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 about how to cook such a soup with and without meat.
Hearty and nutritious sorrel borsch: recipe for cooking
There is nothing complicated in creating the dish in question. Moreover, its cooking process is very similar to cooking classic red borsch. Only instead of beets, freshly cut sorrel should be added to the broth. But first things first.
What foods do we need to make a delicious and rich sorrel soup? To prepare this dish you should purchase:
- fresh young sorrel - about 300-400 g;
- fatty beef - about 400 g;
- potatoes are not very large - 2 pcs.;
- sweet onion - 1 large piece;
- large carrot - 1 pc.;
- boiled eggs - 3 pcs.;
- fresh cabbage (you can use Beijing or white cabbage) - about 300 g;
- table salt - apply to your taste;
- parsley and dill greens - about 50 g;
- drinking water - 2 l;
- sunflower oil - 25 ml.
Processing products (vegetables, greens and meat)
Before you cook the oxal borscht, process all the ingredients. Beef on the bone is washed well in warm water, eliminating all unnecessary elements. Fresh sorrel and greens are rinsed, shaken vigorously and chopped coarsely with a knife. Vegetables are peeled and chopped. Potatoes and onions are diced, the carrots are rubbed on a grater, and the cabbage is chopped with a thin straw.
As for chicken eggs, they are boiled in advance, cleaned and not very finely chopped with a knife.
Sauter vegetables in a pan
In order to get sorrel borsch to be as high-calorie and satisfying as possible, sautéed vegetables are definitely added to it. To prepare them, heat sunflower oil in a pan , and then add onion cubes and grated carrots in turn. Both ingredients are fried until transparent, seasoned with spices and removed from the stove.
The process of cooking dishes in a pan
How to cook sorrel borsch? To do this, use a large pan. In it spread fatty beef on the bone and pour water. After boiling, the resulting foam is removed from the surface of the broth, and then salted, set the fire to a minimum value and cooked for 70 minutes.
Over time, the bone is removed and cooled. The meat parts are cut from it and chopped in large pieces.
As for the beef broth, cabbage is laid out in it and boiled for about 25 minutes. Then add potatoes, dill, parsley and fresh sorrel to the pan.
Having seasoned the ingredients with pepper, they are brought to a boil and cooked for about 20 minutes. During this time, the vegetables should become completely soft.
At the very end, previously sassed onions and carrots, as well as coarsely chopped boiled eggs, are added to the sorrel borsch. In this composition, the soup is brought to a boil and boiled for three minutes.
Over time, the pan with green borsch is removed from the stove and left under the lid for 10 minutes.
How to present the first dish to the dining table?
Sorrel borsch to children and adults should be presented in deep soup plates. Distribute the dish over them only after it is slightly infused under the lid. If desired, add a few tablespoons of thick sour cream to the green borsch, and also serve a slice of fresh white bread.
Making lean sorrel soup in a slow cooker
If necessary, then green borsch with sorrel can be made lean. By the way, such a dish is much cheaper than what was presented above. Indeed, for its cooking there is no need to purchase beef or any other meat.
So, for cooking a lean meal we will need:
- fresh sorrel - about 300-400 g;
- potatoes are not very large - 2 pcs.;
- sweet onion - 1 large piece;
- large carrot - 1 pc.;
- sauerkraut - about 200 g;
- table salt - apply to your taste;
- parsley and dill greens - about 50 g;
- drinking water - depending on the volume of the bowl;
- sunflower oil - 25 ml.
Food processing
Before you make lean green borscht, you should prepare all the components. Vegetables are thoroughly washed and peeled, and then they are chopped. Onion and potatoes are diced, carrots are trated, and sauerkraut is put in a colander and washed a little in cold water (to remove excess acidity).
As for the greens and fresh sorrel, they are rinsed, shaken and not very finely chopped with a knife.
Frying vegetables in baking mode
Due to the fact that it was decided to make green borscht without meat, sautéed vegetables should be added to it. With them, the soup will turn out more aromatic and rich.
So, for frying vegetables, take a slow cooker and heat sunflower oil in it. Then spread the carrots and onions in the bowl. The ingredients are mixed and cooked for about ¼ hour in baking mode. At the same time, the products should be thoroughly fried and become transparent. At the end they are flavored with spices, spread on a separate plate and cool.
Cook the first dish in a slow cooker
After the onions and carrots are fused, enough water is poured into the bowl of the kitchen appliance, and then potatoes and sauerkraut are added. The ingredients are tightly closed and cooked in a soup or stew program for half an hour. During this time, vegetables should be fully cooked.
When the potato cubes become soft, salt and other spices are added to the broth, as well as fresh greens and sorrel. In this composition, the soup is boiled for another 10 minutes.
At the very end, all previously spaced vegetables are laid out in the multicooker bowl. The first dish is well mixed with a large spoon, tightly closed and left to heat (for ¼ hours). During this time, green borsch should absorb the aromas of frying, become even more delicious and satisfying.
Present the green borscht to the dining table
Despite the lack of meat, lean borsch with sorrel is very tasty and satisfying. After he is infused in a multicooker bowl, he is poured into plates and served at the table. In addition to such a dish, a slice of rye bread is presented, as well as mayonnaise or sour cream. But this is only if you do not adhere to a diet or Lent.
To summarize
In this article, we have described in detail two different ways of cooking green borsch with sorrel. Using this or that recipe, you not only tasty, but also hearty feed all members of your family.
It should be noted that to prepare the dish in question, you can use not only beef on the bone, but also, for example, soup chicken, pork, lamb, etc. With these ingredients, homemade borscht will turn out to be as tasty, nutritious and nutritious as in first recipe.