When the snow melts and the first greenery appears, the body, exhausted over the winter, craves to replenish its supply of vitamins. The end of March and April is the time to switch to pasture! The first greens of young nettle (which, by the way, do not sting at all), sorrel, spinach, beet tops and even dandelion contain a huge amount of vitamins and other useful substances. After May, the amount of gluten and fiber in this foliage increases, and it loses its taste. Let's take advantage of the moment and find out how to make sorrel soup. There are a lot of recipes for this dish. It is prepared with meat, chicken and mushroom broths. There is also an absolutely lean option, made with vegetable broth. This soup can be served either hot or cold. To make it more filling, you can add cream, dumplings, a boiled egg or cheese. The only thing a novice cook who doesn’t yet know how to make sorrel soup needs to remember is that the tender leaves are placed in the pan at the very end of cooking. This way the vitamins will be preserved and the ingredients will not boil over.

Classics of the genre. Bouillon

Before looking at different vintage versions of soups that contain sorrel, let's study a classic recipe from my grandmother's notebook. Usually this spring dish was prepared with chicken broth. The result is a very rich, satisfying and amber sorrel soup. The recipe starts by making chicken broth. We take a large saucepan, pour two liters of cold water into it, put the washed soup set or 2 legs in it and put it on the fire. After boiling, reduce the gas and skim off the foam. Peel the carrots and just wash the onion. Cook the chicken along with the vegetables over low heat until the meat is completely cooked. A quarter of an hour before it’s ready, salt the broth, add 2 peppercorns and a bay leaf. Strain the broth through a colander or sieve. Throw away the vegetables, remove the meat from the bones, cut into pieces.

Classic sorrel soup

Now that our broth is ready, we can proceed to the second stage. To do this, peel, wash and cut 2 potatoes into cubes. Place in boiling broth and cook for about 20 minutes. Finely chop a small onion. Half a carrot, three large ones. Fry the onion in vegetable oil until soft. Then add carrots to it, lightly salt and pepper. When the vegetables turn golden, add this frying to the pan. Cook for another 5 minutes. And only now do we remember that sorrel soup is on our agenda. The recipe calls for sorting and washing a bunch of greens, trimming the stems, and coarsely chopping the leaves. First we throw chicken meat into the pan, followed by sorrel. After this, cook the soup for exactly two minutes. Turn off the heat and let it brew under the lid for a quarter of an hour. Serve with a spoonful of sour cream in a plate.

Sour cabbage soup for vegetarians

If you don’t yet know how to make sorrel soup without meat, here’s a simple recipe. The richness in this dish will be provided by Adyghe cheese, and the aroma will be provided by numerous spices. Boil 1-2 potatoes, cut into cubes, in a liter of water. Roughly chop three small carrots. Heat a little vegetable oil in a frying pan and throw in half a spoonful of turmeric, cumin and other spices (to taste). After a couple of seconds, add grated carrots to the spices. Saute it, stirring. Three 100 grams of Adyghe cheese directly into the frying pan. Stir quickly and turn off the heat after a minute. Wash a large bunch of sorrel, sort it out, and chop the leaves coarsely. If the potatoes have already become soft, add the contents of the frying pan to the vegetarian soup. After two minutes, throw in the sorrel. Salt the soup and season with ground black pepper. In a minute the soup is ready. Pour into plates, sprinkle with dill, add a spoonful of sour cream.

The sour taste of the first greens harmonizes perfectly with the fresh and satisfying boiled egg. Many housewives use this. And the dish seems to be richer. In most cases, half a hard-boiled egg is placed on a plate and poured over the prepared soup. But in this recipe we propose to do something completely different. To do this, pour 5 diced potatoes with 3-4 liters of broth (or water) and cook until tender. Then wash 3 or 4 bunches of sorrel (700 grams), chop the leaves not very finely, and place them in a saucepan. Break a dozen eggs into a bowl and beat lightly with a fork. As soon as the soup begins to boil again after immersing the sorrel in it, pour the eggs into the broth in a thin stream. Stir to form “strings” of coagulated protein. Salt and pepper to taste, turn off the heat. Sprinkle the finished soup with chopped onion and dill. With sour cream the dish will turn out even tastier.

