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How to cook sorrel soup in water. Sorrel Soup: Classic Sorrel Egg Soup Recipes

Sorrel soup is a real hit at the beginning of the summer season. He is also popularly known as " green soup". For many, it evokes memories of happy, carefree days spent with grandmother in the village, or associations with the beginning of school holidays - which is no less joyful.

Of course, someone will say: "What is there to think about? Sorrel, potatoes and an egg - that's the whole recipe." So, but not so. Over the years, the recipe has come up with many variations on the theme. This article will help you familiarize yourself with some of them.

But before that, I would like to note that this is simple versatile dish because it is healthy, inexpensive and easy to prepare. The sorrel recipe, which every experienced housewife knows, does not lose its popularity from year to year due to such characteristics.

About the benefits of sorrel

The leaves themselves contain vitamins C and B 6, as well as calcium, magnesium, iron and potassium. Thanks to these microelements, soup from this useful plant helps to normalize liver function, increase hemoglobin, digestion and hematopoiesis.

Also, this first dish is low in calories (40 kcal per 100 grams), although it is quite nutritious in itself.

The savings are evident

If we talk about recipes for simple and tasty soups, then sorrel soup is a kind of magic wand when you roll it in the fridge. You can still find a couple of potatoes somehow, and sorrel grows almost anywhere, even on the lawn near the house.

Of course, many of our grandmothers and mothers salt it in advance for the winter, so that everyone's favorite soup appears on the table not only in the summer, but whenever you want.

Basic recipe

Ingredients (for 2 liters of ready-made soup):

  • sorrel (300 g);
  • 3 potatoes;
  • 1 large carrot;
  • 1 medium onion;
  • 6 eggs;
  • sunflower oil (20 g);
  • salt;
  • peppercorns;
  • a glass of sour cream.

Cooking process:

  1. Grate the carrots on a fine grater, and cut the onion into small cubes. Brown vegetables on sunflower oil until golden brown.
  2. Put the potatoes cut into cubes in a saucepan, add 2 liters of water, put on fire. When the foam rises, it must be removed. After the potatoes have boiled for 10 minutes, throw the carrots and onions into the pan. Let everything cook together for another 10 minutes. At this stage, you also need to salt and pepper to taste.
  3. Rinse the sorrel well, cut off the stems and chop the leaves (not very finely). Throw it into the soup 3 minutes before the end of cooking.
  4. Cook in a separate saucepan, cool them and cut into cubes.
  5. Pour the soup into bowls and put eggs and sour cream in each.

True, you can not cook the eggs separately, but whisk them raw with a whisk and pour, gently stirring, into boiling water immediately after adding the sorrel. Many people like it even more.

It was the so called basic recipe on how to make egg sorrel soup. But many housewives made their own adjustments, added new ingredients, changed the cooking technology or the way of serving. So the following recipes were born.

Green soup with cream cheese

Ingredients (for 2 liters of soup):

  • ready-made beef broth (1.5 l);
  • 3-4 potatoes;
  • 1 medium onion;
  • 1 carrot;
  • 1 egg;
  • processed cheese;
  • sorrel (200 g);
  • laurel;
  • salt, black pepper.

Cook in the same way as according to the main recipe, only not in water, but in ready-made broth. Processed cheese Grate finely and add to the pan at the same time as the fried onions and carrots, and put the beaten egg, sorrel and bay leaf into the pan 5 minutes until cooked.

Sorrel soup with chicken or meat

To make sorrel soup with chicken and egg, you need to take the same ingredients as in the main recipe, but plus chicken breast or fillet. They will need 400 g. The chicken meat must be boiled separately, cut into oblong pieces and thrown into a dish along with sorrel.

Sorrel is prepared in the same way. Beef or veal is better than pork, although this is a matter of taste.

Of course, you can cook the whole soup in chicken or meat broth, and not cook the breast or meat separately, so it will come out more satisfying and rich, but the first option is less high-calorie.

Puree soup with young sorrel

Required products (for 1 liter of ready-made soup):

  • 3 potatoes;
  • 2 onions;
  • young sorrel (200-300 g);
  • butter (30 g);
  • olive oil (20 g);
  • half a glass of sour cream;
  • salt, pepper (to taste).

