SPRING GREENS BORSCHT
This highly-unusual spring or summer soup was called 'green borscht' in my family. It's served chilled and is very pleasant and refreshing.
Provided by crainny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Fill a large pot about 3/4 full with water; bring to a boil. Add diced potatoes and cook until fork-tender, 8 to 10 minutes. Stir in green onions and cook another 1 to 2 minutes. Stir in spinach and sorrel; cook another 2 to 3 minutes, or until wilted; remove from heat.
- Pour the beaten eggs into the mixture in a slow and steady stream, stirring constantly, until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Pour soup into a large bowl; allow soup to cool before transferring to the refrigerator to chill completely.
- Garnish with any combination of cucumber, chopped egg, sour cream, and dill.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 43.3 g, Cholesterol 102.7 mg, Fat 4.7 g, Fiber 6.6 g, Protein 9.7 g, SaturatedFat 1.8 g, Sodium 92.2 mg, Sugar 5.2 g
CHILLED GREEN BORSCHT
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, appetizer, main course
Time 3h15m
Yield 16 servings
Number Of Ingredients 21
Steps:
- For the stock, wash the leeks by trimming their ends, slicing them lengthwise in quarters and separating and rinsing each layer under cold water. Put them in a large pot along with the other ingredients, cover with 6 quarts of water and bring to a boil. Reduce the heat and simmer for 2 1/2 hours, until only a 1/2 gallon of liquid remains. Remove from the heat, strain and discard the solids.
- For the soup, melt the butter in a large pan. Wash the leeks thoroughly; trim so only the white part remains; julienne and soften them in a large pot over medium-low heat, stirring, about 5 minutes. Stir in the potatoes and cook for 5 minutes. Add the beets and continue to cook, stirring, 5 minutes; then add the lima beans and cook 5 minutes more.
- Add the zucchini, lettuce, sorrel and beet greens, cover with the stock and bring to a boil. Reduce heat, add 1/2 cup of the pickle juice and simmer until the potatoes are tender. Add 1/8 cup of the dill and cool in the refrigerator. Before serving, stir in the remaining 1/2 cup of pickle juice, the vinegar, salt, pepper and remaining dill. Serve chilled with a dollop of sour cream in each bowl. (The borscht can be made several days ahead.)
SUMMER BORSCHT
Provided by Ina Garten
Time 4h50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
- In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
GREEN BORSCHT
A healthy soup from Eastern Europe. Serve with black bread and creamy butter. Posted in response to a recipe request from an online source.
Provided by Molly53
Categories Greens
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring the beef stock to a boil in a large pot.
- Add the onion, salt and sorrel or other greens and lemon juice; add potatoes and cook for ten minutes.
- Reduce heat; cover and simmer for 1 hour.
- Remove from heat and place into a large tureen and stir in the cream; add the dill.
- Serve and garnish with a dollop of sour cream, a sprinkling of minced scallion and slices of egg.
More about "green borscht recipes"
SHCHAVEL BORSCHT (SORREL SOUP) RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
5/5 (28)Category SoupCuisine Russian, UkrainianTotal Time 55 mins
- Fill a soup pot with 14 cups water (or water plus chicken broth if not using meat ). Bring to a boil. Then, add meat, 1 Tbsp of salt and simmer pork partially covered for 30 minutes (or chicken for 10 minutes). Use a spoon to skim off any impurities that rise to the top.
- When the timer goes off on your meat, add diced potatoes, 2 bay leaves and lightly boil 15 minutes or until potatoes can be easily pierced with a fork.
- While potatoes are cooking, saute 1 diced onion in 2 Tbsp olive oil over medium heat until golden brown and add to the pot with the soup.
GREEN BORSCHT RECIPE | AN AUTHENTIC UKRAINIAN SORREL …
From cookingtoentertain.com
5/5 (6)Total Time 1 hr 50 minsCategory Main Course, Main Dish, SoupCalories 242 per serving
- In a pot add the pork ribs along with salt and pepper and the bay leaves. Ad water up to 60% of the pot. Bring to a boil, then lower to a simmer and cover with a lid for one hour.
- While the potatoes are cooking quickly fry some grated onion and carrot in a pan with a bit of oil. Add to the borscht and give everything a stir. Also chop up the hard boiled eggs and add that in.
- In a small bowl beat together an egg and the sour cream. Swirl the pot of boiling borscht and slowly pour in the egg mixture so it cooks immediately as it hits the soup.
SORREL SOUP RECIPE (GREEN BORSCHT) - GREAT BRITISH …
From greatbritishchefs.com
CLASSIC BORSCHT RECIPE (VIDEO) - NATASHA'S KITCHEN
From natashaskitchen.com
GREEN BORSCH – SORREL/SPINACH POTATO SOUP …
From olgasflavorfactory.com
SUMMER SORREL SOUP (GREEN BORSCHT) - VIKALINKA
From vikalinka.com
GREEN BORSCHT (UKRAINIAN SORREL/SPINACH SOUP RECIPE)
From savaskitchen.com
SORREL SOUP (RUSSIAN GREEN BORSCHT) RECIPE
From cook.me
GREEN BORSCHT (SORREL SOUP) - IFOODREAL.COM
From ifoodreal.com
5/5 (3)Total Time 45 minsCategory Soup And StewCalories 200 per serving
REVIEW | A NEW UKRAINIAN RESTAURANT’S CHARM OFFENSIVE: BORSCHT …
From washingtonpost.com
GREEN BORSCHT RECIPE - SUNSET MAGAZINE
From sunset.com
VEGETARIAN GREEN BORSCHT (SPINACH SOUP) | MINTY KITCHEN
From mintykitchen.com
GREEN BORSCHT – THE MODERN PLANT-BASED TAKE ON A UKRAINIAN …
From positivepranic.com
SORREL SOUP (GREEN BORSCHT) - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
HOW TO COOK GREEN BORSCHT. IEVGEN KLOPOTENKO'S RECIPE
From klopotenko.com
GREEN BORSCHT (UKRAINIAN SPINACH SOUP) RECIPE - THE SAPORITO
From thesaporito.com
COOKING BORSCHT • CATEGORY: GREEN BORSCHT
From cookingborscht.com
DINNER TONIGHT: VEGETARIAN BORSCHT RECIPE - SERIOUS EATS
From seriouseats.com
GREEN BORSCHT (SORREL SOUP) RECIPE- CHEF'S PENCIL
From chefspencil.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #soups-stews #vegetables #european #polish #comfort-food #inexpensive #greens #taste-mood #presentation #served-hot #4-hours-or-less
You'll also love