Green borscht is one of the most delicious soups, and due to the large amount of various greens and vegetables, it can be called the most useful. Despite the large assortment of products that make up this soup, it is very simple to prepare it. In this recipe, you will find recommendations and tips collected and improved by several generations of our family.
Ingredients for the preparation of our green borscht (for 3-3.5 l.):
- dill - 1 bunch
- parsley - 1 bunch
sorrel - 3 bunches
- green onions - 1 bunch
-2 medium onions (200 g)
-1 carrots (100 g)
-beets - 3 pieces (450 g.)
-potatoes - 3-6 pieces depending on the size (450g)
- canned beans without tomato 200 g (you can boil 100 g of dry beans yourself)
-dried mushrooms - 50 g (you can use oyster mushroom or fresh champignon)
- saffron (not saffron dust)
-dried herbs (Provencal or French) - a quarter teaspoon
- garlic - oval heads (4 cloves)
vegetable oil - 3 tbsp. l.
- eggs - 4 pcs.
When serving:
- sour cream - 1 spoon per plate.
For the broth we need:
- bones with meat (bones of chicken, pork, beef are suitable) - 0.5 kg.
-2 medium onions
-1 carrots
- laurel leaf -3 pcs.
- peppercorns -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 seeds, defrost it, pour it with oil, rub it with salt and pepper and send it to a preheated oven up to 180 C. for 20 minutes. 5 minutes before the end of baking, place 2 medium onions and 1 carrot to the bones on a baking sheet, after cleaning and cutting each root into 4 pieces.
Meanwhile, a saucepan with 3 liters of water should already be boiling on the stove, under it we reduce the heat so that the water does not boil at all, add lavrushka and peppercorns.
Put the baked vegetables and bones in a saucepan with reduced heat and leave for 3 hours.
We catch all the contents with a slotted spoon and get a gorgeous broth. The beauty of this broth is that the protein is curdled even in the oven, and we don't have to remove the foam, Plus the baked taste of meat will only improve the taste of the broth.
Later we will select the remaining meat on the bones to add to the borscht, but this is when they cool down.
2) Mushrooms, mushrooms.
Soak the dried mushroom in 300 ml. water (one and a half glasses) for 3 hours.
Then we catch the large pieces, cut them into 2-3 parts, put them in a separate bowl, pour in the water in which they were soaked, leaving a sediment to them. The sediment can get dust or sand from the mushrooms, so we will pour it out.
3) Frying, aka sautéing.
It is important to fry vegetables without salt to keep them out of juice.
It is also very important to take a large frying pan or cauldron, otherwise the sautéing will be stewed.
Chop two onions finely, into cubes or quarter rings and pour into a hot frying pan with two tablespoons of oil. Stirring is often not necessary, since the onion will let out the juice and begin to stew, and we will not see that very gorgeous frying. After adding the onion, wait a minute and only then stir once, after another minute add one peeled and grated carrot and stir again. Without interfering often, you will achieve a good browning over high heat in just 5 minutes.
If the onions and carrots remain damp, do not worry, they will cook in a saucepan, 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 cut into not very small pieces - the pieces should be about 1 cm in size. Then they will fried well and will be felt in the soup.
4) a chatterbox according to a proprietary recipe.
In our family, eggs are not driven inside and boiled, we make it easier and tastier!
Chop one clove of garlic or squeeze through a garlic press into a bowl, there is a pinch of salt and 4 eggs, shake everything. Whisking is not necessary, we do not need a fluffy omelette, just stir it.
Heat a non-stick frying pan with a spoonful of refined vegetable oil and pour in the mixture and cover with a lid. 2 minutes on medium heat and you can turn it off, just do not lift the lid, just leave the chatterbox to rise.
After 10 minutes, dump it on the board with a chatterbox and cut into cubes 1 cm in size.
Note: if the pan is small, the time on the fire must be increased to 5-6 minutes, and the fire itself must be kept to a minimum so that it does not burn, in which case even a large thickness will cook and not overcook.
5) Time to mix!
We grate the peeled beets and put them in the broth, pour the mushrooms with the water in which they were soaked in the same place, cook on low heat for 10 minutes.
Put the peeled potatoes, cut into 1 cm cubes, as well as the vegetables and mushrooms fried, put in a saucepan and cook for another 15 minutes.
Add: boiled beans, dried herbs, saffron 5-10 pistils, parsley, dill and sorrel, finely chopped, cubes of scrambled eggs, 2 cloves of crushed or chopped garlic, meat that we have chosen from the bones, bring all this to a boil and set aside.
Our guests call this borsch the most delicious soup they've ever tasted, it's worth trying it. 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 taste improvement!