Sorrel soup: recipe with beef broth

It would be ideal to use veal brisket in this dish. Chop 1.5 kilograms of meat on the bones into three parts and fill with cold water for half an hour. After this, we drain the liquid with the blood. Fill with water again and cook together with the onion in the peel over high heat. As soon as it boils in the saucepan, reduce the heat and skim off the foam. After an hour and a half, add salt and pepper to our soup. In the meantime, let's start frying. This technique is often used when cooking first courses. Therefore, if you are thinking not only about how to make sorrel soup, but also create some other culinary masterpiece, you can also use it. To do this, saute 2 finely chopped onions in a mixture of butter and vegetable oils. Add grated carrots and finely chopped tomato without skin (you can replace it with a spoon of tomato paste). Add a little broth from the pan and simmer under the lid for about a quarter of an hour. When the meat becomes soft and stops bleeding when pierced, take it out and separate it from the bones. And we filter the broth itself through cheesecloth or a sieve into another container. Then we put 6 chopped potatoes into the boiling soup, and we also send the finished frying there. Wash three bunches of sorrel, chop the leaves coarsely, and also put them in the broth. Beat three eggs with a fork and, stirring the soup in the pan in a circle, pour them in in a thin stream. Return the meat to the broth. Season the dish with pepper, cloves, and salt as needed. After 10 minutes the soup is ready.

Sorrel chilli

When it's hot outside, you want something refreshing and not too greasy. It is best to serve cold sorrel soup to your family for lunch on a summer afternoon. It does not require kvass or kefir, although you will still need a glass of sour cream. Let's boil a liter of water, put the leaves of two bunches of sorrel there - this time finely chopped. After three minutes, turn off the heat and cool the broth. Now add a glass of sour cream and salt to taste. Separately, cook two potatoes in their skins. Peel and cut into cubes. Grind a large cucumber and a bunch of radishes in the same way. Chop small bunches of green onions and dill. Mix all the vegetables and herbs in sour cream and sorrel broth. Before serving, place a few slices of boiled egg on each plate.

Summer okroshka

This is a real vitamin bomb. Okroshka is made in almost the same way as cold sorrel soup, but in addition to the main ingredient, sorrel, you also need to take other greens. Young nettle, a little wild garlic, dill and parsley leaves go very well. If you want to use beet greens, you need to remember that they are firmer and take a little longer to cook. Therefore, it must be dipped into boiling water first. In order not to have to worry about cutting the leaves, you can first chop them coarsely, boil them, and then grind the green broth in a blender. The fat content of the dish can be adjusted using sour cream, ayran or kefir. Mixing the dairy product with beef, pork or chicken broth makes a very nutritious but light-tasting green sorrel soup.

Easy to prepare

If you have a multicooker in your home, you can use this useful kitchen device. Regardless of the brand of machine, cooking will be less energy-intensive. Consider a recipe using chicken broth. Chop the onion into half rings, three carrots, and finely chop three cloves of garlic. Pour a spoonful of vegetable oil into the multicooker bowl and sauté the vegetables with the lid open in the “frying” mode. Wash 800 grams of chicken (thighs, legs or wings) and place on the bottom. Fry a little. Add 5 diced potato tubers. Pour three liters of cold water, close the lid and set the “quenching” mode for an hour. After the signal, remove the chicken, return the meat to the broth, and discard the bones. Add finely chopped sorrel leaves (150 g), salt, pepper, dried dill. Continue simmering for another 15 minutes. Sorrel soup in a slow cooker is ready. Serve it with a boiled egg and sour cream.

Quick soup

To save time and not have to deal with meat, you can simply open a can of stew. We fry with 2 pinches of sugar and a teaspoon of flour. Cut four potatoes, add water, bring to a boil, cook for 10 minutes. We spread the roast and stew. Boil a little more, add a large bunch of chopped sorrel. Season to taste and add salt. If sorrel soup with stew does not seem particularly sour to you, you can adjust its taste with lemon or lime juice.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Rich in vitamins, sorrel is popular for making soups, which with its addition become more piquant and unusual. This is achieved due to the slight sourness that the herb imparts, giving all the benefits to the finished dish. It is useful to learn how to prepare an ingredient, the secrets of its processing and preservation of taste.

How to make sorrel soup

It will be useful for young and experienced housewives to know how to prepare soup with sorrel. The dish is popular in the spring, when there is a shortage of vitamins. The pleasant refreshing taste invigorates, the dish satisfies hunger well. The secrets of cooking are the correct choice of ingredients, adherence to the recipe and the time specified in it. Overcooked or undercooked herbs will ruin the taste and appearance of the dish.

Here are a few secrets for making sorrel soup:

• If it is cooked without meat, then you can add miso paste or Japanese dashi to the broth.
• Serve the finished dish correctly with sour cream, pesto sauce, and mayonnaise.
• You can neutralize the taste and harm of acid by adding spicy greens: arugula, watercress, spinach or cabbage.
• The soup becomes richer with the addition of white croutons, fried chicken fillet, Adyghe cheese, and shrimp.
• To get a dietary soup, sour cream is replaced with yogurt, yogurt, potatoes, celery, and cucumbers for a cold dish.
• It is not necessary to boil the leaves - you can beat them in a blender with sour cream and pour them into the hot broth.

