Green soup with sorrel - what could be better and simpler? Cook it with egg, nettles, spinach or celery!

In spring you always want something fresh, light, bright. It is also worth considering that it is at this time that most representatives of the fair sex strive to lose excess weight and bring their figure to summer season V full order. Green soup with sorrel, egg and vegetables, the recipe with photo of which I offer, meets these requirements. It is low-calorie and at the same time very tasty and, of course, very healthy.

If you exclude the egg from the recipe, then the dish can be included in the lean and vegetarian menu. Every novice housewife can prepare soup with sorrel. And if the recipe for such a soup is not yet in your golden reserve, be sure to write it down and cook it with pleasure.

• 1 medium sized carrot;
• 1 medium sized onion;
• 1 stalk of celery;
• 70 g rice;
• 4 cherry tomatoes (you can use 1 large);
• 100 g beet tops (chopped frozen in the recipe);
• 200-300 g sorrel;
• 1 boiled egg;
• olive oil for frying;
• 4 things. black peppercorns;
• 4 things. allspice peas;
• 2-3 pcs. bay leaf;
• salt - to taste.

Onion chop as finely as possible.

Cut the peeled and washed carrots into small strips.

Place the chopped onions and carrots in a heated frying pan for sautéing.

We also cut the celery into small pieces.

Add chopped celery to onions and carrots.

Cut the cherry tomatoes into small slices.

We also add tomatoes to the frying pan.

Simmer all ingredients together for 5 minutes, stirring occasionally. Next, place the contents of the frying pan into a pan of boiling water. Add washed rice there.

Rinse the sorrel under cold running water and cut into large strips.

Add chopped sorrel along with beet tops into the pan with the remaining ingredients.

Now add all the necessary spices (pepper, salt) to the pan and continue cooking this soup over low heat for about 15 minutes. IN ready dish add pre-cooked chopped egg. Mix all the ingredients. Bring the soup to a boil and cook for literally another minute or two so that the egg warms up with all the ingredients of the dish.

Green soup with sorrel and egg vegetable broth ready! Serve, optionally topped with sour cream or fresh chopped parsley or dill. Bon appetit!

Recipe 2: green soup with sorrel and egg (step by step)

We offer you a recipe for vitamins and very delicious soup with sorrel and egg. It cooks quite quickly and, in combination with fresh herbs, turns out not only tasty, but also very healthy.

• Meat 400-500 g
• Potatoes 4-5 pcs.
• Onions 1-2 pcs.
• Carrot 1 pc.
• Eggs 3-4 pcs.
• Sorrel 1 bunch
• Greens To taste
• Salt To taste

For soup, it is better to use lean meat. I prefer veal, and sometimes I make this chicken soup. You can also make this soup without any meat at all, and it will also be very tasty.

We wash the meat, put it in a pan and fill it with water. I have a three liter saucepan. The meat can be immediately cut into pieces or simply cut into several pieces.

Place the pan on strong fire, and when the water is about to boil, then we make it weaker. At the same time, use a spoon to remove the formed foam from the surface. You can completely drain the first water and add new water.

The meat broth should simmer for about an hour. 30-40 minutes is enough for the chicken. For aroma, you can add one or two bay leaves.

While the meat is cooking, put the eggs in a saucepan or small saucepan, add water and cook for about 10 minutes. Then fill them cold water and cool.

Let's start with the vegetables. They need to be cleaned and washed. Grate the carrots on a coarse grater and chop the onion into small pieces.

Heat a frying pan, pour a little oil and add carrots and onions. Stir occasionally and fry until golden brown.

Cut the potatoes into medium-sized cubes.

As soon as the broth is cooked, remove a piece of meat from it and put the potatoes in the pan. If your meat was cut immediately, then there is no need to remove it. Then cut the cooled meat into pieces, and if it is chicken, then first remove the bones and only then cut it.

Add salt to the pan and cook until the potatoes are ready for 15-20 minutes.

During this time, peel the cooled eggs and cut them into small cubes.

Wash the sorrel thoroughly and cut into thin strips. You can use fresh frozen or canned sorrel, but keep in mind that it already contains salt.

When the potatoes are cooked, put the roast, sorrel and eggs into the pan. Cook our soup for another 8-10 minutes and turn it off.

Chop fresh herbs, and, if desired, green onions.

Spilling sorrel soup on plates, sprinkle with herbs, put sour cream and bread on the table and invite everyone to the table.

