat should not harm. All products are used without a strong odor. Didn't take onion and bay leaf.

Grind the carrots and beets and put in the broth. They should boil well. Add potatoes there after the necessary time.

A nursing mother can eat beets exclusively in the form of borscht. When ready, meat can be passed through a meat grinder. So the taste of borscht will improve a lot. You can flavor a little with dill. It is even useful for the baby's tummy.

Such a dietary borsch will be useful in the first days of a child's life. In the second month, you can already eat a dish with the addition of cabbage and other permitted foods.

Green borscht with tomato

Consider one of the easiest cooking methods. Green borscht with tomato will turn out tastier if it is based on meat broth.

Ingredients:

• beef - 700 gr.;
• sorrel - 1 bunch;
• parsley - 15 gr.;
• carrots - 1 pc.;
• onion - 2 small heads;
• tomatoes - 4 pcs.;
• potatoes - 3 pcs.;
• vegetable oil - 60 gr.;
• eggs - 5 pcs.;
• sour cream - to taste;
• spices.

Recipe:

So, green borscht recipe with tomato. Rinse the beef, cover with water and boil, removing scale. Then take out the meat, cut into portions, and strain the broth. While the broth is cooking, take care of the vegetables and eggs.

Rinse onions and carrots, cut into small cubes and fry in oil until golden brown. Scald the tomatoes with boiling water, remove the skin, chop, according to your taste and send to fry to the vegetables. Rinse the sorrel and parsley thoroughly and chop finely. Cut the prepared potatoes into cubes.

In the boiling broth, first put the potatoes, then the fried vegetable mixture, salt, pepper and cook for about 20 minutes. Then put sorrel, parsley and bay leaf into the borscht. After 5 minutes, the borscht is ready.

Pour the hot dish into portioned plates, put a piece of meat, half an egg and a teaspoon of sour cream.

Green borscht for children

Green borscht is a storehouse of vitamins and useful trace elements that have a beneficial effect on a growing organism. Consider how to cook green borscht for children, because the process of preparing this delicious dish for kids is somewhat different.

Ingredients:

• chicken - 600 gr.;
• water - 2 liters;
• sorrel - 120 gr.;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• salt.

Recipe:

Fill the chicken with water and put on fire. When the broth boils, put the whole onion and prepared potatoes into it. Boil the sorrel a little in a small amount of water and pass it through a meat grinder with a fine grate. Peel the carrots, wash and grate on a medium grater.

When the chicken is cooked, take it out and the potatoes. Mash the potatoes like mashed potatoes and send to the pan with the broth. Then put in the grated carrots. Small children should not be given fried vegetables, so this process is excluded. Salt the borscht to taste and boil a little.

5 minutes before readiness, put the ground sorrel and mix.

So you learned how to cook green borscht for a small child. It remains only to pour borscht into the baby’s dishes and cool it a little. You can put half a boiled egg yolk and a teaspoon of sour cream. Separately, give the child a piece of chicken.

Green borscht with rice

In Russian cuisine, borscht is rarely cooked in meat or chicken broth. Usually they make a dietary option, even without roasting vegetables. But if you want to get a hearty dish, then cook green borscht, the recipe of which is presented below.

Ingredients:

• sorrel - 200 gr.;
• carrots - 60 gr.;
• onion - 1 pc.;
• eggs - 4 pcs.;
• rice - half a glass;
• potatoes - 2 pcs.;
• dill - 1 bunch;
• butter - 50 gr.;
• spices.

Recipe:

Before cooking green borscht, boil potatoes without peel, but do not pour out the broth - it will become the basis for the soup. Catch and cut potatoes.

Wash sorrel and dill, chop. Clean the carrots, cut into cubes. Grate the onion or chop finely with a knife. Hard boil the eggs, place them in cold water for better cleaning, and then remove the shell.

Fry vegetables in butter - this will make the dish more high-calorie.