How long to cook sorrel in soup

The secrets of making sorrel soup are nuances that should be taken into account in order to get a tasty, aromatic dish that is healthy and looks beautiful in the photo:

• Only young leaves before the formation of a peduncle are suitable for cooking. If the flower is already thrown away, the foliage becomes hard and acquires an unpleasant taste.
• Cooking involves carefully sorting through the grass, removing wilted, rotten and yellow leaves, and removing the tips of the cuttings.
• Before cooking, the sorrel must be washed in a bowl of water to remove sand and stones. It is better to soak the workpiece or wash it in several stages.
• Remember how long it takes to cook sorrel - 4 minutes is enough for cooking.
• The cooking time can be reduced - as soon as the leaves have softened and changed color, the herb is ready.
• The leaves are placed chopped in boiling water with salt.
• Figure out how to prepare sorrel for the sauce - you need to cook it for 9 minutes with water boiling high, then add salt.
• Frozen sorrel is cooked without defrosting, immersed in boiling water for 5 minutes.

How much sorrel do you need?

Tasty and healthy sorrel for soup is added at the rate of 2 liters of meat broth - 100 g of tops. This will create a rich taste of the final dish, delighting the whole family with an appetizing aroma. If the soup is prepared only from sorrel, without adding meat, then the proportions will be different: per liter of water - 200 g. To balance the sourish sorrel taste, it is recommended to serve croutons, seafood, and boiled eggs with the soup.

Sorrel soup - recipe with photo

A classic recipe for sorrel soup with the addition of a beaten egg or chopped cubes of boiled product when serving is considered classic. It’s easy to prepare the dish by following step-by-step photo or video tutorials, of which there are a huge number. You can experiment with taste by adding chicken or stew to sorrel leaves, preparing the dish in a slow cooker, without meat, replacing fresh herbs with canned ones.

Soup with sorrel and egg

Sorrel soup with eggs is tasty and light in calories. It has several varieties - you can add beaten eggs during the cooking process, crumble boiled eggs at the last stage of production, or serve sorrel leaf soup separately, placing a bowl with chopped egg pieces next to it. Either option assumes that the soup will be appetizing.

Ingredients:

• chicken broth – 3 l;
• sorrel leaves – 5 bunches;
• egg – 5 pcs.;
• potatoes - 2 pieces.

Cooking method:

1. Boil the broth, add potato wedges and add salt to taste.
2. Cut the sorrel leaves into strips half a centimeter wide, wait until the potatoes are ready and lower the grass.
3. Beat the egg in a bowl and pour it into the boiling broth in a thin stream while stirring vigorously.
4. Cook for 2 minutes, leave for 10 minutes.

With Chiken

Green soup with sorrel and chicken turns out nourishing and tasty by adding fillet or chicken legs. The concentration of meat is increased by using it first in the broth, and then as a filler for soup. You can diversify the soup by adding seasonings, spices, and vegetables. It is good to serve the finished dish with sour cream, sprinkled with herbs.

Ingredients:

• water – 2 l;
• chicken legs - half a kilo;
• onions – 2 pcs.;
• carrots – 1 pc.;
• bay leaf – 1 pc.;
• peppercorns – 2 pcs.;
• potatoes – 2 pcs.;
• sorrel leaves – 100 g;
• egg – 3 pcs.

Cooking method:

1. Cook the meat broth: rinse the legs, put them in water, boil, remove the foam, reduce the heat, add 1 onion and half a carrot. Cook for an hour, add salt a quarter of an hour before the end, add bay leaves and peppercorns. Once ready, remove spices.
2. Cut the meat into pieces, strain the broth, cut the potatoes into cubes, chop the onion, chop half the carrots on a coarse (beetroot) grater.
3. Lightly fry the onion with salt and pepper for 3 minutes, add the carrots, stir, and simmer until soft.
4. Boil the broth, add potatoes, cook for 17 minutes, add onion and carrot frying, cook for 4 minutes.
5. Add sorrel leaves, stir, cook for 2 minutes. Add meat pieces, stir.
6. Season the finished soup with salt and pepper and leave for 13 minutes.
7. Serve with boiled eggs, cut in half and sour cream. You can use meatballs instead of chunky meat.

In a slow cooker

A simple recipe will delight you with summer vitamin taste. Soup with sorrel is easy to prepare in a slow cooker. The housewife will only need to prepare all the necessary ingredients and put them in the device, which will do everything on its own. The soup prepared in a slow cooker has a rich aroma, juiciness and bright color, looks good in the photo and is loved by the household.

Ingredients:

• chicken fillet – 0.8 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• dried dill – 1 teaspoon;
• fresh sorrel leaves - 0.15 kg;
• potatoes – 5 pcs.;
• garlic – 3 cloves;
• eggs – 3 pcs.;
• sunflower oil – 1 tablespoon;
• water – 3 l.

