Sorrel soup is a very tasty recipe. Sorrel and egg soup recipe
After a cold winter period, you really want something light and vitamin. Sorrel soup is best cooked in the spring, when young green shoots have concentrated the maximum amount of vitamins, minerals and salts. You can cook sorrel soup in meat broth (preferably chicken or beef) or water. Serve warm or cold, but meat soups are best served hot. Potatoes, vegetable fried carrots and onions, any greens (dill, cilantro, green onions or parsley) and spices are usually added to the dish. You can not do frying - just peel the onions with carrots, chop and put in the soup. Sometimes white or Beijing cabbage, strips of bell pepper and tomato cubes are put in the dish. In addition to sorrel, you can put any other young greens in the dish: nettles, dandelions, beet tops, as well as spinach and arugula. If there is no time to prepare meat broth, you can take any canned meat - sorrel soup turns out to be very rich and appetizing with them. The dish is served most often with sour cream, halves of hard-boiled eggs and finely chopped herbs and green onions. It is very tasty to grate cheese on a coarse grater and add it to hot soup.
Sorrel soup - preparing food and dishes
Before boiling the broth, the meat must be washed in cool water and processed (cut off the films and veins, if any). It is better to cook the meat in a whole piece, and after it is ready, take it out and cut into portions. Vegetables and herbs should be thoroughly washed and cleaned. It is better not to cut potatoes for sorrel soup too large, thin sticks or small cubes will do. Finely chop the onion, and grate the carrots (although you can also chop finely). It is better not to cut the sorrel too finely, otherwise it will boil and turn into porridge. Hard-boil the eggs ahead of time for serving.
From the dishes you will need a large saucepan, slotted spoon, knife, cutting board and grater. Prepare a clean cheesecloth to strain the broth. You can serve the dish in ordinary deep plates or bowls.
Sorrel soup recipes:
Recipe 1: Sorrel Soup
This green light soup is perfect for a hot summer day. The dish pleases not only with a pleasant sour taste, but also with an abundance of vitamins and useful trace elements.
Required Ingredients:
- Chicken meat - 380-400 g;
- Potato - 340 g;
- Fresh sorrel - 220 g;
- Carrots - 120 g;
- Onions - 90-100 g;
- Salt - to taste;
- Vegetable oil for frying;
- Sour cream - for serving;
- Greens of dill and parsley.
Cooking method:
We wash the chicken meat with cold water and set to cook for 30-40 minutes. After the first boil, it is advisable to drain the water, pour the meat over the new one and put it back to boil. While the chicken is cooking, you can peel and cut the potatoes into small cubes, finely chop the onion and grate the peeled carrots on a coarse grater. We also wash all the greens (sorrel, dill and parsley) in water, and then finely chop. Sorrel can be cut a little larger. We take out the boiled chicken and cut into portions. Put potatoes in boiling broth and cook until soft. During this time, you can cook the roast: first put the onion in a pan with vegetable oil, then add the carrots. Fry the vegetables for a few minutes. We check the potatoes with a knife - if cooked, add vegetable frying. Then put back the chopped meat and sorrel. After boiling, cook the soup for another 5-7 minutes. Salt the dish to taste. While the sorrel soup is infused, grind the chopped greens with salt with your hands and put it in serving bowls. Serve with sour cream and black bread.
Recipe 2: Sorrel and Spinach Soup
Very hearty, healthy and refreshing first course. This sorrel soup is prepared on beef broth, the aroma of which is given by spices and vegetables.
Required Ingredients:
- A kilogram of beef on the bone;
- Half a large carrot;
- parsley root;
- Onion - 1 pc.;
- 25 g of sorrel, dill and spinach;
- 1 st. l. flour and butter;
- Sour cream - to taste;
- 6 chicken eggs;
- Salt - to taste;
- A few peas of black pepper;
- Bay leaf - 2-3 pcs.
Cooking method:
We wash the meat, process it, fill it with water and set to boil. After boiling, remove the foam with a slotted spoon. A few minutes before the meat is cooked, add pepper and bay leaf. We take out the finished meat and put it aside for a while. We filter the broth from pepper and parsley and drain back into the pan. We wash the sorrel with spinach, pour boiling water over it and leave for half an hour. Then drain the water and pour a little meat broth. Boil the greens in the broth for about 5-6 minutes. Then we take out the greens, chop them and put them in a saucepan with broth, pour the broth in which the greens were cooked into the same place. Finely chop the onion, peel the carrots and parsley root and cut into thin circles. We spread all the vegetables in a boiling broth. While the soup is cooking, grind the flour with butter and add a little meat broth to the mixture. A few minutes before cooking, add this mixture to the soup. While the dish is infused, boil hard-boiled eggs, chop the dill and cut the boiled eggs in half. Sorrel soup is served with half an egg, a piece of meat, sour cream and herbs.
