Summer soup with sorrel and egg. Green soup with sorrel and egg: recipes and cooking methods. With added rice

09.01.2024

Delicious sorrel soup with egg and chicken is appetizing and rich and never gets boring. It’s a pity that fresh sorrel suitable for food can only be bought in spring and early summer. Good housewives prepare spring sorrel in jars for the whole year in order to often delight their family with delicious dishes containing it.

Sorrel soup with chicken broth is easy to prepare. To make it tasty, add sorrel at the very end of cooking, and add your favorite spices to the broth for flavor. The egg can be placed on a plate for everyone along with sour cream and herbs or added to a common pan.

Sorrel soup is called differently, some call it cabbage soup, others call it green borscht. This is due to the peculiarities of preparation. Beets and tomatoes are always added to green borscht during the frying process, and cabbage soup is most often cooked with pork or beef, sometimes adding cabbage along with other vegetables.

The recipe for sorrel borscht may include a little nettle. If there is no chicken, the dish still turns out delicious with a simple vegetable broth. The pleasant sourish sorrel taste stimulates the appetite and gives the dish a special appeal.

Taste Info Hot soups

Ingredients

Chicken thighs – 500 g;
Water – 3 l;
Carrots – 2 pcs.;
Onion – 2 pcs.;
Sorrel – 2 bunches;
Eggs – 5 pcs.;
Potatoes – 4-5 pcs.;
Green onions;
Spices to taste.

How to make delicious sorrel soup with chicken and egg

Wash the meat, pluck out the hairs and remaining feathers (if any), fill it with clean cold water, and let it cook. Instead of chicken thighs, drumsticks, wings or half of a whole chicken will do. For taste, add 1 carrot and 1 onion. To make the broth golden and aromatic, lightly bake the carrots and onions in a hot frying pan without oil as a whole. When the water boils, remove the foam and reduce the heat. In about an hour the meat will be ready. 10-15 minutes before readiness, add spices - bay leaf, salt, peppercorns. Immediately set the eggs to boil.

We use the remaining carrots and onions for frying. Finely chop the onion and grate the carrots on a coarse grater. Fry them in vegetable oil, lightly salt and pepper, until golden brown. This will take about 5 minutes.

When the broth is ready, strain it, set aside the meat to chop and add while preparing the soup. Throw out the used vegetables and spices from the broth, add peeled and sliced potatoes into it after boiling.

The potatoes should boil for 10 minutes, after which we put the frying on it.

Remove the meat from the bone and cut into pieces, add it to the soup. Throw away the bones and skin.

When the potatoes are ready, add the green onions and cook for 2 minutes. Taste, add salt and pepper if necessary.

Wash the sorrel, cut it large or small, to your taste. Add it to the pan, and after a minute turn off the heat.

We clean and chop the eggs. If the dish is to be eaten immediately, the eggs can be placed in a common pan. Some people like sorrel soup without eggs or with raw egg scramble poured in at the end of cooking.

Add the eggs immediately after the sorrel or place them on a plate for everyone.

Let the soup steep in the pan for 5 minutes and serve hot, pouring it into bowls. To make lunch even tastier, put sour cream and black bread on the table. Enjoy your meal!

Step 1: prepare the meat.

We wash the meat under warm running water. Then place the pork on a cutting board and, using a kitchen knife, scrape the flesh from fat and films. To prepare our first course, you need to use meat with a small bone, then the soup will turn out rich.

Step 2: prepare the meat broth.

Place the meat in a saucepan and pour in cold water so that the liquid completely covers the meat. Place the container on high heat. Bring the liquid to a boil. Afterwards, turn the heat down to medium and, using a slotted spoon, remove the foam formed from cooking the meat. The foam must be collected throughout the preparation of the broth. Cover the container with a lid, turn the heat to low and simmer the broth for 1-1.5 hours.

Then add allspice peas to the pan and lightly salt. Attention: so that the meat broth acquires an aromatic smell, for 10-15 minutes Before the end of cooking, you can add peeled parsley root to it.

