Red borscht with canned sorrel

Green borscht with sorrel – photo recipe

Photo recipe for green cabbage soup with sorrel, cooked in chicken broth with the addition of lettuce. You definitely haven't tried this before!

Ingredients:

Chicken leg: 1 pc.
Potatoes: 3 pcs.
Carrots: 1 pc.
Bow: 1 pc.
Bell pepper: 1 pc.
Boiled eggs: 3 pcs.
Sorrel: bunch.
Green salad: bunch.
Butter: 50 g.
Salt, pepper, khmeli-suneli: to taste.

Cooking instructions

1. Initially prepare chicken broth. To do this, place the chicken leg in cold water, followed by the unpeeled onion. After boiling, carefully remove the resulting foam, reduce the heat to a minimum and cook until tender.

2. Cut the peeled potatoes in any convenient way and add them to the broth. Cook for 12 minutes after boiling.

3. At the same time, melt the butter in a frying pan and add finely chopped onion. After a couple of minutes, coarsely grate carrots and chopped bell pepper.

4. After the vegetables are well fried, put them in the broth and cook for another 7 minutes.

5. Wash all the greens well, dry them from moisture, and chop them randomly with a knife.

6. We add this whole mix to borscht. Next, throw in the chopped eggs. Add salt and spices to taste. Bring to a boil and turn off.

The hearty first thing is ready. Let it brew a little before serving. It is recommended to serve with sour cream. Bon appetit.

General principles for preparing borscht with chicken using step-by-step recipes

• Chicken borscht does not have to be cooked with chicken broth; often chicken is added to an almost ready-made dish cooked on meat bones. In this case, the chicken is the meat component.

• Broth is the basis on which the taste of borscht and its appearance largely depend. To make the dish really tasty, you need to choose the right pieces of meat and cook it correctly.

• To get a rich chicken broth, it is better to use poultry. From a commercial boiler it is no less tasty, but not as concentrated. You can use any part of the carcass. Experienced chefs advise preparing broth from pieces of meat with bones. These can be legs, thighs, whole legs, quarters or halves of a bird. You can also use soup sets consisting of bird wings, backs, and necks. Such pieces contain a lot of bones and cartilage, containing substances without which it is impossible to cook a rich, aromatic broth. There is relatively little meat in them, therefore, it is recommended to add breast fillet to the dish.

• For meat broth, you should take tubular or vertebral bones of animals with the least amount of meat, or no meat at all. In this case, the chicken is boiled separately, the broths are not mixed. The chicken broth is left and used for other dishes. For long-term storage, it can even be frozen.

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.

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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!

Recipe 4: how to cook green borscht from sorrel

The beauty of this recipe also 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 added to borscht almost at the last stage of cooking, so as not to lose the benefits during prolonged heat treatment. It is also worth choosing your meat carefully. Classic green borscht is cooked with beef or pork on the bone; you can also use a whole chicken. The broth for borscht from meat on the bone turns out rich, which makes the finished first course even tastier. So, how to cook the most delicious green borscht with aromatic and slightly sour green sorrel?

700 g beef on the bone;
300 g potatoes (3 large or 6 small tubers);
150g (medium bunch) sorrel;
1 medium onion;
1 small carrot;
a little dill;
3 eggs;
sour cream for serving;
salt, pepper to taste.

We will cook borscht with early sorrel and eggs using beef with bones. Due to the choice of meat, the dish will be close to dietary. If you want to get a more satisfying first course, 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 place it in a pan with purified water.

On average, beef takes at least 2.5 hours to cook. 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 too much, add more.

The finished broth must be strained into another pan using gauze folded in several layers. Small bones and excess fat will remain on the fabric.

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

Next, peel the onion, rinse it and finely chop it. Add prepared carrots and onions to the broth. Remember that initially we planned to prepare dietary borscht, so we will not fry it. But, if you want to cook a hearty and rich borscht, carrots and onions can be pre-fried.

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 cooking, let's start with the meat. During this time it had already cooled down. Remove it from the pit and cut it into small cubes. We send the meat back to the broth.

When almost all the prepared ingredients have been added, add bay leaves to the borscht, add salt, pepper and cook until the potatoes are fully cooked.

At this time, we will prepare the sorrel and dill. The sorrel must be washed, excess liquid removed with a paper napkin and cut into medium strips. We also chop pure dill.

Checking the readiness of the potatoes. If it is cooked, add 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 to allow the dish to steep well.

Delicious and aromatic green borscht with early sorrel and egg is ready! Pour it hot into plates, be sure to add a spoonful of homemade sour cream, just a few green onions and half a previously hard-boiled egg. You won’t have to invite anyone from your family to dinner! The delicious aroma of green borscht with sorrel has long brought everyone in the household to the table.

Now you know how to cook green borscht with sorrel and egg. You can diversify the recipe in your own way to get new shades of taste and surprise your household. Bon appetit!

Green borscht with sorrel

Green borscht has a beautiful color that comes from a large amount of added greens. And it will get a slight sourness from sorrel. Spring and summer soup is easy to prepare and does not require much effort.

