And today I will tell you how to make green sorrel soup. You will say, well, I don’t like him. And you try to cook according to the suggested recipes. It turns out very tasty.

I have loved this soup since childhood, when I went to the village to visit my grandmother. Granny used to send it to the garden to pick it, and an hour later you were already eating a wonderful, aromatic and very healthy stew. And even with homemade eggs and freshly prepared sour cream. Well, just delicious.

And, I can tell you, there are also many recipes for such a simple dish. Each housewife has her own method and secret. Let's consider several options. Try it and evaluate it. If anyone has not yet eaten it or does not like it, they will definitely fall in love with green cabbage soup, as it is also called.

And of course, we will start with the most common method. On meat broth. I personally prefer chicken, because in principle I love this meat. And it can be prepared faster than others.

Ingredients:

• Chicken leg - 1 piece
• Potatoes - 5-6 pcs.
• Egg - 3 pcs
• Onion - 1 piece
• Carrots - 1 pc.
• Fresh sorrel - bunch
• Dill, parsley - bunch
• Salt, pepper, spices - to taste

Cooking method:

1. Pour water into the pan and place the ham. You can also put boiled eggs here. Remove them 10 minutes after boiling. Cook the meat for about 45 minutes.

2. Cut the onion into squares. Grate the carrots on a coarse or medium grater. Peel the potatoes and cut into cubes. And chop the sorrel and herbs.

3. Heat a frying pan, pour vegetable oil into it. Add onion and fry until golden. Then add the carrots and fry for a few more minutes, stirring.

4. When the chicken is almost ready, add the potatoes to the pan and cook for 15-20 minutes.

5. Peel the eggs and chop them into small cubes.

6. When the meat and potatoes are ready, add all the other ingredients - frying, all the greens and eggs. Salt and add pepper and spices. Wait for it to boil and cook for another 2-3 minutes. Cut or break the leg into pieces as you like.

The delicious, aromatic soup is ready. Place into portioned plates and enjoy a delicious and nutritious lunch.

Cooking delicious green borscht without meat

At the dacha you don’t always have meat on hand, so I offer you a simple step-by-step recipe for summer soup. And there’s no hassle. You can prepare it in 20 minutes, no more.

Ingredients:

• Water - 2 liters
• Salt - 1 tablespoon
• Sorrel - 1 bunch
• Potatoes - 4 pcs.
• Garlic - 1 clove
• Unrefined sunflower oil - 2 tablespoons
• Any greens - 1 bunch
• Corn or other spices - 1/4 teaspoon

Preparation:

1. Let the eggs cook for 10-15 minutes. Then put a pot of water for the soup to boil and get on with the vegetables. Wash the sorrel thoroughly and cut off the stems. Peel the potatoes and cut into medium cubes. Cut the onion into cubes too. Crush the garlic with the side of a knife and chop.

2. When the water boils in the pan, add potatoes, onions and garlic. Add some salt. Cook for 20 minutes.

3. In the meantime, let's continue cutting the remaining products. Cut the sorrel leaves into small pieces. Peel and crumble the boiled eggs. Chop the rest of the greens. Place all this in a boiling pan in which the vegetables have already been cooked. And add spices there. And mix everything.

3. When the soup boils again, add 2 tablespoons of sunflower oil. Stir and turn off the stove. Cover the pan with a lid and let sit for 20-30 minutes. Then you can serve delicious green borscht.

If desired, place a spoonful of sour cream or mayonnaise on a plate. It will be even tastier this way.

Video on how to make sorrel soup

I liked this recipe. It's as simple as I'm used to cooking. Only meat broth is prepared with pork ribs.

Ingredients:

• Pork ribs – 500 gr
• Potatoes - 10 pcs.
• Onion - 1 pc.
• Carrots - 1-2 pcs.
• Eggs - 2 pcs
• Sorrel - 2 bunches
• Dill, parsley, green onions - to taste
• Salt - to taste
• Vegetable oil for frying

The soup should be very rich and tasty. And you can, in principle, take any pork meat - neck, drumstick, ham, and tenderloin. I don't think it will be any less worse.

Step-by-step recipe for green cabbage soup with nettles

A wonderful quick recipe for a quick spring/summer soup. A very good garden option. Minimum products and time. But at the same time it will be very nutritious, and most importantly tasty.

Ingredients:

• Nettle - 1 bunch
• Sorrel - 1 bunch
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Eggs - 2 pcs
• Bay leaf - 2 pcs
• Salt - to taste
• Water - 1.5 liters

Cooking method:

1. Place a pan of water on gas and bring to a boil. In the meantime, get on with the other ingredients. Wash the nettles and scald with boiling water. Then cut off the stems, leaving only the leaves. And cut them into small pieces.

When collecting nettles, take care of your hands; it is better to do it with gloves. After you scald it with boiling water, it will no longer burn. Feel free to take off your gloves and continue cooking.

3. Peel and cut the potatoes into small cubes. Meanwhile, let the eggs cook on the fire for about 10-15 minutes.

4. When the water in the pan boils, add the potatoes, salt and add a bay leaf. Cook for 25 minutes until the potatoes are done.

5. While the potatoes are cooking, peel and finely chop the eggs.

6. Peel and grate the carrots on a coarse grater.

7. When the time has come, place all the remaining ingredients in the pan and cook for 5 minutes.

8. After this, turn off the gas, cover with a lid and let stand for about 15 minutes. And the wonderful borscht made from fresh herbs is ready. It is very aromatic and tasty. Help yourself.

Canned sorrel soup with meat

Despite the fact that this is mainly a summer soup, nothing prevents you from preparing it in the fall and winter. Provided you have canned sorrel. And it will be no worse than fresh.

Ingredients:

• Canned sorrel – 0.5 l
• Pork – 300 gr
• Carrots - 1 pc.
• Onion - 1 pc.
• Potatoes - 4-5 pcs.
• Boiled eggs - 3 pcs
• Vegetable oil - for frying
• Salt - 0.5 tablespoon
• Ground black pepper - to taste
• Dill, parsley - bunch
• Water - 2 l

Preparation:

1. Wash, dry with a towel and cut the pork into small pieces and fry in a frying pan.

2. Grate the carrots and cut the onion into small cubes. Place over lightly browned meat. Fry until golden soft and add a little water. Close the lid and simmer until the meat is cooked.

3. Place a pot of water on the stove and add potatoes. Add salt and cook for 25-30 minutes until tender.

4. Boil the eggs in advance, cool, peel and finely chop. Also finely chop the greens. When the potatoes are cooked, add the contents of the pan and the sorrel to the pan. Pepper and taste. If necessary, add more salt. Cook for another 5 minutes and add eggs and herbs at the end.

5. Everything is ready! When serving, add sour cream for more flavor. Sour cream, in my opinion, is generally appropriate everywhere.

Well, dear friends. You have met the most interesting selection of recipes for sorrel soup, also known as green cabbage soup, or green borscht.