Cooking method:

1. Wash the chicken, cut into pieces, cut the potatoes into cubes, chop the carrots, cut the onion into half rings, and the sorrel into strips.
2. Pour oil into the bottom of the multicooker bowl, fry the onions, garlic and carrots in the frying mode until tender, keep the lid open.
3. Add the fillet, potatoes, add water, close the lid, set the stewing mode, leave for an hour.
4. Add sorrel leaves, season with salt, pepper, dill, close the lid, and set the stewing function for a quarter of an hour. At this time, hard boil the eggs.
5. Turn off the mode and serve the dish with half a boiled egg.
6. If there is insufficient sourness, add a little lemon or lime juice.

Without meat

Fans of dietary dishes need to know how to cook sorrel soup without meat. Its quick preparation will take a little more than a third of an hour, but in the end you will get an excellent dish that you can fill up with. A light vegetarian soup will appeal to women losing weight at any age, but then it is worth removing eggs from the recipe and seasoning it with vegetable oil rather than sour cream and garlic.

Ingredients:

• sorrel leaves – 220 g;
• potatoes – 0.3 kg;
• water – 1 l;
• egg – 3 pcs.;
• seasoning – ½ tsp;
• salt – 2 pinches;
• green onions - half a bunch;
• sour cream – 4 tbsp.

Cooking method:

1. Peel the potatoes, cut them into cubes, put them in water, wait until they boil, add salt.
2. Wash the sorrel leaves and cut into noodles.
3. Break the eggs into a bowl and beat with a fork with a little salt and spices.
4. After 10 minutes from boiling, season with spices, add sorrel, increase heat, add eggs in a thin stream, stirring constantly and forming a funnel.
5. After rolling the eggs, turn off the heat. Cook the sorrel for no more than 3 minutes so that the herb does not lose its sour taste.
6. Serve with sour cream and green onions.

Classic recipe

Lovers of traditional dishes will love the classic sorrel soup. It has a subtle acidity, thick consistency and rich green color. All the benefits of vitamins are preserved due to short heat treatment and adherence to the recipe. The classic dish looks good in the photo, has a unique aroma and recognizable taste. Many people love him.

Ingredients:

• sorrel leaves - 0.3 kg;
• eggs – 5 pcs.;
• potatoes - 3 tubers;
• carrots – 1 pc.;
• onion – 1 pc.;
• vegetable oil – 2 tbsp;
• salt – 2 teaspoons.

Cooking method:

1. Cut the potatoes into cubes, place in boiling water, and cook over low heat.
2. Grate the carrots, chop the onion, fry them in oil for 5 minutes, add to the broth. Cook for 10 minutes.
3. Cut the stems from the sorrel leaves and cut the tops into strips.
4. Break the egg into a container, add salt, beat.
5. After the potatoes are ready, add sorrel, boil for 3 minutes, pour in the eggs, stirring vigorously, add salt and pepper.
6. Serve cold or hot.
7. Chicken eggs in this recipe can be replaced with whole quail eggs, which are added boiled to the finished dish.

From canned sorrel

If you don’t have fresh herbs, you can cook soup with canned sorrel, rolled up for the winter at home or bought in a store. The preserved herb retains all the benefits and vitamins, and the taste from its addition becomes rich with a pronounced sourness. Warming soup is useful in the cold season to invigorate the body.

Ingredients:

• canned sorrel – 1 can (450 g);
• meat - half a kilo;
• potatoes – 5 pcs.;
• onion – 1 pc.;
• egg – 1 pc.

Cooking method:

1. Boil the meat broth, once ready, cut the meat into pieces and add to the base for the soup.
2. Cut the potatoes into cubes and cook in the broth for 25 minutes. At this time, chop and fry the onion, put it in a saucepan
3. Place the sorrel, bring to a boil, pour in the lezon (egg mixture) or serve with a boiled egg, cut into slices.
4. Serve with sour cream.

Cream soup

The sorrel cream soup turns out very beautiful, which is easy and simple to prepare in less than an hour. Due to its thick consistency, the dish is satisfying, but not the most high-calorie, because there is no meat in it. Serve it well with white bread croutons fried in olive oil, baked with garlic, shrimp, or simply sprinkled with sesame or flax seeds.

Ingredients:

• vegetable broth - 4 cups;
• sorrel leaves - a bunch;
• potatoes – 4 pcs.;
• cream 20% fat - 3 tbsp;
• butter – ½ tbsp;
• egg – 2 pcs.;
• greens - a bunch.

Cooking method:

1. Wash the sorrel leaves and chop them. Peel the potatoes, cut into cubes, pour half a liter of boiling water with oil, simmer until soft, add sorrel. Cook over low heat for a quarter of an hour.
2. Beat with a blender, add broth with cream.
3. Pour into plates, garnish with finely chopped boiled eggs and herbs.

