Do you want to cook a tasty and simple first course, hearty, but with a low calorie content, and at the same time rich in vitamins and useful elements? Try the green borscht! It actually meets all these characteristics and does not require a lot of money and time to cook.

Green borscht is especially relevant in summer, when there is a lot of various greens and fresh vegetables around, but you can also cook it from frozen leaves. Traditionally, the soup is prepared in light chicken broth with the addition of eggs. The latter makes the dish balanced and more nutritious.

You will need:

• Chicken weighing 1.5-1.8 kg or 2 liters of ready-made broth;
• 2.5 liters of water;
• Bay leaf;
• black peppercorns;
• 1 medium onion;
• 1 medium carrot;
• 3 potatoes;
• a large bunch of sorrel;
• eggs - half on a plate;
• greens to taste - dill, parsley, onion.

Preparation:

1. Boil chicken, water, onion and spice broth. The broth is cooked for about 1.5 hours after boiling. Strain the finished broth. Meat from chicken can be removed and added to ready-made soup or used separately.
2. Peel vegetables, cut potatoes into cubes, carrots into slices. Chop the sorrel into several pieces.
3. Add carrots and potatoes to the boiling broth, when they become soft - sorrel and herbs. After 5 minutes, turn off the heat, leave the soup covered for 15 minutes.
4. Boil hard boiled eggs. Add half an egg and a spoonful of sour cream to each plate before serving. You can take 3 eggs in a whole pot, chop them finely and add at the end of cooking.

Beef broth

You can use beef or pork broth to make green borscht. Such broth takes longer to cook, it is more satisfying, rich, but also difficult for digestion. If the soup is going to be eaten by children, it is better to use light types of broth.

For beef broth, the bone-in ham, brisket, and neck work best. These parts of the carcass contain connective tissue, which will make the dish thicker. For 1 kg of meat, you need 1.5-2.5 liters of water, depending on the desired strength of the broth. Onions, carrots, celery root, bay leaves, black peppercorns are also added to the pan.

The meat is poured with cold water and cooked for about 3 hours. The foam formed on the surface must be removed, and the finished broth must be filtered so that it is transparent. Next, you need to cook green borscht according to the classic recipe.

Cooking in a multicooker

The multicooker is perfect for preparing first courses - a special lid and temperature regime preserve the taste and aroma of all components of the dish as much as possible.

You will need:

• 2.5 liters of any broth;
• 400 g of raw pork or broth prepared meat;
• 1 medium carrot;
• 1 medium onion;
• 4 potatoes;
• a large bunch of sorrel;
• 3 chicken eggs;
• salt pepper;
• fresh herbs to taste.

Preparation:

1. Peel and finely chop the onion, grate the carrots on a coarse grater. Turn on the "Frying" or "Baking" mode and heat 2-3 tablespoons of vegetable oil in the multicooker bowl. Fry the vegetables until the onions are translucent.
2. If using raw meat, cut it into cubes and fry with vegetables for about 5 minutes. The meat, previously boiled for the broth, will need to be added at the end along with the sorrel (step 4).
3. Peel and slice carrots and potatoes. Pour broth into a bowl, add vegetables. Cook on Soup / Beans for 40 minutes.
4. While the borscht is cooking, wash and chop the sorrel and herbs. Put them in a bowl, add spices and salt, and leave in the "Heat" mode for 15-20 minutes.
5. Boil the eggs hard-boiled, when serving, add half a boiled egg and a spoonful of sour cream, fresh herbs to each plate.

Lean green borsch

It is not necessary to use meat and animal products to make green borscht.

The lean version of this dish is suitable for fasting and vegetarians, it is digested much easier than the traditional one and is not inferior in taste.

Green borscht without meat is based on vegetable broth. It is made from aromatic roots and spices. For 2 liters of water, take one piece of large carrots, onions, a quarter of a large celery root and a couple of its stems, thyme, bay leaf, garlic, black peppercorns. You can add fennel, tomato, leek, allspice.

Vegetable broth is boiled for 20-30 minutes after boiling, filtered and used like any other. Also, eggs are not added to the lean soup. To add protein to your meal and make it more satisfying, you can use porcini mushrooms, champignons, or soy products.

With sorrel and spinach

Sorrel is commonly used for green borscht - due to its availability - but spinach greens can also be added to it. This leafy vegetable is rich in nutrients and, when cooked, softens the sourness of sorrel.

