Have you tried this 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 spring bad weather, it will warm you with its taste and saturate you with all the vitamins that our body needs so much.

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

Green borscht with sorrel

Green borscht has a beautiful color, which acquires from a 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.
• Onion - 1 pc.
• Parsley root - 1 pc.
• Potatoes - 3-4 pieces
• 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, remove the resulting foam at the first boil. Boil the meat broth for 2 hours. Then add carrots with onions cut into strips, even send the parsley root. Boil 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. Take out 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 the greens thoroughly in running water and chop not very finely.

The soup will have a pleasant texture 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 fire.

6. Then add parsley and eggs.

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

Borscht with sorrel and wild garlic

Hot soup with fresh sorrel and wild garlic is a very fragrant 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
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 3 pcs
• Sorrel - bunch
• Ramson - a bunch
• Boiled eggs - 2 pcs
• Salt, pepper - to taste

Cooking:

1. Boil the meat until tender.

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 onion into cubes. Send the vegetables to the finished broth.

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

4. Chop the sorrel washed in cold water. Send it to the container when the vegetables become soft. 5 minutes after adding herbs to the pot, turn off the stove.

5. Arrange the finished borsch on soup plates, put halves of boiled eggs in each serving and sprinkle with chopped wild garlic.

Eat with pleasure, bon appetit!

Borscht with sorrel and spinach

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

Ingredients:

• Beef brisket - 600-700 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Carnation - 3 pcs
• 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 pcs
• Thyme - 1/2 teaspoon
• 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 pan with 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 herbs and vegetables, they have already given up all their taste qualities 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 bones and remnants of herbs.

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

5. Peel the pre-boiled eggs. Separate the proteins from the yolks and chop 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 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 in the composition of products is able to remove excessive sorrel sourness. The sorrel will soften the taste of the spinach in turn.

Serve the soup with sour cream.

Eat with pleasure, bon appetit!

Borscht with sorrel without meat

A quick and easy spring soup recipe. It will complement the sourness of sorrel, fry carrots with tomato paste and tomato juice, and also give an interesting color to the broth. This is a very fragrant and low-calorie dish that even children will like.

Ingredients:

• Potatoes - 6 pcs
• Carrots - 2 pcs
• 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

Cooking:

1. Place a pot of water on the stove. At this time, peel and cut the potatoes. Send it to a pot of boiled water.

2. Grate peeled carrots. Fry in a pan with vegetable oil.

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

4. Transfer the fried carrots to the liquid with the potatoes when they are 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. Chop the sorrel, add to the soup at the very end of cooking.

6. Remove the shells from boiled eggs, carefully cut into slices, add eggs to a 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 please the whole family with its unique taste. And it will also give a charge of vivacity and energy.

Ingredients:

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

Cooking:

1. Prepare the meat broth.

You can use whatever meat you like for the soup.

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

3. Cut carrots into strips, onions into cubes. Fry in a pan with vegetable oil until soft, stirring occasionally vegetables.

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

5. Send greens to the pan 5-7 minutes before readiness.

Thus, it will retain all its useful properties.

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

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

Eat with pleasure, bon appetit!

Recipe for green borscht with sorrel and spinach on video

This recipe is interesting in that the eggs are added to the soup not boiled, as is most often done. Raw eggs are beaten with a spoonful of sour cream and while stirring the soup vigorously, pour in the mixture. Thus, a delicate, 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 I described above should help you diversify the usual 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 please your loved ones with a delicious sorrel soup. Don't be afraid to try and find recipes that are closest to your taste.

Ingredients:

1. meat - 2 legs
2. potatoes - 5-6 pcs
3. sorrel - 1 large bunch
4. carrots - 1 pc (large)
5. onion - 1 pc (large)
6. eggs - 2 pcs
7. tomato sauce - 2 tbsp
8. deodorized oil - 3 tablespoons
9. herbs (dill and parsley)
10. Bay leaf

This is my most favorite recipe. Maybe because it is prepared in early spring, when the first greens appear, which you already want.

Boil the meat, remove and set to cool.

In the broth (2 liters) put the potatoes cut into cubes. Salt to your liking. Cook for 15 minutes after boiling.

We're preparing a fry. Pass the chopped onion in deodorized oil. Then add finely chopped carrots and saute too.

