Sorrel soup: classic recipes for sorrel soup with egg. Sorrel soup with eggs according to classic recipes
On hot days, very often, you lose your appetite, and you don’t want to spend a lot of time at the stove. Therefore, liquid dishes are gaining popularity during this period. In previous articles I reviewed the composition and . If you haven't read them yet, I recommend reading them. Today we’ll look at how to prepare sorrel soup.
The article will contain several simple classic recipes for preparing food with step-by-step steps. We will use vegetables and meat ingredients. Sorrel adds a slightly sour taste. You can use dried and fresh herbs, but after adding it you need to remove the pan from the stove after a few minutes, otherwise your lunch or dinner will be ruined.
Light green soup is good for a growing body, so it should be included in the menu of children and teenagers. However, it is contraindicated in some chronic diseases of the gastrointestinal tract, kidneys, and also during pregnancy. Due to its minimal calorie content, the food is included in the diet of various weight loss diets.
Let's look at simple and interesting options for summer dishes.
It is better to prepare dietary soup from fresh tops, but in winter, canned or frozen sorrel is suitable. If you are not overweight and are not fasting, then serve the first course with croutons and sour cream.
Ingredients:
- 2 chicken legs;
- 1 carrot;
- 3 potatoes;
- 2-3 eggs;
- 300 g sorrel;
- Pepper, salt and sour cream according to preference.
Fill a 5-liter saucepan 2/3 full with water. To reduce the calorie content of the soup, first remove the skin from the chicken legs. Then we wash the meat, put it in a prepared container, add salt, and cook for about 30 minutes. During the cooking process, do not forget to remove the foam.
We wash the carrots under running water, remove the top layer and grate them on a medium grater. We also peel the potatoes and cut them into cubes.
We thoroughly wash the green tops, cut off the stems and finely chop the leaves.
After half an hour, remove the chicken from the pan and throw in the prepared carrots and potatoes. Stir and leave to cook for 10 minutes.
Meanwhile, cut the boiled chicken into small pieces.
The next step is to place the chicken pieces in a pan with vegetables and add sorrel. Mix all ingredients and cook for 5 minutes.
At the final stage, chop the boiled eggs, put them on a plate and pour a portion of sorrel soup. Bon appetit!
How to cook green soup with meat
To prepare a hearty, tasty and healthy dish, use this recipe. You don't have to stand at the stove for long. If you do not take into account the cooking time of the meat, the process will only take a few minutes.
Ingredients:
- 1 kg beef;
- 1 carrot;
- 4 potatoes;
- 3 eggs;
- 1 onion;
- 1 bunch of green onions;
- 1 bunch of parsley;
- 3 bunches of sorrel;
- 1 bunch of dill;
- 2 bay leaves;
- 100 g sour cream;
- Salt and pepper to taste.
For sorrel soup we need to boil the meat. To do this, wash the beef, place it in a pan and completely cover it with water. After boiling, cook for about one hour over low heat. At the end of cooking, add a little salt. Then we clean the meat from the bone, if necessary, cut it into medium pieces and sprinkle with green onions and table salt.
At the next stage, cut the vegetables. Add chopped carrots and onions to the boiling broth. When the liquid boils again, add bay leaves and chopped potatoes to the pan.
Meanwhile, rinse the sorrel and place it in a colander to drain all the liquid. Remove the stems and cut into small pieces. Add green tops to the soup with meat and onions when the potatoes become soft. Then add chopped boiled eggs, chopped herbs and pepper if desired.
When the dish boils, remove the pan from the stove and pour into plates.
Serve with sour cream and bread. You can try adding beaten raw eggs during cooking.
Cold dish with sorrel without meat
On hot days, appetite most often disappears, so preference is given to cold snacks and dishes. Now we will prepare a cold soup with green tops, which is served after cooling.
Ingredients:
- 3 pieces of potatoes;
- 1 bunch of sorrel;
- 1 cucumber;
- 1 bunch of dill;
- 1 bunch of green onions;
- 3 radishes;
- 2 eggs;
- Sour cream, pepper and salt according to preference.
Preparation
We need to make a base for the soup. To do this, cut the potatoes into cubes and place them in a pan with water. Cook until the vegetable becomes soft. Meanwhile, cut off the stems of the sorrel and chop it into small strips. When the potatoes are ready, put the green herbs in a bowl, add salt after boiling and cook for one minute.
