Lean green sorrel cabbage soup. Sorrel cabbage soup
In the midst of the "herbal" season, sorrel cabbage soup becomes one of the dining hits. The recipe according to which you will cook them can be both lean and modest; may include only the simplest ingredients, and may number up to a dozen or two. What will certainly be in the soup is sorrel and potatoes, everything else can be changed - both the composition and the method of cooking. There is no limit to culinary excellence!
A few notes
While there are an incredible variety of ways to make sorrel cabbage soup, the recipe usually involves an egg. There are several options for its introduction:
- Drive in at the end of cooking so that it remains whole and liquid inside.
- Cut the boiled into cubes and pour directly into the saucepan.
- Add half of the egg to the plate.
- Pour the egg while boiling, stirring to form long strings.
The choice is yours, but remember: if the eggs are already in the soup, keeping it for a long time, even in the refrigerator, is not recommended: the taste spoils, although the dish remains fresh. It is advisable to eat such cabbage soup on the day of preparation.
Do not spare the main ingredient, otherwise you will end up with not enough sour sorrel cabbage soup. The recipe does not indicate the exact amount of sorrel (cooking is still more creativity than science), but keep in mind that it boils down a lot, so take more "herbs".
Lean cabbage soup
They will be based on a potato base. The result is a fairly dense and satisfying sorrel cabbage soup. The recipe prescribes to take about six large potatoes on a three-liter saucepan, cut them into rather large slices and pour into salted boiling water. When the potatoes are half cooked, the diced carrots are poured in. When it reaches softness, strips of sorrel are poured (approximately - four full handfuls). Literally after three minutes, the fire turns off, and eggs are carefully introduced into the pan (you can lower them on a spoon) according to the number of people sitting at the table. Sour cream and chopped greens are placed at the time of serving.
Sorrel cabbage soup with meat
If you are not fasting or dieting, you can cook sorrel cabbage soup in meat broth. For him, you can take poultry, and beef, and pork - both meat and a soup set. The first broth is traditionally drained (for greater benefit to the body), the second will serve as the basis. If you only have bones, they should be removed and discarded when the broth is ready; if there is meat on them, cut into small pieces and return to the pan. Potato sticks are placed in the boiling broth (3 pieces are enough for the same 3 liters), while the potatoes are suitable, frying is made from onions and carrots. It is put into the cabbage soup at the same time as the sorrel. When the soup is ready, cover it with a lid to stand. After half an hour, pour it into plates, put half a boiled egg in each and carry it to the hungry.
Sausage option
There is not always time to cook broth, but not everyone is ready to make do with lean soup. We suggest trying the quick sorrel cabbage soup. The recipe is as follows: 3-4 tubers are cut and sent to cold water. When they are almost ready, add a third of a kilo of chopped sausage. It can be boiled or smoked. You can replace the sausage with sausages or smoked chicken breasts - whatever you like or have on hand. At the same moment, sorrel is added, the soup is adjusted for salt. When it boils, herbs are poured in - dill, onions, parsley. After the next boil, four chopped hard eggs are added, and almost immediately the cabbage soup is removed from the stove.
Sorrel cabbage soup with cauliflower
Quite an unusual recipe - and without eggs, although if you like, you can add. Chicken broth is brewed. The poultry meat is stripped from the bones and sent back to the pan. Chopped sorrel leaves are placed in the broth along with a handful of leek rings. After about five minutes, cauliflower is added to them, disassembled into inflorescences. After another five minutes, the cabbage soup is removed from the heat, and a mashed clove of garlic is briefly dipped in them. This soup can be eaten both hot and cold. It is especially great with croutons and sour cream.
Rakhmanov cabbage soup
We already know how to prepare green soup in both lean and quick versions. We propose to consider the recipe for cooking sorrel cabbage soup in fish broth. There is no need to immediately refuse: it turns out very tasty, although unusual. For the broth, the same parts of the fish are taken as for the fish soup: tail, head without gills, fins. All this is filled with cold water. After boiling, add peppercorns, laurel and whole onions with carrots. Vegetables are caught from the finished broth, kneaded with a fork or rubbed through a sieve and set aside. The broth is drained and boiled again. Bars of four potatoes are laid in it, and frying is made from chopped onions and grated carrots. It is added to the cabbage soup along with chopped sorrel and grated vegetables. After ten minutes, the burner turns off, and the cabbage soup is infused for half an hour under the lid.
