Delicious soup with young sorrel. How to quickly and tasty cook sorrel soup

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 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 into cubes, put in water, wait until boiling, 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

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When the snow melts and the first greenery appears, the body, exhausted over the winter, craves to replenish its supply of vitamins. The end of March and April is the time to switch to pasture! The first greens of young nettle (which, by the way, do not sting at all), sorrel, spinach, beet tops and even dandelion contain a huge amount of vitamins and other useful substances. After May, the amount of gluten and fiber in this foliage increases, and it loses its taste. Let's take advantage of the moment and find out how to make sorrel soup. There are a lot of recipes for this dish. It is prepared with meat, chicken and mushroom broths. There is also an absolutely lean option, made with vegetable broth. This soup can be served either hot or cold. To make it more filling, you can add cream, dumplings, a boiled egg or cheese. The only thing a novice cook who doesn’t yet know how to make sorrel soup needs to remember is that the tender leaves are placed in the pan at the very end of cooking. This way the vitamins will be preserved and the ingredients will not boil over.

Classics of the genre. Bouillon

Before looking at different vintage versions of soups that contain sorrel, let's study a classic recipe from my grandmother's notebook. Usually this spring dish was prepared with chicken broth. The result is a very rich, satisfying and amber sorrel soup. The recipe starts by making chicken broth. We take a large saucepan, pour two liters of cold water into it, put the washed soup set or 2 legs in it and put it on the fire. After boiling, reduce the gas and skim off the foam. Peel the carrots and just wash the onion. Cook the chicken along with the vegetables over low heat until the meat is completely cooked. A quarter of an hour before it’s ready, salt the broth, add 2 peppercorns and a bay leaf. Strain the broth through a colander or sieve. Throw away the vegetables, remove the meat from the bones, cut into pieces.

Classic sorrel soup

Now that our broth is ready, we can proceed to the second stage. To do this, peel, wash and cut 2 potatoes into cubes. Place in boiling broth and cook for about 20 minutes. Finely chop a small onion. Half a carrot, three large ones. Fry the onion in vegetable oil until soft. Then add carrots to it, lightly salt and pepper. When the vegetables turn golden, add this frying to the pan. Cook for another 5 minutes. And only now do we remember that sorrel soup is on our agenda. The recipe calls for sorting and washing a bunch of greens, trimming the stems, and coarsely chopping the leaves. First we throw chicken meat into the pan, followed by sorrel. After this, cook the soup for exactly two minutes. Turn off the heat and let it brew under the lid for a quarter of an hour. Serve with a spoonful of sour cream in a plate.

Sour cabbage soup for vegetarians

If you don’t yet know how to make sorrel soup without meat, here’s a simple recipe. The richness in this dish will be provided by Adyghe cheese, and the aroma will be provided by numerous spices. Boil 1-2 potatoes, cut into cubes, in a liter of water. Roughly chop three small carrots. Heat a little vegetable oil in a frying pan and throw in half a spoonful of turmeric, cumin and other spices (to taste). After a couple of seconds, add grated carrots to the spices. Saute it, stirring. Three 100 grams of Adyghe cheese directly into the frying pan. Stir quickly and turn off the heat after a minute. Wash a large bunch of sorrel, sort it out, and chop the leaves coarsely. If the potatoes have already become soft, add the contents of the frying pan to the vegetarian soup. After two minutes, throw in the sorrel. Salt the soup and season with ground black pepper. In a minute the soup is ready. Pour into plates, sprinkle with dill, add a spoonful of sour cream.

The sour taste of the first greens harmonizes perfectly with the fresh and satisfying boiled egg. Many housewives use this. And the dish seems to be richer. In most cases, half a hard-boiled egg is placed on a plate and poured over the prepared soup. But in this recipe we propose to do something completely different. To do this, pour 5 diced potatoes with 3-4 liters of broth (or water), cook until tender. Then wash 3 or 4 bunches of sorrel (700 grams), chop the leaves not very finely, and place them in a saucepan. Break a dozen eggs into a bowl and beat lightly with a fork. As soon as the soup begins to boil again after immersing the sorrel in it, pour the eggs into the broth in a thin stream. Stir to form “strings” of coagulated protein. Salt and pepper to taste, turn off the heat. Sprinkle the finished soup with chopped onion and dill. With sour cream the dish will turn out even tastier.

