Meat soup with sorrel recipe. Essential Ingredients for Classic Sorrel and Meatless Egg Soup

Among the people, fragrant, rich, very tasty and at the same time mega-healthy sorrel soup (recipes with photos and videos below) is often called green borscht or green cabbage soup. And our ancestors still called this dish a green doctor, knowing full well about it. great benefit for the body after cold winter. According to its characteristics sorrel soup can easily form the basis of a diet rich in vitamins and microelements, which is especially important in spring. In addition to the classic recipe for sorrel soup with meat and egg, there is also dietary options, which can be easily given even little child. For example, sorrel soup chicken broth or vegetable option absolutely no meat. The only condition that guarantees the benefits and amazing taste of this dish is the choice right sorrel. To cook any sorrel soup, you should take only young and tender leaves, cutting out thick veins from them and removing tails. Then the sorrel soup, many step-by-step recipes of which you will find in this article, will turn out to be really useful and tender.

Classic sorrel soup with egg and meat - step by step recipe with photo

Classic sorrel soup must be cooked with meat and boiled egg. For its preparation, you can take beef, chicken, rabbit or lean pork. In the next step-by-step recipe with a photo, we suggest you try making a classic sorrel soup with egg and turkey meat, which turns out to be both rich and easy to digest.

Essential ingredients for a classic soup with sorrel, egg and meat

• sorrel - 300 gr.
• turkey fillet -150 gr.
• onion- 1 PC.
• carrot -1 pc.
• eggs - 2-4 pcs.
• potatoes - 6 pcs.
• parsley or dill - 1 bunch
• vegetable oil
• black peppercorns
• Bay leaf

Step by step instructions for the classic recipe for sorrel soup with egg and meat

We put the pan on the fire, add salt, throw a couple of peppercorns and proceed to the processing of vegetables. We clean the potatoes and cut them into cubes, as for any other soup or borscht.

We clean the onions and carrots. We chop the onion, chop the carrot into fine grater. Wash the turkey and cut into small cubes. Be sure to remove the film and fat from the fillet.

We send the turkey fillet and potatoes into the water along with the bay leaf, bring to a boil over medium heat. Remove the foam with a slotted spoon and prepare the fry. To do this, lightly fry the chopped onion for a small amount sunflower oil.

bow and raw carrot send to the boiled broth. We turn to the preparation of greens: cut the washed sorrel medium, and chop the dill (parsley) quite finely.

Five minutes after the first bubbles appeared on the surface of the broth, add greens. Stir, lower the heat a little and continue to cook. Break the eggs into a bowl and beat with a fork until smooth.

About 10 minutes after adding the sorrel to the boiling broth, pour in the beaten eggs in a thin stream.

We continue to cook the soup until the potatoes and meat are ready, be sure to remove the noise with a spoon. Serve classic version green sorrel soup with sour cream.

Green sorrel soup with egg and chicken - a simple recipe step by step

The next version of green sorrel soup with egg and chicken according to a simple recipe can also be called traditional or classic. But unlike the previous soup recipe, in this version, the eggs must first be boiled. Read more about how to cook green sorrel soup with chicken and boiled eggs below.

Ingredients for Green Sorrel Soup with Chicken and Egg

• chicken thighs - 0.6 kg
• onion - 2 pcs.
• potatoes - 8 pcs.
• carrots (small) - 3 pcs.
• sorrel - 400 gr.
• boiled eggs— 6 pcs.
• bay leaf - 1-2 pcs.
• vegetable oil
• peppercorns

Step-by-step instructions for a simple recipe for green soup with sorrel, egg and chicken

First, we cook the broth: we send the washed chicken legs to boiled and already salted water. Following the meat, we throw spices into the pan: black peppercorns, lavrushka, a little paprika if desired.

Wash and clean one onion and two carrots. Cut the carrot into large rings, and cut the onion in half. Add vegetables to the broth, after removing the resulting foam with a slotted spoon.

