Green borscht with sorrel and egg - 8 step-by-step recipes for sorrel borscht

Most of the borscht with eggs and sorrel is not very similar to classic borscht, if only because beets are put in it in very rare cases. Green borscht is a fairly light, refreshing, sour soup, rich in vitamins, therefore it is especially popular in spring and summer.

Classic sorrel borscht with egg at home

Contrary to the name, sorrel soup has very little in common with ordinary borscht. Sorrel gives it its characteristic green color and interesting flavor, which makes the fairly filling soup feel light, fresh and suits spring or summer weather well when consumed cold.

Cooking time: 105 minutes

Cooking time: 45 minutes

Servings - 3-4

• 
  Soup preparation starts with broth. You can cook it on the basis of bouillon cubes or meat just before cooking borscht, or you can cook it in advance and store it frozen, defrosting as needed. In this recipe, the broth will be based on pork ribs. Rinse them first under running water and divide the whole plate into smaller pieces, 1-3 ribs each, depending on the size.
• 
  Pour 1.5 liters of water into a saucepan, put meat in it and bring to a boil. Use a slotted spoon to remove the foam and continue simmering for about 30 minutes.
• 
  Peel the carrots and cut into large strips, chop the onion at your discretion. Place vegetables and bay leaves in broth and cook for another 20 minutes.
• 
  In the meantime, put the eggs in a small saucepan, fill with water so that it covers them completely, and cook for 10-12 minutes. When the eggs are boiled, cover them with cold water and let cool slightly, then peel and cut into large wedges.
• 
  When the broth is cooked, skim the surface as needed and remove the bay leaves. Remove the meat from the pan, separate it from the bones and cut into medium-sized chunks, then return to the broth. Peel the potatoes, cut them into small cubes, put them in the soup and continue to cook over low heat. Also add salt and pepper to taste at this stage.
• 
  Rinse the sorrel thoroughly under running water, tear off the leaves from the stalks and cut into small strips. Add pre-washed and chopped parsley to it.
• 
  When the potatoes are almost completely cooked, add the herbs to the soup, stir, increase the heat to medium.
• 
  After 3-4 minutes, add the eggs, keep the soup on the fire for another 2 minutes and you can remove.
• 
  Add a lump of butter to the hot soup and cover the pot with a lid. Borscht should be infused for at least 10-15 minutes.
• 
  Stir the soup well before serving so that the melted butter is evenly distributed over it, then you can pour into plates and serve with a spoonful of cold sour cream.

Bon Appetit!

Step-by-step recipe for making sorrel borscht with meat and eggs

Sorrel borscht is a more interesting and refreshing variation of the classic beetroot borscht. Thanks to the meat and eggs, it remains satisfying, but due to the presence of sorrel in it, it also feels fresher and lighter.

Cooking time: 90 minutes

Cooking time: 40 minutes

Servings - 5

Ingredients:

• Meat - 500 gr.
• Water - 2.5 liters.
• Beets - ½ pc.
• Potatoes - 5 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Sorrel - 1 bunch;
• Tomato paste - 1 tablespoon
• Egg - 3 pcs.
• Dill - ½ bunch;
• Salt - ½ tablespoon
• Vegetable oil - 1 tablespoon

Cooking process:

1. Put water in a suitable sized saucepan, place on the stove and bring to a boil. Rinse the meat under running water and put it in boiling water. Boil the broth for 1 hour, if necessary, remove the foam formed on the surface with a slotted spoon. When the meat is done, remove it from the pan and set it aside in a separate bowl, you will need it later. You do not need to filter the chicken broth, but if you cooked it in pork or beef, it would be better to pass it through a fine sieve.
2. Peel the beets, rinse with water and cut into thin strips. It is undesirable to grate it, otherwise you will not get soup, but something more like porridge.
3. Put the chopped beets in the broth and cook over medium heat for 20-30 minutes. During this time, the straw will become translucent, and the red water will turn yellowish-orange.
4. Meanwhile, peel the carrots and onions and chop them finely.
5. Heat a frying pan with vegetable oil and fry the onions in it until transparent. Then add the carrots, fry for another 1-2 minutes and add tomato paste to the vegetables. If necessary, pour in 1 tablespoon of water, reduce heat, and simmer for 5 minutes.
6. Rinse and peel the potatoes. Cut into medium sized pieces and rinse under running water. Put it in a saucepan with broth and cook for 5-7 minutes.
7. Then add the frying to the soup, stir all the vegetables and cook until the potatoes are fully cooked.
8. Rinse the sorrel under running water, look for tainted leaves, separate the herbs from the cuttings and chop into strips about 1 centimeter wide. Also rinse and chop the dill. When the potatoes are boiled, put the herbs in the soup, add the spices, stir everything, bring to a boil and cover.
9. Break the eggs into a small bowl and stir them with a fork to combine the egg white and yolk.
10. Pour the egg mixture in a thin stream into the hot borscht, stirring actively. Eggs should be grasped with fine threads. Turn off the stove, cover the pan with a lid and leave to infuse for 10 minutes.
11. Pour the present borscht into plates, add a spoonful of cold sour cream or mayonnaise and serve.