Step 1: prepare the ingredients.
First of all, it is worth deciding on what you want to cook the soup, I had a pre-prepared vegetable broth from vegetables such as celery, carrots and parsley root. But if there is no such in the house, and the hot first course needs to be cooked urgently, then you can use ordinary pure distilled water. To begin with, pour the selected liquid into a deep saucepan and place the container on the stove, turned on at the middle level.
Well, now you can start preparing vegetables. Peel carrots, potatoes, onions with a sharp kitchen knife. After that, we alternately wash the vegetables along with sorrel and green onions under a stream of cold running water from various kinds of contaminants. Dry the vegetables with paper kitchen towels. Cut the potatoes and carrots into strips, cubes or thick cubes up to 1 centimeter... Cut the onion into half rings, quarters or cubes up to 1 centimeter... We lay out the cuts on separate deep plates. Fill the potatoes with water so that the cavity covers the pieces so that the vegetable does not darken before the soup starts. 
Shake the greens over the sink from excess liquid, put them on a cutting board and chop them, onions in small pieces of diameter up to 5 - 7 millimeters. And we cut off the stems of the sorrel, leaving only the leaves and cut them into long strips thick from 8 millimeters to 1 centimeter... Place the herbs in 1 deep bowl. Also, in order not to run around the kitchen during the cooking process in search of the rest of the ingredients, put salt, vegetable oil, laurel leaf, black ground pepper and white ground pepper on the kitchen table. Step 2: prepare the soup dressing.
While the vegetables were being prepared, the water in the pan boiled. We take a plate of potatoes, drain the liquid from it, carefully lower it in boiling water and cook for 15 minutes. Simultaneously with cooking the vegetable, prepare a dressing for the soup. Turn on the adjacent burner on the stove to the middle level and put a frying pan with 2 tablespoons of vegetable oil on it. When the fat heats up, pour the chopped onion into it and, stirring with a kitchen spatula, fry it for 2 - 3 minutes to transparency and light golden crust. Then add chopped carrots to the onion, simmer 2 ingredients together until a bright golden color. 3-4 minutes and remove the pan from the stove. Step 3: we bring the soup to full readiness.
In 15 minutes add ready-made dressing, sorrel and half of the entire mass of chopped green onions to a saucepan with almost finished potatoes. Add salt, black ground pepper and white ground pepper there to taste. Cook the soup again 10 minutes until fully cooked, turn off the stove, cover the pan with a lid and let the first hot dish brew 7-8 minutes. Then, using a ladle, pour the soup into deep bowls, sprinkle with the remaining chopped onions and serve to the dining table. Step 4: serve lean sorrel soup.
Lean sorrel soup is served hot as the first hot dish to the dinner table. This fragrant dish can be supplemented with lean mayonnaise on apples, soybeans or walnuts. And savoring this yummy is nice with lean bread or buns. It is impossible to find a simpler soup on fast days, light, tender and fragrant! Cook and enjoy! Bon Appetit! - - Optionally, add 1 - 2 tablespoons of wheat flour to the dressing. This ingredient will add richness to the soup.
- - The set of spices indicated in this recipe can be supplemented with any other spices that are suitable for making vegetable soups, such as laurel leaf, basil, savory, sage, cucumber herb, marjoram, purslane, rosemary and many others.
- - Sometimes chopped spinach is added to this type of soup along with sorrel, as well as celery root, which is cooked simultaneously with potatoes.
- - If the soup seemed too bland, you can fill it to taste with concentrated lemon juice.
- - For the preparation of the dressing, you can use any other vegetable oil, such as corn oil or olive oil.
Sorrel, an unpretentious plant with a sourish taste, is now present in various dishes: in the first, second, in sauces, baked goods (even in), desserts. But most of all, this edible herb, which appears in May-June, is, of course, preparing soups.
