Sorrel. Simple and delicious recipes for green soup with sorrel

The recipe recommends cooking the classic sorrel soup with a raw egg, potatoes, onions and carrots. Water or broth made from chicken or meat is suitable as a base. Of the flavor enhancers and seasonings, only salt, ground pepper and peppercorns are used. However, if you want to add some of your favorite spices, no one will stop you from doing so. But the finished dish will acquire new shades and become brighter and more aromatic. For a child, it is better to make sorrel soup in vegetable broth and serve it with sour cream or unsweetened yogurt. These components will soften the severity and neutralize the effect of oxalic acid on the child’s still fragile digestive system.

Classic vegetarian sorrel soup with egg without meat - recipe with photos step by step

The classic recipe recommends preparing sorrel soup without meat and adding raw, rather than boiled, eggs. A hot dish cooked in this way turns out to be moderately sour, acquires a pleasant consistency and a memorable delicate aroma.

Ingredients for classic sorrel soup with egg without meat for vegetarians

• water – 3 l
• potatoes – 5 pcs.
• egg – 2 pcs
• onion – 1 pc.
• carrots – 1 pc.
• sorrel – 1 bunch
• green onions – 1 bunch
• dill – ½ bunch
• vegetable oil – 4 tbsp

Step-by-step recipe for making vegetarian sorrel and egg soup

Sorrel soup with egg and chicken - recipe with photos and videos

Sorrel soup with egg and chicken prepared according to this recipe turns out rich, aromatic and very satisfying. Greens boiled in meat broth acquire a more pronounced taste, and bay leaves enrich the dish with pleasant and delicate spicy tones.

Essential Ingredients for Fresh Sorrel Chicken and Egg Soup

• water – 2 l
• chicken legs – 6 pcs
• potatoes – 6 pcs.
• onion – 1 pc.
• carrots – 2 pcs.
• sorrel – 1 bunch
• egg – 4 pcs
• salt – 2/3 tsp
• ground pepper – 1/3 tsp
• bay leaf – 2 pcs
• green onions – ½ bunch
• vegetable oil – 40 ml

Step-by-step instructions on how to cook soup with sorrel, egg and chicken

1. Rinse the legs in running water, dry and place in a deep saucepan with boiling water. Add salt, pepper, throw in the bay leaf and cook over low heat for 40-60 minutes. Promptly remove foam that forms on the surface.
2. At the same time, finely chop the onion, grate the carrots, and chop the potatoes into pieces.
3. Sauté carrots and onions until light golden brown in vegetable oil.
4. Boil the eggs hard, then cool, peel and cut into cubes.
5. Add the potatoes to the pan with the legs and boil for 15 minutes. Then add the onion and carrot fry.
6. Wash the sorrel, dry and cut into small strips. Chop dill and green onions.
7. When the potatoes have softened, add sorrel, herbs and boiled eggs to a common pan. Bring the soup to a boil, simmer for 2-3 minutes, turn off, remove from heat and let steep for a quarter of an hour.
8. Serve in portioned bowls along with sour cream. Sprinkle green onions on top.

Rich sorrel soup with egg and meat - classic recipe with photo

Sorrel soup, prepared according to the classic recipe with meat and egg, turns out to be very rich, satisfying and nutritious. Beef broth goes well with herbs and slightly softens the pronounced sourness of sorrel leaves. Notes of spice to the taste and aroma are added by clove buds and bay leaves, which are part of the hot dish.

Necessary ingredients for sorrel meat soup with egg

• beef – 400 g
• sorrel – 150 g
• potatoes – 5 pcs.
• carrots – 1 pc.
• onions – 1 pc.
• greens – 1 bunch
• bay leaf – 2 pcs
• black peppercorns – 6 pcs.
• cloves – 1 bud
• eggs – 4 pcs.
• water – 2.5 l
• salt – 2/3 tsp
• ground pepper – ½ tsp

Step-by-step instructions for the classic recipe for sorrel soup with meat and eggs