Recipe 3: green soup with nettles and sorrel (with photo)

To prepare a healthy vegetable soup from nettle with sorrel and spinach (popularly called green soup), we will need:

• vegetable broth (you can use the broth in which the beans were cooked), mushroom broth or water
• 1 bunch of young nettles
• 1 bunch of spinach
• 1 bunch of sorrel
• 2-3 green onions
• 1 carrot
• 1 onion
• boiled beans (optional)
• 2-3 medium sized potatoes
• Bay leaf
• sweet pea (pepper)

To make the soup more tasty and rich, it is better to cook it with vegetable or mushroom broth.

Finely chop all the greens (as in the photo). Be careful with nettles, sometimes even young shoots can burn you! Therefore, it is better to cut greens while wearing gloves; even the thinnest plastic gloves will do.

Cut the potatoes into strips, grate the carrots on a coarse grater or cut into thin strips, and onion into rings. As soon as the vegetable broth boils, add the potatoes. In 3-4 minutes. until ready, add onions, carrots, allspice and bay leaf.

After 1 min. add all the greens. Nettle, spinach and sorrel should not be cooked for long; half a minute will be enough. This way, maximum benefits will be preserved and the broth will be saturated with the aroma of fresh herbs.

When serving, sprinkle the soup with green onions. You can also serve sour cream or mayonnaise separately.

Recipe 4: soup with sorrel and egg meat broth

Quite often this tasty and healthy soup with sorrel is called green cabbage soup or green borscht. But in our family it is simply called soup, which is one of the first spring dishes I make using these fresh greens.

The recipe for this delicious sorrel soup is very simple. You can make it with meat broth (I used pork, but chicken broth is also great), then the soup will be very flavorful and satisfying. But it will work out pretty well on the water too. And if you also exclude chicken eggs, then there will be a first course option for fasting and vegetarians.

• meat broth - 2 l
• potatoes - 600 gr
• carrots - 1 pc.
• onion - 1 piece
• chicken eggs - 3 pcs
• sorrel – 200 gr
• dill - 1 bunch
• salt - 1 tsp.
• bay leaf - 2 pcs
• black pepper - 5 peas

Immediately set the chicken eggs to boil hard - 10 minutes after boiling. Pour into large saucepan meat broth and put it on the fire. Meanwhile, peel and cut the vegetables: potatoes into strips or cubes, and carrots into half rings. Peel the onion and use it whole. Place vegetables in boiling broth, add bay leaf and pepper. Cook everything for about 20 minutes over medium heat until the vegetables are soft.

Now let's get started fresh sorrel. We wash each leaf under cold running water, tearing off the stems.

Cut the sorrel into fairly wide strips.

We also chop fresh dill.

When the vegetables are cooked in the broth, take out the onion, bay leaf and peppercorns - they have lost their flavor and are no longer needed. Salt, taste, add more salt if necessary. Add sorrel and dill to the soup. Let the soup boil and cook for a couple more minutes.

Peel and chop the boiled eggs.

Add the chopped eggs to the soup and bring to a boil again, heating the dish for about a minute. Cover the pan with a lid, turn off the heat and let the soup brew for 10 minutes.

Now ours spring soup ready, you can serve it for lunch.

Don't forget to add sour cream - it will be even tastier. Bon appetit!

Recipe 5: how to cook green soup with sorrel

• water 7 cups
• sorrel 2 cups
• eggs 3 pcs.
• potatoes 2 pcs.
• onion 1 pc.
• carrots 1 pc.
• bay leaf 1 pc.
• vegetable oil 2 tbsp.
• freshly ground black pepper to taste
• salt to taste
• dill to taste
• sour cream to taste

Peel onions, carrots, potatoes. Cut vegetables into cubes.

Heat oil in a saucepan, add onions and carrots. Fry for 5 minutes until the onion is transparent.

Pour in broth or water. Bring to a boil, remove foam.

Add potatoes. Cook for 15-20 minutes. Add bay leaf and salt.

Grind the sorrel. Add to soup, cook until it turns khaki color. If necessary, add salt and pepper. Cook for 7 minutes, add greens.

Remove from heat. Boil the eggs, calculating half an egg per person. Cut into cubes.

Serve Ukrainian green soup with sorrel and egg with sour cream and dill.