You will need:

• 2.5 liters of chicken broth;
• 1 carrot;
• 3 potatoes;
• 50 g each fresh sorrel and spinach;
• fresh dill;
• salt, black pepper;
• 100 ml cream 10-20% fat.

Preparation:

1. Peel and slice carrots and potatoes. Boil the broth, add the prepared vegetables and cook until the potatoes are soft.
2. At this time, wash the spinach and sorrel, finely chop the sorrel, and cut the spinach leaves into 2-3 pieces, depending on the size. Add the herbs to the pan, heat for another 5 minutes. Pour in the cream, salt and pepper, after 2 minutes, turn off the heat and leave the soup to brew for 15-20 minutes.
3. When serving, add finely chopped fresh dill to the soup.

Green borscht "Botvinya"

Botvinya (batsvinne) is a traditional dish of Belarusian cuisine. Instead of sorrel, it uses young beets with leaves - tops, hence the name. Such greens are inexpensive in season, they can be frozen or canned for the winter.

To prepare it, slightly change the classic recipe for green borscht, replacing sorrel with beet leaves. They are finely chopped together with young root vegetables and added to the pan 10 minutes after the potatoes. Like the traditional sorrel soup, botvinha is served with sour cream and half a boiled egg. The broth for such a soup can be chicken, beef or vegetable.

Bon Appetit!

Borsch with sorrel and eggs is an exceptionally summertime dish ideal for a hearty lunch or dinner. There is nothing difficult in making such a green soup. Observing all the rules of the recipe, you will definitely get a delicious and nutritious first course that will be appreciated by all your household and invited guests.

with sorrel and egg: recipe

Few people know, but there are quite a few ways to prepare such a dish. We will present you the most popular recipes that do not involve the use of expensive and overseas products.

So what ingredients do we need to make borsch with sorrel and eggs. To implement such a first course, you need:

• fresh beef on the bone - about 1 kg;
• fresh dill and parsley - several branches each;
• large onion - 1 head;
• large eggs, pre-boiled - 3 pcs.;
• lavrushka - 2 leaves;
• cold water - about 2 liters;
• fat sour cream - for serving.

Preparing the ingredients

Borsch with sorrel and eggs is quite simple to prepare. But before proceeding with the heat treatment of all the ingredients, they should be properly prepared.

Beef meat on the bone is thoroughly washed, cutting off tough veins, films and so on. Then they start processing vegetables. Potato tubers, onions and carrots are peeled and then chopped small.

As for fresh herbs, including sorrel, they are laid out in a colander and thoroughly washed under a strong pressure of water. After that, the ingredients are shaken off and finely chopped with a sharp knife.

Chicken eggs are also boiled separately. They are cleaned and chopped into small cubes.

Cooking soup on the stove

How should you cook green borsch with sorrel and egg? The recipe for such a soup involves the use of a deep saucepan. Plain water is poured into it and beef is spread on the bone. Put the ingredients on high heat, bring them to a boil, and then remove the resulting gray foam using a slotted spoon.

In this form, the broth is salted, lavrushka leaves are added, covered with a lid and cooked over low heat for half an hour.

Over time, the beef on the bone is removed and cooled. Having cut and coarsely chopped the meat, it is returned to the broth along with onions and carrots. If necessary, you can add any spices to the soup.

After ¼ hours after re-boiling, potato cubes are placed in the dish. They are boiled for about 20 minutes (until soft).

The final stage

Borsch with sorrel and eggs turns out to be not only very tasty, but also quite healthy. After the vegetables and meat are cooked, add all the greens to them and mix well. 5 minutes after the ingredients have boiled, chopped chicken eggs are placed in the broth.

After boiling the soup for another 2 minutes, it is removed from the stove and kept under the lid for ¼ hour.

We bring to the dining table

Presented with sorrel and egg is classic. After the first dish is infused under the lid, it is laid out on plates and seasoned with a spoonful of fresh sour cream. It is advisable to present such a dinner to the table with a slice of white bread.

Another way to serve

Borscht with sorrel and eggs can be presented to the table in a slightly different way. To do this, add greens to the finished one, boil it for about 5 minutes, then remove it from the stove and stand under a lid for ¼ hour. Then lunch is distributed on plates, where slices of boiled eggs and a spoonful of sour cream are laid.

A dish decorated in this way looks more beautiful and appetizing. In this regard, this method of serving soup is most often used for a festive lunch or dinner.

