Sorrel soup with veal recipe. Sour soup for vegetarians

Most housewives call sorrel soup more familiarly and affectionately - green borscht or green cabbage soup. This sour, seasonal herb is extremely healthy! And we must take advantage of the opportunity when fresh sorrel appears on the beds or on the shelves, to cook delicious hot and cold dishes from it.

If you like soups with a little sourness, then you probably.

Recipes from fresh sorrel impress with bright colors and do not require expensive products. There are dishes for lovers of pork with fat, and for gourmets who follow colors and for your body. By the way, sorrel can be prepared for future use and pamper yourself hot sorrel soup and in winter.

Sorrel soup: a classic recipe

Our grandmothers and great-grandmothers cooked green cabbage soup classic recipe. Sorrel soup is rightfully called the king spring soups, and you can cook it from the simplest products.

Ingredients:

• water or broth - 1.5 l;
• sorrel - 2 bunches;
• potatoes - 2 pcs;
• boiled eggs - 2 pcs;
• butter - 20 gr;
• salt, pepper and your favorite seasonings.

You can store the broth with pieces of meat in the freezer for up to 1 month and use it for cooking quick soups! To transfer the frozen broth to a saucepan, it is enough to hold the container with the broth under hot water.

Cooking:

1. Coarsely chopped potatoes are sent to a pot with water or broth. It should boil and give the future soup pleasant taste and density.

Do not forget to salt the broth and add your favorite spices!

1. We cut the sorrel, for this we turn the leaves into a tube and after cutting we get long sour strips. In a frying pan with hot butter slightly let the sorrel in, then everything beneficial features herbs are "sealed" in the leaves.
2. Stewed sorrel is sent to the broth with boiled potatoes. The taste of butter will give the soup smoothness and the necessary fat.
3. Boil 2 eggs in a separate bowl. Finely chop or mash the cooled eggs with a fork.

Pour into a bowl fragrant soup, put croutons, sprinkle chopped eggs and add a spoonful of sour cream! It turns out incredibly beautiful and just as delicious!

Egg Sorrel Soup Recipe

If you don't like liquid sorrel soup, then green cabbage soup will receive the desired density due to cereals and boiled eggs. Sometimes, during the preparation of sorrel soup, millet or rice, previously soaked in cold water, is added to it.

Ingredients for green borscht with egg:

• water or broth - 1.5-2 l;
• sorrel - 2 bunches;
• potatoes - 2 pcs;
• eggs - 2 pcs;
• onion - 1 pc;
• carrot - 1 pc;
• millet or rice - 3 tbsp. spoons;
• celery root, parsley and dill.

Cooking:

Broth for sorrel soup is cooked for 1-2 hours. You can use pork, chicken or turkey leg.

1. In the finished boiling broth we throw spices, chopped potatoes and cereals soaked in advance.
2. Grated carrots, onions and celery - the root gives a specific flavor, so it's not for everyone - fry in vegetable oil. Add to soup.
3. Cut the sorrel into strips.

Any fresh herbs added 3-5 minutes before the end of cooking! Sorrel stalks can also be used in soup if finely chopped!

1. After adding all the green ingredients, cook for 3 minutes, turn off and wait 15 minutes to reunite all the aromas and tastes.

When serving, decorate with sour cream, chopped eggs or their halves.

How to cook sorrel soup with egg and chicken: the easiest recipe

The simplest, and, most importantly, healthy sorrel soup is obtained on the basis of chicken broth. You can use breast in the recipe - this is an option for diet borscht, or chicken legs - for rich fragrant soups.

Soup ingredients:

• sorrel - 2 bunches;
• chicken leg - 1 pc;
• potatoes - 3-4 pcs;
• carrot and onion - 1 pc;
• eggs - 3 pcs;
• spices and other herbs.

Eggs can be washed and boiled with chicken leg. After 15 minutes, take them out and place them in cold water!

