Delicious sorrel soup recipe. Sorrel soup - the best recipes for a delicious light soup

Sorrel soup in meat broth turns out to be very tasty and rich - men will definitely like this dish if you serve it to them for lunch with slices of bread of any kind.

Since sorrel tastes very sour, it is best to dilute the green mass with spinach and green onions, other herbs, otherwise you will get an inedible first course at the exit. In the spring season, I recommend using young potatoes when cooking cabbage soup, carrots - all young vegetables.

For the broth, you can choose pork or beef, but remember that when boiling beef, a very cloudy broth is obtained, so the soup is boiled in a second beef broth. But the ideal meat option for a dish is pork belly without excess fat! When purchasing such a piece of meat, immediately cut out large pieces of fat, leaving it to create other dishes, and rinse the meat with sebaceous streaks for cabbage soup. Thanks to him, the broth will turn out rich and juicy. Boil chicken eggs in advance - they are laid out in plates with cabbage soup when serving.

So, prepare the necessary ingredients.

Rinse the pork belly in water, cut out the veins and films, cut into portions - the smaller they are, the faster the meat will cook. Place the meat slices in a bowl.

Fill with hot water and add a couple of bay leaves. Place the pot on the stove and boil the meat for 25 minutes from the moment the water boils.

Peel vegetables and wash in water.

Grate the carrots on a coarse or fine grater, you can cut into small cubes.

Chop the washed green onions and add, together with the grated carrot mass, to the broth.

Peeled and washed potato tubers cut into medium cubes and also put in the broth. Boil still 15 minutes.

Rinse the sorrel and spinach, cut into medium ribbons. Add to the broth only after cooking the potato slices, otherwise, due to the acid contained in the sorrel, the vegetables will cook for a long time!

Put the green slices in the pan and boil the cabbage soup for another 5 minutes. Salt, add sugar and other spices, seasonings to taste. You can add chopped parsley or dill.

Pour hot sorrel soup in meat broth into deep bowls. Peel the boiled chicken egg, rinse and cut in half. Put on a plate with the first course.

Happy you!

Did you know that shchi is a dish that was prepared in Rus' exclusively in the month of April, which was due to the fact that at that point in time, the prepared stocks of cabbage were already running out, and you had to cook soup from what was left. Today, people use many different recipes for cooking green cabbage soup. We will tell you about the best of them in this article.

Shchi is a classic dish of Russian cuisine that people began to cook in ancient times. Any nutritious hearty soups, which included meat and cabbage, were called shchi. This dish was fed to people who were sick. It was believed that cabbage soup has a healing property, thanks to which, at a minimum, it was possible to prevent dehydration.

green cabbage soup recipe every housewife knew. They were frozen and taken with them on the road as the main meal, soup was cooked even in fasting, only fresh cabbage was used in the warm season, and sauerkraut in the cold season.

If some family did not have cabbage, then nettle or sorrel were used instead, which gave the soup a fresh green color. Thanks to this property, the dish was called green cabbage soup. As for other ingredients, it should be noted that instead of potatoes, for a long time during the reign of Peter the Great, ordinary flour was used. People judged the high quality of cabbage soup by the thickness of the soup: if you insert a spoon into it, then it should stand and not fall.

Despite the fact that shchi is a vegetable soup, it cannot be called dietary. Caloric content of green cabbage soup is 200 calories per 100 g of product. Therefore, if you want to lose weight, then it is better not to include such a dish in your menu. In addition, nutritionists do not recommend frequent eating green sauerkraut soup those who are overweight and those with diabetes.

If you have no contraindications to eating this dish, you can use green cabbage recipes with photos that we have collected for you in this article. However, remember that the daily norm of such a soup is 200 g, no more, because the soup is not balanced, it contains brine products that provoke flatulence.

Shchi green: recipes

There are several basic options how to cook green cabbage soup. We will present you lean and hearty cabbage soup recipes that you can use in your kitchen.