Although there are actually many more ways. You can experiment with the same meat. For example, make it with beef instead of chicken or pork. Or vice versa, remove the meat ingredient from the recipe and prepare a dietary dish.

In general, rely on your mood and the composition of the products at hand. cook with pleasure and treat yourself and your loved ones to a delicious stew. Good luck to you!

Sorrel soup is the older brother of the beloved green borscht. It is easier to prepare, more democratic in the selection of products, and due to their possible diversity, it is much easier to choose a recipe to suit the taste of the whole family.

If you don’t like the rice version, let’s try oatmeal, pearl barley, or even buckwheat; sorrel soups with eggs, the step-by-step recipes for which we have selected, are equally tasty. There is no need to talk about the benefits of such dishes - if there are no contraindications to sour broths, be sure to include sorrel soup in your diet, cook it two or three times a month and thereby diversify the menu, and a natural source of vitamins is unlikely to be out of place.

General principles for preparing sorrel soup using step-by-step recipes

Simple and light sorrel soups with eggs are prepared using drinking water; to obtain a more satisfying dish, meat or chicken broth is used as a basis. In order for the soup to be tasty and look appetizing in appearance, the broth must be transparent. Step-by-step recipes for sorrel soup with eggs describe in detail which pieces, how and for how long to cook this or that type of broth.

For soup, it is better to take fresh and young sorrel leaves. After the formation of a peduncle, the taste of the leaves becomes unpleasant, and the veins become denser and do not boil down. In the soup they are quite hard and resemble accidentally fallen wood chips.

Before using, the sorrel is sorted out - the withered leaves are thrown aside and the stems are necessarily cut off. To thoroughly wash off all the dirt, it is advisable to soak the sorrel in water for some time, and then thoroughly wash each leaf.

The cooking time for sorrel is no more than 4 minutes, so it is added to an almost finished dish. The leaves are thoroughly dried so that no remaining raw water gets into the pan, and cut into strips no more than one centimeter wide.

The question often arises of how much sorrel should be taken so that the soup does not turn out too sour or, on the contrary, tasteless. If you cook with meat broth, take at least 100 grams per liter. sorrel. For soup that does not involve adding meat, it is advisable to take twice as many leaves.

Sorrel soup is usually slightly sour, and to even out its taste, grains are added to the dish. Most often, rice; less often, semolina or oatmeal is used.

Traditionally, sorrel soup is prepared with eggs. Raw eggs, beaten until foamy, are added to the dish; during the cooking process, hard-boiled eggs are cut in half or added to soup already poured into bowls.

Sorrel soup with egg: step-by-step recipe using chicken broth and rice

Step-by-step recipe for sorrel soup with raw eggs and rice in light chicken broth. The eggs are beaten well with cold broth, after which they are poured in a thin stream into the almost finished soup. Tender chicken broth and rice balance the taste of the soup well; the acidity is almost not felt.

Ingredients:

Two chilled, medium-sized legs;

200 gram bunch of sorrel;

Small onion;

Three boiled eggs;

Carrot;

Four small potatoes;

40 ml oil;

Three spoons of round grain rice.

Cooking method:

1. Prepare chicken broth. Pour 2.5 liters of clean water into a saucepan with a capacity of at least 3 liters. After examining the skin of the legs, we remove the remaining feathers. To simplify the process, you can use tweezers. We rinse the chicken, place it in a pan filled with water, and put it on high heat. As it heats up, foam will form on the surface of the broth. Watch carefully and constantly remove this broth, otherwise the foam will mix with the broth and cloud it. As soon as the water boils, place the peeled onion into the pan. Reduce heat to lowest level and cover tightly with lid. After two minutes, be sure to check - the surface of the broth should sway slowly and evenly, intense boiling is unacceptable. Cook the broth for about 50 minutes, covering the pan with a lid. We check the readiness by piercing it; if the knife blade enters the meat freely, it is ready.

2. While the broth is cooking, sort out the sorrel. We select withered leaves and random weeds. We tear off the hard stems right under the leaf. After washing the sorrel with water, place it on a linen towel to dry.

3. Pour rice onto the table. We remove all rubbish, spoiled and poorly polished dark grains. Then collect the cereal in a colander and rinse with cool water. To better wash off the starch powder from the grains, mix the grains with your free hand or a spoon. We do this until the water flowing from the colander becomes crystal clear. Place a smaller bowl under a colander and leave the rice until it dries.

4. Peel the potatoes and cut off the peel from the carrots in a thin layer. Cut the potatoes into small cubes or thin slices, fill with water. Do not leave it in the air, otherwise it will darken.

5. Take out the finished chicken and temporarily set it aside. The meat should cool slightly so that it can be easily removed from the bones with your hands. Remove the onion from the pan and pour three cups of broth into a separate bowl. Dip the potatoes into the remaining boiling chicken base, add finely grated carrots and dried rice. After waiting for it to boil, cook for about twenty minutes.

6. Pour oil into a thick-walled deep frying pan or cauldron and heat it over low heat. Cut the sorrel into wide strips and place in hot oil. Stirring occasionally, simmer for about 8 minutes.

7. Add the eggs to the previously poured broth, which has had time to cool well. By whipping we achieve absolute homogeneity and light foaming.

8. Remove chicken meat from bones. We disassemble it fiber by fiber or cut it into smaller pieces with a knife. Place the chicken into the cooked potatoes and add the stewed sorrel. Continuously stirring the contents of the pan in a circle, pour in the egg mixture in a thin stream and add some salt. Bring the sorrel soup to a boil and remove from the stove.

Sorrel soup with egg: step-by-step recipe for meat broth without potatoes

Step-by-step recipe for sorrel soup with eggs without potatoes. The meat broth provides the satiety of the dish. The sorrel is blanched separately and added as a puree. When serving the finished soup, add halves of boiled eggs.

Ingredients:

Half a kilo of medium-fat pork pulp;

Purified water - one and a half liters:

400 gr. fresh sorrel:

One onion head;

Small sized carrot;

50 gr. celery root;

Parsley root – 100 gr.;

Two tablespoons of oil;

2 level spoons of flour;

Fresh dill for serving;

Four large, “hard” eggs;

Six spoons of 20% sour cream (you can use low-fat homemade one).

Cooking method:

1. Process the meat. We cut off excess pieces of fat and dense films from the pulp. Wash, dry with paper towels, cut into portions. These can be small cubes or thin slices, cut strictly against the fibers. Place the pork in a saucepan and add at least one and a half liters of water. According to all the rules, prepare clear meat broth. Over high heat, continuously skimming off the foam, bring to a boil. Next, cook under the lid at moderate heat for an hour.

2. Peel the vegetables, sort out the sorrel, and wash with cold water. Cut the roots and carrots into medium-sized cubes, finely chop the onion.