Put fried carrots and onions in potato broth, and after 10 minutes, sorrel and eggs, which are finely chopped. Add chopped potatoes and spices to the borsch, and remove from the stove after 5 minutes.

Pour the borscht into bowls and season with sour cream and sprinkle with chopped dill.

Green borscht with fresh sorrel

Green borscht with sorrel fell in love with many people precisely for the incomparable sourness that sorrel gives it. It seems especially tasty in the spring, when the first greens appear on sale.

Ingredients:

• water - 4 l;
• meat - 300 gr.;
• chicken egg - 4 pcs.;
• potatoes - 3-4 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• fresh sorrel - 1 large bunch;
• allspice peas;
• black peppercorns;
• Bay leaf.

Recipe:

Learn how to cook green borscht, a recipe with sorrel. Wash the meat, cut into pieces and put the broth to boil, salting it and not forgetting to remove the scale that forms on the surface of the pan.

Clean your vegetables. Cut the potatoes into cubes and throw into the already prepared boiling broth. While it is cooking, grate the carrots on a large grater, and finely chop the onion and fry.

Add it to potatoes. After 10 minutes, throw well-washed and chopped sorrel, as well as spices and salt, into the pan. Boil eggs separately, peel and cut into cubes, add to borscht.

Serve with sour cream and herbs. This recipe is also suitable for lean borscht, which is no worse than meat.

Green borscht with egg

One of the varieties of borscht is green borscht with egg, which, when cold, has a unique taste and is very relevant in summer.

Ingredients:

• water - 3 l;
• meat - 300 gr.;
• beans - 70 gr.;
• potatoes - 8 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• sour cream - 100 gr.;
• parsley;
• sorrel;
• green onions;
• salt;
• vinegar;
• sugar;
• boiled eggs - 3 pcs.

Recipe:

How to cook green borscht with all the ingredients. First, put the broth of meat and beans to boil. While the food is cooking, do the frying. Fry finely chopped onions in a pan, add grated carrots to it.

When the carrots are a little fried, put a tablespoon of sour cream in the frying pan and let everything stew a little under the lid. While the frying is being prepared, boil hard-boiled eggs, cut them into small cubes.

In the finished boiling broth, add the potatoes, peeled and cut into medium-sized pieces. While the potatoes are cooking, wash and chop the greens.

When the potatoes are already cooked, pour the chopped eggs, frying and greens into the broth. With the help of salt, sugar and vinegar, bring the borscht to the desired taste and cook for another 10 minutes.

Green borscht in a slow cooker

Now, when vegetables and herbs can be bought at any time of the year in a supermarket, the recipe for green borscht in a slow cooker - a new kitchen "gadget" - is more relevant than ever.

Ingredients:

• meat - 500 gr.;
• fresh sorrel - 1 bunch;
• carrots - 1 pc.;
• potatoes - 4 pcs.;
• chicken egg - 4 pcs.;
• onion - 1 pc.;
• fresh greens;
• salt;
• pepper;
• bay leaf;
• water.

Recipe:

Wash the meat, pat dry and cut into medium-sized pieces. Peel the carrots and grate it on a coarse grater, finely chop the peeled onion. Peel potatoes and cut into cubes.

If homemade chicken or old meat is used to prepare borscht, then it must first be stewed in the “baking” mode for half an hour.

Pour meat, carrots with onions and potatoes into the multicooker bowl. Salt, add bay leaf. You can add spices if you like.

Pour everything with water, set the multicooker to the “quenching” mode and cook borscht for 1.5 hours

Separately, boil the eggs and rinse the sorted greens well. Cut all the products and add to the borscht at the very end. In order for the borscht to boil, select the “baking” multicooker mode. Turn off borscht.

Green borsch in a slow cooker always turns out to be rich, very satisfying, and has a pleasant sour note. It is best served with homemade sour cream.

Green borscht with herbs

Green borsch can be cooked with a variety of greens to get a bright, rich taste. The benefits of such a soup will be huge for the body.

