Frozen sorrel soup with egg recipe. Recipe for sorrel and egg soup: several cooking options. Soup with meat

09.01.2024

Herbs have long been used in the preparation of various dishes, especially in spring, when the vegetation is full of juices and vitamins. Sorrel occupies a special place among green additives to conventional products. It gives first courses (the famous green soup or cabbage soup) an amazing sourness, which so pleased our ancestors after a long Lenten winter.

Green soup with sorrel recipe No. 1 (with broth)

Nowadays, housewives are trying to cook tastier green soup for their family in order to please and feed them with vitamins at the same time. Sometimes this dish is called green borscht or cabbage soup. This does not make soup with egg and sorrel any worse, believe it or check it!

And what is even more important, this first can be made satisfying and nutritious - with meat or dietary, light - with plain water. And gourmets love puree soup with cream and shrimp, which delights with an amazing and unique taste.

This recipe is suitable for those who do not watch calories and love hearty lunches.

Prepare the following products:

Meat – 500 g;
Sorrel, herbs to taste, green onions - one bunch each;
Eggs – 6 pieces;
Potatoes – 5 large tubers;
Carrots – 1 piece, optional;
Onion – 1 piece;
Tomato paste – 1 tbsp. spoon (optional).

The process of making green soup begins with the broth. Place the meat in a saucepan and cover with cold water. Bring to a boil, add peeled onion and carrots. The meat should be cooked until done. Remove it from the broth, separate it from the bones, and cut into portions.

While the liquid is still hot, add peeled, diced potatoes to it. Leave to simmer over low heat until the potatoes are soft (check with a fork).

Separately, boil the eggs and then peel them.

Chop all the greens. It should be added to the soup two minutes before it is ready. You cannot boil herbs for a long time, otherwise the green soup will lose all its vitamins.

Chop the eggs and add to the soup along with sorrel and meat. If you forgot to cook them separately, you can beat them raw and pour them into the broth. The view will be completely different. This is how egg soup is prepared in some southern regions.

Tomato paste is also sometimes added to cabbage soup along with herbs to give it a more sour taste. But you don't have to do this.

How to cook green soup with chicken

If you need to prepare a dietary dish, then the broth must be made with lean meat. Chicken or turkey will do. In this version, green borscht with sorrel is ideal for those who are concerned about their waistline, as well as for sick people who need a special diet.

Ingredients:

Chicken meat – 500 g;
Greens and sorrel - one bunch each;
Potatoes – 5 tubers;
Eggs – 5 pieces.

Boil the chicken and remove from the broth. You can remove the bones or simply divide into portions.

Cut the potatoes smaller, don’t forget to peel them, otherwise the green borscht with sorrel won’t work out at all. Cook until done.

There are also two options with eggs. You can boil them separately, then, after chopping, add them to the dish along with herbs, or beat them and pour them into the broth at the same time.

Don't forget to return the meat.

Cold green soup with sorrel

In hot weather, many housewives try to cook something light and tasty. The original cold green soup with sorrel will do.

Prepare the following foods:

Greens in any combination, according to taste preferences, and sorrel - one bunch each;
Potatoes and cucumbers - one piece per person;
Kefir - a glass;
Eggs – 6 pieces.

This dish must be prepared in advance so that it has time to cool before lunch. Boil potatoes, cut into small cubes. When cooked, add randomly picked sorrel. Cool.

Eggs should be boiled in advance. Peel them and chop them. Add to soup.

The finishing touches are added when the delicacy has cooled. Pour chopped herbs, chopped cucumbers into it, pour in kefir. Mix everything and put it in the refrigerator.

The family will enjoy eating this soup even on the hottest afternoon.

Green soup with shrimp (puree soup)

This dish will appeal to both adults and kids. The following products should be prepared:

Potatoes - one tuber per person;
A glass of cream, with fat content - to taste;
Greens and sorrel - a bunch each;
Don't skimp on the shrimp. 200 grams – minimum;
One egg per person.

First boil the chopped potatoes. When the pieces are pierced with a fork, add randomly torn sorrel.

Pour out a glass of liquid and puree the rest in a blender.

Prepare eggs and shrimp separately.