Now the base needs to be cooled. In the meantime, let's prepare the rest of the products. If you are using young cucumbers with thin skins, it is not necessary to remove them. Cut it into small cubes. Grind boiled eggs, radishes and finely chop fresh herbs. Mix the ingredients in a deep bowl.
When the liquid base has cooled, pour the chopped products into it, pepper, and add horseradish and a spoonful of sour cream if desired. If you want the dish to be more satisfying, add pieces of beef to it.
Soup with stewed meat and egg
No time to cook? Then start preparing a dish with green grass and stew. In this recipe we will use raw eggs, if this option does not suit you, then add them boiled.
Ingredients:
- 1 can of stew;
- 100 g (3 bunches) sorrel;
- 1 onion;
- 1 carrot;
- 2 potatoes;
- 1 tbsp flour;
- 1.5 liters of water;
- 2 eggs;
- Vegetable oil, salt and pepper.
Cut the onions into half rings or small cubes, as you prefer. Chop the potatoes and grate the carrots. Then heat the vegetable oil in a frying pan and fry the carrots and onions in it, adding a little flour at the end of sautéing.
Place a pot of water on the stove and bring to a boil. Throw the potatoes into it and cook after boiling for 5 minutes, then add the fried ingredients and stew. Mix everything, reduce heat to low.
Meanwhile, chop the sorrel leaves. After 10 minutes, add it to the soup along with pepper and salt. Beat the raw eggs and pour them into the pan in a thin stream, stirring constantly. When the liquid boils, remove the dish from the stove.
All that remains is to add sour cream, chopped herbs if desired, and serve hot. Bon appetit!
Sorrel soup with chicken broth
If you watch your diet, be sure to prepare a healthy and dietary dish according to the following recipe. It contains a minimum of calories and a large amount of nutrients and microelements. Watch the video with step-by-step instructions:
Don't be afraid to experiment and add other ingredients and spices. Serve the dish with mayonnaise or sour cream.
Photo recipe with sorrel and nettle
Fresh green herb soup couldn't be easier to make. You don't need any culinary experience or skills. Any housewife can cope with the task, so go for it.
Ingredients:
- 100 g nettle;
- 100 g sorrel;
- 1 onion;
- 2 potatoes;
- 1 carrot;
- 3 eggs;
- 1.5 liters of broth;
- Salt and pepper
We'll need broth, so we need to tackle that first. Place chicken eggs on the second burner to boil.
To make the soup healthy and dietary, we will not fry the vegetables. Grate the carrots, cut the potatoes and onions into small cubes. Place the prepared products into the salted boiling broth and cook over low heat for 10 minutes.
To prevent the nettle from burning, it must be doused with boiling water, then washed and cut into small pieces. We also chop the sorrel, add the green grass to the soup and cook for no more than 10 minutes. Meanwhile, cut the eggs into two halves.
A tasty and light soup is ready. Pour it into serving bowls and serve with sour cream and eggs. Bon appetit!
How to cook a dish with mushrooms
In spring and summer, finding sorrel is not a problem. You can pick mushrooms yourself or buy them at your nearest supermarket. Champignons are best for this soup, but you can use any other type.
Ingredients:
- 300 g mushrooms;
- 150 g sorrel;
- 1 liter of water;
- 2 potatoes;
- 1 onion;
- Sour cream, pepper and salt to taste.
We prepare all the necessary products. Fill the pan with water, add salt, place on the stove and bring the liquid to a boil. Meanwhile, chop the mushrooms, onions and potatoes.
After the water boils, add the chopped ingredients into it and cook until tender.
When the potatoes become soft, cut the sorrel into small strips and add it to the soup. After boiling, remove the pan from the stove.
Leave the finished dish for half an hour so that it brews well. After which we begin the meal.
Sorrel cabbage soup with egg in a slow cooker
Thanks to the development of modern technologies, the cooking process is simplified. You will need minimal effort with a pressure cooker. The video shows all the steps in detail:
After activating the mode, a tasty and light dish will be ready in 10-15 minutes. Add different spices and seasonings if desired.
How to make beef broth soup without potatoes
Summer and light sorrel soup is best cooked in meat broth. To make the dish rich, it is recommended to use beef. The cooking process is very simple and fast.
Ingredients:
- 3 liters of broth;
- 1 carrot;
- 1 onion;
- 2 bay leaves;
- 2 eggs;
- 100 g sorrel;
- 20 g each of parsley and dill;
- 2 tbsp vegetable oil;
- 80 g sour cream;
- Salt to taste.
Preparation
We wash and clean all the necessary products. Boil chicken eggs hard. Chop the carrots and onions and sauté them in heated sunflower oil. Add a small amount of table salt.
