Unlike most world cuisines, Russian cuisine boasts a huge selection of first courses. The cold climate forced our ancestors to come up with recipes for soups from anything, for example, borscht made from nettle or sorrel is popular among Russians. It is very easy to prepare such dishes.

How to select and prepare sorrel for cooking

It is best to buy greens for the first course at the market from a familiar merchant. It will cost you less than choosing weed at the store. After all, a large pot of sorrel will require a lot (two or three thick bunches), and prepackaged greens in boxes from the supermarket will cost a pretty penny. It’s great if you can pick sorrel yourself (it grows closer to the north). Appearance the herb is not particularly important, because to cook the soup you will have to chop it, but pay attention to the even pattern on the leaves. Raw greens You will need to rinse with water and dry before cooking.

How to make sorrel soup

The technology for preparing this dish is in many ways reminiscent of borscht or cabbage soup (even popular name sorrel soup - green borscht), so most housewives will not experience any difficulties. In addition, cooking will take less time, because the green leaves themselves cook almost instantly. It is best to serve sorrel soup in the spring. First, try the classic recipe, then you can choose original variations.

How to cook sorrel soup with eggs without meat

The vegetarian version of sorrel soup will appeal to those who want to lose weight. You will need:

• sorrel – 2 bunches;
• potatoes – 3-4 pcs.;
• carrot;
• bulb;
• eggs – 2-3 pcs.;
• salt pepper.

It takes little time to cook. Do this:

1. Place a pot of water on the stove. When it boils, reduce the heat and add the diced potatoes.
2. Chop carrots and onions and fry with butter. After 15 minutes, add to the pan.
3. Cut the green leaves into ribbons and place them in water. Let the soup boil and turn off.
4. Boil the eggs separately and chop finely. Serve together with sour cream already in plates. If you do Lenten dish, no egg needed.

How to cook cabbage soup from sorrel with meat

Using meat broth will make the first dish more satisfying and rich. You will need:

• beef or pork on the bone;
• sorrel – 2 bunches;
• potatoes – 3-4 pcs.;
• tomato paste (optional) – 2 tbsp. spoons;
• carrots – 1 pc.;
• bulb;
• eggs – 2-3 pcs.;
• sour cream, salt.

Keep in mind that it takes at least two hours to prepare the meat broth. Make cabbage soup with sorrel like this:

1. Place the bone in a pan of water. When the broth boils, carefully skim off the foam, reduce heat, add salt and black peppercorns. Leave for an hour.
2. Cut the potatoes into cubes and pour into the pan.
3. Remove the meat, cool, separate from the bone and chop finely.
4. Chop carrots and onions and fry. If you add tomato paste, the taste will be more sour. Place in a saucepan.
5. Cut the greens into ribbons, add to the broth, then add pieces of meat. Bring to a boil and leave covered.
6. Sorrel soup served with boiled egg and sour cream.

Green borscht with sorrel and beets

Grandma's classic recipe for green borscht with sorrel is passed down from generation to generation in many families. To prepare it you will need:

• beef on the bone;
• sorrel – 2 bunches;
• beets – 4 pcs.;
• potatoes – 3 pcs.;
• carrot;
• sour cream;
• eggs – 2-3 pcs.;
• tomato paste – 2 tbsp. spoons;
• black peppercorns, salt.

Making sorrel soup according to this recipe is very similar to regular borscht. Do this:

1. Place the pot of broth on the stove. When it boils, skim off the foam, reduce heat, add salt and pepper (or other spices).
2. After an hour, add the diced potatoes to the pan.
3. Finely chop or grate the carrots, onions and beets. Fry the vegetables, add tomato paste.
4. Post it after 15 minutes vegetable mixture into the broth.
5. Cut the grass into ribbons and add to the soup. Let it boil.
6. Serve with a boiled egg and sour cream.

How to cook soup with sorrel and chicken in a slow cooker

Housewives who have a modern multicooker will be able to prepare the first dish much faster. You will need:

• chicken back;
• sorrel – 2 bunches;
• carrot:
• potatoes – 3 pcs.;
• beets – 4 pcs.;
• sour cream.

