With the advent of spring, many impatiently want to eat fresh vegetables, herbs. Light soup - green borsch with a pleasant sourness of sorrel will be very helpful during this period. Yes, and in the summer it is a great alternative to saturate your body when there seems to be no appetite at all.

Our grandmothers and mothers often cooked such a dish, now this dish has moved a little to the side. I think in vain. The benefits of vegetables and greens are obvious, so besides this, green borscht is very satisfying, fragrant, rich and certainly delicious, and what else do we need.

If it is not possible to buy fresh sorrel, canned food will cope with its tasks no worse. You can buy it at convenience stores.

Green borsch with sorrel on meat broth with egg

A rich, fragrant soup, which may be better for a dinner meal. The dish will be tastier if served with sour cream to the table. The whole family is full and will ask for supplements, and this is better than any praise. A step-by-step recipe will help you accurately prepare the most delicious soup.

Ingredients:

• Pork - 300 g
• Potato - 6-8 pcs.
• Onion - Head
• Carrots - 2 pcs.
• Chicken egg - 1 pc.
• Sour cream - 3 tbsp. spoons
• Greens - a bunch
• Sorrel - 2 bunches
• Tomato paste - 2 tbsp. spoons
• Ground black pepper
• Water - 3 L

Cooking:

Rinse the meat, cut into portions, transfer to a pan with cold water. Put on the stove to cook the meat broth, it will take 1.5 - 2 hours

As soon as the water begins to boil, you need to remove the foam formed with a spoon.

Remove the peel from the potatoes, cut into medium-sized cubes. Send potatoes to the finished broth

While boiling potatoes, prepare carrot - onion frying. Peel vegetables, chop, fry in a pan in vegetable oil until soft

Put the tomato paste in the ready-to-fry, mix, fry the mixture for a couple of minutes and remove from heat

Transfer the fried onions and carrots to the pan to the softened potatoes. Pour salt and black pepper into the broth. Seasonal spices can be added as desired.

Prepare the greens. It needs to be washed and finely chopped, including a couple of sorrel bundles

Send all the greens to the soup

Break the egg into a bowl, add sour cream. Beat the mixture with a fork until smooth

Gently pour the sour cream - egg mixture into the pan, while quickly stirring the contents

Leave the soup on the stove for 5 minutes, then turn off the heat.

Thick, rich green borscht is ready. Pour on plates and hurry to the table, bon appetit to you!

Green borsch with sorrel, meat and green beans

Many housewives have their own signature recipe for this dish. I like to add green beans and beets to green borscht. A real spring - summer tasty dish. The broth in the recipe is from turkey meat, you can use any other, just turkey is low-calorie and this soup can be attributed to a diet dish.

Ingredients:

• Turkey - 300 g
• String Beans - 70 g
• Sorrel - bunch
• Carrot - 1
• Beetroot - 1
• Onion - Head
• Tomato paste - 2 tbsp. spoons
• Dill - a bunch
• Mixture of peppers
• Egg - 1
• Vegetable oil - for frying

Cooking:

Dip the turkey in a pot of cold water. Boil the meat broth with a little salt.

Peel onions, beets and carrots. Dice the onion, grate the carrots with beets on a fine grater. Fry in vegetable oil in a pan. When vegetables are softer, add tomato paste, simmer for 5 minutes

Send the vegetable frying to the broth

Then immediately add green beans

Beans can perfectly replace potatoes, but you can add them to the soup if desired.

When the beans are ready, pour chopped sorrel with dill

Beat the egg with a fork, pour in a thin stream into the soup. Pour the spices next.

Leave the soup to stand for 10 minutes and you can start lunch or dinner. Eat with pleasure, enjoy your meal!

Tasty green borsch with sorrel, egg and wild garlic

Vitamin dish for all time. Hot, hearty soup will perfectly satisfy your hunger, and a little sourness from sorrel will add sophistication to the dish. The name of such a borsch was due to the large number of greens and vegetables in the composition. A healthy first course will be a celebration for your belly.

Ingredients:

• Water - 3 L
• Canned Sorrel - 500 g
• Ramson - a bunch
• Potato - 2 pcs.
• Boiled egg - 2 pcs.
• Carrots - 1 pc.
• Onion - Head
• Ground black pepper
• Vegetable oil - for frying

Cooking:

Diced, peeled, washed potatoes

Put potato cubes in a pan, fill it with water, put on a stove to boil

Peel the onions and carrots, chop. Fry in a pan with vegetable oil until tender

Chop the wild garlic finely, you still have fresh sorrel, not canned ones, chop it too

Send sorrel and wild garlic to the soup. Next, send the frying of vegetables. Salt and pepper to taste.

Peel boiled eggs, cut into halves or quarters. Add to each serving when serving. Bon appetite!

