Cook sorrel soup with chicken. Sorrel soup - a hit of the summer season
Hello my dear freshness lovers! The first half of June is the beginning of young vegetables and juicy greens. Well, how not to take advantage of the gifts of nature in such a situation! And the first thing that comes to mind is soup with sorrel and chicken. This is a hearty, tasty and healthy first course. It is prepared quickly, and most importantly - all the ingredients are fresh from the garden with the most useful vitamins in their composition.
For those who have not yet cooked first courses with sorrel, fearing its acidity and taste, I will tell you in detail how to cook this one. There are a lot of options for its preparation: cold, hot, with spinach or beets. But I will focus on the traditional green sorrel soup with egg.
Fresh soup with sorrel in chicken broth
For it we need:
- Chicken legs - 2 pcs.
- Potatoes - 4-5 pcs.
- Large carrots - 1 pc.
- Large onion - 1 pc.
- Egg - 3-4 pcs.
- Sorrel - 2 large bunches.
- Greens - 1 bunch (dill + parsley)
- Young garlic - 1 small head
- Peppercorns - 3-4 pcs.
- Bay leaf - 2 pcs.
- Salt - to taste
How to cook
First you need to make the base - chicken broth and boil the eggs in advance. For such a summer first course, I suggest chicken broth, as it will be the lightest, but at the same time it will add nutrition to the soup. And the chicken broth will turn out to be the most transparent and will harmonize beautifully with the greens.
The number of eggs can be any. generally cooks from 1 piece, carefully whisking it in a mug, and then pouring it into a hot broth to make a kind of thin cobweb. I just love diced eggs in green sorrel soup, and for me, in this case, these two words (sorrel and egg) are synonymous.
To make our broth clean and transparent, do not forget to remove all the foam that rises in the process of boiling water. The more carefully you clean it, the better the broth will turn out.
When all the foam is removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Salt put 1.5 teaspoons. This is enough for meat, and the soup itself will be further adjusted to taste.
You can add onion and carrots to bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the chicken legs in plain salt water. But in order for everyone to appreciate your sorrel soup, do not skimp on spices.
Cutting vegetables and eggs
While the bird is boiling, it's time to prepare the vegetables. All of them should be cleaned, rinsed in water and cut. My slicing option is as follows: onions - in small cubes, potatoes - in medium cubes, carrots - in thin strips.
From carrots with onions to cook frying. In a frying pan in sunflower oil (1 tablespoon), initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and pour carrots. Saute vegetables until carrots are soft.
Allow hard-boiled eggs to cool, then peel them. Cut them into small squares. You can use an egg cutter or do it with a knife.
Rinse large bunches of sorrel thoroughly and dry from water. Cut off long and tough stems. Cut the leaves to any width. But it is better not to make big “rags”.
Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to the rest of the greenery. Of course, the amount of dill and parsley can be increased, but do not forget - sorrel still remains a priority.
Laying vegetables in chicken broth
When the chicken is completely cooked, remove unnecessary spices from the broth and start laying vegetables. Further, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens are cooked quickly. Potato goes first in the broth. Let it boil and boil for no more than 2-3 minutes.
Then pour the carrot-onion fry.
When it boils, add chopped eggs.
Let the broth boil a little over low heat and add all the sorrel. It immediately collapses and loses its bright green color.
- Chicken - 500 g
- Water - 2.5 l
- Black peppercorns - 2 - 3 pieces
- Bay leaf - 2 - 3 pieces
- Carrot - 1 piece
- Onion - 1 piece
- Potatoes - 3 pieces
- Sorrel - 200 g
- Vegetable oil - 1 tbsp. spoon
- Salt - 1 teaspoon
As a matter of fact, chicken soup, with whatever additives it may be, including sorrel, is a collective image! Which is absolutely true, since everything that is cooked in broth or with the addition of meat from this bird is justifiably considered chicken soup. The taste of this dish is hard to overestimate! Probably, there is no such person who would forget the intoxicating aroma and indescribable taste of chicken soup, which our beloved grandmother cooked for everyone in childhood! Moreover, it does not matter in what part of the world a person lives!