We clean the potatoes and cut the tubers into medium cubes.

We turn to sorrel, which must be thoroughly washed under running water and then pat dry on a paper towel. Finely chop the sorrel leaves with a sharp knife.

When the meat in the broth begins to separate from the bone, we take out the legs and separate from the bone. Discard the skin and bones, and thinly slice the meat. We also take out the vegetables from the broth with a slotted spoon.

We filter ready broth through gauze folded in several layers. We return the strained broth to the stove and add the potatoes.

When the broth boils, we add to it the frying of the onion and carrot, thinly sliced ​​and sautéed in vegetable oil until golden.

5 minutes after frying, send to chicken broth and sorrel. Cook over low heat for another 5-7 minutes.

At the end, add finely chopped boiled eggs to the sorrel soup and mix. Serve with fresh herbs and sour cream.

Classic sorrel soup with egg without meat, step by step recipe

Classic green sorrel soup with egg can be prepared without meat. Moreover, this soup, unlike meat options, can be called dietary and low-calorie. Also, such sorrel soup without meat can be served not only hot, but also cold. Read more about how to cook classic sorrel soup with meatless egg (vegetable broth) in the following recipe.

Essential Ingredients for Classic Sorrel and Meatless Egg Soup

• sorrel - 450 gr.
• quail eggs - 8 pcs.
• potatoes - 6 pcs.
• medium carrot -2 pcs.
• small onion - 1 pc.
• dill
• parsley
• pepper

Step by Step Instructions for the Classic Sorrel Soup with Meatless Egg

Cooking vegetable broth: send the onion, cut in half, and one peeled carrot into salted water and bring to a boil over medium heat.

Finely chop the second carrot on a grater. Cut potatoes into small cubes. As soon as the water starts to boil, throw the prepared vegetables into the pan.

Cook on low heat for another 5 minutes and take out the carrots and onions. Add chopped sorrel (only leaves).

Stir, pepper and cook until the potatoes are ready.

Boil quail eggs in saucepans, cool and clean. Finely chop, you can also grate.

Ready soup seasoning quail eggs and greenery.

How to cook healthy green sorrel soup for a child at home, recipe

Every mother knows that getting a small child something useful, in particular greens, is not an easy task. The way out of this situation may be the following instruction on how to cook a healthy green sorrel soup for a child at home. This recipe has several little tricks that will awaken healthy appetite even for little gourmets. Read more about how to cook delicious and healthy green sorrel soup at home, which your child will also like, below.

Necessary ingredients for a healthy green sorrel soup for a child at home

• sorrel -250 gr.
• spinach - 250 gr.
• dill - 100 gr.
• potatoes -4 pcs.
• quail eggs - 3 pcs.
• water - 2 l

Instructions on how to cook healthy green sorrel soup for a child at home

Peel the potatoes and cut into small cubes. We put the water on the fire and immediately throw the potatoes, salt.

We remove the foam from boiling water and add finely chopped herbs: spinach, sorrel, dill.

Stir, reduce the heat and continue to cook until the potatoes are ready.

Hard-boiled quail eggs. Cool and cut in half.

Using a blender, we turn the finished soup into puree. Such original submission will definitely interest a baby who does not like ordinary liquid soups. We decorate the dish with halves of quail eggs.

Delicious and quick soup with sorrel in chicken broth - step by step recipe

Our next option soup with sorrel in chicken broth is not only tasty, but also quick to prepare. Boil this sorrel soup in ready-made chicken broth. You can also use frozen chicken broth. How to cook a delicious and quick soup with sorrel in chicken broth.

Necessary ingredients for a delicious and quick sorrel soup with chicken broth

• chicken broth - 1.5 l
• sorrel - 300 gr.
• eggs - 2 pcs.
• rice - 1/4 cup
• onion - 1/2 pc.
• carrot -1 pc.
• Bay leaf
• vegetable oil

Step-by-step instructions for the recipe for quick sorrel soup with chicken broth

Bring the prepared chicken broth with bay leaf to a boil.

