Sorrel soup with broken egg recipe. Soup with meat

Simple and delicious soup recipes for every day

Delicious sorrel soup is not difficult to cook at all. It is enough to carefully look at our detailed cooking recipe with photos and videos. Surprise your family!

1 h 30 min

145 kcal

4.78/5 (18)

In spring and early summer, our body needs a lot of vitamins that were wasted over the winter. In addition to various salads, young sorrel can come to our aid. It contains a large and necessary composition of useful substances.

These are the B vitamins that strengthen our nerves, heart and the whole body. It also contains the potassium, iron and phosphorus we need, as well as the “beautiful” vitamins A and E. It contains a lot of vitamin C and organic acids such as oxalic, apple and lemon.

Sorrel does not lose its qualities during freezing and conservation. Therefore, it can be used all year round. Sorrel is choleretic, hemostatic and anthelmintic. For a long time you can list all the advantages of these wonderful green leaves.

I 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.

List of Required Ingredients

Kitchenware: grater, frying pan, cutting board, saucepan, stewpan.

Cooking sequence

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 cook the broth

Basic preparation

1. 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.
2. 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.
   
   
3. We heat the pan, pour a little oil and spread the carrots and onions. Stir occasionally and fry until golden brown.
   
   
4. Cut potatoes into medium sized cubes.
   
   
5. 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.
6. Add salt to the pot and cook until the potatoes are ready for 15-20 minutes.
7. During this time, peel the chilled eggs and cut them into small cubes.
   
   
8. 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.
   
   
9. When the potatoes are cooked, put the frying, sorrel and eggs in the pan.
10. Cooking our soup 8-10 minutes and turn off.
    
    
11. We cut fresh herbs, and, if desired, a green onion.
    
    
12. We pour the sorrel soup into bowls, sprinkle with herbs, put sour cream and bread on the table and invite everyone to the table.
    
    

Enjoy your meal!
In the same way, you can prepare vitamin

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

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

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

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

How to cook sorrel soup with egg - 15 varieties

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

Ingredients:

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

Cooking:

Pour the meat with water, salt and boil.

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

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

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

Once the soup boils, remove it from the heat.

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

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

Ingredients:

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

Cooking:

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

Put the chopped vegetables into the broth.

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

Sorrel cut into thin "ribbons".

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

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

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

Ingredients:

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

Cooking:

Boil chicken pieces in water for about an hour.

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

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

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

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

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

Ingredients:

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

Cooking:

Boil the meat with pepper and bay leaf until tender.

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

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

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

Fry carrots, parsley root and onions in butter.

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

A healthy delicacy for lovers of creamy soups.

Ingredients:

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

Cooking:

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

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

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

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

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

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

Ingredients:

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

Cooking:

Cut potatoes into cubes. Finely chop the sorrel.

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

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

Ingredients:

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

Cooking:

Dip the sorrel in hot water for 3 minutes.

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

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

When serving, decorate the soup with boiled egg slices.

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

Ingredients:

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

Cooking:

Cut the potatoes into cubes, finely chop the sorrel.

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

We eat green borscht with sour cream and fresh herbs.

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

Ingredients:

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

Cooking:

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

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

Try to diversify the traditional spring sorrel soup with mushrooms.

Ingredients:

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

Cooking:

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

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, this plant contains a large number of substances useful for the body. And now you can cook a variety of dishes from sorrel, for example, or healthy jelly. But soup remains the most popular type.

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 clean water into a saucepan 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 finished stew into serving bowls, and place the 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 has been known since the time of 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. And therefore, it quenches thirst very well in the summer heat, like.

Sorrel soup with chicken

Nevertheless, the traditional recipe is green cabbage soup, which was 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. Remove the skin from the chicken breast 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 is a healthy herb, it is easy to prepare a dietary dish from it. Even the variant with nettle can also be attributed to the 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 pre-boiled eggs, but with raw ones. 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. Add meat, herbs and sorrel to the finished potatoes. 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.

Especially useful, rich in vitamins and microelements, sorrel is considered during its early maturity. Although, throughout the season and even in frozen or canned form, greens retain their beneficial properties. It should be noted the high content of vitamin C, K and E, some B vitamins. Plus, tannic acid and phosphorus, iron, magnesium and zinc are added to this.

