Do you love summer first courses and light sourness? Then green borscht with sorrel is definitely your choice. There are just a huge number of recipes for its preparation, but we have chosen the most delicious of them!
1. Classic recipe for green borscht with sorrel
Delicious and refreshing. What could be better?
You will need: 300 g of beef, 250 g of potatoes, 3 boiled chicken eggs, 1 carrot, 200 g of sorrel, a bunch of greens, 5 stalks of onion, salt, 3 liters of water.
Cooking: Boil the meat for 1.5 hours and remove from the pan. Put the diced potatoes in the broth and cook for 10 minutes. Then add chopped carrots, meat and cook for another 3 minutes. Pour chopped eggs, sorrel and greens into the pan. After a minute, turn off and salt.
2. Green borscht with egg mash and sorrel
When serving, you can add a spoonful of sour cream to the plate.
You will need: 3 liters of water, 300 g of pork on the bone, a bunch of sorrel, 200 g of potatoes, 4 chicken eggs, 100 ml of milk, 1 tbsp. flour, a bunch of greens, 3 stalks of green onions, salt.
Cooking: Boil the broth on the meat. Chop up all foods. Add green onions, potatoes to the pan and boil for 10 minutes. In a separate container, beat the eggs, stir them with milk and flour until smooth. Pour the egg mixture into the boiling borscht. After 5 minutes, add sorrel, herbs and salt.
3. Green borscht with sorrel and smoked ribs
Smoked meats give borscht a delicious flavor.
You will need: 300 g smoked pork ribs, 4 potatoes, 1 carrot, onion, 300 g sorrel, parsley, 2 eggs, 2 garlic cloves, 80 g vegetable oil, salt, ground pepper, 3 liters of water.
Cooking: Boil the ribs for 15 minutes. Fry chopped onions and carrots in a pan. Add diced potatoes to the broth. After 10 minutes, send the roast to the pan. Stir the eggs with spices in a bowl and pour into the borscht, stirring. Add chopped greens, garlic and salt 2 minutes before the end. After turning off, let the borscht brew for 15 minutes.
4. Green borscht with turkey and sorrel
Eggs can be chopped or just mashed with a fork.
You will need: 3 liters of water, 400 g of turkey fillet, 150 g of sorrel, 3 potatoes, 2 boiled chicken eggs, 1 carrot, 1 onion, a bunch of parsley, 2 stalks of green onions, 3 tbsp. vegetable oil, 2 bay leaves, salt.
Cooking: Boil the turkey for 1 hour. Chop vegetables and herbs. Take out the meat and put potatoes with bay leaf into the broth. After 5 minutes, add the fried onions with carrots. After 10 minutes, add sorrel, eggs, herbs and chopped meat to them. Salt, pepper and turn off.
5. Green borscht with beets and sorrel
To prevent the beets from coloring the rest of the ingredients, sprinkle them with vinegar.
You will need: 400 g meat, 3 potatoes, 2 boiled eggs, medium carrots, 200 g beets, 200 g sorrel, 1 onion, 80 g vegetable oil, 2 tbsp. tomato paste, 1 tsp salt, 0.5 tsp sugar, 3 liters of water.
Cooking: Boil the meat for 45 minutes. Add chopped potatoes to the broth. Fry chopped onions, carrots and beets in a pan. Stew them in tomato with spices, sugar and salt for 10 minutes. Combine the frying with the broth and cook for another 10 minutes. Add chopped eggs, sorrel, herbs and cook under the lid for 3 minutes.
6. Green borscht with sorrel and meatballs
Boil the meatballs until they float to the surface.
You will need: 2.5 liters of water, 200 g of any minced meat, 1 tbsp. semolina, 2 chicken eggs, 3 medium potatoes, 1 carrot, 1 onion, a bunch of sorrel, a bunch of herbs, 4 stalks of green onions, 3 tbsp. vegetable oil, salt, pepper.
Cooking: Combine minced meat with spices, semolina and form small balls. In a cauldron in oil, fry chopped onions and carrots, add potatoes to them. After 4 minutes, fill everything with boiling water and cook for 7 minutes. Then add chopped sorrel, onion, herbs and meatballs. A minute before turning off, salt and pepper. When serving, decorate the borscht.
7. Lean green borscht
After cooking, be sure to let the borscht brew for 10-15 minutes.
You will need: 3 liters of water, 300 g of sorrel, 3 potatoes, 1 onion, medium carrot, 4 eggs, a bunch of green onions, a bunch of herbs, 3 tbsp. vegetable oil, 2 bay leaves, 0.5 tsp. salt, ground pepper.
Cooking: Boil chopped potatoes in salted water until tender. Add bay leaf and chopped sorrel. Separately, stir the eggs with spices, and pour a thin stream into the boiling borscht. After 4 minutes, add the fried onions with carrots, salt, pepper and the rest. wow greens. Remove from heat after 3 minutes.
8. Green borscht with mushrooms and sorrel
A very tasty option for cooking borscht for lovers of mushrooms and herbs.
