Green cabbage soup from sorrel. Sorrel soup in meat broth

The recipe for sorrel soup with egg is the easiest and most delicious option cooking sorrel soup. It is a popular first course and is often prepared in the family circle. To cook delicious sorrel cabbage soup, it is better to choose a fresh crop, such greens contain more vitamins, besides taste qualities are at a high level. There are a lot of recipes for the dish, one of the most popular is sorrel soup on chicken broth.

Ingredients:

chicken breast- one and a half kg;
onions - 3 onions;
sunflower oil - 15 ml;
egg - 3 pcs.;
cloves - 5 pcs.;
sorrel - 3 bunches;
butter- 15 grams;
tomato - 1 pc.;
carrots - 1 pc.;
potatoes - 6 potatoes;
Bay leaf- 3 sheets;
pepper - peas - 9 peas.

How to cook sorrel soup with egg:

Let's make chicken broth
First you need to choose the meat. To make chicken broth rich and tasty, chicken breast is perfect. To get rid of excess blood on the meat, it must be cut into several pieces and soaked in cool water. After half an hour, the water can be drained.
Wash the meat again. Put it in a pot filled with water and throw in the unpeeled onion. brewed on big fire until boiling. After the meat has boiled, be sure to collect the resulting foam. The gas power can be slightly reduced.

Cooking time chicken meat up to an hour and a half.

After that, you can add salt and all the cooked spices to the pan.

Cooking vegetable dressing for delicious soup
While the meat is cooking, you can prepare the dressing. To do this, peel the onion and chop it. Heat the butter in a frying pan, add vegetable oil. Pour chopped onion and fry it under the lid over low heat.
Carrots, washed and chopped on a grater. Carrots prepared in this way are added to the pan with onions. It's time for the tomato. Wash them and separate from the skin.

In order to easily remove the skin from a tomato, it is enough to make small cuts in the form of a cross and pour boiling water over the tomatoes. So the skin will peel off easily.

Finely chop the prepared tomatoes, and add them to the onions with carrots. Simmer all the vegetables placed in the pan for 15 minutes, adding a little chicken broth in advance.

Cooking green cabbage soup with sorrel and egg
Separate the boiled chicken meat from the bones and chop finely. Pass the meat broth through a sieve into another cooking container.
Now it's time to cook the potatoes. Rinse, peel, cut into small pieces potatoes and dip them into the boiling broth.

The sorrel is thoroughly washed and finely chopped. Also dipped in chicken broth. Beat the eggs with a whisk, and stirring almost ready cabbage soup add the egg mass. After that, you can add chopped chicken meat. After that, green cabbage soup with sorrel and an egg is cooked for 15 minutes.

As you can see, the recipe for sorrel soup with egg is simple and easy to prepare. So light sour soup will cheer you up in the spring.
Sorrel cabbage soup is very tasty and also healthy. In the spring, it becomes possible to pamper the whole family with this wonderful dish. Experienced Hostess will definitely take this chance and include such a sour soup in the family menu.

Watch the video recipe for cabbage soup from nettle and sorrel

reception-supov.ru

Sorrel soup with meat is a simple green soup, prepared on the basis of beef / pork broth with the addition of variety of meat and sorrel leaves. Due to the latter, the dish has a light refreshing sourness, so relevant in the summer. We will show you how to cook this traditional Slavic dish several different recipes at once.

How to cook cabbage soup from sorrel with meat?

Ingredients:

onion- 135 g;
broth - 2.6 l;
carrots - 95 g;
boiled chicken - 115 g;
eggs - 3 pcs.;
sorrel - 3 tbsp.;
a handful of dill and parsley.

Cooking

Cooking should begin with onion-carrot sauteing. When the vegetables are lightly browned and half cooked, put the boiled chicken on them and pour the broth over them. When the liquid boils, start laying sorrel in portions, followed by greens. Remove soup from stove and mix hot broth with a couple of beaten eggs. Cover the bowl with a lid and leave for 5 minutes.

Sorrel soup with meat can also be made in a slow cooker according to a similar scheme: first, the vegetables are fried together on “Baking”, and after adding the broth, you can switch to “Stew” and add the rest of the ingredients.

Sorrel soup with meat - recipe

Often, the basis of the soup becomes pork. If you intend to cook a strong meat broth from meat pieces, then give preference to cuts on the bone, giving maximum amount gain.

Ingredients:

water - 3.3 l;
pork on the bone - 1.2 kg;
potatoes - 740 g;
sorrel - 210 g;
onions - 115 g;
eggs - 2 pcs.;
dill greens - 15 g.

