Good afternoon dear friends. It's time for fresh greens, which means you can cook green sorrel or nettle borscht as you like. Fresh herbs are always tasty and healthy.

Traditionally, borscht is cooked in meat broth, but which meat to use is up to you. You can use pork, chicken, beef. I have never tasted borsch from lamb, but if you have already tried such a dish, be sure to leave your impressions in the comments under the article.

And so today we will analyze several recipes for making green borscht. After all, here, as elsewhere, how many people have so many opinions and as many recipes. We will take as a basis the most popular recipes for making green soup or borscht as it suits you and call the taste from this, I think it will not suffer.

Chicken broth is one of the most popular, therefore, with it, we will begin today to prepare our most delicious green borschik in the world.

Ingredients.

• Chicken meat 1 - 1.3 kg.
• 1 carrot.
• 7-8 potatoes.
• 1 onion head.
• 2-3 eggs.
• 1 good bunch of fresh sorrel
• Half a bunch of dill.
• Lavrushka 1-2 leaves.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process.

Meat can be taken in more or less. For me, the more meat in borscht, the more rich and tasty it turns out. You can take both the whole chicken and its individual parts of the thigh, breast, wings. In general, what you find is what you put. It is important that there is meat.

Pour water into a saucepan, put the meat and set to cook. To make the broth more saturated, you can add half carrots and half onions to it. Cook the meat until cooked.

If you take the whole chicken, then for cooking the meat, the carcass needs to be taken out and divided into small pieces so that in the future it would be convenient to put on plates.

In the meantime, the meat is being cooked, prepare the rest of the products.

Peel and cut the potatoes into small cubes.

Grate the carrots and fry with finely chopped onions in vegetable oil.

Boil eggs and cool finely chop.

Rinse the greens well and chop them finely.

Put the chopped potatoes into a saucepan with meat. And when the potatoes are completely cooked, you can add frying.

After frying, throw in all the prepared greens and chopped eggs. Stir, add lavrushka, let the borscht boil well and turn off the heat under the pan.

To make your green borscht tastier, let it brew a little for about 15-20 minutes before serving. And of course, do not forget to put sour cream on the table when serving.

Green borscht in chicken broth is ready to bon appetit.

Green borscht with nettles and dandelions

Green borscht can be cooked not only with sorrel, but also with the addition of nettle. This recipe is very old, this is how my grandmother cooked borscht, and now I was lucky to stumble upon a similar cooking recipe on the Internet. Such borscht is not only tasty but also very useful as nettle turns out to be a very useful food product.

Green borscht without meat

Nnda dear friends, you can cook borscht like that, although you won't be able to call this business borscht, but the whole recipe deserves attention, since if you take all the ingredients only from your own garden, then it will be delicious for sure.

Ingredients.

• 2 eggs.
• Half an onion.
• 1 carrot.
• 1 bunch of sorrel.
• Half a bunch of green onions.
• Half a bunch of dill and parsley.
• Salt and pepper to taste.
• Vegetable oil.

Cooking process.

And since always, before starting to prepare food, all the ingredients must be thoroughly rinsed and dried.

Then we take and cut everything that we have. The main thing is not too small and not too large. You can grate the carrots, but don't touch the eggs yet, there will be a separate story with them. We leave them raw for now.

Finely chopped onions until you can fry with carrots in vegetable oil until golden brown.

Pour about 2.5-3 liters of water into a small saucepan. Bring to a boil and add the cooked fry. Stir and let it boil over low heat.

After the water boils for 2-3 minutes, you can add all the remaining chopped greens and mix well again.

Beat the eggs into a bowl, shake with a whisk or fork until smooth and pour into the boiling soup in a thin stream.

Add a little citric acid or sour pickles if desired. This is if you want to add a little sourness.

After adding the eggs, let the soup boil for 3-4 minutes and turn off the heating completely. Let it brew for 10-15 minutes and can be served at the table.

