Green borscht: recipes with photos

Spring is the time to nourish your body with vitamins. It is in the spring that the consumption of greens on your dining table increases. Young growth is added everywhere. Green borsch with sorrel is the most spring dish. To get a soup with a unique taste and aroma, each housewife cooks it using their tricks. But despite the changes in the recipes, such borscht turns out to be equally tasty, and homemade people ask for an additional portion of it.

Recommendations for the proper preparation of products

Much depends on the proper preparation of greens for borsch. Thinking of cooking this dish, you need to rinse all the greens well. In addition to the youngest sorrel, a large amount of fresh dill and fresh green batun (onion) are put in the soup. Depending on personal preferences, young beet tops and young nettles scalded with boiling water are sometimes added to the recipe for green borsch.

To enhance the sour taste

At the end of cooking, in order to achieve borsch acid, auxiliary ingredients are used. You can use table vinegar: 1 tablespoon of 9% vinegar per 3 liters of water. Attention! Please be careful! Do not confuse vinegar with vinegar essence. Essence 70% is a more concentrated liquid. Using the essence you can make table vinegar.

Whey and Kefir

Many housewives pour milk whey into green borsch instead of vinegar. For some, this technique may be too unusual. But as soon as possible, use this method. Serum in the soup should be about 1/3. The product is added at the very end of cooking, and after a short boil, the soup, seasoned with whey, must be turned off. If there is no serum, you can pour ordinary kefir into the soup: 1 liter of fermented milk product per 4 liters of water (or broth). If possible, try to use all the options to know exactly which one is your favorite.

Particular attention - to sorrel

Before preparing green borsch, sorrel must be thoroughly washed. Carefully - wash and inspect each leaf. Slugs and all kinds of bugs can hide in the leaves. After you wash the sorrel, dill and onions, you need to chop all the greens. Then put it in a separate bowl to make it easier to cook green borsch.

Without meat

Let's start the recipe parade with the usual vegetarian option. Check your bins for the following products:

• Water - 3 liters.
• Potatoes - 4-5 pieces.
• Chicken egg - 3 pieces.
• Half an onion.
• 1 carrot.
• Sorrel is a huge bunch.
• Other greens to taste.
• Vegetable oil - about 5 tablespoons.
• Salt is a must.
• Ground pepper - optional.

Now we are preparing our green borsch with egg and sorrel:

1. Peel and cut potatoes for soup - in pieces.
2. After cleaning, wipe the carrot on any grater. If desired, carrots can be cut into circles or otherwise.
3. Chop the onion finely.
4. Put the potatoes on the stove to cook.
5. At this time, cooked vegetables must be cooked. In a pan with vegetable oil, fry onions and carrots over low heat. Cook vegetables under the lid. Sometimes they need to be stirred. After 10 minutes, complete the passivation of vegetables.
6. After boiling potatoes, the water in which it is boiled must be salted. Bringing the potato slices almost to readiness, we introduce the contents of the pan into the pan.
7. Beat 3 eggs and shake them in a bowl with a fork. Now pour the egg mixture into a moderately boiling soup. Try to pour a thin thread, gently stirring the soup. From this action, the egg in the soup turns into cereal.
8. When you have poured the whole egg mixture, you can lay the greens that you intend to place in the green borsch. Remember to put a bay leaf for flavor. Add table vinegar if necessary. In order not to miss the dish with acidity, it is better to add vinegar with a teaspoon, mixing the soup and tasting it. The vegetarian version of spring borsch is ready.

With chicken

The recipe for green borsch with sorrel and chicken is also a dietary version of the soup, although more delicious.

We collect products for soup:

• Chicken legs - 2 pieces.
• Potato - about 4-6 pieces.
• Carrot.
• Onion - 1 head.
• Sorrel and other fresh herbs - from 200 grams or more.
• Bay leaf and salt.
• 3 raw eggs.

Cooking green borsch with chicken meat:

1. Rinse chicken legs and free from skin. Pour them with water and put to boil. In the process of cooking, do not forget that you need to systematically remove scale from the broth.
2. While the chicken is cooking, it's time to prepare the vegetable dressing for the dish.
3. Grate the carrot, chop the onion into small cubes. Fry vegetables in vegetable oil at moderate temperature under a lid. Sometimes they need to be mixed.
4. Potatoes need to be peeled and cut into cubes. Potatoes cut into bars should be kept in cold water before being added to the soup.
5. When the legs are cooked, filter the broth and parse the meat into convenient pieces. The meat pieces are again sent to the broth. Now we introduce potatoes to the meat and set the soup to cook further.
6. Add salt to the pan and wait for the potatoes to cook.
7. Meanwhile, greens must be chopped.
8. Beat eggs with a fork in a bowl.
9. The potato is almost ready - it's time to introduce the beaten egg mixture into the broth. Pour the eggs in a gentle stream and stir the contents of the pan.
10. We put bay leaf and introduce sautéed vegetables.
11. Then we pour sorrel and dill with onions into a pan with green borsch.
12. Let the soup boil and try for salt and acidity. If necessary, you can add a little table vinegar or whey. When whey is added to the soup, the soup boils for about 2 minutes. The same rules apply to adding kefir to the soup.

With boiled egg

The next cooking option is probably the most delicious. Instead of raw eggs, boiled eggs are used here. Yes, you have to devote a little more time to cooking such a green borsch with sorrel and an egg. But the result is always excellent.

It is necessary to collect and prepare the ingredients:

• The meat is half a kilo. You can take the one on which you usually cook first courses.
• Boiled eggs - 3-6 pieces.
• Onion - for the preparation of dressing.
• Lean oil - about 3 tablespoons.
• Potatoes - 3-5 tubers.
• Optionally, add 1 carrot to the dressing. But you can do without it.
• 1-2 pieces of bay leaves.
• Salt.

Cooking green borsch:

1. Cook the meat as usual for the soup. Remove the froth from the meat broth during cooking.
2. Peel and cut the potatoes as you wish.
3. Boiled eggs must be peeled and rinsed in cold water, chopped.
4. Finely chop the onion and bring it to a golden color in vegetable oil.
5. Carrots can be grated on any fraction. If there is no carrot, cook without it.
6. Rinse and chop greens.
7. Pour potatoes into the prepared meat broth and salt the broth.
8. When the potatoes are almost ready, add the chopped egg to the pan.
9. Let the soup boil for about two minutes and add the onion fried in vegetable oil into the pan.
10. Now you need to fill in the greens and bay leaf.
11. Serve this dish with sour cream. If you didn’t really like the idea of ​​finely chopped eggs in the finished dish, there are options for a slightly different presentation. The egg can be cut lengthwise and divided into the required number of slices.