Green borsch with sorrel and egg - recipe

In the season of an abundance of fresh greens and young vegetables, recipes for cooking green borscht will be at the right time. We offer to cook it with egg, with beef and tell how you can cook a dish without meat.

How to cook a green borsch with sorrel and egg - recipe

Ingredients:

• beef brisket or ribs - 460 g;
• fresh sorrel - 220 g;
• stalks of young garlic - 2-3 pcs .;
• tomato paste , sauce or juice - 65,120 or 400 g;
• potatoes - 460 g;
• young beet - 65 g;
• young carrots - 65 g;
• onion bulbs - 95 g;
• purified water - 2.8 liters;
• sunflower oil without fragrance - 45 ml;
• peas of sweet pepper - 4 pcs .;
• laurel leaves - 2 pcs .;
• large iodized salt;
• sand sugar - 1 pinch or to taste;
• medium size chicken eggs - 3 pcs .;
• green twigs of parsley and dill - 0.5 bunch.

Preparation

To prepare the green borsch for this recipe in a four-liter pan, place the pre-washed and cut into slices of beef, pour it clean, filtered water and set it on a moderate fire to cook, removing the foam when boiling. The amount of water should be slightly reduced if tomato juice is used as the tomato base in the dish.

While the beef is brewed, and this will take from one and a half to two hours, we will prepare the remaining components. Mine, clean and cut into cubes of medium size potatoes, peeled young beets and fresh carrot shredded straws as thin as possible, and the bulbs are freed from the husks and crushed with small cubes.

Prepare also immediately and greens. Sorrel rid of the tail and cut it with a sharp knife is not large. Grind the washed stems of green garlic, as well as twigs of parsley green and dill.

When the meat becomes soft, we put potatoes to it, and fry the onion in a skillet with sunflower oil, adding carrots and beets in the process, and also send it to the pan. When the potato pieces become soft, pour tomato juice into a saucepan or lay a paste or sauce and mix. At the same stage, we add the sliced ​​garlic and sorrel to the dish, we savor the food with salt, sugar, add laurel leaves and pea pepper fragrant. We also put into the borscht boiled, chopped and chopped chicken eggs, cook the contents of the pan with barely noticeable boiling for five minutes, after which we throw the chopped parsley and dill and turn off the plate.

The recipe for borsch with sorrel and egg without meat

Ingredients:

• fresh sorrel - 220 g;
• green stems of young garlic (optional);
• potatoes - 460 g;
• carrots - 75 g;
• onion bulbs - 95 g;
• purified water or broth - 2.5 liters;
• Sunflower oil without fragrance - 65 ml;
• peas of sweet pepper - 4 pcs .;
• laurel leaves - 2 pcs .;
• large iodized salt;
• medium size chicken eggs - 3 pcs .;
• green twigs of parsley and dill - 0.5 bunch.

Preparation

We will cook the green borsch for this recipe without meat. You can take as the basis of the dish in the presence of vegetable or meat broth, but in its absence we take the usual filtered water. Pour it into a saucepan and warm it to a boil. We put first the peeled and diced potatoes and leave the saucepan for a while on moderate fire with hardly noticeable boiling. At this time, we clean the carrots and bulbs, cut the vegetables a little and passer on the sunflower oil in a frying pan until soft. After transferring into a pot to the potatoes. There, if desired, send shredded green garlic stems, lay the washed and chopped sorrel. We throw salt, laurel leaves, fragrant peppercorns to taste, and also introduce hard boiled eggs, peeled and chopped rather small chicken eggs. We give the dish to cook for about five minutes, after which we add chopped greens and remove from heat.

When serving, you can supplement the green borsch with sour cream and melenko chopped garlic.