When the broth is ready, use a slotted spoon to remove the pork and transfer it to a flat plate. Using a kitchen knife, remove the meat piece from the bone. Then cut the pork into small portions, and strain the broth through a sieve into an open pan. Discard the parsley root.

Transfer the meat pieces into the broth.

Step 3: prepare the carrots.

Using a kitchen knife, peel the carrots and then rinse them under running water. Transfer the root vegetable to a cutting board and cut into small squares or bars.

Attention: If you wish, you can chop the carrots using a coarse grater. Transfer the chopped vegetable to an empty plate.

Step 4: Prepare the onion.

Using a kitchen knife, peel the onions and rinse well under running water. Then transfer to a cutting board and cut into small squares. Transfer the chopped onion to a free bowl.

Step 5: prepare the potatoes.

Using a kitchen knife, peel the skins from the potatoes and rinse well under running water. Then transfer the vegetable to a cutting board and cut into small pieces. Place the chopped potatoes into a free bowl.

Step 6: prepare the sorrel.

Place the sorrel in a colander and rinse thoroughly from the soil under warm running water. Then we shake off the water from the greens and place them on a cutting board, where we first sort them out and then sort them by size. First we collect large leaves into piles, then small ones.

Using a kitchen knife, first cut the large leaves lengthwise into medium strips, and then small leaves. The stems can also be finely chopped, since they contain the most acid, and sorrel soup cannot be spoiled with acid. Place the chopped greens in a free bowl.

Step 7: Prepare the green onions.

Wash the onion under running water, lightly shake off the water and transfer to a cutting board. Using a knife, finely chop and transfer to a free plate.

Step 8: Prepare the eggs.

Place the eggs in a saucepan with cold water, after dissolving a little salt in it. The liquid should completely cover the eggs during cooking. Place the container over medium heat, bring the water to a boil and cook the eggs for 10 minutes.

Then, using oven mitts, place the pan under cold running water. When the eggs have cooled to room temperature, take them out and manually peel them. Transfer to a cutting board and use a kitchen knife to cut into medium-sized pieces. Place the chopped eggs into a free plate. Attention: The egg can be grated on a coarse grater.

Step 9: prepare sorrel soup.

Place the potatoes cut into pieces into a saucepan with broth and meat pieces and cook the soup for 10-15 minutes over medium heat with the lid closed. Afterwards, transfer the chopped vegetables into the same container: carrots and onions. Continue cooking the soup for 5-7 minutes. When the potatoes are ready, add chopped sorrel and green onions to the broth and cook the soup some more. 2-3 minutes. Then add the egg and turn off the heat.

Using a tablespoon, mix the soup well, cover the pan with a lid and leave the dish to 20 minutes.

Step 10: Serve sorrel soup.

Pour delicious, aromatic, slightly sour, truly spring sorrel soup into portioned plates and serve to the dinner table. On top, if you wish, the soup can be decorated with chopped parsley, dill or pieces of green onions. We serve it with crispy fresh bread. Separately, place a bowl of sour cream on the table.

Enjoy your meal!

You can make soup from any meat: pork, beef or chicken.

If you prefer fried soup, then fry chopped onions and carrots in vegetable oil, and then add this fried soup to the soup.

In addition to allspice, you can add other seasonings to your dish to suit your taste.

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

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.
At the same time, finely chop the onion, grate the carrots, and chop the potatoes into pieces.
Sauté carrots and onions until light golden brown in vegetable oil.
Boil the eggs hard, then cool, peel and cut into cubes.
Add the potatoes to the pan with the legs and boil for 15 minutes. Then add the onion and carrot fry.
Wash the sorrel, dry and cut into small strips. Chop dill and green onions.
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.
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

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.
Peel the potatoes, rinse, chop into cubes, add to the meat, add a little salt and pepper and boil for 15-20 minutes.
Peel the carrots, grate them on a coarse grater and add them to the meat. Throw in a whole onion, previously peeled.
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.
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.
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

