Green sorrel soup recipe. How to quickly and tasty cook sorrel soup. Sorrel soup - preparing food and dishes

Sorrel Soup - General Cooking Principles

After a cold winter period, you really want something light and vitamin. Sorrel soup is best cooked in the spring, when young green shoots have concentrated the maximum amount of vitamins, minerals and salts. You can cook sorrel soup on meat broth(best on chicken or beef) or on water. Served warm or cold, however meat soups It's best served hot though. Potatoes, vegetable roast from carrots and onions, any greens (dill, cilantro, green onion or parsley) and spices. You can not do frying - just peel the onions with carrots, chop and put in the soup. Sometimes they put white cabbage or chinese cabbage, stripes bell pepper and tomato cubes. In addition to sorrel, you can put any other young greens in the dish: nettles, dandelions, beet tops, as well as spinach and arugula. If there is no time to prepare meat broth, you can take any canned meat - sorrel soup turns out to be very rich and appetizing with them. The dish is served most often with sour cream, halves of hard-boiled eggs and finely chopped greens and green onion. It is very tasty to grate cheese on a coarse grater and add it to hot soup.

Sorrel soup - preparing food and dishes

Before boiling the broth, the meat must be washed in cool water and processed (cut off the films and veins, if any). It is better to cook the meat in a whole piece, and after it is ready, take it out and cut into portions. Vegetables and herbs should be thoroughly washed and cleaned. It is better not to cut potatoes for sorrel soup too large, thin sticks or small cubes will do. Finely chop the onion, and grate the carrots (although you can also chop finely). It is better not to cut the sorrel too finely, otherwise it will boil and turn into porridge. Hard-boil the eggs ahead of time for serving.

From the dishes you will need a large saucepan, slotted spoon, knife, cutting board and grater. Prepare a clean cheesecloth to strain the broth. You can serve the dish in ordinary deep plates or bowls.

Sorrel soup recipes:

Recipe 1: Sorrel Soup

This green light soup The chick is perfect for a hot summer day. The dish pleases not only with a pleasant sour taste, but also with an abundance of vitamins and useful trace elements.

Required Ingredients:

• Chicken meat - 380-400 g;
• Potato - 340 g;
• Fresh sorrel - 220 g;
• Carrots - 120 g;
• Onions - 90-100 g;
• Salt - to taste;
• Vegetable oil for frying;
• Sour cream - for serving;
• Greens of dill and parsley.

Cooking method:

We wash the chicken meat with cold water and set to cook for 30-40 minutes. After the first boil, it is advisable to drain the water, pour the meat over the new one and put it back to boil. While the chicken is cooking, you can peel and cut the potatoes into small cubes, finely chop the onion and grate the peeled carrots on a coarse grater. We also wash all the greens (sorrel, dill and parsley) in water, and then finely chop. Sorrel can be cut a little larger. We take out the boiled chicken and cut into portions. Put potatoes in boiling broth and cook until soft. During this time, you can cook the roast: first put the onion in a pan with vegetable oil, then add the carrots. Fry the vegetables for a few minutes. We check the potatoes with a knife - if cooked, add vegetable frying. Then put back the chopped meat and sorrel. After boiling, cook the soup for another 5-7 minutes. Salt the dish to taste. While the sorrel soup is infused, grind the chopped greens with salt with your hands and put it in serving bowls. Serve with sour cream and black bread.

Recipe 2: Sorrel and Spinach Soup

Very hearty, healthy and refreshing first course. This sorrel soup is being prepared on beef broth flavored with spices and vegetables.

Required Ingredients:

• A kilogram of beef on the bone;
• Half a large carrot;
• parsley root;
• Onion - 1 pc.;
• 25 g of sorrel, dill and spinach;
• 1 st. l. flour and butter;
• Sour cream - to taste;
• 6 chicken eggs;
• Salt - to taste;
• A few peas of black pepper;
• Bay leaf - 2-3 pcs.

Cooking method:

We wash the meat, process it, fill it with water and set to boil. After boiling, remove the foam with a slotted spoon. A few minutes before the meat is cooked, add pepper and bay leaf. We take out the finished meat and put it aside for a while. We filter the broth from pepper and parsley and drain back into the pan. We wash the sorrel with spinach, pour boiling water over it and leave for half an hour. Then drain the water and pour a little meat broth. Boil the greens in the broth for about 5-6 minutes. Then we take out the greens, chop them and put them in a saucepan with broth, pour the broth in which the greens were cooked into the same place. Finely chop the onion, peel the carrots and parsley root and cut into thin circles. We spread all the vegetables in a boiling broth. While the soup is cooking, grind the flour with butter and add a little meat broth to the mixture. A few minutes before cooking, add this mixture to the soup. While the dish is infused, boil hard-boiled eggs, chop the dill and cut the boiled eggs in half. Sorrel soup is served with half an egg, a piece of meat, sour cream and herbs.

Recipe 3: Sorrel Soup with Barley

Such a light green sorrel soup can be boiled in meat broth or water, and if barley is added, the dish will turn out even more satisfying. In the heat, you can eat soup and cold - it does not get worse from this.

Required Ingredients:

• Half a kilo of legs or soup set;
• 2 carrots and onion;
• Salt;
• Half a glass of barley;
• Pea pepper;
• Bay leaf;
• 2 potatoes;
• 120 g of sorrel;
• Vegetable oil;
• 3 eggs;
• Ground black pepper;
• Sour cream.

