Green borscht is a delicious first meal prepared on the basis of sorrel. Such borsch is especially popular in spring and summer, when it is necessary to replenish our body with vitamins. It has a beautiful green color, is acidic and, if cooked correctly, very tasty.
Material Content:
Classic recipe for green borsch with sorrel and egg
Consider a vegetarian recipe for green borsch.
We will need the following products:
- sorrel - a bunch;
- onch - 1 head;
- beans (sugar) - an incomplete glass;
- oil - for frying;
- greens (dill, onions and parsley) - 2-3 branches;
- pepper - 6 peas;
- potatoes - 3 - 4 tubers;
- eggs (chicken) - 2 pcs.;
- Lavrushka - a few pieces;
- salt to taste.
Soak the beans initially, so that later in the soup it is well boiled.
Parsley root is well cleaned, and cut into pieces (small). In a saucepan with cool water, transfer the beans and parsley root, cook over low heat until the beans become soft.
Try not to neglect the parsley root in the recipe, it has medicinal properties, and also gives the borsch a zest.
While the beans are boiling, prepare the vegetables: cut them into slices, finely chop the greens. At the sorrel we cut the stem, then cut them into strips (across the beam).
Fry the onion until golden brown. Boil hard-boiled eggs, finely chop.
When the beans are ready, add spices to taste, then transfer the eggs and potatoes to the pan, cook until tender.
Then we send to the main ingredients a fried onion, herbs, lavrushka and bring to a boil. Cook for a minute and turn it off. Green cabbage soup is ready!
It is interesting: sorrel soup with egg
On meat broth
Now consider a more high-calorie recipe for pork ribs.
We will need the following ingredients:
- pork ribs - 300 - 400 g;
- potato tubers - 4 pcs.;
- onch - 1 head;
- eggs - 4 pcs.;
- sorrel - a bunch;
- greenery;
- spices and salt to taste.
First of all, we need to cook the broth. Put the ribs in a container of water, salt and add spices. Cook the ribs until tender. Strain the broth.
Boil eggs (hard boiled).
Peel the potato tubers and cut into squares. Transfer the potatoes to a pre-filtered broth and cook for about fifteen minutes.
Onions finely chop and add to the container to the rest of the ingredients. If desired, you can do the frying.
Note that frying borscht will add richness
We chop the finished meat from the pork ribs and chop it finely. When the potatoes are almost ready, add the meat to it. Bring to a boil and reduce the heat.
Thoroughly rinse the sorrel, cut the stems, and chop the leaves. Add sorrel to the rest of the ingredients.
Hard-boiled chicken eggs, peel and chop finely. Add them to the soup.
Salt and pepper to taste. Add finely chopped greens to the finished dish and cook for 10 minutes.
You can serve it to the table!
On chicken stock
Chicken meat gives the borscht a delicate aroma. How to cook green borsch with sorrel in chicken stock? Let's get it right.
We will need the following products:
- a bunch of sorrel;
- 0.5 kg of chicken;
- several branches of greenery;
- onion head;
- 2 carrots;
- 2 eggs;
- salt and pepper.
Initially prepare the broth. We wash the chicken and put it to boil. We clean one carrot and onion, and as soon as the chicken boils, add vegetables to the saucepan. Bring to a boil and reduce the heat.
While our chicken is cooking, peel the potato tubers, chop it.
Put chicken out of the broth and strain it. Vegetables need to be thrown away. Separate the meat from the bones, chop finely, transfer to strained broth and bring to a boil again. Add the potatoes.
Let's have a roast. Thinly cut and fry the carrots.
We wash the sorrel, separate the leaves from the stems and cut into strips.
Add the frying to the green borsch. Salt and pepper to taste. Bring to a boil and reduce the heat.
Then add the sorrel and bring to a boil again. Cook for 2 to 3 minutes.
We take the testicles, beat them in a separate bowl and pour into a saucepan with borsch. The mass should be constantly stirred. Bring to a boil, reduce heat and cook for several minutes.
Chop the greens and add it to the broth. The soup should boil for several minutes and can be served.
With stew
Such a soup is prepared very quickly, and the finished result will pleasantly surprise you with a delicate taste.
We will need the following products:
- 5 to 6 tablespoons of stew;
- 4 potatoes;
- a pair of eggs;
- onion head;
- a bunch of sorrel;
- greenery;
- salt and spices;
- frying oil.
Boil the potato, after slicing. Finely chop the greens.
We cut the onion in half rings and fry. Then add the stew in the pan and fry for a few more minutes.
Add the onion and stew to the broth and cook for about ten minutes, stirring constantly.
While the soup is cooking, boil the eggs, peel and chop finely. Add to the rest of the ingredients.
Last of all, add herbs. Bring to a boil, turn off and let the dish brew for about twenty minutes.
Done!
Borsch with sorrel and an egg in a slow cooker - it's convenient!
But the easiest way is to cook borsch on the basis of sorrel in a slow cooker.
We will need the following products:
- 400 g of any meat;
- 4 potatoes;
- onion head;
- carrot;
- a bunch of sorrel;
- three eggs;
- greenery;
- salt and spices.
Cut the selected meat into small squares. Peel and dice the tubers. We also peel the carrots and grate. Peel the onions, do not need to cut.
In the bowl of our “miracle pot” we will place all the prepared ingredients. Add salt and pepper to taste.
Add water and set the “Extinguishing” mode to 1.5 hours.
Separately, boil the eggs, peel and cut into cubes. Separate the sorrel from the stems and cut into strips. Finely chop the greens.
After the “Extinguishing” mode is over, add eggs, greens and sorrel to the broth. Bring to a boil in the "Cooking" mode and turn off.
Fragrant green borscht is ready!
Useful cooking tips and tricks
Here are some useful tips that can come in handy when cooking sorrel borsch:
- carrots and onions can not be fried beforehand, but put in the broth along with potato tubers;
- green borscht can be cooked on lean broth, but bean must be added;
- chicken eggs can be replaced with quail eggs, and do not add to the rest of the ingredients, but cut them separately in a plate;
- sorrel gives the broth sourness, so put it to your taste;
- in winter, green soup can also be prepared if in the summer, pre-freezing greens and sorrel in freezers.
Good appetite!
