Hot sorrel soup recipe. Sorrel soup with egg: a step-by-step recipe for chicken broth with rice

Summer time is a great opportunity to stock up on vitamins for next winter. And this does not mean that you need to quickly run to the nearest pharmacy for drugs. No, because during this period nature not only blooms and smells, but also gives us its useful plants.

Most summer residents always grow sorrel in their gardens, which is also called sour, sour, etc. It can be used not only as a filling for pies, but also in soup. That is what we will be talking about today. After all, this dish is so popular that many peoples around the world consider it their national dish.

Never would have thought it was. After all, my grandmother always cooked it in the summer, when the garden was full of all kinds of delicious herbs. This, one might say, was her signature dish. And it turns out not only her, but every family.

Therefore, I would like to pay more attention to such a dish, which is suitable for our table in the summer. Indeed, in the heat, you don’t really want very fatty and rich dishes. And this will perfectly satisfy not only thirst, but also hunger.

My mother always cooks such a dish as soon as the sorrel grows. Therefore, trying not to miss this opportunity, I want to tell you the traditional way of making the most delicious summer soup. Most importantly, it will be the best not only for you, but also for your children.

Ingredients:

• Chicken - 300 gr.;
• Sorrel - 300 gr.;
• Potatoes - 3 pcs.;
• Onion - 2 pcs.;
• Chicken egg - 2 pcs.;
• Salt - 2 tsp;
• Black peppercorns - 6 pcs.;
• Water - 2 liters.

Cooking:

1. Pour water into a saucepan and bring it to a boil.

2. My chicken and cut into pieces. I use breast. I send it to boiling water. We cook for 30 minutes.

Thus, we will have practically no foam. And when we put poultry or meat in cold water, when it boils, foam forms.

3. Salt and grind the pepper in a mortar. We send it there.

4. Peel and finely chop the onion. Fry it in a pan until golden brown.

If desired, it can be put in soup without roasting.

5. Remove the peel from the potatoes and cut into small cubes. We send it to the broth for 10 minutes.

6. My sorrel and cut it into strips along with the stem.

7. We send it along with the onion to the soup. Let's try salt. Cook for another 5 minutes and turn off.

8. Cook the eggs until cooked for 9 minutes. Cool and clean.

Pour the yummy on plates and put half an egg in each. You can also add sour cream.

How to cook green borscht with sorrel and beet

In this recipe, we will use sorrel instead of cabbage. It turns out not only useful, but also tasty. But imagine how many vitamins it contains. Especially after a long winter, when they will be very useful. It can be served with both egg and sour cream. Any meat can be used for the broth.

Ingredients:

• Pork on the bone - 500 gr.;
• Tomato paste - 1 tbsp. l.;
• Carrots - 1 pc.;
• Beets - 1 pc.;
• Sorrel - 1 bunch;
• Potatoes - 3 pcs.;
• Onion - 1 pc.;
• Bulgarian pepper - 1 pc.;
• Greens - to taste;
• Salt - 1 tbsp. l.;
• Water - 3 liters.

Cooking:

1. Wash the meat and put it in a saucepan. Fill it with water and put it on fire. We cook for 1.5 hours.

2. During this time, prepare the vegetables. We wash and clean them.

3. Grate beets and carrots on a coarse grater.

4. Cut the potatoes into small pieces. Do the same with onions and peppers.

5. Wash greens and sorrel under running water and chop into strips.

6. When the broth is cooked, we throw beets into it.

7. After boiling, we send the rest of the vegetables.

8. After everything is cooked for 10 - 15 minutes, salt and add greens with tomato paste.

9. We try and, if we like everything, then turn it off. Let it brew for a while, then serve.

Stew soup recipe

I like this way when we rest somewhere in nature with tents. In this case, you do not need to cook the broth for a long time, since the meat is already ready. It turns out a rich tasty dish.

Ingredients:

• Stew - 1 can;
• Carrots - 1 pc.;
• Potatoes - 4 pcs.;
• Onion - 1 pc.;
• Chicken egg - 2 pcs.;
• Sorrel - 200 gr.;
• Salt - 1.5 tsp;
• Water - 2.5 liters.

Cooking:

1. Open the jar and remove the fat, otherwise it will be too greasy. Transfer the meat to a saucepan and heat up.

2. We clean the onion and cut it into small cubes. We send it there and stew a little.

3. Three carrots on a fine grater and fry with the contents of the pan.

4. Pour water and bring to a boil.

5. Peel the potatoes and cut into small pieces. We ship there. We cook for about 15 minutes.

6. My sorrel and cut into strips. Throw in soup.

7. Salt, just do not overdo it, as the stew is already with it. We turn off and insist.

8. During this time, boil the eggs until cooked, cool and clean. We put them in a plate with a dish.

How to cook cabbage soup with meat and nettles?

I have never tried boiling these two herbs together before. But now I understand my mistake. You can't add too much acid, so you can thicken it this way. Delicious, just amazing!

Ingredients:

• Pork - 0.5 kg;
• Nettle - 1 bunch;
• Sorrel - 1 bunch;
• Potatoes - 2 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Vegetable oil - for frying;
• Tomato paste - 1 tbsp. l.;
• Chicken egg - 4 pcs.;
• Salt - to taste;
• Water - 3 liters.

Cooking:

1. Put the meat in a saucepan and fill it with water. Cook for 1 - 1.5 hours.

2. We clean the potatoes and cut them into small pieces. Let's go to the meat.

3. Chop the onion into cubes and fry in oil until golden brown.

4. Three carrots on a grater and send them there to fry. We also add tomato paste to them.

5. We send vegetables to the pan.

6. Boil two eggs until cooked and cut into cubes. Throw in soup.

7. Break the rest into a glass and mix. Pour into the saucepan in a thin stream while stirring with a spoon.

Thus, it will curl up and there will be beautiful white strings in the soup. It's beautiful and delicious!

8. My green grass and finely cut. We send to the broth, mix and salt. Cook for 2-3 minutes and turn off.

You can let it brew for a while, but I usually don't have the patience.

Cooking sorrel soup with barley

In late spring and early summer, potatoes and carrots are no longer as tasty. Therefore, I replace part of the cereal. It adds satiety and usefulness.

Ingredients:

• Pork knuckle - 1 pc.;
• Sorrel - 2 bunches;
• Barley - 1/2 cup;
• Potatoes - 4 pcs.;
• Onion - 1 pc.;
• Garlic - 2 teeth;
• Carrots - 1 pc.;
• Salt - 1 tbsp. l.
• Bay leaf - 2 pcs.;
• Water - 3 liters.

Cooking:

To make the soup cook faster, you can soak the cereal overnight in water.

1. Boil the knuckle for about 1.5 - 2 hours. Remove from broth and remove from bone.

2. Throw the meat and pearl barley back into the broth and continue to cook.

3. After 15 minutes, we throw potatoes cut into small pieces there.

4. We make frying. First, prepare the onion, finely chopped, and then add the grated carrots.

5. Finely chop the garlic or squeeze through a press. We send it to the pan.

6. Put the overcooking in a saucepan and salt.

7. Wash sorrel under running water. Wipe with a towel and cut into strips. But you can grind smaller. We send it to the soup.

8. We also throw washed bay leaves there. We try and turn it off.

Recipe for borscht with rice and mushrooms

You can call it lean. We will cook it without meat, but you can always add it if you wish. And you won't spoil it. Simply In summer and hot weather, you do not always want fatty foods. Sometimes something easy is enough.