Green Chicken Borscht Recipe with Tomatoes and Lentils

Beautiful, bright and fragrant soup. This recipe is added to lentil soup. This product has a number of useful properties, the full cooking time of lentils will take no more than 15 minutes. I hope you are interested in and you are sure to cook this dish for your family.

Ingredients:

• Chicken broth - 3 liters
• Potato - 2 pcs.
• Onion - Head
• Carrots - 1 pc.
• Celery root - to taste
• Garlic - 2-3 cloves
• Lentils - 3 tbsp. spoons
• Tomatoes - 500 g
• Sour cream - 3 tbsp. spoons
• Eggs - 2 pcs.
• Sorrel - bunch
• Ground black pepper
• Spices to taste
• Vegetable oil - for frying

Cooking:

First boil the chicken for the broth. Strain the finished broth, put it on the stove again

Dice the peeled potatoes. Send to boiling chicken stock

After boiling, pour the lentils into the pan

Remove the peel from the onions and carrots, cut into cubes. Peel the celery and chop it into cubes. Sauté the vegetables together until tender.

Beat the tomatoes with mashed blender or grate them without a peel

Pour the tomato puree into a pan for onions, carrots, celery. Bring the mixture to a boil, simmer over low heat for about 10 minutes.

In a bowl, mix the eggs with sour cream until smooth.

Transfer the vegetable frying in a saucepan to the soup, bring to a boil

Slowly pour a mixture of beaten eggs and sour cream into a thin stream while stirring the contents of the pan very quickly

Cut a bunch of sorrel, transfer to soup. Add salt, pepper and spices to taste. Squeeze the garlic through a press, mix.

Bon appetite!

A simple recipe for green borsch with sorrel without meat

On chicken broth, green borsch will be especially vous. A variety of vegetables will give color and unique taste. And the abundance of greenery will give a stunning aroma. A healthy dish can even be eaten cold.

Ingredients:

• Chicken - 300 g
• Carrots - 1 pc.
• Onion - Head
• Parsley is the root
• Potato - 2 pcs.
• Canned sorrel - 200 ml
• Ramson - a bunch
• Boiled egg - 3-4 pcs.
• Bay leaf
• Ground black pepper

Cooking:

Boil the chicken until cooked, remembering to remove the foam while boiling. Add salt to taste

Peel and chop the carrots with parsley root in small pieces. Transfer vegetables to a ready, boiling broth. Reduce the heating temperature of the stove to medium

Grind the peeled onion, send to the pan

Then remove the peel from the potatoes, cut into cubes, add to the broth. Cook on medium heat for about 25 minutes, until the vegetables soften

You can use fresh, previously finely chopped.

Peel the boiled eggs, cut into cubes. Chop the wild garlic finely.

Put wild garlic and chopped eggs in each serving when serving. Enjoy the taste and aroma, enjoy your meal!

Video recipe for green borsch with sorrel - in Ukrainian

Bon appetite!

From the selection of recipes you could make sure that the soup is very easy to prepare, practically in one go. As a result, you get a full lunch or dinner. Spring is on the calendar, which means that greens are already available to many, and we have vegetables on the shelves every year.

Take recipes in your piggy bank, cook and delight your loved ones not only with delicious dishes, but also useful. As you know, soups should be eaten at least twice a week, this is important for the proper functioning of the entire digestive system. I wish you success in creating culinary masterpieces, see you soon!

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!

How to cook sorrel soup.

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

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

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

Pour four liters of water into the pot and put on fire. While the water is boiling, at this time we are preparing vegetables. We clean and immediately chop the potatoes, as for the preparation of ordinary soup or borsch, in a word to whom it is both convenient and convenient.

Onions are half rings, and it is advisable to grate the carrots.

Now you need to prepare the sorrel. Cut off its stems almost under the leaf itself and discard it, and rinse the leaves themselves under running water, and if spoiled or suspicious comes across, throw it out.

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

I think that your water has already started to boil, so we throw the chopped potatoes into the pan and begin to fry. As soon as the water and potatoes boil, tighten the fire, and do not forget to stir it occasionally.
  Back to the roasting. Pour the sunflower oil into the pan and throw the onion. It needs to be slightly fried until it becomes translucent, while constantly stirring it. Two to three minutes will be enough.

As soon as the onions become slightly transparent, drop the carrots and continue to fry, not forgetting to stir, so that the onions do not burn.

Carrots changed color, which means vegetables are almost ready. Strongly overcooking them is also not advisable, since a lot of vitamins go into smoke during long frying from vegetables to smoke.
  Now we take a teaspoon of tomato paste and add to the pan with vegetables, and do not forget to stir them.

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

The potato has been boiling for a long time, which means we take the frying and pour into the pan, and at the same time throw one bay leaf.

