Sorrel soup is just the perfect first course for spring and early summer, when the first vitamin greens appear in the markets and gardens. Preparing this simple first course will take you very little time, since it is customary to cook it with water, and not with strong meat broth. Although, if desired, broth can also be cooked for it, but personally I often use frozen stocks of broth. But on the water, this soup turns out so light and fresh that it perfectly satisfies both hunger and thirst in the midday heat of summer.

Fresh sorrel is not so often found in stores, but during the season you can always buy it from grandmothers in the markets or grow it in your summer cottage without much hassle. After all, this simple and inexpensive "grassroots" greenery 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 immunity during the difficult off-season period. Sorrel has numerous beneficial properties due to its rich vitamin-mineral composition and content of organic acids. It not only fights spring beriberi, 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 is very easy for digestion, so it will not overload your body in the summer and will not add extra pounds. And 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 savory sour broth that is a characteristic of sorrel soup, so you can put them in or not put them in at your own discretion.

Try my favorite healthy and delicious sorrel soup recipe for a simple but unusual first course that deserves all the praise!

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

INGREDIENTS:

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

COOKING METHOD:

1. In order to prepare sorrel soup, first prepare all the necessary ingredients. Sort fresh sorrel and thoroughly rinse each leaf, as insects and particles of earth can come across in it. Cut off the long stems of the sorrel, and cut the leaves into strips.

2. Peel the potatoes and cut into cubes.

3. Peel and finely chop the onion.

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

Advice! If you cook sorrel soup in water or vegetable broth, you get a very light and vitamin soup, which is great for those who are on a diet or fasting. In the event that you want to cook 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. Boil potatoes with rice at a slight boil for 20 minutes, skimming if necessary.

Advice! Any type of rice can be used to make soups. Personally, I like to cook soup with round rice, but it needs to be rinsed more thoroughly with water, as it contains more starch.

6. In the meantime, heat vegetable oil in a frying pan, put the chopped onion and fry it over medium heat for 5 to 7 minutes.

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

8. When the potatoes and rice are fully cooked, put the sorrel and onion in the soup, mix 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 of quail eggs in each plate, which will give it extra satiety. Bon appetit!

A very light, dietary and healthy dish is sorrel soup. The classic egg recipe is used by housewives especially often. The dish is considered spring, but such a treat can be prepared from canned sorrel at any time of the year.

For such a simple recipe, you will need to take only the most affordable budget ingredients. These are: 3 potatoes, 1 pc. onions and carrots, 1 bunch of fresh sorrel, 4 eggs, salt, oil.

Onions and carrots are finely chopped in any convenient way and fried until golden in oil or fat.

While the vegetables are cooking, the potatoes are cut into cubes and placed in a saucepan over medium heat.

The sorrel is washed, cut into strips.

When the potatoes are almost ready, vegetable frying, chopped sorrel, as well as salt are sent to it, and the dish is cooked for another 10-12 minutes.

Eggs are boiled separately.

When serving, finely chopped egg and sour cream are added to each serving of hot soup.

Green borscht in meat broth

If desired, sorrel soup can be made very satisfying. To do this, add pork to the dish (350 g of pulp). In addition, you will need to use: 2 bunches of sorrel, 6 potatoes, 2 each. carrots and onions, 100 ml. sour cream, 3 eggs, 50 ml. tomato paste, salt, oil.

The meat is washed, finely chopped and cooked until tender. Before boiling, it is necessary to remove the foam from the surface of the water.

Onions and carrots are chopped, and then fried in vegetable oil until tender. Tomato paste is added to the vegetables, and the ingredients are stewed for another 5-7 minutes.

The contents of the pan, along with the diced potatoes, are laid out in the meat broth.

When the potatoes become soft, thoroughly washed and chopped sorrel is added to the pan.

The soup is cooked for another 10-12 minutes.

You can serve green borscht with sour cream or mayonnaise. Add half a hard-boiled egg to each serving.

Cold soup with sorrel and egg

On a hot summer day, the best lunch option would be a sorrel “cold” with a boiled egg. A very light yet tasty dish. It is prepared from the simplest products. Among them: 250 g of fresh or canned sorrel, 3 pcs. potatoes and fresh cucumbers, 3 eggs, a bunch of green onions and dill, salt.

Potatoes are chopped into medium cubes and boiled until tender in salted water.

The sorrel is finely chopped and added to the pot to the already soft vegetable. Together, the ingredients are cooked for another 5-7 minutes, and the soup is removed from the heat to cool.

Eggs are cooked separately.

