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Recipe for sorrel soup in chicken broth. Sorrel soup in meat broth

Recipe for sorrel soup in chicken broth. Sorrel soup in meat broth

19.10.2019

With the advent of the first greens, one wants to cook something fresh, which everyone has already missed. One of the first to appear is sorrel. This is where it comes time to cook fragrant cabbage soup! The soup is light and hearty at the same time, very bright and beloved by many.

How to cook cabbage soup correctly, what is needed for this and how to serve the dish? These are not the only questions we have set before ourselves today. Achieving the perfect taste and consistency of soup is much easier than you think!

Green cabbage soup with sorrel and egg

Cooking time

calories per 100 grams

A classic version of the well-known soup. Green, rich, fragrant. Not soup, but a real vitamin bomb.

How to cook:

Tip: you can not beat the eggs beforehand, but just break them into the soup, then, most likely, you will have whole yolks in a thin protein peel.

General principles of preparation

The main ingredient in this dish is sorrel. The lion's share of cabbage soup success depends on the juiciness and freshness of this greenery. Unfortunately, it is often treated with insecticides, and this can cause damage to the body. And the plant is not protected from nitrates.

But guided by simple selection principles, you can choose a really safe and tasty sorrel. The leaves of a good, homemade sorrel are always whole, there are no holes on them - insect bites. Coloring should be bright. If it is dark, then nitrates were used. This is also evidenced by the too long spine, which grew thanks to chemical accelerators.

A characteristic fresh smell of greenery must be present; in sorrel, it is slightly sour. If there is no smell or a metallic aroma is present, then this plant has been accelerated and processed.

Taking a bunch of greens in your hand, it should remain firm, the leaves should not fall. If they literally immediately bend, the reason lies in the same excessively long and fragile cuttings. It is advisable to choose young leaves, they are small in size with a uniform bright green color and a pleasant sour taste. In such a sorrel, the stalk crunches when it breaks.

The recipe can be offered to vegetarians, but cannot be prepared during fasting, as we added eggs and sour cream to the soup. But after the post, be sure to cook it!

How long is 40 minutes.

What is the calorie content - 32 calories.

How to cook:

Peel potatoes, cut into cubes;
Pour water into a saucepan and place it on the stove;
Bring to a boil and add potatoes to it;
Rinse the sorrel, chop it into strips;
Break the eggs into a bowl, salt them and beat a little;
When the potatoes have been cooked for ten minutes, add spices, mix;
Pour sorrel and turn on a strong fire;
Bring the soup to a boil, make a funnel and pour in the eggs;
When the eggs have curdled, immediately remove the soup from the heat;
Rinse the young onion, finely chop;
Pour the soup into bowls, season with sour cream and season with onions.

Tip: instead of sour cream, soup can be seasoned with yogurt.

In this case, the soup is already more than reminiscent of borscht. But then borscht with sorrel and without beets. Want to try? It turns out quite original.

How much time is 2 hours and 10 minutes.

How to cook:

Wash the meat, dry it with dry napkins and place on a cutting board;
If desired, clean it from excess captivity, veins and put it in a saucepan;
Fill it with water (up to the top) and put on the stove, boil;
At this point, foam forms on the surface, which must be removed;
Reduce the heat to the smallest and cook for an hour and a half;
Peel the potatoes, cut them randomly and rinse to remove the starch;
Place the eggs in a saucepan, cover with water and put on fire;
From the moment of boiling, cook for a quarter of an hour until cooked;
Rinse the carrots, peel and chop, as always, with a grater;
Peel the onion, rinse it and cut into feathers;
Pull the meat out of the finished broth, set it aside;
Place the potatoes in the broth and let it boil until soft;
At this time, pour oil into the pan, heat it;
Add the onion and simmer, stirring, until soft;
Next, add carrots and cook for five minutes;
When time passes, add tomato paste, mix;
Cook for ten minutes, stirring occasionally;
Wash the sorrel, finely chop it;
Peel the eggs and also chop them with a sharp knife;
Add both root vegetables from the pan, sorrel and eggs to the soup;
Cut the meat into cubes and add it to the soup;
Mix all ingredients well;
Wait until the soup boils again, season it and let it brew.

Tip: You can use fresh tomatoes instead of tomato paste. But for this they need to be blanched, then peeled, cooled, cut and smashed into a liquid consistency.

Another interesting recipe in which there will be apples. Is it too hard for you to imagine cabbage soup with the addition of apples? It happens! Try it while you can.

How much time - 1 hour and 50 minutes.

What is the calorie content - 117 calories.

How to cook:

Choose your favorite type of meat, wash the piece and remove fat as desired;
Place in a saucepan, fill with water and place on the stove;
With high heat, bring to a boil, then reduce the heat and remove the foam;
Next, cook the meat until cooked for about one hour;
After an hour, remove the meat from the soup;
During this time, peel and chop the carrots, as always, on a grater;
Peel the onion, wash and cut into small cubes;
Add the root vegetables to the soup after one hour and stir;
Boil for fifteen minutes;
Wash the cabbage, cut it thinly and salt;
Pour the flour into the pan, calcine it until golden brown;
Pour it into the soup, vigorously breaking up lumps with a whisk;
Add cabbage and cook for a quarter of an hour;
Peel, wash and grate the apple, add to the soup;
Bring cabbage soup to a boil and remove from heat;
Tear the meat into fibers, add to the soup and mix.

Tip: if you are cooking chicken, then it is enough to cook it for half an hour.

A more modern version of the old soup. It has cream in it, which means it is not so far from cream soup. Take a chance and kill everything with a blender, and then share the result, we are already interested.

How much time is 1 hour and 25 minutes.

What is the calorie content - 153 calories.

How to cook:

Rinse the meat, cut it into portions;
Put in a saucepan and pour water, but so that the cover;
Put on fire and bring to a boil, cook for twenty minutes;
Rinse the cabbage, chop it finely and put it in a saucepan;
Fill with water and place on the stove;
Let it boil and cook for one hour;
Peel the potatoes, rinse, put in another saucepan and pour water in the same way;
Rearrange on fire and cook until cooked;
When the tubers are ready, drain the broth from them and save it;
Make a puree from potatoes and return it to the broth, mix well to achieve uniformity;
Peel the carrot, grate it with a grater and set aside;
Peel the onion, wash it and chop it thinly;
Heat oil in a frying pan, add carrots and onions, bring to softness;
Pour cabbage with its own broth, potatoes, root vegetables from the pan into the pork and add cream and spices to all these ingredients;
Cook the soup for another ten minutes over low heat and serve.