Cooking:

1. Cooking roast from chopped carrots and onions.
2. The chicken is cooked with diced potatoes and fried vegetables are added to it.
3. Finely chopped greens are sent last to the soup.

After boiling, cook for another 2-3 minutes! Serve in a beautiful bowl with a dollop of sour cream!

Eggs can be added to green borscht in 3 ways: finely chopped, sliced ​​\u200b\u200bwedges or halves, or you can pour it in a thin stream into a boiling broth! Then beautiful "clouds" will float in the soup.

Sorrel soup with meat: tender beef or pork

A rich sorrel soup with meat will appeal to the owner of the house. The recipe includes the most healthy ingredients, a variety of vegetables and pork tenderloin, and the cooking process will bring pleasure to any troublesome housewife.

Prepare the necessary products:

• pork or beef pulp - 1 kg (with fat);
• sorrel - 1 bunch (300 gr);
• potatoes - 3 pcs;
• onion and carrot - 1 pc;
• eggs - 3 pcs;
• green onion, dill, parsley.

We use as spices Bay leaf, black pepper, salt and celery root.

Cooking:

1. At 2.5 liters cold water lower the meat and cook for 2 hours. When all the foam is removed, do not forget to add salt and spices so that the pork absorbs all the flavors and gives off its taste.
2. Boil the eggs for 15 minutes, and fry the chopped onions, carrots and celery in olive oil.
3. When the pork is boiled to the desired softness, the broth must be filtered and proceed with the final part. culinary masterpiece.
4. Diced potatoes and fried vegetables are sent to the broth with pieces of meat. We give the ingredients a good boil, and add the chopped sorrel and other herbs.
5. The soup will boil for a couple more minutes and you can add boiled eggs. To the taste of the hostess, they can be finely chopped, grated or served in orderly halves.

A spoonful of sour cream or mayonnaise will add the finishing touch to the plate!

Sorrel soup recipe with mushrooms

Easy sorrel soup with mushrooms is prepared quickly and fills the house with mouth-watering aromas. The recipe is simple, but resist the temptation to try delicious soup neither the children nor the beloved husband can.

For a culinary masterpiece you will need:

• water or broth - 1.5 l;
• champignons - 250 gr;
• potatoes - 2 pcs;
• sorrel - 1 large bunch;
• onion and carrot - 1 pc;
• spices, herbs and boiled eggs for decoration.

Cooking:

1. In hot water or broth, dip the diced potatoes, grated carrots and mushrooms. We lower the whole onion there so that during the cooking process it gives its taste.

Do not forget to add your favorite spices, for example, bay leaf and peppercorns!

1. Boil vegetables until tender. We remove the onion and lavrushka.
2. And we launch the final ingredient - fresh sorrel and any greens to taste.
3. After 2-3 minutes turn off the soup and let it brew.

Add a teaspoon to each bowl before serving. homemade mayonnaise and chopped boiled eggs.

If mushroom soup with sorrel boiled in water, then it can be eaten cold!

Sorrel soup puree

The delicate texture of puree soups is especially to the liking of the older generation. Sorrel soup is easy to cook in the form air cream and add to the recipe with help additional ingredients exquisite notes.

For cooking you will need:

• water or broth - 1 l;
• sorrel - 2-3 bunches (400 gr);
• potatoes - 3 pcs;
• cream cheese - 150 gr;
• cream - 100 ml;
• onion - 1 pc;
• garlic, green onion, spices;
• boiled egg - 1 pc for decoration.

Cooking:

1. In a heated pan with olive oil fry onions, crushed garlic and add spices there so that they open up and give off their flavors.
2. We also send finely chopped potatoes there. Fry and add hot water or broth.
3. Pieces of cheese are thrown into a boiling soup and pour 100 ml heavy cream. 3-5 minutes before readiness, we lower the sorrel and other greens.
4. Remove from heat, let cool slightly, and pierce the soup with a blender. Before serving, decorate with a slice of boiled egg.