We take out the lavrushka and add the pre-boiled White rice. Stir and cook over medium heat for 2-3 minutes.

At this time, we are preparing a quick frying of carrots, onions and vegetable oil. Add the roast to the broth, stir.

We cut the sorrel and send it to the pan after frying.

After 5 minutes, beat the eggs with a fork and pour into the boiling broth. Stir and cover with a lid, leave for 15-20 minutes to infuse.

Green soup with young sorrel without meat - step by step recipe with video

Green soup with young sorrel without meat, as well as options with chicken broth, eggs or with beef meat very tasty and useful. See for yourself with the following example. step by step recipe green soup with young sorrel without meat from the video below. Sorrel soup, the recipe of which awaits next, resembles the classic version in cooking. this dish. It is very easy to cook, and even a small child can use it.

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Sorrel, like spinach, nettle, is very good for spring - summer soup. Spring is the most best period cook soups with herbs while they are young. Yes, and human organisms, after winter, need vitamins. And I want something new. Borscht and chops are already tired of the winter. I want something lighter.

Of course, there are other light soups, in addition to soups with sorrel, for example or. Delicious and light soup. Italian soup- " ". Well, a number of others. We will talk about them separately somehow.

I remember as a child my mother cooked soup with sorrel, when we managed to pick it up in the forest, but more often with nettles. Then it was hungry and of course there was no meat in the soup. Sour cream was expensive to buy, so the soup was seasoned a little with milk. But what a delicious soup it was.

In early youth, remembering this, I thought, well, how badly we lived, even if we ate nettles. And only as adults I realized that we didn’t eat it out of hunger, but that it was tasty and gives a lot of vitamins that are so needed. children's body especially in spring.

How to cook green sorrel soup - step by step recipes

So today we will cook 1 green borscht with two types of meat. 1 soup with sorrel without meat. 1 soup, which will be both with meat and without meat. How it is, see the recipes.

Menu:

1. Green borscht with sorrel and egg recipe with photo step by step

Ingredients:

• Turkey - leg
• Beef or pork (tongue)
• Onion - 1 pc.
• Carrot - 1 pc.
• Potatoes - 4-5 medium
• Eggs - 3-4 pcs.
• Sorrel - bunch
• Salt pepper
• Greenery

If you love very much thick soup, you can add potatoes and eggs.

Cooking:

We will cook borsch from 2 varieties of meat. This is turkey and pork, but we take not the meat itself, but 2 languages. Turkey plus tongues, it turns out a very tasty green borscht. Of course, you can take any meat that you have, but try this particular option. I think you will like it.

Write in the comments if you like this option

1. Put the turkey leg in a 5 liter saucepan, with about 3 liters of water. Here we put two swine tongue, one carrot and a head of onion. Cover with a lid and put on fire to boil our broth.

2. In the meantime, prepare the vegetables. Potatoes and already boiled hard-boiled eggs should be cut into cubes, as you like, finely large, medium. I usually cut into medium cubes.

3. Wash the sorrel, dry it, cut off the petioles and cut into ribbons up to 1 cm wide. Do not cut wide ribbons, it will be inconvenient to eat. You can cook green borscht from canned sorrel, but it will be sourer and a little saltier, keep that in mind.

4. The broth has boiled. Reduce the heat, salt and pepper the broth.

5. The broth is ready. Take out the onion and carrot. We don't need them anymore. If you like carrots, you can chop them finely and leave them in the broth. I don't like boiled carrots, especially in green borscht.

6. Remove the meat from the broth and let it cool slightly. When the tongues have cooled, the upper rough skin must be cut very thinly from them. You will immediately identify it.

We cut off all the meat from the cooled turkey leg, select all the bones, cartilage from it and cut it into pieces. Again, cut into pieces as you like. Put all the meat on a separate plate.