Tip: carrots can also be chopped with a knife: into strips or rings.

An egg can be served in several ways at once: beat it in a separate bowl with a fork and then pour it into the soup; drive directly into the total mass and mix intensively; boil separately hard-boiled or to the desired state and put on a plate just before serving. And you can cook, cut into cubes or slices and put on top - as you like.

Too long sorrel should not be cooked. Fifteen minutes is enough for him. If you cook longer, it starts to give off bitterness and spoils the whole soup. And you can serve this yummy not only with sour cream, but also with cream or yogurt. Definitely unsweetened!

Shchi is a bright dish with an ancient history, a real summer on a plate. Sorrel has not been on the market for long, and therefore you need to seize the moment and be sure to cook the famous soup!

The sorrel soup with egg recipe is the easiest and most delicious sorrel soup recipe. It is a popular first course and is often prepared in the family circle. To cook delicious sorrel cabbage soup, it is better to choose a fresh crop, such greens contain more vitamins, and besides, the taste is at a high level. There are a lot of recipes for the dish, one of the most popular is sorrel soup with chicken broth.

Ingredients:

chicken breast - one and a half kg;
onions - 3 onions;
sunflower oil - 15 ml;
egg - 3 pcs.;
cloves - 5 pcs.;
sorrel - 3 bunches;
butter - 15 grams;
tomato - 1 pc.;
carrots - 1 pc.;
potatoes - 6 potatoes;
bay leaf - 3 sheets;
pepper - peas - 9 peas.

How to cook sorrel soup with egg:

Let's make chicken broth
First you need to choose the meat. To make chicken broth rich and tasty, chicken breast is perfect. To get rid of excess blood on the meat, it must be cut into several pieces and soaked in cool water. After half an hour, the water can be drained.
Wash the meat again. Put it in a pot filled with water and throw in the unpeeled onion. Boil over high heat until boiling. After the meat has boiled, be sure to collect the resulting foam. The gas power can be slightly reduced.

The duration of cooking chicken meat is up to one and a half hours.

After that, you can add salt and all the cooked spices to the pan.

Cooking vegetable dressing for a delicious soup
While the meat is cooking, you can prepare the dressing. To do this, peel the onion and chop it. Heat the butter in a frying pan, add vegetable oil. Pour chopped onion and fry it under the lid over low heat.
Carrots, washed and chopped on a grater. Carrots prepared in this way are added to the pan with onions. It's time for the tomato. Wash them and separate from the skin.

In order to easily remove the skin from a tomato, it is enough to make small cuts in the form of a cross and pour boiling water over the tomatoes. So the skin will peel off easily.

Finely chop the prepared tomatoes, and add them to the onions with carrots. Simmer all the vegetables placed in the pan for 15 minutes, adding a little chicken broth in advance.

Cooking green cabbage soup with sorrel and egg
Separate the boiled chicken meat from the bones and chop finely. Pass the meat broth through a sieve into another cooking container.
Now it's time to cook the potatoes. Rinse, peel, cut the potatoes into small pieces and dip them into the boiling broth.

The sorrel is thoroughly washed and finely chopped. Also dipped in chicken broth. Beat the eggs with a whisk, and stirring almost ready cabbage soup add the egg mass. After that, you can add chopped chicken meat. After that, green cabbage soup with sorrel and an egg is cooked for 15 minutes.

As you can see, the recipe for sorrel soup with egg is simple and easy to prepare. This light sour soup will cheer you up in spring.
Sorrel cabbage soup is very tasty and also healthy. In the spring, it becomes possible to pamper the whole family with this wonderful dish. An experienced hostess will definitely take advantage of this chance and include such a sour soup in the family menu.

Watch the video recipe for cabbage soup from nettle and sorrel

reception-supov.ru

Sorrel Shchi with Meat is a simple green soup based on beef/pork broth with a variety of meats and sorrel leaves. Due to the latter, the dish has a light refreshing sourness, so relevant in the summer. We will tell you how to cook this traditional Slavic dish according to several different recipes at once.

How to cook cabbage soup from sorrel with meat?

Ingredients:

onions - 135 g;
broth - 2.6 l;
carrots - 95 g;
boiled chicken - 115 g;
eggs - 3 pcs.;
sorrel - 3 tbsp.;
a handful of dill and parsley.

Cooking

Cooking should begin with onion-carrot sauteing. When the vegetables are lightly browned and half cooked, put the boiled chicken on them and pour the broth over them. When the liquid boils, start laying sorrel in portions, followed by greens. Remove the cabbage soup from the stove and mix the hot broth with a couple of beaten eggs. Cover the bowl with a lid and leave for 5 minutes.

Sorrel soup with meat can also be made in a slow cooker according to a similar scheme: first, the vegetables are fried together on “Baking”, and after adding the broth, you can switch to “Stew” and add the rest of the ingredients.

Sorrel soup with meat - recipe

Often, the basis of the soup becomes pork. If you intend to cook a strong meat broth from meat pieces, then give preference to cuts on the bone, which give the maximum amount of fat.

Ingredients:

water - 3.3 l;
pork on the bone - 1.2 kg;
potatoes - 740 g;
sorrel - 210 g;
onions - 115 g;
eggs - 2 pcs.;
dill greens - 15 g.

Cooking

Before cooking sorrel soup with meat, put water on the fire and take care of the pork. Rinse the pieces and place them in boiling water. Leave for about half an hour, remembering to remove the noise formed on the surface. After the allotted time, put coarsely chopped potatoes into the broth, if desired, you can throw a couple of bay leaves for flavor. Leave everything to boil together for another 15 minutes, and in parallel chop the onion and sauté until light golden brown. Add stir fry to broth.

Some people add boiled eggs to the soup while serving, but we suggest pouring raw eggs into the hot broth. To do this, just pour the beaten eggs into the soup, and then immediately mix. When the eggs set, add the sorrel to the soup. Plant greens in batches, adding a new handful after the old one withers. Sorrel soup with meat and egg will be ready immediately after all the sorrel has been added. Serve soup with sour cream.

womanadvice.ru

Option 6. Recipe for cabbage soup with egg

Light, simple and also very healthy soup - cabbage soup. It is prepared mainly on meat broths, fresh or sauerkraut with the addition of herbs and other products. Shchi with an egg turns out to be interesting and unusual.

Ingredients:

a small piece of pork (half a kilo);
lavrushka - 3 leaves;
peppercorns - 5 pcs.;
white cabbage - half a fork;
potatoes - 400 g;
carrots, onions - 1 root crop each;
3 sprigs of dill and parsley;
6 green onion feathers;
black pepper, salt - 25 g each;
5 eggs;
vegetable oil - 60 ml.

