Home A fish Sour cabbage soup from sorrel. Shchi from fresh sorrel. Green borscht with sorrel and egg: recipe

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Sour cabbage soup from sorrel. Shchi from fresh sorrel. Green borscht with sorrel and egg: recipe

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 first spring vegetables – a variety of salads, snacks and hot meals. 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 ways the preparation of dishes known to us was transformed into a format with its use. 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 base itself, and then cook it yourself summer soup. 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 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.
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, lower 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. Serve ready soup maybe 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 a traditional color and taste ready meal, but lamb, due to a special specific taste, will bring not quite ordinary, but an atypical flavor color.

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 butter lightly stew the sorrel pagons. 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 open palatability 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, filter it, add the chopped chicken breasts, 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, throwing it in a colander, immerse it in a container with cold water where you can throw even 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, 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 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 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.
On heated vegetable oil sauté the onion, add grated carrots, 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 frying 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 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
onion
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 cooking 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

Step-by-step recipes for making delicious sorrel cabbage soup on stew, meat and chicken broth, with buckwheat, eggs and cheese

2017-11-25 Oleg Mikhailov

Grade
prescription

5369

Time
(min)

servings
(people)

In 100 grams of the finished dish

5 gr.

3 gr.

carbohydrates

2 gr.

56 kcal.

Option 1: Classic recipe for sorrel soup with egg

Shchi - soup for meat broth with chopped greens, and what it should be, the housewives sometimes decide in the course of cooking. Cabbage and beet tops, sorrel, lettuce, nettles and, do not be alarmed, young grape leaves are used. Our main recipe for today is the classic cabbage soup, we cook them with sorrel, in broth, stew and absolutely lean.

Ingredients:

young beef, with a bone - a little more than a kilogram;
four potatoes and three eggs;
one bunch of dill, onion and parsley and three large bunches of sorrel;
a small sweet carrot and a large onion;
salt, sour cream and freshly ground pepper.

Sorrel cabbage soup recipe step by step

Slightly cut the meat to the bone, wash and cook until tender. Dip in cold water and slowly bring to a boil, be sure to remove the var from the surface of the broth and the walls of the pan.

Salim already ready broth, having boiled for a short time, take out the meat and, having cooled, cut it arbitrarily.

Rinse the peeled vegetables with running water, cut into strips or three large pieces - as you like. We put it in a saucepan, count a quarter of an hour and add cubes of chopped potatoes. Salt, pepper to taste, cook for another eight minutes.

We wash the sorrel and make sure that there are no traces of earth left. After removing the remnants of the stems, cut into noodles, the width of the little finger. Boil the eggs, pour cool water and after cooling clean and finely chop.

We sequentially lay in the pan: sorrel, eggs, finely chopped garden greens. After boiling, turn off, not allowing to cook for a minute.

Option 2: A quick recipe for sorrel soup with buckwheat and melted cheese

Soups with buckwheat are hearty, but have a strong specific taste. Add to cabbage soup processed cheese unflavored is an easy way to tone down harsh flavors.

Ingredients:

250 grams of high-quality processed cheese;
two handfuls of chopped greens;
one onion and unsweetened carrots;
sorrel - three bunches, with a margin;
half a dozen boiled eggs;
large potato;
a pinch of grated nutmeg, crushed coriander and cumin, and two - ground pepper;
aromatic oil (unrefined);
a glass of sour cream and a third of a glass of buckwheat.

How to quickly cook cabbage soup from sorrel

Important! We cook quick cabbage soup in a simple pot, no coated dishes will work, it is also better not to use multi-layer ones. We warm up a clean pot over high heat, throw a couple of pinches of coarse salt and wait another minute. Pour a couple of millimeters of oil and let it warm up to a strong smell.

We rub carrots into a bowl and mix with chopped onions, immediately shake out the whole mass of vegetables into a pot, preventing the oil from splashing. Saute until blush and pour water. Products are given per three liters.

Simultaneously with boiling, put randomly chopped potatoes and washed cereals, salt and add spices.

Boil eggs, peel and chop smaller, rub slightly frozen cheese into large chips.

After washing the greens, and choosing dense stems from it, cut the sorrel leaves a little thicker, and finely chop the rest of the greens.

In any sequence, we put eggs, sorrel, cheese in cabbage soup. Stir at a low boil until the cheese chips disperse, this is a sign of the readiness of sorrel cabbage soup.

Option 3: Camping sorrel soup on stew with egg

Camping cabbage soup, of course, is cooked in a pot. And they are also called partisan, or cabbage soup "4,3,2,1" - why, you will find out now. However, regardless of the name, according to the cooking technology, it is clear that this soup is masculine, even for a hike, even for a hunting dinner.

