Recipe: sorrel soup with egg. Sorrel soup with egg: step-by-step recipes from hearty to dietary

Sorrel soup is a real hit at the beginning of the summer season. It is also popularly known as “green soup”. For many, it evokes memories of happy, carefree days spent with their grandmother in the village, or associations with the beginning of school holidays - which is no less joyful.

Of course, someone will say: “What is there to think about? Sorrel, potatoes and an egg - that’s the whole recipe.” Yes, but not so. Over the years of the recipe's existence, many variations on the theme have been invented. This article will help you get acquainted with some of them.

But before that, I would like to note that this is simply a universal dish, because it is healthy, inexpensive, and easy to prepare. The sorrel recipe, which every experienced housewife knows, does not lose its popularity from year to year thanks to such characteristics.

About the benefits of sorrel

The leaves themselves contain vitamins C and B6, as well as calcium, magnesium, iron and potassium. Thanks to these microelements, soup from this healthy plant helps normalize liver function, increase hemoglobin, digestion and hematopoiesis.

Also, this first dish is low in calories (40 kcal per 100 grams), although it is quite nutritious in itself.

The savings are obvious

If we talk about recipes for simple and tasty soups, then sorrel soup is a kind of lifesaver when it’s like a ball in the refrigerator. You can still find a couple of potatoes, but sorrel grows almost anywhere, even on the lawn near the house.

Of course, many of our grandmothers and mothers salt it in advance for the winter, so that everyone’s favorite soup appears on the table not only in the summer, but whenever you want it.

Basic recipe

Ingredients (for 2 liters of ready-made soup):

sorrel (300 g);
3 potatoes;
1 large carrot;
1 medium onion;
6 eggs;
sunflower oil (20 g);
salt;
peppercorns;
a glass of sour cream.

Cooking process:

Grate the carrots on a fine grater and cut the onion into small cubes. Fry the vegetables in sunflower oil until golden brown.
Place the potatoes cut into cubes in a saucepan, add 2 liters of water, and put on fire. When the foam rises, it must be removed. After the potatoes have boiled for 10 minutes, throw the carrots and onions into the pan. Let everything cook together for another 10 minutes. At this stage you should also add salt and pepper to taste.
Wash the sorrel thoroughly, trim the stems and chop the leaves (not very finely). Throw it into the soup 3 minutes before the end of cooking.
Boil them in a separate saucepan, cool them and cut them into cubes.
Pour the soup into bowls and add eggs and sour cream to each bowl.

True, you don’t have to boil the eggs separately, but beat them raw with a whisk and pour them, stirring gently, into boiling water immediately after adding the sorrel. Many people like it even better.

This was the so-called basic recipe for how to make sorrel soup with eggs. But many housewives made their own adjustments, added new ingredients, changed the cooking technology or serving method. This is how the following recipes were born.

Green soup with processed cheese

Ingredients (for 2 liters of soup):

ready-made beef broth (1.5 l);
3-4 potatoes;
1 medium onion;
1 carrot;
1 egg;
processed cheese;
sorrel (200 g);
laurel;
salt, black pepper.

Cook in the same way as the main recipe, only not with water, but with ready-made broth. Finely grate the processed cheese and add to the pan along with the fried onions and carrots, and place the beaten egg, sorrel and bay leaf in the pan 5 minutes before readiness.

Sorrel soup with chicken or meat

To prepare sorrel soup with chicken and egg, you need to take the same ingredients as in the main recipe, but also plus chicken breast or fillet. You will need 400 g of them. Chicken meat must be boiled separately, cut into oblong pieces and thrown into a dish along with sorrel.

Sorrel is prepared in the same way. Beef or veal is better than pork, although this is a matter of taste.

Of course, you can cook the entire soup in chicken or meat broth, rather than cooking the breast or meat separately, so it will be more satisfying and rich, but the first option is less caloric.

Cream soup with young sorrel

Necessary products (for 1 liter of finished soup):

3 potatoes;
2 onions;
young sorrel (200-300 g);
butter (30 g);
olive oil (20 g);
half a glass of sour cream;
salt, pepper (to taste).

A small saucepan with high walls and a thick bottom is ideal for cooking sorrel soup with eggs. This recipe requires strict adherence to the instructions.

Chop the onion and fry in butter until it becomes soft.
Pour 1 liter of water into the saucepan, and when it boils, throw in the potatoes cut into miniature cubes, as well as salt and pepper.
Throw chopped sorrel into the pan 3 minutes before cooking.
When the soup has cooled, add sour cream and olive oil and blend with a blender until smooth.
You can add croutons to each plate before serving.

Sorrel soup with egg: a recipe for exotic lovers

Not everyone is looking for the easy way out. If traditional sorrel soup with eggs seems too everyday to someone, the recipe for this dish described below will definitely appeal to them. True, in this case it will not be a very cheap pleasure.

You will need:

pork neck (300 g);
2 potatoes;
couscous (0.5 cups);
1 carrot;
spices (turmeric, sage, barberry, bay leaf);
lemon (2 slices);
pitted olives (100 g);
3 eggs;
sorrel (200 g);
white bread croutons.

Preparation:

Sorrel soup with meatballs

Ingredients (for 2 liters of soup):

200 g minced meat;
egg (4 pcs.);
sorrel (300 g);
potatoes (3 pcs.);
onions (2 pcs.);
carrots (1 pc.);
salt pepper.

So how to cook sorrel soup with meatballs?

Preparation:

Soup with meat

Necessary products (for 2 liters of soup):

pork (0.5 kg);
can of canned sorrel (300-400 g);
3 potatoes;
3 eggs;
spices (peppercorns, bay leaves, etc.);
sour cream (half a glass).

Cooking process:

Cook broth from a piece of meat with the addition of spices. Carefully remove the pork, wait until it cools slightly, and disassemble it into fibers.
Eggs need to be boiled separately.
Cut the potatoes into cubes.
Place potatoes, eggs, cooked meat and sorrel into the broth. Cook everything together until done.
Add sour cream 2 minutes before the end.

Sorrel and spinach soup

You need to prepare (for 1 liter of soup):

spinach (600 g);
sorrel (300 g);
a glass of sour cream;
10 g butter;
10 g flour;
2 fresh yolks;
greens (dill, parsley);
salt.

Boil sorrel and spinach in 1 liter of salted water for 5 minutes, then take them out and put them through a blender, and then add them back to the broth.
Brown the flour in a saucepan, then slowly pour in the broth and bring to a boil.
Beat the sour cream separately with the yolks and butter, add this mixture to the saucepan, but as soon as it reaches the boiling point, you must immediately remove it from the heat.
Sprinkle with herbs on top and serve with sour cream.

from sorrel

For 2 liters of soup you need to prepare:

sorrel (500 g);
dill, parsley (large bunch);
fresh cucumber (5 pcs.);
egg (4 pcs.);
young potatoes (6 pcs.);
salt;
sour cream (for serving).

Preparation:

Boil water in a saucepan, throw in the sorrel for 3 minutes, then turn it off and wait until it cools completely.
Meanwhile, cut the cucumbers into cubes, boil and chop the eggs, finely chop the greens.
Add all this to the pan, add salt and place in the refrigerator for a while.
Boil the whole potatoes in their skins, brush with oil, cut lengthwise and place on plates separately. This will be an appetizer for the soup.
Serve this green soup cold; you can add sour cream directly to the bowl.

Soup with quail eggs in a slow cooker

Ingredients (for 3 liters of soup):

sorrel (400 g);
5 medium potatoes;
large carrot;
1 onion;
chicken fillet (400 g);
10 quail eggs;
salt pepper.

Preparation:

Cut the potatoes into cubes, carrots into half rings, meat into cubes, and chop the onion.
Place all the vegetables and meat in a bowl, add water, salt and pepper. Cook in the “Stew” mode for 1 hour, then add chopped sorrel and cook in the same mode for another 10 minutes.
Separately boil the quail eggs and place them directly on the plate.