Step by step cabbage soup recipe with egg

First, cook the meat broth: put the meat together with bay leaves and peppercorns in a deep container with two liters of water, add some salt and boil for 1 hour. We take out the meat, cool it.

Let's prepare the dressing: peel the carrots with onions, cut the onions into cubes, grate the carrots, sauté in a pan until light brown.

We clean the potatoes, cut them into squares and put them in the strained broth, boil until half cooked.

Rinse the cabbage, chop it into strips and lay it on the potatoes, boil until softened.

Rinse parsley with dill, chop.

Wash the eggs, put them in a small container with water and cook for 8 minutes, cool, peel and cut two eggs into a cube.

In the soup we lay the frying, dill with parsley, chopped eggs, pepper, salt, boil for several minutes.

Turn off the heat, leave to infuse under the lid and pour into plates, put a quarter of a boiled egg on top and sprinkle with green onions.

If desired, you can put a little sour cream and a piece of boiled meat on the plates.

Option 7. A quick recipe for cabbage soup with an egg

An old, proven recipe for fragrant cabbage soup with egg and sorrel without the addition of cabbage. The taste is slightly different from the traditional cabbage soup, but still delicious.

Ingredients:

potatoes - 6 small tubers;
carrots, onions - on a small root crop;
3 eggs;
sorrel - 2 bunches;
8 green onion feathers;
spices for vegetable dishes - 40 g;
black pepper;
frying oil - 40 ml.

For the broth:

1 chicken breast;
lavrushka - 2 sheets;
onion head.

How to cook cabbage soup with egg

Put the chicken breast, bay leaves, peeled onion into the pan, add salt, put on the stove, adjust the small flame of the fire and boil for 25 minutes, periodically remove the foam. We take out the breast, cool, separate the pulp.

We cut the peeled potatoes into two halves, lay them in the broth, boil for about ten minutes.

Cut the peeled carrots with onions into thin slices, fry until slightly ruddy.

We rinse all the greens, cut the sorrel into strips, and parsley, dill and onion into small crumbs. Leave a few onion feathers for decoration. Put in the soup, boil for a few minutes.

Add frying, salt, pepper, season, boil for another 2 minutes and remove from heat, insist a little.

Boil hard-boiled eggs, cool, peel and cut in half.

When serving, pour into plates, put half an egg, a green onion feather and pieces of chicken meat on top. Sour cream if desired.

And for an even more delicate taste of cabbage soup at the very end of cooking, you can pour in a few tablespoons of milk or cream.

Option 8. Shchi with egg and stew

Another very simple, economical and quick egg soup recipe. All the ingredients that make up their composition are boiled in water, and at the end, stewed meat and chopped boiled eggs are added. Unusual, tasty soup with a pleasant aroma. A great selection of hearty meals for the whole family.

Ingredients:

any meat stew - 250 g;
4 potatoes;
fresh cabbage - 1 quarter;
on the root crop of carrots and onions;
4 eggs;
70 ml of oil for frying;
universal spice - 40 g each;
salt, black pepper - 25 g each;
parsley, dill - 7 branches each;
half a bunch of green onions.

Step by step recipe

We fill the metal container with water, place it on the stove with medium heat, close the lid and wait until it boils.

We clean the potatoes, cut them into cubes, put them in a saucepan after boiling water, add some salt and boil for about half an hour.

We chop the peeled onions with carrots into a small cube, sauté in oil for 2 minutes over high heat. Reduce the heat, pour a little water into the vegetables, pepper, salt, close the pan with a lid and simmer for several minutes.

We chop the washed parsley and dill and combine with the stew, stir well.

In a saucepan with potatoes, lay the cabbage shredded in strips, boil for about half an hour.

We introduce frying, stew with herbs, salt again, pepper, season, stir and boil for 2 minutes.

Leave for 20 minutes to infuse and pour into plates, put half a boiled egg on top, decorate with dill sprigs.

The stew can be replaced with any minced meat, then it will first need to be fried along with vegetables.

Option 9. Cold soup with egg

Cold soups are very popular, especially during the hot season. In addition to the popular okroshka and beetroot soup, there is also a wonderful recipe for cabbage soup. Delicious, satisfying, fast - what you need for a nutritious dinner.

Ingredients:

6 potatoes;
cabbage - a small quarter;
half a dozen eggs;
a bunch of green onions;
6 sprigs of dill and parsley;
sorrel - 6 leaves;
2 carrots;
2 cucumbers;
1 onion;
salt - 35 g.

How to cook

We clean the potatoes with carrots, put them in a deep container with water, add a little salt, cook until soft with a medium flame of fire.

Rinse the sorrel and boil in a separate container for 5 minutes in lightly salted water. Drain the water into a clean cup, cool.

Wash the eggs and boil in a small saucepan until hard boiled.

We take out the carrots and potatoes from the broth, cool.

Chop the onion and cucumber into squares.

Rinse all greens, chop and pour into a cup with cucumbers.

We cut a potato with a carrot into a cube and put it in a cup.

Cut the chilled eggs into cubes and combine with all the ingredients, leaving two for decoration.

We chop the cabbage into thin strips, peeled onions into strips and knead together with salt with our hands for several minutes, put them in a cup with the rest of the products.

Pour salt, pour in the cooled broth of vegetables, add sorrel broth, mix well and put in the refrigerator to cool.

When serving, pour into plates, put a quarter of a boiled egg, sour cream or mayonnaise on top. Nearby in a small bread box we put slices of black bread.

And in order to give such unusual cabbage soup an interesting taste and color, you can not chop the eggs, but grate them.

Option 10. Shchi with egg and rice

The next version of cabbage soup with an egg differs from the rest in a special unique taste and satiety due to the pork ribs and rice groats included in the composition. Unusual but delicious.

Ingredients:

pork ribs - half a kilogram;
sorrel - 7 leaves;
rice groats - 2 handfuls;
potatoes - 3 tubers;
cabbage - 1 quarter;
carrots, onions - 1 root crop each;
celery - 2 pcs.;
black pepper, salt - 25 g each;
eggs - 4 pieces;
half a bouquet of dill, parsley.

Step by step recipe

Wash the pork ribs, put them in a deep saucepan along with the celery root, previously washed and peeled, lightly salt and cook for about one hour over moderate heat, periodically remove the foam.

Remove the ribs from the broth.

We clean the potatoes, cut into large squares, carrots into large circles, onions into strips, cabbage into large strips.

Rice groats are washed in a colander and put into the broth at the same time as all the vegetables, cook for 25 minutes.