Add tomato sauce and simmer everything together for 5 minutes.

We add boiled meat (but already cut into pieces) and frying to the almost ready potatoes. Boil everything for 2-3 minutes.

We sort out the sorrel, wash it and cut it coarsely like greens.

Finely chop the parsley and dill.

Finely chop boiled eggs.

And now at the end we put in green borscht:

• sorrel
• herbs (dill and parsley)
• Bay leaf

Green borscht (as well as any) must be infused for at least half an hour to complete the taste. Must be served with sour cream.

Tasty to you from the site "It's Tastier at Home".

How to cook green borscht with sorrel in European style

Ingredients:

1. water - 2.5l;
2. fresh sorrel - 120g;
3. carrots - 150g;
4. yellow onion - 1 pc.;
5. potatoes - 400g;
6. chicken fillet - 250g;
7. chicken egg - 3 pcs.;
8. sunflower oil - 10 ml.

Due to the absence of beets in this borscht, it received the name "Green", although in fact it is not even borscht, because it looks more like a summer soup with the addition of boiled eggs and sorrel. This first dish is healthy and fragrant, and it is also easy to prepare. The only pity is that sorrel does not grow year-round in our country. By the way, if you have sorrel growing in your country house, stock up on it for the winter: cut it and put it in bags in the freezer.

Of course, the recipe for green borscht is familiar to many, however, cooking options are often not repeated, because how many housewives, so many culinary modifications! And this recipe for green borscht is exactly a variant of green soup. Cooking green borscht with sorrel does not have much great subtleties.

Broth for green borscht is cooked from vegetables and meat, although it is quite possible to prepare vegetable broth without meat. We lower half of the peeled onion, half of the carrot and meat, cut into pieces, into the water. When boiling, foam is formed, it must be removed so that in the end the borscht turns out to be “clean” in taste and appearance.

While the broth is cooking, peel the potatoes, cut them into cubes, wash the sorrel well and cut it.

Potatoes are added to borsch when the meat is almost ready (i.e. 10 minutes after boiling). At the same time, hard-boil the eggs in a separate saucepan.

Add sorrel after potatoes after 5 minutes. Before or at the same time, you do not need to add both potatoes and sorrel, since oxalic acid will not allow the potatoes to boil well, and it will be hard.

Green borsch is fried with traditional frying of vegetables (carrots and onions) sautéed in oil.

Cool hard-boiled eggs, peel, cut into small cubes and add to borscht. A few cloves of garlic are added to taste.


We keep the green borsch under the lid for another 2-3 minutes and turn it off. Ready!

The dish is served cold (especially in summer) or hot, sour cream or mayonnaise is added to taste. Served with white bread or homemade croutons.

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

Traditionally, borscht is boiled in meat broth, but it’s up to you to choose which meat to use. You can use pork, chicken, beef. I have never tried borsch from lamb, but if you have already tried such a dish, be sure to leave your impressions in the comments below 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. Let's 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, today we will start preparing our most delicious green borscht in the world with it.

Ingredients.

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

Cooking process.

You can take more or less meat. 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 in. It is important that there be meat.

Pour water into the pan, put the meat and set to boil. To make the broth more saturated, you can add half a carrot and half an onion to it. Cook the meat until fully cooked.

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

In the meantime, while the meat is cooking, prepare the rest of the products.

Peel potatoes and cut into small cubes.

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

Boil eggs and cool finely chopped.

Rinse the greens well and also chop finely.

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

After frying, we 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 before serving, let it brew a little for about 15-20 minutes. And of course, do not forget to put sour cream on the table when serving.

Green borscht in chicken broth is ready to enjoy.

Green borscht with nettles and dandelions

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

Green borscht without meat

Nnda, dear friends, you can cook borscht like this, although you won’t be able to call this thing borscht, but the whole recipe deserves attention, because if you take all the ingredients only from your 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 bunch of dill and parsley.
• Salt and pepper to taste.
• Vegetable oil.

Cooking process.

And since always before you start cooking, all ingredients must be thoroughly washed and dried.

After we take and cut everything that we have. The main thing is not too small and not too large. Carrots can be grated, but until we touch the eggs with them, it will be a separate story. Leave them raw for now.

