Sorrel soup with egg - classic recipes. Green sorrel soup with egg, chicken or red meat - a classic recipe with a photo

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 set to boil hard-boiled chicken eggs - 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.

Sorrel soup with egg is a traditional Russian dish, which is usually prepared in the summer, 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 cubes.

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 of vegetable oil into the pan 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 the raw egg recipe as I like it better.

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!

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.

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 nettles (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.

Delicious and appetizing with eggs in chicken broth, with a pleasant sourness. There are many options for preparing sorrel soup, each family has its own signature recipe. Someone cooks soup with boiled beef, or no meat at all. Vegetarians put Adyghe cheese instead of eggs in sorrel soup. Boiled eggs can be chopped into pieces, or cut into two halves.

I suggest you try sorrel soup seasoned with beaten raw eggs. It is good to serve sour cream to the soup, as well. The soup is light, rich, slightly sour, bright.

As always, opinions in the family were divided. My husband and I liked the soup, however, like all sorrel soups. But more than half of the children did not eat, saying: “what is this green floating?”

Ingredients

• chicken quarter or 1 leg
• 1 onion
• 1 carrot
• 1 bunch of sorrel
• 7-8 pcs. potatoes
• green onion, dill
• 1-2 raw eggs
• vegetable oil

My recipe for cooking: Sorrel soup with egg