How to cook green soup

Traditionally - green borsch is a Ukrainian dish. And this borsch got its name because there is a lot of greenery in it - nettle, sorrel or spinach. This borsch is incredibly tasty, with a sour taste. In addition, it contains a huge amount of vitamins and important trace elements. Eat this soup can be both hot and cold.

How to cook green soup with sorrel?

Composition:

  1. Meat broth - 2 l
  2. Potato - 4-5 pieces
  3. Carrots - 1-2 pieces
  4. Onion - 1 pc
  5. Sorrel - big bunch
  6. Parsley, dill and green onions
  7. Eggs - 4 pcs
  8. Vegetable oil
  9. Salt

Cooking:

  • Sorrel is not washed, and soaked in cold water for fifteen minutes. After the specified time, we catch sorrel from the water. You can soak it a second time, or you can just rinse it thoroughly in a colander and let it drain. Do the same with the rest of the greens.
  • Dice potatoes, carrots - slices. As soon as the broth begins to boil, immediately add carrots and potatoes to it. Onion cut finely, fry in vegetable oil, add to the broth.
  • Sorrel cut into thin strips across the sheet. Broth continues to boil until the potatoes and carrots are almost ready, then throw sorrel into it. Salt the broth approximately 1 tbsp. salt without a slide, and stir it well. Try broth for acid. If it seems to you not enough sour - you can add vinegar or citric acid.
  • Parsley, dill and green onions finely chopped and throw in the broth about five minutes before it is ready.
  • Boil eggs to a steep condition, cut large and add to plates with green borsch just before serving. If a add sour cream to borsch - get even tastier.

How to cook green borsch with sorrel and spinach?

Composition:

  1. Meat broth - 2 l
  2. Potatoes raw - 5 pcs
  3. Rice - 1 tbsp.
  4. 5 eggs
  5. Carrots - 2 pieces
  6. Onion - 1 pc
  7. Parsley root
  8. Sorrel - 300 g
  9. Spinach - 300 g
  10. Green onions - 300 g
  11. Parsley dill
  12. Salt, spices

Cooking:

  • In the broth add melkorerezany raw onions, parsley root, carrots and ringlets of rice. After fifteen minutes, add the diced potatoes to the broth.
  • Eggs put cook in a separate container.
  • When the potatoes are cooked in broth, add chopped sorrel and spinach to the broth.
  • At the end of cooking add chopped green onions. A few minutes before being cooked, add some broth, add spices, chopped eggs, dill, and parsley.
  • After three or four minutes, remove from heat, pour into plates and fill with sour cream.

How to cook green soup with nettles?

Nettle is a very useful plant, therefore, borscht, cooked with it, is doubly useful. You can read about nettle benefits in the article Nettle Dvomomnaya: useful properties.

Composition:

  1. Water - 2.5 L
  2. Onion - 1 pc
  3. Pork - 200 g
  4. Boiled eggs - 1 pc
  5. Rice - 1 tbsp. with slide
  6. Potato - 4 pcs
  7. Sorrel - big bunch
  8. Young nettle - 10 branches
  9. Dill, parsley
  10. Bay leaf - 2 pieces

Cooking:

  • Put the meat in water, bring to a boil, rinse under water. Pour clean water into the pan, put the meat back and cook until it is cooked completely.
  • When the broth begins to boil, you should collect the foam and salt it with water.
  • When the meat is cooked, add to the broth the chopped potatoes, washed in several waters of rice, onion, chopped finely and carrot slices.
  • We continue to cook green borsch for another ten minutes. At this time, cut into thin strips washed young nettles and sorrel.
  • We continue to cook for another fifteen minutes, then put the chopped greens, bay leaf, chopped boiled eggs and bring to a boil. As soon as the soup starts to boil, turn it off. Before serving, fill the borsch with sour cream.

How to cook green soup with beets?

Composition:

  1. Beets - 1 small pcs
  2. Potatoes - 100 g
  3. Carrots - 1 small piece
  4. Parsley - a little
  5. Onion - 1 pc
  6. Green onions - 1 bunch
  7. Sorrel - 1 bunch
  8. Spinach - 50 g
  9. Flour 3 g
  10. Tomato paste - 15 g
  11. Creamy margarine - 10 g
  12. Sugar - 3 g
  13. Vinegar 3% - 5 g
  14. Sour cream - 10 g
  15. Bay leaf
  16. Pepper, salt
  17. Greenery

Cooking:

  • Beet cut into thin strips, sprinkle with salt, add vinegar and mix. In a separate container, place the beets, add the fat from the broth, tomato paste, salt, sugar, vinegar and simmer until cooked.
  • Cut carrots and onions into strips. Overcook in a separate pan, with vegetable oil, parsley, carrots and onions.
  • In boiling broth add chopped potatoes, bring it to a boil, then add beets, which are stewed and vegetables, which are fried.
  • Continue cooking until all the ingredients are ready. Ten minutes before the green borsch with beets is ready, add to the broth thin-cut sorrel, spinach, green onions and season everything with spices.
  • Serve with sour cream, sprinkle with fresh greens.

It turns out green borscht has several varieties. This is not only soup, in which there is sorrel. This soup can be cooked with nettles and spinach, and even with beets!

Enjoy your meal!

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