Ingredients:

• Mushrooms (butter) - 200 gr.;
• Rice - 1/2 cup;
• Potatoes - 3 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Black peppercorns - 6 pcs.;
• Bay leaf - 3 pcs.;
• Sorrel - 200 gr.;
• Dill - 30 gr.;
• Salt - to taste;
• Water - 2 liters.

Cooking:

1. Boil the mushrooms in a saucepan for about 40 minutes along with bay leaf and pepper. Then the spices must be caught and thrown away.

2. We wash the rice and send it there. Cooking 15 minutes.

3. Peel the potatoes and cut into cubes. Put into broth.

4. Chop onions and carrots into cubes. Fry until cooked in a frying pan in vegetable oil. Transfer to a saucepan.

5. Wash sorrel and dill under running water and finely chop. Dump in the soup, salt and leave for another 2 minutes.

6. Turn off and serve with sour cream.

How to make cream cheese soup

Have you ever made a cheese dish? My family loves him. Only today we will cook it with sour greens, which will add its own unique flavor to it.

Ingredients:

• Chicken fillet - 300 gr.;
• Sorrel - 2 bunches;
• Potatoes - 3 pcs.;
• Onion - 1 pc.;
• Processed cheese - 2 pcs.;
• Salt - to taste;
• Water - 1.5 liters.

Cooking:

1. Boil the bird together with the peeled whole onion in water for about 30 minutes. We take them out and put them away. Filet can be added at the end or cooked Caesar salad. We don't need vegetables anymore.

2. Peel the potatoes and cut into small cubes. Throw in the broth and cook until tender. And be sure to salt at this point.

3. Wash the sorrel in water and cut into strips. We drop it there and cook for another 2 minutes.

4. Remove from heat and beat everything with a blender until you get a puree.

5. Put it on the fire again and rub the cheese into the pan. Mix and turn off.

When serving, you can sprinkle it with herbs.

How to cook cabbage soup from frozen sorrel in a slow cooker?

This technique works wonders. How many things you can cook in it, even bake. But today she will cook us just the most delicious canned greens dish. Yes, by the way, you can cook in a slow cooker of any brand, since the main modes are the same for everyone, only the time is different.

Ingredients:

• Pork ribs - 300 gr.;
• Onion - 2 pcs.;
• Carrots - 2 pcs.;
• Potatoes - 4 pcs.;
• Salt - to taste;
• Frozen sorrel - 400 gr.;
• Water - 2 liters;
• Vegetable oil - st. l.

Cooking:

1. Pour vegetable oil into the bowl and set the "frying" mode.

2. Finely chop the onion, and three carrots on a fine grater. We send them to fry.

3. Cut the ribs and add them to the vegetables to fry.

Thus, we will not have scale when cooking.

4. Put chopped potatoes on top.

5. Salt and fill everything with water. Close the lid and set the "soup" mode. Set the time to 1 hour.

6. Five minutes before done, open and add frozen sorrel.

When she signals the end of the program, serve with sour cream and boiled egg.

Soup puree with zucchini

Summer gives us the opportunity to use not only greens in unlimited quantities, but also vegetables. We try to add them everywhere. And also prepare various dishes.

Ingredients:

• Chicken breast - 250 gr.;
• Zucchini - 300 gr.;
• Potatoes - 3 pcs.;
• Sorrel - 1 bunch;
• Onion - 1 pc.;
• Vegetable oil - 3 tbsp. l.;
• Carrots - 1 pc.;
• Salt - to taste;
• Water - 1.5 liters.

Cooking:

1. Cut the breast into small pieces, salt and cook for 30 minutes.

2. Onions, diced and grated carrots on a fine grater, fry in vegetable oil until half cooked.

3. Peel potatoes and zucchini and cut into small cubes. We send it to the broth along with overcooking. Cooking 20 minutes.

4. My sorrel and finely chop. We send it to food and leave it on the fire a little more.

5. Turn off the stove and use a blender to turn it into puree.

In appearance, of course, it is nondescript, but a parsley leaf or half a boiled egg will help us.

Video on how to cook green borscht with beef

I found a recipe on the Internet how to cook a delicious soup with sorrel. It's all interesting and tells in detail how to do it. It prepares for a large amount of water. Naturally, the volume of products is also quite large. The dish is rich and quite thick. But if you like thinner, then reduce the ingredients a little.

If you have cooked according to this recipe and you really liked it, you can write about it to us in the comments. You can also ask any questions you have there.

Cold sorrel and spinach recipe

I'd call him a little bitch. But it's not. This dish quenches thirst well in the heat. If desired, you can add vinegar, but only very little. And yet, it is considered dietary.

Ingredients:

• Sorrel - 200 gr.;
• Spinach - 200 gr.;
• Dill - 30 gr.;
• Green onion - 50 gr.;
• Fresh cucumber - 2 pcs.;
• Chicken egg - 2 pcs.;
• Sugar - 1 tsp;
• Salt - to taste;
• Water - 1.5 liters.

Cooking:

1. My sorrel and spinach and cut into strips. We send them to a pot of boiling water. We cook for about 10 minutes.

2. Remove from heat and cool.

3. Boil the eggs until cooked. Cool and clean. Chop them up with an egg cutter.

4. We also cut the cucumber into cubes.

5. Wash and dry dill and onion. Finely grind.

6. During this time, the broth has cooled down. We put all our cutting into it.

7. Add sugar and salt. Serve with sour cream.

Fish green soup with sorrel

The fish is very tasty and delicate in taste. Therefore, the broth with the contents should be the same. To achieve this, we use some tricks. I will describe them to you along the way.

Ingredients:

• Fish - 300 gr.;
• Sorrel - 200 gr.;
• Butter - 50 gr.;
• Water - 1.5 liters;
• Potatoes - 3 pcs.;
• Salt - to taste;
• Onion - 1 pc.

Cooking:

1. Put a pot of water on the fire and bring to a boil.

2. In the meantime, clean and wash the fish. We cut it into bite-size pieces.

3. Remove the peel from potatoes and onions and chop into cubes.

4. We send all chopped products to a container. Cook for 15 minutes over medium heat.

5. Wash the sorrel and dry it with a towel. Shred it into strips and simmer in a pan with butter. Transfer to soup.

It is thanks to the oil that the greens are very tender.

6. Salt to taste and serve with sour cream.

Here are some interesting recipes we shared with you today. Make your own and share with friends. I have no doubt that some of them have never even heard of. And today I say goodbye to you, until we meet again!

Sorrel soup is a wonderful vitamin dish, the “highlight” of which is the characteristic sourness. Such a soup will come in handy after the cold weather, during which our body managed to miss vitamins and fresh herbs. Sorrel is a real natural treasure, rich in minerals (potassium, phosphorus, magnesium, iron), beta-carotene, as well as vitamins A, C, B1 and E. The inclusion of such a healthy soup in the diet is a valuable gift for the body, because sorrel is not in vain called by the people "green doctor".

