A truly springy, beautiful, bright and fragrant dish will decorate your table and delight the household. His Majesty Green Borsch! The most universal option for the spring-summer period. Feel free to add your favorite greens to it, a boiled egg will complement the taste, and sour cream will complete the composition when served.

Cook it on meat broth - it will delight you with a pleasant rich taste. Only with vegetables and herbs can this dish be served cold - it will be very refreshing, give a charge of vitamins and give strength on a hot summer day.

Broth for green borsch can be cooked from beef, chicken, turkey or even lean pork - all options are good, each type of meat gives the broth its own unique taste. Add spices and vegetables during the cooking of the broth, this will give it a flavor and great taste.

Very tasty is the green borscht cooked on a combined broth, for example, chicken with beef or turkey with beef tongue.

If you use beets in borsch, it is better to use borsch. It does not stain much and gives it the necessary pleasant taste. Let the green borscht be green!

In general, the process of preparing green borsch does not take much time. Pay attention to the preparation and cutting of herbs and other ingredients.

Many hostesses do not introduce an egg to the main course. They act differently - add an egg (cubes, circles or halves) immediately before serving. And this is correct, since the presence of a boiled egg in the broth can also contribute to its souring.

Therefore, please make sure that the boiled egg undergoes a good heat treatment in boiling water before turning off the fire. Another option is when, with vigorous stirring, a beaten egg is introduced into the boiling water in a thin stream. This method eliminates the souring of the dish.

As for the question - to put meat in borsch or not, then it is worth starting solely from the preferences and wishes of your family members.

Remember that meat in the broth reduces the shelf life of borsch. Although such a tasty first course, like green borsch, is unlikely to stay in your refrigerator for a long time. Good luck!

  The recipe for delicious green borsch with sorrel and egg

As a basis, beef broth is cooked - the most fragrant, according to the senior housewives in the family. The constant order of laying the components is observed, in which the greens are laid at the very end - all vitamins and nutrients are preserved.

Feel free to take this recipe to the note, you will definitely get tasty and fragrant borsch! Cook with pleasure!

You will need:

• 700 g beef on the bone (or chicken)
• 1/2 pcs. beetroot beetroot
• 1 PC. carrots are not big
• 2 p. Fresh sorrel
• 80 g dill
• 80 g parsley
• 2 p. Green onions
• 4-5 pcs. egg
• 5 pieces. medium potato
• 1 PC. onion medium
• 1 tsp sugar
• 1-2 pcs. Bay leaf
• 5-6 pcs. peppercorns

Cooking method:

We choose a large 5-liter pan for the first course

We wash the beef, fill it with water, bring the water to a boil and the first foam, drain it from the meat

Pour it with clean water, bring to a boil, reduce heat, add bay leaf and peppercorns, cook beef on low heat until cooked for 1.5-2 hours

The broth cooked in such a way for the first dish has many advantages - its transparency and rich taste, in addition, the undeniable benefits of the “second” broth. Take care of the health of your family!

Boil eggs for 10 minutes, cool and chop into a cube

While the broth is cooked, prepare vegetables and herbs

Chop onions finely chopped

Peel the beets with a peeler and chop with a thin straw

Peel and chop the potatoes into large cubes

Grate carrots

Sorrel and green onions thoroughly washed and chopped with a knife

Separately chop parsley and dill

When the meat is soft, pull it out

Cool beef and cut into medium slices, add them back to the pan

Throw meat into the borscht or not, it's up to you. Some housewives do not imagine the first dish without meat slices, while others, on the contrary, irretrievably take it out of the broth.

We put the pan with the broth on a moderate fire, it should not boil much during cooking

Pour borsch beet into it, wait for the boil under the lid

When it brightens in the broth, at the same time add potatoes and onions

A very good reception at this stage is to cook potatoes with onions - onions at the same time give the potato a pleasant taste and aroma

It's time to salt the broth to taste

Add the grated carrots, cook it for 2 minutes

Then comes the turn of boiled eggs

Add a teaspoon of sugar, try, bring the broth to a boil

Now we add sorrel and green onions to the dish, after cooking 1-2 minutes

Let the borscht stand under the lid for 10-15 minutes

Green borsch served with sour cream, young garlic and aromatic brown bread

Enjoy your meal!

  Original green borsch with rice

Your attention is a very interesting recipe for green borsch with rice. A boiled egg is added immediately before serving in a plate.

The emphasis of this recipe is also a light passivation in butter of onions and carrots, which is not typical for this dish.

And why not, it's worth trying to cook it that way. Borsch is aromatic, beautiful and very tasty. And with sour cream - just a delight! Have a nice experiment!

