Sorrel soup with chicken broth recipe. Sorrel soup with chicken broth, the secrets of making a delicious soup

Popularly, fragrant, rich, very tasty and at the same time mega-useful sorrel soup (recipes with photos and videos below) are often called green borscht or green cabbage soup. And our ancestors still called this dish a green healer, knowing full well of its enormous benefits for the body after cold winter... By its characteristics, sorrel soup can easily form the basis of a diet rich in vitamins and microelements, which is especially important in spring. In addition to the classic recipe for sorrel soup with meat and eggs, there is also dietary options that you can easily give even little child... For example, sorrel soup on chicken broth or vegetable option no meat at all. The only condition that guarantees the benefits and amazing taste of this dish is choosing the right sorrel. To cook any sorrel soup, you should take extremely young and tender leaves, cutting out thick veins from them and removing the tails. Then sorrel soup, many step-by-step recipes for which you will find in this article, will turn out to be really healthy and tender.

Classic sorrel soup with egg and meat - a step by step recipe with a photo

The classic sorrel soup must be prepared with meat and boiled egg... For its preparation, you can take beef, chicken, rabbit or lean pork. In the next step-by-step recipe with a photo, we suggest you try to make a classic sorrel soup with egg and turkey meat, which turns out to be both rich and easy to digest.

Essential ingredients for a classic sorrel, egg and meat soup

• sorrel - 300 gr.
• turkey fillet — 150 gr.
• onions - 1 pc.
• carrots -1 pc.
• eggs - 2-4 pcs.
• potatoes - 6 pcs.
• parsley or dill - 1 bunch
• vegetable oil
• black peppercorns
• Bay leaf

Step-by-step instructions for a classic sorrel soup with egg and meat

We put the pan on the fire, add some salt, throw in a couple of peppercorns and proceed to processing vegetables. Peel and cut the potatoes into cubes, as for any other soup or borscht.

We clean onions and carrots. Shred the onion, chop the carrots on a fine grater. Wash the turkey and cut into small cubes. Be sure to remove the film and fat from the fillet.

We send the turkey fillet and potatoes into the water along with the bay leaf, bring to a boil over medium heat. Remove the froth with a slotted spoon and prepare the fry. To do this, lightly fry the chopped onion in a small amount of sunflower oil.

Bow and raw carrots we send to the boiled broth. We turn to the preparation of greens: chop the washed sorrel medium, and chop the dill (parsley) very finely.

Five minutes after the first bubbles appear on the surface of the broth, add the herbs. Stir, reduce the heat a little and continue cooking. Break the eggs into a bowl and beat with a fork until smooth.

About 10 minutes after adding the sorrel to the boiling broth, pour the beaten eggs in a thin stream.

We continue to cook the soup until the potatoes and meat are ready, making sure to remove the noise with a spoon. We serve classic version green sorrel soup with sour cream.

Green sorrel soup with egg and chicken - a simple recipe step by step

The following simple recipe for green sorrel soup with egg and chicken can also be called traditional or classic. But unlike the previous recipe for soup, in this version, the eggs must first be boiled. More on how to cook green soup from sorrel with chicken and boiled eggs further.

Essential Ingredients for Green Chicken and Egg Sorrel Soup

• chicken legs - 0.6 kg
• onions - 2 pcs.
• potatoes - 8 pcs.
• carrots (small) - 3 pcs.
• sorrel - 400 gr.
• boiled eggs- 6 pcs.
• bay leaf - 1-2 pcs.
• vegetable oil
• peppercorns

Step-by-step instructions for a simple recipe for green sorrel, egg and chicken soup

First, we cook the broth: we send the washed legs to boiled and already salted water. Following the meat, we throw spices into the pan: black peppercorns, lavrushka, a little paprika, if desired.

We wash and clean one onion and two carrots. Cut the carrot into large rings, and cut the onion in half. Add vegetables to the broth, after removing the formed foam with a slotted spoon.

Peel the potatoes and cut the tubers into medium cubes.

We turn to sorrel, which must be thoroughly rinsed under running water, and then dried on a paper towel. Finely chop the sorrel leaves with a sharp knife.

When the meat in the broth begins to separate from the bone, take out the legs and separate from the bone. Throw away the skin and bones, and chop the meat thinly. We also take the vegetables out of the broth with a slotted spoon.

We filter the finished broth through cheesecloth folded in several layers. Return the strained broth to the stove and add the potatoes.

When the broth boils, re-add to it frying from onions and carrots, thinly sliced ​​and sautéed in vegetable oil until golden brown.

5 minutes after frying, we send it to the chicken broth and sorrel. Cook over low heat for another 5-7 minutes.

