One of the favorite first courses of the Slavs is borsch, not only red, but also green. There are many recipes for their preparation. I propose a recipe in which green borscht is cooked with millet.
Mentioning the word "borsch", many mean a Ukrainian dish made from red beets. However, there is a great alternative to it - green borscht, where there is absolutely nothing in common between these two first courses.
You can cook green borscht in different ways. For example, the taste of a dish largely depends on the broth in which it is cooked. The herbs used also affect the taste and characteristic green color: nettle, loboda, sorrel. However, there are recipes where cereals are added to borsch. It is the recipe for such a dish that I propose to cook in which millet will be cooked. And despite the fact that millet is not the most popular product today, borsch with its participation turns out to be quite tasty and interesting. Well, if you are a lovers of millet porridge, then you will definitely like this dish.
The benefits of millet
Millet contains many useful substances: amino acids, proteins, healthy fats, minerals (manganese, iron, sodium, potassium, magnesium) and vitamins (B1, B2, B5 and PP). Since millet is a low-calorie and dietary product, it is recommended for those who want to lose weight.
Regular use of millet removes heavy metals, toxins, antibiotics from the body and prevents the appearance of cholesterol plaques. Millet should be eaten by people suffering from diseases of the liver, gastrointestinal tract, diabetes mellitus and allergic reactions.
Contraindications to the use of millet
People prone to constipation and low acidity of the stomach should not get carried away with this cereal. You also need to use this cereal in moderation for pregnant women. And most importantly, men (!), Who are fond of eating millet every day, leads to a weakening of potency.
- Caloric content per 100 g - 146 kcal.
- Servings - 6
- Cooking time - 50 minutes
Ingredients:
- Meat - 300-400 grams (I have pork)
- Onions - 1 pc.
- Millet - 50 grams
- Sorrel - a large bunch (I have frozen)
- Potatoes - 2-3 pcs. (depending on size)
- Eggs - 2 pcs.
- Bay leaf - 3 pcs.
- Allspice peas - 3-4 pcs.
- Dried celery root - 1 tsp
- Salt to taste
- Ground black pepper - to taste
Cooking green borscht with sorrel, millet and egg
1. Wash the meat, cut into pieces and send to cook in a saucepan. Also add peeled onions, bay leaves, dried celery root and peppercorns to the meat.
2. Peel the potatoes, wash, cut into pieces and place in a saucepan with the meat.
3. Boil the potatoes for about 10 minutes and add the washed millet to the pan.
4. If you are using fresh sorrel, then sing it and chop it finely. If you use frozen, as I did, then put it in a saucepan without defrosting.
5. While the borscht is being cooked, boil eggs in steep for 10 minutes. Then immerse them in cold water, peel and cut into pieces, the size of which can be any size, from halves to cubes (like on an Olivier salad).
6. At the end of cooking borscht, season it with salt, black pepper and put eggs. Boil all the products together for 1-2 minutes and you can serve the borscht to the table.
7. If desired, a spoonful of sour cream is traditionally placed on each plate. But this is already to your taste.
And here is a video recipe for green sorrel and spinach borscht:
