People often call aromatic, rich, very tasty and at the same time mega-healthy sorrel soup (recipes with photos and videos below) green borscht or green cabbage soup. And our ancestors still called this dish the green healer, knowing full well about its enormous benefits for the body after a cold winter. According to its characteristics, sorrel soup can easily form the basis of a diet rich in vitamins and microelements, which is especially important in the spring. In addition to the classic recipe for sorrel soup with meat and egg, there are also dietary options that can easily be given even to a small child. For example, sorrel soup with chicken broth or a vegetable version without any meat at all. The only condition that guarantees the benefits and amazing taste of this dish is choosing the right sorrel. To cook any sorrel soup, you should take only young and tender leaves, cutting out the thick veins from them and removing the tails. Then sorrel soup, many step-by-step recipes for which you will find in this article, will turn out to be really healthy and tender.

Classic sorrel soup with egg and meat - step-by-step recipe with photos

Classic sorrel soup must be prepared with meat and a boiled egg. To prepare it, you can take beef, chicken, rabbit or lean pork. In the following step-by-step recipe with photos, we suggest you try making a classic sorrel soup with egg and turkey meat, which turns out to be both rich and easy to digest.

Necessary ingredients for a classic soup with sorrel, egg and meat

• sorrel - 300 gr.
• turkey fillet - 150 gr.
• onions - 1 pc.
• carrots - 1 pc.
• eggs - 2-4 pcs.
• potatoes - 6 pcs.
• parsley or dill - 1 bunch
• vegetable oil
• black peppercorns
• Bay leaf

Step-by-step instructions for the classic recipe for sorrel soup with egg and meat

Put the pan on the fire, add some salt, throw in a couple of peppercorns and proceed to processing the vegetables. Peel the potatoes and cut them into cubes, as for any other soup or borscht.

Peel the onions and carrots. Chop the onion and chop the carrots on a fine grater. Wash the turkey and cut into small cubes. Be sure to remove the film and fat from the fillet.

Place the turkey fillet and potatoes in the water along with the bay leaf and bring to a boil over medium heat. Remove the foam with a slotted spoon and prepare to fry. To do this, lightly fry the chopped onion in a small amount of sunflower oil.

Place the onions and raw carrots into the boiling broth. Let's move on to preparing the greens: chop the washed sorrel medium, and chop the dill (parsley) very finely.

Five minutes after the first bubbles appear on the surface of the broth, add the greens. Stir, reduce heat slightly and continue cooking. Break the eggs into a bowl and beat with a fork until smooth.

About 10 minutes after adding the sorrel to the boiling broth, pour in the scrambled eggs in a thin stream.

We continue to cook the soup until the potatoes and meat are ready, making sure to remove the noise with a spoon. Serve a classic version of green sorrel soup with sour cream.

Green sorrel soup with egg and chicken - a simple recipe step by step

The following version of green sorrel soup with egg and chicken according to a simple recipe can also be called traditional or classic. But unlike the previous soup recipe, in this version the eggs must first be boiled. Read more about how to prepare green sorrel soup with chicken and boiled eggs below.

Ingredients needed for Green Sorrel Soup with Chicken and Egg

• chicken legs - 0.6 kg
• onion - 2 pcs.
• potatoes - 8 pcs.
• carrots (small) - 3 pcs.
• sorrel - 400 gr.
• boiled eggs - 6 pcs.
• bay leaf - 1-2 pcs.
• vegetable oil
• peppercorns

Step-by-step instructions for a simple recipe for green soup with sorrel, egg and chicken

First, cook the broth: put the washed legs into boiling and already salted water. Following the meat, we throw spices into the pan: black peppercorns, bay leaves, a little paprika if desired.

Wash and peel one onion and two carrots. Cut the carrot into large rings and cut the onion in half. Add the vegetables to the broth, after skimming off the resulting foam with a slotted spoon.

Peel the potatoes and cut the tubers into medium cubes.

Let's move on to the sorrel, which must be thoroughly rinsed under running water and then dried on a paper towel. Finely chop the sorrel leaves with a sharp knife.

When the meat in the broth begins to separate from the bone, take out the legs and separate them from the bone. Discard the skin and bones and chop the meat thinly. We also remove the vegetables from the broth with a slotted spoon.

Strain the finished broth through gauze folded in several layers. Return the strained broth to the stove and add the potatoes.

When the broth boils, add the fried onions and carrots, thinly sliced ​​and sautéed in vegetable oil until golden brown.

5 minutes after frying, add chicken broth and sorrel. Cook over low heat for another 5-7 minutes.

