Green Borscht With Sorrel And Egg - A Step-by-step Recipe With Photos And Videos. How To Cook Green Borsch With Sorrel And Egg?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Green borsch with sorrel and egg is the most popular dish in the spring. This time we cook it on chicken …

Ingredients

Chicken - 1 kg

Carrots - 1 pc.

Onions - 4-6 pcs.

Potatoes - 7-10 pcs.

Egg - 2 pcs.

Sorrel - 1 bunch

Tomato juice - 150 ml

Bay leaf - 2-3 pcs.

Vegetable oil - 2 tablespoons

Sugar - 1 tsp

Salt to taste

Green onions, dill - 3-4 branches

Ground black pepper - to taste

• 130 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Recipe video: Green borsch with sorrel and egg

Step by step recipe with photos and videos

Green borscht with sorrel and egg is a dish that grandmother and mother prepared for us with love, and now I cook it for my family. This borscht differs from the standard cabbage borsch with a slight sourness and the presence of eggs. Although I always throw eggs into borsch with cabbage and I will not cook borsch at all if there are no eggs in the refrigerator. It is not difficult to cook green borsch with sorrel and egg. But he is always eaten quickly and with great appetite.

Prepare the required ingredients.

It is better to use homemade chicken, since the broth from it is rich and always tastier than from the store. It must be thoroughly washed both outside and inside.

Put in a deep saucepan, add water to completely cover the bird. Add peeled onions, coarsely chopped peeled carrots and a few bay leaves.

Send the pan to the fire. At the time of boiling, remove the generated noise and reduce the heat to a minimum. Continue cooking until the meat is tender. If the chicken is young, then 30-40 minutes will be enough.

At the end of cooking, carefully remove the chicken, and strain the broth through a fine sieve. Return the broth back to the fire, and leave the chicken to cool.

The potatoes must be peeled, washed and cut into strips.

When the broth boils, add potatoes to it and cook for 15 minutes.

Peel the onions and carrots. Finely chop the onion and grate the carrots on a medium grater.

Heat a skillet with vegetable oil. Put prepared vegetables and fry until soft. It will take 5-7 minutes.

Pour in tomato juice, add sugar and, stirring, evaporate the liquid.

Chop the washed sorrel into strips.

Boil hard-boiled eggs.

Cool, peel off and cut into small cubes.

Put vegetable dressing, sorrel and eggs in borscht. Stir and boil over low heat for 5 minutes.

Finely chop the herbs.

Add it to the pot. Add salt and ground black pepper to taste. Turn off the heat, cover and leave for 15 minutes to brew the borscht.

Remove the chicken meat from the bones, arrange on plates and pour the borscht.

Add homemade sour cream to the bowls if desired. Rich, aromatic green borsch with sorrel and egg can be safely served. Enjoy your meal. Cook with love.

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