Sorrel soup is best prepared from young tender leaves - this is a guarantee of excellent taste and pronounced benefits for the body. It is in the young shoots of sorrel that the maximum amount of vitamins and minerals is present. The classic recipe for sorrel soup necessarily includes meat and boiled eggs. Onions, carrots and potatoes are also commonly added to the soup. For the meat option, you can use chicken, beef, rabbit, turkey, or lean pork. However, there are many other varieties of sorrel soup, including a vegetarian version that is great for those on a diet or food restrictions, as well as sorrel soups using various additional ingredients, such as nettle, spinach, arugula, dandelion greens, tomatoes, bell peppers, celery, cabbage or beans. In addition, you can cook sorrel puree soup with the addition of other herbs - such a bright, tender dish will certainly be appreciated by kids. Tip on the note: the inclusion of spicy greens in the soup helps to neutralize the harm of oxalic acid.

Before preparing the soup, the sorrel should be sorted out, discarding wilted and rotten leaves, tails and thick veins should be removed and the greens should be thoroughly washed. It is best to do this in a bowl of cold water, draining the water a few times to remove dirt and grit. Do not cut the sorrel too finely, otherwise it will turn into porridge during cooking. The more sorrel shoots you add to the soup, the more pronounced the sour taste will be. Usually, about 100 g of sorrel shoots are used for 2 liters of meat broth, while in the case of preparing a vegetarian soup, 200 g of sorrel leaves should be taken for 1 liter of water. Sorrel is added to the soup at the very end, since it takes less than 5 minutes to cook it. Undercooked or overcooked greens can ruin a dish, so remove the soup from the stove as soon as the leaves have changed color and become limp. If your soup is not sour enough, as you wanted, lemon or lime juice will help fix it. It is worth remembering that sorrel soup cannot be cooked in aluminum dishes, as oxalic acid reacts with aluminum.

You can also freeze, dry or preserve fresh sorrel for the winter so that during the cold season you can enjoy a fragrant soup that reminds you of summer and lush greenery. If you are making soup with frozen sorrel, there is no need to thaw it first - just dip the leaves into the boiling broth. Sorrel soup is usually topped with chopped boiled eggs, sprinkled with chopped herbs and served with sour cream. Eggs help balance out the sourness of soups and can be not only chopped into the finished soup, but can be added raw during the cooking process or served boiled on their own. Sorrel soup is good both hot and cold, which is especially important for the summer season. And now let's get acquainted with the recipes for this wonderful soup.

Ingredients:
1.5 kg of beef,
4-5 medium potatoes,
1 medium onion
1 large carrot
300 g fresh sorrel or 200 g frozen sorrel
2 tablespoons of vegetable oil,
4 bay leaves,
5 peas of allspice,

boiled eggs,
dill greens,
sour cream.

Cooking:
Boil beef in 3.5 liters of water. Add diced potatoes to the boiling broth and cook for about 15 minutes. Fry chopped onion in vegetable oil until golden brown. Add grated carrots and fry for about 5-7 minutes, then add to the soup along with bay leaves and allspice. When potatoes are soft, add chopped sorrel. Cook for 3 to 5 minutes. Salt and add pepper to taste. Crumble chopped boiled eggs into the soup and sprinkle the dish with dill. Serve soup with sour cream.

Sorrel soup with chicken and rice

Ingredients:
500 g chicken meat,
2 liters of water
2 bulbs
2 carrots
1/2 cup rice
100 g sorrel
2 celery stalks,
3 boiled eggs
Bay leaf,
black peppercorns,

sour cream.

Cooking:
Pour the chicken meat with water and bring to a boil. Remove the resulting foam, reduce the heat and add 1 peeled onion and 1 peeled carrot. Cook for about 30 minutes until the chicken is done. 10 minutes before the broth is ready, add bay leaf and black peppercorns, lightly salt. Remove spices and vegetables from the broth, separate the meat from the bones and chop, and strain the broth.

Bring strained broth to a boil and add 1 chopped onion, 1 julienned carrot and diced celery. Add washed rice and cook for about 15-20 minutes, stirring occasionally, until cereals and vegetables are ready. Add chopped sorrel and chicken meat, cook for another 5 minutes. Add salt, if necessary, and season with ground pepper to taste. Serve soup with boiled egg halves and sour cream.

Soup puree with sorrel and spinach

Ingredients:
2 liters of water
4 potatoes
250 g sorrel leaves,
250 g spinach leaves
1 bunch dill,
4 boiled quail eggs,
salt to taste.

Cooking:
Place the diced potatoes in a saucepan and cover with water. Salt and bring to a boil. Reduce heat and simmer for about 10 minutes. Add chopped herbs and cook until potatoes are soft. Grind the soup with a blender to a puree consistency. Salt, if necessary, and pour into plates, decorating with halves of quail eggs.

French sorrel soup

Ingredients:
4-6 bunches of sorrel,
1 liter chicken or vegetable broth
1 onion
80 g butter,
3 tablespoons flour
2 egg yolks,
1/2 cup cream
salt to taste.

Cooking:
Melt 60 g butter in a frying pan over medium heat. Add chopped onion and fry over low heat for 10 minutes. While the onion is cooking, bring the broth in a saucepan to a boil. Add chopped sorrel leaves and a large pinch of salt, mix well. When the sorrel softens, reduce the heat, cover and cook for 10 minutes, stirring occasionally. Stir the finished onion with flour and add to the soup, mixing well with a whisk. Whisk egg yolks and cream in a bowl. While whisking, add a small amount of hot soup so that the yolks do not boil. Pour the egg mixture into the soup, stirring constantly. Add the remaining butter and cook for another 5 minutes without letting the soup boil. Serve immediately.

Sorrel and nettle soup

Ingredients:
2 liters of water
200 g sorrel
200 g nettle,
3-4 potatoes.
1 onion
1 carrot
1 onion
salt and black ground pepper to taste,
dill greens.

Cooking:
Pour the diced potatoes with water, salt and bring to a boil. Cook for about 10 minutes, then add the chopped vegetables. Cook another 15 minutes. Add chopped sorrel and nettle leaves and after 5 minutes remove the soup from the stove. Season with salt, pepper to taste, sprinkle with chopped dill and serve.

Ingredients:
800-900 g of any meat,
3 liters of water
1 onion
1 carrot
150 g fresh sorrel,
5 potatoes
3 garlic cloves,
4 boiled eggs
1 tablespoon vegetable oil
salt and ground black pepper to taste
dill and parsley,
sour cream.

Cooking:
Add oil to the multicooker bowl and fry the chopped onions, carrots and garlic in the frying mode. Add diced meat and diced potatoes. Pour in water and cook in stewing mode for about 1 hour. After that, add chopped sorrel, salt and pepper. Cook in simmer mode for about 15 minutes. Sprinkle the finished soup with chopped herbs and serve with halves of boiled eggs and sour cream.

Sorrel soup is a healthy dish with a refreshing taste that perfectly satisfies hunger. We hope that our sorrel soup options will make your diet healthy and varied. Bon appetit!

When the snow melts and the first greenery appears, the body, exhausted during the winter, yearns to replenish the supply of vitamins. The end of March and April - it's time to switch to "pasture"! The first greens of young nettle (not burning at all, by the way), sorrel, spinach, beet tops and even dandelion contain a huge amount of vitamins and other useful substances. After May, the amount of gluten and fibers in this foliage increases, it loses its taste. Let's take a moment and learn how to make sorrel soup. There are a lot of recipes for this dish. It is cooked both on meat, and on chicken and mushroom broths. There is also an absolutely lean version, on a vegetable broth. This soup can be served either hot or cold. For more satiety, you can add cream, dumplings, boiled egg or cheese to it. The only thing to remember for a novice cook who does not yet know how to cook sorrel soup is that the tender leaves are placed in the pan at the very end of cooking. So the vitamins will be preserved, and the ingredients will not boil.