A small stewpan with high sides and a thick bottom is perfect for boiling sorrel soup with an egg. This recipe provides for strict adherence to instructions.

  1. Chop the onion and fry in butter until tender.
  2. Pour 1 liter of water into a saucepan, and when it boils, add potatoes cut into miniature cubes, as well as salt and pepper.
  3. Put chopped sorrel into a saucepan 3 minutes until cooked.
  4. When the soup has cooled, add sour cream with olive oil and beat with a blender until smooth.
  5. You can add croutons to each plate before serving.

Sorrel soup with egg: a recipe for exotic lovers

Not everyone is looking for easy ways. If someone finds the traditional sorrel soup with an egg too mundane, the recipe for this dish, described below, will definitely appeal to them. True, in this case it will not be a very cheap pleasure.

You will need:

  • pork neck (300 g);
  • 2 potatoes;
  • couscous (0.5 cups);
  • 1 carrot;
  • spices (turmeric, sage, barberry, bay leaf);
  • lemon (2 slices);
  • pitted olives (100 g);
  • 3 eggs;
  • sorrel (200 g);
  • white bread croutons.

Preparation:

Sorrel soup with meatballs

Ingredients (for 2 liters of soup):

  • 200 g minced meat;
  • egg (4 pcs.);
  • sorrel (300 g);
  • potatoes (3 pcs.);
  • onions (2 pcs.);
  • carrots (1 pc.);
  • salt pepper.

So how do you make sorrel soup with meatballs?

Preparation:

Soup with meat

Required products (for 2 liters of soup):

  • pork (0.5 kg);
  • a can of canned sorrel (300-400 g);
  • 3 potatoes;
  • 3 eggs;
  • spices (peppercorns, bay leaves, etc.);
  • sour cream (half a glass).

Cooking process:

  1. Cook the broth from a piece of meat with the addition of spices. Gently take out the pork, wait until it cools slightly, disassemble it into fibers.
  2. Eggs must be boiled separately.
  3. Cut the potatoes into cubes.
  4. Put potatoes, eggs, cooked meat and sorrel into the broth. Cook everything together until tender.
  5. Add sour cream 2 minutes before the end.

Sorrel and spinach soup

You need to prepare (for 1 liter of soup):

  • spinach (600 g);
  • sorrel (300 g);
  • a glass of sour cream;
  • 10 g butter;
  • 10 g flour;
  • 2 fresh yolks;
  • greens (dill, parsley);
  • salt.

  1. Boil sorrel and spinach in 1 liter of salted water for 5 minutes, then take them out and pass through a blender, and then add to the broth again.
  2. In a saucepan, brown the flour, then slowly pour in the broth and bring to a boil.
  3. Beat the sour cream separately with the yolks and butter, add this mixture to the saucepan, but as soon as it reaches the boiling point, you must immediately remove it from the heat.
  4. Sprinkle with herbs on top, and serve with sour cream on the table.

from sorrel

For 2 liters of soup you need to prepare:

  • sorrel (500 g);
  • dill, parsley (large bunch);
  • fresh cucumber (5 pcs.);
  • egg (4 pcs.);
  • young potatoes (6 pcs.);
  • salt;
  • sour cream (for serving).

Preparation:

  1. Boil water in a saucepan, add sorrel for 3 minutes, then turn it off and wait until it cools completely.
  2. Meanwhile, cut the cucumbers into cubes, boil and chop the eggs, finely chop the herbs.
  3. Add all this to a saucepan, salt and place in the refrigerator for a while.
  4. Boil whole potatoes in a peel, grease with oil, cut lengthwise and put on plates separately. This will be an appetizer for the soup.
  5. Serve this green soup cold; you can add sour cream directly to the bowl.

Soup with quail eggs in a slow cooker

Ingredients (for 3 liters of soup):

  • sorrel (400 g);
  • 5 medium potatoes;
  • large carrot;
  • 1 onion;
  • chicken fillet(400 g);
  • 10 quail eggs;
  • salt pepper.