Put the puree back on the fire, add cream and heat. Just don't boil it.

Lastly, add the shrimp pieces and herbs into the soup.

Peel the eggs and divide them in half, place them on each plate and add puree.

Secrets and subtleties of cooking dishes with sorrel

There seems to be nothing complicated in the recipes given. However, housewives should pay attention to some subtleties of preparation. Sorrel contains a lot of acid, which affects potatoes. You should not put it in the soup until the vegetables are ready. They don’t like acids and become hard, “oaky,” as they sometimes say.

Fresh greens are required. With every hour of storage, it loses useful vitamins and microelements. The best sorrel is the one picked from the garden. But if you don’t have a garden, then choose your greens carefully, making sure there are no withered or yellowed ends.

Sometimes wild herbs are added to this dish. In the spring months, common nettle is in demand. If you decide to experiment, then pick only fresh shoots. The grass becomes stinging over time; scalding will help get rid of this feature. But such a supplement will no longer provide the same vitamin effect as a fresh one. Young nettles are added to the soup along with sorrel.

Thick or liquid?

Some people don't like green cabbage soup because of its liquid. But in the old days it was customary to add a little semolina to them, about a spoonful per three liters of water. The cereal was boiled and absorbed with the aromas and flavors of the soup. It is almost impossible to distinguish it in the finished dish, but it became thick. However, it should be remembered that semolina increases the calorie content of such a lunch.

There is another option to make your vitamin lunch thick and rich. We're talking about making Portuguese green soup. This dish is similar to oriental shurpa, but boiled eggs are added to it. The technique is as follows:

Pour vegetable oil into a pan, fry two types of meat cut into pieces in it. The Portuguese use beef and pork. You also need to add onions and carrots.

When the meat gives juice and the vegetables are browned, add water. Eggs and herbs to taste are added last, when the aromatic meat broth is completely ready. The dish is very tasty, suitable for people who practice separate meals, but very satisfying.

How to reduce calories?

By the way, let's talk about diets. Beauties these days often turn their noses up at soups due to the presence of potatoes in them. It is believed that this product is very harmful to the waist and hips. You eat it once and you won’t get rid of it! It is necessary to remind or tell those who do not know that potatoes were brought to Rus' during the time of Peter the Great. And before that, the happy population did not know about tubers; they got along just fine without them.

If you count kilograms and save on calories, then return to the traditions of your ancestors. Replace potatoes in your diet with turnips. Add this vegetable to green borscht. Just keep in mind that turnips cook faster and don’t get tanned by acid. Maybe the taste will seem strange at first, but this is a matter of habit. But you won’t have to give up spring vitamins anymore.

Greetings, dear readers of the culinary blog! We already know that sorrel soup is one of the most delicious and easy to prepare dishes. Little food is spent on it, so the soup is very economical. The plant is also rich in various vitamins: potassium, magnesium, iron, vitamin C, etc. Therefore, by preparing the first dish with this plant, you will not only enjoy its taste, but also increase hemoglobin and improve digestion.

The second name of this dish is “green soup”. It was given for the bright green color of the stew. Every housewife should have such a recipe. After all, it is he who will remind us of childhood and of the soup that our grandmothers prepared.

Sorrel soup with egg and rice according to a classic recipe

Green soup with pork is hearty, healthy and very flavorful. It's quick and easy to prepare, and it always turns out delicious. This recipe has been proven for years, only sometimes I replace the rice with buckwheat, it’s also very tasty, everyone eats it and praises it.

Required Products:

400 g pork on the bone;
150 g sorrel;
2 potatoes;
1 onion;
2.5 liters of water;
100 g rice;
2 tbsp. rast. oils;
2 boiled eggs;
salt, pepper - to taste;
4 black peppercorns;
3 bay leaves;
any greens;
a little parsley root.

Preparation:

1. Wash the pork and chop it into medium-sized pieces. Pour water into the pan and throw the prepared meat into it. Add bay leaf and peppercorns. After the foam appears, carefully remove it with a spoon.

2. Grind the carrots and parsley root into strips. After half an hour of cooking the meat, follow it with chopped vegetables.