There is a good vegetarian recipe on the site, where the Adyghe cheese perfectly replaced the boiled sliced egg slices, which many add when serving. The same recipe for lean sorrel soup is prepared with less herbs and with the addition of tomato, which slightly changes its characteristic sourness to taste. With this composition of ingredients, you can cook and.
Composition:
for 2 servings:
- 0.85 l of water
- 230 g peeled potatoes
- 40 g peeled carrots
- 50 g tomato, fresh or frozen
- 50 g (minimum) sorrel, fresh or frozen
- 1 tbsp. l. vegetable oil
- 2/3 tsp (to taste) salt
- spices:
1/3 tsp cumin or cumin seeds
1/6 tsp or turmeric
1 tsp dry green dill - fresh dill, parsley for serving (optional)
Lean Sorrel Soup Recipe:
- We prepare our small amount of ingredients for this simple and quick soup.
Ingredients
Note:
And in order for this dish to be present in you even in the cold season, you can freeze fresh leaves as a whole, after washing and drying them for the future, when the sorrel is gone. You can also do with the preparation of small tomatoes for the future, which are cheap on sale only in the summer.
You can use frozen
- Cut the potatoes into small pieces.
- Add potatoes and salt to a saucepan with boiled water.
Chop the potatoes
- Grate the carrots.
- Cut a small tomato, fresh or frozen, into small pieces. I cook fresh tomatoes with the skin (because I use varieties with thick skin), and from frozen other varieties I first remove the skin, because otherwise it separates itself in the soup.
Three carrots and chop the tomato
- In a preheated pan with vegetable oil, add cumin or caraway seeds, suppressed or slightly crushed (this way their aroma is better revealed), and quite a bit of turmeric if desired (not necessary, I add it a little if I do not have asafoetida).
- Then add the grated carrots with chopped tomatoes and sauté for about a couple of minutes (over low heat, so that the coloring matter of the vegetables turns into fat).
Passing
- Put the contents of the pan into a saucepan, where the potatoes are already being boiled.
Add prepared vegetables to soup
- Chop fresh or frozen sorrel.
Chop the sorrel
- When the vegetables in the soup are already soft, add first the cut pieces of the stems, and then a little later (after about a couple of minutes) the chopped sorrel leaves and dry dill.
Add to soup
- Cook for about a couple of minutes until the sorrel is ready (when it changes its color) and, shortly before the end of cooking, add asafoetida if desired (instead of green onions).
Ready-made sorrel soup
Lean sorrel soup is ready! Its shade can be slightly different, which depends, of course, on the amount of carrots and tomatoes, the use of turmeric or asafoetida.
You can add more parsley or dill to each plate before serving.
Bon Appetit!
Olga Sh recipe author
Vegetable first courses are very typical for Russian cuisine. Rich cabbage soup from sauerkraut, thick stews from potatoes and oatmeal, pea and pumpkin soups - the menu is quite extensive. On ordinary days, they are boiled in steep meat broth, but during Lent, animal products are prohibited. The best solution is to cook lean sorrel soup with potatoes.
Sorrel has long been used in national Russian cuisine. It is harvested in meadows and grown in garden beds. It is harvested for the winter to pamper your home with a fragrant summer dish. We offer you the recipe for sorrel soup without meat.
Main ingredients and inventory
Any housewife knows that in order to successfully implement the chosen recipe into reality, competent preparation for cooking is necessary. Therefore, we will decide on what we need at the initial stage.
For sorrel soup we need:
- potatoes - 2-3 medium tubers;
- fresh sorrel - 400 grams;
- carrots - 1-2 medium root vegetables;
- onions - 1 head;
- green onions - 7-8 feathers;
- 1 laurel leaf;
- greens - a bunch of dill and parsley;
- salt, black and white ground pepper to taste;
- vegetable oil for sautéing - 2-3 tbsp. spoons.
Remember that we are going to cook a lean soup, so our recipe does not contain meat. The whole set of products is enough for 4-5 servings. The dish will take about 40-45 minutes to cook. From the dishes, take a 3-liter saucepan and frying pan.
Everything necessary for a lean first course has been collected, we proceed to processing and cooking.
How to prepare food
Our recipe involves starting pre-processing with vegetables. We will also cook broth for lean soup from them.
