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Sorrel soup

This simple, low-calorie dish will not only help saturate the body, but also fill it with energy. Sorrel is a product rich in microelements. In addition to the health benefits, it gives pleasure with its original sour taste, rich color, pleasing to the eye, and, of course, accessibility. Today, this main ingredient of a refreshing soup can be easily grown in your own garden plot or even a windowsill, not to mention the abundance of sorrel greens in supermarkets. Recipes for sorrel soups are presented in a wide variety.

The five most commonly used ingredients in recipes are:

This tender first course is great in any form: hot or cold. It is extremely easy to prepare, because all the ingredients are literally at hand. Vitamin soup is prepared very quickly and at the same time has amazing, unusual taste. If you want to please yourself and your loved ones with light summer food, you should opt for sorrel soup. Such an interesting dish will certainly bring aesthetic pleasure and will be remembered for its pleasant taste and rich aroma!

Elena 05/07/2019 24 2k.

How many people, so many opinions. Some people believe that sorrel soup with eggs should be prepared only with meat. But there is another opinion that the classic recipe for green cabbage soup (as this dish is also called) is made with lean, vegetable broth. I propose not to have a discussion on this issue, but to quickly start preparing this tasty and healthy stew, and in its different versions.

Why fast? The answer is simple - the most beneficial for our body are the young leaves that grew in May and June.

Later, a lot of oxalic acid accumulates in them. In small quantities it is harmless and is quite easily eliminated from the body. But high doses can provoke the formation of kidney stones and joint problems. So spring and early summer is the time when you need to take advantage of the moment, because this plant contains a lot of useful vitamins and minerals that we so need after a long winter.

A nice bonus from this early green is that it has low calorie content (21–22 kcal per 100 g), and the acids that it contains are able to break down fats and remove them from the body.

I don't think it's worth wasting time. Choose a recipe, run to the garden or to the market for greens and get not only the benefits, but also the pleasure of a delicious spring dish. will be a great addition to it.

How long to cook sorrel in soup

Before you start choosing recipes, pay attention to some tips that are important to know to make sorrel soup tasty and healthy:

Use young leaves for cooking. As they grow, they not only accumulate oxalic acid, but also become tough and fibrous.
For soup, you need to cut them crosswise, not lengthwise, then they will be soft.
Any acid prevents the potatoes from becoming soft, so sorrel should be added only when the potatoes are completely cooked.
The leaves are considered ready the moment they change color; if you want to boil the soup a little more, do it for no more than 5 minutes. This way you will preserve the taste of sorrel and maximize its beneficial qualities.

Sorrel soup with egg according to the classic recipe without meat

I’ll start the recipe review with the meat-free option. But the soup will still not be boring, because we will add boiled eggs and season it with sour cream. The result is a light, tasty first course. It can be served both hot and cold, which is very good, because even at the beginning of summer, sometimes you want something lighter and cooler.

Ingredients:

water - 2 liters
sorrel – 1 bunch
green onions – 1 bunch
potatoes – 4–5 pcs.
boiled eggs – 1 pc. per serving
salt to taste
sour cream for dressing

How to cook:

Step-by-step recipe for smoked chicken sorrel soup with beaten egg

Although this recipe contains chicken, it will not take you much time to prepare the soup, since we will use the finished product. The dish will have a pleasant smoked taste and aroma.

Required Products:

smoked chicken breast - 350 gr.
potatoes - 3 pcs.
sorrel - 1 bunch
onions - 2 pcs.
carrots - 1 pc.
garlic - 2 cloves
eggs - 2 pcs.
vegetable oil - 2 tbsp. l.
salt, ground black pepper to taste
water - 2 liters

Cooking method:

Whatever recipe you choose, add eggs to the soup in the form you like best. And there are only two ways - raw, which must be introduced in a thin stream into the boiling broth, or hard-boiled and cut into cubes, slices, halves.

Classic green soup with meat and egg

If you love rich soups with meat broth, then this option is for you, and sorrel will add spring freshness and pleasant sourness to the classic version. For this recipe, any meat you like is suitable - beef, pork, chicken, duck, turkey.