Sorrel soup: recipe with beef broth

It would be ideal to use veal brisket in this dish. Chop 1.5 kilograms of meat on the bones into three parts and fill with cold water for half an hour. After this, we drain the liquid with the blood. Fill with water again and cook together with the onion in the peel over high heat. As soon as it boils in the saucepan, reduce the heat and skim off the foam. After an hour and a half, add salt and pepper to our soup. In the meantime, let's start frying. This technique is often used when cooking first courses. Therefore, if you are thinking not only about how to make sorrel soup, but also create some other culinary masterpiece, you can also use it. To do this, saute 2 finely chopped onions in a mixture of butter and vegetable oils. Add grated carrots and finely chopped tomato without skin (you can replace it with a spoon of tomato paste). Add a little broth from the pan and simmer under the lid for about a quarter of an hour. When the meat becomes soft and stops bleeding when pierced, take it out and separate it from the bones. And we filter the broth itself through cheesecloth or a sieve into another container. Then we put 6 chopped potatoes into the boiling soup, and we also send the finished frying there. Wash three bunches of sorrel, chop the leaves coarsely, and also put them in the broth. Beat three eggs with a fork and, stirring the soup in the pan in a circle, pour them in in a thin stream. Return the meat to the broth. Season the dish with pepper, cloves, and salt as needed. After 10 minutes the soup is ready.

Sorrel chilli

When it's hot outside, you want something refreshing and not too greasy. It is best to serve cold sorrel soup to your family for lunch on a summer afternoon. It does not require kvass or kefir, although you will still need a glass of sour cream. Let's boil a liter of water, put the leaves of two bunches of sorrel there - this time finely chopped. After three minutes, turn off the heat and cool the broth. Now add a glass of sour cream and salt to taste. Separately, cook two potatoes in their skins. Peel and cut into cubes. Grind a large cucumber and a bunch of radishes in the same way. Chop small bunches of green onions and dill. Mix all the vegetables and herbs in sour cream and sorrel broth. Before serving, place a few slices of boiled egg on each plate.

Summer okroshka

This is a real vitamin bomb. Okroshka is made in almost the same way as cold sorrel soup, but in addition to the main ingredient, sorrel, you also need to take other greens. Young nettle, a little wild garlic, dill and parsley leaves go very well. If you want to use beet greens, you need to remember that they are firmer and take a little longer to cook. Therefore, it must be dipped into boiling water first. In order not to have to worry about cutting the leaves, you can first chop them coarsely, boil them, and then grind the green broth in a blender. The fat content of the dish can be adjusted using sour cream, ayran or kefir. Mixing the dairy product with beef, pork or chicken broth makes a very nutritious but light-tasting green sorrel soup.

Easy to prepare

If you have a multicooker in your home, you can use this useful kitchen device. Regardless of the brand of machine, cooking will be less energy-intensive. Consider a recipe using chicken broth. Chop the onion into half rings, three carrots, and finely chop three cloves of garlic. Pour a spoonful of vegetable oil into the multicooker bowl and sauté the vegetables with the lid open in the “frying” mode. Wash 800 grams of chicken (thighs, legs or wings) and place on the bottom. Fry a little. Add 5 diced potato tubers. Pour three liters of cold water, close the lid and set the “quenching” mode for an hour. After the signal, remove the chicken, return the meat to the broth, and discard the bones. Add finely chopped sorrel leaves (150 g), salt, pepper, dried dill. Continue simmering for another 15 minutes. Sorrel soup in a slow cooker is ready. Serve it with a boiled egg and sour cream.

Quick soup

To save time and not have to deal with meat, you can simply open a can of stew. We fry with 2 pinches of sugar and a teaspoon of flour. Cut four potatoes, add water, bring to a boil, cook for 10 minutes. We spread the roast and stew. Boil a little more, add a large bunch of chopped sorrel. Season to taste and add salt. If sorrel soup with stew does not seem particularly sour to you, you can adjust its taste with lemon or lime juice.

Good day, dear subscribers and guests of my favorite blog! The sun is outside, the birds are singing, it’s time to go to the garden and harvest the first harvest. 😆 What? You say, and the answer is simple, the harvest is green and tastes very sour. Did you guess it?

Of course, today we will talk about such a plant as rumex - sorrel. You will learn how to prepare the most delicious, rich soups from this herb; the following articles will contain recipes for various dishes from this plant.