Ingredients:

beef stew, GOST quality - a can, 0.5 liter;
250 grams of sorrel;
four eggs, three potatoes, two onions, one large carrot;
salt and peas;
a spoonful of lard, if the stew is not fat enough.

How to cook

From canned food we shift the fat into the pot, if necessary, add lard, warming up, coarsely chop the onion on top. Spasserovav it to a strong smell of fried, lay out and knead the stew.

After peeling the carrot, cut it lengthwise into four slices and cut into cubes, holding directly above the pot. When the liquid in the pot begins to noticeably thicken, add about two and a half liters of boiling water and proceed to peel the potatoes.

Coarsely cut the potatoes into a boiling broth, put pepper with it.

Thoroughly wash the sorrel and remove only the particularly thick parts of the stems, fold several leaves into tubes and cut, like everything else, large, over a boiling pot.

With eggs, we act at our discretion - in the original recipe they are shaken up and slowly, in a circular motion, poured into cabbage soup, at the end of cooking. Another option is to boil it hard-boiled and put the halves into ready-made servings. In any case, cabbage soup is salted only two minutes before turning it off.

Option 4: Combined sorrel soup with cabbage

The best meat for this recipe is homemade chicken. If offal is used in the soup, be sure to remove the liver before laying the sorrel, otherwise it will become tough.

Ingredients:

a third of a chicken carcass or a pound of bird offal - always a neck, wings, offal;
200 grams of sorrel, potatoes and cabbage;
three "cool" eggs;
half a glass of chopped garden greens;
oil, lean, well refined.

Step by step recipe

We chop and rinse the carcass, if the broth is out of chicken meat, offal is also thoroughly washed. We cook the broth, at the rate of three liters of soup, respectively, we take a little less water.

We take out the cooked meat, strain the broth into a clean pan, put it on the stove. In a boiling liquid, lower the potatoes cut into centimeter cubes. After boiling for five minutes, add chopped cabbage. Boil the vegetables until tender, meanwhile preparing the roast.

Put the chopped onions and carrots into the heated oil, in the form of thin straws. Having slightly sautéed, you can then fry the chicken meat.

We shift the contents of the pan into a saucepan, detect five minutes from the moment of boiling. We cut the washed sorrel into wide strips, and dill and other greens - as small as possible. Dip in the broth, mix, salt, cook for no longer than two minutes, and cover with a lid. Shchi is infused quickly, a quarter of an hour later you can already invite eaters to the table.

Option 5: Vegetarian sorrel soup with nettle

It would be strange if vegetarians did not pay attention to such a dish as sorrel cabbage soup, and who better than them understands such recipes ?! However, this soup is not only in the "green" menu, no other will prepare the stomach for a plentiful traditional feast.

Ingredients:

young sorrel and nettle - bunches of 200 grams;
one carrot, sweet variety;
two potatoes;
large onion;
sunflower oil;
hard-boiled eggs - according to the number of servings;
a bunch of dill;
salt, an incomplete spoonful of peppercorns, two bay leaves.

How to cook

Peel and chop the onion, grate the carrots coarsely, sauté everything with oil over high heat.

Bringing water to a boil, dip large cubes of potatoes into it, boil for a quarter of an hour. Stretch between two dessert spoons pepper, put in a saucepan along with broken leaves of parsley, lightly salt.

Scald and rinse the nettle, sort out the sorrel and also rinse under the pressure of running water. Cut the listed greens into wide strips, and the dill is much smaller. First, add large greens to the cabbage soup, and chopped dill - after three minutes.

Peel the eggs, rinse and cut in half. Put two halves of an egg in each plate, season with sour cream. For adherents of strict vegetarianism, omit the last step.

Frozen sorrel is suitable for all recipes - it is convenient to make such a preparation seasonally in small portions in tightly tied bags. Before use, the greens do not defrost, put it in the pan almost before turning it off, otherwise it will lose its shape and beauty. You will need to cut the sorrel before freezing.

Instead of sour cream, it is good to put frozen cream in sour sorrel cabbage soup, you can even freeze them in the refrigerator on purpose. Creamy balls frozen with chopped herbs look original, and the taste can be diversified by adding garlic to them.

Option 6. Recipe for cabbage soup with egg

Lightweight, simple and very healthy soup- cabbage soup. It is prepared mainly on meat broths, from fresh or sauerkraut with the addition of greens 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 a little different from the taste traditional cabbage soup but it's still amazing.