With stew

Such a hearty dish as sorrel soup with stewed meat will especially appeal to men, but others will not pass it by. Its high calorie content combined with piquant sourness will be appreciated. The spring taste of greenery will fill you with benefits and vitamins and give you vigor. It is good to serve the dish with sour cream, herbs, and, if desired, with toasted bread or croutons.

Ingredients:

• olive oil – 2 tbsp;
• onion – 1 pc.;
• carrots – 1 pc.;
• tomato – 1 pc.;
• sweet pepper – 1 pc.;
• potatoes – 3 pcs.;
• water – 1.5 l;
• beef stew - jar;
• sorrel leaves - a bunch;
• egg – 2 pcs.

Cooking method:

1. Peel the vegetables, chop the onion, grate the carrots coarsely, cut the tomato and pepper into cubes, and slice the potatoes. Open the beef stew and remove the fat.
2. Heat the oil in a frying pan, fry the onion, after 5 minutes add the carrots, after another 5 minutes add the tomato and bell pepper. Simmer for 5 minutes with the lid closed over low heat.
3. Place potatoes and fry in water, cook over low heat for 45 minutes, add sorrel, beef stew, season with salt and pepper, cook over medium heat for 10 minutes.
4. Lightly beat the eggs and add to the soup while stirring. Turn off the heat, wait 13 minutes, divide into plates.

From frozen sorrel

If you freeze the grass for the winter, then preparing frozen sorrel soup will be very simple and quick. Even in cold weather, this dish with a pleasant sourness will warm you up, delight you with vitamins, and invigorate you. To increase satiety, add meat and sour cream; without them, you get a dietary option. You can also add eggs to the recipe or do without them, enjoying the pure taste.

Ingredients:

• chicken - half a carcass;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• frozen sorrel leaves – 300 g;
• parsley - a bunch.

Cooking method:

1. Make broth from the chicken, separate the meat from the bones, pinch it into pieces, and put it back in.

Sorrel soup: recipes with photos

Sorrel soup is a healthy first course, which is recommended to be prepared after winter vitamin deficiency, because it contains a lot of necessary elements.

Classic sorrel soup with eggs is the simplest recipe with a minimum set of ingredients.

Required Products:

• two eggs;
• carrot;
• seasonings at your discretion;
• 300 grams of sorrel leaves;
• two potatoes;
• 400 grams of meat.

Cooking process:

1. Prepare broth based on the selected meat. You can use plain water, then the dish will be lighter.
2. In a separate container, you need to boil the potatoes and carrots with peels.
3. We clean the vegetables and throw them into boiling broth or water. We also put chopped sorrel there and season with spices.
4. Beat the contents of the eggs a little and carefully add them to the soup, it should boil at this time. We wait until the eggs have curled and that’s it, you can remove them.

With Chiken

Sorrel soup with chicken is another way to make a delicious and satisfying lunch for the whole family.

Required ingredients:

• 300 grams of sorrel;
• a piece of chicken fillet;
• one carrot and onion;
• seasonings as desired;
• two potatoes.

Cooking process:

1. Cook the meat over low heat for about 30 minutes to create a broth, then remove it to a plate.
2. In the resulting mixture, put the diced potatoes. Turn the carrots and onions into small pieces, fry for a while until golden brown, add to the soup and cook for five minutes.
3. Now add chopped sorrel and selected seasonings to the rest of the products and keep on the stove for two minutes.

Lenten soup

Lenten sorrel soup is an easy dish for fasting or a diet with lots of vitamins.

Required Products:

• one carrot;
• three potatoes;
• 200 grams of sorrel;
• one tomato;
• various herbs and seasonings.

Cooking process:

1. Grind all the above ingredients into cubes.
2. Place a container of water to boil and throw in the potatoes.
3. After 10 minutes, add carrots, tomatoes and sorrel.
4. All that remains is to add the greens and any seasonings to your taste, hold for a couple more minutes on the fire until the vegetables become completely soft and the dish is ready.

Quick soup with stew

Sorrel soup with stewed meat - a recipe for when you have very little time, but you need something tasty, filling and with meat.

Required Products:

• three potatoes;
• two eggs;
• small can of stew;
• carrots and onions;
• various seasonings;
• 200 grams of sorrel.

Cooking process:

1. To prepare sorrel soup according to this recipe, we do not need a frying pan. All actions can be done immediately in a saucepan.
2. Place the stew in it, fry for a while, add chopped onion, then carrots and keep until the vegetables become soft.
3. We fill the contents with water, and when it boils, you can throw in the cubes of potatoes.
4. When it is almost ready, add chopped sorrel, various herbs and selected seasonings, hold for a couple of minutes and remove from heat. Serve with halved boiled eggs.