Green cabbage soup

If you want to cook soup with fresh or sauerkraut, then it is better to make the broth for it rich meat-based. As a rule, beef, veal and pork are used. We will tell you how to cook green cabbage soup with pork.

What is the process of making this soup:

1. First, cook the pork broth. To do this, take a pound of brisket, fill it with water and put on fire.
2. While the broth is cooking, you need to prepare the frying. To do this, chop one head of onion and fry it in a heated frying pan until golden brown.
3. When the roast is ready, pour it into boiling water with meat. Add spices to taste and bay leaf for flavor. You need to boil such a broth for three hours over low heat.
4. Take the boiled meat into small pieces, fill them with a small portion of the broth, and strain the rest of it so that there is no fat in it.

1. Add cabbage (either fresh or sauerkraut) to the strained broth. If you want a green soup color, we recommend choosing cabbage with green leaves.
2. Boil peeled potatoes separately. It needs to be cut into cubes, added to the finished soup. If you throw boiled potatoes in a pot with broth, then its color will become cloudy.
3. Before serving, combine all the ingredients in one bowl. Add a spoonful of sour cream for taste and chop green onions.

So you get very tasty sour green cabbage soup that will win the hearts of your household.

Shchi green with sorrel

If your family does not like cabbage, then you can cook lean green cabbage soup from sorrel or spinach. We present you with a detailed sorrel green soup recipe:

1. Peel the potatoes, cut them into small cubes and put them to boil in a large saucepan. When the water boils, salt it. Don't forget to add salt to the water while boiling the potatoes.
2. Fry peeled and sliced ​​onions and carrots in a pan. If you want to give an unusual taste to your soup, you can add to green cabbage soup mushrooms.

1. Pour the finished frying into the water where the potatoes were boiled. Add spices and bay leaves for flavor and aroma to the soup.
2. In a separate pan, boil a few hard-boiled chicken or quail eggs. Peel them and cut in half. Add half of one eggs in green soup. Note that this method of preparation green cabbage soup with sorrel and egg you can’t cook on fasting, but for people who follow a diet, this dish will be indispensable. It will turn out to be less high-calorie than cabbage soup cooked with meat, but almost the same in satiety.
3. Cut the sorrel into small pieces or spinach in green soup. Add the herbs to the simmering broth 5 minutes before turning off the stove.

1. Add sour cream and chopped herbs to a serving bowl with soup.

There is another way how to cook green soup. Today it is used quite often by modern housewives. Instead of traditional pots and pans, you can cook green cabbage soup in a slow cooker. For this you need:

• select the special “Soup” mode on the appliance
• put all the vegetables in a bowl
• leave them to cook for 2 hours

Very tasty cabbage soup is obtained if they are cooked on a fire. Therefore, if you are going on a picnic or a weekend hike, do not take sandwiches that are bad for your stomach. It is better to take the vegetables necessary for the soup, and cook fragrant and satisfying cabbage soup on a fire.

Green cabbage soup: photo

Shchi is, perhaps, the only dish that can take us to the world of ancient Orthodox Rus'. It will be appreciated by both vegetarians and people who cannot imagine their life without meat. Shchi has a place to be on the festive table, and on the ordinary. Do not miss the opportunity to please your family with a real spring dish.

Video: “Sorrel soup. How to cook green cabbage soup?

Now it is easy to cook cabbage soup from cabbage: if it is not born in the country, or the consumption rate per year is incorrectly calculated, then you can always buy it in the market or in any store where there is a vegetable department. Even the choice of varieties is such that no one will be left without cabbage. For a thousand years, they have learned to grow and store the main vegetable for Russian cabbage soup.

But there were times when there was not enough cabbage before the new harvest. Fortunately, sorrel grew by itself, everywhere, of any variety. No, there were other weeds, in our understanding, herbs that were used in ancient Russian cooking: cabbage soup with nettle, with gout, from quinoa. The list of these plants can be continued, but we are not talking about them.

