Green borscht with sorrel and egg

Green borscht with sorrel and egg is a soup that bears little resemblance to classic borscht, if only because beets are added to it in very rare cases. Green borscht is a fairly light, refreshing, sour soup, rich in vitamins, which is why it is especially popular in spring and summer.

Classic sorrel borscht with eggs at home

Contrary to the name, sorrel soup has very little in common with ordinary borscht. Sorrel gives it a distinctive green color and an interesting flavor, making this fairly hearty soup feel light, fresh and well suited to spring or summer weather if served cold.

1. 
   How to cook green borscht with sorrel and egg? Cooking soup begins with broth.You can cook it using bouillon cubes or meat immediately before preparing borscht, or you can cook it in advance and store it frozen, defrosting as needed. In this recipe, the broth will be prepared using pork ribs. Rinse them first under running water and divide the whole plate into smaller pieces, 1-3 ribs, depending on the size.
2. 
   Pour 1.5 liters of water into a saucepan, put the meat in it and bring to a boil. Skim off any foam that has formed and continue to simmer over low heat for about 30 minutes.
3. 
   Peel the carrots and cut into large strips, chop the onion to your liking. Add the vegetables and bay leaves to the broth and continue cooking for another 20 minutes.
4. 
   Meanwhile, place the eggs in a small saucepan, add enough water to cover them completely, and cook for 10-12 minutes. When the eggs are boiled, pour cold water over them and let them cool slightly, then peel them and cut them into large slices.
5. 
   When the broth is cooked, skim the surface if necessary and remove the bay leaves. Remove the meat from the pan, remove it from the bones and cut it into medium-sized pieces, then return it to the broth. Peel the potatoes, cut them into small cubes, put them in the soup and continue to cook everything over low heat. Also at this stage, add salt and pepper to taste.
6. 
   Rinse the sorrel thoroughly under running water, tear the leaves from the petioles and finely chop into strips. Add pre-washed and chopped parsley to it.
7. 
   When the potatoes are almost completely cooked, add the herbs to the soup, stir, and increase the heat to medium.
8. 
   After 3-4 minutes, add the eggs, keep the soup on the fire for another 2 minutes and you can remove.
9. 
   Add a piece of butter to the hot soup and cover the pan with a lid. The borscht should sit for at least 10-15 minutes.
10. 
    Before serving, stir the soup well so that the melted butter is evenly distributed throughout it, then you can pour into plates and serve with a spoonful of cold sour cream.

Bon appetit!

Step-by-step recipe for making sorrel borscht with meat and egg

Sorrel borscht is a more interesting and refreshing variation of the classic borscht with beets. Thanks to the meat and egg, it remains filling, but due to the presence of sorrel in it, it feels fresher and lighter.

Cooking time: 90 minutes

Cooking time: 40 minutes

Servings – 5

Ingredients:

• Meat – 500 gr.
• Water – 2.5 l.
• Beets – ½ pcs.
• Potatoes – 5 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Sorrel – 1 bunch;
• Tomato paste – 1 tbsp.
• Egg – 3 pcs.
• Dill – ½ bunch;
• Salt – ½ tbsp.
• Vegetable oil – 1 tbsp.

Cooking process:

1. Fill a suitable sized saucepan with water, place it on the stove and bring to a boil. Rinse the meat first under running water and place it in boiling water. Simmer the broth for 1 hour, skimming off any foam that forms on the surface with a slotted spoon if necessary. When the meat is ready, remove it from the pan and set it aside in a separate bowl, you will need it later. You don't have to strain the chicken broth, but if you cooked it with pork or beef, it would be better to pass it through a fine sieve.

2. Peel the beets, rinse with water and cut into thin strips. It is not advisable to grate it, otherwise the result will not be soup, but something more like porridge.

3.Place the chopped beets in the broth and cook over medium heat for 20-30 minutes. During this time, the straw will become translucent, and the water will turn from red to yellowish-orange.

4. Meanwhile, peel the carrots and onions and chop them finely.

5. Heat a frying pan with vegetable oil and fry the onion in it until transparent. Then add the carrots, fry for another 1-2 minutes and add tomato paste to the vegetables. If necessary, add 1 tablespoon of water, reduce heat, and simmer for 5 minutes.

