How to cook sorrel soup. How to make cream cheese soup

"A good wife and fatty cabbage soup - look no other good" - Russian proverb.

Ingredients:

• Sorrel - 2 bunches
• Egg - 5 pieces
• Beef - 400 gr.
• Greens - 1 bunch
• 2 onions
• Sour cream for dressing

Many dishes were prepared from sorrel in Rus' ...

It is no secret that fasting in Rus' was frequent and strict. During the fasts, only plant foods were allowed to be eaten. And here vegetables and green plants, such as sorrel, came to the rescue. Thus, various lean soups appear: lean cabbage soup, borscht, pickles. Sorrel is a storehouse of nutrients and vitamins. It contains oxalic acid, ascorbic acid, minerals, magnesium, potassium, calcium.

There are many recipes for sorrel dishes. With it, you can cook a wonderful sour refreshing soup, a classic Russian dish - sorrel soup or green cabbage soup. The people also call this dish “green borscht”. Slightly sour sorrel tastes perfectly in harmony with the egg, which will add zest to the dish.

It is not without reason that cabbage soup is considered a national Russian dish. Everyone ate cabbage soup - peasants, boyars, and even the tsar himself. They ate cabbage soup from sorrel in Poland, as well as throughout Eastern Europe. This dish is also found in Jewish cuisine. In North America, sorrel soup has been a traditional dish since ancient times.

Shchi is cooked on different broths, you can cook a hearty soup on lamb broth, or you can make it dietary by taking chicken or turkey instead of lamb, or even cook light cabbage soup on water. You can cook the broth from different types of meat (for example, take pork and beef together), then the cabbage soup is called "combined". Green cabbage soup is also cooked in fish broth. It will be delicious either way! This soup can be prepared both on the stove and in a slow cooker.

Delicious sorrel soup in beef broth

How to cook cabbage soup in beef broth?

1. First you need to cook the broth. The meat must be put in a slow cooker (or pan) and pour cold water and salt. You also need to put a whole peeled onion there (after the meat is cooked, it will need to be removed and removed). Cook until the meat is ready. Then the meat is separated from the bones and cut, the bones are removed from the broth. We filter the broth.
2. When the broth is ready, diced potatoes are sent there.
3. While the potatoes are cooking, finely chop the remaining onion and fry in oil, preferably butter.
4. Boil the eggs "hard boiled" in a separate saucepan.
5. Sorrel and herbs along with it must be washed, sorted and finely chopped. When the potatoes are almost cooked, you need to send sorrel there and cook the soup for about 2 minutes. It is not necessary to cook sorrel and herbs for a long time, to preserve vitamins, it is important that the soup with sorrel only boil slightly for a minute or two.
6. After the soup is cooked, it must still “infuse” for at least 15 minutes, so that the sorrel transfers its taste to the broth.
7. Add the eggs to the pot, cutting them into cubes with a vegetable cutter, or you can beat the eggs with a fork and pour into the soup during cooking.

Soup with sorrel and egg sour cream is seasoned before serving. Decorate the dish with branch parsley for aesthetics. When serving green cabbage soup, peeled eggs are cut into halves and placed directly on a plate. Bon appetit!

Soup with sorrel and egg cold

Sorrel soup can also be served cold and is a refreshing dish on a hot summer day.

Ingredients:

• Sorrel - 2 bunches
• Fresh cucumbers - 2 pieces
• Egg - 5 pieces
• Potato - 2 large potatoes
• Greens - 1 bunch
• Onion - 1 bunch
• Kefir - 1 glass
• Sour cream for dressing

The recipe for cold sorrel soup with egg is simple, and almost every home has the ingredients for its preparation. The soup turns out to be wonderful, refreshing in the summer heat, when you don’t want to eat fatty and heavy food. This light summer soup is rich in vitamins and therefore very healthy. How to cook it?