Preparation:

  1. Cut the potatoes into cubes, carrots into half rings, meat into cubes, and chop the onion.
  2. Put all vegetables and meat in a bowl, add water, salt and pepper. Cook in the "Stew" mode for 1 hour, then add the chopped sorrel and cook in the same mode for another 10 minutes.
  3. Cook separately quail eggs and put them directly on a plate.

Sorrel soup, cooked in a slow cooker, especially nutritious. Useful material that this plant contains are not digested, but are stored in the finished dish.

So, if we talk about recipes for simple and tasty soups, then the dish described in all forms in this article confidently holds the palm.

The classic recipe for sorrel soup is with an egg, but the liquid base - water or broth - is at the choice of the hostess. We will cook in chicken broth, with minimal set vegetables: potatoes, as well as onions and carrots for frying. How much sorrel to take for soup? It will take one large bunch (weighing 200 grams) to get a rich, moderately sour taste. From greens, you can also add green onions and nettles.

As for the eggs, they are introduced into the soup at the final stage, they need to be loosened with a fork and poured in at the very end, so that they "loosen up" and thicken the broth. If you don't like this option, then serve sorrel soup with boiled egg - you can boil it hard, peel it and put it on plates before serving, or finely chop it into cubes.

Total cooking time: 40 minutes
Cooking time: 25 minutes
Yield: 4 servings

Ingredients

  • chicken fillet - 400 g
  • potatoes - 1-2 pcs.
  • onion- 1 PC.
  • carrots - 1 pc. small
  • vegetable oil - 2-3 tbsp. l.
  • sorrel - 1 bunch (200 g)
  • green onions - 4-5 feathers
  • chicken eggs - 2 pcs.
  • water - 1.8-2 l
  • salt and pepper to taste
  • sour cream - 1 tbsp. l. per serving

Preparation

    First you need to boil the broth. Of course, you can cook sorrel soup in water, but broth will still taste better. I prefer to use chicken - any part of the poultry will do, chicken fillet is best, it will make the soup light and low-fat. I pour the meat cold water(saucepan with a volume of 2 liters), bring to a boil and salt to taste. From time to time I remove the foam from the surface. Cut the boiled fillet into small portioned pieces and return it back to the broth. You do not need to digest it, so that it does not turn out hard and dry, 10 minutes from the moment the water boils in a saucepan is enough, because it is still cooked with vegetables.

    Peel the potatoes and cut into medium pieces. We send it to the pan and continue to cook for another 10-15 minutes.

    At the same time, we are preparing a vegetable fry. Cut the peeled onions into small cubes, chop the carrots on a grater. Heat some vegetable oil in a frying pan and fry the vegetables until golden brown, stirring occasionally. We put the frying in the soup.

    We wash the sorrel and cut into small segments (only leaves, without petioles). Finely chop the green onion with a knife. If you add nettle, then you must first pour boiling water over it for 1-2 minutes, and then cut it in the same way as other greens, that is, finely.

    We check the potatoes for readiness. If it is already soft, then we send chopped greens to the soup. We boil for no more than a minute. Crack chicken eggs in a bowl.

    Pour the resulting mixture into the soup, stirring it continuously - a funnel is formed, due to which the eggs turn into long threads. Let it boil and immediately (!) Remove it from the stove.

    Let the sorrel soup sit under the lid for 10 minutes to completely evaporate the herbs. Serve hot, be sure to put sour cream in each bowl - 1-2 tablespoons. You can add more greens.

Step 1: prepare the meat.

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

Step 2: prepare the meat broth.


We transfer the meat to a saucepan and pour cold water in such a way that the liquid completely covers the meat. We put the container on a high fire. Bring the liquid to a boil. After - we tighten the fire to medium and with the help of a slotted spoon we remove the foam formed from cooking the meat. The foam must be collected throughout the preparation of the broth. We cover the container with a lid, make a small fire and cook the broth for 1-1.5 hours.

