Summer time is a great opportunity to stock up on vitamins for next winter. And this does not mean that you need to quickly run to the nearest pharmacy for medications. No, because during this period nature not only blooms and smells, but also gives us its useful plants.
Most summer residents always have sorrel growing in their gardens, which is also called sorrel, sorrel, etc. It can be used not only as a filling for pies, but also in soup. This is exactly what we will talk about today. After all, this dish is so popular that many peoples around the world consider it their national dish.
I would never have thought that this would be the case. After all, my grandmother always cooked it in the summer, when the garden was full of all kinds of tasty herbs. This, one might say, was almost her signature dish. And it turns out not only her, but also every family.
Therefore, I would like to pay more attention to this dish, which is suitable for our table in the summer. After all, in the heat you don’t really want very fatty and rich dishes. And this will perfectly quench not only thirst, but also hunger.
My mother always prepares this dish as soon as the sorrel grows. Therefore, trying not to miss this opportunity, I want to tell you the traditional way of preparing the most delicious summer soup. The main thing is that it will be the best not only for you, but also for your children.
Ingredients:
- Chicken – 300 gr.;
- Sorrel – 300 gr.;
- Potatoes – 3 pcs.;
- Onions – 2 pcs.;
- Chicken egg – 2 pcs.;
- Salt – 2 tsp;
- Black peppercorns – 6 pcs.;
- Water – 2 l.
Preparation:
1. Pour water into a saucepan and bring it to a boil.
2. Wash the chicken and cut into pieces. I use breast meat. I send it to boiling water. Cook for 30 minutes.
This way we will have virtually no foam. And when we put poultry or meat in cold water, foam forms when it boils.
3. Salt and grind the pepper in a mortar. We send him there too.
4. Peel the onion and finely chop it. Fry it in a frying pan until golden brown.
If desired, it can be added to soup without frying.
5. Remove the skin from the potatoes and cut them into small cubes. Place it in the broth for 10 minutes.
6. Wash the sorrel and cut it into strips along with the stem.
7. Add it to the soup along with the onions. Let's taste for salt. Cook for another 5 minutes and turn off.
8. Cook the eggs until tender for 9 minutes. Cool and clean.
Pour the yummy food into plates and put half an egg in each. You can also add sour cream.
How to cook green borscht with sorrel and beet
In this recipe, we will use sorrel instead of cabbage. It turns out not only healthy, but also tasty. But imagine how many vitamins it contains. Especially after a long winter, when they will be very useful. It can be served with either an egg or sour cream. You can use any meat for the broth.
Ingredients:
- Pork on the bone – 500 gr.;
- Tomato paste – 1 tbsp. l.;
- Carrots – 1 pc.;
- Beets – 1 pc.;
- Sorrel – 1 bunch;
- Potatoes – 3 pcs.;
- Onions – 1 pc.;
- Bell pepper – 1 pc.;
- Greens - to taste;
- Salt – 1 tbsp. l.;
- Water – 3 l.
Preparation:
1. Wash the meat and put it in a pan. Fill it with water and put it on fire. Cook for 1.5 hours.
2. During this time, prepare the vegetables. Let's wash and clean them.
3. Grate beets and carrots on a coarse grater.
4. Cut the potatoes into small pieces. We will do the same with onions and peppers.
5. Rinse the greens and sorrel under running water and chop into strips.
6. When the broth is cooked, add beets into it.
7. After boiling, add the rest of the vegetables.
8. After everything has been cooked for 10 - 15 minutes, add salt and add herbs with tomato paste.
9. We try and, if we like everything, then turn it off. Let it brew for a while, then serve.
Recipe for soup with stew
I like this method when we relax somewhere outdoors with tents. In this case, there is no need to cook the broth for a long time, since the meat is already ready. It turns out a rich, delicious dish.
Ingredients:
- Stew – 1 can;
- Carrots – 1 pc.;
- Potatoes – 4 pcs.;
- Onions – 1 pc.;
- Chicken egg – 2 pcs.;
- Sorrel – 200 gr.;
- Salt – 1.5 tsp;
- Water – 2.5 l.
Preparation:
1. Open the jar and remove the fat, otherwise it will be too greasy. Transfer the meat to a saucepan and heat.
2. Peel the onion and cut into small cubes. We send it there and simmer a little.
3. Three carrots on a fine grater and fry with the contents of the pan.
4. Pour in water and bring to a boil.
5. Peel the potatoes and cut them into small pieces. We send it there too. Cook for about 15 minutes.
6. Wash the sorrel and cut into strips. Throw it into the soup.
7. Add salt, just don’t overdo it, as the stew already contains it. Turn off and insist.
8. During this time, cook the eggs until cooked, cool and peel. Place them on a plate with a dish.
How to cook cabbage soup with meat and nettles?
