Let's start preparing green borscht by cooking beef broth with carrots and onions, salt and spices. After cooking, remove the vegetables; they have given their aroma and taste to the broth, and we will no longer need them. Cut the meat for green soup into portions.

Chop the potatoes into cubes, leaving one tuber whole. This will be one of the tricks in preparation. Cut the carrots into thin bars, chop the second onion smaller.

Throw all the vegetables into the boiling broth.

Prepare greens for summer soup: rinse and dry sorrel, green onions and dill.

When the potatoes are completely cooked, add the boiled meat to the broth. After boiling, add coarsely chopped sorrel and the rest of the greens.

After a couple of minutes, the sorrel will change its color to dark green. This way you will know that the green borscht is almost ready.

Now I’ll tell you a couple of cooking secrets.

Remove the potatoes that we didn’t cut from the sorrel soup at the very end of cooking, puree them and put them in the pan, so the borscht with sorrel will be thicker.

For taste, add one grated boiled egg to the borscht.

Boil summer borscht with mashed potatoes and eggs for about 5 minutes. Taste, add salt if necessary. If the borscht is not sour enough, add a little lemon juice or very finely chopped sorrel.

Now let's move on to the most important part - serving the dish.

Pour our green borscht into a deep plate, trying to scoop out a piece of meat, carrot sticks and potatoes.

The boiled egg must be cut into slices with a very sharp knife so that the yolk does not fall off.

Garnish each serving with a boiled egg, season with sour cream and sprinkle with fresh dill.

A few words about sour cream.

I recommend buying sour cream for green borscht at the market, exclusively homemade, which is made from cream. Store-bought sour cream does not have the same taste, and when it comes into contact with hot food, it can turn into flakes. This is not the best option for the second serving method.

Sour cream can be added in different ways. Here is the second option for adding sour cream.

Before loading the sorrel, use a ladle to pour some of the broth into a separate bowl.

Add sour cream to the broth, stirring so that the sour cream does not curdle. For 1.5 liters of green borscht you need 4-5 tablespoons of thick sour cream. When the sorrel is ready, pour in the sour cream mixture. Pour in slowly, stirring. Then the taste and color of green borscht will become richer and more intense. You can add a little chopped garlic at this point.

Serve delicious green borscht with black bread, boiled pork or lard.

Such an aromatic, tasty and thick first course can be served both for lunch and dinner; borscht with sorrel and meat is very filling and healthy.

Here are a couple of tips on how to change the color of borscht.

The color of borscht with sorrel can be changed and made it really look like borscht.

Add grated boiled beets at the end of cooking - this will turn it purple.

You can put raw chopped sorrel and parsley on a plate. This way there will be many shades of green in the plate, and the color will become more saturated.

We thank Tatyana ATV for the step-by-step photo recipe for green borscht.

The Recipe Notebook website wishes you bon appetit!

Step 1: cook the broth.

First of all we take 1 - 2 piece of pork on the bone and wash the meat under running water to remove blood and any other contaminants. Then we put it in deep 4 - 5 liter pan, pour pork 3 liters of pure distilled water and place the container on the stove, turned on at a high level. When the liquid boils, use a slotted spoon to remove the white-gray foam from the surface of the water.
After we reduce the temperature of the stove to a level between low and medium, add the required amount of black peppercorns and laurel leaves to the container. Cover the pan with a lid so that there is a small gap left, and cook the meat broth until the meat is completely cooked, this process will take no less 1.5 – 2 hours.

Step 2: Boil the eggs.

At the same time as cooking the broth, prepare all the other ingredients and start with chicken eggs. We rinse them under running water to remove all sorts of contaminants, put them in a small saucepan and fill them with cold running water so that the liquid is at least one level above the level of the eggs. 4 - 5 centimeters. Place the container on the stove, turned on to medium level, add a couple of tablespoons of vinegar to it and 1 a tablespoon of salt. Boil eggs hard for 10 – 12 minutes.
Then, using a kitchen towel, remove the saucepan from the stove, drain the boiling water and pour cold running water over the eggs, thus completely cooling the ingredient. When the eggs have cooled, peel them, place them one at a time on a cutting board and, using a kitchen knife, cut them into cubes with a diameter of up to 1 – 1,5 centimeters or cut each egg into 4 – 8 parts. Transfer the slices to a deep plate.

Step 3: prepare vegetables and herbs.