Sorrel can be cooked for no more than 3 minutes to preserve color and beneficial vitamins!

I suggest you watch the video recipe classic soup from sorrel with meat

Bon appetit and see you for new recipes!

Sorrel Soup - General Cooking Principles

After the cold winter period So I want something light and vitamin. Sorrel soup is best cooked in the spring, when young green shoots are concentrated in themselves. maximum amount vitamins, minerals and salts. You can cook sorrel soup in meat broth (preferably chicken or beef) or water. Served warm or cold, however meat soups It's best served hot though. Potatoes, vegetable fried carrots and onions, any greens (dill, cilantro, green onions or parsley) and spices are usually added to the dish. You can not do frying - just peel the onions with carrots, chop and put in the soup. Sometimes they put white cabbage or chinese cabbage, stripes bell pepper and tomato cubes. In addition to sorrel, you can put any other young greens in the dish: nettles, dandelions, beet tops as well as spinach and arugula. If there is no time to cook meat broth, you can take any canned meat- sorrel soup turns out to be very rich and appetizing with them. The dish is served most often with sour cream, halves of hard-boiled eggs and finely chopped greens and green onions. Very tasty to rub on coarse grater cheese and add it to hot soup.

Sorrel soup - preparing food and dishes

Before boiling the broth, the meat must be washed in cool water and processed (cut off the films and veins, if any). It is better to cook the meat in a whole piece, and after it is ready, take it out and cut it. portioned pieces. Vegetables and herbs should be thoroughly washed and cleaned. It is better not to cut potatoes for sorrel soup too large, thin sticks or small cubes will do. Finely chop the onion, and grate the carrots (although you can also chop finely). It is better not to cut the sorrel too finely, otherwise it will boil and turn into porridge. Hard-boil the eggs ahead of time for serving.

From the dishes you will need large saucepan, slotted spoon, knife, cutting board and grater. Prepare a clean cheesecloth to strain the broth. You can serve the dish in ordinary deep plates or bowls.

Sorrel soup recipes:

Recipe 1: Sorrel Soup

This green light soup great for roasts summer day. The dish pleases not only with a pleasant sour taste, but also with an abundance of vitamins and beneficial trace elements.

Required Ingredients:

• Chicken meat - 380-400 g;
• Potato - 340 g;
• fresh sorrel- 220 g;
• Carrots - 120 g;
• Onion- 90-100 g;
• Salt - to taste;
• Vegetable oil for frying;
• Sour cream - for serving;
• Greens of dill and parsley.

Cooking method:

Wash chicken meat cold water and let it cook for 30-40 minutes. After the first boil, it is advisable to drain the water, pour the meat over the new one and put it back to boil. While the chicken is cooking, you can peel and cut the potatoes into small cubes, finely chop the onion and grate the peeled carrots on a coarse grater. We also wash all the greens (sorrel, dill and parsley) in water, and then finely chop. Sorrel can be cut a little larger. We take out the boiled chicken and cut into portions. Put potatoes in boiling broth and cook until soft. During this time, you can cook the roast: first put the onion in a pan with vegetable oil, then add the carrots. Fry the vegetables for a few minutes. We check the potatoes with a knife - if cooked, add vegetable frying. Then put back the chopped meat and sorrel. After boiling, cook the soup for another 5-7 minutes. Salt the dish to taste. While the sorrel soup is infused, grind the chopped greens with salt with your hands and put it in serving bowls. Serve with sour cream and black bread.

Recipe 2: Sorrel and Spinach Soup

Very hearty, healthy and refreshing first course. This sorrel soup is being prepared on beef broth flavored with spices and vegetables.

Required Ingredients:

• A kilogram of beef on the bone;
• Half large carrots;
• parsley root;
• Onion - 1 pc.;
• 25 g of sorrel, dill and spinach;
• 1 st. l. flour and butter;
• Sour cream - to taste;
• 6 chicken eggs;
• Salt - to taste;
• A few peas of black pepper;
• Bay leaf - 2-3 pcs.