Finely chopped onions can still be fried with carrots in vegetable oil until golden blush.

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

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

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

If desired, you can add a little citric acid or sour pickles. 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 heat completely. Let it brew for 10-15 minutes and you can serve.

The soup tastes just amazing. Of course, for satiety, you can add potatoes or beans to it. Or something else. And what else would you add to the soup for a more satisfying fat besides meat? If you have something to share, be sure to leave your comments.

Green borscht on beef bone without frying

Green borsch according to this recipe is very rich and very tasty. This can be said to be the most classic in cooking real green borscht.

Ingredients.

• Meat on the bone or ribs 1-1.5 kg.
• 5-6 potatoes.
• 1 head of onion.
• 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. During cooking, foam may stand out, 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 onion. And cook until the potatoes are fully cooked.

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

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

Taste for salt and pepper. If desired, if you want to make the borsch a little sour, you can add a little citric acid. 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 heat and cover the pan with a lid. Let's let it brew, and for now, boil and cool the eggs, which we will add to the plate with borscht when serving. Also, don't forget the sour cream.

The step-by-step recipes with photos presented in this article will tell young housewives how to properly cook green borscht - the first spring vitamin based on fragrant broth with the addition of eggs and sorrel. It is not in vain that such a first is called green - the liquid acquires a characteristic color thanks to sorrel. In Russia, the dish is called green soup, in Ukraine it is known as green borscht.

How to cook sorrel borscht

The dish is ideal for a hearty and healthy lunch or dinner. In the process of preparing such a first, housewives often have no difficulties - the main thing is to do everything according to the recipe, following the rules: you need to cook in a deep saucepan, first making meat broth. After that, you can lay the vegetables in the order indicated in a specific recipe. Do not ignore the final stage: it is better to let the dish brew for about 15 minutes.

Food preparation

Cooking sorrel borscht with egg is very simple. However, before proceeding with the heat treatment of products, they must be prepared:

• rinse beef on the bone, get rid of hard films, veins;

• rinse fresh herbs, shake off water, chop into large pieces;
• Peel and chop vegetables: dice potatoes and onions, grate carrots, finely chop cabbage.

green borscht recipe

There are many options for preparing sorrel green borscht: you can make a meat dish with beef or chicken, lean, use kefir for the base, or make it according to a classic recipe. There is absolutely nothing complicated in creating this fragrant culinary masterpiece, and the recipes below with photos will help you make sure of this.

With sorrel and egg

• Time: 1 hour 20 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 58 kcal.
• Destination: for lunch.
• Cuisine: Ukrainian.
• Difficulty: easy.

Among the first summer dishes, the classic green borscht occupies one of the places of honor, although many housewives cook this fragrant dish regardless of the season. Considering the recipes for making sorrel first, be sure to try to cook it in the traditional way - for this you need to use beef and boiled chicken eggs.

Ingredients:

• spices, salt - to taste;
• sorrel - a bunch;
• onion - 1 pc.;
• potatoes - 0.5 kg;
• meat on the bone - 0.5 kg;
• eggs - 4 pcs.;
• sour cream - for dressing;
• water - 3 l;
• dill, parsley, green onions - to taste.

Cooking method:

1. Clean the meat from the veins, rinse. Dip the piece in a saucepan filled with water, salt the liquid. Make meat broth, leaving the workpiece on low heat, while not forgetting to periodically remove the foam.
2. Send small potato cubes to the boiling broth.
3. Put in the chopped onion.
4. While the ingredients are cooking, wash the herbs and chop them. Lay the ingredients immediately after the potatoes are ready. Sprinkle spices immediately.
5. Grind boiled eggs, send to almost ready-made ingredients.
6. Bring the liquid to a boil, turn off the burner. Let the dish rest for 10 minutes.
7. Before serving, add a spoonful of sour cream to each plate.

With canned sorrel

• Time: 1 hour 5 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 45 kcal.
• Destination: for lunch.
• Cuisine: Slavic.
• Difficulty: easy.

Green borscht is a traditional spring dish, however, so that everyone can cook this rich tasty first meal even in winter, manufacturers began to preserve finely chopped sorrel. With this component, the cooking time of the dish is significantly reduced, while you can cook the broth based on chicken meat - it will not be difficult even for inexperienced housewives to make it hot.