Rinse the greens, dry and finely chop. Cut the sorrel into thin strips.
Wash the cucumbers and chop into long cubes.
Cut boiled eggs into small pieces.
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.
Remove the pan from the stove, cover with a lid and leave until completely cool.
When the contents reach room temperature, add cucumbers, eggs, chopped herbs and mix thoroughly. Taste and then add salt and pepper.
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

Wash the sorrel leaves well, dry and chop not too finely.
Peel the potatoes and carrots and chop them into cubes.
Place potatoes and carrots in a multicooker bowl, add broth, select the “Soup” mode and cook for half an hour.
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.
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

Pour the vegetable broth into an enamel pan and bring to a boil over medium heat.
Throw potatoes and zucchini, chopped into small slices, into the bubbling liquid.
Peel the onion and finely chop it. Cut the carrots into strips and sauté together with the onion in olive oil until golden brown.
Add the roast to the soup base and simmer for 20 minutes.
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.
Then place into portioned plates, add a boiled egg, sour cream or unsweetened yogurt, sprinkle with chopped dill and serve.

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) and 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.

Sorrel soup in any version is eaten with pleasure! With the onset of spring and the long-awaited summer, missing the greenery, I want to cook simple, tasty, vitamin-rich dishes - like this soup. Sorrel adds amazing sourness to soups. This dish, cooked in meat broth, turns out very tasty, rich, and satisfying.

Vitamin soup with sorrel is the most popular first dish of spring and summer. This article will help you choose a recipe to suit your taste and cook this delicious green soup for lunch. Also from the previous publication you will find useful

An appetizing, hearty dish - a favorite soup of many people.
Ingredients:
Chicken breast fillet - 1 pc.
Carrots - 1 pc.
Onion head - 1 pc.
Rice “Indica GOLD” TM “Mistral” - 1 bag
Sorrel - large bunch
Egg - 1 pc. for each serving
A few green onions
Salt to taste
Sour cream for serving

How to cook sorrel soup

Remove the top layer from the onions, peel the carrots and cut into cubes.

Boil water in a saucepan, add chicken fillet. Bring to a boil and add the onion and carrots. Add salt. Cook the broth. Discard the onion.

Remove the boiled chicken from the broth. Cut it into pieces and return to the broth.

Boil a bag of rice according to package instructions. Drain the water.

Wash the sorrel, dry it, cut it.

Add rice from the bag and sorrel to the broth. Bring to a boil and simmer for three minutes. The soup itself is ready.

Hard boil eggs (two for two servings). Cool, peel and cut in half. Wash the green onions, dry and finely chop.

Pour sorrel soup into a plate, add a cut egg and sprinkle with green onions. You can add a spoonful of sour cream. Bon appetit!

Classic recipe for sorrel soup with egg and meat. Cooking beef soup

Sorrel adds amazing sourness to soups. This dish, cooked in meat broth, turns out very tasty, rich, and satisfying.

Ingredients:
Beef – 600 g
Potatoes - 3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Sorrel – 150 g
Rice - 2 tbsp. l.
Dill - 20 g
Boiled egg - 2 pcs. for filing
Salt to taste

How to make classic sorrel soup with beef

Rinse the beef and place in a saucepan. Fill with cold water (2.5 l), put on fire. Add the whole onion to the meat and cook together. Next, remove the onion; it will no longer be needed. When the water boils, remove the foam. Reduce heat and simmer until meat is done.

Wash the potatoes, peel and cut them. Add to the pan with boiled meat.

Add rice to the soup. To do this, rinse it well and put it in the broth; it will give the soup a velvety feel.

While the potatoes are cooking, peel and chop the carrots. Add it to the pan and cook until the vegetables are ready. Add salt.

While the vegetables are cooking, prepare the greens. Wash the sorrel well and chop.

Also wash the dill under cold water and chop. Add sorrel and dill to the pan and bring to a boil. Then immediately reduce heat and cook for 2 minutes. Cover the pan with a towel and let the soup brew for 15 minutes.