At the end, add finely chopped boiled eggs to the sorrel soup and mix. Serve the dish with fresh herbs and sour cream.

Classic sorrel soup with meatless egg, step by step recipe

The classic green sorrel soup with egg can be prepared without meat. Moreover, this soup, unlike meat options, can be called dietary and low-calorie. Also, such a sorrel soup without meat can be served not only hot, but also cold. Learn more about how to cook classic sorrel soup with meatless egg (in vegetable broth) in the following recipe.

Essential Ingredients for the Classic Sorrel & Meatless Egg Soup

• sorrel - 450 gr.
• quail eggs - 8 pcs.
• potatoes - 6 pcs.
• medium carrots - 2 pcs.
• small onion - 1 pc.
• Dill
• parsley
• pepper

Step-by-step instructions for the classic sorrel soup with meatless egg

Cooking vegetable broth: an onion, cut in half, and one peeled carrot, put in salted water and bring to a boil over medium heat.

Finely chop the second carrot on a grater. Cut the potatoes into small cubes. As soon as the water begins to boil, put the prepared vegetables into the pan.

Cook over low heat for another 5 minutes and take out the carrot and onion. Add chopped sorrel (leaves only).

Stir, pepper and cook until the potatoes are tender.

Boil quail eggs in saucepans, cool and clean. Chop finely, you can also grate.

Fill the finished soup quail eggs and greens.

How to cook healthy green sorrel soup for a child at home, recipe

Every mother knows that getting a small child to do something useful, in particular, greens, is not an easy task. The way out of this situation can be following instruction how to make healthy green sorrel soup for your child at home. This recipe contains several little tricks that will awaken a healthy appetite even for little gourmets. Learn more about how to make a delicious and healthy green sorrel soup at home that your child will love too.

Essential ingredients for a healthy green sorrel soup for your child at home

• sorrel - 250 gr.
• spinach - 250 gr.
• dill - 100 gr.
• potatoes -4 pcs.
• quail eggs - 3 pcs.
• water - 2 l

Instructions on how to cook healthy green sorrel soup for a child at home

Peel the potatoes and cut them into small cubes. We put water on fire and immediately throw potatoes, salt.

Remove the foam from boiling water and add finely chopped herbs: spinach, sorrel, dill.

Stir, reduce the heat and continue to cook until the potatoes are ready.

Boil quail eggs hard-boiled. Cool and cut in half.

Turn the finished soup into mashed potatoes with a blender. Such original presentation will surely interest a kid who does not like ordinary liquid soups. Decorate the dish with quail egg halves.

Delicious and quick sorrel soup with chicken broth - a step by step recipe

Our next version of the sorrel soup with chicken broth is not only tasty, but also quick to prepare. Boil this sorrel soup in ready-made chicken broth. You can also use frozen chicken broth. How to cook a delicious and quick sorrel soup in chicken broth.

Essential ingredients for a delicious and quick sorrel chicken broth soup

• chicken broth - 1.5 l
• sorrel - 300 gr.
• eggs - 2 pcs.
• rice - 1/4 cup
• onion - 1/2 pc.
• carrots -1 pc.
• Bay leaf
• vegetable oil

Step-by-step instructions for a quick sorrel soup with chicken broth

Bring the finished chicken broth with bay leaf to a boil.

We take out the lavrushka and add the pre-cooked white rice. Stir and cook over medium heat for 2-3 minutes.

At this time, we are preparing quick frying of carrots, onions and vegetable oil... Add the frying to the broth, mix.

We cut the sorrel and send it to the pan after the frying.

After 5 minutes, beat the eggs with a fork and pour into the boiling broth. Stir and cover, leave for 15-20 minutes to infuse.

Green soup with young sorrel without meat - a step-by-step recipe with video

Green soup with young sorrel without meat, as well as options with chicken broth, eggs or beef, very tasty and healthy. See for yourself by the example of the following step by step recipe green soup with young sorrel without meat from the video below. Sorrel soup, the recipe for which awaits further, in preparation resembles the classic version of this dish. It is very easy to cook, and even a small child can use it.

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Sorrel soup is awesome light dish, which everyone will like, especially if the main component is the freshest sorrel, you can pick it in your own garden. This dish can be served both chilled and hot. It is very popular in the hot summer season. The cooking process is very simple and does not require any exotic ingredients.

The calorie content of the soup is about 40 kcal per 100 g, so you can safely eat it and not be afraid for your figure.

Let's consider step by step with a photo how to cook sorrel soup in several versions.

Classic sorrel soup recipe

The recipe for sorrel soup with eggs is known to many housewives. This simple dish is very quick to prepare, and its refreshing taste will give vigor and strength for the whole day.