Then add the allspice peas to the saucepan and lightly salt. Attention: so that the meat broth acquires a fragrant 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 take out the pork and transfer it to a flat plate. Use a kitchen knife to free the meat piece from the bone. Then we cut the pork into small portions, and filter the broth through a sieve into a free saucepan. Discard the parsley root.

Transfer the meat pieces to the broth.

Step 3: prepare the carrots.


Peel the carrots with a kitchen knife, and then rinse them under running water. We transfer the root crop to a cutting board and cut into small squares or cubes.

Attention: at your request, carrots can be chopped using a coarse grater. We transfer the chopped vegetable to a free plate.

Step 4: prepare the onion.


Use a kitchen knife to peel the onion and rinse it well under running water. Then we transfer to a cutting board and cut into small squares. Transfer the chopped onion to an empty bowl.

Step 5: prepare the potatoes.


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

Step 6: prepare the sorrel.


We transfer the sorrel into a colander and rinse well from the ground under warm running water. Then we shake off the greens from the water and transfer them to a cutting board, where we first sort it out, and then sort by size. First, we collect large leaves in piles, then small ones.

Using a kitchen knife, first cut large leaves lengthwise into medium strips, and then small leaves. The stems can also be finely chopped, since they have the most acidity, and you cannot spoil sorrel soup with acid. Transfer the chopped greens to a free bowl.

Step 7: prepare the green onions.


We wash the onion-feather under running water, lightly shake off the water and transfer it to a cutting board. Using a knife, finely chop and transfer to a free plate.

Step 8: prepare the eggs.


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

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

Step 9: prepare sorrel soup.


In a saucepan with broth and meat pieces, transfer the sliced ​​potatoes and cook the soup for 10-15 minutes over medium heat under a closed lid. After - in the same container we shift the chopped vegetables: carrots and onions. We continue to cook the soup for 5-7 minutes. When the potatoes are ready, add chopped sorrel and green onions to the broth and cook the soup for 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 on 20 minutes.

Step 10: serve sorrel soup.


Delicious, aromatic, slightly sour, truly spring sorrel soup, pour into portioned plates and serve to dining table... Top, if you wish, the soup can be garnished with chopped parsley, dill or chives. Together with him we serve crispy fresh bread. We put a bowl of sour cream on the table separately.

Enjoy your meal!

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

If you like grilled soup more, then on vegetable oil fry chopped onions and carrots, and then add this frying to the soup.

In addition to allspice, you can put other seasonings to your taste in the dish.

Bright, with a rich taste, sorrel soup is popular for preparing first courses, and it can be served both hot and cold. With the addition of this spring greens, soups become more piquant, tastier, the broth has a slight sourness, and how many vitamins are contained in the product cannot be enumerated.

It will be useful not only for young, but already experienced housewives to learn the subtleties and secrets of cooking in order to make the dish healthier and even tastier. After all, the refreshing taste of the soup will invigorate and give you strength, saturate the body with vitamins, which especially needs them after winter, and will satisfy your hunger. Sorrel soup can be either meat soup, cooked in broth, or fill up the ranks.

The secrets of cooking primarily lie in the right choice products, adherence to the correct recipe. If you digest sorrel soup, it will turn out to be tasteless, and the benefits of such a dish look doubtful.

Inexperienced cooks often have an interesting question - how much young sorrel is needed to cook healthy and delicious soup? If a strong meat broth is used, then 125 g will be enough. sorrel greens. Moreover, to this volume, you can add young nettle leaves, green onion feathers, parsley and dill, or ordinary spinach. Well, if you are planning a quick lean option dishes, then the amount of greens must be doubled.

Sorrel soup with millet, with turkey broth

Easy to prepare, but at the same time satisfying, it will turn out to be a soup if you cook it in turkey broth, and a boiled egg will serve as a bright decoration of the finished dish.

  • Turkey on the bone - 300 gr.;
  • Potatoes - 2 medium tubers;
  • Carrots - 1 pc.;
  • Onions - 2 pcs.;
  • Celery root - 55 gr.;
  • High-quality millet - 2 tbsp. spoons;
  • Chicken egg - 2 pcs.;
  • Fresh sorrel - 150 gr.;
  • 5 sprigs of fresh herbs;
  • Vegetable oil - 50 ml;
  • Salt and spices.