Recipe 3: Sorrel Soup with Barley
Such a light green sorrel soup can be boiled in meat broth or water, and if you add pearl barley, the dish will turn out even more satisfying. In the heat, you can eat soup and cold - it does not get worse from this.
Required Ingredients:
- Half a kilo of legs or soup set;
- 2 carrots and onion;
- Salt;
- Half a glass of barley;
- Pea pepper;
- Bay leaf;
- 2 potatoes;
- 120 g of sorrel;
- Vegetable oil;
- 3 eggs;
- Ground black pepper;
- Sour cream.
Cooking method:
To begin with, let's prepare the broth: rinse the chicken, fill it with water and set to boil. After boiling, remove the foam and reduce the heat. Add a whole peeled onion and 1 peeled carrot to the broth. Cook until the meat separates easily from the bones. 10 minutes before readiness, add peas, bay leaf and a little salt. From the finished broth we take out the lavrushka, pepper and carrots with onions. We take out the meat and separate from the bones. We filter the broth. In parallel with the broth, you need to cook barley. We wash and cut the sorrel, peel the potatoes and cut them into cubes. Finely chop the onion, grate the carrots. Fry onions and carrots until soft in vegetable oil, at the end add a little salt and pepper. We put the potatoes in the boiling broth, after 10 minutes we put the barley, and after 20 minutes we add the frying. Cook soup over low heat, stirring occasionally. 5 minutes before readiness, add chopped sorrel and chicken meat. We try the soup, if necessary - add salt and pepper to taste. after the sorrel soup is infused, serve with half a boiled egg and sour cream.
Recipe 4: Sorrel and Stew Soup
Try to cook this wonderful light soup not with meat broth, but with stew. The dish cooks many times faster and turns out to be very rich.
Required Ingredients:
- Bank of stew;
- Potatoes - 4 pcs.;
- 1 carrot with onion;
- 2 pinches of sugar;
- Vegetable oil;
- Flour - 1 tsp;
- 2-3 bunches of sorrel;
- Sour cream and boiled eggs - for serving;
- Salt, pepper, lavrushka and any other seasonings.
Cooking method:
We clean the onion and carrot, finely chop the onion, and three carrots on a grater. In vegetable oil, fry the vegetables until soft and add a pinch of sugar and a teaspoon of flour (to make the soup more rich). We clean the potatoes and cut into strips. Pour water into a saucepan and bring to a boil. Pour the potatoes into the pot. 10 minutes after boiling, add roast. We open the jar of stew and put all the contents into the soup. We wash the sorrel and cut into ribbons. 5-7 minutes after the stew, add the sorrel. Cook the soup for another 10-12 minutes, then add salt and pepper, parsley and any other spices to taste. After the dish is infused, serve soup with half boiled eggs and sour cream.
Recipe 5: Sorrel and Young Cabbage Soup
Sorrel gives the dish a slight sourness, and cabbage adds tenderness. This sorrel soup will especially appeal to those who do not like too sour first courses.
Required Ingredients:
- Chicken meat - half a kilo;
- Young white cabbage - 400 g;
- 1 small carrot;
- 2 small onions;
- 1-2 potatoes;
- 1 small tomato;
- Sorrel - a few bunches (to taste);
- Salt, pepper and bay leaf;
- Boiled eggs and sour cream for serving.
Cooking method:
We cook, as usual, chicken broth, take out the finished meat and separate it from the bones. We clean the potatoes, cut them into cubes and throw them into the boiling broth. My cabbage, finely chop and throw 10 minutes after the potatoes. Finely chop the onion and fry in sunflower oil until a pleasant golden color. We clean the carrots, grate them and fry together with onions until soft. My tomato, remove the skin (for this you need to scald it with boiling water), cut into cubes and put in a frying pan. Simmer the vegetables for a few minutes. Put the vegetable dressing into the soup. My sorrel and cut into ribbons. 5 minutes after roasting, add sorrel and bay leaf. After boiling, reduce the heat and simmer our sorrel soup for another 5-7 minutes. At the end of cooking, salt and pepper the dish to taste. After the soup is infused, serve with boiled eggs, a piece of meat and sour cream. Eggs can be crumbled or cut into halves or quarters.
