Green borscht with sorrel and egg

First courses must be present in our daily diet. This is due to the fact that the body needs to consume liquid food during the day for better digestion. It can be either okroshka (cold soup) or regular red borscht (hot).

Today I want to talk about a universal dish that can be consumed both warm and cold. At least for me it is more associated with cold, because I cook mainly in the summer and like to eat it cool. Well, as you may have already guessed, today we will talk about green borscht.

This dish is called green because of its color (excuse the pun), which is given by sorrel. This plant has a sour taste, which is clearly expressed in the finished soup. It is recommended to eat the early harvest, collected in May-June. Next, sorrel accumulates acid in large quantities, which interferes with the absorption of calcium.

In general, green borscht is usually prepared not only from sorrel, but also with nettles, both in meat broth and in regular broth. In this article I will talk about all the cooking options for the proposed dish. Begin!

Classic recipe for green borscht with sorrel and egg

Adding an egg to sorrel soup is considered mandatory, especially when it comes to the classic recipe. I personally can’t even imagine this dish without this ingredient. We will use fresh sorrel, but you can use canned sorrel. Prepare borscht in a 3-liter saucepan.

Ingredients:

Sorrel – 1 bunch
Chicken fillet – 1 pc.
Potatoes – 4 pcs.
Rice – 3 tbsp. l.
Boiled eggs – 2 pcs.
Carrots – 1 pc.
Onion – 1 medium head
Onion feathers – 1 bunch
Parsley, dill, etc. - to taste
Salt - to taste

Cooking method:

1. Initially, boil the eggs hard. Peel the potatoes and cut them into small pieces (cubes, strips, whatever is convenient). Pour water into a saucepan and add chopped potatoes. We wash the rice under running water and also add it to the water. Add some salt and put it on the stove to cook.

We will use the fillet later, but you can initially boil the meat or cook regular broth.

2. Meanwhile, cut the onion into small cubes and grate the carrots. Next, put a frying pan on the fire, pour vegetable oil into it and add the prepared vegetables. Sauté everything until it has a light golden crust.

3. Cut the chicken breast into medium cubes and set aside for now. If desired, you can use any meat or any part. Just keep in mind that each product has its own cooking time, so you will have to set it in either earlier or later.

4. Wash sorrel and other greens under running water. We cut the first one not very finely, based on our own preferences. We cut the greens in the same way.

Don’t skimp on greens, because they play the leading role in green borscht. I recommend adding a mix of greens: parsley, onion and dill.

5. After boiling the potatoes and cereal, you can add chopped meat. Since this is chicken, it only needs to cook for 10 minutes. During this time, the vegetables and cereals should be cooked until half cooked.

6. After a while, add our sauté to the base and let it boil for another 3 minutes. At this stage, add spices and salt the dish.

7. At the very end, add the herbs, chopped eggs, mix everything, cover with a lid and turn off the heat. Let the finished borscht brew for about 15 minutes. We deliberately did not cook the sorrel so that it would not lose its taste. Don’t be afraid that it won’t cook, the boiling water will scald it and everything will be ready.

The infused soup can be poured into bowls, just don’t forget to put a spoonful of sour cream in it. The finished dish is delicious both cold and hot. Be sure to prepare it!

How to cook green borscht correctly

To prepare green borscht at home, you can use fresh and canned sorrel. Depending on the recipe, you can add nettles, spinach, butter or cream to the soup.

The algorithm for all recipes is the same:

First, the broth is cooked. Any meat can be used. Turkey, chicken, beef and pork are suitable.
When the meat is easily separated from the bones, all pieces must be removed from the pan and the broth itself must be strained.
Preparing vegetables. They are cleaned and cut. Potatoes are boiled in broth. Carrots and onions are often fried in a pre-heated frying pan. You can add garlic and grated fresh tomato to them.
The cooled meat is separated from the bones, chopped and returned to the broth after the potatoes are cooked.
Chicken eggs are considered a good addition to green borscht. They can be added pre-cooked and crushed. An alternative is to add raw eggs, beaten with a fork, directly into the pan 5 minutes before the end of cooking the green borscht.

