Green borsch: recipes for cold and hot soups

Summer is a wonderful time of the year when you can enrich your body with vitamins and nutrients from fresh herbs and vegetables right from the garden. In addition to salads and traditional okroshki, we recommend that you make a green borsch at the cottage. For its preparation you do not need to take heavy beef or pork broth. In extreme cases, you can choose soup with chicken.

A recipe for how to cook a green borsch is available for every housewife. Let's try to sum up the basic variants of delicious and healthy dishes.

Hot green borsch with pods of green peas. 5 tubers of young potatoes and 2 carrots cut into a medium cube, boil in 2 liters of salted water. At this time, carefully wash a bunch of greens (dill and parsley), finely chopped; And a glass of green peas pods to wash. Put everything in the prepared soup, bring to a boil, turn off the heat and close the lid. Serve with sour cream and spring onion, sliced in the same pieces as pods.

Green borsch with sorrel is best prepared on the basis of chicken broth. In the boiling liquid, throw the potato cubes and boil until the tubers are ready. At this time, cut the washed large handful of sorrel leaves and fresh dill, put everything in a saucepan, boil for no more than five minutes and turn off the fire. Leave for half an hour to green borscht infused, and at this time cook quail eggs and make croutons of black bread. Serve a dish with sour cream and pieces of boiled chicken, which is recommended to tear your hands on large fibers.

An excellent summer option in the hot season will be cold first courses. Let's dwell on how to cook a green borscht-base. Kilogram of young beets should be thoroughly washed, cleaned and rubed large. Put it in boiling water (2 liters), add two large tablespoons of table vinegar (or citric acid), salt to taste and three tablespoons of sugar. Cook the base for half an hour on a small fire, and then cool. Now green borsch can be modified every day. We will offer several recipes.

Option one. Boil 4 tubers of potatoes and grate on a large grater. In the same way do with two cucumbers and boiled egg. Cut a bunch of green onions, parsley, dill. All components are sent to the cooled broth, add sugar and horseradish to taste. Serve the soup with sour cream.

The second option can be called dietary. It is necessary to cut a small cubes of radish and fresh cucumber. Chop the green onions, dill and bunch of salad. All sent to a beet broth and season with sour cream. If desired, boil the quail eggs and serve to the soup.

The third option. Cut the washed leaves of one horseradish, beet tops; A bunch of radishes and three hundred grams of fresh cucumbers cut with straw, and a bunch of greens (dill, green onions and parsley) chop, as usual. Add all the ingredients to the beetroot broth along with a shredded piece of horseradish and sour cream. Serve on a table with croutons of black bread.

The fourth option. It is necessary to mix the cooled beet broth with bread kvass in equal proportions. Slice a half-kilo of boiled and peeled squid; Five cucumbers and a couple of boiled eggs in a small cube, and a bunch of green onions - as usual. Components to put in a basis, to fill with mayonnaise and chopped dill.

Cold beetroot can be made and based on yogurt. For its preparation, two boiled beets and a bunch of radishes are to be rubbed; Two boiled eggs and three tubers of finished potatoes cut into small cubes; A bunch of green onions, dill and a couple of cucumbers cut very finely. Mix all ingredients in a deep saucepan with salt, sugar and yogurt. Such a green borsch should get very thick. If desired, add sour cream and cubes of boiled sausage.

Bon Appetit!