While the eggs are boiling, you can begin preparing vegetables and herbs. Peel onions, carrots and potatoes, rinse them one by one along with sorrel, parsley, green onions and dill under cold running water to remove sand and any other contaminants. Then we also place them one by one on a cutting board and cut the potatoes into cubes with an approximate diameter from 2 to 3 centimeters. We immediately place this tuber in a deep bowl and fill it with regular running water so that it completely covers the chopped vegetable. Now the potatoes will not darken until the moment when they need to be added to the broth.
Then cut the onions into cubes, their diameter should not exceed 1 centimeter Transfer the crushed ingredient to a deep plate.
Three carrots on a fine grater directly into a separate deep plate or cut them into strips, half rings, rings, quarters up to a thickness of 5 millimeters.
Cut off the stems of sorrel and chop the leaves crosswise into narrow strips up to 5 – 6 millimeters. Just finely chop the green onions, dill and parsley. Place all the greens in one common deep bowl. It will take no more than 30 – 40 minutes.

Step 4: prepare the boiled meat.

After 1.5 - 2 hours the pork will become soft and the broth will be rich. Using a slotted spoon, remove the meat from the pan, transfer it to a deep plate and let it cool slightly. Immediately drain the water from the potatoes, add them to the container with the broth and increase the stove temperature to medium. When the meat has cooled slightly, place it on a cutting board and, holding a piece of pork with a fork, cut it into portions with a diameter of from 2 to 4 centimeters using a sharp kitchen knife. Place the sliced ​​meat back into the pan with the broth and potatoes. Cook the ingredients together 15 minutes.

Step 5: prepare the dressing.

While the potatoes are cooking, start preparing the dressing, turn the stove on to medium level and place a frying pan on it with 3 – 4 tablespoons of butter. Add chopped onion to the heated fat and simmer the vegetable, stirring with a kitchen spatula. 2 – 3 minutes. During this time, the onion will become transparent and covered with a light golden crust. When the vegetable in the pan takes on the desired texture and color, add carrots to it and simmer them together for some more time. 3 – 4 minutes until carrots are soft. Immediately transfer the prepared dressing into the pan with meat and potatoes. Still cooking the soup 5 minutes.

Step 6: Bring the soup to full readiness.

In 5 minutes put all the chopped greens into the almost finished soup, that is, dill, parsley, green onions, sorrel and add salt, ground black pepper and allspice to it to taste. Cooking the first hot dish 5 more minutes, then throw the eggs into the pan, boil the soup 2 – 3 minutes, turn off the stove, cover the container with a lid and infuse the aromatic mixture 7 – 10 minutes. Then, using a ladle, pour the soup into deep plates and serve.

Step 7: serve green borscht with sorrel.

Green borscht with sorrel is served hot as a first course at the dinner table. If desired, this dish can be supplemented with sour cream, cream or homemade mayonnaise. You can also sprinkle each serving of soup with fresh chopped dill or parsley. The taste of the soup is rich, satisfying, with a slight sourness and a pronounced spicy aroma of spices. Enjoy! Bon appetit!

- – For the broth, instead of pork, you can use beef, turkey, veal or chicken. But do not forget that each of these types of meat takes different times to cook, for example, turkey will take about 50 minutes, beef, like pork, will take 1 - 1.5 hours, veal will take about 1 hour. The chicken must be treated with special attention, it all depends on what parts of it you will use for the broth, cook the breast for 25 - 30 minutes, thighs for 45 - 50 minutes, drumsticks and wings for about 40 - 45 minutes. If the chicken is homemade, then the broth will cook for at least 2 hours.

- – Sometimes this type of borscht is cooked with rice, broken rice or yellow millet. Regardless of the choice of cereal, it must be added to the broth along with potatoes, only then will it be fully prepared by the end of cooking the soup.

- – When preparing green borscht with sorrel, you can use any other spices and dried herbs that are suitable for making soups, such as coriander, cinnamon, paprika and many others.

Products
Pork bones - 1 kilogram
Pork - 0.5 kg
Bow - 2 heads
Carrots - 2 large
Potatoes - 4 medium
Sorrel - 350 grams (2 large bunches)
Salt, black peppercorns - to taste
Bay leaf - 2 pieces
In plates with borscht:
Chicken eggs - 1 egg each
Sour cream - 1 tablespoon
Dill - several sprigs

Cooking broth
Pour 4 liters of water into a saucepan, place the bones in it (if frozen, defrost them first), add bay leaf and salt. Place the pan over low heat, after the water boils, peel 1 onion and 1 carrot, cut into several pieces and add to the pan. Cook the bone broth for 40 minutes after boiling, skimming off the foam with a slotted spoon or a tablespoon. Then remove the bones, strain the broth (remove the vegetables, they will no longer be needed), pour into the soup pan and return to the heat.