You will need: 2.5 liters of water, 200 g of sorrel, 300 g of meat, 150 ml of tomato juice, 200 g of champignons, 1 carrot, 1 onion, a bunch of parsley with dill, 2 cloves of garlic, 3 chicken eggs, 80 ml of vegetable oil, salt, ground pepper.
Cooking: Bouillon from meat. Chop vegetables and herbs. Place the mushrooms in a bowl. Add potatoes after 10 minutes. Fry onions and carrots in a pan, add tomato, garlic and spices. Pour the roast into the broth and boil for 5 minutes. Add sorrel, herbs, eggs and turn off after boiling.
9. Green borscht with sorrel and sour cream
Sour cream gives borscht a beautiful white hue.
You will need: 3 liters of water, 300 g of pork, 4 boiled chicken eggs, 200 g of potatoes, 250 g of sour cream, 300 g of sorrel, a bunch of herbs, salt and pepper to taste.
Cooking: Boil the meat for 40-50 minutes in salted water. Add diced potatoes. Grind sorrel, eggs and mix them with sour cream and spices. When the potatoes are ready, add this mixture to the borscht and boil for 2 minutes after boiling.
10. Green borscht with sorrel and rice
You can choose any rice you like.
You will need: 2.5 liters of water, 250 g of meat, 3 potatoes, 1 onion, 1 medium carrot, 2 boiled chicken eggs, 100 g of rice, a bunch of green onions, a bunch of sorrel, 50 g of butter, 2 bay leaves, salt and ground black pepper .
Cooking: Boil meat with bay leaf in salted water. Chop vegetables and herbs. Throw the potato cubes into the pot. Fry onions and carrots in butter. Combine the frying with broth and washed rice. After 5 minutes, add sorrel, herbs and eggs. Salt, pepper and let the borscht brew for 10 minutes.
11. Green borsch with rhubarb and sorrel
You can cook this dish with any kind of meat.
You will need: 3 liters of water, chicken breast, a bunch of sorrel, 2 leaves of rhubarb, 300 g of potatoes, 1 carrot, 2 boiled eggs, a bunch of parsley with dill, salt, ground pepper, 2 bay leaves, 3 allspice peas.
Cooking: Boil the chicken for 30 minutes in salted water with spices. Add diced potatoes and carrots. Grind rhubarb, sorrel and herbs. When the potatoes are ready, add them to the soup, salt and pepper. After 3 minutes, turn off and leave to infuse under the lid. Garnish with an egg when serving.
12. Green Hungarian borscht
Such borsch is necessarily prepared with rhubarb and beets.
You will need: 300 g of meat, 1 leaf of rhubarb, 200 g of beets, 3 potatoes, onion, a bunch of sorrel, 1 carrot, 2 eggs, 3 stalks of green onions, a bunch of greens, 3 tbsp. vegetable oil, salt and pepper to taste, 3 liters of water.
Cooking: Boil meat with spices. Fry chopped beets with onions and carrots in a pan. Add potato cubes to the pot. After 5 minutes, pour in the frying. Chop the sorrel, rhubarb, green onion and herbs. Lay them in borsch, salt, pepper and boil for 3 minutes. When serving, add half a boiled egg to the plate.
13. Green borsch with young peas and sorrel
Equally delicious green borscht both hot and cold!
You will need: 1 cup of young peas, 250 g of sorrel, 200 g of chicken, 1 carrot, 1 onion, 3 potatoes, a bunch of herbs, 2 boiled eggs, green onions, 2 tbsp. vegetable oil, ground pepper, salt, 2.5 liters of water.
Cooking: Boil the meat in salted water with spices until tender. Fry chopped onions and carrots in butter. Send potato cubes to the broth and boil for 5 minutes. Then add roast and spices. Grind sorrel, greens, eggs. Pour them into the bowl along with the peas. Boil borscht for 3 minutes and turn it off.
14. Green borsch “Eating”
You can use chicken or quail eggs.
You will need: 3 liters of beef broth, 300 g of sorrel, 1 sweet pepper, 3 potatoes, 1 carrot, 1 onion, bunch of parsley, 2 boiled eggs, 3 tbsp. tomato paste, 3 tbsp. vegetable oil, 0.5 tsp sugar, 1 tsp salt, peppercorns and ground.
Cooking: Cut vegetables and herbs. Add diced potatoes to the broth. Saute onions, carrots and bell peppers in oil. Add tomato paste, sugar and spices to them. After 5 minutes, pour the frying into a saucepan, add greens and sorrel. Boil all 3 minutes. When serving, decorate the borscht with an egg cut lengthwise.
15. Green borscht with sorrel and nettle
Pour boiling water over the nettle before cooking.
You will need: 2.5 liters of water, 200 g chicken fillet, nettle bunch, sorrel bunch, 3 potatoes, 2 boiled eggs, 1 carrot, 50 g butter, onion, bunchok parsley with dill, garlic clove, salt, ground black pepper.
Cooking: Bouillon from meat. Chop vegetables and herbs. Saute onions and carrots in oil. Add potatoes to the broth, and after 5 minutes, pour the frying and nettles into the pan. Boil borscht for 2 minutes, add sorrel, herbs and garlic. Salt, pepper and remove from heat. Let the dish stand covered for 10 minutes. Use eggs for decoration.