Green borscht with sorrel and egg

Green borscht with sorrel and egg is a savory and simple dish with a distinct flavor. 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!

Green borscht with sorrel and eggs without meat

Recipe contents:

Ingredients
Step-by-step preparation of greenish borscht with sorrel and eggs without meat
Video recipe

Green borscht is a colorful dish that has been an age-old Ukrainian dish. It has existed for many hundreds of years, our forefathers prepared it and enjoyed it. The prerequisite for such gastronomic love for a dish is taste and usefulness. The main component of borscht is sorrel, which not only gives the dish a special sourness and beautiful green color, but is also a real storehouse of vitamins and microelements. It has a beneficial effect on the condition of our body. In addition, borscht is prepared both with and without meat.

Now let's talk about how to cook greenish borscht with sorrel and eggs without meat. If you don’t have a piece of meat or poultry at home, then a tasty first course can be cooked without it. And if you exclude eggs from the recipe, then the food transforms into a lean dish. If you want to make the first dish fuller, add a spoonful of sour cream to each serving; it will further enhance the taste and make it tender. You can cook this greenish borscht at any time of the year. In the summer, from new shoots of sorrel, and wash from frozen or canned leaves. You can also regulate the temperature of the food; it is customary to serve the first dish hot, and in the summer, chilled.

Calorie content per 100 g - 32 kcal.
Number of servings - 5-6
Production time - 45 minutes

Ingredients:

Sorrel - large bunch
Testicles - 4 pcs.
Onions - 1 pc.
Ground dark pepper - a pinch
Potatoes - 4 pcs.
No matter what kind of greens, spices and herbs - to taste
Salt - 1 tsp. or to taste
Flavored peppercorns - 4 pcs.
Bay leaf - 2 pcs.
Seasoning for soup - 1 tbsp.

Step-by-step preparation of greenish borscht with sorrel and eggs without meat, recipe with photo:

1. Peel the potatoes, rinse and cut into medium-sized cubes. Peel the onions and rinse. Place the vegetables in a cooking pot.

2. Fill the potatoes with drinking water and send them to cook on the stove.

3. Immediately put the soup seasoning into the pan and boil. Reduce temperature and simmer covered for 20 minutes.

4. Rinse the sorrel and dry with a cardboard napkin.

5. Take cuttings from the leaves and chop the leaves. Chop it coarsely so that in the finished soup they do not turn into an incomprehensible mass.

6. Boil hard-boiled eggs, cool in cold water and peel off the shells. Cut it into medium sized cubes.

7. When the potatoes are almost ready, remove the onion from the pan. It has already given its own taste and benefits. Then add the chopped sorrel leaves.

8. Add bay leaf, peppercorns, salt, dark ground pepper and your favorite herbs and spices to the soup.

9. Boil and immediately add chopped eggs to the soup. Boil the greenish borscht with sorrel and eggs without meat for 2-3 minutes and turn off the heat. Do not remove the lid from the pan, but leave the first dish to steep for 10-15 minutes. Serve the food at the table by pouring it into portioned plates and adding a spoonful of sour cream or mayonnaise to each serving.

Watch also the video recipe on how to cook lean greenish borscht with sorrel.

Green borscht: 6 recipes with sorrel, egg, 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. Green borscht is a worthy rival to regular 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
Green 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.

Green 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.

Green 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.

Green 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 and egg

Green borscht (sorrel soup, or greenish cabbage soup) is prepared on the basis of sorrel and other greens. The recipe is especially important in the spring and summer, when the body asks for replenishment of vitamin supplies. Most often it is prepared as a seasonal dish, when the first shoots of young sorrel and nettle appear in the beds. Green borscht has a corresponding sourness, it has a beautiful greenish color, and if cooked correctly, it is also very tasty, moderately thick, silky, with a pleasant creamy note.