Cooking method:

We wash the meat, process it, fill it with water and set to boil. After boiling, remove the foam with a slotted spoon. A few minutes before the meat is cooked, add pepper and bay leaf. We take out the finished meat and put it aside for a while. We filter the broth from pepper and parsley and drain back into the pan. We wash the sorrel with spinach, pour boiling water over it and leave for half an hour. Then drain the water and pour a little meat broth. Boil the greens in the broth for about 5-6 minutes. Then we take out the greens, chop them and put them in a saucepan with broth, pour the broth in which the greens were cooked into the same place. Finely chop the onion, peel the carrots and parsley root and cut into thin circles. We spread all the vegetables in a boiling broth. While the soup is cooking, grind the flour with butter and add a little meat broth to the mixture. A few minutes before cooking, add this mixture to the soup. While the dish is infused, boil hard-boiled eggs, chop the dill and cut the boiled eggs in half. Sorrel soup is served with half an egg, a piece of meat, sour cream and herbs.

Recipe 3: Sorrel Soup with Barley

So light green soup sorrel can be boiled in meat broth or water, and if barley is added, the dish will turn out even more satisfying. In the heat, you can eat soup and cold - it does not get worse from this.

Required Ingredients:

• Half a kilo of chicken legs or soup set;
• 2 carrots and onion;
• Salt;
• Half a glass of barley;
• Pea pepper;
• Bay leaf;
• 2 potatoes;
• 120 g of sorrel;
• Vegetable oil;
• 3 eggs;
• Ground black pepper;
• Sour cream.

Cooking method:

First, let's prepare the broth: rinse the chicken, fill it with water and set to boil. After boiling, remove the foam and reduce the heat. Add a whole peeled onion and 1 peeled carrot to the broth. Cook until the meat separates easily from the bones. 10 minutes before readiness, add peas, bay leaf and a little salt. From the finished broth we take out the lavrushka, pepper and carrots with onions. We take out the meat and separate from the bones. We filter the broth. In parallel with the broth, you need to cook barley. We wash and cut the sorrel, peel the potatoes and cut them into cubes. Finely chop the onion, grate the carrots. Fry onions and carrots until soft in vegetable oil, at the end add a little salt and pepper. We put the potatoes in the boiling broth, after 10 minutes we put the barley, and after 20 minutes we add the frying. Cook soup over low heat, stirring occasionally. 5 minutes before readiness, add chopped sorrel and chicken meat. We try the soup, if necessary - add salt and pepper to taste. after the sorrel soup is infused, serve with half a boiled egg and sour cream.

Recipe 4: Sorrel and Stew Soup

Try to cook this wonderful light soup not with meat broth, but with stew. The dish cooks many times faster and turns out to be very rich.

Required Ingredients:

• Bank of stew;
• Potatoes - 4 pcs.;
• 1 carrot with onion;
• 2 pinches of sugar;
• Vegetable oil;
• Flour - 1 tsp;
• 2-3 bunches of sorrel;
• Sour cream and boiled eggs - for serving;
• Salt, pepper, lavrushka and any other seasonings.

Cooking method:

We clean the onion and carrot, finely chop the onion, and three carrots on a grater. In vegetable oil, fry the vegetables until soft and add a pinch of sugar and a teaspoon of flour (to make the soup more rich). We clean the potatoes and cut into strips. Pour water into a saucepan and bring to a boil. Pour the potatoes into the pot. 10 minutes after boiling, add roast. We open the jar of stew and put all the contents into the soup. Wash the sorrel and cut into ribbons. 5-7 minutes after the stew, add the sorrel. Cook the soup for another 10-12 minutes, then add salt and pepper, parsley and any other spices to taste. After the dish is infused, serve soup with half boiled eggs and sour cream.