7. We send our chopped potatoes to the broth. If you cut the potatoes in advance, do not forget to fill them cold water to keep it from turning black. Before sending the potatoes to the broth, drain the water into the sink.

8. We send the chopped meat after the potatoes. We put the broth on the fire and wait for the potatoes to boil.

9. When the potatoes are cooked, add chopped eggs there.

10. And add sorrel. All this should boil for another 10 minutes so that the sorrel is cooked and you can turn off the fire.

11. Our borscht is ready. Pour into bowls, sprinkle with dill or other herbs. Top with sour cream and serve.

Sour cream, chopped dill, salt, pepper, can be served separately.

Bon appetit!

1. Recipe for soup with sorrel and egg, with photo

Ingredients:

For 2 liters of water:

• Sorrel - 200 g.
• Potatoes - 2-3 pcs.
• Carrot - 1 pc.
• Onion - 2 heads
• Greens - parsley, dill, onion
• Red hot pepper
• Black peppercorns
• Bay leaf
• For dressing - sour cream, eggs

Cooking:

1. Cut the potatoes into strips. Place in a saucepan and fill with water. Let it cook for about 30 minutes. Salt.

At this time, we are preparing other products.

2. Cut the sorrel stems finely, and the leaves are slightly larger, they cook faster.

3. Cut the onion and dill. I usually chop finely, but in this soup you can chop larger. It's up to you. We send them to the already chopped sorrel.

4. Cut the onion into small squares, rub the carrots on coarse grater. In a frying pan, heat the vegetable oil and put the chopped onions and carrots there. Fry until light brown.

5. Our potatoes are cooked, add our frying to it. Let simmer for 5 minutes.

6. The frying boiled with potatoes for 5 minutes, add the sorrel mixed with green onions and dill and let it boil for another 5 minutes.

7. At the same time, add a couple of bay leaves, peppercorns and red hot pepper to the soup.

8. After five minutes, turn off the fire and let the soup brew for 10-15 minutes. Our sorrel soup is ready.

9. Pour into plates, add egg and sour cream and serve.

I hope you noticed that we cooked the soup without meat and not in broth. According to some cooks, soup with sorrel and eggs should be without meat. Only then is it real. But as we know the taste, the color...

Bon appetit!

1. Classic sorrel soup with egg - recipe with photo

Ingredients:

• Potatoes - 4 pcs.
• Carrot - 1 pc.
• Onion - 1 head
• Sorrel - a large bunch
• Dill - a small bunch
• Rice - an incomplete handful
• Meat - whatever piece you want
• Hard boiled eggs - 3-4

Cooking:

1. Cut potatoes and carrots into small cubes and send to a saucepan with water to boil.

2. We send the whole piece of meat to another pot with water and also set it 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.

3. We remove the foam from the potatoes, this is starch.

4. 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.

5. We cut off thick stems from sorrel. We cut the leaves into not wide ribbons and send them to a cup.

6. Grate the carrots, finely chop the onion head. We send them to a separate plate.

7. We also cut off the lower thick stems of dill, finely chop the rest.

8. In the meantime, potatoes, carrots and rice are already cooked. Sprinkle half a tablespoon of salt over them.

9. Stir and put chopped sorrel into the soup. Mix and leave to cook for another 10 minutes.

10. Pour a little vegetable oil into the pan, heat it up and put onions and carrots. Fry until lightly browned.

11. Our soup is boiling, we put our frying into it. Let simmer another 5 minutes.

12. The soup has already been boiling for 15 minutes, after laying the sorrel, it is almost ready.

13. Add chopped greens to it, sprinkle with black pepper and cut boiled eggs into soup into small cubes.

14. Our soup is ready. Turn off the heat and let the soup brew a little.

15. 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. Therefore, 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.

16. Pour the soup into bowls. We add two, three, five .. pieces to the plates for those who want meat.

17. Add a spoonful of sour cream to each plate, again to those who want and serve.

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.

Well, we got two soups at a time, with meat and without meat.