I've never tried brewing these two herbs together before. But now I understand my mistake. You can't add too much acid, so you can thicken it this way. Delicious, simply incredible!
Ingredients:
- Pork – 0.5 kg;
- Nettle – 1 bunch;
- Sorrel – 1 bunch;
- Potatoes – 2 pcs.;
- Carrots – 1 pc.;
- Onions – 1 pc.;
- Vegetable oil– for frying;
- Tomato paste – 1 tbsp. l.;
- Chicken egg – 4 pcs.;
- Salt - to taste;
- Water – 3 l.
Preparation:
1. Place the meat in a pan and fill it with water. Cook for 1 – 1.5 hours.
2. Peel the potatoes and cut them into small pieces. We send it to the meat.
3. Chop the onion into cubes and fry in oil until golden brown.
4. Three carrots on a grater and send them there to fry. Add tomato paste to them.
5. Place the vegetables in the pan.
6. Boil two eggs until tender and cut into cubes. Throw it into the soup.
7. Break the rest into a glass and mix. Pour into the pan in a thin stream and stir with a spoon.
This way it will curl up and there will be beautiful white strings in the soup. It's beautiful and delicious!
8. Wash the green grass and chop it finely. Add to the broth, stir and add salt. Cook for 2 – 3 minutes and turn off.
You can let it sit for a while, but I usually don't have the patience.
Cooking sorrel soup with barley
In late spring and early summer, potatoes and carrots are no longer as tasty. Therefore, I replace some of it with cereal. It adds satiety and nutrition.
Ingredients:
- Pork knuckle – 1 pc.;
- Sorrel – 2 bunches;
- Pearl barley – 1/2 cup;
- Potatoes – 4 pcs.;
- Onions – 1 pc.;
- Garlic – 2 cloves;
- Carrots – 1 pc.;
- Salt – 1 tbsp. l.
- Bay leaf – 2 pcs.;
- Water – 3 l.
Preparation:
To make the soup cook faster, you can soak the cereal in water overnight.
1. Boil the shank for about 1.5 - 2 hours. Remove from the broth and separate from the bone.
2. Throw the meat and pearl barley back into the broth and continue cooking.
3. After 15 minutes, add the potatoes cut into small pieces.
4. Do the frying. First, prepare the onion, finely chopped, and then add the grated carrots.
5. Finely chop the garlic or squeeze it through a press. Place in a frying pan.
6. Place the overcooked mixture in a pan and add salt.
7. Wash the sorrel under running water. Wipe with a towel and cut into strips. But you can chop it smaller. We put it in the soup.
8. We throw the washed one there bay leaf. We try and turn it off.
Recipe for borscht with rice and mushrooms
You can call it lean. We will cook it without meat, but you can always add it if you wish. And this will not spoil it. It’s just that in summer and hot weather you don’t always want fatty foods. Sometimes something light is enough.
Ingredients:
- Mushrooms (boletus) – 200 gr.;
- Rice – 1/2 cup;
- Potatoes – 3 pcs.;
- Carrots – 1 pc.;
- Onions – 1 pc.;
- Black peppercorns – 6 pcs.;
- Bay leaf – 3 pcs.;
- Sorrel – 200 gr.;
- Dill – 30 gr.;
- Salt - to taste;
- Water – 2 l.
Preparation:
1. Boil mushrooms in a saucepan for about 40 minutes along with bay leaf and pepper. Then the spices need to be caught and thrown away.
2. Wash the rice and send it there. Cook for 15 minutes.
3. Peel the potatoes and cut them into cubes. Add to broth.
4. Chop the onions and carrots into cubes. Fry until tender in a frying pan in vegetable oil. Transfer to a saucepan.
5. Wash the sorrel and dill under running water and finely chop. Add to the soup, add salt and leave for another 2 minutes.
6. Turn off and serve with sour cream.
How to make creamy soup with melted cheese
Have you ever cooked a cheese dish? My family loves him. Only today we will cook it with sour herbs, which will add its own unique flavor.
Ingredients:
- Chicken fillet – 300 gr.;
- Sorrel – 2 bunches;
- Potatoes – 3 pcs.;
- Onions – 1 pc.;
- Processed cheese – 2 pcs.;
- Salt - to taste;
- Water – 1.5 l.
