Green Borscht. Step-by-step Recipe With Photo

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Green Borscht. Step-by-step Recipe With Photo
Green Borscht. Step-by-step Recipe With Photo

Video: Green Borscht. Step-by-step Recipe With Photo

Video: Green Borscht. Step-by-step Recipe With Photo
Video: Sorrel Soup - Green Borscht 🍲 Recipe and Health Benefits - Spring Soup - Ukrainian Borscht 2024, March
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The springiest first course is, of course, green borscht. What other soup can you put a whole bunch of the first spring greens in? Harvest your first crop in the garden and boldly add a whole palette of emerald, herbal, pale green colors of early spring to borscht. First of all, of course, the main ingredient is sorrel; it's great to add young nettle to the borschik, you can put spinach and green onion feathers; and in addition dill and parsley.

Green borsch
Green borsch

Green borscht from such a variety will only turn out tastier. You don't even need to add carrots and onions to it - although with traditional frying the borscht will turn out to be more golden, rich.

But a more useful and healthy option is to cook green borscht without frying, only in this case - not in water, but in meat or chicken broth. With pieces of meat, the dish will be even more satisfying and appetizing. You can cook borsch with vegetable broth, and then put meat cooked separately in it - choose which option you like best.

Ingredients for green borscht

For 2.5-3 liters of water or broth:

  • 3-5 potatoes (depending on size);
  • 1 carrot;
  • 1 small onion (optional)
  • a bunch of sorrel;
  • a bunch of green onions;
  • a small bunch of dill and parsley;
  • some young nettle;
  • salt to taste (I put 1 tablespoon);
  • vegetable oil if you are grilling.

For filing:

  • Hard boiled eggs - 1 or half per serving;
  • Sour cream.
Ingredients for green borscht
Ingredients for green borscht

Cooking green borscht

If you cook borscht in broth, pre-cook the meat, as it takes much longer to cook vegetables and herbs. A slice of beef, pork or chicken will do. Dip the meat in cold water, boil until boiling and another 2-3 minutes; then drain and draw fresh. Boil the meat over medium heat, with a slight boil, almost until tender: chicken - 20-25 minutes; meat - 30-35 minutes. When the meat starts to become soft, it's time to add vegetables to the broth.

Chop carrots, potatoes and prepare herbs
Chop carrots, potatoes and prepare herbs

If you are cooking borscht in water, start from this moment: cut the potatoes into cubes, the carrots into circles and pour them into boiling water. You can grate some of the carrots on a coarse grater and sauté in vegetable oil along with chopped onions, and then add the frying to the borscht. But, although fried carrots and onions give soups a beautiful golden color, it is the green borschik that I prefer to cook without frying. It is best suited for rich, warming winter soups like pea soups, and a spring first course should be light and crisp.

Cook potatoes and carrots
Cook potatoes and carrots

While the vegetables are boiling for 7-10 minutes over medium heat, prepare the herbs. We dip the sorrel in cold water for 3-5 minutes so that dust and particles of earth are soaked from the leaves, and then rinse it under running water. We do the same with nettles, parsley, dill, and green onions can simply be rinsed under the tap.

Soak the sorrel
Soak the sorrel
Rinse greens
Rinse greens
Chop greens
Chop greens

Grind the greens. So that the nettle does not sting, you can pour boiling water over it, put it in a colander, and when it cools down, cut it.

Add sorrel, nettle to borscht, salt, mix and cook for 2-3 minutes. Then pour the rest of the greens into the pan - onions, parsley, dill and cook for a couple of minutes, after which you can turn off the heat: the borscht is ready.

Add greens to, salt
Add greens to, salt
Cook for another 2-3 minutes
Cook for another 2-3 minutes
Green borscht is ready
Green borscht is ready

Some cooks add boiled eggs directly to the borscht, while it is being cooked, along with herbs. I usually boil hard-boiled eggs in a separate saucepan, douse them with cold water, cool and peel them, and when serving I put them into each plate, cut into cubes or halves, and then pour the borscht.

Green borsch
Green borsch

It is also very tasty to put a spoonful of sour cream or cream in a green soup.

Bon Appetit!

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