Making borsch with sorrel and egg in a slow cooker

You can cook the dish in question in different ways. We described above how to make it on a kitchen stove. However, some housewives prefer to cook borsch with sorrel and eggs in a slow cooker. To do this, use the soup or stew mode. But first things first.

So, to make this dish, we need:

We process the ingredients

Before with sorrel and eggs in a slow cooker, all ingredients are thoroughly processed.

The soup chicken is completely thawed, washed thoroughly and all inedible elements are removed. Then it is chopped into large portions and proceeds to the processing of vegetables. Fresh carrots, potato tubers and onions are peeled and then chopped into small cubes.

Also, all fresh herbs (dill, sorrel and parsley) are washed separately, shaken off strongly and chopped with a sharp knife.

The process of making soup in a multicooker

Borsch with sorrel and eggs in a slow cooker is cooked for the same amount of time as on a stove. To do this, put all the pieces of soup chicken in the bowl of the device and fill them with water.

Bringing the broth to a boil, remove the resulting foam (if any) from it, and then spread table salt and a few leaves of lavrushka. Having closed the multicooker with a lid, the soup is boiled in the mode of the same name or in the stewing program for about 30 minutes. After that, potato cubes, carrots and onions are added to it.

After mixing the components, they are flavored with spices, covered with a lid and cooked for another half hour in the same mode. During this time, both the poultry pieces and all the vegetables used should become soft.

The last step in cooking

After the broth is completely ready, put fresh parsley, sorrel and dill into it. After mixing the ingredients, they are boiled for about 6-8 minutes.

While the greens are being prepared, they begin to process the chicken egg. Put it in a bowl and beat vigorously with a fork. Having received a homogeneous yellow mass, it is slowly poured into a boiling vegetable and meat broth. In this case, the soup is intensively stirred with a large spoon so that the egg is evenly distributed throughout the broth, forming light flakes.

In this form, green borscht is boiled for 1-2 minutes, after which it is closed and kept on heating for about ¼ hour.

How to present to the dining table?

Now you know how to prepare green borsch with sorrel and egg. You can make such a dish not only from chicken, but also from beef, pork and even lamb.

After the soup is cooked, it is laid out on plates and presented to the table. Moreover, each portion should contain not only broth with flakes, vegetables and herbs, but also pieces of chicken.

Additionally, hot soup can be flavored with a spoonful of fresh sour cream or a small amount of low-calorie mayonnaise.

Vegetarian borsch with sorrel

If you are a vegetarian, then you should prepare such a dish without using meat.

For the lunch in question, the following set of ingredients is needed:

• potato tubers - 2 small pieces;
• fresh juicy carrots - 1 pc .;
• dill and parsley (only fresh) - several branches each;
• large onion - 1 head;
• sunflower oil - 4 large spoons;
• freshly picked sorrel - large bunch;
• salt, ground pepper and other spices - apply to taste;
• lavrushka - 2 leaves;
• cold water - optional.

Cooking process

Making vegetarian green borscht is pretty simple. Put potato cubes and lavrushka in a saucepan with water, add salt and cook for about 20 minutes. Then finely chopped sorrel, parsley and dill are added to them.

After mixing all the ingredients, they are cooked for about 7 minutes, and then they are tasted and the necessary spices are added.

While it is boiling on the stove, they begin to process onions and carrots. The first vegetable is chopped into small cubes, and the second is rubbed on a grater. After that, both ingredients are spread in a frying pan with sunflower oil and fried over medium heat until reddened.

When the green soup is completely cooked, browned vegetables are added to it and mix well. After bringing the dish to a boil, it is removed from the stove and served to the table.

If you are eating eggs, boil them, cut them in half and place them in a bowl of soup. In this form, lunch can be safely presented to the table along with a salad of fresh vegetables and herbs.

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

You will need:

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

Step-by-step photo recipe for cooking:

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

Place the meat in a saucepan (5 liter) and pour over cold water... Water needs 3 liters. over high heat foam... Collect it with a spoon and throw it away.

Put in a saucepan cook for 2 hours gurgles slightly

When the broth is cooked, remove from it and take out meat. potato and cook 20 minutes.

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

Sorrel, green onions,parsley and Dill wash thoroughly and discard in a colander so that the glass is water.

Remove the leg from the sorrel; it will not be needed.

Cut the sorrel leaves into strips.

