How to make Green Borscht, Ukrainian Recipes | Как приготовить Зелёный Борщ
Did you ever tried green borscht? We all know a red borscht wright? Let me tell you some thing green borscht is really good and easier to make. You can make this green soup / borscht mostly summer time, because of the Sorrel, shavel, That's why we call this borscht/ soup Summer borscht. I hope you give this Summer borscht a try!!!
Authentic Ukrainian Borscht Recipe борщ
In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.
Your opinion wasn't in my recipe apron:
Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup.
Its popularity has spread throughout Eastern Europe and – by way of migration away from Russian Empire – to other continents. In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe. Several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within Eastern Orthodox, Greek Catholic, Roman Catholic, and Jewish religious traditions.
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Russian Sorrel Soup - Simple and Tasty Recipe on Different Russia Channel
Russian Sorrel Soup - Simple and Tasty Recipe
Soups are very popular in Russian cuisine and Sorrel Soup is one of the favorite soups that people cook in Russia in the spring, summer and fall :) Because during this time, many people grows sorrel on their dachas : )
This soup is very easy and quickly to cook! It is nutritious, healthy, and there are little calories (good for those who want to lose weight)
To cook it you need the following ingredients:
8 cups of water
4 potatoes
1 large onion
2 carrots
young sorrel leaves,
2 tablespoons ghee (butter) or vegetable oil
salt, black pepper and 2 pieces of sugar
eggs and sour cream
How to cook Sorrel soup, see detailed instructions in my video. Enjoy your meal!
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Sorrel Soup Recipe - Armenian Cuisine - Heghineh Cooking Show
Sorrel Soup Recipe - Armenian Cuisine - Heghineh Cooking Show
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Sorrel Soup - Green Borscht
Ingredients:
Chicken stock
One large onion chopped
2-3 Carrots shredded
3 potatoes
Large bunch of sorrel (can also add spinach)
dill, parsley, green onions, crushed garlic, salt, black pepper
Hard boiled eggs
Sour cream