- put tender greens at the end of cooking, otherwise it will boil and lose vitamins;
- to make the dish more satisfying, you can add cereals, mushrooms or seafood;
- eggs can be boiled in advance and added to each plate in half, or you can beat an egg with cream or water in a glass and pour in a thin stream a few minutes before the end of cooking.
Sorrel soup is a 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 a healthy soup in the diet is a valuable gift for the body, because sorrel is not in vain is popularly called the "green doctor".
Sorrel soup is best prepared from young tender leaves - this is a guarantee of excellent taste and pronounced benefits for the body. It is in the young shoots of sorrel that the maximum amount of vitamins and minerals is present. The classic recipe for sorrel soup necessarily includes meat and boiled eggs. Onions, carrots and potatoes are also commonly added to the soup. For the meat option, 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, such as nettle, spinach, arugula, greens dandelions, tomatoes, bell peppers, celery, white cabbage or beans. In addition, you can cook sorrel puree soup with the addition of other herbs - such a bright, tender dish will certainly be appreciated by kids. Tip on the note: the inclusion of spicy greens in the soup 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 of cold water, draining the water a few times to remove dirt and grit. 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, about 100 g of sorrel shoots are used for 2 liters of meat broth, while in the case of preparing a vegetarian soup, 200 g of sorrel leaves should be taken for 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 dishes, as oxalic acid reacts with aluminum.
You can also freeze, dry or preserve fresh sorrel for the winter so that during the cold season you can enjoy a fragrant soup that reminds you 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 important for the 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 until golden brown. Add grated carrots and fry for about 5-7 minutes, then add to the soup along with bay leaves 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 boiled egg halves 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 whisking, add a small amount of hot soup so that the yolks do not boil. Pour the 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 to 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. Sprinkle the finished soup with chopped herbs and serve with halves of boiled eggs and sour cream.
Sorrel soup is a 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!
Here comes the summer time! And what grows in the garden in the spring in the first place? Of course the greens! Green onion immediately goes to salads, sweet and sour rhubarb with pleasure everyone just eats like that, as well as co. But undeservedly little attention is paid and very in vain! It is very useful and rich in many trace elements, so necessary for the body after spring beriberi.
Many of my friends say: “Yes, I don’t like sorrel!”, To which I usually answer: “You just don’t know the recipes according to which you can cook it in such a way that you won’t pull it off the fragrant soup by the ears!”
I will be happy to share with you original dishes that are considered delicacy in other countries and are quite expensive. But don't worry - they're not hard to make!
Sorrel cream soup with lentils
This amazingly delicious cream soup was treated to me for the first time by a familiar Turkish cook, who saw that this wonderful green plant grows in large quantities in the country house and we do not use it.
Thanks to hearty lentils, oxalic acidity softens, and the addition of butter and sour cream gives a delicate creamy taste.
Ingredients:
- Water - ¾ liter.
- Sorrel - 1 bunch.
- Lentils - 100 gr.
- Garlic clove - 2 pcs.
- Onion - 2 pcs.
- Carrot - 1 pc.
- Sour cream - 1 tbsp. l.
- Butter - 2 tbsp. l.
- Ground black pepper, salt, spices - to taste.
Cooking:
1. We clean the bulbs with carrots from the husk and skin, and cut them into small cubes of approximately the same size.
2. Since this will be a puree soup, it is not necessary to use a bunch of different dishes and you can immediately take one thick-walled pan, in which we will cook. I put in it 1 tbsp. l. butter and melt it over low heat, and then send the onion-carrot cubes to fry on it for 5 minutes. During this time, the vegetables will become quite soft. Most importantly, do not forget to stir them periodically so that the taste of burnt food does not appear.
3. Peeled garlic cloves can be added whole directly to the roast. If you wish, you can cut each slice into 4 parts. Let the vegetables with garlic simmer for another 4 minutes.
4. Pour well-washed lentils into a saucepan, pour hot water (0.5 l.) And cook for 15 minutes.
In order for the cereal to boil well in a minimum time, it can be poured with warm boiled water in advance and let it brew for 20 minutes, and then drain the remaining water. So it will swell a little and become softer even before cooking.
