Sorrel Soup also known as Green Borscht.
This soup is very popular in Russia, especially in summer time, when you can harvest sorrel. It could be prepared with or without meat. tasty soup with refreshing sour taste, usually served with egg, either mixed or along side.
Sorrel grows in grassland habitats all over Europe and in parts of Central Asia These leaves have an intense lemony tang.It is consumed over the world, including in Romania, Nigeria, Hungry, Russia, India and Vietnam.
Also was found in ancient Egypt.
In this recipe, i will be using preserved in the jar Sorrel:
But, if you fortunate to get fresh one where you live, it would be even better!
SORREL SOUP GREEN BORSCHT
For Beef-Bone broth you will need:
2 lb sirloin meat
2 lb either beef shanks or bones
1 carrot
1 stalk celery
1 onion
2 bay leaves
salt and pepper to taste
dry herbs of your choice.
Make broth as you usually do(as it shown in video)
Take out all vegetables you used for flavoring and discard.
Reserve sirloin to return back to the soup.
You also will need:
2 x (250g) jars of Sorrel
2 medium carrots(pilled and sliced into circles)
1 large onion(finely diced)
4 cloves garlic (minced)
4 small Yukon Gold potatoes (cut into wedges)
1 bunch cilantro
1 bunch parsley
1 bunch dill
2-3 green onions(chopped) for serving
4-5 large eggs
salt and pepper to taste
For serving you will also need: sour cream
For sauteing onion and garlic: you will need couple tablespoons of vegetable oil.
Please watch video for detailed instructions!
Thank you for watching!
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I will see you soon!
Nastassja:)
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#NastassjaCanCook #soups
How To Cook A Healthy Sorrel Soup
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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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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!!!
Ukrainian green borsch. Sorrel soup
Green borsch with sorrel and egg is my favorite soup. It smells delicious with sorrel and has a rich chicken broth. Sorrel soup can be made not only from cultured sorrel, but also from wild horse. I also had a chance to try this soup, it is no less tasty. In this video, I'll show you a classic recipe of green borsch
chicken back 1 pc.
potatoes 4-5 pcs.
onion 2 pcs.
carrots 2 pcs.
sorrel bunch
eggs 2 pcs.
pepper mix
salt to taste
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Ukrainian Green Borscht Recipe | Sorrel Soup
#ukrainianfood #borscht #soup #ukrainianrecipes
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Ingredients
???? Pork tenderloin - 500 g
???? Water - 2 l
???? Bay leaf - 2 pcs.
???? Potatoes - 4 pcs.
???? Onion - 1 pc
???? Carrots - 2 pcs.
???? Sunflower oil - 1 tbsp.
???? Sorrel - 100 g
???? Eggs - 4 pcs.
???? Salt, pepper - to taste
For serving
???? Sour cream
???? Spring onion
???? Sourdough bread
Prepare the broth for green borscht. Cut the meat into pieces. Pour water into a pot, and add chopped meat, bay leaf, and salt.
Cook over medium heat.
Meanwhile, cut potatoes into cubes. Onion cut into small cubes, and grate carrots on a medium grater. Add the potatoes to boil together with the meat.
Prepare a roast. Heat a frying pan and add the sunflower oil. Add onion, fry for 2-3 minutes, and then add carrots.
Stew over medium heat, constantly stirring for 5-7 minutes.
Add the roast to the broth. Then add sorrel (it is better to use fresh sorrel, but if not, you can also from a can)
Stir everything up.
Taste and season with pepper.
Cover and simmer over low heat.
In another pot boil some eggs.
Cut 3 out of 4 eggs into cubes and add to borscht.
Cut 1 egg into strips and reserve for serving
When serving, add a spoonful of sour cream to a serving plate.
It is delicious with sourdough bread and fresh onions.