Green borsch

Category: First meal
Green borsch

Ingredients

:
The broth is any, you can also on the bone of pork - if you like to be adventurous, you can also chicken and beef 2,5L
Greens:
sorrel 2beams
dill 1 beam
parsley 1 beam
green onions 1 beam
Potato 500gr.
Medium carrots 1 PC.
Onion 2 heads
Rice 100gr.
Eggs 5 pieces.

Cooking method

  • Spring is now. I really want to eat fresh herbs. I propose a recipe for green borscht (this is how my relatives in Western Ukraine prepare it).
  • Let's start cooking - cook the broth, sauté finely chopped onions with carrots for 1-2 tbsp. l. vegetable oil.
  • Pour rice into the finished broth, after 10 minutes. add potatoes, onions, carrots. Bring to a boil, cook the potatoes until tender. Add bay leaf, black pepper to taste, 1 tsp salt, add salt at the end if necessary.
  • Finely chop the greens, the sorrel separately.
  • Beat eggs with hot broth, pour into a saucepan, stirring occasionally. Add finely chopped garlic (1-2 cloves). After 5 min. pour the sorrel. Boil for 1-2 minutes. Add dill, parsley, green onions, taste with salt. Turn it off and let it brew for 10-15 minutes. Serve with sour cream. Bon Appetit!
  • Immediately I offer options for cooking and serving:
  • It is wonderful and useful to add a bunch of young nettles with the sorrel.
  • You can not pour the eggs into the pan, but when serving, put a finely chopped half of a hard-boiled chicken egg into each plate (mash with a fork).


Teen_tinka
And we also add scalded nettles to such a borschik !!!
And we love him terribly at the beginning of spring ...
Thanks for the reminder about the borschik !!!
tuskarora
Oh, I want, I already want a green borschik.
But in my family they cook it a little differently. If possible, I will tell you how
Take meat broth. (Personally, I really love the pig's face. There is such a delicious patch ...)
Ingredients:
beet
carrot
potatoes
bulb onions
green onions, dill, parsley
nettle young
sorrel young
fat
boiled egg, sour cream

The amount of ingredients depends on the size of the pot and your appetite.

Beets are sent to the boiling broth, potatoes when they are ready. Meanwhile, onions are stewed with carrots in a skillet with a little vegetable oil. My husband likes to add tomato to the frying as in ordinary borscht, but I don’t like it. Then we sort out the nettle, scald it with boiling water so that it sprinkles less, squeeze it out, chop finely, chop the washed sorrel separately. Send all these ingredients to the pan with beets, potatoes and broth. And the final chord: Lard is finely chopped separately, greens (onions, dill, parsley) are separately finely chopped, combined together and chopped again with a heavy knife or broken with a hammer for chops and is recovered into an almost finished borscht, boiled, salted and pepper to taste. A boiled egg is chopped into a plate for everyone, sour cream is placed, hot borsch is poured.
The option, of course, is very high in calories, fatty. But we love so much.
kleskox35
tuskarora, and try to add beet tops (chard) instead of beets, it will be just as tasty and red and even greener ... I like her season in borscht and in pies - a thing!
lesik_l
tuskarora, well, I do not like beets in green borscht, and some also add tomato. The recipe that I propose turns out to be quite sour and without additional acidification with tomato. And due to rice, the necessary density and richness is obtained. Try to cook this way. My husband now doesn't recognize green borscht in a different way.
Teen_tinka
And I do not use beets in green borscht ... maybe then it does not fit the word borscht ... but alas ...
lesik_l, have you tried adding wild garlic?
himichka
Ladies, try adding a bunch of spinach as well - and it is healthy and softens the sourness of sorrel.
Teen_tink
And adding spinach is just wonderful !!!!!

only after him I have to go to the store ... I was all frozen over the winter ... or maybe soaked ...
Zhivchik
Be sure to add beans to sorrel borscht.
It softens the effect of oxalic acid on the digestive tract.Green borsch

