Green borscht traditional recipe. Green borscht recipe with sorrel

The most interesting thing is that green borscht and real, have the same relationship 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.

Exceptionally tasty and healthy dish. Especially in the spring.

I went out to the market today to buy groceries. There are grannies standing with their wallets, selling all sorts of things. And each, mind you - each, has several bunches of beautiful young, bright green sorrel. And my heart trembled...

Our green borscht is almost cooked all year round. For this purpose, sorrel is even canned. But in the spring it is a ritual, almost like welcoming spring. For example, I like the borscht to be hot, as is customary to eat, and with a pleasant sourness, like, and not too green and thick.

Fatty ones are best pork ribs

Next, add coarsely chopped carrots and roots. Chop the onion to your taste. I cut into strips along the onion, so the onion remains in the form of a strip after cooking.

Boil the meat

Cook the pork broth with vegetables for another 20 minutes.

Add onions and roots

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

Slice the boiled eggs

The broth is cooked. Remove the parsnip and parsley roots from the broth. Bay leaf. Leave only the meat, onions and carrots.

If the broth was made from chicken, you need to remove the chicken meat from the broth, remove all the bones and chop the meat, not too coarsely.

Add chopped potatoes

Peel the potatoes and cut into cubes. Throw in the potatoes and continue cooking. Add salt and pepper to taste.

Sorrel for green borscht

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

Chop sorrel

Chop the parsley.

Cut the eggs into pieces twice as large as for the Olivier salad. It is not advisable to grate it too finely, otherwise it will turn out to be porridge or borscht.

When the potatoes are almost cooked, add the chopped sorrel. Cook over medium heat for no more than 3-4 minutes.

Throw in the chopped sorrel

Add chopped herbs and eggs. Cook for another 2 minutes.

Borscht with sorrel and eggs is exceptional summer dish which is ideal for hearty lunch or dinner. There is nothing complicated in preparing this green soup. By following all the rules of the recipe, you will definitely receive a tasty 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 with the most popular recipes, which do not involve the use of expensive and overseas products.

So what ingredients do we need to make borscht 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 sprigs each;
large onion - 1 head;
large, pre-boiled eggs - 3 pcs.;
bay leaf - 2 leaves;
cold water - about 2 liters;
fat sour cream - for serving.

Preparing the ingredients

Borscht with sorrel and eggs is quite simple to prepare. But before we start heat treatment all ingredients, they must be properly prepared.

Beef meat on the bone is thoroughly washed, cutting off hard veins, films, etc. Then they begin to process the vegetables. Potato tubers, onions and carrots are peeled and then finely chopped.

As for fresh greens, including sorrel, they are placed in a colander and washed thoroughly under strong water pressure. After this, 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 borscht with sorrel and egg? The recipe for making this soup involves using a deep saucepan. They pour it into her plain water and lay out the beef on the bone. After placing the ingredients over high heat, bring them to a boil, after which the resulting gray foam is removed using a slotted spoon.

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

After time has passed, 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.

¼ hour after boiling again, add potato cubes to the dish. They are boiled for about 20 minutes (until soft).

Final stage

Borscht with sorrel and eggs is not only very tasty, but also quite healthy. After the vegetables and meat are cooked, add all the greens and mix well. 5 minutes after the ingredients boil, chopped chicken eggs are placed in the broth.

After boiling the soup for another 2 minutes, remove it from the stove and keep it covered for ¼ hour.

Presented to the dinner table

Presented with sorrel and egg is a classic. After the first dish has been steeped 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 lunch to the table along with a slice of white bread.

Another way to serve

Borscht with sorrel and egg can be presented to the table a little differently. To do this, add greens to the finished one, cook it for about 5 minutes, then remove it from the stove and keep it covered for ¼ hour. Then lunch is distributed onto plates, where slices are placed boiled eggs and a spoonful of sour cream.

A dish decorated in this way looks more beautiful and appetizing. Due to this this method serving soup is most often used for festive lunch or dinner.

Making borscht with sorrel and egg in a slow cooker

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

So to do this dish, we need:

Processing the ingredients

Before using sorrel and eggs in a slow cooker, all ingredients are carefully processed.

