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

On a sultry afternoon, it is difficult to be tempted by a plate of hot soup. Unless we are talking about sorrel soup. Light, vitamin, with a refreshing sourness, sorrel soup with chicken broth rightfully takes its rightful place among the popular summer soups.

Today I offer you a classic sorrel soup recipe with chicken. On chicken broth, the soup cooks quickly, it turns out a pleasant balanced taste, tender and fragrant.

If there is already ready-made broth in the refrigerator, sorrel soup with chicken and egg will be ready in a matter of minutes, but if not, cooking chicken broth will not take much time and effort. For the broth, it is best to use a soup set or backs, they are moderately fatty and give a good fat.

Now let's move on to the details of how to cook sorrel soup in chicken broth.

Ingredients for the recipe soup with sorrel on chicken broth
Chicken	500 grams
Potato	300-400 grams (3-4 pieces)
Carrot	1 medium (150 grams)
Onion	1 small head (50 grams)
Sorrel	1 bunch
Parsley and dill greens	a few branches
chicken eggs	2 pieces
Mustard ready	1/2 teaspoon
Refined vegetable oil	1 tablespoon
Salt	taste
Sour cream for serving	on demand
Water	2 liters

Sorrel soup recipe with photo step by step

We start cooking by boiling the broth. Pour the chicken pieces with water, put on fire. I usually cook soups on the secondary broth, that is, pour the chicken so that the water barely covers it, bring it to a boil, drain it, fill it with a new, now necessary portion of cold water, and cook the broth until tender. I talked in detail about the secrets of making perfectly transparent chicken broth in this article.

Hard boil two eggs. Fill with cold water and after boiling, cook for 10 minutes.

While the broth is cooking, clean and wash the onions and carrots. We rub the carrots on a coarse grater, finely chop the onion.

Pass the onion with carrots in a frying pan in one tablespoon of vegetable oil until the onion is translucent. Turn off the fire under the pan.

Peel the potatoes, wash and cut into small cubes.

Rinse the sorrel thoroughly under running water. We sort out the leaves, remove the cuttings and coarse veins.

Cut sorrel leaves.

Strain the finished chicken broth, remove the chicken pieces. Bring the broth back to a boil and add the potato cubes first. We cook for a few minutes.

Then browned vegetables. Cook everything together for 10-15 minutes, until the potatoes are ready. Potatoes must be completely cooked before laying sorrel.

When potatoes are cooked, add sorrel. Cook for 2-3 minutes. We salt, after which we turn off the fire under the pan, cover it with a lid and let the soup brew. Before you cover the pan, you can put fresh chopped parsley and dill in the soup, or you can add it directly to the plates when serving.

Since sorrel can be of different acids, there are times when the soup turns out to be too sour. The problem is solved by adding a small amount of sugar. Sugar neutralizes excess acidity well.

Chicken meat is separated from the bones.

• Chicken - 500 g
• Water - 2.5 l
• Black peppercorns - 2 - 3 pieces
• Bay leaf - 2 - 3 pieces
• Carrot - 1 piece
• Onion - 1 piece
• Potatoes - 3 pieces
• Sorrel - 200 g
• Vegetable oil - 1 tbsp. spoon
• Salt - 1 teaspoon

As a matter of fact, chicken soup, with whatever additives it may be, including sorrel, is a collective image! Which is absolutely true, since everything that is cooked in broth or with the addition of meat from this bird is justifiably considered chicken soup. The taste of this dish is hard to overestimate! Probably, there is no such person who would forget the intoxicating aroma and indescribable taste of chicken soup, which our beloved grandmother cooked for everyone in childhood! Moreover, it does not matter in what part of the world a person lives!

Chicken soup is popular all over the world

Chicken soup with sorrel or other vegetables, as well as noodles cooked in strong broth, has received a huge number of admirers in Russia. French gourmets prefer vegetable, as well as mushroom, indescribably delicious puree soup, of course, with the addition of pieces of dietary chicken meat. Good-natured housewives, originally from Greece, treat their relatives and guests with poultry soup, carefully adding a mixture of eggs and lemon juice to it, and the resulting most delicate cream soup is seasoned with rice.

Consomme de Pollo is a dish that can be tasted in burning Mexico, and it is made from the same coarsely chopped poultry, potatoes and large leaves of ordinary cabbage. Asian miracle chefs are able to surprise a European gourmet by preparing a soup from this popular bird with nothing but seafood, coconut milk and spicy spices! In general, to be sure, the geography of chicken soup is the entire globe!