Green borscht is the easiest to prepare. I have this: broth, beans, potatoes, sorrel, frying (no rice).
And what is green borscht without a boiled chopped egg ?!
ikko4ka
Girls, and I love to cook green borsch with the addition of oatmeal. I cook with tomato, and beetroot, and with and without sautéed vegetables, on meat or vegetables, with a boiled egg or dissolve raw into a soup ...
raya1
Quote: Tinka_tinka

Have you tried adding wild garlic?
I tried
rodinka
Ramson is a very delicate garlic flavor. Leaves like lily of the valley.
lenok2_zp
I cook green borscht with beetroot and beans, fry with tomato, lay eggs, and all kinds of greens - sorrel, onions, wild garlic, dill. I haven't tried it with nettle, but I saw it, it is for sale
rodinka
And I love borshchik sooo with sorrel) Ramson is a thing .. A salad with an egg is something)
randomizr
In my opinion, the difference between Borshch and Shchey is not in the composition of the products there is little wisdom - to put beets in the cabbage soup, but the fact that some of the vegetables, before putting them in the soup, are fried - which is undoubtedly a Turkic influence.
For example, Kazakhs and Uzbeks do not eat carrots and onions and generally raw root vegetables. They must first go purification by fire. Onions, carrots and parsley root for borscht are also lightly fried beforehand.
lesik_l
Cooked borschik, so good that there is spring and fresh herbs.

Green borsch
Lozja
And we always fry sorrel. I once cooked a borschik for a friend, which is accepted in our family, so he almost ate it with a spoon, said that he loved sorrel borscht very much, but he never got the same sourness that gives borscht taste. In our family, it is customary to cook sorrel borscht in such a very simple way:
cook the meat, add the potatoes, fry the sorrel in oil, add to the borscht, fry the finely chopped bacon - also in the borscht, cut the boiled egg and throw it there. All! In a platter - sour cream. No onions, carrots, other greens and beets. We only recognize such borscht, because we cook it this way all our lives. If the sorrel is canned (in winter), then it is clear that we do not fry it.
Of course, each family has its own eternal recipes that are passed down from generation to generation.
Ukka
Quote: lenok2_zp

I cook green borscht with beetroot and beans, fry with tomato, lay eggs, and all kinds of greens - sorrel, onions, wild garlic, dill. I haven't tried it with nettle, but I saw it, it is for sale
And we cook only with nettles, we cut them in packages in the spring in the forest belt, I freeze a lot. Then in the winter in green borsch, omelet, etc.
We also love beet tops and young beet leaves, but now we live in a high-rise building, so we rarely indulge ... But our friends and relatives with plots know that I will collect beets from them. tops, garlic arrows, high nettles, if they start up in the garden ... And I'll sing for the garlic arrows and dance ...
himichka
I just cooked a saucepan. I cook with rice, sorrel and spinach (in half), spinach softens the acid of a colleague sorrel very much. Frying onions, carrots and sour cream - more, for a 4.5 liter pan of 300-400 grams of homemade, dill, parsley, eggs not very coarsely chopped directly into the pan along with herbs. Delicious!
mowgli
And I buy all kinds of greens in 2 bunches, I cut everything into a strong broth, and with boiled eggs and sour cream, I also do not like beets and tomatoes in borscht
lesik_l
Quote: himichka

I cook with rice ...

I really like that boiled rice in this borscht gives a soft, tender structure thicker. As a result, the borscht is very satisfying and tasty.
himichka
Quote: lesik_l

I really like that boiled rice in this borscht gives a soft, tender structure thicker. As a result, the borscht is very satisfying and tasty.
Exactly! And also spinach and a lot of sour cream
Zhivchik
Quote: Lozja

In our family it is customary to cook sorrel borscht in such a very simple way:
cook the meat, add the potatoes, fry the sorrel in oil, add to the borscht, fry the finely chopped bacon - also in the borscht, cut the boiled egg and throw it there. All! In a platter - sour cream.