Ingredients:

• pork ribs - 300 gr.;
• young potatoes - 7 pcs.;
• onion - 1 pc.;
• eggs - 2 pcs.;
• sorrel, quinoa, spinach, rhubarb;
• a mixture of peppers - 0.5 tsp;
• laurel leaf - 3 pcs.;
• pepper in the form of peas - 5 pcs.;
• salt.

Recipe:

Rinse the pork ribs under running water, put in a saucepan, fill to the top with water, add parsley, a whole peeled onion and peppercorns, set to boil.

As soon as the water boils, salt it and count 20 minutes. After this time, remove the onion, parsley and peppercorns from the saucepan. Throw in the potatoes, cut into small squares. Young potatoes can not be peeled.

Boil the eggs in a steep boil (cook 10-12 minutes after boiling water), then place in cold water, and when cool, peel the shell and cut the flesh with a knife or a special egg cutter.

All prepared greens (take the amount depending on your own taste), rinse thoroughly, chop with a knife.

Keep an eye on the readiness of meat and potatoes. Once all the ingredients are cooked, add the herbs to the pan and cook for another 5 minutes. Then add eggs and ground pepper. If you need more salt, add to taste.

Green borsch with sorrel, quinoa, spinach and rhubarb is ready. If desired, you can add any other fresh herbs from the garden there.

How to cook green borscht with sorrel?

Green borscht with sorrel. Ingredients:

• Sorrel - 300 g
• Beef - 500 g
• Carrots - 2 pieces
• Potato - 200 g
• Tomatoes - 4 pieces of medium size
• Chicken eggs - 5 pieces
• Greens: onion, parsley, dill
• Water - 3 liters
• Salt pepper

Green borscht with sorrel. Cooking

• At the very beginning, a piece of lean beef must be thoroughly rinsed in running water. Then the meat is cut into non-portion pieces, placed in a saucepan, poured with water and put on medium heat.
• To make the broth tastier, beef must be poured with cold water. When the water boils, foam will begin to form on the surface - you need to not miss this moment and remove it in time, otherwise the broth will be cloudy.
• After the water boils, the fire is reduced and the beef is cooked over low heat for 1.5 hours.

• While the meat is cooking, you can work on other ingredients. Potatoes are peeled and cut into small cubes. Carrots are also peeled and finely chopped or grated.
• Chopped vegetables are then placed in a pot of broth. The skin must be removed from the tomatoes. The easiest way to do this is to drop the tomatoes briefly into boiling water. To make the skin come off easily, you need to make small cuts on the sides of the tomato.
• Tomatoes are rubbed on a grater and also placed in a saucepan. In order for the broth to get a rich taste, you need to boil the tomatoes for 15 minutes.

• Then comes the turn of greenery. The sorrel is washed and finely chopped. The same must be done with parsley, onion and dill. Greens are also sent to the pan. At the very end, in a separate bowl, boil hard-boiled eggs.
• The borscht is almost ready and only the final note is missing. Eggs need to be finely chopped and before serving the dish on the table, pour them into green borscht. That's all - borscht with sorrel is ready. This dish is usually served with sour cream. Bon appetit!

Good afternoon dear friends. It's time for fresh greens, which means you can cook green borsch from sorrel or nettle as you like. Fresh herbs are always tasty and healthy.

Traditionally, borscht is boiled in meat broth, but it’s up to you to choose which meat to use. You can use pork, chicken, beef. I have never tried borsch from lamb, but if you have already tried such a dish, be sure to leave your impressions in the comments below the article.

And so today we will analyze several recipes for making green borscht. After all, here, as elsewhere, how many people have so many opinions and as many recipes. Let's take as a basis the most popular recipes for making green soup or borscht as it suits you and call the taste from this, I think it will not suffer.

Chicken broth is one of the most popular, therefore, today we will start preparing our most delicious green borscht in the world with it.

Ingredients.

• Chicken meat 1-1.3 kg.
• 1 carrot.
• 7-8 potatoes.
• 1 head of onion.
• 2-3 eggs.
• 1 good bunch of fresh sorrel
• Half bunch of dill.
• Lavrushka 1-2 leaves.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process.