Classic sorrel soup with beef is ready. When serving, add a boiled egg and sour cream to the soup. Bon appetit and good mood!

Cooking delicious soup from canned sorrel with beef stew

Sorrel can be used not only fresh, but also canned. To prepare this soup, use canned sorrel, harvested in the summer. Place the washed and chopped sorrel in sterile glass jars, pour boiling water over it and roll up the lids. Sorrel is quite acidic, so it does not require any additional preservatives. Just sorrel and boiling water, you don’t even need salt.
During the long Moscow winter, sometimes you want to cook something for spring and summer. In such cases, cook soup from canned sorrel. Sorrel contains acid necessary for our body and is rich in useful substances. Sorrel soup is light but satisfying. It must be served with a spoonful of sour cream.

Ingredients:
Chicken egg - 2 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Bay leaf - 1 pc.
Potatoes - 5 pcs.
Garlic - 3 cloves
Vegetable oil - 3 tbsp. l.
Fresh herbs - 30 g
Canned sorrel – 700 g
Beef stew - 1 can

How to cook sorrel soup with beef stew and egg

Peel the onion and cut it into small pieces.

Peel the carrots and cut into cubes.

Peel the potatoes and cut into small cubes.

Chop the peeled garlic.

Let's prepare the frying. Place the chopped onion in a frying pan with heated vegetable oil and lightly fry it.

Add carrots to the onion and fry until golden brown.

Place the potatoes in a pan of boiling salted water and cook until half cooked.

Then add the frying. Boil for three minutes.

Next, put the stew, sorrel, garlic, herbs, and bay leaf into the pan. Let the soup boil.

In a bowl, stir the eggs with a pinch of salt.

Pour the eggs into the boiling soup in a thin stream and stir thoroughly. Bring to a boil and turn off the stove.

Sorrel soup with stewed meat is ready. Pour it into plates. We put a spoonful of sour cream on a plate and invite the family to the dinner table. Bon appetit!

Frozen sorrel soup with egg and pork meatballs

A simple recipe for light soup with sorrel and pork meatballs. The dish turns out quite tasty, satisfying and healthy. It is easy to prepare, and most importantly, quick.

You can make them from any minced meat: beef, veal, chicken or turkey. It's better to prepare meatballs for future use. To do this, you need to form them no larger than a walnut. Place on a board sprinkled lightly with flour and place in the freezer. Then just put them in a bag and use them whenever you want to cook something. Save your time and, if necessary, you can quickly organize a delicious soup with meatballs.

Ingredients:
Pork – 300 g
Potatoes – 2 pcs.
Celery – 100 g
Onions – 2 pcs.
Eggs – 2 pcs.
Sorrel – 250 g (frozen, fresh or canned)
Salt - to taste
Ground black pepper - to taste
Bay leaf – 3-5 pcs.
Allspice peas – 5 pcs.

How to cook sorrel soup with pork meatballs

Wash the pork, remove excess fat and film. Peel the onions and wash them. Place a small hole attachment in a meat grinder and grind the meat and onions.

Season the minced meat with salt, ground black pepper and mix well. Some housewives add an egg to the minced meat. However, in this case the broth will be cloudy. Therefore, we cook without eggs, the meatballs will hold up perfectly.

Form into meatballs no larger than a walnut.

Pour water into a saucepan, add bay leaf and allspice. Place the pan on the stove, and when the water boils, send the meatballs to cook.

Peel the potatoes and celery, wash and cut into cubes.

Then send them to cook with the meatballs.

Boil the eggs for about 10-15 minutes until stiff. Then place in cold water and cool. Peel them from the shell and cut them into large pieces.

When the potatoes are ready, add the sorrel to the pan. Season the soup with salt and ground black pepper. Boil for 3 minutes and add chopped boiled eggs.

Let the soup boil for about 5 minutes with all the ingredients and you can serve it. Bon appetit!

How to cook cold sorrel soup with eggs. Video recipe

Cold sorrel soup rivals okroshka in popularity. It is just as capable of refreshing itself on a hot summer day as it is, and saturates the body with useful substances just as well. And most importantly, it is very tasty.