Cooking meat
Meat, if frozen, must be thawed. Cut the pork into small pieces (2x2 centimeters), place in boiling broth, add peppercorns. Cook for 10 minutes, during which time prepare the vegetables.

Cooking green borscht
Peel the onions, cut off the rhizome, finely chop. Peel the carrots and grate on a coarse grater. Place onions and carrots in broth.
Peel the potatoes, cut into 1-centimeter cubes, place in the broth and cook for 15 minutes.
Sort out the sorrel for soup, wash and dry, cut into strips with a ceramic or wooden knife, and place in borscht. Cook the green borscht until it boils for 5 minutes, then turn off the heat and leave the green borscht covered for 10 minutes.

Serve green borscht
Boil chicken eggs separately from the soup, cool under cold water, peel, cut into small cubes and place on a plate.
Place sour cream in a saucepan. Pour green borscht into plates, sprinkle each serving with finely chopped dill. Green borscht is eaten by adding eggs and sour cream to the plate.

Sorrel borscht is a very tasty and nutritious first course, for the preparation of which you will only need the simplest ingredients. Today we will tell you how to cook this soup with and without meat.

Hearty and nutritious sorrel borscht: recipe

There is nothing complicated in creating the dish in question. Moreover, its cooking process is very similar to cooking the classic one. Only instead of beets, freshly chopped sorrel should be added to the broth. But first things first.

What products do we need to make tasty and rich sorrel borscht? To prepare this dish you should purchase:

• fresh young sorrel - approximately 300-400 g;
• fatty beef on the bone - about 400 g;
• boiled eggs - 3 pcs.;
• fresh cabbage (you can use Chinese or white cabbage) - about 300 g;
• drinking water - 2 l;
• sunflower oil - 25 ml.

Food processing (vegetables, herbs and meat)

Before preparing sorrel borscht, all components are processed. Beef on the bone is washed well in warm water, eliminating all unnecessary elements. Fresh sorrel and herbs are rinsed, shaken vigorously and coarsely chopped with a knife. Vegetables are peeled and chopped. Potatoes and onions are cut into cubes, carrots are grated, and cabbage is chopped into thin strips.

As for chicken eggs, they are boiled in advance, peeled and not very finely chopped with a knife.

Sautéing vegetables in a frying pan

To make sorrel borscht as high-calorie and filling as possible, sautéed vegetables must be added to it. To prepare them, heat them in a frying pan and then add onion cubes and grated carrots one by one. Both ingredients are fried until transparent, seasoned with spices and removed from the stove.

The process of cooking a dish in a saucepan

How to cook sorrel borscht? For this, use a large saucepan. Fatty beef on the bone is placed in it and filled with water. After boiling, remove the resulting foam from the surface of the broth, then add salt, turn the heat to minimum and cook for 70 minutes.

After time, the bone is removed and cooled. The pulpy parts are cut off and chopped into large pieces.

As for the cabbage, put it in it and cook it for about 25 minutes. Then potatoes, dill, parsley and fresh sorrel are added to the pan.

Season the ingredients with pepper, bring them to a boil and cook for about 20 minutes. During this time, the vegetables should become completely soft.

At the very end, previously sautéed onions and carrots are added to the sorrel borscht, as well as coarsely chopped boiled eggs. Bring it to a boil and cook for three minutes.

After time has passed, the pan with green borscht is removed from the stove and left covered for 10 minutes.

How to present the first course to the dinner table?

Sorrel borscht should be presented to children and adults in deep soup bowls. The dish is distributed among them only after it has infused a little under the lid. If desired, you can add a few spoons of thick sour cream to the green borscht, and also serve a slice of fresh white bread.

Making lean sorrel borscht in a slow cooker

If necessary, you can make it 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.

Product processing

Before you make lean green borscht, you should prepare all the ingredients. Vegetables are thoroughly washed and peeled, and then begin chopping. The onions and potatoes are cut into cubes, the carrots are grated, and the sauerkraut is placed in a colander and washed a little in cold water (to remove excess sourness).

As for greens and fresh sorrel, they are rinsed, shaken and not very finely chopped with a knife.

Roasting vegetables in baking mode

Due to the fact that it was decided to make green borscht without meat, sautéed vegetables should be added to it. With them the soup will be more aromatic and rich.

So, to fry vegetables, take a multicooker and heat sunflower oil in it. Then put carrots and onions into the bowl. The ingredients are mixed and cooked for about ¼ hour in baking mode. In this case, the products should be thoroughly fried and become transparent. Finally, they are seasoned with spices, placed on a separate plate and cooled.