Instead of water, you can take chicken or vegetable broth - this will give the soup an even more delicate taste and aroma.
5. Remove the pan from the stove and, using a blender nozzle, grind its contents to a smooth puree.
6. Thoroughly washed and dried sorrel leaves chop and mash. Add the rest of the butter there. Season with your favorite spices, lightly salt, pepper and mix well.
7. Since the puree is usually quite thick, it must be slightly diluted with the remaining water (or broth) and seasoned with thick sour cream. The amount of water you can add is up to you, but it usually takes about 250 ml to get the consistency of a creamy soup.
8. Now put the pan again on medium heat, let the contents boil and sweat for about 3 minutes.
9. We serve the finished dish in portioned plates and for bread lovers, you can serve croutons or crackers.
Bon appetit!
Spinach and Sorrel Soup
A couple of years ago, in addition to juicy sour leaves, we began to grow chard (a type of leaf beet) and spinach from the very spring. The family really likes their fragrant combination and we even began to cook a kind of “mash soup”. Usually, “grout” was made from eggs and flour, but then a neighbor suggested trying oatmeal and we liked the taste even more. And the time for cooking has become much less.
Ingredients:
- Sorrel, chard, spinach - 1 bunch each.
- Water or vegetable broth - 2 liters.
- Boiled egg - 4 pcs.
- Oatmeal - 0.5 cups.
- Onions, carrots - 1 pc.
- Sunflower oil - 1 tbsp. l.
- A mixture of peppers, salt - to taste.
Cooking:
1. Cut the peeled onion into cubes or small stripes. Carrots can be grated or finely chopped into strips. Fry them over low heat in a pan with sunflower oil for about 5 minutes.
2. We wash the leaves of all three types of greens well, dry them and chop them in equal pieces. Send to fry and simmer for at least 5 minutes.
3. At this time, you can boil the broth or water in a saucepan, season with salt and spices and send the contents of the pan to sweat a little in the liquid. 4 minutes is enough.
4. In the meantime, the basis for the future soup is being prepared on the stove, we will use a blender and grind dry oatmeal.
5. The next step, using a blender, is to turn the contents of the saucepan into a puree-like liquid slurry.
6. We send chopped flakes to the resulting green mass and cook over medium heat for 5-7 minutes, so that the soup thickens and the consistency we need is obtained.
7. We clean the pre-boiled eggs from the shell and cut them into halves or quarters. Pour soup into bowls and top with egg slices. A handful of crackers or hot toast will also be a good addition.
Bon appetit!
Sorrel soup with egg and rice
Now is the time to prepare for the beach season and with health benefits you can lose weight on an “empty” soup with a good supply of vitamins. Well, if there are family members who do not need this “weight loss”, then especially for them you can boil ordinary rice as a satisfying filler and add it directly to the serving plate.
Ingredients:
- Water - 1 liter + 1.5 liters.
- Chicken meat - 200 gr.
- Rice - 0.5 cups.
- Sorrel - 100 gr.
- Egg - 4 pcs.
- Onion - 1 pc.
- Lemon juice - 3 tbsp. l.
- Sunflower oil - 2 tbsp. l.
- Salt, spices, herbs, sour cream, lemon slices - to taste.
Cooking:
1. In order not to waste time, put a pot with a liter of water on the stove and, when it boils, we send the well-washed rice to boil. Since then the broth will be quite “sour”, the cereal can be boiled in water without adding salt.
For convenience, you can use portioned bags - it’s easier to cook them, and then you just need to pull them out of the water, cut the package and pour it onto a plate. If we cook rice traditionally - crumbly - then cook it until tender, and then put it in a colander and rinse with boiled water.
2. In another saucepan, put 1.5 liters of water on fire. In the meantime, the water boils, cut the chicken meat (you can fillet) in the form of small cubes and boil almost until cooked for about 15-20 minutes.
3. At the same time, you can put another saucepan of water and boil the hard-boiled eggs. As soon as they are ready, cool and peel them from the shells. Before serving the finished dish on the table, cut the eggs into beautiful slices or halves.
4. Grind the onion with a knife and send it to the pan to fry until golden brown.
5. Well washed and dried oxalic leaves are chopped into small stripes.
6. We send onion roast, sorrel slices to the almost ready chicken meat and cook for about 7 minutes. Then pour in the lemon juice, salt and season with your favorite spices to your liking. We give our culinary dietary creation to cook for another 5 minutes. Then turn off the heat and let it brew under a closed lid for a few more minutes.