Bon appetit!

Green borscht made from fresh sorrel in chicken broth and egg

Prepare a dish based on greens and the first spring vegetables.
Ingredients:
Chicken broth - 2 l
Potatoes - 3-4 pcs.
Raw egg - 2 pcs.
Poached egg - 1 pc.
Sorrel - 1 bunch
Parsley - 1 bunch
Green onion - 1 bunch
Fresh or frozen spinach - 1 bunch
Salt pepper
Bay leaf

Preparation:

Prepare the broth in advance: fill the chicken breast with cold water and set to simmer. If you want to clearly calculate the volume of soup for the number of people, then everything is very simple. Pour into the pan as many ladles of prepared broth as you want to feed.

We wash and clean the vegetables. Then finely chop the onion. Also chop all the greens.

Cut the potatoes into strips.

Grate the carrots on a fine grater. Place all the chopped vegetables into the prepared broth. When it boils, add salt and pepper, add suneli hops and bay leaf.

Let's introduce eggs into the broth in a more interesting way, which was used by the most ancient civilizations of Asia.
To do this, separate the yolk from the white of two eggs. Beat them separately and then combine.

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Then add lemon juice to the beaten egg to create an acidic environment.

To prevent the egg from curdling in the broth, we make the liquid itself dense.
To do this, add flour diluted in cold boiled water to the prepared broth with vegetables, at the rate of two spoons per liter of broth.

Pour the hot broth into a separate container and let it cool slightly. By volume of broth, take more than half of the egg mass. While stirring the broth, add the egg-broth mixture.

We continue to vigorously stir our borscht to prevent the eggs from curdling for 5 minutes. If necessary, adjust to taste and add chopped sorrel, parsley and spinach.

Stirring for another minute, turn off.

Thanks to this technique of introducing eggs, borscht acquires a surprisingly elastic, dense consistency and unusual taste.
The borscht turned out to have a pleasant sorrel and lemon sourness, a rich taste and a fresh aroma of herbs. Serve green borscht with sorrel with half a poached egg and sour cream. Bon appetit!

Video recipe on how to cook green Spring borscht with spinach and sorrel

Bon appetit!

Advice
If you cook the soup with new potatoes, the cooking time will be reduced.

Soup with nettle, sorrel and egg

Summer delicious and hearty soup with nettle and sorrel is very easy to prepare. Be sure to treat your loved ones to it. Collect nettles in clean places, away from roads. If the nettle is already tall, cut off only the top 10-15 cm, with tender leaves.

Ingredients:
Broth (water) - 2 l
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 3-5 pcs.
Sorrel - 80 g
Nettle – 40 g
Chicken egg - 2 pcs.
Salt, pepper - to taste

Preparation:

In summer soups it is better to do without frying, so we cook the broth with finely chopped onions and carrots.

Peel the potatoes and cut them into cubes.

Place the potatoes in the pan and cook until almost done, 12-15 minutes. Meanwhile, wash the sorrel and cut it crosswise into thin ribbons.

Add the sorrel to the potatoes, boil for 2-3 minutes, add salt to taste.

Wash the nettles, tear off the leaves and chop them.

Add nettles to the soup.

Beat 2 eggs with a fork.

Pour in a thin stream into the almost finished soup.

While pouring in the eggs, quickly stir the soup so that the egg mixture cooks evenly.

So our wonderful summer soup with nettle, sorrel and egg is ready. Hurry up and call your family and enjoy this wonderful soup!

A tender, aromatic and very tasty summer soup you and your family will definitely enjoy. Bon appetit! Prepare for your health!

Advice
If you cook soup with broth, strain it, then it will turn out clear and appetizing.

Sorrel soup with chicken, egg and green beans

Prepare a fragrant, rich sorrel soup.
Ingredients:
Chicken drumsticks - 5-6 pcs.
Carrots - 1 pc.
Bay leaf
Potatoes - 3-4 pcs.
A handful of green beans
Boiled eggs - 4 pcs.
Onion - 1 pc.
Any greens
Sorrel

Preparation:

Cook broth from chicken drumsticks, with bay leaves, onions and whole carrots. Salt and pepper.