Classics of the genre. Bouillon

Before looking at different vintage versions of soups that contain sorrel, let's study the classic recipe from my grandmother's notebook. Usually this spring dish was cooked in chicken broth. It turns out a very rich, hearty and amber sorrel soup. The recipe starts with chicken broth. We take a large saucepan, pour two liters of cold water into it, put the washed soup set or 2 legs in it and put it on fire. After boiling, reduce the gas and remove the foam. We clean the carrots, and it is enough to wash the onion. Cook the chicken with vegetables at a low boil until the meat is completely cooked. A quarter of an hour before readiness, salt the broth, add 2 peppercorns and a bay leaf. Strain the broth through a colander or sieve. Discard the vegetables, remove the meat from the bones, cut into pieces.

Classic sorrel soup

Now that the broth is ready, we can proceed to the second stage. To do this, peel 2 potatoes, wash, cut into cubes. Put in boiling broth and cook for about 20 minutes. Finely chop a small onion. Half a carrot three large. Fry the onion in vegetable oil until soft. Then add carrots to it, salt lightly and pepper. When the vegetables turn golden, add this roast to the pan. Cook for 5 more minutes. And only now we remember that we have sorrel soup on the agenda. The recipe prescribes to sort and wash a bunch of greens, cut the stems, and chop the leaves coarsely. First, we throw chicken meat into the pan, followed by sorrel. After that, cook the soup for exactly two minutes. Turn off the heat and let it brew under the lid for a quarter of an hour. Serve on the table, filling in a plate with a spoonful of sour cream.

Sour soup for vegetarians

If you still do not know how to cook meatless sorrel soup, then here is a simple recipe for you. Richness in this dish will provide Adyghe cheese, and fragrant - numerous spices. Boil 1-2 diced potatoes in a liter of water. Large three small carrots. We heat a little vegetable oil in a frying pan and throw half a spoonful of turmeric, cumin and other spices into it (to taste). After a couple of seconds, add the grated carrots to the spices. We pass it, stirring. Three directly into the pan 100 grams of Adyghe cheese. Stir quickly and after a minute turn off the fire. Wash a large bunch of sorrel, sort it out, coarsely chop the leaves. If the potatoes are already soft, add the contents of the pan to the vegetarian soup. After two minutes, we throw the sorrel. Salt soup, season with black pepper. A minute later, the soup is ready. Pour into plates, sprinkle with dill, put a spoonful of sour cream.

The sour taste of the first greens is in perfect harmony with the fresh and hearty boiled egg. Many housewives take advantage of this. And the dish turns out to be richer. In most cases, put half a hard-boiled egg on a plate and pour over the already prepared soup. But in this recipe, we propose to do something completely different. To do this, pour 5 diced potatoes with 3-4 liters of broth (or water), cook until tender. Then wash 3 or 4 bunches of sorrel (700 grams), chop the leaves not very finely, send them to the pan. Break a dozen eggs into a bowl, beat lightly with a fork. As soon as the soup, after immersing the sorrel in it, begins to boil again, pour the egg into the broth with a thin stream. Stir to make "threads" of curdled protein. Salt and pepper to taste, turn off the heat. Sprinkle the finished soup with chopped onion and dill. With sour cream, the dish will be even tastier.

Sorrel Soup: Beef Broth Recipe

Ideal in this dish would be the use of veal brisket. We chop into three parts 1.5 kilograms of meat on the bones and pour cold water for half an hour. After that, we drain the liquid with blood. Pour water again and cook together with the onion in the peel over high heat. As soon as it boils in a saucepan, reduce the heat and remove the foam. After an hour and a half, salt and pepper our soup. In the meantime, let's get roasting. This technique is often used when cooking first courses. Therefore, if you think not only about how to cook sorrel soup, but also create some other culinary masterpiece, you can also use it. To do this, we pass 2 finely chopped onions in a mixture of butter and vegetable oils. Add grated carrots and finely chopped tomato without skin (you can replace it with a spoonful of tomato paste). Add a little broth from the pan and simmer under the lid for about a quarter of an hour. When the meat becomes soft and stops bleeding when pierced, we take it out and separate it from the bones. And the broth itself is filtered through gauze or a sieve into another container. Then we dip 6 chopped potato potatoes into boiling soup, and send the finished frying there. Three bunches of my sorrel, coarsely chop the leaves, also put in the broth. Beat three eggs with a fork and, stirring the soup in a saucepan in a circle, pour them in a thin stream. Return the meat to the broth. Season the dish with pepper, cloves, salt as needed. After 10 minutes, the soup is ready.

Sorrel chiller

When it's hot outside, you crave something refreshing and not too greasy. It is best to serve homemade cold sorrel soup for lunch on a summer afternoon. It does not need either kvass or kefir, although a glass of sour cream is still needed. Let's boil a liter of water, put the leaves of two bunches of sorrel there - this time finely chopped. After three minutes, turn off the fire and cool the broth. Now add a glass of sour cream, salt to taste. Separately, cook two potatoes in their uniforms. Clean, cut into cubes. Grind a large cucumber and a bunch of radishes in the same way. Chop small bunches of green onions and dill. We mix all the vegetables and herbs in a sour cream-sorrel broth. Before serving, put a few slices of boiled egg in each plate.

summer okroshka

This is a real vitamin "bomb". Okroshka is made in almost the same way as cold sorrel soup, but, in addition to the main ingredient, sour, you need to take other greens. Young nettle, a little wild garlic, dill and parsley leaves go very well together. If you want to use beet greens, remember that they are firmer and take a little longer to cook. Therefore, it must be dipped in boiling water first. In order not to suffer with jewelry cutting of leaves, you can first chop them coarsely, boil them, and then grind the green broth in a blender. The fat content of the dish can be adjusted using sour cream, ayran or kefir. If you mix a dairy product with beef, pork or chicken broth, you get a very nutritious, but light-tasting green sorrel soup.

Cooking is easy

If you have a slow cooker in your house, you can use this useful kitchen gadget. Regardless of the brand of the machine, cooking will be less energy intensive. Consider the recipe for chicken broth. We chop the onion in half rings, three carrots, and finely chop three cloves of garlic. Pour a spoonful of vegetable oil into the bowl of the multicooker, pass the vegetables with the lid open in the “frying” mode. 800 grams of chicken (thighs, legs or wings), mine, put on the bottom. We fry a little. Add 5 diced potato tubers. Pour three liters of cold water, close the lid and set the "extinguishing" mode for an hour. After the signal, we take out the chicken, return the meat to the broth, and discard the bones. We put finely chopped sorrel leaves (150 g), salt, pepper, dried dill. Continue simmering for another 15 minutes. Sorrel soup in a slow cooker is ready. Serve with boiled egg and sour cream.

quick soup

To save time and not mess with meat, you can simply open a can of stew. We make the frying with 2 pinches of sugar and a teaspoon of flour. We cut four potatoes, fill them with water, bring to a boil, cook for 10 minutes. We spread the roast and stew. Boil a little more, pour out a chopped large bunch of sorrel. Season to taste and salt. If the sorrel soup with stew seems not very sour to you, you can adjust its taste with lemon or lime juice.

Sorrel soup with egg is a dish for those who want to dine tasty and beneficial for the body. It contains many vitamins and is also considered a dietary dish.