Cooking method:

First, let's prepare the broth: rinse the chicken, fill it with water and set to boil. After boiling, remove the foam and reduce the heat. Add a whole peeled onion and 1 peeled carrot to the broth. Cook until the meat separates easily from the bones. 10 minutes before readiness, add peas, bay leaf and a little salt. From the finished broth we take out the lavrushka, pepper and carrots with onions. We take out the meat and separate from the bones. We filter the broth. In parallel with the broth, you need to cook barley. We wash and cut the sorrel, peel the potatoes and cut them into cubes. Finely chop the onion, grate the carrots. Saute onions and carrots until soft vegetable oil, at the end, a little salt and pepper. We put the potatoes in the boiling broth, after 10 minutes we put the barley, and after 20 minutes we add the frying. Cook soup over low heat, stirring occasionally. 5 minutes before readiness, add chopped sorrel and chicken meat. We try the soup, if necessary - add salt and pepper to taste. after the sorrel soup is infused, serve with half a boiled egg and sour cream.

Recipe 4: Sorrel and Stew Soup

Try to cook this wonderful light soup not with meat broth, but with stew. The dish cooks many times faster and turns out to be very rich.

Required Ingredients:

• Bank of stew;
• Potatoes - 4 pcs.;
• 1 carrot with onion;
• 2 pinches of sugar;
• Vegetable oil;
• Flour - 1 tsp;
• 2-3 bunches of sorrel;
• Sour cream and boiled eggs - for serving;
• Salt, pepper, lavrushka and any other seasonings.

Cooking method:

We clean the onion and carrot, finely chop the onion, and three carrots on a grater. In vegetable oil, fry the vegetables until soft and add a pinch of sugar and a teaspoon of flour (to make the soup more rich). We clean the potatoes and cut into strips. Pour water into a saucepan and bring to a boil. Pour the potatoes into the pot. 10 minutes after boiling, add roast. We open the jar of stew and put all the contents into the soup. Wash the sorrel and cut into ribbons. 5-7 minutes after the stew, add the sorrel. Cook the soup for another 10-12 minutes, then add salt and pepper, parsley and any other spices to taste. After the dish is infused, serve soup with half boiled eggs and sour cream.

Recipe 5: Sorrel and Young Cabbage Soup

sorrel attached a light dish sourness, and cabbage adds tenderness. This sorrel soup will especially appeal to those who do not like too sour first courses.

Required Ingredients:

• Chicken meat - half a kilo;
• Young White cabbage- 400 g;
• 1 small carrot;
• 2 small onions;
• 1-2 potatoes;
• 1 small tomato;
• Sorrel - a few bunches (to taste);
• Salt, pepper and bay leaf;
• Boiled eggs and sour cream for serving.

Cooking method:

We cook as usual chicken bouillon, we take out the finished meat and separate it from the bones. We clean the potatoes, cut them into cubes and throw them into the boiling broth. My cabbage, finely chop and throw 10 minutes after the potatoes. Finely chop the onion and fry sunflower oil to a nice golden color. We clean the carrots, grate them and fry together with onions until soft. My tomato, remove the skin (for this you need to scald it with boiling water), cut into cubes and put in a frying pan. Simmer the vegetables for a few minutes. Put the vegetable dressing into the soup. My sorrel and cut into ribbons. 5 minutes after roasting, add sorrel and bay leaf. After boiling, reduce the heat and simmer our sorrel soup for another 5-7 minutes. At the end of cooking, salt and pepper the dish to taste. After the soup is infused, serve with boiled eggs, a piece of meat and sour cream. Eggs can be crumbled or cut into halves or quarters.

- put tender greens at the end of cooking, otherwise it will boil and lose vitamins;

- to make the dish more satisfying, you can add cereals, mushrooms or seafood;

- eggs can be boiled in advance and added to each plate in half, or you can beat an egg with cream or water in a glass and pour in a thin stream a few minutes before the end of cooking.

One of the first in the country sorrel leaves hatch. Usually, we added them to salads, baked pies or just ate them. But one day a friend came to visit, saw the greens, and cooked a wonderful sorrel soup with a sour taste. In another way, it is also called green cabbage soup.

It was delicious and fast. I always like it when a recipe can be varied to suit the products available. And since sorrel is also, after a long winter it’s nice to go through a “hot” fortification with a sour leafy vegetable.

You can cook on any broth - meat, chicken or use stew (if there is no way without meat). If there is no time, then the lean option is suitable. Either way, it's delicious.

In the hot summer season, especially in the country, when there is no time to stand at the stove for a long time, sorrel soup will save you from hunger and give you a supply of vitamins.

Soup without meat with the addition of oxalic greens is the easiest and fastest option.

Ingredients:

• Sorrel - a large bunch
• Dill, parsley - bunch
• Potatoes 3 pcs.
• Carrot - 1 pc.
• Onion - 2 pcs.
• Eggs - 2 pcs.
• Spices

We boil the eggs. They are great for serving soup.

We take a saucepan, about two liters. Pour water, lay the potatoes cut into cubes. While it is cooking, prepare the vegetables.

We cut all the green mass into one container.

Roast onions and carrots until lightly browned.

Pour the fried vegetables to the boiled potatoes and simmer under the lid for five minutes. Then add greens, spices (peppercorns, bay leaf), keep on fire for another five minutes.

Pour into a plate, spread the egg cut into pieces, a spoonful of sour cream and treat yourself.

How to cook canned vegetable soup with barley

So vitamin reserves came in handy for making a hearty soup.

You will need:

• Pork ribs - 200 g
• jar of canned greens
• Barley boiled - 150 g
• Potatoes - 3-4 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• green onion - bunch

We cook the broth from the ribs. Separate the meat from the bones.

Cooking roasted root vegetables.

We pre-boil the barley. If you have a slow cooker, you can speed up the process with it.

We clean the potatoes, cut into bars.

We send potatoes, pearl barley and sorted meat fibers to the broth. After the potatoes become soft, add the frying and green onion. Hold on a small flame for five minutes. Let's not forget the spices.

Video plot of cooking green cabbage soup from spinach and sorrel in chicken broth in a slow cooker

I appreciated the benefits of a reliable assistant in the kitchen, and now I use its capabilities with pleasure. Let's cook green borscht in chicken broth.