Preparation:

1. To make the broth with a rich taste, the meat must be placed in cold water. Put a saucepan with meat on fire, add 2 liters of water, and bring to a boil. Remove the foam that appears on the surface and cook over low heat for about an hour. If desired, you can add a whole onion, black and allspice, 1-2 umbrellas of cloves to it.

2. The finished meat must be removed and cooled, separated from the bones and cut into small pieces. Be sure to strain the broth into a clean saucepan.

3. Peel the roots, celery and carrots on a medium grater, chop the onion into small cubes, and cut the potatoes into cubes or strips. Transfer the potatoes to the broth and let it boil, then add well washed millet and reduce the heat to medium, cook for about 20 minutes.

4. In hot vegetable oil in a frying pan, fry the onions first, and then the carrots and celery.

5. While the vegetables are being sautéed in cold water, put the eggs so that they do not crack, it must be salted and boiled hard.

6. Transfer the vegetable fry to the soup and cook for another 10-12 minutes.

7. During this time, the greens are cut, but the cuttings of the sorrel need to be removed, leaving only delicate leaves.

8. Cut into small cubes boiled eggs, add herbs, chopped sorrel and chopped eggs to the soup. This is done no earlier than 5 minutes before full readiness. Sorrel does not need to be boiled for a long time to maintain its flavor and properties. Season with salt and add spices to taste.

Serve the soup hot, offering cool sour cream to guests or family members.

How to make sorrel soup with peas and young cabbage

Spring-summer soup with sorrel, young cabbage and peas, cooked in water, is perfect for trips to the country when you need to quickly feed the family with a hot first course.

For cooking you will need:

  • The white part of green onions - from 10 feathers;
  • Carrots - 1 pc.;
  • Potatoes - 2 tubers;
  • 100 g frozen green peas;
  • Young cabbage - 300 gr.;
  • Onions - 1 pc.;
  • 2 large bunches of sorrel;
  • A little fresh dill and parsley;
  • Vegetable oil - 55 ml;
  • Salt and spices.

Cooking a dish:

1. Since the soup is cooked in water, you need to prepare all products for heat treatment... Peel and dice potatoes, transfer to a pot of water and cook. After 5-7 minutes, put frozen peas on the potatoes. If you are using fresh peas, then you need to put them a little later.

2. Chop the onions and carrots and fry the roots in hot oil until golden brown. Add them to a saucepan and boil a little.

3. Chop the greens. The sorrel must be cut into thin strips, while the cuttings will not go into the soup, only the leaves. Chop the cabbage into very thin strips. If you use old cabbage, then you need to lay it right after the potatoes, but the young one along with the herbs.

4. After 5-6 minutes of cooking, add fresh chopped cabbage, peas (if fresh), all herbs and spices to taste. Now you can turn down the heat to the minimum level and heat the dish until all the ingredients are cooked.

The hot soup is poured into bowls, and you should definitely add a little sour cream to it. A light, meatless spring sorrel soup is ready. Bon Appetit!

Sorrel cabbage soup with cauliflower and potatoes

Delicious sorrel soup can be prepared not only in spring and summer, when the greens are in the juice and grow under the sun. If you make preparations for the winter, for example, freeze sorrel leaves, then you can indulge in soup at any time of the year. Fresh and green sorrel soup can be prepared in great post or just when you want some summer vitamins. If desired, the soup can also be cooked in meat broth using the same recipe. All that needs to be done is to put the potatoes not in the water, but in the broth. And disassemble the meat into pieces and add during cooking.

  • 2 potato tubers;
  • 350 gr. frozen cauliflower;
  • 2 onions;
  • 1 small carrot;
  • 40 ml vegetable oil;
  • Salt and black pepper;
  • Bay leaves, spices.

Preparation:

1. Peel and cut potatoes into small cubes. Soak it in cold water until the water boils on the stove. After boiling, the water must be salted and the potatoes must be shifted and cauliflower, disassembled into small inflorescences. Let them simmer over low heat.