Chicken soup is popular all over the world
Chicken soup with sorrel or other vegetables, as well as noodles cooked in strong broth, has received a huge number of admirers in Russia. French gourmets prefer vegetable, as well as mushroom, indescribably delicious puree soup, of course, with the addition of pieces of dietary chicken meat. Good-natured housewives, originally from Greece, treat their relatives and guests with poultry soup, carefully adding a mixture of eggs and lemon juice to it, and the resulting most delicate cream soup is seasoned with rice.
Consomme de Pollo is a dish that can be tasted in burning Mexico, and it is made from the same coarsely chopped poultry, potatoes and large leaves of ordinary cabbage. Asian miracle chefs are able to surprise a European gourmet by preparing a soup from this popular bird with nothing but seafood, coconut milk and spicy spices! In general, to be sure, the geography of chicken soup is the entire globe!
Chicken soup with the addition of oxal leaves, as mentioned above, is very popular in the wide expanses of our vast country! And an interesting combination of sorrel and chicken in the soup gives the dish a characteristic sourness, which perfectly refreshes the overall taste sensations! In addition, the beneficial properties of sorrel are undeniable, which, due to the presence of vitamins C, K and the PP group, affect the elasticity of blood vessels, blood formation processes, which significantly improves heart function and normalizes blood pressure. And the high content of amino acids in sorrel contributes to the strengthening and growth of hair, nails and the overall health of human skin. As a result, an improvement in appearance, as well as mood!
Step by step cooking
So, how to cook soup with sorrel in chicken broth:
- First of all, you should prepare the basis of the future soup - broth. The recipe for sorrel soup involves the use of any parts of the chicken - it does not matter! However, not every chicken is suitable for broth. The golden rule says that chicken goes into the pan with thick legs, and thin into soup! That is, the most suitable bird for the broth is a laying hen with relatively thin legs from 2 to 4 years old. We put the parts of the corresponding chicken in the pan, add the prepared spices, meaning parsley and peppercorns. Then, pour the required amount of water and bring to a boil. After some time, we remove the necessarily formed foam, salt and leave to cook on low heat until fully cooked - for about forty minutes.
- Well, as soon as our miracle is being prepared, we won’t just kill time like that! Let's get to the vegetables. We rub the carrots on a medium grater, and cut the onion preferably into small cubes.
- Fry the prepared vegetables in oil, bringing them to visual softness and golden color!
- We clean the potatoes and cut them into cubes, approximately, of medium size.
- We wash a bunch of fresh sorrel and chop it.
- The rich broth is ready. From it, parts of the cooked bird should be removed and put on a plate. We load the potatoes into the finished broth and cook it for no more than 10 minutes.
- Again, without wasting precious minutes, as relatives are already starving, we pick tender meat from the bones of an already boiled bird and cut it into neat pieces - this is also included in the answer to the question of how to cook soup with sorrel in broth.
- After a certain time, fried onions and carrots are lowered into the broth where the potatoes are boiled. We give, literally boil him.
- Next, add sorrel.
- Add the prepared meat to the soup, salt it, if, of course, it is necessary, and set aside for 10 minutes to infuse it.
Well, the soup is ready! Moreover, in our high-tech age, you can cook a wonderful sorrel soup in a slow cooker, which will significantly reduce the cooking time and to a greater extent preserve the beneficial properties of the ingredients. Among other things, soup with chicken and sorrel leaves can be prepared without adding meat, so to speak vegetarian! And eating it chilled is a pleasure, especially on hot summer days!
Be that as it may, before serving sorrel soup to the table, pour it into plates. Then add half a hard-boiled chicken egg to each plate, as well as a little sour cream to enhance the taste sensations!
Bon appetit!
Delicious sorrel soup with egg and chicken, appetizing and rich, never gets bored. It is a pity that fresh sorrel suitable for food can be bought only in spring and early summer. Good hostesses prepare spring sorrel in jars for the whole year in order to delight the family more often with delicious dishes with its addition.
Sorrel soup with chicken broth is easy to make. To make it tasty, sorrel is placed at the very end of cooking, and for flavor, favorite spices are added to the broth. An egg can be put on a plate for everyone along with sour cream and herbs, or added to a common pan.
