Green borscht with sorrel - classic recipes with eggs

Recipe 1: green borscht with sorrel (step-by-step photos)

Green borscht or green cabbage soup is a classic first course of Russian, Belarusian and Ukrainian cuisine, prepared with sorrel. It is thanks to the pigments of sorrel that borscht turns green, hence the name. Green borscht is most often prepared in early spring from the shoots of the first young sorrel.

In addition to it, other greens are widely used in many recipes - young stems of beets, rhubarb, spinach, celery, nettles, and chives. Sorrel borscht is traditionally cooked in meat broth. If you want a richer borscht, use fatty pork ribs or loin. Dietary borscht can be made using rabbit, young veal or chicken meat. .

Today we will look at how to cook green borscht with sorrel in chicken broth. Any parts of chicken you have on hand will be suitable for the broth. I'll show you how to cook sorrel borscht on a chicken leg.

Chicken eggs – 3 pcs.,
Chicken legs – 1 pc.,
Potatoes – 4-5 pcs.,
Sorrel – 100 gr.,
Carrots – 1 pc.,
Onion – 1 pc.,
Bay leaf – 2-3 pcs.,
Salt and spices

Pour water into the pan. Add the washed leg, peeled onion, salt, spices, and bay leaf. By the way, the legs can be replaced with two chicken drumsticks. Bring to a boil, once boiling, reduce heat and cook the meat for another 25 minutes.

Remove the foam formed during cooking with a slotted spoon. In a separate pan, place the eggs to boil. While the broth is being prepared and the eggs for the borscht are boiling, you can start preparing the vegetables. Peel the carrots and potatoes. Cut the potatoes as usual for borscht and soup.

Cut the carrots into slices. You can also grate it.

Wash the sorrel. Tear the stems away from the leaves. Finely chop the sorrel leaves with a knife.

Let the eggs cool and then peel them. Then cut into cubes.

After 25 minutes, remove the boiled leg from the broth.

Add potatoes and carrots to the broth. Boil for 15 minutes.

After this time, add the eggs.

Trim the meat from the leg and cut into small pieces. Add sorrel. Stir the borscht and bring to a boil.

Add chicken to the pot with borscht. Cook for another 10 minutes.

Pour the hot sorrel borscht into bowls. Sour cream can be served separately or placed on a plate and sprinkled with fresh herbs. Enjoy your meal. By the way, if you take care of preparing sorrel for the winter, for example, pickling it or freezing it, then you can enjoy this borscht throughout the whole year.

Recipe for cabbage soup with sorrel and spinach

Spinach is as healthy as other greens, and I describe the preparation in detail below on how to cook this dish.

Products:

3 potato tubers,
30 g flour,
30 ml oil,
2 liters of broth, 2 chicken eggs,
1 piece each onions and carrots,
sour cream,
20 g sorrel,
spices,
parsley,
400 g spinach.

Wash the greens, boil the spinach, grind in a meat grinder.
Combine spinach and chopped sorrel stalks, add flour, half the amount of sour cream, and heat the mixture.
Place potatoes in cabbage soup and cook until softened. Fry the onion along with the carrots.
Add sauté, spinach mixture, spices, cook for 20 minutes, leave.
Boil the eggs, cut into slices. Serve with eggs and sour cream.

Recipe 2: green borscht with sorrel and egg (step by step)

Green borscht is one of my favorite soups. It is cooked in meat broth, and sorrel gives it a green color. This plant appears in the beds in early spring and delights us with its freshness and sour taste. The rich vitamin and mineral composition of sorrel easily explains all its unique healing and beneficial properties. However, you need to know that sorrel is best eaten young, in May and June. Later, the leaves accumulate oxalic acid, which interferes with the body's absorption of calcium. It's May outside and we have two wonderful months ahead of us, when we can safely prepare dishes from sorrel and store it for the winter, so we cook green borscht.

beef with bone 1 kg (brisket)
onion 1 piece
Bay leaf
potatoes 4-5 pcs
sorrel
green onions
parsley
dill
salt
boiled eggs

First of all, cook the broth. Green borscht loves pork, but I usually cook it in beef broth. The best broth is made from beef brisket, but any other cut of beef with a bone will also work. If you have a piece of pork, some kind of pork knee or even bones, feel free to throw everything into the pan; borscht really loves the combination of beef and pork.

