Green borscht is one of the most delicious soups, and due to the large number of various greens and vegetables it can be called the most useful. Despite the wide range of products that make up this soup, it is very simple to cook. In this recipe you will find recommendations and advice collected and improved by several generations of our family.
Pick your recipe
Ingredients for the preparation of our green borscht (3-3.5l.):
ukrop - 1 bunch
parsley - 1 bunch
Sorrel - 3 bunches
green onion - 1 bunch
-2 medium onions (200 g.)
-1 carrots (100 g)
- beets - 3 pcs. (450 g.)
-potato - 3-6 pcs. depending on size (450g)
-tinned beans without tomato 200 g (you can boil yourself 100 g of dry beans)
- dried mushrooms - 50 g. (you can use oyster mushroom or champignon fresh)
-shafran (not saffron dust)
-Dried herbs (Provencal or French) - a quarter of a teaspoon
- garlic - head tips (4 cloves)
vegetable oil - 3 tbsp. l
eggs - 4 pcs.
When serving:
sour cream - 1 spoon on a plate.
For the broth we need:
-cooks with meat (chicken, pork, beef bones are suitable) - 0.5 kg.
-2 medium onions
-1 carrots
- Bay leaves -3 pcs.
Pepper -5 pcs.
-salt
-Refined vegetable oil -1-2 tbsp. l
ground pepper on the tip of a knife
Cooking process:
1) Broth.
In our family, meat is bought in pieces of considerable size, we cut out the bones and put them in the freezer.
When it comes time to cook the broth, we take all the bones, thaw, oil, rub with salt and pepper and send to a preheated oven to 180 C. for 20 minutes. 5 minutes before the end of baking, put 2 medium onions and 1 carrot to the bones on a baking sheet, after cleaning and cutting each root into 4 parts.
Meanwhile, a pan with 3 liters of water should already boil on the stove, lower the heat under it so that the water does not boil at all, add the lavrushka and pepper with peas.
Baked vegetables and bones are placed in a pan with reduced heat and left for 3 hours.
We catch the whole contents with a slotted spoon and get a chic broth. The beauty of this broth is that the protein has curled up in the oven, and we don’t have to remove the foam. Plus, the baked meat taste will only improve the taste of the broth.
Later, we will choose the remaining meat under the bones to add to the borsch, but this is when they cool.
2) Mushrooms, mushrooms.
Soaked dried mushroom in 300 ml. water (one and a half glasses) for 3 hours.
Then we catch large pieces, cut into 2-3 parts, put in a separate bowl, pour in the water in which they were soaked, leaving a residue to them. Dust or sand from mushrooms can come in the sediment, so we pour it.
3) Frying, it’s passivation.
It is important to fry vegetables without salt so that they do not let juice out.
It is also very important to take a large pan or cauldron, otherwise the passivation will be stewed.
Chop two onions finely, into cubes or a quarter with rings and pour into a hot frying pan with two tablespoons of oil. Often stirring is not necessary, since the onion will start the juice and begin to stew, and not see us the same chic fry. After pouring the onions, wait a minute and only then stir once, after another minute add one peeled and grated carrots and stir again. Without bothering often, you will achieve good frying over high heat in 5 minutes.
If the onions and carrots remain damp, do not worry, they are cooked in a pan, it is much more important not to cook them in a pan.
If you do not use dried mushrooms, but bought fresh ones, then they must be washed and not very finely chopped - the slices should be about 1 cm in size. Then they will be well fried and will be felt in the soup.
4) talkers according to a company recipe.
In our family they don’t hammer eggs inside and do not boil them, we make it easier and tastier!
Chop one clove of garlic or squeeze it through a garlic pres into a bowl, add a pinch of salt and 4 eggs, shake everything. Beating is not necessary, we don’t need a fluffy omelet, just mix enough.
Heat a non-stick pan with a spoon of refined vegetable oil and pour in the mixture and cover. 2 minutes over medium heat and you can turn it off, just do not lift the lid, just leave the talker to go.
After 10 minutes, we chatter out the talker onto a board and cut into 1 cm cubes.
Note: if the pan is small, the time on the fire must be increased to 5-6 minutes, and the fire itself must be minimized so as not to burn, in which case even a large thickness will be cooked and not overcooked.
5) Time to mix!
Grated peeled beets and put in a broth, pour mushrooms with water in which they were soaked, cook on low heat for 10 minutes.
Peeled potatoes, diced into 1 cm cubes, as well as frying vegetables and mushrooms, are poured into a saucepan and cook for another 15 minutes.
Add: boiled beans, dried herbs, saffron 5-10 pestles, parsley, dill and sorrel finely chopped, talker cubes, 2 cloves of crushed or chopped garlic, the meat that we selected from the bones, bring it to a boil and set aside.
Our guests call this borscht the most delicious soup that they have just tried, it is worth it to try. When you cook borscht, according to this recipe, you will understand that all the recommendations, of which there are many in this recipe, are actually very simple and invented only for convenience and to improve the taste!