How to cook a green borsch with sorrel?

In this article we will tell you how to cook a delicious green borsch with sorrel and offer two of his best recipes.

Green borsch with sorrel, nettle and tomato - recipe

Ingredients:

• beef ribs or brisket - 420 g;
• fresh sorrel - 1 large bunch;
• nettle young fresh - 1 medium bunch;
• stems of young garlic - 3-4 pieces;
• tomato paste or sauce - 65 or 125 g;
• potato - 420 g;
• Beet young - 60 g;
• filtered water - 2.7 liters;
• carrots young - 85 g;
• onion bulb - 85 g;
• refined sunflower oil - 55 ml;
• peas of sweet pepper - 3-4 pcs .;
• laurel leaves - 1-2 pieces;
• coarse salt;
• sand sugar - 10-15 g;
• chopped fresh greens.

Preparation

Very delicious will be a green borsch if boiled with beef on bone. For this purpose, beef ribs or brisket with bone are ideal. We cut the washed meat into portions, fill it with filtered water and put it on the fire, not forgetting to remove the foam during boiling.

While brewed beef, prepare greens and vegetables. We clean and cut cubes bulb onions and carrots, and shred the beet with small cubes or grate on a large grater. We sort out and wash the sorrel and nettle, and then grind it with a sharp knife. Cut small stems and leaves of green garlic, and peel the potatoes and cut them into cubes not large.

Approximately two hours after the beginning of cooking meat, we pass onions in a frying pan with refined oil, carrots and beets and put into broth. Then we send the prepared potatoes. After about ten minutes we add tomato, sorrel, nettle and garlic, we serve a dish to taste with salt, sugar and pepper, throw also pea pepper fragrant leaves and laurel leaves and cook the dish for another ten minutes, adding chopped fresh greens at the end of cooking.

Green borsch with sorrel, pork and egg - recipe

Ingredients:

• pork - 380 g;
• fresh sorrel - 1 large bunch;
• Leaves of spinach or spinach - 1 large bunch;
• Stems of green onions and garlic - 2 pcs .;
• potatoes - 380 g;
• filtered water - 2.2 liters;
• carrots young - 85 g;
• onion bulb - 85 g;
• refined sunflower oil - 55 ml;
• egg chicken or quail - 1 or 4 pcs. respectively;
• peas of sweet pepper - 3-4 pcs .;
• laurel leaves - 1-2 pieces;
• coarse salt;
• granulated sugar (optional);
• sour cream;
• chopped fresh greens.

Preparation

To prepare the green borsch with sorrel, the previously washed pork is cut into portions, we put it in a pan with water and set to cook for an hour and a half.

After that, we lay the potato tubers, after cleaning them and cutting them into small cubes, and cook them with meat for about ten minutes. During this time we are preparing the gas station. We fry in onions with sunflower refined butter onions and carrots, slicing fresh vegetables with small cubes. After about five minutes, add the crushed green garlic and onion, warm the mass for another minute and put it into the borsch. We also send freshly prepared fresh herbs of sorrel and swans, rinsing, relieving the tails and cutting it small, laying dry leaves of laurel, peas of sweet-scented pepper, adding a large salt and, if desired, softening the taste of the dish by adding sugar. We give the cook a few more minutes to cook, after which we add fresh herbs and give ten minutes to brew.

When serving, we pour in portions into each plate sour cream, and also boiled and chopped chicken or quail eggs.