Chicken soup with the addition of oxal leaves, as mentioned above, is very popular in the wide expanses of our vast country! And an interesting combination of sorrel and chicken in the soup gives the dish a characteristic sourness, which perfectly refreshes the overall taste sensations! In addition, the beneficial properties of sorrel are undeniable, which, due to the presence of vitamins C, K and the PP group, affect the elasticity of blood vessels, blood formation processes, which significantly improves heart function and normalizes blood pressure. And the high content of amino acids in sorrel contributes to the strengthening and growth of hair, nails and the overall health of human skin. As a result, an improvement in appearance, as well as mood!

Step by step cooking

So, how to cook soup with sorrel in chicken broth:

1. First of all, you should prepare the basis of the future soup - broth. The recipe for sorrel soup involves the use of any parts of the chicken - it does not matter! However, not every chicken is suitable for broth. The golden rule says that a chicken goes into the pan with thick legs, and thin into soup! That is, the most suitable bird for the broth is a laying hen with relatively thin legs from 2 to 4 years old. We put the parts of the corresponding chicken in the pan, add the prepared spices, meaning parsley and peppercorns. Then, pour the required amount of water and bring to a boil. After some time, we remove the necessarily formed foam, salt and leave to cook on low heat until fully cooked - for about forty minutes.
2. Well, as soon as our miracle is being prepared, we won’t just kill time like that! Let's get to the vegetables. We rub the carrots on a medium grater, and cut the onion preferably into small cubes.
3. Fry the prepared vegetables in oil, bringing them to visual softness and golden color!
4. We clean the potatoes and cut them into cubes, approximately, of medium size.
5. We wash a bunch of fresh sorrel and chop it.
6. The rich broth is ready. From it, parts of the cooked bird should be removed and put on a plate. We load the potatoes into the finished broth and cook it for no more than 10 minutes.
7. Again, without wasting precious minutes, as relatives are already starving, we pick tender meat from the bones of an already boiled bird and cut it into neat pieces - this is also included in the answer to the question of how to cook soup with sorrel in broth.
8. After a certain time, fried onions and carrots are lowered into the broth where the potatoes are boiled. We give, literally boil him.
9. Next, add sorrel.
10. Add the prepared meat to the soup, salt it, if, of course, it is necessary, and set aside for 10 minutes to infuse it.

Well, the soup is ready! Moreover, in our high-tech age, you can cook a wonderful sorrel soup in a slow cooker, which will significantly reduce the cooking time and to a greater extent preserve the beneficial properties of the ingredients. Among other things, soup with chicken and sorrel leaves can be prepared without adding meat, so to speak vegetarian! And eating it chilled is a pleasure, especially on hot summer days!

Be that as it may, before serving sorrel soup to the table, pour it into plates. Then add half a hard-boiled chicken egg to each plate, as well as a little sour cream to enhance the taste sensations!

Bon appetit!

Sorrel soup is an amazing light dish that everyone will love, especially if the main ingredient is the freshest sorrel, you can pick it from your own garden. This dish can be served both chilled and hot. It is very popular during the hot summer months. The cooking process is very simple and does not require any exotic ingredients.

The calorie content of the soup is about 40 kcal per 100 g, so you can safely eat it and not be afraid for the figure.

Consider step by step with a photo how to cook sorrel soup in several ways.

Classic sorrel soup recipe

The recipe for sorrel soup with eggs is known to many housewives. This simple dish is prepared very quickly, and its refreshing taste will give vigor and strength for the whole day.

You will need:

• Sorrel - 300 g;
• 5 chicken eggs;
• Onion and carrot - one each;
• 3 potatoes;
• Vegetable oil - 2 tablespoons;
• Salt - 2 small spoons;
• Black allspice in peas.

Now the classic recipe for sorrel soup without meat:

1. We cut the potatoes into medium-sized cubes and put them in a saucepan with two liters of water, put on a flame and cook. Do not forget to periodically remove the resulting foam;
2. We grate the carrot, and finely chop the onion. We place the vegetables in a pan with vegetable oil and fry a little for five minutes, stirring constantly;
3. After about 7 minutes have passed since the water boils in a saucepan with potatoes, add vegetable frying to it, slightly reduce the gas and continue cooking for another 10 minutes;
4. We get rid of the sorrel leaves from the stems and cut them as you like: it can be large, it can be small. Add them to the saucepan with the rest of the ingredients, gently stir everything and cook for about another five minutes;
5. We break all the eggs into a bowl and beat them a little with a whisk or fork, then carefully, in a thin stream, pour them into the soup, while stirring it;

With this, our delicious summer dish is ready. Pour it into bowls and serve with sour cream.