Bon appetit!

1. 1. Video - Sorrel soup

1. 1. Video - Soup with sorrel

bright, with rich taste sorrel soup is popular for preparing first courses, and it can be served both hot and cold. With the addition of this spring greenery, soups become spicier, tastier, the broth has a slight sourness, and it’s impossible to list how many vitamins are contained in the product.

Not only young, but already experienced housewives it will be useful to learn the subtleties and secrets of cooking in order to make the dish healthier and even tastier. After all, the refreshing taste of the soup will invigorate and give you strength, saturate the body with vitamins, which especially needs them after the winter, and satisfy hunger. Sorrel soup can be either meat, boiled in broth, or replenish the ranks.

The secrets of cooking in the first place are right choice products, following the correct recipe. If sorrel soup is digested, then it will turn out tasteless, and the benefits of such a dish look doubtful.

Inexperienced cooks often have interest Ask- how much is needed young sorrel for cooking and delicious soup? If strong meat broth is used, then 125 gr will be enough. sorrel greens. Moreover, young nettle leaves, green onion feathers, parsley and dill, or ordinary spinach can be added to this volume. Well, if you plan a quick lean version dishes, then the amount of greens must be doubled.

Sorrel soup with millet, in turkey meat broth

Easy to prepare, but at the same time hearty soup will turn out if you cook it on turkey broth, and bright decoration ready meal serve as a boiled egg.

• Turkey on the bone - 300 gr.;
• Potato - 2 medium tubers;
• Carrots - 1 pc.;
• Onions - 2 pcs.;
• Celery root - 55 gr.;
• Quality millet - 2 tbsp. spoons;
• Chicken egg - 2 pcs.;
• Fresh sorrel - 150 gr.;
• 5 sprigs of fresh herbs;
• Vegetable oil - 50 ml;
• Salt and seasonings.

Cooking:

1. In order for the broth to turn out with a rich taste, the meat must be laid in cold water. Put the pot with the meat on the fire, add 2 liters of water, and bring to a boil. Remove the foam that appears on the surface, and cook over low heat for about an hour. If desired, you can add a whole onion, black and allspice, 1-2 umbrellas of cloves.

2. Ready meat must be removed and cooled, separated from the bones and cut into in small pieces. The broth must be strained into a clean saucepan.

3. Peel root vegetables, grate celery and carrots on a medium grater, chop the onion into small cubes, and cut the potatoes into cubes or strips. Transfer the potatoes to the broth, and let it boil, then add the well-washed millet and reduce the heat to medium and cook for about 20 minutes.

4. In a heated vegetable oil in a pan, fry the onion first, and then the carrots and celery.

5. While the vegetables are being browned in cold water, put eggs so that they do not crack, it must be salted and hard boiled.

6. Transfer the vegetable fry to the soup and cook for another 10-12 minutes.

7. During this time, the greens are cut, but the cuttings must be removed from the sorrel, leaving only tender leaves.

8. Cut boiled eggs into medium-sized cubes, add greens, chopped sorrel and chopped eggs to the soup. This is done no earlier than 5 minutes before fully prepared. Sorrel should not be cooked for a long time in order to retain its taste and properties. Salt and add spices to taste.

Serve hot soup to the table, offering cool sour cream to guests or family members.

Sorrel soup with peas and young cabbage

Spring-summer soup with sorrel, young cabbage and peas, cooked in water, is perfect for trips to the country when you need to quickly feed the family with a hot first course.

For cooking you will need:

• White part of green onions - from 10 feathers;
• Carrots - 1 pc.;
• Potato - 2 tubers;
• 100 gr. frozen green peas;
• Young cabbage - 300 gr.;
• Onion - 1 pc.;
• 2 large bunches of sorrel;
• A little fresh dill and parsley;
• Vegetable oil - 55 ml;
• Salt and spices.

