How to cook sorrel borscht. Recipe with photo

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

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

Hearty and nutritious sorrel borscht: cooking recipe

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

What products do we need to make delicious and rich sorrel borscht? To prepare this dish, you must purchase:

• young fresh sorrel - approximately 300-400 g;
• beef on the bone is fatty - about 400 g;
• potatoes are not very large - 2 pcs.;
• sweet onion - 1 large piece;
• large carrots - 1 pc.;
• boiled eggs - 3 pcs.;
• fresh cabbage (you can use Beijing or white cabbage) - about 300 g;
• table s alt - apply to your taste;
• parsley and dill - about 50 g;
• drinking water - 2 l;
• sunflower oil - 25 ml.

Food processing (vegetables, herbs and meat)

Before preparing sorrel borsch, all components are processed. Beef on the bone is washed well in warm water, eliminating all unnecessary elements. Rinse fresh sorrel and greens, shake vigorously and chop coarsely 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, cleaned and not very finely chopped with a knife.

Sauté vegetables in a frying pan

To make sorrel borscht as high-calorie and satisfying as possible, browned vegetables must be added to it. To prepare them, heat sunflower oil in a frying pan, and then alternately add onion cubes and grated carrots. Both ingredients are fried until transparent, flavored with spices and removed from the stove.

The process of cooking a dish in a saucepan

How to cook sorrel borscht? To do this, use a large saucepan. Fatty beef on the bone is laid out in it and poured with water. After boiling, the resulting foam is removed from the surface of the broth, and then s alted, set the fire to a minimum value and cook for 70 minutes.

After time, the bone is taken out and cooled. The fleshy parts are cut from it and chopped into large pieces.

As for the beef broth, put cabbage into it and cook it for about 25 minutes. Then inpotatoes, dill, parsley and fresh sorrel are added to the pan.

Sprinkling the ingredients with pepper, they are brought to a boil and cooked for about 20 minutes. During this time, the vegetables should become completely soft.

At the very end, previously sauteed onions and carrots, as well as coarsely chopped boiled eggs, are added to the sorrel borscht. In this composition, the soup is brought to a boil and boiled for three minutes.

After the time has passed, the pot 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 served to children and adults in deep soup bowls. The dish is distributed over them only after it has been infused a little under the lid. If desired, you can add a few tablespoons of thick sour cream to the green borscht, as well as serve a slice of fresh white bread.

Making lean sorrel borscht in a slow cooker

If necessary, green borscht with sorrel can be made lean. By the way, this dish is much cheaper than what was presented above. After all, for its cooking there is no need to purchase beef or any other meat.

So, to prepare a Lenten dinner we need:

• fresh sorrel - about 300-400 g;
• potatoes are not very large - 2 pcs.;
• sweet onion - 1 large piece;
• large carrots - 1 pc.;
• sauerkraut - about 200 g;
• table s alt - apply to your taste;
• parsley and dill - about 50 g;
• drinking water - depending on the volume of the bowl;
• sunflower oil - 25 ml.

Food processing

Before you make lean green borscht, you should prepare all the ingredients. Vegetables are thoroughly washed and cleaned, and then they begin to chop. The onion and potatoes are cut into cubes, the carrots are grated, and the sauerkraut is put 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.

Frying vegetables in baking mode

In view of the fact that it was decided to make green borscht without meat, browned vegetables should be added to it. With them, the soup will turn out more fragrant and rich.

So, for frying vegetables, they take a slow cooker 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 the baking mode. In this case, the products should be thoroughly fried and become transparent. At the end, they are flavored with spices, laid out on a separate plate and cooled.

Cooking the first course in a slow cooker

After the onions and carrots are sautéed, pour enough water into the bowl of the cooking appliance, and then add the potatoes and sauerkraut. The ingredients are tightly covered and boiled in the soup or stew program for half an hour. During this time, the vegetables should be fully cooked.

When the potato cubes become soft, s alt and other spices are added to the broth, and fresh herbs and sorrel are also spread. In this composition, the soup is boiled for another 10 minutes.

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

Bring green borscht to the dinner table

Despite the lack of meat, lean borscht with sorrel turns out to be very tasty and satisfying. After it is infused in the multicooker bowl, it is poured into plates and served at the table. In addition to this dish, they serve a slice of rye bread, as well as mayonnaise or sour cream. But that's only if you're not on a diet or Lent.

Summarize

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

It should be especially noted that for the preparation of 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 as nutritious as the first recipe.