Green borscht with sorrel - a recipe for a summer dinner. How to cook green borsch photo and video

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 becomes 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 borscht 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 1: Cook the broth.

First of all, we take 1 - 2 a piece of pork on the bone and rinse the meat under running water from blood and any other contaminants. Then we put it in a deep 4 - 5 liter saucepan, pour the pork 3 liters of pure distilled water and put the container on the stove, turned on at a strong level. When the liquid boils, use a slotted spoon to remove white-gray foam from the surface of the water.
After we reduce the temperature of the stove to a level between small and medium, add to the container right amount black peppercorns and laurel leaves. We cover the pan with a lid so that a small gap remains, and cook the meat broth until the meat is fully cooked, this process will take no less 1.5 - 2 hours.

Step 2: Boil the eggs.

Simultaneously with cooking the broth, we prepare all the other ingredients and start with chicken eggs. We wash them under running water from all sorts of contaminants, put them in a small saucepan and fill them with cold running water so that the liquid is above the level of the eggs by at least 4 - 5 centimeters. We put the container on the stove, turned on to the middle level, add a couple of tablespoons of vinegar to it and 1 a tablespoon of salt. Boil hard boiled eggs for 10 - 12 minutes.
After using kitchen towel remove the saucepan from the stove, drain the boiling water and pour the eggs with cold running water, in this way completely cooling the ingredient. When the eggs have cooled, peel them from the shell, alternately put on cutting board and using a kitchen knife, cut them into a cube with a diameter of up to 1 – 1,5 centimeters or cut each egg into 4 – 8 parts. We shift the cut into a deep plate.

Step 3: prepare vegetables and herbs.

While boiling eggs, you can start preparing vegetables and herbs. Onion, peel carrots and potatoes, wash them alternately with sorrel, parsley, green onions and dill under a stream of cold running water from sand and any other contaminants. Then we also put them in turn on a cutting board and cut the potatoes into cubes with an approximate diameter 2 to 3 centimeters. We immediately put this tuber in a deep bowl and fill it with ordinary running water so that it completely covers the chopped vegetable. Now the potatoes will not darken until the moment when they need to be added to the broth.
Then cut the onions into cubes, their diameter should not exceed 1 centimeters. We shift the chopped ingredient into a deep plate.
Three carrots on a fine grater directly into a separate deep plate or cut into strips, half rings, rings, quarters up to 5 millimeters.
We cut off the stems of the sorrel and chop the leaves across with narrow straws up to 5 – 6 millimeters. Green onion, dill and parsley just finely chop. We put all the greens in one common deep bowl. The preparation of all vegetables and eggs will take no more 30 - 40 minutes.

Step 4: prepare boiled meat.

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

Step 5: prepare the dressing.

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

Step 6: Bring the soup to full readiness.

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

Step 7: serve green borscht with sorrel.

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

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

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

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

Green borscht with sorrel is a universal dish that can be cooked both in winter and summer, it can be cooked with or without meat, that is, lean. But the most actual time for green borscht - spring. In many families, the preparation of the first green borscht means that spring has come!

It's like a ritual. Almost like a carnival. Did you know that this first dish is called borscht in vain, because in fact it is a meat soup with sorrel. But somehow it so happened that in Russia it is often called green cabbage soup, and in Ukraine it is called green borscht. It is green because the sorrel gives it its characteristic color.

Here you go to the market in the early April morning and you will see that almost every granny in the market, and not only, sells young green sorrel. Most likely you succumbed to temptation and bought it. We came home and cooked green borscht with sorrel. If suddenly you do not know how to cook borscht, then our article will help you.

We offer you three options on how to cook green borscht. Choose the right cooking recipe for yourself and, go ahead, please your family with a delicious hot dish.

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

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

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

Recipe:

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

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

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

Remove the meat from the pork ribs and chop. Put the meat in 15 minutes after putting the potatoes. Let the broth boil. Reduce the fire.

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

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

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

Serve green borscht hot with a spoonful of sour cream. Bon appetit.

With tomato juice

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

Ingredients for cooking:

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

Recipe

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

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

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

Fry everything until golden color, then add tomato juice.

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

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

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

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

With beetroot recipe with photo

Ingredients for cooking:

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

Recipe:

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

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

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

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

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

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

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

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

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

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

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

Lean with sorrel without meat recipe with photo

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

Ingredients for cooking:

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

Recipe:

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

Grind the peeled carrots with a knife or grater.

Also chop the onion.

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

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

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

Poltava green borscht in bone broth

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

But one thing is invariable - it is cooked with sorrel, nettle, spinach, beet tops and other greens. This gives borscht its characteristic greenish color. It is often prepared with meat, but there are cases when this borscht is prepared with bone broth.

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

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

Recipe:

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

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

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

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

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

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

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

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

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

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

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

Finely chop the washed parsley or dill.