As soon as the tubs with sauerkraut and other supplies were empty, distant ancestors waited for the snow to melt in order to cook green cabbage soup with young sorrel leaves. We cooked cabbage soup, in the north and in the south, on holidays and weekdays - always. Therefore, sorrel, as an alternative to cabbage, came to taste. In each province, and even in each village, cabbage soup from sorrel had its own, special. So much the better: there is an opportunity to try any of them.

There is a saying in Russian folklore: "Teach some more cabbage soup to cook ...". We will not teach, but simply share secrets.

Sorrel soup - basic technological principles

There are certain cooking steps in the technology of cabbage soup, which it is desirable to follow if the result matters, and you want to achieve similarities with the original recipes for sorrel cabbage soup. Therefore, we will conduct a small comparative analysis, for example, for novice housewives.

First of all, we note that sorrel, unlike cabbage, has more delicate leaves, which is important during the duration of heat treatment. If cabbage, especially sauerkraut, needs to be sautéed or stewed for a long time, then sorrel can be added to cabbage soup just before the end of cooking.

It is important to pay attention to the degree of maturity of the sorrel. Young leaves contain less oxalic acid, so their mass should be slightly increased in cabbage soup to create the necessary taste. Mature leaves have a more saturated green color, their acid content is much higher than that of young shoots. In mature sorrel, the stems at the base are more rigid, with a fibrous texture. Such leaves are suitable for making cabbage soup, but require longer cooking. They are best used for canning, to be added to cabbage soup in finished form.

Otherwise, the technology for making sorrel soup is no different from cabbage soup: both ingredients are used to create a sour taste.

Other components for sour dressing can be included in the recipe for sorrel soup: apples, tomato, sour cream. When using these ingredients, as a rule, the mass of sorrel is reduced in order to balance the taste.

1. Spring sorrel soup without meat

Product set:

Eggs, boiled

Potatoes (young tubers)

Cream, drinking 0.5 l

Green onion

young sorrel

Dill, parsley

Cooking:

Peel, cut and boil young potato tubers first in a liter of water, adding bay leaves and other spices of your choice to it, and then add cream to the pan, add the grated parsley root. Switch the stove to simmer so that the sweet creamy taste and aroma of spicy spices and roots are well absorbed by the potatoes.

Chop the sorrel with green onions, fresh herbs, salt and crush in a mortar. Grate or crush peeled boiled eggs with a potato masher. Add the green mass with eggs to the pan, let it boil and remove from the stove. Serve fresh sorrel soup with sour cream.

2. South Russian sorrel soup with tomato dressing

You will need:

Onion

Rock salt

tomato puree

ground coriander

Bay leaf

Brisket, beef

Pepper mix

Potato

Parsley

Cooking:

Boil the brisket into broth by putting the whole meat in a pot of water and adding the onion, small carrot, celery root and bay leaf. Remove the foam during the cooking process. From the finished broth, you can remove pieces of roots, onions, bay leaves and carrots with a slotted spoon, and put chopped potatoes. Keep cooking.

Chop the onion and bacon, put in a mortar, sprinkle with salt and grind, as thoroughly as possible, until a paste-like consistency. Chop the sorrel, boiled eggs and dill with parsley. Add the prepared ingredients to the pan, let the soup boil and remove from the stove, covered with a lid. Insist before serving 20-30 minutes. Divide the meat into portions. In each serving, put 100 g of boiled brisket and a spoonful of thick sour cream.

3. Sorrel soup with apples and young cabbage

Products:

Brisket, veal 700 g

Pork shoulder on the bone 1.0 kg

Spicy roots and spices (bay leaf, parsley root, onion) - to taste

Sweet and sour apples, peeled 250 g

Sour cream 180 g

White cabbage, shredded 700 g

Young sorrel 0.5 kg

Dill 150 g

Spices - optional

Cooking:

Put the prepared meat, spices and spices in a large heat-resistant saucepan. Pour in water and, covered with a lid, simmer in the oven at 170 ° C until cooked. Remove the pan, remove the meat from it with a slotted spoon. Separate the pulp from the bones. Strain the broth. Taste the meat and broth, add, if necessary, spices, return to the pan. Add sliced ​​apples, cabbage, chopped sorrel to the same place. Place the pan back in the oven for 30-40 minutes.