At the end, add chopped finely boiled eggs to the sorrel soup and mix. Serve the dish with fresh herbs and sour cream.

Classic sorrel soup with egg without meat, step-by-step recipe

Classic green sorrel soup with egg can be prepared without meat. Moreover, this soup, unlike meat options, can be called dietary and low-calorie. Also, such sorrel soup without meat can be served not only hot, but also cold. Learn more about how to cook classic sorrel soup with eggs without meat (in vegetable broth) in the following recipe.

Necessary ingredients for classic sorrel and egg soup without meat

• sorrel - 450 gr.
• quail eggs - 8 pcs.
• potatoes - 6 pcs.
• medium carrots - 2 pcs.
• small onion - 1 pc.
• dill
• parsley
• pepper

Step-by-step instructions for a classic recipe for sorrel soup with egg without meat

Prepare vegetable broth: place an onion, cut in half, and one peeled carrot in salted water and bring to a boil over medium heat.

Finely chop the second carrot on a grater. Cut the potatoes into small cubes. As soon as the water starts to boil, add the prepared vegetables into the pan.

Cook over low heat for another 5 minutes and remove the carrots and onions. Add chopped sorrel (leaves only).

Stir, pepper and cook until the potatoes are ready.

Boil quail eggs in saucepans, cool and peel. Chop finely, you can also grate it.

Season the finished soup with quail eggs and herbs.

How to cook healthy green sorrel soup for a child at home, recipe

Every mother knows that getting a small child to eat something healthy, especially greens, is not an easy task. The way out of this situation can be the following instructions on how to cook healthy green sorrel soup for a child at home. This recipe has a few little tricks that will awaken a healthy appetite even for little gourmets. Read more about how to cook delicious and healthy green sorrel soup at home, which your child will also enjoy, below.

Necessary ingredients for healthy green sorrel soup for a child at home

• sorrel -250 gr.
• spinach - 250 gr.
• dill - 100 gr.
• potatoes -4 pcs.
• Quail eggs - 3 pcs.
• water - 2 l

Instructions on how to cook healthy green sorrel soup for a child at home

Peel the potatoes and cut into small cubes. Put the water on the fire and immediately throw in the potatoes and salt.

Remove the foam from boiling water and add finely chopped herbs: spinach, sorrel, dill.

Stir, reduce heat and continue cooking until the potatoes are ready.

Boil quail eggs hard. Cool and cut in half.

Using a blender, turn the finished soup into puree. Such an original presentation will definitely interest a child who does not like ordinary liquid soups. Decorate the dish with halves of quail eggs.

Delicious and quick sorrel soup in chicken broth - step-by-step recipe

Our next version of sorrel soup with chicken broth is not only delicious, but also quick to prepare. Cook this sorrel soup using ready-made chicken broth. You can also use frozen chicken broth. How to cook a delicious and quick soup with sorrel in chicken broth.

Necessary ingredients for a delicious and quick sorrel soup with chicken broth

• chicken broth - 1.5 l
• sorrel - 300 gr.
• eggs - 2 pcs.
• rice - 1/4 cup
• onion - 1/2 pcs.
• carrots - 1 pc.
• Bay leaf
• vegetable oil

Step-by-step instructions for a quick sorrel soup recipe with chicken broth

Bring the prepared chicken broth with bay leaf to a boil.

Take out the bay leaf and add pre-boiled white rice. Stir and cook over medium heat for 2-3 minutes.

At this time, prepare a quick fry of carrots, onions and vegetable oil. Add the roast to the broth and stir.

We cut the sorrel and place it in the pan after frying.

After 5 minutes, beat the eggs with a fork and pour into the boiling broth. Stir and cover with a lid, leave for 15-20 minutes to infuse.

Green soup with young sorrel without meat - step-by-step recipe with video

Green soup with young sorrel without meat, as well as options with chicken broth, eggs or beef, are very tasty and healthy. See for yourself using the following step-by-step recipe for green soup with young sorrel without meat from the video below. Sorrel soup, the recipe for which follows, is prepared in a manner reminiscent of the classic version of this dish. It is very easy to cook, and even a small child can use it.

Post Views: 191

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

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

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

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

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

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

Menu:

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

Ingredients:

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

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

Preparation:

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

Write in the comments if you liked this option

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

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

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

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

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

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

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

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

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

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

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

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

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

Bon appetit!

1. Recipe for soup with sorrel and egg, with photo

Ingredients:

For 2 liters of water:

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

Preparation:

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

At this time we are preparing other products.

