Green borscht with spinach and egg. Very tasty green borscht with spinach. Green borscht in Ukrainian

After a cold winter, I really want something light, fresh and rich in vitamins: I want to offer you a very tasty green borscht with spinach. This is what you need in spring: the green light soup turns out to be incomparable. The pleasant refreshing taste invigorates and satisfies hunger well! In addition, this green borscht is very easy to feed to children: it is incredibly bright, very tasty and even a little fun. Which little eater can boast to his friends that he has eaten real cold borscht?

Ingredients:

potatoes - 6 pieces;
carrots - 1 piece;
chicken eggs - 4 pieces;
sour cream - 10 grams;
onion - 1 piece;
bell pepper - 1 piece;
spinach - 300 grams;
canned sorrel - 4 tablespoons;
chicken meat - 400 grams;
salt to taste.

Very tasty green borscht with spinach. Step by step recipe

First of all, let's prepare the broth. Take a pan, pour water into it and put it on the stove. When the water boils, put chicken meat in it, reduce the heat and let the broth simmer.
While the broth is cooking, we will deal with vegetables: take potatoes (we will need 6 pieces), wash, peel and cut into cubes. Add potatoes to boiling broth and add salt to taste.
Place a frying pan on the stove and pour 1 tablespoon of vegetable oil into it (for frying).
We will do the frying: for this we take the onion, chop it finely, put it in a frying pan and fry until golden brown. Add finely grated carrots to the onions, fry everything: at the same time turn down the heat. Take the pepper and finely chop it into small cubes, add to the frying. Mix everything and fry for another 3 minutes.
When the frying is done, add it to the chicken broth.
Take fresh spinach and chop it finely, then add it to the pan to the main mass.
Break the chicken eggs into a deep plate and beat them with a whisk. At the end, add sour cream and mix.
Add the beaten eggs to our green borscht and mix.
Advice. Eggs can be added in different ways: you can boil them in advance and simply chop them finely and add them to the borscht, or you can add boiled eggs to each plate (half).
At the end of preparing our delicious borscht, add canned sorrel (4 tablespoons), stir, cook for another 4 minutes. And that’s it: the borscht is ready.

So we prepared a very tasty green borscht with spinach. The borscht turned out very tasty and aromatic. Its rich color seems to say that spring has come. And its taste: the unforgettable taste of childhood! You will find many other delicious and healthy recipes on our “Very Tasty” website. Bon appetit, have a nice day!

Green borscht is another type of first dish that we are proud of. Only in the post-Soviet space is so much attention paid to first courses, and only here we have so many of them. It’s difficult to explain to foreigners why we love soups so much, it’s just our culinary tradition and habit.

Green borscht made from sorrel is no less popular in our country than red Ukrainian borscht, but sorrel is not available everywhere, unfortunately. Living abroad, I was faced with the fact that they simply did not have sorrel, and for a long time I missed green borscht. A little later, constantly stumbling across spinach in stores, I thought: “Why don’t I make green borscht from spinach instead of sorrel?” This idea turned out to be a lifesaver! This is how much time I lost, missing my favorite dish, having its replacement at hand!

Spinach, of course, is not the same as sorrel, but it reminds many of it, only it is not sour. I added lemon juice to the borscht and voila! – the problem has resolved itself forever. I will give below the recipe for my find, although it seems like a very simple solution. Let this be another, new, our first dish - green borscht with spinach.

To prepare green borscht with spinach, you will need:

chicken broth – 1.5 l
chicken – 200-300 g
potatoes – 3 pcs.
carrots – 2 pcs.
onion – 1 pc.
spinach – 400 g
lemon juice – 2-3 tbsp.
eggs – 4-5 pcs.
salt, pepper - to taste
sour cream

1. Prepare chicken broth. If you don’t have one ready, then prepare a new one. Boil a small amount of chicken in 2 liters. water, adding onion, peppercorns, salt and bay leaf. Cook for 40 minutes, being sure to skim off the foam, then strain the broth, cool the chicken meat and remove it from the bones.
2. Wash, peel and chop the potatoes, carrots and onions.
3. Wash the spinach and chop finely.
4. Bring the broth to a boil, add vegetables to it and cook until they are ready.
5. Finally add spinach and lemon juice. Stir the borscht and boil for 2-3 minutes. Add salt and pepper if necessary. Lemon juice will not only add acidity to the taste, but also add a bright green color to the spinach in our borscht.
6. Boil the eggs and chop them. Add to prepared borscht.
Serve the borscht hot with sour cream.