Cooking

Before cooking sorrel soup with meat, put water on the fire and take care of the pork. Rinse the pieces and place them in boiling water. Leave for about half an hour, remembering to remove the noise formed on the surface. After the allotted time, put coarsely chopped potatoes into the broth, if desired, you can throw a couple of bay leaves for flavor. Leave everything to boil together for another 15 minutes, and in parallel chop the onion and sauté until light golden brown. Add stir fry to broth.

Some add to soup boiled eggs while serving, but we suggest pouring raw eggs into the hot broth. To do this, just pour the beaten eggs into the soup, and then immediately mix. When the eggs set, add the sorrel to the soup. Plant greens in batches, adding a new handful after the old one withers. Sorrel soup with meat and egg will be ready immediately after all the sorrel has been added. Serve soup with sour cream.

womanadvice.ru

Option 6. Recipe for cabbage soup with egg

Lightweight, simple and very healthy soup- cabbage soup. It is prepared mainly on meat broths, from fresh or sauerkraut with the addition of greens and other products. Shchi with an egg turns out to be interesting and unusual.

Ingredients:

a small piece of pork (half a kilo);
lavrushka - 3 leaves;
peppercorns - 5 pcs.;
white cabbage - half a fork;
potatoes - 400 g;
carrots, onions - 1 root crop each;
3 sprigs of dill and parsley;
6 green onion feathers;
black pepper, salt - 25 g each;
5 eggs;
vegetable oil - 60 ml.

Step by step cabbage soup recipe with egg

First, cook the meat broth: put the meat together with bay leaves and peppercorns in a deep container with two liters of water, add some salt and boil for 1 hour. We take out the meat, cool it.

Let's prepare the dressing: peel the carrots with onions, cut the onions into cubes, grate the carrots, sauté in a pan until light brown.

We clean the potatoes, cut them into squares and put them in the strained broth, boil until half cooked.

Rinse the cabbage, chop it into strips and lay it on the potatoes, boil until softened.

Rinse parsley with dill, chop.

Wash the eggs, put them in a small container with water and cook for 8 minutes, cool, peel and cut two eggs into a cube.

In the soup we lay the frying, dill with parsley, chopped eggs, pepper, salt, boil for several minutes.

Turn off the heat, leave to infuse under the lid and pour into plates, put a quarter of a boiled egg on top and sprinkle with green onions.

If desired, you can put a little sour cream and a piece of boiled meat on the plates.

Option 7. A quick recipe for cabbage soup with an egg

Old, proven recipe fragrant cabbage soup with egg and sorrel without adding cabbage. The taste is a little different from the taste traditional cabbage soup but it's still amazing.

Ingredients:

potatoes - 6 small tubers;
carrots, onions - on a small root crop;
3 eggs;
sorrel - 2 bunches;
8 green onion feathers;
spices for vegetable dishes- 40 g;
black pepper;
frying oil - 40 ml.

For the broth:

1 chicken breast;
lavrushka - 2 sheets;
onion head.

How to cook cabbage soup with egg

Put the chicken breast, bay leaves, peeled onion into the pan, add salt, put on the stove, adjust the small flame of the fire and boil for 25 minutes, periodically remove the foam. We take out the breast, cool, separate the pulp.

We cut the peeled potatoes into two halves, lay them in the broth, boil for about ten minutes.

Cut the peeled carrots with onions into thin slices, fry until slightly ruddy.

We rinse all the greens, cut the sorrel into strips, and parsley, dill and onion into small crumbs. Leave a few onion feathers for decoration. Put in the soup, boil for a few minutes.

Add frying, salt, pepper, season, boil for another 2 minutes and remove from heat, insist a little.

Boil hard-boiled eggs, cool, peel and cut in half.

When serving, pour into plates, put half an egg, a green onion feather and pieces of chicken meat on top. Sour cream if desired.

And for even more delicate taste cabbage soup at the very end of cooking, you can pour a few tablespoons of milk or cream.

Option 8. Shchi with egg and stew

Another very simple, economical and quick recipe cabbage soup with an egg. All the ingredients that make up their composition are boiled in water, and at the end, stewed meat and chopped boiled eggs are added. Unusual, tasty soup With pleasant aroma. Great choice hearty lunch for the whole family.

Ingredients:

any meat stew - 250 g;
4 potatoes;
fresh cabbage - 1 quarter;
on the root crop of carrots and onions;
4 eggs;
70 ml of oil for frying;
universal spice - 40 g each;
salt, black pepper - 25 g each;
parsley, dill - 7 branches each;
half a bunch of green onions.

Step by step recipe

We fill the metal container with water, place it on the stove with medium heat, close the lid and wait until it boils.

We clean the potatoes, cut them into cubes, put them in a saucepan after boiling water, add some salt and boil for about half an hour.