In a slow cooker

Soup cooked in a slow cooker retains much more nutrients than soup made on the stove in a regular saucepan.

Required Products:

• bulb;
• two eggs;
• any meat weighing 300 grams;
• carrot;
• seasonings as desired;
• three potatoes;
• 100 grams of sorrel.

Cooking process:

1. First put the meat cut into medium pieces into the cup.
2. Add grated carrots, onions and diced potatoes to it. At this stage, season everything with the selected spices to your taste. If you want, you can fry the vegetables a little in the “Baking” mode for 10 minutes.
3. We fill the contents with water, preferably so that it is already hot, and set the device to “Quenching” mode for one hour.
4. Five minutes before the cooking time ends, pour lightly beaten eggs and sorrel pieces into the soup. We wait until the program finishes working and we can submit.

Canned or frozen sorrel soup

Since the sorrel season is short, it is worth freezing or rolling it in advance, so that you can prepare a healthy dish at any time of the year.

Required Products:

• four potatoes;
• 350 grams of meat;
• 400 grams of canned sorrel;
• two eggs;
• various seasonings;
• bulb.

Cooking process:

1. As always, we prepare broth from meat: cook chicken for about 30 minutes, and something else for about an hour.
2. After the base is ready, remove the meat; if desired, you can cut it and put it back.
3. Add potatoes, chopped into small cubes, fried onions and keep the dish on the stove until the potatoes become soft.
4. All that remains is to lay out the chopped sorrel and carefully pour in the slightly beaten contents of the eggs. In just a couple of minutes the dish can be served.

Soup - puree

It turns out that sorrel can be used to make not only standard soup, but also puree soup.

Required Products:

• 50 grams of sorrel;
• two potatoes;
• seasonings as desired;
• a small jar of sour cream;
• 25 grams of butter;
• bulb.

Cooking process:

1. It’s better to start cooking right away in the pan, so as not to transfer anything later. Heat a small amount of oil in it and fry the chopped onion.
2. Fill the contents with the required amount of water, bring to a boil and throw in the cubes of potatoes, wait until they become soft.
3. All that remains is to add the sorrel, hold the dish for another three minutes, then grind it in a blender into a mushy mass, pour in the sour cream and puree it.

Cooking process:

1. First, prepare the broth by boiling the meat for about an hour, seasoning it well with spices.
2. If desired, the meat can be removed or chopped and put back into the dish.
3. To what happened, add the diced potatoes, keep them on low heat until they become soft.
4. We keep the chopped vegetables in a hot frying pan for some time until they are beautifully browned and put into a dish.
5. It is advisable to pour boiling water over the nettle before use, then it will not be so prickly. We turn it and the sorrel into pieces and add them to the other ingredients.
6. All that remains is to add the boiled eggs, cut into small pieces, hold for another minute and remove from the stove.

Original cheese and sorrel soup

Required Products:

• tomato;
• two eggs;
• seasonings as desired;
• 150 grams of sorrel;
• three potatoes;
• onions and carrots, one each;
• one processed cheese.

Cooking process:

1. Peel the tomato, you can use tomato paste instead.
2. In a hot frying pan, bring the chopped onion, grated carrots and tomato until golden brown.
3. Place the pre-chopped potatoes into water, bring to a boil and hold until they become soft. After this, lay out the prepared vegetables.
4. Grate the cold cheese, chop the sorrel and combine with the broth. Pour in the lightly beaten eggs, mix, wait until they set, this takes literally three minutes. Turn off the heat and after 15 minutes the soup can be served.

Step 1: prepare the meat.

We wash the meat under warm running water. Then place the pork on a cutting board and, using a kitchen knife, scrape the flesh from fat and films. To prepare our first course, you need to use meat with a small bone, then the soup will turn out rich.

Step 2: prepare the meat broth.

Place the meat in a saucepan and pour in cold water so that the liquid completely covers the meat. Place the container on high heat. Bring the liquid to a boil. Afterwards, turn the heat down to medium and, using a slotted spoon, remove the foam formed from cooking the meat. The foam must be collected throughout the preparation of the broth. Cover the container with a lid, turn the heat to low and simmer the broth for 1-1.5 hours.
Then add allspice peas to the pan and lightly salt. Attention: so that the meat broth acquires an aromatic smell, for 10-15 minutes Before the end of cooking, you can add peeled parsley root to it.

When the broth is ready, use a slotted spoon to remove the pork and transfer it to a flat plate. Using a kitchen knife, remove the meat piece from the bone. Then cut the pork into small portions, and strain the broth through a sieve into an open pan. Discard the parsley root.

Transfer the meat pieces into the broth.

Step 3: prepare the carrots.