Recipe 5: Sorrel and Young Cabbage Soup

sorrel attached a light dish sourness, and cabbage adds tenderness. This sorrel soup will especially appeal to those who do not like too sour first courses.

Required Ingredients:

• Chicken meat - half a kilo;
• young White cabbage- 400 g;
• 1 small carrot;
• 2 small onions;
• 1-2 potatoes;
• 1 small tomato;
• Sorrel - a few bunches (to taste);
• Salt, pepper and bay leaf;
• boiled eggs and sour cream for serving.

Cooking method:

We cook, as usual, chicken broth, take out the finished meat and separate it from the bones. We clean the potatoes, cut them into cubes and throw them into the boiling broth. My cabbage, finely chop and throw 10 minutes after the potatoes. Finely chop the onion and fry sunflower oil to pleasant golden color. We clean the carrots, grate them and fry together with onions until soft. My tomato, remove the skin (for this you need to scald it with boiling water), cut into cubes and put in a frying pan. Simmer the vegetables for a few minutes. Put in soup vegetable dressing. My sorrel and cut into ribbons. 5 minutes after roasting, add sorrel and bay leaf. After boiling, reduce the heat and simmer our sorrel soup for another 5-7 minutes. At the end of cooking, salt and pepper the dish to taste. After the soup is infused, serve with boiled eggs, a piece of meat and sour cream. Eggs can be crumbled or cut into halves or quarters.

→

Sorrel is a crop that, along with radish, gives its first harvest in May. With this product, you can cook easily and with great pleasure. great amount delicious and, most importantly, healthy meals, among which soups with sorrel are especially popular. They are very tasty and healthy, filled with a huge amount of vitamins and minerals.

Important! May and June harvest sorrel is considered one of the most useful plants. In its young leaves there is a huge amount of substances useful for a person of any age. The older the culture, the more rapidly their total percentage decreases.

There are quite a few recipes. All of them are very tasty and healthy, especially the one that is boiled with an egg. Describing the main cooking options, you can start with it.

Cooking sorrel soup with egg

This is an easy recipe to make. By adding an egg, its taste becomes more saturated, the dish will surely appeal to all family and guests. For cooking, you will need to take the following components:

• 300 grams of the main product;
• 5 eggs;
• 3 tubers;
• carrot;
• bulb;
• two tablespoons of oil and standard seasonings.

You need to cut the potatoes into cubes, then throw them into boiling water and cook over low heat. Separately, onions, carrots are fried and after cooking the potatoes are laid out in a pan with potatoes. All together you need to cook for another 10 minutes. While the vegetables are cooking, you need to cut the leaves and stems of the sorrel. Eggs need to be broken into a container, a little salt and beat. As soon as the potatoes are completely cooked, you will need to put the sorrel and cook everything together for about 3 minutes. Then beaten eggs are poured in, which must be thoroughly stirred at the same time. Soup in this form should be brought to a boil, salt or pepper.

Important! During the cooking process, eggs can not only be poured in, but also added in boiled and chopped form. Many add quail eggs which can be stacked whole or cut into halves.

vegetable soup recipe

To prepare a dish filled with big amount vegetables, you need to prepare a little more variety of vegetables. If you carefully follow the instructions, you can get a very tasty, rich dish. Here are the ingredients you need to prepare for making soup:

1. Zucchini 100 grams.
2. Sorrel 50 grams.
3. Celery root.
4. Spinach.
5. Egg 2 pieces.
6. Potatoes, onions, carrots 1 each.
7. Garlic - a couple of cloves.
8. Vegetable or olive oil.
9. Sour cream.
10. Salt and pepper.

To cook a delicious dish, you need to pour one and a half liters of water or broth cooked on vegetables into the pan. As soon as the water boils, you need to put potatoes, zucchini and celery in the pan. Onions, carrots and garlic should be sautéed in oil, put into the broth and brought to fully prepared. After full readiness, you need to put spinach and sorrel in it, cook all together for another 3 minutes. After the complete readiness of all components, everything is turned off and seasoned with prepared seasonings. Before serving, you can add half an egg and sour cream to taste.

