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.

Fragrant greenish borscht: recipes for a tasty and healthy dish

Green borscht is a beautiful vitamin-rich dish made from the freshest greens.

Green borscht with sorrel is one of the most delicious and necessary spring-summer soups.

You can prepare this dish using meat broth, or you can eat a lean version of it. In the traditional version, the main component of greenish borscht is young sorrel, supplemented with seasonal young vegetables and eggs.

The freshest greens not only bring enormous benefits to the body, but also add the brightest colors to the dish. The light, pleasant taste of greenish borscht is sure to please the whole family. In addition, such borscht is very easy and simple to make. This dish is especially perfect with sour cream.

Green borscht with sorrel

Pork – 500 g
Potatoes – 2 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Sorrel – 70 g
Testicles – 4 pcs.
Water – 2.5 l
Bay leaf – 1 pc.
Vegetable oil – 20 g
Salt - to taste
Dry spices - to taste

First you need to prepare the meat broth. Take pork with bones or ribs, add cool water and bring to a boil. At the same time, skim off the foam that will be created during all this. Cook the meat over low heat for an hour. Then take it out and clean it of bones. Strain the broth and return the meat to it. Bring everything to a boil.

Peel the vegetables and wash in running water. Cut the potatoes into small pieces and place them in the bubbling broth.

Grate the carrots on a medium grater, finely chop the onion. Pour a little vegetable oil into a hot frying pan and add chopped onions and carrots. Fry for 3-5 minutes over medium heat. Then put the finished frying in a saucepan with soup.

Boil the eggs in boiling water for 5-7 minutes. Then fill them with cool water and cool. Peel them, cut them and add to the soup. For scent, add one bay leaf. Sprinkle with salt and spices to taste.

Wash and cut fresh sorrel. When the potatoes in the soup become soft, you can add sorrel. Bring everything to a boil together with the sorrel. There is no need to boil sorrel. Therefore, it should be added to the soup at the end of cooking, before turning off. Cover the finished greenish borscht with a lid and let it brew for a while.

Green borscht with meatballs

Beef (pulp) or minced beef – 400 g
Sorrel – 1 bunch (100-150 g)
Onions – 2 pcs.
Potatoes – 400 g
Carrots – 1 pc.
Butter or margarine – 50 g
Testicles – 2 pcs.
Milk – 150 g
Salt - to taste
Ground dark pepper - to taste
Parsley and dill - to taste
Spices (optional) - to taste
Sour cream (optional) – to taste

Pass the beef pulp through a meat grinder together with one onion, then add the finely chopped onion. Add salt and pepper, mix well. With wet hands, create small meatballs.

Peel and cut the potatoes into cubes. Finely chop the second onion and grate the carrots into strips. Wash the sorrel and cut into large pieces. Chop the greens. Lightly beat the eggs and mix with milk.

Sauté onions and carrots in a frying pan with heated oil.

Place the meatballs in boiling water (2 liters), let them boil and collect the foam. Add potatoes, reduce heat and cook for 15 minutes. Later add fried vegetables and sorrel. Cook for 5 minutes.

Pour milk and eggs into the soup in a narrow stream, stirring occasionally. Salt to taste, add your favorite spices. Sprinkle the borscht with herbs and turn off the heat. You can add sour cream and ground pepper to a plate of greenish borscht.

Green borscht with pork ribs and beets

Pork ribs – 500 g
Beetroot – 160 g
Fresh sorrel – 150 g
Potatoes – 450 g
Testicles – 5 pcs.
Carrots – 100 g
Green onion – 100 g
Fresh dill – 30 g
Fresh parsley – 30 g
Vegetable oil – 2-3 tbsp. l.
Vinegar 9% – 1 tsp.
Sugar – 20 g
Salt - to taste
Ground dark pepper - to taste
Bay leaf – 3 pcs.
Water – 2 l

Cut the ribs into portions and place in a pan. Pour water over them, bring to a boil and, removing the foam, cook over low heat for 1-1.5 hours. Remove the finished ribs, separate the meat from the bones and cut into pieces, and strain the broth. Cover the meat with film and set aside.

Boil the eggs for 10 minutes after boiling (hard-boiled), then cool in cool water.

Peel the potatoes and cut into small pieces. Add to broth and cook for 10 minutes.

Peel the carrots, beets and onions. Cut the onion into small cubes, grate the carrots and beets on a large grater.