Products for the recipe:

pork ribs - 800 gr.
eggs - 7 pcs.
carrots - 1 pc.
onion - 1 pc.
potatoes - 3 pcs.
sorrel - 1 bunch
bay leaf - 3 pcs.
peppercorns
parsley
salt to taste.

How to cook:

When you don’t have time, but the dish needs to be hearty with meat, ready-made stew in jars will help you out. Since there is no need to cook the broth, the cooking process is very quick.

Sorrel soup in meat broth in a slow cooker with quail eggs (video recipe)

If you use a multicooker in your kitchen, then you will be interested in this video. In it, the author tells in detail how to easily and simply prepare green soup with its help. The ingredients include quail eggs, which makes the dish even healthier.

How to make green soup with eggs from sorrel and nettles

This is another version of the soup without meat, but if you wish, you can cook it with meat broth. The ingredients include nettle. This is also a spring option, since young leaves are used in cooking, which contain a lot of useful substances for our body.

Ingredients:

water - 2 liters
potatoes - 4 pcs.
sorrel - 1 bunch
nettle - 1 bunch
green onions - 0.5 bunch
butter - 50 gr.
sour cream

How to cook:

Although young nettle leaves do not burn the skin, if you are afraid, you can pour boiling water over the branches.

Put a piece of butter, diced potatoes into a saucepan, add water, salt, and cook until tender.
Pick leaves from nettles and chop them together with sorrel and onions. Place in vegetable broth and simmer for a couple of minutes. Cover with a lid and let steep for 7-10 minutes. Serve with egg slices and sour cream.

Canned sorrel soup with meatballs and melted cheese

Both adults and children love meatball soup. Sorrel will not spoil its taste, but will only improve it. This recipe is with canned herbs, but using fresh herbs is not prohibited, but rather encouraged.

Ingredients:

for meatballs:

minced turkey - 500 gr. (any other is possible)
semolina - 2 tbsp. l.
salt, pepper - to taste

for soup:

potatoes - about 1 kg
canned sorrel - 0.5 liter jar
onion - 1 pc.
carrots - 2 pcs.
processed cheese - 1 pc.
vegetable oil
salt, pepper, bay leaf

Step by step description:

Recipe for sorrel soup without meat with egg and rice

I offer another version of green soup without meat. But it will not only contain greens, we will add rice, eggs, fried carrots and onions, and sour cream. The soup will be hearty, tasty, and even those who prefer meat broths will like it.

You will need:

water - 3.5 liters
potatoes - 500 gr.
sorrel - 200 gr.
onion - 1 pc.
carrots - 1-2 pcs.
rice - 0.5 cups
eggs - 5 pcs.
green onions - 0.5 bunch
parsley dill
bay leaf, peppercorns
salt to taste
vegetable oil for frying

How to cook:

I have offered you different ways to prepare sorrel soup with eggs. I am sure you will find them useful and not only in the summer. If you have a large harvest of these healthy greens, you can freeze them or put them in jars, and have a little summer in your kitchen in winter.

Bon appetit!

Sorrel soup is a wonderful vitamin-rich dish, the highlight of which is its characteristic sourness. This soup will come in handy after the cold weather, during which our body has managed to miss vitamins and fresh herbs. Sorrel is a real natural treasure, rich in minerals (potassium, phosphorus, magnesium, iron), beta-carotene, as well as vitamins A, C, B1 and E. The inclusion of such a healthy soup in the diet is a valuable gift for the body, because sorrel is not in vain popularly called the “green doctor”.