3. After 10 minutes, rinse the rice thoroughly in cold water and add to the rest of the ingredients. Mix.

4. Chop the onion and fry in oil until golden, then add to the broth.

5. Chop the sorrel with the rest of the herbs and also add it to the soup. If it is frozen, then it can be added to the soup without defrosting.

6. Continue cooking for another 5-7 minutes. Then add salt. Cover the pan with a lid and let it brew for about 15 minutes. And then pour into plates and decorate with chopped boiled egg. If desired, you can flavor it with sour cream.

Bon appetit!

Cook sorrel soup in beef broth with spinach

With the arrival of spring, green sorrel and spinach appear in gardens and summer cottages. Therefore, you should definitely try this green soup.

Required Products:

400 g beef on the bone;
1 carrot;
1 onion;
2 boiled eggs;
3 potatoes;
4 allspice peas;
4 black peppercorns;
coriander;
salt, pepper - to taste;
a bunch of sorrel and spinach each.

Preparation:

1. Boil beef with bay leaf until cooked.

2. Then take it out, divide it into pieces and put it back into the pan. Cut the potatoes into cubes, as you would for regular soup, and throw them into the boiling broth.

3. Immediately add peppercorns and coriander. Let's pepper it. Cut the carrots into strips. Onion - small cubes. Fry vegetables in vegetable oil. Finely chop the greens. Add the roast to the soup and stir. We wait for the boiling to begin and send the greens.

4. After a minute, add the diced egg.

We wait 5 minutes. Green soup is ready!

Pour into plates. Season with sour cream. Sprinkle chopped dill and parsley on top.

Kholodnik with sorrel on kefir without potatoes

A delicious cold soup with a pleasant sourness will delight you on the hot days of summer, and we will prepare it using kefir. It's easy to prepare, eats quickly, you can add mustard for some piquancy, but it's a matter of taste.

This dish is considered dietary and is prepared without potatoes, but I always serve boiled potatoes in a separate plate and everyone serves as they wish.

Required Products:

a bunch of sorrel;
250 ml kefir;
250 ml water;
50 g boiled sausage;
1 fresh cucumber;
4 radishes;
2 boiled eggs;
2 sprigs of dill;
a pinch of sugar;
salt - to taste.

Preparation:

1. Grind the washed sorrel. Bring water to a boil in a saucepan and add salt. Add sorrel to it and cook for 5 minutes. Let cool.

2. Pour the required portion of kefir into the sorrel broth. Add salt and sugar if necessary. Mix thoroughly.

3. Cut the sausage, cucumber and radish into cubes.

Chop the dill. Throw all the prepared ingredients into the pan with the stew. Mix again.

Before serving, add eggs, cut into thin slices.

Dietary lean sorrel soup without meat with mushrooms

The green soup turns out very tasty with the aroma of summer greens, and the mushrooms add an unusual aroma to this spring dinner.

Required Products:

800 ml water;
300 g sorrel;
1 carrot;
1 onion;
2 tbsp. rast. oils;
40 g dried mushrooms;
6 black peppercorns;
2 bay leaves;
2 boiled eggs;
salt - to taste.

Preparation:

1. Soak the mushrooms in cold water for 2 hours. Then we cook mushroom broth from them.

If we make soup from champignons, then I do not soak them, but simply rinse them thoroughly under running water

2. Grind the sorrel. Chop carrots, boiled mushrooms and onions and fry in oil.

3. Throw sorrel into the boiling broth. Bring to a boil. Add frying and continue cooking for 10 minutes.

At the end, add bay leaf, peppercorns and salt. When serving, add chopped boiled egg.

Bon appetit!

Delicious sorrel soup with chicken and noodles

Sorrel soup is a fairly easy to prepare dish. And if you add vermicelli to it, you get a very tasty and unusual dish. This is a recipe for a spicy and hearty summer soup.

Required Products:

20 g ginger;
a bunch of sorrel;
1 jalapeno pepper;
3 cloves of garlic;
700 ml water;
2 bouillon cubes;
300 g chicken breast;
500 g vermicelli;
50 ml cream;
cilantro and lemon zest - to taste;
boiled egg (optional).