Interesting! This sour miracle contains mineral salts, proteins, tannins, calcium and potassium, vitamins, magnesium, citric and malic acid.

And of course it contains a lot of vitamin C.

By the way, who likes to cook real red borscht, there is a special note for you 😛

Are cabbage soup so green? have always been and are the most popular in the spring. This version is traditionally cooked from raw eggs; of course, in addition to the main ingredient, other vegetables are used, such as potatoes, carrots and onions.

For meat you can take beef, pork or chicken. Children are recommended to cook in vegetable broth.

The classic version is a version made with water without meat, vegetarian lean borscht. Although you can safely cook it with meat or chicken broth.

We will need:

Potatoes - 4 pcs.
Carrots - 1 pc. (big size)
Onions - 1 pc.
Eggs - 4 pcs.
Sorrel - bunch (you can use fresh or frozen)
Dill - bunch
Bay leaf - 3-4 leaves
Allspice peas - 7 peas
Salt - to taste
Ground black pepper - to taste

Cooking method:

1. Start with the simplest thing, peeling vegetables. Next, cut them into cubes, as shown in the picture.

2. Pour water into a saucepan and put it on the fire, after boiling, throw in the whole peeled onion. Add aromatic peppercorns and bay leaf. And of course the carrots and potatoes that you chopped.

Cook the vegetables until tender, and then remove the onion with a spoon. She had already done her job, the soup was filled with her aroma. Wash the sorrel and cut into pieces as desired. This herb can be used frozen.

Important! If the greens are frozen, do not defrost them, but add them to the liquid immediately!

3. Hard boil the eggs, cool, peel and cut into long pieces.

4. Throw them into the soup. Season with salt and pepper. Cook for 10-15 minutes, then turn off and let stand on the stove for a little while. This is a green soup without frying and without meat. Season it with sour cream or mayonnaise. Bon appetit!

Have you ever made green borscht using this recipe? 🙂 Such an appetizing and healthy green can be consumed by children and pregnant women, and even nursing mothers.

Video on how to make green stew at home

If you want to know all the secrets of this masterpiece, then watch this short video:

Recipe for sorrel soup with egg and chicken

Of course, the best option is considered to be one that uses your own homemade greens from the garden.

But it also happens that you want to cook this first dish in winter, then it is best to use and cook frozen sorrel soup. If you live in an area where this plant is not found at all, then buy it in canned form. Actually, I once thought about this question: What can you replace sorrel with to make the borscht sour?

So, for those who do not have the opportunity to get these leaves, you can safely replace them with spinach. You can also use nettle, it will turn out very cool and tasty, although not so sour, you can add lemon juice or citric acid and then there will definitely be sourness. Read on for options with spinach and nettles.

For cold soup, replace potatoes with celery or cucumbers.

The traditional classic version, of course, involves cooking with green leaves, with the addition of a raw or boiled egg, although in some sources the authors insist on cooking such a miracle without eggs, but as an option, you can quickly cook without them.

By the way, someone may simply be allergic to them. After all, eggs are a strong allergen for some people, unfortunately. 😐

We will need:

chicken breast or drumsticks, legs - 500 g
sorrel -200-300 g
chicken egg - 2 pcs.
potatoes - 3 pcs.
green onions - 10 feathers
round rice - 2 tbsp
vegetable oil
salt and pepper to taste

Cooking method:

1. Boil the chicken, I used chicken legs. They do not cook for long, about 40 minutes.

3. Peel and cut fresh potatoes, try to keep the pieces the same. Then the dish will turn out aesthetically beautiful.

4. Rinse the rice and strain through a sieve.

Important! For this soup, choose round grain rice! It tastes much better.

5. The onion is cut into rings like this.

6. Wash your favorite greens, for example parsley, dill and chop them with a knife. Can you hear the aroma in the kitchen?

7. Remove the finished legs from the broth. Add potatoes and green onions. And of course, rice. Cook until the potatoes are soft, usually 20-30 minutes, depending on the type of potato you have.

8. Now an important point, place the sorrel in a saucepan and pour vegetable oil into it. Simmer for about 10 minutes, stirring.