You will need:

• chicken leg
• Carrot
• Sorrel
• Potato
• Nettle

Products are available, and see the process in the video:

Lenten recipe with rice

It can be eaten both hot and cold. You can use sorrel along with other leafy greens - nettle or spinach. If you want to get a rich soup, then cook in meat or chicken broth.

Cook:

• Potatoes - 3 pcs.
• Water or vegetable broth - 1.5 l
• Carrot - 1 pc.
• Onion - 1 pc.
• Rice - 2-3 tbsp.
• Sorrel - a large bunch
• Green onion - bunch
• Dill, parsley, lemon - for serving

Cooking:

• Put water or broth on fire. While it is heating up, you will have time to prepare the vegetables.
• Cut the carrots into cubes, the onion into cubes, the potatoes into strips.
• Fry onions, carrots until light golden.
• Drop potatoes into boiling water. Wait for it to boil again and throw in the washed rice. Stir with a spoon for a while so that the rice does not stick to the bottom of the saucepan.
• After another boil, after five minutes, throw in the fried vegetables. Wait until the rice is completely cooked, pour out all the greens (sorrel, spinach, nettle, green onions). Close the lid, turn up the heat. When gurgling bubbles appear, season with spices (salt, pepper, parsley).
• When serving, sprinkle dill and a slice of lemon on a plate.

Cold soup with cucumbers

On a hot summer day, a cold drink cooked on sorrel will save you from heat and hunger.

Products:

• Potatoes - 2 pcs.
• Cucumber - 1 pc.
• Sorrel - a large armful
• Water - 1 liter
• Sour cream - 200 g
• Radish - a bunch
• Green onion, dill
• Eggs - 2 pcs.

Boil potatoes and eggs. Cut into individual pieces.

Boil water, put sorrel in it and hold for 2-3 minutes. We take it out, put it in a colander, and in oxalic water we will cook soup.

Cut the cucumber and radish into small pieces.

In the cooled broth, stir the sour cream. Add cucumber, radish, potatoes, chopped green onion. Let's not forget the spices.

It turns out like a crumble. Pour into a plate, cut the boiled egg and serve.

Quick recipe with stew

Back to top holiday season stocking up with her husband stew. After all, it's a pity for the time spent on cooking. And with canned food, it’s quick, easy, satisfying.

Products:

• Beef stew - 1 can
• Sorrel - 250 g
• Potatoes - 4 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Egg - 2 pcs.
• Salt pepper

Open the jar, pour the contents into the pan and heat it up. When the meat boils, add the chopped onion.

After some time, we will warm up the carrots in the same place.

We'll boil the eggs.

Pour hot water over the meat.

After bubbles appear, add potatoes.

When the potatoes are soft, add the sorrel. You can use not only fresh, but also frozen vegetables. We add spices.

When serving, decorate with a slice of egg and a spoonful of sour cream.

Step by step classic recipe with chicken

Men still prefer meat soups. Otherwise, after a short period of time, they again reach for food.

Products:

• Chicken leg - 1 pc.
• Potatoes - 4-5 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Eggs - 3 pcs.
• Sorrel
• Greenery

We cook eggs. Cool, cut into cubes.

Pour chicken meat with water, boil until tender. We break it into pieces, remove the bones.

Chop the onion, grate the carrots, cut the potatoes into cubes, chop the greens.

Fry onions with carrots.

AT ready broth throw potatoes. As soon as it is cooked, we send vegetables, eggs and greens. From the moment of boiling, boil for a couple of minutes, turn off. Ready.

Sorrel soup with meat and egg

If there is time and desire, then we cook soup with meat - we take beef or pork. Here it’s up to you to decide whether to cook the cabbage soup more generously on pork or use a sparing option. And we will whiten it with an egg. Don't know how? Read on.

Products:

• Beef on the bone
• Potatoes - 4 pcs.
• Sorrel - bunch
• Eggs - 3 pcs.

Boil the beef broth. We take out the meat, cool it, free it from the bone.

In the finished broth we drop the potatoes cut into pieces.

When it is cooked, add chopped greenfinch, let it boil for a couple of minutes.

During this time, beat the eggs with a fork.

Pour them in a thin stream into the boiling broth, constantly stirring. Let's keep it under the lid for a minute.

Chicken puree soup

Cream soups with the aroma of herbs are a success in our family. Usually I cook for vegetable broth. Sometimes when serving I add pieces of chicken or fish.

• Chicken breasts - 500 g
• Potatoes - 4 pcs.
• Sorrel - bunch
• Onion - 1 pc.
• Cream 10% - 150 ml

Boil the breasts. Remove, cool and cut into pieces.

Dump the potatoes into the chicken broth and bring to a boil. We add to it chicken fillet, sorrel, and keep on fire for five minutes.

On hot days, very often, appetite disappears, and you don’t want to spend a lot of time at the stove. Therefore, during this period, liquid dishes are gaining popularity. In previous articles I reviewed the composition and. If you haven't read them yet, I recommend reading them. And today we will consider how to cook sorrel soup.

The article will contain several simple classic recipes for cooking with step by step. We will use vegetables and meat ingredients. Sorrel imparts a slightly sour taste. It is allowed to use dried and fresh herbs, but after adding it, you need to remove the pan from the stove after a few minutes, otherwise, lunch or dinner will be spoiled.

A light green soup is good for a growing body, so it should be included in the menu of children and adolescents. However, it is contraindicated in some chronic diseases of the gastrointestinal tract, kidneys, as well as during pregnancy. Due to the minimum calorie content, the food is included in the diet of various diets for weight loss.

Let's look at simple and interesting options for a summer dish.

Diet soup is best prepared from fresh tops, but in winter period canned or frozen sorrel is suitable. If you are not overweight and do not fast, then serve the first course with croutons and sour cream.

Ingredients:

• 2 chicken legs;
• 1 carrot;
• 3 potatoes;
• 2-3 eggs;
• 300 g of sorrel;
• Pepper, salt and sour cream to taste.