Rinse the sorrel, cut into small strips and pour after all the vegetables are completely softened, boil for several minutes.

Wash the eggs, put them in a small container with water, cook until hard-boiled, transfer to cold water to cool, peel and cut into halves.

Leave the soup for 25 minutes to infuse, pour into bowls, put sour cream on top, halves of eggs, sprinkle with parsley and dill.

And to make cabbage soup even more refined and interesting, replace fresh pork ribs with smoked ones.

kopilka-kulinara.ru

How to cook green cabbage soup - a classic recipe

The classic recipe for green cabbage soup with sorrel looks something like this:

First, the meat broth is cooked.
Then the cooked meat must be removed and cut into pieces.
Fry the vegetables, pour the prepared broth, put the potatoes.
After 10 minutes, add sorrel and nettle.
Another 15 minutes - and cabbage soup will be ready.
Serving on the table, you need to put a whole boiled egg on a plate, a little meat, add sour cream and greens.

Shchi green old Russian

According to this recipe, our great-grandmothers also cooked cabbage soup. Characteristic features - they are cooked very quickly, the potatoes are cut into large pieces and a lot of greens are put - 2 large bunches of sorrel.

Potatoes need to be boiled in the broth for 10 minutes, then add vegetable frying, bay leaf, salt, pepper, sorrel and herbs - and the dish is ready.

As an option: if desired, you can add a mixture of 2 yolks and 6 tablespoons of milk to the pan.

Sorrel soup puree

Puree soups with a delicate, homogeneous texture are loved by both children and many adults. They are easily digestible, so they are also suitable for dietary nutrition. Light, refreshing, summer cream soup can also be prepared from sorrel.

This soup is usually prepared with chicken broth. Potatoes should be pre-boiled a little. Prepare the greens, finely chop the onion. Place all this in the broth, put black peppercorns for flavor and cook for 10 minutes.

Then the soup must be wiped and brought to the desired temperature. Cut the boiled quail egg in two and put in a plate with chopped herbs. Sorrel puree soup is usually eaten with sour cream.

The croutons are served on the table separately and, if desired, are placed in the soup before meals.

Sorrel soup with stew and egg

To prepare such a soup, you can choose any stew. Lightly fried vegetables should be stewed for several minutes over low heat, covered with a lid, adding a little pepper and salt. Next, place them in a saucepan (based on 1.5-2 liters of water), put the potatoes and cook until cooked. Then add the stew mixed with sorrel. Cook the soup for another 10 minutes, then let it brew. Half an egg is traditionally placed on each plate.

Cold soup from sorrel

In the summer heat, cold first courses are very much in demand. In addition to the usual okroshka and beetroot soup, you can cook cold cabbage soup from sorrel. To do this, chopped sorrel should be boiled for 5-7 minutes in salted water and set aside to cool. Cut 2 fresh cucumbers, onions, 2 boiled eggs and boiled potatoes, chop green onions and dill. Place prepared vegetables and herbs in sorrel broth.

An interesting detail: for a special flavor, you can grind egg yolk into cabbage soup.

Add salt and pepper to taste, mix well. It is recommended to put a little sour cream on the plate.

Sorrel soup with rice

Another very interesting recipe. Unusualness begins already with slicing vegetables: potatoes, as always, in cubes, but carrots in circles. A cross-shaped incision is made on the peeled bulb. These vegetables are lowered into the broth, in which they are boiled for 10 minutes. After that, you need to add rice, moderately salt and cook for the same amount of time.

The protein of the boiled egg should be coarsely chopped, and the yolk should be ground with sour cream to a state of gruel and put in a saucepan. Add a couple of bay leaves there and cook a little more.

Prepared sorrel and green onions are also sent to the broth. When the soup boils, you need to remove them from the heat and let it brew. After 15 minutes, you can invite to the table.

There are little secrets in the preparation of sorrel cabbage soup.

when preparing green cabbage soup and soups, put more greens, add spinach and nettle to sorrel - this will allow you to cook a really vitamin, refreshing dish;
so that the nettle does not burn your hands, pour boiling water over it;
dose the sorrel heat treatment time: young leaves are placed in the pan in the last minutes, mature ones a little earlier;
to neutralize too sour taste, it is allowed to put a little sugar in cabbage soup;
it is advisable to serve cabbage soup on the table in heated plates (with the exception of cold soups).

Fresh greens are a real storehouse of vitamins, minerals, essential oils. There is a huge variety of green cabbage soup and soups. They can use the most unexpected ingredients: sour apples, young white and cauliflower, smoked meats and even salted mushrooms. Eggs are used not only in boiled form, you can beat a raw egg and pour it into a saucepan. Tomato paste and cream are sometimes used as dressings.

With sorrel and other greens on hand, you can cook green cabbage soup from almost any product. You just need to apply a little imagination - and you get a really very tasty and extraordinary dish.

attuale.ru

To create cabbage soup from sorrel, we need:

600-700 g boiled chicken
½ cup wheat or barley (pre-soak the barley for at least 2 hours!)
5-7 medium potatoes
1 carrot
1 bulb
80-100g sorrel
8 allspice peas
A mixture of ground peppers on the tip of a knife
1 teaspoon turmeric
2 bay leaves

Sorrel soup recipe:

Boil the chicken separately for an hour after boiling. Remove the cooked chicken from the broth.
Pour about 2 liters of water into the soup pot, throw in the washed wheat or barley. Bring to a boil, reduce heat, salt.
After 15 minutes, put diced carrots, onions, potatoes in boiling water, after boiling, cook for 20-25 minutes.
A few minutes before the end of cooking, put the sorrel (no difference, fresh or frozen), boned and chopped ready-made chicken meat into the pan, add allspice and ground pepper, turmeric, parsley, let it boil for about three minutes and turn it off.

Sorrel soup is ready! Such cabbage soup, if desired, can be seasoned in a plate with sour cream and add half a hard-boiled egg.

With all due respect to your intellect and broad outlook, however, just in case, I remind you that you should not get carried away with sorrel soup and cook them every day in the spring - due to the high content of oxalic acid - so as not to upset the metabolism of minerals and not harm your own kidneys.

I hope you enjoy my recipes.

Let the process be easy and the result successful.

Sincerely, Maria Nosova.

prostye-reception1.ru

Delicious, with a 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
Carrot - 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 ingredients. Sorrel 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.

Cut the washed and peeled onions and carrots. Fry them in vegetable oil until fully cooked. Salt while frying.

Put the water for the soup to boil, salt. Peel the potatoes and cut into thin strips so that they cook quickly.