VIDEO RECIPE GREEN BORSHCH WITH SPINACH

Bon appetit!

In contact with

I continue to publish my favorite recipes. And again about borscht, only this time about green.

This recipe, like most of what I cook, was inherited from my dad. A big fan of culinary experiments, my dad prepared this borscht with both quinoa and nettle, but in the end he settled on this simple version.

So, for our green borscht we will need the following ingredients (for a 3 liter pan):

Chicken (two legs and two frames for broth).
Sorrel - two bunches.
Spinach - two bunches.
Potatoes – 4 pcs.
Carrot – 1 pc.
Onion – 1 pc.
Boiled eggs – 3 pcs.
Parsley – 5-6 sprigs.
Sour cream.
Green onions.
Salt and pepper to taste.

As it turned out, we are no longer in season for spinach, and with great difficulty I managed to get two bunches, of which one, or even half, came out full-fledged. But this is generally not scary, the main thing in green borscht is sorrel. Prepare borscht in the following sequence:

We sort through the sorrel, tear off the sticks from the leaves, and wash them. We cut with a knife or kitchen scissors.

It’s the same with spinach, but there’s one thing: we put sorrel and spinach in different plates, because they cook for different amounts of time.

2. Let the chicken and eggs cook. Chicken meat usually takes about 30 minutes to cook. Eggs need to be boiled for 10 minutes after boiling to get them hard. You can salt the water in which they are boiled so that the eggs do not burst.

3. For dressing, peel carrots and onions. Three carrots on a large grater, cut the onion into quarters (or whatever you like). Lightly fry over low heat.

4. When the chicken is ready, take it out and let it cool. When it has cooled, separate the meat from the bones and cut it into small pieces with kitchen scissors (or a knife).

5. Cut the potatoes into cubes and add them to the broth. We throw the chopped meat there.

6. Remove the eggs. Fill with cold water. When they have cooled down, we clean them. Two eggs, three on a grater, cut one in half. There should always be half an egg floating in green borscht - it looks appetizing. Add the grated egg to the pan, set the halves aside, they will be useful to us at the very end.

7. Throw in the fried onions and carrots. Salt and pepper to your taste.

8. Take parsley, chop it and add to the pan. Cook for 3 minutes.

9. Add spinach, cook for 5 minutes. Never toss sorrel with spinach (don't make my mistakes).

10. The sorrel is added to the borscht at the very end, the gas is first turned off and with a quick movement of the hand the sorrel is poured into the saucepan. There is no need to cook sorrel because its leaves tend to instantly boil into dust. I had to learn about this subtlety when I lived in Sevastopol - I took a couple of bunches of sorrel at the Chaika market and decided to cook green borscht. I tossed it in with the spinach and cooked for about five minutes. And my sorrel boiled into green, unappetizing snot. Of course, boiled sorrel will not spoil the borscht, but it will not look very beautiful.

You can serve green borscht with sour cream and green onions. Place half an egg on each plate.

Result:

Name of the dish

Green borscht with sorrel, egg and spinach recipe with photo

Cooking time

Don't miss other interesting materials on the site:

Mineral okroshka recipe...
Recipe for borscht with chicken and…
Easy Chicken Soup Recipe with...

I really love cooking borscht. I probably cook it even more often than other first courses. Borscht with spinach- a good way to add a little variety to a familiar dish.

Ingredients

Cooking steps

Wash the meat, add two liters of cold water and cook. When the water boils, remove the foam and simmer the broth over low heat for 1-1.5 hours, depending on the meat.

If beans are added to borscht, they must be soaked in cold water in advance (overnight), and then cooked at the same time as the meat, but in a different pan. Depending on the variety, beans are cooked from 20 minutes to 1 hour.

Wash and peel the vegetables.

Thinly slice the onion and grate the carrots. I usually use a food processor to chop vegetables, it's quick and convenient.

Grate the beets.

Heat vegetable oil in a frying pan and first fry the onions and carrots until a pleasant golden color. Salt and pepper. Then add the beets and fry everything together. Pass the garlic through a press and combine with vegetables. Pour in a little broth or water, literally 1/2 cup, add tomato paste and universal seasoning. Mix everything thoroughly, reduce heat, cover the pan with a lid and simmer the borscht dressing until the vegetables are soft for 20-30 minutes.

Peel the potatoes and cut into cubes.

Shred the cabbage and chop the spinach.

When the broth is cooked, remove the meat, separate it from the bone and return it to the broth. Add salt.