3. Place the sorrel leaves in a saucepan of a suitable size. Add a little water, a quarter glass is enough. Simmer the leaves under the lid for about ten minutes, then puree them with a blender. If you don’t have such a kitchen device, grind the stewed sorrel through a sieve or pass through a “fine” meat grinder.

4. Pour two tablespoons of oil into the pan. After warming it up slightly, add roots and vegetables. Stirring, simmer over moderate heat for 10 minutes until soft. Sprinkle the roast with flour, stir well so that it is completely dispersed and does not form lumps. Cook at the same heat for another three minutes.

5. Place the roots sautéed with vegetables into the meat broth, pour in the sorrel puree, and add salt to taste. Bringing to a boil, simmer the soup over low heat for five minutes.

6. Peel the hard-boiled eggs from their shells and wash off any small fragments with water. Cut the eggs lengthwise. When serving, add sour cream to the soup and place eggs on plates.

The simplest and most affordable sorrel soup with egg: step-by-step recipe on water with melted cheese and oatmeal

Water-boiled sorrel soup with eggs - a step-by-step quick recipe. Hercules flakes provide sufficient satiety, and thanks to the processed cheese, it acquires a delicate creamy taste. Finely chopped boiled eggs are added to the finished dish.

Ingredients:

Filtered water - 2.5 liters, can be replaced with meat broth;

150 gr. processed cheese;

Small onion;

Potatoes – 4 tubers;

Bunch of spinach;

Two large bunches of juicy sorrel;

Young onion feathers;

Fresh dill;

Two spoons of Hercules, for normal preparation.

Cooking method:

1. Peel the green onions. We cut off the remaining roots, remove the upper transparent shell from the white part. We sort through the greens, cutting off the stems of sorrel and spinach right down to the leaves. Remove the peel from the onion and peel the potatoes.

2. Rinse all the greens and place them on paper towels to dry. Cut the potatoes into small cubes and leave them in the water.

3. Finely chop the onion and onion feathers. Cut the sorrel and spinach leaves into strips, finely chop the dill. In medium-sized slices, or strips, we cut the eggs.

4. Coarsely grate the processed cheese. If the cheese curds turn out to be soft and stick to the surface of the grater, place them in the freezer for a quarter of an hour. This time is enough for them to freeze a little - the process will go easier and faster.

5. Place onions and green onions in boiling water. Add the potatoes and cook on medium heat for about a quarter of an hour. When the potato wedges become soft, add the cheese to the pan. Stir thoroughly and add oatmeal. Cook the cereal for five minutes. It is recommended to take the classic “Hercules”; such flakes, after softening, hold their shape well. In contrast, the instant product is instantly boiled into puree.

6. Place chopped eggs and all the greens into the soup. Add spinach leaves and sorrel and add salt. Simmer the soup at the lowest heat setting for at least five minutes, then turn off the stove.

Sorrel soup with eggs (step by step) - technology tricks and useful tips

In any step-by-step recipe for sorrel soup with eggs, fresh leaves of the plant can be replaced with frozen or canned ones. But it is worth considering important nuances. If the recipe requires fresh sorrel to be stewed or blanched first, this should not be done with the preparation. Frozen sorrel is added to the soup without thawing, five minutes before it is ready. The canned one should be lowered two minutes before the end of cooking.

Do you like a sour-tasting dish? Add a little citric acid or natural lemon juice to the sorrel soup at the end of cooking. If you find wood sorrel on sale, take it instead. These leaves have an order of magnitude higher acidity than those grown in the garden.

After introducing sorrel, do not simmer the soup for a long time. Once the leaves change color and become soft, quickly bring to a boil and remove from the heat.

Sorrel soup with eggs is usually seasoned with sour cream, but the dish is no less tasty if you use mayonnaise. The only drawback is that the sauce spreads out in flakes throughout the soup, however, some people prefer this option.

Good day, dear subscribers and guests of my favorite blog! The sun is outside, the birds are singing, it’s time to go to the garden and harvest the first harvest. 😆 What? You say, and the answer is simple, the harvest is green and tastes very sour. Did you guess it?

Of course, today we will talk about such a plant as rumex - sorrel. You will learn how to prepare the most delicious, rich soups from this herb; the following articles will contain recipes for various dishes from this plant.

Interesting! This sour miracle contains mineral salts, proteins, tannins, calcium and potassium, vitamins, magnesium, citric and malic acid.

And of course it contains a lot of vitamin C.

By the way, who likes to cook real red borscht, there is a special note for you 😛

Are cabbage soup so green? have always been and are the most popular in the spring. This version is traditionally cooked from raw eggs; of course, in addition to the main ingredient, other vegetables are used, such as potatoes, carrots and onions.

For meat you can take beef, pork or chicken. Children are recommended to cook in vegetable broth.

The classic version is a version made with water without meat, vegetarian lean borscht. Although you can safely cook it with meat or chicken broth.

We will need:

• Potatoes - 4 pcs.
• Carrots - 1 pc. (big size)
• Onions - 1 pc.
• Eggs - 4 pcs.
• Sorrel - bunch (you can use fresh or frozen)
• Dill - bunch
• Bay leaf - 3-4 leaves
• Allspice peas - 7 peas
• Salt - to taste
• Ground black pepper - to taste

Cooking method:

1. Start with the simplest thing, peeling vegetables. Next, cut them into cubes, as shown in the picture.

2. Pour water into a saucepan and put it on the fire, after boiling, throw in the whole peeled onion. Add aromatic peppercorns and bay leaf. And of course the carrots and potatoes that you chopped.

Cook the vegetables until tender, and then remove the onion with a spoon. She had already done her job, the soup was filled with her aroma. Wash the sorrel and cut into pieces as desired. This herb can be used frozen.

Important! If the greens are frozen, do not defrost them, but add them to the liquid immediately!

3. Hard boil the eggs, cool, peel and cut into long pieces.

4. Throw them into the soup. Season with salt and pepper. Cook for 10-15 minutes, then turn off and let stand on the stove for a little while. This is a green soup without frying and without meat. Season it with sour cream or mayonnaise. Bon appetit!

Have you ever made green borscht using this recipe? 🙂 Such an appetizing and healthy green can be consumed by children and pregnant women, and even nursing mothers.

Video on how to make green stew at home

If you want to know all the secrets of this masterpiece, then watch this short video:

Recipe for sorrel soup with egg and chicken

Of course, the best option is considered to be one that uses your own homemade greens from the garden.

But it also happens that you want to cook this first dish in winter, then it is best to use and cook frozen sorrel soup. If you live in an area where this plant is not found at all, then buy it in canned form. Actually, I once thought about this question: What can you replace sorrel with to make the borscht sour?

So, for those who do not have the opportunity to get these leaves, you can safely replace them with spinach. You can also use nettle, it will turn out very cool and tasty, although not so sour, you can add lemon juice or citric acid and then there will definitely be sourness. Read on for options with spinach and nettles.