They call sorrel soup in different ways, someone shchi, others green borscht. This is due to the peculiarities of preparation. Beets and tomatoes are always put in green borscht during the preparation of frying, and cabbage soup is most often boiled with pork or beef, sometimes adding cabbage along with other vegetables.
The recipe for sorrel borscht may include some nettle. If there is no chicken, the dish still turns out delicious on a simple vegetable broth. Pleasant sourish oxal taste stimulates the appetite and gives the dish a special appeal.
Taste Info Hot Soups
Ingredients
- Chicken thighs - 500 g;
- Water - 3 l;
- Carrots - 2 pcs.;
- Onions - 2 pcs.;
- Sorrel - 2 bunches;
- Eggs - 5 pcs.;
- Potatoes - 4-5 pcs.;
- green onions;
- Spices to taste.
How to make delicious sorrel soup with chicken and egg
We wash the meat, pluck out the hairs and the remains of feathers (if any), fill it with clean cold water, and set to boil. Instead of chicken thighs, a drumstick, wings, or half of a whole chicken carcass will do. For taste, add 1 carrot and 1 onion. To make the broth golden and fragrant, bake the carrots and onions a little in a hot frying pan without oil as a whole. When the water boils, remove the foam and reduce the heat. The meat will be ready in about an hour. 10-15 minutes before readiness, add spices - bay leaf, salt, peppercorns. Let the eggs boil right away.
The remaining carrots and onions are used for frying. Finely chop the onion, rub the carrots on a coarse grater. Fry them in vegetable oil, lightly salt and pepper, until golden brown. This will take about 5 minutes.
When the broth is ready, strain it, set aside the meat to cut and add during the preparation of the soup. We throw out the used vegetables and spices from the broth, put peeled and sliced potatoes into it after boiling.
The potatoes should boil for 10 minutes, after which we spread the frying to it.
Remove the meat from the bone and cut into pieces, add it to the soup. Discard the bones and skin.
When the potatoes are ready, put the green onions, cook for 2 minutes. We taste, add salt and pepper if necessary.
Wash the sorrel, chop coarsely or finely, to your taste. Add it to the pan, and after a minute turn off the heat.
We clean and cut the eggs. If the dish is eaten immediately, then the eggs can be put in a common pan. Some people like sorrel soup without eggs or with raw egg mash poured in at the end of cooking.
Add eggs immediately after the sorrel or put each on a plate.
Let the soup brew in a saucepan for 5 minutes, and serve hot, pouring into bowls. To make dinner even tastier, put sour cream and brown bread on the table. Enjoy your meal!
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 healer, knowing full well about its great benefits for the body after a 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 eggs, there are also dietary options that can be easily given even to a small child. For example, sorrel soup with chicken broth or a vegetable version without meat at all. The only condition that guarantees the benefits and amazing taste of this dish is to choose the right sorrel. To cook any sorrel soup, you should take only young and tender leaves, cut out thick veins from them and remove the 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 prepared 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
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
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
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. There are a few little tricks in this recipe that will awaken a healthy appetite even in small 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
Delicious and quick soup with sorrel in chicken broth - step by step recipe
Our next version of Chicken Broth Sorrel Soup 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
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 beef meat, is very tasty and healthy. See for yourself using the following step-by-step recipe for green soup with young sorrel without meat from the video below. Sorrel soup, the recipe of which awaits further, in preparation resembles the classic version of this dish. It is very easy to cook, and even a small child can use it.
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Hello my dear freshness lovers! The first half of June is the beginning of young vegetables and juicy greens. Well, how not to take advantage of the gifts of nature in such a situation! And the first thing that comes to mind is soup with sorrel and chicken. This is a hearty, tasty and healthy first course. It is prepared quickly, and most importantly - all the ingredients are fresh from the garden with the most useful vitamins in their composition.
For those who have not yet cooked first courses with sorrel, fearing its acidity and taste, I will tell you in detail how to cook this summer stew. There are a lot of options for its preparation: cold, hot, with spinach or beets. But I will focus on the traditional green sorrel soup with egg.