The soup tastes just awesome. You can of course add potatoes or beans to it for satiety. Or something else. What else would you add to the soup for a more satisfying broth besides meat? If you have something to share, be sure to leave your comments.

Green borsch on beef bone without frying

Green borscht according to this recipe turns out to be very rich and very tasty. This can be said to be the most not-to-eat classic in cooking real green borscht.

Ingredients.

• Meat on the bone or ribs 1-1.5 kg.
• 5-6 potatoes.
• 1 onion head.
• 1 bunch of sorrel.
• Half a bunch of green onions, dill, parsley.
• Salt and pepper to taste.
• 3-4 eggs.

Cooking process.

Boil meat broth. When cooking, foam can be released, it is advisable to remove it. To make the broth as tasty as possible, cook it for at least 2 hours. Cook at a low boil.

Add diced potatoes, finely chopped onions. And cook until the potatoes are fully cooked.

If the pieces of meat were too large, then during the preparation of the potatoes, the meat can be pulled out and divided into smaller pieces.

When the potatoes are completely cooked, it's time to add greens to the borscht. Finely chop it and send it to the pan. Stir the herbs and let the broth boil.

We try for salt and pepper. If you wish, if you want to make the borsch a little sour, you can add a little citric acid. It's just a little on the tip of a teaspoon.

And so the greens boiled in the borscht for 1-2 minutes, now you can turn off the heating and cover the pan with a lid. Let it brew, while we ourselves boil and cool the eggs, which we will add to the plate with borsch when serving. Also, don't forget about sour cream.

In early spring, of course, green borsch with sorrel and egg becomes a traditional dish on the table for many. Light, incredibly fragrant, it saturates the body with vitamins that we have missed so much after winter. Green borsch is good for everyone: both the availability of products, and ease of preparation, and its benefits. That is why there are so many variations of this dish. Each hostess (and it does not matter where she lives, in Russia, Ukraine, Romania, Czech Republic ...) brings something of her own to her recipe for delicious green sorrel borscht. Thus, she adapts the dish to the taste preferences of her family members. And at the same time, he does not even think about where the roots of this universal spring-summer dish are. And there is a legend that says that the green borscht appeared during the Russian-Turkish war. Caught in a siege, the Zaporozhye Cossacks tried, by all means, to survive. They collected various edible herbs and roots, threw them into a huge cauldron and boiled. What eventually came out was called green borscht. Today, every mother considers it her duty to teach her growing daughter how to cook this incredibly delicious culinary masterpiece. The beauty of this recipe lies in the fact that it can be eaten 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 practically 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 from 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?

To prepare a fragrant and appetizing green borscht you will need:

• 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.

Recipe for delicious green borscht with sorrel and egg

1. 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.

2. 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.

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

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

5. 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, carrots and onions can be fried beforehand.

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

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

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

9. At this time, let's start preparing sorrel and dill. Wash the sorrel, remove the excess liquid with a paper towel and cut into medium strips. We also chop pure dill greens.

10. 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 aromatic 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 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. Enjoy your meal!

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

Otherwise, green borscht is called sorrel soup. It is prepared with lots of different herbs. Boiled eggs are placed in the finished soup and seasoned with sour cream. Remember, borscht with the addition of boiled eggs is stored for no more than a day. But if you add egg bump, the shelf life will increase.

Green borsch with sorrel

Green borscht has a beautiful color, which gets from the large amount of added greens. And he will get a slight sourness from 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
• Bulb onion - 1 piece
• Parsley root - 1 piece
• Potatoes - 3-4 pieces
• Eggs - 2 pieces
• Butter - 50 g
• Parsley - bunch
• Salt, pepper - to taste
• Sour cream - to taste

Preparation:

1.Rinse the pork ribs and place them in a container with cold water. Place the saucepan on the stove and remove the foam at the first boil. Boil the broth for 2 hours. Then add the carrots and onions, cut into strips, and send the parsley root. Cook for 15-20 minutes over medium heat.