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

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

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

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

Boiled eggs can be finely chopped and added to the borscht pot as you add the greens, but I usually cut the eggs coarsely and put them on a plate when serving. Bon Appetit!

Green borscht. A short recipe.

You will need:

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

Cook the broth. Place the meat in a saucepan (5 liter) and pour over cold water... Water needs 3 liters. Place the pot on the stove and over high heat bring the contents to a boil. Don't miss the moment when the surface starts to form foam... Collect it with a spoon and throw it away. Put in a saucepan 1 peeled onion, 2 bay leaves, salt. Wait for the water to boil and reduce the heat. Place the lid on the pot, leaving a slot for the steam to escape and cook for 2 hours... Make sure that the broth does not boil too much, let gurgles slightly then it will be transparent.
When the broth is cooked, remove from it and discard the onion and bay leaf. Get out meat. Put the diced in the broth potato and cook 20 minutes. Remove the meat from the bones and cut into portions. Remove the leg from the sorrel and cut into strips. Chop green onions, dill and parsley finely.
When the potatoes are cooked, put the prepared pieces of meat.
As soon as the broth boils again, add the sorrel and all the chopped greens in it. Bring the contents of the saucepan to a boil, taste the borscht and, if necessary, add salt. After adding greens, the borscht should boil for no more than 5 minutes. Cover the pot with a lid and turn off the heat. Let the borscht infuse for 15-20 minutes. Boiled eggs and sour cream are always served with green borscht.

In contact with

Delicious first course - green borscht with sorrel! To make the soup more satisfying, we cook it at home in meat broth.

Green borscht 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 sorrel pigments that borscht turns green, hence, in fact, the name. Green borscht is most often prepared in early spring from the shoots of the first young sorrel.

In addition to it, other greens are widely used in many recipes - young beet stalks, rhubarb, spinach, celery, nettle, and snow. Sorrel borscht is traditionally cooked in meat broth. If you want to get a richer borscht, use fatty pork ribs or loin. Diet borscht will be made using rabbit, young veal or chicken .

Today we will look at how to cook green sorrel borsch in chicken broth. Any chicken portion you have in stock will work for the broth. I will show you how to cook sorrel borscht on a chicken leg.

• Chicken eggs - 3 pcs.,
• Chicken legs - 1 pc.,
• Potatoes - 4-5 pcs.,
• Sorrel - 100 gr.,
• Carrots - 1 pc.,
• Onions - 1 pc.,
• Bay leaf - 2-3 pcs.,
• Salt and spices

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

Remove the foam formed during cooking with a slotted spoon. Put the eggs in a separate saucepan to boil. While the broth is being prepared, and the eggs for the borsch are boiled, you can start preparing the vegetables. Peel carrots and potatoes. Slice the potatoes as usual for borscht and soup.

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

Wash the sorrel. Tear off the stems from the leaves. Finely chop the sorrel leaves with a knife.

Let the eggs cool and then peel them. Then cut into cubes.

After 25 minutes, remove the boiled leg from the broth.

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

After this time, add the eggs.

Cut the meat off the leg and cut into small pieces. Add sorrel. Mix the borscht, bring to a boil.

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

Pour the hot sorrel borscht into bowls. Sour cream can be served separately or put on a plate and sprinkled with fresh herbs. Enjoy your meal. By the way, if you take care of preparing sorrel for the winter, for example, salt it or freeze it, then you can enjoy this borscht throughout the whole year.

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

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

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

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

Place the meat in a saucepan (5 liter) and cover with cold water. Water needs 3 liters. Place the saucepan on the stove and bring the contents to a boil over high heat. Don't miss the moment when the surface starts to form foam... Collect it with a spoon and throw it away.

Place 1 peeled onion, 2 bay leaves, and salt in a saucepan. Wait for the water to boil and reduce the heat. Place the lid on the saucepan, leaving a gap for steam to escape, and cook for 2 hours. Make sure that the broth does not boil too much, let gurgles slightly then it will be transparent.

When the broth is cooked, remove and discard the onion and bay leaf. Get the meat out. Place diced potatoes in broth and cook for 20 minutes.

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

Wash sorrel, green onions, parsley and dill thoroughly and discard in a colander to drain the water.

Remove the leg from the sorrel; 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 through, place the prepared pieces of meat in a saucepan.

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

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

Boiled eggs can be finely chopped and added to the borscht pot the moment you add the herbs, but I usually cut the eggs coarsely and put them on the plate when serving. Bon Appetit!