Sorrel soup, prepared in a slow cooker, is especially nutritious. The beneficial substances this plant contains are not digested, but are stored in the finished dish.

So, if we talk about recipes for simple and tasty soups, then the dish described in all its forms in this article confidently holds the palm.

Sorrel soups are prepared in early spring, as soon as the first young leaves appear. The smaller and younger the leaves, the tastier the dishes made from it are. And you can really prepare a lot of options for dishes - this and. In the previous article we looked in detail at how to prepare them.

But what’s interesting is that when preparing the material for that article, it turned out that there are quite a lot of recipes for first courses made from this vitamin-rich plant.

And so I decided to write another article, which will contain only recipes for sorrel soups.

And there are really quite a few of these recipes. These include numerous options for hot soups, which are usually prepared with meat or chicken. And in nature, we prepared a delicious version with sorrel and stew, and it was not just tasty, but very tasty! This is true!

This also includes borscht, which is prepared with beets, and often with the addition of young beet tops. They can be prepared with or without meat. And it will turn out delicious in both cases.

They are also prepared cold - these are the famous Russian kholodniki, botvinya and okroshka, for which there are also many recipes. You change the ingredients a little and you get a new recipe with a new taste.

You can prepare first courses either with fresh vegetables (namely, sorrel belongs to the category of leafy vegetables), or with frozen ones, and, of course, with canned ones. Moreover, this does not greatly affect the taste; both options will turn out tasty.

So, for those who love this slightly sour plant and want to stock up on vitamins for the whole year, today we will look at recipes for sorrel soup.

According to the classic recipe, you can cook soup with or without meat. Both from fresh and frozen vegetables. And according to the first recipe, we will prepare it without meat.

We will need:

sorrel - 400 gr
potatoes - 2 - 3 pcs
onion - 1 pc.
vegetable oil - 1 tbsp. spoon
salt, pepper - to taste
boiled egg - 3 pcs (for serving)
parsley, dill - for serving
sour cream - for serving

The ingredients do not include carrots, although they can also be added to the recipe if desired.

Preparation:

This option is very easy to prepare, simple and quick. And it is delicious both hot and cold.

1. Fill a saucepan with about 1.5 liters of water. Put on fire and let it boil

2. Peel the potatoes and cut into cubes or strips. As soon as the water boils, put the potatoes in it and salt the water to taste. Cook it for 10-12 minutes, until almost done.

3. Cut the onion into very small cubes and fry in vegetable oil in a small frying pan. When it is slightly browned, add potato broth, just a little so that the onion is only slightly covered and simmer until soft. Not everyone likes onions to crunch on their teeth.

You don't have to fry the onion. So, in the last recipe, they wrote me a comment in which they noted that not everyone can add fried onions to the soup for health reasons. There is another way for this. You can simply boil a small onion whole along with the potatoes, and then remove it and throw it away.

Or you can just finely chop the onion and cook it along with the potatoes. If you cut it smaller, it will have time to cook and become transparent and almost invisible.

4. Sort the sorrel leaves, remove the stem, and rinse the leaves thoroughly in a bowl filled with water, and then under running water.

5. Cut them into strips, as you like - smaller or larger.

6. When the potatoes are ready, add fried onions and sorrel to them. Stir and cook for another 5 minutes.

The soup tastes quite sour. Although this completely depends on the variety and qualities of the plant. Not everyone likes sour varieties. For them, you can take only half of the sorrel, and another half can be replaced with nettle or spinach. Nettle is most often added.

7. Turn off the finished dish. Chop the egg and serve along with it.

There are several ways to submit.

Eggs can be added fresh to the soup and scrambled there. This method has certain advantages. The taste becomes more delicate, the sourness is felt less. And he himself becomes more attractive in appearance.
eggs can be boiled, cut and added 1 minute before turning off the heat
eggs can be cut into cubes and served on a separate plate
eggs can be cut into quarters, halves and rounds (ovals) and put on a plate for everyone. In this case, the soup also looks attractive. And the egg here plays a double role - it is both a flavor component and a decoration element.

It should also be served with sour cream. She is simply an excellent companion to all green soups, cabbage soup and borscht.

And since ours turned out to be non-meaty and not at all fatty, it can be eaten both cold and hot.

Classic recipe for soup with sorrel and chicken

Today I suggest making soup with chicken, or just chicken broth. It can also be cooked with meat or meat broth, but it will take a little longer. Therefore, let’s leave the meat for now for the next recipe, for example for borscht, and prepare chicken soup.

We will need:

chicken – 500 gr
sorrel – 500 gr
potatoes - 2 - 3 pcs
carrots - 1 pc.
onion - 1 pc.
vegetable oil - 1 - 2 tbsp. spoons.
bay leaf - 1 pc.
peppercorns - 6 pcs
salt, pepper - to taste
sour cream and herbs - for serving
boiled egg - 2 pcs - for serving

If desired, you can also use half sorrel and half nettle. You can cook it with either fresh or frozen herbs. In this case, the recipe remains unchanged.

Preparation:

You can cook the chicken in advance and use only the broth for cooking. Previously, this was often practiced, since meat and chicken were not available for free sale. Therefore, broth was cooked, and main courses were prepared from meat or poultry.

Now times are different, and no one will refuse chicken in soup. Therefore, we will prepare it with her.

1. If you want it to be more dietary, then before putting the meat into the water, remove the skin from the pieces. Under it there is subcutaneous fat, and if the chicken is large, then there can be quite a lot of fat. And we don’t need extra cholesterol!

Some people cook it from fillet, but I like to have different parts of the bird, and certainly with bones, this way the broth turns out tastier. This is of course, in my opinion.

During cooking, do not allow intense heat or rapid boiling; you also need to carefully remove the foam. You can immediately add salt to the broth.

2. After the chicken has cooked for 15-20 minutes, peel and cut the potatoes and add them to the broth. Cook everything together for another 10 - 12 minutes.

3. Separately, cut the onion into cubes and carrots into thin strips. First, fry the onion in a frying pan, then add the carrots. When it is lightly fried, add broth from the pan and simmer until the cooking time for the chicken and potatoes is up.

The carrots should be soft and completely cooked.

4. Cut the chicken into portions and place back into the pan.

5. Sort through the sorrel leaves, cut off the stems and rinse thoroughly in several waters. Then cut into strips.

6. When the potatoes are completely ready, add stewed carrots with onions and sorrel to the pan.

7. Let it boil, add bay leaf, peppercorns (or ground to taste), so that you don’t have to catch the peas later. Cook for 5 minutes.

8. Serve with sour cream and, if desired, with an egg cut using one of the methods described above.

Enjoy eating! Preferably hot.

Cabbage soup in chicken broth

Now let's cook the cabbage soup in chicken broth. Moreover, the recipe is different from the previous one.

We will need:

chicken – 300 gr
sorrel – 250 gr
butter - 2 tbsp. spoons
flour - 0.5 tbsp. spoons
cream - 0.5 cups
egg yolk - 2 pcs
water - 2 liters
salt, pepper - to taste
spices - to taste

Preparation:

1. Cook strong chicken broth. To do this, use a piece of chicken with bones.

2. Sort the sorrel, rinse and cut into strips.

3. Heat the butter in a frying pan and simmer the chopped leaves for 5 minutes. Then add flour, stir, and simmer for another 5 minutes.

4. Pour broth over the contents, add salt to taste and add your favorite spices. Cook over very low heat for 10 minutes, making sure the broth does not boil.

5. Before serving, season the cabbage soup with a mixture of raw yolks and cream. It is very tasty to serve such cabbage soup with croutons.

This version of cabbage soup has a pleasant creamy taste. And as you probably noticed, it cooks very quickly.

Boiled chicken can, if desired, be cut and added to the soup.

Sorrel cabbage soup with beef

This is another recipe for a dish that is eaten hot. And this time we will cook it with meat. It can be anything.

By the way, this is a recipe from old Russian cuisine, and it uses lard, that is, fat rendered from lard. Previously, in villages they cooked a lot of things on it. I did not change the recipe and left it unchanged. But you can replace lard with regular vegetable oil.

We will need:

meat - 300 g beef
sorrel – 300 gr
potatoes - 300 gr
lard – 40 gr
egg - 2 pcs
green onions - 2 - 3 stalks
parsley - 1 - 2 sprigs
salt - to taste
water - 1.5 liters
sour cream - for serving

Preparation:

1. Boil the meat. Pour about half a liter more water, since while the meat is cooking, it will boil away. Cook it until tender, do not forget to skim off the foam.

2. Peel and cut the potatoes into cubes or cubes.

3. Peel all greens, rinse thoroughly in several waters and cut.

4. Then pour half a glass of broth from the pan into the frying pan, let it boil and place all the greens there. Simmer for 5 minutes over low heat. It is not advisable for the water to boil too much.

5. When the meat is cooked, take it out, cool slightly and cut into portions.

6. Meanwhile, place the potatoes in the broth and cook for 10 - 12 minutes. If you have already cut the meat, then return it to the pan.

The broth must be salted to make the potatoes tasty.

7. After 10 - 12 minutes, it will be the turn of the greens and the boiled egg cut into cubes, put it all in the boiling broth and cook for 5 minutes.

For this purpose, one egg can be cut into cubes, and the other one can be cut larger, and used to decorate the cabbage soup when serving.

8. Serve with sour cream. Enjoy eating!

Sorrel puree soup with meat broth

Puree soups have recently taken one of the most honorable places in cooking. It's both, and, and.

And here's another recipe that has a few interesting twists that will help make it unforgettable.

We will need:

sorrel - 2 bunches
meat broth - 1.5 liters
cream - 150 ml
potatoes - 2 - 3 pcs
green onions - a bunch
pine nuts - a handful
hard cheese - 20 - 30 g
salt, pepper - to taste

And we could end there, but let’s add the promised “zest”, and that’s what we’ll have today – meatballs. I'll tell you how we will prepare and serve them.

Preparation:

1. Cook meat broth from meat on the bone. When the meat is cooked, remove it from the pan. Then it can be used to prepare some kind of meat salad, for example

2. Form small meatballs from minced meat and onions. And boil them in broth. The broth must be salted first to make the meatballs tastier.

Then take them out and set them aside for the time being.

3. Peel the potatoes and cut into cubes or cubes. Place in broth and cook for 10-12 minutes until done.

4. Sort the sorrel, peel, cut off the stems and rinse thoroughly in several waters. Wash the green onions as well.

Cut both as you see fit. We will grind it all into puree anyway.

5. Place the greens in a saucepan and cook for 5 - 7 minutes.

6. Grind the mass in a blender until a homogeneous puree is obtained.

7. Heat the cream in a water bath and pour it hot into the puree. Mix. Taste the salt, if it is not enough, you can add more salt. Also add pepper to taste.

Bring to a boil, but do not boil.

8. Fry pine nuts in a dry frying pan. At the same time, they must be stirred constantly so as not to burn. As soon as a slight nutty smell appears, remove the pan from the heat.

9. Pour the soup into bowls. Place warmed meatballs in it, garnish with pine nuts and fresh sorrel leaves.

Grate the cheese on a fine grater and sprinkle on top.

This is how beautiful the presentation turns out. And the soup turns out simply delicious!

Sorrel borscht with beans and egg

Millions of people. Among them is green borscht, which we especially like to cook when the first greens appear in the beds.

We will need:

sorrel – 200 gr
pork meat (shoulder) - 250 - 300 gr
lard - 100 gr
beans - 0.5 cups
potatoes - 2 pcs
carrots - 1 pc.
onion - 1 pc.
green onions - 3 - 4 pcs
parsley, dill - half a bunch (together)
boiled eggs - 3 pcs
bay leaf - 1 pc.
salt, pepper - to taste
sugar - 0.5 tsp
spices - to taste
sour cream - for serving

Preparation:

This is how many ingredients we got. You need to put them all on the table at once and check them against the list so that you don’t forget something later in the process.

1. Pour water over the beans and leave overnight. Then drain the water and boil the beans until tender. At the end of cooking, add salt.

2. Cut the meat into large pieces, add water and cook a strong broth. In the recipe we use pork, but you can cook borscht with any other meat, and of course, chicken. This way it will cook faster and turn out lighter and more tender.

Cook the meat until done.

3. Cut the lard into cubes as small as possible and lightly fry in a dry frying pan.

4. Add onion cut into cubes or half rings and fry it until light golden brown.

5. Grate the carrots; it is better to use a Korean carrot grater for this. As soon as the onions begin to brown, add carrots to the pan.

Add sugar and spices. Stir and simmer until the carrots become soft. You can add a little broth from the pan to it.

6. Peel the potatoes and cut into small cubes. Place in the broth from which the meat has been removed by that time. Cook for 10 minutes.

7. Then put the stewed carrots and onions into the pan and cook for another 5 minutes.

8. Peel the sorrel, rinse thoroughly and cut into strips. Chop the onion and greens. Add all the greens to the cooking borscht. Send boiled beans there.

9. Taste the salt; if it is not enough, you can add additional salt. And also pepper to taste and add bay leaf.

10. Cook for 5 minutes.

11. Cut the eggs using one of the following methods. Pour the prepared borscht into plates, garnish with eggs and put sour cream on each plate.

Enjoy eating!

There is another one in the previous article, come in, watch it and cook for your health! And believe me, it’s worth making!

Green borscht from canned sorrel

Sorrel can be eaten not only fresh, but also canned. And if you have stocks of it, then you can enjoy green borscht all year round.

In general, we can also prepare all the recipes available today from canned sorrel. However, just like from frozen.

You can see the cooking principle in the video recipe.

Using the same recipe, you can also see the general scheme for preparing all other hot soups.

You can also prepare this recipe using fresh sorrel, or nettles, or spinach. And also a mixture of them.

Frozen sorrel cabbage soup with melted cheese in a slow cooker

When the sorrel season is underway, you need to have time not only to eat it, but also to prepare it for the winter. You can preserve it, or you can just freeze it.

Moreover, you can freeze it immediately as a preparation for soup - that is, put together a bouquet of sorrel leaves, dill, parsley, green onions, nettles, spinach - that is, you make a bouquet from what you have.

And in winter it will be very convenient to get such a bouquet and cook a delicious soup from it, as a reminder of summer. And so we cook green cabbage soup in the winter version.

We will need:

frozen sorrel - 300 g (or a bouquet of herbs)
processed cheese - 2 packs 200 g
half-smoked sausage – 300 gr
potatoes - 2 pcs
carrots - 1 pc.
onion - 1 pc.
pickled cucumbers - 2 pcs.
garlic - 2 cloves
salt, pepper - to taste
spices - to taste
vegetable oil - 2 tbsp. spoons

Preparation:

1. Cut sausage, potatoes and cucumbers into cubes. Try to cut approximately the same size so that the soup has an aesthetic appearance. Chop the onion as finely as possible.

2. Grate the carrots, or use a Korean carrot grater.

3. Processed cheese can also be cut into cubes, or you can keep them in the freezer for 30 minutes and then grate them. Both methods will allow the cheese to dissipate faster in the broth.

4. There is no need to defrost the greens; they will need to be cut immediately before adding them to the dish being prepared, that is, 5 minutes before the end of cooking.

5. Set the multicooker to frying mode. Pour vegetable oil into the bowl and add onions. Fry with the lid closed for 3 minutes.

6. Now it’s the carrot’s turn, add it to the onion, mix and fry for 3 minutes. During this time, you can stir a couple more times.

7. Then place the chopped sausage into the bowl. Fry again for 3 minutes. During this time, stir several times.

8. Add cucumbers and chopped garlic, mix and fry everything together for 3 minutes.

9. Pour 2 liters of hot water into the multicooker bowl and add the potatoes. Set the “Soup” mode.

10. Add a little salt and pepper. We use sausage, pickles and cheese as ingredients. All these products will release salt into the broth during the cooking process. Therefore, you don’t need to add a lot of salt. You can add salt to taste at the very end of cooking.

11. Cook according to the established mode. 10 minutes before the end of cooking, add grated or chopped processed cheese.

And 5 minutes before the end of cooking, add chopped sorrel, bay leaf and pepper.

Serve with sour cream and fresh chopped herbs.

That's it, our soup is ready and you can enjoy its taste.

Lenten cold cabbage soup made from sorrel and spinach (nettle)

Cold soups are always a priority in the summer. We have already prepared. But today we are not repeating ourselves and are preparing new, equally interesting dishes.

We will need:

sorrel – 300 gr
spinach - 300 g (can be replaced with nettles)
dill and parsley - 40 - 50 g each
green onions - 100 gr
fresh cucumber - 2 pieces (medium)
radishes – 250 – 300 gr
boiled egg - 2 pcs
sugar - 1 teaspoon
salt - to taste
sour cream - for serving
water - 1 liter

Preparation:

1. Clear sorrel and spinach of debris, cut off the stems and rinse thoroughly in cold water. It is better to simmer them separately to preserve the delicate taste of spinach.

No need to add water. The greens should be stewed in their own juice over very low heat.

The whole process will take 5 to 10 minutes maximum.

Instead of spinach, you can use nettles. In this case, you can stew the greens in one frying pan at the same time.

2. Boil and cool the water in advance.

3. Pass the greens through a meat grinder or puree them through a sieve. Pour cooled water over it and stir. Pour the juice from the greens there.

4. Add chopped cucumbers, radishes, onions and herbs. You can cut them arbitrarily, but try to stick to the same size and shape.

5. Cut the eggs into slices, cubes, quarters or halves. Some can be left for decoration, and the rest can be added to the total mass.

6. Place the cabbage soup in the refrigerator to cool.

7. Serve, garnish with an egg and add one or two spoons of sour cream. Eat chilled.

Kholodnik made from sorrel and spinach on kvass

And if the last kholodnik was prepared without meat, then we will prepare this one with meat. So that the recipes are not at all similar to each other.

We will need:

boiled beef - 300 gr
sorrel – 100 gr
spinach - 100 gr
green onions - 50 g
cucumber - 1 piece
egg - 1 pc.
parsley, dill - 30 g each
tarragon - 20 g
bread kvass - 800 ml
salt, sugar - to taste
sour cream - 60 - 70 gr

Preparation:

1. Clean sorrel and spinach from debris and excess grass and rinse thoroughly. Cut into strips, separately from each other.

2. Simmer the greens in different pans so that the spinach does not become tough and lose its beautiful color. Then cool.

3. Cut the cucumbers into cubes or short strips. Cut the chilled boiled meat in the same way. Place all this in a saucepan with chilled kvass poured into it.

4. Separate the yolks from the whites. Grind the whites and add to the rest of the ingredients.

Grind the yolks with salt and sugar and also place in the pan.

5. Do the same with the remaining greens, chop them and add to the rest of the ingredients.

6. Immediately add all the sour cream to the pan and stir. Place in the refrigerator for at least 30 minutes to chill the mixture.

7. Serve chilled. Place additional sour cream and chopped herbs on the table. And also mustard and horseradish, whoever wants a more flavorful cold drink will add as much as needed!

This recipe can be considered either kholodnik or okroshka. The cooking principles are practically the same. You can also add radishes to okroshka. It will decorate the dish with bright colors and give new taste sensations.

Soup with dumplings in meat broth

We will need:

meat broth - 1.5 liters
potatoes - 2 pcs
carrots - 1 pc.
onion - 1 pc.
bell pepper - 1 piece
vegetable oil - 1 - 2 tbsp. spoons
butter - 1 tbsp. the spoon is not full
yolk from raw eggs - 2 pcs.
flour - 2 tbsp. spoons without a slide
sour cream - 0.5 cups
dill - half a bunch
salt, pepper - to taste

For the dumplings:

flour - 1.5 cups
egg - 1 pc.
boiled water

Preparation:

1. Strain the finished meat broth through cheesecloth. Leave the glass of broth cold. Add diced or striped potatoes to the remaining broth and cook until tender.

2. While the potatoes are cooking, finely chop the onion and fry it in oil until light golden brown. Add carrots and fry everything together for 3 - 4 minutes.

Cut the bell pepper and fry it a little along with the carrots and onions.

3. Then add flour, fry for 1 - 2 minutes over medium heat and pour in cold broth. Dilute the mixture so that there are no lumps. Simmer the carrots with the lid closed and over medium heat until tender.

4. Finely chop the sorrel, after sorting it out and washing it to remove sand. Chop the dill and put it separately.

5. Grind the yolks with slightly melted butter, salt and pepper to taste. Add a little broth from the boiling soup and mix thoroughly into a homogeneous mass until the lumps disappear.

6. Add all the ingredients prepared in advance to the soup when the potatoes are ready. Cook everything together for 5 - 7 minutes.

Cooking dumplings

To do this, add salt and egg to the flour sifted in advance. Mix. Then slowly add boiled water and stir constantly. We will need a dough that is not very thick, but not liquid either. Such that it is convenient to scoop it up with a spoon, that is, the dough should turn out like thick jam.

The dumpling dough must be beaten with a mixer or a broom. It should be saturated with oxygen as much as possible. So, the finished products will turn out more fluffy and airy.

After this, put the water on the fire, having first poured it into the pan. Salt it well so that when you cook the dumplings they will be tastier. As soon as the water boils, moisten a spoon with cold water, scoop the dough into the spoon and lower the oblong pieces into the water.

Then wet the spoon again with water and scoop up more dough and put it back into the pan. Form all the dumplings in this way. Then cook them until done.

Pour the soup into bowls, place dumplings on each plate and add sour cream. Enjoy eating!

Botvinya with kvass

You are probably already familiar with botvinya recipes? After all, we have already prepared two delicious dishes with the same name - this. One of them is prepared with beet tops, and the other without it.

And today there is another recipe with a large content of greens (tops), but without beets.

Botvinya is usually prepared with sturgeon fish or white meat fish. As a rule, it can be beluga, stellate sturgeon, sturgeon, pike perch, or sturgeon balyk and whitefish are used.

But there are recipes that can use crayfish, crabs (including canned ones), as well as with squid fillets, shrimp, scallops and krill meat. Crayfish necks are added as decoration. But this is already restaurant-level serving.

Therefore, everyone chooses fish or other seafood products for themselves. And I will just indicate approximate proportions.

We will need:

fish - 300 gr
sorrel – 200 gr
spinach - 200 gr
green onion - 50 -60 g
green salad (any) – 70 – 80 gr
parsley, dill - 50 g each
cucumbers - 2 pcs.
horseradish root - 40 -50 g (or grated horseradish)
lemon zest - 1 teaspoon
sugar - 1 teaspoon
salt - to taste
bread kvass - 1 liter

You can add less crabs, shrimp and scallops than fish.

Preparation:

1. Boil the fish in salted water and cool. You can later cook a delicious fish soup using the broth.

2. Sort the sorrel and spinach and rinse thoroughly. Remove rough stems and cut into strips. Simmer in its own juice, each in a separate bowl.

Then grind through a sieve. Combine the puree, add salt, sugar, lemon zest and dilute with kvass. When you peel the zest, use only the yellow part.

3. Cut the cucumbers into short strips. Peel and grate the horseradish, or prepare it already prepared. Chop green onions and all other greens. Cut the lettuce leaves into neat strips.

4. When serving, pour the botvinya into plates. Garnish with chopped cucumbers, green onions, dill and parsley. Add horseradish to everyone's taste. And top with green salad.

5. Cut the chilled fish into portions. And either put it on a plate for everyone, or serve it on a common platter.

The dish turns out very beautiful and tasty. Kvass must be cold when served. Also, the dish is always served with edible ice in a salad bowl. And during the meal they put it on the plate several times.

For a hot summer, such a dish will be a real salvation. So take note of the recipe. Will come in handy soon!

Royal Botvinya with salmon, beets and beet tops

Since botvinya is not often prepared these days, I decided to find a good recipe on the Internet. And such a recipe was found in the best traditions of Russian village cuisine. I am happy to share it with you.

And if you ask why it is called royal, I will answer with pleasure. Previously, in peasant families they prepared it from two main components - kvass and various tops (hence the name). And the nobility - the boyars and tsars - also did not disdain this dish, but they preferred to embellish it with red or white fish.

Subsequently, the recipe migrated to our time. And as we live, we are now no worse than the nobility, and we can afford all sorts of fish. So consider that by preparing this botvinya, we will try a real royal dish!

Read, take note of royal botvinya - this “Queen of Russian soups,” as Alexander Dumas called her, cook and eat to your health!

How to cook sorrel, features and cooking secrets

Sorrel soups contain many useful microelements and vitamins, and also contain a wealth of spring aromas. They are not only healthy, but also tasty, cause a healthy appetite and are perfectly absorbed by the body.

On a hot summer day you don’t want any fatty food, and then light sorrel soups come to the rescue, which are eaten hot. And cold soups, such as cabbage soup, holodniki, botvinya and okroshka.

For cooking, you need to use young leaves; it is better to do this before flowering begins. When a plant throws out a peduncle, all its energy goes into flowering, and by that time the leaves are saturated with oxalic acid, becoming tough and tasteless. Therefore, only young leaves should be prepared and stored for the winter.
It is advisable not to store all green crops for a long time; they also lose vitamins from long-term storage
When sorrel appears in the beds, there are often very few other plants. Therefore, the area is quite dusty. And this should be taken into account when cleaning and washing. The stems may contain remains of clay or earth, and among the leaves there may be last year's leaves from trees or blades of grass.
therefore, the sorrel must be sorted and cleaned of impurities, then cut off the stems if they are very fibrous and rough, and thoroughly wash the leaf blade. First, you should simply fill them with water and let them lie for a while so that the soil and dust are washed off. And then rinse the leaves thoroughly under running water
They must be washed immediately before cooking. Washed leaves do not last long; they wither and rot faster
to prepare various soups, there are various ways to process the leaves - they can be boiled, simmered or stewed in a small amount of water, or in their own juice
Cooking time should be short, no more than 5 minutes. As soon as the leaves change color, they are completely ready

frozen sorrel cooks for the same amount of time
The leaves should not be digested, otherwise they will lose all their vitamins and become tasteless
frozen sorrel does not need to be defrosted, it must be taken out of the freezer and immediately placed in salted water that has boiled by then
There is an opinion that to preserve the color of greens, you can add baking soda during cooking. This is incorrect, baking soda is an alkali. And as you know, alkalis destroy vitamins
To reduce the acidity of sorrel soup, you can add other greens, such as nettles or spinach. You can add fresh cabbage, lettuce, beet tops
For the same purposes, fresh lettuce leaves are added to the already prepared dish, and for piquancy - arugula salad or watercress salad. In this case, the soup acquires, along with sourness, also spiciness. And for smell and new taste sensations, you can add tarragon, which is also almost the first to grow
You can add chopped garlic to the finished soup
You should not simmer sorrel together with spinach, in this case the spinach will lose its delicate taste and wonderful color under the influence of acid.
if you prepare it from sorrel paired with spinach, then it is better to eat them hot. Cold spinach is more difficult to digest
soups can be prepared both hot and cold

they can be lean or meat. At the same time, the cooking methods are practically the same, the only option for meat is that it takes more time while the meat is cooked
cold soups are prepared with kvass and kefir, hot soups with meat and chicken broths, or simply with water
Hard-boiled eggs, sour cream and herbs are used for serving. Or you can make delicious garlic croutons and serve with them
It is advisable to cook green soups only for one time; if you store them until the next day, they will lose all their vitamins, and the taste will no longer be the same

All these rules apply not only to sorrel, but also to other leafy vegetables. Therefore, take note of these tips and use them when preparing dishes from green plants.

And I would like to finish for today. If you have questions, ask them in the comments. If I know the answer, I will definitely answer it.

And also share recipes with your friends on social networks. I think the recipes will be useful to everyone. Well, where else can you find such an interesting and diverse selection!?

Cook and eat for your health. And bon appetit everyone!

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.

Enjoy your meal!
In the same way you can prepare vitamin

Rich in vitamins, sorrel is popular for making soups, which with its addition become more piquant and unusual. This is achieved due to the slight sourness that the herb imparts, giving all the benefits to the finished dish. It is useful to learn how to prepare an ingredient, the secrets of its processing and preservation of taste.

How to make sorrel soup

It will be useful for young and experienced housewives to know how to prepare soup with sorrel. The dish is popular in the spring, when there is a shortage of vitamins. The pleasant refreshing taste invigorates, the dish satisfies hunger well. The secrets of cooking are the correct choice of ingredients, adherence to the recipe and the time specified in it. Overcooked or undercooked herbs will ruin the taste and appearance of the dish.

Here are a few secrets for making sorrel soup:

If it is cooked without meat, then you can add miso paste or Japanese dashi to the broth.
Serve the finished dish correctly with sour cream, pesto sauce, and mayonnaise.
You can neutralize the taste and harm of acid by adding spicy greens: arugula, watercress, spinach or cabbage.
The soup becomes richer with the addition of white croutons, fried chicken fillet, Adyghe cheese, and shrimp.
To get a dietary soup, sour cream is replaced with yogurt, yogurt, potatoes, celery, and cucumbers for a cold dish.
It is not necessary to boil the leaves - you can beat them in a blender with sour cream and pour them into the hot broth.

How long to cook sorrel in soup

The secrets of making sorrel soup are nuances that should be taken into account in order to get a tasty, aromatic dish that is healthy and looks beautiful in the photo:

Only young leaves before the formation of a peduncle are suitable for cooking. If the flower is already thrown away, the foliage becomes hard and acquires an unpleasant taste.
Cooking involves carefully sorting through the grass, removing wilted, rotten and yellow leaves, and removing the tips of the cuttings.
Before cooking, the sorrel must be washed in a bowl of water to remove sand and stones. It is better to soak the workpiece or wash it in several stages.
Remember how long it takes to cook sorrel - 4 minutes is enough for cooking.
The cooking time can be reduced - as soon as the leaves have softened and changed color, the herb is ready.
The leaves are placed chopped in boiling water with salt.
Figure out how to prepare sorrel for the sauce - you need to cook it for 9 minutes with water boiling high, then add salt.
Frozen sorrel is cooked without defrosting, immersed in boiling water for 5 minutes.

How much sorrel do you need?

Tasty and healthy sorrel for soup is added at the rate of 2 liters of meat broth - 100 g of tops. This will create a rich taste of the final dish, delighting the whole family with an appetizing aroma. If the soup is prepared only from sorrel, without adding meat, then the proportions will be different: per liter of water - 200 g. To balance the sourish sorrel taste, it is recommended to serve croutons, seafood, and boiled eggs with the soup.

Sorrel soup - recipe with photo

A classic recipe for sorrel soup with the addition of a beaten egg or chopped cubes of boiled product when serving is considered classic. It’s easy to prepare the dish by following step-by-step photo or video tutorials, of which there are a huge number. You can experiment with taste by adding chicken or stew to sorrel leaves, preparing the dish in a slow cooker, without meat, replacing fresh herbs with canned ones.

Soup with sorrel and egg

Sorrel soup with eggs is tasty and light in calories. It has several varieties - you can add beaten eggs during the cooking process, crumble boiled eggs at the last stage of production, or serve sorrel leaf soup separately, placing a bowl with chopped egg pieces next to it. Either option assumes that the soup will be appetizing.

Ingredients:

chicken broth – 3 l;
sorrel leaves – 5 bunches;
egg – 5 pcs.;
potatoes - 2 pieces.

Cooking method:

Boil the broth, add potato wedges and add salt to taste.
Cut the sorrel leaves into strips half a centimeter wide, wait until the potatoes are ready and lower the grass.
Beat the egg in a bowl and pour it into the boiling broth in a thin stream while stirring vigorously.
Cook for 2 minutes, leave for 10 minutes.

With Chiken

Green soup with sorrel and chicken turns out nourishing and tasty by adding fillet or chicken legs. The concentration of meat is increased by using it first in the broth, and then as a filler for soup. You can diversify the soup by adding seasonings, spices, and vegetables. It is good to serve the finished dish with sour cream, sprinkled with herbs.

Ingredients:

water – 2 l;
chicken legs - half a kilo;
onions – 2 pcs.;
carrots – 1 pc.;
bay leaf – 1 pc.;
peppercorns – 2 pcs.;
potatoes – 2 pcs.;
sorrel leaves – 100 g;
egg – 3 pcs.

Cooking method:

Cook the meat broth: rinse the legs, put them in water, boil, remove the foam, reduce the heat, add 1 onion and half a carrot. Cook for an hour, add salt a quarter of an hour before the end, add bay leaves and peppercorns. Once ready, remove spices.
Cut the meat into pieces, strain the broth, cut the potatoes into cubes, chop the onion, chop half the carrots on a coarse (beetroot) grater.
Lightly fry the onion with salt and pepper for 3 minutes, add the carrots, stir, and simmer until soft.
Boil the broth, add potatoes, cook for 17 minutes, add onion and carrot frying, cook for 4 minutes.
Add sorrel leaves, stir, cook for 2 minutes. Add meat pieces, stir.
Season the finished soup with salt and pepper and leave for 13 minutes.
Serve with boiled eggs, cut in half and sour cream. You can use meatballs instead of chunky meat.

In a slow cooker

A simple recipe will delight you with summer vitamin taste. Soup with sorrel is easy to prepare in a slow cooker. The housewife will only need to prepare all the necessary ingredients and put them in the device, which will do everything on its own. The soup prepared in a slow cooker has a rich aroma, juiciness and bright color, looks good in the photo and is loved by the household.

Ingredients:

chicken fillet – 0.8 kg;
onion – 1 pc.;
carrots – 1 pc.;
dried dill – 1 teaspoon;
fresh sorrel leaves - 0.15 kg;
potatoes – 5 pcs.;
garlic – 3 cloves;
eggs – 3 pcs.;
sunflower oil – 1 tablespoon;
water – 3 l.

Cooking method:

Wash the chicken, cut into pieces, cut the potatoes into cubes, chop the carrots, cut the onion into half rings, and the sorrel into strips.
Pour oil into the bottom of the multicooker bowl, fry the onions, garlic and carrots in the frying mode until tender, keep the lid open.
Add the fillet, potatoes, add water, close the lid, set the stewing mode, leave for an hour.
Add sorrel leaves, season with salt, pepper, dill, close the lid, and set the stewing function for a quarter of an hour. At this time, hard boil the eggs.
Turn off the mode and serve the dish with half a boiled egg.
If there is insufficient sourness, add a little lemon or lime juice.

Without meat

Fans of dietary dishes need to know how to cook sorrel soup without meat. Its quick preparation will take a little more than a third of an hour, but in the end you will get an excellent dish that you can fill up with. A light vegetarian soup will appeal to women losing weight at any age, but then it is worth removing eggs from the recipe and seasoning it with vegetable oil rather than sour cream and garlic.

Ingredients:

sorrel leaves – 220 g;
potatoes – 0.3 kg;
water – 1 l;
egg – 3 pcs.;
seasoning – ½ tsp;
salt – 2 pinches;
green onions - half a bunch;
sour cream – 4 tbsp.

Cooking method:

Peel the potatoes, cut them into cubes, put them in water, wait until they boil, add salt.
Wash the sorrel leaves and cut into noodles.
Break the eggs into a bowl and beat with a fork with a little salt and spices.
After 10 minutes from boiling, season with spices, add sorrel, increase heat, add eggs in a thin stream, stirring constantly and forming a funnel.
After rolling the eggs, turn off the heat. Cook the sorrel for no more than 3 minutes so that the herb does not lose its sour taste.
Serve with sour cream and green onions.

Classic recipe

Lovers of traditional dishes will love the classic sorrel soup. It has a subtle acidity, thick consistency and rich green color. All the benefits of vitamins are preserved due to short heat treatment and adherence to the recipe. The classic dish looks good in the photo, has a unique aroma and recognizable taste. Many people love him.

Ingredients:

sorrel leaves - 0.3 kg;
eggs – 5 pcs.;
potatoes - 3 tubers;
carrots – 1 pc.;
onion – 1 pc.;
vegetable oil – 2 tbsp;
salt – 2 teaspoons.

Cooking method:

Cut the potatoes into cubes, place in boiling water, and cook over low heat.
Grate the carrots, chop the onion, fry them in oil for 5 minutes, add to the broth. Cook for 10 minutes.
Cut the stems from the sorrel leaves and cut the tops into strips.
Break the egg into a container, add salt, beat.
After the potatoes are ready, add sorrel, boil for 3 minutes, pour in the eggs, stirring vigorously, add salt and pepper.
Serve cold or hot.
Chicken eggs in this recipe can be replaced with whole quail eggs, which are added boiled to the finished dish.

From canned sorrel

If you don’t have fresh herbs, you can cook soup with canned sorrel, rolled up for the winter at home or bought in a store. The preserved herb retains all the benefits and vitamins, and the taste from its addition becomes rich with a pronounced sourness. Warming soup is useful in the cold season to invigorate the body.

Ingredients:

canned sorrel – 1 can (450 g);
meat - half a kilo;
potatoes – 5 pcs.;
onion – 1 pc.;
egg – 1 pc.

Cooking method:

Boil the meat broth, once ready, cut the meat into pieces and add to the base for the soup.
Cut the potatoes into cubes and cook in the broth for 25 minutes. At this time, chop and fry the onion, put it in a saucepan
Place the sorrel, bring to a boil, pour in the lezon (egg mixture) or serve with a boiled egg, cut into slices.
Serve with sour cream.

Cream soup

The sorrel cream soup turns out very beautiful, which is easy and simple to prepare in less than an hour. Due to its thick consistency, the dish is satisfying, but not the most high-calorie, because there is no meat in it. Serve it well with white bread croutons fried in olive oil, baked with garlic, shrimp, or simply sprinkled with sesame or flax seeds.

Ingredients:

vegetable broth - 4 cups;
sorrel leaves - a bunch;
potatoes – 4 pcs.;
cream 20% fat - 3 tbsp;
butter – ½ tbsp;
egg – 2 pcs.;
greens - a bunch.

Cooking method:

Wash the sorrel leaves and chop them. Peel the potatoes, cut into cubes, pour half a liter of boiling water with oil, simmer until soft, add sorrel. Cook over low heat for a quarter of an hour.
Beat with a blender, add broth with cream.
Pour into plates, garnish with finely chopped boiled eggs and herbs.

With stew

Such a hearty dish as sorrel soup with stewed meat will especially appeal to men, but others will not pass it by. Its high calorie content combined with piquant sourness will be appreciated. The spring taste of greenery will fill you with benefits and vitamins and give you vigor. It is good to serve the dish with sour cream, herbs, and, if desired, with toasted bread or croutons.

Ingredients:

olive oil – 2 tbsp;
onion – 1 pc.;
carrots – 1 pc.;
tomato – 1 pc.;
sweet pepper – 1 pc.;
potatoes – 3 pcs.;
water – 1.5 l;
beef stew - jar;
sorrel leaves - a bunch;
egg – 2 pcs.

Cooking method:

Peel the vegetables, chop the onion, grate the carrots coarsely, cut the tomato and pepper into cubes, and slice the potatoes. Open the beef stew and remove the fat.
Heat the oil in a frying pan, fry the onion, after 5 minutes add the carrots, after another 5 minutes add the tomato and bell pepper. Simmer for 5 minutes with the lid closed over low heat.
Place potatoes and fry in water, cook over low heat for 45 minutes, add sorrel, beef stew, season with salt and pepper, cook over medium heat for 10 minutes.
Lightly beat the eggs and add to the soup while stirring. Turn off the heat, wait 13 minutes, divide into plates.

From frozen sorrel

If you freeze the grass for the winter, then preparing frozen sorrel soup will be very simple and quick. Even in cold weather, this dish with a pleasant sourness will warm you up, delight you with vitamins, and invigorate you. To increase satiety, add meat and sour cream; without them, you get a dietary option. You can also add eggs to the recipe or do without them, enjoying the pure taste.

Ingredients:

chicken - half a carcass;
potatoes – 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
frozen sorrel leaves – 300 g;
parsley - a bunch.

Cooking method:

Make broth from the chicken, separate the meat from the bones, pinch it into pieces, and put it back in.
Cut the potatoes into strips, chop the onion, grate the carrots coarsely, and add to the broth.
Cook for 15 minutes over medium heat until the potatoes are ready, add sorrel (without defrosting). Stir, add finely chopped herbs, salt and pepper.
Bring to a boil, turn off the heat, serve with sour cream and boiled eggs.

Video

Green soup with sorrel - what could be better and simpler? Cook it with egg, nettles, spinach or celery!

In spring you always want something fresh, light, bright. It is also worth considering that it is at this time that most representatives of the fair sex strive to lose excess weight and get their figure in perfect order for the summer season. Green soup with sorrel, egg and vegetables, the recipe with photo of which I offer, meets these requirements. It is low-calorie and at the same time very tasty and, of course, very healthy.

If you exclude the egg from the recipe, the dish can be included in a lenten and vegetarian menu. Every novice housewife can prepare soup with sorrel. And if the recipe for such a soup is not yet in your golden reserve, be sure to write it down and cook it with pleasure.

1 medium sized carrot;
1 medium sized onion;
1 stalk of celery;
70 g rice;
4 cherry tomatoes (you can use 1 large);
100 g beet tops (chopped frozen in the recipe);
200-300 g sorrel;
1 boiled egg;
olive oil for frying;
4 things. black peppercorns;
4 things. allspice peas;
2-3 pcs. bay leaf;
salt - to taste.

Chop the onion as finely as possible.

Cut the peeled and washed carrots into small strips.

Place the chopped onions and carrots in a heated frying pan for sautéing.

We also cut the celery into small pieces.

Add chopped celery to onions and carrots.

Cut the cherry tomatoes into small slices.

We also add tomatoes to the frying pan.

Simmer all ingredients together for 5 minutes, stirring occasionally. Next, place the contents of the frying pan into a pan of boiling water. Add washed rice there.

Rinse the sorrel under cold running water and cut into large strips.

Add the chopped sorrel along with the beet tops to the pan with the rest of the ingredients.

Now add all the necessary spices (pepper, salt) to the pan and continue cooking this soup over low heat for about 15 minutes. Add pre-cooked chopped egg to the finished dish. Mix all the ingredients. Bring the soup to a boil and cook for literally another minute or two so that the egg warms up with all the ingredients of the dish.

Green soup with sorrel and egg in vegetable broth is ready! Serve, optionally topped with sour cream or fresh chopped parsley or dill. Bon appetit!

Recipe 2: green soup with sorrel and egg (step by step)

We 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.

Meat 400-500 g
Potatoes 4-5 pcs.
Onions 1-2 pcs.
Carrot 1 pc.
Eggs 3-4 pcs.
Sorrel 1 bunch
Greens To taste
Salt To taste

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.

We wash the meat, put it in a pan and fill it with water. I have a three liter saucepan. The meat can be immediately cut into pieces or simply cut into several pieces.

We put the pan on high heat, and when the water starts to boil, we turn it down. At the same time, use a spoon to remove the formed foam from the surface. You can completely drain the first water and add new water.

The meat broth should simmer for about an hour. 30-40 minutes is enough for the chicken. For aroma, you can add one or two bay leaves.

While the meat is cooking, put the eggs in a saucepan or small saucepan, add 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. Cook our soup for another 8-10 minutes and turn it 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.

Recipe 3: green soup with nettles and sorrel (with photo)

To prepare a healthy vegetable soup from nettle with sorrel and spinach (popularly called green soup), we will need:

vegetable broth (you can use the broth in which the beans were cooked), mushroom broth or water
1 bunch of young nettles
1 bunch of spinach
1 bunch of sorrel
2-3 green onions
1 carrot
1 onion
boiled beans (optional)
2-3 medium sized potatoes
Bay leaf
sweet pea (pepper)

To make the soup more tasty and rich, it is better to cook it with vegetable or mushroom broth.

Finely chop all the greens (as in the photo). Be careful with nettles, sometimes even young shoots can burn you! Therefore, it is better to cut greens while wearing gloves; even the thinnest plastic gloves will do.

Cut the potatoes into strips, grate the carrots on a coarse grater or cut into thin strips, and onion into rings. As soon as the vegetable broth boils, add the potatoes. In 3-4 minutes. until ready, add onions, carrots, allspice and bay leaves.

After 1 min. add all the greens. Nettle, spinach and sorrel should not be cooked for long; half a minute will be enough. This way, maximum benefits will be preserved and the broth will be saturated with the aroma of fresh herbs.

When serving, sprinkle the soup with green onions. You can also serve sour cream or mayonnaise separately.

Recipe 4: soup with sorrel and egg in meat broth

Quite often this tasty and healthy soup with sorrel is called green cabbage soup or green borscht. But in our family it is simply called soup, which is one of the first spring dishes I make using these fresh greens.

The recipe for this delicious sorrel soup is very simple. You can make it with meat broth (I used pork, but chicken broth is also great), then the soup will be very flavorful and satisfying. But it will work out pretty well on the water too. And if you also exclude chicken eggs, then there will be a first course option for fasting and vegetarians.

meat broth - 2 l
potatoes - 600 gr
carrots - 1 pc.
onion - 1 piece
chicken eggs - 3 pcs
sorrel – 200 gr
dill - 1 bunch
salt - 1 tsp.
bay leaf - 2 pcs
black pepper - 5 peas

Immediately set the chicken eggs to boil hard - 10 minutes after boiling. Pour the meat broth into a large saucepan and put it on the fire. Meanwhile, peel and cut the vegetables: potatoes into strips or cubes, and carrots into half rings. Peel the onion and use it whole. Place vegetables in boiling broth, add bay leaf and pepper. Cook everything for about 20 minutes over medium heat until the vegetables are soft.

Now let's deal with fresh sorrel. We wash each leaf under cold running water, tearing off the stems.

Cut the sorrel into fairly wide strips.

We also chop fresh dill.

When the vegetables are cooked in the broth, take out the onion, bay leaf and peppercorns - they have lost their flavor and are no longer needed. Salt, taste, add more salt if necessary. Add sorrel and dill to the soup. Let the soup boil and cook for a couple more minutes.

Peel and chop the boiled eggs.

Add the chopped eggs to the soup and bring to a boil again, heating the dish for about a minute. Cover the pan with a lid, turn off the heat and let the soup brew for 10 minutes.

Now our spring soup is ready, you can serve it for lunch.

Don't forget to add sour cream - it will be even tastier. Bon appetit!

Recipe 5: how to cook green soup with sorrel

water 7 cups
sorrel 2 cups
eggs 3 pcs.
potatoes 2 pcs.
onion 1 pc.
carrots 1 pc.
bay leaf 1 pc.
vegetable oil 2 tbsp.
freshly ground black pepper to taste
salt to taste
dill to taste
sour cream to taste

Peel onions, carrots, potatoes. Cut vegetables into cubes.

Heat oil in a saucepan, add onions and carrots. Fry for 5 minutes until the onion is transparent.

Pour in broth or water. Bring to a boil, remove foam.

Add potatoes. Cook for 15-20 minutes. Add bay leaf and salt.

Grind the sorrel. Add to soup, cook until it turns khaki color. If necessary, add salt and pepper. Cook for 7 minutes, add greens.

Remove from heat. Boil the eggs, calculating half an egg per person. Cut into cubes.

Serve Ukrainian green soup with sorrel and egg with sour cream and dill.

Recipe 6, step by step: sorrel soup with egg

A fresh, summer dish is soup with sorrel. It cooks very quickly and is good both hot and cold. Thanks to fresh sorrel added at the end of cooking, the soup has a unique taste with a slight sourness that leaves a pleasant aftertaste. In the warm season, you want something light and low-calorie, so this dietary soup will be an excellent replacement for heavier first courses.

Chicken breast – 1 pc.
Potatoes – 3-4 pcs.
Onions – 1 pc.
Carrots – 1 pc.
Sorrel – 1 bunch
Egg – 2-3 pcs.
Dill greens - to taste
Salt - to taste

Pour cold water over the chicken meat and place the pan on high heat. As soon as the liquid boils, be sure to remove the foam so that the broth does not become cloudy. As soon as the foam stops rising, this is a signal that the meat is almost ready, you can add the next ingredient.

I take the meat out of the broth and cut it into small pieces and put it back into the pan.

I cut the peeled potatoes into small cubes, put them in the broth, and cook for about 20 minutes. Salt to taste.

While the potatoes are cooking, I prepare the frying. I finely chop the onion, grate the carrots, and fry the vegetables in a small amount of vegetable oil.

At the same time, I set the eggs to boil.

Add finely chopped dill to the finished frying and mix.

I send the roast into the broth, stir with a spoon, from bottom to top, so that it is evenly distributed and the soup acquires a pleasant, golden color.

The final touch is sorrel. I sort it out thoroughly, wash it under running water, cut off the “legs” and chop it quite coarsely. I put it in a pot of soup, let it cook for literally 5 minutes and it’s done. It is important not to overcook the sorrel, otherwise it will acquire an unpleasant dark color and will not be as tasty.

I pour the finished soup into portioned bowls and garnish with half a boiled egg and herbs. A boiled egg can be finely chopped and added to the soup, this will only benefit the taste of the soup.

Recipe 7: how to cook green soup with sorrel

The dish is prepared quickly and extremely easily.

On hot summer days there is nothing more refreshing than this sorrel soup. It will be delicious either hot or cold, and it will take very little time to prepare.

Medium bunch of sorrel;
4 eggs;
2 onions;
1 medium carrot;
5 potato tubers;
2 liters of water;
70 grams of vegetable oil;
50 grams of butter (peasant) butter;
Pepper and salt to personal taste, dill.

Pour water into a saucepan and put on fire. Peel the potato tubers from their natural skin, wash and chop into cubes. Place the tubers in boiling water and cook until soft.

Meanwhile, work on the onions and carrots. They need to be peeled and cut. Heat vegetable oil in a frying pan and fry vegetables.

Wash the sorrel and cut off the stems. Cut the leaves into strips and add to the soup.

Pour sautéed vegetables into the prepared potato broth with sorrel, salt, pepper, and sprinkle with chopped dill.

Hard-boil the eggs, peel, cut into cubes and add to the finished soup along with butter.

The fortified aromatic soup is ready!

Recipe 8: Sorrel soup with egg and spinach

chicken meat - 300 gr.;
onion - 1 pc.;
carrots - 1 pc.;
spinach - 200 - 250 gr.;
sorrel - 1 glass;
potatoes - 5 medium pieces;
chicken eggs - 2 pcs.;
seasoning for soup - 1 teaspoon. spoon;
salt - 2 teaspoons. spoons;
bay leaf - 1 pc.

I will cook the soup using chicken meat.

The first thing I do is let it cook, having first washed it and cut it into small pieces.

I take 2 liters of water. At these standards, the soup will not be thin or very thick. I would say a little thick. And in the end, there will be 3 liters of soup.

I put chicken eggs in a separate saucepan to boil.

And I put chopped onions and grated carrots into the frying pan (I took frozen ones).

As soon as the water in the pan boils, I remove the scum and cut the potatoes into small cubes, which I add to the pan with the chicken broth.

I let them cook for 10 minutes. During this time, the eggs are boiled and I put them in cold water to cool.

To the chicken and potatoes I add fried onions and carrots,

as well as frozen spinach and sorrel.

I take 200 grams of spinach - I have it frozen with whole leaves, but in portions. And 1 cup frozen sorrel.

This time I take on the eggs, which I peel and cut into large pieces.

I usually grate them, but this time I wanted them to be larger. I add 2 teaspoons of salt, a mixture of seasonings, bay leaves and chopped eggs to the soup.

That's it - I turn it off. Soup with spinach and sorrel is ready.

It turns out to be quite light and not greasy. Help yourself!

Recipe 9, classic: green sorrel soup

The soup can be eaten either hot or cold. In summer, of course, cold is better. Do not put sour cream in the pan in advance. Even if your soup is cold, pour it into bowls and only then add sour cream to each bowl.

Potatoes - 4 pcs.
Carrots - 1 pc.
Onion - 1 head
Sorrel - large bunch
Dill - a small bunch
Rice - half a handful
Meat - whatever piece you want
Hard-boiled eggs - 3-4

Cut the potatoes and carrots into small cubes and put them in a saucepan with water to cook.

Place the whole piece of meat into another pan with water and set it to cook as well. You can, of course, throw the meat into the potatoes and cook everything together, but we will make a classic version, where we will put the finished meat in plates with the finished soup.

We remove the foam from the potatoes; this releases the starch.

We collect, stir the soup and add a handful of rice to the soup. It is advisable to rinse and dry the rice, especially if the rice was bought without packaging.

Cut off the thick stems of the sorrel. We cut the leaves into wide ribbons and place them in a cup.

Grate the carrots and finely chop the onion. We send them to a separate plate.

We also cut off the lower thick stems of the dill and finely chop the rest.

Meanwhile, the potatoes, carrots and rice have already been cooked. Add half a tablespoon of salt to them.

Stir and add chopped sorrel to the soup. Stir and leave to cook for another 10 minutes.

Pour some vegetable oil into a frying pan, heat it up and add onions and carrots. Fry until lightly browned.

Our soup is boiling, we put our roast in it. Let it simmer for another 5 minutes.

The soup has already been boiling for 15 minutes, after adding the sorrel, it is almost ready.

Add chopped herbs to it, sprinkle with black pepper and cut the boiled eggs into small cubes into the soup.

Our soup is ready. Turn off the heat and let the soup brew a little.

It's time to check the meat. The meat is cooked. We cut it into pieces of the size we like and as much as we want. That’s why I wrote in the comments that take whatever piece of meat you want. You can cut off as much as you need from a piece and put it in the soup for whoever wants it.

Pour the soup into bowls. We add two, three, five... pieces to the plates of those who want meat.

Add a spoonful of sour cream to each plate, again to those who want it and serve.