Yesil Shorba (Green Soup)

Category: First meal
Yesil Shorba (Green Soup)

Ingredients

Fresh sorrel 1 bundle.
Fresh spinach 1 bundle.
Green onions 1 bundle.
Fresh tarragon 2 branches.
Fresh parsley 1 bundle.
Potatoes 5 pieces.
Carrot 1 PC.
Bulb onions 2 pcs.
Champignon 100 g
Beef brisket 400 gr.
Vegetable oil 200 ml.
Boiled eggs 4 things.
Freshly ground pepper, salt, sugar taste
Balsamic vinegar (lemon juice) 50 ml.
Rice 4 tbsp. l

Cooking method

  • Today I want to offer you our family recipe for a dish that we call green soup. And so everything is according to the classics of preparing first courses in a cauldron. We put the cauldron on the fire, add vegetable oil and heat it up. Add the beef brisket to the hot oil and fry until golden brown. Add the diced onion and fry until transparent, add the chopped carrots, fry for 5 minutes. Add the mushrooms cut into 4 parts and fry for a few minutes. Pour in water, let it boil and boil until the meat is cooked. Add the potatoes, as soon as the potatoes boil, add the rice. We leave everything to boil until the potatoes are soft. Meanwhile, boil chicken eggs for 7-8 minutes. Chop the greens not coarsely (sorrel, spinach, parsley, green onions, tarragon), crush the garlic. Grate the eggs and add all the ingredients to the soup. Boil for about 5 minutes (the sorrel should darken). At the end of cooking, add balsamic vinegar or lemon juice (if someone likes sour). A small amount of vinegar will make the soup taste more intense. A small drop of vinegar in any soup enhances its flavor - an old secret. The soup is ready, leave to infuse before serving. Serve with sour cream or katyk.
  • Large photo:
  • Yesil Shorba (Green Soup)
  • Large photo:
  • Yesil Shorba (Green Soup)
  • This soup can be cooked with stew or no meat at all.

Note

["Since ancient times, Crimea was inhabited by distinctive peoples, which undoubtedly influenced the culinary traditions of our peninsula. The most popular ones are especially worth noting - the Crimean Tatar and Karaite cuisines. If you go to a cafe or restaurant in Crimea, then the menu offers dishes mixed cuisine, something semi-European-semi-Crimean-semi-Tatar-semi-Karaim-semi-Russian.That is, in the usual borscht you can find bell peppers, tomato slices, beans, oriental spices, etc. An interesting and rather tasty combination that distinguishes modern Crimean cuisine in a separate You can be sure that Crimean women cook extraordinary soups or borscht in their kitchens. Even the well-known Green Borscht they cook in different ways, with different ingredients each has his own recipe. "

Matilda_81
I'm the first for soup !!!!
I still can't convince my husband of the correctness of the presence of beans in borscht.
auntyirisha
And I am the second Well, beauty is delicious!
gala10
Ahhhh! what a gorgeous soup! Thanks for the recipe! As soon as the sorrel appears, I will definitely cook it.
Tricia
Dachshund, I'll look at the cauldron there Zechariah not small - let me sit down, pour a plate of delicious soup!
A very unusual set of ingredients for me, but it just fits the current mood!
Thanks for the recipe, I will bookmark it, I will definitely cook!
Kisena
Zakhar, from one kind of your dishes, you can choke with saliva !!!!! It is true that the best cooks are men! manly brutal, delicious! My husband also cooks gorgeous, otherwise she would come for dinner! the good is not far away!
kubanochka
Adore!!!!! I love green soup, green borscht, I love sorrel. But I have never added mushrooms to such green soups-borscht. We urgently need to improve. Zachary, thank you, Buddy, you always set specific goals for us, you immediately want to run to the kitchen and cook, cook, cook ...
lappl1
Quote: kubanochka
Adore!!!!!
And I o o o o z a y squared... Only the sorrel is still small. Will have to wait!
That's all I think - how can I keep up with Zakhar? He lays out recipes with such speed that I do not have time to cook all this beauty.
Thank you, Zakhar! I have not yet added rice and mushrooms to such a soup. I'll fix it!
Quote: Matilda_81
I still can't convince my husband of the correctness of the presence of beans in borscht.
Matilda_81Gulya, send him to us for re-education!
Song
Oh, oh, oh! This is soup! And me! And pour me a plate. 🔗
Zacharywhat deliciousness you cooked here! And if you don't want to, eat it. With my eyes, I’ve already made a half-plate. It looks very appetizing. Thank you.
Take
Shorba is amazing, stocky!
Loksa
Zakhar, Pasibka They've probably eaten everything already, laNa, I'll stay slim! I really love the sorrel variations !!
SinichkaV
Yeah ... it's called "choke on saliva" ..... we have to wait a long time for sorrel ....: girl-th: Question - is boiled rice added or raw?
Zachary
Quote: SinichkaV
and boiled rice is added or raw?
Raw, a little rice 4-5 tbsp. l
SinichkaV
Thank you!!! FSE ..... went to look at the sorrel, can it grow faster? So far we only sell wild garlic ...
Kokoschka
Zachary, super, albeit raw drooling in the mouth
N @ dezhd @
Eh, I would not refuse a plate of such a soup, but I have to wait until our Ural sorrel grows, and soup with sorrel and eggs is very respected in our family. And this soup is a hundred times tastier! We will definitely cook it, especially since the spinach has already been sown
SvetaI
Zachary, thank you! The soup turned out to be exceptional! I froze like a jellied meat overnight. I think I will cook it often.
Yesil Shorba (Green Soup)
Kara
Where is my big spoon ?! No, a ladle is better !! Zakhary, how delicious! Thank you
Zachary
Quote: SvetaI
I think I will cook it often.
And this is the right decision. The soup is what you need.
SvetaI
It's Green Soup Time! Fresh sorrel and spinach are on sale now!
This time I cooked in Shteba with homemade stew (recipe
HERE , another thanks to Elena Tim)
I fried everything that is supposed to be and the rice (steamed), added the rest (except for the grass) and on the Soup program for 12 minutes, the pressure is 0.7.
After the end of the program and cooling down to 95 degrees, I released the residual pressure, added grass, boiled over the frying and put it on to simmer at 95 degrees for 10 minutes. That's it, the soup is ready!
Very, very tasty, thank you, Zachary, again!

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