Ingredients:

• potatoes - 4 pcs.;
• eggs - 3 pcs.;
• vegetable oil;
• water - 3 l;
• onions - 2 pcs.;
• sour cream - to taste;
• chicken - 0.4 kg;
• canned sorrel - 1 can;
• carrots - 2 pcs.;
• bay leaf, pepper, salt, coriander.

Cooking method:

1. To get a delicious broth, wash the chicken, send it to a pot of water. Add a whole onion, carrots, throw in a little peppercorns, put parsley or celery root if desired.
2. Boil the broth for 30 minutes, skimming off the foam. At the end of time, take out vegetables, spices, chicken. Cut the boiled meat into portions.
3. Make a frying: cut the onion into cubes, grate the carrots, fry everything until golden brown in a pan with hot vegetable oil.
4. Cut the potatoes into cubes, boiled eggs too.
5. Boil the potatoes in the broth, after 7 minutes add the spices, transfer the sorrel from the jar. Salt the dish, add bay leaf.
6. Boil the eggs, cut them, lay them in a pan. Then send the frying, finely chopped greens, wait until everything boils, then turn off the fire.
7. Let the first brew for 10 minutes, serve by adding a spoonful of homemade sour cream to each plate, sprinkle with fresh herbs if desired.

With meat

• Time: 1 hour 25 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 72 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

This recipe is suitable for those who want to feed their family with a delicious and very healthy dish. Green borsch cooked in meat broth will turn out to be hearty and nutritious, and thanks to sorrel, it will also enrich the body with essential vitamins. Be sure to add this simple sorrel borscht recipe with pork ribs to your cookbook.

Ingredients:

• carrots - 1 pc.;
• potatoes - 5 pcs.;
• onions - 2 pcs.;
• ribs - 0.6 kg;
• dill, parsley - to taste;
• sorrel - 200 g;
• oil (vegetable) - 20 ml;
• beets - 0.5 pcs.;
• spices, salt - to taste;
• eggs - 4 pcs.;
• water - 2 l.

Cooking method:

1. Cut the ribs, send to boil, adding to them a whole peeled onion, finely chopped beets.
2. When the beets lose their red color, throw potato cubes into the broth. Salt the liquid.
3. Prepare frying: fry onion cubes, grated carrots in a pan.
4. Boil eggs (2 pcs.), Cut each into cubes, add the workpiece to the almost ready potatoes. Beat two raw ones, carefully pour into the boiling broth, stirring it all the time.
5. Then throw all the greens, ready-made frying, spices.
6. Boil the components for 20 minutes.
7. Before serving, add a piece of meat, a spoonful of sour cream to each serving of green borscht.

Sorrel borscht in a slow cooker

• Time: 1 hour 55 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 43 kcal.
• Destination: for lunch.
• Cuisine: Slavic.
• Difficulty: easy.

The recipe with a photo is suitable for those housewives who are tired of traditional soups, borscht, cabbage soup. Sorrel borscht is a universal dish - green in color, it resembles soup, but is called borscht. Preparing such a first is easier than ever, because it does not require expensive ingredients - the main component rich in various vitamins can be grown even in your country house.

Ingredients:

• oil (plant);
• onion - 1 pc.;
• potatoes - 4 pcs.;
• eggs - 2 pcs.;
• water - 2.5 l;
• carrots - 1 pc.;
• pork - 0.4 kg;
• sour cream - 4 tbsp. l.;
• sorrel - 1 bunch.

Cooking method:

1. Pour a little water into the multicooker bowl, boil the eggs in the "Steamer" mode. Dip the finished product in cold water.
2. Chop onions, carrots, send to a bowl with oil to pass.
3. Pour water into the prepared vegetables, put pieces of meat, salt everything, add fragrant roots or seasonings if desired.
4. Cook for the first 1 hour, setting the technique to "Soup" or "Stew".
5. While dicing potatoes, eggs.
6. Pour potato cubes into the bowl, turn on the appliance again, cook until the potatoes are ready.
7. Pour egg cubes to the components, put bay leaf, the main green ingredient.
8. Dilute sour cream in half a glass of water, pour the mixture into a bowl.
9. After boiling water, turn off the equipment, pour hot on plates.

