At the end of winter, our body is especially lacking in vitamins. Of course, you can buy a pack of tablets at the pharmacy, but it’s better to treat yourself to fresh early vegetables and make up for the lack of nutrients by preparing cabbage soup from sorrel. First greens are a real storehouse of vitamins and minerals. They have all the power of the coming spring, awakening nature. They will energize you for the whole day. In addition, this is a fairly budget option, because you don’t need to buy especially expensive products for this soup.
Step 1. Prepare the base
can be cooked on any chicken and even vegetarian, mushroom. To make the soup tasty, it’s better not to dissolve bouillon cubes in boiling water, but to prepare a real base according to all the rules of cooking. Consider how to cook For a large pot, we need half a kilogram or 700 grams of meat. Notice, not a soup set, but beef pulp. It must be cut into small cubes and put to boil. When it boils, remove the resulting foam, otherwise the broth will be cloudy.Step 2. Bookmark vegetables
Peel six medium-sized potatoes, cut into slices and throw into the broth. Finely chop two onions, fry in oil. Add finely chopped carrots to the pan, blanch again, then put in future green cabbage soup. Variations are possible at this stage. If you can't stand onions, throw them straight into the pan, whole. Some housewives use this simple trick: they put onions, parsley, celery, carrots and other vegetables in a nylon mesh, which are valued for their aroma, not their taste. They are usually put into the broth, boiled, and then taken out.
Step 3. We conjure over greenery
get the tastier, the more we put there a variety of greens. We definitely need a large bunch of sour, but cilantro, parsley, dill, celery greens, basil or marjoram will not interfere in the saucepan. Don't be afraid to overdo it. We add herbs when the potatoes are almost cooked (a piece is easily pierced with a fork). After waiting a couple of minutes, pour three pre-shaken eggs in a bowl into gurgling cabbage soup, season with spices and salt. It is customary in Russia to serve this dish with a spoonful of sour cream.Sorrel soup - spring cream soup
With the same products, you can cook a spring cream soup. From the list of ingredients, we exclude only potatoes. The meat is cooked separately with root vegetables and whole onions. Sorrel is cut finely and stewed until tender in a small amount of broth. After that, the sour and boiled root crops are rubbed through a sieve. The resulting slurry is carefully added to the broth. Eggs are boiled hard-boiled at the rate of half per eater. They are not thrown into the pan, but placed directly on the plate.
Sorrel soup in the oven
This recipe suggests boiling the whole potato, removing the tubers and cooling. Sorrel (300-400 g) finely chopped. Do the same with 3 onions and Pour everything with a small amount of potato decoction (or broth) and simmer with vegetable oil. Cut the potatoes into large cubes, mix with stewed sorrel and root vegetables, pour hot broth or broth, put in a cast-iron or clay pot in the oven. When serving, sprinkle with chopped boiled egg and dill. And if you add along with sorrel, you will get a delicious spring borscht.
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 green onion add. 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. Ready soup serve hot 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. a spoon
- Butter - 1 Art. a spoon
- Water - 2-2.5 liters
First of all, we need to cook the broth. I cook it from pork bones: I pour them 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. 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 to the hot skillet and vegetable oil, 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 appearance and the taste of the food.
We clean and wash vegetables.
And also sorrel: at first fresh leaves sort out, 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.
On a small amount sunflower oil lightly fry the onion.
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 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 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.
cabbage soup recipes
Simple step by step recipe with photos and videos, which will easily help you prepare delicious, healthy cabbage soup from sorrel, 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 that you move away from 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), lamb or rabbit cabbage soup is good. Lenten ones also turn out delicious, 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
Calories: Not specified
Cooking time: Not specified
How nice it is to cook dishes from greens in the spring. It can be salads, pies and even soups. In the spring, greens become very tasty, absorb all the juices and vitamins, and therefore dishes from it become the most beloved. Buy more greens and start creating in the kitchen. You will certainly get culinary masterpieces. I suggest you cook cabbage soup from sorrel with an egg for dinner. My recipe for meat broth, but the dish is easy to prepare.
By the way, it is very tasty. And what is it worth delicious stuffing from green onions for pies, which is also added boiled eggs. My family loves this filling very much and always asks to cook pies with it. I also cooked sorrel pies many times and was repeatedly surprised by the positive result. It turns out that sweet dishes can also be prepared from greens. Sweet pies with sorrel are simply delicious.
But let's focus on cabbage soup, which will be a wonderful dish for a hearty lunch. The whole family will express you only words of gratitude.
Necessary products for 2 liters of water:
- 250 grams of any meat (I have chicken),
- 250 grams of potatoes,
- 2 pcs. chicken eggs,
- 1 onion,
- 0.5 pcs. carrots,
- 1 large bunch of fresh sorrel,
- 1 small bunch of green onions
- vegetable oil for frying
- salt to taste.
Recipe with photo step by step:
First of all, we cook the meat broth. I took chicken meat, it cooks quickly, and the broth is delicious. Salt the broth and cook until the meat is soft. We cut the finished meat into small pieces so that everyone puts it on a plate. 
I prepare vegetables: I cut potatoes into cubes, chop onions and carrots into cubes. 
I do frying in vegetable oil: fry the carrots and onions until soft over medium heat for about 5-7 minutes. 
I put potato cubes in the meat broth. 
When the potatoes are cooked, I add vegetable frying to the soup. 
I cut off thick twigs from the sorrel at the base, and chop the leaves into strips. 
I also chop green onions, which will add flavor to our cabbage soup. 
I crumble the hard-boiled chicken eggs into small cubes, leaving the halves of the eggs for decoration. 
Put the sorrel, onion and eggs in the cabbage soup. Mix and taste. Cook for a couple more minutes until the soup boils well. Then immediately turn off the fire and remove from the stove. 
Pour cabbage soup into plates, decorate with half a boiled egg, also put chopped pieces of meat. Try again
The recipe for sorrel soup with egg is the easiest and most delicious option making sorrel soup. 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, besides taste qualities are 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.
Cooking time chicken meat up to an hour and a half.
After that, you can add salt and all the cooked spices to the pan.
Preparing vegetable dressing 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.
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. Experienced Hostess will definitely take this chance and include such a sour soup in the family menu.
Watch the video recipe for cabbage soup from nettle and sorrel