To make the process go faster, cut the components in advance. You need to prepare it like this:

1. Fry chopped carrots, onions and beets on the frying mode in sunflower oil. Set aside on a plate.
2. Fill the bowl with water, add the chicken and leave to cook. Then remove the meat.
3. Place potatoes and vegetable mixture into the broth and leave on simmer mode for 20 minutes.
4. Add chopped herbs and chicken pieces. Leave for another 5 minutes.

Calorie content of the dish

Sorrel soup with egg is very useful for pregnant women, nursing mothers, as well as for anyone who lacks vitamins. Traditionally it is considered summer dish, however, you can use a trick: if you freeze the leaves in advance (as you do with cabbage), you will be able to enjoy the soup all year round. The main thing is that no one will get better from it: the calorie content of one serving cooked on meat broth, is 120 kcal, and vegetarian - only 75 kcal.

Video recipes for making sorrel soup at home

Do delicious first Any housewife can make this dish if she chooses the right greens. Soup with sorrel is suitable for feeding a child at any age; in addition, it can be easily turned into puree using a blender. Can't do without personal kitchen secrets: someone adds stew instead fresh meat, some people refuse potatoes, and some housewives prefer to preserve sorrel in vinegar to preserve it for a whole year.

Chef's recipe

Very tasty recipe with nettles

With spinach

How to cook sorrel soup with chicken broth

The classic sorrel soup recipe recommends cooking with raw egg, potatoes, onions and carrots. Water or broth made from chicken or meat is suitable as a base. Of the flavor enhancers and seasonings, only salt is used, ground pepper and peppercorns. However, if you want to add some of your favorite spices, no one will stop you from doing so. But ready dish will acquire new shades and become brighter and more aromatic. It's better for the child sorrel soup on vegetable broth and serve it with sour cream or unsweetened yogurt. These components will soften the pungency and neutralize the effect of oxalic acid on the still fragile digestive system child.

Classic vegetarian sorrel soup with egg without meat - recipe with photos step by step

The classic recipe recommends preparing sorrel soup without meat and not putting eggs in boiled, but in raw. A hot dish cooked in this way turns out to be moderately sour, acquires a pleasant consistency and a memorable delicate aroma.

Ingredients for classic sorrel soup with egg without meat for vegetarians

• water – 3 l
• potatoes – 5 pcs.
• egg – 2 pcs
• onion – 1 pc.
• carrots – 1 pc.
• sorrel – 1 bunch
• green onions– 1 bunch
• dill – ½ bunch
• vegetable oil– 4 tbsp

Step-by-step recipe for making vegetarian sorrel and egg soup

Sorrel soup with egg and chicken - recipe with photos and videos

Sorrel soup with egg and chicken prepared according to this recipe turns out rich, aromatic and very satisfying. Greens boiled in meat broth acquire a more pronounced taste, and Bay leaf enriches the dish with pleasant and delicate spicy tones.

Essential Ingredients for Fresh Sorrel Chicken and Egg Soup

• water – 2 l
• chicken legs – 6 pcs
• potatoes – 6 pcs.
• onion – 1 pc.
• carrots – 2 pcs.
• sorrel – 1 bunch
• egg – 4 pcs
• salt – 2/3 tsp
• ground pepper – 1/3 tsp
• bay leaf – 2 pcs
• green onions – ½ bunch
• vegetable oil – 40 ml

Step-by-step instructions on how to cook soup with sorrel, egg and chicken

1. Rinse the legs in running water, dry and place in a deep saucepan with boiling water. Add salt, pepper, throw in the bay leaf and cook over low heat for 40-60 minutes. Promptly remove foam that forms on the surface.
2. Parallel onion finely chop, grate the carrots, chop the potatoes into pieces.
3. Sauté carrots and onions until light golden brown in vegetable oil.
4. Boil the eggs hard, then cool, peel and cut into cubes.
5. Add the potatoes to the pan with the legs and boil for 15 minutes. Then add the onion and carrot fry.
6. Wash the sorrel, dry it and cut it into small strips. Chop dill and green onions.
7. When the potatoes have softened, add sorrel, herbs and boiled eggs to a common pan. Bring the soup to a boil, simmer for 2-3 minutes, turn off, remove from heat and let steep for a quarter of an hour.
8. Serve in portioned bowls along with sour cream. Sprinkle on top green onions.