Preparation:
1. Boil the bird along with the peeled whole onion in water for about 30 minutes. We take them out and put them away. You can add the fillets at the end or make a Caesar salad. And we won't need the vegetable anymore.
2. Peel the potatoes and cut them into small cubes. Throw into the broth and cook until tender. And be sure to add salt at this point.
3. Wash the sorrel in water and cut into strips. Throw it in there and cook for another 2 minutes.
4. Remove from heat and beat everything with a blender until you get a puree.
5. Put it on the fire again and grate the cheese into the pan. Stir and turn off.
When serving, you can sprinkle it with herbs.
How to cook cabbage soup from frozen sorrel in a slow cooker?
This technique works wonders. You can cook so many things in it, even bake. But today she will cook us the simplest delicious dish from canned greens. Yes, by the way, you can cook in a multicooker of any brand, since the basic modes are the same for everyone, only the time is different.
Ingredients:
- Pork ribs – 300 gr.;
- Onions – 2 pcs.;
- Carrots – 2 pcs.;
- Potatoes – 4 pcs.;
- Salt - to taste;
- Frozen sorrel – 400 gr.;
- Water – 2 l.;
- Vegetable oil - 3 tbsp. l.
Preparation:
1. Pour vegetable oil into the bowl and set the “frying” mode.
2. Finely chop the onion and grate the carrots on a fine grater. We send them to fry.
3. Cut the ribs and add them to the vegetables to fry.
This way we will not have scale during cooking.
4. Place chopped potatoes on top.
5. Salt and fill everything with water. Close the lid and set the “soup” mode. Set the time to 1 hour.
6. Five minutes before cooking, open and add frozen sorrel.
When she signals the end of the program, serve with sour cream and a boiled egg.
Cream soup with zucchini
Summer provides us with the opportunity to use not only greenery in limited quantities, but also vegetables. We try to add them everywhere. And also prepare various dishes.
Ingredients:
- Chicken breast – 250 gr.;
- Zucchini – 300 gr.;
- Potatoes – 3 pcs.;
- Sorrel – 1 bunch;
- Onions – 1 pc.;
- Vegetable oil – 3 tbsp. l.;
- Carrots – 1 pc.;
- Salt - to taste;
- Water – 1.5 l.
Preparation:
1. Cut the breast into small pieces, add salt and cook for 30 minutes.
2. Fry diced onion and grated carrots on a fine grater in vegetable oil until half cooked.
3. Peel the potatoes and zucchini and cut them into small cubes. We send it to the broth along with the overcooking. Cook for 20 minutes.
4. Wash the sorrel and chop it finely. We put it into food and leave it on the fire a little longer.
5. Turn off the stove and use a blender to turn it into puree.
Of course, it looks inconspicuous, but a leaf of parsley or half a boiled egg will help us.
Video on how to cook green borscht with beef
I found a recipe on the Internet on how to cook delicious soup with sorrel. Everything in it is interesting and they tell you in detail how to do it. He is preparing for large number water. Naturally, the volume of products is also quite large. The dish is rich and quite thick. But if you like it thinner, then reduce the ingredients a little.
If you prepared this recipe and really liked it, you can write about it to us in the comments. You can also ask any questions you have there.
Recipe for cold sorrel and spinach
I would call it okroshka. But that's not true. This dish quenches thirst well in hot weather. If desired, you can add vinegar, but only a little. And one more thing, it is considered dietary.
Ingredients:
- Sorrel – 200 gr.;
- Spinach – 200 gr.;
- Dill – 30 gr.;
- Green onion – 50 gr.;
- Fresh cucumber – 2 pcs.;
- Chicken egg – 2 pcs.;
- Sugar – 1 tsp;
- Salt - to taste;
- Water – 1.5 l.
Preparation:
1. Wash the sorrel and spinach and cut into strips. Place them in a pan of boiling water. Cook for about 10 minutes.
2. Remove from heat and cool.
3. Boil the eggs until cooked. Cool and clean. Grind them with an egg slicer.
4. Also cut the cucumber into cubes.
5. Wash the dill and onions and dry them. Finely chop.
6. During this time, the broth has cooled. We put all our cuttings into it.
7. Add sugar and salt. Serve with sour cream.
Green fish soup with sorrel
The fish is very tasty and tender in taste. Therefore, the broth and contents should be the same. To achieve this we will use some tricks. I will describe them to you along the way.