Fill a 5 liter pot 2/3 full with water. To reduce the calorie content of the soup, first remove the skin from the chicken legs. Then we wash the meat, put it in a prepared container, salt, and cook for about 30 minutes. During cooking, do not forget to remove the foam.

Wash the carrots under running water, remove the top layer and rub on a medium grater. We also peel the potatoes and cut into cubes.

We thoroughly wash the green tops, cut off the stems and finely chop the leaves.

After half an hour, we remove the chicken from the pan and throw the prepared carrots and potatoes into it. Mix and leave to cook for 10 minutes.

Meanwhile, cut the boiled chicken into small pieces.

The next step is to send the chicken pieces to the pan with vegetables and lay the sorrel. Mix all ingredients and cook for 5 minutes.

At the finishing stage, cut the boiled eggs, put them on a plate and pour a portion of sorrel soup. Bon appetit!

How to cook green soup with meat

To prepare hearty, tasty and healthy dish apply this recipe. You do not have to stand at the stove for a long time. If you do not take into account the cooking time of meat, the process will take only a few minutes.

Ingredients:

• 1 kg of beef;
• 1 carrot;
• 4 potatoes;
• 3 eggs;
• 1 head of onion;
• 1 bunch of green onions;
• 1 bunch of parsley;
• 3 bunches of sorrel;
• 1 bunch of dill;
• 2 bay leaves;
• 100 g sour cream;
• Salt and pepper to taste.

For sorrel soup, we need to boil the meat. To do this, we wash the beef, send it to the pan and completely cover it with water. After boiling, cook for about one hour on low heat. At the end of cooking, add some salt. Then we clean the meat from the bone, if necessary, cut it into medium pieces and sprinkle with green onions and table salt.

The next step is to chop the vegetables. We send chopped carrots and onions to the boiling broth. When the liquid boils again, then add lavrushka and chopped potatoes to the pan.

In the meantime, we wash the sorrel, discard it in a colander so that all the liquid is glassed. Remove stems and cut into small pieces. Add the green tops to the soup with meat and onions when the potatoes are soft. Then lay the chopped boiled eggs, chopped greens and pepper if desired.

When the dish boils, then remove the pan from the stove and pour into plates.

Serve with sour cream and bread. You can try adding whipped raw eggs during the cooking process.

Cold dish with sorrel without meat

On hot days, most often, appetite disappears, so cold snacks and dishes are preferred. Now we will prepare a green tops cooler, which is served after cooling.

Ingredients:

• 3 pcs potatoes;
• 1 bunch of sorrel;
• 1 cucumber;
• 1 bunch of dill;
• 1 bunch of green onions;
• 3 radishes;
• 2 eggs;
• Sour cream, pepper and salt to taste.

Cooking

We need to make the base for the soup. To do this, cut the potatoes into cubes and send them to a pot of water. Cook until the vegetable is soft. In the meantime, cut off the stems of the sorrel, chop it into small strips. When the potatoes are ready, we send the green grass to the dishes, after boiling, salt and cook for one minute.

Now the base needs to be cooled. In the meantime, let's prepare the rest of the products. If you use young cucumbers with a thin skin, then it is not necessary to remove it. Cut it into small cubes. Grind boiled eggs, radishes and finely chop fresh herbs. Mix the ingredients in a deep bowl.

When liquid foundation cools down, then pour the chopped products into it, pepper, if desired, add horseradish and a spoonful of sour cream. If you want the dish to be more satisfying, then send pieces of beef to it.

Soup with stew and egg

No time to cook? Then start preparing a dish with green grass and stew. In this recipe, we will use raw eggs, if this option does not suit you, then add them boiled.

Ingredients:

• 1 can of stew;
• 100 g (3 bunches) sorrel;
• 1 head of onion;
• 1 carrot;
• 2 potatoes;
• 1 tbsp flour;
• 1.5 liters of water;
• 2 eggs;
• Vegetable oil, salt and pepper.

Onion cut into half rings or small cubes, as you like. Chop potatoes and grate carrots. Then we heat the vegetable oil in a frying pan and fry the carrots and onions in it, adding a little flour at the end of the passivation.

Put a pot of water on the stove and bring to a boil. We throw potatoes into it and cook after boiling for 5 minutes, after which we add the fried ingredients and stew. Mix everything, reduce the heat to a minimum.

Meanwhile, chop the sorrel leaves. After 10 minutes, send it to the soup along with pepper and salt. Beat the raw eggs and pour them into the pan in a thin stream, stirring constantly. When the liquid boils, then remove the dish from the stove.

It remains to add sour cream, chopped greens if desired and serve hot. Bon appetit!

Sorrel soup with chicken broth

If you are watching your diet, then be sure to cook healthy and diet dish according to the following recipe. It contains a minimum of calories and a large amount of nutrients, trace elements. Watch the video with step by step instructions:

Feel free to experiment and add other ingredients, spices. Serve with mayonnaise or sour cream.

Photo recipe with sorrel and nettle

Fresh green herb soup couldn't be easier to make. You do not need to have culinary experience and skills. Any hostess can cope with the task, so go for it.

Ingredients:

• 100 g of nettle;
• 100 g of sorrel;
• 1 onion;
• 2 potatoes;
• 1 carrot;
• 3 eggs;
• 1.5 l of broth;
• Salt and pepper

We will need the broth, so the first thing we need to deal with it. Put the eggs on the second burner to boil.

To make the soup healthy and dietary, we will not fry the vegetables. We rub the carrots, cut the potatoes and onions into small cubes. We throw the prepared products into the salty boiling broth and cook over low heat for 10 minutes.

So that the nettle does not burn, it must be poured over with boiling water, then washed and cut into small pieces. We also chop the sorrel, send the green grass to the soup and cook for no more than 10 minutes. Meanwhile, cut the eggs into two halves.

Delicious and light soup is ready. Pour it into serving bowls, serve with sour cream and eggs. Bon appetit!