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, which are usual for classic borscht, these ingredients are successfully replaced by sorrel. You can often find another name for the dish - green cabbage soup, but in fact, all this is the same soup, with an identical set of products and a similar recipe.

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

Ingredients per 3 liter saucepan:

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

For frying vegetables:

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

To serve the dish:

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

First, let's prepare the base of the dish - meat broth. To do this, pour juicy pork (or beef) with cold water and boil. Remove the resulting foam and cook the meat until cooked (about 1-1.5 hours). We do not add salt, throw in only a few peppercorns and a couple of leaves of laurel. Remove the boiled meat from the pan, cool. Strain the broth itself and boil it again. We load potato tubers, peeled and cut into equal cubes, into the boiled transparent liquid.

Cook potatoes at low boil for 10-15 minutes. At the same time, we make vegetable frying for the soup. Finely chop the onion, sauté with a minimum amount of refined oil until soft (3-5 minutes). Next, add carrot shavings and fry the vegetable platter for a couple of minutes.

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

Salt the almost ready-made soup to taste, add spices to the rich broth if desired. Lastly, put in finely chopped sorrel, after 5-7 minutes, remove the green borscht from the heat.

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

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

Recipe 4: how to cook green sorrel borsch

The beauty of this recipe lies in the fact that you can eat it both hot and cold, which again depends on everyone's preferences. The main thing is to know and remember that sorrel is put into borscht almost at the last stage of cooking, so as not to lose its benefits during prolonged heat treatment. It is also worth considering the choice of meat carefully. Classic green borscht is cooked with beef or pork on the bone, you can also use whole chicken. Borscht broth made of meat on the bone turns out to be rich, which makes the finished first course even tastier. So, how do you prepare the most delicious green borsch with aromatic and slightly sour green sorrel?

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

We will cook borsch with early sorrel and eggs on beef with bone. Due to the choice of meat, the dish will be close to dietary. If you want to get a richer first course, then you can choose a piece of pork on ribs. So, first of all, you need to cook the broth. To do this, rinse the meat in cool water and put it in a saucepan with purified water.

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

The finished broth must be drained into another pan using cheesecloth folded in several layers. Small bones and excess fat will remain on the fabric.

Rub the peeled and washed carrots on a grater with large or medium holes.

Next, clean the onion, rinse it and chop finely. We send prepared carrots and onions to the broth. Remember that initially we planned to cook dietary borscht, so we will not do frying. But, if you want to cook a hearty and rich borscht, you can pre-fry the carrots and onions.

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

While the vegetables are boiling, let's take up the meat. During this time, it has already cooled down. Remove it from the bone and cut it into small pieces. We send the meat back to the broth.

When almost all the prepared ingredients have been added, put bay leaf in the borscht, salt, pepper and cook until the potatoes are fully cooked.

At this time, we will start preparing sorrel and dill. Wash sorrel, remove excess liquid with a paper towel and cut into medium strips. We also cut clean dill greens.

We check the readiness of the potatoes. If it is cooked, we send chopped sorrel and dill to the pan. Let the borscht boil and remove the pan from the heat. Cover the sorrel borscht with a lid and leave for 10-20 minutes for the dish to brew well.

Delicious and fragrant green borsch with early sorrel and egg is ready! Pour it hot into plates, be sure to put a spoonful of homemade sour cream, quite a bit of green onion feathers and a half of a previously hard-boiled egg. You won't have to invite anyone from your family to dinner! The delightful aroma of green borscht with sorrel has long gathered everyone in the household at the table.

Now you know how to cook green borsch with sorrel and egg. You can diversify the recipe in your own way to get new flavors and surprise your household. Bon Appetit!

Recipe 5: green borsch with sorrel, beets and meat

Sometimes you can make green borsch with beets as a variety. Real green borscht is cooked with the addition of nettle and sorrel. But, if sorrel is not a problem to find, then nettles are in trouble. Therefore, instead of nettles, add a large bunch of available greens, for example, parsley or a mix of several types. You can cook borscht on any meat, the main thing is that it is with a bone - then there will be more fat.

• 300 g beef on the bone
• 3-4 potatoes
• 1 bunch fresh sorrel
• 10 sprigs of parsley
• 1 carrot
• 1 beet
• 1 onion
• 2 tbsp. l. frying oils
• 2 l of water
• 1.5 tsp salt
• 0.5 tsp spices
• 4 chicken eggs
• fresh herbs before serving

Let's put the broth to boil before starting to prepare the other ingredients. Pour water into a saucepan and add meat. After boiling water, boil it for 5-7 minutes, then renew the water and cook the borscht in a secondary broth. At the same time, put the chicken eggs in salted water to boil.