Serve cabbage soup with sour cream, sprinkled with chopped dill.

4. Sorrel soup in meat broth with salted milk mushrooms

Broth Ingredients:

Meat and bone set 1.5 kg

Onions, celery, carrots, parsley (net) - 80 g each

Bay leaf

Output: 2.2 L

Potatoes (net) 350 g

Onion, green and onion - 150 g each

Sorrel 900 g

Milk mushrooms 250 g

Fat (any) 75 g

Eggs, boiled - ½ pc. per serving

Sour cream - 30 g per serving

Fresh parsley and celery leaves for garnish

Cooking technology:

Wash the soup set, put it in a large saucepan and cook slowly, removing the foam. An hour before the end of cooking, add prepared roots and onions, spicy spices. Strain the broth thoroughly, pour it back into the pan and let it boil again. Put potatoes, mushrooms. Saute the onion and sorrel in a saucepan, add to the pan. Pour a few tablespoons of the broth into a bowl and dilute the flour in it. Add to cabbage soup, stir, cook for another 5-10 minutes. Season the dish with spices and, if necessary, salt, let stand for a quarter of an hour. Serve with half an egg and spicy greens on a plate.

5. Thick sorrel soup with cream

Products:

Broth 1.5 l (see recipe No. 4)

Cream (15%) 750 ml

Potatoes 200 g

Canned sorrel 1 can (0.5 l)

Spicy dressing (onions, parsley or celery roots, carrots)

Eggs: raw - 2 pcs.; and boiled - 5-6 pcs.

Green onion, parsley

Fat, cooking 70 g

Operating procedure:

In the boiling broth prepared according to recipe No. 4, put the potatoes. Boil 10 minutes. In a separate bowl, combine the cream with raw eggs, beat, heat the mixture for a couple or over low heat until thick, with continuous stirring. Strain and add to broth. Rub the sorrel through a sieve, add to the pan. Sauté the onion and roots until soft and add to the pot as well. Taste the cabbage soup, season with spices, let it boil. Remove the pan from the stove, leave for at least a quarter of an hour. When serving, add half a boiled egg, fresh parsley to each tureen. Prepare toasted wheat bread for cabbage soup.

6. Sorrel soup with tomato dressing

You will need:

Pork on the bone (ribs, shoulder, back) 1.5 kg

Bay leaf

Pepper (peas)

Celery

Green young sorrel 600 g

Eggs 5 pcs.

Potatoes 400 g

Tomato paste 100 g

Carrots and onions (net) - 120 g each

Fresh herbs, spicy leafy

Cooking order:

Boil the washed meat over low heat, 3-3.5 hours, until the flesh begins to separate from the bone. Don't forget to skim off the foam. Half an hour before the end of cooking the broth, put onions, roots (you can whole), spices. Strain the broth. Cut the meat into portions and return to the pot with the broth. Add chopped potatoes and cook for seven or ten minutes.

Heat the fat in a saucepan, sauté the carrots and onions, adding the tomato paste after three minutes. Add the tomato dressing and chopped sorrel to the pot when the potatoes are ready. Beat the eggs with a whisk with a small part of the chilled broth, and pour in a thin stream into the soup, stirring vigorously.

After insisting, serve the cabbage soup as usual, adding chopped greens and sour cream to the tureens.