For cold soup, replace potatoes with celery or cucumbers.

The traditional classic version, of course, involves cooking with green leaves, with the addition of a raw or boiled egg, although in some sources the authors insist on cooking such a miracle without eggs, but as an option, you can quickly cook without them.

By the way, someone may simply be allergic to them. After all, eggs are a strong allergen for some people, unfortunately. 😐

We will need:

• chicken breast or drumsticks, legs - 500 g
• sorrel -200-300 g
• chicken egg - 2 pcs.
• potatoes - 3 pcs.
• green onions - 10 feathers
• round rice - 2 tbsp
• vegetable oil
• salt and pepper to taste

Cooking method:

1. Boil the chicken, I used chicken legs. They do not cook for long, about 40 minutes.

3. Peel and cut fresh potatoes, try to keep the pieces the same. Then the dish will turn out aesthetically beautiful.

4. Rinse the rice and strain through a sieve.

Important! For this soup, choose round grain rice! It tastes much better.

5. The onion is cut into rings like this.

6. Wash your favorite greens, for example parsley, dill and chop them with a knife. Can you hear the aroma in the kitchen?

7. Remove the finished legs from the broth. Add potatoes and green onions. And of course, rice. Cook until the potatoes are soft, usually 20-30 minutes, depending on the type of potato you have.

8. Now an important point, place the sorrel in a saucepan and pour vegetable oil into it. Simmer for about 10 minutes, stirring.

9. Beat raw eggs with a whisk. Add some chicken broth from the pan to them, about 7 tbsp.

10. After stewing, add the sorrel to the cabbage soup. Then take the egg mixture and pour it into the soup in a small stream, stirring well. Cook for 6-7 minutes. Add aromatic greens, and you can cut the hams into pieces and add them to everyone’s plate.

11. What a beauty, season with sour cream and treat your family and friends! Absolutely everyone will like this fortified green soup! Cook with love!

How to cook a first course with beef and egg

It’s almost summer outside, I want something unusual, like this borscht made from green leaves and vegetables. So why not do that? For a strong aroma, use garlic, and another condition is that everything in the soup is combined, you need to try to ensure that the shape of cutting all the vegetables is neat.

We will need:

• beef meat - 600 g
• potatoes - 3-5 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• sorrel leaves - a large bunch
• chicken egg - 4-5 pcs.
• garlic - 4 cloves
• salt, pepper to taste
• greens to taste

Cooking method:

1. How to boil broth for soup? All you have to do is take beef or pork and throw it into boiling water. Cook over low heat for about 1 hour, do not forget that after boiling you will need to skim off the foam.

Important! The broth should be transparent; to do this, remove the foam from the surface with a slotted spoon.

1. Chop onions and carrots. In this form, cut the carrots into circles for variety. Fry vegetables in a frying pan with vegetable oil. They should become soft and the onions should be golden brown.

2. Rinse the green feathers under running water, place in a colander and remove excess water. Finely chop this sour plant into small pieces with a kitchen knife.

3. After, cut the boiled eggs so that you get small cubes. Do the same with potatoes.

4. Once the meat and broth are ready, take it out and let it cool. Cut into pieces and then put back into the broth. Salt the broth.

5. Add chopped potatoes. Cook the dish until half cooked. At the very end, add the sorrel pieces in about 15 minutes. And of course the egg.

Important! Use garlic for a more divine flavor. Cut it very finely and add it to the soup in 2-3 minutes.

6. Pepper and sprinkle with herbs. Let it brew a little. Pour into plates and eat to your health! If you like sour cream, be sure to add it.

Interesting! Do you know how you can diversify the taste of such green cabbage soup? Write your comments. I suggest adding celery at the very beginning, letting it cook a little, and then removing it completely from the dish. It turns out rich and very tasty!

Cabbage soup with sorrel on stew

A very interesting, and most importantly budget-friendly and simple, quick cooking option. You can always buy stewed meat in any store; of course, it would be nice to prepare it yourself. You can take any kind, be it beef or pork.

We will need:

• stew - 1 jar
• sorrel – 350 g
• potatoes carrots - 5 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• egg - 2 pcs.
• salt and ground pepper to taste

Cooking method:

1. Place the stew from the jar into a saucepan, add chopped onions to it. Fry for five minutes over low heat.

2. Then grate the carrots and add them there. Simmer for about 3-4 minutes.

3. Now pour drinking water there.

4. Cut the potatoes into cubes.

5. Send it into the soup, cook for about 20 minutes, then cut the sorrel and add it. Salt and pepper. The dish should cook for another 10 minutes.

6. Peel the boiled eggs and cut into small pieces. You can also cut one in half to make it cute when serving.

7. Have a delicious and aromatic lunch!

Do you like stewed dishes? Then here is another useful note for you)))

Cool recipe with nettles

Otherwise, this option is called Moldavian. To prepare such a dish you will, of course, need nettles and sorrel; be sure to collect these herbs in the summer and freeze them, and then cook them for your health in the winter.

We will need:

• Nettle - a young small bunch
• Sorrel - bunch
• Potatoes - 3-5 pcs.
• Carrots - 1 pc.
• Tomatoes - 1-2 pcs.
• Rice - 50 g.
• Salt to taste
• Water - approximately 1.5 liters.
• Additionally, if desired - vegetable oil and onions

Cooking method:

For detailed preparation of this soup, watch this video from YouTube:

Made with sorrel and spinach

This type of green borscht is also very popular, but for good reason, spinach goes very well with any other greens and provides a lot of useful and nutritious nutrients.

We will need:

Cooking method:

1. Prepare meat broth. Pour water over the brisket, put the pan on the fire and cook until the meat is done, about 1-1.5 hours.

Important! Skim off the foam after boiling.

2. Chop the onion and greens with a knife. Including sorrel and spinach. You can take frozen greens, there is nothing wrong with that.

Important! Of course, it is best to take fresh plants!

Cut the potatoes into cubes. Cut the boiled eggs also carefully, but only into cubes.

4. Break the eggs into a clean bowl and beat them with a whisk. To add some mystery to the dish, pour lemon juice into this sauce, about 1-2 tbsp in a thin stream.

5. As soon as the potatoes are ready, add the chopped green “grass”. After the chopped eggs. Cook this dish in this composition for 5 minutes and only after that pour in the awesome egg and lemon dressing, while stirring as you pour in.

Cook for another 5-7 minutes until done. At the end of cooking, add salt and pepper.

6. What a beauty it turned out! Very fast and tasty, and also healthy!

Serve with sour cream! You can also make garlic dumplings; they go perfectly with this green borscht. For those who don't know, read this article.

Delicious beet tops recipe

This option is the most fortified, since it uses a lot of greens, look at the scripture, you will see everything for yourself. A storehouse of usefulness and richness! Description and pictures were kindly provided by chef Oleg Olkhov of the St. Danilo Monastery.

We will need:

• beet tops - 100 g
• parsnip root - 50 g
• sorrel – 100 g
• carrots - 1 pc.
• leek onion - 1 pc.
• onions - 1 pc.
• salt and pepper to taste

Cooking method:

1.

Then add fried vegetables (carrots and onions). At the very end, throw in the sorrel cut into pieces. Cook for 10 minutes. Season with salt and pepper. Season the dish with sour cream and ask for it at the table. It turns out to be a very dietary and vegetarian first course. No extra calories!

Cooking in a slow cooker

How I love this helper, I use it every day, what delicious porridges the kids get from it, and the soups are just delicious. So I also cooked our green borscht in it today. Someday I’ll show you this version of borscht in detail with step-by-step drawings, so wait and bookmark the site.

Cabbage soup with chicken broth from Yu.Vysotskaya

Today there was a program on TV and Yulia was preparing such a soup, so I’m sharing this experience with you here, dear guests and blog subscribers. There is nothing special about this option, it is quite simple and similar to the traditional classic look, see for yourself:

Have you ever cooked this first course with meatballs? Meatballs are balls of minced meat. I also tried to cook it, it turned out delicious and very beautiful!

The secret of this dish is that the meatballs do not need to be cooked for a long time; throw them in as soon as the water boils on the stove, along with the potatoes. Therefore, if you are looking for a quick cooking option, cook these green cabbage soup with meatballs.

P.S. A very unusual option, which I have never cooked myself, is the option with cheese. After watching this video from the YouTube channel, I immediately wanted to cook this stew using it today. Watch this video and create, perhaps this option will be the best and most successful for you and your loved ones!

Here's an informative article with a variety of first courses. Perhaps someone doesn’t like sorrel borscht, well, that’s in vain, let’s correct ourselves. 😛 I hope I was helpful to you! Thank you for your attention, see you tomorrow! Bye bye!

Soups with sorrel are a real miracle. They cook quickly, are good both hot and cold, and the taste that sorrel gives to soups is simply wonderful. The unique light sourness and fresh aftertaste fill our body with vigor and give rise to the feeling of something new and unusual.

Be sure to cook soups with sorrel. Add sorrel a few minutes before the end of cooking to soups with sorrel based on water or broth, to green cabbage soup and borscht, to okroshka and botvinya and get real pleasure from tasty and healthy dishes.

Country soup with sorrel and nettles

Ingredients:
1.5 liters of water,
300 g sorrel,
300 g young nettles,
100 g celery root,
100 g leeks (white part),
3 potatoes,
1 carrot,
2 tbsp. butter,
2 tbsp. flour,
boiled eggs, sour cream, salt, pepper - to taste.

Preparation:
Scald the nettles with boiling water and let the water drain. Cut carrots and potatoes into strips, leeks and celery into cubes. Finely chop the prepared sorrel and nettle and place in a pan of boiling salted water. Add carrots and potatoes, simmer for 5 minutes, then add leeks and celery. Melt the butter in a frying pan and fry the flour in it until golden brown, pour 2 tbsp into the frying pan. hot water, stir and pour the contents into the soup. Cook the soup for another 7-8 minutes over medium heat. Then pour into plates, season with sour cream and pepper and place half an egg in each plate.

Cabbage soup "May meal"

Ingredients:
2 liters of broth,
200 g sorrel,
2 carrots,
2 parsley roots,
2 tbsp. melted lard,
boiled eggs, herbs and salt - to taste.

Preparation:
Fry the thoroughly washed and chopped roots in lard, grind the sorrel leaves through a meat grinder and combine with the fried roots. Place this mixture in a saucepan of boiling salted broth and cook for 20 minutes. Before serving, place a chopped boiled egg on each plate and add chopped herbs.

Beetroot soup with sorrel

Ingredients:
500 ml bread kvass,
3 stacks water,
½ cup sour cream,
2 beets,
2 bunches of sorrel,
1 carrot,
1 cucumber
1 bunch of green onions,
2 eggs,
2 tbsp. chopped greens,
1 tsp Sahara,
1 tbsp. 3% vinegar,
salt - to taste.

Preparation:
Peel the beets, cut into small cubes, place in a saucepan, cover with water, add acetic acid and simmer for 20-30 minutes. 15 minutes before readiness, add chopped sorrel. Cool the finished mass without removing it from the broth. Cut the carrots and cucumber into strips, combine with chopped green onions, chopped boiled eggs, season with sour cream and mix. Place the beets along with the broth into the resulting mixture, add sugar, salt, stir, pour in the kvass and sprinkle the beetroot with chopped herbs.

Cabbage soup with sorrel “Land of Vegetables”

Ingredients:
1 head of white cabbage,
1 carrot,
1 turnip,
1 rutabaga,
2 potatoes,
1 onion,
1 leek,
400 g sorrel,
2 yolks,
100 g sour cream,
50 g vegetable oil,
dill, parsley and salt - to taste.

Preparation:
Finely chop the vegetables and boil them in boiling water, adding cabbage, parsley, onion, rutabaga, turnips, carrots, leeks and potatoes in succession. When the vegetables are ready, add the sorrel cut into strips and let it boil. Then pour in sour cream mixed with two yolks, chopped dill and parsley, add salt, add butter and heat without bringing to a boil.

Botvinya with fish

Ingredients:
500 g red fish fillet,
50 g dill,
1 tsp Sahara,
1 cucumber
salt - to taste.
For refueling:
1 liter of kvass,
500 g sorrel,
500 g spinach,
1 onion,
1 tbsp. ready horseradish
3 black peppercorns,
Bay leaf.
For the broth:
1 carrot,
2 large radishes,
100 g green onions.

Preparation:
Wash the fish fillet and cut into large cubes. Fry the onions and carrots in a hot frying pan for 2 minutes. Then put the vegetables in a saucepan, pour in 1 liter of water, place over high heat and bring to a boil. Reduce heat, add fish, bay leaf, salt and black peppercorns and cook for 7 minutes. Using a slotted spoon, transfer the finished fish into a deep dish and strain the broth. Cut the sorrel and spinach into thin strips. Pour 2 ladles of broth into a saucepan, put on fire, bring to a boil, then add sorrel with spinach and cook for 2 minutes. Then drain the greens in a colander and puree in a blender. Cut the cucumbers into strips, finely chop the green onions and dill. Grate the radishes on a coarse grater, add horseradish, salt and sugar to it, mix. Place a little hot dressing on the bottom of each plate, add equal portions of pureed sorrel and spinach, cucumbers, onions and dill. Fill with kvass. Serve separately with fish and ice prepared in advance using ice cube trays.

Silky cream soup with sorrel and wild garlic

Ingredients:
1.5 liters of water,
2 tbsp. 9% cream,
1 large bunch of sorrel,
1 bunch of wild garlic leaves,
2 potatoes,
1 onion,
1 sprig of basil,
200 g processed cheese,
1 tbsp. vegetable oil,
nutmeg, salt, pepper - to taste.