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

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

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

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

5. When the potatoes in the soup are tender, transfer the sorrel to a saucepan. Leave on the stove for 3-4 minutes and turn off the heat.

6. Then add the parsley and eggs.

7. Butter will add tenderness and a pleasant refined taste to the dish. Divide the soup into bowls and season with sour cream.

Borsch with sorrel and wild garlic

Hot soup with fresh sorrel and wild garlic is a very aromatic and satisfying dish. You can use any meat for the broth 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
• Bulb onion - 1 piece
• Carrots - 1 pc
• Potatoes - 3 pieces
• Sorrel - bunch
• Ramson - bunch
• Boiled eggs - 2 pcs
• Salt, pepper - to taste

Preparation:

1. Boil the meat until tender.

Remember 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 vegetables to the finished broth.

3. Peel the potatoes and cut into medium sized cubes. Transfer the sliced \u200b\u200bpotatoes to the soup. Add salt and pepper to taste.

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

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

Eat with pleasure, bon appetit!

Borsch with sorrel and spinach

This dish from my childhood, my grandmother cooked so often. If you think there is too much greenery, I advise you to try it, you will surely like it. Such a soup can be cooked in vegetable broth without meat, then it will be delicious even when cold.

Ingredients:

• Beef brisket - 600-700 g
• Bulb onion - 1 piece
• Carrots - 1 pc
• Cloves - 3 pieces
• Parsley stalks
• Celery stalks
• Sorrel - 250 g
• Spinach - 250 g
• Green onions - 250 g
• Parsley - 200 g
• Cilantro - 50 g
• Boiled eggs - 5 pcs
• Potatoes - 4 pieces
• Thyme - 1/2 tsp
• Salt, pepper - to taste
• Bay leaf - 3 leaves

Preparation:

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 pan to the meat after about an hour, as the meat boils.

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 strained through a sieve to get rid of small seeds and residual herbs.

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

5. Peel the pre-boiled eggs. Separate the whites from the yolks and grind them, then send them to the pan.

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

Spinach in the composition of products is able to remove the excessive sourness of sorrel. Sorrel will soften the taste of spinach in turn.

Serve the soup with sour cream.

Eat with pleasure, bon appetit!

Sorrel borsch without meat

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

Ingredients:

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

Preparation:

1.Place a pot of water on the stove. Peel and chop the potatoes during this time. Send it to a pot of boiling water.

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

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

4. Transfer the carrot roast to the liquid over the potatoes when tender enough. Add salt and pepper to your taste.

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

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

6. Remove the shells from the boiled eggs, cut them neatly into slices, add the eggs to the bowl of soup when serving.

Eat with pleasure, bon appetit!

Delicious recipe for green borscht with sorrel

Green borscht is a dish that will warm you up 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 also give you a charge of vivacity and energy.

Ingredients:

• Meat broth - 3 l
• Bulb onions - 2 pieces
• Carrots - 1 pc
• Potatoes - 3 pieces
• Sorrel - bunch
• Boiled eggs - 2 pcs
• Salt, pepper - to taste

Preparation:

1. Make the meat broth.

You can use any meat for the soup that you like best.

2.Add finely diced onion to the finished broth. Remove the peel from the potatoes, cut into cubes, send to the pan. Season with salt and pepper to taste.

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

4. Rinse the sorrel thoroughly under running cold water, dry and cut.

5. Put the greens into the pan 5-7 minutes before cooking.

Thus, it will retain all its useful properties.

6. Cut one boiled egg into small cubes. Cut the second 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 borscht stand for 10 minutes.

Eat with pleasure, bon appetit!

Green borscht recipe with sorrel and spinach on video

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

Eat with pleasure, bon appetit!

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

Cooking delicious and healthy food for your family is not difficult. I hope my advice will be useful to you. You will delight your loved ones with delicious sorrel soup. Do not be afraid to try and select the recipes that taste best to you.

