Green borsch with sorrel

In green borscht you can add differentingredients, but an indispensable ingredient is sorrel. Other ingredients of green borscht (depending on your tastes and the contents of the refrigerator) can be green or onion, parsley, dill, spinach, beans, cabbage, carrots, potatoes, rice or pearl barley, boiled meat, egg (raw or hard boiled).

Green borsch with sorrel: recipe 1

For the preparation of green borsch we will need such products:

• 
  beef broth - 1 l
• 
  sorrel - 200 g (2 bunches)
• 
  vegetable oil - 50 ml
• 
  potatoes - 3 pcs.
• 
  eggs - 3 pcs.
• 
  onions - 1 pc.
• 
  dill - 1 bunch
• 
  parsley - 1 beam
• 
  salt to taste

First, we clean the onions and carrots. Onion finely chopped, and carrots rubbed on a grater. Passeruem bow in vegetable oil until golden brown (you can with carrots). Sorrel, parsley and dill carefully mine, dried with a paper towel and finely chopped. Eggs boil hard and three on a large grater.

My potatoes are cleaned and cut into cubes. We put the potatoes in a saucepan with broth and cook until done. Add the onion, carrots, sorrel, greens and eggs to the pan, bring it to a boil on high heat and turn it off. Solim to taste.

Before serving, you can fill the green borsch with sour cream.

Green borsch with sorrel: recipe 2

You can cook a green borsch and a slightly different recipe. For this we need to take:

• 
  Beef broth - 3 l
• 
  potatoes - 4-5 pcs.
• 
  rice - 3-4 tablespoons.
• 
  eggs - 3 pcs.
• 
  carrots - 1 pc.
• 
  onions - 1 pc.
• 
  sorrel - 1 large bundle
• 
  parsley, dill, green onions - 1 pencil
• 
  sour cream to taste
• 
  salt to taste
• 
  vegetable oil for frying

Onions and carrots are cleaned, onions finely chopped, carrots rubbed on a grater. Fry onions with carrots in vegetable oil. Eggs boil hard boiled and cut into cubes. I wash my greens, we dry and finely chop.

My potato, clean and cut straws. Rice is washed. We put a pot of broth on the fire, bring to a boil, put the potatoes and rice and cook until the potatoes are ready. Add the green onions and eggs to the pan, followed by onions with carrots and half a glass of sour cream, then sorrel, dill and parsley. Turn off the fire.

Salt soup to taste and let it brew for half an hour. Before serving, add the sour cream to the plate.

By the way, instead of fresh sorrel can be added to borscht canned or harvested in any other way (for example, frozen). So the green borsch with sorrel can be cooked all year round!

Bon Appetit!