Recipe for multicooker

Easy to cook spicy sour soup in a slow cooker. The instructions are quite simple, you just need to follow the order of laying the products in the multicooker bowl.

You will need:

• Water - 3 l;
• Chicken - 800 g;
• Sorrel - 2 bunches;
• Carrots and onions - 70 g each;
• Vegetable oil - a tablespoon;
• Garlic - 2 teeth;
• Potato - 300 g;
• Spices - to taste;
• Dried dill - a teaspoon.

How to cook sorrel soup with chicken in a slow cooker:

1. We cut the chicken into small pieces;
2. We cut the potatoes into a medium cube, carrots into small strips. Finely chop the onion and garlic;
3. We remove the leaves of the main green ingredient from the stems and chop them medium-sized;
4. We wash the multicooker bowl, wipe it thoroughly with a dry cloth and pour vegetable oil into it;
5. We activate the "Frying" mode and pour chopped vegetables (onion, garlic and carrots) into the heated container. Without closing the lid, fry everything until golden brown, then transfer to a separate bowl;
6. Next, put the chicken and potatoes in the bowl, pour water. Close the lid and activate the "Extinguishing" program for an hour. After the specified time, we catch the chicken and separate the meat from the bones;
7. In the resulting broth we put sorrel, vegetable roast, meat and dried dill. Do not forget to salt the soup;
8. We close the lid of the device, and, without changing the program, let the dish simmer for another 15 minutes;

After that, the dish will be ready. Pour it into bowls and serve. You can additionally decorate it with half a boiled egg or lightly sprinkle with grated hard cheese.

Chicken soup with sorrel

This soup is made with chicken broth, but you can also cook it with beef. In any case, it turns out very tasty.

Composition of products:

• Half a chicken carcass;
• Garlic - 2 cloves;
• One egg;
• Carrots and onions - 1 pc;
• 3 potatoes;
• 2 bay leaves;
• Sorrel - 100 g (2-3 bunches);
• Green onion, salt, seasonings - to taste.

Cooking scheme at home:

1. We cook chicken broth, take out the meat itself and put it in a separate bowl;
2. Randomly cut the potatoes and run into a boiling broth;
3. We cut carrots and onions, lightly fry them in sunflower oil and add to the pan when the potatoes are almost ready. For flavor, add lavrushka;
4. Finely cut the boiled chicken and send it to the rest of the ingredients, add a little and add seasonings;
5. Separately, boil the chicken egg;
6. We wash the sorrel leaves, dry them and cut them into small strips;
7. Chop the green onion and garlic. Add them along with the main green ingredient when the potatoes are boiled and soft;
8. We try the food for salinity, cook for another half a minute so that the greens do not overcook, and turn it off;
9. We mix our finished dish with meat. Decorate with half a boiled egg.

Serve a light summer dish with sour cream or mayonnaise.

Delicious rich sorrel soup can be cooked independently with stew. This dish will be especially relevant on a hike, or if there is no fresh meat on hand.

For 5-6 servings you will need:

• Stew - a jar (300-350 g);
• 2 boiled eggs;
• Carrot and onion - one each;
• 3-4 potatoes;
• Sorrel - 250-300 g;
• Ground black pepper - a pinch;
• Salt - to taste (about a teaspoon).

We prepare in stages:

1. Open a jar of stew and put the contents in a saucepan, remove excess fat;
2. We put the pan on gas and heat the meat;
3. Place the peeled and finely chopped onion to the stew, mix and fry everything together for about 5 minutes;
4. We clean the carrots, three on a grater with medium or large holes, add to the rest of the ingredients and fry for another couple of minutes;
5. Fill the components with 2.5 liters of water and wait until it boils;
6. We clean the potatoes and cut them arbitrarily, then put them in a saucepan and start cooking;
7. We wash the sorrel leaves well under running water and cut them into squares or strips;
8. When the potatoes are cooked and become soft, add sorrel, pepper and add food. Bring to a boil and cook the soup for another 5 minutes. We try for salinity, add salt if necessary;
9. Remove the dish from the heat and let it brew for another 10 minutes;
10. Peel the boiled eggs and cut in half. Pour the dish into plates, decorate on top with half an egg and finely chopped fresh herbs.