Boil potatoes for 15 minutes.

Cut all the greens: sorrel, dill and parsley. Chop the boiled egg, if the eggs are small, take two or three pieces.

Put the fried vegetables into the cooked potatoes.

Add plenty of greens and an egg. Correct cabbage soup for salt. Boil the soup for one minute - and turn off the heat. Serve hot soup with sour cream. Bon appetit!

Recipe 2: sorrel soup with egg (step by step photos)

Sorrel - 1-2 bunches
Pork bones - 300-400 Grams
Potatoes - 3-4 Pieces
Carrot - 1 Piece
Onion - 1 piece
Greens - 1 bunch
Egg - 3-4 Pieces
Salt - 1 Art. spoon (to taste)
Vegetable oil - 1 Art. spoon
Butter - 1 Art. spoon
Water - 2-2.5 liters

First of all, we need to cook the broth. I cook it from pork bones: 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. 15 minutes before the end of cooking, add salt. Then we take out the bones from the broth.

Peel and cut potatoes into small cubes. Let's send the potatoes to the 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 the almost ready potatoes in the broth. Add the meat that was taken 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 finished cabbage soup. Let it brew for another 15 minutes. Pour hot cabbage soup into plates, garnish with fresh herbs, add a cut egg.

Recipe 3: green cabbage soup with sorrel in meat broth

Pork - 350-400 gr.
Potatoes - 3-4 pcs.
Carrot - 1 pc.
Onion - 2 pcs.
Water - 1.5–2 liters
Sorrel - 400 gr.
Green onion - 1 bunch
Parsley or dill - 1 bunch
Sour cream 35% - 100 gr.
Chicken eggs (boiled) - 2 pcs.
Bay leaf - to taste
Salt - to taste
Vegetable oil - to taste
Butter (piece) - 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 reduce the fire. Cook covered for 30 minutes.

Peel the potatoes, wash and cut into medium cubes (about 3x3 cm).

We clean the onions and carrots, then finely chop the onion, and finely chop the carrots.

We sort out the sorrel, cut off the cuttings and chop coarsely. Finely chop parsley and onion.

Put the boiled potatoes into the boiling broth (about 15 minutes).

Place a frying pan over medium heat and add 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 another pan to heat up, pour a little vegetable oil. And put onions to fry. As soon as it becomes transparent, add carrots, mix and fry lightly (no more than 3 minutes).

When the potatoes become a little soft, put the sorrel and frying into the broth, salt to taste, add a couple of leaves of parsley 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 is 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 tbsp.
salt - to taste
green onion - to taste
dill greens - to taste

Boil the eggs for 8-10 minutes after boiling. If you cook longer, then 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 vegetables.

And also sorrel: first, we sort out fresh leaves, select clean whole leaves. Then we cut off their stems. My sorrel with running water. Then shake off the water and cut the sorrel.

Bring water or broth to a boil.

Cut potatoes into cubes and dip into boiling water. Cook for 10-15 minutes.

In the meantime, 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 passivation to the soup.

Now put the sorrel in the soup and cook until the dish is ready for 7-10 minutes.

Then remove the cabbage soup from the fire, pour it into plates. Serve with an egg cut into pieces or circles, sour cream and chopped herbs. If it's sour, add some sugar.

Recipe 5: canned sorrel soup

Chicken - 300 gr
Canned sorrel - 2 tbsp. spoons
Potato -5 pcs
Carrot - 1 pc.
Onion (½ head)
Salt, black peppercorns, bay leaf
Egg - 1 pc.

First of all, you need to cook the broth for cabbage soup. My chicken breast put it in a saucepan, pour cold water, salt and put on fire. During the cooking process, foam will form, it must be periodically removed.

Peel and chop the onion.

Cut potatoes into pieces.

We clean the carrots and rub it on a coarse grater.

After the meat is 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.

In conclusion, it is necessary to break a chicken egg into a saucepan with sorrel soup, after which the broth must be mixed well.

That's all, cabbage soup from canned sorrel is ready. Before serving the dish, season the green cabbage soup with sour cream and put half of the chicken egg on the plate.

Recipe 6: Green sorrel soup with spinach

water - 2 liters
frozen sorrel - 1 pack
frozen spinach - 1 pack
onion - 1 pc. carrots - 1 pc.
potatoes - 2 pcs.
hercules - 1 tablespoon
lavrushka
sunflower oil for frying

Onion cut into squares.

Lightly fry the onion in a small amount of sunflower oil.

Then add grated carrots to the pan. Fry vegetables until soft.

We 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 thawed first.

I put greens in the soup. Spinach and sorrel are cooked quite quickly - in 5 minutes they will be ready.

We put black peppercorns and lavrushka in the soup.

The final touch is to add a little oatmeal to thicken the soup.

Greens are best served with a hard-boiled egg, cut lengthwise into two parts.

Bon appetit!

Recipe 7: lean cabbage soup from sorrel (step by step with a photo)

Lean sorrel 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 pcs
carrots - 1 pc.
tomato - 1 pc.
dill - 20 gr
egg - 2 pcs
sour cream - 4 tsp
bouillon cube - 2 pcs
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 pot.

Peel potatoes and carrots, wash, cut into cubes and also send to the pan and salt.

Remove foam and cook for 20 minutes.

Cut the tomato and part of the dill into small pieces and add to the pan. Add 2 bouillon cubes and oil. Cook for 10 more minutes.

During this time, hard boil the eggs.

Pour cabbage soup into a plate, add one teaspoon of sour cream and half a hard-boiled egg. Sprinkle dill on top.

Recipe 8: Vegetarian Sorrel and Nettle Shchi

bunch of sorrel
A bunch of young nettles
bunch of green onions
Onion - 1 head.
Tomatoes - 1 pc.
Potatoes - 4-5 pcs.
Raw chicken eggs - 2 pcs.
Salt, black pepper

In order not to burn yourself with nettles during its further processing, we put the bunch into a saucepan, and pour boiling water over the nettles. We remove the pan with nettles to the side and leave our first green ingredient of cabbage soup there to steam for 5-10 minutes.

Cut potatoes into small slices.

And we pour it into 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 to a plate, discard the stems, we will not need them.

Finely chop the onion head.

And as soon as the water with potatoes starts 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.

Throw it straight into the soup.

By analogy with nettles, we cut sorrel, namely, we separate the stems, and finely chop the leaves.

Immediately, after cutting the sorrel, we put nettles in our cabbage soup.

Pour chopped sorrel into the soup, mix, salt, add a little black pepper to taste, and cook for 5-10 minutes until our sorrel begins to turn yellow. While our green cabbage soup with sorrel and nettle is boiling, we shake two eggs in a mug, and at the moment when the sorrel begins to turn yellow.