We chop the peeled onions with carrots into a small cube, sauté in oil for 2 minutes over high heat. Reduce the heat, pour a little water into the vegetables, pepper, salt, close the pan with a lid and simmer for several minutes.

We chop the washed parsley and dill and combine with the stew, stir well.

In a saucepan with potatoes, lay the cabbage shredded in strips, boil for about half an hour.

We introduce frying, stew with herbs, salt again, pepper, season, stir and boil for 2 minutes.

Leave for 20 minutes to infuse and pour into plates, put half a boiled egg on top, decorate with dill sprigs.

Stew can be replaced with any minced meat, then it will first need to be fried along with vegetables.

Option 9. Cold soup with egg

Cold soups are very popular, especially during the hot season. In addition to the popular okroshka and beetroot, there is also wonderful recipe cabbage soup. Delicious, satisfying, fast - what you need for a nutritious dinner.

Ingredients:

6 potatoes;
cabbage - a small quarter;
half a dozen eggs;
a bunch of green onions;
6 sprigs of dill and parsley;
sorrel - 6 leaves;
2 carrots;
2 cucumbers;
1 onion;
salt - 35 g.

How to cook

We clean the potatoes with carrots, put them in a deep container with water, add a little salt, cook until soft with a medium flame of fire.

Rinse the sorrel and boil in a separate container for 5 minutes in lightly salted water. Drain the water into a clean cup, cool.

Wash the eggs and boil in a small saucepan until hard boiled.

We take out the carrots and potatoes from the broth, cool.

Chop the onion and cucumber into squares.

Rinse all greens, chop and pour into a cup with cucumbers.

We cut a potato with a carrot into a cube and put it in a cup.

Cut the chilled eggs into cubes and combine with all the ingredients, leaving two for decoration.

We chop the cabbage into thin strips, peeled onions into strips and knead together with salt with our hands for several minutes, put them in a cup with the rest of the products.

Pour salt, pour in the cooled broth of vegetables, add sorrel broth, mix well and put in the refrigerator to cool.

When serving, pour into plates, put a quarter of a boiled egg, sour cream or mayonnaise on top. Nearby in a small bread box we put slices of black bread.

And to give such unusual soup interesting taste and color, eggs can not be cut, but grated.

Option 10. Shchi with egg and rice

The next version of cabbage soup with an egg differs from the rest in a special way. unique taste and satiety thanks to the pork ribs and rice cereal. Unusual but delicious.

Ingredients:

rack of pork ribs- half a kilogram;
sorrel - 7 leaves;
rice groats - 2 handfuls;
potatoes - 3 tubers;
cabbage - 1 quarter;
carrots, onions - 1 root crop each;
celery - 2 pcs.;
black pepper, salt - 25 g each;
eggs - 4 pieces;
half a bouquet of dill, parsley.

Step by step recipe

Wash the pork ribs, put them in a deep saucepan along with the celery root, previously washed and peeled, lightly salt and cook for about one hour over moderate heat, periodically remove the foam.

Remove the ribs from the broth.

We clean the potatoes, cut into large squares, carrots into large circles, onions into strips, cabbage into large strips.

Rice groats are washed in a colander and put into the broth at the same time as all the vegetables, cook for 25 minutes.

Rinse the sorrel, cut into small strips and pour after all the vegetables are completely softened, boil for several minutes.

Wash the eggs, put them in a small container with water, cook until hard-boiled, transfer to cold water to cool, peel and cut into halves.

Leave the soup for 25 minutes to infuse, pour into bowls, put sour cream on top, halves of eggs, sprinkle with parsley and dill.

And to make cabbage soup even more refined and interesting, replace fresh pork ribs with smoked ones.

kopilka-kulinara.ru

How to cook green cabbage soup - a classic recipe

The classic recipe for green cabbage soup with sorrel looks something like this:

First, the meat broth is cooked.
Then the cooked meat must be removed and cut into pieces.
Fry the vegetables, pour the prepared broth, put the potatoes.
After 10 minutes, add sorrel and nettle.
Another 15 minutes - and cabbage soup will be ready.
Serving on the table, you need to put a whole boiled egg on a plate, a little meat, add sour cream and greens.

Shchi green old Russian

According to this recipe, cabbage soup was also prepared by our great-grandmothers. Characteristics- they are prepared very quickly, the potatoes are cut into large pieces and a lot of greens are put - 2 large bunches of sorrel.

Potatoes need to be boiled in the broth for 10 minutes, then add vegetable frying, bay leaf, salt, pepper, sorrel and herbs - and the dish is ready.

As an option: if desired, you can add a mixture of 2 yolks and 6 tablespoons of milk to the pan.