Add potatoes and cabbage to the broth and cook until the potatoes are done.

Add beans to the pan and bring to a boil.

Add chopped spinach and dressing, bring to a boil and remove from heat. Let the borscht brew for about 20 minutes.

Serve delicious borscht with spinach hot with sour cream and chopped fresh herbs.

Bon appetit, make your loved ones happy!

Ingredients:

potatoes - 6 pieces;
carrots - 1 piece;
chicken eggs - 4 pieces;
sour cream - 10 grams;
onion - 1 piece;
bell pepper - 1 piece;
spinach - 300 grams;
canned sorrel - 4 tablespoons;
chicken meat - 400 grams;
salt to taste.

Very tasty green borscht with spinach. Step by step recipe

First of all, let's prepare the broth. Take a pan, pour water into it and put it on the stove. When the water boils, put chicken meat in it, reduce the heat and let the broth simmer.
While the broth is cooking, we will deal with vegetables: take potatoes (we will need 6 pieces), wash, peel and cut into cubes. Add potatoes to boiling broth and add salt to taste.
Place a frying pan on the stove and pour 1 tablespoon of vegetable oil into it (for frying).
We will do the frying: for this we take the onion, chop it finely, put it in a frying pan and fry until golden brown. Add finely grated carrots to the onions, fry everything: at the same time turn down the heat. Take the pepper and finely chop it into small cubes, add to the frying. Mix everything and fry for another 3 minutes.
When the frying is done, add it to the chicken broth.
Take fresh spinach and chop it finely, then add it to the pan to the main mass.
Break the chicken eggs into a deep plate and beat them with a whisk. At the end, add sour cream and mix.
Add the beaten eggs to our green borscht and mix.
Advice. Eggs can be added in different ways: you can boil them in advance and simply chop them finely and add them to the borscht, or you can add boiled eggs to each plate (half).
At the end of preparing our delicious borscht, add canned sorrel (4 tablespoons), stir, cook for another 4 minutes. And that’s it: the borscht is ready.

For all of us, the familiar borscht always seems red to us. It turns out that this is not entirely true. It can be a completely different color, for example, green. Since borscht is the richest soup, enriched with vitamins and vegetables, its composition can be very diverse. For example, it’s very tasty when you can cook borscht with spinach. It is also called green, light.

Borscht made from sorrel, which we recently wrote about, is also called green.

Externally they are very colorful. Reminiscent of summer, spring, radiant sun. Children especially like this dish. After all, not everyone can tell you that today they tried cold borscht, which was also green.

Below are several recipes for such a magnificent dish described in detail for you. Below you can choose an interesting option that you and your whole family will like.

Green borscht with spinach

This soup is prepared quite quickly and simply. And the taste of the dish is simply amazing, you should definitely try it!

Ingredients:

Duck breast – 1 piece
Potatoes – 7-8 pcs.
Chicken eggs – 3 pcs
Carrots – 1 pc.
Onions – 1-2 pcs.
Vegetable oil or butter - 2 tbsp
Spinach – 200 g
Sour cream – 0.5 tbsp
Water - 3 l

Preparation:

1. Rinse the duck meat well under running cold water. Place in a saucepan and cover with clean cold water. Let cook for 1.5 - 2 hours. Periodically remove the foam from the broth.

2. Peel the potatoes and cut into medium-sized cubes. Place in broth with almost cooked meat.

3. Peel the carrots and cut into cubes.

4. Chop the onion into cubes. There is no need to fry prepared vegetables. They must be immediately placed in the broth. When the liquid boils, you need to reduce the heat. Salt and pepper.

5. Break the eggs into a bowl, lightly beat them with a whisk, and add salt. Heat a frying pan with some oil, then pour in the egg mixture. Fry a thin omelette like a pancake, turning it over to the other side.

6. Cut the finished omelette into thin strips or cubes at your discretion.

7. Wash and chop the spinach. Add it to the soup along with the omelette. When all the vegetables become soft, you need to add a little sour cream. Cook for another five minutes. Added sour cream will add some sourness to the dish.

Bon appetit, more joyful moments to you!

Red borscht with spinach

This wonderful dish turns out quite beautiful, satisfying and rich! Cook with pleasure and treat your family and guests.

Ingredients:

Pork – 350-400 g
Onion – 1 pc.
Beetroot – 1 piece
Fresh carrots – 1 pc.
White cabbage – 250 g
Potatoes – 4-5 pcs.
Fresh spinach – 100 g
Fresh dill – 0.5 bunch
Tomato – 150 g
Adjika – 1 tbsp. l
Beans, boiled or canned in their own juice – 200 g
Garlic – 3 cloves
Water – 2.5 l
Salt, pepper - to taste
Bay leaf – 1-2 pcs.