In a thin stream, while stirring the soup with a ladle - pour the egg into the cauldron.

Then we cook the soup until the potatoes are fully cooked, and ... that's it! Our cabbage soup is ready.

Cooking first courses with sorrel.

Spring is a great time to update nature, wardrobe, mood and menu. You can diversify it, first of all, with dishes with the first spring vegetables - a variety of salads, snacks and hot dishes. One of the traditional first courses of this time is sorrel soup or green borscht.

How long does sorrel boil in soup?

In soup, sorrel should take no more than 5 minutes to cook. So it will retain its taste as much as possible and at the same time, saturate the potatoes and broth. At the same time, the intensity of cooking, and especially boiling, should be moderate.

It should be noted that for the preparation of dishes using wonderful vitamin sour leaves, it is necessary to select young pagons from the bushes that have not yet thrown out the peduncle. After such a stage of ripening, all the strength of the plant goes into this particular stem and the leaves lose their previous characteristics of juiciness and vitamin content.

Pre-green leaves are soaked in cold water to effectively remove earth and dirt. It is this method that is recommended for washing, and not intensive rinsing under running water - after all, in this way there is a very high probability that the delicate leaves will tear.

Summer sorrel soup with egg: recipe in a slow cooker

The slow cooker has become so closely integrated into the life of many modern housewives that many traditional methods of preparing dishes known to us have been transformed into a format using it. Not spared the same fate and summer sorrel soup with an egg. To prepare it, we need to take:

half a kilo of any meat
one bunch of sorrel and green onions
one onion and one carrot
3-4 potatoes
3 eggs

Given the preparation of soup in broth, the process can be divided into two parts. First, in the evening, for example, prepare the actual base, and then cook the summer soup itself. So, for cooking:

Put the washed meat into the multicooker bowl, add cold water and salt.
Set the "stew" mode and cook for about 2 hours.
After, if necessary, strain the resulting broth, and cut the meat into pieces. The broth is ready.
Now let's start cooking, in fact, the soup itself. We cut carrots, potatoes, onions, put everything in a bowl and set the “stew” mode for, literally, 30 minutes.
After some cooking time - when the potatoes are almost ready, add sorrel, onion, if desired - dill, parsley and spices.
With the addition of eggs, there are two cooking options. According to the first recipe, gently beat the eggs separately in a bowl and pour raw in a thin stream into the broth after adding the sorrel.
According to the second recipe, the eggs must first be boiled and, after being finely chopped, add to the soup already almost at the final chords of cooking.
In the first case, the taste of the egg will be less pronounced, but it will bring a special piquancy and originality of taste to the soup, and also make it more homogenized - thicker; with the second method, the taste of a boiled egg will be clearly visible, and the soup will be traditional in composition.

Green borscht with sorrel and egg: recipe

The very first thing that is very remarkable about this dish is that it has practically nothing to do with traditional borscht. Is that the basis of cooking on the broth. Nevertheless, this dish is firmly rooted in our traditions in this version of the name, primarily because of the bright green color due to the content of spring greens in it: sorrel, parsley, nettle, green onions, etc.

For green borscht you will need:

0.5 kg of pork ribs and potatoes
1 piece of onion, carrot, parsnip root and parsley
1-2 bunches (depending on size) of sorrel, green onion, parsley, dill and other herbs
4 eggs
to taste we will add sour cream, salt, spices

First, let's prepare the broth. For this:

Cooked ribs with water and cook for about 30 minutes, removing the foam.
Next, add the roots and coarsely chopped onions and carrots. Cook another 20 minutes.
We take out the rhizomes of parsnips and parsley, filter the broth if necessary, disassemble the meat.
At the same time, hard-boiled eggs should be boiled in parallel. The process of their preparation should last 10-11 minutes, and we also pour sorrel and herbs with water to clean them of dirt.
Add pre-cut potatoes to the broth, you need to salt and pepper.
When the potatoes are almost ready, we introduce finely chopped leaves of sorrel, parsley and dill.
Some hostesses at this stage add several boiled eggs to the almost finished dish.
But it is worth knowing and remembering that with this format of adding this ingredient, green borscht is recommended to be stored in the refrigerator for no more than one day.
More practical advice would be to add a boiled egg directly to the plate at the time of serving a serving of green borscht. Season the served preparation with sour cream to your taste.

Sorrel and Nettle Soup: Recipe

A unique interesting version of the soup made from green pagons of the first spring blades of grass is sometimes also called Moldavian borscht. Its peculiarity lies in the fact that it contains rice and tomatoes. So, let's prepare:

bunch of young leaves of sorrel and nettle
3-4 potatoes
one tomato and one carrot
50 g rice

In the process of cooking, first of all, prepare the nettle dressing. For this:

We scald it with boiling water to reduce its stinging properties, and then separate the leaves from the stems and grind them thoroughly in a blender. To make the result better, you can add a little water during grinding.
We crush the potatoes into cubes, and the carrots finely.
For a more pronounced taste and aroma, carrots and onions can be fried in vegetable oil.
We cut the tomatoes finely enough, from which you can, at your discretion, first remove the peel. To do this, dip them for a few minutes in hot water and then, prying with a knife, remove the skin.
Grind sorrel leaves. The preparatory work has been completed.
Now bring the water poured into the pan to a boil and add potatoes and carrots, then rice, then tomatoes, salt a little.
After a few minutes, add the nettle gruel to our soup and cook almost until the potatoes are ready.
A few minutes before the end of cooking, put the chopped sorrel in the pan. The soup can be served with sour cream.

Shchi green sorrel with meat

There is an opinion that the difference between borscht and cabbage soup is very arbitrary. As a rule, borscht is necessarily cooked in broth and using sautéed vegetables in the recipe.

Shchi can be without meat, as a rule, with an obligatory component - cabbage. But at the same time, variations are possible in recipe recommendations for cooking cabbage soup with meat and without cabbage.

The traditional name has been preserved, but the prescription components have changed. For this we need to prepare:

500 g of any kind of meat
carrot
bunches of sorrel, green onions, parsley, dill
a little flour, sugar, butter and sour cream
hard-boiled eggs
do not forget about seasonings and spices

To prepare the base of cabbage soup - broth, we take any type of meat except lamb. Pork, chicken, beef will give the traditional color and taste of the finished dish, but lamb, due to the special specific flavor, will bring not quite ordinary, but atypical flavoring.