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

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

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

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

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

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

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

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

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

Bon appetit!

1. Classic sorrel soup with egg - recipe with photo

Ingredients:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Bon appetit!

1. 1. Video - Sorrel soup

1. 1. Video - Soup with sorrel

Bon appetit!

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

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

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

Sorrel soup: classic recipe

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

Ingredients:

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

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

Preparation:

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

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

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

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

Recipe for sorrel soup with egg

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

Ingredients for green borscht with egg:

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

Preparation:

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

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

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

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

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

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

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

Ingredients for the soup:

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

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

Preparation:

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

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

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

Sorrel soup with meat: tender beef or pork

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

Let's prepare the necessary products:

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

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

Preparation:

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

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

Recipe for sorrel soup with mushrooms

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

For this culinary masterpiece you will need:

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

Preparation:

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

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

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

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

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

Sorrel cream soup

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

To prepare you will need:

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

Preparation:

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

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

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

Bon appetit and see you new recipes!

Simple and delicious soup recipes for every day

Delicious sorrel soup is not at all difficult to prepare. Just look carefully at our detailed cooking recipe with photos and videos. Surprise your family!

1 hour 30 minutes

145 kcal

4.78/5 (18)

In spring and early summer, our body requires a lot of vitamins that were wasted over the winter. In addition to various salads, young sorrel can come to our aid. It contains a large composition of useful substances that we need.

These are B vitamins, which strengthen our nerves, heart and entire body. It also contains the potassium, iron and phosphorus we need, as well as the “beautiful” vitamins A and E. It contains a lot of vitamin C and organic acids such as sorrel, apple and lemon.

Sorrel does not lose its qualities when frozen and preserved. Therefore, it can be used all year round. Sorrel is choleretic, hemostatic and anthelmintic. It would take a long time to list all the advantages of these wonderful green leaves.

I offer you a recipe for a vitamin-rich and very tasty soup with sorrel and egg. It cooks quite quickly and, in combination with fresh herbs, turns out not only tasty, but also very healthy. In a similar way, you can prepare soup with another popular healthy herb - sour cabbage, or, as it is popularly called, Bashkir cabbage.

List of required ingredients

Kitchenware: grater, frying pan, cutting board, saucepan, saucepan.

Cooking sequence

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

Cooking broth

Basic preparation

1. While the meat is cooking, put the eggs in a saucepan or small saucepan, fill with water and cook for about 10 minutes. Then fill them with cold water and cool.
2. Let's start with vegetables. They need to be cleaned and washed. Grate the carrots on a coarse grater and chop the onion into small pieces.
   
   
3. Heat a frying pan, pour in a little oil and add carrots and onions. Stir occasionally and fry until golden brown.
   
   
4. Cut the potatoes into medium-sized cubes.
   
   
5. As soon as the broth is cooked, remove a piece of meat from it and put the potatoes in the pan. If your meat was cut immediately, then there is no need to remove it. Then cut the cooled meat into pieces, and if it is chicken, then first remove the bones and only then cut it.
6. Add salt to the pan and cook until the potatoes are ready for 15-20 minutes.
7. During this time, peel the cooled eggs and cut them into small cubes.
   
   
8. Wash the sorrel thoroughly and cut into thin strips. You can use fresh frozen or canned sorrel, but keep in mind that it already contains salt.
   
   
9. When the potatoes are cooked, put the roast, sorrel and eggs into the pan.
10. Let's cook our soup again 8-10 minutes and turn off.
    
    
11. Chop fresh herbs, and, if desired, green onions.
    
    
12. Pour the sorrel soup into bowls, sprinkle with herbs, put sour cream and bread on the table and invite everyone to the table.
    
    

Enjoy your meal!
In the same way you can prepare vitamin

Sorrel soup - general principles of preparation

After the cold winter period, I really want something light and vitamin-rich. Sorrel soup is best prepared in the spring, when young green shoots have concentrated the maximum amount of vitamins, minerals and salts. You can prepare sorrel soup using meat broth (chicken or beef is best) or water. The food is served warm or cold, but meat soups are still best served hot. Potatoes, fried vegetables from carrots and onions, any herbs (dill, cilantro, green onions or parsley) and spices are usually added to the dish. You don’t have to fry it – just peel the onions and carrots, chop them and add them to the soup. Sometimes white or Chinese cabbage, strips of bell pepper and tomato cubes are added to the dish. In addition to sorrel, you can put any other young greens in the dish: nettles, dandelions, beet tops, as well as spinach and arugula. If you don’t have time to prepare meat broth, you can take any canned meat - sorrel soup with them turns out to be very rich and appetizing. The dish is most often served with sour cream, halves of hard-boiled eggs and finely chopped herbs and green onions. It’s very tasty to grate cheese on a coarse grater and add it to hot soup.

