Green borscht with sorrel - a recipe for a summer dinner. Green borscht with sorrel
The most interesting thing is that green borscht and real one have the same relation to each other as an apple to an oyster. But historically it is called “green borscht”, but in fact it is meat sorrel soup.
The dish owes its name to sorrel, which gives the soup its characteristic green color.
An exceptionally tasty and healthy dish. Especially in the spring.
Went out to the market today for groceries. There are grannies with purses - they sell all sorts of things. And each, mind you - each, has several bunches of beautiful young, bright green sorrel. And my heart fluttered...
We cook green borscht almost all year round. For this, sorrel is even preserved. But in spring it is a ritual, almost like a meeting of spring. For example, I like borsch to be hot, as it is customary to eat, and with a pleasant sourness, like, and not too green and thick.
Our borscht with sorrel is something. Simple and always great.
How to cook green borscht
Ingredients
- Fatty pork ribs 300-400 gr
- Sorrel Big bunch
- Carrot 1 pc
- Onion 1 pc
- Roots: parsnip, parsley taste
- Potato 2-3 pcs
- Egg 2 pcs
- Parsley greens to taste
- Butter 50 gr
- Spices: salt, pepper, bay leaf taste
- Sour cream to taste
- As usual, to begin with, cook the broth - from pork, you can from chicken. Fatty pork ribs are best.
Potatoes, roots, eggs
- Throw pieces of meat in 1.5 liters of water and bring to a boil, remove the foam. Cook over low heat for 30 minutes.
Fatty pork ribs are best
- Next, add coarsely chopped carrots, roots. Chop the onion to your liking. I cut the strips along the onion, so the onion remains in the form of straws after cooking.
boil meat
- Boil pork broth with vegetables for another 20 minutes.
Add onions and roots
- While the broth is cooking, you need to boil the eggs, hard boiled. Boiling time for eggs is about 10-12 minutes. After boiling, immediately cool the eggs under cold running water and peel.
Cut boiled eggs
- The broth has boiled. Remove parsnip and parsley roots, bay leaf from the broth. Leave only meat, onions and carrots.
- If the broth was cooked from chicken, you need to pull out the chicken meat from the broth, remove all the bones and chop the meat, not very large.
Add chopped potatoes
- Peel potatoes and cut into cubes. Throw potatoes and continue to cook further. Salt and pepper to taste.
Sorrel for green borscht
- Wash the sorrel thoroughly under running water, tear off the leaves from the petioles. Finely chop the leaves.
chop sorrel
- Chop the parsley.
- Cut the eggs into pieces twice as large as for Olivier salad. Too finely, including grating, is not worth it, otherwise porridge will come out, but borscht.
- When the potatoes are almost cooked, throw in the chopped sorrel. Cook over medium heat for no more than 3-4 minutes.
Throw chopped sorrel
- Add chopped greens and eggs. Cook for 2 more minutes.
The first real herald of the approaching summer - what? No, not a swallow with spring, and not even blooming dandelions. This is a fragrant sorrel borsch according to my grandmother's recipe: with a boiled egg and sour cream. Dense, with the aroma of fresh dill and the green color of sorrel, this dish, beloved by many, carries the taste of a carefree childhood and a warm season.
What is sorrel borscht?
This is the first dish that many, despite the name, refer to vegetable soups, which is extremely erroneous. The recipe for "sorrel borscht" itself implies the presence of beets as its main component. But many current culinary specialists prepare this dish without it, arguing that beets give a red color to the liquid, and this type of borscht has a second name: “green” or spring.
And only old grandmothers know that beets are put in this type of first course of a certain variety, which does not give any color. They say that borscht without beets is like tea without tea leaves or a cutlet without meat.
Moreover, violating the old recipe, ignorant chefs add fried onions and carrots to borscht, distorting the traditional taste.
What cuisine does this dish belong to?
Green sorrel borscht is traditionally attributed to Ukrainian cuisine, since borscht is the specificity of Ukrainians: few countries use boiled beetroot first courses. But in the eastern countries of Europe there are vegetable summer soups using sorrel, and in the cuisine of Russia there is botvinia - this is a cold green soup, which also includes sorrel. In North American countries, Indians cook sorrel soups, but use large leaves for this: it's amazing how their body reacts to a large amount of oxalic acid?
Required ingredients for cooking
The recipe for sorrel borscht includes only a few components:
Three liters of water (or chicken broth if you are not a lacto-ovo vegetarian);
Pink beets: the roots of such a vegetable in the context have a pale pink color with white veins.