Now we need to chop the greens, chop the boiled eggs and send the prepared ingredients into the boiling broth.
Check the soup for salt; after boiling, cook for one minute.
The dish can be served immediately with bread and sour cream. Bon appetit!
A simple recipe for sorrel dish with egg
Treat your loved ones with a vitamin-rich and delicious soup made from fresh ingredients. If you have ready-made broth, you only need to spend a few minutes preparing it.
Ingredients:
- 2 bunches of sorrel;
- 5 potatoes;
- 1 carrot;
- 2 onions;
- 3 eggs;
- 1 tbsp sunflower oil;
- 2 tbsp sour cream;
- 4 liters of chicken broth;
- Pepper and salt to taste.
First, boil the eggs and prepare the necessary products. Put the broth on the stove and bring it to a boil, and add the potato pieces.
Peel the onion and cut it into small cubes. Sauté in vegetable oil until transparent.
Chop the fresh sorrel into strips and add it to the pan with boiled potatoes along with the fried onions. Add pepper, salt and cook for 2-3 minutes.
The next step is to chop the boiled eggs, put them in a dish and cook for another 10 minutes.
Now you need to wait a few minutes for the cabbage soup to brew, and you can serve it to the table in portioned plates.
Making green soup with minced meat
Let's consider another version of the sorrel dish. To make it more satisfying, add meatballs to it. If you don't have fresh sorrel, you can use canned herb.
Ingredients:
- 250 g minced pork;
- 1 onion;
- 5 pieces of potatoes;
- 250 g canned sorrel;
- 3 eggs;
- 2 tbsp sunflower oil;
- 2 tbsp sour cream;
- Table salt.
Season the minced meat with salt and pepper, then form into balls. Cut the potatoes into medium cubes and place them in a container of boiling water. When the liquid boils again, add the prepared meatballs to the pan and cook for about 20 minutes.
Fry chopped onions in sunflower oil until golden brown. Throw it into the pan when the minced meat and potatoes are ready. We also add sorrel and chopped boiled eggs.
After 5-10 minutes, serve the soup to the table. Bon appetit!
How to cook lean sorrel borscht
If for some reason you do not include meat products in your diet, then prepare lean green soup. For this we need simple ingredients that can be bought at any store. Watch the video below for step-by-step instructions:
It may seem strange to you that borscht is prepared without beets. Therefore, you can add this ingredient to the dish, it all depends on your taste preferences.
While you can get fresh sorrel and herbs, take the chance and diversify your usual diet - prepare a tasty and healthy soup.
Delicious sorrel soup with egg and chicken is appetizing and rich and never gets boring. It’s a pity that fresh sorrel suitable for food can only be bought in spring and early summer. Good housewives prepare spring sorrel in jars for the whole year in order to often delight their family with delicious dishes containing it.
Sorrel soup with chicken broth is easy to prepare. To make it tasty, sorrel is added at the very end of cooking, and your favorite spices are added to the broth for flavor. The egg can be placed on a plate for everyone along with sour cream and herbs or added to a common pan.
Sorrel soup is called differently, some call it cabbage soup, others call it green borscht. This is due to the peculiarities of preparation. Beets and tomatoes are always added to green borscht during the frying process, and cabbage soup is most often cooked with pork or beef, sometimes adding cabbage along with other vegetables.
The recipe for sorrel borscht may include a little nettle. If there is no chicken, the dish still turns out delicious with a simple vegetable broth. The pleasant sourish sorrel 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.;
- Onion – 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
Wash the meat, pluck out the hairs and remaining feathers (if any), fill it with clean cold water, and let it cook. Instead of chicken thighs, drumsticks, wings or half of a whole chicken will do. For taste, add 1 carrot and 1 onion. To make the broth golden and aromatic, lightly bake the carrots and onions in a hot frying pan without oil as a whole. When the water boils, remove the foam and reduce the heat. In about an hour the meat will be ready. 10-15 minutes before readiness, add spices - bay leaf, salt, peppercorns. Immediately set the eggs to boil.
We use the remaining carrots and onions for frying. Finely chop the onion and grate 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 chop and add while preparing the soup. Throw out the used vegetables and spices from the broth, add peeled and sliced potatoes into it after boiling.
The potatoes should boil for 10 minutes, after which we put the frying on it.
Remove the meat from the bone and cut into pieces, add it to the soup. Throw away the bones and skin.