With sorrel and spinach

• Time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 43 kcal.
• Destination: for lunch.
• Cuisine: Slavic.
• Difficulty: easy.

Hot, cooked according to this recipe, will definitely be appreciated by both adults and children - sorrel with spinach gives green autumn-spring borscht a pleasant sourness. It is recommended to cook the first one step by step, as indicated in the recipe, while remembering the rules for serving - you need to add a spoonful of sour cream and several pieces of finished fillet to each plate.

Ingredients:

• parsley, dill - 4 sprigs each;
• eggs - 4 pcs.;
• fresh spinach, sorrel - 1 bunch each;
• fresh large tomato - 1 pc.;
• oil (vegetable) - 1 tbsp. l.;
• potatoes - 5 pcs.;
• water - 2.5 l;
• onion - 1 pc.;
• chicken breast - 400 g;
• carrots - 1 pc.;
• salt, spices - to taste;
• sour cream - to taste.

Cooking method:

1. Make chicken broth: cover the meat with cold water, boil over low heat until tender. After boiling water, remove the foam.
2. Peel the vegetables, finely chop the onion, grate the carrots.
3. Cut a large tomato in half, grate the flesh on a grater.
4. In a frying pan, fry the onions, carrots, pour in the tomato mass there, simmer everything together for a few more minutes.
5. Wash the greens, parsley, finely chop the dill, do the same with the rest of the leaves.
6. Cut the potatoes into strips or small cubes, pour into the broth, cook until half cooked.
7. Add the vegetable mixture, herbs, salt everything, boil for 2 minutes.
8. Send egg cubes to the pan for ready-made products, turn off the burner, leave the green dish to brew.
9. Serve with a few slices of chicken on each plate, a spoonful of sour cream.

Ukrainian green borscht

• Time: 2 hours 30 minutes.
• Number of servings: 15 persons.
• Calorie content of the dish: 60 kcal.
• Destination: for lunch.
• Cuisine: Ukrainian.
• Difficulty: easy.

When the first harvest appears in the garden, it's time to start preparing the most healthy vitamin salads, soups, side dishes. Delightfully tasty and nutritious are first courses based on greens, for example, borscht with sorrel and eggs. Housewives who are trying to feed their household with healthy food should cook this traditional dish of Ukrainian cuisine.

Ingredients:

• parsley, green onion, dill - 1 bunch each;
• egg - 1 piece / for 1 serving;
• potatoes - 0.3 kg;
• fresh sorrel - 2 bunches;
• salt, spices - to taste;
• parsnips - 1 pc.;
• beef - 0.6 kg;
• carrots - 1 pc.

Cooking method:

1. Boil the meat for 1.5 hours, periodically removing the foam from the surface of the broth.
2. Remove the beef from the pan, cut into portions, return them to the liquid.
3. Put the potato cubes into the broth.
4. Cut the parsnips with carrot strips, fry the components for a couple of minutes in a pan, send after the potatoes.
5. Rinse sorrel leaves, cut. Do the same with the rest of the prepared greens.
6. To fully boiled vegetables, add sorrel preparation, boil for 2 minutes, then boil for another 2 minutes, adding green onions.
7. Pour the remaining greens, leave the dishes on the fire for a couple of minutes, turn off the burner, let the hot brew for 20 minutes.
8. Put half of the chopped boiled egg on the bottom of the plate, pour a portion of the first one, put sour cream, put the remaining half on top. Calculate the number of eggs, based on the fact that one serving is 1 piece.
9. The fragrant green vitamin first will be even tastier if you serve it with a slice of fresh bread rubbed with garlic.

With chicken

• Time: 1 hour 20 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 35 kcal.
• Destination: for lunch.
• Cuisine: Ugric.
• Difficulty: easy.

The dish prepared according to this recipe is known as Ugrian green borscht. The first is very fragrant, tasty and light. The “highlight” of the hot dish is that it contains a maximum of healthy products - beets, chicken meat, rhubarb leaves, sorrel. At the same time, roasting, which is made from onions and carrots, is not added to the dish.

Ingredients:

• chicken thigh - 1 pc.;
• salt, spices - to taste;
• potatoes - 3 pcs.;
• egg - 1 pc.;
• water - 3 l;
• sorrel leaves, rhubarb - 1 bunch each;
• beets - 1 pc.