1. First you need to boil hard-boiled eggs. Then the eggs are cut with a vegetable cutter, or with a knife as for a salad. Leave a few eggs to decorate the soup and cut them in half.
2. Finely chop the sorrel and boil in salted water for a couple of minutes. You can cook in a slow cooker, or in a saucepan. Then the sorrel needs to be taken out and cooled.
3. Peel the potatoes and cut into cubes, boil in water in which the sorrel was boiled. Then we cool the water along with the potatoes.
4. Fresh cucumbers need to be cut into small cubes. Greens (any that you like: parsley, cilantro, dill) and green onions are finely chopped.
5. When the water and potatoes have cooled, all the other ingredients go there. It is advisable to leave some chopped greens to decorate the dish. Then pour in the same kefir.
6. It is best to leave the soup to brew a little so that the sorrel transfers its sourness to the water. You can add a few drops of lemon juice for taste (to taste).

The finished soup, when it is poured into plates, is decorated with egg halves, herbs and, if desired, seasoned with sour cream. Bon appetit!

Sorrel soup is a healthy first course, which is recommended to cook after winter beriberi, because it has a lot of necessary elements.

Classic sorrel soup with egg

Classic sorrel soup with egg is the simplest recipe with a minimum set of ingredients.

Required products:

• two eggs;
• carrot;
• seasonings at your discretion;
• 300 grams of sorrel leaves;
• two potatoes;
• 400 grams of meat.

Cooking process:

1. Based on the selected meat, we prepare the broth. You can use plain water, then the dish will be lighter.
2. In a separate container, it is necessary to boil potatoes and carrots with a peel.
3. We clean the vegetables, throw them into boiling broth or water. We put the sorrel cut into pieces there, season with spices.
4. Beat the contents of the eggs a little and carefully introduce into the soup, it should boil at this time. We are waiting for the eggs to curl up and that's it, you can shoot.

With Chiken

Sorrel soup with chicken is another way to make a delicious and hearty dinner for the whole family.

Required Ingredients:

• 300 grams of sorrel;
• a piece of chicken fillet;
• one carrot and onion;
• seasonings as desired;
• two potatoes.

Cooking process:

1. Cook the meat over low heat for about 30 minutes to make a broth, then put it on a plate.
2. In what happened, put the potatoes chopped into cubes. We turn the carrots and onions into small pieces, fry for some time until golden brown, send to the soup and bring to readiness for five minutes.
3. Now add chopped sorrel, selected seasonings to the rest of the products and keep on the stove for two minutes.

lean soup

Lenten sorrel soup is an easy dish for fasting or dieting with lots of vitamins.

Required products:

• one carrot;
• three potatoes;
• 200 grams of sorrel;
• one tomato;
• various herbs and spices.

Cooking process:

1. Grind all these ingredients into cubes.
2. We put a container of water so that it boils, and we throw potatoes into it.
3. After 10 minutes, add carrots, tomatoes and sorrel.
4. It remains only to add greens and any seasonings to your taste, hold for a couple more minutes on the fire so that the vegetables become completely soft and the dish is ready.

Quick soup with stew

Sorrel soup with stew - a recipe for when there is very little time, but you need something tasty, satisfying and with meat.

Required products:

• three potatoes;
• two eggs;
• a small can of stew;
• carrots and onions;
• various seasonings;
• 200 grams of sorrel.

Cooking process:

1. To cook sorrel soup according to this recipe, we do not need a frying pan. All actions can be done immediately in the pan.
2. We spread the stew in it, fry for a while, add the chopped onion, then the carrots and hold until the vegetables become soft.
3. We fill the contents with water, and when it boils, you can throw potatoes in cubes.
4. When it is almost ready, add chopped sorrel, various greens and selected seasonings, hold for a couple of minutes and remove from heat. Serve with boiled egg halves.

In a slow cooker

Soup cooked in a slow cooker retains much more nutrients than soup made on the stove in a conventional saucepan.

Required products:

• bulb;
• two eggs;
• any meat weighing 300 grams;
• carrot;
• seasonings as desired;
• three potatoes;
• 100 grams of sorrel.

