Fresh sorrel soup recipe. Recipe: Sorrel Soup with Egg

Sorrel soup - wonderful vitamin dish, the "highlight" of which is the characteristic sourness. Such a soup will come in handy after the cold weather, during which our body managed to miss vitamins and fresh herbs. Sorrel is a real natural treasure, rich in minerals (potassium, phosphorus, magnesium, iron), beta-carotene, as well as vitamins A, C, B1 and E. The inclusion of such healthy soup in the diet is valuable gift for the body, because sorrel is not in vain called the “green doctor” by the people.

Sorrel soup is best cooked from young tender leaves - this is a guarantee excellent taste and pronounced benefits for the body. It is in the young shoots of sorrel that is present maximum amount vitamins and minerals. IN classic recipe sorrel soup necessarily includes meat and boiled eggs. Onions, carrots and potatoes are also commonly added to the soup. For meat variant you can use chicken, beef, rabbit, turkey, or lean pork. However, there are many other varieties of sorrel soup, including a vegetarian version that is great for those on a diet or food restrictions, as well as sorrel soups using various additional ingredients e.g. nettle, spinach, arugula, dandelion greens, tomatoes, bell pepper, celery, white cabbage or beans. Also, you can cook sorrel soup- puree with the addition of other greens - so bright tender dish kids will definitely appreciate it. Tip to Note: Inclusion in Soup spicy greens helps to neutralize the harm of oxalic acid.

Before preparing the soup, the sorrel should be sorted out, discarding wilted and rotten leaves, tails and thick veins should be removed and the greens should be thoroughly washed. It is best to do this in a bowl with cold water by draining the water several times - this will remove dirt and sand. Do not cut the sorrel too finely, otherwise it will turn into porridge during cooking. The more sorrel shoots you add to the soup, the more pronounced the sour taste will be. Usually 2 liters meat broth about 100 g of sorrel shoots are used, while in the case of cooking vegetarian soup 200 g of sorrel leaves should be taken per 1 liter of water. Sorrel is added to the soup at the very end, since it takes less than 5 minutes to cook it. Undercooked or overcooked greens can ruin a dish, so remove the soup from the stove as soon as the leaves have changed color and become limp. If your soup is not sour enough, as you wanted, lemon or lime juice will help fix it. It is worth remembering that sorrel soup cannot be cooked in aluminum cookware, because oxalic acid reacts with aluminium.

You can also freeze, dry or preserve fresh sorrel for the winter to enjoy during cold weather. fragrant soup reminiscent of summer and lush greenery. If you are making soup with frozen sorrel, there is no need to thaw it first - just dip the leaves into the boiling broth. Sorrel soup is usually topped with chopped boiled eggs, sprinkled with chopped herbs and served with sour cream. Eggs help balance out the sourness of soups and can be not only chopped into the finished soup, but can be added raw during the cooking process or served boiled on their own. Sorrel soup is good both hot and cold, which is especially true for summer season. And now let's get acquainted with the recipes for this wonderful soup.

Ingredients:
1.5 kg of beef,
4-5 medium potatoes,
1 medium onion
1 large carrot
300 g fresh sorrel or 200 g frozen sorrel,
2 tablespoons of vegetable oil,
4 bay leaves,
5 peas of allspice,

boiled eggs,
dill greens,
sour cream.

Cooking:
Boil beef in 3.5 liters of water. Add diced potatoes to the boiling broth and cook for about 15 minutes. Fry chopped onion in vegetable oil before golden color. Add grated carrots and fry for about 5-7 minutes, then add to the soup along with bay leaf and allspice. When potatoes are soft, add chopped sorrel. Cook for 3 to 5 minutes. Salt and add pepper to taste. Crumble chopped boiled eggs into the soup and sprinkle the dish with dill. Serve soup with sour cream.

