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 use 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 the 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 sorrel soup 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 leaves 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.

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1. Rinse the beef with bones, place in a saucepan and add 3 liters of cold water. Place the pan on the fire and bring the broth to a boil.
2. Cook the beef broth for about 2 hours at a low simmer, periodically skimming the foam from the surface. Then strain it through a sieve, separate the meat from the bones and place on a plate.
3. Place the eggs in a separate pan, add cold water and put on fire. Boil them for 10 minutes after boiling, drain the hot water and pour cold water over them. Leave to cool for a few minutes.
4. Peel the potatoes and cut into small cubes. Return the finished broth to the heat, after boiling, add salt and add potatoes. Cook it in the broth for about 10 minutes after boiling.
5. Wash the sorrel and all the greens, dry and finely chop. Peel the cooled eggs from their shells and cut into small cubes. 10 minutes after the potatoes, add meat and eggs to the soup, cook for another 5 minutes.
6. 2 minutes before the end of cooking the soup, add sorrel and all the herbs, salt and pepper and remove from heat. Cover the pan with a lid and leave to steep for half an hour. Pour the prepared sorrel soup with beef into bowls and serve. Bon appetit!

Spring mood - soup with sorrel and egg

• Sorrel – 2 bunches
• Egg – 5 pieces
• Beef – 400 gr.
• Greens – 1 bunch
• 2 onions
• Sour cream for dressing

Many dishes were prepared from sorrel in Rus'.

It is no secret that in Rus' fasting was frequent and strict. During fasting, one could only eat plant foods. And here vegetables and green plants, such as sorrel, came to the rescue. Thus, various lean soups appear: lean cabbage soup, borscht, rassolniki. Sorrel is a storehouse of nutrients and vitamins. It contains oxalic acid, ascorbic acid, minerals, magnesium, potassium, calcium.

Step-by-step video recipe

There are many recipes for sorrel dishes. With its help you can prepare a wonderful sour refreshing soup, a classic Russian dish - sorrel soup or green cabbage soup. This dish is also popularly called green borscht. The slightly sour sorrel tastes perfectly in harmony with the egg, which will add zest to the dish.

It is not without reason that cabbage soup is considered the national Russian dish. Everyone ate cabbage soup - peasants, boyars, and even the tsar himself. They ate cabbage soup made from sorrel in Poland, as well as throughout Eastern Europe. This dish is also found in Jewish cuisine. In North America, sorrel soup has been a traditional dish since ancient times.

Cabbage soup is prepared in different broths; you can make a hearty soup using lamb broth, or you can make cabbage soup dietary by using chicken or turkey instead of lamb, or even cook light cabbage soup in water. You can prepare broth from different types of meat (for example, take pork and beef together), then the cabbage soup is called prefabricated cabbage soup. Green cabbage soup is also prepared in fish broth. It will be delicious in any case! This soup can be prepared either on the stove or in a slow cooker.

Delicious sorrel cabbage soup in beef broth

How to cook cabbage soup with beef broth?

1. First you need to cook the broth. The meat should be placed in a slow cooker (or pan) and covered with cold water and salt. You also need to put a whole peeled onion there (after the meat is cooked, you will need to take it out and remove it). Cook until the meat is done. Then the meat is separated from the bones and chopped, and the bones are removed from the broth. Strain the broth.
2. When the broth is ready, potatoes cut into cubes are sent there.
3. While the potatoes are boiling, finely chop the remaining onion and fry in oil, preferably butter.
4. Boil hard-boiled eggs in a separate saucepan.
5. The sorrel and greens along with it must be washed, sorted and finely chopped. When the potatoes are almost cooked, add the sorrel there and cook the soup for about 2 minutes. There is no need to cook sorrel and herbs for a long time; to preserve vitamins, it is important that the sorrel soup only simmers slightly for a minute or two.
6. After the soup has been cooked, it must sit for at least 15 minutes so that the sorrel imparts its flavor to the broth.
7. Add the eggs to the pan, cutting them into cubes using a vegetable cutter, or you can beat the eggs with a fork and pour them into the soup while cooking.

Season the soup with sorrel and egg with sour cream before serving. Decorate the dish with sprigs of parsley for aesthetics. When serving green cabbage soup, peeled eggs are cut into halves and placed directly on the plate. Bon appetit!

Cold sorrel and egg soup

Sorrel soup can also be served cold; this dish is perfectly refreshing on a hot summer day.

• Sorrel – 2 bunches
• Fresh cucumbers – 2 pieces
• Egg – 5 pieces
• Potatoes – 2 large potatoes
• Greens – 1 bunch
• Onion – 1 bunch
• Kefir – 1 glass
• Sour cream for dressing

The recipe for cold sorrel soup with eggs is simple, and the ingredients for its preparation are available in almost every home. The soup turns out wonderful, refreshing in the summer heat, when you don’t want to eat fatty and heavy food. This light summer soup is rich in vitamins and therefore very healthy. How to cook it?

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 the 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 piece;
• 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!

