Green borscht: recipes for traditional and Lenten soup

Green borscht: recipes for traditional and Lenten soup

In the summer, when it is easy to find sorrel on sale, you can prepare green borscht; the recipe for this soup is quite simple. The first dish has a peculiar sourness, but the taste is more gentle than that of cabbage soup made from sauerkraut. The recipe can also include other greenish ingredients: spinach, beet leaves, parsley, cilantro. The soup turns out tasty, satisfying and healthy. It can be of two varieties: hot and cool. The first option is prepared in fatty meat broth. 2nd - with vegetable broth.

A common addition to greenish borscht is sour cream. You can also use mayonnaise or traditional snow-white yogurt. Dairy components should definitely be added to the composition. This is due to the fact that they neutralize oxalic acid, which is contained in sorrel. It is important to realize that the younger the sorrel, the less acid it contains. Therefore, to make soup, you should take specifically young sorrel.

Secrets of making greenish borscht

The soup is prepared from ordinary ingredients. It is better to use bone-in beef or pork ribs as a meat component. If you want to create the most bland soup, then the broth can be boiled using chicken breast. Boiled eggs are added to the finished soup. Usually, the egg is cut into halves. But you can take out the yolk and mash it with a fork, and cut the white into small cubes.

Secrets of making greenish borscht

Secrets of making delicious greenish borscht:

• Combine a number of types of greens. It is better to complement sorrel with spinach, green onions and other greenish ingredients. The taste of the soup will be the most intense. In addition, spinach neutralizes the acid produced by sorrel;
• You can add nettle to the composition, which should be immersed in hot water at a temperature of 80 degrees for a few seconds before including it in the recipe;
• You can not add sorrel to the soup during the cooking process, but create a dressing from it. In this case, it is mixed with sour cream and cooled broth. It is better to beat the dressing with a blender until smooth;
• Green borscht should be tested before serving. If it turns out very sour, then sugar must be included in the composition;
• If the soup was prepared without frying, you can enrich its taste with a piece of butter.

Savory green borscht: traditional recipe with beef broth

To make the first dish we will need beef brisket. This meat part will provide a rich broth due to the presence of bones. In addition, the brisket is soft. Therefore, the soup will have a juicy meat component. If you have a small piece of beef, you can also include pork, which is also better taken on the bone.

The process of making soup begins with boiling the broth. During cooking, scale will be created, which must be removed with a slotted spoon. It is better to strain the broth before adding the remaining ingredients. Usually green borscht is served with bread. But you can also supplement the soup with various flatbreads and croutons. The recipe indicates the amount of ingredients based on cooking soup per 3 liter pan.

Ingredients:

• Beef brisket – 700 gr;
• Onion – 1 head;
• Potatoes – 4 pieces;
• Sorrel – 200 gr;
• Spinach – 200 gr;
• Green onions – 200 gr;
• Parsley – 200 gr;
• Carrots – 1 piece;
• Cloves, thyme, celery - to taste/for cooking broth;
• Salt, dark pepper, bay leaf - to taste;
• Chicken eggs - to taste;
• Sour cream - to taste.

Savory green borscht: traditional recipe with beef broth

Manufacturing method:

1. We wash the beef, clean it and fill it with cool water. Bring the contents of the pan to a boil, then turn down the heat. We remove scale as it forms. Once the broth becomes transparent, add the peeled onion and carrots to it. Vegetables should not be cut. Put them completely into the pan!
2. Cook the broth for about 2 hours with the lid closed. It is important that it does not seethe, but only seethes a little. If the broth boils strongly, it will not turn out clear;
3. About 30 minutes before the end of the cooking process, add bay leaf, cloves, thyme and celery to the broth;
4. After cooking, remove the vegetables from the pan and strain the broth itself;
5. Let the meat cool slightly, then cut it into pieces;
6. Peel the potatoes, cut them into medium cubes and send them to the broth to cook for approximately 15-20 minutes;
7. While the potatoes are cooking, let's start with the greens. It should be thoroughly washed and placed in a colander to drain. Chop the greens as finely as possible;
8. Place the pieces of beef into the pan with the potatoes, then the greens. Bring the broth to a boil, add salt and pepper;
9. Turn off the soup and let it brew under a closed lid for 15-20 minutes;
10. While the soup is steeping, boil the chicken eggs. Usually, one serving of soup requires half an egg;
11. Pour the soup into bowls, add an egg, add sour cream and serve!