Preparation:

1. In a blender, grind: ginger, pepper, lemon zest and cilantro.

2. Then simmer the seasonings in sunflower oil. Then fill with water and add bouillon cubes.

3. Throw in the diced chicken breast. Pour in the cream. Boil vermicelli separately.

4. Add chopped sorrel to the soup. Cook until done.

First put a portion of vermicelli into the plate, and only then pour in the soup base. Sprinkle crushed garlic and chopped egg on top.

Sorrel cabbage soup with beef and millet

Hot soup with millet in beef broth, and if you add sour cream - well, it’s magic, right? So, I’m sharing the secrets of cooking...

Required Products:

beef;
a large bunch of sorrel;
50 g millet;
6-7 potatoes;
4- boiled eggs;
1 carrot;
1 onion;
2-3 cloves of garlic;
greenery;
rast. oil;
5-7 peas of black and allspice;
salt - to taste;
sour cream for dressing.

Preparation:

1. In a 3-liter saucepan, cook beef broth. Remove any foam that appears with a spoon.

2. Add the washed millet and cook for 10 minutes. We take out the meat and cut it into pieces.

3. Throw chopped carrots and potatoes into the broth.

4. Then lower the beef cubes. We make frying onions. It should become transparent.

5. Grind the sorrel, garlic and herbs. Add to the rest of the ingredients along with the fried onions. Add peppercorns and salt.

6. Reduce heat and cook for another 5-7 minutes. Remove from the stove and let it brew for 10-15 minutes.

Divide the finished dish among plates. Season with sour cream and a piece of egg.

Delicious sorrel soup with poached egg

And finally, prepare green soup with the addition of broken eggs. Be sure to try this recipe for this dish. It is not only beautiful, but also extremely tasty.

Required Products:

280 g sorrel;
160 g potatoes;
100 g carrots;
100 g onion;
4 eggs;
cling film;
160 g boiled beef;
800 g beef broth;
40 g green onions;
40 g dill;
salt and pepper - to taste;
rast. oil;
sour cream for dressing.

Preparation:

1. I won’t go into detail, we do everything as standard, as described step by step in the recipes above: boil the beef. Cut the onions and carrots into strips and fry in oil.

2. Cut the potatoes into cubes and place them in boiling broth. Next, add frying and continue cooking until the potatoes are ready.

3. Poached eggs - we will stop at this step and look at it in more detail. For the lucky ones who have a plowing machine, read on for the recipe; by the way, it looks like this:

And for those who don’t have a miracle contraption, let’s cook with me using cling film, so let’s begin...

Coat the cling film with vegetable oil so that the egg can be easily removed after cooking.

Spread the film on the bowl and break the egg, it will fall into the bowl on its own

We carefully tie it so that the egg does not spill out of the bag during cooking. In a separate saucepan, bring water to a boil. And lower the eggs into it for 3 minutes. Make sure that the yolk remains liquid and the white is set.

The poached egg is ready!

Chop the sorrel into strips and add it to the broth. Salt, add spices. Stir and remove from the stove.

First put the pieces of beef into the plate, then pour in the main part of the soup. Carefully place a poached egg on top. Decorate with greens.

Serve sour cream in a separate bowl.

Enjoy your meal!

Video on how to cook sorrel soup with barley in meat broth

And we will prepare this seasonal, vitamin-rich dish with barley and beets; the borscht turns out great! I suggest watching the video where the author explains the recipe in detail:

That's all, my dears! I really hope that you will prepare the most delicious soup and that your whole family will be delighted with it!

“A good wife and fatty cabbage soup - don’t look for any other good thing” - Russian proverb.

Ingredients:

Sorrel - 2 bunches
Egg - 5 pieces
Beef - 400 gr.
Greens - 1 bunch
2 onions
Sour cream for dressing

Many dishes were prepared from sorrel in Rus'...

It is no secret that in Rus' fasting was frequent and strict. During fasting, one could only eat plant foods. And here vegetables and green plants, such as sorrel, came to the rescue. Thus, various lean soups appear: lean cabbage soup, borscht, rassolniki. Sorrel is a storehouse of nutrients and vitamins. It contains oxalic acid, ascorbic acid, minerals, magnesium, potassium, calcium.