Recipe 6, step by step: sorrel soup with egg

Fresh, summer dish- soup with sorrel. It cooks very quickly and is good both hot and cold. Thanks to fresh sorrel added at the end of cooking, the soup has unique taste with a slight sourness that leaves behind a pleasant aftertaste. In the warm season, you want something light and low-calorie, so this diet soup will be an excellent replacement for heavier first courses.

• Chicken breast – 1 pc.
• Potatoes – 3-4 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Sorrel – 1 bunch
• Egg – 2-3 pcs.
• Dill greens - to taste
• Salt - to taste

Pour cold water over the chicken meat and place the pan on high heat. As soon as the liquid boils, be sure to remove the foam so that the broth does not become cloudy. As soon as the foam stops rising, this is a signal that the meat is almost ready, you can add the next ingredient.

I take the meat out of the broth and cut it into small pieces and put it back into the pan.

I cut the peeled potatoes into small cubes, put them in the broth, and cook for about 20 minutes. Salt to taste.

While the potatoes are cooking, I prepare the frying. I finely chop the onion, grate the carrots, fry the vegetables on small quantity vegetable oil.

At the same time, I set the eggs to boil.

Add finely chopped dill to the finished frying and mix.

I send the roast into the broth, stir with a spoon, from bottom to top, so that it is evenly distributed and the soup acquires a pleasant, golden color.

The final touch is sorrel. I sort it out thoroughly, wash it under running water, cut off the “legs” and chop it quite coarsely. I put it in a pot of soup, let it cook for literally 5 minutes and it’s done. It is important not to overcook the sorrel, otherwise it will become not very pleasant. dark color and it won't taste as good.

I pour the finished soup into portioned bowls and garnish with half a boiled egg and herbs. A boiled egg can be finely chopped and added to the soup, this will only benefit the taste of the soup.

Recipe 7: how to cook green soup with sorrel

The dish is prepared quickly and extremely easily.

On hot days summer days there is nothing more refreshing than this sorrel soup. It will be delicious either hot or cold, and it will take very little time to prepare.

• Medium bunch of sorrel;
• 4 eggs;
• 2 onions;
• 1 medium carrot;
• 5 potato tubers;
• 2 liters of water;
• 70 grams of vegetable oil;
• 50 grams of butter (peasant) butter;
• Pepper and salt to personal taste, dill.

Pour water into a saucepan and put on fire. Peel the potato tubers from their natural skin, wash and chop into cubes. Place the tubers in boiling water and cook until soft.

Meanwhile, work on the onions and carrots. They need to be peeled and cut. Heat vegetable oil in a frying pan and fry vegetables.

Wash the sorrel and cut off the stems. Cut the leaves into strips and add to the soup.

Ready potato broth add sautéed vegetables with sorrel, salt and pepper, sprinkle with chopped dill.

Hard boil the eggs, peel, cut into cubes and together with butter add to the finished soup.

Fortified fragrant soup ready!

Recipe 8: Sorrel soup with egg and spinach

• chicken meat - 300 gr.;
• onion - 1 pc.;
• carrots - 1 pc.;
• spinach - 200 - 250 gr.;
• sorrel - 1 glass;
• potatoes - 5 medium pieces;
• chicken eggs - 2 pcs.;
• seasoning for soup - 1 teaspoon. spoon;
• salt - 2 teaspoons. spoons;
• bay leaf - 1 pc.

I will cook the soup using chicken meat.

The first thing I do is let it cook, having first washed it and cut it into small pieces.

I take 2 liters of water. At these standards, the soup will not be thin or very thick. I would say a little thick. And in the end, there will be 3 liters of soup.

I put chicken eggs in a separate saucepan to boil.

And I put chopped onions and grated carrots into the frying pan (I took frozen ones).

As soon as the water in the pan boils, I remove the scum and cut the potatoes into small cubes, which I add to the pan with the chicken broth.

I let them cook for 10 minutes. During this time, the eggs are boiled and I put them in cold water to cool.

To the chicken and potatoes I add fried onions and carrots,

as well as frozen spinach and sorrel.

I take 200 grams of spinach - I have it frozen with whole leaves, but in portions. And 1 cup frozen sorrel.

This time I take on the eggs, which I peel and cut into large pieces.

I usually grate them, but this time I wanted them to be larger. I add 2 teaspoons of salt, a mixture of seasonings, bay leaves and chopped eggs to the soup.

That's it - I turn it off. Soup with spinach and sorrel is ready.