Ingredients:

Pork ribs - 400 g;
Sorrel - 1-2 bunches;
Carrots - 1 piece;
Onion - 1 piece;
Parsley root - 1 piece;
Potatoes - 3-4 pcs;
Eggs - 2 pcs;
Butter - 50 g;
Parsley - a bunch;
Salt, pepper - to taste;
Sour cream - to taste.

Preparation:

1. Rinse the pork ribs and place in a container with cold water. Place the pan on the stove and skim off any foam that forms when it first boils. Cook the meat broth for 2 hours. Then add the carrots and onions, cut into strips, and also add the parsley root. Cook for 15-20 minutes over medium heat.

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

3. Peel the potatoes and cut into cubes. Place in 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 greens thoroughly in running water and chop not very finely.

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

5.When the potatoes in the soup become soft, transfer the sorrel to the saucepan. Keep on the stove for 3-4 minutes and turn off the heat.

6.Then add 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.

Making lean sorrel borscht in a slow cooker

If necessary, green borscht with sorrel can be made lean. By the way, such a dish turns out to be much cheaper than what was presented above. After all, to cook it there is no need to purchase beef or any other meat.

So, to prepare a Lenten lunch we will need:

fresh sorrel - approximately 300-400 g;
potatoes not very large - 2 pcs.;
sweet onion - 1 large piece;
large carrots - 1 pc.;
sauerkraut - about 200 g;
table salt - use according to your taste;
parsley and dill - about 50 g;
drinking water - depending on the volume of the bowl;
sunflower oil - 25 ml.

Lenten sorrel soup without meat and eggs

Ingredients:

Potatoes – 3 pcs. (400 gr.);
Sorrel – 300 gr. (more or less is possible);
Cauliflower – 300 gr.;
Carrots – 2 pcs. (170 gr.);
Onion – 2 pcs. (170 gr.);
Dill - a small bunch;
Bay leaf – 2-3 pcs.;
Water – 1.7 l;
Vegetable oil - for frying;
Salt, pepper and allspice (10 pcs.).

Preparation.

Chop the onion and place it in a frying pan where the vegetable oil has already been heated.

We cut the carrots into strips or you can grate them. We send the carrots to fry with the onions until they become soft.

Peel the potatoes and cut them into cubes. Let it sit in cold water for 5-10 minutes.

Place the potatoes and cauliflower florets into boiling salted water. Cook until done.

When the vegetables are cooked, add allspice and bay leaf to the broth. This will give the soup a special appetizing aroma.

We also send fried vegetables here. Chop the dill and sorrel. Add to soup.

After the soup boils, let it simmer thoroughly for about 3 minutes. Then remove from the heat. All! The soup is ready.

The recipe used frozen herbs. Convenient to freeze to make delicious soups in winter and fall. By the way, frozen herbs do not need to be thawed first!

Green borscht with sorrel and beef

Ingredients:

Beef on the bone 550 g
Young potatoes 4 pcs.;
Bay leaf 1 pc.;
Onion 1 pc.;
Refined sunflower oil 2 tbsp. l.;
Carrots 1 pc.;
Ground allspice 1 g;
Fresh sorrel 1 bunch;
Chicken eggs 2 pcs.

How to cook “Green borscht with sorrel and beef” step by step with photos at home

To prepare green borscht, take beef on the bone, new potatoes, large onions, carrots, eggs, sorrel, salt, pepper, bay leaf.

Rinse the beef, add water and bring to a boil. Drain this water, rinse the meat and fill it with cold water again. Bring to a boil, skim off the foam, add salt and cook over low heat, with the lid barely open for an hour and a half.

Chop the onion very finely; I don’t like large floating flakes of boiled onion. Chop carrots in a convenient way. Add some of the onions and carrots to the broth. It’s also good to put one bay leaf there.

Peel young potatoes and cut into small cubes. I often fill it with water and rinse it to remove excess starch. But this is optional, of course.

When the meat is almost cooked, add the potatoes to the broth.

Fry the remaining onions and carrots in vegetable oil. Add to broth.

Sort the sorrel, cut off the cuttings, rinse in plenty of water and chop finely.

Add sorrel to borscht.

Boil the eggs and chop finely, add the eggs to the broth.

Remove the boiled meat from the broth, cut into pieces, removing the bones. Return the meat pieces to the broth.

Try green borscht for salt and acidity; I like it with sourness. Add what is missing.

Serve sorrel borscht with herbs and sour cream.

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 of soup chicken in the bowl of the device and fill them with water.

Having brought the broth to a boil, remove any foam that has formed from it (if any), and then add 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.

Green borscht

Today I want to tell you how to cook green borscht that is tasty and healthy. If you want to cook hearty borscht, then use meat broth; if it is lean, cook it in water. Take only the freshest and most aromatic herbs, then the taste will be simply excellent. Add the eggs and sorrel at the end of cooking to preserve their flavor and consistency. Green borscht should not be too thick, but in principle this is a purely personal matter, do it the way you like best. Serve green borscht with garlic, sour cream and black bread.

