Borsch with sorrel and eggs is exclusivelyA summer dish perfect for a hearty lunch or dinner. In the preparation of such a green soup is nothing complicated. Observing all the rules of the recipe, you will surely get a tasty and nutritious first dish that will be appreciated by all your household and invited guests.
Green borsch with sorrel and egg: recipe
Few people know, but there are quite a few ways to prepare such a dish. We will present you the most popular recipes that do not involve the use of expensive and overseas products.
So what ingredients do we need to make borsch with sorrel and eggs. To make such a first meal, 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 sprigs;
- large onion - 1 head;
- fresh sorrow - a big bunch;
- eggs are large, pre-boiled - 3 pcs .;
- salt, ground pepper and other spices - apply to taste;
- Lavrushka - 2 leaves;
- cold water - about 2 liters;
- fat sour cream - for serving.
Preparing the ingredients
Borsch with sorrel and eggs is prepared quite simply. But before proceeding with the heat treatment of all ingredients, they should be properly prepared.
Beef on bone is thoroughly washed by cuttingrigid veins, films and so on. Then proceed to the processing of vegetables. Potato tubers, bulb onions and carrots are peeled, and then shred.
As for fresh greens, including sorrel, they are spread in a colander and thoroughly washed under strong water pressure. After that, the ingredients are shaken off and finely chopped with a sharp knife.
Also separately boiled chicken eggs. They are cleaned and chopped into small cubes.
Cooking soup on the stove
How to cook green soup with sorrel andan egg? The recipe for such a soup involves the use of a deep pan. Plain water is poured into it and the beef is laid out on a bone. Putting the ingredients on high heat, bring them to a boil, then remove the formed gray foam using a skimmer.
In this form, the broth is salted, the leaves of Lavushka are added, covered with a lid and boiled on a low heat for half an hour.
As time passes, bone-in beeftake out and cool. Cutting off and coarsely chopping the meat, it is returned to the broth along with onions and carrots. If necessary, add some spices to the soup.
After ¼ hours after re-boiling, put potato cubes into the dish. They are boiled for about 20 minutes (until soft).
The final stage
Borsch with sorrel and eggs turns out not onlyvery tasty, but also quite useful. After the vegetables and meat are cooked, all the greens are added to them and well mixed. 5 minutes after boiling the ingredients, chopped chicken eggs are laid 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.
We bring to the dinner table
Presented recipe for borscht with sorrel and eggis 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. It is desirable to bring such a dinner to the table along with a slice of white bread.
Another way of filing
Borsch with sorrel and egg can be presented totable a little different. To do this, add greens to the finished meat broth, boil it for about 5 minutes, then remove it from the stove and keep it under the lid for hour. Then lunch is distributed on plates, where slices of boiled eggs and a spoon of sour cream are laid out.
The dish decorated in this way 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 egg in a slow cooker
You can cook a different dish.in ways. How to do it on the stove, we have described above. However, some housewives prefer to cook borsch with sorrel and eggs in a slow cooker. To do this, use the mode of soup or stewing. 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 (fresh only) - several sprigs;
- large onion - 1 head;
- fresh sorrow - a big bunch;
- an egg is large - 1 piece;
- salt, ground pepper and other spices - apply to taste;
- Lavrushka - 2 leaves;
- cold water is optional;
- fat sour cream - for serving.
Processing ingredients
Before cooking soup with sorrel and egg in a slow cooker, all ingredients are subjected to careful processing.
Суповую курицу полностью размораживают, thoroughly wash and remove all inedible items. Then it is chopped into large chunks and proceeds to the processing of vegetables. Fresh carrots, potato tubers and onions are peeled, and then shredded into small cubes.
They also wash all fresh greens separately (dill, sorrel and parsley), shake it off and chop it with a sharp knife.
The process of cooking soup in a slow cooker
Borsch with sorrel and egg in a slow cooker is prepared the same amount of time as on the stove. To do this, in the bowl of the device lay out all the pieces of chicken soup and pour them with water.
Bringing the broth to a boil, remove itformed foam (if any), and then spread salt and a few leaves of laurel leaf. Having closed the multicooker with a lid, the soup is boiled in the same mode or the stewing program for about 30 minutes. After that, add to it potato cubes, carrots and onions.
After mixing the ingredients, they are flavored with spices, covered with a lid and cooked for another half an hour in the same mode. During this time, should become soft and pieces of poultry, and all used vegetables.
The last stage in the preparation
After the broth is fully prepared, fresh parsley, sorrel and dill are laid in it. After mixing the ingredients, they are boiled for about 6-8 minutes.
While the greens are preparing, start processingchicken eggs. It is spread in a bowl and whipped with a fork. Having a homogeneous yellow mass, it is slowly poured into boiling vegetable and meat broth. At the same time, the soup is intensively mixed with a large spoon so that the egg is evenly distributed throughout the broth, forming light flakes.
In this form, green borsch is boiled for 1-2 minutes, then closed and kept on heating for about hour.
How to bring to the dinner table?
Now you know how to prepare green soup 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, itslaid out on plates and presented to the table. At the same time, each portion should contain not only broth with flakes, vegetables and greens, but also pieces of chicken.
Additionally, hot soup can be flavored with a spoonful of fresh sour cream or a small amount of low-calorie mayonnaise.
Veggie soup with sorrel
If you are a vegetarian, then you should cook such a dish without using meat.
For the dinner in question, the following set of ingredients is needed:
- potato tubers - 2 small pieces;
- fresh juicy carrot - 1 pc .;
- dill and parsley (fresh only) - several sprigs;
- large onion - 1 head;
- sunflower oil - 4 large spoons;
- fresh sorrow - a big bunch;
- salt, ground pepper and other spices - apply to taste;
- Lavrushka - 2 leaves;
- cold water is optional.
Cooking process
Cooking vegetarian green borscht prettysimply. Potato cubes and laurel are laid out in a saucepan with water, salt is added and cooked for about 20 minutes. Then they add finely chopped sorrel, parsley and dill.
After mixing all the ingredients, they are cooked for about 7 minutes, and then tasted and poured in the necessary spices.
As long as the vegetarian soup is cooked on the stove,proceed to the processing of onions and carrots. The first vegetable is chopped into small cubes, and the second is grated tinder. After that, both ingredients are spread in a pan with sunflower oil and fried over medium heat until reddening.
When the green soup is fully prepared, the browned vegetables are added 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 of soup. In this form, lunch can be safely presented to the table along with a salad of fresh vegetables and greens.
