Green borscht: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Spring is the time to nourish your body with vitamins. It is in the spring that the consumption of greens on your dining table rises. Young shoots are added everywhere. Green borsch with sorrel is the most spring dish. To get a soup with a unique taste and aroma, each housewife prepares it using her own tricks. But despite the changes in recipes, such borscht turns out to be equally tasty, and homemade people ask for an additional portion of it.

Recommendations for proper food preparation

A lot depends on the correct preparation of greens for borscht. Having decided to cook this dish, you need to rinse all the greens well. In addition to the youngest sorrel, a large amount of fresh dill and fresh green batun (onion) is put in the soup. Depending on personal preferences, young beet tops and young nettle shoots scalded with boiling water are sometimes added to the green borscht recipe.

To enhance sour taste

At the end of cooking, in order to achieve the acidity of borscht, auxiliary ingredients are used. You can use table vinegar: 1 tablespoon of 9% vinegar per 3 liters of water. Attention! Please be careful! Do not confuse vinegar with vinegar essence. Essence 70% is a more concentrated liquid. Essence can be used to make table vinegar.

Whey and kefir

Many housewives pour milk whey into green borscht instead of vinegar. For some, this approach may be too unusual. But as soon as the opportunity arises, use this method. Serum in the soup should be about 1/3. The product is added at the very end of cooking, and after a short boil, the soup seasoned with whey must be turned off. If there is no whey, you can pour ordinary kefir into the soup: 1 liter of fermented milk product per 4 liters of water (or broth). Try to use all the options whenever possible so that you know exactly which is your favorite.

Special attention to sorrel

Sorrel must be thoroughly washed before cooking green borscht from it. Thoroughly wash and inspect each leaf. Slugs and all sorts of bugs can hide in the leaves. After you wash the sorrel, dill and onion, all the greens need to be chopped. Then put it in a separate bowl to make it easier to cook green borscht.

Meatless

Let's start the parade of recipes with the usual vegetarian option. Check yourbins for the following products:

• Water - 3 liters.
• Potatoes - 4-5 pieces.
• Chicken egg - 3 pieces.
• Half an onion.
• 1 carrot.
• Sorrel - a huge bunch.
• Other greens - to taste.
• Vegetable oil - about 5 tablespoons.
• S alt is a must.
• Ground pepper - optional.

Now we are preparing our green borscht with egg and sorrel:

1. Peel potatoes and cut into pieces for soup.
2. Carrots after cleaning wipe on any grater. If desired, carrots can be cut into circles or otherwise.
3. Chop the onion finely.
4. Put the potatoes to boil on the stove.
5. At this time it is necessary to cook browned vegetables. In a frying pan with vegetable oil, fry the onions and carrots over low heat. Cook vegetables covered. Sometimes they need to be stirred. After 10 minutes, finish sautéing vegetables.
6. After the potatoes boil, the water in which they are boiled must be s alted. Bringing the potato slices almost to readiness, we introduce the contents of the pan into the pan.
7. Crack 3 eggs and shake them in a bowl with a fork. Now pour the egg mixture into the moderately simmering soup. Try to pour with a thin thread, gently stirring the soup. This action turns the egg in the soup into flakes.
8. When you have poured all the egg mixture, you can lay the greens that you intend to put in the green borscht. Don't forget to add a bay leaf for flavor. Add if necessarytable vinegar. In order not to miss the acidity of the dish, it is better to add vinegar with a teaspoon, stirring the soup and tasting it. Vegetarian version of spring borscht is ready.

With chicken

The recipe for green borscht with sorrel and chicken meat is also a dietary version of the soup, although it is more delicious.

Collecting ingredients for soup:

• Chicken legs - 2 pieces.
• Potato - about 4-6 pieces.
• Carrot.
• Onion - 1 head.
• Sorrel and other fresh herbs - from 200 grams or more.
• Bay leaf and s alt.
• 3 raw eggs.

Cooking green borscht with chicken meat:

1. Rinse the legs and remove the skin. Pour them with water and put to boil. During the cooking process, do not forget that you need to systematically remove scale from the broth.
2. While the chicken is cooking, it's time to prepare the vegetable dressing for the dish.
3. Grate the carrot, cut the onion into small cubes. Fry vegetables in vegetable oil at a moderate temperature under the lid. Sometimes they need to be stirred.
4. Potatoes need to be peeled and cut into cubes. Sliced potatoes are best kept in cold water before adding to the soup.
5. When the chicken legs are cooked, filter the broth and disassemble the meat into convenient pieces. The meat pieces are sent back to the broth. Now we introduce potatoes to the meat and put the soup to cook further.
6. Add s alt to the pan and wait for the potatoes to be ready.
7. Meanwhile greens needchop.
8. Beat the eggs with a fork in a bowl.
9. The potatoes are almost ready - it's time to introduce the beaten egg mixture into the broth. Pour the eggs in a gentle stream while stirring the contents of the pan.
10. Put the bay leaf and add the browned vegetables.
11. Next, pour sorrel and dill with onions into a pan with green borscht.
12. Let the soup boil and taste for s alt and acidity. If necessary, you can add a little table vinegar or whey. In the case when whey is added to the soup, the soup boils for about 2 minutes. The same rules apply to adding kefir to soup.

With boiled egg

The next cooking option is probably the most delicious. Boiled eggs are used instead of raw eggs. Yes, you have to devote a little more time to cooking such a green borscht with sorrel and an egg. But the result is always great.

It is necessary to collect and prepare the ingredients:

• Meat - half a kilo. You can take the one on which you usually cook first courses.
• Boiled eggs - 3-6 pieces.
• Onion - for dressing.
• Vegetable oil - about 3 tablespoons.
• Potato - 3-5 tubers.
• Optional, you can add 1 carrot to the dressing. But you can do without it.
• 1-2 bay leaves.
• S alt.

Cooking green borscht:

1. Meat prepared as usual for soup. Skim the scum from the meat broth while boiling.
2. Peel the potatoes andcut as you wish.
3. Boiled eggs must be peeled and rinsed in cold water, chopped.
4. Chop the onion finely and fry in vegetable oil until golden brown.
5. Carrots can be grated of any fraction. If there were no carrots, cook without them.
6. Rinse and chop greens.
7. Pour the potatoes into the prepared meat broth and s alt the broth.
8. When the potatoes are almost cooked, add the chopped egg to the pan.
9. Let the soup boil for about two minutes and add the onion fried in vegetable oil to the pan.
10. Now you need to fill in the greens and bay leaf.
11. Serve this dish with sour cream. If you don't really like the idea of having a finely chopped egg in the finished dish, there are options for a slightly different serving. The egg can be cut lengthwise and divided into the required number of slices.