- We peel potatoes, onions and carrots.
- We wash all vegetables, sorrel and green onion feathers to remove all impurities.
- Dry the washed vegetables with paper towels.
- Pour 2/3 of the volume of water into a saucepan. We put on the stove, the fire is at the medium level.
- We put a frying pan on the stove, pour oil into it and turn on medium heat.
Now it's time to start the process of making sorrel soup.
Tip: Place the peeled potatoes in a deep bowl and cover with water to prevent browning.
Step-by-step cooking process
While we are waiting for the water to boil and the oil warms up, we will cut and chop the vegetables.
- Cut the potatoes into small, up to 1 cm, cubes or strips.
- Onions can be cut into rings or cubes.
- Chop the carrots on a medium grater.
- Put the onion in a preheated pan with butter. Fry until light golden brown.
- Add carrots to the onion and simmer for 4-5 minutes. Turn off the fire.
- If the water in the saucepan is boiling, pour the potatoes into it. Cook for about 15 minutes.
- Cut the sorrel into thin strips, no wider than 1 cm.
- Chop the green onion into small pieces.
- We send sauteed vegetables, laurel leaf and green onions into a saucepan with almost boiled potatoes.
10. Salt and pepper to taste.
11. Chop the herbs and add them to the soup.
12. Boil the dish for another 10 minutes and remove from heat.
13. We wait about 8 minutes for the soup to infuse, and pour it into plates.
We have completed the main stages of the recipe. You can make small changes to the given recipe yourself.
Several useful add-ons
Despite the fact that our soup is lean, it is fragrant and healthy. It contains a lot of vitamins and other useful elements. The low calorie content of the dish will undoubtedly appeal to vegetarians and those who are afraid to gain extra pounds.
As useful additions, you can use:
- other types of herbs and spices - sage, savory, marjoram, rosemary will enhance the versatility of the taste;
- to remove the freshness of the dish, add a little lemon juice to the vegetable broth;
- spinach and celery will also add their own special flavor to this first course;
- 2 tablespoons of flour added when browning vegetables will increase the thickness of the broth.
Perhaps you will find some other useful additions to your dish. We have offered you the easiest and fastest recipe for sorrel soup. We wish you and your household a pleasant appetite.
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Delicious, with pleasant sourness and very healthy cabbage soup is prepared simply and easily: from fresh or canned sorrel.
- Water - 3 Liters
- Potatoes - 5-6 Pieces
- Onion - 1 Piece
- Carrots - 1 Piece
- Egg - 1-2 Pieces
- Bay leaf - 1-2 pieces
- Dill - 20 Grams
- Sorrel - 100 Grams
- Parsley - 20 Grams
- Salt - To taste
- Vegetable oil - 2 tbsp. spoons
- Sour cream - 70-100 grams
Prepare soup products. Sorrel cabbage soup needs a lot of greens, not only sorrel is used, but also dill, parsley, you can add green onions. Boil the egg until hard boiled.
Chop the washed and peeled onions and carrots. Fry them in vegetable oil until cooked through. Season with salt.
Put the water for the soup to boil, add salt. Peel the potatoes and cut them into thin strips so that they cook quickly.
Boil the potatoes for 15 minutes.
Chop up all the herbs: sorrel, dill and parsley. Chop a boiled egg, if the eggs are small, take two or three.
Put fried vegetables in the finished potatoes.
Add plenty of herbs and an egg. Adjust the cabbage soup for salt. Boil the soup for one minute - and turn off the heat. Serve the soup hot with sour cream. Bon Appetit!
Recipe 2: sorrel cabbage soup with egg (step by step photos)
- Sorrel - 1-2 bundles
- Pork bones - 300-400 Grams
- Potatoes - 3-4 Pieces
- Carrots - 1 Piece
- Onions - 1 Piece
- Greens - 1 Bunch
- Egg - 3-4 Pieces
- Salt - 1 tbsp. spoon (to taste)
- Vegetable oil - 1 tbsp. spoon
- Butter - 1 Tbsp. spoon
- Water - 2-2.5 Liters
First of all, we need to cook the broth. I cook it from pork bones: I fill them with cold water and put on medium heat. As the water boils, remove the foam, make a small fire and cook for 1 hour. Add salt 15 minutes before the end of cooking. Then we take the bones out of the broth.
