Let's prepare a green borsch with tomato and beetroot today. A delicious and satisfying first course that should definitely be prepared in early spring.
Recipe content:
- Ingredients
- Step by step cooking with photo
- Video recipe
You can cook green borscht at any time of the year, but it is most delicious, of course, in spring. Well, who would refuse a plate of fragrant borscht made from fresh sorrel. There are many options for preparing this first course. My family always cooked a classic version of borscht with sorrel, but when I was visiting I had to try this dish with tomato paste and beets. I was very impressed by the recipe - the borscht turns out to be rich in taste and aroma. Therefore, now I cook the green borscht like this, but I do not forget the classics either.
If you are already imbued with thoughts about the first course, let's see what we need for it.
- Calorie content per 100 g - 130 kcal.
- Servings - 6 Plates
- Cooking time - 1 hour 20 minutes
Ingredients:
- Water - 3.5 l
- Beets - 1 pc.
- Onions - 1 pc.
- Carrots - 1 pc.
- Sorrel - 2-3 bunches
- Green onions - 1 bunch
- Potatoes -3-4 pcs.
- Pork ribs - 400 g
- Eggs - 3 pcs.
- Tomato paste - 1 tbsp l.
- Vegetable oil - 3 tbsp. l.
Green borsch with tomato and beetroot - step by step preparation with photo
The first step in preparing any first course is to cook the broth. We will not deviate from tradition. Fill the ribs with water and cook. After boiling, skim off the foam and season with salt. Cook for 40 minutes over medium heat. Borscht will have an interesting taste if you take smoked ribs. Boil the eggs immediately.
While the broth is being cooked, an experienced hostess has time to clean and cut everything. Let's keep up with the experienced ones and get down to business. Peel the onions, carrots and beets immediately. Let's cut them into cubes or strips.
Heat vegetable oil in a skillet. Lay out the onion and sauté until transparent. Then add carrots and beets to it. Sauté vegetables for 7 minutes over medium heat. If you took tomato paste for cooking, then add it at this stage to frying. If you have fresh tomatoes, use them, just peel them off.
Now you can peel and chop the potatoes. Fill the potatoes with water if it is too early to throw them into the borscht. When the broth is ready, remove the ribs and cut the meat from them as soon as they cool. We send the potatoes to the broth.
When the broth boils again, add the frying to the pan.
Give the broth to a boil again, reduce the heat and cook for 15 minutes.
We wash the sorrel thoroughly. Cut it into strips. Chop green onions into rings. Add other greens to the borscht if you have one at hand.
The eggs have already been boiled and cooled by this stage. Therefore, we clean and cut them into cubes and put them in a saucepan. We turn off the gas, try the borscht for salt. Salt, pepper as needed and cover with a lid. Let it brew for 10 minutes.
Fragrant green borscht is ready to serve. Bon Appetit.
See also the video recipe:
1) Green borscht with tomato without meat
2) How to cook green borsch with sorrel and beets, in Ukrainian