It turns out to be quite light and not greasy. Help yourself!

Recipe 9, classic: green sorrel soup

The soup can be eaten either hot or cold. In summer, of course, cold is better. Do not put sour cream in the pan in advance. Even if your soup is cold, pour it into bowls and only then add sour cream to each bowl.

• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Onion - 1 head
• Sorrel - large bunch
• Dill - a small bunch
• Rice - half a handful
• Meat - whatever piece you want
• Hard-boiled eggs - 3-4

Cut potatoes and carrots small cubes and put it in a saucepan with water to cook.

Place the whole piece of meat into another pan with water and set it to cook as well. You can, of course, throw the meat into the potatoes and cook everything together, but we’ll do it classic version, where we will put the finished meat into plates with the finished soup.

We remove the foam from the potatoes; this releases the starch.

We collect, stir the soup and add a handful of rice to the soup. It is advisable to rinse and dry the rice, especially if the rice was bought without packaging.

Cut off the thick stems of the sorrel. We cut the leaves into wide ribbons and place them in a cup.

Grate the carrots and finely chop the onion. We send them to a separate plate.

We also cut off the lower thick stems of the dill and finely chop the rest.

Meanwhile, the potatoes, carrots and rice have already been cooked. Add half a tablespoon of salt to them.

Stir and add chopped sorrel to the soup. Stir and leave to cook for another 10 minutes.

Pour some vegetable oil into a frying pan, heat it up and add onions and carrots. Fry until lightly browned.

Our soup is boiling, we put our roast in it. Let it simmer for another 5 minutes.

The soup has already been boiling for 15 minutes, after adding the sorrel, it is almost ready.

Add chopped herbs to it, sprinkle with black pepper and cut into soup boiled eggs small cubes.

Our soup is ready. Turn off the heat and let the soup brew a little.

It's time to check the meat. The meat is cooked. We cut it into pieces of the size we like and as much as we want. That’s why I wrote in the comments that take whatever piece of meat you want. You can cut off as much as you need from a piece and put it in the soup for whoever wants it.

Pour the soup into bowls. We add two, three, five... pieces to the plates of those who want meat.

Add a spoonful of sour cream to each plate, again to those who want it and serve.

Sorrel, like spinach and nettle, is very good for spring - summer soup. Spring is the most best period cook soups with herbs while they are young. And human bodies, after winter, need vitamins. And I want something new. I'm already tired of borscht and chops over the winter. I want something lighter.

Of course, there are other light soups besides soups with sorrel, for example or. The soup is tasty and light. Italian soup- " ". Well, and a whole range of others. We will talk about them separately sometime.

I remember as a child my mother cooked soup with sorrel, when we managed to pick it in the forest, but more often with nettles. I was hungry then and of course there was no meat in the soup. It was expensive to buy sour cream, so the soup was seasoned a little with milk. But what a delicious soup it was.

In my early youth, remembering this, I thought, how bad we lived, even if we ate nettles. And only as adults I realized that we weren’t eating it out of hunger, but that it was tasty and provided a lot of vitamins that were so needed. children's body especially in the spring.

How to properly prepare green soup with sorrel - step-by-step recipes

So today we will cook 1 green borscht with two types of meat. 1 sorrel soup without meat. 1 soup, which will be with or without meat. How to do it, look in the recipes.

Menu:

Green borscht with sorrel and egg recipe with photos step by step

Ingredients:

• Turkey leg
• Beef or pork (tongue)
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 4-5 medium
• Eggs - 3-4 pcs.
• Sorrel - bunch
• Salt pepper
• Greenery

If you love very much thick soup, you can add potatoes and eggs.

Preparation:

We will prepare borscht from 2 types of meat. These are turkey and pork, but we take not the meat itself, but 2 tongues. Turkey plus tongues makes a very tasty green borscht. Of course, you can use any meat you have, but try this option. I think you will like it.

Write in the comments if you liked this option

1. Place the turkey leg in a 5-liter saucepan with about 3 liters of water. We put two there pork tongue, one carrot and a head of onion. Cover with a lid and put on the fire to cook our broth.

2. Meanwhile, prepare the vegetables. Potatoes and already hard-boiled eggs need to be cut into cubes, as you like, finely large, medium. I usually cut it into medium cubes.

