How to cook a green borsch?

Many people think that the preparation of green borscht is possible only in spring or summer, but this is a mistake. If you advance well and freeze the sorrel, you can cook a green borscht even in a bitter frost, thus having pleased the family with a traditionally spring dish and adding to them warmth and mood.

Green borsch without meat

Undoubtedly, at the heart of the recipe for cooking green borsch is more greens. In spring, a green borsch is asked to boil it without meat, add lightness and freshness to the body, and fill it with energy. The first bunches of greenery on the market, young vegetables are invitingly called from the counter. How can you not cook a green borscht.

Ingredients:

• carrots - 1 piece;
• potatoes - 4 pcs .;
• rice - 2-3 tbsp. spoons;
• onion - 1 piece;
• butter - 50 g;
• spinach - 200 g;
• sorrel - 200 g;
• parsley, dill - to taste;
• dill - to taste;
• salt, black pepper peas - to taste;
• hard-boiled eggs - 2-3 pcs.

Preparation

Fill the pan with cold water, bring to a boil, lay the washed rice, peeled and cut into strips of potatoes. Bulb finely chopped and passaged in a skillet in a small amount of butter, along with grated on a large grater carrot to a golden color. When the potatoes are ready - add the saucepan, salt and pepper to the pan. Spinach carefully washing and cut into thin strips, add to the borscht after the passivation. Cook on low heat for about 5 minutes. Sorrel is washed, we sorted, we cut also strips and we put in a pan together with finely chopped parsley and dill. After 1-2 minutes, when the borsch boils, turn off the fire and let it brew for about half an hour. Then reheat it and serve it to the table. Preparation of a green borsch requires both the correct recipe and the perfect serve: in each plate add the chopped boiled eggs and a spoonful of sour cream to each of the plates. If you do not like chopped eggs, then you can limit yourself to a simple circle, the yolk will remind the sun and a green borsch without meat will turn out to be really spring.

In Russia, the Ukrainian green borsch is called "green cabbage soup" and is cooked with sorrel, but you can try to make it with nettles, surprising your family with an unusual ingredient. Prepare a green borscht and on the meat broth, pre-cook it. The dish will turn out to be more saturated and satisfying. In this case, add a piece of meat to each plate before serving.