As soon as the broth boils, pour the sorrel, and you will immediately see how it changes color, it 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 omelet.
  There is another option, this is when the hard-boiled eggs are chopped and added to the broth in sliced \u200b\u200bform, but this option has taken root more and it seems to me that the soup cooked in this way is tastier. In any case, the taste and color, no mates.

And here comes the climax. Stirring the broth with a ladle, pour a beaten egg into a thin stream. Stir the broth until the beaten eggs run out in the mug.

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

Let your green borsch (cabbage soup) still boil for about three minutes, and you can proceed to the meal. Do not forget to take out the bay leaf at the end of cooking, since the “Moor” has already done its job, it has given 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, be sure to read the article on the preparation of 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 is also very tasty.

Well, now you can easily cook sorrel soup, or, as a child, we called it green.
  Good luck

sesaga.ru

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

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 - 2pcs.
• 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!

volshebnaya-eda.ru

Outside the window is the long-awaited spring, which means that the first crop is already appearing on the beds, and therefore it is time to cook vitamin dishes at home. To carry out the plan, it is enough to buy fresh vitamins (sorrel, green onions, etc.) on the market and make delicious green borsch in Ukrainian 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.

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

Calorie green borsch

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

The table contains indicative values. BJU soup can vary significantly, depending on the additional ingredients used.

How to cook Ukrainian green borscht deliciously

Cooking green borsch (the recipe of which we will look at step by step below) is incredibly simple, you will see for yourself when you make it yourself. This dish does not belong to the category of “complex”, but it is worth recognizing that you can’t cope with cooking in 1 hour. In general, the entire process of preparing and cooking food takes several hours.
  But a significant plus of green borsch in Ukrainian is that you can cook it for 2-3 days in advance, so that spent 2-2.5 hours are fully compensated by the saved time of the following days.

Ingredients

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

How to make a delicious green borsch with sorrel

1. The meat (in this recipe is used beef entrecote) pour 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 foam from the surface of the broth.

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

3. In parallel with beef, put potatoes (2-3 pcs.) In medium saucepan into cubes.

4. Cut the 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 the pot with broth and meat, where our potatoes are already boiled.

If the fried roots are not to your liking, then do not passer them, but immediately throw them (after cutting) into a pot with potatoes.

5. We wash the sorrel under a stream of water, then cut the stems from it, cut it into small pieces.

6. Using the same principle, grind 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 onion. He also, along with the rest of the ingredients in the pan, cook no longer than 2 minutes.

9. Then add the chopped greens, hold the bowl with borsch on the fire for the last few minutes, then turn off the stove, cover the pan with a lid and let the dish brew for about half an hour.

Serving spring green borsch also needs a special way: put the chopped half, hard boiled in advance, eggs at the bottom of the plate, then pour a portion of borsch and sour cream all this with a tablespoon (or even more than one). On top of the borscht, you can put the remaining half of the boiled egg.

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

Borsch, 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 solves the matter of taste, and they do not argue about tastes, as they say.
  However, if you do not know anything but the classic version of cooking borsch, 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 tastes - more about this and more - hereinafter in our recommendations.

1. Traditionally, in the preparation of Ukrainian green borsch, beef or tender veal is used. However, it is not uncommon for housewives to cook broth from pork, 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.

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

3. Eggs in borscht are used exclusively boiled, but you can cut them in completely different ways: coarsely, finely, or even add a whole half (but this is laid only for decoration).

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

For even greater clarity, watch a good video recipe for cooking green borsch. Try it, fill your body with vitamins and enjoy the wonderful taste of a surprisingly healthy dish. Enjoy your meal!

Tags: Lunch Dishes, 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 option is prepared in any weather: when it’s cool - on 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 borsch

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

For cooking borsch we use:

• potatoes 0.5 kg;
• onions 1-2 pcs;
• sorrel 1-2 beams;
• green onion 1 bunch;
• greens 1 bunch;
• meat on bone for broth;

• 4 eggs;
• 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 the components from the list of borsch getting ready fast, it turns out delicious and requires a minimum of effort even from an inexperienced hostess. The broth is transparent, and sorrel and green onions give the dish a green color.

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

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

If you decide to cook borsch on meat broth - boil the meat. You can use beef on bone, pork, chicken or turkey. Lamb is not suitable for this dish, as it has a specific taste and quickly hardens. You can add bay leaf 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 a vegetable broth, add potatoes and chopped onions to the pan one or two small carrotsthat are removed after cooking. You can also add a small piece of butter - it perfectly reveals the taste of carrot decoction.

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

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

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

Borsch, in which 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 a dish for two to three minutes, but additional heating destroys the vitamins and violates the consistency of borsch. To keep the borscht longer and not lose its taste, grandmother never added boiled eggs to the pan. She always laid the egg cut in half beautifully on a plate before serving.