3. Wash the sorrel, dry it, cut off the petioles and cut into ribbons up to 1 cm wide. Do not cut wide ribbons, it will be inconvenient to eat. You can cook green borscht from canned sorrel, but it will be sour and a little saltier, keep that in mind.

4. The broth has boiled. Reduce heat, salt and pepper the broth.

5. The broth is ready. Remove the onion and carrot. We don't need them anymore. If you like carrots, you can chop them finely and leave them in the broth. I don’t like boiled carrots, especially in green borscht.

6. Remove the meat from the broth and let it cool slightly. When the tongues have cooled, you need to very thinly cut off the outer rough skin. You can identify it right away.

Cut off all the meat from the cooled turkey leg, remove all the bones and cartilage from it and cut it into pieces. Again, cut into the pieces you like. Place all the meat on a separate plate.

7. Add our chopped potatoes to the broth. If you cut the potatoes in advance, be sure to fill them with cold water to prevent them from turning black. Before adding the potatoes to the broth, drain the water into the sink.

8. Send the chopped meat after the potatoes. Put the broth on the fire and wait for the potatoes to cook.

9. When the potatoes are cooked, add the chopped eggs.

10. And add sorrel. All this should boil for another 10 minutes so that the sorrel is cooked and you can turn off the heat.

11. Our borscht is ready. Pour into plates, sprinkle with dill or other herbs. Season with sour cream and serve.

Sour cream, chopped dill, salt, pepper can be served separately.

Bon appetit!

Recipe for soup with sorrel and egg, with photo

Ingredients:

For 2 liters of water:

• Sorrel - 200 g.
• Potatoes - 2-3 pcs.
• Carrots - 1 pc.
• Onions - 2 heads
• Greens - parsley, dill, onion
• Red hot pepper
• Black peppercorns
• Bay leaf
• For dressing - sour cream, eggs

Preparation:

1. Cut the potatoes into strips. Place in a saucepan and fill with water. Let it cook for about 30 minutes. Salt.

At this time we are preparing other products.

2. Chop the sorrel stems finely, and the leaves are a little larger; they cook faster.

3. Chop the onion and dill. I usually chop it finely, but you can chop it larger for this soup. This is at your request. We send them to the already chopped sorrel.

4. Cut the onions into small squares, grate the carrots on a coarse grater. Heat vegetable oil in a frying pan and add chopped onions and carrots. Fry until lightly browned.

5. Our potatoes are boiled, add our frying to it. Let it boil for 5 minutes.

6. Fry the potatoes for 5 minutes, add sorrel mixed with green onions and dill and let it boil for another 5 minutes.

7. At the same time, add a couple of bay leaves, peppercorns and red hot pepper to the soup.

8. After five minutes, turn off the heat and let the soup brew for 10-15 minutes. Our sorrel soup is ready.

9. Pour into plates, add egg and sour cream and serve.

I hope you noticed that we cooked the soup without meat and not with broth. According to some chefs, soup with sorrel and eggs should be without meat. Only then is he real. But as we know, taste, color...

Bon appetit!

Classic sorrel soup with egg - recipe with photo

Ingredients:

• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Onion - 1 head
• Sorrel - a large bunch
• Dill - a small bunch
• Rice - half a handful
• Meat - whatever piece you want
• Hard-boiled eggs - 3-4

Preparation:

1. Cut potatoes and carrots into small cubes and place in a saucepan with water to cook.

2. Place the whole piece of meat into another pan with water and set it to cook as well. You can, of course, throw the meat into the potatoes and cook everything together, but we will make a classic version, where we will put the finished meat in plates with the finished soup.

3. Remove the foam from the potatoes; this releases the starch.

4. Collect, stir the soup and add a handful of rice to the soup. It is advisable to rinse and dry the rice, especially if the rice was bought without packaging.

5. Cut off the thick stems of the sorrel. We cut the leaves into wide ribbons and place them in a cup.

6. Grate the carrots and finely chop the onion. We send them to a separate plate.

7. We also cut off the lower thick stems of the dill, and finely chop the rest.

8. Meanwhile, the potatoes, carrots and rice have already been cooked. Add half a tablespoon of salt to them.

9. Stir and add chopped sorrel to the soup. Stir and leave to cook for another 10 minutes.

10. Pour a little vegetable oil into a frying pan, heat it up and add onions and carrots. Fry until lightly browned.

11. Our soup is boiling, put our roast in it. Let it simmer for another 5 minutes.

12. The soup has already been boiling for 15 minutes, after adding the sorrel, it is almost ready.

13. Add chopped herbs to it, sprinkle with black pepper and cut the boiled eggs into small cubes into the soup.

14. Our soup is ready. Turn off the heat and let the soup brew a little.

15. It's time to check the meat. The meat is cooked. We cut it into pieces of the size we like and as much as we want. That’s why I wrote in the comments that take whatever piece of meat you want. You can cut off as much as you need from a piece and put it in the soup for whoever wants it.