You will need:

• 2 pcs. beef tongue
• 1 PC. turkey drumstick
• 100 g rice
• 4 things. potatoes
• 2 p. Green onions
• 2 p. Fresh sorrel
• 1 PC. medium carrot
• 2 pcs. onion
• 1 p. Spinach
• 1 parsley
• 1 p. Dill
• 5 pieces. egg
• sour cream

Cooking method:

1. Boil tongues and turkey drumstick in salted water, gently removing foam
2. Cut the beef tongs into strips - return to the pan, remove the drumstick from the pan
3. Rinse rice in several waters, leave in water
4. Finely chop one onion, add to the meat and cook another 10-15 minutes
5. Following onions add rice to the broth, wait for the boil
6. Dice the potatoes and send to the pan, cook for about 5 minutes
7. Chop the carrots
8. Finely chop the second onion, lightly pass the onions and carrots in butter until golden brown, add to the pan
9. Next, finely chop the green onions, sorrel and spinach, send them to the pan and cook the greens for 2-3 minutes
10. Finely chop the dill and parsley, put it into the borsch, bring to a boil and remove the pan from the heat
11. Boil the eggs in salted water for about 10 minutes, when serving the borscht add a diced egg and one tablespoon of sour cream

Enjoy your meal!

  Cooking green borscht on vegetable broth

Green borsch on a vegetable broth is good in that it can be served both hot and cold. Beautiful, fragrant and so delicious!

A great option for those who are on a diet or monitor the slimness of their shape and their health. This dish is a real storehouse of vitamins and nutrients for the body.

Be sure to cook such borsch for your family - a great first course option on a hot day. Have a nice vegetable lunch!

You will need:

• 5 pieces. egg
• 1 PC. onion
• 2-3 pcs. large potatoes
• 2 p. Green onions
• 1 parsley
• 2 p. Fresh sorrel
• 2 p. Fresh spinach
• celery stalks

Cooking method:

First you need to boil the eggs in boiling water for 10 minutes, be sure to cool them

Salt boiling water in a 5 liter pan - vegetables really like salt

Cut celery, send to the pan

Grind (or finely chop) onions, send it to the broth

Add to taste

Shred green onions

Cutting spinach

Chop sorrel and parsley

Carefully chop all the greens with a knife

Pour all the greens into the broth, mix

In general, after laying the greens, the broth should boil for no more than 5 minutes. In this case, all vitamins and nutrients are preserved.

Rub the egg on a coarse grater and send to the broth

The final touch - squeeze lemon juice into the dish, finish cooking and remove the pan from the heat

Serve the dish cold or hot with fresh sour cream

Enjoy your meal!

Cook this green borsch with sorrel and egg for dinner. We guarantee that your family and friends will appreciate this soup. Step by step recipe with photo more ..

Fans of first courses with a refreshing, saturated sourness and an invigorating wine note such as pickle, solyanka, kapustyak, cabbage soup recall a recipe from the same category.

On the agenda - seasonal green borsch.

Of course, frozen and canned sorrel helps thrifty culinary specialists all year round, but it is impossible to miss a new crop.

Green borsch with sorrel and egg

• sorrel - 200 g;
• mint - 50 g;
• pork - 300 g;
• potatoes - 3-4 pcs.;
• carrots, onions - 1 pc.;
• garlic - 2-3 teeth .;
• chili - 1/3 of the pod;
• vegetable oil - 30-50 ml .;
• eggs - 2 pcs.;
• salt, bay leaf, greens - to taste.

COOKING SEQUENCE

  In a boiling about 1.5 liters of water we dip a clean piece of meat, chopped garlic clove and a third of hot pepper, for a spicy aroma we throw one or two bay leaves. We cook the basis - meat broth for green borscht for about 20-30 minutes, do not salt. Additionally and optionally, the roots and / or stems of parsley, celery, parsnip are introduced, as when cooking jelly or any fragrant broth.   Next to small cubes we cut the peeled onion, three juicy carrots with large chips.   First, fry the onion in hot hot oil, after 2-3 minutes load the carrot heap - mix and pass the dressing until softened for 5-7 minutes.   Having softened the pork to a sufficient extent, add the potatoes - divide the potato tubers into fairly large bars. Immediately drop a portion of chopped mint. Young stems enhance the tonic effect, freshness and go well with sorrel, spinach, nettle and other garden shoots. We continue cooking without salt, so hard root crops are more likely to become soft.   After catching, we pierce the potato and check for softness. If edible, shift the carrot and onion sauté, keep on fire for the next 5 minutes. Thoroughly rinse each sorrel leaf, remove too stiff stems (you can chop and send to the broth with mint and potatoes to cook longer than the leaves). Tear / cut the leaves themselves or leave them whole, as in our step-by-step recipe with a photo. We lay the washed sorrel, season with salt, boil and boil for 3-5 minutes. We try, with a lack of acid, pour in lemon juice.

Step by step recipe with photos and videos

Green borsch with sorrel and an egg is a dish that our mother and grandmother lovingly prepared for us, and now I am cooking it for my family. Such borsch from standard cabbage is distinguished by a slight acidity and the presence of eggs. Although I always throw eggs in borsch with cabbage and generally will not cook borsch if there are no eggs in the refrigerator. Cooking green borsch with sorrel and an egg is easy. But he always eats 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 externally and internally.

Put in a deep pan, add water to completely cover the bird. Add peeled onions, coarsely chopped peeled carrots and a few bay leaves.

Send the pan to the fire. At the time of boiling, remove the noise and reduce the fire to a minimum. Continue cooking until 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 back to the fire, and leave the chicken to cool.