Preparation:

1.Rinse the meat, add water, and put on fire. When the broth boils, skim off the foam. After 30 - 40 minutes, strain it. Rinse the meat, put it back into clean broth and cook until done.

2. Meanwhile, prepare the roast. To do this, peel the carrots and grate them. Remove the skin from the onion and cut it into cubes. Place these vegetables in a frying pan with a little oil and fry lightly. Then grate the washed beets and put them in a frying pan.

3. Squeeze the garlic, put in a bay leaf, a little tomato paste and seasoning, you can add adjika. Simmer everything for about 10 minutes.

4. Cut potatoes and cabbage at your discretion. Add these vegetables to the broth when the meat is cooked. Salt everything to taste.

5. When the potatoes become soft, add the beans and the previously prepared frying to the broth.

6. Chop the spinach and dill and put them straight into the soup. Bring everything to a boil. Remove from heat and let it sit for 30 minutes. The soup is ready!

It should be served with green onions and sour cream! This borscht will not leave anyone indifferent!

Try and admire this dish!

Green borscht in Ukrainian

This borscht turns out very tasty either in broth or simply in water. In any case, a very satisfying and amazingly tasty dish.

Ingredients:

Broth or water – 2.5 l
Potatoes – 3-4 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Tomato paste – 1 tbsp. l
Sorrel – 2 bunches
Spinach -1 bunch
Greens – 1 bunch
Rice – 0.25 tbsp
Green onions – 1 bunch
Vegetable oil – 30 g
Salt - to taste

Preparation:

1. Wash the potatoes, peel them, cut into medium-sized pieces.

2. Sort the rice thoroughly and rinse.

3. Boil water or broth. Add potatoes and rice to the liquid.

4. Grate the carrots on a coarse grater. Cut the onion into smaller cubes.

5. Fry carrots and onions in a frying pan for 2-3 minutes in a small amount of vegetable oil. Then add tomato paste and mix everything.

6. When five minutes have passed since the potatoes boiled, lower the fry into the pan.

7. Wash and cut the spinach and sorrel. Chop the greens.

8. When the potatoes become soft, add everything to the soup and stir, salt to taste. Cook for another 5-7 minutes on low heat.

The dish is ready! It’s very tasty if you serve each serving with sour cream and fresh, golden-brown breadcrumbs.

Bon appetit and good mood!

Spring green borscht

This is a great option for making summer soup with the addition of spinach, sorrel, eggs and green onions. It is often considered the most favorite among other soups.

Ingredients:

Pork – 1kg
Spinach – 1 bunch
Sorrel – 1 bunch
Green onion – 1 bunch
Potatoes – 4 pcs.
Carrots – 120 g
Onions – 150 g
Rice – 110 g
Eggs – 5 pcs.
Vegetable oil – 30 g
Salt - to taste
Lemon juice – ¼ lemon
Sour cream - to taste for serving
Water – 3 l

Preparation:

1.Pour the prepared meat with cold water and cook for about 2 hours until fully cooked.

2. Wash and peel the vegetables. Finely chop the onion and carrots into cubes. Pour a little vegetable oil into an empty pan and lightly fry the chopped vegetables.

3. Pour water over the roast. Peel the potatoes, cut into cubes and add to the vegetables. Cook until the potatoes are cooked.

4. Place the rice in another pan, 25-30 minutes before the meat is ready.

5. Cut the washed greens into thin strips, cutting off their stems.

6. Remove the meat from the broth, cut into pieces, then put back into the pan.

8. When everything is cooked, add the prepared greens to the soup.

It is better to put the greens in non-boiling water. Then the color and aroma will be preserved.

9. Place the remaining stems from the greens in a container, pour lemon juice into it, and beat everything with a blender. Pass the green mass through a sieve, add to the soup, and stir.

10. Add a finely grated boiled egg to each serving of soup. Stir the egg and borscht in a plate until all ingredients are evenly distributed.

It’s very tasty to eat green borscht with fresh sour cream! Bon appetit and a hearty feast!

Video recipe: green borscht with spinach

You can watch the detailed description and procedure in the video material.

I hope that you definitely found useful information for yourself and chose the best recipe. Since soup is the most common dish in almost every home. Few people don't like him. And in combination with spinach, it is simply excellent. Especially if it's borscht.