9. Beat raw eggs with a whisk. Add some chicken broth from the pan to them, about 7 tbsp.

10. After stewing, add the sorrel to the cabbage soup. Then take the egg mixture and pour it into the soup in a small stream, stirring well. Cook for 6-7 minutes. Add aromatic greens, and you can cut the hams into pieces and add them to everyone’s plate.

11. What a beauty, season with sour cream and treat your family and friends! Absolutely everyone will like this fortified green soup! Cook with love!

How to cook a first course with beef and egg

It’s almost summer outside, I want something unusual, like this borscht made from green leaves and vegetables. So why not do that? For a strong aroma, use garlic, and another condition is that everything in the soup is combined, you need to try to ensure that the shape of cutting all the vegetables is neat.

We will need:

beef meat - 600 g
potatoes - 3-5 pcs.
onion - 1 pc.
carrots - 1 pc.
sorrel leaves - a large bunch
chicken egg - 4-5 pcs.
garlic - 4 cloves
salt, pepper to taste
greens to taste

Cooking method:

1. How to boil broth for soup? All you have to do is take beef or pork and throw it into boiling water. Cook over low heat for about 1 hour, do not forget that after boiling you will need to skim off the foam.

Important! The broth should be transparent; to do this, remove the foam from the surface with a slotted spoon.

1. Chop onions and carrots. In this form, cut the carrots into circles for variety. Fry vegetables in a frying pan with vegetable oil. They should become soft and the onions should be golden brown.

2. Rinse the green feathers under running water, place in a colander and remove excess water. Finely chop this sour plant into small pieces with a kitchen knife.

3. After, cut the boiled eggs so that you get small cubes. Do the same with potatoes.

4. Once the meat and broth are ready, take it out and let it cool. Cut into pieces and then put back into the broth. Salt the broth.

5. Add chopped potatoes. Cook the dish until half cooked. At the very end, add the sorrel pieces in about 15 minutes. And of course the egg.

Important! Use garlic for a more divine flavor. Cut it very finely and add it to the soup in 2-3 minutes.

6. Pepper and sprinkle with herbs. Let it brew a little. Pour into plates and eat to your health! If you like sour cream, be sure to add it.

Interesting! Do you know how you can diversify the taste of such green cabbage soup? Write your comments. I suggest adding celery at the very beginning, letting it cook a little, and then removing it completely from the dish. It turns out rich and very tasty!

Cabbage soup with sorrel on stew

A very interesting, and most importantly budget-friendly and simple, quick cooking option. You can always buy stewed meat in any store; of course, it would be nice to prepare it yourself. You can take any kind, be it beef or pork.

We will need:

stew - 1 jar
sorrel – 350 g
potatoes carrots - 5 pcs.
carrots - 1 pc.
onion - 1 pc.
egg - 2 pcs.
salt and ground pepper to taste

Cooking method:

1. Place the stew from the jar into a saucepan, add chopped onions to it. Fry for five minutes over low heat.

2. Then grate the carrots and add them there. Simmer for about 3-4 minutes.

3. Now pour drinking water there.

4. Cut the potatoes into cubes.

5. Send it into the soup, cook for about 20 minutes, then cut the sorrel and add it. Salt and pepper. The dish should cook for another 10 minutes.

6. Peel the boiled eggs and cut into small pieces. You can also cut one in half to make it cute when serving.

7. Have a delicious and aromatic lunch!

Do you like stewed dishes? Then here is another useful note for you)))

Cool recipe with nettles

Otherwise, this option is called Moldavian. To prepare such a dish you will, of course, need nettles and sorrel; be sure to collect these herbs in the summer and freeze them, and then cook them for your health in the winter.

We will need:

Nettle - a young small bunch
Sorrel - bunch
Potatoes - 3-5 pcs.
Carrots - 1 pc.
Tomatoes - 1-2 pcs.
Rice - 50 g.
Salt to taste
Water - approximately 1.5 liters.
Additionally, if desired - vegetable oil and onions

Cooking method:

For detailed preparation of this soup, watch this video from YouTube:

Made with sorrel and spinach

This type of green borscht is also very popular, but for good reason, spinach goes very well with any other greens and provides a lot of useful and nutritious nutrients.

We will need:

Cooking method:

1. Prepare meat broth. Pour water over the brisket, put the pan on the fire and cook until the meat is done, about 1-1.5 hours.

Important! Skim off the foam after boiling.