Cooking borscht with sorrel

You can cook not only the dishes listed above with the described product, but you can also add sorrel to borscht, thereby obtaining a separate unique and very tasty dish. For cooking, you will need to prepare the following components:

• Potato 3 tubers;
• Carrots 2 pieces;
• Sorrel 200-300 grams;
• A glass of beans;
• Onion and pepper per piece;
• Tomato paste 3 spoons;
• boiled eggs;
• Salt and herbs.

It is desirable to cook such borscht on chicken broth. In the process of cooking the broth, you need to add bay leaf, peppercorns and other seasonings to the pan. After straining the broth, you need to add all the prepared vegetables and cooked passivation made with tomato paste. The potatoes will boil, and you can add sorrel and beans. As soon as everything boils and boils, after which the dish is completely ready. Before serving, it is desirable to infuse the product for 10 minutes. Before eating, you need to add sour cream and greens to the plates.

Sorrel soup with pork

To prepare this rich and very delicious dish you will need to prepare the following products:

• Pork meat 750 grams;
• Sour cream 250 ml;
• Sorrel 200 grams;
• Onions and carrots 150 grams;
• Eggs 3 pieces;
• Potato 1 piece;
• Standard condiments.

The meat must be cooked in a 5-liter saucepan, constantly removing the foam. IN ready broth you need to put everything necessary vegetables raw and passivated. As soon as the potatoes are completely ready, you can add chopped greens and sorrel, cut into strips. After everything boils for about 10 minutes, it can be removed from the stove. Eggs should be boiled separately and served as desired. Also to improve palatability you can add sour cream.

Summing up

Sorrel is easy to cook, it goes well with the most different vegetables. The product ideally helps the body with its vitamins and numerous useful substances. Sorrel soups can be effectively diversified daily menu. Based on the recipes presented above, you can cook delicious and very healthy soups to please yourself and your loved ones.

Rating: (1 Vote)

Hi Hi! Today I suggest you cook a summer first course -. By the way, earlier, people attributed this sour grass to a weed and did not use it in any way. But time passed, science did not stand still, and in our time, young leaves began to be used not only in culinary arts but also in folk medicine.

After all given plant contains a large number of substances beneficial to the body. And now you can cook from sorrel variety of dishes, for example, or useful jelly. But most popular view the soup remains.

This stew is considered traditionally Russian and also has a second name - green cabbage soup. In our city, this plant is already being sold with might and main, so it's time to get acquainted with the cooking technology in more detail.

According to the established history, this borscht is boiled in meat broth. And you can use not only pork, beef, but also chicken. And also add your favorite greens in addition to the sour plant. And they complement the dish with cereals, such as rice, so it turns out much more satisfying.

Ingredients:

• Pork on the bone - 500 gr.;
• Sorrel - 2 cups;
• Potatoes - 2 pcs.;
• Parsley root - 1 PC.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Rice groats - 1/2 Art.;
• Dill - 1/2 bunch;
• Vegetable oil - 3 Art. spoons;
• Bay leaf - 3 PC.;
• Egg - 3 pcs.;
• Peppercorns - 6 PC.;
• Salt - to taste.

Cooking method:

1. Pour into the pan pure water and put on fire, wait for it to boil. At this time, rinse the meat. When the water boils, put the pork on the bones in boiling water and cook for an hour over low heat. Don't forget to remove the foam.

2. When the meat is cooked, remove it from the broth and cool. Remove from the bone and cut into medium pieces.

3. Return the chopped pork back to the boiling broth. Also add peppercorns and bay leaf.

4. Peel the parsley root and carrots. Cut them into strips and put in the broth.

Parsley root is optional.