You will need:

• Sorrel - 300 g;
• 5 chicken eggs;
• Onion and carrot - one at a time;
• 3 potatoes;
• Vegetable oil - 2 tablespoons;
• Salt - 2 small spoons;
• Black allspice with peas.

Now the classic recipe for sorrel soup itself without meat:

1. Cut the potatoes into small pieces and put them in a saucepan with two liters of water, put them on the flame and cook. Do not forget to periodically remove the formed foam;
2. Grate the carrots and finely chop the onion. We place the vegetables in a pan with vegetable oil and fry a little for five minutes, stirring constantly;
3. After about 7 minutes have passed since the water boils in a saucepan with potatoes, add vegetable frying to it, slightly reduce the gas and continue cooking for another 10 minutes;
4. We remove the sorrel leaves from the stalks and cut them as you like: you can large, you can finely. Add them to the saucepan with the rest of the ingredients, stir everything carefully and cook for about five minutes more;
5. Break all the eggs into a bowl and beat them a little with a whisk or fork, then carefully, in a thin stream, pour them into the soup, while stirring it;

This completes our delicious summer food. We pour it into plates and serve with sour cream.

Multicooker recipe

It's easy to make a savory sour soup in a slow cooker. The instruction is quite simple, you just need to follow the order of placing the products in the multicooker bowl.

You will need:

• Water - 3 liters;
• Chicken - 800 g;
• Sorrel - 2 bunches;
• Carrots and onions - 70 g each;
• Vegetable oil - a tablespoon;
• Garlic - 2 teeth;
• Potatoes - 300 g;
• Spices to taste;
• Dried dill - a teaspoon.

How to cook chicken sorrel soup in a slow cooker:

1. We cut the chicken into small pieces;
2. Cut the potatoes into medium cubes, carrots into small strips. Finely chop the onion and garlic;
3. We remove the leaves of the main green ingredient from the stems and chop medium-sized;
4. We wash the multicooker bowl, wipe it thoroughly with a dry napkin and pour vegetable oil into it;
5. We activate the "Fry" mode and put chopped vegetables (onions, garlic and carrots) into a heated container. Without closing the lid, fry everything until golden brown, then transfer to a separate bowl;
6. Next, put the chicken and potatoes in the bowl, fill with water. Close the lid and activate the "Extinguishing" program for an hour. After the specified time, we catch the chicken and separate the meat from the bones;
7. Put sorrel, vegetable roast, meat and dried dill in the resulting broth. Do not forget to add some soup;
8. We close the lid of the device, and, without changing the program, let the food sweat for another 15 minutes;

After that, the dish will be ready. Pour it into small plates and serve. You can additionally decorate it with half a boiled egg or lightly sprinkle with grated hard cheese.

Chicken sorrel soup

This soup is made with chicken broth, but you can also cook it with beef. In any case, it turns out very tasty.

Products composition:

• Half a chicken carcass;
• Garlic - 2 cloves;
• One egg;
• Carrots and onions - 1 pc each;
• 3 potatoes;
• 2 bay leaves;
• Sorrel - 100 g (2-3 bunches);
• Green onion, salt, spices - to taste.

Cooking scheme at home:

1. We cook chicken broth, take out the meat itself and put it in a separate bowl;
2. Chop the potatoes at random and put them in a boiling broth;
3. We cut the carrots and onions, lightly fry them in sunflower oil and add to the pan when the potatoes are almost ready. Add lavrushka for aroma;
4. Finely chop the boiled chicken and send it to the rest of the ingredients, add a little salt and add seasonings;
5. Boil a chicken egg separately;
6. We wash the sorrel leaves, dry and cut into small strips;
7. Chop the green onion and garlic. Add them along with the main green ingredient when the potatoes are boiled and soft;
8. We try the food for salinity, cook for another half a minute so that the greens are not overcooked, and turn off;
9. We mix our finished meal with meat. Decorate with half a boiled egg.

We serve a light summer dish with sour cream or mayonnaise.

Delicious rich sorrel soup can be prepared with stew. This dish will be especially relevant on a hike, or if there is no fresh meat at hand.

For 5-6 servings you will need:

• Stew - a jar (300-350 g);
• 2 boiled eggs;
• Carrots and onions - one at a time;
• 3-4 potatoes;
• Sorrel - 250-300 g;
• Ground black pepper - a pinch;
• Salt to taste (about a teaspoon).