It is important not to "overexpose" the greens in the soup. It is enough to boil it for no more than 2-3 minutes to keep all the useful substances in it.

Despite the seemingly rather limited composition of the ingredients in this soup, you can cook many variations of it by simply adding some products to it. From this, the taste of the soup will only improve.

The recipes for various soups containing sorrel and egg, presented below, are simple. Even a novice cook will be able to cook them. Also, the preparation of this soup will not take you much time, because it is prepared quite quickly. It is enough to cut the prepared products and send them to cook in the broth. Bon appetit!

How to cook sorrel soup with egg - 15 varieties

The “unusualness” of this recipe is that not a boiled, but a raw egg is placed in it. Try it, it turns out very interesting!

Ingredients:

• Meat (pork on the bone) - 0.5 kg;
• Potatoes (medium) - 4 pcs.;
• Fresh sorrel - 200 g;
• Raw egg - 3 pcs.;
• Salt.

Cooking:

Pour the meat with water, salt and boil.

We cut the potatoes into cubes, put them in the prepared broth and boil until tender.

Beat the eggs, finely chop the sorrel, peeled from the stems.

3 minutes before the potatoes are cooked, put the sorrel in the soup and pour in the eggs, stirring constantly.

Once the soup boils, remove it from the heat.

Cut the meat into pieces and add to the soup. Season the soup in a bowl with green onions and sour cream.

Let's prepare a light spring soup from wild sorrel collected in the meadow.

Ingredients:

• Raw chicken wings - 5 pcs.;
• Bulb onion (medium) - 1 pc.;
• Carrots (large) - 1 pc.;
• Boiled eggs - 2 pcs.;
• meadow sorrel - 500 g;
• Potatoes (medium) - 3 pcs.;

Cooking:

We cook the broth from chicken wings. We cut carrots and potatoes into strips, onions into cubes.

Put the chopped vegetables into the broth.

We do not pre-fry onions and carrots, this will preserve useful vitamins in them and make the dish less caloric.

Sorrel cut into thin "ribbons".

Boil the soup until the vegetables are ready. We lay the sorrel, salt and season the soup to taste.

When serving, decorate the soup with herbs, sour cream and chopped egg slices.

In winter, this borsch is brewed from canned sorrel, and in summer - from fresh.

Ingredients:

• Chicken soup set - 0.5 kg;
• Potatoes (medium) - 3 pcs.;
• Boiled egg - 2 pcs.;
• Canned sorrel - 3-4 tablespoons;
• Garlic - 2 cloves;
• Carrots (medium) - 2 pcs.;
• Seasonings (black peppercorns, bay leaf, Provence herbs, salt).

Cooking:

Boil chicken pieces in water for about an hour.

We cut carrots into small cubes, potatoes - large ones. We send carrots, potatoes to the boiling broth, and boil the vegetables until tender.

We cut the onion into cubes, pass it in sunflower oil for 4 minutes.

Put the sorrel and onion in the pan. Add pepper and bay leaf, Provence herbs and salt. Let the soup simmer for 2 minutes. Put in the minced garlic.

When serving, put the chopped egg and greens on a plate, add sour cream.

In addition to sorrel and spinach, young nettle leaves can be added to this soup.

Ingredients:

• Meat (any) - 0.5 kg;
• Potatoes (medium) - 3 pcs.;
• Bulb onion (large) - 1 pc.;
• Fresh sorrel - 300 g;
• Carrot (medium) - 1 pc.;
• Fresh spinach - 200 g;
• Parsley root - 0.5 pcs.;
• Boiled egg - 2 pcs.;
• Seasoning (salt, bay leaf pepper, peppercorns);
• Parsley and dill - 1 medium bunch.

Cooking:

Boil the meat with pepper and bay leaf until tender.

Together with the meat, send a peeled large onion to the pan - it will absorb harmful substances and give the broth transparency.

We cut carrots, parsley root and onions into cubes. Cut potatoes into medium cubes. Coarsely chop half of the sorrel.

Dip the spinach and the other half of the sorrel into a bowl, pour boiling water over it. Cover with a lid, leave for 5 minutes, and drain the water. Grind sorrel and spinach with a blender.

Fry carrots, parsley root and onions in butter.

Pour the potatoes into the boiling broth and cook it for 10 minutes. Lower the fried vegetables and boil for another 5 minutes. Add the resulting puree and the remaining sorrel. Salt and pepper our soup to taste, cook for 5 minutes.

In the finished soup, put the greens and the egg cut in halves.

In this recipe, the sorrel is not put fresh, but slightly “stewed” in butter, which gives the dish a delicate taste.

Ingredients:

• Meat broth - 3 liters;
• Fresh sorrel - 300 g;
• Boiled egg - 2 pcs.;
• Butter (for frying) - 50 g;
• Potatoes (large) - 2 pcs.;
• Salt.

Cooking:

We heat up the prepared meat broth. Dip the potato tubers cut into large pieces into it and boil until tender.

Coarsely cut the sorrel and lower it into a frying pan with oil, simmer for several minutes. Dip the sorrel in the almost ready soup, bring to a boil, and turn off the stove.

Using a fork, grind the boiled eggs in a bowl into small crumbs and put them in a saucepan.

Season ready-made cabbage soup with fresh herbs and decorate with half an egg.

A healthy delicacy for lovers of creamy soups.

Ingredients:

• Fresh sorrel - 250 g;
• Garlic - clove;
• Rice - 100 g;
• Sunflower oil - 2 tablespoons;
• Cream (not fatty) - 100 ml;
• Flour - 1 tbsp;
• Boiled egg - 1 pc.;
• Seasonings (ground nutmeg, salt).

Cooking:

Boil rice in water for about 15 minutes. We salt it.

Coarsely chop the sorrel, chop the garlic and put everything in a heated pan. Fry for 5 minutes, add flour, mix, and keep in the pan for another 3 minutes.

We shift the fried sorrel into a bowl, add 5 tablespoons of rice water to it and grind the mixture with a blender.

Pour puree into the resulting rice mixture. Add cream and nutmeg. Mix everything and boil for 3 minutes.

Put half an egg in a bowl of soup and garnish with parsley.

Try this healthy meatball soup and you will definitely want to make it again!

Ingredients:

• Fresh sorrel - 300 g;
• Potatoes (not large) - 5 pcs.;
• Egg (raw) - 2 pcs.;
• Minced meat (any) - 0.5 kg;
• Salt, herbs - for dressing.

Cooking:

Cut potatoes into cubes. Finely chop the sorrel.

Let's boil the potatoes. We form small meatballs from minced meat.

When the potatoes are half cooked, put the meatballs into the pan. After boiling, boil the soup for 5 minutes.

We spread the sorrel in a saucepan, salt the soup, pour a little beaten raw eggs. Mix the contents and turn off the stove.

We put some greens and sour cream in a plate. We serve to the table.

Such a soup is doubly useful, because, in addition to sorrel, young nettles are also added to it.

Ingredients:

• Meat broth - 3 cups;
• Fresh sorrel - 200 g;
• Celery root (medium) - 1 pc.;
• Parsley root (medium) - 1 pc.;
• Young fresh nettle - 200 g;
• Boiled eggs - 2 pcs.;
• Butter (for frying) - 50 g;
• Carrots (large) - 1 pc.;
• Salt.