Sorrel soup with chicken and rice

Ingredients:
500 g chicken meat,
2 liters of water
2 bulbs
2 carrots
1/2 cup rice
100 g sorrel
2 celery stalks,
3 boiled eggs
Bay leaf,
black peppercorns,

sour cream.

Cooking:
Pour the chicken meat with water and bring to a boil. Remove the resulting foam, reduce the heat and add 1 peeled onion and 1 peeled carrot. Cook for about 30 minutes until the chicken is done. 10 minutes before the broth is ready, add bay leaf and black peppercorns, lightly salt. Remove spices and vegetables from the broth, separate the meat from the bones and chop, and strain the broth.

Bring strained broth to a boil and add 1 chopped onion, 1 julienned carrot and diced celery. Add washed rice and cook for about 15-20 minutes, stirring occasionally, until cereals and vegetables are ready. Add chopped sorrel and chicken meat, cook for another 5 minutes. Add salt, if necessary, and season with ground pepper to taste. Serve soup with halves boiled eggs and sour cream.

Soup puree with sorrel and spinach

Ingredients:
2 liters of water
4 potatoes
250 g sorrel leaves,
250 g spinach leaves
1 bunch dill,
4 boiled quail eggs,
salt to taste.

Cooking:
Place the diced potatoes in a saucepan and cover with water. Salt and bring to a boil. Reduce heat and simmer for about 10 minutes. Add chopped herbs and cook until potatoes are soft. Grind the soup with a blender to a puree consistency. Salt, if necessary, and pour into plates, decorating with halves of quail eggs.

French sorrel soup

Ingredients:
4-6 bunches of sorrel,
1 liter chicken or vegetable broth
1 onion
80 g butter,
3 tablespoons flour
2 egg yolks,
1/2 cup cream
salt to taste.

Cooking:
Melt 60 g butter in a frying pan over medium heat. Add chopped onion and fry over low heat for 10 minutes. While the onion is cooking, bring the broth in a saucepan to a boil. Add chopped sorrel leaves and a large pinch of salt, mix well. When the sorrel softens, reduce the heat, cover and cook for 10 minutes, stirring occasionally. Stir the finished onion with flour and add to the soup, mixing well with a whisk. Whisk egg yolks and cream in a bowl. While beating, add Not a large number of hot soup so that the yolks do not boil. Pour in egg mixture into the soup, stirring constantly. Add the remaining butter and cook for another 5 minutes without letting the soup boil. Serve immediately.

Sorrel and nettle soup

Ingredients:
2 liters of water
200 g sorrel
200 g nettle,
3-4 potatoes.
1 onion
1 carrot
1 onion
salt and black ground pepper taste,
dill greens.

Cooking:
Pour the diced potatoes with water, salt and bring to a boil. Cook for about 10 minutes, then add the chopped vegetables. Cook another 15 minutes. Add chopped sorrel and nettle leaves and after 5 minutes remove the soup from the stove. Season with salt, pepper to taste, sprinkle with chopped dill and serve.

Ingredients:
800-900 g of any meat,
3 liters of water
1 onion
1 carrot
150 g fresh sorrel,
5 potatoes
3 garlic cloves,
4 boiled eggs
1 tablespoon vegetable oil
salt and ground black pepper to taste
dill and parsley,
sour cream.

Cooking:
Add oil to the multicooker bowl and fry the chopped onions, carrots and garlic in the frying mode. Add diced meat and diced potatoes. Pour in water and cook in stewing mode for about 1 hour. After that, add chopped sorrel, salt and pepper. Cook in simmer mode for about 15 minutes. Ready soup sprinkle with chopped herbs and serve with boiled egg halves and sour cream.

Sorrel soup - healthy dish with a refreshing taste that perfectly satisfies hunger. We hope that our sorrel soup options will make your diet healthy and varied. Bon appetit!