How to cook a dish with mushrooms

In spring and summer, finding sorrel is not a problem. Mushrooms can be collected by yourself or bought in the nearest supermarket. Mushrooms are best for this soup, but you can use any other species.

Ingredients:

• 300 g mushrooms;
• 150 g of sorrel;
• 1 liter of water;
• 2 potatoes;
• 1 onion;
• Sour cream, pepper and salt to taste.

We prepare everything necessary products. We fill the pan with water, salt, put on the stove and bring the liquid to a boil. In the meantime, chop the mushrooms, onions and potatoes.

After the water boils, we throw the chopped ingredients into it and cook until tender.

When the potatoes become soft, but cut the sorrel into small strips and send it to the soup. After boiling, remove the pan from the stove.

We leave the finished dish for half an hour so that it is well infused. Then we start eating.

Sorrel soup with egg in a slow cooker

Thanks to the development modern technologies making the cooking process easier. You will need a minimum of effort with a pressure cooker. The video shows all the steps in detail:

After activating the mode, tasty and light dish will be ready in 10-15 minutes. Add different spices and seasonings if desired.

How to cook beef broth soup without potatoes

Summer and light soup with sorrel is best cooked in meat broth. To make the dish rich, it is recommended to use beef. The cooking process is very simple and fast.

Ingredients:

• 3 l of broth;
• 1 carrot;
• 1 head of onion;
• 2 bay leaves;
• 2 eggs;
• 100 g of sorrel;
• 20 g of parsley and dill;
• 2 tbsp vegetable oil;
• 80 g sour cream;
• Salt to taste.

Cooking

We wash and clean all the necessary products. Chicken eggs boil hard. Grind carrots with onions and pass them in heated sunflower oil. Add a small amount of table salt.

Now we need to chop the greens, chop the boiled eggs and send the prepared ingredients to the boiling broth.

Check the soup for salt, after boiling, cook for one minute.

The dish can be served immediately to the table with bread and sour cream. Bon appetit!

A simple sorrel egg recipe

Delight your loved ones with a vitamin and delicious soup made from fresh ingredients. If you have a ready-made broth, then it only takes a few minutes to cook.

Ingredients:

• 2 bunches of sorrel;
• 5 potatoes;
• 1 carrot;
• 2 onions;
• 3 eggs;
• 1 tbsp sunflower oil;
• 2 tbsp sour cream;
• 4 liters of chicken broth;
• Pepper and salt to taste.

First, boil the eggs and prepare the necessary products. We put the broth on the stove and bring it to a boil, and lay the pieces of potatoes.

Peel the onion and cut it into small cubes. We pass in vegetable oil until a transparent color.

Grind fresh sorrel into strips and, together with fried onions, send them to a pan with boiled potatoes. Add pepper, salt and cook for 2-3 minutes.

The next step is to cut the boiled eggs, lay them in a dish and cook for another 10 minutes.

Now you need to wait a few minutes for the cabbage soup to infuse, and you can serve it in portioned plates.

Cooking green soup with minced meat

Consider another version of the sorrel dish. To make it more satisfying, add meatballs to it. If you don't have fresh sorrel, you can use canned herb.

Ingredients:

• 250 g minced pork;
• 1 head of onion;
• 5 potatoes;
• 250 g canned sorrel;
• 3 eggs;
• 2 tbsp sunflower oil;
• 2 tbsp sour cream;
• Food salt.

Pepper and salt the minced meat, after which we form balls. We cut the potatoes into medium cubes and send them to a container with boiling water. When the liquid boils again, put the prepared meatballs into the pan, cook for about 20 minutes.

Fry the chopped onion in sunflower oil until golden brown. We throw it into the pan when the minced meat with potatoes are ready. Also add sorrel and chopped boiled eggs.

After 5-10 minutes, serve the soup to the table. Bon appetit!

How to cook lean sorrel borscht

If for some reason you do not include in your diet meat products, then cook lean green soup. For this we need simple ingredients which can be bought at any store. Watch the video below for step-by-step instructions:

You may find it strange that borscht is prepared without beets. Therefore, when you can add this ingredient to the dish, it all depends on taste preferences.

As long as it is possible to get fresh sorrel and greens, take the chance and diversify your usual diet - cook a delicious and healthy soup.

Summer time is a great opportunity to stock up on vitamins for next winter. And this does not mean that you need to quickly run to the nearest pharmacy for drugs. No, because during this period nature not only blooms and smells, but also gives us its useful plants.

Most summer residents always grow sorrel in their gardens, which is also called sour, sour, etc. It can be used not only as a filling for pies, but also in soup. That is what we will be talking about today. After all, this dish is so popular that many peoples around the world consider it their national dish.

Never would have thought it was. After all, my grandmother always cooked it in the summer, when the garden was full of all kinds of delicious herbs. This, one might say, was her signature dish. And it turns out not only her, but every family.

Therefore, I would like to pay more attention to such a dish, which is suitable for our table in the summer. Indeed, in the heat, you don’t really want very fatty and rich dishes. And this will perfectly satisfy not only thirst, but also hunger.

My mother always cooks such a dish as soon as the sorrel grows. Therefore, trying not to miss this opportunity, I want to tell traditional way cooking the most delicious summer soup. Most importantly, it will be the best not only for you, but also for your children.

Ingredients:

• Chicken - 300 gr.;
• Sorrel - 300 gr.;
• Potatoes - 3 pcs.;
• Onion - 2 pcs.;
• Chicken egg - 2 pcs.;
• Salt - 2 tsp;
• Black peppercorns - 6 pcs.;
• Water - 2 liters.

Cooking:

1. Pour water into a saucepan and bring it to a boil.

2. My chicken and cut into pieces. I use breast. I send it to boiling water. We cook for 30 minutes.

Thus, we will have practically no foam. And when we put poultry or meat in cold water, then when it boils, foam is formed.