Cooking the first dish in a slow cooker

After the onions and carrots have been sautéed, pour a sufficient amount of water into the bowl of the kitchen appliance, and then add the potatoes and sauerkraut. The ingredients are tightly sealed and cooked in the soup or stew program for half an hour. During this time, the vegetables should be completely cooked.

When the potato cubes become soft, add salt and other spices to the broth, and also add fresh herbs and sorrel. Cook the soup in this composition for another 10 minutes.

At the very end, all the previously sautéed vegetables are placed in the multicooker bowl. The first dish is thoroughly stirred with a large spoon, closed tightly and left to heat (for ¼ hour). During this time, green borscht should absorb the aromas of roasting and become even more tasty and satisfying.

We present green borscht to the dinner table

Despite the absence of borscht with sorrel it turns out very tasty and filling. After it has infused in the multicooker bowl, it is poured into plates and served. Additionally, this dish is served with a slice of rye bread, as well as mayonnaise or sour cream. But this is only if you do not adhere to a diet or Lent.

Let's sum it up

In this article, we described in detail two different ways of preparing green borscht with sorrel. Using this or that recipe, you will not only tasty, but also nourishingly feed all members of your family.

It should be especially noted that to prepare the dish in question, you can use not only beef on the bone, but also, for example, soup chicken, pork, lamb, etc. With these ingredients, homemade borscht will turn out just as tasty, satisfying and nutritious as in first recipe.

Green borscht is a taste from my wonderful childhood, it was prepared by another of my favorite grandmothers. When I was little, I was always my grandmother's kitchen assistant. I often remember the incident when my grandmother decided to cook borscht with sorrel and eggs; I had the important task of cutting all the greens. My grandmother was very surprised by the result and told me that if I cut food so large in the future, no one will marry me, I was embarrassed by this fact.
Now, of course, I remember this with a smile on my face, but throughout my childhood I tried to chop food as finely as possible. I think at this moment my grandmother would be very pleased with my culinary skills. In the spring, I like to plant beds with different herbs and vegetables. Personally grown crops with my own hands make me very happy every year. This year, too, I sowed sorrel earlier. Usually I collect it up to five times a season, but I want to say that the most vitamin-rich collection occurs the first time.
I offer you a choice of three recipes for green borscht with sorrel and egg, all borschts are delicious, but in the first recipe we added tomato and beets to the borscht, it was cooked in meat broth, but without meat. We will cook the second borscht with veal, the borscht will be hearty and meaty, without tomato paste, it should be served with a lot of sour cream. The third recipe is a version of borscht with sorrel and not boiled, but beaten egg. Choose the recipe that you like best.

Recipe No. 1. Green borscht with sorrel, egg and tomato

Sorrel is very tasty and in itself very beneficial for the human body as a whole. Green cabbage soup, soups, and borscht are prepared from it; I also recommend adding it to mashed potatoes; due to its color, it will give the dish an extraordinary color and taste. Usually green borscht is cooked without beets, I believe that then the dish will turn out to be more like soup rather than borscht, I always prefer beetroot and tomato juice in green borscht.
To prepare green borscht we will need 1.5 hours. The number of servings will be 6 pieces.

Taste Info Borscht and cabbage soup

Ingredients

• Potatoes – 6 pieces.
• Carrots – 1 piece
• Beets – 3 pieces.
• Onion – 1 piece.
• Green sorrel – 5 bunches.
• Homemade tomato juice – 250 milliliters.
• Homemade eggs – 4 pieces.
• Sunflower oil – 3 tablespoons.
• Salt and pepper to taste.

How to cook green borscht with sorrel, egg and tomato

Pour water into the pan and you can cook the broth; this time I didn’t have time to prepare the broth. We will prepare this green borscht without meat, you can cook chicken broth, and also add chopped meat from which the broth was made to this green borscht.
Place a pan of water on the fire, then peel the vegetables. Grate the beets.


Finely chop the onion; if your eyes start to water, I recommend looking at cold running water.


Next, let's take care of the carrots and grate them as well.


While we were busy with vegetables, our water boiled, we put the grated beet into boiling water. We will boil it until it is almost transparent. At this time, let the eggs cook for 10 minutes.


We constantly look at the beetroot, when it acquires the shade we need, we cut the potatoes and send them to the boiled beetroot.

While the potatoes are cooking, take a frying pan, pour in vegetable oil, then put in the carrots and onions and put them on the stove.


When the frying for green borscht acquires its characteristic color.


Add beet to it and leave for ten minutes. At this time, remove the eggs from the stove and fill them with cold water to make them easier to peel later.


After the beets are well-fried, pour in homemade tomato juice and leave for another ten minutes.