You can take more or less meat. For me, the more meat in borscht, the more rich and tasty it turns out. You can take both the whole chicken and its individual parts of the thigh, breast, wings. In general, what you find is what you put in. It is important that there be meat.

Pour water into the pan, put the meat and set to boil. To make the broth more saturated, you can add half a carrot and half an onion to it. Cook the meat until fully cooked.

If you take the whole chicken, then after cooking the meat, you need to get the carcass and divide it into small pieces so that in the future it would be convenient to put on plates.

In the meantime, while the meat is cooking, prepare the rest of the products.

Peel potatoes and cut into small cubes.

Grate carrots and fry with finely chopped onions in vegetable oil.

Boil eggs and cool finely chopped.

Rinse the greens well and also chop finely.

Throw the chopped potatoes into a saucepan with meat. And when the potatoes are completely cooked, you can add the frying.

After frying, we throw in all the prepared greens and chopped eggs. Stir, add lavrushka, let the borscht boil well and turn off the heat under the pan.

To make your green borscht tastier before serving, let it brew a little for about 15-20 minutes. And of course, do not forget to put sour cream on the table when serving.

Green borscht in chicken broth is ready to enjoy.

Green borscht with nettles and dandelions

Green borsch can be prepared not only with sorrel, but also with the addition of nettle. This recipe is very old, so my grandmother cooked borscht, and now I was lucky to stumble upon a similar recipe on the Internet. Such borscht is not only tasty but also very healthy, as nettle is a very useful food product.

Green borscht without meat

Nnda, dear friends, you can cook borscht like this, although you won’t be able to call this thing borscht, but the whole recipe deserves attention, because if you take all the ingredients only from your garden, then it will be delicious for sure.

Ingredients.

• 2 eggs.
• Half an onion.
• 1 carrot.
• 1 bunch of sorrel.
• Half a bunch of green onions.
• Half bunch of dill and parsley.
• Salt and pepper to taste.
• Vegetable oil.

Cooking process.

And since always before you start cooking, all ingredients must be thoroughly washed and dried.

After we take and cut everything that we have. The main thing is not too small and not too large. Carrots can be grated, but until we touch the eggs with them, it will be a separate story. Leave them raw for now.

Finely chopped onions can still be fried with carrots in vegetable oil until golden blush.

Pour about 2.5-3 liters of water into a small saucepan. Bring to a boil and pour over the cooked frying. Stir and let it boil over low heat.

After the water boils for 2-3 minutes, you can lay all the remaining chopped greens and mix well again.

Crack the eggs into a bowl, beat with a whisk or fork until smooth and pour into the boiling soup in a thin stream.

If desired, you can add a little citric acid or sour pickles. This is if you want to add a little sourness.

After adding the eggs, let the soup boil for 3-4 minutes and turn off the heat completely. Let it brew for 10-15 minutes and you can serve.

The soup tastes just amazing. Of course, for satiety, you can add potatoes or beans to it. Or something else. And what else would you add to the soup for a more satisfying fat besides meat? If you have something to share, be sure to leave your comments.

Green borscht on beef bone without frying

Green borsch according to this recipe is very rich and very tasty. This can be said to be the most classic in cooking real green borscht.

Ingredients.

• Meat on the bone or ribs 1-1.5 kg.
• 5-6 potatoes.
• 1 head of onion.
• 1 bunch of sorrel.
• Half a bunch of green onions, dill, parsley.
• Salt and pepper to taste.
• 3-4 eggs.

Cooking process.

Boil meat broth. During cooking, foam may stand out, it is advisable to remove it. To make the broth as tasty as possible, cook it for at least 2 hours. Cook at a low boil.

Add diced potatoes, finely chopped onion. And cook until the potatoes are fully cooked.

If the pieces of meat were too large, then during the cooking of the potatoes, the meat can be pulled out and divided into smaller pieces.

