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Green borscht with an egg
1
If spring is already outside your window and you're tempted to go for a walk, but cooking demands time and attention, look no further — green borscht is just what you need. It's a classic dish that's easy to prepare, and its taste and aroma will charm even the most discerning tasters. Rich in the benefits of young sorrel and the protein of eggs, green borscht will not only be incredibly delicious but also incredibly healthy for you. It will remind you of your grandmother's cozy kitchens with a bright combination of fresh greens and golden broth. A wonderful balance of flavors is provided by the sorrel's sourness, the sweetness of spring vegetables, and the lightness of sour cream. Serve this dish as an alternative to the usual red borscht and enjoy every spoonful.
You can cook on meat broth (chicken, pork) or vegetable. Young spinach, nettle, or a mix of greens can be used instead of sorrel. Eggs can be added in halves when serving or finely chopped in the borscht.
Scald nettle with boiling water before adding to remove its sting. Add sorrel gradually and taste to regulate the acidity level. A piece of real butter adds an unrivalled flavor to the borscht.
Trim the tough stems of sorrel, use only the leaves. Chop greens finely for even distribution of taste. Boil eggs hard for 10-12 minutes and cool in cold water before peeling.
The borscht should have a pleasant tang, like a solyanka, but not be too green and thick. After adding greens, cook for no more than 3-4 minutes to keep them bright. Allow the borscht to steep for 10-15 minutes before serving to blend the flavors.
Ingredients for the recipe
Ingredients
Chilled Chicken Thigh
500 g
Devaytis Non-carbonated Mineral Water 5l
1.5 l
Sorrel
1 bunch
Potato
3 pcs
Onion
1 pc
Carrot
1 pc
Chicken Egg С1 1pc
3 pcs
Oleyna Traditional Refined Sunflower Oil 0.85l
2 tbsp
Mriia Whole Bay Leaf 10g
2 pcs
Mriia Black Pepper Peas 20g
5 pcs
Auchan Vitamin Bunch 75g
1 bunch
Galychyna Sour Cream 15% 300g
2 tbsp
Eko For Borsch Spices
1 tbsp
Moryachka Grinding №1 Natural Edible Sea Salt 450g
to taste
Preparation steps
01
Broth preparation — Wash the meat, place in a pot, add bay leaves and black peppercorns, cover with water, bring to a boil. Skim off the foam with a skimmer. Cook on low heat until the meat is ready. Time: 30 min. Indicator: The meat separates easily from bones.
02
Egg preparation — In a separate pot, boil the eggs hard for 10-12 minutes. Cool in cold running water and peel. Time: 12 min. Indicator: Yolk is fully set, without a gray coating.
03
Vegetable dressing — Sauté finely chopped onion and carrot in olive oil. Optionally add wheat flour for thickening. Time: 5 min. Indicator: Vegetables are soft and golden.
04
Adding potatoes — Remove the meat from the broth and cool. Separate from bones and cut into pieces. Add diced potatoes to the boiling broth and cook for 10 minutes. Time: 10 min. Indicator: Potatoes are partially soft.
05
Adding vegetables and meat — Return the meat to the pot, add the vegetable dressing, bring to a boil. Salt and pepper to taste. Time: 3 min. Indicator: The borscht boils, the aroma of greens is noticeable.
06
Preparing greens — Wash sorrel well, trim tough stems, finely chop the leaves. Scald nettle with boiling water. Finely chop parsley, dill, and green onion. Time: 5 min. Indicator: Greens are ready to add.
07
Tip: Butter is an essential ingredient that gives the borscht its unique taste. Do not skip it. Add sorrel gradually, tasting the borscht, to achieve the desired acidity level. It's better to make the borscht a day before serving, as the flavors become even more pronounced.
Where to order ingredients
Select the required ingredients in one of the stores
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