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Green borscht with sorrel and egg

Green borscht with sorrel and egg

Very tasty, very simple, and good for you — with a touch of spring. Green borscht with sorrel and egg is one of the best vitamin-packed dishes made with the first fresh greens. You can make it with any broth — with meat, chicken, or mushrooms, or with none at all. Serve it with sour cream and rye bread — delicious!

Julia M.

Recipe author

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Composition / ingredients

Servings:

Pork

500

Potatoes

Carrots

Onion

Sorrel

Eggs

Water

2.5

Bay leaf

Vegetable oil (for frying)

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 44 % 4 g

Carbohydrates 22 % 2 g

57 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make green borscht with sorrel? You'll need a meat broth. For that, take pork on the bone or pork ribs, cover with cold water, and bring to a boil. As it boils, foam will form, which you should skim off. Cook the meat over low heat for an hour. Then take the meat out and pick it off the bones. Strain the broth and return the meat to it. Bring everything back to a boil.
Step 2:

Peel the vegetables and rinse them under running water.
Step 3:

Cut the peeled potatoes into small pieces and drop them into the boiling broth.
Step 4:

Grate the carrots on a medium grater and chop the onion finely. Pour a little vegetable oil into a hot skillet and add the chopped onion and carrot. Sauté everything together for 3–5 minutes over medium heat. Then add the finished sauté to the pot of soup.
Step 5:

Boil the eggs in boiling water for 5–7 minutes. Then cover them with cold water to cool. Peel the boiled eggs and slice them. Add the chopped eggs to the soup. For aroma, add one bay leaf. Season with salt and spices to taste.
Step 6:

Rinse the fresh sorrel under running water to wash off any grit, and chop it. Once the potatoes are soft in the soup, you can add the sorrel. Bring everything to a boil with the sorrel.
Step 7:

Bring everything to a boil with the sorrel and turn it off. There's no need to boil the sorrel, so add it at the very end of cooking, right before you turn off the heat. Cover the finished green borscht and let it rest a little. Enjoy!

For cooking, it's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind that it can give the dish an unpleasant off-flavor.
You can reduce or increase the amount of water in the recipe to your liking, depending on whether you want a thick or thinner soup.
Green borscht is part of Slavic cuisine. For variety, you can add nettles. The sorrel gives the dish a little tartness and a unique aroma. If you can't find fresh sorrel in winter, you can use canned or frozen, and the finished green borscht comes out no worse. This first course makes up for a lack of vitamins, strengthens the nerves and heart, and pleases the stomach.