Cooking process:

1. First, we lower the meat cut into medium pieces into the cup.
2. To it we put grated carrots, onions and potatoes in cubes. At this stage, season everything with the selected spices to your liking. If you want, vegetables can be fried a little in the “Baking” mode for 10 minutes.
3. We fill the contents with water, it is desirable that it is already hot, and set the operation of the device to the “Extinguishing” mode for one hour.
4. Five minutes before the end of the cooking time, pour lightly beaten eggs and sorrel into the soup in pieces. We are waiting for the program to finish its work and you can apply.

Canned or frozen sorrel soup

Since the sorrel season is short, it is worth freezing or rolling it up in advance, so that later at any time of the year you can cook a healthy dish.

Required products:

• four potatoes;
• 350 grams of meat;
• 400 grams of canned sorrel;
• two eggs;
• various seasonings;
• bulb.

Cooking process:

1. As always, we prepare the broth from the meat: cook the chicken for about 30 minutes, and something else for about an hour.
2. After the base is ready, remove the meat, if desired, it can be cut and put back.
3. Add potatoes, chopped into small cubes, fried onions and keep the dish on the stove until the potatoes are soft.
4. It remains only to lay out the chopped sorrel and carefully pour in the slightly beaten contents of the eggs. In just a couple of minutes, the dish can be served on the table.

Soup - puree

It turns out that not only a standard soup can be prepared from sorrel, but also puree soup.

Required products:

• 50 grams of sorrel;
• two potatoes;
• seasonings as desired;
• a small jar of sour cream;
• 25 grams of oil;
• bulb.

Cooking process:

1. It’s better to start cooking right away in the pan, so that later you don’t shift anything. We heat a small amount of oil in it, on which we fry the chopped onion.
2. Pour the contents with the right amount of water, bring to a boil and throw potatoes into cubes, wait until it becomes soft.
3. It remains only to add sorrel, hold the dish for another three minutes, after which grind it into a mushy mass with a blender, pour in sour cream and bring to a puree state.

Green borscht with nettle, sorrel and egg

A hearty, rich version of the dish, with an interesting, but such a useful ingredient - nettle.

Required products:

• three potatoes;
• 50 grams of nettle;
• carrots and onions;
• three eggs;
• various seasonings to your taste;
• 30 grams of oil;
• 200 grams of sorrel;
• 350 grams of any meat.

Cooking process:

1. To begin with, we prepare the broth by boiling the meat for about an hour, well seasoned with spices.
2. If desired, the meat can be removed, or cut and put back into the dish.
3. To what happened, add the diced potatoes, keep on low heat until it becomes soft.
4. We keep the chopped vegetables for some time in a hot pan until a beautiful ruddy is formed and send to the dish.
5. It is advisable to pour boiling water over nettle before use, then it will not be so prickly. We turn it and sorrel into pieces and add to other components.
6. It remains only to fall asleep boiled, cut into small pieces of eggs, hold for another minute and remove from the stove.

Original cheese-sorrel soup

This combination gives just a unique taste.

Required products:

• tomato;
• two eggs;
• seasonings as desired;
• 150 grams of sorrel;
• three potatoes;
• onions and carrots one by one;
• one melted cheese.

Cooking process:

1. We clean the tomato from the skin, you can use tomato paste instead.
2. In a hot frying pan, bring the chopped onion, grated carrot and tomato to a ruddy color.
3. We send the potatoes, previously chopped, into water, bring to a boil and hold until they become soft. After that, lay out the prepared vegetables.
4. Grate the cold cheese, chop the sorrel and combine with the broth. Pour in slightly beaten eggs there, mix, wait until they grab, it takes literally three minutes. Turn off the heat and after 15 minutes the soup can be served.

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 is popularly called the "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, greens dandelions, tomatoes, bell peppers, celery, white 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 greens. 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!