Green borscht made from turkey meat is very tasty. You can combine chicken breast with turkey thigh meat. In this case, you will get a rich broth, and the meat in the soup will be quite tender. Chicken breast meat can be used to make main courses or salads.

Lenten green borscht: recipe with photo

In hot weather, you don’t always crave fatty and rich soups. Such first courses remain the prerogative of the diet in cool weather. In the summer, soups made with vegetable broths are excellent. With all this, they can be quite satisfying if you add cereals or legumes, for example, beans, lentils or chickpeas. More often than not, green borscht is cooked with rice. This is due to the fact that the beans take longer to cook, and the chickpeas should be cooked 12 hours before cooking the soup. In any case, you can add legumes if you wish.

Lenten soups turn out no less tasty if they are supplemented with roasted vegetables. In addition, a huge amount of different greens will come in very handy! The amount of ingredients is indicated for a 3 liter pan.

Ingredients:

• Sorrel – 2 bunches;
• Spinach – 2 bunches;
• Cilantro – ½ bunch;
• Beet tops – 5 pieces/optional;
• Potatoes – 4 pieces;
• Carrots – 1 piece;
• Onion – 1 head;
• Bell pepper – 1 piece;
• Tomato – 1 large;
• Spices - to taste;
• Dill - optional;
• Sour cream - for dressing;
• Rice – 4 tablespoons;
• Vegetable oil – 2 tablespoons.

Lenten green borscht: recipe with photo

Manufacturing method:

1. Bring approximately 2 liters of water to a boil in a saucepan;
2. At this time, let's prepare the vegetables. Wash the greens, place in a colander and chop finely. Potatoes and onions - cut into cubes, carrots and peppers - into strips;
3. Heat vegetable oil in a frying pan and fry carrots in it. If you like bay leaves, you can add them to the carrots for 2-3 minutes. Then add bell pepper and simmer for a few more minutes;
4. Peel the tomato, cut into cubes and grind using a blender. Pour the mixture into the frying pan with carrots and peppers. Simmer for approximately 3-5 minutes;
5. After the water boils, lower the potatoes to cook. Then, when the water boils again, add the rice. Cook for about 15 minutes. Then we add frying to the soup;
6. As the broth boils, add chopped herbs. Immediately after boiling again, turn off the heat, cover the soup with a lid and leave for half an hour;
7. Serve the soup with sour cream.

The recipe for greenish soup is quite common and popular. In the spring and summer, it will help out when you need a tasty snack. In addition, the soup has the highest nutritional value. After all, it contains a lot of different greens. Almost all housewives prefer to cook this soup at their dacha. After all, all the necessary ingredients will be at hand!

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Green borscht

Green borscht is one of my favorite soups. It is cooked in meat broth, and sorrel gives it a green color. This plant appears in the beds early in spring and amuses us with its freshness and sour taste. The provided vitamin and mineral composition of sorrel simply explains all its unique medicinal and beneficial characteristics. But you need to know that it is better to eat sorrel when it is young, in May and June. Later, the leaves accumulate oxalic acid, which interferes with the absorption of calcium by the body. It's May outside and we have two wonderful months ahead when we can safely prepare dishes from sorrel and store it for the winter, so we cook green borscht.

It will be useful for you:

• beef with bone 1 kg (brisket)
• onion 1 piece
• Bay leaf
• potatoes 4-5 pcs
• sorrel
• green onions
• parsley
• dill
• salt
• boiled eggs

Step-by-step photo recipe for making:

Before this, cook the broth . Green borscht is very fond of pork, but I usually cook it in beef broth. The best broth comes from beef brisket , but any other cut of beef with a bone will also work. If you have a piece of pork, some kind of pork knee or even bones, feel free to throw everything into the pan; borscht really loves the combination of beef and pork.

Place the meat in a saucepan (5 liter) and fill with cool water . You need 3 liters of water. Place the pan on the stove and over high heat . Don't miss the moment when foam . It needs to be scooped up with a spoon and thrown away.