Place the meat in a saucepan (5 liter) and cover with cold water. You need 3 liters of water. Place the pan on the stove and bring the contents to a boil over high heat. Don't miss the moment when foam . It should be scooped up with a spoon and thrown away.

Place 1 peeled onion, 2 bay leaves, and salt in a saucepan. Wait for the water to boil and reduce the heat. Cover the pan with a lid, leaving a gap for steam to escape, and cook for 2 hours. Make sure that the broth does not boil too much, let it gurgle slightly, then it will turn out transparent.

When the broth is cooked, remove and discard the onion and bay leaf. Take out the meat. Add diced potatoes to the broth and cook for 20 minutes.

While the potatoes are cooking, remove the meat from the bones and cut into portions.

Wash the sorrel, green onions, parsley and dill thoroughly and place in a colander to drain.

Remove the stem from the sorrel; it will not be needed.

Cut the sorrel leaves into strips.

Finely chop the remaining greens: onion, parsley and dill.

When the potatoes are cooked, place the prepared pieces of meat into the pan.

As soon as the broth boils again, add the sorrel and all the chopped herbs.

Bring the contents of the pan to a boil, taste the borscht and add salt if necessary. After adding the greens, the borscht should boil for no more than 5 minutes. Cover the pan with a lid and turn off the heat. Let the borscht sit for 15-20 minutes. Green borscht must be served with boiled eggs and sour cream.

Boiled eggs can be finely chopped and added to the pot of borscht at the moment you add the greens, but I usually chop the eggs coarsely and put them on a plate when serving. Bon appetit!

Recipe 3, classic: green borscht with sorrel (with photo)

The common green borscht is very different from its red “brother”: there is no cabbage and beets that are usual for classic borscht; these ingredients are successfully replaced by sorrel. You can often find another name for the dish - green cabbage soup, but in essence it is all the same soup, with an identical set of products and a similar recipe.

So, today on our menu is delicious green borscht with sorrel and egg - a recipe with a photo will help you cope with the preparation!

Ingredients for a 3-liter saucepan:

Green borscht with nettles, wild garlic and spinach

A real find will be vitamin-rich green borscht, cooked from young tender shoots of May nettle with early wild garlic and spinach.

What ingredients will be needed?

To prepare a delicious and incredibly healthy soup you will need the following ingredients:

2-2.5 liters of any broth or water;
5-6 potato tubers;
1-2 onions;
200 g of tender leaves and thin young shoots of May nettle;
200 g spinach leaves;
1 bunch of wild garlic;
3-4 hard-boiled chicken eggs;
salt;
1 pinch of freshly ground black pepper;
1 tbsp. l. sour cream per serving;
any greens as desired;
1-2 cloves of garlic.

Step-by-step cooking process

With ready-made broth or a lean version of green soup, the whole process takes very little time:

Cut the peeled potatoes into arbitrary pieces, place in boiling liquid and cook until soft.
Fry the peeled and medium diced onion in oil until light golden brown. Send to the potatoes, which can be mashed a little with a masher or fork.
Wearing rubber gloves, sort and wash the young nettle shoots, chop them with a knife and throw them into the pan.
Spinach and wild garlic also need to be sorted and washed, cut into thin strips of medium length and placed in slowly simmering soup.
Add salt and freshly ground black pepper for flavor if necessary, stir, bring to a boil again and completely turn off the heat, cover the pot tightly with a lid, and let it brew.

Rules for serving dishes, decoration

Separate the hard-boiled chicken eggs. Mash the yolks with a fork, stir with sour cream, season with spices and chopped garlic, dissolve the mixture in the broth. Pour green borscht, garnishing each serving with green parsley leaves and delicate sprigs of dill. Grate the egg whites and place on top of plates.

