How to make oxalic borscht. Cooking recipe with photo

Sorrel borscht is a very tasty and nutritious first course, for the preparation of which you will need only the simplest products. Today we will tell you how to cook soup with meat and without it.

Rich and nutritious oxalic borsch: a recipe

There is nothing difficult in creating this dish. Moreover, its cooking process is very similar to cooking a classic red borsch. Only instead of beet, freshly cut sorrel should be added to the broth. But first things first.

What products will we need to make a tasty and rich oxalic borsch? To prepare this dish you should purchase:

• Sorrel young fresh - about 300-400 g;
• Beef on bone oily - about 400 g;
• Potatoes are not very large - 2 pcs .;
• Sweet bulb - 1 large piece;
• Large carrots - 1 pc .;
• Boiled eggs - 3 pieces;
• Fresh cabbage (you can use Peking or white cabbage) - about 300 g;
• Salt cooked - apply to your liking;
• Parsley and dill greens - about 50 g;
• Drinking water - 2 liters;
• Sunflower oil - 25 ml.

Processing of products (vegetables, herbs and meat)

Before preparing the oxalic borsch, treat all the ingredients. Beef on a bone is well washed in warm water, eliminating all unnecessary elements. Fresh sorrel and greens are rinsed, vigorously shaken and cut with a knife. Vegetables are peeled and crushed. Potatoes and onions are cut into cubes, carrots tinder on a grater, and cabbage shredded with thin straws.

As for chicken eggs, they are pre-cooked, cleaned and not very finely chopped with a knife.

Passekrovka vegetables in a frying pan

To oxalic borsch turned out to be the most calorie and hearty, it is necessary to add the sliced vegetables. For their preparation in a frying pan, heat sunflower oil, and then alternately add onion cubes and grated carrots. Both ingredients are fried until transparent, flavored with spices and removed from the plate.

The process of cooking the dish in a saucepan

How to boil oxalic borscht? To do this, use a large saucepan. In it, spread the fat beef on a bone and pour water. After boiling, the formed foam is removed from the surface of the broth, and then it is salted, put the fire to the minimum value and cook for 70 minutes.

After a while, the bone is removed and cooled. From it cut the pulp parts and shred large chunks.

As for the beef broth, then cabbage is spread and cooked for about 25 minutes. Then, potatoes, dill greens, parsley and fresh sorrel are added to the pot.

Having flavored the ingredients with pepper, they bring them to a boil and cook for about 20 minutes. During this time, the vegetables should become completely soft.

At the very end, in the oxalic borsch add previously rescued onions and carrots, as well as large chopped boiled eggs. In this composition, the soup is brought to a boil and boiled for three minutes.

After a while, the pan with green borsch is removed from the plate and left under the lid for 10 minutes.

How to present the first dish to the dinner table?

Sorrel borscht for children and adults should be presented in deep soup plates. On them, the dish is distributed only after it is a little under the lid. If desired, in a green borsch can add a few spoons of sour cream, and serve a slice of fresh white bread.

We make lean oxalic borsch in the multivark

If necessary, then the green borsch with sorrel can be made lean. By the way, such a dish turns out to be much cheaper than what was presented above. After all, for its cooking, there is no need to buy beef or any other meat.

So, for the preparation of a fast lunch we will need:

• Fresh sorrel - about 300-400 g;
• Potatoes are not very large - 2 pcs .;
• Sweet bulb - 1 large piece;
• Large carrots - 1 pc .;
• Sauerkraut - about 200 g;
• Salt cooked - apply to your liking;
• Parsley and dill greens - about 50 g;
• Drinking water - depending on the volume of the bowl;
• Sunflower oil - 25 ml.

Processing of products

Before you make a lean green borsch, you should prepare all the ingredients. Vegetables are thoroughly washed and cleaned, and then start grinding. Onions and potatoes are cut into cubes, carrots tinder on a grater, and sauerkraut is spread in a colander and washed a little in cold water (to remove excess sourness).

As for greenery and fresh sorrel, they are rinsed, shaken and not very finely chopped with a knife.

Frying vegetables in baking mode

In view of the fact that the green borshch is decided to be made without meat, it is necessary to add to it seasoned vegetables. With them, the soup will be more flavorful and rich.

So, for frying vegetables, take a multivark and warm it up with sunflower oil. Then put a carrot and onions in a bowl. Ingredients are mixed and cooked for about ¼ hour in baking mode. In this case, the products must be thoroughly fried and become transparent. At the end they are spiced up with spices, laid out on a separate plate and cooled.

We cook the first dish in the multivariate

After the onions and carrots are rescued, a sufficient amount of water is poured into the bowl of the kitchen unit, and then potatoes and sauerkraut are added. The ingredients are tightly closed and boiled in a soup or quenching program for half an hour. During this time the vegetables should be fully prepared.

When the potato cubes become soft, salt and other spices are added to the broth, and fresh herbs and sorrel are also spread. In this composition, the soup is cooked for another 10 minutes.

At the very end of the cup multivarques spread and all previously rescued vegetables. The first dish is properly stirred with a large spoon, tightly closed and left on the heating (for ¼ hour). During this time, the green borsch must absorb the roasting aromas, become even more tasty and satisfying.

We present a green borsch to a dinner table

Despite the lack of meat, lean borsch with sorrel is very tasty and satisfying. After he is infused in the bowl of the multivark, it is poured into plates and served to the table. In addition to this dish is presented with a slice of rye bread, as well as mayonnaise or sour cream. But this is only if you do not follow a diet or Lent.

Let's sum up the results

In this article, we described in detail two different ways of preparing green borsch with sorrel. Using this or that recipe, you not only tasty, but also nourishing food for all members of your family.

It should be especially noted that for preparing the dish in question it is possible to use not only beef on the bone, but also, for example, soup chicken, pork, mutton, etc. With these ingredients, the borscht is as delicious, satisfying and nutritious as in The first recipe.