Cooking:

Pour boiling water over the nettle and let it brew for 5 minutes, then put it in a colander. Chop the nettle along with the sorrel.

Three roots and carrots on a grater, cut the onion into cubes. Saute vegetables in butter for 1 minute.

In the hot broth we lay the browned vegetables, nettle and sorrel. Cook the soup for 5-7 minutes, turn off and salt.

When serving, arrange the sliced ​​eggs in bowls. Season the soup with herbs and sour cream.

In the warm season, this soup will become a lifesaver for your table. Light and tasty - you can't imagine better!

Ingredients:

• Fresh sorrel - 200 g;
• Fresh radish - 300 g;
• Sour cream - 200 g;
• Boiled potatoes - 1 pc.;
• Boiled egg - 2 pcs.;
• Green onions - 1 bunch;
• Fresh cucumber - 1 pc.;
• Salt, spices - for dressing.

Cooking:

Dip the sorrel in hot water for 3 minutes.

Cucumber and radish cut into small cubes, and potatoes - large. Finely chop the onion.

Put sour cream, chopped vegetables and onions into the sorrel broth. We salt it and season it.

When serving, decorate the soup with boiled egg slices.

Perhaps the easiest recipe for sorrel soup is in front of you. It is prepared very quickly with a minimum of products.

Ingredients:

• Potatoes (medium) - 3 pcs.;
• Vegetable oil (for frying) - 1 tbsp;
• Fresh sorrel - 200 g;
• Boiled egg - 2 pcs.;
• Salt.

Cooking:

Cut the potatoes into cubes, finely chop the sorrel.

Pour potatoes into salted boiling water, cook for 15 minutes. Add chopped sorrel to the broth and wait for it to boil. Pour oil into the soup and turn off the stove.

Pour the soup into bowls, add sour cream to it, and an egg cut in half.

Such a first dish appears on the table in the spring with the appearance of the long-awaited first greens.

Ingredients:

• Raw chicken - ¼ part;
• Fresh sorrel - a large bunch;
• Carrots (large) - 1 pc.;
• Beets (medium) - 1 pc.;
• Onion (large) - 1 pc.;
• Boiled eggs - 5 pcs.;
• Salt and pepper - for dressing;
• Potatoes (medium) - 4-5 pcs.;
• Garlic - 2 cloves.

Cooking:

We put the chicken broth to boil, adding allspice peas and a chicken quarter to the water.

Coarsely grate carrots and beets. Onion cut into small cubes. Cut potatoes into medium cubes.

Saute the beets in oil for 5 minutes. Saute onions and carrots separately from beets. Cut the boiled meat into small pieces. Chop the eggs into small cubes. Sorrel finely cut. Mince the garlic with a knife.

Pour the potato cubes into the finished broth, cook them for 15 minutes. Then we send the beets there and boil the broth for another 10 minutes.

Next, put meat, browned onions and carrots, bay leaves, salt and eggs in a saucepan. Cook the soup for 5 minutes, add sorrel, garlic and ground pepper to it. Bring to a boil and turn off the stove.

We eat green borscht with sour cream and fresh herbs.

Try to cook the original first course according to the recipe that our grandmothers used.

Ingredients:

• Young beet tops - 1 bunch;
• Fresh cucumber (small) - 2 pcs.;
• Fresh sorrel - 1 bunch;
• Fresh radish - 200 g;
• Boiled eggs - 2 pcs.;
• Onion (large) - 1 pc.;
• Fresh dill - 1 bunch;
• Mustard, sour cream, salt - for dressing.

Cooking:

We wash the tops, finely chop, put in a saucepan and pour boiling water. We cook for 15 minutes. We put the chopped sorrel in the pan and cook the same amount more.

If the beets do not yet have tops, then you can replace it with nettles. Instead of sorrel, they put lettuce or spinach, and instead of fresh cucumbers, pickles.

We take out the greens with a slotted spoon and pass through a meat grinder.

Cucumber, radish, onion and eggs cut into small cubes. In a cooled broth, lay out vegetables, skipped tops, sour cream and mustard. Salt to taste.

Such shchi is cooked like all other soups, but they are served cold. Try it!

Ingredients:

• Potatoes (medium-sized) - 5-6 pcs.;
• Fresh sorrel - 500 g;
• Leek - 1 pc.;
• Carrots (medium-sized) - 2 pcs.;
• Fresh parsley - 1 bunch;
• Fresh dill - 1 bunch;
• Boiled eggs - 2 pcs.;
• Parsley root - 1 pc.;
• Celery root - ¼ pcs.;
• Salt.

Cooking:

We cut potatoes into large cubes, carrots into circles. Cut leek and onion into cubes. Coarsely chop the celery and parsley roots. We will send everything to a pot of cold water.

Bring soup to a boil, salt. Cook until potatoes are ready. We take out part of the potato from the pan, knead it with a fork, and send it back.

Sorrel cut into strips and sent to the pan. We tie bunches of dill and parsley with a thread and put in cabbage soup. Boil for 5 minutes, remove dill and parsley. Cool the cabbage soup in the refrigerator.

Pour cold cabbage soup on plates, seasoning them with hard-boiled egg halves, fresh herbs and sour cream.

Try to diversify the traditional spring sorrel soup with mushrooms.

Ingredients:

• Fresh champignons - 250 g;
• Fresh sorrel - 1 bunch;
• Potatoes (large) - 2 pcs.;
• Fresh parsley and dill - 1 bunch;
• Boiled egg - 1 pc.;
• Seasoning (salt, pepper) - for dressing.

Cooking:

Mushrooms cut into slices, potatoes and sorrel - into strips. Finely chop the dill and parsley.

Dip the mushrooms with potatoes in boiling water, cook for 15 minutes. Add sorrel and salt the soup, cook for another 3 minutes. Remove saucepan from stove.

Serve mushroom soup seasoned with dill and parsley, sour cream and egg slices.

Delicious, tender cream soup with seafood will not leave anyone indifferent, because it just melts in your mouth!

Ingredients:

• Vegetable broth - 450 ml;
• Milk - 100 ml;
• Fresh sorrel - 75 g;
• Onion (medium) - 1 pc.;
• Boiled egg - 1 pc.;
• Potatoes (large) - 1 pc.;
• Vegetable oil (for frying) - 1 tbsp;
• Seafood, ready to eat (any) - 75 g;
• Seasoning (salt, pepper) - for dressing.

Cooking:

Finely chop the egg and onion, cut the potatoes into cubes.

Saute the onion with oil in a saucepan. After 2 minutes, send the potatoes to it and also lightly fry. Pour milk and broth into it, cook for 15 minutes.

Add the sorrel to the saucepan, grind the entire contents with a blender. Salt and pepper.

Pour the soup into warmed plates, put chopped eggs and seafood in each.

Green soup with sorrel - what could be better and easier? Cook it with egg, nettle, spinach or celery!

In the spring you always want something fresh, light, bright. It is also worth considering that it was at this time that most of the fair sex seeks to lose excess and bring their figure to the summer season in full order. Green soup with sorrel, egg and vegetables, the recipe with a photo of which I offer, meets these requirements. It is non-caloric and at the same time very tasty and, of course, very healthy.

If you exclude the egg from the recipe, then the dish can be included in the lean and vegetarian menu. Cooking soup with sorrel is within the power of every novice housewife. And if the recipe for such a soup is not yet in your gold reserve, be sure to write it down and cook with pleasure.