1. Rinse the beef pulp in running water, cut into small pieces of arbitrary shape and boil until half cooked. Foam formed on the surface must be removed.
2. Peel the potatoes, rinse, chop into cubes, add to the meat, add a little salt and pepper and boil for 15-20 minutes.
3. Peel the carrots, grate them on a coarse grater and add them to the meat. Throw in a whole onion, previously peeled.
4. Wash the sorrel, dry it, finely chop it with a sharp knife and add it to the soup 5-6 minutes before the final turn off. Taste and add salt if necessary.
5. Beat the eggs with a whisk and pour into the soup 3-4 minutes before the end of cooking. Stir vigorously until the liquid becomes homogeneous. Then turn off the heat, cover the pan with a lid and leave for 10-15 minutes.
6. Serve to the table in portioned plates with fresh sour cream and herbs.

Cold sorrel soup - step-by-step recipe with cucumber

The ideal summer dish - soup with sorrel and fresh cucumber - can be made using this simple recipe. The peculiarity of the dish is that it is served not hot, but chilled. Preparation requires a minimum of time and the simplest ingredients, which every housewife always has on hand during the season.

Ingredients needed to make cold sorrel soup

• sorrel – 500 g
• water – 3 l
• fresh cucumber – 4 pcs.
• greens – 1 bunch
• green onions – ½ bunch
• eggs – 4 pcs.
• salt – ½ tsp
• pepper mixture – ½ tsp

Step-by-step instructions for the recipe for cold sorrel soup with cucumber

1. Rinse the greens, dry and finely chop. Cut the sorrel into thin strips.
2. Wash the cucumbers and chop into long cubes.
3. Cut boiled eggs into small pieces.
4. Bring clean water to a boil in a deep saucepan. When the liquid begins to boil, add sorrel and simmer for 2-3 minutes over medium heat.
5. Remove the pan from the stove, cover with a lid and leave until completely cool.
6. When the contents reach room temperature, add cucumbers, eggs, chopped herbs and mix thoroughly. Taste and then add salt and pepper.
7. Place the soup in the refrigerator for 2-3 hours. Serve chilled. Sprinkle chopped green onions on top and garnish with slices of boiled egg.

Delicious green soup with sorrel in chicken broth in a slow cooker - step-by-step recipe with photos

Fresh green sorrel soup, prepared in a slow cooker according to the recipe below, combines a delicate, spicy, slightly sour taste and a delicate, refined aroma. Due to the chicken broth base, the hot dish turns out to be quite satisfying, but at the same time, it is easily absorbed by the body and does not create a feeling of heaviness in the stomach.

Necessary ingredients for green sorrel soup made with chicken broth in slow cooker

• sorrel – 1 bunch
• chicken broth – 2 l
• potatoes – 3 pcs.
• carrots – 1 pc.
• boiled eggs – 3 pcs
• greens – 1/2 bunch
• salt – ½ tsp
• ground pepper – ½ tsp

Step-by-step instructions on how to cook sorrel green soup in a slow cooker with chicken broth

1. Wash the sorrel leaves well, dry and chop not too finely.
2. Peel the potatoes and carrots and chop them into cubes.
3. Place potatoes and carrots in a multicooker bowl, add broth, select the “Soup” mode and cook for half an hour.
4. Then add sorrel, salt and pepper and bring the liquid to a boil. Boil for 3-4 minutes, turn off, cover with a lid and wait 10-15 minutes.
5. Pour hot green soup into portioned bowls, put pieces of boiled egg, sprinkle chopped herbs on top and place on the table.

How to cook sorrel soup for a child - recipe with photo

Children eat sorrel soup with great pleasure, but gastroenterologists do not recommend abusing this dish. Oxalic acid is a rather aggressive component and can negatively affect the child’s gastrointestinal tract. However, from time to time, children can still be given this food rich in natural vitamins. The main thing is to cook the soup correctly and serve it with sour cream or unsweetened yogurt. They will extinguish the too pronounced sour tint and make the taste more delicate and creamy.

Necessary ingredients for making sorrel soup for a child

• sorrel – 50 g
• vegetable broth – 1.5 l
• carrots – 1 pc.
• potatoes – 1 pc.
• zucchini – 1 piece
• onion – 1 pc.
• egg – 2 pcs
• olive oil – 30 ml
• salt – 1/3 tsp
• dill - 1/3 bunch

Step-by-step instructions on how to cook sorrel soup for a child

1. Pour the vegetable broth into an enamel pan and bring to a boil over medium heat.
2. Throw potatoes and zucchini, chopped into small slices, into the bubbling liquid.
3. Peel the onion and finely chop it. Cut the carrots into strips and sauté together with the onion in olive oil until golden brown.
4. Add the roast to the soup base and simmer for 20 minutes.
5. Rinse the sorrel in running water, dry, remove the stems, and chop the leaves into small pieces. Place in a saucepan with the remaining ingredients, add salt and boil for 2-3 minutes. Remove from the stove, cover with a lid and let stand for a while.
6. Then place into portioned plates, add a boiled egg, sour cream or unsweetened yogurt, sprinkle with chopped dill and serve.

After the long winter cold, the body suffers from a lack of vitamins and one really wants to eat aromatic greens or soup with sorrel. It is better to prepare it in the spring, when the leaf is still very young and has not lost its juiciness and usefulness.

Sorrel has long been famous for its beneficial properties. Lenten, refreshing soups were prepared from it, as well as the well-known Russian cabbage soup in meat broth. The sourish, pleasant taste of this soup perfectly complements the boiled egg.

Most housewives fell in love with this early vegetable and got used to preparing various salads, purees, cabbage soup and borscht from it. The sauces taste piquant. This article will offer several of the most successful recipes for making sorrel soup.

Quick and easy recipe

The first recipe with a photo will seem the simplest and easiest. In fact, this is how it is - 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.

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!

Green soup with sorrel and egg

This soup is perfect as a hearty and healthy lunch for the whole family. You can cook it with either meat or dietary vegetable broth. This recipe will suggest preparing sorrel soup with chicken.

To prepare you will need:

• A large bunch of sorrel;
• 500 grams of chicken;
• 3 liters of water;
• 5 eggs;
• 2 onions;
• 2 carrots;
• 1 bay leaf;
• 7 potato tubers;
• Salt and various spices to your taste;
• 60 grams of sunflower oil;
• Sour cream for serving.

Cooking time - 1 hour 50 minutes. The calorie content in 100 grams of soup is about 180 kcal.

Rinse the chicken and dry it on a paper towel. Place the meat in boiling water and cook the broth over low heat, adding bay leaves, onions and carrots. While it is cooking, all vegetables are peeled and chopped.

Add the potatoes to the prepared broth and cook for approximately 20 minutes. In a frying pan, sauté onions and carrots in fat/vegetable oil.

Remove the sorrel leaves from the stems, wash and chop as desired. Add to the soup, salt and pepper and cook for another 10 minutes. Remove the finished chicken from the pan, separate from the bones and send back to the boiling soup.

Beat the eggs into a bowl and beat well with a fork. Slowly pour the homogeneous mass into the soup in a thin stream, stirring constantly. You should get thin threads that look impressive in the finished dish.

Turn off the heat on the stove and let the sorrel soup brew for about an hour. Pour into portioned plates, add homemade sour cream and serve. Bon appetit!

How to make super healthy sorrel soup with nettles

Truly spring food ─ green sorrel soup with nettles. No matter how much everyone dislikes nettles for their ability to unpleasantly burn the skin, this malicious weed is perfect for soup.

It is important that the nettle shoots are young, tender with small leaves, then the dish will turn out unusually tasty and healthy.

The following ingredients are needed:

• Beef bones;
• 1 leg;
• 3 liters of water;
• Nettle and sorrel leaf, 1 bunch each;
• 5 potato tubers;
• 2 large onions;
• 2 small carrots;
• 5 eggs;
• 50 grams of vegetable oil;
• Salt, usual spices to taste.

It will take 2 hours to cook. 100 grams of the finished dish contains about 185 kcal.

Rinse the beef bones thoroughly and place in boiling water, this will reduce the excessive appearance of foam. You need to boil them for about 30 minutes. Then add the chicken, cut in half, onion and whole carrots.

Boil the broth until done. While it is cooking, coarsely chop the washed sorrel and nettles. Peel the potatoes, wash and cut into cubes, add to the broth. Chop onions and carrots for frying.

Beat raw eggs with a whisk until foam appears. In a heated frying pan, with the addition of vegetable oil, bake 2 omelettes from the egg mixture. Let them cool and cut into strips.

Add chopped omelette, sorrel and nettle to the prepared broth. Season the finished soup with salt and spices.

Important! Sorrel soup should be salted at the end of cooking, when you can easily determine the acidity of the broth and salt it accordingly.

Don't know what to treat yourself to during Lent? - exactly what you need. We promise it will be delicious!

Traditional pilaf “will sparkle with new colors” if it is prepared not with lamb or beef, but with pork. read step-by-step cooking instructions with photos.

Anyone can cook delicious flounder in the oven, but the main thing is a good mood, with it any dish will turn out great!

Cooking a dish with pork

Feeding a man, and the whole family, well and with enough calories becomes a problem in the summer - hot days take their toll. I want light, and at the same time tasty food.

In order not to deprive the family breadwinner of high-calorie foods and replenish his body with essential vitamins, soup in pork broth with sorrel will be the best lunch in the summer.

To prepare sorrel soup with pork you will need:

• 500 grams of pork ribs;
• A few handfuls of sorrel leaves;
• 3 liters of water;
• 5 potatoes;
• 2 onions;
• 2 carrots;
• 30 grams of vegetable oil;
• 4 eggs;
• Salt and seasonings to taste.

Cooking time is about 2 hours. 100 grams of ready-made soup contains 190 kcal.

Wash the pork ribs and cut into pieces along the bone. Pour fat/vegetable oil into a thick-bottomed frying pan, heat and lightly fry the pork. Boil water and dip the half-cooked ribs into it.

Cook over low heat for about 1 hour. The fat that remains after frying is not poured out; it is useful for frying. Peel and wash all vegetables. Chop the onion, cut the carrots into thin strips.

Cut the potatoes into cubes, chop the sorrel into strips. Hard boil the eggs and divide into several parts, it all depends on preference. The larger the piece of egg, the brighter the taste of the soup will be.

Add potatoes to the ribs and cook for 30 minutes. Sauté vegetables using the remaining fat and add to the pan. We experiment a little with spices.

Dip the sorrel into the boiling broth with potatoes, and after five minutes the chopped eggs. Salt. A hearty and tonic soup is ready. Eat for your health!

Chefs' tricks

The broth will be much tastier if the vegetables are cleaned and rinsed under running water immediately after purchase. They should not be left in a cold place or in the kitchen vegetable basket for a long time.

If you plan to cook vegetable broth for soup, then you need to immerse the vegetables in cold water for cooking.

Withered sorrel leaves will take on a fresh look if they are immersed in cold water for 10 minutes with the addition of 30 grams of vinegar.

When cooking broth, there is no need to get excited and remove the annoying foam from the meat. It contains the most nutrients. Let the broth cook and then strain it through cheesecloth.

Celery root ideally improves the taste of meat broth.

For a nice golden color to the broth, add unpeeled onion when cooking.

A little trick for the taste of sorrel soup is to add a few pickles during cooking; when the soup is ready, they are thrown away.

It is believed that if you add spinach to sorrel soup, it will acquire an unforgettable taste.

Adding smoked meats when cooking green soup adds a piquant taste.

We invite you to watch a video of the preparation of a rather unusual sorrel soup:

Bon appetit!

Sorrel leaves are among the first to peck at the dacha. Usually, we added them to salads, baked pies, or ate them just like that. But one day a friend came to visit, saw the greens, and cooked a wonderful sorrel soup with a sour taste. It is also called green cabbage soup in another way.

It was delicious and fast. I always like it when a recipe can be varied to suit the ingredients available. And since sorrel is also a sorrel, after a long winter it’s nice to undergo a “hot” fortification with a sour leafy vegetable.

You can cook with any broth – meat, chicken, or use stew (if you can’t do without meat). If you don’t have time, then a lean option will do. In any case, it turns out delicious.

In the hot summer, especially in the country, when there is no time to stand at the stove for a long time, sorrel soup will save you from hunger and give you a supply of vitamins.

Meatless soup with sorrel greens is the easiest and fastest option.

Ingredients:

• Sorrel - a large bunch
• Dill, parsley – bunch
• Potatoes 3 pcs.
• Carrots – 1 pc.
• Onion – 2 pcs.
• Eggs – 2 pcs.
• Spices

Boil the eggs. They are useful for serving soup.

Take a saucepan for about two liters. Pour water, add chopped potatoes. While it is cooking, we prepare the vegetables.

Cut all the green mass into one container.

Cook the onions and carrots until lightly browned.

Add fried vegetables to the boiled potatoes and simmer under the lid for five minutes. Then add herbs, spices (peppercorns, bay leaves), keep on fire for another five minutes.

Pour into a plate, lay out the egg cut into pieces, a spoonful of sour cream and help yourself.

How to make canned vegetable soup with barley

So the vitamin reserves came in handy for preparing a hearty soup.

You will need:

• Pork ribs – 200 g
• Can of canned greens
• Boiled pearl barley – 150 g
• Potatoes – 3-4 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Green onions - bunch

Cook the broth from the ribs. Separate the meat from the bones.

Prepare roasted root vegetables.

Pre-boil the pearl barley. If you have a multicooker, you can speed up the process with its help.

Peel the potatoes and cut them into bars.

Add potatoes, pearl barley and disassembled meat fibers to the broth. After the potatoes become soft, add the frying and green onions. Let it sit on a low flame for five minutes. Don't forget about spices.

Video of cooking green cabbage soup from spinach and sorrel in chicken broth in a slow cooker

I appreciated the benefits of a reliable assistant in the kitchen, and now I enjoy using its capabilities. Let's cook green borscht in chicken broth.

You will need:

• Chicken leg
• Carrot
• Sorrel
• Potato
• Nettle

The products are available, and watch the process in the video:

Lenten recipe with rice

It can be eaten both hot and cold. You can use sorrel along with other leafy greens - nettle or spinach. If you want a rich soup, cook it in meat or chicken broth.

Prepare:

• Potatoes – 3 pcs.
• Water or vegetable broth – 1.5 l
• Carrots – 1 pc.
• Onion – 1 pc.
• Rice – 2-3 tbsp.
• Sorrel - a large bunch
• Green onion - bunch
• Dill, parsley, lemon - for serving

Preparation:

• Put the water or broth on the fire. While it is heating up, you will have time to prepare the vegetables.
• Cut the carrots into cubes, the onion into cubes, and the potatoes into strips.
• Fry onions and carrots until light golden.
• Place potatoes into boiling water. Wait for it to boil again and add the washed rice. Stir with a spoon for a while so that the grains of rice do not stick to the bottom of the pan.
• After the next boil, after five minutes, add the fried vegetables. Wait until the rice is completely cooked, add all the greens (sorrel, spinach, nettles, green onions). Close the lid and increase the heat. When gurgling bubbles appear, season with spices (salt, pepper, bay leaf).
• When serving, add dill and a slice of lemon to a plate.

Cold cucumber soup

On a hot summer day, cold soup cooked with sorrel will save you from heat and hunger.

Products:

• Potatoes – 2 pcs.
• Cucumber – 1 pc.
• Sorrel - a large armful
• Water – 1 liter
• Sour cream – 200 g
• Radish - bunch
• Green onions, dill
• Eggs – 2 pcs.

Boil potatoes and eggs. Cut into pieces individually.

Boil water, put sorrel in it and hold for 2-3 minutes. Take it out, put it in a colander, and cook the soup in sorrel water.

Cut the cucumber and radish into small pieces.

Stir sour cream into the cooled broth. Add cucumber, radish, potatoes, chopped green onions. Let's not forget about spices.

It turns out similar to okroshka. Pour into a plate, chop the boiled egg and serve.

Quick recipe with stew

At the beginning of the summer season, my husband and I stock up on stewed meat. It’s such a pity about the time it takes to cook. And with canned food it’s quick, easy, satisfying.

Products:

• Beef stew – 1 can
• Sorrel – 250 g
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Egg – 2 pcs.
• Salt pepper

Open the jar, pour the contents into the pan and heat it up. When the meat boils, add the chopped onion.

After some time, warm up the carrots there.

Boil the eggs.

Pour hot water over the meat.

After bubbles appear, add potatoes.

When the potatoes become soft, add the sorrel. You can use not only fresh, but also frozen vegetables. Add spices.

When serving, decorate with a slice of egg and a spoonful of sour cream.

Step-by-step classic recipe with chicken

Men still prefer meat soups. Otherwise, after a short period of time, they again reach for food.

Products:

• Chicken leg – 1 pc.
• Potatoes – 4-5 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Eggs – 3 pcs.
• Sorrel
• Greenery

Cook the eggs. Cool, chop into cubes.

Fill the chicken meat with water and boil until tender. We disassemble into pieces, remove the bones.

Chop the onion, grate the carrots, cut the potatoes into cubes, and chop the greens.

Fry onions and carrots.

Throw potatoes into the prepared broth. As soon as it is cooked, add vegetables, eggs and herbs. From the moment of boiling, boil for a couple of minutes, turn off. Ready.

Sorrel soup with meat and egg

If you have time and desire, then cook soup with meat - take beef or pork. At this point, decide for yourself whether to cook the cabbage soup more richly with pork or use a gentler option. We will also whiten it with an egg. Don't know how? Read on.

Products:

• Beef on the bone
• Potatoes – 4 pcs.
• Sorrel – bunch
• Eggs – 3 pcs.

Boil beef broth. We take out the meat, cool it, remove it from the bone.

Add the chopped potatoes into the prepared broth.

When it is cooked, add chopped green flowers and let it simmer for a couple of minutes.

During this time, beat the eggs with a fork.

Pour them in a thin stream into the boiling broth, stirring constantly. Let's keep it covered for another minute.

Cream soup with chicken

Creamy soups with the aroma of greens are a hit in our family. Usually, I cook with vegetable broth. Sometimes when serving I add pieces of chicken or fish.

• Chicken breasts – 500 g
• Potatoes – 4 pcs.
• Sorrel – bunch
• Onions – 1 pc.
• Cream 10% – 150 ml

Boil the breasts. Remove, cool and cut into pieces.

Pour the potatoes into the chicken broth and cook until done. Add chicken fillet and sorrel to it and keep it on the fire for about five minutes.

Blend with a blender until smooth.

Pour in the cream and heat for another five minutes on the fire.

Soup (cabbage soup) from sorrel and nettle in meat broth

Spring soup with nettle and sorrel will perfectly satisfy your hunger. And notes of leafy greens will add piquancy.

Let's prepare:

• Meat (beef, pork) – 500 g
• Potatoes – 3 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Sorrel – 200 g
• Nettle – 300 g

Preparation:

• Boil the meat, remembering to remove the foam with a slotted spoon.
• Chop the carrots and young onions and add them to the boiling broth. Boil for 10 minutes.
• Peel the potatoes, chop them into cubes and throw them into the pan.
• Wash the greens, chop and simmer in a frying pan with a couple of tablespoons of broth previously poured in for 5-10 minutes until softened.
• Place in a saucepan and add salt. Wait for it to boil, boil for 5 minutes, let it brew under the lid for 10-15 minutes.

Borscht with melted cheese and beef

You can make the soup without meat. Melted cheese will add creaminess and a pleasant aftertaste to the dish.

Ingredients:

• Beef – 150 g
• Potatoes – 3 pcs.
• Processed cheese – 1 pc.
• Onion – 1 pc.
• Sorrel – 200 g
• Carrots – 1 pc.
• Eggs – 2 pcs.

Preparation:

• Boil the meat until done.
• Cut the potatoes into cubes and boil for 15-20 minutes.
• Prepare frying carrots and onions, add them to the broth along with the cheese.
• Wash the sorrel, chop it and place it in a saucepan.
• Shake the eggs. Pour into the boiling broth in a thin stream, stirring with a fork. The result is white flakes floating among islands of greenery.

The season of green cabbage soup is just beginning (at least) here. Their period is in the summer, so have time to enjoy the pleasant taste and aroma.

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

Put the pan on the fire, add some salt, throw in a couple of peppercorns and proceed to processing the vegetables. Peel the potatoes and cut them into cubes, as for any other soup or borscht.

Peel the onions and carrots. Chop the onion and chop the carrots on a fine grater. Wash the turkey and cut into small cubes. Be sure to remove the film and fat from the fillet.

Place the turkey fillet and potatoes in the water along with the bay leaf and bring to a boil over medium heat. Remove the foam with a slotted spoon and prepare to fry. To do this, lightly fry the chopped onion in a small amount of sunflower oil.

Place the onions and raw carrots into the boiling broth. Let's move on to preparing the greens: chop the washed sorrel medium, and chop the dill (parsley) very finely.

Five minutes after the first bubbles appear on the surface of the broth, add the greens. Stir, reduce heat slightly and continue cooking. Break the eggs into a bowl and beat with a fork until smooth.

About 10 minutes after adding the sorrel to the boiling broth, pour in the scrambled eggs in a thin stream.

We continue to cook the soup until the potatoes and meat are ready, making sure to remove the noise with a spoon. Serve a classic version of green sorrel soup with sour cream.

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, is 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 egg

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:

1. Prepare broth based on the selected meat. You can use plain water, then the dish will be lighter.
2. In a separate container, you need to boil the potatoes and carrots with peels.
3. We clean the vegetables and throw them into boiling broth or water. We also put chopped sorrel there and season with spices.
4. 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 Chiken

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:

1. Cook the meat over low heat for about 30 minutes to create a broth, then remove it to a plate.
2. 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.
3. 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:

1. Grind all the above ingredients into cubes.
2. Place a container of water to boil and throw in the potatoes.
3. After 10 minutes, add carrots, tomatoes and sorrel.
4. 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:

1. To prepare sorrel soup according to this recipe, we do not need a frying pan. All actions can be done immediately in a saucepan.
2. Place the stew in it, fry for a while, add chopped onion, then carrots and keep until the vegetables become soft.
3. We fill the contents with water, and when it boils, you can throw in the cubes of potatoes.
4. When it is almost ready, add chopped sorrel, various herbs and selected seasonings, hold 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:

1. First put the meat cut into medium pieces into the cup.
2. 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.
3. We fill the contents with water, preferably so that it is already hot, and set the device to “Quenching” mode for one hour.
4. 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:

1. As always, we prepare broth from meat: cook chicken for about 30 minutes, and something else for about an hour.
2. After the base is ready, remove the meat; if desired, you can cut it and put it back.
3. Add potatoes, chopped into small cubes, fried onions and keep the dish on the stove until the potatoes become soft.
4. 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:

1. 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.
2. 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.
3. All that remains is to add the sorrel, hold the dish for another three minutes, then grind it in a blender into a mushy mass, pour in the sour cream and puree it.

Green borscht with nettle, sorrel and egg

A hearty, rich version of the dish, with an interesting, but so healthy ingredient - nettle.

Required Products:

• three potatoes;
• 50 grams of nettle;
• carrots and onions;
• three eggs;
• various seasonings to suit your taste;
• 30 grams of butter;
• 200 grams of sorrel;
• 350 grams of any meat.

Cooking process:

1. First, prepare the broth by boiling the meat for about an hour, seasoning it well with spices.
2. If desired, the meat can be removed or chopped and put back into the dish.
3. To what happened, add the diced potatoes, keep them on low heat until they become soft.
4. We keep the chopped vegetables in a hot frying pan for some time until they are beautifully browned and put into a dish.
5. 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.
6. All that remains is to add the boiled eggs, cut into small pieces, hold for another minute and remove from the stove.

Original cheese and sorrel soup

This combination gives a simply unique taste.

Required Products:

• tomato;
• two eggs;
• seasonings as desired;
• 150 grams of sorrel;
• three potatoes;
• onions and carrots, one each;
• one processed cheese.

Cooking process:

1. Peel the tomato, you can use tomato paste instead.
2. In a hot frying pan, bring the chopped onion, grated carrots and tomato until golden brown.
3. Place the pre-chopped potatoes into water, bring to a boil and hold until they become soft. After this, lay out the prepared vegetables.
4. 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.