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

IN traditional medicine sorrel has always been used and how additional remedy treatment. The herb helps various diseases 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 bones

Let's start with traditional recipe when the soup is cooked on the broth of meat on the bone. As a rule, this soup must have an egg, it gives the dish and spicy taste, and special saturation. 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 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 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 tomato paste, a glass of water, put out 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 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. Cook first chicken bouillon, then add chicken from there, and strain the broth itself. Remove the meat from the bone, then return it to the soup again.

Peeled and washed potatoes cut into cubes, pour into ready 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. Separately break raw eggs, 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 .

On 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 to the table, seasoning it 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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Summer time is a great opportunity to stock up on vitamins to next winter. And this does not mean that you need to quickly run to the nearest pharmacy for drugs. No, because during this period nature not only blooms and smells, but also gives us its useful plants.

Most summer residents always grow sorrel in their gardens, which is also called sour, sour, etc. It can be used not only as a filling for pies, but also in soup. That is what we will be talking about today. After all, this dish is so popular that many peoples around the world consider it their national dish.

Never would have thought it was. After all, my grandmother always cooked it in the summer, when the garden was full of all kinds of delicious herbs. It can be said that it was almost signature dish. And it turns out not only her, but every family.

Therefore, I would like to pay more attention to such a dish, which is suitable for our table in the summer. After all, in the heat you don’t really want very fatty and rich dishes. And this will perfectly satisfy not only thirst, but also hunger.

My mother always cooks such a dish as soon as the sorrel grows. Therefore, trying not to miss this opportunity, I want to tell traditional way cooking the most delicious summer soup. Most importantly, it will be the best not only for you, but also for your children.

Ingredients:

• Chicken - 300 gr.;
• Sorrel - 300 gr.;
• Potatoes - 3 pcs.;
• Onion - 2 pcs.;
• Chicken egg - 2 pcs.;
• Salt - 2 tsp;
• Black peppercorns - 6 pcs.;
• Water - 2 liters.

Cooking:

1. Pour water into a saucepan and bring it to a boil.

2. My chicken and cut into pieces. I use breast. I send it to boiling water. We cook for 30 minutes.

Thus, we will have practically no foam. And when we put poultry or meat in cold water, then when it boils, foam is formed.

3. Salt and grind the pepper in a mortar. We send it there.

4. Peel and finely chop the onion. Fry it in a pan until golden brown.

If desired, it can be put in soup without roasting.

5. Remove the peel from the potatoes and cut into small cubes. We send it to the broth for 10 minutes.

6. My sorrel and cut it into strips along with the stem.

7. We send it along with the onion to the soup. Let's try salt. Cook for another 5 minutes and turn off.

8. Cook the eggs until cooked for 9 minutes. Cool and clean.

Pour the yummy on the plates and put half an egg in each. You can also add sour cream.

How to cook green borscht with sorrel and beet

In this recipe, we will use sorrel instead of cabbage. It turns out not only useful, but also tasty. But imagine how many vitamins it contains. Especially after long winter when they will be very useful. It can be served with both egg and sour cream. Any meat can be used for the broth.

Ingredients:

• Pork on the bone - 500 gr.;
• Tomato paste - 1 tbsp. l.;
• Carrots - 1 pc.;
• Beets - 1 pc.;
• Sorrel - 1 bunch;
• Potatoes - 3 pcs.;
• Onion - 1 pc.;
• Bulgarian pepper - 1 pc.;
• Greens - to taste;
• Salt - 1 tbsp. l.;
• Water - 3 liters.

Cooking:

1. Wash the meat and put it in a saucepan. Fill it with water and put it on fire. We cook for 1.5 hours.

2. During this time, prepare the vegetables. We wash and clean them.

3. Grate beets and carrots on a coarse grater.

4. Cut potatoes in small pieces. Do the same with onions and peppers.

5. Wash greens and sorrel under running water and chop straw.

6. When the broth is cooked, we throw beets into it.

7. After boiling, we send the rest of the vegetables.

8. After everything is cooked for 10 - 15 minutes, salt and add greens with tomato paste.

9. We try and, if we like everything, then turn it off. Let it brew for a while, then serve.

Stew soup recipe

I like this way when we rest somewhere in nature with tents. In this case, you do not need to cook the broth for a long time, since the meat is already ready. It turns out a rich tasty dish.