Recipe 4: how to cook green borscht from sorrel

The beauty of this recipe also lies in the fact that it can be eaten both hot and cold, which again depends on everyone’s preferences. The main thing is to know and remember that sorrel is added to borscht almost at the last stage of cooking, so as not to lose the benefits during prolonged heat treatment. It is also worth choosing your meat carefully. Classic green borscht is cooked with beef or pork on the bone; you can also use a whole chicken. The broth for borscht from meat on the bone turns out rich, which makes the finished first course even tastier. So, how to cook the most delicious green borscht with aromatic and slightly sour green sorrel?

700 g beef on the bone;
300 g potatoes (3 large or 6 small tubers);
150g (medium bunch) sorrel;
1 medium onion;
1 small carrot;
a little dill;
3 eggs;
sour cream for serving;
salt, pepper to taste.

We will cook borscht with early sorrel and eggs using beef with bones. Due to the choice of meat, the dish will be close to dietary. If you want to get a more satisfying first course, you can choose a piece of pork on ribs. So, first of all, you need to cook the broth. To do this, rinse the meat in cool water and place it in a pan with purified water.

On average, beef takes at least 2.5 hours to cook. Therefore, you need to be patient. Boil the beef, covered, over medium or low heat. After boiling, do not forget to remove the foam that appears. If the water evaporates too much, add more.

The finished broth must be strained into another pan using gauze folded in several layers. Small bones and excess fat will remain on the fabric.

Grate the peeled and washed carrots on a grater with large or medium holes.

Next, peel the onion, rinse it and finely chop it. Add prepared carrots and onions to the broth. Remember that initially we planned to prepare dietary borscht, so we will not fry it. But, if you want to cook a hearty and rich borscht, carrots and onions can be pre-fried.

We will cut the pre-peeled potatoes into proportional medium cubes. Now add the potatoes to the broth. Salt to taste.

While the vegetables are cooking, let's start with the meat. During this time it had already cooled down. Remove it from the pit and cut it into small cubes. We send the meat back to the broth.

When almost all the prepared ingredients have been added, add bay leaves to the borscht, add salt, pepper and cook until the potatoes are fully cooked.

At this time, we will prepare the sorrel and dill. The sorrel must be washed, excess liquid removed with a paper napkin and cut into medium strips. We also chop pure dill.

Checking the readiness of the potatoes. If it is cooked, add chopped sorrel and dill to the pan. Let the borscht boil and remove the pan from the heat. Cover the sorrel borscht with a lid and leave for 10-20 minutes to allow the dish to steep well.

Delicious and aromatic green borscht with early sorrel and egg is ready! Pour it hot into plates, be sure to add a spoonful of homemade sour cream, just a few green onions and half a previously hard-boiled egg. You won’t have to invite anyone from your family to dinner! The delicious aroma of green borscht with sorrel has long brought everyone in the household to the table.

Now you know how to cook green borscht with sorrel and egg. You can diversify the recipe in your own way to get new shades of taste and surprise your household. Bon appetit!

Grandma's green borscht

As you know, our grandmothers cooked more complex dishes and tried to include as many natural products as possible in the recipe, which is why the soups were tasty and rich.

Ingredients:

sorrel (preferably a lot),
one beet,
any greens - many different ones (green onions, nettles, parsley, fresh dill stalks),
2 onions and the same amount of carrots,
1-2 chicken fillets (or breast),
2 eggs,
spices,
about 1 kg of potatoes,
oil.

Step-by-step preparation:

Boil the broth with the addition of a whole onion and various spices (which ones depend on personal preference).
Wash and chop all greens, including sorrel leaves.
Cut the potatoes into cubes, finely chop the remaining onion, grate the carrots and beets (coarse or medium, you can chop very thin).
Remove the onion from the finished broth and discard it. Remove the chicken, let it cool, and chop it using a knife. Leave the oil in a hot frying pan to heat up, fry the onions and carrots in it, add beets to them, fry together. You can add some of your favorite spices or at least salt. The beets should become soft.
Add fillet to vegetables, fry together for 5 minutes.
When the potatoes become soft, put the vegetables in the pan, then boil all types of greens.
Break the egg into a deep bowl, beat lightly, and add directly to the soup.
After boiling, you need to immediately remove the heat and let it sit. Serve with sour cream (for those who wish).

