Green borsch , cooked with sorrel, has a pleasant and original sour taste. It can be cooked on any broth, and it is possible even on the water to make a lean dish. Let's consider with you how to cook borsch and surprise everyone with this delicious and hot dish.
How to cook a green borsch with sorrel?
Ingredients:
- fresh sorrel - 200 g;
- carrots - 2 pieces;
- bulb - 1 piece;
- spice;
- potatoes - 3 pcs .;
- butter - 20 g;
- sour cream - 1 tbsp. a spoon;
- egg - 1 pc.
Preparation
So, to prepare a tasty green borsch with sorrel, we prepare all the necessary ingredients first. Eggs washed, put in a bucket, poured water and boiled hard for about 10 minutes. Then we cool them, clean them from the shell and cut into halves. Carrots are cleaned, shredded cubes. We chop the potatoes with straw, and chop the onion lightly. Now we put a pan of water on the fire, and while it is warming, fry on vegetable oil until ruddy in color, onions, potatoes and carrots.
We salt water, pepper to taste, throw in the fried vegetables and cook them until soft. Leaves and stems of sorrel finely chopped, add to the pan along with a laurel leaf and pepper. Boil the borscht no more than 5 minutes, and at the very end throw a small cube of butter and mix. We pour soup into plates, put the cooked eggs, fill the dish with sour cream and cut into slices of black rye bread!
Ukrainian green borsch with sorrel
Ingredients:
- boiled water - 2.5 liters;
- Pork ribs - 200 g;
- salt, edible - 1 tbsp. a spoon;
- canned sorrel - 2 tbsp. spoons;
- potatoes - 500 g;
- spice;
- pork bacon - 50 g;
- bulb - 1 piece;
- carrots - 2 pcs.
Preparation
For real Ukrainian borsch with sorrel, we need to prepare a meat broth first. To do this, put the ribs in a saucepan, pour water and cook on medium heat for 2 hours, removing the foam.
Do not waste time in vain, we clean the onion, carrots, melenko shinkem and fry the vegetables on pork fat until golden brown. When the broth is almost ready, let's start preparing the potatoes: we clean it, wash it, cut it into small cubes and throw it into the pan with meat. Add salt to taste and cook potatoes with the lid closed until soft.
Then we send the canned sorrel, toasted vegetables with bacon and mix well. Boil the borscht for 30 seconds, turn off and remove the pan from the plate. Now we pour the Ukrainian dish on plates and serve it to the table with sour cream or mayonnaise.
Recipe for green borsch with sorrel
Ingredients:
- fresh sorrel - 400 g;
- chicken - 0,5 pcs .;
- potatoes - 5 pcs .;
- bulb - 2 pieces;
- carrots - 1 piece;
- egg - 3 pieces;
- greens - 50 g;
- sour cream - 100 ml;
- pork fat;
- water - 2 l;
- spice.
Preparation
First let's prepare the broth. To do this, chicken chop into pieces, put in a pan with cold water, salt and put it on the stove. When the soup boils, gently remove the foam. Next, we turn to the preparation of vegetables: we clean them and mine. Bulb
After 15 minutes, put the roast in the borsch. Sorrel thoroughly washed, finely chopped and sent to a pan. Eggs are boiled, cooled, cleaned, shredded into cubes and added to the soup at the end of the cooking. Try the ready-made dish for the taste, adding spices if necessary. We serve borsch from sorrel, pouring into deep plates, sprinkling with herbs and filling with sour cream.