Don't know how to cook green borsch with sorrel and eggs without meat? This dish is very easy to prepare if you follow the detailed instructions below in the step-by-step photo recipe. Video recipe.
Recipe content:
- Ingredients
- Step-by-step cooking of green borscht with sorrel and eggs without meat
- Video recipe
Green borscht is a colorful dish that is a primordial Ukrainian dish. It has existed for many hundreds of years, our ancestors prepared it and used it with pleasure. The reason for such a gastronomic love for the dish is the taste and the health benefits. The main component of borscht is sorrel, which not only gives the dish a spicy sourness and a beautiful green color, but is also a real storehouse of vitamins and microelements. It has a beneficial effect on the state of our body. In addition, borscht is cooked with or without meat.
Today we'll talk about how to cook green borsch with sorrel and eggs without meat. If you don't have a piece of meat or poultry at home, then you can cook a delicious first course without it. And if you exclude eggs from the recipe, then the dish is transformed into a lean dish. If you want to make the first dish satiety, add a spoonful of sour cream to each serving, it will further enhance the taste and give tenderness. You can cook such a green borscht at any time of the year. In summer, from fresh shoots of sorrel, and from frozen or canned leaves. You can also regulate the temperature of the food, it is customary to serve the first dish hot, and in the summer it is chilled.
- Caloric content per 100 g - 32 kcal.
- Servings Per Container - 5-6
- Cooking time - 45 minutes
Ingredients:
- Sorrel - large bunch
- Eggs - 4 pcs.
- Onions - 1 pc.
- Ground black pepper - a pinch
- Potatoes - 4 pcs.
- Any greens, spices and herbs - to taste
- Salt - 1 tsp or to taste
- Allspice peas - 4 pcs.
- Bay leaf - 2 pcs.
- Seasoning for soup - 1 tablespoon
Step-by-step cooking of green borscht with sorrel and eggs without meat, recipe with photo:
1. Peel the potatoes, wash and cut into medium-sized cubes. Peel and wash onions. Place the vegetables in a cooking pot.
2. Pour potatoes with drinking water and send to cook on the stove.
3. Immediately add the soup seasoning to a saucepan and bring to a boil. Reduce heat and cook, covered for 20 minutes.
4. Wash sorrel and dry with a paper towel.
5. Cut off the cuttings from the leaves, and cut the leaves. Chop it coarsely so that they do not turn into an incomprehensible mass in the finished soup.
6. Boil eggs hard-boiled, cool in cool water and peel. Cut it into medium sized cubes.
7. When the potatoes are almost cooked, remove the onion from the pot. She has already given her taste and benefits. Then add the chopped sorrel leaves.
8. Add bay leaf, peppercorns, salt, black pepper and your favorite herbs to the soup.
9. Boil and immediately add the sliced eggs to the soup. Boil green borsch with sorrel and eggs without meat for 2-3 minutes and turn off the heat. Do not remove the lid from the pan, but leave the first dish to infuse for 10-15 minutes. Serve the food to the table by pouring it into portioned plates and putting a spoonful of sour cream or mayonnaise in each portion.
See also a video recipe on how to cook lean green borscht with sorrel.