Before removing from heat, spices can be added to the dish. Suitable for green borsch: black pepper, hops-suneli, ground coriander. But the main thing is good and juicy greens!

When preparing the first dishes, it is advisable to use black pepper with peas: it better retains its properties when cooking. And in order for the spice to fully reveal the taste and give the dish a unique aroma, several peas of pepper (8-15 pcs)  before adding to the broth, crush with a pestle or a wide knife.

Feature of the dish "Green sorrel borsch"

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

Before serving, add sour cream to the borscht poured on plates. 1 tbsp. spoon on a plate. Instead of sour cream, mayonnaise can be used if desired. An interesting taste of green borscht is added by 1-2 tablespoons of thick yogurt added to a plate. In combination with borsch on a vegetable broth, a dietary option is obtained.

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

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Have you tried such a spring - summer vitamin dish? If not, much has been lost. In the summer heat, soup can be eaten cold, thereby quenching thirst and hunger. And in spring weather, he will warm you with his taste and saturate with all the vitamins so necessary for our body.

Otherwise, green borscht is called sorrel soup. Prepare it with a lot of different greens. Boiled eggs are put in the prepared soup and seasoned with sour cream. Remember, soup with boiled eggs is stored for no more than a day. But if you add an egg chatter, the shelf life will increase.

Green borsch with sorrel

Green borsch has a beautiful color, which acquires from a large amount of added greens. And he will get a slight sourness from the sorrel. Spring - summer soup is easy to prepare and does not require much effort.

Ingredients:

• Pork Ribs - 400 g
• Sorrel - 1-2 bunches
• Carrots - 1 pc.
• Onions - 1 pc.
• Parsley root - 1 pc.
• Potatoes - 3-4 pcs.
• Eggs - 2 pcs.
• Butter - 50 g
• Parsley - bunch
• Salt, pepper - to taste
• Sour cream to taste

Cooking:

1.Rinse the pork ribs and send them to a container with cold water. Put the pan on the stove, when boiling for the first time, remove the resulting foam. Cook the meat broth for 2 hours. Then add the carrots and onions cut into strips, then send the parsley root. Cook for 15-20 minutes over medium heat.

2. At this time, boil the eggs, cool in cold water, remove the shell and cut into slices.

3. Remove the peel from the potatoes, cut into cubes. Send to a container with vegetables and meat. Remove the parsley root. Add salt, pepper to taste.

4. Sorrel is added to the soup at the very end, as it cooks very quickly. Rinse thoroughly the greens in running water and chop not very finely.

The soup will have a pleasant consistency if the sorrel leaves are cut 2-3 cm wide. But chop the rest of the greens smaller.

5. When the potatoes in the soup become soft, transfer the sorrel to the saucepan. Hold on the stove for 3-4 minutes and turn off the heat.

6. Then pour the parsley and eggs.

7. Butter will add tenderness and pleasant refined taste to the dish. Arrange the soup on plates and season with sour cream.

Borsch with sorrel and wild garlic

Hot soup with fresh sorrel and wild garlic is a very aromatic and hearty dish. You can use any broth meat that you have at home. But if it is on the bone, the broth will turn out to be more rich.

Ingredients:

• Meat broth - 3 L
• Onions - 1 pc.
• Carrots - 1 pc.
• Potato - 3 pcs.
• Sorrel - bunch
• Ramson - a bunch
• Boiled eggs - 2 pcs.
• Salt, pepper - to taste

Cooking:

1. Boil the meat until cooked.

Do not forget to remove the foam when boiling, this will affect the quality of the broth.

2. Peel the carrots, cut into cubes, chop the peeled onions into cubes. Send the vegetables to the finished broth.

3. Peel the potato, cut into medium-sized cubes. Transfer the chopped potatoes to the soup. Pour salt and pepper to taste.

4. Grind the sorrel washed in cold water. Send it to the bowl when the vegetables are soft. 5 minutes after adding greens to the pan, turn off the stove.

5. Put the prepared borscht on soup plates, put halves of boiled eggs in each serving and sprinkle with chopped wild garlic.

Eat with pleasure, bon appetit!

Borsch with sorrel and spinach

This dish is from childhood, so often my grandmother cooked. If you think there is too much green, I advise you to try it all the same, you will surely like it. Such a soup can be prepared on a vegetable broth without meat, then it will be tasty even cold.