7. Pour fragrant “empty” soup into portioned plates, for beauty and taste we put egg slices, a little sour cream, finely chopped greens and a slice of two lemons into it. And for those who want a hearty soup, we additionally put ready-made rice as much as the eater wishes.
Bon appetit!
Fish soup with sorrel
Well, the ear is very tasty in nature! And in the country it can be modified - add greens with sourness, vegetables and oatmeal and we will already get a stunning country fish soup that seafood lovers will love.
Ingredients:
- Medium-sized fish - 1 pc.
- Water - 1.5 liters.
- Oatmeal - 3 tbsp. l.
- Sorrel - 200 gr.
- Boiled quail egg - 5 pcs.
- Potatoes - 3 pcs.
- Carrots, onions - 1 pc.
- Celery root - 1 pc.
- Butter - 2 tbsp. l.
- Sunflower oil - 1 tbsp. l.
- Salt, spices, herbs, sour cream - to taste.
Cooking:
1. Almost any fresh fish can be used for this dish. And both fillets and whole carcasses. If the fish is whole, then first we wash it well, dry it slightly with a paper towel, remove the scales, entrails, large bones, wash it again and cut it into good pieces. It is not necessary to grind too much, so that during the cooking process the meat does not exfoliate into separate plates.
At the same time, you can put water in the pan so that it boils by the time the cutting is ready, and you can immediately send the seafood to cook until fully cooked. Usually 25 minutes is enough for the fish to cook. We take it out with a slotted spoon from the broth and let it cool slightly. Then we remove the skin and the remaining bones, and disassemble the meat into portioned small pieces.
2. Wash and peel vegetables well. Then chop the onion and rub the celery root and carrots with straws. Potatoes can be cut into small cubes so that they cook faster.
3. In a frying pan over medium heat, heat the sunflower oil and sauté the onion-carrot-celery preparation on it.
4. Let the fish broth boil again and send the finished vegetable roast into it, as well as potato cubes. We cook for 15 minutes.
5. Cut the prepared sorrel leaves and send them to the pan with vegetables.
6. Add whole oatmeal, salt and pepper and cook the soup until the potatoes and oatmeal are ready.
7. Pour the broth into a deep bowl so that only the thick remains in the saucepan, which we grind with a blender to a homogeneous silky mass.
If you don’t have a blender at hand, then the thick can be rubbed with an ordinary spoon through a sieve or colander.
8. Add the cast broth to the desired consistency of mashed soup, stir well and cook for 3 minutes over medium heat. You can immediately add pieces of fish or supplement the dish with them at the final stage.
9. To get a richer taste, add butter and let it completely dissolve in the soup.
10. Pour the finished dish into plates, add to each piece of fish, quail eggs cut into pieces, finely chopped greens and a spoonful of sour cream.
Bon appetit!
Soup with sorrel and chicken
My family loves meatball soup. Once preparing sorrel soup, I wanted to experiment a little and try to cook not just sorrel soup, but with chicken and cheese dumplings, so that it looks like your favorite meat dish. But I really wanted something brightly saturated green spring color, and instead of potatoes, it was decided to add canned peas.
It turned out very, very tasty!
Ingredients:
- Chicken breast - 250 gr.
- Sorrel - 100 gr.
- Canned peas - 200 gr.
- Water - 1.5 liters.
- Cheese - 60 gr.
- Onions, carrots - 1 pc.
- Quail egg - 5-6 pcs.
- Soy sauce - 1 tbsp. l.
- Dill, parsley - 1/4 bunch each.
- Basil - 1/3 tsp
- Salt, spices - to taste.
Cooking:
1. Cut the fresh chicken breast into small pieces. We chop the washed and dried parsley with dill with a knife. We combine in a deep bowl, add cream and, using a blender attachment, grind to a state of minced meat.
2. To make delicious balls, add finely grated cheese chips and a spoonful of good soy sauce to the minced meat. Lightly flavor with your favorite spices and mix everything well until smooth.
3. From the resulting cheese and meat mass, we sculpt balls that look like meatballs.
4. Now let's take care of the vegetables. We cut the onion in the form of half rings, and the carrot like straws. We send this cut to fry in sunflower oil until half cooked.