Heat 1 tablespoon of vegetable oil in a frying pan and fry the onion for about 5 minutes, until translucent and lightly golden.

Add another 1-2 tablespoons of vegetable oil to the pan and add beets and carrots. Immediately add 1 teaspoon of vinegar and bay leaves. Fry the vegetables over medium heat for about 7 minutes until soft and fragrant. Then add sugar.

Stir and fry for another 1 minute until the sugar dissolves.

Add the roasted vegetables to the pan, add salt and cook over low heat for another 10 minutes.

Peel three eggs and cut into small cubes. Peel the remaining eggs and cut them in half - half per serving. Finely chop the green onions, dill and parsley. It’s not enough to throw in the freshest herbs to sprinkle each portion of borscht.

Cut the sorrel into strips.

Add the diced eggs to the pan and cook for another 2 minutes. Then add chopped herbs and dark ground pepper. Bring the borscht to a boil, cook for 1 minute and turn off the heat.

Pour the finished greenish borscht into plates, put several pieces of meat and half an egg in each serving. Also sprinkle with the remaining fresh herbs.

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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 eat 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: how to prepare the most delicious soup using a step-by-step recipe

Hello, my dear friends! In this recipe, I will tell you and clearly show with the help of a photo how to prepare a savory and fragrant greenish borscht. Almost everyone loves this first dish. When the first greenery appears early in the spring, every housewife tries to please her loved ones specifically with them, because such food brings a feeling of lightness and freshness.

You can prepare the dish until late dawn, while the spinach and sorrel are growing. Also in winter - from frozen or canned greens.

This version is not much different from traditional borscht, but I think it’s worth writing it down in your cookbook. Cook with us step by step and an excellent lunch is guaranteed.

Ingredients

Recipe

Video recipe

Useful tips

To prevent the sorrel dish from being too sour, it is recommended to add spinach and green onions. I put them in at the very end of cooking.
If you decide to make summer soup with nettles, pour boiling water over it to remove the “hotness.”
When making meat broth, be sure to skim off the foam, and later strain the broth through cheesecloth or a fine sieve for transparency.
Quite often, disputes arise between housewives: when to put the bay leaf. It must be added at the end of cooking for a couple of minutes, and then removed from the pan.
To avoid hard sorrel fibers in the soup, use only the leaves. Do not overcook the sorrel so that it does not turn into mush. Experienced housewives advise adding it at the end of production.

5 delicious dish recipes

With beef ribs and quail eggs

A tasty and nutritious summer soup with quail eggs in beef rib broth will not leave anyone indifferent. You will feed your family heartily, and those who did not adore it before will be in ecstasy. The ingredients for this dish are ordinary: beef ribs, vegetables, quail eggs, rice, garlic, sorrel, dill, parsley, green onions and spices. Prepare and you won’t regret it!

This is a storehouse of essential vitamins. Especially for people who are contraindicated in sour foods. In this case, nettle is a beautiful candidate for sorrel. Such food can be fun throughout the spring and summer season while this plant grows. In addition to the usual set of goods, we certainly add chicken breast, nettles and various fragrant seasonings.

In a slow cooker

Almost all housewives prepare this dish in a slow cooker, which is very convenient, because its cooking is no different from ordinary cooking. Borscht turns out rich and satisfying, with a pleasant sourness that is refreshing on a hot summer day. You can eat various meats (beef, pork or poultry).

The main thing is to set the program correctly and later enjoy the unusual taste.

The dish differs from the usual version in that, in addition to the sourness, there is a slight sweetness from rhubarb and beets. To make it satisfying, I cook it with beef or chicken breast broth. Your loved ones will certainly ask for more!

Borscht with mushrooms is a wonderful Lenten dish with an extravagant taste of fragrant greens and mushrooms. It cooks quickly and is swept off the table instantly. What do they put in it anyway? The ingredients are simple and cooking doesn’t take much time. In addition to the usual set of goods, I certainly add mushrooms as a base. You can take them according to your own taste - champignons, oyster mushrooms or forest mushrooms, the food will be nutritious and with an exciting taste note.

Conclusion

In the article we looked at how to properly prepare greenish borscht. We found out what is needed for greenish borscht and presented interesting options for its production. This first dish is perfect for both adult and children's menus.

Do you like to cook greenish borscht? Tell us about your own tricks for making it in the comments!