2. Chop the onion and greens with a knife. Including sorrel and spinach. You can take frozen greens, there is nothing wrong with that.

Important! Of course, it is best to take fresh plants!

Cut the potatoes into cubes. Cut the boiled eggs also carefully, but only into cubes.

4. Break the eggs into a clean bowl and beat them with a whisk. To add some mystery to the dish, pour lemon juice into this sauce, about 1-2 tbsp in a thin stream.

5. As soon as the potatoes are ready, add the chopped green “grass”. After the chopped eggs. Cook this dish in this composition for 5 minutes and only after that pour in the awesome egg and lemon dressing, while stirring as you pour in.

Cook for another 5-7 minutes until done. At the end of cooking, add salt and pepper.

6. What a beauty it turned out! Very fast and tasty, and also healthy!

Serve with sour cream! You can also make garlic dumplings; they go perfectly with this green borscht. For those who don't know, read this article.

Delicious beet tops recipe

This option is the most fortified, since it uses a lot of greens, look at the scripture, you will see everything for yourself. A storehouse of usefulness and richness! Description and pictures were kindly provided by chef Oleg Olkhov of the St. Danilo Monastery.

We will need:

beet tops - 100 g
parsnip root - 50 g
sorrel – 100 g
carrots - 1 pc.
leek onion - 1 pc.
onions - 1 pc.
salt and pepper to taste

Cooking method:

Then add fried vegetables (carrots and onions). At the very end, throw in the sorrel cut into pieces. Cook for 10 minutes. Season with salt and pepper. Season the dish with sour cream and ask for it at the table. It turns out to be a very dietary and vegetarian first course. No extra calories!

Cooking in a slow cooker

How I love this helper, I use it every day, what delicious porridges the kids get from it, and the soups are just delicious. So I also cooked our green borscht in it today. Someday I’ll show you this version of borscht in detail with step-by-step drawings, so wait and bookmark the site.

Cabbage soup with chicken broth from Yu.Vysotskaya

Today there was a program on TV and Yulia was preparing such a soup, so I’m sharing this experience with you here, dear guests and blog subscribers. There is nothing special about this option, it is quite simple and similar to the traditional classic look, see for yourself:

Have you ever cooked this first course with meatballs? Meatballs are balls of minced meat. I also tried to cook it, it turned out delicious and very beautiful!

The secret of this dish is that the meatballs do not need to be cooked for a long time; throw them in as soon as the water boils on the stove, along with the potatoes. Therefore, if you are looking for a quick cooking option, cook these green cabbage soup with meatballs.

P.S. A very unusual option, which I have never cooked myself, is the option with cheese. After watching this video from the YouTube channel, I immediately wanted to cook this stew using it today. Watch this video and create, perhaps this option will be the best and most successful for you and your loved ones!

Here's an informative article with a variety of first courses. Perhaps someone doesn’t like sorrel borscht, well, that’s in vain, let’s correct ourselves. 😛 I hope I was helpful to you! Thank you for your attention, see you tomorrow! Bye bye!

Sorrel soup with meat and egg is a “brutal” men’s soup that any man can quickly prepare himself. It takes no more than 20 minutes to prepare such a dish. This does not mean that ladies will not find the recipe useful; it is always nice to please your loved one with a tasty and satisfying soup. Sorrel soup is delicious in any form. It is also served hot, piping hot, but even cold, green cabbage soup is very appetizing, especially in hot weather.

The basis of a good first course is a tasty meat broth, which is important to prepare correctly. The broth should be transparent and rich, no matter what meat it was cooked from, as they say, “taste and color.” I love sorrel soup with chicken, which, of course, I make with chicken broth. My husband loves sorrel soup with beef or lean pork; men need large pieces of meat on their plate. Children love puree soup, which can be cooked in vegetable broth with the addition of butter and cream for a delicate consistency.

I associate sorrel cabbage soup with early summer. Sorrel is perhaps one of the few seasonal plants, dishes from which are prepared in late spring and early summer. However, my grandmother preserved sorrel for the winter, the cellar was bursting with half-liter jars. In the far corner of the cellar, in my opinion, there are still old sorrel preparations that can now be put up for auction like aged wine.