With the onset of summer, every housewife has the opportunity to change the daily diet of her family so that it includes as many fresh herbs as possible. True, for some reason they mostly limit themselves to green onions, parsley and dill, unfairly forgetting about sorrel. This herbaceous plant is more familiar to the inhabitants of rural areas. Some housewives, to their shame, do not even know where it can be applied. Nevertheless, even our ancestors made very tasty first courses from this plant. For example, you can consider the recipe for soup with sorrel and egg, as well as learn several options for its preparation.

light soup

Learning how to cook sorrel soup is easy. Moreover, such a dish is equally tasty both hot and cold. Here everyone can have their own preferences. The simplest recipe for soup with sorrel and egg requires the following components: for one and a half liters of water, a bunch of sorrel, 2 potatoes, onion, salt, 1 egg, sour cream and herbs.

To prepare this lean soup, you need:

1. Rinse well and chop all the greens.
2. Peel vegetables. After that, chop the onion, and cut the potatoes into cubes. The size and shape of the blanks in this case do not really matter.
3. Slightly fry the onion in a saucepan.
4. Pour it after that with hot water and add chopped potatoes.
5. As soon as the liquid boils, put the chopped sorrel into the pan. In this composition, the soup should cook for at least 6 minutes.
6. Separately, beat the egg with a fork, and then slowly introduce it into the boiling mass. After that, after a couple of minutes, the fire can be turned off and the pan removed from the stove.

This sorrel and egg soup recipe is very convenient when there is very little time left to cook dinner. And the household will be happy with a tasty and healthy novelty.

cream soup

From the juicy greens of sorrel, you can make an excellent cream soup. Some choose this option purely for aesthetic reasons. But before you start mastering a new recipe for soup with sorrel and egg, you need to collect the following main products on your desktop:

• per liter of vegetable broth 250 grams of sorrel;
• 2 yolks;
• salt;
• 60 grams of butter and flour;
• 100 milliliters of heavy cream;
• 7 green onion feathers.

Cooking process:

1. Heat up some oil (50 grams) and stew chopped onion in it for 10 minutes.
2. Boil the broth separately in a saucepan.
3. Put finely chopped sorrel in it and cook for about 10 minutes.
4. Mix a few tablespoons of the broth separately with flour, and then slowly introduce it into the boiling mass.
5. Remove the pan from the stove, add the stewed onion to it and beat the contents well with a blender. After that, the resulting mass must be boiled again.
6. Separately, beat the yolks with cream. Without stopping beating, add a tablespoon of hot soup several times. Pour the resulting mass into a saucepan in a thin stream. The soup must be constantly stirred so that the eggs do not curl up in lumps.
7. Add the remaining oil and salt and heat the mixture for 5 minutes, being careful not to bring it to a boil.

Ready soup is best served immediately. On a plate, the dish is usually decorated with finely chopped green onions.

Green borscht

Within half an hour, you can cook an excellent sorrel soup with an egg. The recipe for this dish is extremely simple. First of all, stock up on the necessary products:

• 2 liters of broth (meat);
• carrot;
• 10 grams of salt;
• bulb;
• 5-6 peppercorns;
• 600 grams of potatoes;
• 3 eggs;
• a bunch of dill;
• 200 grams of sorrel;
• 2 bay leaves.

Cooking method:

1. Boil chicken eggs separately.
2. Pour the broth into a saucepan and put it on the stove to heat.
3. During this time, you need to peel and chop the vegetables. At the same time, carrots can be cut into half rings, and potatoes can be cut into cubes (or straws). The onion head must be left whole.
4. Transfer prepared vegetables to boiling broth. Together with them, add pepper and lavrushka. The cooking process should last about 20 minutes. During this time, the vegetables will become soft.
5. Rinse and sort the sorrel, tearing off the hard stems. Cut the rest of the greens randomly.
6. At the same time finely chop the dill.
7. Remove the onion, pepper and bay leaves from the pan.
8. Load all the chopped greens into it. After boiling, the mixture should cook for a couple more minutes.
9. Chop some boiled eggs and add them to the soup. After 1-2 minutes, the fire can be turned off. After that, the soup should brew a little under the lid. This will take ten minutes.