• 1 medium sized carrot;
• 1 medium sized onion;
• 1 celery stalk;
• 70 g of rice;
• 4 cherry tomatoes (you can use 1 large);
• 100 g of beet tops (shredded frozen in the recipe);
• 200-300 g of sorrel;
• 1 boiled egg;
• olive oil for frying;
• 4 things. black peppercorns;
• 4 things. allspice peas;
• 2-3 pcs. bay leaf;
• salt - to taste.

Chop the onion as finely as possible.

Peeled and washed carrots cut into small strips.

Sliced ​​onions and carrots are sent to a heated frying pan for passivation.

Celery also cut into small pieces.

Add the chopped celery to the onions and carrots.

Cut cherry tomatoes into small pieces.

Tomatoes are also sent to the pan.

Simmer all ingredients together for 5 minutes, stirring occasionally. Next, we send the contents of the pan to a pot of boiled water. Add washed rice to it.

Rinse the sorrel under cold running water and cut into large strips.

Add chopped sorrel along with beet tops to the pan to the rest of the ingredients.

Now add all the necessary spices (pepper, salt) to the pan and continue to cook such a soup over low heat for about 15 minutes. Add a pre-cooked chopped egg to the finished dish. We mix all the ingredients. Bring the soup to a boil and cook for just another minute or two, so that the egg warms up with all the ingredients of the dish.

Green soup with sorrel and egg in vegetable broth is ready! Serve on the table, optionally seasoned with sour cream or fresh chopped parsley or dill. Bon appetit!

Recipe 2: Green Soup with Sorrel and Egg (step by step)

We offer you a recipe for a vitamin and very tasty soup with sorrel and egg. It is prepared quite quickly and, in combination with fresh herbs, it turns out not only tasty, but also very healthy.

• Meat 400-500 g
• Potato 4-5 pcs.
• Onion 1-2 pcs.
• Carrot 1 pc.
• Eggs 3-4 pcs.
• Sorrel 1 bunch
• Greens to taste
• Salt to taste

For soup, it is better to take lean meat. I prefer veal, and sometimes I cook this chicken soup. And this soup can be cooked without meat at all, and it will also be very tasty.

We wash the meat, put it in a saucepan and fill it with water. I have a three liter pot. The meat can be immediately cut into pieces or simply cut into several pieces.

We put the pan on a strong fire, and when the water is about to boil, we make it weaker. At the same time, using a spoon, remove the resulting foam from the surface. You can drain the first water and fill it with new water.

The meat broth should cook for about an hour. The chicken is enough for 30-40 minutes. For flavor, you can add one or two leaves of parsley.

While the meat is cooking, put the eggs in a saucepan or a small saucepan, fill with water and cook for about 10 minutes. Then fill them with cold water and cool.

Let's get to the vegetables. They need to be cleaned and washed. We rub the carrots on a coarse grater, and chop the onion into small pieces.

We heat the pan, pour a little oil and spread the carrots and onions. Stir occasionally and fry until golden brown.

Cut potatoes into medium sized cubes.

As soon as the broth is cooked, we take out a piece of meat from it and put the potatoes in the pan. If your meat was immediately cut, then you do not need to remove it. Then we cut the cooled meat into pieces, and if it is chicken, then first we take out the bones and only then we cut it.

Add salt to the pan and cook until the potatoes are ready for 15-20 minutes.

During this time, peel the chilled eggs and cut them into small cubes.

Rinse the sorrel thoroughly and cut into thin strips. You can use fresh-frozen or canned sorrel, but keep in mind that it already has salt in it.

When the potatoes are cooked, put the frying, sorrel and eggs in the pan. We cook our soup for another 8-10 minutes and turn it off.

We cut fresh herbs, and, if desired, a green onion.

We pour the sorrel soup into bowls, sprinkle with herbs, put sour cream and bread on the table and invite everyone to the table.

Recipe 3: Green Soup with Nettle and Sorrel (with photo)

To prepare a healthy vegetable soup of nettle with sorrel and spinach (popularly called green soup), we will need:

• vegetable broth (you can use a decoction in which beans were boiled), mushroom broth or water
• 1 bunch of young nettles
• 1 bunch of spinach
• 1 bunch of sorrel
• 2-3 green onions
• 1 carrot
• 1 onion
• boiled beans (optional)
• 2-3 medium sized potatoes
• Bay leaf
• sweet pea (pepper)

To make the soup more tasty and rich, it is better to cook it on vegetable or mushroom broth.

Finely chop all the greens (as in the photo). Be careful with nettles, sometimes even young shoots can burn you! Therefore, it is better to cut the greens with gloves, even the thinnest plastic gloves will do.

Cut the potatoes into strips, grate the carrots on a coarse grater or cut into thin strips, onion rings. As soon as the vegetable broth boils, put the potatoes. For 3-4 min. until cooked, add onions, carrots, allspice and bay leaf.

After 1 min. lay all the greens. Nettle, spinach and sorrel should not be cooked for a long time, half a minute will be enough. So the maximum benefit is preserved and the broth is saturated with the aroma of fresh herbs.

When serving, sprinkle the soup with green onions. You can also serve sour cream or mayonnaise separately.

Recipe 4: soup with sorrel and egg in meat broth

Quite often, this tasty and healthy soup with sorrel is called green soup or green borscht. But in our family, it is simply called soup, which I cook one of the first spring first courses from this fresh herb.

The recipe for this delicious sorrel soup is very simple. You can make it with meat broth (I use pork broth, but chicken broth is also great), then the soup will be very fragrant and satisfying. But it's also pretty good on the water. And if you also exclude chicken eggs, then there will be an option for the first course for fasting and vegetarians.

• meat broth - 2 l
• potatoes - 600 gr
• carrots - 1 pc.
• onion - 1 pc.
• chicken eggs - 3 pcs
• sorrel - 200 gr
• dill - 1 bunch
• salt - 1 tsp
• bay leaf - 2 pcs
• black pepper - 5 peas

Immediately put hard-boiled chicken eggs to boil - 10 minutes after boiling. Pour the meat broth into a large saucepan and put it on the fire. In the meantime, we clean and cut the vegetables: potatoes into strips or cubes, and carrots into half rings. We clean the bulb and use it whole. Put the vegetables into the boiling broth, add the bay leaf and pepper. Cook everything for about 20 minutes over low heat until the vegetables are soft.

Now let's deal with fresh sorrel. We wash each leaf under cold running water, cutting off the stems.

Cut the sorrel into fairly wide strips.

We also chop fresh dill.

When the vegetables in the broth are cooked, we take out the onion, bay leaf and peppercorns - they have given up their flavor and are no longer needed. Salt, taste, if necessary, add more salt. We put sorrel and dill in the soup. Let the soup boil and cook for a couple more minutes.

Boiled eggs are peeled and chopped.

Add the chopped eggs to the soup and bring to a boil again, warming the dish for about a minute. Close the pan with a lid, turn off the heat and let the soup brew for 10 minutes.

Now our spring soup is ready, you can serve it for lunch.

Do not forget to flavor with sour cream - it will be even tastier with it. Bon appetit!

Recipe 5: how to cook green sorrel soup

• water 7 cups
• sorrel 2 cups
• eggs 3 pcs.
• potatoes 2 pcs.
• onion 1 pc.
• carrot 1 pc.
• bay leaf 1 pc.
• vegetable oil 2 tbsp.
• freshly ground black pepper to taste
• salt to taste
• dill to taste
• sour cream to taste

Peel onions, carrots, potatoes. Cut vegetables into cubes.