Fresh soup with sorrel in chicken broth
For it we need:
- Chicken legs - 2 pcs.
- Potatoes - 4-5 pcs.
- Large carrots - 1 pc.
- Large onion - 1 pc.
- Egg - 3-4 pcs.
- Sorrel - 2 large bunches.
- Greens - 1 bunch (dill + parsley)
- Young garlic - 1 small head
- Peppercorns - 3-4 pcs.
- Bay leaf - 2 pcs.
- Salt - to taste
How to cook
First you need to make the base - chicken broth and boil the eggs in advance. For such a summer first course, I suggest chicken broth, as it will be the lightest, but at the same time it will add nutrition to the soup. And the chicken broth will turn out to be the most transparent and will harmonize beautifully with the greens.
The number of eggs can be any. My grandmother generally cooks from 1 piece, carefully whisking it in a mug, and then pouring it into a hot broth to make a kind of thin cobweb. I just love diced eggs in green sorrel soup, and for me, in this case, these two words (sorrel and egg) are synonymous.
To make our broth clean and transparent, do not forget to remove all the foam that rises in the process of boiling water. The more carefully you clean it, the better the broth will turn out.
When all the foam is removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Salt put 1.5 teaspoons. This is enough for meat, and the soup itself will be further adjusted to taste.
You can add onion and carrots to bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the chicken legs in plain salt water. But in order for everyone to appreciate your sorrel soup, do not skimp on spices.
Cutting vegetables and eggs
While the bird is boiling, it's time to prepare the vegetables. All of them should be cleaned, rinsed in water and cut. My slicing option is as follows: onions - in small cubes, potatoes - in medium cubes, carrots - in thin strips.
From carrots with onions to cook frying. In a frying pan in sunflower oil (1 tablespoon), initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and pour carrots. Saute vegetables until carrots are soft.
Allow hard-boiled eggs to cool, then peel them. Cut them into small squares. You can use an egg cutter or do it with a knife.
Rinse large bunches of sorrel thoroughly and dry from water. Cut off long and tough stems. Cut the leaves to any width. But it is better not to make big “rags”.
Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to the rest of the greenery. Of course, the amount of dill and parsley can be increased, but do not forget - sorrel still remains a priority.
Laying vegetables in chicken broth
When the chicken is completely cooked, remove unnecessary spices from the broth and start laying vegetables. Further, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens are cooked quickly. Potato goes first in the broth. Let it boil and boil for no more than 2-3 minutes.
Then pour the carrot-onion fry.
When it boils, add chopped eggs.
Let the broth boil a little over low heat and add all the sorrel. It immediately collapses and loses its bright green color.
After him add the greens. Boil the soup for 5 minutes. Before the end of cooking, taste it, and add salt if desired.
Our dish should be eaten hot or warm enough. Cool sour cream is perfect for it.
This sorrel soup recipe is a little different from my usual version, because I often add a little more julienned beetroot to it. But today I really wanted a green dish, so we’ll leave beetroot for borscht. And you try and experiment, delight yourself and your loved ones with this simple soup. After all, when else to saturate the body with useful vitamins, if not in the summer!
If such a soup is steamed, then its usefulness will simply go off scale. And not only this first dish acquires a lot of useful properties with proper preparation. I learned a lot for myself from the lessons of the masters of Ayurvedic cooking. It turns out the secrets of beauty and health are very simple!
With respect and a lot of delicious wishes, Elena.
ablexur.ru
Recipe: Sorrel Soup - Chicken Broth
potatoes - 3 pcs;
onion - 1 pc;
sorrel - 100 grams;
bay leaf - 2 pcs;
seasonings - to taste;
chicken eggs - 1 pc;
green onion - to taste;
garlic - 2 cloves
What was cooked in the broth (chicken, beef), take out
I already said that I usually boil carrots with broth, but today I will add it to the soup. cut carrots
Fry the carrots and onions in sunflower oil and when the potatoes are almost ready, add them to the pan. you can put washed bay leaves for aroma.
Add finely chopped boiled meat to the soup
Let's not forget about the eggs and put them to boil.