Green borscht is a taste from my wonderful childhood, it was cooked by another of my favorite grandmothers. When I was little, I was always my grandmother's kitchen assistant. I often remember a case when my grandmother decided to cook borsch with sorrel and an egg, I had a responsible task to cut all the greens. As a result, my grandmother was very surprised and told me that if I cut food so large in the future, no one will marry me, I was confused by this fact.
Now, of course, I remember this with a smile on my face, but all my childhood I tried to chop the food as finely as possible. I think at the moment my grandmother would be very pleased with my culinary skills. In the spring, I like to plant beds with various herbs and vegetables. A personally grown harvest with my own hands makes me very happy every year. So this year I sowed sorrel earlier. Usually I collect it up to five times a season, but I want to say that the most vitamin collection falls on the first time.
I offer you a choice of three recipes for green borscht with sorrel and egg, all borscht are delicious, but in the first recipe we added tomato and beetroot to borscht, it is cooked in meat broth, but without meat. We will cook the second borscht on veal, the borscht will be hearty meat, without tomato paste, it should be served with a lot of sour cream. The third recipe is a variant of borscht with sorrel and not boiled, but beaten egg. Choose the recipe that you like best.

Recipe number 1. Green borsch with sorrel, egg and tomato

Sorrel is very tasty and in itself very useful for the human body as a whole. Green cabbage soup, soups, borscht are prepared from it, and I also recommend adding it to mashed potatoes, due to its color it will give the dish an extraordinary color and taste. Usually green borscht is cooked without beets, I believe that then the dish will turn out more like not borscht, but rather like soup, I always prefer beetroot and tomato juice in green borscht.
To prepare green borscht, we need 1.5 hours. The number of servings will be 6 pieces.

Taste Info Borscht and cabbage soup

Ingredients

• Potatoes - 6 pieces.
• Carrots - 1 piece
• Beets - 3 pieces.
• Onion - 1 piece.
• Green sorrel - 5 bunches.
• Homemade tomato juice - 250 milliliters.
• Homemade eggs - 4 pieces.
• Sunflower oil - 3 tablespoons.
• Salt and pepper to taste.

How to cook green borsch with sorrel, egg and tomato

Pouring water into a saucepan, you can boil broth, this time I did not have time to prepare broth. We will cook this green borscht without meat, you can cook chicken broth, and also add the chopped meat from which the broth was cooked to this green borscht.
Put the pot of water on the fire, then peel the vegetables. Grate the beets.


Chop the onion finely, if your eyes are watery, I recommend looking at the cold running water.


Next, we will deal with carrots, we will also grate them.


While we were busy with vegetables, our water boiled, we send the grated beet to boiling water. We will boil it down to an almost transparent color. At this time, set the eggs to boil for 10 minutes.


We constantly look at the beet, when it acquires the shade we need, cut the potatoes and send it to the boiled beet.

While the potatoes are boiling, take the pan and pour in the vegetable oil, then put the carrots and onions and send them to the stove.


When the frying for the green borscht acquires its characteristic color.


Let's add a beet to it and leave it for ten minutes. At this time, remove the eggs from the stove and fill them with cold water, so that later it would be better to clean them.


After the beets are well done, pour in the homemade tomato juice and leave for another ten minutes.


At this time, we will move on to the green sorrel, cut the tails from the bundles, and cut the rest.


Then we remove the frying from the stove, it has acquired the desired consistency.


We will send the frying to the borscht, pour cold water from the eggs and clean it.


Finely chop the peeled eggs.


We will send the chopped sorrel after frying in borscht.


When the sorrel has boiled a little, add the crumbled eggs to the same place. Salt, pepper and be sure to add the bay leaf.


After the borsch with sorrel and egg is cooked, turn off the heat and let the borscht brew on the stove for about another twenty minutes. Our borscht can traditionally be served with sour cream, bread, bacon, green onions can be served with borscht.

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Recipe number 2. Green borsch with sorrel, egg and meat

Fans of wholesome and tasty food will like green borscht with veal. It is easy to prepare, and the result obtained will pleasantly surprise the household. Its two main ingredients are veal and herbs. It is advisable to use homemade greens, and purchased greens must be soaked for thirty minutes in cold water to remove pesticides.