5. At this time, grind the sorrel and send it to stew with vegetables for 3 minutes, not forgetting to mix occasionally.
6. Bring the water to a boil in a saucepan and immediately dip our meat balls into it. Cook them for about 10 minutes over medium heat, periodically removing the foam that appears. Then we add almost a jar of green peas, the contents of the pan, season with salt and basil. Let it simmer on low heat for another 5 minutes.
7. Serve the finished soup in portioned bowls, garnishing with finely chopped greens and halves of quail eggs.
Bon appetit!
These are simple, but very tasty and healthy dishes from a wonderful sour plant that can be cooked at home no worse than eminent chefs. As the saying goes, "both cheap and cheerful." Everyone will be full and happy.
And thanks to additional ingredients in the form of cereals, cereals or vegetables, there will be no pronounced sour oxalic taste, only a subtle pleasant note will remain, warming up the appetite.
Bon appetit and spring mood with the first edible greens!
Video - Sorrel soup
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 bones
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 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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Most housewives call sorrel soup more familiarly and affectionately - green borscht or green cabbage soup. This sour, seasonal herb is extremely healthy! And we must take advantage of the opportunity when fresh sorrel appears on the beds or on the shelves, to cook delicious hot and cold dishes from it.
If you like soups with a little sourness, then you probably.
Recipes from fresh sorrel impress with bright colors and do not require expensive products. There are dishes here for lovers of pork with fat, and for gourmets who follow the color scheme and their figure. By the way, sorrel can be prepared for future use and pamper yourself with hot sorrel soup in winter.
Sorrel soup: a classic recipe
Our grandmothers and great-grandmothers cooked green cabbage soup according to the classic recipe. Sorrel soup is rightfully called the king of spring soups, and it can be prepared from the simplest ingredients.
Ingredients:
- water or broth - 1.5 l;
- sorrel - 2 bunches;
- potatoes - 2 pcs;
- boiled eggs - 2 pcs;
- butter - 20 gr;
- salt, pepper and your favorite seasonings.
You can store the broth with pieces of meat in the freezer for up to 1 month and use it to make quick soups! To transfer the frozen broth to a saucepan, it is enough to hold the container with the broth under hot water.
Cooking:
- Coarsely chopped potatoes are sent to a pot with water or broth. It should boil and give the future soup a pleasant taste and thickness.
Do not forget to salt the broth and add your favorite spices!
- We cut the sorrel, for this we turn the leaves into a tube and after cutting we get long sour strips. In a frying pan with warmed butter, slightly let the sorrel in, then all the beneficial properties of the herb will be “sealed” in the leaves.
- Stewed sorrel is sent to the broth with boiled potatoes. The taste of butter will give the soup smoothness and the necessary fat.
- Boil 2 eggs in a separate bowl. Finely chop or mash the cooled eggs with a fork.
Pour fragrant soup into a bowl, put croutons, sprinkle with chopped eggs and add a spoonful of sour cream! It turns out incredibly beautiful and just as delicious!
Egg Sorrel Soup Recipe
If you do not like liquid sorrel soup, then green cabbage soup will get the desired density due to cereals and boiled eggs. Sometimes, during the preparation of sorrel soup, millet or rice, previously soaked in cold water, is added to it.
Ingredients for green borscht with egg:
- water or broth - 1.5-2 l;
- sorrel - 2 bunches;
- potatoes - 2 pcs;
- eggs - 2 pcs;
- onion - 1 pc;
- carrot - 1 pc;
- millet or rice - 3 tbsp. spoons;
- celery root, parsley and dill.
Cooking:
Broth for sorrel soup is cooked for 1-2 hours. You can use pork, chicken or turkey leg.
- In the finished boiling broth we throw spices, chopped potatoes and cereals soaked in advance.
- Grated carrots, onions and celery - the root gives a specific flavor, so it's not for everyone - fry in vegetable oil. Add to soup.
- Cut the sorrel into strips.
Any fresh herbs are added 3-5 minutes before the end of cooking! Sorrel stalks can also be used in soup if finely chopped!
- After adding all the green ingredients, cook for 3 minutes, turn off and wait 15 minutes to reunite all the aromas and tastes.
When serving, decorate with sour cream, chopped eggs or their halves.
How to cook sorrel soup with egg and chicken: the easiest recipe
The simplest, and, most importantly, healthy sorrel soup is obtained on the basis of chicken broth. In the recipe, you can use the breast - this is an option for dietary borscht, or chicken legs - for rich aromatic soups.