Sorrel soup puree

Soups-puree with tender, homogeneous consistency loved by children and many adults. They are easy to digest and therefore suitable for diet food. Light, refreshing summer soup Puree can also be prepared from sorrel.

This soup is usually prepared with chicken broth. Potatoes should be pre-boiled a little. Prepare the greens, finely chop the onion. Place all this in the broth, put black peppercorns for flavor and cook for 10 minutes.

Then the soup must be wiped and brought to desired temperature. boiled quail egg cut in half and put in a plate with chopped herbs. Are eating sorrel soup puree usually with sour cream.

The croutons are served on the table separately and, if desired, are placed in the soup before meals.

Sorrel soup with stew and egg

To prepare such a soup, you can choose any stew. Lightly fried vegetables should be steamed for a few minutes. small fire, cover with a lid, adding a little pepper and salt. Next, place them in a saucepan (based on 1.5-2 liters of water), put the potatoes and cook until cooked. Then add the stew mixed with sorrel. Cook the soup for another 10 minutes, then let it brew. Half an egg is traditionally placed on each plate.

Cold soup from sorrel

IN summer heat cold first courses are very much in demand. In addition to the usual okroshka and beetroot soup, you can cook cold cabbage soup from sorrel. To do this, chopped sorrel should be boiled for 5-7 minutes in salted water and set aside to cool. cut 2 fresh cucumber, onion, 2 boiled eggs and boiled potatoes, crumble green onion and dill. Place prepared vegetables and herbs in sorrel broth.

An interesting detail: for a special flavor, you can grind egg yolk into cabbage soup.

Add salt and pepper to taste, mix well. It is recommended to put a little sour cream on the plate.

Sorrel soup with rice

Another very interesting recipe. Unusualness begins already with slicing vegetables: potatoes, as always, in cubes, but carrots in circles. A cross-shaped incision is made on the peeled bulb. These vegetables are lowered into the broth, in which they are boiled for 10 minutes. After that, you need to add rice, moderately salt and cook for the same amount of time.

The protein of the boiled egg should be coarsely chopped, and the yolk should be ground with sour cream to a state of gruel and put in a saucepan. Add a couple of bay leaves there and cook a little more.

Prepared sorrel and green onions are also sent to the broth. When the soup boils, you need to remove them from the heat and let it brew. After 15 minutes, you can invite to the table.

There are little secrets in the preparation of sorrel cabbage soup.

when preparing green cabbage soup and soups, put more greens, add spinach and nettle to sorrel - this will allow you to cook a really vitamin, refreshing dish;
so that the nettle does not burn your hands, pour boiling water over it;
dose the sorrel heat treatment time: young leaves are placed in the pan in the last minutes, mature ones a little earlier;
to neutralize too sour taste, it is allowed to put a little sugar in cabbage soup;
it is advisable to serve cabbage soup on the table in heated plates (with the exception of cold soups).

Fresh greens are a real storehouse of vitamins, minerals, essential oils. Exists huge variety green cabbage soup and soups. They can use the most unexpected ingredients: sour apples, young white and cauliflower, smoked meats and even salted mushrooms. Eggs are used not only in boiled, you can beat a raw egg and pour into a saucepan. Sometimes used as a condiment tomato paste and cream.

With sorrel and other greens on hand, you can cook green cabbage soup from almost any product. You just need to apply a little imagination - and you get a really very tasty and extraordinary dish.

attuale.ru

To create cabbage soup from sorrel, we need:

600-700 g boiled chicken
½ cup wheat or barley (pre-soak the barley for at least 2 hours!)
5-7 medium potatoes
1 carrot
1 bulb
80-100g sorrel
8 allspice peas
A mixture of ground peppers on the tip of a knife
1 teaspoon turmeric
2 bay leaves

Sorrel soup recipe:

Boil the chicken separately for an hour after boiling. Remove the cooked chicken from the broth.
Pour about 2 liters of water into the soup pot, throw in the washed wheat or barley. Bring to a boil, reduce heat, salt.
After 15 minutes, put diced carrots, onions, potatoes in boiling water, after boiling, cook for 20-25 minutes.
A few minutes before the end of cooking, put the sorrel (no difference, fresh or frozen), boned and chopped ready-made chicken meat into the pan, add fragrant and ground pepper, turmeric, lavrushka, let it boil for three minutes and turn it off.

Sorrel soup is ready! Such cabbage soup, if desired, can be seasoned in a plate with sour cream and add half a hard-boiled egg.

With all due respect to your intellect and broad outlook, however, just in case, I remind you that you should not get carried away with sorrel soup and cook them every day in the spring - because great content oxalic acid, - so as not to upset the exchange minerals and not harm your own kidneys.