Now still hot soup can be safely poured into plates and served on the table, adding to each of them a spoonful of sour cream and half a boiled egg.

Feast of vegetables

Vegetable lovers can make an amazing sorrel soup with egg. The recipe is unique in its composition. In fact, this is a real holiday of vegetables. For work, as a rule, the following set of products is used:

• for 2 ½ liters of water 500 grams of potatoes;
• 3 eggs;
• bulb;
• 400 grams of sorrel;
• salt;
• carrot;
• tomato;
• a pod of sweet pepper;
• spices;
• vegetable oil;
• sour cream;
• greenery.

Cooking technology:

1. Pour water into a saucepan and put it on the stove.
2. Pour peeled and sliced ​​potatoes into boiling water. After a quarter of an hour, you can add salt.
3. Separately, sauté the chopped onion in a frying pan. Add cubes of carrots to it, and after 1 minute, pepper, cut into strips, and mix everything well. After that, add chopped tomatoes to the pan, after removing the skin from them. With constant stirring, the mass should be stewed for at least 3 minutes.
4. Wash and cut the sorrel.
5. Boil the eggs, then peel them and chop them randomly.
6. Add sorrel, stewed vegetables, egg and spices to the boiling potatoes in a saucepan. After boiling the mixture, the fire must be immediately turned off.

It is good to put a spoonful of sour cream in a plate with hot vegetable soup. So it will turn out more tender and fragrant.

Sorrel chiller

Some people prefer cold soup with sorrel and egg. The recipe for its preparation, in principle, differs little from other options. True, for work in this case, you need only five ingredients:

• 1 kilogram of sorrel;
• 150 grams of onion;
• 4 eggs;
• 250 grams of fresh cucumbers;
• 125 grams of sour cream.

Making this soup is not difficult at all.

1. First, the sorrel leaves must be sorted out, washed, and then carefully chopped with a sharp knife.
2. After that, they need to be put in a saucepan, pour boiling water and cook for 10 minutes over medium heat until the sorrel is soft enough. Now you can turn off the soup and put it aside to cool.
3. Boil the eggs, peel and separate the whites from the yolks.
4. Onion cut into small cubes. Mix it with chopped proteins and add this mass to the chilled soup.
5. Pour the sliced ​​​​cucumbers there and salt. If desired, you can add ground pepper or a little sugar.

Before serving, right in the bowl, the soup must be seasoned with sour cream mixed with mashed yolk. It will be even tastier if you sprinkle it with chopped dill. It turns out fragrant and very refreshing soup with sorrel and egg, the recipe of which each housewife can adjust at her discretion.

Soup with rice and sorrel

If you want to cook something original, then you can make a rather interesting rice soup with sorrel and egg. A step-by-step recipe begins with the selection of the main components. For such a dish you will need:

• 2 liters of meat broth;
• bunch of sorrel;
• 4 potatoes;
• carrot;
• 40 grams of long grain rice;
• 2 onions;
• 2 eggs;
• 30 grams of vegetable oil;
• 2 pinches of salt;
• a bunch of fresh parsley;
• 80 grams of sour cream.

How should you prepare such a soup with sorrel and egg? A step-by-step recipe will help you do everything, observing the desired sequence:

1. First you need to wash, peel and chop all the vegetables. At the same time, potatoes and onions can be cut into cubes, and carrots can simply be grated.
2. Now you need to prepare the dressing. To do this, first you need to pass the onion in oil, and then add the carrots and lightly fry the food together.
3. Pour the broth into a deep saucepan and bring it to a boil. Add potatoes, cook for 25-30 minutes.
4. Rinse the sorrel with parsley, chop and add to the boiling soup.
5. After 2 minutes, you can enter the dressing. Salt the soup, add a little pepper to taste and let it boil for a couple more minutes.

The finished dish should be infused under the lid for at least a quarter of an hour. After that, you can eat it, seasoned with sour cream and put pieces of boiled eggs in each plate.