To prepare the dressing, we need the fat that surfaced during the preparation of the broth. Therefore, it is best if we boil the meat in advance and let this upper fat accumulate on the surface of the broth and cool.
We collect this top in a saucepan and sauté finely chopped carrots and the lower part of the green onion stalks on it - where the white tips are.
As it cooks, add literally a tablespoon of flour and continue heat treatment. After we add the broth to our vegetables.
In another saucepan, lightly simmer the sorrel pagons in butter. The resulting stewed mass from sorrel must be rubbed through a sieve or chopped in a blender.
A little trick is to add literally a teaspoon of sugar, which will help reveal the taste qualities of our spring sour greenfinch.
In the pan, where our vegetable set is cooked in broth, add the cooked puree.
In the meantime, chop the remaining pagons of green onions, parsley and dill, cut pieces of cooked meat across the fibers, cut hard-boiled eggs into two parts.
Cooked cabbage soup is advised to be poured into a ceramic tureen, since oxalic acid, with prolonged contact with iron surfaces, can provoke undesirable reactions.
Pour cooked cabbage soup into a plate, put pieces of meat, half an egg, sprinkle with herbs and season with sour cream.
It is easy to note that the recipe does not foresee potatoes, but who does not imagine the first dish without this traditional component at all - you can, of course, add it.

Another variation on the theme of preparing a traditional spring first course. To prepare it, we need to prepare, in fact, judging by the very name of the dish, the following components:

whole chicken
onion bulb
a couple of bunches of fresh sorrel and dill
some sour cream
5 boiled eggs

Boil the chicken, after cutting it.
We leave the fillet - we will add it to the almost boiled broth.
Having prepared the broth, we filter it, add the chicken breasts cut into pieces, and later - finely chopped onions.
We will pay special attention to the preparation of sorrel. In order for it not to be brown, but to please the eye with bright green notes in the finished dish, we need to resort to some tricks. Carefully separating the leaves from the stems, cut them and blanch them - that is, pour boiling water over them.
After, having thrown it into a colander, we immerse it in a container with cold water, where you can even throw a few ice cubes.
Getting ready to serve - lay out the prepared sorrel, which has preserved a lot of vitamins and nutrients, as well as a richness of taste. We spread ½ eggs, a little sour cream and pour everything with our chicken broth with pieces of meat.

Lean sorrel soup

The time when the first greens appear on sale sometimes occurs during the fasting period. Or the desire to treat yourself to such a dish arises in people who, for medical or personal reasons, do not eat meat. A solution to this situation is lean soup. To prepare it, we will prepare:

about 5 potatoes (depending on size)
one onion and one carrot
3-4 raw eggs
sorrel, dill, wild cherry, rhubarb, parsley, garlic
hot pepper - optional
bouillon cube

We cut our vegetables quite finely.
We crush a cube of dry broth into boiling water, throw a bay leaf, peppercorns, and salt.
We fall asleep all the vegetables and boil until the potatoes are ready.
Almost 5 min. until cooked, add chopped sorrel, rhubarb pagons, crushed garlic and crushed dill.
Separately, beat a few eggs in a bowl and introduce them in a thin stream into our soup.

To many, this combination of components may seem very strange. But the combination of tender meat with a slight sourness of sorrel will give you an unforgettable taste. The amazing aroma of the dish will remind you of the best moments of summer.

Separately, we prepare the ingredients for meatballs and soup. For meatballs you need:

300 g fresh minced meat
1 chicken egg

For the actual soup you need:

2-3 potatoes
2 garlic cloves
1 fresh onion
1-2 medium carrots
1-2 eggs (pre-boil hard)
200 g sorrel

To cook meatballs:

Mix the minced meat with the egg, season with salt, pepper and mix well until smooth and set aside for 20 minutes in a cold place.
In parallel, boil water, where add potato slices and cook for 8 minutes.
With minced meat and form balls, throw them into the soup with salt and pepper.
Saute the onion in warmed vegetable oil, add the grated carrots and garlic.
When the potatoes and meatballs are cooked, add the roast, salt and boil.
Then sprinkle with chopped sorrel and crushed eggs.
Leave for 10 minutes for our dish to infuse.

The preparation of this light and undoubtedly tasty dish is not expensive, because you will need very little time. Every housewife can find all the constituent components in her refrigerator.

Take:

jar of stew of your choice
1 bunch of sorrel
1 pc onion, and the same amount of carrots
3-4 potatoes
2 hard-boiled eggs

Remember the important salt, pepper, bay leaf and vegetable oil.

First, fry chopped onions on a light fire, add chopped carrots, a little salt and pepper.
Simmer covered for 5 minutes.
Next, put the roast in a saucepan, add chopped potatoes and pour completely with water (1.5-2 l.).
Cook over low heat until the potatoes are ready.
We mix the stew, chopped sorrel.
Salt, pepper to taste.
We cook for another 10 min. Let's stand.
When the dish is ready to be served, put half of the boiled egg in a bowl.

Soup with sorrel and cabbage

Contrary to the traditional interpretation that the first dish with the presence of cabbage in the ingredients is called cabbage soup. But, at the same time, in the modification of green first courses, there is also a recipe for soup with cabbage and young green sour sorrel leaves. To prepare it, take:

500 g chicken
300 g fresh cabbage and sorrel
3-4 pcs. potatoes
1 each onion and carrot
3 boiled eggs
fresh herbs

Soup will be cooked in chicken broth. So to start:

Boil the broth, strain it and bring to a boil.
We clean the potatoes, cut them into cubes and send them to the pan.
When the potatoes are half cooked, add chopped cabbage to the container.
We clean the onions and carrots, finely chop them.
In a frying pan, lightly sauté onions and carrots in vegetable oil.
We wash the sorrel and greens and finely chop.
We send carrots and onions to the broth.
5 minutes before removing from heat, add sorrel and herbs.
Let's brew for 10 minutes.

As you know, beets are characterized by a large amount of vitamin P. With its help, the vessels become more elastic. That is why this soup is very nutritious and very tasty! To prepare for 2-2.5 liters of water, take:

1 beetroot
Beet tops from 2 root crops
2-3 potatoes
1 onion
1 carrot
100 g sorrel
2 hard-boiled eggs

Pour water into a saucepan, add potatoes cut into small pieces and cook until tender.
Fry chopped onion in vegetable oil over low heat until golden brown, add chopped carrots. Roast together.
Coarsely grate the beets and add to the pan.
Simmer all this until ready.
Add all the cooked vegetables to the saucepan to the finished potatoes, cook for 5 minutes.
Then chop the washed sorrel and beet tops and add to our soup, do not forget to salt and pepper, add a bay leaf. Cook for 5 more minutes.
Let stand a little. When serving, add half a boiled egg to the bowl, this will make it more appetizing.