Rich sorrel soup with egg and meat - classic recipe with photo

Sorrel soup prepared according to classic recipe with meat and egg, it turns out very rich, satisfying and nutritious. Beef broth goes well with greens and slightly softens the pronounced sourness of sorrel leaves. Notes of spice to the taste and aroma are added by clove buds and bay leaves, which are part of the hot dish.

Necessary ingredients for sorrel meat soup with egg

• beef – 400 g
• sorrel – 150 g
• potatoes – 5 pcs.
• carrots – 1 pc.
• onions – 1 pc.
• greens – 1 bunch
• bay leaf – 2 pcs
• black peppercorns – 6 pcs.
• cloves – 1 bud
• eggs – 4 pcs.
• water – 2.5 l
• salt – 2/3 tsp
• ground pepper – ½ tsp

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

1. Rinse the beef pulp in running water, cut into small pieces of arbitrary shape and boil until half cooked. Foam formed on the surface must be removed.
2. Peel the potatoes, rinse, chop into cubes, add to the meat, add a little salt and pepper and boil for 15-20 minutes.
3. Peel the carrots, grate them on a coarse grater and add them to the meat. Throw in a whole onion, previously peeled.
4. Wash the sorrel, dry it, finely chop it with a sharp knife and add it to the soup 5-6 minutes before the final turn off. Taste and add salt if necessary.
5. Beat the eggs with a whisk and pour into the soup 3-4 minutes before the end of cooking. Stir vigorously until the liquid becomes homogeneous. Then turn off the heat, cover the pan with a lid and leave for 10-15 minutes.
6. Serve to the table in portioned plates with fresh sour cream and herbs.

Cold sorrel soup - step-by-step recipe with cucumber

The ideal summer dish is soup with sorrel and fresh cucumber- you can do this simple recipe. The peculiarity of the dish is that it is served not hot, but chilled. Preparation requires a minimum of time and the simplest ingredients, which every housewife always has on hand during the season.

Ingredients needed to make cold sorrel soup

• sorrel – 500 g
• water – 3 l
• fresh cucumber – 4 pcs.
• greens – 1 bunch
• green onions – ½ bunch
• eggs – 4 pcs.
• salt – ½ tsp
• pepper mixture – ½ tsp

Step-by-step instructions for the recipe for cold sorrel soup with cucumber

1. Rinse the greens, dry and finely chop. Cut the sorrel into thin strips.
2. Wash the cucumbers and chop into long cubes.
3. Cut the boiled eggs into small pieces.
4. Bring to a boil in a deep saucepan clean water. When the liquid begins to boil, add sorrel and simmer for 2-3 minutes over medium heat.
5. Remove the pan from the stove, cover with a lid and leave until completely cool.
6. When the content is purchased room temperature, add cucumbers, eggs, chopped herbs and mix thoroughly. Taste and then add salt and pepper.
7. Place the soup in the refrigerator for 2-3 hours. Serve chilled. Sprinkle chopped green onions on top and garnish with slices of boiled egg.

Delicious green soup with sorrel in chicken broth in a slow cooker - step-by-step recipe with photos

Fresh green soup sorrel, prepared in a slow cooker according to the recipe below, combines a delicate, spicy, slightly sour taste and a delicate, refined aroma. Due to the chicken broth base, the hot dish turns out to be quite satisfying, but at the same time, it is easily absorbed by the body and does not create a feeling of heaviness in the stomach.

Necessary ingredients for green sorrel soup made with chicken broth in slow cooker

• sorrel – 1 bunch
• chicken broth – 2 l
• potatoes – 3 pcs.
• carrots – 1 pc.
• boiled eggs – 3 pcs
• greens – 1/2 bunch
• salt – ½ tsp
• ground pepper – ½ tsp

Step-by-step instructions on how to cook sorrel green soup in a slow cooker with chicken broth

1. Wash the sorrel leaves well, dry and chop not too finely.
2. Peel the potatoes and carrots and chop them into cubes.
3. Place potatoes and carrots in a multicooker bowl, add broth, select the “Soup” mode and cook for half an hour.
4. Then add sorrel, salt and pepper and bring the liquid to a boil. Boil for 3-4 minutes, turn off, cover with a lid and wait 10-15 minutes.
5. Pour hot green soup into portioned bowls, put pieces of boiled egg, sprinkle chopped herbs on top and place on the table.