Greens with cucumbers and boiled eggs are finely chopped. This will be the main dressing for the soup. It is added to chilled green borsch in portions.

Ready-made sorrel soup with egg is perfectly complemented by garlic croutons made from white or rye bread.

With added rice

Especially delicious sorrel soup with rice is obtained on a broth of meat ribs (400 g). In addition to the meat component and a bunch of sorrel, you also need to take: 50 g of cereal, 2 potatoes, 1 each. onions and carrots, 50 g celery root, salt, 1 egg per serving. How to cook such a dish is described in detail below.

Broth is cooked from meat ribs. So that it is not cloudy, foam must be constantly removed from the surface of the liquid.

While the meat is cooking, chop the vegetables coarsely. Together with rice, they are added to the broth about 10 minutes before it is ready.

All ingredients are boiled until potatoes are soft. Only at this moment you can send finely chopped sorrel to the pan. After another 10-12 minutes, the dish will be completely ready.

The soup is served with sour cream and chopped hard-boiled eggs.

Sorrel soup with poached egg

This soup is very tasty not only hot, but also cold. His main secret is poached eggs. Cooking them is not easy, but the result is worth it. To prepare the discussed soup, you will need the following products: eggs by the number of servings, a large bunch of sorrel, 1 pc. carrots and fresh peppers, 2 potatoes, salt, oil. The following recipe is described step by step.

Frying is prepared from chopped carrots and diced peppers in oil, after which it is sent to the pan and poured with water.

Shredded potatoes are added to other vegetables, and all the ingredients are boiled together for 10-12 minutes.

The sorrel is thoroughly washed with cold water and scalded with boiling water. This will prevent excess acid in the soup. The scalded leaves are finely chopped and added to the vegetable broth.

A poached egg is always cooked separately in an acidic environment. To do this, 1 liter of boiling water with 60 ml. vinegar essence is brought to a boil. With a spoon in water, a “funnel” is quickly made into which the egg is poured. After 3 minutes, you can remove it from the pan.

A poached egg is laid out in each portion of the soup and sour cream is added.

In chicken broth

Sorrel soup can also be cooked in chicken broth. It is best to take chicken legs for this (2 pcs.). In addition to them, you will need to use: 5 potatoes, 1 pc. onions and carrots, 250 g of sorrel, 3-4 cloves of garlic, 4 eggs, a bunch of fresh herbs, salt, oil.

Broth is made from poultry. You can add it in the process of cooking black peppercorns and bay leaf.

All vegetables are washed, peeled and cut into medium pieces, garlic - into slices.

Frying is prepared from carrots with onions in oil or fat. At the very end, garlic is added to it for flavor.

Greens and sorrel are thoroughly washed and finely chopped.

When the bird is completely cooked, you need to remove the legs from the broth, remove the pulp from them, and send the meat back, and discard the bones.

Roasting and greens with sorrel are also added to the chicken. Together, all the ingredients are cooked for another 10-12 minutes. The main thing is not to forget to salt the finished dish.

Hard-boiled eggs in a separate bowl and finely chopped.

The soup is served piping hot with sour cream or mayonnaise. Half of the crushed egg is poured into each serving.

On the water with melted cheese and oatmeal

This quick recipe will make a very tasty soup. Oatmeal (50 g) will add satiety to it, and processed cheese (180 g) will give a delicate creamy taste. You will also need to use: 4 potatoes, 220 g of sorrel, white onion, bunch of green onions, salt.

Thoroughly washed and finely chopped sorrel and green onions are placed in boiling water.

Diced potatoes are added to the greens. On medium heat, the future soup is cooked for about 15 minutes.

When the potato pieces become soft, melted cheese and oatmeal flakes are sent to the pan. Pre-soaking is not required. It is best to use Hercules, whose flakes keep their shape perfectly in the finished dish and do not boil soft.

It remains to simmer the soup on the slowest fire for about 10 minutes.

Finely chopped hard-boiled eggs can also be added to the finished treat.

Sorrel soup puree

From fresh sorrel, you can also prepare an appetizing thick cream soup. This dish is great even for feeding babies over 1.5 years old. For it you need to use: 250 g of sorrel, 3 potatoes, 1 white onion, 120 g of fat sour cream and the same amount of any hard cheese, a piece of butter, salt.

Potatoes with onions are cut into small cubes and fried in butter for about 5-7 minutes. During this time, the vegetables will soften slightly.

The contents of the pan, along with the butter, are sent to a pot of water. The ingredients are boiled until the potatoes are soft.

Washed and chopped sorrel, as well as salt, are added to the resulting vegetable broth.