The soup chicken is completely defrosted, washed thoroughly and all inedible elements. Then it is chopped into large pieces in portioned pieces and start processing vegetables. Fresh carrots, potato tubers and onion peel, then finely chop into cubes.

Also, wash all fresh herbs separately (dill, sorrel and parsley), shake them vigorously and chop them with a sharp knife.

The process of preparing soup in a slow cooker

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

Having brought the broth to a boil, remove any foam that has formed from it (if any), and then spread it out table salt and a few bay leaves. After closing the multicooker with a lid, cook the soup in the same mode or stewing program for about 30 minutes. After this, potato cubes, carrots and onions are added to it.

After mixing the ingredients, they are seasoned 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 stage in preparation

After the broth is completely ready, add fresh parsley, sorrel and dill. After mixing the ingredients, cook them for about 6-8 minutes.

While the greens are preparing, begin processing chicken egg. Place it in a bowl and beat vigorously with a fork. Having received a homogeneous yellow mass, it is slowly poured into the boiling vegetable and meat broth. At the same time, the soup is intensively stirred big 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 covered and kept heated for about ¼ hour.

How to present it to the dinner table?

Now you know how to prepare green borscht with sorrel and egg. This dish can be made not only from chicken, but also from beef, pork and even lamb.

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

Additionally hot soup can be flavored with a spoonful of fresh sour cream or Not big amount low-calorie mayonnaise.

Vegetarian borscht with sorrel

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

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

potato tubers - 2 small pieces;
fresh juicy carrots - 1 pc.;
dill and parsley (fresh only) - several sprigs each;
large onion - 1 head;
sunflower oil - 4 large spoons;
freshly picked sorrel - a large bunch;
salt, ground pepper and other spices - use to taste;
bay leaf - 2 leaves;
cold water - at your discretion.

Cooking process

Making vegetarian green borscht is quite simple. Place the potato cubes and bay leaves in a pan 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, cook them for about 7 minutes, and then taste them and add the necessary spices.

While it’s cooking on the stove, start processing the onions and carrots. The first vegetable is chopped into small cubes, and the second is grated. After this, both ingredients are placed in a frying pan with sunflower oil and fry over medium heat until reddened.

When the green soup is completely ready, add sauteed vegetables to it and mix well. Having brought the dish to a boil, remove it from the stove and serve it to the table.

If you eat eggs, you should 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 from fresh vegetables and greenery.

It just so happened that the symbol of spring on the table became tasty soup with sorrel. It not only saturates the body, but gives it vigor and freshness, and what a storehouse of vitamins fresh sour turns an ordinary first course into! For those housewives who don’t know, or have doubts, how to cook delicious green borscht with sorrel and eggs, these simple recipes will be an excellent guide to action.

Borscht with sorrel, like any other soup, has its own small tricks, with which you can cook real and very delicious soup with sourness.
The most important thing is never add sorrel at the beginning of cooking; it always goes in at the end. This allows you to preserve its taste, everything useful material and vitamins.
If you are planning to cook soup from old sorrel, then before putting it in the pan, be sure to pour boiling water over it.
More rich borscht it turns out if it is cooked with chicken or a rich broth of meat.
The consistency of the borscht should not be liquid; add more potatoes or rice as an alternative.
Eggs can already be seasoned ready soup or put them together with sour water. They can also be added raw to future borscht and you will get a “curly” soup.

For lovers of rich broth soups, you can suggest preparing amazing green borscht with egg and meat.

For 2 liters of any strained meat broth you will need:

Bouquet of sorrel;
1 piece each onion and carrot heads;
5 pieces. medium potato tubers;
Boiled eggs – 4 pcs.;
A couple of cloves of garlic;
Sunflower oil;
Spices and herbs.

Cooking process:

Three carrots and garlic on a medium grater, cut the finished meat, eggs and potatoes into cubes. Cut the thoroughly washed sour juice into strips along the leaf;
Fry the chopped onion, add garlic and carrots to it;
Place potatoes into boiled borscht broth;
After it has cooked for about 10 minutes, add sorrel and salt;
As soon as the soup boils, add the missing ingredients to it: roast, meat and eggs, cook everything until the potatoes are ready;
We taste the borscht, making the taste brighter with spices and fresh herbs. Your dish is ready, you can safely serve it on the spring table.