• The richer the broth, the tastier the cabbage soup, even if they consist only of broth and sorrel. For green cabbage soup, fatty pork broth is more suitable.
• To make the meat juicy, dip it in boiling water, and to get a rich broth, on the contrary, put the meat in cold water.
• To reduce the amount of foam that forms when the broth is cooked, soak the meat in cold water before cooking.
• If you missed the moment of boiling the broth, to remove the foam, pour in a little cold water. When boiling again, collect the foam.
• If you use canned sorrel for cabbage soup, then salt them at the end of cooking, especially if the sorrel was bought: it may already contain salt.
• Do not leave the bay leaf in the finished dish: it begins to give bitterness to the broth, which can no longer be removed. Also, do not add spicy spices at the beginning of cooking the broth. Essential oils evaporate within 10-15 minutes from the moment of boiling, and the broth cooks much longer. It is correct to add spices before the end of cooking, and the garlic is thrown into the pan when it is already removed from the stove, because overcooked garlic does not have a very pleasant smell.

Step 1: prepare the meat broth.

Rinse the ham or chicken soup set well under running water and put it in a medium saucepan. Fill with purified water and put the container on medium heat. When the water begins to boil, foam from the meat forms on its surface. Remove it with a slotted spoon and throw it in the sink. Immediately after this, we make a small fire, cover the pan with a lid and cook the broth for 1 hour depending on the size of the chicken meat.

Step 2: prepare green onions.

We wash the green onions under running water, put them on a cutting board and finely chop with a knife. Transfer the green onions to a free plate.

Step 3: prepare the bow.

Using a knife, peel the onion from the husk and then rinse it thoroughly under running cold water. We spread the vegetable on a cutting board and grind it into small cubes with the same sharp inventory.

Step 4: prepare the onion fry.

Pour a small amount of vegetable oil into the pan and put the container on medium heat. When the oil warms up well, make a small fire and pour the chopped onion into the pan. With constant stirring with a wooden spatula, fry until a transparent color. Immediately after that, pour finely chopped green onions into a container, mix everything well again and continue to fry the frying for another 2 minutes. Turn off the burner and set the pan aside.

Step 5: prepare the sorrel.

Rinse each sorrel leaf well under running water to wash off possible dirt and sand, and transfer to a medium bowl.

After that 1/2 part We spread the sorrel on a cutting board and, using a knife, finely chop the leaves.

Now we shift the chopped greens into a colander and pour boiling water over it. Rinse immediately afterwards under cold water. This must be done in order to remove excess bitterness and acid from the sorrel, and so that it does not lose its color. Transfer the chopped leaves to a clean plate. And now we repeat the same procedure with whole leaves. Immediately after that, put them in a meat grinder and grind to a puree state directly into a clean bowl.

Step 6: Prepare the Potatoes.

We peel the potatoes with a knife and then rinse them well under running water. We spread the vegetable on a cutting board and cut it into small cubes with the same sharp inventory. Transfer the chopped potatoes to a free plate.

Step 7: prepare the meat.

When the broth is ready, and this can be checked with a fork, piercing the flesh of the meat. If it is soft, then the broth is ready. We take out a ham or soup set and transfer it to a cutting board. When the meat has cooled slightly, separate the flesh from the bone and cut into small pieces with a knife.

Step 8: Prepare cabbage soup from fresh sorrel.

With the help of kitchen tacks, we filter the finished broth through a sieve into another clean saucepan and put it on a small fire again. When the broth boils, put the pieces of meat and potatoes into it. Mix everything well with a tablespoon and cook the soup for 10-15 minutes until the potatoes are almost cooked.

After the allotted time, add onion frying, all sorrel, bay leaves to the cabbage soup, and also salt and pepper the soup to taste. Again, mix everything well with improvised equipment and cook the dish again 5 minutes. Immediately after that, turn off the burner, and cover the pan with a lid and let the soup brew for 30 minutes.

Step 9: serve cabbage soup from fresh sorrel.

With the help of a ladle, pour the soup from fresh sorrel into deep plates and serve. The soup turns out very tasty, fragrant and moderately sour. Shchi can be served with sour cream and boiled eggs, and you can also sprinkle with finely chopped herbs for beauty. For greater satiety, serve crackers or slices of bread.

Enjoy your meal!