Bon Appetit!

How to cook delicious sorrel borscht in chicken broth with egg?

Sorrel borscht can be cooked both in vegetable broth and in meat broth to make the soup more satisfying. Fatty or bone-in meat works well.

Cooking time: 90 minutes

Cooking time: 40 minutes

Servings - 6

Ingredients:

• Potatoes - 100 gr.
• Bulb onions - 60 gr.
• Vegetable oil - 20 ml.
• Egg - 3 pcs.
• Chicken broth - 1.5 l.
• Carrots - 50 gr.
• Beets - 40 gr.
• Sorrel - 300 gr.
• Salt to taste;

Cooking process:

1. Prepare all the ingredients you need and cook the broth beforehand. If you often cook on it, then you can cook a large amount at a time and store in the freezer, defrosting as needed.
2. Peel the potatoes and cut into medium-sized pieces. Put the saucepan with the broth on the stove, add the potatoes there and bring to a boil.
3. In the meantime, peel the onion and cut it into small cubes. Put in a frying pan preheated with vegetable oil and fry until transparent.
4. Wash and peel the carrots, grate on a coarse grater and add to the onion.
5. Cover the skillet with a lid and simmer the vegetables over medium heat for 8-10 minutes, stirring occasionally.
6. Add the resulting frying to the broth to the potatoes and mix well.
7. Peel small beets, rinse under running water and grate on a coarse grater, or cut into small strips by hand. Add to soup with other vegetables. You can also add salt and spices at this stage.
8. Rinse the sorrel, select the spoiled leaves, and cut into strips about 1 centimeter wide. When the vegetables in the broth are cooked, put the sorrel in the soup and leave to cook for another 5-6 minutes.
9. Separately boil hard-boiled chicken eggs, peel and cut into small cubes. Add them to the prepared soup, cover the saucepan with a lid and let stand for 10-15 minutes.
10. You can serve the ready-made green borscht with cold fatty sour cream or mayonnaise, you can also add finely chopped greens, for example, parsley or green onions, if you wish.

Bon Appetit!

Light summer sorrel borsch with egg and stew

A light summer soup, which is very refreshing due to the presence of greens in it, and the stew gives an interesting and unusual taste and adds satiety to the dish.

Cooking time: 90 minutes

Cooking time: 40 minutes

Servings - 5

Ingredients:

• Sorrel - 200 gr.
• Water - 2 liters.
• Egg - 2 pcs.
• Potatoes - 3 pcs.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Beef stew - 1 can;
• Salt to taste;
• Sour cream - optional;

Cooking process:

1. Transfer the stew from a can to a saucepan and get rid of the bulk of the fat. Heat the meat over low heat to melt the remaining fat.
2. Meanwhile, peel the onion and cut into small cubes.
3. Add it to the stew, stir and leave to simmer over low heat for 5-7 minutes. Drain excess fat from the pan, if necessary.
4. Rinse the carrots under running water, peel and grate on a coarse grater, or cut into thin strips by hand. Add it to a saucepan, pour some water into it, stir, cover and leave to simmer for 5 minutes.
5. Pour the remaining water into a saucepan, salt and mix everything thoroughly. If desired, you can also add pepper or other spices.
6. While the soup is boiling, rinse the sorrel, separate the leaves from the cuttings, and take away the spoiled ones.
7. Chop the herbs coarsely.
8. 15 minutes after the soup has boiled, add the sorrel to the saucepan, mix well and leave to simmer for another 15 minutes. Meanwhile, cut the potatoes into medium-sized cubes and add to the soup after the specified time. Cook until potatoes are tender.
9. Break the chicken eggs into a glass and mix them with a fork until smooth.
10. Pour the egg mixture into the hot soup in a thin stream, vigorously stirring the contents of the pan so that the egg grabs into thin threads. Then turn off the heat, cover the soup with a lid and let it brew for 5-10 minutes.
11. Pour the finished borscht into plates, add cold sour cream and serve.