When the potatoes are ready, add the green onions and cook for 2 minutes. Taste, add salt and pepper if necessary.
Wash the sorrel, cut it large or small, to your taste. Add it to the pan, and after a minute turn off the heat.
We clean and chop the eggs. If the dish is to be eaten immediately, the eggs can be placed in a common pan. Some people like sorrel soup without eggs or with raw egg scramble poured in at the end of cooking.
Add the eggs immediately after the sorrel or place them on a plate for everyone.
Let the soup steep in the pan for 5 minutes and serve hot, pouring it into bowls. To make lunch even tastier, put sour cream and black bread on the table. Bon appetit!
“A good wife and fatty cabbage soup - don’t look for any other good thing” - Russian proverb.
Ingredients:
- Sorrel - 2 bunches
- Egg - 5 pieces
- Beef - 400 gr.
- Greens - 1 bunch
- 2 onions
- Sour cream for dressing
Many dishes were prepared from sorrel in Rus'...
It is no secret that in Rus' fasting was frequent and strict. During fasting, one could only eat plant foods. And here vegetables and green plants, such as sorrel, came to the rescue. Thus, various lean soups appear: lean cabbage soup, borscht, rassolniki. Sorrel is a storehouse of nutrients and vitamins. It contains oxalic acid, ascorbic acid, minerals, magnesium, potassium, calcium.
There are many recipes for sorrel dishes. With its help you can prepare a wonderful sour refreshing soup, a classic Russian dish - sorrel soup or “green cabbage soup”. People also call this dish “green borscht”. The slightly sour sorrel tastes perfectly in harmony with the egg, which will add zest to the dish.
It is not without reason that cabbage soup is considered the national Russian dish. Everyone ate cabbage soup - peasants, boyars, and even the tsar himself. They ate cabbage soup made from sorrel in Poland, as well as throughout Eastern Europe. This dish is also found in Jewish cuisine. In North America, sorrel soup has been a traditional dish since ancient times.
Cabbage soup is prepared in different broths; you can make a hearty soup using lamb broth, or you can make cabbage soup dietary by using chicken or turkey instead of lamb, or even cook light cabbage soup in water. You can prepare broth from different types of meat (for example, take pork and beef together), then the cabbage soup is called “prefabricated”. Green cabbage soup is also prepared in fish broth. It will be delicious in any case! This soup can be prepared either on the stove or in a slow cooker.
Delicious sorrel cabbage soup in beef broth
How to cook cabbage soup with beef broth?
- First you need to cook the broth. The meat should be placed in a slow cooker (or pan) and covered with cold water and salt. You also need to put a whole peeled onion there (after the meat is cooked, you will need to take it out and remove it). Cook until the meat is done. Then the meat is separated from the bones and chopped, and the bones are removed from the broth. Strain the broth.
- When the broth is ready, potatoes cut into cubes are sent there.
- While the potatoes are boiling, finely chop the remaining onion and fry in oil, preferably butter.
- Boil the eggs “hard-boiled” in a separate saucepan.
- The sorrel and greens along with it must be washed, sorted and finely chopped. When the potatoes are almost cooked, add the sorrel there and cook the soup for about 2 minutes. There is no need to cook sorrel and herbs for a long time; to preserve vitamins, it is important that the sorrel soup only simmers slightly for a minute or two.
- After the soup has been cooked, it must sit for at least 15 minutes so that the sorrel imparts its taste to the broth.
- Add the eggs to the pan, cutting them into cubes using a vegetable cutter, or you can beat the eggs with a fork and pour them into the soup while cooking.
Season the soup with sorrel and egg with sour cream before serving. Decorate the dish with sprigs of parsley for aesthetics. When serving green cabbage soup, peeled eggs are cut into halves and placed directly on the plate. Bon appetit!
Cold sorrel and egg soup
Sorrel soup can also be served cold; this dish is perfectly refreshing on a hot summer day.
Ingredients:
- Sorrel - 2 bunches
- Fresh cucumbers - 2 pieces
- Egg - 5 pieces
- Potatoes - 2 large potatoes
- Greens - 1 bunch
- Onion - 1 bunch
- Kefir - 1 glass
- Sour cream for dressing
The recipe for cold sorrel soup with eggs is simple, and the ingredients for its preparation are available in almost every home. The soup turns out wonderful, refreshing in the summer heat, when you don’t want to eat fatty and heavy food. This light summer soup is rich in vitamins and therefore very healthy. How to cook it?