Ingredients:

• Beef Brisket - 600-700 g
• Onions - 1 pc.
• Carrots - 1 pc.
• Carnation - 3 pcs.
• Parsley stalks
• Celery stalks
• Sorrel - 250 g
• Spinach - 250 g
• Chives - 250 g
• Parsley - 200 g
• Cilantro - 50 g
• Boiled eggs - 5 pcs.
• Potato - 4 pcs.
• Thyme - 1/2 tsp
• Salt, pepper - to taste
• Bay leaf - 3 leaves

Cooking:

1. Boil the beef brisket in 3-4 liters of water over medium heat for two hours.

2. Prepare vegetables and herbs for the broth, send them to the meat pan in about an hour, after the meat has boiled.

3. When the broth is boiled and saturated with herbs and vegetables, remove the meat, separate it from the bones and cut into portions. Throw out the herbs and vegetables, they have already given all their taste to the future soup and will no longer be useful to us.

The broth can be filtered through a sieve to get rid of small bones and grass residues.

4. Peel the washed potatoes, cut into cubes. Transfer the potatoes to the broth, boil until soft.

5. Shell the pre-boiled eggs. Separate the squirrels from the yolks and chop them, then send them to the pan.

6. Cut all the greens, send to the pot when the potatoes are ready. Add salt, pepper and chopped eggs. Add bay leaf. Leave on the stove for a few more minutes, then remove from heat, let the soup stand for 15-20 minutes.

Spinach as part of the product is able to remove excess sorrel from sorrel. Sorrel will make spinach taste softer in turn.

Serve the soup to the table with sour cream.

Eat with pleasure, bon appetit!

Borsch with sorrel without meat

A quick and easy recipe for spring soup. Complement the sourness of sorrel, frying carrots with tomato paste and tomato juice, and also give an interesting color to the broth. This is a very aromatic and low-calorie dish that will appeal even to children.

Ingredients:

• Potato - 6 pcs.
• Carrots - 2 pcs.
• Sorrel - 1 bunch
• Greens - 1 bunch
• Tomato paste - 1 tbsp. spoon
• Tomato juice - 1/2 cup
• Boiled eggs - 2-3 pcs.
• Salt, pepper - to taste

Cooking:

1.Put a pot of water on the stove. Peel and chop the potatoes at this time. Send it to a pot of boiled water.

2. Grated peeled carrots. Fry in a skillet in vegetable oil.

3. Add the tomato paste and pour the tomato juice into the pan to the carrots, mix, simmer for 3-5 minutes on low heat.

4. Transfer the carrot frying to the potato liquid when it is soft enough. Add salt, pepper to your taste.

The dish does not need additional spices, but you can add seasonings such as hops - suneli or coriander.

5. Make a sorrel, add to the soup at the very end of cooking.

6. From the boiled eggs, remove the shell, gently cut into slices, add the eggs to the bowl of soup when serving.

Eat with pleasure, bon appetit!

Delicious recipe for green borsch with sorrel

Green borscht is a dish that will warm you in inclement weather and satisfy your hunger on a sunny summer day. Vitamin soup will delight the whole family with its unique taste. And it will give a charge of vivacity and energy.

Ingredients:

• Meat broth - 3 L
• Onion - 2 pcs.
• Carrots - 1 pc.
• Potato - 3 pcs.
• Sorrel - bunch
• Boiled eggs - 2 pcs.
• Salt, pepper - to taste

Cooking:

1. Make a meat broth.

You can use any soup meat that you like best.

2. In the finished broth, add the onion, chopped into small cubes. Remove the peel from the potatoes, cut into small cubes, send to the pan. Salt and pepper to taste.

3. Cut the carrots into strips, dice the onion. Fry in a pan with vegetable oil until soft, occasionally stirring the vegetables.

4.Rinse the sorrel thoroughly under a stream of cold water, dry and cut.

5. Send the greens to the pan 5-7 minutes before being ready.

Thus, it will retain all its useful properties.

6. Chop one boiled egg into small cubes. The second cut into quarters, they will need to be added when serving.

7. Send the vegetable fry and eggs to the soup. Turn off the heating of the stove, let the green borsch stand for 10 minutes.

Eat with pleasure, bon appetit!

Recipe for green borsch with sorrel and spinach in the video

This recipe is interesting in that the eggs in the soup are not boiled, as they do most often. Beat raw eggs with a spoon of sour cream and with intensive stirring of the soup, pour in the mixture. Thus, a gentle, interesting taste is obtained.

Eat with pleasure, bon appetit!

Soups must be included in your diet. This is important for the proper functioning of the gastrointestinal tract. The recipes described by me above should help you diversify the familiar dishes on your table.

Preparing tasty and healthy food for your family is not difficult. I hope you find my advice useful. You will delight loved ones with delicious sorrel soup. Do not be afraid to try and select recipes that are closest to you in terms of taste.

Tasty first course - green borsch with sorrel! To make the soup more satisfying, we cook at home on meat broth.

Green borsch or green cabbage soup is a classic first dish of Russian, Belarusian and Ukrainian cuisine, prepared on the basis of sorrel. It is thanks to the pigments of sorrel that the borscht turns green, hence the name itself. Green borscht is most often prepared in early spring from the shoots of the first young sorrel.