Ingredients:

Meat broth - 4 liters;
Potatoes - 4-5 pieces;
Sorrel - 1 bunch;
Eggs - 2 pieces;
Sour cream - 2 tbsp. spoons;
Onions - 1-2 pieces;
Salt - 1 tbsp. spoon.

How to cook “Green borscht”

Prepare the necessary ingredients. Peel the onions and potatoes. Rinse the sorrel and let the water drain. Cut the potatoes into large cubes, pour in the meat broth and put on the fire. When it boils, reduce the heat. And let it cook for 15-20 minutes. Grind the sorrel using a meat grinder until mushy. Finely chop the onion and add to the broth. Separately, cook the eggs in a saucepan. It will take 10 minutes. Then drain the hot water, fill with cold water and peel off the shells. Chop the eggs and add to the borscht. At the end of cooking, add sorrel and season with sour cream. Let it boil for a couple of minutes and remove from heat. Green borscht is ready! Bon appetit!

Step by step

Rinse the green onions and other greens thoroughly under running water, dry with a paper towel and finely chop.
Wash the potatoes, peel them and cut them into small pieces, as you usually cut them for soup.
Rinse the rice well under running water several times to remove all the dust.
Take a deep saucepan, pour water into it and place on medium heat. Place potatoes, rice and greens with green onions into the pan. Cook, stirring, add salt.
Pour a little vegetable oil into the frying pan and add the pre-washed and chopped sorrel. Fry it, stirring, for about 4-5 minutes over medium heat.
Carefully add the fried sorrel from the frying pan to the soup, continue to cook over medium heat, stirring.
Beat the eggs well with a whisk in a separate bowl, but do not overbeat them, they should not turn white. Carefully add the flour and beat everything together a little more.
Add the beaten eggs to the soup and mix everything again. Cook for about 7-10 minutes more and turn off. Pour the soup into bowls, add a spoonful of sour cream. Green borscht without meat is ready, bon appetit!

Green borscht without meat is a traditional spring-summer dish that is a source of vitamins and microelements. This is not just soup, but a real cure for vitamin deficiency. That is why any housewife should know the answer to the question of how to cook green borscht without meat.

We will help you learn how to cook green borscht without meat, tasty and nutritious, using the most affordable ingredients. Let's get started.

Borscht with sorrel and spinach

This is a dish from childhood, my grandmother often prepared it. If you think there is too much greenery, I still advise you to try it, you will probably like it. This soup can also be prepared with vegetable broth without meat, then it will be tasty even cold.

Ingredients:

Beef brisket - 600-700 g;
Onion - 1 piece;
Carrots - 1 piece;
Cloves - 3 pcs;
Parsley stems;
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.

Preparation:

1. Boil beef brisket in 3-4 liters of water over medium heat for two hours.

2.Prepare vegetables and herbs for the broth, add them to the pan with the meat after about an hour, when the meat has boiled.

3.When the broth is cooked 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 up all their taste to the future soup and will no longer be useful to us.

The broth can be strained through a sieve to remove small seeds and herb residues.

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

5. Remove the shells from pre-boiled eggs. Separate the whites from the yolks and chop them, then place them in a saucepan.

6.Chop all the greens and add them 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 and let the soup sit for 15-20 minutes.

Spinach in the product can remove the excess sourness of sorrel. Sorrel will in turn soften the taste of spinach.

Serve the soup with sour cream.

Sorrel soup with nettles and meat

To prepare we will need:

Pork ribs – 500 g.
Onion – 1 pc.
Carrots – 1 pc.
Potatoes – 7 pcs.
Boiled egg – 2 pcs.
Garlic – 4 cloves.
Fresh sorrel – 1 bunch.
Nettle – 1 bunch.
Green onions, dill.
Salt - to taste.

1. Place the pork ribs in a 3-liter pan and fill with water to half the volume. Place on the fire, bring to a boil and simmer for 5 minutes. Drain the water and rinse the meat. Fill the meat in the pan with hot water again and cook for 40 minutes with the lid closed. After boiling, add a little salt.

Thanks to this method of cooking meat, foam will not form.

2. Prepare the vegetables. Peel off. Chop the onion and grate the carrots on a coarse grater. Cut the potatoes into medium pieces.

3. Chop the boiled eggs not too finely.

Chop nettles, sorrel, green onions (smaller ones) and dill (you can use fresh frozen ones).

Squeeze out the garlic.

4. Remove the cooked meat from the broth and leave to cool.

5. Place potatoes, carrots, and onions into the boiling broth and cook until tender.

6. Separate the cooled meat from the bones and cut into small cubes. We throw it back into the pan.

7. Add all the greens to the pan, add salt and cook for another 5 minutes. Finally, add the chopped eggs and garlic and cook for 2 minutes.

8. Remove from heat, cover with a lid and leave for 30-60 minutes. Serve with sour cream.

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 the vegetarian soup is 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 fried 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 of fresh vegetables and herbs.