Heat oil in a saucepan, add onions and carrots. Saute for 5 minutes until the onion is translucent.

Pour in broth or water. Bring to a boil, remove foam.

Put potatoes. Cook for 15-20 minutes. Put bay leaf, salt.

Grind the sorrel. Add to soup, cook until it turns khaki. If necessary, salt and pepper. Cook for 7 minutes, put greens.

Remove from fire. Boil eggs, counting half an egg per person. Cut into cubes.

Serve Ukrainian green soup with sorrel and egg with sour cream and dill.

Recipe 6, step by step: sorrel soup with egg

A fresh, summer dish is soup with sorrel. It cooks very quickly and is good both hot and cold. Thanks to fresh sorrel added at the end of cooking, the soup has a unique taste with a slight sourness that leaves a pleasant aftertaste. In the warm season, you want something light and low-calorie, so such a dietary soup will be an excellent substitute for more “heavy” first courses.

• Chicken breast - 1 pc.
• Potatoes - 3-4 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Sorrel - 1 bunch
• Egg - 2-3 pcs.
• Dill greens - to taste
• Salt - to taste

I pour chicken meat with cold water, put the pan on a large fire. As soon as the liquid boils, be sure to remove the foam so that the broth does not become cloudy. As soon as the foam has stopped accumulating, this is a signal that the meat is almost ready, you can add the next ingredient.

I take the meat out of the broth and cut it into small pieces, send it back to the pan.

I cut the peeled potatoes into small sticks, dip them into the broth, cook for about 20 minutes. Salt to taste.

While the potatoes are cooking, prepare the roast. Finely chop the onion, grate the carrots, fry the vegetables in a small amount of vegetable oil.

In parallel with this, I put the eggs to boil.

In the finished frying add finely chopped dill, mix.

I send the frying to the broth, mix with a spoon, from bottom to top, so that it is evenly distributed, and the soup acquires a pleasant, golden color.

The final touch is sorrel. I sort it out properly, rinse it under running water, cut off the “legs” and cut it quite large. I send it to the pot with soup, let it cook for literally 5 minutes and it's ready. It is important not to overcook the sorrel, otherwise it will turn a not very pleasant dark color and become not so tasty.

I pour the finished soup into portioned plates, decorate with half a boiled egg and herbs. A boiled egg can be finely chopped and added to the soup, the taste of the soup will only benefit from this.

Recipe 7: how to cook green sorrel soup

The dish is quick and extremely easy to prepare.

On hot summer days, there is nothing more refreshing than this sorrel soup. It will be delicious both in the usual hot and cold, and cooking will take very little time.

• Medium bunch of sorrel;
• 4 eggs;
• 2 heads of onions;
• 1 medium carrot;
• 5 potato tubers;
• 2 liters of water;
• 70 grams of vegetable oil;
• 50 grams of butter (peasant) butter;
• Pepper and salt to personal taste, dill.

Pour water into a saucepan and put on fire. Peel the potato tubers from the natural skin, wash and chop into cubes. Drop tubers into boiling water and cook until soft.

In the meantime, work on the onions and carrots. They need to be cleaned and cut. Heat vegetable oil in a frying pan and make vegetable frying.

Rinse the sorrel and cut off the stems. Cut the leaves into strips and add to the soup.

Pour browned vegetables into ready-made potato broth with sorrel, salt, pepper, sprinkle with chopped dill.

Hard boil eggs, peel, cut into cubes and add to the finished soup together with butter.

Vitaminized fragrant soup is ready!

Recipe 8: Sorrel Soup with Egg and Spinach

• chicken meat - 300 gr.;
• onion - 1 pc.;
• carrots - 1 pc.;
• spinach - 200 - 250 gr.;
• sorrel - 1 cup;
• potatoes - 5 medium pieces;
• chicken eggs - 2 pcs.;
• seasoning for soup - 1 tsp. spoon;
• salt - 2 tsp. spoons;
• bay leaf - 1 pc.

I will cook soup on chicken meat.

First of all, I put it to boil, after first washing it and cutting it into small pieces.

I take 2 liters of water. At these rates, the soup will not be liquid or very thick. I would say thick. And in the end cooking will be 3 liters of soup.

I put boiled eggs in a separate saucepan.

And I send the chopped onion and grated carrots to the pan to fry (I took the frozen one).

As soon as the water in the pan boils, I remove the scale and cut the potatoes into small cubes, which I send to the pan with the chicken broth.

I let them cook for 10 minutes. During this time, the eggs are just boiled and I put them to cool in cold water.

I add fried onions and carrots to chicken with potatoes,

as well as frozen spinach and sorrel.

I take 200 grams of spinach - I have it frozen with whole leaves, but in portions. A sorrel 1 cup frozen.

I take this time for the eggs, which I peel and cut into large pieces.

Usually I rub them on a grater, but this time I wanted them to be larger. I add 2 teaspoons of salt, a mixture of seasonings, bay leaves and chopped eggs to the soup.

All I turn off. Soup with spinach and sorrel is ready.

It turns out it is quite light and not greasy. Help yourself!

Recipe 9, Classic: Green Sorrel Soup

The soup can be eaten hot or cold. In the summer of course cold is better. Do not put sour cream in the pan in advance. Even if your soup is cold, pour it into bowls and only then add sour cream to each bowl.

• Potatoes - 4 pcs.
• Carrot - 1 pc.
• Onion - 1 head
• Sorrel - big bunch
• Dill - a small bunch
• Rice - incomplete handful
• Meat - whatever piece you want
• Hard boiled eggs - 3-4

We cut the potatoes and carrots into small cubes and send them to a saucepan with water to boil.

We send the whole piece of meat to another pot with water and also set to boil. Of course, you can throw the meat to the potatoes and cook everything together, but we will make the classic version, where we will put the finished meat already in the bowls with the finished soup.

We remove the foam from the potatoes, this is starch.

Collected, stirred the soup and add a handful of rice to the soup. It is advisable to rinse and dry the rice, especially if the rice was bought without packaging.

We cut off thick stems from sorrel. We cut the leaves into not wide ribbons and send them to a cup.

We rub the carrots on a grater, finely chop the onion head. We send them to a separate plate.

We also cut off the lower thick stems of the dill, finely chop the rest.

Meanwhile, potatoes, carrots and rice are already cooked. Sprinkle half a tablespoon of salt over them.

Stir and put the chopped sorrel into the soup. Mix and leave to cook for another 10 minutes.

Pour a little vegetable oil into the pan, heat it up and spread the onions and carrots. Fry until lightly browned.

Our soup is boiling, we put our frying into it. Let simmer another 5 minutes.

The soup has already been boiling for 15 minutes, after laying the sorrel, it is almost ready.

Add chopped greens to it, sprinkle with black pepper and cut boiled eggs into soup into small cubes.

Our soup is ready. Turn off the heat and let the soup brew a little.

It's time to check the meat. The meat is cooked. We cut it into pieces of the size that we like and as much as we want. That's why I wrote in the comments that take a piece of meat - whatever you want. You can cut off as much as you need from a piece, and put it in the soup for whoever wants it.

Pour the soup into bowls. We add two, three, five ... pieces to the plates for those who want meat.

Add a spoonful of sour cream to each plate, again to those who want and serve.