Potatoes need to be peeled, washed and cut into strips.

When the broth boils, put the potatoes to it and cook for 15 minutes.

Peel onions and carrots. Finely chop the onion and grate the carrots on a medium grater.

Heat a pan with vegetable oil. Put prepared vegetables and fry them until soft. It takes 5-7 minutes.

Pour in tomato juice, add sugar and, stirring, evaporate the liquid.

Washed sorrel chop with straws.

Boil hard boiled eggs.

Cool, remove the shell and cut into small cubes.

Put vegetable dressing, sorrel and eggs in borsch. Stir and cook over low heat for 5 minutes.

Finely chop the greens.

Add it to the pan. Add salt and ground black pepper to taste. Turn off the fire, cover and let stand for 15 minutes to let the borscht brew.

Remove chicken meat from the bones, arrange on plates and pour borsch.

If desired, add homemade sour cream to the bowls. Saturated, fragrant green borsch with sorrel and egg can be safely served. Enjoy your meal. Cook with love.

If you follow the culinary logic, then the dish would be more correct to call meat soup with sorrel. But it so happened that in Russia it is often called green cabbage soup, and in Ukraine, green borsch, although it does not contain cabbage, beets, or tomatoes. Recognizable sourness and color gives him sorrel. 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). Of vegetables, potatoes, onions and carrots are traditionally used. For a special consistency and taste, the dish is seasoned with frying with flour and sour cream. It turns out a very tasty sorrel soup, 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 acidic. As a standard, 200 grams of a vitamin plant (leaves, without petioles) are taken on a 2-liter pan. Do not put too much sorrel. Keep in mind that when you insist its taste is greatly enhanced.

Alternatively, you can add a little more acidity directly at serving - squeeze lemon juice directly into the plate. It will not only enhance the presence of oxalic acid, but also give an interesting flavor note to the vitamin dish. As for the eggs in the name of the recipe, traditionally green borsch with sorrel eggs, or rather, boiled egg halves, are added directly when serving.

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

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 borsch with sorrel

Cooking begins with cooking the broth. Any part of the chicken on the bone, in particular, chicken, thigh or legs, is suitable. Instead of chicken, you can use pork, not too fat. For the broth, I put the meat in a pan, immediately put the bay leaf and black peppercorns (you can add the roots, for example, celery and parsnip). I pour cold water, bring 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, add salt to taste.

I remove the meat and cool. I filter the broth. I take the meat off the bone and return it to the pan. I bring it to a boil again. Add potatoes, peeled and diced.

While boiling potatoes, I am engaged in the preparation of vegetable frying. To do this, clean a couple of large onions and carrots. I heat a little vegetable oil (refined) in a pan and fry onion first, diced. Once it becomes soft, add carrots, chopped on a coarse grater. I continue to fry until golden brown.

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

I bring sour cream to the roast. But first, so that it does not take flakes, I breed it with warm broth in a separate container (2 tbsp. Sour cream - 5 tbsp. L. Broth). Pour into the pan and warm for 1 minute. I’m shooting from the fire. It turns out a thick vegetable frying with sour cream.

I put the frying in the pan, where the potatoes have already been cooked. I give a boil. Meanwhile, I cut a bunch of sorrel - only leaves are needed, without stiff 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 having pre-doused it with boiling water so that it does not “sting”.

About 1-2 minutes before the borscht is ready, I put all the greens in it. I bring the amount of salt and pepper to taste. As for the degree of acid, then focus on your taste, you can slightly increase the amount of sorrel, but keep in mind that borsch will become acidic when infused. Once 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 are evaporated.

Serve green borsch with sorrel must be hot. Traditionally, it is flavored with sour cream and supplemented with boiled egg halves. Additionally, you can sprinkle with chopped green onions and garnish with a sprig of parsley, offer guests a slice of lemon. It is best to store borsch in enameled dishes, under a lid, in the refrigerator, for no longer than 2 days. Good appetite!

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

In order to cook borsch you will need certain products. If you are interested in such a question as the recipe for green borsch with sorrel, then in various cookbooks you can find the most numerous 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 borsch 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 onion
4. 5 medium potatoes
5. 3 hard boiled eggs
6. 200 grams of sorrel and spinach
7. a small amount of greens and parsley
8. ground black pepper
9. salt.

1. In order to prepare a dish of green borsch with sorrel, a recipe with an egg does not take too much time, and the dish itself turns out to be tasty and mouth-watering, all proportions must be strictly observed.
2. It is necessary to fill 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. Cook for about an hour.
4. Next, you need to get the carrots and onions from the broth. Put the carrots onion, and the onion can be discarded.
5. We also get the meat, and add boiling water up to about 3 liters to the pan.
6. Cut the potatoes into large strips and add to our broth. Cook for about 10 minutes.
7. Grate the carrots on a coarse grater, add to the pan and pepper.
8. Wash the spinach thoroughly and cut into small strips. Add to pan. Cook on average 5 minutes. You don’t need to cook spinach for longer, as it is very boiled and our recipe for green borsch with sorrel and an egg will not work out as we planned.
9. Then add sorrel and cook for only 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.