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 recipe cabbage soup with an egg. 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.

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 to give such unusual cabbage soup interesting taste and color, eggs can not be cut, but grated.

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:

rack of 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.

Shchi from sorrel is a national Russian first course, which is traditionally brewed from sauerkraut. In the old days, when stocks of sauerkraut dried up by the end of winter, housewives adapted to cook spring cabbage soup from sorrel. This greenery was one of the first to appear in the meadows from under the melted snow. It had the same sour taste as cabbage from a barrel.

Since then, it has become a good tradition to cook sorrel cabbage soup, which is not inferior to cabbage soup either in taste or nutritional value. Consider a recipe with a photo on how to cook delicious rich cabbage soup with egg and meat.

Ingredients for sorrel soup with egg

400 g pork;

2 onions;

3-4 potatoes;

2 liters of pure drinking water;

400 g fresh sorrel;

1 bunch of green onions and parsley;

2 fresh eggs;

100 g of fatty sour cream (25%);

20 g butter;

2 laurels;

2-3 tbsp vegetable oil;

a little freshly ground black pepper and salt.

The process of making cabbage soup from sorrel with an egg

Rinse thoroughly a piece of lean pork, dip the meat in a pot of water, bring to a boil. As soon as scale appears, remove it with a slotted spoon, turn the heat up to medium, cover with a lid, cook the pork for about half an hour. If you want to get a dish with a mild taste, we advise you to cook cabbage soup from sorrel in chicken broth. The bird will soften the taste, making the dish not so high in calories.

With my special kitchen brush, peel potatoes, carrots, onions. We cut the tubers into arbitrary cubes, three carrots on a medium grater, and chop the onion into small pieces.

We carefully sort out the leaves of sour greens, rejecting spoiled sluggish leaves, do not forget to remove the petioles. We thoroughly wash the finished leaves, dry them, coarsely chop with a knife.

Wash the rest of the greens, dry them, chop them finely, after removing the coarse cuttings.

Wash the eggs well, dip them in cold salted water, cook for 7 minutes after boiling, so that the yolks inside are well boiled. We shift them to cool in ice water, peel them.

We continue to cook sorrel soup with egg when the meat is completely cooked. We take out the pork from the broth on a plate, and pour the potatoes into the pan, cook it for a quarter of an hour. In the process, add the meat, cut into medium-sized pieces.

We put two pans on the stove. In one, melt a piece of butter, place the sorrel mass, simmer it for 5 minutes, stirring from time to time. In the other, we pass the onion in vegetable oil, when it becomes transparent, we fall asleep the shabby carrot, fry everything for a couple of minutes.

We add the contents of both pans to the semi-finished potatoes, mix, season with spices to taste, add bay leaf, continue cooking for a quarter of an hour. At the end of cooking, add fresh herbs, turn off the heat, insist cabbage soup from sorrel for 5 minutes under the lid.

Serve the dish with sour cream, placing a few slices of boiled egg on a plate.

Using the same recipe, you can cook chicken soup from sorrel.

Happy meal everyone!

Note to the owner

The recipe will turn out to be more satisfying if you use meat with a bone to cook the broth. Good for pork ribs chicken wings or drumsticks, veal brisket, etc.

When choosing raw materials for the preparation of cabbage soup, it must be taken into account that the young sorrel is less acidic and it needs to be taken more. And ripe greens have more oxalic acid, so you need less of it, but it takes longer to cook.

If the taste of boiled eggs is not to your liking, then the recipe can be slightly modified. Break raw eggs into a bowl, beat them well with a whisk, add to the saucepan along with parsley and dill.

In the spring, when the first sorrel appears, I cook delicious green cabbage soup from sorrel. They are sometimes called sorrel soup or green borscht with sorrel. I just call him Sorrel". And as usual, I cook this delicious first course without meat. Of course delicious green cabbage soup from sorrel you can cook with meat, in meat broth, but my husband doesn’t eat meat, so I cook sorrel soup without meat. But call these green cabbage soup meatless dish I can’t either, because I use eggs in their preparation. Call it the first course green borscht with sorrel it would also be wrong, since the main component of any borscht is beetroot, and I don’t add beetroot or beetroot leaves. Let's call this dish sorrel soup quite appropriate, since cabbage soup is actually vegetable soup. Moreover, cabbage soup is usually prepared from raw vegetables, and when preparing this first dish from sorrel, I lightly fry (pass) carrots with onions, it’s tastier. Therefore, if we focus on the sour taste of this first course, then this green cabbage soup from sorrel, and if the passivation of carrots with onions during its preparation, then this sorrel soup. But if you add beets or beet tops, then you can also call green borscht with sorrel.