Quote: Zhivchik

Be sure to add beans to sorrel borscht.
It softens the effect of oxalic acid on the digestive tract.
lesik_l
No, beans are not that. Maybe she softens something, but I love the sour borschik with a delicate creamy taste. I'll try to add spinach and nettle - it's very tasty. And if you can't have stomach problems and sour things - put less sorrel and more other herbs - it will still be spicy and piquant
Zhivchik
Quote: lesik_l

No, beans are not that. Maybe she softens something, but I love the sour borschik with a delicate creamy taste.

Where does sorrel borscht taste creamy?

Quote: lesik_l

And if you can't have stomach problems and sour things - put less sorrel and more other herbs - it will still be spicy and piquant

Even if you put more or less sorrel, oxalic acid is still present, which affects any digestive tract. And in order to somehow neutralize it, for this you need to add beans. This is a statement by a gastroenterologist, not mine.
The choice is yours.
lesik_l
Quote: Zhivchik

Where does sorrel borscht taste creamy?

Cooked rice is exactly what gives the taste and structure of a creamy
Ukka
Quote: Zhivchik

Where does sorrel borscht taste creamy?
But with nettle borscht has a creamy, more precisely, creamy taste.
Zhivchik
Quote: lesik_l

Cooked rice is exactly what gives the taste and structure of a creamy
The structure may be, but not the taste.
Sour cream gives me a creamy taste.

Quote: ukka

But with nettle borscht has a creamy, more precisely, creamy taste.

I never cook with one nettle, because it has a very bland taste. I add sorrel all over.
Nagira
Quote: Zhivchik

Even if you put more or less sorrel, oxalic acid is still present, which affects any digestive tract. And in order to somehow neutralize it, for this you need to add beans. This is a statement by a gastroenterologist, not mine.

Zhivchik, Tanya never cooked with beans (and with rice), let alone with the recommendation of a doctor - all the more you should try!
I really love such a borscht, although I know about the sorrel to-that and beat myself on the hands when they reach for a bunch in the market It's great if the beans neutralize at least a part, otherwise my husband does not eat such borscht because of sorrel, but he respects the beans sooo
SchuMakher
And here I am with my 5 kopecks:
1. I boil sorrel separately (according to the principle "Jews put more tea leaves") and rub it through a drushlag. This is what my grandmother did. As a result, the broth turns uniformly green.
2. Be sure to add sugar (however, as in all dishes with cabbage, although sorrel is not cabbage at all), it removes excess sourness. It happens that the sorrel is not sour, then citric acid is used.
3. I use small oatmeal as a thickener ... It boils down, there is a thickening, but there is no oatmeal!

These are my 15 kopecks
ghost2010
) you still have a fight, hot "Finnish" girls. Throw rice and beans at each other. Kapets, they found the problem ...
lesik_l
How many housewives, so many borscht recipes
Shahzoda
what a rich soup
Scarecrow

Quote: randomizr

the difference between borscht and cabbage soup, in my opinion, is not in the composition of products, there is little wisdom to put beets in the cabbage soup, and the fact that some of the vegetables, before putting them in the borscht, go through frying, which is undoubtedly a Turkic influence.
For example, Kazakhs and Uzbeks do not consume carrots and onions and generally raw root vegetables. They must first go purification by fire. Onions, carrots and parsley root for borscht are also lightly fried beforehand.

It is in it. Strictly speaking, the proposed recipe is green cabbage soup, not borscht. The distinction is strict: borscht is beets, cabbage soup is cabbage or greens (nettle - nettle cabbage soup, sorrel sorrel, spinach, all mixed - green cabbage soup).Green borscht is called green not because of its green color, but because of the large amount of greens that are added to it, and which is usually not put in classic borscht (sorrel and spinach). Plus beans. Minus cabbage))).

This is not for nagging, but purely for information.
Tusya Tasya
Scarecrow,
velli
I have never cooked green borsch, but green cabbage soup and sorrel soup sometimes several times per sorrel season. I put young cabbage, potatoes, carrots + onions (fried) in it and at the very end greens + sorrel. Stir the eggs with a small amount of broth and pour into the cabbage soup. I put slices of eggs and sour cream into plates with cabbage soup. I really liked the recipe for green borscht, I will definitely cook it for my husband and son! Looks very appetizing in the photo! Thank you!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers