Spring mood - soup with sorrel and egg. Sorrel soup with boiled eggs
Hi Hi! Today I invite you to cook a summer first course -. By the way, before, people classified this sour weed as a weed and did not use it in any way. But time passed, science did not stand still, and in our time young leaves began to be used not only in culinary arts, but also in folk medicine.
After all, this plant contains a large number of substances beneficial to the body. And from sorrel you can now prepare a variety of dishes, for example, healthy jelly. But the most popular type remains soup.
This stew is considered traditionally Russian and also has a second name - green cabbage soup. This plant is already being sold in full force in our city, so it’s time to get acquainted with the cooking technology in more detail.
According to established history, this borscht is cooked in meat broth. Moreover, you can use not only pork, beef, but also chicken. In addition to the sour plant, they also add their favorite greens. And they complement the dish with cereals, such as rice, which makes it much more satisfying.
Ingredients:
- Pork on the bone – 500 gr.;
- Sorrel - 2 cups;
- Potatoes - 2 pcs.;
- Parsley root - 1 PC.;
- Carrots - 1 pc.;
- Onions - 1 pc.;
- Rice groats - 1/2 Art.;
- Dill - 1/2 bunch;
- Vegetable oil - 3 Art. spoons;
- Bay leaf - 3 PC.;
- Egg - 3 pcs.;
- Peppercorns - 6 PC.;
- Salt - to taste.
Cooking method:
1. Pour clean water into the pan and put it on the fire, wait until it boils. During this time, rinse the meat. When the water boils, place the pork on the bones in boiling water and simmer for an hour over low heat. Don't forget to remove the foam.
2. When the meat is cooked, remove it from the broth and cool. Remove from the bone and cut into medium pieces.
3. Return the chopped pork to the boiling broth. Also add peppercorns and bay leaf.
4. Peel the parsley root and carrots. Cut them into strips and put them in the broth.
Parsley root is optional.
5. Peel the onion and chop finely. Fry in vegetable oil until golden brown.
6. Now wash and peel the potatoes. Cut into medium slices and add to the boiling stew.
8. Next up is the fried onion, which you also add to the pan. Cook the mixture until the potatoes are ready.
9. Wash the sorrel and dill. Cut the sorrel into strips, but finely chop the dill. Add greens to our dish.
10. Salt the cabbage soup and stir.
11. Cook the mixture for another 3 minutes, add salt if necessary. Boil the eggs hard in advance, peel and cut them into cubes.
12. Pour the finished stew into serving bowls and place the chopped eggs on top. Season everything with sour cream and eat!
Step-by-step method for preparing sorrel soup with stew
For the lazy, you can simplify the cooking method and cook cabbage soup in stew instead of broth.
You will need: stew - 300-400 gr.; sorrel - 250-300 gr.; potatoes - 3-4 pcs.; carrots - 1 pc.; onion - 1 pc.; egg - 2 pcs.; salt - to taste; ground black pepper - a pinch.
Cooking green cabbage soup from nettles and sorrel
And this recipe has been familiar since the times of Kievan Rus. Moreover, this stew is very tasty when served cold. To be honest, I haven’t tried nettle in food, but they say it tastes good.
Ingredients:
- Water - 2.5 l;
- Beef - 300 gr.;
- Carrots - 1 pc.;
- Onion - 1 pc.;
- Potatoes - 5 pcs.;
- Nettle - 15 branches;
- Sorrel - 10 leaves;
- Salt, pepper - to taste.
Cooking method:
1. First, cook the broth. To do this, pour water into a deep saucepan, add meat, peeled carrots and onions.
2. Boil the broth for an hour, skimming off the foam. Then remove the beef and cool. Do the same with the carrots and discard the onion. Cut the cooled meat and vegetables into cubes and return them to the broth.
3. Wash and peel the potatoes. Cut into medium cubes. Place in boiling mixture and cook until potatoes are soft.
4. In the meantime, pick off the leaves from the nettle and scald with boiling water. Cut them into pieces.
Until you pour boiling water over the nettles, work with them wearing gloves, otherwise you will scald your hands.
5. Wash the sorrel and cut into ribbons.
6. When the potatoes are cooked, add nettles and sorrel. Cook for 5 minutes. Don't forget to salt and pepper the green cabbage soup; you can also add your favorite seasonings. Then turn off the heat and let it brew.
7. Boil hard-boiled eggs and chop them finely. Pour the food into a deep bowl, add eggs and herbs, season with fresh sour cream.
I repeat once again that this soup is very tasty not only hot, but also cold. And therefore, it quenches thirst very well in the summer heat, just like.
Sorrel soup with chicken
Still, the traditional recipe is green cabbage soup cooked in chicken broth. Although to feed our men, it is better to use the first cooking method with pieces of meat.
Ingredients:
- Large chicken breast - 1 pc.;
- Onion - 1 pc.;
- Potatoes - 5 pcs.;
- Carrots - 1 pc.;
- Sorrel - 100 gr.;
- Egg - 2 pcs.;
- Salt - to taste.
Cooking method:
1. Wash the chicken breast and boil until tender in slightly salted water. Then remove it onto a saucer and cool.
2. Wash and peel the carrots and onions. Cut the vegetables into cubes.
3. Potatoes need to be peeled and cut into medium cubes.
4. Bring the broth in which the chicken was cooked to a boil and add the chopped vegetables.
5. Then add the potato wedges.
6. Remove the skin from the chicken breast and cut the fillet into pieces.
7. Place the meat back into the soup.
8. Rinse young sorrel leaves under running water.
9. And then cut into ribbons.
10. When the potatoes become soft, add sorrel and let the mixture simmer for 5 minutes.
11. Meanwhile, break the eggs into a bowl.
12. Beat them a little with a fork and pour them into the boiling broth in a thin stream.
13. Then add salt and pepper to the stew and cook for another 5 minutes.
14. Pour into plates and add sour cream.
In addition to sour cream, creamy melted cheese is very suitable for dressing.
Cook sorrel soup without meat according to a Lenten recipe
Since sorrel is a healthy herb, it is easy to prepare a dietary dish from it. Even the option with nettles can also be classified as a lean type. Of course, I’m not a fan of broth with water, but many people prefer this method of cooking.
Ingredients:
- Water - 2 l;
- Potatoes - 3 pcs.;
- Onion - 1 pc.;
- Sorrel - 100 gr.;
- Eggs - 3 pcs.;
- Greens - to taste.;
- Salt - to taste;
- Sour cream - for serving.
Cooking method:
1. Wash and peel the potatoes, cut into cubes. The sorrel also needs to be washed well and cut into strips.
2. Boil the eggs hard and cool. Then remove the shell and finely chop.
Instead of chicken eggs, you can use quail eggs.
3. Bring the water to a boil. Then lower the potatoes. Finely chop the onion and fry in vegetable oil until golden brown. Add to potatoes.
4. Wash and dry the greens, chop finely. Once the potatoes are soft, add the sorrel and herbs. Add salt to taste and cook for 5 minutes.
5. Next, pour in the eggs and bring to a boil, pepper.
Sorrel soup with broken egg
And finally, my favorite recipe. I love cooking cabbage soup not with pre-boiled eggs, but with raw ones. Don't know how to cook this soup? So I’ll tell you now, and I’ll also provide you with a photo).
Ingredients:
- Sorrel - 2 bunches;
- Potatoes - 5 pcs.;
- Onion - 1 pc.;
- Carrots - 1 pc.;
- Eggs - 2 pcs.;
- Boiled beef - 100 gr.;
- Broth - 800 gr.;
- Greens - to taste;
- Salt, pepper - to taste;
- Vegetable oil - for frying.
Cooking method:
1. First prepare the roast. Peel the onions and carrots. Grate the carrots and cut the onion into half rings. Fry everything in a hot frying pan with oil until the onions are beautifully golden brown.
2. Cut the potatoes into cubes and place them in the boiling broth.
3. Cut the beef into medium pieces and add to the potatoes.
4. Wash the greens and sorrel. Chop the greens and cut the sour grass into ribbons.
5. To the finished potatoes you need to add meat, herbs and sorrel. And also salt and pepper. Boil for 5 minutes.
6. Break the eggs into a bowl and beat them a little with a fork. Pour the mixture into the boiling broth in a thin stream, while stirring the broth. Let it simmer for a few minutes. Add bay leaf if desired.
Greetings, dear readers of the culinary blog! We already know that sorrel soup is one of the most delicious and easy to prepare dishes. Little food is spent on it, so the soup is very economical. The plant is also rich in various vitamins: potassium, magnesium, iron, vitamin C, etc. Therefore, by preparing the first dish with this plant, you will not only enjoy its taste, but also increase hemoglobin and improve digestion.
The second name of this dish is “green soup”. It was given for the bright green color of the stew. Every housewife should have such a recipe. After all, it is he who will remind us of childhood and of the soup that our grandmothers prepared.
Sorrel soup with egg and rice according to a classic recipe
Green soup with pork is hearty, healthy and very flavorful. It's quick and easy to prepare, and it always turns out delicious. This recipe has been proven for years, only sometimes I replace the rice with buckwheat, it’s also very tasty, everyone eats it and praises it.
Required Products:
- 400 g pork on the bone;
- 150 g sorrel;
- 2 potatoes;
- 1 onion;
- 2.5 liters of water;
- 100 g rice;
- 2 tbsp. rast. oils;
- 2 boiled eggs;
- salt, pepper - to taste;
- 4 black peppercorns;
- 3 bay leaves;
- any greens;
- a little parsley root.
Preparation:
1. Wash the pork and chop it into medium-sized pieces. Pour water into the pan and throw the prepared meat into it. Add bay leaf and peppercorns. After the foam appears, carefully remove it with a spoon.
2. Grind the carrots and parsley root into strips. After half an hour of cooking the meat, follow it with chopped vegetables.
3. After 10 minutes, rinse the rice thoroughly in cold water and add to the rest of the ingredients. Mix.
4. Chop the onion and fry in oil until golden, then add to the broth.
5. Chop the sorrel with the rest of the herbs and also add it to the soup. If it is frozen, then it can be added to the soup without defrosting.
6. Continue cooking for another 5-7 minutes. Then add salt. Cover the pan with a lid and let it brew for about 15 minutes. And then pour into plates and decorate with chopped boiled egg. If desired, you can flavor it with sour cream.
Bon appetit!
Cook the dish in beef broth with spinach
With the arrival of spring, green sorrel and spinach appear in gardens and summer cottages. Therefore, you should definitely try this green soup.
Required Products:
- 400 g beef on the bone;
- 1 carrot;
- 1 onion;
- 2 boiled eggs;
- 3 potatoes;
- 4 allspice peas;
- 4 black peppercorns;
- coriander;
- salt, pepper - to taste;
- a bunch of sorrel and spinach each.
Preparation:
1. Boil beef with bay leaf until cooked.
2. Then take it out, divide it into pieces and put it back into the pan. Cut the potatoes into cubes, as you would for regular soup, and throw them into the boiling broth.
3. Immediately add peppercorns and coriander. Let's pepper it. Cut the carrots into strips. Onion - small cubes. Fry vegetables in vegetable oil. Finely chop the greens. Add the roast to the soup and stir. We wait for the boiling to begin and send the greens.
4. After a minute, add the diced egg.
We wait 5 minutes. Green soup is ready!
Pour into plates. Season with sour cream. Sprinkle chopped dill and parsley on top.
Kholodnik with sorrel on kefir without potatoes
A delicious cold soup with a pleasant sourness will delight you on the hot days of summer, and we will prepare it using kefir. It's easy to prepare, eats quickly, you can add mustard for some piquancy, but it's a matter of taste.
This dish is considered dietary and is prepared without potatoes, but I always serve boiled potatoes in a separate plate and everyone serves as they wish.
Required Products:
- a bunch of sorrel;
- 250 ml kefir;
- 250 ml water;
- 50 g boiled sausage;
- 1 fresh cucumber;
- 4 radishes;
- 2 boiled eggs;
- 2 sprigs of dill;
- a pinch of sugar;
- salt - to taste.
Preparation:
1. Grind the washed sorrel. Bring water to a boil in a saucepan and add salt. Add sorrel to it and cook for 5 minutes. Let cool.
2. Pour the required portion of kefir into the sorrel broth. Add salt and sugar if necessary. Mix thoroughly.
3. Cut the sausage, cucumber and radish into cubes.
Chop the dill. Throw all the prepared ingredients into the pan with the stew. Mix again.
Before serving, add eggs, cut into thin slices.
Dietary Lenten dish without meat with mushrooms
The green soup turns out very tasty with the aroma of summer greens, and the mushrooms add an unusual aroma to this spring dinner.
Required Products:
- 800 ml water;
- 300 g sorrel;
- 1 carrot;
- 1 onion;
- 2 tbsp. rast. oils;
- 40 g dried mushrooms;
- 6 black peppercorns;
- 2 bay leaves;
- 2 boiled eggs;
- salt - to taste.
Preparation:
1. Soak the mushrooms in cold water for 2 hours. Then we cook mushroom broth from them.
If we make soup from champignons, then I do not soak them, but simply rinse them thoroughly under running water
2. Grind the sorrel. Chop carrots, boiled mushrooms and onions and fry in oil.
3. Throw sorrel into the boiling broth. Bring to a boil. Add frying and continue cooking for 10 minutes.
At the end, add bay leaf, peppercorns and salt. When serving, add chopped boiled egg.
Bon appetit!
Delicious green soup with chicken and noodles
Sorrel soup is a fairly easy to prepare dish. And if you add vermicelli to it, you get a very tasty and unusual dish. This is a recipe for a spicy and hearty summer soup.
Required Products:
- 20 g ginger;
- a bunch of sorrel;
- 1 jalapeno pepper;
- 3 cloves of garlic;
- 700 ml water;
- 2 bouillon cubes;
- 300 g chicken breast;
- 500 g vermicelli;
- 50 ml cream;
- cilantro and lemon zest - to taste;
- boiled egg (optional).
Preparation:
1. In a blender, grind: ginger, pepper, lemon zest and cilantro.
2. Then simmer the seasonings in sunflower oil. Then fill with water and add bouillon cubes.
3. Throw in the diced chicken breast. Pour in the cream. Boil vermicelli separately.
4. Add chopped sorrel to the soup. Cook until done.
First put a portion of vermicelli into the plate, and only then pour in the soup base. Sprinkle crushed garlic and chopped egg on top.
Sorrel cabbage soup with beef and millet
Hot soup with millet in beef broth, and if you add sour cream - well, it’s magic, right? So, I’m sharing the secrets of cooking...
Required Products:
- beef;
- a large bunch of sorrel;
- 50 g millet;
- 6-7 potatoes;
- 4- boiled eggs;
- 1 carrot;
- 1 onion;
- 2-3 cloves of garlic;
- greenery;
- rast. oil;
- 5-7 peas of black and allspice;
- salt - to taste;
- sour cream for dressing.
Preparation:
1. In a 3-liter saucepan, cook beef broth. Remove any foam that appears with a spoon.
2. Add the washed millet and cook for 10 minutes. We take out the meat and cut it into pieces.
3. Throw chopped carrots and potatoes into the broth.
4. Then lower the beef cubes. We make frying onions. It should become transparent.
5. Grind the sorrel, garlic and herbs. Add to the rest of the ingredients along with the fried onions. Add peppercorns and salt.
6. Reduce heat and cook for another 5-7 minutes. Remove from the stove and let it brew for 10-15 minutes.
Divide the finished dish among plates. Season with sour cream and a piece of egg.
Delicious recipe with poached eggs
And finally, prepare green soup with the addition of broken eggs. Be sure to try this recipe for this dish. It is not only beautiful, but also extremely tasty.
Required Products:
- 280 g sorrel;
- 160 g potatoes;
- 100 g carrots;
- 100 g onion;
- 4 eggs;
- cling film;
- 160 g boiled beef;
- 800 g beef broth;
- 40 g green onions;
- 40 g dill;
- salt and pepper - to taste;
- rast. oil;
- sour cream for dressing.
Preparation:
1. I won’t go into detail, we do everything as standard, as described step by step in the recipes above: boil the beef. Cut the onions and carrots into strips and fry in oil.
2. Cut the potatoes into cubes and place them in boiling broth. Next, add frying and continue cooking until the potatoes are ready.
3. Poached eggs - we will stop at this step and look in more detail. For the lucky ones who have a plowing machine, read on for the recipe; by the way, it looks like this:
And for those who don’t have a miracle contraption, let’s cook with me using cling film, so let’s begin...
Coat the cling film with vegetable oil so that the egg can be easily removed after cooking.
Spread the film on the bowl and break the egg, it will fall into the bowl on its own
We carefully tie it so that the egg does not spill out of the bag during cooking. In a separate saucepan, bring water to a boil. And lower the eggs into it for 3 minutes. Make sure that the yolk remains liquid and the white is set.
The poached egg is ready!
Chop the sorrel into strips and add it to the broth. Salt, add spices. Stir and remove from the stove.
First put the pieces of beef into the plate, then pour in the main part of the soup. Carefully place a poached egg on top. Decorate with greens.
Serve sour cream in a separate bowl.
Enjoy your meal!
Video on how to cook green borscht with barley in meat broth
And we will prepare this seasonal, vitamin-rich dish with barley and beets; the borscht turns out great! I suggest watching the video where the author explains the recipe in detail:
That's all, my dears! I really hope that you will prepare the most delicious soup and that your whole family will be delighted with it!
From spring to autumn, everyone tries to get enough of a variety of vitamins by eating fruits and vegetables. Therefore, today we invite you to prepare a very healthy sorrel soup, and we will also tell you how to cook it with meat that is no less healthy for us.
Sorrel soup - recipe with meat and egg
Ingredients:
- beef tenderloin – 300-350 g;
- drinking water – 2.5-3 l;
- young potatoes – 4-5 pcs.;
- fresh sorrel – 130-150 g;
- carrots (medium) – 1 pc.;
- onions (large) – 1 pc.;
- (tomato) – 2/3 tbsp.;
- vegetable oil – 2.5 tbsp. spoons;
- garlic – 2 cloves;
- green onion feathers - 0.5 bunch;
- chicken eggs – 2 pcs.;
- kitchen salt - to taste.
Preparation
Cook the beef broth for 1.5 hours, adding salt to taste. When it boils, do not forget to remove the resulting foam.
Cut the peeled onion into medium cubes and chop the carrots using a fine grater. Place these two vegetables in hot vegetable oil in a Teflon frying pan and fry them, stirring constantly. Pour tomato juice over everything and simmer for 7-8 minutes.
We take out the boiled beef, cut it into portions and put it back into the pan along with the chopped potato pieces. Next, pass the garlic directly into the boiling broth through a press. When the potatoes are almost ready, add fried sorrel leaves and randomly chopped sorrel leaves to the soup. After 3 minutes, set aside the healthy sorrel soup with meat, which is then served in bowls with half a separately boiled egg, sprinkled with chopped, green, juicy onions on top.
Sorrel and nettle soup with meat
Ingredients:
- fresh pork – 400 g;
- onion – 1 pc.;
- carrots – 1 pc.;
- potatoes – 5 pcs.;
- nettle – 0.5 bunch;
- sorrel – 0.5 bunch;
- drinking water – 2.5 l.;
- – 45 g;
- coarse salt - to taste.
Preparation
We cook the broth according to the principle of the first recipe, but not with beef, but with pork.
When the meat becomes soft, add large cubes of peeled potatoes, long-cut carrots and half rings of fresh onion to the pan. Cook the soup until the vegetables are soft. Then we put in a piece of good butter, sorrel and nettles. In order to cut stinging nettles, first we thoroughly pour boiling water over it, and then cut it together with sorrel leaves in the form of wide strips. After 4, maximum 6 minutes, set the soup aside and in just a couple of minutes you can pour it and then serve it!