Soup with poached egg

You can cook sorrel soup with an egg in different ways. The classic recipe will always be the basis for any option. For example, such a dish can be prepared with a poached egg. Outwardly, this soup will look very unusual. To prepare it you will need:

• 1 potato;
• bunch of sorrel;
• carrot;
• a pod of sweet pepper;
• egg;
• some greenery;
• sour cream;
• vegetable oil.

The whole procedure takes just a few minutes:

1. First of all, you need to peel and grate the carrots, and then free the pepper from the seeds and chop it into strips.
2. Fry the prepared vegetables in a pan for several minutes until golden brown.
3. Boil water (or broth) in a saucepan.
4. Peel the potatoes and cut them into medium cubes.
5. Pour it together with fried vegetables in boiling water and cook for 10-15 minutes.
6. Wash the sorrel, crumble and scald with hot water. This is necessary in order to remove excess acid.
7. Add the sorrel to the boiling soup and let it boil for a couple of minutes.
8. To cook a poached egg, you first need to heat water in a saucepan.
9. Now you need to create an acidic environment in it. To do this, add vinegar essence at the rate of 50 milliliters per liter of water.
10. After that, stir the water with a spoon so that a funnel forms in the center, and then carefully pour a raw egg into it. After 3 minutes, the protein will finally harden, and the yolk will remain a little liquid.

Before serving, put a spoonful of sour cream, fresh chopped herbs and a cooked egg into a bowl of soup.

cream recipe

For a novice hostess, a more descriptive recipe for soup with sorrel and egg is needed. Photos will help her to control every stage of the process. For example, sometimes fresh cream is added to make the dish more tender and not so sour. This gives an amazing effect. For work you will need:

• 2 liters of beef broth;
• 150 grams of carrots;
• 200 grams of potatoes;
• 1 onion;
• 600 grams of sorrel;
• 80 milliliters of heavy cream;
• 2 eggs;
• 20 milliliters of vegetable oil;
• a quarter teaspoon of salt and ground pepper.

The preparation of such a soup takes place in stages:

1. Boil the broth in a saucepan, and then put cubes of peeled potatoes into it.
2. Clean and chop vegetables. Carrots can be rubbed, onions can be chopped arbitrarily, and sorrel can be cut into strips.
3. Separately, in a frying pan, pass the carrots and onions in oil. After that, they need to be added to the boiling broth.
4. Whisk the eggs in a deep bowl. Gradually add cream and a few tablespoons of broth into them.
5. Pepper the resulting mixture and season with a little salt.
6. As soon as the potatoes are ready, transfer the sorrel to the pan and continue cooking.
7. Gently fold in the egg mixture in a thin stream.
8. Turn off the heat and let the soup brew for a while.

In a bowl, you can add a little sour cream to taste and mix well. If you supplement such a detailed description with photographs, you will get an excellent photo recipe for a novice cook.

Pantry of vitamins

To make an ordinary dish more useful, as a rule, any greens are added to it. This is how you can characterize the soup with an egg from sorrel and nettle. Its recipe is very simple and requires a minimum of labor. You will need the following set of ingredients:

• 2 liters of water;
• 4 potatoes;
• 1 egg;
• sorrel;
• fresh nettle.

This soup is prepared very quickly:

1. Peel the potatoes and then cut them into cubes or strips.
2. Rinse and chop the greens. Nettles can be preliminarily poured with boiling water for a couple of minutes.
3. Place chopped potatoes in a pot of boiling water. Cook until fully cooked.
4. Add herbs and wait for it to boil again.
5. Separately, beat the raw egg with a fork and slowly introduce it into the soup.
6. Boil for 5 minutes, and then immediately turn off the heat.

After that, the soup should be salted to taste and let it stand for a little while. This dish is usually served with sour cream. The total cooking process lasts no more than 20 minutes. At the same time, all the vitamins are preserved in the greens.

Sorrel with meat

Some cooks believe that it is best to boil sorrel with egg and meat. In this case, the soup recipe, in fact, changes very slightly. For work, it is desirable to use the following composition of components:

• for 3 liters of water 0.5 kilograms of potatoes;
• bunch of sorrel;
• 3 eggs;
• bulb;
• 600 grams of pork neck;
• salt;
• some greens (dill and parsley);
• pepper;
• 75 grams of sour cream.