2. Onions are cut into cubes, carrots - into thin strips, the most convenient way to do this is to cut them first into thin slices. Fry vegetables in vegetable oil, and transfer them to a saucepan with vegetables.

3. Once the vegetables are ready, add frozen dill and sorrel, spices and seasonings, a little ground black pepper. Now the soup can be mixed, add water if necessary and covered with a lid, boil for about 3-4 minutes.

The dish is served to the table with homemade lean mayonnaise and crispy black bread slices.

Green borsch with sorrel and rice

Sorrel soup will be hearty, but very light, if you cook chicken breast broth. A small addition of rice and boiled eggs will add additional satiety to the dish.

Ingredients for cooking:

  • Potatoes - 3 pcs.;
  • Carrots - 1 pc.;
  • Onions - 1 pc.;
  • Parboiled rice - 2 tbsp spoons;
  • A bunch of any fresh herbs;
  • Fresh sorrel - 300 gr.;
  • Salt and spices;
  • Vegetable oil.

Cooking sorrel soup:

1. Peel potatoes, cut them into cubes or small slices, rinse, and pour clean water over to simmer over medium heat. Well-washed rice is added with the potatoes.

2. Chop the onion, chop or grate the carrot of your choice and fry until golden brown in a little vegetable oil. Transfer the fried vegetables to the soup.

3. Chicken breast rinse and dry, cut into small portions and transfer to the vegetables to cook the soup for about 15 minutes.

4. Finely chop the sorrel and any herbs, add to the soup along with salt and seasonings, boil for 3-4 minutes and turn off the heat.

Cool sour cream and crispy bread are ideal for serving. Sorrel soup is an ideal summer cottage lunch on a hot day.

Meat soup with fresh sorrel

Traditional meat soup with the addition of sorrel, they are cooked with eggs, they can be put in the soup already boiled and chopped, or "thicken" the broth by adding to the hot broth raw eggs to make "noodles".

Ingredients for cooking:

  • 350 gr. beef or pork;
  • 2 potatoes;
  • 350 gr. fresh sorrel;
  • 0.5 tsp of lemon juice;
  • 1 pc. onions and carrots;
  • 2 sticks of celery;
  • 2-3 cloves of garlic;
  • 3-4 chicken eggs;
  • A little oil for frying vegetables;
  • Fresh herbs - optional;
  • Salt and spices, bay leaves.

Cooking a dish:

1. First you need to boil the meat, preferably in one piece, pouring it with cold water. After the broth has boiled, remove the foam and put celery stalks cut into 3-4 pieces. Cook the broth until the meat is cooked, making sure that the liquid does not boil too much.

2. Remove the celery and meat from the broth, cut the meat into portions and return to the broth. Peel potatoes and cut, transfer to a saucepan.

3. Peel and chop the onions, cut the carrots into half rings and fry until golden brown. Transfer to broth, and meanwhile boil hard-boiled eggs, cool and peel.

4. Rinse and grind the sorrel, put it in the soup along with the diced eggs, add salt and spices, and a few drops of lemon juice.

Finely chopped fresh herbs and sour cream.

Sorrel soup with meat, tomatoes and bell pepper

In winter, you can pamper your family and friends delicious dish and make sorrel soup. It would seem, but where can I get it in winter? This should be taken care of in the spring by freezing the already washed and cut leaves.

For cooking you will need:

  • Beef - 300 gr.;
  • Potatoes - 3 pcs.;
  • 1 carrot and onion;
  • 2 eggs;
  • Sweet pepper - 1 pc.;
  • A little greenery to taste;
  • 350 gr. frozen sorrel;
  • A little sunflower oil;
  • Salt, black pepper, favorite spices.

Cooking a dish:

1. Boil the meat broth, disassemble the meat from bones and tendons and return it back. Cut the potatoes and transfer to the broth.

2. Cut onions and carrots, tomatoes and peppers into small cubes and simmer until soft. Transfer to meat and potatoes.

3. Chop the herbs, beat the eggs with salt and pepper with a fork, pour into the broth, add the herbs and mix. Salt, add spices and frozen sorrel. Let the soup simmer for a couple of minutes and serve.

