Green borsch with sorrel is a versatile first course that can be cooked all year round. Frozen grass in winter and fresh in summer. But the most relevant season for green borscht is spring, when the sorrel leaves are young, fresh and juicy.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In many families, the first green borscht means spring has come! In many families, this has already become a ritual, almost like pancakes for Shrovetide. After all, sorrel is the first garden plant that sprouts after a long winter. In addition, it is very healthy, and its sourness gives dishes a special taste. Not only borscht is cooked with this plant, but also salads are made. However, today we will talk specifically about borscht.
By the way, green borscht has nothing to do with classic borscht at all. At its core, this is a regular meat soup with sorrel. It so happened that in Russia this dish is called green cabbage soup, and in Ukraine - green borscht. And green because the dish has a characteristic green color that sorrel gives it.
There are many ways to prepare green borscht. Therefore, each housewife can choose the most suitable one for herself. It can be cooked lean, on meatballs, poultry, ribs. Sorrel is replenished with nettles, loboda, spinach, etc. Also, the recipe always contains boiled eggs, which can be added to the soup in different ways. The first is to pour it raw into a saucepan and boil it. The second is to add boiled finely chopped to the soup and boil as well. The third is to put boiled eggs in halves or quarters directly into plates.
- Caloric content per 100 g - 58 kcal.
- Servings - 6
- Cooking time - 1 hour 20 minutes
Ingredients:
- Pork ribs - 700 g
- Fresh sorrel - 1 large bunch
- Potatoes - 4-6 tubers depending on size
- Eggs - 2-3 pcs.
- Garlic - 2 cloves
- Dill - bunch
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
- Onion - 1 pc.
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
Cooking green borscht with fresh sorrel on pork ribs
1. Wash the ribs under running water, cut into pieces so that each has a bone and lower it into a cooking pot. Peel the onion, rinse and add to the meat. Place bay leaves and allspice peas in a saucepan. Pour the food with drinking water, boil and simmer the broth for half an hour. The longer you cook it, the more rich the soup will be. Skim the broth while boiling to keep it clean and transparent.
2. Peel, wash and chop the potatoes. You can cut it into medium cubes, and if the root vegetable is young, then it is best to divide it in half into two parts. Then put the potatoes in the broth.
3. Boil potatoes over high heat. Then reduce heat and cook for about 20 minutes.
4. By this time, sort out the sorrel, sorting out the spoiled leaves. Cut it into small strips and add to the saucepan. Place finely chopped dill next to it. Season the borsch with salt, black pepper and minced garlic.
5. Boil the dish for 5-7 minutes and remove the pot from the stove. By this time, boil the hard boiled eggs. To do this, immerse them in ice water and, after boiling, cook for 8 minutes. Transfer to cold water for 10 minutes and peel.
6. Pour green borsch into bowls and put half a boiled egg in each portion. You can also season the first course with sour cream to taste.
See also a video recipe on how to cook green borscht.
