Greenish borscht: 6 recipes with sorrel, eggs, meat, for the winter, without sorrel

Among the contrast of first courses, there is one that is distinguished by its own uniqueness and piquancy - this is greenish borscht. Its traditional recipe belongs to the cuisine of the Slavic peoples and is prepared on the basis of sorrel. It is this, as well as other greens, that give the dish the appropriate color. Greenish borscht is a worthy rival to ordinary cabbage soup. It is the lightest, but not the least satisfying. Average caloric content is 250 cal per 100 g.

Green borscht with sorrel – photo recipe

Photo recipe for green cabbage soup with sorrel, cooked in chicken broth with the addition of lettuce. You've literally never tried anything like 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
Greenish salad: bunch
Butter: 50 g
Salt, pepper, suneli hops: to taste

{Instructions} manufacturing

First, prepare the chicken broth. To do this, place a chicken leg in cool water, followed by an unpeeled onion. After boiling, carefully remove the resulting foam, reduce the heat slightly and cook until tender.

We cut the peeled potatoes using any convenient method and send them to the broth. Cook for 12 minutes after boiling.

At this time, melt the butter in a frying pan and add finely chopped onion. After a few minutes, coarsely grate carrots and crushed bell pepper.

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

Wash all the greens thoroughly, dry them from water, and chop them as desired with a knife.

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.

Nourishing 1st is ready. Before serving, let it brew slightly. It is recommended to serve with sour cream. Bon appetit.

Green borscht with sorrel and egg

The traditional version of the beloved dish by almost everyone will become even tastier if it acquires light smoked notes. The following recipe will tell you how to create this.

Ingredients:

Potatoes – 200 g;
Smoked chicken breast – 350 g;
Carrots – 1 pc.;
Onions - 2 pcs.;
Sorrel – 200 g;
Testicles – 2 pcs.;
Garlic – 2 cloves;
Sunflower oil – 2 tbsp. l.;
Salt, black pepper - to taste;
Water – 2 l.

Manufacturing:

Peel the onion and garlic. Cut the onion into small cubes, pass the garlic through a press.
Pour vegetable oil into a thick-bottomed pan. Warm it up.
Add the prepared ingredients and fry for 5 minutes, stirring constantly.
Peel the potatoes, cut into small cubes, add to the vegetables, and simmer for 5 minutes.
Grate the carrots, add them afterwards, and cook for the same amount.
Cut the smoked breast into cubes and mix with the rest of the ingredients.
Salt and pepper everything, add 2 liters of water, bring to a boil.
Finely chop the sorrel and place in a saucepan.
Shake the raw eggs until smooth, pour them into the pan in a narrow stream, vigorously stirring the contents.
Boil. Let stand for a quarter of an hour. Serve with sour cream.

Greenish borscht for the winter

This dish can rightfully be considered seasonal, because the freshest greens are used to make it. But if you take care of the preparations in the summer, then you can eat your favorite borscht in the winter.

Ingredients:

Beans – 200 g;
Sorrel – 1 large bunch;
Onions – 3 pcs.;
Carrots – 2 pcs.;
Salt – 1 tbsp. l.;
Sugar – ½ tsp;
Fragrant peas – 3 pcs.;
Pepper mixture – 1 tsp;
Dried basil – 1 tbsp. l.;
Sunflower oil - 3 tbsp. l.

Manufacturing:

Boil the beans until tender.
Peel the onions and carrots.
Cut the onions into half rings, the carrots into thin slices.
Fry vegetables in sunflower oil for 5 minutes over high heat.
Finely chop the sorrel.
In one container, mix all the prepared ingredients, salt, pepper, add sugar and spices.
Mix everything carefully and place in a sterilized liter jar.
Cover with a lid and sterilize in a saucepan with water for 15 minutes. Roll up.

It is better to store the workpiece in a cool place: a cellar or refrigerator. This precaution will provide a complete guarantee of the safety of any preservation.

Greenish borscht with meat

This first dish {in itself} is very light. An excellent portion of meat will help make it more satisfying and rich. Even men will not refuse such cabbage soup.