When the potatoes are fully cooked, it's time to add greens to the borscht. Finely chop it and send it to the pan. Mix greens and let the broth boil.

Taste for salt and pepper. If desired, if you want to make the borsch a little sour, you can add a little citric acid. Just a little on the tip of a teaspoon.

And so the greens boiled in the borscht for 1-2 minutes, now you can turn off the heat and cover the pan with a lid. Let's let it brew, and for now, boil and cool the eggs, which we will add to the plate with borscht when serving. Also, don't forget the sour cream.

How to cook sorrel borscht.

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

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

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

Pour four liters of water into the pan and put on fire. While the water is boiling, we are preparing vegetables at this time. We clean and immediately chop the potatoes, as for making ordinary soup or borscht, in a word, as you like and conveniently.

Onion mode in half rings, and it is advisable to grate carrots.

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

The next step is to cut the sorrel. Take a small bunch of leaves, as if you were cutting a green onion for a salad, and chop it that way. It is not necessary to cut very finely, let the width of the strip be about one centimeter, but not more.

I think so, your water has already boiled, which means that we throw the chopped potatoes into the pan and start frying. As soon as the water with potatoes boils, turn down the fire, and do not forget to stir it occasionally.
Let's get back to frying. Pour sunflower oil into the pan and throw onions. It needs to be lightly fried until it becomes translucent, while constantly stirring it. Two to three minutes will be enough.

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

The carrot has changed color, which means that the vegetables are almost ready. It is also not advisable to overcook them too much, since a lot of vitamins go into the smoke from vegetables during long frying.
Now we take a teaspoon of tomato paste and add it to the pan with vegetables, while not forgetting to stir them.

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

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

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

Now we drive four eggs into the mug, if large, then three are enough, and beat them well with a fork, as for an omelette.
There is another option, this is when hard-boiled eggs are chopped and chopped, added to the broth, but this option has taken root more in our country, and it seems to me that borscht cooked in this way is tastier. In any case, there are no comrades for taste and color.

And here comes the most climactic moment. While stirring the broth with a ladle, pour in the beaten eggs in a thin stream. Stir the broth until the beaten eggs in the mug run out.

It remains to add a green onion, salt and pepper to taste.

Let your green borscht (shchi) boil for about three minutes, and you can start eating. Do not forget to take out the bay leaf at the end of cooking, as the "Moor" has already done its job, gave taste and smell, and the extra bitterness that it gives when it is in the broth is not needed here.

It remains to wish you bon appetit.

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

And if you are a fan of 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 cook sorrel borsch, or, as we called it green in childhood.
Good luck!

sesaga.ru

If you follow the culinary logic, then it would be more correct to call the dish meat soup with sorrel. But it so happened that in Russia it is often called green cabbage soup, and in Ukraine it is called green borscht, although it does not contain cabbage, beetroot, or tomato. Sorrel gives it a recognizable sourness and color. In addition to it, nettle and spinach, green onions and parsley can be added. It is cooked on the basis of meat broth, most often on pork or chicken, less often on beef (although a lean version is also possible). Vegetables traditionally used are potatoes, onions and carrots. For a special consistency and taste, the dish is seasoned with roasted flour and sour cream. It turns out very tasty sorrel borscht, hot and nutritious.

How much sorrel to 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, 200 grams of a vitamin plant (leaves, without petioles) are taken per 2-liter pan. Do not put too much sorrel. Keep in mind that when insisting, its taste is greatly enhanced.

Alternatively, you can add a little more sourness directly when serving - squeeze lemon juice directly into the plate. 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 egg, or rather, halves of a boiled egg, is supplemented directly during serving.

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

Table of 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 boiling the broth. Any part of a bone-in chicken will do, such as a leg, thigh, or leg. Instead of chicken, you can use pork, not too fatty. For the broth, I put the meat in a saucepan, immediately put the 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, remove the foam and cook for 30 minutes, until tender, until the meat is easily separated from the bone. At the very end, I add salt to taste.