16. Pour the soup into bowls. We add two, three, five... pieces to the plates of those who want meat.

17. Add a spoonful of sour cream to each plate, again to those who want it and serve.

The soup can be eaten either hot or cold. In summer, of course, cold is better. Do not put sour cream in the pan in advance. Even if your soup is cold, pour it into bowls and only then add sour cream to each bowl.

Well, we got two soups at one time, with and without meat.

Bon appetit!

Video - Sorrel soup

Video - Soup with sorrel

Sorrel soup with egg is traditional Russian dish, which is usually prepared in the summer, when sorrel appears on 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 the water boils in a pan with potatoes, add our frying to it. 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 from raw eggs, because I like him 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.

Pour classic sorrel soup with eggs into bowls and serve hot or cold, optionally with sour cream.

Bon appetit!

Sorrel soup is simply an ideal first dish for spring and early summer, when the first vitamin-rich greens appear in markets and gardens. Cooking this simple first The dish will take you very little time, since it is customary to cook it with water, and not with strong meat broth. Although, if desired, you can cook broth for it, and personally, I often use frozen stocks of broth. But on water, this soup turns out so light and fresh that it perfectly quenches both hunger and thirst in the summer afternoon heat.

Fresh sorrel is not very often found in stores, but during the season you can always buy it from grandmothers in markets or without special troubles grow on your own dacha plot. After all, this simple and inexpensive “grassroots” green is one of the first to appear on our tables in the spring, and therefore it is simply designed to replenish the supply of vitamins and support the immune system during the difficult off-season period. Sorrel has numerous beneficial properties due to its rich vitamin and mineral composition and organic acid content. It not only fights spring vitamin deficiency, but is also able to raise hemoglobin in the blood, perfectly relieve inflammation in the body and improve the functioning of the gastrointestinal tract.

Sorrel soup prepared according to this simple recipe, it turns out to be very easy for digestion, so it will not overload your body in the summer and will not add extra pounds. To make this soup nutritious and satisfying enough, rice, potatoes, and boiled chicken eggs are added to it. But all these ingredients are not so important compared to the piquant sour broth that is a characteristic feature of sorrel soup, so you can add them or not add them at your own discretion.

Try making healthy and tasty sorrel soup using my favorite recipe and you will get a simple but unusual first a dish worthy of all praise!

Useful information How to cook sorrel soup - recipe simple soup from fresh sorrel on water with rice and potatoes with step-by-step photos

INGREDIENTS:

• 2.5 liters of water or broth
• 200 g fresh sorrel
• 100 g rice
• 3 medium potatoes
• 1 medium onion
• dill or parsley
• 3 tbsp. l. vegetable oil
• ½ tbsp. l. salt
• 5 boiled eggs for serving (optional)

COOKING METHOD:

1. In order to prepare sorrel soup, first prepare everything necessary ingredients. Sort out the fresh sorrel and wash each leaf thoroughly, as it may contain insects and particles of soil. Cut off the long stems of the sorrel and cut the leaves into strips.

2. Peel the potatoes and cut into cubes.

3. Peel the onion and finely chop it.

4. Pour water or broth into a large saucepan, bring to a boil over medium heat and add the chopped potatoes.

Advice! If you cook sorrel soup in water or vegetable broth, you will get a very light and vitamin-rich soup, which is great for those who are on a diet or fasting. When you want to prepare a more satisfying and nutritious first course, you can use chicken, beef or turkey broth and add pieces of meat to the soup when serving.

5. When the water boils again, add pre-washed rice to the sorrel soup. Cook the potatoes and rice at a low simmer for 20 minutes, skimming off the foam if necessary.

Advice! You can use any type of rice to make soups. Personally, I like to cook soup with round rice, but it must be washed more thoroughly with water, since it contains more starch.

