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 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!
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Content
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 into the boiling broth in a thin stream while stirring vigorously.
- Cook for 2 minutes, leave for 10 minutes.
With chicken
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 household members.
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.
No 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 them 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 – 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
Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!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. For example, it contains even more vitamin C than apple pulp.
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. You can prepare sorrel all year round: in the summer - from fresh sorrel, in the winter - from frozen. In a similar way, you can prepare soup with another popular healthy herb - sour cabbage, or, as it is popularly called, Bashkir cabbage.
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 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. You can also season the soup with a raw egg - to do this, you need to beat it with salt and spices and pour it into the boiling broth in a thin stream, stirring constantly.
- Wash the sorrel thoroughly and cut into thin strips. You can use fresh frozen or canned sorrel, but keep in mind that it already contains salt.
- When the potatoes are cooked, put the roast, sorrel and eggs into the pan.
- Let's cook our soup again 8-10 minutes and turn off.
- Chop fresh herbs, and, if desired, green onions.
- Pour the sorrel soup into bowls, sprinkle with herbs, put sour cream and bread on the table and invite everyone to the table.
Bon appetit! It turns out very tasty!
In the same way you can prepare vitamin
People often call aromatic, rich, very tasty and at the same time mega-healthy sorrel soup (recipes with photos and videos below) green borscht or green cabbage soup. And our ancestors still called this dish the green healer, knowing full well about its enormous benefits for the body after a cold winter. According to its characteristics, sorrel soup can easily form the basis of a diet rich in vitamins and microelements, which is especially important in the spring. In addition to the classic recipe for sorrel soup with meat and egg, there are also dietary options that can easily be given even to a small child. For example, sorrel soup with chicken broth or a vegetable version without any meat at all. The only condition that guarantees the benefits and amazing taste of this dish is choosing the right sorrel. To cook any sorrel soup, you should take only young and tender leaves, cutting out the thick veins from them and removing the tails. Then sorrel soup, many step-by-step recipes for which you will find in this article, will turn out to be really healthy and tender.
Classic sorrel soup with egg and meat - step-by-step recipe with photos
Classic sorrel soup must be prepared with meat and a boiled egg. To prepare it, you can use beef, chicken, rabbit or lean pork. In the following step-by-step recipe with photos, we suggest you try making a classic sorrel soup with egg and turkey meat, which turns out to be both rich and easy to digest.
Necessary ingredients for a classic soup with sorrel, egg and meat
- sorrel - 300 gr.
- turkey fillet - 150 gr.
- onions - 1 pc.
- carrots - 1 pc.
- eggs - 2-4 pcs.
- potatoes - 6 pcs.
- parsley or dill - 1 bunch
- vegetable oil
- black peppercorns
- bay leaf
Step-by-step instructions for the classic recipe for sorrel soup with egg and meat
Green sorrel soup with egg and chicken - a simple recipe step by step
The following version of green sorrel soup with egg and chicken according to a simple recipe can also be called traditional or classic. But unlike the previous soup recipe, in this version the eggs must first be boiled. Read more about how to prepare green sorrel soup with chicken and boiled eggs below.
Ingredients needed for Green Sorrel Soup with Chicken and Egg
- chicken legs - 0.6 kg
- onion - 2 pcs.
- potatoes - 8 pcs.
- carrots (small) - 3 pcs.
- sorrel - 400 gr.
- boiled eggs - 6 pcs.
- bay leaf - 1-2 pcs.
- vegetable oil
- peppercorns
Step-by-step instructions for a simple recipe for green soup with sorrel, egg and chicken
Classic sorrel soup with egg without meat, step-by-step recipe
Classic green sorrel soup with egg can be prepared without meat. Moreover, this soup, unlike meat options, can be called dietary and low-calorie. Also, such sorrel soup without meat can be served not only hot, but also cold. Learn more about how to cook classic sorrel soup with eggs without meat (in vegetable broth) in the following recipe.
Necessary ingredients for classic sorrel and egg soup without meat
- sorrel - 450 gr.
- quail eggs - 8 pcs.
- potatoes - 6 pcs.
- medium carrots - 2 pcs.
- small onion - 1 pc.
- dill
- parsley
- pepper
Step-by-step instructions for a classic recipe for sorrel soup with egg without meat
How to cook healthy green sorrel soup for a child at home, recipe
Every mother knows that getting a small child to eat something healthy, especially greens, is not an easy task. The way out of this situation can be the following instructions on how to cook healthy green sorrel soup for a child at home. This recipe has a few little tricks that will awaken a healthy appetite even for little gourmets. Read more about how to cook delicious and healthy green sorrel soup at home, which your child will also enjoy, below.
Necessary ingredients for healthy green sorrel soup for a child at home
- sorrel -250 gr.
- spinach - 250 gr.
- dill - 100 gr.
- potatoes -4 pcs.
- Quail eggs - 3 pcs.
- water - 2 l
Instructions on how to cook healthy green sorrel soup for a child at home
Delicious and quick sorrel soup in chicken broth - step-by-step recipe
Our next version of sorrel soup with chicken broth is not only delicious, but also quick to prepare. Cook this sorrel soup using ready-made chicken broth. You can also use frozen chicken broth. How to cook a delicious and quick sorrel soup in chicken broth.
Necessary ingredients for a delicious and quick sorrel soup with chicken broth
- chicken broth - 1.5 l
- sorrel - 300 gr.
- eggs - 2 pcs.
- rice - 1/4 cup
- onion - 1/2 pcs.
- carrots - 1 pc.
- bay leaf
- vegetable oil
Step-by-step instructions for a quick sorrel soup recipe with chicken broth
Green soup with young sorrel without meat - step-by-step recipe with video
Green soup with young sorrel without meat, as well as options with chicken broth, eggs or beef, are very tasty and healthy. See for yourself using the following step-by-step recipe for green soup with young sorrel without meat from the video below. Sorrel soup, the recipe for which follows, is prepared in a manner reminiscent of the classic version of this dish. It is very easy to cook, and even a small child can use it.
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Sorrel soup is a healthy first course, which is recommended to be prepared after winter vitamin deficiency, because it contains a lot of necessary elements.
Classic sorrel soup with eggs is the simplest recipe with a minimum set of ingredients.
Required Products:
- two eggs;
- carrot;
- seasonings at your discretion;
- 300 grams of sorrel leaves;
- two potatoes;
- 400 grams of meat.
Cooking process:
- Prepare broth based on the selected meat. You can use plain water, then the dish will be lighter.
- In a separate container, you need to boil the potatoes and carrots with peels.
- We clean the vegetables and throw them into boiling broth or water. We also put chopped sorrel there and season with spices.
- Beat the contents of the eggs a little and carefully add them to the soup, it should boil at this time. We wait until the eggs have curled and that’s it, you can remove them.
With chicken
Sorrel soup with chicken is another way to make a delicious and satisfying lunch for the whole family.
Required ingredients:
- 300 grams of sorrel;
- a piece of chicken fillet;
- one carrot and onion;
- seasonings as desired;
- two potatoes.
Cooking process:
- Cook the meat over low heat for about 30 minutes to create a broth, then remove it to a plate.
- In the resulting mixture, put the diced potatoes. Turn the carrots and onions into small pieces, fry for a while until golden brown, add to the soup and cook for five minutes.
- Now add chopped sorrel and selected seasonings to the rest of the products and keep on the stove for two minutes.
Lenten soup
Lenten sorrel soup is an easy dish for fasting or a diet with lots of vitamins.
Required Products:
- one carrot;
- three potatoes;
- 200 grams of sorrel;
- one tomato;
- various herbs and seasonings.
Cooking process:
- Grind all the above ingredients into cubes.
- Place a container of water to boil and throw in the potatoes.
- After 10 minutes, add carrots, tomatoes and sorrel.
- All that remains is to add the greens and any seasonings to your taste, hold for a couple more minutes on the fire until the vegetables become completely soft and the dish is ready.
Quick soup with stew
Sorrel soup with stewed meat - a recipe for when you have very little time, but you need something tasty, filling and with meat.
Required Products:
- three potatoes;
- two eggs;
- small can of stew;
- carrots and onions;
- various seasonings;
- 200 grams of sorrel.
Cooking process:
- To prepare sorrel soup according to this recipe, we do not need a frying pan. All actions can be done immediately in a saucepan.
- Place the stew in it, fry for a while, add chopped onion, then carrots and keep until the vegetables become soft.
- We fill the contents with water, and when it boils, you can throw in the cubes of potatoes.
- When it is almost ready, add chopped sorrel, various herbs and selected seasonings, keep for a couple of minutes and remove from heat. Serve with halved boiled eggs.
In a slow cooker
Soup cooked in a slow cooker retains much more nutrients than soup made on the stove in a regular saucepan.
Required Products:
- bulb;
- two eggs;
- any meat weighing 300 grams;
- carrot;
- seasonings as desired;
- three potatoes;
- 100 grams of sorrel.
Cooking process:
- First put the meat cut into medium pieces into the cup.
- Add grated carrots, onions and diced potatoes to it. At this stage, season everything with the selected spices to your taste. If you want, you can fry the vegetables a little in the “Baking” mode for 10 minutes.
- We fill the contents with water, preferably so that it is already hot, and set the device to “Quenching” mode for one hour.
- Five minutes before the cooking time ends, pour lightly beaten eggs and sorrel pieces into the soup. We wait until the program finishes working and we can submit.
Canned or frozen sorrel soup
Since the sorrel season is short, it is worth freezing or rolling it in advance, so that you can prepare a healthy dish at any time of the year.
Required Products:
- four potatoes;
- 350 grams of meat;
- 400 grams of canned sorrel;
- two eggs;
- various seasonings;
- bulb.
Cooking process:
- As always, we prepare broth from meat: cook chicken for about 30 minutes, and something else for about an hour.
- After the base is ready, remove the meat; if desired, you can cut it and put it back.
- Add potatoes, chopped into small cubes, fried onions and keep the dish on the stove until the potatoes become soft.
- All that remains is to lay out the chopped sorrel and carefully pour in the slightly beaten contents of the eggs. In just a couple of minutes the dish can be served.
Soup - puree
It turns out that sorrel can be used to make not only standard soup, but also puree soup.
Required Products:
- 50 grams of sorrel;
- two potatoes;
- seasonings as desired;
- a small jar of sour cream;
- 25 grams of butter;
- bulb.
Cooking process:
- It’s better to start cooking right away in the pan, so as not to transfer anything later. Heat a small amount of oil in it and fry the chopped onion.
- Fill the contents with the required amount of water, bring to a boil and throw in the cubes of potatoes, wait until they become soft.
- All that remains is to add the sorrel, hold the dish for another three minutes, then grind it into a mushy mass with a blender, pour in sour cream and puree it.
Cooking process:
- First, prepare the broth by boiling the meat for about an hour, seasoning it well with spices.
- If desired, the meat can be removed or chopped and put back into the dish.
- To what happened, add the diced potatoes, keep them on low heat until they become soft.
- We keep the chopped vegetables in a hot frying pan for some time until they are beautifully browned and put into a dish.
- It is advisable to pour boiling water over the nettle before use, then it will not be so prickly. We turn it and the sorrel into pieces and add them to the other ingredients.
- All that remains is to add the boiled eggs, cut into small pieces, hold for another minute and remove from the stove.
Required Products:
- tomato;
- two eggs;
- seasonings as desired;
- 150 grams of sorrel;
- three potatoes;
- onions and carrots, one each;
- one processed cheese.
Cooking process:
- Peel the tomato, you can use tomato paste instead.
- In a hot frying pan, cook the chopped onion, grated carrots and tomato until golden brown.
- Place the pre-chopped potatoes into water, bring to a boil and hold until they become soft. After this, lay out the prepared vegetables.
- Grate the cold cheese, chop the sorrel and combine with the broth. Pour in the lightly beaten eggs, mix, wait until they set, this takes literally three minutes. Turn off the heat and after 15 minutes the soup can be served.
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