Cooking in stages:

1. We open a can of stewed meat and put the contents in a saucepan, remove the excess fat;
2. We put the pan on gas and heat the meat;
3. Place the peeled and finely chopped onion on the stew, mix and fry everything together for about 5 minutes;
4. Peel the carrots, three on a grater with medium or large holes, add to the rest of the ingredients and fry for a couple of minutes;
5. Fill the constituents with 2.5 liters of water and wait until it boils;
6. Peel and chop the potatoes arbitrarily, then place them in a saucepan and start cooking;
7. We wash the sorrel leaves well under running water and cut them into squares or strips;
8. When the potatoes are boiled and soft, add the sorrel, pepper and season the food. Bring to a boil and cook the soup for another 5 minutes. Taste for salinity, add salt if necessary;
9. We remove the dish from the heat and let it brew for another 10 minutes;
10. Peel the boiled eggs and cut them in half. Pour the food into plates, decorate with half an egg and finely chopped fresh herbs on top.

So amazing summer lung a dish like sorrel soup will decorate the table on a sultry hot day.

Video: Sorrel Soup Recipe

Hello my dear freshness lovers! The first half of June is the beginning of young vegetables and juicy greens. How not to take advantage of the gifts of nature in such a situation! And the first thing that comes to mind is sorrel and chicken soup. It is hearty, tasty and useful first dish. It is prepared quickly, and most importantly - all the ingredients are fresh from the garden with the most useful vitamins in their composition.

For those who have not yet cooked first courses with sorrel, fearing its acidity and taste, I will tell you in detail how to cook this one. There are a lot of options for its preparation: cold, hot, with spinach or beets. But I will focus on the traditional green sorrel soup with egg.

Fresh sorrel soup with chicken broth

For him we need:

• Chicken legs- 2 pcs.
• Potatoes - 4-5 pcs.
• Large carrots - 1 pc.
• Large onion - 1 pc.
• Egg - 3-4 pcs.
• Sorrel - 2 large bunches.
• Greens - 1 bunch (dill + parsley)
• Young garlic - 1 small head
• Peppercorns - 3-4 pcs.
• Bay leaf - 2 pcs.
• Salt to taste

How to cook

First you need to make a base - chicken broth and boil the eggs in advance. For such a summer first course, I suggest chicken broth, as it will be the easiest, but at the same time it will give the soup some nutritional value. And the chicken broth will turn out to be the most transparent and will harmonize beautifully with the herbs.

The number of eggs can be any. generally cooks from 1 piece, carefully whipping it in a mug, and then pouring it into a hot broth to make a kind of thin cobweb. I just love cubed eggs in green sorrel soup, and for me in this case, these two words (sorrel and egg) are synonymous.

So that our broth turns out to be clean and transparent, do not forget to remove all the foam that rises during the boiling process. The more carefully you remove it, the better the fat will be.

When all the foam has been removed, it's time to season the water with salt and spices for a delicious and aromatic broth. Put the salt in 1.5 tsp. This is enough for meat, and the soup itself will be further adjusted to taste.

You can add onions and carrots to bay leaves, pepper and garlic. In general, prepare the broth to your liking. You can even boil the legs in plain salted water. But to make everyone appreciate your sorrel soup, do not skimp on spices.

Cutting vegetables and eggs

While the poultry is boiling, it's time to prepare the vegetables. All of them should be cleaned, rinsed in water and cut into pieces. My cutting option is as follows: onions - in small cubes, potatoes - in medium cubes, carrots - in thin strips.

Prepare frying from carrots and onions. In a frying pan on sunflower oil(1 tbsp. Spoon) initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and pour out the carrots. Saute the vegetables until the carrots are soft.

Allow boiled hard-boiled eggs to cool, then peel them. Cut them into small squares. You can use an egg cutter or use a knife.

Rinse large bundles of sorrel thoroughly and dry from water. Cut off long and tough stems. Cut the leaves to any width. But it's better not to make big "rags".

Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to the rest of the greenery. Of course, the amount of dill and parsley can be increased, but do not forget - sorrel is still a priority.

Laying vegetables in chicken broth

When the chicken is completely cooked, remove unnecessary spices from the broth and start laying vegetables. Further, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens are cooked quickly. Potatoes are the first to go into the broth. Let it boil and boil for no more than 2-3 minutes.

Then pour in the carrot and onion frying.

When it boils, add the chopped eggs.

Let the broth simmer over low heat and add all the sorrel. It immediately crumples and loses its bright green color.

With the arrival of spring, this soup, beloved by everyone, is cooked in many families, or it would be more accurate to say this: I do not know a single family in which it would not be cooked. The soup is delicious, hearty, easy to prepare and inexpensive, what else do you need for a family meal?