Peel and wash the potatoes, cut as you want, but not coarsely. After the broth has boiled for about 30 minutes, you can send potatoes to the pan.

Carrots, after peeling them, grate on a coarse grater or cut into strips. Cut the onion into cubes, of course, without the husk. Heat oil for frying in a frying pan and transfer vegetables there, stir and sauté over low heat.

Peel and grate the beets, add them to the pan to the vegetables, stir and continue to brown, stirring occasionally.

Wash the sorrel and parsley, then finely chop the 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 borscht.

Cool and peel the boiled chicken eggs, chop not very finely, coarsely than into a salad "Olivier" and also transfer to a saucepan. Salt the borscht and add spices and herbs. Cook for another 20 minutes.

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

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

To prepare green borscht, you can use chicken, beef or pork. And if you cook such borscht without meat broth, you get a delicious lean first course. This recipe is very interesting - it is prepared in meat broth, with the addition of fresh sorrel. These greens will give the dish a little sourness 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 fresh sorrel;
• salt, pepper to taste;
• boiled egg for decoration;
• sour cream for serving.

We peel the onion. We wash the meat under running water. Place 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.

Peeled, washed potato tubers are chopped into medium cubes.

We also peel the carrots, rinse and cut into medium slices.

Remove the cooked meat and onions from the broth. The onion is no longer needed, it gave its taste and aroma to the broth, so you can safely throw it away.

Leave the meat on a plate to cool.

Season the finished chicken broth with pepper and salt to taste, put the potatoes in it.

Then we spread the carrots.

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

Cut the already cooled meat into medium pieces.

Sorrel greens need to be sorted out, rinsed under the tap, ripped off the leaves from the stems and chopped.

Put the meat and chopped sorrel in a bowl with boiled vegetables.

We continue cooking for about 10 minutes more.

Meanwhile, the eggs need to be boiled hard-boiled in a separate bowl. We cool them down, put them in cold water. Then we clean it from the shell.

You can add a teaspoon of butter to the finished dish for flavoring, but this is optional.

Remove the pan from the stove.

Pour the ready-made green borsch into portioned plates.

Put half a boiled egg on 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. Bon Appetit!

Recipe 7: how to cook green beef borsch with sorrel

• beef brisket 500 g
• potatoes 5 pcs
• sorrel 1 bunch
• chard 1 bundle
• 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.

Meanwhile, pick sorrel, green onions, parsley, dill from the garden.

Let's not forget about Swiss chard. Young leaves and petioles contain carbohydrates, nitrogenous substances, organic acids, carotene, vitamins C, B, B2, O, PP, P, potassium, calcium, phosphorus, iron salts ...

When the meat is cooked and becomes soft, remove it, and put chopped potatoes in cubes into the broth, salt, bay leaves, and cook peppercorns until vegetables are ready.

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

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

Gardeners in Russia and the near abroad are happy and quite successfully growing cabbage. But the "set", as a rule, is limited to varieties of white cabbage of different ripening periods, broccoli and cauliflower. Meanwhile, cabbage types that ripen earlier and bring less hassle during cultivation are already popular with us. In this article, we bring to your attention 5 types of cabbage that you may not have heard of yet, but which are definitely worth growing.

The long-awaited April does not always bring pleasant surprises with the weather. But sooner or later, all work in the ornamental garden will start in April. From simple household chores and clearing plant debris, cutting dry clumps and mulching the soil to laying new flower beds, you will have to take care of a lot. Landings come to the fore in April. Bushes, trees, vines are best planted this month. But do not forget about the care of the seedlings.

Among the variety of tomato varieties, as a rule, only two groups are distinguished: indeterminate and determinant. But the tomato world is divided into more diverse "clans", knowing about which is not only interesting, but also useful. Tomatoes are divided according to the method of cultivation, by the ripening period, by the shape of the leaf, by the shape of the fruit, by the size, by the color ... Today I would like to talk about the varieties that form the most colorful group under the beautiful name "Bi-Color".