Ingredients:

• 500 grams of veal;
• 150 grams of greens (sorrel, dill, parsley, green onions);
• five potatoes;
• one small head of onion;
• three hard-boiled eggs;
• 100 grams of sour cream;
• salt, a mixture of ground peppers;
• two liters of water.

Cooking delicious borscht with eggs and sorrel
1. Peel the veal from films, layers of fat and cut into small pieces.
2. Put the pieces of veal in a saucepan, pour two liters of water over them, and then put them to boil over low heat for thirty minutes.


3. Peel onions and potatoes. Cut the potatoes into chunks and add them, along with the whole onion, to a bowl of veal stock.


4. When the potatoes become soft, add chopped greens to the pan. In addition to the standard set of sorrel, dill, parsley, onions, you can use young nettles.


5. Boil the borscht for three minutes and add the boiled eggs cut into cubes.

Recipe number 3. Green sorrel soup with beaten egg

For sure, every hostess knows how to cook green borsch with sorrel and eggs. With the arrival of spring and the appearance of the first fragrant greenery, you always want something light and green. To prepare the first course, you will need sour sorrel, which can be purchased at any market or plucked in your own garden. Do not buy horse sorrel, it does not have a sour taste and the soup will turn out without sorrel sourness, which is so inherent in green sorrel soups. In this recipe, we will not use a boiled egg, but a beaten one. Sorrel soup with egg can be cooked and thus, it will turn out delicious too.

Ingredients:

• Potatoes 6 pcs.
• Carrots 1 pc.
• Bulb onion 1 pc.
• Sorrel 200 g
• Chicken egg 3 pcs.
• Sour cream 2 tbsp
• Sunflower oil 3 tbsp
• Salt 1 tsp
• Ground black pepper
• Bay leaf 2 pcs.
• Water 1.5-2 l
• Greens

Preparation:

The potatoes must be peeled and rinsed thoroughly. Cut into random cubes and dip into a cooking pot, about 2 liters. Cover with cold water and heat. Bring to a boil and cook for about 10-15 minutes to soften the potato slices. Optionally, the soup can be prepared with meat broth.

While we fry the vegetables. Peel large onions and carrots. Rinse. Grate the carrots on a medium grater, chop the onion into small pieces. Pour vegetable oil into a frying pan, heat and add prepared vegetables. Stir, fry over low heat until soft.

Add fried onions and carrots to almost boiled potatoes and boil. Cook for 5-7 minutes over moderate heat.

Rinse the sorrel leaves. Cut off thick stems. Cut the leaf into strips. Add to the rest of the ingredients.

Add fatty sour cream immediately, preferably homemade or heavy cream. Stir and bring to a boil. Boil for up to ten minutes over low heat.

There are two ways to add eggs. One is to beat the raw eggs with a fork and pour them into a saucepan in a thin stream, stirring to form the egg strands. If you don't like this option, boil the eggs and cut into cubes. Boil the contents of the pot and cook for up to five minutes.

Take aromatic dill and parsley from the herbs. Rinse, chop finely. Add to soup. Season with salt, ground black pepper, bay leaves. You can use additional spices for the soup, of your choice. Boil for about a minute and turn off heat.

Green borsch with sorrel and egg is ready.

Cover with a lid and let it brew a little and invite everyone to dinner. Serve sour cream and fresh bread with borscht. Enjoy your meal!

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. Cook eggs in a separate saucepan. 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 eggs.

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

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

Pour the hot sorrel borsch into bowls. 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 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 of 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 stock 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 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, 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 borscht with sorrel and an 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.

To begin with, 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 laurel leaves. 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 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 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. Good appetite!

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 the 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 aromatic 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 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. Enjoy your meal!

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.

We 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 put a teaspoon of butter in the finished dish for flavoring, but this is optional.

Remove the pot 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. Enjoy your meal!

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!