There are many recipes for sorrel dishes. With its help you can prepare a wonderful sour refreshing soup, a classic Russian dish - sorrel soup or “green cabbage soup”. People also call this dish “green borscht”. The slightly sour sorrel tastes perfectly in harmony with the egg, which will add zest to the dish.

It is not without reason that cabbage soup is considered the national Russian dish. Everyone ate cabbage soup - peasants, boyars, and even the tsar himself. They ate cabbage soup made from sorrel in Poland, as well as throughout Eastern Europe. This dish is also found in Jewish cuisine. In North America, sorrel soup has been a traditional dish since ancient times.

Cabbage soup is prepared in different broths; you can make a hearty soup using lamb broth, or you can make cabbage soup dietary by using chicken or turkey instead of lamb, or even cook light cabbage soup in water. You can prepare broth from different types of meat (for example, take pork and beef together), then the cabbage soup is called “prefabricated”. Green cabbage soup is also prepared in fish broth. It will be delicious in any case! This soup can be prepared either on the stove or in a slow cooker.

Delicious sorrel cabbage soup in beef broth

How to cook cabbage soup with beef broth?

First you need to cook the broth. The meat should be placed in a slow cooker (or pan) and covered with cold water and salt. You also need to put a whole peeled onion there (after the meat is cooked, you will need to take it out and remove it). Cook until the meat is done. Then the meat is separated from the bones and chopped, and the bones are removed from the broth. Strain the broth.
When the broth is ready, potatoes cut into cubes are sent there.
While the potatoes are boiling, finely chop the remaining onion and fry in oil, preferably butter.
Boil the eggs “hard-boiled” in a separate saucepan.
The sorrel and greens along with it must be washed, sorted and finely chopped. When the potatoes are almost cooked, add the sorrel there and cook the soup for about 2 minutes. There is no need to cook sorrel and herbs for a long time; to preserve vitamins, it is important that the sorrel soup only simmers slightly for a minute or two.
After the soup has been cooked, it must sit for at least 15 minutes so that the sorrel imparts its flavor to the broth.
Add the eggs to the pan, cutting them into cubes using a vegetable cutter, or you can beat the eggs with a fork and pour them into the soup while cooking.

Season the soup with sorrel and egg with sour cream before serving. Decorate the dish with sprigs of parsley for aesthetics. When serving green cabbage soup, peeled eggs are cut into halves and placed directly on the plate. Bon appetit!

Cold sorrel and egg soup

Sorrel soup can also be served cold; this dish is perfectly refreshing on a hot summer day.

Ingredients:

Sorrel - 2 bunches
Fresh cucumbers - 2 pieces
Egg - 5 pieces
Potatoes - 2 large potatoes
Greens - 1 bunch
Onion - 1 bunch
Kefir - 1 glass
Sour cream for dressing

The recipe for cold sorrel soup with eggs is simple, and the ingredients for its preparation are available in almost every home. The soup turns out wonderful, refreshing in the summer heat, when you don’t want to eat fatty and heavy food. This light summer soup is rich in vitamins and therefore very healthy. How to cook it?

First you need to hard boil the eggs. Then the eggs are cut with a vegetable slicer or a knife, as if for a salad. Leave a few eggs to decorate the soup and cut them in half.
Finely chop the sorrel and cook in salted water for a couple of minutes. You can cook it in a slow cooker, or you can cook it in a saucepan. Then you need to remove the sorrel and cool it.
Peel and cut the potatoes into cubes, boil in the water in which the sorrel was boiled. Then cool the water along with the potatoes.
Fresh cucumbers should be cut finely, or into cubes. Finely chop the greens (any you like: parsley, cilantro, dill) and green onions.
When the water and potatoes have cooled, all the other ingredients go there. It is advisable to leave some of the chopped greens to decorate the dish. Then pour kefir there.
It is best to leave the soup to steep for a while so that the sorrel imparts its sourness to the water. You can add a few drops of lemon juice (to taste) for taste.

The finished soup, when it is poured into plates, is decorated with halves of eggs, herbs and, if desired, seasoned with sour cream. Bon appetit!