For making sorrel soup with chicken classic recipe prepare foods from the list. Peel and wash onions, garlic, carrots. Rinse the sorrel under running water, remove the stems. Remove the skin from the leg and cut off excess fat. Boil the eggs until cooked for exactly 10 minutes, cool in cold water, peel.

Pour water into a saucepan, bring to a boil, put the chicken leg into it, cook for 15 minutes.

After a while, add the potatoes cut into small cubes, cook for 5 minutes, add the washed rice and cook for another 5 minutes.

Cut carrots into small slices or grate, add to a saucepan, cook all together for 3-5 minutes.

Chop green onions and garlic, add to the pan, cook the soup for another 3-5 minutes.

Now remove the foam from the surface of the soup, remove the leg from the pan, remove the meat from the bones, return it to the pan, if desired, the meat can be chopped a little. Add water to the pot if necessary.

Add sorrel. As soon as the water in the pot boils, add salt to the soup, pepper, taste it - if it's too sour, add a little sugar. Last add the chopped dill to the pan, stir the soup, turn off the stove, cover the pan with a lid and let the soup brew for 10 minutes.

Before serving, put a boiled egg on a plate for everyone - you can finely chop it, you can cut it into two parts, or you can lengthwise into quarters, that's how anyone likes it.

And serve the delicious classic sorrel soup with chicken and egg to your homemade for lunch as a first course. Enjoy!

Green cabbage soup is a rather rare dish. It's all about the seasonality of the main ingredient - sorrel. However, for a long time, the hostesses found a way out and began to roll up this summer grass in order to please their whole family with a sour, interesting and so reminiscent of summer soup even in winter. By the way, this is the first dish with a very long history - it is already over 360 years old and its original recipe has not changed much during this time. Which speaks about the exclusivity of this type of cabbage soup. So, let's cook together this traditional Russian soup for connoisseurs of simple healthy food, as well as spoiled gourmets.

Ingredients

• chicken or pork (any part) - 300 g
• potatoes - 3-4 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• sorrel (fresh or rolled) - 400 g
• egg - 4 pcs.
• salt.

1. First, we need to deal with the broth. To do this, put in a three-liter pot of water, not reaching two fingers to the top. We put it on medium heat. We put the prepared meat there. In our case, these are two chicken wings. In general, any other part of the chicken can be used. We cook all this for 30-40 minutes. Be sure to remove the noise and salt to taste.

2. Next, peel the onions and carrots. Rub the last one, although you can cut it into small cubes. We also chop the onion. It can be larger, fashionably smaller. As your heart desires.

3. Peel and chop the potatoes as well. You can use the following cutting options: cubes, rings, half rings, rectangles.

4. We deal with sorrel. If you are using fresh, then it must be washed first. Then we cut off all the legs and cut the leaves as small as possible. If you use a rolled-up one, then we just open the can.

5. Add onions, carrots, potatoes to the semi-finished broth. We continue to cook until the meat is fully cooked.

6. We take the boiled meat out of the pan and rob. Then put it back in the pot and continue cooking. The broth must then be brought to a boil once. This is done to avoid souring.

7. Add sorrel to the finished broth. Mix everything and cook for about 10-15 minutes. Let's try. Add salt if necessary.

8. Boil 4-5 eggs for a family of 3. We clean them and cut them in half. You can also crumble smaller.

9. Meanwhile, our soup is ready. We remove it from the heat, cover and let it brew a little. Serve hot with halved egg and sour cream.

Now you know how to make sorrel soup even in winter. Do not be afraid to experiment, expand your family's menu, pamper your loved ones and they will thank you for it!

Note to the hostess

1. Sorrel leaves are attached to rather thick stems. They are vitamin, very juicy, but too fibrous, and this is felt in the soup. It is better to grind them in a blender before immersion in broth. It is convenient to chop the leaves with scissors. There is no need to turn them into a homogeneous gruel - they will boil so well and will be tender.

2. Some housewives make stinging nettle-sorrel preparations for the winter. Both plants are appropriate in the first dish, which is called green. So it is quite acceptable to use such preservation, cooking according to the given recipe. Ramson also does not hurt - it will give the meat broth a spicy appetizing smell and at the same time fortify it.

3. Butchering the cooked chicken wings, only the meat pieces should be immersed in the pan, and the skin should not be put there. On these parts of the chicken carcass, the skin is thick. In addition, in broth, it will seem slippery. Finding it in a plate, children usually grimace in disgust and refuse to eat, and not all adults like boiled bird skin.

4. Bright spices(turmeric, curry, paprika) c sorrel soup unnecessary: ​​they will distort the classic shade of this distinctive dish. For the same reason fresh tomatoes, tomato juice, the sauce in this case is forbidden ingredients.