Most housewives call sorrel soup more familiarly and affectionately - green borscht or green cabbage soup. This sour seasonal herb is extremely healthy! And we must take the opportunity when fresh sorrel appears on the beds or on the shelves, prepare delicious hot and cold dishes from it.

If you like soups with a little sourness, then for sure.

Fresh sorrel recipes impress with bright colors and do not require expensive products. There are dishes for lovers of pork with fat, and for gourmets who follow the color scheme and their figure. By the way, you can prepare sorrel for future use and pamper yourself with hot sorrel soup in winter.

Sorrel soup: a classic recipe

Our grandmothers and great-grandmothers cooked green cabbage soup according to the classic recipe. Sorrel soup is rightfully called the king of spring soups, and you can cook it from the simplest ingredients.


Ingredients:

  • water or broth - 1.5 l;
  • sorrel - 2 bunches;
  • potatoes - 2 pcs;
  • boiled eggs - 2 pcs;
  • butter - 20 gr;
  • salt, pepper and your favorite seasonings.

You can store broth with pieces of meat in the freezer for up to 1 month and use it to make quick soups! To transfer the frozen broth to a saucepan, just hold the container with the broth under hot water.

Preparation:

  1. Coarsely chopped potatoes are sent to a saucepan with water or broth. It should boil and give the future soup a pleasant taste and thickness.

Don't forget to add salt to the broth and add your favorite spices!

  1. We cut the sorrel, for this we roll the leaves into a tube and after cutting we get long sour strips. In a frying pan with heated butter, slightly simmer the sorrel, then everything beneficial features the herbs will be "sealed" in the leaves.
  2. Stewed sorrel is sent to the broth with boiled potatoes. The butter flavor will give the soup the smoothness and the necessary fat.
  3. Boil 2 chicken eggs in a separate bowl. Finely chop or knead the cooled eggs with a fork.

Pour a fragrant soup into a bowl, put crackers, sprinkle with chopped eggs and add a spoonful of sour cream! It turns out incredibly beautiful and just as tasty!

Sorrel Soup with Egg Recipe

If you do not like liquid sorrel soup, then green cabbage soup will get the necessary thickness due to cereals and boiled eggs. Sometimes during the preparation of sorrel soup, millet or rice, previously soaked in cold water, is added to it.


Ingredients for green borscht with egg:

  • water or broth - 1.5-2 liters;
  • sorrel - 2 bunches;
  • potatoes - 2 pcs;
  • eggs - 2 pcs;
  • onion - 1 pc;
  • carrot - 1 pc;
  • millet or rice - 3 tbsp. spoons;
  • celery root, parsley and dill.

Preparation:

The sorrel broth is cooked for 1-2 hours. You can use pork, chicken, or turkey leg.

  1. Add spices, chopped potatoes and pre-soaked cereals into the finished boiling broth.
  2. Chopped on a grater carrots, onions and celery - the root gives a specific flavor, so it is not for everybody - fry in vegetable oil. Add to the soup.
  3. Cut the sorrel into strips.

Any fresh herbs are added 3-5 minutes before the end of cooking! Sorrel stalks can also be used in soup if they are finely chopped!

  1. After adding all the green ingredients, cook for 3 minutes, turn off and wait 15 minutes for all aromas and flavors to reunite.

When serving, decorate with sour cream, chopped eggs or their halves.

How to make chicken and egg sorrel soup: the easiest recipe

The simplest, and, most importantly, healthy sorrel soup is obtained on the basis of chicken broth... In the recipe, you can use breast - this is an option for diet borscht, or chicken legs - for rich aromatic soups.


Soup products:

  • sorrel - 2 bunches;
  • chicken leg - 1 pc;
  • potatoes - 3-4 pcs;
  • carrot and onion - 1 pc each;
  • eggs - 3 pcs;
  • spices and other herbs.

Eggs can be washed and boiled with chicken leg... After 15 minutes, take them out and place them in cold water!