Cooking method:

1. Boil eggs.
2. Cut the meat into large pieces, put it in a pot of water and cook for half an hour after boiling.
3. At this time, you can peel the onions and potatoes.
4. Chop the tubers randomly. The bulb must be left whole.
5. Finely chop the greens.
6. Wash the sorrel and cut into strips.
7. Grind boiled eggs with a knife.
8. Remove the meat from the broth and put in a separate plate. Instead, put the potatoes in the pan and put the whole onion.
9. As soon as it boils, add greens. In this case, the onion must be taken out and finely chopped.
10. After 3 minutes, put the meat and eggs into the boiling soup.
11. Add spices, chopped onion and sour cream to the finished dish.

It remains only to pour it on plates and boldly invite everyone to the table.

In ancient times, sorrel was considered a weed, but today this product is used not only in cooking, but also in folk medicine. The thing is that the composition of this plant includes many useful substances that are important for the body. It is best to eat young leaves that are not so sour. With sorrel, you can cook many different dishes, but soups are considered the most useful. First courses with sorrel are considered traditional for Russian cuisine.

soup with sorrel and egg and chicken

This recipe is considered the most popular and delicious. The soup is very easy to prepare and even a novice cook can handle it.

: chicken leg, 2.5 liters of water, 300 g of sorrel, 5 potatoes, carrots, half an onion, 1 tbsp. a spoonful of butter, green onions, dill, parsley, salt, a couple of eggs, black pepper, laurel and sour cream.

• To prepare sorrel soup, you need to boil the broth. To do this, fill the ham with water and put on medium heat. Periodically it is recommended to remove the foam;
• After that, remove the ham, cool and separate the pulp from the bone;
• In the boiling broth, put the previously peeled and cut into cubes potatoes;
• Peel the onion, chop and fry in oil along with grated carrots. After that, send the vegetables to the pan;
• Sort the green leaves, wash, chop and add them to the soup;
• Add salt, pepper and bay leaf. Simmer over low heat for 10 minutes. After that, the laurel should be removed;
• Before serving, add a boiled and diced egg to the soup, as well as chopped greens and onions. Place sour cream on each plate.

sorrel and nettle soup with egg

The first dish prepared according to this recipe is refreshing, light, but at the same time quite satisfying. Nettle is considered a very useful plant that contains many useful substances. Consider the traditional version, which was used back in Kievan Rus.

For cooking, you need to take such products: 2.5 liters of broth, a bunch of nettles, a small bunch of sorrel, carrots, tomatoes, bell peppers, 4 potatoes, 3 eggs and various greens. If you want a vegetarian soup, you can use vegetable broth. To prepare meat broth, you need to take a bone with meat, fill it with water and cook for 2 hours.

• Bring the broth to a boil. Peel the potatoes and cut into cubes;
• Rinse the nettle in running water and put it for 3 minutes. into boiling water. This procedure will help relieve the plant from burning. After that, take it out, finely chop and put in a saucepan;
• Sorrel should be washed, chopped and also added to the potatoes;
• Peel and wash vegetables. Cut the onion and tomato into cubes, and grate the carrots. Put the onion on the heated oil, after what time add the carrots and only then the tomato. Cook for approximately 7 minutes. After that, put everything in a saucepan and boil for a few minutes;
• Boil the eggs, cut them into cubes and put them in the already prepared soup and you can serve.

soup with egg and canned sorrel

This first course can be prepared at any time of the year, since fresh leaves are replaced with canned ones. It is worth noting that the taste of this does not change for the worse.

To prepare soup with sorrel, you need to take such products: 700 g beef on the bone, 4 eggs, a couple of bay leaves, a handful of rice, a couple of potatoes, an onion, vegetable oil, 285 g canned sorrel, salt, pepper and herbs.