When cooked, this type of beet becomes almost white, which is necessary for green sorrel borscht. 300-400 grams of beets will be enough for a three-liter volume of the finished dish;
Potatoes: usually take about 300-400 grams for the same volume;
Young sorrel: the length of the leaves should be no more than 15 centimeters. It is better not to eat large overgrown leaves - they contain too much oxalic acid, which will adversely affect health. Two small bundles, with a total weight of about 100 grams;
Chicken eggs: 5 pieces, they are pre-boiled until cool
Thick homemade sour cream - 100-150 grams. It is very important: to find exactly homemade sour cream, since most of the cheap analogues in supermarkets are powdered, and when sorrel borscht is added to a hot liquid, they roll up into unpleasant-looking flakes, and there is no taste;
Fresh dill and green onions are required, and parsley is optional. The amount of greens is taken to your taste: someone likes a lot and fragrant, someone - not very much;
Salt, sugar - this is also added to your individual taste, so you need to try it when cooking.
How to cook?
Sorrel borsch is very easy to prepare - this process is available to any novice cook. First, boil the eggs, peel and cut into strips or large cubes. Grandma always cut it into eight pieces. Peel the beets, wash and cut into strips. Some hostesses always rub beets on a grater, being too lazy to make a beautiful shredder, but in this case, grated beets are useless. Borsch is prepared according to my grandmother's recipe, and she never allowed such liberties.
Pour beets and diced potatoes into boiling water or broth, cook until the vegetables are ready, and crush two or three potato tubers with a fork right in the pan to a puree state, this will give additional density.
Rinse the sorrel under running water, shake several times to remove the remaining water and cut into strips, about 1 cm wide, do not need to finely crush - the aesthetics of the dish will be lost. Cut the green onion into smaller pieces, like the dill. Put chopped eggs into the borsch, salt, add sorrel and other herbs, add two heaping tablespoons of sour cream. Bring to a boil and immediately turn off the heat, tightly closing the contents of the pan with a lid. After half an hour, you can serve.
Together with sorrel, young nettle greens, goutweed, dandelion leaves and spinach can be added to such borscht. All these herbs are edible, only civilization forgot about it, but in vain! The green leaves of such plants contain a huge amount of vitamins that are easily absorbed by the human body, unlike vitamin supplements obtained by chemical means.
If the borscht is prepared for the future until the next day (which is not recommended in principle), then it is better not to put boiled eggs there, but to put them on the table already when serving. In such a cunning way, you will protect the product from quick spoilage.
If you are a meat eater, then for the broth it is better to take chicken or, in extreme cases, beef. Pork - in no case: the fat content of this meat is too high, which will negatively affect the taste, and the light taste of greens will be interrupted by the weight of this product.
- Cooking sorrel borscht in a slow cooker means violating age-old cooking traditions.
- This dish is good in any form: hot or cold.
- Sorrel borsch with egg in vegetable broth is only 80 calories per 100 grams of the finished product. Nourishing, healthy and low-calorie: isn't it a dream for women who watch their weight?
- In some countries of Eastern Europe, eggs are added to vegetable soups differently: in a bowl, beat with a fork until light foam and pour into a boiling soup in a thin stream, at the very end of cooking. In this way, a greater density of the dish and richness is achieved.
It is after the first plate of light but hearty sorrel borscht with sour cream that a feeling of home comfort appears, which only my grandmother had on an old sofa in the kitchen: with a cat, a colored blanket, the aroma of cherry jam, hay and homeland. And every time there is a plate of green borscht on the table, these images fill the soul, evoking nostalgia for a long-gone carefree childhood and warm grandmother's hands.
Green borscht or green cabbage soup is a classic first course of Russian, Belarusian and Ukrainian cuisine, prepared on the basis of sorrel. It is thanks to sorrel pigments that borscht turns green, hence the name. Green borsch is most often prepared in early spring from the shoots of the first young sorrel.
In addition to it, other greens are widely used in many recipes - young beet stalks, rhubarb, spinach, celery, nettle, gout. Sorrel borscht is traditionally boiled in meat broth. If you want to get more satisfying borscht, use fatty or loin. Dietary borsch will be obtained using rabbit meat, young veal or chicken .
Today we will look at how to cook with chicken broth. Any parts of the chicken that you have on hand will work for the broth. I will show you how to cook sorrel borscht on a chicken leg.
