Green borscht with eggs and sorrel is a popular first course in spring. How to cook it, read the step-by-step recipe with a photo. The dish will delight you with its taste characteristics and will have a beneficial effect on the body. Video recipe.
Recipe content:
- Ingredients
- Step-by-step cooking of green borscht with eggs and sorrel
- Video recipe
Green borscht can be cooked in different ways. However, the most delicious and easy-to-prepare dish is based on the use of sorrel and eggs. This first hot dish can be prepared in any season of the year: in summer from fresh sorrel leaves, and in winter from frozen or canned leaves. In addition, in cool weather, it can be cooked in meat broth (most often pork or chicken, less often on beef) and consumed hot, and in summer heat it can be made on the basis of vegetable broth and served cool. But the recipe is especially relevant in the spring, when the first shoots of young leaves of sorrel ripen in the beds. It is at this time that the body requires replenishment of vitamin reserves, when, after a long winter, it needs healing vitamins.
Green borscht is distinguished by its characteristic sourness and beautiful green color. The recipe can be adapted to suit your tastes. For example, make it moderately thick, very thick or runny. And to add a pleasant creamy touch, a little sour cream is added to each portion. In addition, in addition to sorrel, you can add other seasonal herbs to borscht, such as nettle, lobada, spinach, parsley, dill, etc. But it is sorrel that gives the dish a piquant sourness, so this herb should be dominant in the dish. The amount of greens added to the soup can vary. Usually, about 200 g of a vitamin plant is taken in a standard 2 liter saucepan. It is not necessary to put too much of it, since sorrel has a high acidity and when it is infused, its taste is significantly enhanced. As for eggs, traditionally green borscht is supplemented with boiled eggs, which are placed in a saucepan or complement the portion directly when serving.
- Caloric content per 100 g - 68 kcal.
- Servings Per Container - 4-5
- Cooking time - 1 hour 45 minutes
Ingredients:
- Meat - 300 g (any variety)
- Potatoes - 2-3 pcs.
- Sorrel - 200 g
- Ground black pepper - a pinch
- Salt - 1 tsp or to taste
- Any greens to taste
- Eggs - 3 pcs.
Step-by-step cooking of green borscht with eggs and sorrel, recipe with photo:
1. Wash the meat, cut the films with veins and cut into medium pieces. Place it in a cooking pot.
2. Fill the meat with water and send the stock to the stove to cook the broth. Boil, turn the temperature down to a minimum and remove the resulting foam. If it is not removed from the broth, it will turn out cloudy. Boil the broth for 30-45 minutes. The duration of the broth cooking affects its richness. Therefore, determine the cooking time yourself. If you want a denser broth, cook it for 45 minutes or more. For a light soup, half an hour is enough.
3. Peel the potatoes, remove the skins, if any, cut into cubes and dip into the broth.
4. Boil the broth again, turn the temperature on and cook the potatoes for 20 minutes, bringing them almost to readiness. 10 minutes after placing it, season the soup with salt and black pepper.
5. Wash the sorrel and cut off the cuttings, leaving only the leaves. Cut the leaves into pieces and send them to the soup.
6. Boil the leaves for 1 minute and immediately dip the hard-boiled and diced eggs into the borscht. Although, if desired, eggs can be placed directly in each serving.
7. Boil green borsch with eggs and sorrel for 5 minutes and remove from heat. Leave the soup to infuse for 10-15 minutes and serve it to the table. Pour the food into bowls and put a spoonful of sour cream in each serving. It will add silkiness and tenderness to the borscht.
See also a video recipe on how to cook green borsch with sorrel and egg.