If desired, add fresh chopped herbs, cream or sour cream to the cooked green borscht.

How to cook green borscht with canned sorrel

Since sorrel soup is a seasonal dish, it will be impossible to prepare it in winter or autumn if there is no preparation. Experienced gardeners have long been accustomed to corking sorrel for the winter in order to be content with their favorite green borscht. The taste of canned sorrel, as a rule, is not very different from fresh, so you don’t have to worry that the finished delicacy will not be the same as usual.

Ingredients:

Meat for broth
Canned sorrel – 1 jar 0.5 l
Potatoes – 5-6 pcs.
Carrots – 1 pc.
Onion – 1 head
Boiled eggs – 2 pcs.
Greens (dill, parsley) – a bunch
Garlic – 1 clove
Tomato paste –
Bay leaf – 1 leaf
Vegetable oil for frying
Salt, pepper - to taste

Cooking method:

1. Place a pan of water on the stove, in our case it is a 3-liter one, and put meat, soup set or just bones in it. We took half a chicken and will add it to borscht in the future. Cook the chicken, then take it out, throw a bay leaf into the broth and put the pan back on the fire to boil.

2. While the base is boiling, prepare the ingredients. Chop the onion into small cubes, grate the carrots on a coarse grater, and cut the potatoes into medium cubes. We peel the eggs and also cut them into small pieces.

In order for the shells to better separate from the eggs, after they are cooked, pour cold water over them and beat them. Let them cool down in a broken state, then the shell will simply fall off on its own.

3. The sorrel needs to be drained; to do this, dump the entire contents of the jar into a colander and leave for a while so that all the water drains out. There is no need to rinse the greens.

4. Add potatoes to the boiling broth and leave to cook. You can leave the bay leaf in place for now, let it simmer a little more. During the process of cooking the potatoes, foam will form on the surface of the pan, so it is better to skim it off.

5. Meanwhile, prepare the sauté. Pour a little vegetable oil into a frying pan and fry the onion until golden brown. Next, add the carrots and also fry them until golden brown. Next we add 1 tbsp. l. tomato paste, mix everything and simmer for another 3-5 minutes.

6. When the potatoes are cooked, add the rest of the ingredients, such as sauteed eggs, chopped eggs, meat (divided in portions). Salt and pepper everything to taste, mix and leave to boil again.

7. At the very end, add sorrel, finely chopped herbs and finely grated garlic (you can put it through a press). Mix the entire contents of the pan, turn off the heat and cover with a lid. Let the borsch steep for 10-15 minutes.

Serve the finished dish to the table. You can season it with sour cream or mayonnaise. In the cold season, such a soup will come in handy, not to mention summer and spring. Bon appetit!

Ukrainian green borscht

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

When the first harvest appears in the garden, it’s time to start preparing the most healthy vitamin-rich salads, soups, and side dishes. First courses based on greens, for example, borscht with sorrel and eggs, are deliciously tasty and nutritious. Housewives who try to feed their households healthy food should prepare this traditional dish of Ukrainian cuisine.

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Ingredients:

parsley, green onions, dill - 1 bunch each;
egg – 1 piece/per 1 serving;
potatoes – 0.3 kg;
fresh sorrel – 2 bunches;
salt, spices - to taste;
parsnip – 1 pc.;
beef – 0.6 kg;
carrots – 1 pc.

Cooking method:

Boil the meat for 1.5 hours, periodically skimming the foam from the surface of the broth.
Remove the beef from the pan, cut into portions, and return to the liquid.
Place potato cubes into the broth.
Cut the parsnips and carrots into strips, fry the ingredients for a couple of minutes in a frying pan, and send after the potatoes.
Wash the sorrel leaves and chop them. Do the same with the rest of the prepared greens.
Add the sorrel mixture to the fully boiled vegetables, boil for 2 minutes, then boil for another 2 minutes, adding green onions.
Pour in the remaining greens, leave the dishes on the fire for a couple of minutes, turn off the burner, and let the hot mixture brew for 20 minutes.
Place half a chopped boiled egg on the bottom of the plate, pour a portion of the first one, put sour cream, place the remaining half on top. Calculate the number of eggs based on the fact that there is 1 piece per serving.
This green, vitamin-rich, aromatic first dish will be even tastier if you serve it with a slice of fresh bread grated with garlic.

Sorrel soup with chicken

I make chicken broth all the time, I just like it best. Especially if you add roots to it. In sorrel soup, chicken meat will be in perfect harmony with other ingredients.

I would like to touch a little on the topic of cabbage soup, since people often confuse the concept of cabbage soup and green borscht. So, the main difference is the addition of boiled eggs to the dish. Therefore, it is worth calling a spade a spade.

Ingredients:

The quantity of products is calculated for a 3-liter container.

Chicken leg – 1 pc.
Potatoes – 4-5 pcs.
Onion – 1 head
Carrots – 1 pc.
Boiled eggs – 3 pcs.
Sorrel – 1 bunch
Greens - to taste
Salt pepper

Cooking method:

1. Place the meat in a saucepan, fill it with water and put it on the stove to cook. During the boiling process, foam will appear on the surface of the liquid, so it will need to be removed.

2. We prepare all products. Chop the onion into small cubes, grate the carrots on a coarse grater, cut the potatoes into medium-sized pieces, and chop the sorrel and herbs at your discretion, larger or smaller.

3. Place a frying pan with vegetable oil on the stove and add chopped onions. First, fry it until golden, and then add the carrots, mix everything and simmer until cooked.

After adding the carrots, you can add a little broth to the sauteing, straight from the pan. This way the frying will not burn and will cook quickly.

4. When the meat is almost ready, add the potatoes and now cook everything until done. For the future, please note that potatoes also produce foam, so do not forget to skim it off.

5. Peel the boiled eggs and cut them into small cubes. A special mesh knife is perfect for these tasks. If something happens, you can simply crumble the yolks with your hands.

6. After the potatoes and meat are cooked, you can assemble our soup. First of all, we put in the sauté, then we send in the eggs and greens with sorrel. Salt, pepper the entire contents and mix. Let it boil on the stove. After 3 minutes of boiling, turn off the heat.

Just remember to remove the leg in advance and separate the meat from the bones. Then the meat can be put back.

Let the finished borscht brew for at least 10 minutes, then pour it into plates, season with sour cream and enjoy.

Recipe for green borscht with nettles and eggs

You may be surprised, but yes, very tasty green borscht is made from nettles. You don’t have to worry about the burning herb somehow injuring you or poisoning you. I'll tell you how to avoid this. This dish contains a sufficient amount of vitamin C, K and iron. Well, nettle simply improves immunity. Therefore, if this plant grows in your yard, do not be lazy to prepare a delicious soup, at least try it.

Ingredients:

Chicken broth – 3 l
Boiled chicken – 300-400 g
Young nettle leaves - 2 handfuls
Potatoes – 3 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Eggs – 2 pcs.
Garlic – 1 clove
Tomato paste – 1 tbsp. l.
Bay leaf – 1 leaf
Citric acid - to taste
Sugar – 1/2 tsp.
Salt pepper

Cooking method:

1. Cut the potatoes into medium cubes and add them to the broth. Place the pan with the contents on the stove and wait for it to boil.

2. To prevent the nettle from burning, it must be doused with boiling water, but first rinsed under running water to remove dirt. In general, fill the washed grass with hot water, wait 7 minutes and cut into small pieces.

It is advisable to take young nettle shoots, because the old ones have a different taste and burn strongly.

3. Cut the chicken meat into portions. Cut the onion into small cubes and chop the eggs in the same way. You can grate the carrots, or you can just cut them, it all depends on your preferences.

4. Prepare the sauté. Place the frying pan on the fire, pour a little vegetable oil into it and then pour in the onion. Fry the vegetable until golden brown and then add the carrots. Fry it for about 1 minute until it gives color. At the end, add a tablespoon of tomato paste, mix everything and fry for about another 2-3 minutes.

