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Video: Green Borsch With Spinach And Sorrel - A Recipe With A Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
We offer you a version of green borscht with young spinach and sorrel in light chicken broth. The pleasant sourness of this spring-summer dish will certainly be appreciated by both adults and children. Serve the borscht with sour cream and chicken fillet.
Chicken breast - 300-400 g
Water - 2-2.5 l
Fresh spinach - 1 bunch
Fresh sorrel - 1 bunch
Young potatoes - 4-5 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Ripe and large pink tomato - 1 pc.
Boiled egg - 3-4 pcs.
Dill - 4 branches
Parsley - 4 sprigs
Vegetable oil - 1 tablespoon
Sour cream - for serving
- 43 kcal
- 1 hour
- 1 hour
Photo of the finished dish
Step by step recipe with photo
Prepare the food you need. Wash the chicken breast, remove the skin, dip in cold water and cook over medium heat until tender. After boiling water, do not forget to remove the foam from the broth.
Peel and wash onions and carrots. Cut the onion into small cubes, grate the carrots on a coarse grater.
Wash the tomato, cut in half and grate on a coarse grater. Do not use the peel.
In a small amount of vegetable oil, fry the onions and carrots until soft, add the tomato and simmer over low heat for 2-3 minutes.
Wash all greens thoroughly.
Chop the herbs along with the young spinach and sorrel cuttings, do not use coarser cuttings.
Peel, wash and cut the potatoes into cubes or strips. Place in boiling broth and cook until half cooked.
Add grilled vegetables.
Put greens in the borscht. Season with salt to taste and cook for 1-2 minutes.
At the very end of cooking, add diced eggs to the borscht. Turn off the stove, cover the soup and let it brew.
Serve the green borscht with sour cream and boiled chicken breast slices.
Bon appetit and delicious summer!