Meal preparation:

1. Since the soup is cooked on water, you need to prepare all the products for heat treatment. Peel the potatoes and cut them into cubes, transfer to a pot of water and put to boil. After 5-7 minutes, put frozen peas on the potatoes. If you are using fresh peas, then you need to put it a little later.

2. Chop the onions and carrots and fry the root vegetables in hot oil until golden color. Add them to the pan and boil a little.

3. Cut the greens. Sorrel must be cut into thin strips, while the cuttings will not go into the soup, only the leaves. Shred the cabbage into very thin strips. If you use the old cabbage, then you need to lay it right after the potatoes, but the young one along with the greens.

4. After 5-6 minutes of cooking, fresh chopped cabbage, peas (if fresh), all herbs and spices are added to taste. Now you can reduce the heat to a minimum level and simmer the dish until all the ingredients are ready.

Hot soup is poured into bowls, you should definitely add a little sour cream to it. Light, spring sorrel soup without meat is ready. Bon appetit!

Sorrel soup with cauliflower and potatoes

Delicious sorrel soup can be prepared not only in spring and summer, when the greens are in the juice itself and grow under the sun. If you make preparations for the winter, for example, freeze sorrel leaves, then you can indulge in soup at any time of the year. Fresh and green sorrel soup can be prepared in great post or just when you want some summer vitamins. If desired, according to the same recipe, you can cook soup in meat broth. All that needs to be done is to lay the potatoes not in water, but in broth. And the meat is disassembled into pieces and added during the cooking process.

• 2 potato tubers;
• 350 gr. frozen cauliflower;
• 2 onions;
• 1 small carrot;
• 40 ml vegetable oil;
• Salt and black pepper;
• Bay leaf, spices.

Cooking:

1. Peel and cut potatoes into small cubes. Soak it in cold water while the water boils on the stove. After boiling, salt the water and transfer the potatoes and cauliflower disassembled into small inflorescences. Let them simmer over low heat.

2. Onions are cut into cubes, carrots - into thin strips, it is most convenient to do this by cutting it first into thin circles. Fry vegetables in vegetable oil, and transfer them to a pan with vegetables.

3. As soon as the vegetables are ready, frozen dill and sorrel, spices and seasonings, a little ground black pepper are added. Now the soup can be mixed, add water if necessary and cover with a lid, boil for about 3-4 minutes.

Served dish to the table with homemade lean mayonnaise and crispy slices of black bread.

Green borscht with sorrel and rice

Hearty, but at the same time very light, sorrel soup will turn out if you cook the broth of their chicken breast. Additional satiety to the dish will give a small addition of rice and boiled eggs.

Cooking Ingredients:

• Potatoes - 3 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Steamed rice - 2 tbsp. spoons;
• A bunch of any fresh herbs;
• Fresh sorrel - 300 gr.;
• Salt and seasonings;
• Vegetable oil.

Preparation of soup with sorrel:

1. Peel potatoes, cut them into cubes or small slices, rinse, and fill clean water put on boil medium fire. Together with potatoes, well-washed rice is also added.

2. Cut onions, carrots can be chopped or rubbed at your discretion and fried until golden brown in a small amount of vegetable oil. Transfer the fried vegetables to the soup.

3. chicken breast rinse and dry, cut into small pieces portioned pieces and shifting to the vegetables, cook the soup for about 15 minutes.

4. Finely chop the sorrel and any greens, add to the soup along with salt and seasonings, boil for 3-4 minutes and turn off the heat.

Cool sour cream and crispy bread are ideal for serving the dish. Sorrel soup is the perfect country lunch on a hot day.

Meat soup with fresh sorrel

Traditional meat soup with the addition of sorrel, they are cooked with eggs, they can be put into the soup already boiled and chopped, or you can “thicken” the broth by adding hot broth raw eggs to get "noodles".