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

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

1. Onions and carrots are finely chopped in any convenient way and fried until golden in oil or fat.
2. While the vegetables are cooking, cut the potatoes into cubes and place in a saucepan over medium heat.
3. The sorrel is washed and cut into strips.
4. When the potatoes are almost ready, fry vegetables, chopped sorrel, and salt are added to it, and the dish is cooked for another 10-12 minutes.
5. Separately, hard-boil the eggs.

When serving, add a finely chopped egg and sour cream to each serving of hot soup.

Green borscht with meat broth

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

1. The meat is washed, finely chopped and cooked until cooked. Before boiling, be sure to remove the foam from the surface of the water.
2. Onions and carrots are chopped and then fried in vegetable oil until tender. Tomato paste is added to the vegetables, and the ingredients are stewed for another 5-7 minutes.
3. The contents of the frying pan along with the diced potatoes are placed in the meat broth.
4. When the potatoes become soft, thoroughly washed and chopped sorrel is added to the pan.
5. The soup cooks for another 10-12 minutes.

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

Cold soup with sorrel and egg

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

1. The potatoes are chopped into medium cubes and boiled until tender in salted water.
2. The sorrel is finely chopped and added to the pan to the already soft vegetable. Cook the ingredients together for another 5-7 minutes, and remove the soup from the heat to cool.
3. Hard-boiled eggs are prepared separately.
4. Greens with cucumbers and boiled eggs are finely chopped. This will be the main dressing for the soup. It is added to chilled green borscht in portions.

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

With added rice

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

1. Broth is made from meat ribs. To prevent it from becoming cloudy, foam must be constantly removed from the surface of the liquid.
2. While the meat is cooking, the vegetables need to be coarsely chopped. Together with rice, they are added to the broth about 10 minutes before it is ready.
3. All ingredients are boiled until the potatoes are soft. Only at this moment can you add finely chopped sorrel to the pan. In another 10-12 minutes the dish will be completely ready.

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

Sorrel soup with poached egg

This soup is very tasty not only hot, but also cold. Its main secret is poached eggs. They are not easy to prepare, but the results are worth it. To prepare the soup under discussion, you will need the following products: eggs according to the number of servings, a large bunch of sorrel, 1 pc. carrots and fresh pepper, 2 potatoes, salt, oil. The following recipe is described step by step.

1. Frying is prepared from chopped carrots and diced peppers in oil, after which it is sent to a saucepan and filled with water.
2. Shredded potatoes are added to other vegetables, and all the ingredients are boiled together for 10-12 minutes.
3. The sorrel is thoroughly washed with cold water and scalded with boiling water. This will prevent excess acid in the soup. The scalded leaves are finely chopped and added to the vegetable broth.
4. Poached eggs are always cooked separately in an acidic environment. For this, 1 liter of boiling water with 60 ml. vinegar essence is brought to a boil. Using a spoon, you quickly make a “funnel” in the water, into which the egg is poured. After 3 minutes you can remove it from the pan.

A poached egg is placed in each serving of soup and sour cream is added.

With chicken broth

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

1. Broth is made from the poultry. You can add black peppercorns and bay leaves during cooking.
2. All vegetables are washed, peeled and cut into medium pieces, garlic into slices.
3. Carrots and onions are fried in oil or fat. At the very end, garlic is added to it for flavor.
4. Greens and sorrel are thoroughly washed and finely chopped.
5. When the bird is completely cooked, you need to remove the legs from the broth, remove the pulp from them, and send the meat back and throw away the bones.
6. Roasting and greens with sorrel are also added to the chicken. All ingredients are cooked together for another 10-12 minutes. The main thing is not to forget to salt the finished dish.
7. The eggs are hard-boiled in a separate bowl and finely chopped.

The soup is served piping hot with sour cream or mayonnaise. Add half a chopped egg to each serving.

On water with melted cheese and oatmeal

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

1. Thoroughly washed and finely chopped sorrel and green onions are placed in boiling water.
2. Diced potatoes are added to the greens. The future soup is cooked over medium heat for about 15 minutes.
3. When the potato pieces become soft, melted cheese and oatmeal flakes are added to the pan. Pre-soaking is not required. It is best to use “Hercules”, the flakes of which perfectly hold their shape in the finished dish and do not boil over.
4. It remains to simmer the soup over low heat for about 10 minutes.

You can also add finely chopped hard-boiled eggs to the finished treat.

Sorrel cream soup

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

1. Potatoes and onions are cut into small cubes and fried in butter for about 5-7 minutes. During this time, the vegetables will soften slightly.
2. The contents of the frying pan along with the butter are placed in a pan of water. The ingredients are boiled until the potatoes are soft.
3. Washed and chopped sorrel, as well as salt, are added to the resulting vegetable broth.
4. After another 10 minutes, the soup can be removed from the heat and left to cool to room temperature.
5. The mass is thoroughly crushed with a blender to a thick, homogeneous porridge.
6. Sour cream is added to the puree, after which the soup is brought to a boil over high heat.