Preparation:

  1. Cooking a fry from chopped carrots and onions.
  2. Chicken is cooked with diced potatoes and grilled vegetables are added to it.
  3. The last to go to the soup is finely chopped greens.

After boiling, cook for another 2-3 minutes! Serve in a beautiful bowl with a spoonful of sour cream!

Eggs can be added to green borscht in 3 ways: finely chopped, cut into slices or halves, or you can pour them into a boiling broth in a thin stream! Then beautiful "clouds" will float in the soup.

Sorrel soup with meat: tender beef or pork

Rich sorrel soup with meat will please the owner of the house. The recipe includes the healthiest ingredients, a variety of vegetables and pork tenderloin, and the cooking process will delight any busy housewife.




We will prepare the necessary products:
  • pork or beef pulp - 1 kg (with fat);
  • sorrel - 1 bunch (300 gr);
  • potatoes - 3 pcs;
  • onion and carrot - 1 pc each;
  • eggs - 3 pcs;
  • green onions, dill, parsley.

We use bay leaves, black pepper, salt and celery root as spices.

Preparation:

  1. Dip the meat in 2.5 liters of cold water and cook for 2 hours. When all the foam is removed, do not forget to add salt and spices so that the pork absorbs all the aromas and gives its taste.
  2. Boil the eggs for 15 minutes, and fry the chopped onions, carrots and celery in olive oil.
  3. When the pork is boiled to the desired softness, strain the broth and start with the final part. culinary masterpiece.
  4. Diced potatoes and fried vegetables are sent to the broth with pieces of meat. Let the ingredients boil well, and add chopped sorrel and other greens.
  5. The soup will boil for a couple of minutes and you can add boiled eggs... To the taste of the hostess, they can be finely chopped, grated or served in neat halves.

A spoonful of sour cream or mayonnaise will add the finishing touch to the plate!

Sorrel mushroom soup recipe

A light sorrel soup with mushrooms cooks quickly and fills the house with mouth-watering flavors. The recipe is simple, but resist the temptation to try delicious soup neither children nor beloved husband can.


For a culinary masterpiece you will need:

  • water or broth - 1.5 l;
  • champignons - 250 gr;
  • potatoes - 2 pcs;
  • sorrel - 1 large bunch;
  • onion and carrots - 1 pc each;
  • spices, herbs and boiled eggs for decoration.

Preparation:

  1. Dip diced potatoes, grated carrots and mushrooms into hot water or broth. We lower the whole onion there, so that during the cooking process it gives off its taste.

Don't forget to add your favorite spices like bay leaves and peppercorns!

  1. Boil vegetables until tender. We remove the onion and lavrushka.
  2. And we launch the final ingredient - fresh sorrel and any greens to taste.
  3. After 2-3 minutes, turn off the soup and let it brew.

Before serving, add a spoon to each plate homemade mayonnaise and chopped boiled eggs.

If mushroom soup with sorrel was boiled in water, then it can be eaten cold!

Sorrel soup

The delicate consistency of puree soups is especially to the liking of older people. Sorrel cabbage soup is easy to prepare in the form of an air cream and add to the recipe using additional ingredients exquisite notes.


For cooking you need:

  • water or broth - 1 liter;
  • sorrel - 2-3 bunches (400 gr);
  • potatoes - 3 pcs;
  • cream cheese - 150 gr;
  • cream - 100 ml;
  • onion - 1 pc;
  • garlic, green onion, spices;
  • boiled egg - 1 pc for decoration.

Preparation:

  1. In a preheated frying pan with olive oil, fry the onions, crushed garlic and add spices there so that they open and give off their aromas.
  2. We also send finely chopped potatoes there. Fry and add hot water or broth.
  3. Pieces of cheese are thrown into the boiling soup and pour in 100 ml heavy cream... For 3-5 minutes before cooking, lower the sorrel and other greens.
  4. Remove from heat, let cool slightly, and punch the soup with a blender. Decorate with a slice of boiled egg before serving.

Sorrel can be cooked for no more than 3 minutes to preserve color and healthy vitamins!

I suggest you watch a video recipe for cooking classic soup sorrel with meat

Bon appetit and see you new recipes!