At this time, let's move on to the green sorrel, cut off the tails from the bunches, and cut the rest.


Then remove the frying from the stove; it has acquired the desired consistency.


Place the fry into the borscht, add cold water from the eggs and peel.


Finely chop the peeled eggs.


After frying, we will add the chopped sorrel to the borscht.


When the sorrel has boiled a little, add the chopped eggs. Season with salt, pepper and be sure to add a bay leaf.


After the borscht with sorrel and egg is cooked, turn off the heat and let the borscht brew on the stove for about another twenty minutes. Our borscht can traditionally be served with sour cream; borscht can be served with bread, lard, and green onions.

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Recipe No. 2. Green borscht with sorrel, egg and meat

Lovers of healthy and tasty food will love green borscht with veal. It is easy to prepare, and the result will pleasantly surprise your household. Its two main ingredients are veal and greens. It is advisable to use homemade greens, but store-bought ones should be soaked for thirty minutes in cold water to remove pesticides.

Ingredients:

• 500 grams of veal;
• 150 grams of greens (sorrel, dill, parsley, green onions);
• five potatoes;
• one small head of onion;
• three hard-boiled eggs;
• 100 grams of sour cream;
• salt, mixture of ground peppers;
• two liters of water.

Cooking delicious borscht with eggs and sorrel
1. Peel the veal from films and layers of fat and cut into small pieces.
2. Place the pieces of veal in a saucepan, pour two liters of water over them, and then cook over low heat for thirty minutes.


3. Peel the onions and potatoes. Cut the potatoes into pieces and add them, along with the whole onion, to the container with the veal broth.


4. When the potatoes become soft, add chopped greens to the pan. In addition to the standard set of sorrel, dill, parsley, and onions, you can use young nettles.


5. Boil the borscht for three minutes and add the boiled eggs, cut into cubes.

6. To make the borscht acquire a richer taste, pour one hundred grams of sour cream into it. Let the borscht boil and pour it into plates.


Borscht prepared according to this recipe contains a large amount of vitamins, perfectly restores strength, and also fills the body with energy.

Recipe No. 3. Green soup with sorrel and beaten egg

Every housewife probably knows how to cook green borscht with sorrel and eggs. With the arrival of spring and the appearance of the first fragrant greenery, you always want something light and green. To prepare the first course, you will need sour sorrel, which can be purchased at any market or picked from your own garden. Do not buy horse sorrel, it does not have a sour taste and the soup will turn out without sorrel sourness, which is so inherent in green soups with sorrel. In this recipe we will not use a boiled egg, but a beaten one. Sorrel soup with eggs can be prepared and this way it will also turn out delicious.

Ingredients:

• Potatoes 6 pcs.
• Carrot 1 pc.
• Onion 1 pc.
• Sorrel 200 g
• Chicken egg 3 pcs.
• Sour cream 2 tbsp.
• Sunflower oil 3 tbsp.
• Salt 1 tsp.
• Ground black pepper
• Bay leaf 2 pcs.
• Water 1.5-2 l
• Greenery

Preparation:

Potatoes need to be peeled and washed thoroughly. Cut into arbitrary cubes and place in a cooking pan for about 2 liters. Fill with cold water and place over high heat. Bring to a boil and cook for about 10-15 minutes until the potato slices become soft. If desired, the soup can be prepared with meat broth.

While we fry the vegetables. Peel large onions and carrots. Rinse. Grate the carrots on a medium grater and cut the onion into small pieces. Pour vegetable oil into a frying pan, heat it and add the prepared vegetables. Stirring, fry over low heat until soft.

Add fried onions and carrots to almost boiled potatoes and boil. Cook for 5-7 minutes over moderate heat.

Rinse the sorrel leaves. Trim thick stems. Cut the leaf blade into strips. Add to other ingredients.

Immediately add heavy sour cream, preferably homemade or heavy cream. Stir and bring to a boil. Boil for up to ten minutes over low heat.

There are two ways to add eggs. One way is to beat raw eggs with a fork and pour them into the pan in a thin stream, stirring to form egg strings. If you don't like this option, boil the eggs and cut into cubes. Bring the contents of the pan to a boil and cook for up to five minutes.

From the greens, take aromatic dill and parsley. Wash and chop finely. Add to soup. Season with salt, ground black pepper, bay leaf. You can use additional soup spices at your discretion. Boil for about a minute and turn off the heat.

Green borscht with sorrel and egg is ready.

Cover with a lid and let it brew for a while and invite everyone for lunch. Serve the borscht with sour cream and fresh bread. Bon appetit!