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

Be sure to serve with sour cream, and sprinkle generously with finely chopped green onions. Bon appetit!

Ugrian green borscht

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

Cooking Ingredients:

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

Recipe:

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

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

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

Cut the already cooled thigh and add to the broth.

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

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

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

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

Bon appetit!

Sorrel soup

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

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

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

When the soup is cooked, you need to take parsley and dill, finely chop and dip into the soup. Cover the finished soup with a lid and let it brew for 15-20 minutes.

Before serving, boiled finely chopped chicken eggs should be added to the soup. You can offer sour cream for soup. Delicious! Enjoy your meal!

One of my favorite soups. It is cooked in meat broth, and gives it a green color. sorrel. This plant appears in the beds in early spring and pleases us with its freshness and sour taste. The rich vitamin and mineral composition of sorrel easily explains all its unique healing and beneficial features. However, you need to know that sorrel is best eaten young, in May and June. Later the leaves accumulate oxalic acid which interferes with the absorption of calcium by the body. Outside the window is May and we have two wonderful months ahead of us, when you can safely cook sorrel dishes and prepare it for the winter, so we cook green borscht.

You will need:

• onion 1 pc
• Bay leaf
• potatoes 4-5 pcs
• sorrel
• green onion
• parsley
• dill
• boiled eggs

Step by step photo recipe:

Primarily boil the broth. Green borscht loves pork very much, but I usually boil it in beef broth. The best broth is obtained from beef brisket, but another part of beef with a bone will do. If you have a piece of pork, some kind of pork knee or even bones, feel free to throw everything into the pan, borscht is very fond of the combination of beef and pork.

Put the meat in a saucepan (5 liters) and pour cold water. Need water 3 liters. on high fire foam. It must be collected with a spoon and discarded.

Put in a saucepan cook for 2 hours bubbling slightly,

When the broth is cooked, remove from it and remove meat. potato and brew 20 minutes.

While the potatoes are cooking, remove the meat from the bones and cut into portions.

Sorrel, green onion,parsley and dill Wash thoroughly and drain in a colander to drain the water.

Remove the stem from the sorrel, you won't need it.

Cut sorrel leaves into strips.

Finely chop the rest of the greens: onion, parsley and dill.

When the potatoes are cooked, put the prepared pieces of meat.

As soon as the broth boils again, put the sorrel and all the chopped greens into it.

Bring the contents of the pot to a boil, taste the borscht and, if necessary, add salt. After adding greens, borscht should boil for no more than 5 minutes. Cover the pot with a lid and turn off the heat. Let the borscht infuse for 15-20 minutes.

boiled eggs you can finely chop and add to the borsch pot at the moment when you add the greens, but I usually cut the eggs coarsely and put them on a plate when serving. Bon appetit!

Green borscht. Short recipe.

You will need:

• beef with bone 1 kg (brisket)
• onion 1 pc
• Bay leaf
• potatoes 4-5 pcs
• sorrel
• green onion
• parsley
• dill
• boiled eggs

Boil the broth. Put the meat in a saucepan (5 liters) and pour cold water. Need water 3 liters. Put the pot on the stove and on high fire bring contents to a boil. Do not miss the moment when the surface begins to form foam. It must be collected with a spoon and discarded. Put in a saucepan 1 peeled onion, 2 bay leaves, salt. Wait for the water to boil and turn off the heat. Cover the pan with a lid, leaving a gap for steam to escape and cook for 2 hours. Make sure that the broth does not boil too much, let bubbling slightly, then it will be transparent.
When the broth is cooked, remove from it and discard the onion and bay leaf. Get it meat. Put the diced into the broth potato and brew 20 minutes. Remove the meat from the bones and cut into portions. Remove the stem from the sorrel and cut into strips. Finely chop the green onion, dill and parsley.
When the potatoes are cooked, put the prepared pieces of meat.
As soon as the broth boils again, put the sorrel and all the chopped greens into it. Bring the contents of the pot to a boil, taste the borscht and, if necessary, add salt. After adding greens, borscht should boil for no more than 5 minutes. Cover the pot with a lid and turn off the heat. Let the borscht infuse for 15-20 minutes. Green borsch is always served with boiled eggs and sour cream.

In contact with

Sorrel borsch is a very tasty and nutritious first course, for the preparation of which you will need only the most simple products. Today we will tell you about how to cook such a soup with and without meat.

Hearty and nutritious sorrel borscht: recipe

There is nothing complicated in creating the dish in question. Moreover, its cooking process is very similar to the classic one. Only instead of beets, freshly cut sorrel should be added to the broth. But first things first.

What products do we need to make a delicious and rich sorrel borscht? To prepare this dish, you must purchase:

• fresh young sorrel - about 300-400 g;
• fatty beef on the bone - about 400 g;
• boiled eggs - 3 pcs.;
• fresh cabbage (you can use Beijing or white cabbage) - about 300 g;
• drinking water - 2 l;
• sunflower oil - 25 ml.