I take the meat out and let it cool. I'm sifting the broth. Remove the meat from the bone and return it to the pot. I bring it to a boil again. Add potatoes, peeled and diced.

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

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

I add sour cream to the fryer. But first, so that it does not take on flakes, I dilute it with warm broth in a separate container (2 tablespoons of sour cream - 5 tablespoons of broth). Pour into skillet and heat for 1 minute. I take it off the fire. It turns out a thick vegetable frying with sour cream.

I put the roast in the pan, where the potatoes have already boiled. I let it boil. In the meantime, I cut a bunch of sorrel - you only need leaves, without hard and fibrous petioles. Finely chop a bunch of parsley and spinach, 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 “does not sting”.

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

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

volshebnaya-eda.ru

The long-awaited spring is outside the window, which means that the first harvest is already appearing on the beds, and therefore it's time to cook vitamin dishes at home. In order to fulfill our plans, it is enough to buy fresh vitamins (sorrel, green onions, etc.) on the market and cook delicious Ukrainian-style green borscht from them. This dish is truly a spring product, because most of the greens ripen in the spring, in other seasons it is used only in canned form.

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

Green borscht calories

The calorie content and nutritional value of green borscht are calculated per 100 grams of ready-made soup, which includes beef, potatoes, chicken eggs and greens.

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

How to deliciously cook Ukrainian green borscht

Cooking green borscht (the recipe for which we will go through step by step below) is incredibly simple, you will see for yourself when you make it yourself. This dish does not belong to the “complicated” category, but it’s worth recognizing that you won’t be able to cope with cooking in 1 hour. In general, the entire process of preparing and cooking products takes several hours.
But a significant plus of Ukrainian green borscht is that it can be prepared 2-3 days ahead, so the spent 2-2.5 hours are fully compensated by the saved time of the next days.

Ingredients

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

How to make delicious green borscht with sorrel

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

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

3. In parallel with the beef, put in the pan, cut into medium cubes, potatoes (2-3 pcs.).

4. We cut parsnips and carrots into strips, fry them for 2-3 minutes in a minimum amount of vegetable oil, after which we also send them to a saucepan with broth and meat, where our potatoes are already cooked.

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

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

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

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

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

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

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

If you need to decorate more than one serving, but several, then more eggs will be needed. Based on the calculation - 1 egg per plate.
With a crust of your favorite fresh bread, grated with garlic (you can just with pulp - as you like), fragrant vitamin borscht with sorrel and herbs will definitely go with a bang. Its taste and health benefits are simply invaluable. Even children will be able to enjoy such a dish, because borscht has a pleasant mild taste with a slight sourness, which only gives it a special piquancy.

Borscht, like any other dish, has its own classic recipe and many original cooking technologies. It is impossible to say that some of them are correct and some are not, because everything is decided by a matter of taste, and, as they say, they do not argue about tastes.
However, if you don’t know anything other than the classic version of cooking borscht, then our advice will come in handy for you. What ingredients are suitable for green borscht, what greens are added to borscht for a variety of taste - more on this and more - later in our recommendations.

1. Traditionally, when preparing Ukrainian green borscht, beef or tender veal is used. However, it is not uncommon for housewives to cook pork broth, for example, from fatty pork ribs.
From this type of meat, borscht without beets turns out to be more rich, and the meat itself is cooked 2 times faster - only half an hour from the moment of boiling (unlike beef, which boils in the broth for at least 1.5 hours). Sometimes, green borscht is made from chicken fillet.

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

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

On this, the secrets of preparing a popular dish have been exhausted. How to cook green borscht correctly - now you know for sure. You will see in practice that it is very simple. Even if you do not know how to cook this dish, you can easily and quickly learn all the intricacies of such a simple technology.

For even greater clarity, watch a good video recipe for making green borscht. Try it, fill your body with vitamins and enjoy the wonderful taste of an amazingly healthy dish. Bon appetit!

