Do you love summer first courses and light sourness? Then green borscht with sorrel is definitely your choice. There are just a huge variety of recipes for its preparation, but we have chosen the most delicious of them!
1. The classic recipe for green borscht with sorrel
Delicious and refreshing. What could be better?
You will need: 300 g of beef, 250 g of potatoes, 3 boiled chicken eggs, 1 carrot, 200 g of sorrel, a bunch of greens, 5 stalks of feather onions, salt, 3 liters of water.
Preparation: Boil the meat for 1.5 hours and remove from the pan. Place the diced potatoes in the broth and cook for 10 minutes. Then add the chopped carrots and meat and cook for another 3 minutes. Pour the chopped eggs, sorrel, and herbs into a saucepan. Turn off and salt in a minute.
2. Green borsch with egg mash and sorrel
When serving, you can add a spoonful of sour cream to the plate.
You will need: 3 liters of water, 300 g of pork on the bone, a bunch of sorrel, 200 g of potatoes, 4 chicken eggs, 100 ml of milk, 1 tbsp. flour, a bunch of greens, 3 stalks of green onions, salt.
Preparation: Cook broth on meat. Grind all products. Add green onions, potatoes to a saucepan and boil for 10 minutes. Beat the eggs into a separate container, stir them with milk and flour until smooth. Pour the egg mixture into the boiling borscht. After 5 minutes add sorrel, herbs and salt.
3. Green borsch with sorrel and smoked ribs
Smoked products give the borsch a delicious aroma.
You will need: 300 g of smoked pork ribs, 4 potatoes, 1 carrot, onion, 300 g of sorrel, parsley, 2 eggs, 2 cloves of garlic, 80 g of vegetable oil, salt, ground pepper, 3 liters of water.
Preparation: Boil the ribs for 15 minutes. Fry chopped onions and carrots in a frying pan. Add the diced potatoes to the broth. After 10 minutes, send the frying to the pan. Stir eggs with spices in a bowl and pour into borsch, stirring occasionally. Add chopped herbs, garlic and salt 2 minutes before the end. After turning off, let the borscht brew for 15 minutes.
4. Green borsch with turkey and sorrel
You can slice the eggs or just mash them with a fork.
You need: 3 liters of water, 400 g of turkey fillet, 150 g of sorrel, 3 potatoes, 2 boiled chicken eggs, 1 carrot, 1 onion, a bunch of parsley, 2 stalks of green onions, 3 tbsp. vegetable oil, 2 bay leaves, salt.
Preparation: Boil the turkey for 1 hour. Chop vegetables and herbs. Take out the meat and put the bay leaf potatoes in the broth. After 5 minutes, add the fried onions and carrots. After 10 minutes add sorrel, eggs, herbs and meat cut into pieces. Salt, pepper and turn it off.
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5. Green borsch with beets and sorrel
To prevent the beets from staining the rest of the ingredients, sprinkle them with vinegar.
You will need: 400 g of meat, 3 potatoes, 2 boiled eggs, medium carrots, 200 g of beets, 200 g of sorrel, 1 onion, 80 g of vegetable oil, 2 tbsp. tomato paste, 1 tsp. salt, 0.5 tsp. sugar, 3 liters of water.
Preparation: Boil the meat for 45 minutes. Add chopped potatoes to the broth. Fry chopped onions, carrots and beets in a frying pan. Stew them in a tomato with spices, sugar and salt for 10 minutes. Combine the broth and fry for another 10 minutes. Add chopped eggs, sorrel, herbs and cook covered for 3 minutes.
6. Green borsch with sorrel and meatballs
Cook the meatballs until they come to the surface.
You will need: 2.5 liters of water, 200 g of any minced meat, 1 tbsp. semolina, 2 chicken eggs, 3 medium potatoes, 1 carrot, 1 onion, a bunch of sorrel, a bunch of greens, 4 stalks of green onions, 3 tbsp. vegetable oil, salt, pepper.
Preparation: Combine minced meat with spices, semolina and form small balls. In a cauldron in butter, fry chopped onions and carrots, add potatoes to them. After 4 minutes, pour boiling water over everything and cook for 7 minutes. Then add chopped sorrel, onions, herbs and meatballs. A minute before turning off salt and pepper. Garnish the borsch when serving.
7. Lean green borsch
After cooking, be sure to let the borscht brew for 10-15 minutes.
You will need: 3 liters of water, 300 g of sorrel, 3 potatoes, 1 onion, medium carrots, 4 eggs, a bunch of green onions, a bunch of greens, 3 tbsp. vegetable oil, 2 bay leaves, 0.5 tsp. salt, ground pepper.
Preparation: Boil the sliced potatoes in salted water until half cooked. Add bay leaves and chopped sorrel. Stir eggs with spices separately, and pour in a thin stream into the boiling borscht. After 4 minutes, add the fried onions with carrots, salt, pepper and the rest of the greens. Remove from heat after 3 minutes.
8. Green borsch with mushrooms and sorrel
A very tasty option for making borscht for lovers of mushrooms and herbs.
You will need: 2.5 l of water, 200 g of sorrel, 300 g of meat, 150 ml of tomato juice, 200 g of mushrooms, 1 carrot, 1 onion, a bunch of parsley with dill, 2 cloves of garlic, 3 chicken eggs, 80 ml of vegetable oil, salt, ground pepper.