6. Wash and peel the potatoes. Cut into medium-sized pieces and rinse under running water. Place it in a saucepan with broth and cook for 5-7 minutes.

7. Then add the fry to the soup, mix all the vegetables and cook until the potatoes are fully cooked.

8. Rinse the sorrel under running water, check for damaged leaves, separate the greens from the cuttings and chop into strips about 1 centimeter wide. Also wash and chop the dill. When the potatoes are cooked, add the greens to the soup, add spices, stir everything, bring to a boil and cover with a lid.

9. Break the eggs into a small bowl and stir them with a fork until the white and yolk are combined.

10. Pour the egg mixture into the hot borscht in a thin stream, stirring vigorously. The eggs should be set in thin threads. Turn off the stove, cover the pan with a lid and leave to steep for 10 minutes.

11. Pour the infused borscht into bowls, add a spoonful of cold sour cream or mayonnaise and serve.

Bon appetit!

How to cook delicious sorrel borscht in chicken broth and eggs?

Sorrel borscht can be prepared with either vegetable or meat broth to make the soup more satisfying.Fatty meat or meat on the bone works well.

Cooking time: 90 minutes

Cooking time: 40 minutes

Servings – 6

Ingredients:

• Potatoes – 100 gr.
• Onions – 60 gr.
• Vegetable oil – 20 ml.
• Egg – 3 pcs.
• Chicken broth – 1.5 l.
• Carrots – 50 gr.
• Beets – 40 gr.
• Sorrel – 300 gr.
• Salt - to taste;

Cooking process:

1. Prepare all the necessary ingredients and cook the broth in advance. If you often cook with it, you can cook a large amount at a time and store it in the freezer, defrosting as needed.

2. Peel the potatoes and cut into medium-sized pieces. Place the pan with the broth on the stove, add the potatoes and bring to a boil.

3. Meanwhile, peel the onion and cut into small cubes. Place in a frying pan heated with vegetable oil and fry until transparent.

4. Wash and peel the carrots, grate them on a coarse grater and add to the onions.

5. Cover the pan with a lid and simmer the vegetables over medium heat for 8-10 minutes, stirring occasionally.

6. Add the resulting frying to the potato broth and mix well.

7. Peel small beets, rinse under running water and grate on a coarse grater or cut into small strips by hand. Add to soup with other vegetables. You can also add salt and spices at this stage.

8. Wash the sorrel, remove any spoiled leaves, and cut into strips about 1 centimeter wide. When the vegetables in the broth are cooked, add the sorrel to the soup and leave to cook for another 5-6 minutes.

9. Separately, hard-boil chicken eggs, peel and cut into small cubes. Add them to the prepared soup, cover the pan with a lid and let stand for 10-15 minutes.

10.You can serve the finished green borscht with cold, rich sour cream or mayonnaise, and if you wish, you can add finely chopped herbs, such as parsley or green onions.

Bon appetit!

Light summer sorrel borscht with egg and stew

A light summer soup that is very refreshing due to the presence of greens in it, and the stew gives an interesting and unusual taste and adds satiety to the dish.

Cooking time: 90 minutes

Cooking time: 40 minutes

Servings – 5

Ingredients:

• Sorrel – 200 gr.
• Water – 2 l.
• Egg – 2 pcs.
• Potatoes – 3 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Beef stew – 1 can;
• Salt - to taste;
• Sour cream - optional;

Cooking process:

1. Transfer the stew from the jar into a saucepan and get rid of most of the fat. Warm the meat over low heat until any remaining fat melts.

2. Meanwhile, peel the onion and cut into small cubes.

3. Add it to the stew, stir and leave to simmer over low heat for 5-7 minutes. If necessary, drain excess fat from the pan.

4. Rinse the carrots under running water, peel and grate on a coarse grater or cut into thin strips by hand. Add it to the pan, pour in some water, stir, cover with a lid and leave to simmer for 5 minutes.

5. Pour the remaining water into the pan, add salt and mix everything thoroughly. If desired, you can also add pepper or other spices.