Peel and cut the potatoes into small cubes. Let's send potatoes to meat broth.
We put the eggs to boil, fill them with water and cook for about 10 minutes. We will add them to the plate when serving.
Grate peeled and washed carrots on a coarse grater.
And cut the onion, peeled from the husk, into thin half rings.
Add butter and vegetable oil to a hot pan, then onions and carrots together, fry for 5 minutes. Add them to almost finished potatoes in the broth. We add the meat that was robbed from the bones.
Rinse fresh sorrel well under running water and cut into small pieces. Add to the broth, let it boil for 10 minutes - and turn off the ready-made cabbage soup. Let it brew for another 15 minutes. Pour the hot cabbage soup into plates, decorate with fresh herbs, add the cut egg.
Recipe 3: green cabbage soup with sorrel in meat broth
- Pork - 350-400 gr.
- Potatoes - 3-4 pcs.
- Carrots - 1 pc.
- Bulb onions - 2 pcs.
- Water - 1.5-2 liters
- Sorrel - 400 gr.
- Green onions - 1 bunch
- Parsley or dill greens - 1 bunch
- Sour cream 35% - 100 gr.
- Chicken eggs (boiled) - 2 pcs.
- Bay leaf - to taste
- Salt to taste
- Vegetable oil - to taste
- Butter (slice) - to taste
We take a piece of pork, wash it well under cold running water and send it to cook in a saucepan over medium heat. As soon as the water boils, remove the noise and turn down the heat. Cook covered for 30 minutes.
We clean the potatoes, wash and cut into medium cubes (about 3 × 3 cm).
Peel the onions and carrots, then finely chop the onions and finely chop the carrots.
We sort out the sorrel, cut the cuttings and chop coarsely. Finely chop the parsley and onion.
Put potatoes in boiling broth (about 15 minutes).
We put a frying pan on medium heat, and put a piece of butter. As soon as it melts, add coarsely chopped sorrel and leave to simmer over low heat for 5 minutes, while stirring constantly.
We put one more frying pan to warm up, pour in a little vegetable oil. And spread the fried onions. As soon as it becomes transparent, add the carrots, mix and fry lightly (no more than 3 minutes).
When the potatoes become a little soft, put the sorrel and fry in the broth, salt to taste, add a couple of lavrushka leaves and cook for 10-15 minutes. At the end, add greens, cover with a lid and let stand for 5 minutes.
Green cabbage soup with sorrel in meat broth are ready! Bon Appetit!
Recipe 4: cabbage soup with sorrel in chicken broth
- chicken broth - 1.5 l
- fresh sorrel - 300 g
- potatoes - 3-4 pcs.
- onion - 1 pc.
- eggs - 2 pcs.
- butter - 1-2 tablespoons
- salt to taste
- green onions - to taste
- dill greens - to taste
Cook eggs for 8-10 minutes after boiling. If you cook for longer, the yolk will turn from yellow to bluish, which will have a bad effect on the appearance and taste of the dish.
We clean and wash and vegetables.
And also sorrel: first we sort out fresh leaves, select clean whole leaves. Then we cut off the stems from them. We wash sorrel with running water. Then shake off the water and chop the sorrel.
Bring water or broth to a boil.
Cut the potatoes into cubes and put them in boiling water. Cook for 10-15 minutes.
Meanwhile, chop the onion and fry it in butter, fry until transparent. At the same stage, you can add flour to the onion and lightly fry to make the soup thicker. Add the sauce to the soup.
Now put the sorrel into the soup and cook until the dish is ready for 7-10 minutes.
Then we remove the cabbage soup from the heat, pour it into plates. Serve with an egg cut into pieces or circles, sour cream and chopped herbs. If a little sour, add a little sugar.
Recipe 5: canned sorrel cabbage soup
- Chicken - 300 gr
- Canned sorrel - 2 tbsp. spoons
- Potatoes -5 pieces
- Carrots - 1 pc
- Onion (½ head)
- Salt, black peppercorns, bay leaf
- Egg - 1 pc.