Cooking method:

1. Clean the thigh from the skin, rinse, put in a saucepan with water. There also send a couple of sheets of laurel, peppercorns, salt. Put the broth to boil.
2. Clean vegetables. Cut the potatoes into cubes, send them to the boiled broth.
3. Rub the beets, fry a little.
4. After 20 minutes, remove the meat from the water, instead pour the beets into the dishes. Boil 7 min.
5. Cut the meat, throw it into the cooking components.
6. Wash all the greens, cut, send to the broth.
7. Beat the raw egg, pour the mass into the broth, stirring constantly.
8. Boil food for a minute, turn off the fire. Serve in portions, adding a spoonful of sour cream to each plate.

With beets and tomatoes

• Time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 44 kcal.
• Destination: for lunch.
• Cuisine: Armenian.
• Difficulty: easy.

Many cook this universal first in winter and summer, because it turns out tasty and fragrant with the addition of both fresh and frozen sorrel. At the same time, hot dishes can consist of a different set of ingredients, for example, tomato and beets add originality to the taste. Be sure to cook such a fragrant dish and please every member of your family.

Ingredients:

• oil (vegetable) - 30 ml;
• seasonings, salt - to taste;
  tomato - 300 ml;
• onion - 1 pc.;
• eggs - 4 pcs.;
• meat broth - 2.5 l;
• carrots - 1 pc.;
• beets - 0.5 pcs.;
• greens, sour cream - for serving;
• sorrel - 1 bunch;
• potatoes - 5 pcs.

Cooking method:

1. Cut the onion, send it to fry in a pan. Add grated carrots, beets.
2. Pour in the tomato to the fried vegetables, wait until everything boils, reduce the heat, leave the components to simmer.
3. Cut the potatoes into pieces, lay in a boiling broth.
4. Finely chop the green leaves.
5. Chop hard boiled eggs finely.
6. Add prepared ingredients to soft potatoes.
7. Bring food to a boil, turn off the burner. Let the first brew for 20 minutes.
8. Serve with sour cream and sprinkle with herbs.

• Time: 1 hour.
• Servings: 3 persons.
• Calorie content of the dish: 35 kcal.
• Destination: for lunch.
• Cuisine: Slavic.
• Difficulty: easy.

Adherents of vegetarian nutrition have long known the recipe for sorrel first. Many who do not adhere to a certain diet will also like this dish, because you can eat it not only in fasting, but simply when you want something light, tasty, liquid and hot. Check out one of the easiest ways to make meatless green borscht.

Ingredients:

• eggs - 2 pcs.;
• oil (vegetable) - 4 tbsp. l.;
• onion - 1 pc.;
• potatoes - 5 pcs.;
• sorrel - 200 g;
• nettle - optional;
• water - 700 ml;
• carrots - 1 pc.

Cooking method:

1. Bring water to a boil, salt, send potatoes cut into equal-sized pieces.
2. Chop the carrots with a knife or grater, peel the onion, cut into cubes. Send the vegetables to fry in a pan in which the oil has already warmed up. Transfer the finished ingredients to the broth.
3. Wash green leaves and chop.
4. Add greens to the potatoes brought to readiness, boil the liquid, remove from the heat for now. For flavor, along with sorrel, you can put still young nettles, dousing it with boiling water before cutting.
5. Boil the eggs, chop, add to the dish, letting it brew for 15 minutes beforehand.
6. If desired, before serving, put sour cream and greens in a plate with green borscht.

Sorrel borscht with kefir

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 42 kcal.
• Destination: for lunch.
• Cuisine: Slavic.
• Difficulty: easy.

Green borscht has a characteristic pleasant fresh aroma, unusual taste with a slight sourness. You can make the first even more original and useful: for this, in the process of cooking, you need to add a glass of kefir to the main ingredients. It is recommended to do the first with chicken or beef - on the meat broth you will get a very satisfying, nutritious and fragrant hot dish.

Ingredients:

• eggs - 2 pcs.;
• kefir - 1 glass;
• potatoes - 0.5 kg;
• sour cream - 4 tablespoons;
• broth - 3 l;
• parsley, green onion, sorrel - 1 bunch each.