Enchanting April with its delicate bloom and the first dazzling greenery is a very moody and volatile month. Sometimes he unpleasantly surprises with the winter atmosphere, and sometimes he pleases with unexpected warmth. In April, work starts on the beds, and a full season begins in the greenhouse. Sowing and planting in open ground should not interfere with the care of seedlings, because the quality of the crop depends on its quality. The lunar calendar is especially favorable for useful plants at the beginning of the month.

Spring sanitary pruning allows you to form a beautiful crown, stimulates the formation of a high yield. Trees tolerate it easily, recovery is very fast, wounds heal well. The main goal is the formation of the crown, the removal of branches that have been broken and dried up during the winter. Winter pruning is especially necessary in the first four years after planting, when skeletal branches are laid. The optimal time for spring pruning is from the beginning of winter to the beginning of spring.

Extreme sensitivity to low temperatures makes zinnias annuals, which are usually grown through seedlings. But on the other hand, there is nothing difficult in sowing and growing young zinnias. They are hardy and low maintenance plants that are easy to grow from seed. And if you also collect your own seeds, you will get one of the most "economical" annuals in your collection. Bright baskets of inflorescences color the garden with a special cheerful canvas.

A large assortment of seeds of cucumber hybrids is presented on the domestic market. What varieties to choose to get the maximum yield? We have identified the best hybrids, according to the buyers of Agroupech seeds. They were "Merenga", "Zozulya", "Masha" and "Director". In this article, we will tell you about their merits. Since absolutely all cucumber hybrids have no drawbacks: they do not turn yellow, have many ovaries, the fruits are not large, and are resistant to diseases.

Eggplants are tall, erect plants with wide dark green leaves and large fruits that create a special mood in the beds. And in the kitchen, they are a popular product for a wide variety of dishes: eggplants are fried, stewed and canned. Of course, growing a decent crop in the middle lane and to the north is not an easy task. But subject to the agrotechnical rules of cultivation, it is quite accessible even to beginners. Especially if you grow eggplants in a greenhouse.

A lean charlotte with apples and cinnamon and vegetable cream is a simple pie that suits fasting people and can also be included on a vegetarian menu. There are situations when dairy products need to be replaced with vegetable ones, then vegetable cream prepared on the basis of vegetable fats comes to the aid of housewives. The taste of the cream goes well with apples and cinnamon, baking powder makes the dough fluffy and airy, the cake is simply delicious.

When buying a blooming orchid, lovers of exotic plants ask themselves - will it bloom just as well at home and should we expect it to bloom again? Everything will be - and grow, and bloom, and delight for many years, but on one condition. As for any indoor plants, for an orchid, you should initially try to create conditions suitable for growth and development. Adequate lighting, humidity and air temperature, special substrate are the highlights.

Noble lush greenery, unpretentiousness, the ability to clean the air from dust and pathogens make nephrolepis one of the most popular indoor ferns. There are many types of nephrolepis, but any of them can become a real decoration of a room, and it doesn't matter if it is an apartment, a country house or an office. But only healthy, well-groomed plants can decorate a room, so creating suitable conditions and proper care is the main task of florists.

Correct herring under a fur coat - layers in turn, on the order of which the taste of the dish depends. It is important not only to put fish and vegetables in a certain sequence. Food preparation is also of great importance. Never cook vegetables for this snack the night before, they will lose some of their taste overnight in the refrigerator, they will become bland. Cook vegetables 2-3 hours before cooking and cool to room temperature. You can also bake carrots, beets and potatoes in the oven in foil.

In the garden medicine chest of experienced gardeners, there is always crystalline iron vitriol, or ferrous sulfate. Like many other chemicals, it has properties that protect horticultural crops from numerous diseases and insect pests. In this article, we will talk about the features of using iron sulfate to treat garden plants from diseases and pests and about other options for its use on the site.

Many people cannot imagine their diet without ripe delicious tomatoes. Moreover, the variety of varieties allows you to choose the one that best suits your taste. There are varieties called salad, that is, it is better to use them fresh. These include the Honey tomato, whose name speaks for itself. In 2007, the Honey variety was included in the State Register of the Russian Federation. Agrouspech offers seeds from the best breeders in the world that have passed additional testing

Retaining walls are the main tool for working with difficult terrain on the site. With their help, they not only create terraces or play with planes and alignment, but also emphasize the beauty of the rockery landscape, the change in height, the style of the garden, its character. Retaining walls allow you to play with raised and lowered platforms and hidden areas. Modern dry or more solid walls help turn the disadvantages of the garden into its main advantages.