Preparation: Cook the broth from the meat. Chop vegetables and herbs. Place the mushrooms in the saucepan. Add the potatoes after 10 minutes. Fry onions and carrots in a pan, add tomato, garlic and spices. Pour the frying into the broth and boil for 5 minutes. Add sorrel, herbs, eggs and turn off after boiling.
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9. Green borsch with sorrel and sour cream
Sour cream gives the borsch a beautiful white hue.
You will need: 3 liters of water, 300 g of pork, 4 boiled chicken eggs, 200 g of potatoes, 250 g of sour cream, 300 g of sorrel, a bunch of herbs, salt and pepper to taste.
Preparation: Boil the meat for 40-50 minutes in salted water. Add the diced potatoes. Chop sorrel, eggs and mix with sour cream and spices. When the potatoes are ready, add this mixture to the borscht and boil for 2 minutes after boiling.
10. Green borsch with sorrel and rice
You can choose any rice you like.
You will need: 2.5 liters of water, 250 g of meat, 3 potatoes, 1 onion, 1 medium carrot, 2 boiled chicken eggs, 100 g of rice, a bunch of green onions, a bunch of sorrel, 50 g of butter, 2 bay leaves, salt and ground black pepper ...
Preparation: Boil meat with bay leaves in salted water. Chop vegetables and herbs. Send the potato cubes to the pot. Fry the onions and carrots in butter. Combine frying with broth and rinsed rice. After 5 minutes, add sorrel, herbs and eggs. Salt, pepper and let the borscht brew for 10 minutes.
11. Green borsch with rhubarb and sorrel
You can cook this dish with any kind of meat.
You will need: 3 liters of water, chicken breast, a bunch of sorrel, 2 rhubarb leaves, 300 g of potatoes, 1 carrot, 2 boiled eggs, a bunch of parsley with dill, salt, ground pepper, 2 bay leaves, 3 allspice peas.
Preparation: Boil the chicken for 30 minutes in salted water with spices. Add diced potatoes and carrots. Chop up rhubarb, sorrel and herbs. When the potatoes are ready, add them to the borsch, salt and pepper. After 3 minutes, turn off and leave to infuse under the lid. Garnish with an egg when serving.
12. Hungarian green borscht
Such borscht is necessarily prepared with rhubarb and beets.
You need: 300 g of meat, 1 leaf of rhubarb, 200 g of beets, 3 potatoes, onion, bunch of sorrel, 1 carrot, 2 eggs, 3 stalks of green onions, bunch of greens, 3 tbsp. vegetable oil, salt and pepper to taste, 3 liters of water.
Preparation: Boil the meat with spices. Fry the sliced beets, onions and carrots in a frying pan. Add the potato cubes to the pot. After 5 minutes, pour in the frying. Chop sorrel, rhubarb, green onions and herbs. Put them in borscht, salt, pepper and boil for 3 minutes. When serving, add half a boiled egg to a plate.
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13. Green borsch with young peas and sorrel
Equally tasty green borscht, both hot and cold!
You need: 1 glass of young peas, 250 g of sorrel, 200 g of chicken, 1 carrot, 1 onion, 3 potatoes, a bunch of greens, 2 boiled eggs, green onions, 2 tbsp. vegetable oil, ground pepper, salt, 2.5 liters of water.
Preparation: Boil the meat in salted water with spices until tender.Fry chopped onions and carrots in oil. Send the potato cubes to the broth and boil for 5 minutes. Then add frying and spices. Grind sorrel, herbs, eggs. Pour them into a saucepan with the peas. Boil the borscht for 3 minutes and turn it off.
14. Green borscht "Eating"
You can use chicken or quail eggs.
You will need: 3 liters of beef broth, 300 g of sorrel, 1 bell pepper, 3 potatoes, 1 carrot, 1 onion, a bunch of parsley, 2 boiled eggs, 3 tbsp. tomato paste, 3 tablespoons vegetable oil, 0.5 tsp. sugar, 1 tsp. salt, peppercorns and ground.
Preparation: Chop vegetables and herbs. Send the diced potatoes to the broth. Fry onions, carrots and bell peppers in oil. Add tomato paste, sugar and spices to them. After 5 minutes, pour the frying into a saucepan, add herbs and sorrel. Boil for 3 minutes. When serving, garnish the borsch with an egg cut lengthwise.
15. Green borsch with sorrel and nettle
Pour boiling water over the nettle before cooking.
You will need: 2.5 liters of water, 200 g of chicken fillet, a bunch of nettles, a bunch of sorrel, 3 potatoes, 2 boiled eggs, 1 carrot, 50 g of butter, an onion, a bunch of parsley with dill, a clove of garlic, salt, ground black pepper.
Preparation: Cook the broth from the meat. Chop vegetables and herbs. Fry the onions and carrots in oil. Add potatoes to the broth, and after 5 minutes add frying and nettles to the pan. Boil the borscht for 2 minutes, add sorrel, herbs and garlic. Salt and pepper and remove from the heat. Let the dish sit under the lid for 10 minutes. Use the eggs for decoration.