Green borsch with sorrel

Ingredients for making green borsch with sorrel

For broth:

  1. Distilled pure water 3 liters
  2. Pork (with bone) 1-2 slices (700-800 grams)
  3. Laurel leaf 1-2 pieces
  4. Black pepper peas 3-4 pieces

For chicken eggs:

  1. 3-4 eggs
  2. Table vinegar 9% 2 tablespoons
  3. Salt 1 tablespoon

Other products:

  1. Carrot 1 piece (large)
  2. Onion 1 piece (large)
  3. Potatoes 5-6 pieces (medium)
  4. Sorrel 1 bunch (large)
  5. Green onion 1 bunch (medium)
  6. Dill 5-6 branches
  7. Parsley 5-6 branches
  8. Sour cream to taste
  9. Butter 3-4 tablespoons
  10. Salt to taste
  11. Ground black pepper to taste
  12. Ground allspice to taste
  • Main Ingredients: Pork, Sorrel, Eggs
  • Serving 1 serving
  • World CuisineUkrainian Cuisine


Deep pan with a lid, Measuring cup for water, Skimmer, Small pan, Stove, Tablespoon, Kitchen towel, Fork, Kitchen spatula, Frying pan, Cutting board - 2 pieces, Knife - 2 pieces, Deep plate - 4 pieces, Deep bowl - 2 pieces, ladle

Cooking green borsch with sorrel:

Step 1: Cook the broth.

First of all, we take 1 - 2 a piece of pork on the bone and wash the meat under running water from blood and any other contaminants. Then we put it in a deep 4 - 5 liter pan, pour the pork 3 liters of pure distilled water and put the container on the stove, turned on at a strong level. When the liquid boils with a slotted spoon, we remove the white-gray foam from the surface of the water. After we reduce the temperature of the stove to a level between small and medium, add the right amount of black pepper, peas and laurel leaves to the container. We cover the pan with a lid so that a small gap remains, and cook the meat broth until the meat is ready, this process will take at least 1.5 - 2 hours.

Step 2: boil the eggs.

At the same time as cooking the broth, we prepare all the other ingredients and start with chicken eggs. We wash them under running water from various kinds of contaminants, put them in a small saucepan and fill them with cold running water so that the liquid is at least one egg level 4 - 5 centimeters. We put the container on a stove included in the middle level, add a couple of tablespoons of vinegar and 1 a tablespoon of salt. Cook hard-boiled eggs for 10 to 12 minutes. Then, using a kitchen towel, remove the saucepan from the stove, drain the boiling water and fill the eggs with cold running water, thus completely cooling the ingredient. When the eggs have cooled, we clean them from the shell, put them on a cutting board one by one and use a kitchen knife to cut them into cubes up to 1 - 1,5 centimeters or cut each egg into 4 - 8 parts. We shift the slices into a deep plate.

Step 3: prepare vegetables and herbs.

During the boiling of eggs, you can start preparing vegetables and herbs. Peel onions, carrots and potatoes, rinse them alternately with sorrel, parsley, green onions and dill under a stream of cold running water from sand and any other contaminants. Then, one by one, we put them on a cutting board and cut the potatoes into cubes with an approximate diameter from 2 to 3 centimeters. We immediately place this tuber in a deep bowl and fill it with ordinary running water so that it completely covers the chopped vegetable. Now the potatoes will not darken until they need to be added to the broth. Then cut the onions into cubes, their diameter should not exceed 1 centimeter. We shift the crushed ingredient into a deep plate. Three carrots on a fine grater directly into a separate deep plate or cut into strips, half rings, rings, quarters up to a thickness 5 millimeters. At the sorrel we cut the stems and shred the leaves across a narrow straw up to a thickness 5 - 6 millimeters. Chives, dill and parsley are chopped finely. Put all the greens in one common deep bowl. The preparation of all vegetables and eggs will take no more 30 to 40 minutes.

Step 4: prepare the boiled meat.

After 1.5 - 2 hours the pork will become soft, and the broth will be rich. Using a slotted spoon, remove the meat from the pan, transfer it to a deep plate and let it cool slightly. Immediately drain the water from the potato, add it to the container with the broth and increase the temperature of the plate to an average level. When the meat has cooled slightly, put it on a cutting board and, holding a piece of pork with a table fork, cut it into portioned pieces with a diameter 2 to 4 centimeters with a sharp kitchen knife. We put the meat slicing back into the pan with the broth and potatoes. Cook the ingredients together 15 minutes.

Step 5: preparing a gas station.

While the potatoes are being cooked, we begin to prepare the dressing, turn on the stove to a medium level and put a frying pan on it with 3 - 4 tablespoons of butter. Throw chopped onion into the preheated fat and simmer the vegetable, stirring with a kitchen spatula 2 to 3 minutes. During this time, the onion will become transparent and covered with a light golden crust. When the vegetable in the pan takes the desired texture and color, add the carrots to it and simmer them together 3 to 4 minutes until soft carrots. We immediately shift the finished dressing into a pot with meat and potatoes. Cook the soup yet 5 minutes.

Step 6: bring the soup to full readiness.

In 5 minutes put all chopped greens, that is, dill, parsley, green onions, sorrel in an almost ready soup, and add salt, black pepper and allspice to it to taste. Cook the first hot dish 5 more minutes, then toss the eggs into the pan, boil the soup 2 to 3 minutes turn off the stove, cover the container with a lid and infuse the aromatic mass 7 to 10 minutes. Then, using the soup ladle, pour the soup into deep plates and serve.

Step 7: serve the green borsch with sorrel.

Green borsch with sorrel is served hot as the first course to the dining table. If desired, this dish can be supplemented with sour cream, cream or homemade mayonnaise. Also, each serving of soup can be sprinkled with fresh chopped dill or parsley. On the palate, the soup is rich, hearty, with a slight acidity and pronounced spicy aroma of spices. Enjoy it! Enjoy your meal!

Recipe Tips:

- - For the broth, instead of pork, you can use beef, turkey, veal or chicken meat. But do not forget that it takes different time to cook each of these types of meat, for example, turkey, it will cook for about 50 minutes, beef as well as pork 1 - 1.5 hours, veal about 1 hour. The chicken should be treated with special attention, it all depends on what parts of it you will use for the broth, the breast is cooked for 25-30 minutes, the thighs are 45-50 minutes, the legs and wings are about 40-45 minutes. If the chicken is homemade then the broth will be cooked for at least 2 hours.

- - Sometimes this kind of borsch is cooked with rice, rice section or yellow millet. Regardless of the choice of cereals, it must be added to the broth along with potatoes, only then it will reach full readiness by the end of cooking the soup.

- - During the preparation of green borsch with sorrel, you can use any other spices and dried herbs that are suitable for making soups, such as coriander, cinnamon, paprika and many others.