Summer is the time for light soups with herbs and vegetables. But if your refrigerator has frozen herbs, such as sorrel and spinach, then you can not only cook tasty and healthy green borsch in the summer . You can study the recipe with a photo in this article. The dish can be prepared with meat and lean.
Green borsch with sorrel: the first recipe
You will need:
- liter of meat broth (it is better to take beef, it will give the soup an additional flavor);
- boiled beef;
- a pair of bundles of fresh sorrel (you can use frozen);
- sunflower oil for frying;
- several medium potatoes;
- eggs, depending on the number of servings: on one plate, you can put both half of the boiled egg, and the whole;
- a small head of onion;
- greens - a bunch of dill and parsley;
- salt.
How to cook green borscht
If you want to cook lean soup, then exclude meat and broth from the recipe. Otherwise, boil the beef. Strain the broth. Let the meat cool and divide into pieces. Peel the carrots and onions. Chop the onion, rub the carrots with a fine grater. Spasser vegetables in oil. Wash the sorrel, parsley and dill. Dry. Grind them with a knife. Boil the eggs. Peel and cut the potatoes into small cubes. Boil the broth and toss potatoes into it. Once it is cooked, add to it a fry of onions and carrots. Throw the prepared pieces of meat, then chopped greens and sorrel. Bring the soup to a boil, salt to taste. Serve the green borsch with sorrel with an egg, which you need to cut into halves and put in a plate. You can season the soup with sour cream.
Green borsch with sorrel: the second recipe
Ingredients needed for cooking:
- beef broth - 3 liters;
- several medium potato tubers;
- round or long-grain rice - a third of a glass;
- several eggs;
- medium-sized carrots;
- medium onion head;
- a bunch of sorrel;
- greens for several branches of dill and parsley, green onions;
- sour cream;
- salt;
- sunflower oil for frying.
Peel the vegetables, chop the onions with a knife, chop the carrots on a grater. Sauté them in oil. Boil the eggs. Wash and chop greens. Cut the potatoes into strips or small cubes. Rinse the rice. Boil the broth, put rice and potatoes in it. Cook them until cooked. After that, put in the soup green onions, chopped into large cubes of eggs, frying onions and carrots and half a glass of sour cream. The last to send the soup is sorrel, parsley and dill. You can remove the soup from the fire. Salt to taste, let it brew a little and serve.
Green borsch with sorrel in a slow cooker
Use:
- meat (pork, beef) - 300 grams;
- several medium-sized potatoes;
- one small carrot;
- 2 ripe medium-sized tomatoes;
- onion head;
- egg;
- sour cream - 50-70 grams;
- greens - parsley, dill, sorrel;
- to taste salt and pepper.
Set the device in the “Baking” mode for 25 minutes. Pour in oil. Fry the carrots with onions in it. Cut the pork (or beef) into small portions. Put to vegetables. Peel the potato, cut into cubes. Add to meat and fill with water. Now select the Extinguishing program. Time is one hour. Lovers of red borsch with sorrel can add tomatoes. But only after the potatoes are cooked. Rinse the sorrel, chop finely. 10 minutes before finishing put it to the rest of the products. Once the soup is ready, pour it into plates and put the egg cut into pieces into each. Season with sour cream.