How to cook sorrel soup for a child - recipe with photo

Children eat sorrel soup with great pleasure, but gastroenterologists do not recommend abusing this dish. Oxalic acid is a rather aggressive component and can negatively affect the child’s gastrointestinal tract. However, from time to time, children can still be given this food rich in natural vitamins. The main thing is to cook the soup correctly and serve it with sour cream or unsweetened yogurt. They will extinguish the too pronounced sour tint and make the taste more delicate and creamy.

Necessary ingredients for making sorrel soup for a child

• sorrel – 50 g
• vegetable broth – 1.5 l
• carrots – 1 pc.
• potatoes – 1 pc.
• zucchini – 1 piece
• onion – 1 pc.
• egg – 2 pcs
• olive oil – 30 ml
• salt – 1/3 tsp
• dill - 1/3 bunch

Step-by-step instructions on how to cook sorrel soup for a child

1. Pour vegetable broth into enamel pan and bring to a boil over medium heat.
2. Throw potatoes and zucchini, chopped into small slices, into the bubbling liquid.
3. Peel the onion and finely chop it. Cut the carrots into strips and sauté together with the onion in olive oil until golden brown.
4. Add the roast to the soup base and simmer for 20 minutes.
5. Rinse the sorrel in running water, dry, remove the stems, and chop the leaves into small pieces. Place in a saucepan with the remaining ingredients, add salt and boil for 2-3 minutes. Remove from the stove, cover with a lid and let stand for a while.
6. Then place into serving plates, add boiled egg, sour cream or unsweetened yogurt, sprinkle with chopped dill and serve.

Simple and delicious recipes soups for every day

Delicious sorrel soup is not at all difficult to prepare. Just look carefully at our detailed recipe preparations 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. Except different 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 vitamins and very delicious soup with sorrel and egg. It cooks quite quickly and, in combination with fresh herbs, turns out not only tasty, but also very healthy.

List of required ingredients

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

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 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 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. Spilling sorrel soup on plates, 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

From spring to autumn, everyone tries to get enough of a variety of vitamins by eating fruits and vegetables. Therefore, today we invite you to start preparing very healthy soup from sorrel, and we’ll also tell you how to cook it with meat that is no less useful for us.

Sorrel soup - recipe with meat and egg

Ingredients:

• beef tenderloin – 300-350 g;
• drinking water– 2.5-3 l;
• young potatoes – 4-5 pcs.;
• fresh sorrel – 130-150 g;
• carrots (medium) – 1 pc.;
• onions (large) – 1 pc.;
• (tomato) – 2/3 tbsp.;
• vegetable oil – 2.5 tbsp. spoons;
• garlic – 2 cloves;
• green onion feathers - 0.5 bunch;
• chicken eggs- 2 pcs.;
• kitchen salt - to taste.

Preparation

Cook the beef broth for 1.5 hours, adding salt to taste. When it boils, do not forget to remove the resulting foam.

Cut the peeled onion into medium cubes and chop the carrots using a fine grater. Place these two vegetables in hot vegetable oil on Teflon frying pan and, stirring constantly, fry them. Pour tomato juice over everything and simmer for 7-8 minutes.

We take out the boiled beef, cut it into portions and put it back into the pan along with the chopped potato pieces. Next, pass the garlic directly into the boiling broth through a press. When the potatoes are almost ready, add fried sorrel leaves and randomly chopped sorrel leaves to the soup. After 3 minutes, set aside the soup from healthy sorrel with meat, which is then served in bowls with half a separately boiled egg, sprinkled with chopped, green, juicy onions on top.

Sorrel and nettle soup with meat

Ingredients:

• fresh pork – 400 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 5 pcs.;
• nettle – 0.5 bunch;
• sorrel – 0.5 bunch;
• drinking water – 2.5 l.;
• – 45 g;
• coarse salt - to taste.

Preparation

We cook the broth according to the principle of the first recipe, but not with beef, but with pork.

When the meat becomes soft, add it to the pan. large cubes peeled potatoes, carrots cut into long strips and half rings fresh onions. Cook the soup until the vegetables are soft. Then we put a piece of good stuff here butter, sorrel and nettle. In order to cut stinging nettles, first we thoroughly pour boiling water over it, and then cut it together with sorrel leaves in the form of wide strips. After 4, maximum 6 minutes, set the soup aside and in just a couple of minutes you can pour it and then serve it!