Ingredients:

• Stew - 1 can;
• Carrots - 1 pc.;
• Potatoes - 4 pcs.;
• Onion - 1 pc.;
• Chicken egg - 2 pcs.;
• Sorrel - 200 gr.;
• Salt - 1.5 tsp;
• Water - 2.5 liters.

Cooking:

1. Open the jar and remove the fat, otherwise it will be too greasy. Transfer the meat to a saucepan and heat up.

2. We clean the onion and cut it into small cubes. We send it there and stew a little.

3. Three carrots fine grater and fry with the contents of the pan.

4. Pour water and bring to a boil.

5. Peel the potatoes and cut into small pieces. We ship there. We cook for about 15 minutes.

6. My sorrel and cut into strips. Throw in soup.

7. Salt, just do not overdo it, as the stew is already with it. We turn off and insist.

8. During this time, boil the eggs until cooked, cool and clean. We put them in a plate with a dish.

How to cook cabbage soup with meat and nettles?

I have never tried boiling these two herbs together before. But now I understand my mistake. You can't add too much acid, so you can thicken it this way. Delicious, just amazing!

Ingredients:

• Pork - 0.5 kg;
• Nettle - 1 bunch;
• Sorrel - 1 bunch;
• Potatoes - 2 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Vegetable oil - for frying;
• Tomato paste - 1 tbsp. l.;
• Chicken egg - 4 pcs.;
• Salt - to taste;
• Water - 3 liters.

Cooking:

1. Put the meat in a saucepan and fill it with water. Cook for 1 - 1.5 hours.

2. We clean the potatoes and cut them into small pieces. Let's go to the meat.

3. Chop the onion into cubes and fry in oil until golden brown.

4. Three carrots on a grater and send them there to fry. We also add tomato paste to them.

5. We send vegetables to the pan.

6. Boil two eggs until cooked and cut into cubes. Throw in soup.

7. Break the rest into a glass and mix. Pour into the saucepan in a thin stream while stirring with a spoon.

Thus, it will curl up and there will be beautiful white threads in the soup. It's beautiful and delicious!

8. My green grass and finely cut. We send to the broth, mix and salt. Cook for 2-3 minutes and turn off.

You can let it brew for a while, but I usually don't have the patience.

Cooking sorrel soup with barley

In late spring and early summer, potatoes and carrots are no longer as tasty. Therefore, I replace part of the cereal. It adds satiety and usefulness.

Ingredients:

• Pork knuckle - 1 pc.;
• Sorrel - 2 bunches;
• Barley - 1/2 cup;
• Potatoes - 4 pcs.;
• Onion - 1 pc.;
• Garlic - 2 teeth;
• Carrots - 1 pc.;
• Salt - 1 tbsp. l.
• Bay leaf - 2 pcs.;
• Water - 3 liters.

Cooking:

To make the soup cook faster, you can soak the cereal overnight in water.

1. Boil the knuckle for about 1.5 - 2 hours. Remove from broth and remove from bone.

2. Throw the meat and pearl barley back into the broth and continue to cook.

3. After 15 minutes, we throw potatoes cut into small pieces there.

4. We make frying. First, prepare the onion, finely chopped, and then add the grated carrots.

5. Finely chop the garlic or squeeze through a press. We send it to the pan.

6. Put the overcooking in a saucepan and salt.

7. Wash sorrel under running water. Wipe with a towel and cut into strips. But you can grind smaller. We send it to the soup.

8. We also throw washed bay leaves there. We try and turn it off.

Recipe for borscht with rice and mushrooms

You can call it lean. We will cook it without meat, but you can always add it if you wish. And you won't spoil it. Just in the summer and hot weather do not always crave fatty foods. Sometimes something easy is enough.