6. While the soup is boiling, rinse the sorrel, separate the leaves from the cuttings, and select the spoiled ones.

7. Coarsely chop the greens.

8. 15 minutes after the soup boils, add the sorrel to the pan, stir well and leave to cook for another 15 minutes.Meanwhile, cut the potatoes into medium-sized cubes and add to the soup after the specified time. Cook until the potatoes are done.

9. Break the chicken eggs into a glass and mix them with a fork until smooth.

10. Pour the egg mixture into the hot soup in a thin stream, actively stirring the contents of the pan so that the egg sets in thin threads. Then turn off the heat, cover the soup with a lid and let it brew for 5-10 minutes.

11. Pour the finished borscht into bowls, add cold sour cream and serve.

Bon appetit!

Sorrel soup made from canned sorrel with egg

Canned sorrel has a more sour taste compared to fresh sorrel, so the resulting soup may vaguely resemble hodgepodge. An excellent option if you can’t get fresh sorrel, but want some light and refreshing soup.

Cooking time: 90 minutes

Cooking time: 40 minutes

Servings – 8

Ingredients:

• Pork – 700 gr.
• Potatoes – 6 pcs.
• Onions – 1-2 pcs.
• Carrots – 1 pc.
• Canned sorrel – 5 tbsp.
• Vegetable oil - for frying;
• Garlic – 3 teeth.
• Parsley – ½ bunch;
• Bay leaf – 3 pcs.
• Ground black pepper - to taste;
• Salt - to taste;
• Coriander - optional;

Cooking process:

1. It is better to take pork on the bone, so the broth will be more satisfying and rich. Fill a saucepan with water, add meat, bring to a boil and cook for 1-1.5 hours until the meat is cooked. If necessary, periodically remove any foam that has formed from the surface of the water.

2. Remove the meat from the finished broth, separate it from the bone and cut into small pieces. Strain the liquid itself through a sieve to get rid of any remaining foam and possible small pieces of bones.

3.Peel the onions and carrots and chop them into small cubes and strips. Heat a little vegetable oil in a frying pan and place vegetables on it. Fry them for 5 minutes over medium heat, stirring constantly.

4. Rinse the potatoes under running water, peel and cut into medium-sized cubes. Also rinse them with water to remove excess starch and make the soup less cloudy. Add potatoes, meat and spices to the broth and bring to a boil.

5. When the potatoes are ready, add the roast and canned sorrel to the soup.

6. Mix all ingredients and leave the soup to cook for another 5-10 minutes. Then add salt to taste, but this may not be necessary, since canned sorrel is already salty in itself.

7. Remove the finished soup from the heat, season with garlic and parsley, stir and let simmer for 20-25 minutes.

8. Pour the soup into bowls and garnish with boiled egg, cold sour cream or mayonnaise if desired.

Bon appetit!

How to cook sorrel soup with egg in a slow cooker?

Using a slow cooker, you can make this light, fresh soup with virtually no effort. The only thing you should take care of in advance is the availability of broth if you want to get a more satisfying dish.

Cooking time: 60 minutes

Cooking time: 30 minutes

Servings – 3

Ingredients:

• Sorrel – 1 bunch;
• Potatoes – 2-3 pcs.
• Carrots – 1 pc.
• Egg – 3 pcs.
• Ground black pepper - to taste;
• Salt - to taste;

Cooking process:

1. Rinse the potatoes under running water, peel and cut into medium-sized cubes.

2. Also wash the carrots, peel and cut into thin half rings or quarters.Fill the multicooker bowl with water, put vegetables in it and cook until the vegetables are ready.

3. Meanwhile, wash the sorrel, separate the greens from the cuttings, select the spoiled leaves and randomly chop the remaining ones.

4. When the potatoes are almost ready, add herbs, salt and pepper, stir and bring the soup to a boil. Leave to cook for another 10 minutes.

5. Eggs can be added to sorrel soup in two ways: hard-boiled, cut into medium cubes and mixed with the rest of the ingredients, or pour a raw egg into the hot broth. For the second method, you need to break the eggs into a separate small bowl or glass and shake with a fork so that the white and yolk are combined.

6. Holding the bowl with one hand, pour the egg mixture into the multicooker bowl in a thin stream, while actively stirring the soup with the other hand so that the egg is pulled into a kind of thread and sets.

7. Leave the finished soup to stand in the closed slow cooker for another 10-15 minutes and can be served with cold sour cream or mayonnaise.