In folk medicine, sorrel has always been used as an additional treatment. The herb helps with various diseases of the stomach - gastritis, colitis. And it has also been proven that sorrel normalizes cholesterol levels, removes toxins and toxins.

Classic sorrel soup with egg: recipes with photos

On the bone

Let's start with the traditional recipe, when the soup is cooked on the broth of meat on the bone. As a rule, there is an egg in this soup, it gives the dish both a spicy taste and a special richness. The egg can be put in the soup already boiled, crumbled. Another option is to break a raw egg in a bowl and stir, then pour it into the soup. In this version of the addition, egg noodles will float in sorrel.

What do you need:
1. 500 grams of meat on the bone for broth;
2. 500 grams of potatoes;
3. 400 grams of sorrel;
4. Three large spoons of tomato paste;
5. Bulb and carrot;
6. Two chicken eggs;
7. Salt, spices and sunflower oil.

To prepare the soup, you will first need to boil the broth. It will come out crisp and clean. It is enough just to fill the meat with water, put on fire, remove the brown foam before boiling. When the broth boils, reduce the heat to low. Let the broth cook for an hour, then add salt, pepper and bay leaf, cook the broth for another half hour.

While the base of the soup is being prepared, you can work on its individual ingredients. Rinse and cut potatoes into cubes. Put in the broth, after 30 minutes of additional boiling, potatoes and reduce the fire to a minimum, cook for 15 minutes. After that, add eggs - choose one of the two options that are described at the very beginning of the recipe.

Dressing for our soup is prepared on the basis of onions and carrots, which are finely chopped and fried until golden brown in vegetable oil, then pour in tomato paste, a glass of water, simmer a little. Then pour the dressing into the soup, add finely chopped sorrel and cook everything for another 10 minutes. Then turn off the fire and let the green borscht stand for another 10-20 minutes under the lid, so that all products give the first dish the richness of their taste and aroma.

In chicken broth

Another recipe with a photo on how to cook classic sorrel soup with an egg, we suggest making it on chicken broth. This will turn out not as high-calorie first course as in the first recipe with meat on the bone, but the taste will be incomparable.

What do you need:
1. 500 grams of chicken meat;
2. 500 grams of potatoes;
3. Bulb and carrot;
4. 2 chicken eggs;
5. 400 grams of sorrel.

To prepare the broth, you can use different parts of the carcass at your discretion, it is important that the meat remains fresh. First, boil the chicken broth, then add the chicken from there, and strain the broth itself. Remove the meat from the bone, then return it to the soup again.

Cut the peeled and washed potatoes into cubes, pour into the prepared broth, which should boil. Wait until the broth boils and cook the soup over low heat for 20 minutes. After this time, add fried vegetables to the soup - onions and carrots. Break raw eggs separately, add salt and spices to them, shake with a fork.

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Cut the sorrel into thin strips. When the potatoes are soft in the broth, add onions, carrots and sorrel. Then carefully pour the eggs into the soup while stirring the broth with a fork. Pour boiled chicken meat, add salt and spices. Now boil, turn off the heat and leave the soup under a closed lid for 30 minutes to infuse. How .

In vegetable broth

If you just cook soup with sorrel without using meat, then it will still turn out tasty and fragrant. Using eggs for such a first course will increase its nutritional value.

What do you need:
1. 600 grams of potatoes;
2. 400 grams of fresh sorrel;
3. Three chicken eggs;
4. Bulgarian pepper, onion, tomato and carrot.
5. Greens, sour cream for dressing, spices.

Put a pot of water on the fire, cut the potatoes into cubes and put in the water. After 15 minutes, add salt. Cut the onion into cubes, fry in vegetable oil along with diced carrots. Add to soup. Separately, fry the bell pepper cubes in fresh tomato juice from one tomato, add spices, salt, then pour these vegetables into the broth as well.

Rinse and chop the sorrel, add boiled eggs to the soup, which are pre-cut into cubes. Send sorrel there and cook everything for 15 minutes. After that, green borscht can be served at the table, seasoned with sour cream. How to do .

Here are some options on how to cook classic sorrel soup with egg, we offer you for consideration. Each recipe with a photo from this material is worthy of attention, and green borsch according to any chosen cooking option will definitely turn out tasty, rich, nutritious and healthy.

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