Ingredients:

• Mushrooms (butter) - 200 gr.;
• Rice - 1/2 cup;
• Potatoes - 3 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Black peppercorns - 6 pcs.;
• Bay leaf - 3 pcs.;
• Sorrel - 200 gr.;
• Dill - 30 gr.;
• Salt - to taste;
• Water - 2 liters.

Cooking:

1. Boil the mushrooms in a saucepan for about 40 minutes along with bay leaf and pepper. Then the spices must be caught and thrown away.

2. We wash the rice and send it there. Cooking 15 minutes.

3. Peel the potatoes and cut into cubes. Put into broth.

4. Chop onions and carrots into cubes. Fry until cooked in a frying pan in vegetable oil. Transfer to a saucepan.

5. Wash sorrel and dill under running water and finely chop. Dump in the soup, salt and leave for another 2 minutes.

6. Turn off and serve with sour cream.

How to make cream cheese soup

Have you ever made a cheese dish? My family loves him. Only today we will cook it with sour greens, which will add its own unique flavor to it.

Ingredients:

• Chicken fillet - 300 gr.;
• Sorrel - 2 bunches;
• Potatoes - 3 pcs.;
• Onion - 1 pc.;
• Processed cheese - 2 pcs.;
• Salt - to taste;
• Water - 1.5 liters.

Cooking:

1. Boil the bird together with the peeled whole onion in water for about 30 minutes. We take them out and put them away. Filet can be added at the end or cooked Caesar salad. We don't need vegetables anymore.

2. Peel the potatoes and cut into small cubes. Throw in the broth and cook until tender. And be sure to salt at this point.

3. Wash the sorrel in water and cut into strips. We drop it there and cook for another 2 minutes.

4. Remove from heat and beat everything with a blender until you get a puree.

5. Put it on the fire again and rub the cheese into the pan. Mix and turn off.

When serving, you can sprinkle it with herbs.

How to cook cabbage soup from frozen sorrel in a slow cooker?

This technique works wonders. How many things you can cook in it, even bake. But today she will cook us just the most tasty dish from canned greens. Yes, by the way, you can cook in a slow cooker of any brand, since the main modes are the same for everyone, only the time is different.

Ingredients:

• Pork ribs - 300 gr.;
• Onion - 2 pcs.;
• Carrots - 2 pcs.;
• Potatoes - 4 pcs.;
• Salt - to taste;
• Frozen sorrel - 400 gr.;
• Water - 2 liters;
• Vegetable oil - st. l.

Cooking:

1. Pour vegetable oil into the bowl and set the "frying" mode.

2. Finely chop the onion, and three carrots on a fine grater. We send them to fry.

3. Cut the ribs and add them to the vegetables to fry.

Thus, we will not have scale when cooking.

4. Put chopped potatoes on top.

5. Salt and fill everything with water. Close the lid and set the "soup" mode. Set the time to 1 hour.

6. Five minutes before done, open and add frozen sorrel.

When she signals the end of the program, serve with sour cream and boiled egg.

Soup puree with zucchini

Summer gives us the opportunity to use not only greens in unlimited quantities, but also vegetables. We try to add them everywhere. And also prepare various dishes.

Ingredients:

• Chicken breast - 250 gr.;
• Zucchini - 300 gr.;
• Potatoes - 3 pcs.;
• Sorrel - 1 bunch;
• Onion - 1 pc.;
• Vegetable oil - 3 tbsp. l.;
• Carrots - 1 pc.;
• Salt - to taste;
• Water - 1.5 liters.

Cooking:

1. Cut the breast into small pieces, salt and cook for 30 minutes.

2. Onions, diced and grated carrots on a fine grater, fry in vegetable oil until half cooked.

3. Peel potatoes and zucchini and cut into small cubes. We send it to the broth along with overcooking. Cooking 20 minutes.