Using a kitchen knife, peel the carrots and then rinse them under running water. Transfer the root vegetable to a cutting board and cut into small squares or bars.

Attention: If you wish, you can chop the carrots using a coarse grater. Transfer the chopped vegetable to an empty plate.

Step 4: Prepare the onion.

Using a kitchen knife, peel the onions and rinse well under running water. Then transfer to a cutting board and cut into small squares. Transfer the chopped onion to a free bowl.

Step 5: prepare the potatoes.

Using a kitchen knife, peel the skins from the potatoes and rinse well under running water. Then transfer the vegetable to a cutting board and cut into small pieces. Place the chopped potatoes into a free bowl.

Step 6: prepare the sorrel.

Place the sorrel in a colander and rinse thoroughly from the soil under warm running water. Then we shake off the water from the greens and place them on a cutting board, where we first sort them out and then sort them by size. First we collect large leaves into piles, then small ones.
Using a kitchen knife, first cut the large leaves lengthwise into medium strips, and then small leaves. The stems can also be finely chopped, since they contain the most acid, and sorrel soup cannot be spoiled with acid. Place the chopped greens in a free bowl.

Step 7: Prepare the green onions.

Wash the onion under running water, lightly shake off the water and transfer to a cutting board. Using a knife, finely chop and transfer to a free plate.

Step 8: Prepare the eggs.

Place the eggs in a saucepan with cold water, after dissolving a little salt in it. The liquid should completely cover the eggs during cooking. Place the container over medium heat, bring the water to a boil and cook the eggs for 10 minutes.
Then, using oven mitts, place the pan under cold running water. When the eggs have cooled to room temperature, take them out and manually peel them. Transfer to a cutting board and use a kitchen knife to cut into medium-sized pieces. Place the chopped eggs into a free plate. Attention: The egg can be grated on a coarse grater.

Step 9: prepare sorrel soup.

Place the potatoes cut into pieces into a saucepan with broth and meat pieces and cook the soup for 10-15 minutes over medium heat with the lid closed. Afterwards, transfer the chopped vegetables into the same container: carrots and onions. Continue cooking the soup for 5-7 minutes. When the potatoes are ready, add chopped sorrel and green onions to the broth and cook the soup some more. 2-3 minutes. Then add the egg and turn off the heat.
Using a tablespoon, mix the soup well, cover the pan with a lid and leave the dish to 20 minutes.

Step 10: Serve sorrel soup.

Pour delicious, aromatic, slightly sour, truly spring sorrel soup into portioned plates and serve to the dinner table. On top, if you wish, the soup can be decorated with chopped parsley, dill or pieces of green onions. We serve it with crispy fresh bread. Separately, place a bowl of sour cream on the table.
Enjoy your meal!

You can make soup from any meat: pork, beef or chicken.

If you prefer fried soup, then fry chopped onions and carrots in vegetable oil, and then add this fried soup to the soup.

In addition to allspice, you can add other seasonings to your dish to suit your taste.

Healthy sorrel soup is familiar to many; most prepare it according to the classic recipe. It involves the use of a tasty plant, chicken eggs and meat. It is permissible to choose chicken, pork or even stew. The latter product allows you to cook a summer dish in a matter of minutes, because the stew does not take long to cook.

Classic recipe without meat

The easiest and fastest way is to make egg soup without meat. It turns out quite light, but nutritious. It is advisable to use fresh sorrel, but if you have frozen or canned sorrel, that will do. Chicken eggs are added in two forms: poured liquid into green borscht or poured boiled and chopped into the finished soup. In both cases, the first dish turns out tasty and very aromatic. So, the list of ingredients:

• sorrel – 2 bunches (about 200 g);
• potato tubers – 4-5 pcs.;
• water – 1000 ml;
• chicken eggs – 3 pcs.;
• salt and pepper mixture.

Expert opinion

Borisov Denis

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Wash the potatoes, peel them and cut into small slices. Pour water, put on fire and wait until it boils, add salt and cook until soft. Rinse the sorrel under cold water and cut into thin strips. Boil the eggs hard and cut into cubes or beat raw with a fork. Pour the sorrel into the pan, season with spices and cook for 2-3 minutes over high heat. There is no need to cook longer, otherwise the herb will become tasteless. Pour the eggs in a thin stream (or discard if using boiled ones), bring to a boil and serve the soup with the egg without meat.

If you can’t use a stove, you can make sorrel soup with eggs in a slow cooker. It takes a little longer to cook, but you don’t need to constantly monitor the process. The following products are needed:

• sorrel – 3 bunches;
• potatoes – 4-5 pcs.;
• carrots and onions – 1 pc.;
• boiled eggs – 4 pcs.;
• water – 2000 ml;
• dill or parsley - a small bunch;
• sunflower oil – 2-3 tbsp. l;
• salt, bay leaf and black pepper.