I hope you enjoy my recipes.

Let the process be easy and the result successful.

Sincerely, Maria Nosova.

prostye-reception1.ru

I suggest you cook delicious cabbage soup with sorrel and chicken!

Sorrel is often referred to as the "spring king". This herb appears on the beds one of the first, much earlier than fresh parsley and dill, and becomes almost the body's main assistant in the fight against spring beriberi. And in terms of quantity useful substances sorrel is vastly superior to many of its green counterparts. Sorrel is the champion among vegetables in the content of B vitamins, it also contains vitamin A, iron, fluorine, potassium, magnesium and other valuable trace elements.

Sorrel grows all summer and you can enjoy this wonderful sour taste of cabbage soup.

- 2-3 boiled eggs;

- 300-400 g of sorrel;

- salt, black pepper.

Peel the onion and chop finely.

Wash potatoes, peel and cut into small cubes. I used a zigzag knife. It is better to take a young potato, it tastes better with it.

Sort the sorrel leaves, inspect each leaf for the presence of insects and other weeds, wash, and cut not very large, but not very small, otherwise it will turn into porridge. Seize the moment when there is a lot of fresh sorrel on the shelves to cook as much as possible vitamin dishes out of him. Therefore, we advise you to also cook green borscht with sorrel.

Boil eggs for cabbage soup with sorrel and chicken, peel and cut into small cubes.

Heat the broth (if you cooked the meat in advance), and as soon as it boils, put the potatoes and onions, salt, pepper and cook until the potatoes are ready.

As soon as the potatoes are cooked, add the eggs, chicken (I sort into small pieces by fiber) and sorrel. Taste again for salt, adding more to taste if needed.

Cover the sorrel soup with chicken with a lid and turn off.

Leave the soup to sweat for 10 minutes on the stove.

Delicious green cabbage soup is ready. Serve with sour cream and a slice of homemade wheat bread.

namenu.ru

How to cook green cabbage soup from sorrel for a family dinner

Hot first courses have always been one of the main components of the menu in Rus'. Shchi, which was prepared from a different set of vegetables on meat broth and even just on the water.

Shchi is popular today, but many of those who liked this culinary brand cannot understand how shchi differs from borscht? First of all, the fact that the latter certainly included beets, which were not supposed to be put in the first dishes.

Now he still saves us from beriberi in early spring and diversifies the table in the height of summer. In addition, some types of green cabbage soup are quite low in calories, so they are perfect for those who, with the approach of summer heat, are thinking about how to lose a couple of extra pounds accumulated over the winter.

Over the years, many of the most a variety of recipes this delicious dish- from simple to sophisticated. We invite you to get acquainted with some of them.

Shchi "Village"

This is a very simple recipe. Ingredients per serving:

100 gr. young sorrel;
5 gr. parsley;
5 gr. dill;
10 gr. onion;
75 gr. potatoes;
12 gr. butter or margarine;
20 gr. sour cream.

Cooking time 25-30 min.

Calories per 100 grams - 30.

It is best to cook cabbage soup in the oven, and not in simple dishes, but in a cast-iron pot. The procedure for preparing cabbage soup from sorrel is as follows:

Peel the potatoes, boil them whole and cool, then cut into cubes.
Strain the decoction.
Cut vegetables, add butter/margarine and a little broth, simmer for 5-7 minutes.
Put potato cubes in a pot, pour in the broth, bring to a boil and turn off the oven after two minutes.

Before serving, salt, sprinkle with dill and put sour cream.

Read how to cook charlotte with cherries in a slow cooker.

Shortcake with currants - a recipe that can also be used for fresh berries and for frozen.

"Sorrel classic"

Classic sorrel soup includes:

a kilogram of beef or veal (bone with pulp) - you can also thawed, but better than a steam room;
four medium-sized potato tubers;
one small carrot;
one medium head of onion;
three boiled chicken eggs;
three bunches of sorrel (for those who like sour, you can have more);
a bunch of green onions;
bunch of parsley;
a bunch of fresh dill;
two leaves of lavrushka;
one hundred grams of sour cream;
salt and black pepper (peas or ground) - to taste.

Cooking time - 30 minutes (excluding cooking meat).

Calories in 100 grams - 40.

Green cabbage soup with sorrel, meat and egg is prepared in the following order:

Done - welcome to the table.

The indicated amount of products is for six servings, but if this is too much for you, it is very easy to reduce it.