3. Salt and grind the pepper in a mortar. We send it there.

4. Peel and finely chop the onion. Fry it in a pan until golden brown.

If desired, it can be put in soup without roasting.

5. Remove the peel from the potatoes and cut into small cubes. We send it to the broth for 10 minutes.

6. My sorrel and cut it into strips along with the stem.

7. We send it along with the onion to the soup. Let's try salt. Cook for another 5 minutes and turn off.

8. Cook the eggs until cooked for 9 minutes. Cool and clean.

Pour the yummy on plates and put half an egg in each. You can also add sour cream.

How to cook green borscht with sorrel and beet

In this recipe, we will use sorrel instead of cabbage. It turns out not only useful, but also tasty. But imagine how many vitamins it contains. Especially after a long winter, when they will be very useful. It can be served with both egg and sour cream. Any meat can be used for the broth.

Ingredients:

• Pork on the bone - 500 gr.;
• Tomato paste - 1 tbsp. l.;
• Carrots - 1 pc.;
• Beets - 1 pc.;
• Sorrel - 1 bunch;
• Potatoes - 3 pcs.;
• Onion - 1 pc.;
• Bulgarian pepper - 1 pc.;
• Greens - to taste;
• Salt - 1 tbsp. l.;
• Water - 3 liters.

Cooking:

1. Wash the meat and put it in a saucepan. Fill it with water and put it on fire. We cook for 1.5 hours.

2. During this time, prepare the vegetables. We wash and clean them.

3. Grate beets and carrots on a coarse grater.

4. Cut the potatoes into small pieces. Do the same with onions and peppers.

5. Wash greens and sorrel under running water and chop into strips.

6. When the broth is cooked, we throw beets into it.

7. After boiling, we send the rest of the vegetables.

8. After everything is cooked for 10 - 15 minutes, salt and add greens with tomato paste.

9. We try and, if we like everything, then turn it off. Let it brew for a while, then serve.

Stew soup recipe

I like this way when we rest somewhere in nature with tents. In this case, you do not need to cook the broth for a long time, since the meat is already ready. It turns out a rich tasty dish.

Ingredients:

• Stew - 1 can;
• Carrots - 1 pc.;
• Potatoes - 4 pcs.;
• Onion - 1 pc.;
• Chicken egg - 2 pcs.;
• Sorrel - 200 gr.;
• Salt - 1.5 tsp;
• Water - 2.5 liters.

Cooking:

1. Open the jar and remove the fat, otherwise it will be too greasy. Transfer the meat to a saucepan and heat up.

2. We clean the onion and cut it into small cubes. We send it there and stew a little.

3. Three carrots on a fine grater and fry with the contents of the pan.

4. Pour water and bring to a boil.

5. Peel the potatoes and cut into small pieces. We ship there. We cook for about 15 minutes.

6. My sorrel and cut into strips. Throw in soup.

7. Salt, just do not overdo it, as the stew is already with it. We turn off and insist.

8. During this time, boil the eggs until cooked, cool and clean. We put them in a plate with a dish.

How to cook cabbage soup with meat and nettles?

I have never tried boiling these two herbs together before. But now I understand my mistake. You can't add too much acid, so you can thicken it this way. Delicious, just amazing!

Ingredients:

• Pork - 0.5 kg;
• Nettle - 1 bunch;
• Sorrel - 1 bunch;
• Potatoes - 2 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Vegetable oil - for frying;
• Tomato paste - 1 tbsp. l.;
• Chicken egg - 4 pcs.;
• Salt - to taste;
• Water - 3 liters.

Cooking:

1. Put the meat in a saucepan and fill it with water. Cook for 1 - 1.5 hours.

2. We clean the potatoes and cut them into small pieces. Let's go to the meat.

3. Chop the onion into cubes and fry in oil until golden brown.

4. Three carrots on a grater and send them there to fry. We add to them tomato paste.

5. We send vegetables to the pan.

6. Boil two eggs until cooked and cut into cubes. Throw in soup.

7. Break the rest into a glass and mix. Pour into the saucepan in a thin stream while stirring with a spoon.

Thus, it will curl up and there will be beautiful white threads in the soup. It's beautiful and delicious!

8. My green grass and finely cut. We send to the broth, mix and salt. Cook for 2-3 minutes and turn off.

You can let it brew for a while, but I usually don't have the patience.

Cooking sorrel soup with barley

In late spring and early summer, potatoes and carrots are no longer as tasty. Therefore, I replace part of the cereal. It adds satiety and usefulness.

Ingredients:

• Pork knuckle - 1 pc.;
• Sorrel - 2 bunches;
• Barley - 1/2 cup;
• Potatoes - 4 pcs.;
• Onion - 1 pc.;
• Garlic - 2 teeth;
• Carrots - 1 pc.;
• Salt - 1 tbsp. l.
• Bay leaf - 2 pcs.;
• Water - 3 liters.

Cooking:

To make the soup cook faster, you can soak the cereal overnight in water.

1. Boil the knuckle for about 1.5 - 2 hours. Remove from broth and remove from bone.

2. Throw the meat and pearl barley back into the broth and continue to cook.

3. After 15 minutes, we throw potatoes cut into small pieces there.

4. We make frying. First, prepare the onion, finely chopped, and then add the grated carrots.

5. Finely chop the garlic or squeeze through a press. We send it to the pan.

6. Put the overcooking in a saucepan and salt.

7. Wash sorrel under running water. Wipe with a towel and cut into strips. But you can grind smaller. We send it to the soup.

8. We also throw washed bay leaves there. We try and turn it off.

Recipe for borscht with rice and mushrooms

You can call it lean. We will cook it without meat, but you can always add it if you wish. And you won't spoil it. Simply In summer and hot weather, you do not always want fatty foods. Sometimes something easy is enough.

Ingredients:

• Mushrooms (butter) - 200 gr.;
• Rice - 1/2 cup;
• Potatoes - 3 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Black peppercorns - 6 pcs.;
• Bay leaf - 3 pcs.;
• Sorrel - 200 gr.;
• Dill - 30 gr.;
• Salt - to taste;
• Water - 2 liters.

