Green borsch with sorrel and eggs: recipe

Borsch with sorrel and eggs is an exceptionally summer dish, which is ideal for a hearty lunch or dinner. In the preparation of such a green soup there is nothing complicated. Observing all the rules of the recipe, you will surely get a tasty and nutritious first course, which all your family members and invited guests will appreciate.

Green borsch with sorrel and egg: recipe

Very few people know, but there are quite a few ways of preparing such a dish. We will present you the most popular recipes that do not involve the use of expensive and overseas products.

So what ingredients will we need to make borsch with sorrel and eggs. To implement such a first course you need:

• Potato tubers - 2 small pieces;
• Beef on the bone fresh - about 1 kg;
• Juicy fresh carrots - 1 pc .;
• Dill and parsley fresh - a few twigs;
• Bulb large - 1 head;
• Sorrel freshly cut - a large bunch;
• Eggs large, pre-cooked - 3 pieces;
• Salt, ground pepper and other spices - apply to taste;
• Laurushka - 2 leaves;
• Water is cold - about 2 liters;
• Sour cream for serving to the table.

Preparing ingredients

Borsch with sorrel and eggs is prepared quite simply. But before you begin to heat all ingredients, they should be properly prepared.

Beef meat on a bone is thoroughly washed, cutting hard veins, films and stuff. Then they start processing vegetables. Potato tubers, bulb onions and carrots are peeled, after which they are shredded rather small.

As for fresh herbs, including sorrel, they are laid out in a colander and thoroughly washed under strong pressure of water. After that, the ingredients are shaken off and finely chopped with a sharp knife.

Chicken eggs are also boiled separately. They are cleaned and shredded in small cubes.

Boiling soup on the stove

How should I cook the green borsch with sorrel and egg? The recipe for making such a soup involves the use of a deep saucepan. It poured ordinary water and spread the beef on the bone. Putting the ingredients on a strong fire, they bring to a boil, and then remove the formed gray foam, using a noise.

In this form, the broth is salted, leaves are added to the laurel, covered with a lid and cooked on low heat for half an hour.

After a while, the beef on the bone is removed and cooled. Cutting and coarsely chopping meat, it is returned to the broth along with onions and carrots. If necessary, you can add some spices to the soup.

After ¼ hour after re-boiling, potatoes are laid in a dish. They are cooked for about 20 minutes (until soft).

The final stage

Borsch with sorrel and eggs is obtained not only very tasty, but also quite useful. After the vegetables and meat are cooked, all the greens are added to them and they interfere well. 5 minutes after the ingredients boil, eggs are chopped into broth.

After boiling the soup for another 2 minutes, it is removed from the plate and kept under the lid for ¼ hour.

Present to the dining table

The presented borsch recipe with sorrel and egg is classic. After the first dish is put under the lid, it is laid out on plates and filled with a spoonful of fresh sour cream. Present such a dinner to the table is desirable together with a slice of white bread.

Another way of feeding

Borsch with sorrel and egg can be presented to the table somewhat differently. To do this, add green herbs to cooked meat broth , cook for about 5 minutes, then remove from the plate and stand under the lid for ¼ hour. Then the dinner is distributed on plates where lobules of boiled eggs and a spoon of sour cream are spread.

The dish so decorated looks more beautiful and appetizing. In this regard, this method of serving soup is most often used for a festive dinner or dinner.

Make borsch with sorrel and egg in the multivark

You can prepare the dish in many ways. About how to do it on the stove, we told above. However, some housewives prefer to cook borsch with sorrel and eggs in the multivark. To do this, use the regime of soup or quenching. But first things first.

So, to make this dish, we need:

• Chicken soup frozen - ½ small carcass;
• Potato tubers - 2 small pieces;
• Juicy fresh carrots - 1 pc .;
• Dill and parsley (only fresh) - a few twigs;
• Bulb large - 1 head;
• Sorrel freshly cut - a large bunch;
• An egg is large - 1 piece;
• Salt, ground pepper and other spices - apply to taste;
• Laurushka - 2 leaves;
• Cold water - at your discretion;
• Sour cream for serving to the table.

Processing ingredients

Before preparing borsch with sorrel and egg in the multivark, all the ingredients are carefully processed.

Soup chicken completely defrosted, thoroughly washed and removed all inedible elements. Then it is shredded in large portions and begins to process vegetables. Fresh carrots, potato tubers and onions are peeled, after which small cubes are sloughed.

Also, all fresh fresh herbs (dill, sorrel and parsley) are washed separately, it is shaken off and cut with a sharp knife.

The process of soup preparation in a multivariate

Borsch with sorrel and egg in the multivark is prepared the same amount of time as on the stove. To do this, all pieces of soup chicken are placed in the bowl of the device and filled with water.

Bring the broth to a boil, remove the formed foam (if any) from it, and then spread the salt and a few leaves of the laurel. Closing the multivarche with a lid, the soup is boiled in the same mode or the quenching program for about 30 minutes. After that, potato cubes, carrots and onions are added to it.

After mixing the ingredients, they are flavored with spices, covered with a lid and cooked for another half an hour in the same mode. During this time, both the pieces of the bird and all the vegetables used should become soft.

The last stage in cooking

After the broth is completely ready, fresh parsley, sorrel and dill are placed in it. After mixing the ingredients, they are cooked for about 6-8 minutes.

While the greens are getting ready, they begin to process the chicken egg. It is spread in a bowl and whipped with a fork. Having received a uniform yellow mass, it is slowly poured into boiling vegetable and meat broth. The soup is intensively stirred with a large spoon, so that the egg is evenly distributed throughout the broth, forming light flakes.

In this form, the green borscht is cooked for 1-2 minutes, after which it is closed and heated for about ¼ hour.

How to bring to the dinner table?

Now you know how the green borsch is prepared with sorrel and egg. You can make this dish not only from chicken, but also from beef, pork and even lamb.

After the soup is cooked, it is laid out on plates and presented to the table. In this case, each serving should contain not only a broth with flakes, vegetables and greens, but also pieces of chicken.

In addition, hot soup can be spiced with a spoonful of fresh sour cream or a small amount of low-calorie mayonnaise.

Vegetarian borsch with sorrel

If you are a vegetarian, then you should prepare such a dish without using meat.

For the dinner in question, the following set of ingredients is needed:

• Potato tubers - 2 small pieces;
• Juicy fresh carrots - 1 pc .;
• Dill and parsley (only fresh) - a few twigs;
• Bulb large - 1 head;
• Sunflower oil - 4 large spoons;
• Sorrel freshly cut - a large bunch;
• Salt, ground pepper and other spices - apply to taste;
• Laurushka - 2 leaves;
• The water is cold - at your discretion.

Cooking process

To cook a vegetarian green borsch is quite simple. Cubes of potatoes and laurushku spread in a pot of water, add salt and cook for about 20 minutes. Then they add finely chopped sorrel, parsley and dill.

After mixing all the ingredients, they are cooked for about 7 minutes, and then taste and pour in the necessary spices.

While vegetarian soup is brewed on a plate, begin processing the onions and carrots. The first vegetable is shredded in small cubes, and the second - a tinder on a grater. After that, both ingredients are spread in a pan with sunflower oil and fry over medium heat until redness.

When the green soup is completely ready, seasoned vegetables are added to it and well stirred. After bringing the dish to a boil, it is removed from the plate and served to the table.

If you eat eggs, then they should be boiled, cut in half and put in a bowl of soup. In this form, the dinner can be safely presented to the table with a salad of fresh vegetables and greens.