You can easily find out how to cook delicious cabbage soup, borscht or soups in the subheadings "" or "", and if you are interested in others delicious dishes, then select the appropriate titles in the "Headings" section or visit the main "" section.

Green cabbage soup with sorrel or sorrel soup, recipe

The recipe for making delicious green cabbage soup with sorrel (sorrel soup) is very simple and any housewife can do it. And the fact that they are really tasty, even without meat, you will be convinced by preparing them at least once.

For cooking you will need the following products:

Fresh sorrel - 200 grams;

Potatoes - 3 pieces;

Carrots - 1 piece;

Onion (medium size) - 2 pieces;

Eggs - 4 pieces;

Green onion - a small bunch;

Parsley - a small bunch;

Sunflower oil - 2 tablespoons;

Butter - 20 - 30 grams;

How to cook green cabbage soup from sorrel (sorrel soup), step by step recipe with photo

To cook green cabbage soup with sorrel or sorrel soup, you need to peel potatoes, carrots and onions, boil and peel eggs. Cut potatoes, carrots, onions, sorrel, green onion, parsley and eggs. Sliced carrots with onions additionally fry and boil all the vegetables and eggs.

And now step by step recipe cooking green cabbage soup with sorrel (sorrel soup) with photo.

I pour about 2.5 liters of water into the pan and put it on the stove so that the water boils.

Separately, I put a stewpan on the stove and boil eggs in it, hard boiled, i.e. after boiling water, boil the eggs for 7 minutes.

While the eggs are boiling, I peel the potatoes, carrots and onions. My peeled vegetables.

When the eggs are cooked, remove the saucepan from the heat, drain the hot water and pour cold water over the eggs to cool them down.

I cut the potatoes into small cubes and wash them from starch. During this time, I have boiled water in a saucepan, and I put chopped potatoes in it.

I rub the carrots on a coarse grater, and finely chop the onion.

While the potatoes are cooking (about 15 minutes), I wash the sorrel, put it in a colander so that water drains from it. My green onions and parsley. I peel cold eggs. I cut the washed sorrel into strips about 1 cm wide, I also cut parsley and green onions.

Then I put the pan on the stove to heat up, put the creamy and sunflower oil. In a frying pan heated with oil, put the carrots and onions to fry.

I fry the carrots and onions for about two minutes, stirring constantly so that the onion does not lose its color.

I put the fried onions and carrots into a saucepan with potatoes and let them cook for 2-3 minutes.

During this time, I cut the eggs into cubes.

After the carrots with onions and potatoes are cooked a little, I put sorrel, green onions, parsley, chopped eggs into the pan and add salt.

Sorrel soup in meat broth turns out to be very tasty and rich - men will definitely like this dish if you serve it to them for lunch with slices of bread of any kind.

Since sorrel tastes very sour, it is best to dilute the green mass with spinach and green onions, other greens, otherwise you will get an inedible first course at the exit. In the spring season, I recommend using young potatoes when cooking cabbage soup, carrots - all young vegetables.

For the broth, you can choose pork or beef, but remember that when boiling beef, a very cloudy broth is obtained, so the soup is cooked on the second beef broth. But the ideal meat option for a dish is pork belly no extra fat! When purchasing such a piece of meat, immediately cut out large pieces of fat, leaving it to create other dishes, and rinse the meat with sebaceous streaks for cabbage soup. Thanks to him, the broth will turn out rich and juicy. Boil chicken eggs in advance - they are laid out in plates with cabbage soup when serving.

So, prepare the necessary ingredients.

Rinse the pork belly in water, cut out the veins and films, cut into portions - the smaller they are, the faster the meat will cook. Place the meat slices in a bowl.

Fill with hot water and add a couple of bay leaves. Place the pot on the stove and boil the meat for 25 minutes from the moment the water boils.

Peel vegetables and wash in water.

Grate the carrots on a coarse or fine grater, you can cut into small cubes.

Chop the washed green onions and add, together with the grated carrot mass, to the broth.

Peeled and washed potato tubers cut into medium cubes and also put in the broth. Boil still 15 minutes.

Rinse the sorrel and spinach, cut into medium ribbons. Add to the broth only after cooking the potato slices, otherwise, due to the acid contained in the sorrel, the vegetables will cook for a long time!

Put the green slices in the pan and boil the cabbage soup for another 5 minutes. Salt, add sugar and other spices, seasonings to taste. You can add chopped parsley or dill.