Preparation:
Place the chopped onions and potatoes into a pan of boiling water and cook until the potatoes are tender. Drain the vegetables in a colander and save the broth. Sort out the sorrel and wild garlic, remove the tough cuttings, place in a clean saucepan, place on low heat and simmer for 2 minutes, turning over from time to time. Drain the resulting liquid. Place potatoes, onions and herbs in a blender and puree. Then put the puree into a saucepan with vegetable broth, bring to a boil, add cheese, mix thoroughly, reduce heat and simmer for 4 minutes. Next, pour the cream into the soup, stir and immediately remove from heat, add salt and pepper to taste.

Sorrel soup with champignons

Ingredients:
1 liter of water,
1 bunch of sorrel,
250 g champignons,
2 potatoes,
½ bunch of dill,
½ bunch of parsley,
2 tbsp. sour cream,
salt - to taste.

Preparation:
Cut the mushrooms into slices, potatoes into strips, sorrel into strips, finely chop the parsley and dill. Bring 1 liter of water to a boil, add mushrooms and potatoes and cook for 15 minutes over medium heat. Then add sorrel, salt and cook the soup until tender. Season the finished soup with sour cream, sprinkle with parsley and dill.

Sorrel soup with parsnips and shrimp

Ingredients:
1 liter of chicken broth,
125 g 20% ​​cream,
125 g sorrel,
250 g parsnip root,
1 onion,
1 clove of garlic,
200 g boiled peeled shrimp,
50 g butter,
1 tbsp. flour,
salt - to taste.

Preparation:
Peel the parsnip root, cut it into small pieces, place in boiling broth and cook for about 5 minutes until fully cooked. Chop the garlic, onion and sorrel. In a saucepan, fry the onion in butter until transparent, add garlic and sorrel. Warm everything up for 1 minute, then add the sifted flour, stir and immediately pour in half the broth. Bring the mixture to a boil, reduce heat to low and simmer for another 5 minutes. Add the parsnips 2-3 minutes before the end of cooking. Remove the finished soup from the heat, puree using a blender and pour in the remaining broth. Season with salt and pepper to taste, add cream and return to the heat, let it boil again and remove from heat. Pour the soup into bowls and place shrimp in each bowl.

Soup “Green Fantasy”

Ingredients:
4 stacks water,
200 g sorrel,
1 head of cauliflower,
2 tbsp. starch,
3 tbsp. Sahara,
citric acid and salt - to taste.

Preparation:
Simmer the chopped sorrel in a small amount of water under a closed lid. Then add salt, rub through a sieve, add the rest of the water and cook for 3 minutes. Pour in the starch dissolved in water and bring to a boil again. Boil the cauliflower separately with sugar, salt and citric acid. Then divide it into small inflorescences and place in the prepared broth. Serve the soup cooled, or with milk.

Milk soup with sorrel “Tender”

Ingredients:
400 g milk,
100 g of water,
100 g sorrel,
100 g potatoes,
10 g butter,
salt, pepper - to taste.

Preparation:
Sort through the sorrel, remember it a little and chop it finely. Place sliced ​​potatoes into boiling milk, bring to a boil, boil until the potatoes are ready, 5 minutes before the end of cooking, add the prepared sorrel, salt and pepper. Season the finished soup with butter.

“Spring” soup from beef heart and sorrel

Ingredients:
2 liters of water,
300 g beef heart,
2 bunches of sorrel,
2 potatoes,
1 carrot,
2 small onions,
1 parsley root,
1 bunch of parsley,
2 eggs,
50 g butter,
salt, spices - to taste.

Preparation:
Wash the beef heart, cut into small pieces and boil in salted water. Add spices, finely chopped sorrel, chopped onion and beaten eggs to the broth. Grate potatoes, carrots and parsley root on a coarse grater, sauté in butter and add to the soup. Cook for another 5 minutes. Garnish the finished dish with chopped parsley.

Sorrel soup with pickles and garlic leaves

Ingredients:
400 g sorrel,
½ bunch of garlic leaves,
1-2 pickled cucumbers,
4 tbsp. curdled milk,
1 tbsp. flour,
2 tbsp. sour cream,
40 g butter,
dill and salt - to taste.

Preparation:
Finely chop the leaves of young sorrel and place them in boiling salted water, cover the pan with a lid. Lightly fry finely chopped cucumbers in heated butter, add flour to them and after a few minutes sour milk mixed with sour cream. Stir thoroughly, then transfer the mixture to a saucepan with soup, add salt to taste and remove from heat. Serve sprinkled with finely chopped garlic and dill.

Cold sorrel soup with beet tops

Ingredients:
2 liters of hot water,
1 kg beet tops,
200 g sorrel,
2 cucumbers,
3-4 boiled eggs,
1 stack sour cream,
1 tbsp. mustard,
radishes, green onions, dill, salt - to taste.

Preparation:
Place the washed beet tops in a saucepan, pour boiling water over them and cook for 10-15 minutes. Then add the washed sorrel and cook for another 10 minutes. Then remove the greens with a slotted spoon, pass them through a meat grinder and mix with the strained and cooled broth. Chop the peeled cucumbers, onions, dill, radishes, eggs, put them in a tureen, add sour cream, mustard, pour in the cooled broth with herbs, stir and serve.

Sorrel and radish soup

Ingredients:
1 liter of vegetable broth,
½ cup milk,
450 g radish,
3 bunches of sorrel,
2 carrots,
2 potatoes,
1 onion,
1 parsley root,
2 tbsp. flour,
1 raw egg,
2 tbsp. butter.

Preparation:
Chop the radishes and carrots and simmer until tender. Peel and boil the potatoes. Chop the sorrel, onion and parsley root and sauté in butter. Mix vegetables with boiled potatoes and grind. Dilute the resulting mass with broth and bring to a boil. Then add the browned flour diluted with broth. Beat the egg with a mixer and mix with milk. Before serving the finished dish, season it with the egg-milk mixture and warm it up.

Cream soup of sorrel and chicken

Ingredients:
1-2 chicken fillets,
1 large bunch of sorrel,
3 potatoes,
1 onion,
½ sweet pepper
1.5 liters of water,
200 ml 9% cream,
salt - to taste.

Preparation:
Place chicken breasts in a saucepan, add water, place over high heat, bring to a boil, skim off any foam, then reduce heat to medium and simmer for 20 minutes. Place the finished breasts on a plate and strain the broth. Coarsely chop the potatoes, onions and bell peppers, place them in boiling broth and cook for 10 minutes. Cut the chicken breasts into small pieces, rinse the sorrel and dry. Add chicken and sorrel to soup and cook for 3 minutes. Then pour the soup into a blender and puree it, then rub it through a sieve, transfer it to a clean saucepan, pour in the cream and stir. Season the finished cream soup with salt and heat without bringing to a boil.