Bon appetit!

Green sorrel soup with meatballs and egg

An egg in the soup sets off the slight sourness from the sorrel, and meatballs, especially fried ones, will give the dish a more interesting taste than just boiled meat, and will also look more attractive to children.

Cooking time: 80 minutes

Cooking time: 40 minutes

Servings – 6

Ingredients:

• Sorrel – 200 gr.
• Potatoes – 3 pcs.
• Sunflower oil – 30 ml.
• Water – 2.5 l.
• Carrots – 1 pc.
• Leek – 80 gr.
• Minced meat – 400 gr.
• Egg – 1 pc.
• Ground black pepper - to taste;
• Salt - to taste;

Cooking process:

1. Wash the potatoes, peel them and cut them into medium-sized cubes.

2.Fill a saucepan with cold water, add the chopped potatoes and place on the fire.

3. Meanwhile, cut the leeks into thin rings. If necessary, it can be replaced with regular onion.

4. Wash the carrots, peel and cut into thin strips or grate on a coarse grater.

5. Heat a frying pan with sunflower oil, place chopped vegetables on it and fry over medium heat for 10 minutes, stirring constantly.

6. Place the steamed vegetables in a pan with almost finished potatoes and leave to cook for another 15 minutes.

7. You can use any minced meat for meatballs. This recipe uses turkey because the stuffing from it is denser and holds its shape better. Mix minced meat, salt, pepper and egg in a deep bowl. Pinch off small pieces from the total mass and roll into meatballs slightly larger than a walnut.

8. For a more interesting taste, the meatballs can be pre-fried in a frying pan until golden brown. Place them in boiling vegetable soup and leave to cook until tender.

9. Wash the fresh sorrel, separate the leaves from the cuttings and sort for rotten ones so that they do not spoil the taste of the soup. Cut good leaves into thin strips, 0.5-1 cm thick.

10. Add herbs, salt and pepper to the finished soup, stir and leave to cook for another 7-10 minutes. Then turn off the stove.

11. Let the soup brew under the closed lid for 10-15 minutes and you can serve it to the table. Usually boiled eggs, sour cream or mayonnaise and some fresh herbs, such as dill or parsley, are added to it.

Bon appetit!

A simple and tasty recipe for sorrel borscht with egg without meat

A tasty, healthy and dietary dish that remains quite filling without adding meat.Sorrel adds freshness and sourness to the soup, and sour cream and egg set it off perfectly.

Cooking time: 90 minutes

Cooking time: 40 minutes

Servings – 8

Ingredients:

• Sorrel – 300 gr.
• Potatoes – 5 pcs.
• Sunflower oil – 30 ml.
• Water – 3 l.
• Carrots – 1 pc.
• Egg – 3 pcs.
• Onions – 2 pcs.
• Dill – ½ bunch;
• Tomato paste – 200 ml.
• Vegetable oil – 3 tbsp.
• Ground black pepper - to taste;
• Sugar - to taste;
• Salt - to taste;

Cooking process:

1. Peel the potatoes and one onion and cut into medium-sized pieces. Fill a saucepan with water, put it on the fire, boil it and add chopped vegetables and salt to taste. Cook for 20-25 minutes, focusing on the readiness of the potatoes.

2. Peel and cut the second onion into cubes, rinse the carrots and grate them on a coarse grater. Heat a frying pan with vegetable oil and place vegetables on it.

3. Fry the onions and carrots over medium heat until soft, stirring occasionally, then add tomato paste and a little water if necessary.

4. Simmer the vegetables over low heat for about 5 minutes, stirring them from time to time. Add salt and sugar to taste.

5. Wash the sorrel, remove spoiled leaves, separate the cuttings and finely chop the greens.

6. Add stewed vegetables and herbs to the boiled potatoes, add your favorite spices or seasonings if desired. Stir everything until smooth and leave over medium heat.

7. Boil the eggs hard, cool, peel and cut into medium-sized pieces.

8. Place the eggs in the soup and keep on the fire for another 3-5 minutes. Then remove from the stove, cover the pan with a lid and let sit for 10 minutes.

9.Pour the finished soup into bowls and serve with cold sour cream or mayonnaise.

Bon appetit!