After another 10 minutes, the soup can be removed from the heat and left to cool to room temperature.

The mass is thoroughly crushed with a blender to the state of a thick homogeneous porridge.

Sour cream is added to the puree, after which the soup is brought to a boil over high heat.

Before serving, each serving of the dish should be sprinkled with hard cheese grated on a coarse grater.

Lean green borscht with egg and vegetables

In sorrel soup, you can add not only onions and carrots, but also other vegetables. For example, fresh green peppers (1 pc.), Beets (1 pc.) And tomatoes (2 pcs.). In addition to them, you will need to take: 1 pc. carrots and onions, 200 g sorrel, 5 potatoes, 230 ml. tomato juice, 5 eggs, salt, oil.

The beets are peeled, rubbed on a coarse grater and sent to cook almost until transparent.

Diced potatoes are added to the pot.

Onions and carrots are chopped in any convenient way, fried in a pan. Grated beets, small pieces of tomatoes and peppers, tomato juice are added to them, and together the mass is stewed for 7 minutes.

The eggs are hard-boiled and coarsely chopped.

Vegetable fried, as well as eggs, are added to the broth with potatoes. The soup is cooked for another 10-12 minutes.

Ready-made green borscht is delicious served with sour cream, herbs, homemade bread and lard.

Cooking in a multicooker

Green cabbage soup is especially quick and easy to cook in a slow cooker. For this purpose, a model of any brand is suitable. The main thing is that it has the "Extinguishing" and "Steaming" modes. For such a dish, you will need to take the following products: 400 g of chicken fillet, 3 potatoes, 250 g of sorrel, white onion, 3 eggs, bay leaf, salt, favorite spices.

The fillet is cut into large pieces, laid out in the bowl of the device and poured with cold water. In the "Extinguishing" mode, the meat broth cooks for 90 minutes. You can put it to boil in the evening to significantly reduce the process of preparing soup.

The meat from the broth is cut into small cubes and returned back to the container, and, in addition, slices of peeled potatoes, a whole onion, salt and a couple of leaves of parsley are added to it. Together, the ingredients are cooked for 25 minutes in the "Steam" mode.

The sorrel is thoroughly washed and finely chopped. Eggs are broken into a separate bowl, poured with boiling water, mixed thoroughly and lightly beaten.

When the broth is completely ready, sorrel is added to it and the egg mass is poured in a thin stream.

It remains to add salt and pepper the soup to taste, bring directly in the slow cooker to a boil and immediately turn it off.

Canned or frozen sorrel soup

If the hostess has canned or frozen sorrel in stock, then it can also be used to make a delicious fragrant soup. The taste of the finished dish will not worsen such ingredients. In addition to sorrel (450 g), you should also use: 400 g of beef pulp, 5 potatoes, 2 eggs, salt, a mixture of peppers, oil.

Steep broth is cooked from large pieces of beef.

In parallel, small cubes of white onion are fried in vegetable oil or fat.

The cooked meat is cut into small slices, after which chopped potatoes and salt are sent to it.

When the potatoes become soft, canned sorrel is sent to the soup.

It remains only to pour eggs beaten with salt and a mixture of ground peppers into the boiling broth in a thin stream.

If there was no sour cream on hand to serve the finished dish, then you can whip heavy cream with the egg and add them to the broth.

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

By the beginning of the summer season, we stock up on stew with my husband. 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.

Throw potatoes into the prepared broth. 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 with 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 chicken fillet, sorrel into it, and keep it on fire for about five minutes.

Blend with a blender until smooth.

Pour in the cream and heat for another five minutes on fire.

Soup (shchi) from sorrel and nettle in meat broth

Spring soup with nettle and sorrel will perfectly satisfy your hunger. And notes of leafy greens will add spice.

Prepare:

• Meat (beef, pork) - 500 g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Sorrel - 200 g
• Nettle - 300 g

Cooking:

• Boil the meat, not forgetting to remove the foam with a slotted spoon.
• Chop carrots and young onions, load into boiling broth. Boil for 10 minutes.
• Peel the potatoes, cut into cubes and throw into the pan.
• Rinse the greens, chop and sweat in a pan, with a couple of tablespoons of broth previously poured, for 5-10 minutes until softened.
• Transfer to a bowl, season with salt. Wait for the boil, boil for 5 minutes, let it brew under the lid for 10-15 minutes.

Borsch with melted cheese and beef

You can also make soup without meat. Melted cheese will add creaminess and a pleasant aftertaste to the dish.