Recipe 5: green borscht with sorrel, beets and meat

Sometimes, as a change, you can cook green borscht with beets. Real green borscht is cooked with the addition of nettles and sorrel. But if sorrel is not a problem to find, then nettle is a problem. Therefore, instead of nettles, we will add a large bunch of available greens, for example, parsley or a mix of several types. You can cook borscht with any meat, the main thing is that it has a bone - then there will be more fat.

300 g beef on the bone
3-4 potatoes
1 bunch of fresh sorrel
10 sprigs parsley
1 carrot
1 beet
1 onion
2 tbsp. l. frying oils
2 liters of water
1.5 tsp. salt
0.5 tsp. spices
4 chicken eggs
fresh herbs before serving

Let's let the broth simmer before we start preparing the other ingredients. Pour water into the pan and add the meat. After the water boils, boil it for 5-7 minutes, then replace the water and cook the borscht in the secondary broth. At the same time, put the chicken eggs in salted water to boil.

Peel and wash the potatoes, cut as you like, but not large. After the broth has simmered for about 30 minutes, you can add the potatoes to the pan.

After peeling the carrots, grate them on a coarse grater or cut them into strips. Cut the onion into cubes, without peeling, of course. Heat the frying oil in a frying pan and transfer the vegetables there, stir and sauté over low heat.

Peel the beets and grate them on a coarse grater, add them to the frying pan with the vegetables, stir and continue sautéing, stirring.

Wash the sorrel and parsley, and then chop finely, leaves and stems as desired.

Remove the beef from the broth, cool slightly so as not to burn your fingers, then separate the meat from the bones and return it to the borscht.

Cool the boiled chicken eggs, peel them, chop them not very finely, larger than for Olivier salad, and also place them in a saucepan. Salt the borscht and add spices and herbs. Cook for another 20 minutes.

Add the greens 5 minutes before the end of cooking. Serve green borscht with beets hot. A sprig of fresh herbs and a spoonful of sour cream in a plate will not be superfluous.

Green borscht with sorrel in pork broth

Ingredients:

400-500 g pork on the bone, 1 bunch of sorrel, 3-5 potatoes, 2 onions, 2 carrots, green onions, nettle - to taste and desire, salt, spices - to taste, boiled eggs, sour cream - for serving.

Preparation:

Pour about 2 liters of water into a saucepan, add pork, one onion and one carrot and put on fire. When it boils, skim off the foam, reduce the heat and simmer until tender, at least an hour. Remove the finished meat from the broth and remove from the bones, strain the broth and add chopped potatoes to it. Set to simmer over medium heat. Meanwhile, fry the onions and carrots by frying them until tender in vegetable oil. Remove the finished potatoes from the pan with a slotted spoon, mash them into a puree and return them back to the pan. Add frying to potatoes and place over medium heat. Chop the greens (except green onions) and add to the pan along with the chopped meat and boil until the sorrel changes color. Serve hot, add a spoonful of sour cream and chopped boiled egg to each plate.

Sour cream can also be added to the frying, as in the previous recipe, but in this case, your green borscht with sorrel should under no circumstances be stored for a long time; it must be eaten immediately. However, taste rules here: some people prefer a rich, thick broth, others more transparent and liquid.

We also prepared a couple of green borscht recipes for vegetarians.

Recipe 6, step by step: green borscht with sorrel without meat

To prepare green borscht, you can use chicken, beef or pork. And if you cook this borscht without meat broth, you will get a delicious lean first course. This recipe is very interesting - it is cooked in meat broth with the addition of fresh sorrel. These greens will give the dish a little sourness and a beautiful green color. The finished dish is decorated with boiled eggs, and sour cream will enhance the taste. It turns out to be a satisfying, beautiful, and at the same time light first course.