Cooking time: 20 minutes
Number of servings: 2

Ingredients for sorrel soup with meat and egg

300 g boiled meat;
600 ml meat broth;
120 g onion;
150 g potatoes;
250 g fresh sorrel;
2 eggs;
30 ml vinegar;
15 g butter;
salt, pepper, herbs;
sour cream for serving.

Method for preparing sorrel soup with meat and egg

Peel raw potatoes and cut into strips. Heat the broth to a boil, throw in the potatoes, and boil until tender.

Melt butter in a frying pan. Place finely chopped onion in melted butter, sprinkle with a pinch of salt, and sauté until translucent.

Place the sautéed onion into the pan when the potatoes are cooked.

Cut the boiled meat into large pieces. You can cook sorrel soup with pork, beef or poultry. Add the chopped meat to the pan and bring everything back to a boil.

Wash fresh sorrel thoroughly so that no sand gets into the pan. Then we cut off the stems from the bunch of greens and chop the leaves into strips.

Throw the chopped leaves into a pan of boiling soup and cook for literally 2 minutes. Then remove the pan from the stove and add salt to taste.

Cook poached eggs. Pour one liter of boiling water into a saucepan, add vinegar. First break the egg into a bowl, then pour it into boiling water with vinegar, then add the second egg. Cook for 2 minutes, place on a board to drain.

Pour a portion of sorrel soup with meat into a plate and season with sour cream. Place a poached egg on top, cut it so that the yolk comes out, sprinkle with freshly ground black pepper and herbs to taste.

By the way, not only traditional green cabbage soup can be prepared from sorrel. The cream soup with sorrel and cream is very tasty.

step by step recipe with photos

Sorrel soup with meat and egg is the first in a series of dishes from early spring vegetables, but when cold it will be an excellent option for a summer lunch: its refreshing sourness is very appropriate in the heat.

Rice or pearl barley will make the meal more satisfying. You can supplement it with sour cream, white bread croutons, shavings of processed or hard cheese.

Juicy sorrel cannot be undercooked: the vegetable is added literally at the last minute of cooking. In boiling water, chopped tender greens significantly lose volume.

To obtain the notorious “threads,” beaten eggs are introduced with vigorous, continuous stirring.

Ingredients

250 g pork neck
1 onion
2-3 potatoes
20 ml vegetable oil
1 bunch of sorrel
0.5 bunch of green onions
1 chicken egg
1 tsp. salt
2-3 bay leaves
0.5 tsp. granulated sugar

Preparation

1. Rinse the meat in water and cut it into pieces, cutting off all the veins and films. Then pour a little vegetable oil into a saucepan, cauldron or pan and place the sliced meat on it. Add granulated sugar, salt and bay leaves. Place the container on the fire and fry the meat for 10 minutes. Then pour in hot water and boil for 30 minutes from the moment of boiling, skimming off the foam as it forms.

2. Peel the root vegetables and rinse them in water. Cut into portion cubes: potatoes - medium, and onions and carrots - small.

3. Once the meat has been cooked for 30 minutes, add the chopped vegetables to the container. Boil for about 10-12 minutes.

4. Wash the sorrel greens and green onions. Cut the sorrel into ribbons, removing the bases of the leaves, and the onion into rings. Add the herbs to the pan 5 minutes before the soup is ready. There is no need to cook sorrel for a long time - vitamin C is destroyed during prolonged processing.

5. In a bowl, beat a chicken egg with a fork.

6. 1-2 minutes before the soup is ready, pour the egg mixture into the boiling broth and immediately stir everything with a fork - thin egg “threads” will form in the soup.

7. Pour the finished sorrel soup into deep plates and serve along with herbs and slices of bread.

Note to the hostess

1. Not all parts of the sorrel bunch are equally tender: the stems are much rougher than the young leaves. Still, the twigs also need to be chopped into the soup. Once immersed in boiling water, they will soften as quickly as other greens. The closer to the roots, the more juice they contain, and it is extremely rich in useful substances. The early gifts of the beds should be used to the maximum.

2. It is likely that instead of pork, someone will choose a different type of meat. Any broth, including beef, goes well with sorrel. Unlike pork, it has a very appetizing, strong and expressive aroma. To avoid drowning it out, just one bay leaf will be enough for the amount of liquid specified in the recipe.

3. If you add a scrambled egg into this soup in small doses and vigorously beat the hot dish with a whisk in the shape of a whisk, the original yellow decor will turn out not only bright, but also lush.