4. My sorrel and finely chop. We send it to food and leave it on the fire a little more.

5. Turn off the stove and use a blender to turn it into puree.

In appearance, of course, it is nondescript, but a parsley leaf or half a boiled egg will help us.

Video on how to cook green borscht with beef

I found a recipe on the Internet how to cook tasty soup with sorrel. It's all interesting and tells in detail how to do it. It prepares for a large amount of water. Naturally, the volume of products is also quite large. The dish is rich and quite thick. But if you like thinner, then reduce the ingredients a little.

If you have cooked according to this recipe and you really liked it, you can write about it to us in the comments. You can also ask any questions you have there.

Cold sorrel and spinach recipe

I'd call him a little bitch. But it's not. This dish quenches thirst well in the heat. If desired, you can add vinegar, but only very little. And yet, it is considered dietary.

Ingredients:

• Sorrel - 200 gr.;
• Spinach - 200 gr.;
• Dill - 30 gr.;
• Green onion - 50 gr.;
• Fresh cucumber - 2 pcs.;
• Chicken egg - 2 pcs.;
• Sugar - 1 tsp;
• Salt - to taste;
• Water - 1.5 liters.

Cooking:

1. My sorrel and spinach and cut into strips. We send them to a pot of boiling water. We cook for about 10 minutes.

2. Remove from heat and cool.

3. Boil the eggs until cooked. Cool and clean. Chop them up with an egg cutter.

4. We also cut the cucumber into cubes.

5. Wash and dry dill and onion. Finely grind.

6. During this time, the broth has cooled down. We put all our cutting into it.

7. Add sugar and salt. Serve with sour cream.

Fish green soup with sorrel

The fish is very tasty and delicate in taste. Therefore, the broth with the contents should be the same. To achieve this, we use some tricks. I will describe them to you along the way.

Ingredients:

• Fish - 300 gr.;
• Sorrel - 200 gr.;
• Butter - 50 gr.;
• Water - 1.5 liters;
• Potatoes - 3 pcs.;
• Salt - to taste;
• Onion - 1 pc.

Cooking:

1. Put a pot of water on the fire and bring to a boil.

2. In the meantime, clean and wash the fish. We cut it into bite-size pieces.

3. Remove the peel from potatoes and onions and chop into cubes.

4. We send all chopped products to a container. Cook for 15 minutes over medium heat.

5. Wash the sorrel and dry it with a towel. Shred it into strips and simmer in a frying pan for butter. Transfer to soup.

It is thanks to the oil that the greens are very tender.

6. Salt to taste and serve with sour cream.

like this interesting recipes we shared with you today. Make your own and share with friends. I have no doubt that some of them have never even heard of. And today I say goodbye to you, until we meet again!

One of the first in the country sorrel leaves hatch. Usually, we added them to salads, baked pies or just ate them. But one day a friend came to visit, saw the greens, and cooked a wonderful sorrel soup with a sour taste. In another way, it is also called green cabbage soup.

It was delicious and fast. I always like it when a recipe can be varied to suit the products available. And since sorrel is also, after a long winter it’s nice to go through a “hot” fortification with a sour leafy vegetable.

You can cook on any broth - meat, chicken or use stew (if there is no way without meat). If you don't have time, then it's fine lean version. Either way, it's delicious.

In the hot summer season, especially in the country, when there is no time to stand at the stove for a long time, sorrel soup will save you from hunger and give you a supply of vitamins.

Soup without meat sorrel greens- the easiest and fastest option.

Ingredients:

• Sorrel - a large bunch
• Dill, parsley - bunch
• Potatoes 3 pcs.
• Carrot - 1 pc.
• Onion - 2 pcs.
• Eggs - 2 pcs.
• Spices

We boil the eggs. They are great for serving soup.

We take a saucepan, about two liters. Pour water, lay the potatoes cut into cubes. While it is cooking, prepare the vegetables.