Tags: Dishes for lunch, Ukrainian cuisine

sovkysom.ru

Green borscht can be prepared in many ways, but the most delicious and at the same time easy 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 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 prepared very simply.

How to cook green sorrel borscht

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

To prepare borscht we use:

• potatoes 0.5 kg;
• onion 1-2 pcs;
• sorrel 1-2 bunches;
• green onion 1 bunch;
• greens 1 bunch;
• meat on the bone 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.

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

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

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

If you decide to cook borscht in meat broth - boil the meat. You can use beef on the bone, pork, chicken or turkey. Lamb is not suitable for this dish, as it has a specific taste and quickly freezes. Bay leaves can be added 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 borsch is cooked in vegetable broth, add to the pan along with potatoes and finely chopped onions. one or two small carrots, which are removed after the end of cooking. You can also add a small piece of butter - it perfectly reveals the taste of carrot broth.

While the potatoes are being cooked, you need to boil and cool the eggs, wash and cut the sorrel, green onions and herbs.

It is not necessary to cut the sorrel too finely; pieces of leaves 2-3 cm long will provide the dish with a pleasant texture. But it is better to cut the greens finely - too long sprigs of dill in the finished dish are unpleasant in taste.

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

Borscht, to which a chopped boiled egg is 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 vitamins and breaks the consistency of borscht. To keep borscht longer and not lose its taste, grandmother never put boiled eggs in the pan. She always beautifully placed an egg cut in half on a plate before serving.

Before removing from heat, spices can be added to the dish. Suitable 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: it retains its 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.

Feature of the dish "Green sorrel borscht"

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

Before serving, sour cream is added to the borscht poured on plates: 1 st. spoon on a plate. Mayonnaise can be used instead of sour cream if desired. An interesting taste of green borscht is given by 1-2 tablespoons of thick matsoni added to the plate. In combination with borscht in vegetable broth, you get a dietary option.

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

www.svoimirykami.club

So, green borsch is a soup prepared on the basis of sorrel leaves. This is a dish of national cuisines in some Slavic countries. Various ingredients, as well as sorrel, give this dish a peculiar green color.

This borscht is a variation of the classic borscht. Due to the presence of a large amount of sorrel, green borscht has a slightly sour taste, much more pleasant than cabbage soup. Sometimes this dish is also called green borscht with sorrel.

In order to cook borscht you will need certain products. If you are interested in such a question as a recipe for green borscht with sorrel, then in various cookbooks you can find the most numerous culinary recipes. Now I would like to offer one of the simplest and, at the same time, delicious cooking recipes.

Step by step video recipe

Now we describe in detail how to cook green borscht with sorrel recipe with an egg (with photo). To do this, we need certain products that every housewife probably has.

1. 1 medium carrot
2. 500-600 grams of lean pork
3. 1 bulb
4. 5 medium potatoes
5. 3 hard boiled eggs
6. 200 grams of sorrel and spinach
7. small amount of herbs and parsley
8. ground black pepper
9. salt.

1. In order for the preparation of the green borsch with sorrel recipe with an egg not to take too much time, and the dish itself to turn out tasty and appetizing, all proportions must be strictly observed.
2. It is necessary to pour the meat with about 3 liters of water and bring to a boil.
3. When the water boils, remove the foam and add carrots, peppers, peeled onions, and salt. Boil for about an hour.
4. Next, you need to get carrots and onions from the broth. Set aside the carrots and discard the onion.
5. We also take out the meat, and add boiling water to the pan up to about 3 liters.
6. Cut the potatoes into large strips and add to our broth. We cook for about 10 minutes.
7. Carrots must be grated on a coarse grater, add to the pan and pepper.
8. Wash spinach thoroughly and cut into small strips. Add to saucepan. Cook for an average of 5 minutes. You don’t need to cook the spinach longer, as it is too soft and our recipe for green borscht with sorrel and egg will not turn out the way we planned.
9. Then add the sorrel and cook for just a few minutes so that it does not boil too much.
10. Together with sorrel, add finely chopped parsley and dill, cook over low heat.
11. Cut the eggs into small cubes, if desired, you can cut the eggs into circles.