The proposed dish is a great option when you want to treat yourself to a spring dish in the off season. To prepare it, take:

a jar of 0.5 liters of canned sorrel
meat on the bone
5-6 potatoes
bulb onions
1-2 eggs

We cook the broth, clean the vegetables.
Saute the onion in butter until it turns yellowish brown.
We cut the potatoes into strips.
Cut the meat into small pieces.
We return the meat to the broth and there, after a little salt, we send the onion.
Whisk the egg in a separate bowl.
Almost at the stage of full readiness of potatoes, we throw canned sorrel into the pan.
And when our preparation boils, we introduce, while diligently stirring our soup, beaten eggs.
Add spices and get ready to savor the cooked dish.

Soup with sorrel and rice

To prepare soup with sorrel and rice, you will need:

3-4 potatoes
1/3 cup rice
1-2 pcs. onions and carrots
2 pcs. boiled eggs
bouquet of oxal leaves

It is necessary to boil the rice in salted water.
We get a broth, to which we add diced potatoes and small slices of carrots.
While this is cooking, chop the onion and sorrel into small pieces.
Pour the whole mixture of greens into a pan with rice and potatoes.
Salt and pepper to taste.
Boil in liquid for another 5 minutes.
You can put half an egg in each serving.

To prepare this delicious soup, you will need very little time and effort. And after a short amount of time you will enjoy the delicate taste of delicate mushrooms and the sourness of sorrel. To do this, take:

Approximately 150 g sorrel
2-3 medium potatoes
300-400 g fresh mushrooms (champignons)
1 bulb
1 fresh carrot
2 boiled eggs (optional)
Salt, pepper, vegetable oil/other spices.

Boil the mushrooms for about 30 minutes, after chopping them into small slices. Don't forget to salt the water.
As soon as the broth is ready, mix the potato cubes into the pan.
Fry the chopped onion in a frying pan, then add the carrots cut into strips.
Season this mixture with a little salt and pepper.
When the potatoes are soft, pour in the fried mixture, mix everything.
Add finely chopped sorrel for 5 minutes.
Sprinkle to taste with salt, pepper, dill (optional).
When serving, you can embellish with a piece of boiled egg.

The proposed dish is very refreshing in the summer. A decoction for him can be either beetroot or sorrel. For oxal you will need:

300-400 g fresh sorrel
a bunch of green onions and dill
fresh cucumbers - 2 pcs
1 pc onion
2 pcs hard boiled eggs
3-4 potatoes, pre-boiled
salt, pepper to your taste.

First, prepare the sorrel broth itself. For this:

Chop the sorrel into small pieces and place in boiling salted water. Boil for 5-7 minutes.
While our broth is cooling, we chop the green onion and dill into small slices.
Separately, we cut cucumbers, onions with boiled eggs and boiled potatoes.
We introduce all these prepared vegetables into a chilled sorrel broth, rub one egg yolk over the pan.
It remains only to pepper and salt to your liking and mix very thoroughly.
Also, to give softness and subtlety, you can add a small amount of fresh sour cream.

Video: Delicious green borscht with sorrel

cabbage soup recipes

A simple step-by-step recipe with photos and videos that will easily help you prepare delicious, healthy sorrel soup, fresh, canned or frozen.

35 min

96 kcal

4.81/5 (16)

Everyone is used to the fact that cabbage soup is made from sauerkraut or fresh cabbage. I suggest you move away from the traditional recipe and cook sorrel soup from fresh, frozen or canned sorrel. In addition to the fact that they turn out to be very tasty, thanks to sorrel, there are a lot of vitamins in such cabbage soup.

List of Required Ingredients

Kitchenware: pot, frying pan, grater, cutting board.

Cooking sequence

Before you cook cabbage soup from sorrel, you need to cook the broth. To do this, put the meat in a saucepan, fill it with cold water and put it on the stove. You need about 2-2.5 liters of water. Meat can be any kind(beef, chicken, pork and even duck), but it is desirable that it be on the bone, then the broth and the cabbage soup themselves will be more saturated.
When the water boils need to remove the foam, make the fire quieter and add a couple of leaves of parsley if desired. The time for boiling the broth depends on the type of meat. For chicken, 35-45 minutes will be enough, for pork a little more than an hour, and beef needs to be cooked for at least an hour and a half, unless it is young veal, which is cooked like pork.
We boil water in a saucepan or a small saucepan and after boiling we put eggs in it. Boil them for 8-10 minutes. After that, drain the boiling water and pour the eggs
cold water. This makes them easier to clean up. To prevent eggs from cracking during cooking, you can add a pinch of salt to the water..
Now let's get to the vegetables. First of all, they need to be cleaned and washed.
We chop the onion into small pieces and send it to a frying pan preheated with vegetable oil. We rub the carrots with the large side of the grater, put in the pan to the onion. Stir and add a little more oil if needed. Fry everything together until light golden brown.
Peeled potatoes cut into medium pieces, put in a deep bowl and pour cold water. This must be done so that it does not darken, waiting for its turn, and at the same time excess starch will come out of it.
Rinse the sorrel well under the tap and cut into not very wide strips to the stems. If you have young sorrel and you like more sour cabbage soup, then you can cut the stems very finely too. They contain even more acid than the leaves, but in more mature sorrel, the stems are harsh and fibrous, so they try not to use them.
Fresh sorrel can be replaced with three to four full tablespoons of canned sorrel, just keep in mind that it also has salt. And you can also cook such cabbage soup from frozen sorrel, which does not need to be thawed. I always freeze it for the winter, immediately cutting it into the necessary strips and putting it in portions into bags.
We pull the greens and chop them finely. Greens can be absolutely any: dill, parsley and green onions.
Peel the cooled eggs and cut them into small cubes.
When the broth is cooked, we take out the meat and lavrushka from it. When the meat has cooled a little, cut it off the bone, chop it and put it back into the pan.
After the meat is taken out, put the potatoes in the pan, add salt to taste and make the fire stronger.
Add roast and chopped meat.
After 10-15 minutes, put the sorrel in the pan. If you cook cabbage soup with spinach, then we also put it together with sorrel.
After another 5-7 minutes, add eggs and greens. Season with spices if desired. At the same time, you can add sour cream, but I prefer to put it on a plate with ready-made cabbage soup.
In 5 minutes our cabbage soup will be ready.

Still delicious cabbage soup with sorrel is obtained, if instead of eggs add 120-150 g of Adyghe cheese.
See how it's getting ready