Sorrel soup is best prepared from young, tender leaves - this guarantees excellent taste and pronounced benefits for the body. It is in the young shoots of sorrel that the maximum amount of vitamins and minerals is present. The classic recipe for sorrel soup always includes meat and boiled eggs. Onions, carrots and potatoes are also usually added to the soup. For the meat option, you can use chicken, beef, rabbit, turkey or lean pork. However, there are plenty of other varieties of sorrel soup, including a vegetarian version, which is great for those on a diet or dietary restrictions, as well as sorrel soups using a variety of additional ingredients, such as nettles, spinach, arugula, herbs dandelions, tomatoes, bell peppers, celery, white cabbage or beans. In addition, you can prepare sorrel puree soup with the addition of other greens - such a bright, tender dish will certainly be appreciated by kids. Tip to note: including spicy greens in the soup helps neutralize the harm of oxalic acid.

Before preparing the soup, the sorrel should be sorted, discarding the withered and rotten leaves, remove the tails and thick veins and wash the greens thoroughly. It is best to do this in a bowl of cold water, draining the water several times - this will remove dirt and sand. Do not chop the sorrel too finely, otherwise it will turn into mush during cooking. The more sorrel shoots you add to the soup, the more pronounced sour taste it will have. Typically, about 100 g of sorrel shoots are used for 2 liters of meat broth, while in the case of preparing vegetarian soup, 200 g of sorrel leaves should be used for 1 liter of water. Sorrel is added to the soup at the very end, as it takes less than 5 minutes to prepare. Undercooked or overcooked greens can spoil the overall impression of the dish, so remove the soup from the stove as soon as the leaves change color and become limp. If your soup is not sour enough as you wanted, lemon or lime juice will help fix it. It is worth remembering that sorrel soup cannot be cooked in aluminum containers, since oxalic acid reacts with aluminum.

You can also freeze, dry or preserve fresh sorrel for the winter so that during cold weather you can enjoy a flavorful soup reminiscent of summer and lush greens. If you are making soup from frozen sorrel, there is no need to defrost it first - just drop the leaves into the boiling broth. Sorrel soup is usually complemented with chopped boiled eggs, sprinkled with chopped herbs and served with sour cream. Eggs help balance out the sour flavor of the soup and can not only be crumbled into the finished soup, but can also be added raw during the cooking process or served boiled on its own. Sorrel soup is good both hot and cold, which is especially important for the summer season. Now let's check out the recipes for this wonderful soup.

Ingredients:
1.5 kg beef,
4-5 medium potatoes,
1 medium onion,
1 large carrot
300 g fresh sorrel or 200 g frozen sorrel,
2 tablespoons vegetable oil,
4 bay leaves,
5 peas of allspice,
boiled eggs,
dill greens,
sour cream.

Preparation:
Boil beef in 3.5 liters of water. Add diced potatoes to the boiling broth and cook for about 15 minutes. Fry chopped onion in vegetable oil until golden brown. Add grated carrots and fry for about 5-7 minutes, then add to the soup along with bay leaf and allspice. When the potatoes are soft, add the chopped sorrel. Cook for 3 to 5 minutes. Salt and add pepper to taste. Crumble chopped boiled eggs into the soup and sprinkle the dish with dill. Serve soup with sour cream.

Sorrel soup with chicken and rice

Ingredients:
500 g chicken meat,
2 liters of water,
2 onions,
2 carrots,
1/2 cup rice,
100 g sorrel,
2 stalks of celery,
3 boiled eggs,
Bay leaf,
black peppercorns,
sour cream.

Preparation:
Pour water over chicken and bring to a boil. Skim off any foam, reduce heat and add 1 peeled onion and 1 peeled carrot. Cook for about 30 minutes until the chicken is cooked through. 10 minutes before the broth is ready, add bay leaf and black peppercorns, lightly salt. Remove spices and vegetables from the broth, separate the meat from the bones and chop, and strain the broth.

Bring the strained broth to a boil and add 1 chopped onion, 1 julienned carrot and diced celery. Add washed rice and cook for about 15-20 minutes, stirring occasionally, until the cereal and vegetables are cooked. Add chopped sorrel and chicken, cook for another 5 minutes. Add salt if necessary and season to taste with ground pepper. Serve the soup with halved boiled eggs and sour cream.

Ingredients:
2 liters of water,
4 potatoes,
250 g sorrel leaves,
250 g spinach leaves,
1 bunch of dill,
4 boiled quail eggs,
salt to taste.