Peel the potatoes, wash them and cut them into cubes.

When the drumsticks are cooked, remove them from the pan and add the potatoes.

Mash the carrots finely with a fork.

We clean the eggs and cut them into cubes.

When the potatoes are ready, add the beans.

Next, add sorrel (fresh or frozen) to the pan.

Add eggs.

Next add carrot puree.

Mix everything and let it simmer over medium heat for 5-8 minutes.

Place the chicken drumsticks back into the soup and let it brew for half an hour. Bon appetit!

Eggless sorrel soup with crab sticks

It turned out to be an interesting new taste.
Ingredients:
Water - 2 l
Sorrel - 1 bunch
Petiole celery
Dill
Sweet paprika
Carnation
Bay leaf
Ginger
Crab sticks - 1 pack

How to cook sorrel soup in a special way

Chop the potatoes coarsely. When the water boils, immediately throw the potatoes into the pan, add bay leaf and cloves. Cook for 20 minutes.

Chop the sorrel and greens.

When the potatoes are ready, remove the bay leaf and cloves. Add spices. Chop the crab sticks and add to the pan.

Then add sorrel. Bring everything to a boil and turn off. The soup is ready. Serve with greens. Bon appetit!

Sorrel borscht Donskoy with trout pieces

On the Don, borscht was cooked not only with meat broth, but also with fish, mainly sturgeon. The borscht will turn out no less tasty, with trout, and if you find sturgeon, you will taste real Don green borscht. If you cook with sturgeon, add the fish before the potatoes; it needs more cooking time than trout.

Ingredients:
Water - 2 l
Sturgeon (trout) - 300-400 g (the head is an excellent alternative)
Bunch of sorrel – 250-300 g
Beetroot - 1 pc.
Carrots - 1 pc.
Bell pepper - 1/2
Onion - 1 pc.
Potatoes - 200 g
Tomato paste - 1 tbsp. l.
Eggs - 2 pcs.
Sour cream - 1-2 tbsp. l.
Greens: parsley, dill, onion
Bay leaf
Hot pepper
Black pepper
Sugar - 1 tsp.
Salt to taste

Cooking Donskoy green borscht with trout

Place a pan of water on the fire.

Chop the beets into strips and half an onion into cubes. Place beets and onions in boiling water. Cook without covering the pan until the beets turn light.

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While the beets are cooking, chop the remaining vegetables.

Sauté carrots, chopped into strips, onions and bell peppers. oil When the vegetables are lightly fried, add tomato paste, sugar, bay leaf, peppercorns, coarsely crushed, and pour in a little water. Evaporate the liquid and simmer the vegetables at the same time. This is what we call frying.

The beets have already lightened, it’s time to add prepared fish and potatoes, cut into small cubes, into the broth.
If you are using fillet, cut it into pieces; if it is a head, cut it in half. Salt the borscht to taste.
When the potatoes are almost ready, add the roasted vegetables and tomatoes. Bring to a boil and cook for another 5 minutes.

While all the vegetables are reunited in the borscht, chop the egg whites into small cubes and cut the sorrel.

Add chopped sorrel and egg whites to the borscht. Stir and bring to a boil.
Grind the yolks with sour cream until smooth and add to the borscht, stir.

Add chopped greens and hot peppers. Let the soup simmer for a couple more minutes and turn it off. Green Donskoy borscht is ready. Place on plates. Bon appetit!

Summer is in full swing and most people are now looking at how to cook and or.

It will also come in handy for summer picnics. And for the summer it is important to use kvass, kefir, mineral water, whey, yogurt, ayran, lemon juice and water. Cook with pleasure! I invite you to my YouTube channel for holiday congratulations on May 9, Victory Day, subscribe and share your beautiful video congratulations on social networks. See you again on my blog.