If you follow culinary logic, then the dish would be more accurately called meat soup with sorrel. But it so happens that in Russia it is often called greenish cabbage soup, and in Ukraine greenish borscht, although it contains neither cabbage, beets, nor tomatoes. Sorrel gives it a recognizable sourness and color. In addition to this, nettles and spinach, green onions and parsley can be added. It is cooked on the basis of meat broth, most often with pork or chicken, less often with beef (although a lean version is also possible). Vegetables usually include potatoes, onions and carrots. For a special mixture and taste, the dish is seasoned with fried flour and sour cream. The result is a very tasty sorrel borscht, hot and nutritious.

How much sorrel should I put in the soup?

The most important point in making it is to correctly calculate the amount of sorrel so that the soup does not come out too sour. As a standard, take 200 grams of a vitamin plant (leaves, without petioles) per 2-liter pan. You shouldn't put too much sorrel. Keep in mind that when infused, its taste intensifies repeatedly.

Alternatively, you can add a little more sourness specifically when serving - squeeze lemon juice directly into the plate. It will not only enhance the presence of oxalic acid, but also give an exciting flavor note to the vitamin dish. As for the egg mentioned in the title of the recipe, usually greenish borscht with sorrel is supplemented with an egg, or more precisely, half a boiled egg when serving.

Ingredients

chicken thigh – 400 g
water – 1.5-2 l
bay leaf – 1 pc.
dark peppercorns – 5 pcs.
potatoes – 3 pcs.
20% sour cream – 2 tbsp. l.
wheat flour – 2 tbsp. l.
onions – 2 pcs.
carrots – 1 pc.
sorrel – 200 g
green onions – 20 g
parsley – 20 g
spinach – 30 g
chicken eggs – 2 pcs.
vegetable oil – 3 tbsp. l.
ground dark pepper - 2 chips.
salt - to taste

Manufacturing

Production begins with cooking the broth. It doesn’t matter what part of the chicken is on the bone, namely, the leg, thigh or legs. Instead of chicken, you can use pork, which is not very fatty. For the broth, I place the meat in a saucepan, immediately add bay leaves and dark peppercorns (you can add roots, such as celery and parsnips). Pour in cool water, bring to a boil, skim off the foam and cook for 30 minutes, until the meat is just cooked off the bone. At the very end, add salt to taste.

I remove the meat and cool it. I strain the broth. I remove the meat from the bone and return it back to the pan. I bring it to a boil again. I add potatoes, peeled and diced.

While the potatoes are boiling, I’m making some stir-fry vegetables. To do this, I peel a couple of large onions and carrots. I heat a little vegetable oil (refined) in a frying pan and first fry the diced onion in it. Once it becomes soft, add carrots, chopped on a large grater. I continue to fry until golden brown.

I add flour - it will thicken the soup. Stirring, fry for no more than a minute until the lumps disappear.

I add sour cream to the frying. But at first, so that it does not form flakes, I dilute it with warm broth in a separate container (2 tbsp sour cream - 5 tbsp broth). Pour into the pan and heat for 1 minute. I take it off the fire. It turns out a thick vegetable fry with sour cream.

I put the roast in a pan where the potatoes have already cooked. I let it boil. In the meantime, I chop a bunch of sorrel - only the leaves are useful, without the hard and fibrous petioles. Finely chop a bunch of parsley and spinach and green onions with a knife. If you wish, you can add a little fresh nettle to the borscht, dousing it with boiling water beforehand so that it “doesn’t sting.”

Approximately 1-2 minutes before the borscht is ready, I add all the greens to it. I adjust the amount of salt and pepper to taste. As for the degree of acidity, be guided by your own taste, you can slightly increase the amount of sorrel, but keep in mind that the borscht will become more sour when it steeps. Once the greens are added, the soup should boil, after which I cover the pan with a lid and immediately remove it from the heat. I let it sit for 20-30 minutes so that the sorrel and spinach evaporate.

Greenish borscht with sorrel should definitely be served hot. Usually it is flavored with sour cream and supplemented with halves of a boiled egg. Additionally, you can sprinkle with finely chopped green onions and garnish with a sprig of parsley, and offer guests a slice of lemon. It is best to store borscht in an enamel bowl, covered, in the refrigerator, for no longer than 2 days. Bon appetit!