Ingredients for green borscht in a two-liter pan:
- Chicken eggs - 3 pcs.,
- Chicken legs - 1 pc.,
- Potatoes - 4-5 pcs.,
- Sorrel - 100 gr.,
- Carrots - 1 pc.,
- Onion - 1 pc.,
- Bay leaf - 2-3 pcs.,
- Salt and spices
Green borsch with sorrel and egg - recipe
Pour water into a saucepan. Put the washed ham, peeled onion, salt, spices, bay leaf. By the way, the legs can be replaced with two. Bring to a boil, after boiling reduce the heat and cook the meat for another 25 minutes.
Remove the foam formed during cooking with a slotted spoon. In a separate saucepan, put the eggs to boil. While the broth is being prepared and the eggs for borscht are being cooked, you can start preparing the vegetables. Peel carrots and potatoes. Cut the potatoes as usual for borscht and soup.
Cut carrots into slices. You can also rub it on a grater.
Wash the sorrel. Pull the stems off the leaves. Finely chop the sorrel leaves with a knife.
Let the eggs cool and then peel them. Then cut into cubes.
After 25 minutes, remove the boiled ham from the broth.
Green borscht with sorrel and egg. Photo
From this recipe you will learn how to cook green sorrel borscht. Green borsch in our family is associated with spring. After all, it is in spring that an abundance of fresh herbs appears, in which there are so many vitamins. Our family loves green borsch very much, because it is so tasty and healthy.
You can cook it both lean and meat broth. I want to offer you a recipe for green borscht in meat broth. So much tastier.
Green borscht recipe with step by step photos
Let's prepare the broth first. To do this, wash the meat, cut it into small pieces.
Pour the meat with water and put the pan on the fire. I will cook in a three-liter saucepan. When the broth begins to boil, be sure to remove the foam with a slotted spoon so that it is transparent.
While the meat is cooking, we chop the onion finely, grate the carrots.
Pour vegetable oil into the pan, let it warm up, then put the chopped onion in it. Fry the onion, add the carrots and also fry it a little until the oil turns a beautiful yellow color.
We clean the potatoes, cut them into cubes. We clean the eggs from the shell and also cut into cubes. We cut the greens: sorrel, dill, parsley and green onion feathers.
When the meat becomes soft, put the potatoes in the pan. Salt. When the potatoes are cooked, add the fried onions with carrots, eggs and herbs. Let's boil a little. We try. If there is enough salt, turn off the stove, and pour the borsch into plates.
Add potatoes and fried vegetables to the broth. Let it boil a little and the dish is ready!
You can put a little sour cream in each plate.
Green borscht at home, simple, fast and delicious!
Step by step recipe with photo and video
Green borsch with sorrel and egg is a dish that my grandmother and mother cooked for us with love, and now I cook it for my family. Such borscht differs from the standard cabbage borscht in a slight sourness and the presence of eggs. Although I always throw eggs into borscht with cabbage and I won’t cook borscht at all if there are no eggs in the refrigerator. Cooking green borscht with sorrel and egg is easy. But he is always eaten quickly and with great appetite.
Prepare the necessary ingredients.
It is better to use homemade chicken, as the broth from it is rich and always tastier than from the store. It must be thoroughly washed both outside and inside.
Put in a deep saucepan, fill with water to completely cover the bird. Add peeled onions, coarsely chopped peeled carrots and a few bay leaves.
Send the pot to the fire. At the moment of boiling, remove the resulting noise and reduce the fire to a minimum. Continue cooking until the meat is cooked. If the chicken is young, then 30-40 minutes will be enough.
At the end of cooking, carefully remove the chicken, and strain the broth through a fine sieve. Return the broth to the heat and leave the chicken to cool.
Potatoes must be peeled, washed and cut into strips.
When the broth boils, put the potatoes in it and cook for 15 minutes.
Peel onions and carrots. Finely chop the onion, and grate the carrots on a medium grater.
Heat up a frying pan with vegetable oil. Put the prepared vegetables and fry them until soft. This will take 5-7 minutes.
Pour in the tomato juice, add sugar and, stirring, evaporate the liquid.
Washed sorrel chop into strips.
Boil hard-boiled eggs.
Cool, remove the shell and cut into small cubes.
Put vegetable dressing, sorrel and eggs in borscht. Stir and simmer on low heat for 5 minutes.
Finely chop the greens.
Add it to the pot. Add salt and ground black pepper to taste. Turn off the heat, cover with a lid and leave for 15 minutes to infuse the borscht.
Remove the chicken meat from the bones, arrange on plates and pour the borscht.
If desired, add homemade sour cream to the bowls. Rich, fragrant green borscht with sorrel and egg can be safely served at the table. Bon appetit. Cook with love.
Loading...