We cut all the green mass into one container.

Roast onions and carrots until lightly browned.

Pour the fried vegetables to the boiled potatoes and simmer under the lid for five minutes. Then add greens, spices (peppercorns, bay leaf), keep on fire for another five minutes.

Pour into a plate, spread the egg cut into pieces, a spoonful of sour cream and treat yourself.

How to cook canned vegetable soup with barley

Here they come in handy vitamin reserves to make a hearty soup.

You will need:

• Pork ribs - 200 g
• jar of canned greens
• Barley boiled - 150 g
• Potatoes - 3-4 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• green onion - bunch

We cook the broth from the ribs. Separate the meat from the bones.

Cooking roasted root vegetables.

We pre-boil the barley. If you have a slow cooker, you can speed up the process with it.

We clean the potatoes, cut into bars.

We send potatoes, pearl barley and sorted meat fibers to the broth. After the potatoes become soft, add the frying and green onion. Hold on a small flame for five minutes. Let's not forget the spices.

Video plot of cooking green cabbage soup from spinach and sorrel in chicken broth in a slow cooker

I appreciated the benefits of a reliable assistant in the kitchen, and now I use its capabilities with pleasure. Let's cook green borscht in chicken broth.

You will need:

• chicken leg
• Carrot
• Sorrel
• Potato
• Nettle

Products are available, and see the process in the video:

Lenten recipe with rice

It can be eaten both hot and cold. You can use sorrel along with other leafy greens - nettle or spinach. If you want to get rich soup, then cook in meat or chicken broth.

Cook:

• Potatoes - 3 pcs.
• Water or vegetable broth - 1.5 l
• Carrot - 1 pc.
• Onion - 1 pc.
• Rice - 2-3 tbsp.
• Sorrel - a large bunch
• Green onion - bunch
• Dill, parsley, lemon - for serving

Cooking:

• Put water or broth on fire. While it is heating up, you will have time to prepare the vegetables.
• Cut the carrots into cubes, the onion into cubes, the potatoes into strips.
• Fry onions, carrots until light golden.
• Drop potatoes into boiling water. Wait for it to boil again and throw in the washed rice. Stir with a spoon for a while so that the rice does not stick to the bottom of the saucepan.
• After another boil, after five minutes, throw in the fried vegetables. Wait until the rice is completely cooked, pour out all the greens (sorrel, spinach, nettle, green onion). Close the lid, turn up the heat. When gurgling bubbles appear, season with spices (salt, pepper, parsley).
• When serving, sprinkle dill and a slice of lemon on a plate.

Cold soup with cucumbers

On a hot summer day, a cold drink cooked on sorrel will save you from heat and hunger.

Products:

• Potatoes - 2 pcs.
• Cucumber - 1 pc.
• Sorrel - a large armful
• Water - 1 liter
• Sour cream - 200 g
• Radish - a bunch
• Green onion, dill
• Eggs - 2 pcs.

Boil potatoes and eggs. Cut into individual pieces.

Boil water, put sorrel in it and hold for 2-3 minutes. Take it out, put it in a colander, and in oxalic water Let's make soup.

Cut the cucumber and radish into small pieces.

In the cooled broth, stir the sour cream. Add cucumber, radish, potatoes, chopped green onion. Let's not forget the spices.

It turns out like a crumble. Pour into a plate, cut the boiled egg and serve.

Quick recipe with stew

By the beginning of the summer season, we stock up on stew with my husband. After all, it's a pity for the time spent on cooking. And with canned food, it’s quick, easy, satisfying.

Products:

• Beef stew - 1 can
• Sorrel - 250 g
• Potatoes - 4 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Egg - 2 pcs.
• Salt pepper

Open the jar, pour the contents into the pan and heat it up. When the meat boils, add the chopped onion.

After some time, we will warm up the carrots in the same place.

We'll boil the eggs.

Pour hot water over the meat.