5. Peel and finely chop the onion. Fry in vegetable oil until golden brown.

6. Now wash and peel the potatoes. Cut into medium wedges and add to the simmering stew.

8. Next in line is the fried onion, which is also sent to the pan. Boil the mass until the potatoes are ready.

9. Rinse sorrel and dill. Cut the sorrel into strips, but finely chop the dill. Send greens to our dish.

10. Salt the cabbage soup and mix.

11. Boil the consistency for another 3 minutes, salt if necessary. Hard-boil the eggs in advance, peel and cut them into cubes.

12. Pour the prepared stew into portion plates and place chopped eggs on top. Fill everything with sour cream and eat!

Step-by-step method for making sorrel soup with stew

For the lazy, you can simplify the cooking method, and instead of the broth, cook cabbage soup on stew.

You will need: stew - 300-400 gr.; sorrel - 250-300 gr.; potatoes - 3-4 pieces; carrots - 1 pc.; onion - 1 pc.; egg - 2 pcs.; salt - to taste; ground black pepper - a pinch.

Cooking green cabbage soup from nettle and sorrel

And this recipe is familiar from the time Kievan Rus. Moreover, such a soup is very tasty in a cold version. To be honest, I have not tried nettle in food, but they say it tastes good.

Ingredients:

• Water - 2.5 l;
• Beef - 300 gr.;
• Carrots - 1 pc.;
• Bow - 1 pc.;
• Potatoes - 5 pcs.;
• Nettle - 15 branches;
• Sorrel - 10 leaves;
• Salt, pepper - to taste.

Cooking method:

1. First boil the broth. To do this, pour water into a deep saucepan, put the meat, peeled carrots and onions.

2. Boil the broth for an hour, while removing the foam. Then take the beef out and let it cool. Do the same with the carrots and discard the onions. Cut the cooled meat and vegetables into cubes, return to the broth.

3. Wash potatoes, peel. Cut into medium cubes. Put in a boiling mass and cook until the potatoes are soft.

4. In the meantime, tear off the leaves from the nettle and scald with boiling water. Cut them into pieces.

Until you pour boiling water over the nettle, work with it with gloves, otherwise you will scald your hands.

5. Wash the sorrel and cut into ribbons.

6. When potatoes are cooked, add nettle and sorrel. Boil 5 minutes. Do not forget to salt and pepper the green cabbage soup, you can also add your favorite seasonings. Then turn off the fire and let it brew.

7. Boil hard-boiled eggs and chop them finely. Pour the food into a deep bowl, add eggs and herbs, season with fresh sour cream.

I repeat once again that such a soup is very tasty not only hot, but also cold. Therefore, it quenches thirst very well in summer heat, as well as .

Sorrel soup with chicken

Yet traditional recipe are green cabbage soup cooked in chicken broth. Although to feed our men, it is better to use the first method of cooking with pieces of meat.

Ingredients:

• Large chicken breast - 1 pc.;
• Bow - 1 pc.;
• Potatoes - 5 pcs.;
• Carrots - 1 pc.;
• Sorrel - 100 gr.;
• Egg - 2 pcs.;
• Salt - to taste.

Cooking method:

1. Wash the chicken breast and boil until tender in slightly salted water. Then take out on a saucer and cool.

2. Wash and peel carrots and onions. Cut vegetables into cubes.

3. Potatoes need to be peeled and cut into medium sticks.

4. Bring the broth in which the chicken was boiled to a boil and add the chopped vegetables.

5. Then put the potato cubes.

6. C chicken breast remove the skin and cut the fillet into pieces.

7. Dip the meat back into the soup.

8. Rinse young sorrel leaves under running water.

9. And then cut into ribbons.

10. When the potatoes become soft, add the sorrel and let the mass boil for 5 minutes.

11. At this time, break the eggs into a bowl.

12. Beat them a little with a fork and pour them into a boiling broth in a thin stream.

13. Then salt and pepper the stew and cook for another 5 minutes.

14. Pour into bowls and add sour cream.

In addition to sour cream, cream cheese is very suitable for dressing.