Place 1 peeled onion, 2 bay leaves, and salt in a saucepan. Wait for the water to boil and reduce the heat. Cover the pan with a lid, leaving a gap for steam to escape, and cook for 2 hours . Make sure that the broth does not bubble too much, let it gurgle slightly, then it will turn out transparent.

When the broth is cooked, remove and discard the onion and bay leaf. Take out the meat. Add diced potatoes and cook for 20 minutes .

While the potatoes are cooking, remove the meat from the bones and cut into portions.

the sorrel , green onions , parsley and dill thoroughly and place in a colander to drain.

Remove the stem from the sorrel; it will not be useful.

Cut the sorrel leaves into strips.

Finely chop the remaining greens: onion, parsley and dill .

When the potatoes are cooked, place the cooked pieces of meat .

As soon as the broth boils again, add sorrel and all the chopped herbs.

Bring the contents of the pan to a boil, taste the borscht and add salt if necessary. After adding the greens, the borscht should boil for no more than 5 minutes. Cover the pan with a lid and turn off the heat. Let the borscht sit for 15-20 minutes. Green borscht is always served with boiled eggs and sour cream.

Boiled eggs can be finely chopped and added to the pan with borscht at the moment you add the greens, but I usually chop the eggs coarsely and put them on a plate when serving. Bon appetit!

Green borscht. Laconic recipe.

It will be useful for you:

• beef with bone 1 kg (brisket)
• onion 1 piece
• Bay leaf
• potatoes 4-5 pcs
• sorrel
• green onions
• parsley
• dill
• salt
• boiled eggs

Cook the broth. Place the meat in a saucepan (5 liter) and fill with cool water . You need 3 liters of water. Place the pan on the stove and over high heat . Don't miss the moment when foam . It needs to be scooped up with a spoon and thrown away. Place 1 peeled onion, 2 bay leaves, and salt in a saucepan. Wait for the water to boil and reduce the heat. Cover the pan with a lid, leaving a gap for steam to escape, and cook for 2 hours . Make sure that the broth does not bubble too much, let it gurgle slightly, then it will turn out transparent.
When the broth is cooked, remove and discard the onion and bay leaf. Take out the meat. Add diced potatoes and cook for 20 minutes. Remove the meat from the bones and cut into portions.
Remove the stem from the sorrel and cut into strips. Finely chop the green onions, dill and parsley. When the potatoes are cooked, place the cooked pieces of meat into the pan.
As soon as the broth boils again, add sorrel and all the chopped herbs. Bring the contents of the pan to a boil, taste the borscht and add salt if necessary. After adding the greens, the borscht should boil for no more than 5 minutes. Cover the pan with a lid and turn off the heat. Let the borscht sit for 15-20 minutes. Green borscht is always served with boiled eggs and sour cream.

Classic green borscht recipe

Ingredients

Step-by-step recipe for making Classic green borscht with photo

This is how the dish is prepared:

The broth should be boiled immediately. Then you should rinse the meat well, transfer it to a container, pour in cool water, create a powerful fire, boil the contents, remove the foam, add one peeled onion, bay leaf, salt, create a low heat, let the broth cook for a couple of hours.

Sorrel with green onions, parsley, dill, wash and dry.

Cut the sorrel into strips.

Once the potatoes are ready, add the meat pieces.

Video recipe Classic green borscht

Green borscht with rice

You can also prepare a unique and very tasty green borscht with rice!

So, in order to prepare the first dish according to this recipe, you will need:

Ingredients:
potatoes – 5 pcs.;
beef broth – 3 l;
rice – 4 tbsp.
l.; carrot – 1 pc.;
onion – 1 pc.;
chicken egg – 3 pcs.;
sour cream – ½ tbsp.;
green onions, sorrel, parsley, dill - 1 bunch each;
salt.

And the food is prepared like this:

Later, add chopped green onions, diced boiled eggs, chopped onion, grated carrots, and salt here.

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

Green 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.

Classic 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 green borscht is ready. Let it brew for a few minutes. Pour into plates and serve with sour cream.

Bon appetit!