- First you need to hard boil the eggs. Then the eggs are cut with a vegetable slicer or a knife, as if for a salad. Leave a few eggs to decorate the soup and cut them in half.
- Finely chop the sorrel and cook in salted water for a couple of minutes. You can cook it in a slow cooker, or you can cook it in a saucepan. Then you need to remove the sorrel and cool it.
- Peel and cut the potatoes into cubes, boil in the water in which the sorrel was boiled. Then cool the water along with the potatoes.
- Fresh cucumbers should be cut finely, or into cubes. Finely chop the greens (any you like: parsley, cilantro, dill) and green onions.
- When the water and potatoes have cooled, all the other ingredients go there. It is advisable to leave some of the chopped greens to decorate the dish. Then pour kefir there.
- It is best to leave the soup to steep for a while so that the sorrel imparts its sourness to the water. You can add a few drops of lemon juice (to taste) for taste.
The finished soup, when it is poured into plates, is decorated with halves of eggs, herbs and, if desired, seasoned with sour cream. Bon appetit!
Simple and delicious soup recipes for every day
Delicious sorrel soup is not at all difficult to prepare. Just look carefully at our detailed cooking recipe with photos and videos. Surprise your family!
1 hour 30 minutes
145 kcal
4.78/5 (18)
In spring and early summer, our body requires a lot of vitamins that were wasted over the winter. In addition to various salads, young sorrel can come to our aid. It contains a large composition of useful substances that we need.
These are B vitamins, which strengthen our nerves, heart and entire body. It also contains the potassium, iron and phosphorus we need, as well as the “beautiful” vitamins A and E. It contains a lot of vitamin C and organic acids such as sorrel, apple and lemon.
Sorrel does not lose its qualities when frozen and preserved. Therefore, it can be used all year round. Sorrel is choleretic, hemostatic and anthelmintic. It would take a long time to list all the advantages of these wonderful green leaves.
I offer you a recipe for a vitamin-rich and very tasty soup with sorrel and egg. It cooks quite quickly and, in combination with fresh herbs, turns out not only tasty, but also very healthy.
List of required ingredients
Kitchenware: grater, frying pan, cutting board, saucepan, saucepan.
Cooking sequence
For soup it is better to use lean meat. I prefer veal, and sometimes I make this chicken soup. You can also make this soup without any meat at all, and it will also be very tasty.
Cooking broth
Basic preparation
- While the meat is cooking, put the eggs in a saucepan or small saucepan, fill with water and cook for about 10 minutes. Then fill them with cold water and cool.
- Let's start with the vegetables. They need to be cleaned and washed. Grate the carrots on a coarse grater and chop the onion into small pieces.
- Heat a frying pan, pour a little oil and add carrots and onions. Stir occasionally and fry until golden brown.
- Cut the potatoes into medium-sized cubes.
- As soon as the broth is cooked, remove a piece of meat from it and put the potatoes in the pan. If your meat was cut immediately, then there is no need to remove it. Then cut the cooled meat into pieces, and if it is chicken, then first remove the bones and only then cut it.
- Add salt to the pan and cook until the potatoes are ready for 15-20 minutes.
- During this time, peel the cooled eggs and cut them into small cubes.
- Wash the sorrel thoroughly and cut into thin strips. You can use fresh frozen or canned sorrel, but keep in mind that it already contains salt.
- When the potatoes are cooked, put the roast, sorrel and eggs into the pan.
- Let's cook our soup again 8-10 minutes and turn off.
- Chop fresh herbs, and, if desired, green onions.
- Pour the sorrel soup into bowls, sprinkle with herbs, put sour cream and bread on the table and invite everyone to the table.
Bon appetit!
In the same way you can prepare vitamin
A huge hello to everyone! The time for vitamins is coming and greens are certainly the first to please us. Today we’ll talk about sorrel soup, learn how to cook it deliciously and get acquainted with some secrets. After all, in order to win the hearts of your household, you definitely need to try.
The good thing about summer is that, in addition to regular borscht, we can cook other hot dishes. Moreover, you can do this for the benefit of your health.
Another interesting fact is that it is the closest relative of buckwheat, great! This means you can safely use it in your diet and not fear for your health.
Quite a lot of dishes from this juicy herb have already been invented. For example, you can bake pies or cook aromatic with a slight sourness, and of course these are everyone’s favorite
Traditionally, this dish is prepared using chicken broth and adding an egg. And you season it exclusively with sour cream. But, besides this, there are many other variations that you will learn about right now.