Broiler chicken is best for making fresh sorrel soup, as its meat is much softer and cooks faster.

In order to grind the sorrel, you can use a blender. To do this, use the appliance at low speed for 1-2 minutes.

For a more expressive taste, spinach can be added to cabbage soup, while we take half the amount of sorrel than spinach.

Pork and beef can be used to prepare the broth.

The famous sour cabbage soup is no longer just a first course, but a real national symbol of Russia. Their history dates back many centuries, but despite this, their original recipe has come down to our days with little or no changes.

The name of this dish comes from the Old Russian word “siti” (in some versions “shti”), and initially it was called all liquid, very thick first courses, regardless of what ingredients were included in them. However, later the word "shchi" began to be applied exclusively to soups made from cabbage. Over time, the number of recipes for this dish grew to seventy, and cabbage ceased to be the main component, soups that had a sour taste began to be called soups. It was possible to get it thanks to sauerkraut, various brine dressings, young nettles, and sorrel.

By the way, sorrel came to cabbage soup, probably one of the latest, since the Russians were suspicious of this plant, which was considered an ordinary weed, for quite a long time. The German Adam Olearius, who visited Russia in 1653, mentioned in his notes about the trip, what bewilderment and laughter caused the Russians to foreigners who used "green grass".

Now the recipe for sour cabbage soup cooked with sorrel leaves is one of the most popular. Modern housewives can cook cabbage soup with sorrel in at least three versions. These are winter cabbage soup, which are boiled mainly in meat broth, served exclusively hot, and summer cabbage soup, which are cooked in vegetable broth, and served cold. And, of course, lean cabbage soup, which is also boiled in vegetable broth, but served hot. The latter, by the way, are perfect for the Lenten menu, as they create a long-lasting feeling of satiety and provide the energy necessary for normal life. After all, sorrel has a high content of vitamins C and K, carotene, B vitamins, potassium salts and various trace elements.

However, despite the obvious usefulness of sorrel, not everyone is recommended to eat dishes from it. Those suffering from nephrolithiasis, gout, metabolic disorders should exclude it from the diet due to the high content of oxalic, citric and malic acids.

How to cook cabbage soup? Believe me, it's not difficult at all. Any hostess will cope with the recipe, the main thing is that fresh sorrel must be available.

Ingredients for a 2.5 liter saucepan:

meat (pork) - 500 grams;
potatoes - 5 pcs.;
tomato - 2 pcs.;
sorrel - 10-20 leaves;
green onions;
dill;
vegetable oil - 3-4 tbsp. spoons;
salt;
bay leaf.

Note: The amount of sorrel depends on your taste preference. The more it is, the more sour the cabbage soup will be.

How to cook sorrel soup: recipe

Rinse the pork thoroughly under running water, dry the meat with a paper towel and cut it into medium-sized cubes.

Pour water into a saucepan and put it on fire. As soon as the water boils, we send the meat into it. Do not forget to salt and from time to time, after boiling, remove the foam.

If you want the broth to be rich, you can take meat with a bone.

While our broth is being cooked, we will deal with vegetables and sorrel.

First of all, we clean the potatoes with a knife or vegetable peeler, wash them and cut them into cubes or sticks.

Then we prepare the tomatoes: wash them, make a small cross-shaped incision on top and send them to boiling water for literally 5-10 seconds. We take out and remove the curled skin.

Cut the tomatoes into cubes. If there are no tomatoes, it does not matter: you can find a recipe for sour cabbage soup without them.

We put a frying pan on the stove, warm it up, pour vegetable oil and send chopped tomatoes there. On medium heat, bring them to softness.

Rinse the sorrel leaves under running water and cut into strips. For convenience, when cutting, fold the leaves of the plant one by one, cut off the stems and cut the sorrel along.

We wash the green onion feathers and cut it into “rings”.

We wash the dill and finely chop it.

As soon as the broth is cooked, put the potatoes in it.

Then we send the fried tomatoes there.