Soup ingredients:
- sorrel - 2 bunches;
- chicken leg - 1 pc;
- potatoes - 3-4 pcs;
- carrot and onion - 1 pc;
- eggs - 3 pcs;
- spices and other herbs.
Eggs can be washed and boiled together with chicken legs. After 15 minutes, take them out and place them in cold water!
Cooking:
- Cooking roast from chopped carrots and onions.
- The chicken is cooked with diced potatoes and fried vegetables are added to it.
- Finely chopped greens are sent last to the soup.
After boiling, cook for another 2-3 minutes! Serve in a beautiful bowl with a dollop of sour cream!
Eggs can be added to green borscht in 3 ways: finely chopped, sliced \u200b\u200bwedges or halves, or you can pour it in a thin stream into a boiling broth! Then beautiful "clouds" will float in the soup.
Sorrel soup with meat: tender beef or pork
A rich sorrel soup with meat will appeal to the owner of the house. The recipe includes the most healthy ingredients, a variety of vegetables and pork tenderloin, and the cooking process will bring pleasure to any troublesome housewife.
Prepare the necessary products:
- pork or beef pulp - 1 kg (with fat);
- sorrel - 1 bunch (300 gr);
- potatoes - 3 pcs;
- onion and carrot - 1 pc;
- eggs - 3 pcs;
- green onions, dill, parsley.
As spices we use bay leaf, black pepper, salt and celery root.
Cooking:
- In 2.5 liters of cold water, lower the meat and cook for 2 hours. When all the foam is removed, do not forget to add salt and spices so that the pork absorbs all the flavors and gives off its taste.
- Boil the eggs for 15 minutes, and fry the chopped onions, carrots and celery in olive oil.
- When the pork is boiled to the desired softness, the broth must be filtered and proceed with the final part of the culinary masterpiece.
- Diced potatoes and fried vegetables are sent to the broth with pieces of meat. We give the ingredients a good boil, and add the chopped sorrel and other herbs.
- The soup will boil for a couple more minutes and you can add boiled eggs. To the taste of the hostess, they can be finely chopped, grated or served in orderly halves.
A spoonful of sour cream or mayonnaise will add the finishing touch to the plate!
Sorrel soup recipe with mushrooms
Easy sorrel soup with mushrooms is prepared quickly and fills the house with mouth-watering aromas. The recipe is simple, and neither children nor beloved husband can resist the temptation to try a delicious soup.
For a culinary masterpiece you will need:
- water or broth - 1.5 l;
- champignons - 250 gr;
- potatoes - 2 pcs;
- sorrel - 1 large bunch;
- onion and carrot - 1 pc;
- spices, herbs and boiled eggs for decoration.
Cooking:
- In hot water or broth, dip the diced potatoes, grated carrots and mushrooms. We lower the whole onion there so that during the cooking process it gives its taste.
Do not forget to add your favorite spices, for example, bay leaf and peppercorns!
- Boil vegetables until tender. We remove the onion and lavrushka.
- And we launch the final ingredient - fresh sorrel and any greens to taste.
- After 2-3 minutes turn off the soup and let it brew.
Before serving, add a spoonful of homemade mayonnaise and chopped boiled eggs to each plate.
If mushroom soup with sorrel was boiled in water, then it can be eaten cold!
Sorrel soup puree
The delicate texture of puree soups is especially to the liking of the older generation. Sorrel soup is easy to prepare in the form of an airy cream and add exquisite notes to the recipe with the help of additional ingredients.
For cooking you will need:
- water or broth - 1 l;
- sorrel - 2-3 bunches (400 gr);
- potatoes - 3 pcs;
- cream cheese - 150 gr;
- cream - 100 ml;
- onion - 1 pc;
- garlic, green onion, spices;
- boiled egg - 1 pc for decoration.
Cooking:
- In a heated frying pan with olive oil, fry the onion, crushed garlic and add spices there so that they open up and give off their flavors.
- We also send finely chopped potatoes there. Fry and add hot water or broth.
- Pieces of cheese are thrown into the boiling soup and pour 100 ml of heavy cream. 3-5 minutes before readiness, we lower the sorrel and other greens.
- Remove from heat, let cool slightly, and pierce the soup with a blender. Before serving, decorate with a slice of boiled egg.
Sorrel can be cooked for no more than 3 minutes to preserve color and beneficial vitamins!
I suggest you watch a video recipe for making a classic sorrel soup with meat
Bon appetit and see you for new recipes!
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