Cooking:

1. Boil the mushrooms in a saucepan for about 40 minutes along with bay leaf and pepper. Then the spices must be caught and thrown away.

2. We wash the rice and send it there. Cooking 15 minutes.

3. Peel the potatoes and cut into cubes. Put into broth.

4. Chop onions and carrots into cubes. Fry until cooked in a frying pan in vegetable oil. Transfer to a saucepan.

5. Wash sorrel and dill under running water and finely chop. Dump in the soup, salt and leave for another 2 minutes.

6. Turn off and serve with sour cream.

How to make cream cheese soup

Have you ever made a cheese dish? My family loves him. Only today we will cook it with sour greens, which will add its own unique flavor to it.

Ingredients:

• Chicken fillet - 300 gr.;
• Sorrel - 2 bunches;
• Potatoes - 3 pcs.;
• Onion - 1 pc.;
• Processed cheese - 2 pcs.;
• Salt - to taste;
• Water - 1.5 liters.

Cooking:

1. Boil the bird together with the peeled whole onion in water for about 30 minutes. We take them out and put them away. Filet can be added at the end or cooked Caesar salad. We don't need vegetables anymore.

2. Peel the potatoes and cut into small cubes. Throw in the broth and cook until tender. And be sure to salt at this point.

3. Wash the sorrel in water and cut into strips. We drop it there and cook for another 2 minutes.

4. Remove from heat and beat everything with a blender until you get a puree.

5. Put it on the fire again and rub the cheese into the pan. Mix and turn off.

When serving, you can sprinkle it with herbs.

How to cook cabbage soup from frozen sorrel in a slow cooker?

This technique works wonders. How many things you can cook in it, even bake. But today she will cook us just the most tasty dish from canned greens. Yes, by the way, you can cook in a slow cooker of any brand, since the main modes are the same for everyone, only the time is different.

Ingredients:

• Pork ribs - 300 gr.;
• Onion - 2 pcs.;
• Carrots - 2 pcs.;
• Potatoes - 4 pcs.;
• Salt - to taste;
• Frozen sorrel - 400 gr.;
• Water - 2 liters;
• Vegetable oil - st. l.

Cooking:

1. Pour vegetable oil into the bowl and set the "frying" mode.

2. Finely chop the onion, and three carrots on a fine grater. We send them to fry.

3. Cut the ribs and add them to the vegetables to fry.

Thus, we will not have scale when cooking.

4. Put chopped potatoes on top.

5. Salt and fill everything with water. Close the lid and set the "soup" mode. Set the time to 1 hour.

6. Five minutes before done, open and add frozen sorrel.

When she signals the end of the program, serve with sour cream and boiled egg.

Soup puree with zucchini

Summer gives us the opportunity to use not only greens in unlimited quantities, but also vegetables. We try to add them everywhere. And also prepare various dishes.

Ingredients:

• Chicken breast - 250 gr.;
• Zucchini - 300 gr.;
• Potatoes - 3 pcs.;
• Sorrel - 1 bunch;
• Onion - 1 pc.;
• Vegetable oil - 3 tbsp. l.;
• Carrots - 1 pc.;
• Salt - to taste;
• Water - 1.5 liters.

Cooking:

1. Cut the breast into small pieces, salt and cook for 30 minutes.

2. Onions, diced and grated carrots on a fine grater, fry in vegetable oil until half cooked.

3. Peel potatoes and zucchini and cut into small cubes. We send it to the broth along with overcooking. Cooking 20 minutes.

4. My sorrel and finely chop. We send it to food and leave it on the fire a little more.

5. Turn off the stove and use a blender to turn it into puree.

In appearance, of course, it is nondescript, but a parsley leaf or half a boiled egg will help us.

Video on how to cook green borscht with beef

I found a recipe on the Internet how to cook tasty soup with sorrel. It's all interesting and tells in detail how to do it. It prepares for a large amount of water. Naturally, the volume of products is also quite large. The dish is rich and quite thick. But if you like thinner, then reduce the ingredients a little.

If you have cooked according to this recipe and you really liked it, you can write about it to us in the comments. You can also ask any questions you have there.

Cold sorrel and spinach recipe

I'd call him a little bitch. But it's not. This dish quenches thirst well in the heat. If desired, you can add vinegar, but only very little. And yet, it is considered dietary.

Ingredients:

• Sorrel - 200 gr.;
• Spinach - 200 gr.;
• Dill - 30 gr.;
• Green onion - 50 gr.;
• Fresh cucumber - 2 pcs.;
• Chicken egg - 2 pcs.;
• Sugar - 1 tsp;
• Salt - to taste;
• Water - 1.5 liters.

Cooking:

1. My sorrel and spinach and cut into strips. We send them to a pot of boiling water. We cook for about 10 minutes.

2. Remove from heat and cool.

3. Boil the eggs until cooked. Cool and clean. Chop them up with an egg cutter.

4. We also cut the cucumber into cubes.

5. Wash and dry dill and onion. Finely grind.

6. During this time, the broth has cooled down. We put all our cutting into it.

7. Add sugar and salt. Serve with sour cream.

Fish green soup with sorrel

The fish is very tasty and delicate in taste. Therefore, the broth with the contents should be the same. To achieve this, we use some tricks. I will describe them to you along the way.

Ingredients:

• Fish - 300 gr.;
• Sorrel - 200 gr.;
• Butter - 50 gr.;
• Water - 1.5 liters;
• Potatoes - 3 pcs.;
• Salt - to taste;
• Onion - 1 pc.

Cooking:

1. Put a pot of water on the fire and bring to a boil.

2. In the meantime, clean and wash the fish. We cut it into bite-size pieces.

3. Remove the peel from potatoes and onions and chop into cubes.

4. We send all chopped products to a container. Cook for 15 minutes over medium heat.

5. Wash the sorrel and dry it with a towel. Shred it into strips and simmer in a frying pan for butter. Transfer to soup.