5. When the potatoes are almost cooked, add nettles, sauté and meat. Add salt, pepper and citric acid to taste, add sugar, mix everything and wait until it boils again.

6. After boiling again, add eggs, grated or pressed garlic and herbs to our dish for more flavor. Stir, wait until it boils and immediately turn off the heat.

You can add eggs to the soup in another way, so to speak, raw. To do this, beat the raw eggs a little with a fork, start stirring the borscht with a spoon, forming a funnel, and slowly pour the prepared product into it. I always use this method.

A healthy, and most importantly delicious dish is ready! Call your household members to the table quickly. For the future, I would like to say that for the recipe you can take 1 part sorrel and 1 part nettle, but in this case you don’t need citric acid.

Borscht 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 you have at home for the broth. But if it is on the bone, the broth will be richer.

Ingredients:

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

How to cook sorrel borscht without meat

I propose to prepare lean green borscht, which will be no worse than the others. This dish is especially suitable for those who are on a diet or do not have the opportunity to purchase meat.

Ingredients:

Cooking method:

1. Place a pan of water on the stove and add potatoes cut into medium cubes. I recommend rinsing the potatoes under running water in advance to get rid of excess starch. Cook everything for 15-20 minutes until the vegetable is ready.

2. Meanwhile, finely chop the onion and grate the carrots. Pour vegetable oil into a frying pan and add the prepared vegetables there. We put the dishes on the stove.

3. Fry the onions and carrots until golden. Next, pour tomato juice into the frying or add tomato paste. Add salt, sugar, pepper, dried herbs, crushed garlic, mix everything and leave to simmer for another 3 minutes.

4. Wash the sorrel and green onions under running water. We chop the first one not very finely, and the onion can be cut as usual.

Just don’t forget to cut off the stems from the sorrel; they won’t be very useful in the soup.

5. When the potatoes are boiled, add fried eggs, eggs cut into half rings, and sorrel with herbs. Taste the broth and add more salt if necessary. Place the pan on the stove. From the moment it boils, boil the green borscht for 5 minutes, then turn off the heat, cover the pan with a lid and let it brew for 10-15 minutes.

After a while, serve the dish to the table.

How long to cook green borscht

The cooking time for green borscht depends on what kind of meat the broth is prepared with. It is enough to cook the chicken for 40-60 minutes after boiling. For a richer broth, the chicken can be cooked for up to 1.5 hours. Homemade chicken needs to be cooked longer (2-2.5 hours). In this case, it is convenient to use a multicooker, turning it on to the “Soup” mode, but changing the time to the recommended one.

To obtain a rich broth for green borscht, cook the turkey for 1-1.5 hours. To ensure good separation of meat from the bone, pork is cooked for 1.5-2 hours. Green borscht in beef broth is prepared depending on the type of meat. It is enough to cook younger meat for 1.5 hours, meat from adult cows – 1.5-2 hours.

The sorrel is thrown into the pan at the end of cooking the borscht. Bring the soup to a boil and cook for 2-3 minutes. If you wish, you don’t have to boil the sorrel; just throw it into freshly prepared green borscht, cover the pan with a lid and let the dish brew for 10-15 minutes.

Video recipe for green borscht with beef

Beef is a very tasty meat, and the broth it produces is simply magnificent. Perhaps not everyone likes this product, but let's immediately understand that there is young beef and old. So the last one is very tough, so it’s better not to take it. In general, what can I say, watch the video recipe for green borscht and you will understand everything.

Today you learned how to cook delicious, spring and very healthy green borscht. Perhaps it even became a discovery for many that such a dish can be made with nettles. But as a result, I recommend trying different cooking variations and choosing what you like.

Adviсe:

If you don’t want to eat just sorrel and potatoes, you can add a little rice cereal to the soup. It will fill the volume and make the dish even more satisfying.
Take 1/3 of the volume of sorrel for greens.
In case you have spinach lying around at home, take it and cook green borscht with it.
Try adding a little kefir and then the taste will become even more sour (you will feel a pleasant sourness).

See you again!

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