The spring dish is, of course, green borscht. In what other soup can you put an armful of first spring greens? Collect the first crop in the garden and boldly add to the soup a whole palette of emerald, herbal, soft green colors of early spring. First and foremost, of course, the main ingredient is sorrel; great to add to the borschik young nettle, you can put both spinach and green onions; and in addition dill and parsley.
Green borscht from this variety only tastes better. You can not even add carrots and onions to it - although with traditional zazharka borsch will be more golden and rich.
But a more useful and healthy option is to cook green borsch without zazharki, only in this case - not on water, but on meat or chicken broth. With slices of meat the dish will be even more satisfying and appetizing. You can cook soup with vegetable broth, and then put in it the meat, cooked separately - choose which option you like more.
Ingredients for green borscht
For 2, 5-3 liters of water or broth:
- 3-5 potatoes (depending on size);
- 1 carrot;
- 1 small onion (optional);
- bunch of sorrel;
- bunch of green onions;
- for a small bunch of dill and parsley;
- a little young nettle;
- salt to taste (I put 1 tablespoon);
- vegetable oil if you are cooking with a grill.
For filing:
- Hard boiled eggs - 1 or half per serving;
- Sour cream.
Cooking green borscht
If you are cooking soup in broth, pre-cook the meat, as it cooks much longer than vegetables and greens. A piece of beef, pork or chicken will do. Dip the meat in cold water, boil until boiling and another 2-3 minutes; then drain and type fresh. Boil the meat over medium heat, with a slight boil almost until cooked: chicken - 20-25 minutes; meat - 30-35 minutes. When the meat starts to become soft, it's time to add vegetables to the broth.
But if you are cooking borscht in water, we start from this point: we cut the potatoes into cubes, the carrots into circles and pour them into boiling water. You can grate a piece of carrot on a coarse grater and spasserovat on vegetable oil with chopped onions, and then add zazharku in borscht. But, although the roasted carrots and onions give the soups a beautiful golden color, it is the green borschik that I prefer to cook without frying. It is better suited for rich, warming winter soups, such as pea, and the spring entree should be light and fresh.
While the vegetables are boiling for 7-10 minutes over medium heat, prepare the greens. We drop the sorrel into cold water for 3-5 minutes in order to soak off dust and particles of soil from the leaves, and then rinse it under running water. We do the same with nettles, parsley, dill, and green onions can simply be rinsed under a tap.
Chop greens. To nettle does not sting, you can pour it with boiling water, drain in a colander, and when cooled, chopped.
Add to sorrel soup, nettle, salt, mix and cook for 2-3 minutes. Then pour the rest of the greens into the pan - onions, parsley, dill and cook for another couple of minutes, after which you can turn off the fire: the borsch is ready.
Some cooks add boiled eggs directly to the borsch while it is boiled, along with greens. I usually cook hard-boiled eggs in a separate saucepan, sprinkle with cold water, cool and peel, and when serving, put it on each plate, cut into cubes or halves, and then pour the borsch.
It is also very tasty to put a spoonful of sour cream or cream in a green borschik.
Enjoy your meal!