Recipe number 1. Green borscht with sorrel, egg and tomato

Sorrel is very tasty and in itself very useful for the human body as a whole. Green cabbage soup, soups, borscht are prepared from it, I also recommend adding it to mashed potatoes, due to its color it will give the dish an extraordinary color and taste. Usually green borscht is prepared without beets, I think that then the dish will turn out more like not borscht, but rather soup, I always prefer beetroot and tomato juice in green borscht.
We need 1.5 hours to prepare green borscht. The number of servings will be 6 pieces.

Ingredients

• Potatoes - 6 pieces.
• Carrot - 1 piece
• Beets - 3 pieces.
• Bulb - 1 piece.
• Green sorrel - 5 bunches.
• Homemade tomato juice - 250 milliliters.
• Homemade eggs - 4 pieces.
• Sunflower oil - 3 tablespoons.
• Salt and pepper to taste.

How to cook green borscht with sorrel, egg and tomato

You can boil the broth in a saucepan by pouring water, this time I did not have time to cook the broth. We will cook this green borscht without meat, you can cook chicken broth, and add chopped meat to this green borscht, from which the broth was cooked.

Step by step video recipe

We will send a pot of water to the fire, after which we will clean the vegetables. Grate the beets.

Recipe number 2. Green borscht with sorrel, egg and meat

Fans of healthy and tasty food will love the green borscht with veal. It is easy to prepare, and the result will pleasantly surprise the household. Its two main ingredients are veal and greens. It is advisable to use homemade greens, and soak purchased greens for thirty minutes in cold water to remove pesticides.

• 500 grams of veal;
• 150 grams of greens (sorrel, dill, parsley, green onions);
• five potatoes;
• one small head of onion;
• three hard-boiled eggs;
• 100 grams of sour cream;
• salt, a mixture of ground peppers;
• two liters of water.

Cooking delicious borscht with eggs and sorrel
1. Peel the veal from films, layers of fat and cut into small pieces.
2. Put the pieces of veal in a saucepan, pour them with two liters of water, and then put them on a low heat for thirty minutes.

Recipe number 3. Green soup with sorrel and beaten egg

How to cook green borscht with sorrel and egg knows, for sure, every hostess. With the advent of spring and the appearance of the first fragrant greenery, you always want something light and green. To prepare the first course, you will need sour sorrel, which can be purchased at any market or picked in your own garden. Do not buy horse sorrel, it does not have a sour taste and the soup will turn out without oxal sourness, which is so inherent in green soups with sorrel. In this recipe, we will use not a boiled egg, but a beaten one. Sorrel soup with egg can be cooked and thus, it will also turn out delicious.

Ingredients:

• Potatoes 6 pcs.
• Carrot 1 pc.
• Onion 1 pc.
• Sorrel 200 g
• Chicken egg 3 pcs.
• Sour cream 2 tbsp
• Sunflower oil 3 tbsp
• Salt 1 tsp
• Ground black pepper
• Bay leaf 2 pcs.
• Water 1.5-2 l
• Greenery

Cooking:

Potatoes need to be peeled and washed well. Cut into arbitrary cubes and dip into the cooking pot, approximately 2 liters. Fill with cold water and send to a strong fire. Bring to a boil and simmer for about 10-15 minutes until the potato slices are soft. If desired, the soup can be cooked in meat broth.

While frying the vegetables. Peel a large onion and carrot. Rinse. Grate the carrots on a medium grater, cut the onion into small pieces. Pour vegetable oil into a frying pan, heat it up and add the prepared vegetables. Stirring, fry over low heat until soft.

Add fried onions and carrots to almost boiled potatoes and boil. Cook for 5-7 minutes over moderate heat.

Rinse the sorrel leaves. Cut off thick stems. Cut the leaf blade into strips. Add to the rest of the ingredients.