This soup, prepared in the “greenhouse conditions” of a multicooker, will become even healthier and acquire a deeper and more rich taste. It can also be cooked without meat, it all depends on your preferences.

So, what do we need for this:

6 pcs. potato tubers;
Water or already cooked broth;
1 carrot;
2 cloves of garlic for frying; if desired, you can replace it with a head of onion;
1 pre-boiled chicken egg;
2 fresh tomatoes, better than scarlet ones;
1 bunch of sorrel;
Seasonings, bay leaf and fresh herbs- taste;
4.5 tbsp. spoons of well-washed rice.

Preparation:

We start with frying. For it, fry grated carrots, chopped garlic (or onion) and tomatoes cut into strips in the “Frying” mode for 5 minutes.
Place pre-shredded potatoes and bay leaves here. Fill everything with water or broth so that its surface covers the vegetables by 3–4 cm. Season and set the “Soup” mode;
When the potatoes are almost cooked, add rice and cook further. In total, this culinary miracle takes an average of 30 minutes to prepare;
After everything has reached condition, add the sorrel, chopped egg and herbs, close the lid and wait another five minutes;
Season the finished aromatic green borscht with sorrel with sour cream and serve.

Step-by-step recipe for borscht with sorrel and beets in a slow cooker

There is another one in the kitchen arsenal excellent recipe green borscht. Of course, its color is far from green, but how delicious it is!

Here's everything you need to properly cook this borscht:

Any meat fillet – 400 g;
5 medium potato tubers;
1 piece each small carrots, onions and beets;
Canned tomato – 2 tbsp. spoons;
1 bunch of sorrel;
Spices to taste;
3 boiled eggs;
Oil for frying.

Cooking process:

First of all, we clean and thoroughly wash all the vegetables and meat, grate the carrots and beets on a medium grater;
Chop potatoes and onions into small cubes, meat into medium strips;
Place the fillet in the multicooker bowl, turn on the “Frying” program and cook it for 5 minutes. Add carrots and onions to the meat strips, fry for another 7 minutes;
Now add the tomatoes and beets and fry thoroughly for another 5 minutes.
TO vegetable dressing add potatoes, fill everything with water and add seasonings, set the “Soup” program for 40 minutes;
While everything is cooking there, chop the sorrel and finely chop fresh herbs and eggs. About 10 minutes before full readiness we add all our greens to the borscht;
After the sound signal for the end of the program, stand for another 20 minutes. Ready borscht pour into plates and serve, garnished with sour cream and eggs.

Finally

Green borscht is one of the prominent representatives summer Slavic cuisine. It will give you freshness and vigor in the summer heat, and you will receive a lot of vitamins as a bonus. Cook and eat with pleasure!

Bon appetit!

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Green borscht is a taste from my wonderful childhood, it was prepared by another of my favorite grandmothers. When I was little, I was always my grandmother's kitchen assistant. I often remember the incident when my grandmother decided to cook borscht with sorrel and eggs; I had the important task of cutting all the greens. My grandmother was very surprised by the result and told me that if I cut food so large in the future, no one will marry me, I was embarrassed by this fact.
Now, of course, I remember this with a smile on my face, but throughout my childhood I tried to chop food as finely as possible. I think at this moment my grandmother would be very pleased with my culinary skills. In the spring, I like to plant beds with different herbs and vegetables. Personally grown crops with my own hands make me very happy every year. This year, too, I sowed sorrel earlier. Usually I collect it up to five times a season, but I want to say that the most vitamin-rich collection occurs the first time.
I offer you a choice of three recipes for green borscht with sorrel and egg, all borschts are delicious, but in the first recipe we added tomato and beets to the borscht, it was cooked on meat broth, but without meat. We will cook the second borscht with veal, the borscht will be hearty and meaty, without tomato paste, it should be served with a lot of sour cream. The third recipe is a version of borscht with sorrel and not boiled, but beaten egg. Choose the recipe that you like best.

