Probably, there is no family in our country, where there would not be "my" family recipe for green borscht. We decided to make a small selection about the preparation of a green borscht , which included recipes on meat broth, and without meat, and even with rice. Try it, maybe this is the recipe in your collection and not enough.
Green borsch in the multivark
Ingredients:
- beef - 200-400 g;
- sorrel - a bunch;
- dill-bun;
- potatoes - 2 pieces;
- carrots - 1 piece;
- Bulgarian pepper - 1 pc .;
- tomato paste - 2 tbsp. spoons;
- sunflower oil for frying;
- salt, seasoning;
- eggs - 2-4 pieces.
Preparation
Three grated carrots, pepper cut into thin strips. We turn on the multivarker mode to choose from: "Roasting", "Frying", "Quenching" or "Baking". Fry the sliced vegetables in vegetable oil, add the tomato paste (you can tomatoes) and fry for another 30 seconds. Potatoes are cut into cubes, meat slices and add to the fried vegetables. We add 2 liters of water, salt, pepper. We activate the "Soup" mode. We cut dill and sorrel, and lay them after the end of the program. Leave the minutes for five, then when serving add sour cream and chopped boiled egg.
Green borsch with nettles
Ingredients:
- vegetable or mushroom broth - 2 liters;
- potatoes - 5 pcs .;
- carrots - 1 piece;
- bulb - 1 piece;
- young nettle - 1 large bunch;
- green onions, dill, parsley - to taste;
- boiled egg, sour cream - when serving.
Preparation
Bring to a boil a vegetable or mushroom broth, lay the potatoes. Sliced onions and carrots fry in vegetable oil. Nettle we fill with boiling water and finely chop, also cut the rest of the greens and add it all to the broth when the potatoes are cooked. After laying green let the borscht pour a few more minutes, salt, pepper. Served with chopped boiled egg and sour cream.
Borsch with green peas
Ingredients:
- potatoes - 600 g;
- sorrel - 200g;
- young green peas - 3 cups;
- bulb - 1 piece;
- carrots - 1 piece;
- dill, parsley, green onions - 1/3 of the bunch;
- salt, pepper, bay leaf - to taste;
- vegetable oil - 5 tbsp. spoons;
- water 3.5 liters.
Preparation
In boiling water, we put sliced potatoes, after boiling, cook for 15-20 minutes. Finely chopped onions and grated carrots are fried in vegetable oil. We spread the fried vegetables in a saucepan, add green peas, salt, pepper, add laurushku, give boil for another 15 minutes. Then add the finely chopped sorrel and the rest of the greens, cook for another five minutes. Serve with sour cream.
Green borsch with rice
Ingredients:
- potatoes - 500 g;
- sorrel - 200g;
- rice - 1/2 cup;
- bulb - 1 piece;
- carrots - 1 piece;
- dill, parsley, green onions - 1/3 of the bunch;
- boiled eggs - 5 pcs .;
- salt, pepper, bay leaf - to taste;
- vegetable oil - 5 tbsp. spoons;
- water 3.5 liters.
Preparation
Boil the water, put the sliced potatoes. Rinse the rice with potatoes and cook for 15 minutes after boiling. Sorrel finely chopped and put into a pan, also we lay roasted vegetables. Add salt, pepper, bay leaf. We make the temperature minimum and then pause for another 5 minutes. We put the greens, cook for 5 minutes, turn it off, let's brew a little. Eggs and sour cream are added optionally.
Green borsch with kefir
Ingredients:
- broth (chicken or beef) - 3 liters;
- potatoes - 500 gr;
- sorrel, green onions, parsley - 1 bunch;
- kefir - 1 glass;
- Boiled egg - 2 pcs .;
- sour cream - 4 tbsp. spoons;
- salt, pepper - to taste.
Preparation
In the boiling broth we put the diced potatoes and cook until ready. Then add the chopped sorrel, green onions and parsley, cook for 10 minutes. After that, add kefir and let it puff for another 5 minutes. Boiled eggs grind and grind with sour cream (can be in a blender) and add this mixture to borscht, salt and pepper.