It is thanks to the oil that the greens are very tender.

6. Salt to taste and serve with sour cream.

like this interesting recipes we shared with you today. Make your own and share with friends. I have no doubt that some of them have never even heard of. And today I say goodbye to you, until we meet again!

Unlike most of the world's cuisines, Russian cuisine boasts a huge selection of first courses. The cold climate forced our ancestors to come up with recipes for soups from anything, for example, nettle or sorrel borscht is a success with Russians. It is very easy to prepare such dishes.

How to choose and prepare sorrel for cooking

It is best to buy greens for the first course in the market from a familiar merchant. It will cost you less than choosing herbs in the store. After all, for large pot it will take a lot of sorrel (two or three thick bunches), and packaged greens in boxes from the supermarket will cost a pretty penny. It is great if there is an opportunity to pick sorrel on your own (it grows closer to the north). Appearance herb is not of particular importance, because for cooking soup it will have to be crushed, but pay attention to the even pattern on the leaves. raw greens you will need to rinse with water and dry before cooking.

How to make sorrel soup

The technology for preparing this dish is in many ways reminiscent of borscht or cabbage soup (even the popular name for sorrel soup is green borscht), so most housewives will not experience any difficulties. In addition, cooking will take less time, because the green leaves themselves are cooked almost instantly. Sorrel soup is best served in spring. To get started, try classic recipe, then you can choose the original variations.

How to cook sorrel soup with egg without meat

A vegetarian version of sorrel soup will appeal to those who want to lose weight. You will need:

• sorrel - 2 bunches;
• potatoes - 3-4 pcs.;
• carrot;
• bulb;
• eggs - 2-3 pcs.;
• salt pepper.

It takes a little time to cook. Do this:

1. Place a pot of water on the stove. When it boils, lower the heat and add the diced potatoes.
2. Chop carrots and onions, fry with oil. After 15 minutes, add to the pot.
3. Cut green leaves into strips, dip in water. Let the soup boil and turn off.
4. Separately, boil the eggs, finely chop. Serve with sour cream already in bowls. If you do Lenten dish you don't need an egg.

How to cook cabbage soup from sorrel with meat

The use of meat broth will make the first dish more satisfying and rich. You will need:

• beef or pork on the bone;
• sorrel - 2 bunches;
• potatoes - 3-4 pcs.;
• tomato paste (optional) - 2 tbsp. spoons;
• carrots - 1 pc.;
• bulb;
• eggs - 2-3 pcs.;
• sour cream, salt.

Keep in mind that it takes at least two hours to prepare the meat broth. Make cabbage soup with sorrel like this:

1. Place the bone in a pot of water. When the broth boils, carefully remove the foam, reduce the heat, salt and add black peppercorns. Leave for an hour.
2. Cut the potatoes into cubes, pour into a saucepan.
3. Remove the meat, cool, separate from the bone and chop finely.
4. Chop carrots and onions, fry. If you add tomato paste, the taste will be more sour. Put in a saucepan.
5. Cut the greens into ribbons, add to the broth, then put the pieces of meat. Bring to a boil and keep covered.
6. Sorrel soup is served with boiled egg and sour cream.

Green borscht with sorrel and beets

The classic grandmother's recipe for green borscht with sorrel has been passed down from generation to generation in many families. To prepare it you will need:

• beef on the bone;
• sorrel - 2 bunches;
• beets - 4 pcs.;
• potatoes - 3 pcs.;
• carrot;
• onion;
• sour cream;
• eggs - 2-3 pcs.;
• tomato paste - 2 tbsp. spoons;
• black peppercorns, salt.

Cooking soup with sorrel according to this recipe is very similar to ordinary borscht. Do this:

1. Place the pot of broth on the stove. When it boils, remove the foam, reduce the heat, salt and add pepper (or other spices).
2. After an hour, put the diced potatoes in a saucepan.
3. Finely chop or grate carrots, onions and beets. Fry vegetables, add tomato paste.
4. Post after 15 minutes vegetable mix into the broth.
5. Cut the grass into ribbons, dip into the soup. Let it boil.
6. Serve with boiled egg and sour cream.

How to cook soup with sorrel and chicken in a slow cooker

Housewives who have a modern slow cooker will be able to cook the first course much faster. You will need:

• chicken back;
• sorrel - 2 bunches;
• carrot:
• potatoes - 3 pcs.;
• beets - 4 pcs.;
• onion;
• sour cream.

To make the process go faster, cut the components in advance. You need to prepare like this:

1. Fry the chopped carrots, onions and beets on the frying mode in sunflower oil. Set aside on a plate.
2. Fill the bowl with water, put the chicken in and let it boil. Then take out the meat.
3. Put the potatoes and vegetable mixture in the broth, leave on the stewing mode for 20 minutes.
4. Add chopped herbs and chicken pieces. Leave for another 5 minutes."

Calorie content of the dish

Sorrel soup with egg is very useful for pregnant women, nursing mothers, as well as for everyone who lacks vitamins. Traditionally it is considered summer dish, however, you can go for a trick: if you freeze the leaves in advance (as you do with cabbage), you will be able to enjoy the soup all year round. The main thing is that no one will get better from it: the calorie content of one serving cooked in meat broth is 120 kcal, and a vegetarian one is only 75 kcal.

Video recipes for making sorrel soup at home

Do tasty first any housewife can dish, if you choose the right greens. Sorrel soup is suitable for feeding a child at any age, in addition, with the help of a blender it is easy to turn it into puree. It does not do without personal kitchen secrets: someone adds stew instead of fresh meat, someone refuses potatoes, and some housewives prefer to preserve sorrel in vinegar to keep it for a whole year.

Recipe from the chef

Delicious nettle recipe

with spinach

How to cook sorrel soup with chicken broth