Cooking method:

1. Bring the broth to a boil, send the potato cubes to the same pan, cook them until tender.
2. Add washed, chopped greens.
3. 10 minutes after adding greens, pour kefir into the broth, boil for another 5 minutes.
4. Boil eggs, grind in a blender, mixing with sour cream.
5. Send the resulting mixture to the broth, salt it to taste, pepper.
6. Boil the ingredients for 5 minutes, serve with white bread and sour cream.

The availability of the necessary ingredients, the simplicity of the cooking process and the delicious taste make borscht with sorrel a favorite dish of many housewives and their families, regardless of the time of year. However, in order for your food to turn out delicious, it should be cooked taking into account some rules:

1. Green borsch should not be liquid. You can thicken the consistency and enhance the taste by adding a raw egg at the end of cooking or by putting one whole potato. Then it will need to be crushed with a fork, turning it into a puree, which will make the borscht thicker.
2. Sorrel must be put in the pan at the end of cooking, otherwise it will boil, and at the same time lose its taste and healing qualities.
3. Fresh sorrel is less acidic, but using old oxalic acid can be neutralized: for this, fragrant greens should be poured over with boiling water.
4. When cooking the first one with beaten raw eggs, it must be taken into account that during the cooking process, the egg mass will increase significantly in volume. For this reason, it is recommended to leave a little more space in the pan, do not add liquid to the brim, do not cover the container with a lid after adding the whipped mass.

Video

The most interesting thing is that green borscht and real one have the same relation to each other as an apple to an oyster. But historically it is called “green borscht”, but in fact it is meat sorrel soup.

The dish owes its name to sorrel, which gives the soup its characteristic green color.

An exceptionally tasty and healthy dish. Especially in the spring.

Went out to the market today for groceries. There are grannies with purses - they sell all sorts of things. And each, mind you - each, has several bunches of beautiful young, bright green sorrel. And my heart fluttered...

We cook green borscht almost all year round. For this, sorrel is even preserved. But in spring it is a ritual, almost like a meeting of spring. For example, I like borsch to be hot, as it is customary to eat, and with a pleasant sourness, like, and not too green and thick.

Our borscht with sorrel is something. Simple and always great.

How to cook green borscht

Ingredients (3 servings)

• Fatty pork ribs 300-400 gr
• Sorrel Big bunch
• Carrot 1 pc
• Onion 1 pc
• Roots: parsnip, parsley taste
• Potato 2-3 pcs
• Egg 2 pcs
• Parsley greens to taste
• Butter 50 gr
• Spices: salt, pepper, bay leaf taste
• Sour cream to taste

1. As usual, to begin with, cook the broth - from pork, you can from chicken. Fatty pork ribs are best.

   Potatoes, roots, eggs

2. Throw pieces of meat in 1.5 liters of water and bring to a boil, remove the foam. Cook over low heat for 30 minutes.

   Fatty pork ribs are best

3. Next, add coarsely chopped carrots, roots. Chop the onion to your liking. I cut the strips along the onion, so the onion remains in the form of straws after cooking.

   boil meat

4. Boil pork broth with vegetables for another 20 minutes.

   Add onions and roots

5. While the broth is cooking, you need to boil the eggs, hard boiled. Boiling time for eggs is about 10-12 minutes. After boiling, immediately cool the eggs under cold running water and peel.

   Cut boiled eggs

6. The broth has boiled. Remove parsnip and parsley roots, bay leaf from the broth. Leave only meat, onions and carrots.
7. If the broth was cooked from chicken, you need to pull out the chicken meat from the broth, remove all the bones and chop the meat, not very large.

   Add chopped potatoes

8. Peel potatoes and cut into cubes. Throw potatoes and continue to cook further. Salt and pepper to taste.

   Sorrel for green borscht

9. Wash the sorrel thoroughly under running water, tear off the leaves from the petioles. Finely chop the leaves.

   chop sorrel

10. Chop the parsley.
11. Cut the eggs into pieces twice as large as for Olivier salad. Too finely, including grating, is not worth it, otherwise porridge will come out, but borscht.
12. When the potatoes are almost cooked, throw in the chopped sorrel. Cook over medium heat for no more than 3-4 minutes.

    Throw chopped sorrel

13. Add chopped greens and eggs. Cook for 2 more minutes.