Let's start with the simplest preparation. Stock up on everything you need, it is advisable to take young sorrel leaves. These are the ones that make the most delicious stew. But be careful, because this plant contains quite a large amount of acid, which can cause urolithiasis and gastritis.
Therefore, if you have indications for such ailments, then it is better to refuse or add such greens in limited quantities. And everyone else has nothing to fear.
Now, as for the main favorite, take it in any form, it can be fresh leaves, frozen or even canned.
But in the classic version, the meat is taken mainly from chicken and the result is a rich broth, which is already very tasty in itself.
We will need:
- Drinking water - 3.5 -4 l
- Fresh sorrel – 240 g
- Chicken (or its parts, breast, legs) - 380 g
- Rice - 160 g
- Potatoes - 4-5 pcs.
- Onion - 1 head
- Chicken egg - 2 pcs.
- Green onions – 100 g
- Greens - a bunch
- Salt - 2 tsp
- Spices - 2 tsp
Stages:
1. Prepare chicken broth the day before. Do not forget to remove the foam from the surface so that it turns out transparent, like glass. Next, cool it and chop the meat into small pieces with a sharp knife.
2. Carefully remove all specks and debris from the leaves. Rinse them under running water. If you notice any rot, discard them; they are not suitable for food.
3. It is advisable to then let the feathers dry, shake them in a colander or wipe them with paper napkins. Then chop it into strip-like pieces.
4. Now, with the potatoes, first do the peeling procedure, and then, like any soup, chop them into cubes.
5. Chop the onion head into small pieces. Many housewives prefer to fry the onion in a frying pan with vegetable oil, and only then use it. I do not recommend doing this if you are preparing an exceptionally healthy dish. But sometimes you can resort to this method.
6. Now follow these instructions and add the potatoes and onions to the broth.
Place it in cold liquid; this action will help ensure that the soup is clear.
7. The next step is washed and sorted rice. Cook for about 40 minutes until the potato pieces are soft, maybe 20 minutes is enough for you, depending on the type of potato. Either way, cook over medium heat and stir.
8. Next, add the sorrel. And just before turning it off, add salt, add spices and pepper, if desired.
Do you want to make this creation unforgettable? Then break one chicken egg into a mug and beat with a fork, and then at the very end of cooking, pour this mixture in a stream, stirring all the liquid in the pan.
9. Don’t forget about green onions, chopped finely and neatly. Keep the sorrel as a guide; if it has darkened, then you can turn off the stove, it usually does not cook for long, 3-5 minutes after boiling will be enough.
You don’t have to cook at all, but turn it off immediately after boiling to preserve all the vitamins.
10. After all, so to speak, in conclusion, it is recommended to cover the pan with a lid and hold such a delicacy on a hot stove to stand and simmer.
Boil and peel the chicken eggs; they should not be soft-boiled, but hard-boiled. Chop in any way, finely or coarsely.
Interesting! Eggs can be presented here in different ways, cut into quarters, halves, and even chopped into small cubes. Experiment, because this is what makes this potion look cool!
11. And such a lovely plate with sorrel soup and chicken is waiting for everyone for lunch. Place a spoonful of sour cream in each dish and garnish with dill or parsley. Eat for your health!
Sorrel soup in a classic variation with egg
As you may have noticed, the first option was based on chicken broth, and I propose to make this one from pork ribs.
By the way, to add originality to the taste, you can prepare this green borscht and use:
- cook with mixed meat, take pieces of pork and chicken;
- meat balls (meatballs);
- smoked meats;
- stew.
By the way, each country has its own interesting nuances, for example, the French use mainly mushroom broth, but the Greeks generally add lemon juice.
This tells everyone that this is still a very popular and honorable delicacy. So, don't deny yourself it! The set of products will be standard, and this will make everyone happy.
We will need:
- ribs - 0.5 kg
- sorrel – 140 g
- potatoes - 3-4 pcs.
- chicken egg - 2 pcs.
- onion - 1 pc.
- garlic - a couple of cloves
- dill
- salt, pepper and bay leaf
Stages:
1. Make a fragrant meat broth, add pork ribs to the pan, you can also take beef. Add peppercorns, two bay leaves and one large peeled onion. Pour water and cook until the bones are done. If foam appears, remove it with a special spoon with holes.
2. Boil new potatoes and fresh chicken eggs in another container, then cool and peel. Cut it the way you like, look at the photo, you can do it like that.
3. Chop the green feathers into ribbons, make sure they are short in length, otherwise it will not be convenient to eat.
4. Dip potato slices into the meat broth and add salt and pepper to your liking. After the liquid boils, immediately add the sorrel. Stir and cook for 1-2 minutes.