Kholodnik from sorrel

Ingredients:
500 g sorrel,
2 liters of water,
2 cucumbers,
4 potatoes, boiled in their jackets,
2 boiled eggs,
1 onion,
1 bunch of green onions,
1 bunch of dill,
100 g sour cream,
salt, ground black pepper - to taste.

Preparation:
Place finely chopped sorrel in a pan of boiling water, boil it for 7 minutes and leave the broth to cool. Separate the yolks from the whites, cut the whites into cubes. Also cut the cucumbers into cubes, chop the onions, green onions and dill. Grind the yolks, add them to the sorrel broth and mix. Add the remaining ingredients, salt and pepper to taste, add sour cream, stir and place the finished dish in the refrigerator for 1 hour.

Let summer come into your home every day with delicious sorrel soups!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

With the onset of summer, every housewife has the opportunity to change her family’s daily diet so that it includes as much fresh greens as possible. True, for some reason they mainly limit themselves to green onions, parsley and dill, unfairly forgetting about sorrel. This herbaceous plant is more familiar to residents of rural areas. Some housewives, to their shame, don’t even know where to use it. Nevertheless, our ancestors also made very tasty first courses from this plant. For example, you can consider the recipe for soup with sorrel and egg, and also learn several options for its preparation.

Light soup

Learning how to make sorrel soup is easy. Moreover, this dish is equally tasty both hot and cold. Here everyone can have their own preferences. The simplest recipe for soup with sorrel and egg requires the following ingredients: for one and a half liters of water, a bunch of sorrel, 2 potatoes, an onion, salt, 1 egg, sour cream and herbs.

To prepare this lean soup, you need:

1. Rinse thoroughly and chop all the greens.
2. Peel the vegetables. After this, chop the onion and cut the potatoes into cubes. The size and shape of the blanks in this case are not particularly important.
3. Lightly fry the onion in a saucepan.
4. Then fill it with hot water and add chopped potatoes.
5. As soon as the liquid boils, add chopped sorrel to the pan. In this composition, the soup should cook for at least 6 minutes.
6. Separately, beat the egg with a fork, and then slowly add it to the boiling mass. After this, after a couple of minutes, you can turn off the heat and remove the pan from the stove.

This recipe for soup with sorrel and egg is very convenient when you have very little time left to prepare lunch. And the household will be happy with a tasty and healthy new product.

Cream soup

You can make an excellent creamy soup from juicy sorrel greens. Some choose this option solely for aesthetic reasons. But before you start mastering a new recipe for sorrel and egg soup, you need to collect the following basic products on your desktop:

• per liter of vegetable broth 250 grams of sorrel;
• 2 yolks;
• salt;
• 60 grams each of butter and flour;
• 100 milliliters of heavy cream;
• 7 green onions.

Cooking process:

1. Heat some oil (50 grams) and simmer the chopped onion in it for 10 minutes.
2. Separately, boil the broth in a saucepan.
3. Place finely chopped sorrel in it and cook for about 10 minutes.
4. Mix a few tablespoons of broth separately with flour, and then slowly add it to the boiling mass.
5. Remove the pan from the stove, add the stewed onion and beat the contents thoroughly using a blender. After this, the resulting mass must be boiled again.
6. Separately, beat the yolks with cream. Without stopping whisking, add a tablespoon of hot soup several times. Pour the resulting mass into a saucepan in a thin stream. The soup must be stirred constantly to prevent the eggs from curdling.
7. Add the remaining oil and salt and heat the mixture for 5 minutes, being careful not to bring it to a boil.

The finished soup is best served immediately. On a plate, the dish is usually decorated with finely chopped green onions.

Green borscht

Within half an hour you can prepare an excellent sorrel soup with egg. The recipe for this dish is extremely simple. First of all, you should stock up on the necessary products:

• 2 liters of broth (meat);
• carrot;
• 10 grams of salt;
• bulb;
• 5-6 peppercorns;
• 600 grams of potatoes;
• 3 eggs;
• a bunch of dill;
• 200 grams of sorrel;
• 2 laurel leaves.

Cooking method:

1. Boil chicken eggs separately.
2. Pour the broth into a saucepan and place it on the stove to heat.
3. During this time, you need to peel and chop the vegetables. In this case, carrots can be cut into half rings, and potatoes into cubes (or strips). The onion head must be left whole.
4. Transfer the prepared vegetables to the boiling broth. Add pepper and bay leaf along with them. The cooking process should last about 20 minutes. During this time, the vegetables will become soft.
5. Wash and sort the sorrel, tearing off the tough stems. Chop the remaining greens as desired.
6. At the same time, finely chop the dill.
7. Remove the onion, pepper and bay leaves from the pan.
8. Load all the chopped greens into it. After boiling, the mixture should cook for a couple more minutes.
9. Chop some of the boiled eggs and add them to the soup. After 1-2 minutes the fire can be turned off. After this, the soup should brew a little under the lid. Ten minutes will be enough for this.

Now the still hot soup can be safely poured into plates and served, adding a spoonful of sour cream and half a boiled egg to each of them.

Vegetable Festival

Vegetable lovers can prepare an amazing sorrel soup with egg. The recipe is unique in its composition. In fact, this is a real festival of vegetables. For work, as a rule, the following set of products is used:

• for 2 ½ liters of water 500 grams of potatoes;
• 3 eggs;
• bulb;
• 400 grams of sorrel;
• salt;
• carrot;
• tomato;
• sweet pepper pod;
• spices;
• vegetable oil;
• sour cream;
• greenery.

Cooking technology:

1. Pour water into a saucepan and place it on the stove.
2. Pour peeled and sliced ​​potatoes into boiling water. After a quarter of an hour, you can add salt.
3. Separately, sauté chopped onion in a frying pan. Add carrot cubes to it, and after 1 minute the pepper, cut into strips, and mix everything well. After this, add chopped tomatoes to the pan, after removing the skins from them. With constant stirring, the mass should simmer for at least 3 minutes.
4. Wash and chop the sorrel.
5. Boil the eggs, then peel them and crumble them as desired.
6. Add sorrel, stewed vegetables, egg and spices to the boiling potatoes in a saucepan. After the mixture boils, the fire must be turned off immediately.

It’s good to put a spoonful of sour cream in a plate of hot vegetable soup. This will make it more tender and flavorful.

Sorrel chilli

Some people prefer cold soup with sorrel and egg. The recipe for its preparation, in principle, differs little from other options. True, to work in this case you will need only five ingredients:

• 1 kilogram of sorrel;
• 150 grams of onions;
• 4 eggs;
• 250 grams of fresh cucumbers;
• 125 grams of sour cream.