Ingredients:

• Beef - 150 g
• Potatoes - 3 pcs.
• Processed cheese - 1 pc.
• Onion - 1 pc.
• Sorrel - 200 g
• Carrot - 1 pc.
• Eggs - 2 pcs.

Cooking:

• Boil the meat until done.
• Cut the potatoes into cubes, boil for 15-20 minutes.
• Prepare a frying of carrots and onions, send to the broth along with cheese.
• Rinse the sorrel, chop, lower into the pan.
• Shake the eggs. In a thin stream, stirring with a fork, pour into the boiling broth. It turns out white flakes floating among the islands of greenery.

The season of green cabbage soup is just beginning (in any case) with us. Their period falls on the summer, so have time to enjoy the pleasant taste and aroma.

Sorrel, like spinach, nettle, is very good for spring and summer soup. Spring is the best time to cook soups with herbs while they are young. Yes, and human organisms, after winter, need vitamins. And I want something new. Borscht and chops are already tired of the winter. I want something lighter.

Of course, there are other light soups, in addition to soups with sorrel, for example or. Delicious and light soup. Italian soup - "". Well, a number of others. We will talk about them separately somehow.

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

In early youth, remembering this, I thought, well, how badly we lived, even if we ate nettles. And only as adults I realized that we didn’t eat it out of hunger, but that it was tasty and gives a lot of vitamins that the children’s body needs so much, especially in spring.

How to cook green sorrel soup - step by step recipes

So today we will cook 1 green borscht with two types of meat. 1 soup with sorrel without meat. 1 soup, which will be both with meat and without meat. How it is, see the recipes.

Menu:

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

Ingredients:

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

If you like a very thick soup, you can add potatoes and eggs.

Cooking:

We will cook borsch from 2 varieties of meat. This is turkey and pork, but we take not the meat itself, but 2 languages. Turkey plus tongues, it turns out a very tasty green borscht. Of course, you can take any meat that you have, but try this particular option. I think you will like it.

Write in the comments if you like this option

1. Put the turkey leg in a 5 liter saucepan, with about 3 liters of water. There we also lay two pork tongues, one carrot and an onion head. Cover with a lid and put on fire to boil our broth.

2. In the meantime, prepare the vegetables. Potatoes and already boiled hard-boiled eggs should be cut into cubes, as you like, finely large, medium. I usually cut 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 sourer and a little saltier, keep this in mind.

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

5. The broth is ready. Take out 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, the upper rough skin must be cut very thinly from them. You will immediately identify it.

We cut off all the meat from the cooled turkey leg, select all the bones, cartilage from it and cut it into pieces. Again, cut into pieces as you like. Put all the meat on a separate plate.

7. We send our chopped potatoes to the broth. If you cut the potatoes in advance, be sure to fill them with cold water so that it does not turn black. Before sending the potatoes to the broth, drain the water into the sink.

8. We send the chopped meat after the potatoes. We put the broth on the fire and wait for the potatoes to boil.

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

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

11. Our borscht is ready. Pour into bowls, sprinkle with dill or other herbs. Top 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.
• Carrot - 1 pc.
• Onion - 2 heads
• Greens - parsley, dill, onion
• Red hot pepper
• Black peppercorns
• Bay leaf
• For dressing - sour cream, eggs

Cooking:

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. Cut the sorrel stems finely, and the leaves are slightly larger, they cook faster.

3. Cut the onion and dill. I usually chop finely, but in this soup you can chop larger. It's up to you. We send them to the already chopped sorrel.

4. Cut the onion into small squares, rub the carrots on a coarse grater. In a frying pan, heat the vegetable oil and put the chopped onions and carrots there. Fry until light brown.

5. Our potatoes are cooked, add our frying to it. Let simmer for 5 minutes.

6. The frying boiled with potatoes for 5 minutes, add the 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 fire 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 in broth. According to some cooks, soup with sorrel and eggs should be without meat. Only then is it real. But as we know the taste, the color...

Bon appetit!

Classic sorrel soup with egg - recipe with photo

Ingredients:

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

Cooking:

1. Cut potatoes and carrots into small cubes and send to a saucepan with water to boil.

2. We send the whole piece of meat to another pot with water and also set it to boil. Of course, you can throw the meat to the potatoes and cook everything together, but we will make the classic version, where we will put the finished meat already in the bowls with the finished soup.

3. We remove the foam from the potatoes, this is starch.

4. Collected, stirred 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. We cut off thick stems from sorrel. We cut the leaves into not wide ribbons and send them to a cup.