Soup "Green Wizard"

The next version of the dish is sorrel soup in chicken broth with celery and egg. Along with this delicious and healthy dish spring warmth and living solar energy flow into the body. Try it - see for yourself!

three liters of chicken broth;
a thick bunch of sorrel (so that it cannot be clasped with the fingers of one hand);
three large potatoes;
four chicken eggs, hard-boiled;
bulbs of medium size;
one large carrot;
a pair of celery stalks - preferably young;
small bunches of green onions and parsley;
one pinch of black pepper;
salt - as much as you like.

The dish will be ready in 30-40 minutes.

100 grams of the dish contains 50 kcal.

We start, of course, with chicken - gutted, washed and boiled. If the bird is fatty, it is better to drain the first broth by pouring fresh water - the soup will not be so rich, and the meat will become softer. Part of the chicken, crumbled into pieces, later added to the soup, the rest can be used to prepare a second course.
While the chicken is cooking, prepare a set of vegetables: peel potatoes, carrots and onions; if the celery is not very young, remove the hard veins from the bottom up, gently picking them up with a knife.
Wash the peeled vegetables running water. Potatoes and carrots must be cut into cubes, celery - across the stem, sorrel leaves are folded in a "stack" and cut first along, then across. Too fine crumbling is not worth it.
We take out the finished chicken from the pan and put the potatoes there. When the broth boils, you need to remove the foam and add the remaining vegetables - let them boil for another ten minutes.
The final touch: finely chop the greens and eggs, pour into a saucepan, mix well and remove from heat exactly after three minutes.
Immediately after that, salt and pepper. By adding salt and pepper only after cooking, we thus save natural taste dishes, avoiding "overdoing it".

If desired, sour cream can be added to the plate, but even without it, the soup will be overeating.

Soup "Spring vitamin" in a slow cooker

Sorrel harmonizes perfectly with young nettles. Both of these plants are a real storehouse of vitamin C, so necessary for our body after a long cold winter. Using a slow cooker, cook from them tasty first very simple.

It will require:

4 pieces of chicken wings;
1 bunch of sorrel and nettle (greens should be young and fresh);
a couple of small potato tubers;
one medium carrot;
onion turnip - a small head;
green onion - 30 gr.;
one chicken egg;
one and a half liters of water;
sour cream, spices, salt - to taste.

All cooking will take no more than an hour.

In 100 gr. ready meal- 45 kcal.

The process of cooking cabbage soup from sorrel with nettle in the spring in a slow cooker:

Remove the skin from the wings, rinse and separate the meat from the bones.
Peel the carrots, grate on a coarse grater; cut the peeled onion head into cubes.
Put the meat and vegetables in a slow cooker, pour water, add spices and salt.
Set the "cooking" mode for half an hour.
After half an hour, put diced potatoes in a slow cooker and, without changing the mode, cook for another 10 minutes.
Sorrel and nettle leaves cut across into thin strips.
As soon as the potatoes are cooked, add all the greens and continue cooking for another 5 minutes.
Beat the egg with a whisk in a bowl and, having heard a beep, pour it into the soup in a neat stream, while stirring quickly so that flakes do not form.
After a couple of minutes, turn off the multicooker - a light and tasty vitamin soup is ready. If desired, meat can be excluded from the recipe, and the raw egg can be replaced with boiled, finely chopped. When serving, put a spoonful of sour cream in each plate.

This is the variety of tastes that such an unpretentious herb as sorrel can give us, growing literally in every garden and not requiring special care and attention. With simple and appetizing first courses “with green sourness”, even an inexperienced hostess will always be able to pamper herself and her family.

notefood.com

Recipe: Shchi with sorrel - In chicken broth and boiled egg.

chicken breast - 1 pc;

potatoes - 2 pcs;

onion - 1 pc;

fresh sorrel - 1 bunch;

chicken egg (boiled) - 1 pc;

vegetable oil - for frying;

bay leaf - 1 pc;

peppercorns - 2-4 pcs;

fresh green onion - optional

Finally, various greenfinches appeared in the country, including the long-awaited fresh sorrel.

While young, he is almost not sour. But what a pleasure after long winter taste fresh cabbage soup from a young sorrel!

The set of products is completely standard, except for the “hero of the occasion”.

I usually cook sorrel soup in a small saucepan, as they say “once”. I take the beam arbitrarily, this is a matter of practice and to taste. It is only necessary to take into account that when sorrel leaves fall into a hot broth, they greatly decrease in volume.

I cut onions into cubes, rub carrots on a coarse grater.

In a saucepan with broth I put chopped potatoes, bay leaves and peppercorns.

Potatoes should be cooked completely, only then you can put sorrel. If the potatoes are not ready, then acidic environment he never gets ready. And eating cabbage soup with half-baked potatoes is completely tasteless.

Bring to a boil, cook literally 1-2 minutes. I turn it off and let it sit for 10-15 minutes.

Then I take out the plates, pour fragrant cabbage soup, cut the egg in half.