After bubbles appear, add potatoes.

When the potatoes are soft, add the sorrel. You can use not only fresh, but also frozen vegetables. We add spices.

When serving, decorate with a slice of egg and a spoonful of sour cream.

Step by step classic recipe with chicken

Men still prefer meat soups. Otherwise, after a short period of time, they again reach for food.

Products:

• Chicken leg - 1 pc.
• Potatoes - 4-5 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Eggs - 3 pcs.
• Sorrel
• Greenery

We cook eggs. Cool, cut into cubes.

Pour chicken meat with water, boil until tender. We break it into pieces, remove the bones.

Chop the onion, grate the carrots, cut the potatoes into cubes, chop the greens.

Fry onions with carrots.

Throw potatoes into the prepared broth. As soon as it is cooked, we send vegetables, eggs and greens. From the moment of boiling, boil for a couple of minutes, turn off. Ready.

Sorrel soup with meat and egg

If there is time and desire, then we cook soup with meat - we take beef or pork. Here it’s up to you to decide whether to cook the cabbage soup more generously on pork or use a sparing option. And we will whiten it with an egg. Don't know how? Read on.

Products:

• Beef on the bone
• Potatoes - 4 pcs.
• Sorrel - bunch
• Eggs - 3 pcs.

Boil beef broth. We take out the meat, cool it, free it from the bone.

In the finished broth we drop the potatoes cut into pieces.

When it is cooked, add chopped greenfinch, let it boil for a couple of minutes.

During this time, beat the eggs with a fork.

Pour them in a thin stream into the boiling broth, constantly stirring. Let's keep it under the lid for a minute.

Chicken puree soup

Cream soups with the aroma of herbs are a success in our family. Usually, I cook with vegetable broth. Sometimes when serving I add pieces of chicken or fish.

• Chicken breasts - 500 g
• Potatoes - 4 pcs.
• Sorrel - bunch
• Onion - 1 pc.
• Cream 10% - 150 ml

Boil the breasts. Remove, cool and cut into pieces.

Dump the potatoes into the chicken broth and bring to a boil. We add to it chicken fillet, sorrel, and keep on fire for five minutes.

Blend with a blender until smooth.

Pour in the cream and heat for another five minutes on fire.

Soup (shchi) from sorrel and nettle in meat broth

Spring soup with nettle and sorrel will perfectly satisfy your hunger. And notes of leafy greens will add spice.

Prepare:

• Meat (beef, pork) - 500 g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Sorrel - 200 g
• Nettle - 300 g

Cooking:

• Boil the meat, not forgetting to remove the foam with a slotted spoon.
• Chop carrots and young onions, load into boiling broth. Boil for 10 minutes.
• Peel the potatoes, cut into cubes and throw into the pan.
• Rinse the greens, chop and sweat in a pan, with a couple of tablespoons of broth previously poured, for 5-10 minutes until softened.
• Transfer to a bowl, season with salt. Wait for the boil, boil for 5 minutes, let it brew under the lid for 10-15 minutes.

Borsch with melted cheese and beef

You can also make soup without meat. processed cheese will give the dish a creamy and pleasant aftertaste.

Ingredients:

• Beef - 150 g
• Potatoes - 3 pcs.
• Processed cheese - 1 pc.
• Onion - 1 pc.
• Sorrel - 200 g
• Carrot - 1 pc.
• Eggs - 2 pcs.

Cooking:

• Boil the meat until done.
• Cut the potatoes into cubes, boil for 15-20 minutes.
• Prepare a frying of carrots and onions, send to the broth along with cheese.
• Rinse the sorrel, chop, lower into the pan.
• Shake the eggs. In a thin stream, stirring with a fork, pour into the boiling broth. It turns out white flakes floating among the islands of greenery.

The season of green cabbage soup is just beginning (in any case) with us. Their period falls on the summer, so have time to enjoy pleasant taste and aroma.