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

Lenten green borscht with egg and vegetables

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

1. The beets are peeled, grated on a coarse grater and cooked until almost transparent.
2. Add diced potatoes to the pan.
3. Onions and carrots are chopped in any convenient way and fried in a frying pan. Grated beets, small pieces of tomatoes and peppers, tomato juice are added to them, and together the mass is stewed for 7 minutes.
4. The eggs are hard-boiled and coarsely chopped.
5. Frying vegetables and eggs are added to the broth with potatoes. The soup is cooked for another 10-12 minutes.

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

Cooking in a slow cooker

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

1. The fillet is cut into large pieces, placed in the bowl of the device and filled with cold water. In the “Stew” mode, the meat broth is cooked for 90 minutes. You can let it cook in the evening to significantly shorten the process of preparing the soup.
2. The meat from the broth is cut into small cubes and returned back to the container, and in addition, slices of peeled potatoes, a whole onion, salt and a couple of bay leaves are added to it. Together, the ingredients are cooked for 25 minutes in the “Steam” mode.
3. The sorrel is washed thoroughly and finely chopped. The eggs are broken into a separate bowl, poured with boiling water, mixed thoroughly and lightly beaten.
4. When the broth is completely ready, add sorrel to it and pour in the egg mixture in a thin stream.
5. All that remains is to add salt and pepper to the soup to taste, bring to a boil directly in the slow cooker and immediately turn off.

Canned or frozen sorrel soup

If the housewife has canned or frozen sorrel in stock, then it can also be used to prepare a delicious aromatic soup. Such ingredients will not degrade the taste of the finished dish. In addition to sorrel (450 g), you also need to use: 400 g beef pulp, 5 potatoes, 2 eggs, salt, a mixture of peppers, butter.

1. A steep broth is made from large pieces of beef.
2. At the same time, small cubes of white onion are fried in vegetable oil or fat.
3. The cooked meat is cut into small slices, after which chopped potatoes and salt are added to it.
4. When the potatoes become soft, canned sorrel is added to the soup.
5. All that remains is to pour the eggs, beaten with salt and a mixture of ground peppers, into the boiling broth in a thin stream.

If you don’t have sour cream on hand to serve the finished dish, you can whip heavy cream along with the egg and add it to the broth.

Sorrel soup with meat and egg is a “brutal” men’s soup that any man can quickly prepare himself. It takes no more than 20 minutes to prepare such a dish. This does not mean that ladies will not find the recipe useful; it is always nice to please your loved one with a tasty and satisfying soup. Sorrel soup is delicious in any form. It is also served hot, piping hot, but even cold, green cabbage soup is very appetizing, especially in hot weather.

The basis of a good first course is a tasty meat broth, which is important to prepare correctly. The broth should be transparent and rich, no matter what meat it was cooked from, as they say, “taste and color.” I love sorrel soup with chicken, which, of course, I make with chicken broth. My husband loves sorrel soup with beef or lean pork; men need large pieces of meat on their plate. Children love puree soup, which can be cooked in vegetable broth with the addition of butter and cream for a delicate consistency.

I associate sorrel cabbage soup with early summer. Sorrel is perhaps one of the few seasonal plants, dishes from which are prepared in late spring and early summer. However, my grandmother preserved sorrel for the winter, the cellar was bursting with half-liter jars. In the far corner of the cellar, in my opinion, there are still old sorrel preparations that can now be put up for auction like aged wine.

• Cooking time: 20 minutes
• Number of servings: 2

Ingredients for sorrel soup with meat and egg

• 300 g boiled meat;
• 600 ml meat broth;
• 120 g onion;
• 150 g potatoes;
• 250 g fresh sorrel;
• 2 eggs;
• 30 ml vinegar;
• 15 g butter;
• salt, pepper, herbs;
• sour cream for serving.

Method for preparing sorrel soup with meat and egg

Peel raw potatoes and cut into strips. Heat the broth to a boil, throw in the potatoes, and boil until tender.

Melt butter in a frying pan. Place finely chopped onion in melted butter, sprinkle with a pinch of salt, and sauté until translucent.

Place the sautéed onion into the pan when the potatoes are cooked.

Cut the boiled meat into large pieces. You can cook sorrel soup with pork, beef or poultry. Add the chopped meat to the pan and bring everything back to a boil.

Wash fresh sorrel thoroughly so that no sand gets into the pan. Then we cut off the stems from the bunch of greens and chop the leaves into strips.

Throw the chopped leaves into a pan of boiling soup and cook for literally 2 minutes. Then remove the pan from the stove and add salt to taste.

Cook poached eggs. Pour one liter of boiling water into a saucepan, add vinegar. First break the egg into a bowl, then pour it into boiling water with vinegar, then add the second egg. Cook for 2 minutes, place on a board to drain.

Pour a portion of sorrel soup with meat into a plate and season with sour cream. Place a poached egg on top, cut it so that the yolk comes out, sprinkle with freshly ground black pepper and herbs to taste.

By the way, not only traditional green cabbage soup can be prepared from sorrel. The cream soup with sorrel and cream is very tasty.