Such an amazing summer light dish like sorrel soup will decorate the table on a sultry hot day.

Video: Sorrel Soup Recipe

Good time of the day! You went to a culinary blog where the best recipes are laid out.

In the beginning, I wanted to talk about sorrel. There are quite a few varieties of it. There is horse, there is ordinary. For example, let's take a look at common sorrel. It blooms just in May-June. Contains many valuable and nutritious substances. Of course, this is oxalic acid, potassium, vitamin C and a certain amount of tannins. Most often, we can use common sorrel to treat all kinds of vitamin deficiencies. So the leaves are recommended for all kinds of skin rashes and to improve the function of the liver and gallbladder. It is worth noting that it is contraindicated for those people who are prone to or suffer from kidney stones. I also use sorrel in the preparation of various cabbage soups, soups, salads. You can bake pies and add to other dishes.

From the foregoing, we can conclude that sorrel is a stunning plant. Not only does it contain many useful substances, but it also grows in early spring. Now let's get to the recipes.

Menu

1. Sorrel soup with egg and chicken
2. Sorrel soup with stew
3. Soup with sorrel and meatballs

Classic sorrel soup recipe with chicken and egg

The first thing I want to say is that this soup is very easy to prepare. I often cook for my family. They gladly dine to them. It turns out very tasty.

For cooking we need:

• Chicken meat: I usually take 2 pieces of chicken legs.
• Rice groats - 3-4 tablespoons
• Any kind of sorrel you can buy - 200 Grams
• Chicken egg - 2 pieces. Quail - 4 pieces are also suitable
• Potatoes - 3-4 Pieces
• Green onion - 1 bunch
• Ground black pepper - 2 pinches
• Vegetable oil - 2 tbsp. spoons
• Salt - 1.5 teaspoons (to taste)

cooking soup

1 The first thing we will do is boil the chicken broth. My good chicken legs. I put it in a saucepan. Fill with about 2-3 liters of water. We put on fire and cook for about 30-40 minutes. Chicken meat cooks faster than other types. When the meat is cooked, take it out of the pan.

2 Now you need to peel the potatoes. Wash well so that there are no traces of dirt. Cut into small cubes. And throw in a pot of broth.

3 Prepare rice. It must be washed well and added to the pan, immediately after the potatoes.

5 Take a frying pan. Pour sunflower oil into it. We warm up. We throw chopped sorrel and greens. Keep on medium heat for 8-10 minutes.

6 We take green onions. Wash it well. We also get rid of low-quality stems. And cut into small pieces.

7 We send the chopped onion to the pan, and then we see the stewed sorrel with herbs.

8 We take chicken eggs, break them into a separate bowl. Add a couple tablespoons of water and beat.

You can use quail eggs instead of chicken eggs. Then you will need 4 pieces.

9 We are approaching the most crucial moment. We take a bowl with beaten eggs and pour in a trickle, while stirring constantly. And cook for 3 minutes. Then we pepper the soup. If there is not enough salt, add salt. Shred the chicken first. And throw the meat pieces into the pan. Bring to a boil and remove from stove.

On a simple example, we were convinced of the simplicity of cooking. A great recipe to make another delicious soup for lunch.

Sorrel soup with stew

This time we will cook a soup of sorrel and stew. It turns out no less delicious. Stew always helps me out when I need to cook a quick meat dish. Moreover, the stew already has its own spices, which give the soup a certain taste and aroma. It also turns out fatty and satisfying.

Cooking Ingredients:

• We take all the same sorrel - 200 grams
• Stew 1 bank. Take on desire beef, pork or any other.
• Chicken egg - 2 pieces.
• Carrots and onions 1 each
• Potatoes - 3 pieces.
• Sour cream and salt to taste.

Let's start cooking

1 We need a pan. Open a can of stew. We put the contents in a saucepan. We melt.

You can remove excess fat if you don't like too fat.

3 Carrots need to be washed and grated on a coarse grater. Add to saucepan and fill with water. Leave about five centimeters from the edge, as shown in the figure below.

4 In order not to waste time, cut the sorrel. Before that, of course, wash it well.

5 As our soup cooks for 15 minutes after boiling, add chopped sorrel. By this time, the carrots are almost cooked.

8 There is not much left. Cover with a lid and cook for a few minutes. Turn off the fire and let it stand for 5 minutes. Serve with sour cream.

Sorrel soup with meatballs

The following recipe is unique in its own way. It will consist of two parts. In the first part we will cook meatballs and in the second part the soup itself. It turns out very saturated.

