Green borscht with sorrel. Green borscht

Products
Pork bones - 1 kilogram
Pork - 0.5 kg
Onion - 2 heads
Carrots - 2 large
Potato - 4 medium
Sorrel - 350 grams (2 large bunches)
Salt, black peppercorns - to taste
Bay leaf - 2 pieces
In plates with borscht:
Chicken eggs - 1 egg each
Sour cream - 1 tablespoon
Dill - a few sprigs

We cook the broth
Pour 4 liters of water into a saucepan, put the bones in it (if frozen, defrost beforehand), add Bay leaf and salt. Put the pan on a quiet fire, after boiling water, peel 1 onion and 1 carrot, cut into several pieces and add to the pan. Boil the bone broth for 40 minutes after boiling, removing the foam with a slotted spoon or a tablespoon. Then remove the bones, strain the broth (remove the vegetables, they will no longer be needed), pour into the soup pot and return to the fire.

cooking meat
Meat, if frozen, must be thawed. Cut the pork into small pieces (2x2 centimeters), put in a boiling broth, add peppercorns. Cook for 10 minutes, during which time prepare the vegetables.

Cooking green borscht
Onion peel, cut off the rhizome, chop finely. Peel the carrots and grate on a coarse grater. Put the onions and carrots into the broth.
Peel the potatoes, cut into cubes with a side of 1 centimeter, put in the broth and cook for 15 minutes.
Sort the sorrel for soup, wash and dry, cut into strips with a ceramic or wooden knife, put in borscht. Boil green borscht until boiling and 5 minutes, then turn off the heat, and leave the green borscht under the lid for 10 minutes.

We serve green borscht
Cook separately from soup chicken eggs, cool under cold water, peel, cut into medium-sized cubes and put on a plate.
Put sour cream in saucepan. Pour green borsch into plates, sprinkle each serving with finely chopped dill. Green borscht is eaten with eggs and sour cream added to the plate.

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 a bay leaf 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 slices, put in a saucepan and pour 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 it 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 sunflower oil into a frying pan and spread 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 done 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, take light varieties or wash the already chopped beets under cold water. 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 large quantity 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 the minimum quantity 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!

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.

Add to bowls if desired. homemade sour cream. Rich, fragrant green borscht with sorrel and egg can be safely served at the table. Bon appetit. Cook with love.

The common green borscht is very different from its red "brother": there are no cabbages and beets familiar to it, these ingredients are successfully replaced by sorrel. Often you can find another name for the dish - green cabbage soup, but in fact it is all the same soup, with an identical set of products and a similar recipe.

So, today on our menu there is a delicious green borscht with sorrel and egg - a recipe with a photo will help you cope with cooking!

Ingredients per 3 liter pot:

• meat (beef or pork pulp) - 200-300 g;
• sorrel - 100-150 g;
• potatoes - 2-3 pieces;
• bay leaf - 1-2 pieces;
• salt, allspice - to taste.

For vegetable stir fry:

• carrots - 1/2 pc.;
• bulb - 1 pc.;
• vegetable oil (refined) - 2-3 tbsp. spoons.

To serve a meal:

• boiled eggs - 3-4 pcs.;
• fresh herbs - a small bunch.

Recipe for green borscht with sorrel and egg

How to cook green borscht with sorrel

1. To begin with, we will prepare the basis of the dish - meat broth. To do this, pour juicy pork (or beef) with cold water, boil. Remove the resulting foam and cook the meat until fully cooked (about 1-1.5 hours). We do not add salt, we throw only a few peppercorns and a couple of bay leaves. We take the boiled meat out of the pan, cool. We filter the broth itself and boil again. In a boiled transparent liquid, we load potato tubers, pre-peeled and cut into equal cubes.
   
2. Boil potatoes at a low boil for 10-15 minutes. In parallel, we make vegetable frying for soup. Finely chop the onion, sauté with a minimum amount of refined oil until soft (3-5 minutes). Then add the carrot chips and fry vegetable mix a few minutes.
   
3. We check the potatoes for softness, and then load the softened carrot-onion fry into the broth. Next, add pork or beef, cut into arbitrary pieces. If desired, you can leave boiled meat for the preparation of other dishes, and in this case limited to only meat broth - many pragmatic housewives prefer just such an economical option.
   
4. Salt the almost ready soup to taste, flavor the rich broth with spices if desired. Lastly, we lay finely chopped sorrel, after 5-7 minutes we remove the green borscht from the heat.
   
5. We insist the freshly brewed first course under the lid for about five minutes, and then pour it into portioned containers and serve. In each plate, add half a hard-boiled egg and finely chopped greens.
   

Green borsch with sorrel and egg is completely ready! Rich broth is in perfect harmony with low-fat sour cream, garlic. Enjoy your meal!

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