In addition to it, in many recipes other greens are also widely used - young stalks of beets, rhubarb, spinach, celery, nettle, and chafing. Sorrel borsch is traditionally cooked in meat broth. If you want to get more satisfying borsch, use fatty pork ribs or loin. Dietary borscht will be obtained using rabbit meat, young veal or chicken .

Today we will look at how to cook green borsch with sorrel in chicken stock. For the broth, any parts of the chicken that you have are suitable. I'll show you how to cook sorrel borsch on chicken legs.

• 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

Pour water into the pan. Put the washed leg, peeled onion, salt, spices, bay leaf. By the way, the leg can be replaced with two chicken legs. Bring to a boil, after a boil, reduce heat and cook meat for another 25 minutes.

Remove the foam formed during boiling with a slotted spoon. In a separate pan, put the eggs to boil. While preparing the broth, and boiled eggs for borscht, you can do the preparation of vegetables. Peel the carrots and potatoes. Cut the potatoes as usual for borsch and soup.

Cut the carrots into circles. You can also rub it on a grater.

Wash the sorrel. Tear off the stems from the leaves. Finely chop the leaves of the sorrel 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.

Add potatoes and carrots to the broth. Boil for 15 minutes.

After this time, add the eggs.

Cut the meat from the legs and cut into small pieces. Sprinkle sorrel. Stir borsch, bring to a boil.

Add chicken to the borscht pan. Cook another 10 minutes.

Pour hot sorrel soup into plates. Sour cream can be served separately or put on a plate and sprinkled with fresh herbs. Good appetite. By the way, if you take care of preparing sorrel for the winter, for example, salt it or freeze it, then you can enjoy such borscht for a whole year.

Recipe 2: green borsch with sorrel and egg (step by step)

Green borsch is one of the favorite soups. It is cooked in meat broth, and gives it green color. sorrel.  This plant appears on 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 properties. However, you need to know that sorrel is better to eat young, in May and June. Later, the leaves accumulate oxalic acid, which prevents the body from absorbing calcium. Outside the window, May and we have two wonderful months ahead, when you can safely cook dishes from sorrel and harvest it for the winter, so we cook green borsch.

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

First, cook the broth. Green borscht is very fond of pork, but I usually cook it on beef broth. The best broth is obtained from beef brisket, but another part of beef with bone is also suitable. If you have a piece of pork, some kind of pork knuckle or even bones, feel free to drop everything in a pan, borscht love the combination of beef and pork.

Put the meat in a pan (5 liter) and pour cold water. Water needs 3 liters. Place the pot on the stove and bring the contents to a boil over high heat. Do not miss the moment when the surface begins to form foam. It must be collected with a spoon and discarded.

Put in a pan 1 peeled onion, 2 bay leaves, salt. Wait for the water to boil and reduce the heat. Cover the pan with a lid to allow steam to escape and cook for 2 hours. Make sure that the broth does not boil too much, let gurgles slightly  then it will turn out transparent.

When the broth is boiled, remove from it and discard the onion and bay leaf. Take out the meat. Put diced potatoes into the broth and cook for 20 minutes.

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

Thoroughly wash the sorrel, green onions, parsley and dill and drop it in a colander to make the glass water.

At the sorrel, remove the leg, it will not be needed.

Cut the sorrel leaves into strips.

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

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

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

Bring the contents of the pan to a boil, try the borscht and, if necessary, add salt. After adding greens, borsch should boil for no more than 5 minutes. Cover the pan and turn off the heat. Let the borscht infuse for 15-20 minutes. Boiled eggs and sour cream are sure to be served with green borsch.

Boiled eggs can be finely chopped and added to the pan with borscht at the moment when you add the greens, but I usually cut the eggs coarsely and put them on the plate when serving. Enjoy your meal!

Recipe 3, classic: green borsch with sorrel (with photo)

The widespread green borscht is very different from its red "brother": there are no cabbage and beets that are usual for classic borscht, sorrel successfully replaces these ingredients. Often you can find another name for the dish - green cabbage soup, but in fact all this is one and the same soup, with an identical set of products and a similar recipe.

So, today in our menu, a delicious green borsch with sorrel and an egg - a recipe with a photo will help to cope with cooking!

Ingredients per 3 liter pan:

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

For vegetable frying:

• carrots - ½ pcs.;
• onion - 1 pc.;
• vegetable oil (refined) - 2-3 tbsp. spoons.

For serving:

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

To begin, 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 peas of pepper and a couple of sheets of laurel. We take the boiled meat from the pan, cool. The broth itself is filtered and boiled again. In a boiling clear liquid, load the potato tubers, pre-peeled and diced in equal cubes.

