Green borsch with sorrel and boiled eggs is perhaps the most popular first course, especially in the spring. It is prepared simply and quickly, it turns out tasty and light, at the same time nutritious and healthy.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
As I said above, green sorrel borscht is usually prepared in early spring from fresh grass. The rest of the year, the soup is best cooked from a canned or freshly frozen plant. To do this, you need to prepare sorrel in the fall or early summer for future use. But, today I will tell you a recipe from fresh herb, which today can be bought year-round in a large supermarket. But if you do not have fresh sorrel, and there are stocks in the pantry, then use the prepared blank.
The highlight of this dish is that we will cook it with boiled eggs, and for flavor and piquancy we will season the soup with garlic. The density of green borscht is given by potatoes, but if you wish, you can add rice or millet. These cereals are great for this stew. I will cook borscht in meat broth. In this case, you can use any meat to your taste. Better, of course, to use meat on the bone, then the broth will be more rich. Borscht will also be delicious if you prepare broth from several types of meat. It is not recommended to dilute the finished broth with water, otherwise it will lose its saturation. It is better to immediately cook the right amount so that there is no need to add water to the pan.
Such an easy-to-prepare soup is prepared in any weather, especially oh, it will warm well when it is cool outside. With a slice of black bread and a slice of bacon, this is a real tasty, hearty and healthy lunch for the whole family.
- Caloric content per 100 g - 41 kcal.
- Servings - 6
- Cooking time - 1 hour 45 minutes
Ingredients:
- Pork ribs - 600 g
- Potatoes - 4-5 pcs.
- Onion - 1 pc.
- Eggs - 3 pcs.
- Garlic - 3 cloves
- Sorrel - a large bunch of fresh leaves
- Salt - 1 tsp
- Ground black pepper - a pinch
- Bay leaf - 2 pcs.
- Allspice peas - 2 pcs.
- Dill - bunch
Step by step preparation of green borscht with sorrel and boiled eggs:
1. Wash pork ribs and cut into bones. Place them in a cooking pot, add the peeled onion, bay leaf and peppercorns.
2. Fill them with drinking water, boil, remove the formed foam and turn the fire on. Simmer the broth for 1-1.5 hours. If foam forms, remove it so that the broth is clear.
3. After a while, add the peeled and diced potatoes to the pot. I preferred to cut potatoes in a village style, i.e. large pieces, but you can chop it into cubes of any size and even mash it in puree. It's a matter of taste.
4. Boil the potatoes until almost cooked and put the washed and chopped sorrel into a saucepan. If you use frozen grass, cook it without defrosting. And if you use canned, then you can pour the brine into the pan, it will add a piquant sourness to the dish.
5. Boil the borscht for 5 minutes and put the chopped dill, pass the garlic cloves through a press, and also put the pre-boiled hard-boiled eggs. Eggs can be finely chopped, grated, or halved.
6. Boil the borscht for 1 minute and remove the pan from the heat. Leave it to infuse for 15 minutes, then pour into bowls and serve.
See also a video recipe on how to cook green borsch with sorrel and egg.