Ingredients:

Pork ribs – 500 g;
Potatoes – 200 g;
Testicle – 2 pcs.;
Sorrel – 1 large bunch;
Onions – 2 pcs.;
Carrots – 1 pc.;
Salt – 1 tbsp. l. without slide;
Sugar - a pinch;
Peppercorns – 5 pcs.;
Dark ground – ½ tsp;
Sunflower oil - 2 tbsp. l.

What to create next:

Place the pork ribs in a 3-liter saucepan, pour in 2.5 liters of water, bring to a boil, skim off the foam, add peppercorns, and cook over low heat for 1.5 hours.
Peel the potatoes, cut into small slices, send to the ribs, cook for another 15 minutes.
Boil the eggs, cut into cubes.
Chop the onion into quarter rings, grate the carrot coarsely.
Fry vegetables in sunflower oil until half cooked.
Place the roast into the borscht.
Wash the sorrel, cut into slices or tear apart with your hands.
10 minutes before readiness, add eggs, sorrel, and season with spices.

For a richer taste, you can add a couple of bay leaves. But after production they must be obtained.

Greenish borscht without sorrel

What to do if you don’t have the main ingredient, but you really want to pamper your loved ones with delicious cabbage soup? Just use the recipe given below.

Products:

Beef – 500 g;
Potatoes – 300 g;
Onions – 3 pcs.;
Carrots – 2 pcs.;
Testicle – 3 pcs.;
Spinach – 200 g;
Parsley, dill - 1 large bunch each;
Salt – 1 tbsp. l.;
Dark pepper – 1 tsp;
Sunflower oil - 2 tbsp. l.;
Flour – 1 tbsp. l.

Manufacturing:

Rinse the beef, boil in salted water for 2 hours, at the end add salt and pepper to the broth.
Peel the potatoes, cut into large cubes, cook in broth for 15 minutes.
Boil the eggs, cut into cubes.
Peel the onions and carrots, cut as desired.
Fry in sunflower oil together with flour until golden brown.
Add to meat and potatoes.
Wash the spinach, parsley and dill and chop finely.
Place in a saucepan along with the eggs.
Cook for 5 minutes. Let it sit for half an hour.

This borscht comes out uniformly sour; if necessary, it can be slightly acidified by adding 3 tbsp. l. lemon juice into the broth.

Video recipe

The video will clearly show how to cook the most delicious sorrel soup with beets, tomato paste and no meat at all.

Green borscht with sorrel

Spring cheers us up not only with the bright warm sun, but also with a lot of vitamin-rich greens. Green borscht with sorrel is prepared from our first summer harvest - sorrel and green onions. For greater benefits, you can add young wild plants to green spring borscht, for example, nettles or wild garlic. You can add spinach, young beet tops, leeks - there are a huge number of options for green vitamin supplements. But the main ingredient is still sorrel.

Green borscht with sorrel can be prepared with either meat or chicken broth or vegetable broth - a beautiful dish for vegetable eaters or for lacto-ovo vegetarians (when sour cream and eggs are allowed in the dish). In general, the first spring dish is suitable for virtually everyone!

In order to retain a lot of vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) in sorrel greens, it is not recommended to cook it for a long time. Just carefully wash the leaves, shake off the water or dry with towels and cut into small pieces, and then put them in the pan at the very end of cooking. As soon as the sorrel changes color, feel free to remove the pan with green borscht from the heat. Do the same with nettles, however, they do not change color, and this greatly decorates your green borscht with sorrel.

It's all about the recipes. There are not many of them, but this is not important. Such an ordinary, tasty and healthy dish does not require any frills.

Green borscht with sorrel and chicken

Ingredients:
400-500 g chicken thighs,
2 liters of water,
3 potatoes,
2 onions,
1 carrot,
200-250 g sorrel,
1 bay leaf,
3-5 black peppercorns,
2 tbsp
sour cream, 2 tbsp.
flour, 1 bunch of onions, parsley and spinach (to taste and desire),
boiled eggs - according to the number of eaters,
vegetable oil - for frying,
salt, ground black pepper - to taste.