Preparation:
Place the diced potatoes in a saucepan and add water. Add salt and bring to a boil. Reduce heat and simmer for about 10 minutes. Add chopped herbs and cook until potatoes are soft. Grind the soup with a blender to a puree consistency. Add salt if necessary and pour into plates, garnishing with quail egg halves.

French sorrel soup

Ingredients:
4-6 bunches of sorrel,
1 liter chicken or vegetable broth,
1 onion,
80 g butter,
3 tablespoons flour,
2 egg yolks,
1/2 cup cream,
salt to taste.

Preparation:
Melt 60g butter in a frying pan over medium heat. Add chopped onion and fry over low heat for 10 minutes. While the onions are cooking, bring the broth to a boil in a saucepan. Add the chopped sorrel leaves and a large pinch of salt and mix well. When the sorrel has softened, reduce the heat, cover and cook for 10 minutes, stirring occasionally. Stir the prepared onion with flour and add to the soup, stirring well with a whisk. Whisk the egg yolks and cream in a bowl. While whisking, add a small amount of hot soup to prevent the yolks from boiling. Pour the egg mixture into the soup, stirring continuously. Add the remaining butter and cook for another 5 minutes, without letting the soup boil. Serve immediately.

Sorrel and nettle soup

Ingredients:
2 liters of water,
200 g sorrel,
200 g nettles,
3-4 potatoes.
1 onion,
1 carrot,
1 onion,
salt and ground black pepper to taste,
dill greens.

Preparation:
Pour water over the diced potatoes, add salt and bring to a boil. Cook for about 10 minutes, then add the chopped vegetables. Cook for another 15 minutes. Add chopped sorrel and nettle leaves and after 5 minutes remove the soup from the stove. Season with salt and pepper to taste, sprinkle with chopped dill and serve.

Ingredients:
800-900 g of any meat,
3 liters of water,
1 onion,
1 carrot,
150 g fresh sorrel,
5 potatoes,
3 cloves of garlic,
4 boiled eggs,
1 tablespoon vegetable oil,
salt and ground black pepper to taste,
dill and parsley,
sour cream.

Preparation:
Add oil to the multicooker bowl and fry the chopped onions, carrots and garlic in the frying mode. Add the chopped meat and diced potatoes. Add water and cook in simmer mode for about 1 hour. After this, add chopped sorrel, salt and pepper. Cook in simmer mode for about 15 minutes. Sprinkle the finished soup with chopped herbs and serve with half boiled eggs and sour cream.

Sorrel soup is a healthy dish with a refreshing taste that perfectly satisfies hunger. We hope that the sorrel soup options we offer will make your diet healthy and varied. Bon appetit!

Most housewives call sorrel soup more familiarly and affectionately – green borscht or green cabbage soup. This sour seasonal herb is extremely beneficial! And we must take advantage of the opportunity when fresh sorrel appears in the beds or on the shelves, and prepare delicious hot and cold dishes from it.

If you like soups with a little sourness, then you will definitely like this.

Recipes made from fresh sorrel are impressive with bright colors and do not require expensive products. There are dishes here for lovers of pork with fat, and for gourmets who care about the color scheme and their figure. By the way, you can prepare sorrel for future use and treat yourself to hot sorrel soup in winter.

Sorrel soup: classic recipe

Our grandmothers and great-grandmothers prepared green cabbage soup according to the classic recipe. Sorrel soup is rightly called the king of spring soups, and it can be prepared from the simplest ingredients.

Ingredients:

water or broth - 1.5 l;
sorrel – 2 bunches;
potatoes – 2 pcs;
boiled eggs – 2 pcs;
butter – 20 g;
salt, pepper and favorite seasonings.

You can store the broth with pieces of meat in the freezer for up to 1 month and use it to make quick soups! To transfer frozen broth into a saucepan, just hold the container with the broth under hot water.

Preparation:

Coarsely chopped potatoes are placed in a saucepan with water or broth. They should boil and give the future soup a pleasant taste and thickness.