Cooking Ingredients:

• 350 gr. beef or pork;
• 2 potatoes;
• 350 gr. fresh sorrel;
• 0.5 tsp lemon juice;
• 1 pc. onions and carrots;
• 2 sticks of celery;
• 2-3 cloves of garlic;
• 3-4 chicken eggs;
• A little oil for frying vegetables;
• Fresh herbs - optional;
• Salt and spices, bay leaf.

Meal preparation:

1. First you need to cook the meat, preferably in one piece, pouring it with cold water. After boiling the broth, remove the foam and put the celery stalks cut into 3-4 parts. Boil the broth until the meat is ready, making sure that the liquid does not boil away much.

2. Remove the celery and meat from the broth, cut the meat into portions and return to the broth. Peel the potatoes, cut them up and put them in a bowl.

3. Peel and cut onions, cut carrots into half rings and fry until golden brown. Transfer to the broth, and in the meantime, hard-boil the eggs, cool and peel.

4. Rinse and chop the sorrel, put it into the soup along with diced eggs, add salt and spices, and a few drops of lemon juice.

Finely chopped fresh herbs and sour cream.

Sorrel soup with meat, tomatoes and bell pepper

In winter, you can pamper your family and friends delicious dish and cook sorrel soup. It would seem, but where to get it in the winter? This should be taken care of in the spring, freezing the already washed and chopped leaves.

For cooking you will need:

• Beef - 300 gr.;
• Potatoes - 3 pcs.;
• Carrots and onions 1 pc.;
• 2 eggs;
• Sweet pepper - 1 pc.;
• A little greenery - to taste;
• 350 gr. frozen sorrel;
• A little sunflower oil;
• Salt, black pepper, favorite spices.

Meal preparation:

1. Boil the meat broth, disassemble the meat from the bones and tendons and return it back. Cut the potatoes and transfer to the broth.

2. Cut onions and carrots, tomatoes and peppers into small cubes and simmer until soft. Pour over meat and potatoes.

3. Cut the greens, beat the eggs with salt and pepper with a fork, pour into the broth, add the greens and mix. Salt, add spices and frozen sorrel. Let the soup boil for a couple of minutes and you can serve it to the table.

How to cook sorrel soup with fresh herbs and pork

And finally, I will share an excellent visual confirmation of the ease of preparation of this wonderful summer soup. Cooking sorrel soup is a pleasure with a very quick result. See for yourself thanks to the video. I bet you'll whet your appetite too.

Sorrel soup is very useful for our body, and you can cook it with any kind of meat, or make fast option on water, with the addition of tomatoes or other vegetables. Great dish to manifest culinary fantasy. Enjoy your meal!

Unlike most of the world's cuisines, the Russian one boasts huge selection first courses. The cold climate forced our ancestors to come up with recipes for soups from anything, for example, nettle or sorrel borscht is a success with Russians. It is very easy to prepare such dishes.

How to choose and prepare sorrel for cooking

It is best to buy greens for the first course in the market from a familiar merchant. It will cost you less than choosing herbs in the store. After all, for large pot it will take a lot of sorrel (two or three thick bunches), and packaged greens in boxes from the supermarket will cost a pretty penny. It is great if there is an opportunity to pick sorrel on your own (it grows closer to the north). Appearance herb is not of particular importance, because for cooking soup it will have to be crushed, but pay attention to the even pattern on the leaves. raw greens you will need to rinse with water and dry before cooking.

How to make sorrel soup

The cooking technology of this dish is in many ways reminiscent of borscht or cabbage soup (even vernacular name sorrel soup – green borscht), so most housewives will not experience difficulties. In addition, cooking will take less time, because the green leaves themselves are cooked almost instantly. Sorrel soup is best served in spring. To get started, try classic recipe, then you can choose the original variations.

How to cook sorrel soup with egg without meat

A vegetarian version of sorrel soup will appeal to those who want to lose weight. You will need:

• sorrel - 2 bunches;
• potatoes - 3-4 pcs.;
• carrot;
• bulb;
• eggs - 2-3 pcs.;
• salt pepper.