Making this soup is not at all difficult:

1. First, the sorrel leaves must be sorted, washed, and then carefully chopped with a sharp knife.
2. After this, they need to be put in a saucepan, pour boiling water and cook for 10 minutes over medium heat until the sorrel is soft enough. Now you can turn off the soup and put it aside to cool.
3. Boil the eggs, peel and separate the whites from the yolks.
4. Cut the onion into small cubes. Mix it with chopped proteins and add this mass to the chilled soup.
5. Add sliced ​​cucumbers and salt there. If desired, you can add ground pepper or a little sugar.

Before serving, the soup should be seasoned directly in the plate with sour cream mixed with mashed yolk. It will be even tastier if you sprinkle it with chopped dill. The result is a fragrant and very refreshing soup with sorrel and egg, the recipe of which each housewife can adjust at her own discretion.

Soup with rice and sorrel

If you want to cook something original, you can make a rather interesting rice soup with sorrel and egg. The step-by-step recipe begins with the selection of the main components. For this dish you will need:

• 2 liters of meat broth;
• a bunch of sorrel;
• 4 potatoes;
• carrot;
• 40 grams of long grain rice;
• 2 onions;
• 2 eggs;
• 30 grams of vegetable oil;
• 2 pinches of salt;
• a bunch of fresh parsley;
• 80 grams of sour cream.

How should you prepare this soup with sorrel and egg? A step-by-step recipe will help you do everything, following the required sequence:

1. First you need to wash, peel and chop all the vegetables. In this case, potatoes and onions can be cut into cubes, and carrots can simply be grated.
2. Now you need to prepare the dressing. To do this, first sauté the onion in oil, then add the carrots and lightly fry the ingredients together.
3. Pour the broth into a deep saucepan and bring it to a boil. Add potatoes, cook for 25-30 minutes.
4. Wash the sorrel and parsley, chop and add to the boiling soup.
5. After 2 minutes you can introduce the dressing. Salt the soup, add a little pepper to taste and let it simmer for a couple more minutes.

The finished dish should sit covered for at least a quarter of an hour. After this, you can eat it, season it with sour cream and put pieces of boiled eggs on each plate.

Poached egg soup

You can prepare sorrel soup with eggs in different ways. The classic recipe will always be the basis for any option. For example, this dish can be prepared with a poached egg. Externally, this soup will look very unusual. To prepare it you will need:

• 1 potato;
• a bunch of sorrel;
• carrot;
• sweet pepper pod;
• egg;
• some greenery;
• sour cream;
• vegetable oil.

The whole procedure takes literally a few minutes:

1. First of all, you need to peel and grate the carrots, and then remove the seeds from the pepper and chop it into strips.
2. Fry the prepared vegetables in a frying pan for a few minutes until golden brown.
3. Boil water (or broth) in a saucepan.
4. Peel the potatoes and cut them into medium cubes.
5. Pour it along with the fried vegetables into boiling water and cook for 10-15 minutes.
6. Wash the sorrel, chop it and scald it with hot water. This is necessary in order to remove excess acid.
7. Add the sorrel to the boiling soup and let it cook for a couple of minutes.
8. To cook a poached egg, you first need to heat water in a saucepan.
9. Now you need to create an acidic environment in it. To do this, add vinegar essence at the rate of 50 milliliters per liter of water.
10. After this, stir the water with a spoon so that a funnel forms in the center, and then carefully pour the raw egg into it. After 3 minutes, the white will completely harden, but the yolk will remain slightly runny.

Before serving, add a spoonful of sour cream, fresh chopped herbs and a cooked egg to a bowl of soup.

Recipe with cream

For a novice housewife, you need a more visual recipe for soup with sorrel and egg. Photos will help her control every stage of the process. For example, sometimes fresh cream is added to make the dish more tender and less sour. This gives a simply amazing effect. To work you will need:

• 2 liters of beef broth;
• 150 grams of carrots;
• 200 grams of potatoes;
• 1 onion;
• 600 grams of sorrel;
• 80 milliliters of heavy cream;
• 2 eggs;
• 20 milliliters of vegetable oil;
• a quarter teaspoon each of salt and ground pepper.

The preparation of this soup takes place in stages:

1. Boil the broth in a saucepan, and then put the peeled potato cubes into it.
2. Peel and chop the vegetables. You can grate the carrots, chop the onions randomly, and cut the sorrel into strips.
3. Separately, sauté carrots and onions in oil in a frying pan. After this, they need to be added to the boiling broth.
4. Beat eggs in a deep bowl. Gradually add cream and a few tablespoons of broth.
5. Season the resulting mixture with pepper and a little salt.
6. As soon as the potatoes are ready, transfer the sorrel to the pan and continue cooking.
7. Gently add the egg mixture in a thin stream.
8. Turn off the heat and let the soup sit for a while.

In a plate, you can add a little sour cream to taste and mix well. If you supplement such a detailed description with photographs, you will get an excellent photo recipe for a novice cook.

Pantry of vitamins

To make an ordinary dish more healthy, as a rule, any greens are added to it. This is exactly how one can describe egg soup made from sorrel and nettle. The recipe is very simple and requires minimal labor. You will need the following set of ingredients:

• 2 liters of water;
• 4 potatoes;
• 1 egg;
• sorrel;
• fresh nettle.

This soup is prepared very quickly:

1. Peel the potatoes and then cut them into cubes or strips.
2. Wash and chop the greens. You can first pour boiling water over the nettle for a couple of minutes.
3. Place chopped potatoes in a saucepan of boiling water. Cook until fully cooked.
4. Add herbs and wait until it boils again.
5. Separately, beat the raw egg with a fork and slowly add it to the soup.
6. Cook for 5 minutes and then immediately turn off the heat.

After this, add salt to taste and let it sit for a little while. This dish is usually served with sour cream. The overall cooking process lasts no more than 20 minutes. At the same time, all vitamins are preserved in greens.

Sorrel with meat

Some chefs believe that it is best to cook sorrel with egg and meat. In this case, the soup recipe, in fact, changes quite slightly. For work, it is advisable to use the following composition of components:

• for 3 liters of water 0.5 kilograms of potatoes;
• a bunch of sorrel;
• 3 eggs;
• bulb;
• 600 grams of pork neck;
• salt;
• some greens (dill and parsley);
• pepper;
• 75 grams of sour cream.

Cooking method:

1. Boil the eggs.
2. Cut the meat into large pieces, put it in a pan with water and cook for half an hour after boiling.
3. At this time, you can peel the onions and potatoes.
4. Chop the tubers randomly. The onion should be left whole.
5. Finely chop the greens.
6. Wash the sorrel and cut into strips.
7. Chop the boiled eggs with a knife.
8. Remove the meat from the broth and place in a separate plate. Instead, add potatoes to the pan and add a whole onion.
9. As soon as it is cooked, add the herbs. In this case, you need to take out the onion and chop it finely.
10. After 3 minutes, add meat and eggs to the boiling soup.
11. Add spices, chopped onions and sour cream to the finished dish.

All that remains is to pour it into plates and feel free to invite everyone to the table.