Don't forget to salt the broth and add your favorite spices!

We cut the sorrel, to do this we roll the leaves into a tube and after cutting we get long sour strips. In a frying pan with heated butter, lightly simmer the sorrel, then all the beneficial properties of the herb will be “sealed” in the leaves.
Stewed sorrel is added to the broth with boiled potatoes. The taste of butter will give the soup smoothness and the necessary fat.
In a separate bowl, boil 2 chicken eggs. Finely chop or mash the cooled eggs with a fork.

Pour aromatic soup into a bowl, add crackers, sprinkle with chopped eggs and add a spoonful of sour cream! It turns out incredibly beautiful and just as delicious!

Recipe for sorrel soup with egg

If you don’t like thin sorrel soup, then green cabbage soup will get the desired thickness from cereals and boiled eggs. Sometimes, when preparing sorrel soup, millet or rice, previously soaked in cold water, is added to it.

Ingredients for green borscht with egg:

water or broth – 1.5-2 l;
sorrel – 2 bunches;
potatoes – 2 pcs;
eggs – 2 pcs;
onion – 1 piece;
carrot – 1 piece;
millet or rice - 3 tbsp. spoons;
celery root, parsley and dill.

Preparation:

The broth for sorrel soup is cooked for 1-2 hours. You can use pork, chicken or turkey leg.

Add spices, chopped potatoes and pre-soaked cereal to the finished boiling broth.
Grated carrots, onions and celery – the root gives a specific flavor, so it’s not for everyone – fry it in vegetable oil. Add to soup.
Cut the sorrel into strips.

Any fresh herbs are added 3-5 minutes before the end of cooking! Sorrel stalks can also be used in soup if they are finely chopped!

After adding all the green ingredients, cook for 3 minutes, turn off and wait 15 minutes for all the aromas and flavors to reunite.

When serving, decorate with sour cream, chopped eggs or their halves.

How to cook sorrel soup with egg and chicken: the simplest recipe

The simplest, and most importantly, healthy sorrel soup is made from chicken broth. You can use breast meat in the recipe - this is an option for dietary borscht, or chicken legs - for rich aromatic soups.

Ingredients for the soup:

sorrel – 2 bunches;
chicken leg – 1 piece;
potatoes – 3-4 pcs;
carrots and onions – 1 piece each;
eggs – 3 pcs;
spices and other herbs.

Eggs can be washed and boiled together with chicken legs. After 15 minutes, take them out and place them in cold water!

Preparation:

Prepare frying from chopped carrots and onions.
The chicken is cooked with diced potatoes and fried vegetables are added to it.
Finely chopped greens are the last to be added to the soup.

After boiling, cook for another 2-3 minutes! Serve in a beautiful bowl with a dollop of sour cream!

Eggs can be added to green borscht in 3 ways: finely chopped, sliced into slices or halves, or you can pour them in a thin stream into a boiling broth! Then beautiful “clouds” will float in the soup.

Sorrel soup with meat: tender beef or pork

The rich sorrel soup with meat will please the owner of the house. The recipe includes the healthiest ingredients, a variety of vegetables and pork tenderloin, and the cooking process will bring pleasure to any busy housewife.

Let's prepare the necessary products:

pork or beef pulp – 1 kg (with fat);
sorrel – 1 bunch (300 g);
potatoes - 3 pcs;
onion and carrot – 1 piece each;
eggs – 3 pcs;
green onions, dill, parsley.

For spices we use bay leaf, black pepper, salt and celery root.

Preparation:

Place the meat in 2.5 liters of cold water and cook for 2 hours. When all the foam has been removed, do not forget to add salt and spices so that the pork absorbs all the aromas and gives off its taste.
Boil the eggs for 15 minutes, and fry the chopped onions, carrots and celery in olive oil.
When the pork is boiled to the desired softness, the broth must be strained and proceed with the final part of the culinary masterpiece.
Diced potatoes and fried vegetables are added to the broth with pieces of meat. Let the ingredients boil thoroughly and add chopped sorrel and other herbs.
The soup will simmer for a couple more minutes and you can add boiled eggs. To suit the housewife's taste, they can be finely chopped, grated or served in neat halves.