And let's get to work with sorrel, wash it well, dry it
I don’t know how much sorrel is needed in grams, but I buy at least 2 bunches from my grandmothers, and preferably 3. Finely chop it. I like to cut into strips, not cubes (but this is purely a matter of taste)
Chop green onion or any greens and garlic
When the soup is ready (the potatoes are soft, everything suits you to taste “for salt”) - put the sorrel, herbs and garlic. Literally half a minute and turn off the soup. Why do we need to digest greens? Let's keep it full of vitamins.
Without an egg, such a soup will lose all its charm. You can add a raw egg directly to the pan, lightly beating it, like an omelet. And you can do like me - put the egg directly on everyone's plate. So:
photorecept.com
Sorrel soup with chicken broth
Sorrel soup in summer is one of the most popular summer solutions for many housewives. If you need more hearty, cook in chicken broth.
Sorrel soup with chicken broth is a compromise between a hearty first course and a light summer lunch. Of course, you can also cook on water, but this will be an option for a lean, diet menu.
You can cook soup from both fresh and frozen sorrel. However, who will buy freezer bags in the summer? The question is rhetorical.
As for chicken broth, you can cook it fresh (then chicken meat will come in handy for the second course), or you can use the prepared one, which you cooked according to all the rules and keep in the refrigerator.
Recipe Ingredients
To make sorrel soup with broth, you will need:
- chicken broth - 1.5 l
- potatoes - 2-3 pcs.
- onion - 1 pc.
- carrots - 1 pc.
- Bulgarian pepper - 1 pc.
- sorrel - 1 small bunch
- greenery
- garlic - 1-2 cloves
- pepper, salt, sugar - to taste
- vegetable oil
How to cook sorrel soup with chicken broth
In the meantime, you need to prepare a passerovka. Grate the carrots and finely chop the sweet pepper and onion. Pour vegetable oil into a frying pan and sauté vegetables until golden brown and soft.
When the potatoes are ready, lay out the passerovka and sorrel to it. Season with salt and pepper to your liking. To neutralize the too sour taste of the dish, it is worth adding a little sugar (I add 0.5-1 teaspoon). With it, sorrel soup will be much richer and tastier. You can, of course, do without sugar if you like sour dishes. Boil the soup for a few more minutes.
My secret. For a richer taste of sorrel soup, add about 1 tsp. Sahara.
At the end of cooking, chop the garlic and chop the dill, add all this to the finished soup. Remove from heat and cover, let steep for 10 minutes, after which the sorrel soup in chicken broth is considered completely ready to eat.
Serve hot with sorrel soup. Sour cream and fresh herbs are ideal for it. You can also put half a boiled egg in each plate. From bread products, try making croutons or donuts with garlic.
That's all. Light vitamin soup is ready, which means you can invite yourself and your family to the table.
ON A NOTE
Do not put sorrel in the pan if the potatoes are not yet ready. In an acidic environment, potatoes are tough and take a long time to cook.
For making soup, it is better to use young sorrel leaves. A lot of oxalic acid accumulates in old ones, which in large quantities can be harmful to health, especially with urolithiasis.
You can add any greens to taste in sorrel soup: green onions, spinach or celery, as well as cilantro and mint.
volshebnaya-eda.ru
Sorrel in chicken broth
If you don't know what to make for lunch, then check out this very simple, but pretty cool option on how to cook sorrel in chicken broth. Great soup for the whole family.
INGREDIENTS
- Chicken breast 1 piece
- Potatoes 4-5 Pieces
- Carrot 1 piece
- Bulb 1 piece
- Chevel 100 Gram
- Egg 2-3 Pieces
- Salt 1 Pinch
- Pepper 1 Pinch
1. Put the breast in a saucepan, fill with water and send to the fire. After boiling, carefully remove the foam and leave to cook over medium heat until the meat is soft.
2. Remove the breast and, if desired, strain the broth. Peel the potatoes, cut them into small cubes.
3. Peel the onions and carrots, chop them. If desired, you can pre-fry them in a small amount of vegetable oil.
4. Send the broth back to the fire, put onions and carrots in it. You can also add some sweet pepper. For color, use a couple of tablespoons of tomato paste.
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