Peel the onions and carrots, pour into a bowl and add oil. Turn on the “Frying” mode and sauté for 8-10 minutes, stirring. Peel and chop the potatoes into cubes and place in a slow cooker. Pour in water (or vegetable broth), salt and pepper. Select the “Soup” or “Stew” function and cook for approximately 30-45 minutes, depending on the power of the device. Separately boil the eggs, peel and chop coarsely. Wash the sorrel, cut into strips, and do the same with other greens. Add the herb 15 minutes before cooking, add eggs and dill. Stir, wait for the end of cooking and pour into plates.

Meat dishes with sorrel

The following step-by-step recipe involves the use of meat broth, so it turns out more satisfying. You can cook sorrel soup with beef, pork, turkey or chicken. Cut the meat into small pieces, rinse and boil until cooked (this takes from 30 to 80 minutes). What you will need for the first course:

• meat broth – 2.5 l;
• boiled turkey – 100 g;
• sorrel – 3 bunches;
• chicken eggs – 4 pcs.;
• potatoes – 3 pcs.;
• greens (parsley, chives or dill) - a small bunch;
• onions – 1 pc.;
• carrot – 1 pc.;
• vegetable oil - 3 tbsp. l;
• salt and a little spice or garlic.

Peel the potatoes, chop them and place them in boiling broth. Finely chop the carrots and onions and fry in oil until golden brown. Add the roast and take care of the greens. Wash the sorrel, cut into noodles and add to the soft potatoes. Finely chop the turkey fillet (already boiled) and add to the soup. Boil everything together for 2-4 minutes. Beat the eggs with a fork, add salt and pour into the pan in a thin stream, stirring quickly with a spoon. Keep on the fire until the eggs curl and pour into plates.

The most popular option is sorrel soup with stew. It is easy to prepare outdoors, for example, on a hike or in the country. Required ingredients:

• stew - 1 can (400 g);
• sorrel – 2-3 bunches;
• potatoes – 4 pcs.;
• carrot – 1 pc.;
• white onion – 1 pc.;
• chicken eggs – 2-3 pcs.;
• salt, ground pepper or other spices.

Expert opinion

Borisov Denis

Assistant chef of the restaurant "Fisherman's House"

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Place the stew into a saucepan (if there is a lot of fat, it is better to remove it) and heat it up. Cut the onion and carrots into small cubes and add to the meat. Fry for 5-6 minutes until soft, then pour in 2.5 liters of water and wait until it boils. At this time, peel and chop the potatoes and sorrel. Add the potatoes, reduce heat to medium and simmer covered for 20 minutes. Add chopped sorrel, some spices and salt, cook over high heat for 3 minutes. Pour green cabbage soup into plates, garnish with herbs and add chopped boiled egg.

The recipe with chicken and egg is a little more difficult, since you first need to cut the meat and cook the broth. What you will need for this dish:

• meat (thighs, drumsticks or fillet) – 0.5 kg;
• carrots and onions – 2 pcs.;
• sorrel – 250 g;
• chicken eggs – 5 pcs.;
• potatoes – 4 pcs.;
• dill, green onions and salt.

Cut the chicken into large pieces, rinse and cook with three liters of water. Immediately add one onion and one carrot. Boil them until the meat is done and then discard. Peel the remaining vegetables (except potatoes), chop finely and fry with butter. Peel the potatoes, cut into bars and add to the broth. Add the sautéed mixture, salt and spices there. Bring to a boil, add chopped sorrel and cook for a few minutes. Beat the eggs with a fork until foamy, pour into the pan and remove from heat.

The most satisfying recipe for sorrel soup with beef. It takes about 1.5 hours to prepare, but you can boil the product in advance. The dish turns out to be very rich, satisfying and quickly satisfies hunger. Sorrel soup with beef is prepared from the following ingredients:

• meat with bone – 0.5 kg;
• sorrel – 1 bunch;
• potatoes – 5 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• boiled eggs – 3-4 pcs.;
• salt, pepper and bay leaf.

Cut the meat into large pieces and boil until cooked, skimming off the foam. Peel and dice the potatoes, add to the pan and cook for another 15 minutes. Chop the onion and carrots, fry with butter until golden brown, and transfer to the broth. Rinse the sorrel under running water, cut into small strips and add 5 minutes before readiness. Peel the eggs, chop into cubes and add to the rest of the ingredients. Bring to a boil and serve, garnished with sour cream and herbs.

Sorrel soup is a traditional summer dish that cooks well. You can cook stew both at home and outdoors. The classic recipe with or without meat necessarily includes chicken eggs, but some prefer to use quail eggs. A faster option would be soup with stewed meat; the cooking time is only 25-30 minutes.