Greenborscht Recipes
GREEN BORSCHT
Green borscht is the green counterpart to the popular Ukrainian beetroot borscht. It uses fresh tangy sorrel instead of the earthy beetroot for a popular summertime version of the classic soup.
Provided by CookingToEntertain
Categories Main Course Main Dish Soup
Time 1h50m
Number Of Ingredients 11
Steps:
- 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.
- Add in the potatoes and bring back up to a boil. Let cook for 10 minutes.
- 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.
- Turn off the heat and add in the chopped sorrel. Give everything a good stir and let sit for a few minutes before serving. Taste for salt and pepper and adjust as needed.
Nutrition Facts : Calories 242 kcal, Carbohydrate 14 g, Protein 12 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 138 mg, Sodium 86 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
GREEN BORSCHT
A delicious and easy Russian soup with potatoes and spinach. Leftovers keep well in the refrigerator for a day or two. Serve with a dollop of sour cream.
Provided by maryelle
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan and cover with salted cold water. Bring to a boil, remove from heat, cover saucepan, and let eggs stand in hot water, 10 to 12 minutes. Drain water from saucepan and cover eggs with ice water until chilled, about 10 minutes. Peel eggs and chop or shred.
- Fill a large pot halfway with water; bring to a boil. Add potatoes, rice, green onions; reduce heat and simmer until potatoes are mostly tender, 15 to 20 minutes. Add spinach and parsley; continue simmering until wilted, 5 to 7 minutes.
- Stir sour cream into soup until well mixed; add dill. Bring soup back to a boil, remove pot from heat, and stir eggs into soup. Season with salt.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 27.7 g, Cholesterol 72.9 mg, Fat 3.8 g, Fiber 3.8 g, Protein 7 g, SaturatedFat 1.6 g, Sodium 77.8 mg, Sugar 1.7 g
SUMMA BORSCHT
This is a recipe from my mother's German-Mennonite ancestry. We eat it with hard-boiled eggs diced and added to the soup, for a meal in a bowl. Delicious!
Provided by Robin C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Place diced potatoes into a large saucepan, and cover with water. Bring to a boil over high heat, then reduce heat, and simmer until potatoes are tender, about 25 minutes. Stir in the green onions, dill, and buttermilk; bring back to a simmer. Stir in the half-and-half before serving.
Nutrition Facts : Calories 135 calories, Carbohydrate 20.4 g, Cholesterol 13.6 mg, Fat 4.2 g, Fiber 2 g, Protein 5 g, SaturatedFat 2.5 g, Sodium 1248.3 mg, Sugar 4.3 g
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.
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From sunset.com
Cuisine RussianEstimated Reading Time 1 min
- Saute a pound of cubed skinless/boneless chicken thighs in a large pot with 2 tablespoons of oil, then add 4 medium-sized peeled/diced potatoes, one diced onion, and two quarts of chicken stock.
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5/5 (22)Category EasyCuisine $10Total 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.
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5/5 (6)Total Time 50 minsCategory SoupCalories 192 per serving
- In a pot, bring water to a boil. Add the meat, salt and bay leaf, cook on med/high heat 10 minutes. Skim off any scum that rises to the top.
- Meanwhile, dice potatoes, grate carrots, finely chop onion. Add potatoes to pot, boil another 12-15 minutes, until potatoes are cooked.
- Sauté vegetables in skillet. On med/high heat, sauté onion with 1 Tbsp oil until onions are tender. Add grated carrots and 1 ½ Tbsp oil, sauté until carrots are tender. Add ketchup and sour cream, stir well. Remove from heat.
- Chop sorrel. Grate eggs. Once potatoes are cooked, add sorrel, eggs, sautéed vegetables and herbs to pot. Turn heat down and simmer about 3 minutes.
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- To the blender add chopped zucchini with 4 cups of water. Blend until smooth. Transfer liquid into a pot. Cover with the lid and set on high heat to boil.
- Peel potato (or root vegetable of your choice), chop it into bite-size pieces; add them into the pot along with Herbs de Provence and dry parsley, salt, and pepper.
- While potatoes are cooking, chop celery stalks on small cubes, peel and shred parsnip on a large shredder.
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Category SoupsTotal Time 40 minsEstimated Reading Time 7 mins
- Start by making the chicken or vegetable broth (if making from scratch) or use store bought broth or broth that you made in advance. Chicken Broth Stovetop Recipe OR Chicken Broth Instant Pot Recipe
- Prep the vegetables. Chop the onion, peel and chop the carrots and potatoes, slice the sorrel or spinach.
- Bring the broth to a boil in a large pot or Dutch oven. Add the onion, carrots and potatoes to the broth. Bring to a boil then reduce the heat to a simmer. Cook, covered, until the potatoes are cooked through, about 15 more minutes.
- While the vegetables are cooking, make the hard boiled eggs, then peel and chop them. You can make the hard boiled eggs in advance, or right before serving. Hard Boiled Eggs – Stovetop Recipe OR Hard Boiled Eggs Instant Pot Recipe
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From mintykitchen.com
Cuisine Gluten Free, Paleo, Russian, UkrainianCategory Dinner, Lunch, SoupServings 8Estimated Reading Time 5 mins
- In a large pot or a 4.5-quart Dutch oven, over medium heat, heat olive oil, enough to coat the bottom of the pot.
- Add potatoes, carrots, and parsnips, stir periodically. Cook for about 7 minutes or until vegetables look slightly softened. Season with 1/2 tablespoon of salt.
- Allow the liquid to come to a gentle simmer. Season with 1 tbsp of salt and 1 tsp of pepper. Close the lid, partially. Lower the heat to low. Cook until the potatoes are fork-tender about 30 minutes. Remove and discard parsley, carrot tops and celery.
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