Preparation:
Let the broth simmer by putting chicken, bay leaves, peppercorns in cool water, you can add roots to taste (for example, celery or parsley). When the broth is ready, remove the meat, remove it from the bones, and strain the broth. Return everything to the pan, add the diced potatoes and cook until tender, without letting the broth boil too much so that it does not become cloudy. Meanwhile, fry the onions and carrots in vegetable oil. When the vegetables in the pan become soft, add flour, mixing well so that there are no lumps. Dilute sour cream in half a glass of water, pour it into the roast and stir well. Place it in the pan with the potatoes. Let it bubble just barely. Chop the washed and dried greens and add them to the pan. As the sorrel changes color, remove the pan from the heat. When serving, place a sliced boiled egg and a spoonful of sour cream on each plate.

If you decide to add nettle to your green borscht, then first scald it with boiling water so that it does not “bite”.

Green borscht with sorrel in pork broth

Ingredients:
400-500 g pork on the bone,
1 bunch of sorrel,
3-5 potatoes,
2 onions,
2 carrots,
green onions, nettle - to taste and desire,
salt, spices - to taste,
boiled eggs, sour cream - for serving.

Preparation:
Pour approximately 2 liters of water into a saucepan, add pork, one onion and one carrot and put on fire. When it boils, skim off the foam, reduce the heat and simmer until tender, at least an hour. Remove the finished meat from the broth and remove from the bones, strain the broth and add chopped potatoes to it. Set to cook over medium heat. In the meantime, fry the onions and carrots by frying them until tender in vegetable oil. Remove the finished potatoes from the pan with a slotted spoon, mash them into a puree and return them back to the pan. Add frying to potatoes and place over medium heat. Chop the greens (not including green onions) and add to the pan along with the chopped meat and boil until sorrel-colored. Serve hot, add a spoonful of sour cream and chopped boiled egg to each plate.

Sour cream can also be added to the frying, as in the previous recipe, but in this case, under no circumstances should your green borscht with sorrel be stored for a long time; it must be eaten immediately. In general, taste rules here: some people prefer a rich, thick broth, while others prefer the most transparent and watery broth.

We also prepared a couple of green borscht recipes for vegetarians.

Green borscht with sorrel and cabbage

Ingredients:
3 liters of vegetable broth or water,
3 potatoes,
1 carrot,
¼ head of white cabbage,
2-3 cm thick part of Chinese cabbage,
150 g of Adyghe cheese,
2 bunches of sorrel,
1-2 bunches of greens (to taste),
spices, vegetable oil, butter - to taste,
soy meat - optional.

Preparation:
Grate the carrots on a medium grater. Cut the thick part of the Chinese cabbage into cubes. Heat vegetable oil in a frying pan and add half the carrots and Chinese cabbage, fry, stirring, for 3-5 minutes. Meanwhile, heat vegetable broth or water in a saucepan and add the rest of the carrots. When the broth boils, add chopped potatoes, and after 5 minutes add shredded white cabbage. If you decide to use soy meat, also add it to the pan. Cook until done. Wash the greens, dry and chop, cut the Adyghe cheese into cubes. Heat the butter in a frying pan and fry the cheese in it. Place the roast and herbs into the pan, add salt to taste if necessary, and remove from the heat as the sorrel changes color. Finally, pour the fried cheese into the borscht and close the lid, let it brew for 10 minutes.

Green borscht with sorrel, tomato juice and rice

Ingredients:
2 liters of water,
2 bunches of sorrel,
3-4 potatoes,
1 carrot,
1 sweet pepper,
3-4 tbsp.
rice, 1 cup.
tomato juice (or puree from new tomatoes), salt, pepper, spices - to taste.

Preparation:
Place water in a saucepan on fire. When the water boils, add the chopped potatoes, and when it boils again, add the washed rice. Meanwhile, heat the vegetable oil in a frying pan, add the grated carrots, fry for 3-4 minutes, then add the chopped pepper, fry until tender and pour in the tomato juice. Simmer for a few minutes. Add the fry to the pan with the potatoes and rice, bring to a boil and add the sorrel, washed, dried and chopped. As the sorrel changes color, cover the pan with a lid, remove from heat and let sit for 10-15 minutes. Serve with sour cream and eggs (if applicable).