We cook sorrel soup without meat according to a lean recipe

Since sorrel useful herb, then and diet dish it is easy to cook from it. Even the variant with nettle can also be attributed to lean look. Of course, I am not a fan of broth on the water, but many people prefer this way of cooking.

Ingredients:

• Water - 2 l;
• Potatoes - 3 pcs.;
• Bow - 1 pc.;
• Sorrel - 100 gr.;
• Eggs - 3 pcs.;
• Greens - to taste .;
• Salt - to taste;
• Sour cream - for serving.

Cooking method:

1. Wash and peel potatoes, cut into cubes. Sorrel also needs to be washed well and cut into strips.

2. Hard boil eggs, cool. Then remove the shell and chop finely.

Instead of chicken eggs, you can use quail eggs.

3. Bring the water to a boil. Then drop the potatoes. Finely chop the onion and fry until golden brown in vegetable oil. Add to potatoes.

4. Rinse and dry the greens, chop finely. After the potatoes are soft, add the sorrel and herbs. Salt to taste and cook for 5 minutes.

5. Next, pour in the eggs and bring to a boil, pepper.

Sorrel soup with broken egg

And finally, my favorite recipe. I love to cook cabbage soup not with advance boiled eggs, but with raw. Don't know how to make this soup? So I'll tell you now, and even provide a photo).

Ingredients:

• Sorrel - 2 bunches;
• Potatoes - 5 pcs.;
• Bow - 1 pc.;
• Carrots - 1 pc.;
• Eggs - 2 pcs.;
• Boiled beef - 100 gr.;
• Broth - 800 gr.;
• Greens - to taste;
• Salt, pepper - to taste;
• Vegetable oil - for frying.

Cooking method:

1. First prepare the frying. Peel onions and carrots. Grate the carrots, and cut the onion into half rings. Fry everything in a hot frying pan with oil until the onions are beautifully golden.

2. Cut the potatoes into cubes and dip into the boiling broth.

3. Cut the beef into medium pieces and lower to the potatoes.

4. Wash greens, sorrel. Chop the greens, and cut the sour grass into ribbons.

5. K ready potatoes you need to add meat, herbs and sorrel. Also salt and pepper. Boil 5 minutes.

6. Break the eggs into a bowl and beat them a little with a fork. Pour the mass into a boiling broth in a thin stream, while stirring the broth. Let it boil for a few minutes. Add bay leaf if desired.

Sorrel soup with egg is a traditional Russian dish which is usually prepared in summer time year when sorrel appears on sale. By itself, this dish is versatile and low-calorie, can be served hot or cold.

Cooking classic sorrel soup with egg will not take you more than half an hour, and the benefits and refreshing taste will invigorate you for the whole day. So let's get started.

Peel potatoes and cut into small sticks.

Put the potatoes in a saucepan, pour 2 liters of water and put on fire. At the moment of boiling, remove the resulting foam.

While our potatoes are cooking, let's fry. Grate the carrots, and finely chop the onion.

Pour 2 tablespoons into the pan vegetable oil and lightly fry the vegetables, about 5 minutes, stirring occasionally.

Approximately 5-7 minutes after boiling water in a saucepan with potatoes, add our frying to it. Reduce heat and let simmer for 10 minutes.

In the meantime, it is necessary to free the sorrel leaves from the stems and randomly cut them.

Break 5 eggs into a bowl and lightly shake them with a whisk or fork. It is worth noting here that there are two ways to prepare sorrel soup: with hard-boiled and finely chopped eggs. I chose cooking from raw eggs because I like it more.

Add the sorrel to the pan, mix gently and cook for 3-4 minutes.

Then, continuing to stir the soup, pour beaten eggs into it in a thin stream.

Pour the classic sorrel soup with eggs into bowls and serve hot or cold, with sour cream.

Bon appetit!