• At the first stage, you need to deal with the broth, for which pour 2 liters of water over beef and put on fire. When the liquid boils, put the bay leaves in the pan, reduce the gas to a minimum. Cook the broth under the lid for 2 hours. From time to time, do not forget to remove the foam;
• After the time has elapsed, strain the broth, bring to a boil again and add the previously peeled and chopped potatoes. When it's half done, add the rice to the pot;
• Fry the chopped onion in hot oil until golden brown, and when the rice is soft, send it to the pan;
• When everything is cooked, add sorrel to the pan, close the lid and leave for a while. While boil the eggs and cut them into large cubes. Add to soup and serve with herbs.

sorrel soup and eggs in a slow cooker

Thanks to the multicooker, the cooking process is greatly simplified. The cooking process is very simple, the main thing is to prepare fresh ingredients.

For a recipe for sorrel soup with an egg, you need to take such products: 0.5 kg of meat, 5 potatoes, carrots, 2 onions, salt, pepper and 2 tbsp. spoons of sour cream.

• First you need to prepare the ingredients. Peel all the vegetables: cut the onion into small cubes, and grate the carrots. Put the vegetables in the multicooker bowl, pour in the oil and fry them for 15 minutes;
• At this time, cut the meat into small pieces and put it in a slow cooker. Fry, stirring occasionally, with spices and salt;
• Cut the potatoes into cubes and also put in a slow cooker. Pour in the required amount of water. Install the "Extinguishing" program and cook for 1 hour;
• For 15 min. until the end of cooking, send beaten eggs, chopped dill and greens into the bowl. Serve soup with sorrel and fresh herbs. A good combination is obtained with a small amount of mustard.

vegetarian soup with sorrel and egg

This version of the dish is considered dietary and suitable for vegetarians. Despite the absence of meat in the composition, the dish turns out tasty and refreshing, which is just perfect for the summer.

For cooking, you need to take such products: 450 g sorrel, 3 tbsp. tablespoons of butter, 0.5 tbsp. chopped onion and the same amount of the white part of the leek, 5 tbsp. vegetable broth, salt, pepper, half a French loaf to make toast, 2 cloves of garlic and 60 ml low-fat cream.

• Rinse the sorrel leaves well and clean. Take a pan with a thick bottom and fry them in it in oil for 2 minutes. previously, crushed;
• Add the prepared onion and fry until a nice color. Pour the hot broth into the pan and put some spices;
• When the liquid boils, cover the pan with a lid, leaving a gap, and cook over low heat for 25 minutes;
• At this time, prepare croutons, for which cut the loaf into slices and wipe with garlic. Cook them in a preheated oven until golden brown;
• Boil some water in a saucepan and blanch the herbs for a minute;
• Add the cream, spices, and sorrel in batches to the soup pot. Serve with croutons.

sorrel and egg puree soup

Such first courses are loved for their delicate texture and pleasant refreshing taste. In addition, they satisfy hunger well and for a long time.

For this soup, you need to take such products: 250 g sorrel, 0.5 tbsp. rice and the same amount of cream, 0.5 liters of water, 0.3 teaspoons of salt, a clove of garlic, 1.5 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of flour, 0.25 teaspoons of nutmeg, an egg and herbs.

• The first thing to do is to pour the cereal with water, add salt and cook for 15 minutes;
• At this time, peel the garlic and chop it. Heat the oil in a frying pan and fry the sorrel and garlic on it for 6 minutes;
• After that, send the flour there and, stirring, fry for another 3 minutes;
• Put the contents of the pan in a bowl and grind everything to a puree state with a blender. Then add 5 tbsp. spoons of rice water and mix well;
• In the finished rice puree, add the prepared mass of sorrel, cream and grated nutmeg. Put everything on fire and cook for 3 minutes. Mix everything again with a blender and serve with a boiled egg.

Using the proposed recipes, each housewife can treat her loved ones with a delicious dish that will help not only satisfy hunger, but also thirst. You can also cook first courses with this plant with the addition of mushrooms, and even fish. Bon appetit!