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 in 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.
Enjoy your meal!
In the same way you can prepare vitamin
Most housewives call sorrel soup more familiarly and affectionately – green borscht or green cabbage soup. This sour seasonal herb is extremely beneficial! And we must take advantage of the opportunity when fresh sorrel appears in the beds or on the shelves, and prepare delicious hot and cold dishes from it.
If you like soups with a little sourness, then you will definitely like this.
Recipes made from fresh sorrel are impressive with bright colors and do not require expensive products. There are dishes here for lovers of pork with fat, and for gourmets who care about the color scheme and their figure. By the way, you can prepare sorrel for future use and treat yourself to hot sorrel soup in winter.
Sorrel soup: classic recipe
Our grandmothers and great-grandmothers prepared green cabbage soup according to the classic recipe. Sorrel soup is rightly called the king of spring soups, and it can be prepared from the simplest ingredients.
Ingredients:
- water or broth - 1.5 l;
- sorrel – 2 bunches;
- potatoes – 2 pcs;
- boiled eggs – 2 pcs;
- butter – 20 g;
- salt, pepper and favorite seasonings.
You can store the broth with pieces of meat in the freezer for up to 1 month and use it to make quick soups! To transfer the frozen broth into a saucepan, just hold the container with the broth under hot water.
Preparation:
- Coarsely chopped potatoes are placed in a saucepan with water or broth. They should boil and give the future soup a pleasant taste and thickness.
Don't forget to salt the broth and add your favorite spices!
- We cut the sorrel, to do this we roll the leaves into a tube and after cutting we get long sour strips. In a frying pan with heated butter, lightly simmer the sorrel, then all the beneficial properties of the herb will be “sealed” in the leaves.
- Stewed sorrel is added to the broth with boiled potatoes. The taste of butter will give the soup smoothness and the necessary fat.
- In a separate bowl, boil 2 chicken eggs. Finely chop or mash the cooled eggs with a fork.
Pour aromatic soup into a bowl, add crackers, sprinkle with chopped eggs and add a spoonful of sour cream! It turns out incredibly beautiful and just as delicious!
Recipe for sorrel soup with egg
If you don’t like thin sorrel soup, then green cabbage soup will get the desired thickness from cereals and boiled eggs. Sometimes, when preparing sorrel soup, millet or rice, previously soaked in cold water, is added to it.Ingredients for green borscht with egg:
- water or broth – 1.5-2 l;
- sorrel – 2 bunches;
- potatoes – 2 pcs;
- eggs – 2 pcs;
- onion – 1 piece;
- carrot – 1 pc;
- millet or rice - 3 tbsp. spoons;
- celery root, parsley and dill.
Preparation:
The broth for sorrel soup is cooked for 1-2 hours. You can use pork, chicken or turkey leg.
- Add spices, chopped potatoes and pre-soaked cereal to the finished boiling broth.
- Grated carrots, onions and celery – the root gives a specific flavor, so it’s not for everyone – fry it in vegetable oil. Add to soup.
- Cut the sorrel into strips.
Any fresh herbs are added 3-5 minutes before the end of cooking! Sorrel stalks can also be used in soup if they are finely chopped!
- After adding all the green ingredients, cook for 3 minutes, turn off and wait 15 minutes for all the aromas and flavors to reunite.
When serving, decorate with sour cream, chopped eggs or their halves.
How to cook sorrel soup with egg and chicken: the simplest recipe
The simplest, and most importantly, healthy sorrel soup is made from chicken broth. You can use breast meat in the recipe - this is an option for dietary borscht, or chicken legs - for rich aromatic soups.Ingredients for the soup:
- sorrel – 2 bunches;
- chicken leg – 1 piece;
- potatoes – 3-4 pcs;
- carrots and onions – 1 piece each;
- eggs – 3 pcs;
- spices and other herbs.
Eggs can be washed and boiled together with chicken legs. After 15 minutes, take them out and place them in cold water!
Preparation:
- Prepare frying from chopped carrots and onions.