And today I will tell you how to make green sorrel soup. You will say, well, I don’t like him. And you try to cook according to the suggested recipes. It turns out very tasty.

I have loved this soup since childhood, when I went to the village to visit my grandmother. Granny used to send it to the garden to pick it, and an hour later you were already eating a wonderful, aromatic and very healthy stew. And even with homemade eggs and freshly prepared sour cream. Well, just delicious.

And, I can tell you, there are also many recipes for such a simple dish. Each housewife has her own method and secret. Let's consider several options. Try it and evaluate it. If anyone has not yet eaten it or does not like it, they will definitely fall in love with green cabbage soup, as it is also called.

And of course, we will start with the most common method. On meat broth. I personally prefer chicken, because in principle I love this meat. And it can be prepared faster than others.

Ingredients:

Chicken leg - 1 piece
Potatoes - 5-6 pcs.
Egg - 3 pcs
Onion - 1 piece
Carrots - 1 pc.
Fresh sorrel - bunch
Dill, parsley - bunch
Salt, pepper, spices - to taste

Cooking method:

1. Pour water into the pan and place the ham. You can also put boiled eggs here. Remove them 10 minutes after boiling. Cook the meat for about 45 minutes.

2. Cut the onion into squares. Grate the carrots on a coarse or medium grater. Peel the potatoes and cut into cubes. And chop the sorrel and herbs.

3. Heat a frying pan, pour vegetable oil into it. Add onion and fry until golden. Then add the carrots and fry for a few more minutes, stirring.

4. When the chicken is almost ready, add the potatoes to the pan and cook for 15-20 minutes.

5. Peel the eggs and chop them into small cubes.

6. When the meat and potatoes are ready, add all the other ingredients - frying, all the greens and eggs. Salt and add pepper and spices. Wait for it to boil and cook for another 2-3 minutes. Cut or break the leg into pieces as you like.

The delicious, aromatic soup is ready. Place into portioned plates and enjoy a delicious and nutritious lunch.

Cooking delicious green borscht without meat

At the dacha you don’t always have meat on hand, so I offer you a simple step-by-step recipe for summer soup. And there’s no hassle. You can prepare it in 20 minutes, no more.

Ingredients:

Water - 2 liters
Salt - 1 tablespoon
Sorrel - 1 bunch
Potatoes - 4 pcs.
Garlic - 1 clove
Unrefined sunflower oil - 2 tablespoons
Any greens - 1 bunch
Corn or other spices - 1/4 teaspoon

Preparation:

1. Let the eggs cook for 10-15 minutes. Then put a pot of water for the soup to boil and get on with the vegetables. Wash the sorrel thoroughly and cut off the stems. Peel the potatoes and cut into medium cubes. Cut the onion into cubes too. Crush the garlic with the side of a knife and chop.

2. When the water boils in the pan, add potatoes, onions and garlic. Add some salt. Cook for 20 minutes.

3. In the meantime, let's continue cutting the remaining products. Cut the sorrel leaves into small pieces. Peel and crumble the boiled eggs. Chop the rest of the greens. Place all this in a boiling pan in which the vegetables have already been cooked. And add spices there. And mix everything.

3. When the soup boils again, add 2 tablespoons of sunflower oil. Stir and turn off the stove. Cover the pan with a lid and let sit for 20-30 minutes. Then you can serve delicious green borscht.

If desired, place a spoonful of sour cream or mayonnaise on a plate. It will be even tastier this way.

Video on how to make sorrel soup

I liked this recipe. It's as simple as I'm used to cooking. Only meat broth is prepared with pork ribs.

Ingredients:

Pork ribs – 500 gr
Potatoes - 10 pcs.
Onion - 1 pc.
Carrots - 1-2 pcs.
Eggs - 2 pcs
Sorrel - 2 bunches
Dill, parsley, green onions - to taste
Salt - to taste
Vegetable oil for frying

The soup should be very rich and tasty. And you can, in principle, take any pork meat - neck, drumstick, ham, and tenderloin. I don't think it will be any less worse.

Step-by-step recipe for green cabbage soup with nettles

A wonderful quick recipe for a quick spring/summer soup. A very good garden option. Minimum products and time. But at the same time it will be very nutritious, and most importantly tasty.