6. Meanwhile, heat vegetable oil in a frying pan, add chopped onion and fry it over medium heat for 5 - 7 minutes.

7. Add to onions fresh sorrel and cook with constant stirring for 1 - 2 minutes until all the sorrel has darkened. During the roasting process, the mountain of chopped sorrel will significantly decrease in volume.

8. When the potatoes and rice are completely ready, add sorrel and onions to the soup, stir and cook for another 5 minutes.

9. At the end of cooking, salt the soup to taste and add fresh parsley or dill.


Very tasty and light sorrel soup with potatoes and rice can be served immediately. I advise you to put half a boiled chicken egg or a couple on each plate. quail eggs, which will give it additional satiety. Bon appetit!

Hi Hi! Today I invite you to cook a summer first course -. By the way, before, people classified this sour weed as a weed and did not use it in any way. But time passed, science did not stand still, and in our time young leaves began to be used not only in culinary arts, but also in folk medicine.

After all, this plant contains a large number of substances beneficial to the body. And now you can cook from sorrel variety of dishes, for example, or healthy jelly. But most popular view there is some soup left.

This stew is considered traditionally Russian and also has a second name - green cabbage soup. This plant is already being sold in full force in our city, so it’s time to get acquainted with the cooking technology in more detail.

According to established history, this borscht is cooked in meat broth. Moreover, you can use not only pork, beef, but also chicken. In addition to the sour plant, they also add their favorite greens. And they complement the dish with cereal, such as rice, which makes it much more satisfying.

Ingredients:

• Pork on the bone - 500 gr.;
• Sorrel - 2 cups;
• Potatoes - 2 pcs.;
• Parsley root - 1 pc. ;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Rice groats - 1/2 cup;
• Dill - 1/2 bunch;
• Vegetable oil - 3 tbsp. spoons;
• Bay leaf - 3 pcs.;
• Egg - 3 pcs.;
• Peppercorns - 6 pcs.;
• Salt - to taste.

Cooking method:

1. Pour into a saucepan clean water and put it on the fire, wait for it to boil. During this time, rinse the meat. When the water boils, place the pork on the bones in boiling water and simmer for an hour over low heat. Don't forget to remove the foam.

2. When the meat is cooked, remove it from the broth and cool. Remove from the bone and cut into medium pieces.

3. Return the chopped pork to the boiling broth. Also add peppercorns and bay leaf.

4. Peel the parsley root and carrots. Cut them into strips and put them in the broth.

Parsley root is optional.

5. Peel the onion and chop finely. Fry on vegetable oil before golden color.

6. Now wash and peel the potatoes. Cut into medium slices and add to the boiling stew.

8. Next up is the fried onion, which you also add to the pan. Cook the mixture until the potatoes are ready.

9. Wash the sorrel and dill. Cut the sorrel into strips, but finely chop the dill. Add greens to our dish.

10. Salt the cabbage soup and stir.

11. Cook the mixture for another 3 minutes, add salt if necessary. Boil the eggs hard in advance, peel and cut them into cubes.

12. Pour the finished stew into serving bowls and place the chopped eggs on top. Season everything with sour cream and eat!

Step by step method preparing sorrel soup with stewed meat

For the lazy, you can simplify the cooking method and cook cabbage soup in stew instead of broth.

You will need: stew - 300-400 gr.; sorrel - 250-300 gr.; potatoes - 3-4 pcs.; carrots - 1 pc.; onion - 1 pc.; egg - 2 pcs.; salt - to taste; ground black pepper - a pinch.

Cooking green cabbage soup from nettles and sorrel

And this recipe has been familiar since the days Kievan Rus. Moreover, this stew is very tasty when served cold. To be honest, I haven’t tried nettle in food, but they say it tastes good.

Ingredients:

• Water - 2.5 l;
• Beef - 300 gr.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Potatoes - 5 pcs.;
• Nettle - 15 branches;
• Sorrel - 10 leaves;
• Salt, pepper - to taste.

Cooking method:

1. First, cook the broth. To do this, pour water into a deep saucepan, add meat, peeled carrots and onions.

2. Boil the broth for an hour, skimming off the foam. Then remove the beef and cool. Do the same with the carrots and discard the onion. Cut the cooled meat and vegetables into cubes and return them to the broth.

3. Wash and peel the potatoes. Cut into medium cubes. Place in boiling mixture and cook until potatoes are soft.

4. In the meantime, pick off the leaves from the nettle and scald with boiling water. Cut them into pieces.

Until you pour boiling water over the nettles, work with them wearing gloves, otherwise you will scald your hands.