200 g of meat (chicken, pork, beef or turkey);
0.3 kg of potatoes;
0.1 kg of onions;
0.1 kg carrots;
0.150 kg fresh sorrel;
salt, pepper to taste;
boiled egg for decoration;
sour cream for serving.

Peel the onion. We wash the meat under running water. Place the whole onion and meat in 1.5 liters of water and put the pan on the fire.

After the water boils, cook the broth for 1 hour.

Chop the peeled, washed potato tubers into medium cubes.

We also peel the carrots, wash them and cut them into medium slices.

We remove the cooked meat and onion from the broth. We won’t need the onion anymore, it has given its taste and aroma to the broth, so you can safely throw it away.

Let the meat cool on the plate.

Season the finished chicken broth with pepper and salt to taste, put the potatoes in it.

Then lay out the carrots.

Cook the vegetables for about 20 minutes. They should become soft.

Cut the now cooled meat into medium pieces.

The sorrel greens need to be sorted out, washed under the tap, the leaves torn off the stems and chopped.

Place meat and chopped sorrel greens in a bowl with boiled vegetables.

Continue cooking for about 10 more minutes.

Meanwhile, the eggs need to be hard-boiled in a separate bowl. Cool them and place them in cold water. Afterwards we remove the shell.

You can add a teaspoon of butter to the finished dish to add flavor, but this is optional.

Remove the pan from the stove.

Pour the finished green borscht into portioned plates.

Place half a boiled egg on each plate and serve with sour cream.

It turned out not only tasty and healthy, but also beautiful. Invite your family and friends to the table. Bon appetit!

Green borscht with sorrel, tomato juice and rice

Ingredients:

2 liters of water, 2 bunches of sorrel, 3-4 potatoes, 1 carrot, 1 sweet pepper, 3-4 tbsp. rice, 1 cup. tomato juice (or fresh tomato puree), salt, pepper, spices - to taste.

Preparation:

Place the water in the pan on the fire. When the water boils, add the chopped potatoes and when it boils again, add the washed rice. Meanwhile, heat the vegetable oil in a frying pan, add the grated carrots, fry for 3-4 minutes, then add the chopped pepper, fry until tender and pour in the tomato juice. Simmer for a couple of minutes. Add the fry to the pan with the potatoes and rice, bring to a boil and add the sorrel, washed, dried and chopped. As soon as the sorrel changes color, cover the pan with a lid, remove from heat and let sit for 10-15 minutes. Serve with sour cream and eggs (if possible).

It’s strange, of course, how the names of some dishes come together. For example, green borscht with sorrel - it does not contain beets, which are required for a dish to receive the title of borscht, but, nevertheless, this does not make it any worse. Get fortified!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Recipe 7: how to cook green beef borscht with sorrel

beef brisket 500 g
potatoes 5 pcs
sorrel 1 bunch.
chard 1 bunch
onion 1 piece
tomato 1 piece
vegetable oil for frying 3 tbsp. l.
salt and pepper to taste
bay leaf to taste
boiled eggs 2 pcs

Prepare broth with beef brisket.

In the meantime, we’ll pick sorrel, green onions, parsley, and dill from the garden bed.

Let's not forget about chard. Its young leaves and petioles contain carbohydrates, nitrogenous substances, organic acids, carotene, vitamins C, B, B2, O, PP, P, potassium salts, calcium, phosphorus, iron...

When the meat is cooked and becomes soft, take it out and place the chopped potatoes into cubes, salt, bay leaf, and peppercorns into the broth, cook until the vegetables are ready.

Wash, sort out the sorrel and chard leaves, cut them into strips. Sauté the onion in a frying pan, add the tomato and a teaspoon of sugar to the onion. Place chopped leaves in a saucepan with broth and potatoes, bring pieces of chopped meat to a boil, season with onion-tomato frying, cook for 5 minutes.

At the end, add spices and chopped onion, parsley, dill. Serve with sour cream, boiled egg rings, fresh herbs, eat with pleasure!

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