How to cook green borscht with sorrel

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

Summer is the time for light soups with herbs and vegetables. But if you have frozen herbs in your refrigerator, for example, sorrel and spinach, then you can cook tasty and he althy green borscht not only in summer. You can read the recipe with a photo in this article. The dish can be prepared both with meat and lean.

Green borscht with sorrel: the first recipe

You will need:

• liter of meat broth (it is better to take beef broth, it will give the soup an extra flavor);
• boiled beef;
• a couple of bunches of fresh sorrel (you can use frozen);
• sunflower oil for frying;
• a few medium potatoes;
• eggs depending on the number of servings: on one plate you can put either half a boiled egg or a whole one;
• a small head of onion;
• greens - a bunch of dill and parsley;
• s alt.

How to cook green borscht

If you want to cook lean soup, then exclude meat and broth from the recipe. Otherwise, boilbeef. Strain the broth. Let the meat cool and cut into pieces. Peel carrots and onions. Chop the onion, rub the carrots with a fine grater. Sauté vegetables in oil. Wash the sorrel, parsley and dill. Discuss. Chop them up with a knife. Boil eggs. Peel potatoes and cut into small cubes. Boil the broth and throw in the potatoes. Once it's cooked, add the fried onions and carrots to it. Throw in the prepared pieces of meat, then chopped greens and sorrel. Bring the soup to a boil, season with s alt to taste. Serve green borsch with sorrel with an egg, which must be cut into halves and put on a plate. You can season the soup with sour cream.

Green borsch with sorrel: the second recipe

Ingredients needed for cooking:

• beef broth - 3 liters;
• a few medium potato tubers;
• rice round or long grain - a third of a glass;
• a few eggs;
• medium sized carrots;
• medium-sized onion head;
• bunch of sorrel;
• greens a few sprigs of dill and parsley, green onions;
• sour cream;
• s alt;
• sunflower oil for frying.

Peel the vegetables, chop the onion with a knife, chop the carrots on a grater. Fry them in oil. Boil eggs. Wash greens and chop. Cut potatoes into strips or small cubes. Rinse rice. Boil the broth, put rice and potatoes in it. Boil them until done. Then put green onions in the soup,eggs chopped into large cubes, fried onions and carrots and half a glass of sour cream. Last in the soup, send the sorrel, parsley and dill. You can take the soup off the heat. S alt to taste, let it brew a little and serve.

Green borsch with sorrel in a slow cooker

Use:

• meat (pork, beef) - 300 grams;
• a few medium sized potatoes;
• one small carrot;
• 2 ripe medium-sized tomatoes;
• onion head;
• egg;
• sour cream - 50-70 grams;
• greens - parsley, dill, sorrel;
• s alt and pepper to taste.

Set the device to the “Baking” mode for 25 minutes. Pour in the oils. Fry carrots and onions in it. Cut pork (or beef) into small portions. Put to vegetables. Peel potatoes, cut into cubes. Add to meat and cover with water. Now select the "Extinguishing" program. Time is one hour. For lovers of red borscht with sorrel, you can add tomatoes. But only after the potatoes are cooked. Rinse the sorrel, finely chop. 10 minutes before the end, put it with the rest of the products. As soon as the soup is ready, pour it into bowls and place an egg cut into pieces into each. Top with sour cream.