We will need

For soup:

• Sorrel. Suitable both fresh and frozen - 300 grams
• Chicken egg and carrots 1 each
• Requires 2 potatoes
• Onion 1 bulb
• Water 1.5 liters
• Salt to taste

For meatballs:

• minced meat - 500 g
• raw rice - 1 cup
• salt, black pepper

cooking meatballs

1 Defrost minced meat if you had it in the freezer. You can use store bought or make your own. I recommend that my readers do it themselves, as there is a lot of low-quality minced meat on the market. How do you know what kind of meat they put in there?

2 I always use round grain rice for cooking. It is not as crumbly as compared to long grain. Boil the rice one by one. Cook in salted water. Once rice is ready, rinse under water. This way you will cool it down faster.

3 Once the rice has cooled, add it to the minced meat. Next we pepper. And mix well and salt to taste.

4 Roll into balls. Size doesn't matter, optional.

Remember, when cooking, the size of meatballs decreases by about 1.5 times.

Cooking my own soup

1 Peel the potatoes, wash well. And cut into cubes or slices. Next, finely chop the onion. And we pass the carrots through a large grater.

2 In advance, you need to put a pot of water. As it boils, we throw chopped vegetables there. Salt the water to taste.

Carrots with onions can be pre-fried in sunflower oil. Then you get a little fatter soup.

So we get a more dietary soup.

3 Meatballs I have prepared in advance. That's why I have them frozen. Put them in a saucepan and cook for 10 minutes.

4 Lastly, add the sorrel. If yours is fresh, then chop finely. And if it's ice cream, then we break it. Cook for 10 more minutes.

5 Optionally, you can add an egg. I often cook egg soup. Therefore, beat the egg with a fork. Pour slowly in a thin stream while constantly stirring the soup.

6 Our soup is ready. You can let it stand for a while, gain a taste. I always serve soup with sour cream. It gives the soup a slight sour taste.

Here we have sorted out three recipes for a delicious sorrel soup with egg, chicken, stew and meatballs. Now you have added three of the best soups to your arsenal. Thank you for being with me until the end. I appreciate it very much. If you liked the recipe, put a class or like. Share recipes with friends, let them appreciate your find. And leave your comments or ask your questions. I wish you prosperity, so that your life is filled with more joyful moments!

"> Sorrel soup is not only tasty, but also very useful. Eating young sorrel leaves increases hemoglobin in the blood and is an excellent prevention of anemia. Sorrel has a choleretic, anti-inflammatory, analgesic effect, helps to normalize digestion processes, strengthens the protective properties of the body, helps avoid beriberi due to the high content of vitamins and valuable trace elements.

Sorrel Soup: Recipe 1

To make Chicken and Egg Sorrel Soup, you will need:

• large chicken leg or breast;
• 2 carrots;
• 3 large potatoes;
• 3 hard-boiled eggs;
• a bunch of green onions;
• a bunch of greens (dill, parsley, cilantro);
• 2 cloves of garlic;
• pepper and salt to taste.

Cooking

1. Boil the chicken until tender over low heat, make sure that the broth does not boil, but slowly languishes. Remove the meat from the broth, separate from the bones and chop finely.

2. Grate the carrots on a fine grater, cut the potatoes into cubes. Boil vegetables in chicken broth until tender.

3. Rinse the sorrel and finely chop.

4. Finely chop the green onion and combine with sorrel.

5. You can also add other greens - dill, garlic, parsley.

6. Onions can be fried and added to the pan when the vegetables are almost ready.

7. Beat the egg and pour it into the pan 5 minutes before it is ready, stir immediately.

8. Add sorrel and other greens to the soup, wait for it to boil, boil for a minute and remove the soup from the heat.

Cut the chicken meat into small pieces and add to the soup. Ready soup can be served with sour cream or crackers.

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Even more variety of soups with sorrel in.

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Sorrel Soup: Recipe 2

To prepare sorrel soup according to the 2nd recipe, you will need the same ingredients, as well as tomato paste (2 tablespoons) and a little vegetable oil. If possible, the pasta can be replaced with fresh tomato, grated on a fine grater. Grated medium-sized carrots should be lightly fried with tomato and added to the soup after the potatoes are cooked. Sorrel soup according to this recipe is a little sourer than in the 1st case. Boiled eggs can not be chopped finely, but cut into 4 parts and added directly to the plate. As they say, it's a matter of taste.

Bon appetit!