Garnish with eggs and don’t forget to add garlic squeezed through a garlic press for a piquant aroma.
5. And in just an hour, your hot treat is ready. Taste and enjoy the gifts of summer!
Hot soup from canned sorrel
So, to prepare sorrel soup, you need to take the necessary ingredients and create this miracle. But, sometimes you want to try such a dish in winter, but unfortunately at this time such a plant does not grow and you can only get it from your reserves. That is, use frozen or another type - canned.
The products will be the same as in the usual classic version, see for yourself.
In general, I suggest watching the entire process of this divine potion in this video from the YouTube channel. Enjoy watching.
How to make soup without meat and potatoes
Interesting method, do you think this option is not possible and will not be tasty? You are wrong. What nature itself has given us is the most valuable thing in our lives, especially if such fruits are collected from our own dacha.
And you know for sure that they are without any chemicals or other nonsense. This is exactly what will make this magical potion even more beautiful and delicious. And note that carrots are used here to add brightness to the appearance.
We will need:
- egg - 2 pcs.
- onion - half
- carrots - 1 pc.
- fresh sorrel - bunch
- salt, pepper
- dill or parsley
- vegetable oil
Stages:
1. Grind the entire set of products in absolutely any way, the main thing is to do it slightly coarsely. Carrots can be grated on a coarse or fine grater. But don’t touch the chicken eggs yet, they will come in handy later.
2. Fry diced onions and grated carrots in a frying pan with vegetable oil until the onions are nicely crusted and soft.
Pour water into a saucepan and boil it. Toss in the dressing. Simmer for a couple of minutes after boiling. Then chop the washed greens and add them here.
3. Break the eggs into a bowl and scramble them with a fork. And then pour this liquid into the hot broth, you will get original strings.
For an elegant taste. Some chefs resort to another trick: they add the pickled cucumber, and at the very end they simply remove it from the pan.
4. Just before serving, add salt and pepper. Serve with warmth and love, and your loved ones will definitely thank you. You can serve it with breadcrumbs or
A simple recipe for sorrel borscht with stew
Well, I propose to make this unique masterpiece with stewed meat. By the way, it turns out great with her too. And strictly speaking, this is a quick option. Because you can easily throw it into water or simmer it in a frying pan and the hot dish is almost ready.
Isn't it wonderful? I think such masterpieces will definitely become one of your favorites.
We will need:
- Beef or pork stew - 1 jar about 380 g
- Frozen or fresh sorrel - 280 g
- Potatoes - 3-4 pcs.
- Carrots - 1 pc.
- Onion - head
- Egg - 2 pcs.
- Salt - 1 tsp
- Ground black pepper - a pinch
Stages:
1. First of all, remove the fat from the can of stew, and then put it in a saucepan and heat it up. Chop the onions and grated carrots finely. Fry for 3-4 minutes.
2. Meanwhile, while this is stewing, boil the chicken eggs in another bowl.
And pour about 2.5 liters of water into the saucepan with the stew and bring to a boil.
3. As soon as the bubbles appear on the surface, add the potatoes, which you chop into square slices. After half an hour has passed, add chopped frozen sorrel. After boiling, cook for about five minutes, no more. Then add salt and pepper.
4. Finally, pour into plates, eat hot with a hard-boiled egg, which you cut into half and add as a garnish. Bon appetit!
Classic recipe for sorrel and nettle soup
There is nothing better than combining another herb, because it is also very useful and has a large amount of vitamins. And in combination with any other greens it’s absolutely excellent. So, don’t miss the chance and let this species become one of your favorites. Perhaps there will be fans who will beg to try this new product again and again.
We will need:
- sorrel - bunch
- nettle - bunch
- carrots - 1 pc.
- egg - 2 pcs.
- potatoes - 3 pcs.
- bay leaf
Stages:
1. First of all, scald the nettles with boiling water to kill all microbes. Then separate the leaves from the stems. The stems are not used, otherwise they will introduce bitterness. Then chop the leaves into small pieces.
If the plants are slightly wilted, soak them in cold water for 10-15 minutes.
Do the same with sorrel, pour boiling water over it and chop into pieces.
2. Place the eggs in a bowl of water and cook after boiling for 7-10 minutes until the yolk is completely firm. Cool, peel and chop into halves. You can chop one part finely into cubes.
