Green borscht (Dex-40)

Green borscht (Dex-40)

Category: First meal

Ingredients
Meat on the bone or pulp	300-400 g
Sorrel, fresh or frozen	~ 150-200 g
Potatoes	4-5 pcs.
Hard boiled eggs	2-3 pcs.
Fresh lard or from the freezer	small piece
Salt, peppercorns
Butter or ghee for frying

Cooking method

• Fill the meat with water, salt a little, peppercorns, cook the broth at high pressure for 25 minutes. During this time, we separately fry our sorrel in butter or ghee, previously washed and chopped, not very finely, in large strips. I had it already prepared and frozen. I defrosted it beforehand. Fry the sorrel, stirring all the time until it changes its color to brown (or rather marsh, you will see for yourself).
• When our broth is ready, add to it peeled and chopped, like soup, potatoes, fried sorrel. And we turn it on for another 6-8 minutes for HP, no more. During this time, fry the bacon, cut into small cubes, over low heat, so that it accumulates and tiny cracklings remain.
• When the borsch is ready, pour our lard roast into it, taste it with salt, add, if necessary, and cut the pre-cooked eggs into large pieces. If desired, eggs can be added already to the plate, half an egg to each plate. But cutting everyone into a saucepan at once is less confusing.
• That's it, the green borsch is ready. Serve with a spoonful of sour cream.
• How to cook this borscht in a slow cooker or on the stove. We do the same thing, only without pressure and on Stew - cook the broth until tender, then add the potatoes, but put the fried sorrel into the borscht only when the potatoes are already half cooked. Then everything is according to the recipe - when the potatoes are completely ready, turn them off, and only then we give the frying of bacon and sliced ​​eggs.

The dish is designed for

4 l

Time for preparing:

1 hour

Cooking program:

VD or Quenching in MV

Note

Another of my favorite first courses, as I have been eating it all my adult life. I hope you will like it! Borshchik with sourness, who loves. It comes from roasted sorrel here.

Bon Appetit!

In our area, green borscht is cooked in two versions: either ordinary borscht with cabbage, carrots, bell peppers, etc., but sorrel is added in the last minutes of cooking instead of beets; or pure green (I just love that), that is, without cabbage with boiled eggs. But I never heard that sorrel was fried ... He gives a tasty sourness even without roasting, IMHO. And I also boil cleanly washed "legs" of sorrel leaves in a separate saucepan for 3-5 minutes, precisely for reasons of taste, then I discard the raw materials, and pour the sour boiling broth into the borscht simultaneously with raw sorrel. Yes, and sorrel is added last because it is cooked for a very, very short time, so that less usefulness is boiled out of it; and also because the potatoes should be cooked without acid, then they will be soft. Well, in your area, maybe they fried ...

Well, in your area, maybe they fried ...

Maybe they fried, maybe not. I have no idea, to be honest. In my family they definitely fried, I can vouch for that.

An interesting recipe, I will definitely do it !!! Here is just today a narwhal of a sorrel and here is your borscht. I have not tried green borscht in such a variation, I expect it to be delicious!

An interesting recipe, I will definitely do it !!! Here is just today a narwhal shchavlik and here is your borscht. I have not tried green borscht in such a variation, I expect it to be delicious!

I hope you will like it.

I bought sorrel yesterday ... I was thinking ... in led to a search engine - your recipe was first ...did and did not regret it! delicious!!!!

[Lena]

Lena, and your borschik is red, right? And then the photo is hard to see.
And the sausage and the noble pies ... already drooling ...

Borshchik is green, but added beets, borsch rather bordeaux ....

Why do you fry sorrel? Can I write how I do?

Cho nizya .... interesting. write those...

In the Frying or Oven mode, fry the onions, add carrots, fry a little and turn them off.
I pour in water, add potatoes, spices, a spoonful of rice. If you have meat or ribs, you can directly from the freezer. I put broth on the mode (if there is meat or bones), if not then multi-cook for 20 minutes.
At the end of the program, I open the lid, again the Frying program, the soup is boiling, I pour sorrel into it either from the freezer or freshly cut, I cut the eggs. Boils with the lid open for 3 minutes until the sorrel changes color from bright to marsh. So that is all. Delicious green borscht.
We always cooked like this in a saucepan, which is why the question arose why you fry sorrel. :) Sorry for the question.

If you will allow me, I will tell you how I cook green borsch, the favorite version of the first dish in my family (and my grandmother taught me how to cook this borsch when I was 9 years old).
I boil the broth, moreover, if on smoked beef ribs, so finally it’s delicious!

I cut potatoes into medium-sized pieces into the finished broth. When the potatoes are almost ready, I add chopped sorrel (no frying, no lard, fat, etc., we are against cholesterol), green onions, dill, parsley (cilantro is also possible, but mine is not). While it is boiling, I break two eggs into a bowl, stir it with a fork, add 2-3 tbsp. tablespoons of hot broth directly from the saucepan and pour it, actively shaking with a fork (so that there are no boiled egg pieces), into the soup. Let it boil, turn off the stove! The soup should be allowed to brew for 15-20 minutes. It turns out very tasty.
Here, just cooked today.