Bon Appetit!

Canned sorrel sorrel soup with egg

Canned sorrel has a more sour taste than fresh sorrel, so as a result, the soup can remotely resemble a hodgepodge. A great option if you can't get fresh sorrel, but you want some light and refreshing soup.

Cooking time: 90 minutes

Cooking time: 40 minutes

Servings - 8

Ingredients:

• Pork - 700 gr.
• Potatoes - 6 pcs.
• Bulb onions - 1-2 pcs.
• Carrots - 1 pc.
• Canned sorrel - 5 tbsp
• Vegetable oil - for frying;
• Garlic - 3 teeth.
• Parsley - ½ bunch;
• Bay leaf - 3 pcs.
• Ground black pepper - to taste;
• Salt to taste;
• Coriander - optional;

Cooking process:

1. It is better to take pork on the bone, so the broth will turn out to be more satisfying and rich. Pour water into a saucepan, put the meat, bring to a boil and cook for 1-1.5 hours, until the meat is cooked. If necessary, periodically remove the formed foam from the surface of the water.
2. Remove the meat from the finished broth, separate it from the bone and cut into small pieces. Strain the liquid itself through a sieve to get rid of the remaining foam and possible small pieces of bones.
3. Peel and chop the onions and carrots into small cubes and strips.Heat some vegetable oil in a skillet and place vegetables on top of it. Fry them for 5 minutes over medium heat, stirring constantly.
4. Rinse the potatoes under running water, peel and cut into medium-sized cubes. Also rinse them with water to remove excess starch and make the soup less cloudy. Add potatoes, meat and spices to the broth, bring to a boil.
5. When the potatoes are ready, add the frying and canned sorrel to the soup.
6. Stir all the ingredients and let the soup simmer for another 5-10 minutes. Then salt to taste, but this may not be necessary, since canned sorrel is already salty in itself.
7. Remove the prepared soup from heat, season with garlic and parsley, stir and let it brew for 20-25 minutes.
8. Pour the soup into bowls and garnish with a boiled chicken egg, cold sour cream or mayonnaise as desired.

Bon Appetit!

How to cook sorrel soup with egg in a slow cooker?

With a multicooker, you can make this light, crisp soup with little to no effort. The only thing to worry about in advance is the presence of broth if you want a more satisfying meal.

Cooking time: 60 minutes

Cooking time: 30 minutes

Servings - 3

Ingredients:

• Sorrel - 1 bunch;
• Potatoes - 2-3 pcs.
• Carrots - 1 pc.
• Egg - 3 pcs.
• Ground black pepper - to taste;
• Salt to taste;

Cooking process:

1. Rinse the potatoes under running water, peel and cut into medium-sized cubes.
2. Rinse, peel and cut the carrots into thin half rings or quarters. Fill the multicooker bowl with water, put the vegetables in it and cook until the vegetables are ready.
3. In the meantime, rinse the sorrel, separate the greens from the cuttings, select the spoiled leaves and chop the remaining ones at random.
4. When the potatoes are almost ready, add the herbs, salt and pepper to it, stir and bring the soup to a boil. Leave to simmer for another 10 minutes.
5. Eggs can be added to sorrel soup in two ways: hard-boiled, cut into medium cubes and toss with the rest of the ingredients, or pour a raw egg into the hot broth. For the second method, the eggs need to be broken into a separate small bowl or glass and shaken with a fork so that the white and yolk are combined.
6. Holding the bowl with one hand, pour the egg mixture into the multicooker bowl in a thin stream, while actively stirring the soup with the other hand so that the egg stretches into a kind of thread and grabs.
7. Leave the prepared soup to stand in a closed multicooker for another 10-15 minutes and can be served with cold sour cream or mayonnaise.