The first step is to cook the soup broth. We wash my chicken breast, put it in a saucepan, fill it with cold water, salt and put it on the fire. During the cooking process, foam will form, it must be removed periodically.
We peel and chop the onions.
Cut the potatoes into pieces.
We peel the carrots and rub them on a coarse grater.
After the meat has cooked, it must be removed, cut into pieces and added to the cabbage soup. Now add previously prepared vegetables, onions, potatoes and grated carrots to the broth.
Finally, break a chicken egg into a saucepan with sorrel cabbage soup, after which the broth must be thoroughly mixed.
That's all, canned sorrel cabbage soup is ready. Before serving the dish, fill the green cabbage soup with sour cream and put half a chicken egg on the plate.
Recipe 6: green sorrel cabbage soup with spinach
- water - 2 liters
- frozen sorrel - 1 pack
- frozen spinach - 1 pack
- onion - 1 pc. carrots - 1 pc.
- potatoes - 2 pcs.
- rolled oats - 1 tablespoon
- lavrushka
- sunflower oil for frying
Cut the onions into squares.
Lightly fry the onion in a small amount of sunflower oil.
Then add the grated carrots to the pan. Fry vegetables until soft.
Cut the potatoes into small cubes.
Pour water into a saucepan, bring it to a boil, salt. Put potatoes in boiling water.
When the potatoes are half cooked, add the onion-carrot frying to the water.
Let the soup simmer for a couple of minutes.
Frozen spinach and sorrel do not need to be defrosted beforehand.
Put greens in the soup. Spinach and sorrel cook pretty quickly - they will be ready in 5 minutes.
Put black peppercorns and lavrushka in the soup.
The final touch is to add a little rolled oats to make the soup thick.
Serve greens best with a hard-boiled egg, cut in half lengthwise.
Bon Appetit!
Recipe 7: lean sorrel cabbage soup (step by step with a photo)
Lean sorrel cabbage soup with potatoes, carrots, spinach and spices. You can add a hard-boiled egg and sour cream to the cabbage soup.
- sorrel - 200 gr
- spinach - 150 gr
- potatoes - 2 pieces
- carrots - 1 pc
- tomato - 1 pc
- dill - 20 gr
- egg - 2 pieces
- sour cream - 4 tsp
- bouillon cube - 2 pieces
- butter - 20 gr
- water - 2.5 l
- salt - 1 tsp
Pour water into a saucepan and bring to a boil, reduce heat.
Chop the sorrel and spinach and add to the saucepan.
Peel the potatoes and carrots, wash, cut into cubes and also send to a saucepan and salt.
Skim off the foam and cook for 20 minutes.
Cut the tomato and part of the dill into small pieces and add to the saucepan. Add 2 bouillon cubes and oil. Cook for another 10 minutes.
During this time, boil hard-boiled eggs.
Pour cabbage soup into a plate, add one teaspoon of sour cream and half a hard-boiled egg. Sprinkle with dill on top.
Recipe 8: veggie sorrel and nettle cabbage soup
- A bunch of sorrel
- A bunch of young nettles
- Bunch of green onions
- Onions - 1 head.
- Tomatoes - 1 pc.
- Potatoes - 4-5 pcs.
- Raw chicken eggs - 2 pcs.
- Salt, black pepper
So as not to burn yourself with the nettle in the process of its further processing, put the bunch into a saucepan, and fill the nettle with boiling water. We remove the pot with nettles to the side and leave our first green ingredient cabbage soup there to steam for 5-10 minutes.
Cut the potatoes into small slices.
And pour it into the water that is not yet boiling (as you might guess, the pot of water should already be on fire by this time).
We take out the steamed nettle from the pan, and separate the leaves from its stems. Finely chop the leaves, and move the chopped nettle leaves into a plate, discard the stems, we do not need them.
Finely chop the onion head.
And as soon as the water and potatoes begin to boil, pour the onions to the potatoes.
Cut the tomato into small cubes.
Immediately dump the tomato into our cabbage soup.
Finely chop a bunch of green onions.
We immediately dump it into the soup.
