How to cook green borsch with sorrel and beets at home? Step-by-step recipe with a photo. Selection of products. Video recipe.
Spring has come, which means it's time to cook green borscht. Although it can be brewed at any time of the year from canned or frozen sorrel. But a dish cooked with freshly picked leaves cannot be compared with winter preparations. It is exactly this, spring and fragrant, we will cook green borsch with fresh natural gifts - sorrel. However, it is often boiled without beets. However, in this case, in my opinion, this is soup, because any borscht requires beets. Therefore, today we will cook exactly green borsch with sorrel and beets. Sorrel will replace cabbage and give borscht that very sourness, without which no borscht can be cooked.
Now young green leaves of sorrel with a slight sourness are the most delicious and tender. In addition, it is a real storehouse of nutrients. In spring and early summer, the stalks on the sorrel leaves are not yet coarse and soft, so they can also be used in a dish. At this time, they are not too sour. But still remember that due to the presence of oxalic acid, this dish is often not worth eating. But sometimes it is very healthy and tasty.
- Caloric content per 100 g - 192 kcal.
- Servings - 4
- Cooking time - 1 hour 20 minutes
Ingredients:
- Meat (any sort) - 250 g
- Bay leaf - 2 pcs.
- Carrots - 1 pc.
- Beets - 1 pc.
- Hard boiled egg - 2 pcs.
- Allspice peas - 4 pcs.
- Sorrel - 150 g
- Vegetable oil - 1-2 tablespoons for frying
- Potatoes - 3-4 pcs.
- Fresh greens - 20 g (dill, parsley)
- Ground black pepper - pinch or to taste
- Salt - 2/3 tablespoons or to taste
Step-by-step cooking of green borscht with sorrel and beets:
1. Usually meat or vegetable broth is used for green borscht. I cook it on the first version. Take any meat (beef, pork, chicken), and preferably with a bone. I have pork pulp today. So, wash the selected meat and cut into portions. Place it in a cooking pot and fill it with filtered drinking water.
2. Place the pot on the stove and bring to a boil. Reduce heat, cover the pot and cook the broth for 30-40 minutes. Then add bay leaves and allspice peas. I recommend to strain the pork broth if you are using meat on the bone, because small bones may remain in the pulp. This is optional with chicken broth.
3. By this time, peel the potatoes, wash and cut into medium-sized cubes. Send it to the pot after 40 minutes of boiling the broth. Season with salt and pepper. Boil the broth and continue to cook the borscht for 10 minutes.
4. While the broth is cooking, also prepare the beets. Peel it, wash thoroughly under running water and grate on a coarse grater. If you wish, you can cut it into thin strips.
5. Do the same with carrots - peel and grate or slice thinly.
6. Pour vegetable oil into a frying pan and send beets with carrots. Pour in 1 tsp. vinegar so that the beets retain their vibrant color. Add a ladle of the cooked broth and simmer, covered, over low heat, stirring occasionally, for 15 minutes.
7. Sort the sorrel one leaf at a time, discarding spoiled leaves. Remove the stems or leave some for a richer flavor. Wash thoroughly and chop into strips 1 cm wide.
8. Peel the boiled eggs and cut them into cubes, as in Olivier.
9. When the potatoes are almost ready, send the stewed beets with carrots to the pan. The boiling broth will instantly turn beet color.
10. Then add sorrel, stir and boil for 3 minutes under the lid. Put finely chopped dill and parsley in the borsch with the sorrel. In a couple of minutes, the sorrel will turn from green to brown.
11. Add the chopped eggs to the borscht, bring to a boil and turn off the heat. Cover the pot with a lid, leaving a small gap, and leave to infuse for 10 minutes.
There is another way to add eggs to sorrel borsch. Raw eggs are broken into a separate container. Lightly beat the whites with the yolks with a fork so that they mix better with each other. The egg mixture is poured into the green borscht in a thin stream, stirring with a fork so that the eggs grab into flakes. Then the borscht is removed from the heat and insisted. But my family prefers the first method of laying eggs.
Pour the ready-made green borsch with sorrel and beets into plates, add a piece of meat to each serving and season with sour cream or mayonnaise.