Recipe No. 1. Green borscht with sorrel, egg and tomato

Sorrel is very tasty and in itself very beneficial 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 coloring 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 to be more like soup rather than borscht, I always prefer beetroot and tomato juice in green borscht.
To prepare green borscht we will 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 borscht with sorrel, egg and tomato

Pour water into the pan and you can cook the broth; this time I didn’t have time to prepare the broth. We will prepare this green borscht without meat, you can cook chicken broth, and also add chopped meat from which the broth was made to this green borscht.
Place a pan of water on the fire, then peel the vegetables. Grate the beets.

Finely chop the onion; if your eyes start to water, I recommend looking at cold running water.

Next, let's take care of the carrots and grate them as well.

While we were busy with vegetables, our water boiled, we put the grated beet into boiling water. We will boil it until it is almost transparent. At this time, let the eggs cook for 10 minutes.

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

While the potatoes are cooking, take a frying pan and pour vegetable oil, then put the carrots and onions and put them on the stove.

When the frying for green borscht acquires its characteristic color.

Add beet to it and leave for ten minutes. At this time, remove the eggs from the stove and pour them cold water so that they can be cleaned better later.

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

At this time, let's move on to the green sorrel, cut off the tails from the bunches, and cut the rest.

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

Place the fry into the borscht, add cold water from the eggs and peel.

Finely chop the peeled eggs.

After frying, we will add the chopped sorrel to the borscht.

When the sorrel has boiled a little, add the chopped eggs. Season with salt, pepper and be sure to add a bay leaf.

After the borscht 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; borscht can be served with bread, lard, and green onions.

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Recipe No. 2. Green borscht with sorrel, egg and meat

For lovers of useful and tasty food You will like green borscht with veal. It is easy to prepare, and the result will pleasantly surprise your household. Its two main ingredients are veal and greens. It is advisable to use homemade greens, but store-bought ones should be soaked for thirty minutes in cold water for removing 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, mixture of ground peppers;
two liters of water.

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

3. Peel the onions and potatoes. Cut the potatoes into pieces and add them, along with the whole onion, to the container with the veal broth.

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

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

6. To make the borscht acquire a richer taste, pour one hundred grams of sour cream into it. Let the borscht boil and pour it into plates.

Borscht prepared according to this recipe contains a large number of vitamins, perfectly restores strength, and also fills the body with energy.

Recipe No. 3. Green soup with sorrel and beaten egg

Every housewife probably knows how to cook green borscht with sorrel and eggs. With the arrival of spring and the appearance of the first fragrant greens I always want something light and green. To prepare the first course, you will need sour sorrel, which can be purchased at any market or picked from your own garden. Do not buy horse sorrel, he does not have sour taste and the soup will turn out without the oxalic sourness that is so inherent green soups with sorrel. In this recipe we will use not boiled egg, but whipped. Sorrel soup You can cook it with an egg and it will turn out delicious too.

Ingredients:

Potatoes 6 pcs.
Carrot 1 pc.
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
Greenery

Preparation:

Potatoes need to be peeled and washed thoroughly. Cut into arbitrary cubes and place in a cooking pan for about 2 liters. Fill with cold water and place over high heat. Bring to a boil and cook for about 10-15 minutes until the potato slices become soft. If desired, 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 and cut the onion into small pieces. Pour vegetable oil into a frying pan, heat it and add the prepared vegetables. Stirring, 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. Trim thick stems. Cut the leaf blade into strips. Add to other ingredients.

Immediately add full-fat sour cream, 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 of them is to beat raw eggs Using a fork, pour into the pan in a thin stream, stirring to form egg strands. If you don't like this option, boil the eggs and cut into cubes. Bring the contents of the pan to a boil and cook for up to five minutes.

From the greens, take aromatic dill and parsley. Wash and chop finely. Add to soup. Season with salt, ground black pepper, bay leaf. You can use additional soup spices at your discretion. Boil for about a minute and turn off the heat.

Green borscht with sorrel and egg is ready.

Cover with a lid and let it brew for a while and invite everyone for lunch. Serve the borscht with sour cream and fresh bread. Bon appetit!