A spoonful of sour cream or mayonnaise will add the finishing touch to the plate!

Recipe for sorrel soup with mushrooms

Light sorrel soup with mushrooms is prepared quickly and fills the house with mouth-watering aromas. The recipe is simple, and neither the children nor the beloved husband will be able to resist the temptation to try the delicious soup.

For this culinary masterpiece you will need:

water or broth - 1.5 l;
champignons – 250 gr;
potatoes – 2 pcs;
sorrel – 1 large bunch;
onion and carrot – 1 piece each;
spices, herbs and boiled eggs for decoration.

Preparation:

Place diced potatoes, grated carrots and mushrooms into hot water or broth. We put the whole onion in there so that during the cooking process it gives off its taste.

Don't forget to add your favorite spices, for example, bay leaf and peppercorns!

Boil the vegetables until tender. Remove the onion and bay leaves.
And we launch the final ingredient - fresh sorrel and any herbs to taste.
After 2-3 minutes, turn off the soup and let it brew.

Before serving, add a spoonful of homemade mayonnaise and chopped boiled eggs to each plate.

If mushroom soup with sorrel was boiled in water, then it can be eaten cold!

Sorrel cream soup

The delicate consistency of puree soups is especially popular among older people. Sorrel cabbage soup can be easily prepared in the form of an airy cream and add exquisite notes to the recipe with the help of additional ingredients.

To prepare you will need:

water or broth - 1 l;
sorrel – 2-3 bunches (400 g);
potatoes - 3 pcs;
cream cheese – 150 gr;
cream – 100 ml;
onion – 1 piece;
garlic, green onion, spices;
boiled egg - 1 pc for decoration.

Preparation:

In a heated frying pan with olive oil, fry the onions, crushed garlic and add spices so that they open up and release their aromas.
We also send finely chopped potatoes there. Fry and add hot water or broth.
Throw pieces of cheese into the boiling soup and pour in 100 ml of heavy cream. 3-5 minutes before readiness, lower the sorrel and other greens.
Remove from heat, let cool slightly, and puree the soup with a blender. Before serving, decorate with a slice of boiled egg.

Sorrel can be cooked for no more than 3 minutes to preserve color and beneficial vitamins!

I suggest you watch a video recipe for making a classic sorrel soup with meat

Bon appetit and see you new recipes!

Sorrel soup with eggs is a traditional Russian dish that is usually prepared in the summer, when sorrel becomes available for sale. This dish itself is versatile and low-calorie and can be served hot or cold.

Preparing sorrel soup with eggs according to the classic method will not take you more than half an hour, and the benefits and refreshing taste will energize you for the whole day. So let's get started.

Peel the potatoes and cut into small cubes.

Place the potatoes in a saucepan, add 2 liters of water and put on fire. At the moment of boiling, remove any foam that has formed.

While our potatoes are cooking, let's start frying. Grate the carrots and finely chop the onion.

Pour 2 tablespoons of vegetable oil into a frying pan and lightly fry the vegetables for about 5 minutes, stirring.

About 5-7 minutes after boiling water in a pan with potatoes, add our frying mixture to it, also add peppercorns. Reduce heat and leave to simmer for 10 minutes.

In the meantime, it is necessary to free the sorrel leaves from the stems and chop them randomly.

Break 5 eggs into a bowl and lightly whisk them with a whisk or fork. It is worth noting here that there are two ways to prepare sorrel soup: with hard-boiled eggs and with finely chopped eggs. I chose to cook with raw eggs because I like it better.

Add sorrel to the pan, stir gently and cook for 3-4 minutes.

Then, continuing to stir the soup, pour beaten chicken eggs into it in a thin stream and salt the soup to taste. Keep the soup on the fire for just a couple of minutes and that’s it, our sorrel soup is ready.