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

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

8. In the meantime, potatoes, carrots and rice are already cooked. Sprinkle half a tablespoon of salt over them.

9. Stir and put chopped sorrel into the soup. Mix and leave to cook for another 10 minutes.

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

11. Our soup is boiling, we put our frying into it. Let simmer another 5 minutes.

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

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

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 that we like and as much as we want. Therefore, I wrote in the comments that take a piece of meat - whatever 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 for those who want meat.

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

The soup can be eaten hot or cold. In the 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 a time, with meat and without meat.

Bon appetit!

Video - Sorrel soup

Video - Soup with sorrel

Bon appetit!

Hi Hi! Today I suggest you cook a summer first course -. By the way, earlier, people attributed this sour grass to 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 useful for the body. And now you can cook a variety of dishes from sorrel, for example, or healthy jelly. But soup remains the most popular type.

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

According to the established history, this borscht is boiled in meat broth. And you can use not only pork, beef, but also chicken. And also add your favorite greens in addition to the sour plant. And they complement the dish with cereals, such as rice, so it turns out much more satisfying.

Ingredients:

• Pork on the bone - 500 gr.;
• Sorrel - 2 cups;
• Potatoes - 2 pcs.;
• Parsley root - 1 pc. ;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Rice groats - 1/2 tbsp.;
• 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 clean water into a saucepan and put on fire, wait for it to boil. At this time, rinse the meat. When the water boils, put the pork on the bones in boiling water and cook 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 back to the boiling broth. Also add peppercorns and bay leaf.

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

Parsley root is optional.

5. Peel and finely chop the onion. Fry in vegetable oil until golden brown.

6. Now wash and peel the potatoes. Cut into medium wedges and add to the simmering stew.

8. Next in line is the fried onion, which is also sent to the pan. Boil the mass until the potatoes are ready.

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

10. Salt the cabbage soup and mix.

11. Boil the consistency for another 3 minutes, salt if necessary. Hard-boil the eggs in advance, peel and cut them into cubes.

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

Step-by-step method for making sorrel soup with stew

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

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

Cooking green cabbage soup from nettle and sorrel

And this recipe has been known since the time of Kievan Rus. Moreover, such a soup is very tasty in a cold version. To be honest, I have not tried nettle in food, but they say it tastes good.

Ingredients:

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

Cooking method:

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

2. Boil the broth for an hour, while removing the foam. Then take the beef out and let it cool. Do the same with the carrots and discard the onions. Cut the cooled meat and vegetables into cubes, return to the broth.

3. Wash potatoes, peel. Cut into medium cubes. Put in a boiling mass and cook until the potatoes are soft.

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

Until you pour boiling water over the nettle, work with it with gloves, otherwise you will scald your hands.

5. Wash the sorrel and cut into ribbons.

6. When potatoes are cooked, add nettle and sorrel. Boil 5 minutes. Do not forget to salt and pepper the green cabbage soup, you can also add your favorite seasonings. Then turn off the fire 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 such a soup is very tasty not only hot, but also cold. And therefore, it quenches thirst very well in the summer heat, like.

Sorrel soup with chicken

Nevertheless, the traditional recipe is green cabbage soup, which was cooked in chicken broth. Although to feed our men, it is better to use the first method of cooking with pieces of meat.

Ingredients:

• Large chicken breast - 1 pc.;
• Bow - 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 take out on a saucer and cool.

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

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

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

5. Then put the potato cubes.

6. Remove the skin from the chicken breast and cut the fillet into pieces.

7. Dip 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 the sorrel and let the mass boil for 5 minutes.

11. At this time, break the eggs into a bowl.

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

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

14. Pour into bowls and add sour cream.

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

We cook sorrel soup without meat according to a lean recipe

Since sorrel is a healthy herb, it is easy to prepare a dietary dish from it. Even the variant with nettle can also be attributed to the lean look. Of course, I am not a fan of broth on the water, but many people prefer this way of cooking.

Ingredients:

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

Cooking method:

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

2. Hard boil eggs, cool. Then remove the shell and chop finely.

Instead of chicken eggs, you can use quail eggs.

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

4. Rinse and dry the greens, chop finely. After the potatoes are soft, add the sorrel and herbs. 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 to cook cabbage soup not with pre-boiled eggs, but with raw ones. Don't know how to make this soup? So I'll tell you now, and even provide a photo).

Ingredients:

• Sorrel - 2 bunches;
• Potatoes - 5 pcs.;
• Bow - 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 frying. Peel 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.

2. Cut the potatoes into cubes and dip into the boiling broth.

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

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

5. Add meat, herbs and sorrel to the finished potatoes. Also salt and pepper. Boil 5 minutes.

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