5. Wash the sorrel and cut into ribbons.

6. When the potatoes are cooked, add nettles and sorrel. Cook for 5 minutes. Don't forget to salt and pepper the green cabbage soup; you can also add your favorite seasonings. Then turn off the heat and let it brew.

7. Boil hard-boiled eggs and chop them finely. Pour the food into a deep bowl, add eggs and herbs, season with fresh sour cream.

I repeat once again that this soup is very tasty not only hot, but also cold. And therefore, it quenches thirst very well in the summer heat, just like.

Sorrel soup with chicken

Yet traditional recipe are green cabbage soup that is cooked on chicken broth. Although to feed our men, it is better to use the first cooking method with pieces of meat.

Ingredients:

• Large chicken breast - 1 pc.;
• Onion - 1 pc.;
• Potatoes - 5 pcs.;
• Carrots - 1 pc.;
• Sorrel - 100 gr.;
• Egg - 2 pcs.;
• Salt - to taste.

Cooking method:

1. Wash the chicken breast and boil until tender in slightly salted water. Then remove it onto a saucer and cool.

2. Wash and peel the carrots and onions. Cut the vegetables into cubes.

3. Potatoes need to be peeled and cut into medium cubes.

4. Bring the broth in which the chicken was cooked to a boil and add the chopped vegetables.

5. Then add the potato wedges.

6. C chicken breast remove the skin and cut the fillet into pieces.

7. Place the meat back into the soup.

8. Rinse young sorrel leaves under running water.

9. And then cut into ribbons.

10. When the potatoes become soft, add sorrel and let the mixture simmer for 5 minutes.

11. Meanwhile, break the eggs into a bowl.

12. Beat them a little with a fork and pour them into the boiling broth in a thin stream.

13. Then add salt and pepper to the stew and cook for another 5 minutes.

14. Pour into plates and add sour cream.

In addition to sour cream, creamy melted cheese is very suitable for dressing.

Cook sorrel soup without meat according to a Lenten recipe

Since sorrel useful herb, then dietary dish It's easy to cook with. Even the option with nettles can also be classified as a lean type. Of course, I’m not a fan of broth with water, but many people prefer this method of cooking.

Ingredients:

• Water - 2 l;
• Potatoes - 3 pcs.;
• Onion - 1 pc.;
• Sorrel - 100 gr.;
• Eggs - 3 pcs.;
• Greens - to taste.;
• Salt - to taste;
• Sour cream - for serving.

Cooking method:

1. Wash and peel the potatoes, cut into cubes. The sorrel also needs to be washed well and cut into strips.

2. Boil the eggs hard and cool. Then remove the shell and finely chop.

Instead of chicken eggs you can use quail.

3. Bring the water to a boil. Then lower the potatoes. Finely chop the onion and fry in vegetable oil until golden brown. Add to potatoes.

4. Wash and dry the greens, chop finely. Once the potatoes are soft, add the sorrel and herbs. Add salt to taste and cook for 5 minutes.

5. Next, pour in the eggs and bring to a boil, pepper.

Sorrel soup with broken egg

And finally, my favorite recipe. I love cooking cabbage soup not in advance boiled eggs, and with raw ones. Don't know how to cook this soup? So I’ll tell you now, and I’ll also provide you with a photo).

Ingredients:

• Sorrel - 2 bunches;
• Potatoes - 5 pcs.;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Eggs - 2 pcs.;
• Boiled beef - 100 gr.;
• Broth - 800 gr.;
• Greens - to taste;
• Salt, pepper - to taste;
• Vegetable oil - for frying.

Cooking method:

1. First prepare the roast. Peel the onions and carrots. Grate the carrots and cut the onion into half rings. Fry everything in a hot frying pan with oil until the onions are beautifully golden brown.

2. Cut the potatoes into cubes and place them in the boiling broth.

3. Cut the beef into medium pieces and add to the potatoes.

4. Wash the greens and sorrel. Chop the greens and cut the sour grass into ribbons.

5. K ready-made potatoes you need to add meat, herbs and sorrel. And also salt and pepper. Boil for 5 minutes.

6. Break the eggs into a bowl and beat them a little with a fork. Pour the mixture into the boiling broth in a thin stream, while stirring the broth. Let it simmer for a few minutes. Add bay leaf if desired.