If desired, you can add fresh onion, dill and sour cream!

photorecept.com

Green cabbage soup from sorrel with egg

The sorrel soup with egg recipe is the easiest and most delicious sorrel soup recipe. It is a popular first course and is often prepared in the family circle. To cook delicious sorrel cabbage soup, it is better to choose a fresh crop, such greens contain more vitamins, and besides, the taste is at a high level. There are a lot of recipes for the dish, one of the most popular is sorrel soup with chicken broth.

Ingredients:

chicken breast - one and a half kg;
onions - 3 onions;
sunflower oil - 15 ml;
egg - 3 pcs.;
cloves - 5 pcs.;
sorrel - 3 bunches;
butter - 15 grams;
tomato - 1 pc.;
carrots - 1 pc.;
potatoes - 6 potatoes;
bay leaf - 3 sheets;
pepper - peas - 9 peas.

How to cook sorrel soup with egg:

Let's make chicken broth

First you need to choose the meat. To make chicken broth rich and tasty, chicken breast is perfect. To get rid of excess blood on the meat, it must be cut into several pieces and soaked in cool water. After half an hour, the water can be drained.

Wash the meat again. Put it in a pot filled with water and throw in the unpeeled onion. Boil over high heat until boiling. After the meat has boiled, be sure to collect the resulting foam. The gas power can be slightly reduced.

The duration of cooking chicken meat is up to one and a half hours.

After that, you can add salt and all the cooked spices to the pan.

Cooking vegetable dressing for a delicious soup

While the meat is cooking, you can prepare the dressing. To do this, peel the onion and chop it. Heat the butter in a frying pan, add vegetable oil. Pour chopped onion and fry it under the lid over low heat.

Carrots, washed and chopped on a grater. Carrots prepared in this way are added to the pan with onions. It's time for the tomato. Wash them and separate from the skin.

In order to easily remove the skin from a tomato, it is enough to make small cuts in the form of a cross and pour boiling water over the tomatoes. So the skin will peel off easily.

Finely chop the prepared tomatoes, and add them to the onions with carrots. Simmer all the vegetables placed in the pan for 15 minutes, adding a little chicken broth in advance.

Cooking green cabbage soup with sorrel and egg

Separate the boiled chicken meat from the bones and chop finely. Pass the meat broth through a sieve into another cooking container.

Now it's time to cook the potatoes. Rinse, peel, cut the potatoes into small pieces and dip them into the boiling broth.

As you can see, the recipe for sorrel soup with egg is simple and easy to prepare. This light sour soup will cheer you up in spring.

Sorrel cabbage soup is very tasty and also healthy. In the spring, it becomes possible to pamper the whole family with this wonderful dish. An experienced hostess will definitely take advantage of this chance and include such a sour soup in the family menu.

Watch the video recipe for cabbage soup from nettle and sorrel

Very tasty and fragrant green cabbage soup with sorrel and egg. It is better to cook sorrel cabbage soup in meat broth. It is best to use beef or veal on the bone, so the broth is more rich. In my opinion, such cabbage soup from sorrel with an egg is especially good in summer. Firstly, you can put fresh sorrel from the garden in the soup, and secondly, the soup turns out to be light, with a characteristic oxalic sourness, which is especially pleasant in the heat.

Compound:

Water - 2.5-3 l
Meat on the bone (beef or veal) - 300-400 g
Potatoes - 3-4 pieces
Eggs - 3 pcs
Sorrel - a large bunch
Onion - 1 pc.
Carrot - 1 pc.
Butter - 20 g
Ground black pepper - to taste
Salt - to taste

Cooking:

So, in order to cook sorrel cabbage soup with an egg, you first need to cook the meat broth. To do this, wash the meat and lower it into a saucepan with cold water. Put the pot on the fire and cook the broth after boiling for one hour. The broth is simmered over low heat without a lid.

Remove the meat from the broth, separate from the bone and cut into small pieces. Set the meat aside, we will add it to the soup at the very end of cooking.

Peel onions and carrots. Cut the onion into small cubes, grate the carrots on a medium grater.

Melt a piece of butter in a frying pan.

Put onions and carrots in a pan and fry for 10 minutes. Vegetables should be soft and lightly browned.

Wash the sorrel thoroughly and cut into strips.

Put the sorrel to the fried vegetables, mix and leave on the stove for 3 minutes.

Place the stock pot on the stove and bring the stock to a boil. In the meantime, the broth boils, wash the potatoes, peel and cut into cubes. Rinse sliced potatoes under cold running water to remove excess starch.