Cook the potatoes with a gentle boil for 10-15 minutes. In parallel, we make vegetable frying for soup. Finely chop the onion, pass it with a minimum amount of refined oil until soft (3-5 minutes). Next, add the carrot chips and fry the mixed vegetables for a couple of minutes.

We check the potatoes for softness, and then load the softened carrot-onion frying into the broth. Next, add pork or beef, cut into arbitrary pieces. If you wish, you can leave boiled meat for the manufacture of other dishes, and in this case, restrict yourself only to meat broth - many pragmatic housewives prefer just such an economical option.

We salt the practically prepared soup to taste, optionally flavored the rich broth with spices. Lastly, lay a finely chopped sorrel, after 5-7 minutes, remove the green borsch from the fire.

We insist on a freshly cooked first dish under the lid for about five minutes, and then pour into portioned containers and serve. Add half of hard-boiled eggs and finely chopped greens to each plate.

Green borsch with sorrel and egg is completely ready! The rich broth in harmony with low-fat sour cream, garlic is in perfect harmony. Good appetite!

Recipe 4: How to Make Green Sorrel Borsch

The beauty of this recipe also lies in the fact that it can be eaten both in hot and cold form, which again depends on everyone's preferences. The main thing is to know and remember that sorrel is laid in borscht almost at the last stage of cooking, so as not to lose benefit during prolonged heat treatment. It is also worth carefully approaching the choice of meat. Classic green borsch is cooked with beef or pork on the bone, you can also use whole chicken. Broth for borsch from meat to bone is rich, which makes the finished first course even tastier. So, how to cook the most delicious green borsch with a fragrant and slightly sour green sorrel?

• 700 g of beef on the bone;
• 300 g of potatoes (3 large or 6 small tubers);
• 150g (medium bunch) of sorrel;
• 1 medium onion;
• 1 small carrot;
• some green dill;
• 3 eggs;
• sour cream for serving;
• salt, pepper to taste.

We will cook borsch with an early sorrel and egg on beef with bone. Due to the choice of meat, the dish will be close to diet. If you want to get the first dish more satisfying, then you can choose a piece of pork on the ribs. So, first of all, you need to cook the broth. To do this, wash the meat in cool water and dip it in a pan with purified water.

On average, beef is cooked for at least 2.5 hours. Therefore, you need to be patient. Boil the beef under the lid over medium or low heat. After boiling, do not forget to remove the foam that has appeared. If the water evaporates strongly - add.

Ready broth must be filtered in another pan, using cheesecloth, folded in several layers. Small bones and excess fat will remain on the fabric.

Rubbed and washed carrots on a grater with large or medium holes.

Next, peel the onion, rinse it and finely chop. We send prepared carrots and onions to the broth. Remember that initially we planned to cook diet borsch, so we will not do the frying. But, if you want to cook a hearty and rich soup, carrots and onions can be pre-fried.

Pre-peeled potatoes will be cut into proportional medium cubes. Now add the potatoes to the broth. Salt to taste.

While the vegetables are boiled, we will take up the meat. During this time it has cooled down. Remove it from the stone and cut into small cubes. We send the meat back to the broth.

When almost all the prepared ingredients are added, put the bay leaf in the borsch, salt, pepper and cook until the potatoes are ready.

At this time, we will prepare sorrel and dill. Sorrel should be washed, remove excess liquid with a paper towel and cut into medium strips. Pure dill greens are also cut.

Check the potato readiness. If it is cooked, we send chopped sorrel and dill to the pan. Let the borscht boil and remove the pan from the heat. We cover the sorrel soup with a lid and leave for 10-20 minutes, so that the dish is well infused.

Tasty and fragrant green borsch with an early sorrel and an egg is ready! Pour it hot into the plates, be sure to put a spoonful of homemade sour cream, very few green onion feathers and a half of the previously hard-boiled egg. No one at home will have to call for dinner! The delicious aroma of green borsch with sorrel has long gathered everyone together at the table.

Now you know how to cook green borsch with sorrel and an egg. You can diversify the recipe in your own way to get new shades of taste and surprise households. Enjoy your meal!

Recipe 5: green borsch with sorrel, beets and meat

Sometimes, as a variety, you can cook green beetroot soup. Real green borsch is cooked with the addition of nettle and sorrel. But, if sorrel is not a problem, then nettle trouble is. Therefore, instead of nettles, we add a large bunch of available greens, for example, parsley or a mix of several species. You can cook borsch on any meat, the main thing is that it be with a bone - then there will be more broth.

