Borsch with sorrel and eggs is an exclusively summer dish, which is ideal for a hearty lunch or dinner. There is nothing complicated in making such a green soup. Observing all the rules of the recipe, you will definitely get a tasty and nutritious first course, which will be appreciated by all your households and invited guests.
Green borsch with sorrel and egg: a recipe for cooking
Few people know, but there are quite a few ways to cook such a dish. We will present you the most popular recipes that do not include the use of expensive and overseas products.
So what ingredients do we need to make borsch with sorrel and eggs. To implement such a first course you need:
- potato tubers - 2 small pieces;
- fresh beef on the bone - about 1 kg;
- fresh juicy carrot - 1 pc.;
- fresh dill and parsley - several branches;
- large onion - 1 head;
- freshly sorrel - a large bunch;
- large eggs, pre-boiled - 3 pcs.;
- salt, ground pepper and other spices - apply to taste;
- Lavrushka - 2 leaves;
- cold water - about 2 l;
- fat sour cream - for serving.
We prepare the ingredients
Borsch with sorrel and eggs is prepared quite simply. But before proceeding with the heat treatment of all the ingredients, they should be properly prepared.
They thoroughly wash the beef meat on the bone, cutting off hard veins, films and so on. Then proceed to the processing of vegetables. Potato tubers, onions and carrots are peeled and then lightly chopped.
As for fresh herbs, including sorrel, they are laid out in a colander and washed thoroughly 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 chopped in small cubes.
Cooking soup on the stove
How to cook green borsch with sorrel and egg? The recipe for such a soup involves the use of a deep pan. Normal water is poured into it and the beef is laid on the bone. Putting the ingredients on a strong fire, they are brought to a boil, after which the resulting gray foam is removed using a slotted spoon.
In this form, the broth is salted, leaves of parsley are added, they are covered with a lid and cooked on low heat for half an hour.
Over time, the beef on the bone is removed and cooled. Having cut and coarsely chopped meat, it is returned to the broth along with onions and carrots. If necessary, you can add any spices to the soup.
¼ hours after repeated boiling, put the cubes of potatoes into the dish. They are boiled for about 20 minutes (until soft).
Final stage
Borsch with sorrel and eggs is not only very tasty, but also quite useful. After the vegetables and meat are cooked, they add all the greens and mix well. 5 minutes after boiling the ingredients, chopped chicken eggs are laid out in the broth.
After boiling the soup for another 2 minutes, it is removed from the stove and kept under the lid for ¼ hour.
Presenting to the dining table
The presented recipe for borsch with sorrel and egg is a classic. After the first dish is infused under the lid, it is laid out on plates and seasoned with a spoon of fresh sour cream. Presenting such a dinner to the table is desirable, along with a slice of white bread.
Another way to feed
Borsch with sorrel and an egg can be presented to the table a little differently. To do this, add greens to the prepared meat broth , cook it for about 5 minutes, then remove from the stove and stand under the lid for ¼ hour. Then lunch is distributed on plates where slices of boiled eggs and a spoonful of sour cream are laid out.
Decorated in this way, the dish looks more beautiful and appetizing. In this regard, this method of serving soup is most often used for a festive lunch or dinner.
Making borsch with sorrel and an egg in a slow cooker
You can prepare the dish in different ways. About how to do it on a stove, we described above. However, some housewives prefer to cook borsch with sorrel and eggs in a slow cooker. To do this, use the soup or stew mode. But first things first.
So, to make this dish, we need:
- frozen chicken soup - ½ small carcass;
- potato tubers - 2 small pieces;
- fresh juicy carrot - 1 pc.;
- dill and parsley (only fresh) - several branches;
- large onion - 1 head;
- freshly sorrel - a large bunch;
- large egg - 1 pc.;
- salt, ground pepper and other spices - apply to taste;
- Lavrushka - 2 leaves;
- cold water - at will;
- fat sour cream - for serving.
We process the ingredients
Before you cook borsch with sorrel and an egg in a slow cooker, all the ingredients are carefully processed.
Soup chicken is completely thawed, thoroughly washed and all inedible elements are removed. Then they chop it in large portions and start processing vegetables. Fresh carrots, potato tubers and onions are peeled and then lightly chopped with cubes.
Also, separately wash all fresh greens (dill, sorrel and parsley), shake it well and chop it with a sharp knife.
The process of making soup in a multicooker
Borsch with sorrel and an egg in the multicooker cooks the same amount of time as on the stove. To do this, put all the pieces of soup chicken in the bowl of the device and fill them with water.
Bringing the broth to a boil, remove the resulting foam (if any) from it, and then spread the salt and a few leaves of lavrushka. Having closed the multicooker with a lid, the soup is cooked in the same mode or in a stewing program for about 30 minutes. After that, add potato cubes, carrots and onions to it.
After mixing the components, 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 step in cooking
After the broth is completely ready, fresh parsley, sorrel and dill are laid out in it. After mixing the ingredients, they are boiled for about 6-8 minutes.
While the greens are preparing, proceed to process the chicken egg. It is laid out in a bowl and whisked strongly with a fork. Having received a homogeneous yellow mass, it is slowly poured into boiling vegetable and meat broth. At the same time, 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, green borsch is cooked for 1-2 minutes, after which it is closed and heated for about ¼ hour.
How to present to the dining table?
Now you know how to cook green borsch with sorrel and egg. You can make such a 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. Moreover, each serving should contain not only a broth with cereals, vegetables and herbs, but also pieces of chicken.
Additionally, hot soup can be flavored with a spoon of fresh sour cream or a small amount of low-calorie mayonnaise.
Vegetarian borsch with sorrel
If you are a vegetarian, then you should cook such a dish without the use of meat.
For the dinner in question, the following set of ingredients is required:
- potato tubers - 2 small pieces;
- fresh juicy carrot - 1 pc.;
- dill and parsley (only fresh) - several branches;
- large onion - 1 head;
- sunflower oil - 4 large spoons;
- freshly sorrel - a large bunch;
- salt, ground pepper and other spices - apply to taste;
- Lavrushka - 2 leaves;
- cold water - optional.
Cooking process
Cooking vegetarian green borscht is quite simple. Cubes of potatoes and lavrushka are laid out in a pan with water, salt is added and boiled for about 20 minutes. Then finely chopped sorrel, parsley and dill are added to them.
Having mixed all the components, they are cooked for about 7 minutes, and then they taste and pour the necessary spices.
While the vegetarian soup is cooked on the stove, begin processing onions and carrots. The first vegetable is chopped into small cubes, and the second is a tinder on a grater. After that, both ingredients are laid out in a pan with sunflower oil and fried over medium heat until reddened.
When the green soup is completely ready, add sautéed vegetables to it and mix well. Bringing the dish to a boil, it is removed from the stove and served to the table.
If you eat eggs, then they should be boiled, cut in half and put in a bowl with soup. In this form, lunch can be safely presented to the table along with a salad of fresh vegetables and herbs.