Bon Appetit!

Green sorrel soup with meatballs and egg

The egg in the soup sets off a slight sourness from the sorrel, and the meatballs, especially the fried ones, will give the dish a more interesting taste than just boiled meat, and will also look more attractive for children.

Cooking time: 80 minutes

Cooking time: 40 minutes

Servings - 6

Ingredients:

• Sorrel - 200 gr.
• Potatoes - 3 pcs.
• Sunflower oil - 30 ml.
• Water - 2.5 liters.
• Carrots - 1 pc.
• Leeks - 80 gr.
• Minced meat - 400 gr.
• Egg - 1 pc.
• Ground black pepper - to taste;
• Salt to taste;

Cooking process:

1. Rinse the potatoes, peel them and cut into medium sized cubes.
2. Put cold water in a saucepan, put the chopped potatoes and put on fire.
3. Meanwhile, slice the leeks into thin rings. If necessary, it can be replaced with a regular onion.
4. Rinse the carrots, peel and cut into thin strips or grate on a coarse grater.
5. Heat a skillet with sunflower oil, place the chopped vegetables on it and fry over medium heat for 10 minutes, stirring constantly.
6. Put the simmered vegetables in a saucepan with almost finished potatoes and leave to cook for another 15 minutes.
7. You can take any mince for meatballs. This recipe uses turkey because it makes the minced meat denser and keeps its shape better. Combine the minced meat, salt, pepper and egg in a deep bowl.Pinching off small pieces from the total mass, roll the meatballs slightly larger than a walnut.
8. For a more interesting taste, the meatballs can be pre-fried in a pan until golden brown. Place them in boiling vegetable soup and simmer until tender.
9. Rinse the fresh sorrel, separate the leaves from the cuttings and select for rotten ones so that they do not spoil the taste of the soup. Cut good leaves into thin strips, 0.5-1 cm thick.
10. Add herbs, salt and pepper to the finished soup, mix and leave to cook for another 7-10 minutes. Then turn off the stove.
11. Let the soup steep under a closed lid for 10-15 minutes and you can serve it to the table. Usually boiled eggs, sour cream or mayonnaise and some fresh herbs, such as dill or parsley, are added to it.

Bon Appetit!

A simple and delicious recipe for sorrel borscht with egg without meat

A tasty, healthy and dietary dish that remains satisfying enough without adding meat. Sorrel adds freshness and sourness to the soup, and sour cream and an egg perfectly set it off.

Cooking time: 90 minutes

Cooking time: 40 minutes

Servings - 8

Ingredients:

• Sorrel - 300 gr.
• Potatoes - 5 pcs.
• Sunflower oil - 30 ml.
• Water - 3 liters.
• Carrots - 1 pc.
• Egg - 3 pcs.
• Bulb onions - 2 pcs.
• Dill - ½ bunch;
• Tomato paste - 200 ml.
• Vegetable oil - 3 tablespoons
• Ground black pepper - to taste;
• Sugar to taste;
• Salt to taste;

Cooking process:

1. Peel the potatoes and one onion and cut into medium-sized pieces. Put water in a saucepan, put on fire, boil and add chopped vegetables and salt to your taste. Cook for 20-25 minutes, focusing on the readiness of the potatoes.
2. Peel and cut the second onion in the same way, rinse the carrots and grate on a coarse grater. Preheat a skillet with vegetable oil and place the vegetables on top of it.
3. Fry the onions and carrots over medium heat until soft, stirring occasionally, then add tomato paste and a little water if necessary.
4. Simmer vegetables over low heat for about 5 minutes, stirring occasionally. Add salt and sugar to taste.
5. Rinse the sorrel, select the spoiled leaves, separate the cuttings and finely chop the greens.
6. Add stewed vegetables and herbs to boiled potatoes, add your favorite spices or seasonings if desired. Stir everything until smooth and leave over medium heat.
7. Boil the eggs hard-boiled, cool, peel and cut into medium-sized pieces.
8. Place the eggs in the soup and simmer for another 3-5 minutes. Then remove from the stove, cover the pan with a lid and let it brew for 10 minutes.
9. Pour the prepared soup into bowls and serve with cold sour cream or mayonnaise.

Bon Appetit!