Green soup - very tasty first course, which traditionally appears on our tables in the spring when you can buy the first fresh herbs. All the secrets of delicious fragrant green borscht learn from our recipe.
Green soup - the taste of summer, we love this dish for a unique sour taste, which gives sorrel, someone replaces sorrel on a "soft" option - spinach. A large number of vegetables and herbs are very good for the body, so green soup for those who adhere to the basics of proper nutrition. From what is still dependent taste of green borscht and what are the secrets of its preparation.
1. Especially delicious green soup you get when you cook it on a meat broth, traditionally rich broth hostess selected pork chops, but dietary broth is not less good - can cook a chicken, quail or turkey. But it is possible to cook green soup and vegetable broth - for those who adheres to a diet.
2. One of the characteristics of green borscht - boiled eggs, which are part of it. But each family has its own rules, adding eggs in the green soup. So how can you add the eggs in a dish:
- cook and chop - and so add to the soup at the end of cooking
- cook, protein separated from the yolks, finely chop and send in soup, and the yolk grind into a puree - and send in soup
- boiled and coarsely chopped - into halves or quarters - and so put an already spilled a plate of soup
- raw egg whisk with a fork and, with constant stirring, pour in the boiling soup.
Choose which option you prefer.
3. Cook green soup with sorrel (it has a sour taste), spinach or quinoa - as you like that better. To vegetables and herbs are not lost during cooking its beneficial properties, it is not necessary to cook soup for a long time, turn off the fire on the stove as soon as the green boils.
RECIPE COOKING classic green borsch
You'll need: broth with pieces of meat, 2 beet, carrot 1, 3 potatoes 1 onion, 2 spoons of tomato paste, the beam sorrel, spinach or quinoa, parsley, dill, chives, salt and pepper, boiled 3 eggs.
Preparation:
1. Rub on a coarse grater or chop finely julienne beets and carrots, potatoes cut into small cubes and send to the boiling broth.
2. In a frying pan with vegetable oil fry the finely chopped onion, add the tomato paste and season with this soup.
3. Greens (sorrel, fennel, parsley, chives) slice and add to the soup, salt, pepper. Simmer on low heat.
4. Separate the yolks from boiled egg whites, whites finely chop and send it to the soup. Remember the yolks with a fork and add to the soup, stir well, bring to a boil, let boil for 3-5 minutes and - green soup is ready! Serve with sour cream.
Be sure to ask recipe pies on yogurt with delicate dough.