Ingredients:

Nettle - 1 bunch
Sorrel - 1 bunch
Potatoes - 3 pcs.
Carrots - 1 pc.
Eggs - 2 pcs
Bay leaf - 2 pcs
Salt - to taste
Water - 1.5 liters

Cooking method:

1. Place a pan of water on gas and bring to a boil. In the meantime, get on with the other ingredients. Wash the nettles and scald with boiling water. Then cut off the stems, leaving only the leaves. And cut them into small pieces.

When collecting nettles, take care of your hands; it is better to do it with gloves. After you scald it with boiling water, it will no longer burn. Feel free to take off your gloves and continue cooking.

3. Peel and cut the potatoes into small cubes. Meanwhile, let the eggs cook on the fire for about 10-15 minutes.

4. When the water in the pan boils, add the potatoes, salt and add a bay leaf. Cook for 25 minutes until the potatoes are done.

5. While the potatoes are cooking, peel and finely chop the eggs.

6. Peel and grate the carrots on a coarse grater.

7. When the time has come, place all the remaining ingredients in the pan and cook for 5 minutes.

8. After this, turn off the gas, cover with a lid and let stand for about 15 minutes. And the wonderful borscht made from fresh herbs is ready. It is very aromatic and tasty. Help yourself.

Canned sorrel soup with meat

Despite the fact that this is mainly a summer soup, nothing prevents you from preparing it in the fall and winter. Provided you have canned sorrel. And it will be no worse than fresh.

Ingredients:

Canned sorrel – 0.5 l
Pork – 300 gr
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 4-5 pcs.
Boiled eggs - 3 pcs
Vegetable oil - for frying
Salt - 0.5 tablespoon
Ground black pepper - to taste
Dill, parsley - bunch
Water - 2 l

Preparation:

1. Wash, dry with a towel and cut the pork into small pieces and fry in a frying pan.

2. Grate the carrots and cut the onion into small cubes. Place over lightly browned meat. Fry until golden soft and add a little water. Close the lid and simmer until the meat is cooked.

3. Place a pot of water on the stove and add potatoes. Add salt and cook for 25-30 minutes until tender.

4. Boil the eggs in advance, cool, peel and finely chop. Also finely chop the greens. When the potatoes are cooked, add the contents of the pan and the sorrel to the pan. Pepper and taste. If necessary, add more salt. Cook for another 5 minutes and add eggs and herbs at the end.

5. Everything is ready! When serving, add sour cream for more flavor. Sour cream, in my opinion, is generally appropriate everywhere.

Well, dear friends. You have met the most interesting selection of recipes for sorrel soup, also known as green cabbage soup, or green borscht.

Although there are actually many more ways. You can experiment with the same meat. For example, make it with beef instead of chicken or pork. Or vice versa, remove the meat ingredient from the recipe and prepare a dietary dish.

In general, rely on your mood and the composition of the products at hand. cook with pleasure and treat yourself and your loved ones to a delicious stew. Good luck to you!

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 leaf and peppercorns. Once ready, remove spices.
Cut the meat into pieces, strain the broth, cut the potatoes into cubes, chop the onion, chop half the carrots on a coarse (beetroot) grater.
Lightly fry the onion with salt and pepper for 3 minutes, add the carrots, stir, and simmer until soft.
Boil the broth, add potatoes, cook for 17 minutes, add onion and carrot frying, cook for 4 minutes.
Add sorrel leaves, stir, cook for 2 minutes. Add meat pieces, stir.
Season the finished soup with salt and pepper and leave for 13 minutes.
Serve with boiled eggs, cut in half and sour cream. You can use meatballs instead of chunky meat.

In a slow cooker

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

Ingredients:

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

Cooking method:

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

Without meat

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

Ingredients:

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

Cooking method:

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

Classic recipe

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

Ingredients:

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

Cooking method:

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

From canned sorrel

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

Ingredients:

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

Cooking method:

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

Cream soup

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

Ingredients:

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

Cooking method:

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

With stew

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

Ingredients:

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

Cooking method:

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

From frozen sorrel

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

Ingredients:

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

Cooking method:

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