Put the potatoes in the boiled broth and cook for 20 minutes, until fully prepared potatoes. Then put the sorrel roast in the pan. Potatoes do not boil in the presence of oxalic acid, so before the sorrel enters the broth, the potatoes must be completely cooked. Add cooked meat to soup.

Crack the eggs into a separate bowl and lightly beat them with a fork.

Pour the eggs into the soup pot in a thin stream. Salt and pepper the soup immediately and turn it off.

Green cabbage soup with sorrel and egg is ready. Serve the soup hot with sour cream.

Bon appetit!

You can watch the funny video below:

Sorrel soup - national Russian first dish traditionally made from sauerkraut. In the old days, when stocks of sauerkraut dried up by the end of winter, housewives adapted to cook spring cabbage soup from sorrel. This greenery was one of the first to appear on the meadows from under the melted snow. She had the same sour taste like cabbage from a barrel.

Since then, it has become a good tradition to cook sorrel soup, which is not inferior in taste or nutritional value to cabbage soup. Consider a recipe with a photo on how to cook delicious rich cabbage soup with egg and meat.

Ingredients for sorrel soup with egg

400 g pork;

2 onions;

3-4 potatoes;

2 liters of pure drinking water;

400 g fresh sorrel;

1 bunch of green onions and parsley;

2 fresh eggs;

100 g of fatty sour cream (25%);

20 g butter;

2 laurels;

2-3 tbsp vegetable oil;

a little freshly ground black pepper and salt.

The process of making cabbage soup from sorrel with an egg

Rinse thoroughly a piece of lean pork, dip the meat in a pot of water, bring to a boil. As soon as scale appears, remove it with a slotted spoon, turn the heat up to medium, cover with a lid, cook the pork for about half an hour. Would you like to receive a dish mild taste, then we advise you to cook cabbage soup from sorrel in chicken broth. The bird will soften the taste, making the dish not so high in calories.

With my special kitchen brush, peel potatoes, carrots, onions. We cut the tubers into arbitrary cubes, three carrots on a medium grater, and chop the onion into small pieces.

We carefully sort out the leaves of sour greens, rejecting spoiled sluggish leaves, do not forget to remove the petioles. We thoroughly wash the finished leaves, dry them, coarsely chop with a knife.

Wash the rest of the greens, dry them, chop them finely, after removing the coarse cuttings.

Wash the eggs well, dip them in cold salted water, cook for 7 minutes after boiling, so that the yolks inside are well boiled. We shift them to cool in ice water, peel them.

We continue to cook sorrel soup with egg when the meat is completely cooked. We take out the pork from the broth on a plate, and pour the potatoes into the pan, cook it for a quarter of an hour. In the process, add the meat, cut into medium-sized pieces.

We put two pans on the stove. In one, melt a piece of butter, place the sorrel mass, simmer it for 5 minutes, stirring from time to time. In the other we pass on vegetable oil onions, when it becomes transparent, add grated carrots, fry everything for a couple of minutes.

We add the contents of both pans to the semi-finished potatoes, mix, season with spices to taste, add bay leaf, continue cooking for a quarter of an hour. At the end of cooking, add fresh herbs, turn off the heat, insist cabbage soup from sorrel for 5 minutes under the lid.

Serve the dish with sour cream, placing a few slices of boiled egg on a plate.

Using the same recipe, you can cook chicken soup from sorrel.

Happy meal everyone!

Note to the owner

The recipe will turn out to be more satisfying if you use meat with a bone to cook the broth. Good for pork ribs chicken wings or drumsticks, veal brisket, etc.

When choosing raw materials for the preparation of cabbage soup, it must be taken into account that the young sorrel is less acidic and it needs to be taken more. And ripe greens have more oxalic acid, so you need less of it, but it takes longer to cook.

If the taste boiled eggs If you don't like it, you can change the recipe a little. Break raw eggs into a bowl, beat them well with a whisk, add to the saucepan along with parsley and dill.

Good morning!

So September is in the yard, but I still haven’t told about the summer soup that all summer residents cook. Today we will talk about sorrel soup.

This work culinary arts, as is typical of the present folk recipe, has many variations. Some people roast vegetables, some don't. Someone is using stewed tomatoes. Some people beat the eggs into the soup, while others boil them separately and serve them in a bowl. Someone makes it with chicken broth, and some hurry-ups use Maggi, Galina Blanca or something like that. In general, you can’t keep up with everyone, and today I’ll tell you how we usually do it.

Ingredients:

beef brisket
Sorrel
Potato
Carrot
Salt to taste

First we take a saucepan, put the brisket there, pour two liters cold water and put on a strong fire. As it boiled, they removed the foam, lowered the stove and left to cook for at least two hours.

Meanwhile, three carrots coarse grater, cut potatoes into cubes: