Green borscht with sorrel and egg

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to cook green borscht with sorrel? We will need meat broth. For this purpose, you need to take pork with bones or ribs, add cold water and bring to a boil. When boiling, foam will appear that must be skimmed off. Simmer the meat over low heat for an hour. Then remove the meat and remove the bones. Strain the broth and return the meat to it. Bring everything to a boil again.

2. STEP 2

   

   Peel the vegetables and rinse under running water.

3. STEP 3

   

   Cut the peeled potatoes into small pieces and place them in a saucepan with boiling broth. How to choose a pan, read the link at the end of this recipe.

4. STEP 4

   

   Grate the carrots on a medium grater, finely chop the onion. Pour a little vegetable oil into a hot frying pan and add chopped onions and carrots. Fry everything together for 3-5 minutes over medium heat. Then place the finished roast in a saucepan with soup.

5. STEP 5

   

   Boil the eggs in boiling water for 5-7 minutes. Then fill them with cold water and cool. Peel the boiled eggs and cut them. Add the chopped eggs to the soup. Add one bay leaf for flavor. Sprinkle with salt and spices to taste.

6. STEP 6

   

   Rinse fresh sorrel in running water to remove all impurities and chop it. When the potatoes in the soup become soft, you can add sorrel. Bring everything to a boil with the sorrel.

7. STEP 7

   

   Together with the sorrel, bring everything to a boil and turn off. There is no need to boil sorrel. Therefore, add it to the soup at the very end of cooking, before turning it off. Cover the finished green borscht with a lid and let it brew a little. Bon appetit!

Comments on the recipe

Veronica

02.10.2023

4.6

Our family really loves this green borscht! I've made this recipe several times already. As a rule, I cook without meat, or just use meat broth. The borscht turns out very tasty, aromatic, full of vitamins! To sorrel I often add other greens that are available, green onions. It turns out very tasty. For myself, I made some adjustments to the recipe; I use more potatoes and less eggs. Julia M., thank you very much for another excellent recipe, which I often use. And no matter what they write in the comments, in our family, too, this dish has always been called “green borscht,” and not soup. Here is my borscht)))

Lenochka5

02.10.2023

4.9

One of my favorite soups! And here is the version with beef.

Olga momokip

02.10.2023

4.7

When else, if not in the summer, should you cook green borscht? In the summer, borscht with cabbage “goes on vacation” and I only cook green borscht. It’s easy to prepare, and besides, I almost always cook this recipe without any fuss. Regarding the eggs, I periodically alternate - when I can add already boiled chopped ones to the borscht, or just add the eggs and they will cook on their own during the cooking process. It turns out very tasty, aromatic and summery. Bon appetit!

julija

02.10.2023

5

I really like green borscht, but I add raw eggs, it turns out very tasty

Nika

02.10.2023

5

A very tasty recipe, but I wouldn’t call it “Borsch”, because the Great and Mighty V.V. Pokhlebkin in his cookbook “The Great Encyclopedia of Culinary Art” writes that beets are an indispensable part of borscht, but here they are not. And the recipe is excellent. Previously, I printed out culinary recipes, cut them out, rewrote them. Now I am progress, I got a tablet, and it contains an electronic cookbook. Once again I added the recipe I liked to the desired folder.

Lidia Alexandrovna

02.10.2023

4.7

I agree with Nika - the recipe is excellent, but it’s not borscht, more like a soup.

Katerinka

02.10.2023

4.8

Great borscht recipe! A sorrel just grew in the garden! And in our family, green borscht was always prepared with beets and tomatoes. Boil the beets until tender, and then add potatoes, frying, sorrel... And the tomato can be added to the frying, and if you take tomato paste, you can add it directly to the borscht. I always make eggs “scrambled”: slowly pour raw beaten eggs into borscht and stir. It turns out beautiful. And I’ve never even made it without tomatoes, but I’m sure it will be delicious! I'll definitely try it tomorrow)))