Surprisingly, the names of certain dishes are naturally formed. For example, green borscht with sorrel - it does not contain beets, which are essential for a dish to receive the title of borscht, but, nevertheless, this does not make it any more terrible. Get fortified!

Bon appetit and the latest culinary discoveries!

Green borscht or soup with sorrel and eggs - how to cook greenish borscht

Greenish borscht or soup with sorrel and eggs is a good hearty first course for the whole family, also very healthy and rich in vitamins. I already wrote about reddish borscht, so this post is dedicated to how to cook green borscht with sorrel and eggs.

Traditional recipe for sorrel soup with eggs

To prepare sorrel soup with chicken and eggs, we will need:

0.5 kg chicken breast;
potato;
a large bunch of sorrel;
half a bunch of green onions;
half a bunch of dill;
2 raw eggs;
onions and carrots for frying;
vegetable oil.

Sorrel soup with eggs and chicken

1. Wash the meat, place it in a pan, and place it on the stove. When the breast begins to boil, let it simmer for another 3 minutes. We drain this broth, wash the meat and the pan, pour clean water, place the meat in it, add salt and put it back on the stove to cook.

2. At this time, peel the potatoes and onions, cut everything into cubes, and grate the carrots on a large grater.

3. Pour sunflower oil into a heated frying pan and sauté onions and carrots in it.

4. Wash the sorrel, green onions and dill, cut everything.

5. When our breast is completely cooked, take it out, cut it into pieces and pour it back into the pan. Add potatoes and spices there.

6. When the potatoes are almost ready, pour the greens into the pan.

7. When the soup boils, add the sautéed vegetables.

8. Break 2 eggs into a glass and beat them well with a fork. Pour the eggs into the borscht in a thin stream, stirring immediately.

9. When the eggs are cooked, turn off the gas, our greenish borscht is ready. Let it brew for a few minutes. Pour into plates and serve with sour cream.

Bon appetit!

Greenish borscht with sorrel and egg

Greenish borscht with sorrel and eggs is a savory and ordinary dish with a pronounced taste. This borscht turns out to be healthy and nutritious. It is great to cook in the summer or in the winter from frozen sorrel.

Try to cook greenish borscht with sorrel according to our recipe. We promise it will be delicious!

Ingredients for a 3 liter pan

Any broth (meat or vegetable) – 2.5 l
Sorrel – large bunch (about 150 g)
Greens (parsley and dill) – 50 g
Onion – 1 pc.
Carrots – 1 pc.
Bell pepper – 1 piece (optional)
Tomatoes – 4 – 6 pcs.
Testicles – 3 pcs.
Potatoes – 3 pcs.
Salt - to taste
Sugar - to taste
Allspice - to taste
Vegetable oil - for frying

Calorie content

Manufacturing

Step 1

Boil the broth until tender. If desired, you can prepare greenish borscht in meat or vegetable broth.

Step 2

When the broth is ready, add the tomatoes and boil them for a few minutes.

Step 3

We take out the tomatoes and grind them through a colander or sieve. Set aside.

Step 4

Cut the potatoes into cubes and send them to the broth to cook.

Step 5

Grate three carrots and cut the onion into cubes. If desired, you can add small bell peppers, which also need to be cut into small strips or cubes.

Step 6

In a heated frying pan, fry the onion for several minutes until transparent. Add carrots and peppers to it and fry everything together until soft.

Step 7

Boil hard-boiled eggs and cut into cubes.

Step 8

We will also need a large bunch of sorrel and a small bunch of greens. We cut it all with a knife.

Step 9

Add grated tomatoes and boiled eggs to the broth with potatoes. We also add roast, sorrel and herbs. The potatoes are usually already cooked by this time. Bring to a boil, salt and pepper to taste. We also add sugar to the borscht according to our own taste to soften the sourness from the tomatoes and sorrel. Boil everything together for a few minutes and turn off the stove. Cover with a lid and leave to infuse.

Step 10

Serve the finished borscht hot with sour cream. It turns out very tasty. Bon appetit!