Food processing (vegetables, herbs and meat)

Before preparing sorrel borsch, all components are processed. Beef on the bone is washed well in warm water, eliminating all unnecessary elements. Rinse fresh sorrel and greens, shake vigorously and chop coarsely with a knife. Vegetables are peeled and chopped. Potatoes and onions are cut into cubes, carrots are rubbed on a grater, and cabbage is chopped into thin strips.

As for chicken eggs, they are boiled in advance, cleaned and not very finely chopped with a knife.

Sauteing vegetables in a frying pan

To make sorrel borscht as high-calorie and satisfying as possible, browned vegetables are necessarily added to it. To prepare them, they are heated in a frying pan and then alternately add onion cubes and grated carrots. Both ingredients are fried until transparent, seasoned with spices and removed from the stove.

The process of cooking food in a pan

How to cook sorrel borscht? To do this, use a large saucepan. Fatty beef on the bone is laid out in it and poured with water. After boiling, the resulting foam is removed from the surface of the broth, and then salted, set the fire to a minimum value and cook for 70 minutes.

Over time, the bone is removed and cooled. The fleshy parts are cut from it and chopped into large pieces.

As for the cabbage, put it in it and cook it for about 25 minutes. Then potatoes, dill, parsley and fresh sorrel are added to the pan.

After flavoring the ingredients with pepper, they are brought to a boil and cooked for about 20 minutes. During this time, the vegetables should become completely soft.

At the very end, previously sautéed onions and carrots, as well as coarsely chopped boiled eggs, are added to the sorrel borscht. In this, bring to a boil and cook for three minutes.

After a while, the pot with green borscht is removed from the stove and left covered for 10 minutes.

How to present the first course to the dinner table?

Sorrel borscht should be served to children and adults in deep soup bowls. The dish is distributed over them only after it has been infused a little under the lid. If desired, you can add a few tablespoons of thick sour cream to the green borscht, as well as serve a slice of fresh white bread.

We make lean sorrel borscht in a slow cooker

If necessary, it can be made lean. By the way, this dish is much cheaper than what was presented above. After all, for its cooking there is no need to purchase beef or any other meat.

So, to prepare a lean dinner, we need:

• fresh sorrel - about 300-400 g;
• potatoes are not very large - 2 pcs.;
• sweet onion - 1 large piece;
• carrot large sizes- 1 PC.;
• sauerkraut - about 200 g;
• table salt - apply according to your taste;
• parsley and dill - about 50 g;
• drinking water - depending on the volume of the bowl;
• sunflower oil - 25 ml.

Food processing

Before making lean green borscht, you should prepare all the components. Vegetables are thoroughly washed and cleaned, and then they begin to chop. The onion and potatoes are cut into cubes, the carrots are rubbed on a grater, and sauerkraut put in a colander and rinse a little in cold water(to remove excess sourness).

As for greens and fresh sorrel, they are rinsed, shaken and not very finely chopped with a knife.

Roasting vegetables in baking mode

In view of the fact that it was decided to make green borscht without meat, browned vegetables should be added to it. With them, the soup will turn out more fragrant and rich.

So, for frying vegetables, they take a slow cooker and heat sunflower oil in it. Then put carrots and onions into the bowl. The ingredients are mixed and cooked for about ¼ hour in the baking mode. In this case, the products should be thoroughly fried and become transparent. At the end, they are flavored with spices, laid out on a separate plate and cooled.

We cook the first dish in a slow cooker

After the onions and carrots are sautéed, a sufficient amount of water is poured into the bowl of the kitchen appliance, and then the potatoes and sauerkraut are added. The ingredients are tightly covered and boiled in the soup or stew program for half an hour. During this time, the vegetables should be fully cooked.

When the potato cubes become soft, salt and other spices are added to the broth, and fresh herbs and sorrel are also spread. In this composition, the soup is boiled for another 10 minutes.

At the very end, all previously sautéed vegetables are laid out in the multicooker bowl. The first dish is thoroughly mixed with a large spoon, tightly closed and left to heat (for ¼ hour). During this time, green borsch should absorb the aromas of roasting, become even more tasty and satisfying.

We present green borscht to the dining table

Despite the absence of borscht with sorrel, it turns out to be very tasty and satisfying. After it is infused in the multicooker bowl, it is poured into plates and served at the table. In addition to this dish, they serve a slice rye bread, as well as mayonnaise or sour cream. But this is only if you are not on a diet or Lent.

Summing up

In this article, we have detailed two different ways cooking green borscht with sorrel. Using this or that recipe, you will not only tasty, but also satisfyingly feed all members of your family.

It should be especially noted that for the preparation of the dish in question, you can use not only beef on the bone, but also, for example, soup chicken, pork, lamb, etc. With these ingredients, homemade borscht will turn out to be just as tasty, satisfying and nutritious as in first recipe.