3. Meanwhile, peel the potatoes and finely cut into cubes.
4. Pour water into the pan and when the water bubbles, add salt to taste. Then add the potatoes and bay leaves and cook for 20 minutes.
5. Peel the carrots and grate them.
6. When the time has come, pour in the remaining ingredients: chopped eggs, carrots, nettles and green sorrel leaves. Cook for 5-7 minutes.
7. You can’t imagine how fragrant it smells, it’s already starting to drive you crazy. Bon appetit!
Green spinach cabbage soup
Let's move on and this time add another intriguing ingredient, and one video that has earned respect among readers and subscribers will help us with this. Don't stay away either, watch it right now.
In addition to spinach, you can also add celery to this delicacy, which will give a unique and cool taste.
And the set of products will be like this.
Don't waste time, do wonders and magic together with this good-natured hostess.
Quick and easy cold brew recipe
Ah, summer is hot time. That's why we are forced to resort to cold sorrel. To quickly quench hunger and thirst. Moreover, such soups are prepared quite instantly, everything is chopped into pieces and poured with dressing.
Add sour cream or mayonnaise and tuck into both cheeks without looking back. Some will even ask for more, while others immediately pour themselves a huge portion so as not to have to run around and pour it again. And with black bread, this stew becomes even more satisfying. So eat for your health.
We will need:
- sorrel – 140 g
- fresh cucumber - 2-3 pcs.
- chicken egg - 4-5 pcs.
- green onion - bunch
- water - 1.5 l
- sour cream - 6 tbsp
Stages:
1. First of all, boil water in a container. Scald the sorrel with boiling water and remove all the stems, finely chop the leaves themselves into thin ribbons. Next, place it in boiling water and simmer for 2-3 minutes. Then let the liquid stand and cool completely.
If you are in a big hurry, you can put the container in another bowl with cold water.
2. Then chop fresh cucumbers and green onions into cubes.
3. Boil chicken eggs until hard and chop with a knife or pass through a vegetable cutter.
4. Combine the prepared ingredients with boiled water and sorrel. Stir. Season with salt and sour cream. Enjoy your health!
Advice! Sorrel leaves can be beaten with sour cream in a blender, and then simply added to the water.
Rassolnik with sorrel and pearl barley
Surprised? Probably not, imagine how interesting it will be. Combine pickled cucumbers with sour herbs.
I would like to immediately note that pearl barley increases in size up to 5 times. So, take this into account, otherwise you will throw in too much and it will turn out to be a mess.
We will need:
- chicken fillet or drumsticks - 300 g
- onion - 1 pc.
- sorrel - bunch
- potatoes - 2-3 pcs.
- pearl barley - 60 g
- bay leaf
- carrots - 1 pc.
- pickled cucumbers - 2 pcs.
- sour cream
- boiled egg - 1 pc.
Stages:
1. Take any parts of the chicken and boil, then chop the meat into pieces. Use the broth for soup. First, boil the pearl barley in it, since it takes a long time to cook. You can pre-soak it in water overnight, then it will cook faster.
As soon as you see that it is almost ready, add the next ingredient, which you will learn about later.
2. Peel the potatoes and cut into cubes. Throw into the broth and cook for 20 minutes. Grate lightly salted or salted cucumbers and then put them in a saucepan and stir. Chop the onion into a cube and add it there. Next, rinse the sorrel and chop into small strips.
3. Simmer for about 10-15 minutes, then add a couple of spoons of sour cream and bring to a boil. Next, pour it hot and eat immediately. It is recommended to cook not too much, so that it is enough for one time.
Just before turning it off, add a bay leaf to the green cabbage soup with pearl barley. If you put it at the very beginning, a bitter taste will appear.
All that remains is to decorate with a boiled egg and any fresh herbs.
Cooking sorrel botvina with beets
Yes, we do it like a king. Exactly, this is how the royal dinner was always prepared in Rus', they took more of all kinds of herbs and greens and the result was gorgeous. For some reason, this option has now been completely forgotten, but there are those who still know this old Russian recipe. Do you want to meet him? Then please turn on the button and watch.
It's actually quite easy to recreate if you have a big pot and a little patience.
And now imagine how happy your friends will be when, on the hottest day of summer, you present them not with okroshka, but with such a cold one. After all, it is also made on the basis of kvass. You can't pull it by the ears, be careful that your fingers don't get swallowed.
That's all for me, dear friends and subscribers. This is the post for today. I hope everyone is satisfied and start creating your masterpieces. Write and comment on the blog, and I say see you all soon. Good luck and good mood. Bye.