It takes a little time to cook. Do this:

1. Place a pot of water on the stove. When it boils, lower the heat and add the diced potatoes.
2. Chop carrots and onions, fry with oil. After 15 minutes, add to the pot.
3. Cut green leaves into strips, dip in water. Let the soup boil and turn off.
4. Separately, boil the eggs, finely chop. Serve with sour cream already in bowls. If you do Lenten dish you don't need an egg.

How to cook cabbage soup from sorrel with meat

The use of meat broth will make the first dish more satisfying and rich. You will need:

• beef or pork on the bone;
• sorrel - 2 bunches;
• potatoes - 3-4 pcs.;
• tomato paste (optional) - 2 tbsp. spoons;
• carrots - 1 pc.;
• bulb;
• eggs - 2-3 pcs.;
• sour cream, salt.

Keep in mind that it takes at least two hours to prepare the meat broth. Make cabbage soup with sorrel like this:

1. Place the bone in a pot of water. When the broth boils, carefully remove the foam, reduce the heat, salt and add black peppercorns. Leave for an hour.
2. Cut the potatoes into cubes, pour into a saucepan.
3. Remove the meat, cool, separate from the bone and chop finely.
4. Chop carrots and onions, fry. If add tomato paste, the taste will be more sour. Put in a saucepan.
5. Cut the greens into ribbons, add to the broth, then put the pieces of meat. Bring to a boil and keep covered.
6. Sorrel soup is served with boiled egg and sour cream.

Green borscht with sorrel and beets

The classic grandmother's recipe for green borscht with sorrel has been passed down from generation to generation in many families. To prepare it you will need:

• beef on the bone;
• sorrel - 2 bunches;
• beets - 4 pcs.;
• potatoes - 3 pcs.;
• carrot;
• onion;
• sour cream;
• eggs - 2-3 pcs.;
• tomato paste - 2 tbsp. spoons;
• black peppercorns, salt.

Cooking sorrel soup according to this recipe is very reminiscent of ordinary borscht. Do this:

1. Place the pot of broth on the stove. When it boils, remove the foam, reduce the heat, salt and add pepper (or other spices).
2. After an hour, put the diced potatoes in a saucepan.
3. Finely chop or grate the carrots, onions and beets. Fry vegetables, add tomato paste.
4. Post after 15 minutes vegetable mix into the broth.
5. Cut the grass into ribbons, dip into the soup. Let it boil.
6. Serve with boiled egg and sour cream.

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

Housewives who have a modern slow cooker will be able to cook the first course much faster. You will need:

• chicken back;
• sorrel - 2 bunches;
• carrot:
• potatoes - 3 pcs.;
• beets - 4 pcs.;
• onion;
• sour cream.

To make the process go faster, cut the components in advance. You need to prepare like this:

1. Fry the chopped carrots, onions and beets on the frying mode in sunflower oil. Set aside on a plate.
2. Fill the bowl with water, put the chicken in and let it boil. Then take out the meat.
3. Put the potatoes and vegetable mixture in the broth, leave on the stewing mode for 20 minutes.
4. Add chopped herbs and chicken pieces. Leave for another 5 minutes."

Calorie content of the dish

Sorrel soup with egg is very useful for pregnant women, nursing mothers, as well as for everyone who lacks vitamins. Traditionally it is considered summer dish, however, you can go for a trick: if you freeze the leaves in advance (as you do with cabbage), you will be able to enjoy the soup all year round. The main thing is that no one will get better from it: the calorie content of one serving cooked in meat broth is 120 kcal, and a vegetarian one is only 75 kcal.

Video recipes for making sorrel soup at home

Do tasty first any housewife can dish, if you choose the right greens. Sorrel soup is suitable for feeding a child at any age, in addition, with the help of a blender it is easy to turn it into puree. Not complete here without personal kitchen secrets: someone adds stew instead fresh meat, someone refuses potatoes, and some housewives prefer to preserve sorrel in vinegar to keep it for a whole year.

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