Sorrel soup - preparing food and utensils

Before cooking the broth, the meat must be washed in cool water and processed (cut off films and veins, if any). It is better to cook the meat as a whole piece, and after it is ready, remove it and cut into portions. Vegetables and herbs should be thoroughly washed and peeled. It is better not to cut the potatoes too large for sorrel soup; thin sticks or small cubes will do. The onion needs to be finely chopped and the carrots grated (although you can chop them finely). It is better not to chop the sorrel too finely, otherwise it will boil and turn into mush. Boil the eggs ahead of time to serve.

Utensils you will need are a large saucepan, a slotted spoon, a knife, a cutting board and a grater. Prepare clean gauze to strain the broth. The dish can be served in ordinary deep plates or bowls.

Sorrel soup recipes:

Recipe 1: Sorrel soup

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

Required ingredients:

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

Cooking method:

Wash the chicken meat with cold water and set to cook for 30-40 minutes. After the first boil, it is advisable to drain the water, refill the meat and cook again. While the chicken is cooking, you can peel and cut the potatoes into small cubes, finely chop the onion and grate the peeled carrots on a coarse grater. We also wash all the greens (sorrel, dill and parsley) in water and then chop them finely. The sorrel can be cut a little larger. Take out the cooked chicken and cut into portions. Place the potatoes into the boiling broth and cook until soft. During this time, you can prepare the frying: first put the onion in a frying pan with vegetable oil, then add the carrots. Fry the vegetables for a few minutes. We check the potatoes with a knife - if they are cooked, add fried vegetables. Then put back the chopped meat and sorrel. After boiling, cook the soup for another 5-7 minutes. Salt the dish to taste. While the sorrel soup is steeping, rub the chopped herbs with salt with your hands and place them in serving plates. Serve the dish with sour cream and black bread.

Recipe 2: Sorrel and spinach soup

A very satisfying, healthy and refreshing first course. This sorrel soup is prepared in beef broth, which is flavored by spices and vegetables.

Required ingredients:

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

Cooking method:

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

Recipe 3: Sorrel soup with barley

This light green sorrel soup can be cooked in meat broth or water, and if you add pearl barley, the dish will be even more satisfying. When it’s hot, you can eat the soup cold – it doesn’t make it any worse.

Required ingredients:

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

Cooking method:

First, let's prepare the broth: rinse the chicken, add water and let it cook. After boiling, remove the foam and reduce the heat. Add a whole peeled onion and 1 peeled carrot to the broth. Cook until the meat easily separates from the bones. 10 minutes before readiness, add peppercorns, bay leaf and a little salt. From the finished broth we take out the bay leaves, peppers and carrots with onions. We take out the meat and separate it from the bones. Strain the broth. In parallel with the broth, you need to cook the barley. We wash and chop the sorrel, peel and cut the potatoes into cubes. Finely chop the onion and grate the carrots. Fry the onions and carrots until soft in vegetable oil, add a little salt and pepper at the end. Place the potatoes into the boiling broth, after 10 minutes add the pearl barley, and after 20 minutes add the roast. Cook the soup over low heat, stirring occasionally. 5 minutes before readiness, add chopped sorrel and chicken. Taste the soup and, if necessary, add salt and pepper to taste. After the sorrel soup has steeped, serve with half a boiled egg and sour cream.

Recipe 4: Sorrel and stew soup

Try cooking this wonderful light soup not with meat broth, but with stew. The dish cooks much faster and turns out very rich.

Required ingredients:

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

Cooking method:

We clean the onions and carrots, finely chop the onions, and grate the carrots. Fry the vegetables in vegetable oil until soft and add a pinch of sugar and a teaspoon of flour (to make the soup more rich). Peel the potatoes and cut into strips. Pour water into a saucepan and bring to a boil. Pour potatoes into the pan. 10 minutes after boiling, add frying. Open the can of stewed meat and put all the contents into the soup. Wash the sorrel and cut into ribbons. 5-7 minutes after stewing, add sorrel. Cook the soup for another 10-12 minutes, then add salt and pepper, bay leaf and any other spices to taste. After the dish has steeped, serve the soup with half a boiled egg and sour cream.

Recipe 5: Sorrel and young cabbage soup

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

Required ingredients:

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

Cooking method:

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

— add tender greens at the end of cooking, otherwise they will boil and lose their vitamins;

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

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