Recipe for green borsch with sorrel: tips and secrets

Green borscht for me is a symbol of spring. Therefore, as soon as the first spring herbs begin to appear on the market, I immediately remember that it's time to pamper my household members and remember the recipe for green borsch with sorrel and nettles. After all, it not only has a wonderful taste, it is also very useful because of the abundance of various greenery in its composition.

The classic recipe for green borsch with sorrel looks like this: take a four- liter pot, a half kilogram of meat (best of all beef) and cook the broth. Onion (2 heads) and carrot (1-2 pieces) finely chopped or rubbed on a large grater, a little passaged in vegetable oil. Then take the meat out of the broth, add chopped potatoes (5-6 pieces) and fried carrots with onions, and cook until all the potatoes are finally cooked. Sorrel (about 500 g) carefully washed, cut into strips and added to borscht, after which we cook another 10 minutes. Together with sorrel we put in the broth the cooked meat, which must first be cut into small pieces. Chicken eggs (2-3 pieces) whisk and pour into the soup with a thin trickle (while always stirring it) and leave it for another 5 minutes. A minute before turning off add salt, pepper and chopped greens (parsley, dill, green onions). And we serve borscht on the table with sliced boiled eggs and, necessarily, with sour cream.

Already from the above recipe shows that the preparation of green borsch is radically different from the preparation of the traditional version with beets, tomatoes and cabbage. Green borscht, despite its "borsch" name for cooking technology is more like a soup. Green borsch is loved in different countries, and, of course, it is prepared differently everywhere.

On how to prepare a green borsch, I began to ask my grandmother, while still quite small, I really liked his taste. And the appearance of this dish immediately arouses appetite thanks to the sorrel that gives it a greenish color, and chopped (or cut into halves) boiled eggs that make it bright and attractive. Therefore, I can say with certainty that the recipe of green borsch with sorrel in our family passes from generation to generation, but each brings something of its own. For example, my grandmother cooked such a borscht almost according to the classic recipe, but never added whipped eggs during cooking. Mom introduced a new rule - add not only sorrel to the green borscht, but also nettles, which made this dish more pronounced taste, and it became even more useful. In turn, I often cook green borscht not on beef, but on pork or chicken broth - it still turns invariably delicious. Traditionally, the first green borscht in the year in our family is prepared, when the very first leaves on the nettles appear (which is quite a lot on our site). It is interesting that they do not even spit, however, this period does not last long.

My recipe for green borsch with sorrel and nettles is not too different from the classical version given at the very beginning, only I also do not add beaten eggs, as meat I use what is on hand (and not just beef), and together with sorrel I add In the broth the chopped nettle. If it has already become hot, then I scald it with boiling water, or just work in gloves, so as not to burn my hands.

For those who do not like meat broths and dishes cooked on their basis, there is an excellent option - lean green borscht cooked without meat. Also, this dish is suitable for the hottest weather, since it can be eaten and cold. Although, of course, this option for an amateur - several times cooked and realized that my family prefers borsch with meat. But I liked the taste of lean green borsch, and most importantly, it is prepared very quickly - do not wait until the broth is cooked. But in any case, with or without meat, a green borsch is a very special taste and aroma, so it should definitely be cooked. Bon Appetit everyone!