• 300 g boneless beef
• 3-4 potatoes
• 1 bunch of fresh sorrel
• 10 sprigs of parsley
• 1 carrot
• 1 beetroot
• 1 onion
• 2 tbsp. l cooking oils
• 2 l of water
• 1.5 tsp salt
• 0.5 tsp spice
• 4 chicken eggs
• fresh herbs before serving

Put the broth to boil before you start preparing other ingredients. Pour water into the pan and put the meat. After boiling water, boil it for 5-7 minutes, then refresh the water and cook the borsch on the secondary broth. At the same time, put the chicken eggs in salted water.

Peel and wash the potatoes, chop as you like, but not coarsely. After the broth boils for about 30 minutes, you can send potatoes to the pan.

After peeling it, grate the carrots on a coarse grater or cut into strips. Dice the onion, of course, without husk. Heat frying oil in a pan and transfer the vegetables there, mix and sauté over low heat.

Peel the beets and grate them on a coarse grater, add it to the pan to vegetables, mix and continue to pass, stirring occasionally.

Wash the sorrel and parsley, and then chop finely, leaves and stems as desired.

Remove the beef from the broth, cool slightly so as not to burn your fingers, then separate the meat from the bones and send back to the borsch.

Cool and peel the boiled chicken eggs, chop not very finely, larger than on the Olivier salad and also transfer to the pan. Salt the borscht and add spices and spices. Cook for another 20 minutes.

Add greens 5 minutes before cooking. Serve the green borsch with beets hot. A sprig of fresh herbs and a spoon of sour cream in a plate will not be superfluous.

Recipe 6, step by step: green borsch with sorrel without meat

To cook green borscht, you can use chicken, beef or pork meat. And if you cook such borsch without meat broth, you will get a delicious lean first course. This recipe is very interesting - it is prepared on meat broth, with the addition of fresh sorrel. This greens will give the dish a little acidity and a beautiful green color. The finished dish is decorated with boiled eggs, and sour cream will enhance the taste. It turns out a hearty, beautiful, and at the same time light first course.

• 200 g of meat (chicken, pork, beef or turkey meat);
• 0.3 kg of potatoes;
• 0.1 kg of onions;
• 0.1 kg of carrots;
• 0.150 kg of fresh sorrel;
• salt, pepper to taste;
• boiled egg for decoration;
• sour cream for serving.

Peel the onion from the husk. We wash the meat under running water. We put the whole onion and meat in 1.5 liters of water, and put the pan on the fire.

After the water boils, cook the broth for 1 hour.

Grind peeled, washed potato tubers into medium cubes.

Peel the carrots, wash and cut into medium slices.

We take out the cooked meat and onions from the broth. Onion, we will no longer need it, it gave its taste and aroma to the broth, so that it can be safely thrown away.

Leave the meat on a plate to cool.

Ready chicken broth flavored with pepper and salt to taste, put the potatoes in it.

Then spread the carrots.

Cook vegetables for about 20 minutes. They should become soft.

Cut the cooled meat into medium slices.

Sorrel greens need to be sorted out, washed under the tap, tear the leaves from the stems and chop.

In the dishes with boiled vegetables, put the meat and chopped green sorrel.

We continue cooking for about 10 minutes.

Meanwhile, the eggs need to be boiled hard-boiled in a separate bowl. Cool them, put in cold water. After peeling.

In the finished dish to give flavor, you can put a teaspoon of butter, but this is optional.

Remove the pan from the stove.

Pour the finished green borscht into portioned plates.

Put half of the boiled egg in each plate and serve with sour cream.

It turned out not only tasty, healthy, but also beautiful. Invite your loved ones and friends to the table. Enjoy your meal!

Recipe 7: How to Cook Green Beef Borscht with Sorrel

• beef brisket 500 g
• potatoes 5 pcs
• sorrel 1 beam.
• chard 1 beam.
• onion 1 pc
• tomato 1 pc
• vegetable oil for frying 3 tbsp. l
• salt and pepper to taste
• bay leaf to taste
• boiled eggs 2 pcs

Cooking broth with beef brisket.

In the meantime, pick sorrel from the garden, green onions, parsley, dill.

Do not forget about the chard. Young leaves and petioles of it contain carbohydrates, nitrous substances, organic acids, carotene, vitamins C, B, B2, O, PP, P, potassium, calcium, phosphorus, iron salts ...

When the meat is cooked and becomes soft, pull it out, and put chopped potatoes with cubes in a broth, salt, bay leaf, peppercorns and cook until vegetables are ready.

Rinse, sort out the leaves of sorrel and chard, cut them into strips. Spasser the onion in a pan, add tomato, a teaspoon of sugar to the onion. Dip the chopped leaves into the pan with the broth and potatoes, bring the pieces of chopped meat to a boil, season with onion-tomato frying, cook for 5 minutes.

At the end, add spices and chopped herbs of onions, parsley, dill. Serve with sour cream, rings of boiled egg, fresh herbs, eat with pleasure!