- The chicken is cooked with diced potatoes and fried vegetables are added to it.
- Finely chopped greens are the last to be added to the soup.
After boiling, cook for another 2-3 minutes! Serve in a beautiful bowl with a dollop of sour cream!
Eggs can be added to green borscht in 3 ways: finely chopped, sliced into slices or halves, or you can pour them in a thin stream into a boiling broth! Then beautiful “clouds” will float in the soup.
Sorrel soup with meat: tender beef or pork
The rich sorrel soup with meat will please the owner of the house. The recipe includes the healthiest ingredients, a variety of vegetables and pork tenderloin, and the cooking process will bring pleasure to any busy housewife.
Let's prepare the necessary products:
- pork or beef pulp – 1 kg (with fat);
- sorrel – 1 bunch (300 g);
- potatoes - 3 pcs;
- onion and carrot – 1 piece each;
- eggs – 3 pcs;
- green onions, dill, parsley.
For spices we use bay leaf, black pepper, salt and celery root.
Preparation:
- Place the meat in 2.5 liters of cold water and cook for 2 hours. When all the foam has been removed, do not forget to add salt and spices so that the pork absorbs all the aromas and gives off its taste.
- Boil the eggs for 15 minutes, and fry the chopped onions, carrots and celery in olive oil.
- When the pork is boiled to the desired softness, the broth must be strained and proceed with the final part of the culinary masterpiece.
- Diced potatoes and fried vegetables are added to the broth with pieces of meat. Let the ingredients boil thoroughly and add chopped sorrel and other herbs.
- The soup will simmer for a couple more minutes and you can add boiled eggs. To suit the housewife's taste, they can be finely chopped, grated or served in neat halves.
A spoonful of sour cream or mayonnaise will add the finishing touch to the plate!
Recipe for sorrel soup with mushrooms
Light sorrel soup with mushrooms is prepared quickly and fills the house with mouth-watering aromas. The recipe is simple, and neither the children nor the beloved husband will be able to resist the temptation to try the delicious soup.
For this culinary masterpiece you will need:
- water or broth - 1.5 l;
- champignons – 250 gr;
- potatoes – 2 pcs;
- sorrel – 1 large bunch;
- onion and carrot – 1 piece each;
- spices, herbs and boiled eggs for decoration.
Preparation:
- Place diced potatoes, grated carrots and mushrooms into hot water or broth. We put the whole onion in there so that during the cooking process it gives off its taste.
Don't forget to add your favorite spices, for example, bay leaf and peppercorns!
- Boil the vegetables until tender. Remove the onion and bay leaves.
- And we launch the final ingredient - fresh sorrel and any herbs to taste.
- After 2-3 minutes, turn off the soup and let it brew.
Before serving, add a spoonful of homemade mayonnaise and chopped boiled eggs to each plate.
If mushroom soup with sorrel was boiled in water, then it can be eaten cold!
Sorrel cream soup
The delicate consistency of puree soups is especially popular among older people. Sorrel cabbage soup can be easily prepared in the form of an airy cream and add exquisite notes to the recipe with the help of additional ingredients.
To prepare you will need:
- water or broth - 1 l;
- sorrel – 2-3 bunches (400 g);
- potatoes - 3 pcs;
- cream cheese – 150 gr;
- cream – 100 ml;
- onion – 1 piece;
- garlic, green onion, spices;
- boiled egg - 1 pc for decoration.
Preparation:
- In a heated frying pan with olive oil, fry the onions, crushed garlic and add spices so that they open up and release their aromas.
- We also send finely chopped potatoes there. Fry and add hot water or broth.
- Throw pieces of cheese into the boiling soup and pour in 100 ml of heavy cream. 3-5 minutes before readiness, lower the sorrel and other greens.
- Remove from heat, let cool slightly, and puree the soup with a blender. Before serving, decorate with a slice of boiled egg.
Sorrel can be cooked for no more than 3 minutes to preserve color and beneficial vitamins!
I suggest you watch a video recipe for making a classic sorrel soup with meat
Bon appetit and see you new recipes!