Ingredients:
- Fish – 300 gr.;
- Sorrel – 200 gr.;
- Butter – 50 gr.;
- Water – 1.5 l.;
- Potatoes – 3 pcs.;
- Salt - to taste;
- Onions – 1 pc.
Preparation:
1. Place a pan of water on the fire and bring to a boil.
2. Meanwhile, clean and wash the fish. We cut it into portions.
3. Peel the potatoes and onions and chop them into cubes.
4. Place all chopped products into a container. Cook for 15 minutes over medium heat.
5. Wash the sorrel and dry it with a towel. Shred it into strips and simmer in a frying pan in butter. Transfer to soup.
It is thanks to the oil that the greens turn out to be very tender.
6. Salt to taste and serve with sour cream.
Like this interesting recipes we shared with you today. Cook it yourself and share with friends. I have no doubt that some of them have never even heard of. And today I say goodbye to you, see you again!
With sorrel and egg, you should look for it in the culinary section dedicated to the mentioned first course, if we understand by this term any plant-based stew. But this dish is similar to borscht purely in appearance, which is most likely where the name came from.
A little history
One of the most popular dishes in the spring, when you feel vitamin deficiency and fruits and vegetables are not yet ripe, in the post-Soviet space is probably soup with sorrel and egg. Step by step recipe it will be given a little later. Let's also consider various options cooking. But I would like to tell you about the history of the origin of this popular dish. The recipe for green soup with sorrel and egg is found in national cuisines Slavic peoples. And its history begins with various stews (both lean and fast) based on greens and herbs with vegetables - the usual food of the peasant of ancient times. By the way, it is believed that the recipe for soup with sorrel and egg appeared earlier than, for example, the traditional one common in Russia and Ukraine. And this is probably because cabbage appeared in Rus' later, when stew from sorrel and other herbs was traditionally cooked by many peasants for quite a long time.
Recipe for soup with sorrel and egg. Ingredients
To prepare you need: half a kilo pork ribs, a couple of bunches of fresh sorrel, three or four potatoes, a couple of onions, carrots, fresh herbs, three eggs, herbal seasonings, sour cream.
Recipe for soup with sorrel and egg. Preparation
- First, we cook the broth from which there is a certain amount of meat. Cook them traditionally, skimming off the foam, adding an uncut onion to make it transparent for about an hour and a half, so that the meat boils and becomes soft. Then we catch the ribs with a slotted spoon and separate the meat from the bone. Let cool. Cut it finely and throw it back into the broth.
- Peel the potatoes and cut them into small beautiful cubes.
- Peel and three carrots. For fans of “cubism”: you don’t have to grate the carrots, but, just like potatoes, cut them into cubes. Sometimes it even looks nicer in soup.
- Cut the onion into smaller cubes. Some people prefer to lightly fry it together with carrots in vegetable oil in a frying pan. Well, this option has a right to exist. But we will use a more traditional recipe and will not fry it.
- Boil eggs hard. Cool and clean. Cut into cubes. As you have already noticed, this recipe for sorrel and egg soup requires cutting almost all the ingredients into equal pieces. The exception is sorrel and fresh herbs. We chop them finely, after rinsing them in running water.
- Add vegetables to the broth and cook for ten to fifteen minutes.
- Then add sorrel, herbs and eggs into the pan. After boiling, turn off the soup, cover with a lid and set aside. It, like any borscht, must steep thoroughly (at least half an hour), then the dish acquires a richer taste.
- Serve with a spoonful of sour cream added to each serving. Yes, and one more secret: the soup should be thick so that, as they say, the spoon can stand. Then it is considered properly cooked. This is achieved by placing as much sorrel and greens as possible on the cooking container. And the last thing: the borscht should have a characteristic sourness, and the grass should not be too boiled (for this we turn it off immediately after boiling).
Lenten variations
The recipe for soup with sorrel and egg, or rather its lean version, looks even easier to execute even for an inexperienced cook. And on days of strict fasting, it is also recommended to exclude eggs from the composition.
- We exclude the first point of the previous recipe - preparing the broth.
- Wash the vegetables and cut them into small cubes. You can also grate carrots.
- Boil eggs hard. Let cool. Cleaning. Chop finely enough.
- Wash the sorrel and greens thoroughly and chop them.
- First, cook the vegetables in a saucepan for about 15 minutes, and then throw in the greens and eggs and turn off as soon as it boils. We insist as expected. Some people cook it, as already mentioned, without using eggs. Or you can boil them separately and put them cut into a plate for those who, for example, do not comply.
Canned sorrel
Do you know that such green borscht can be prepared not only in spring and summer, but even in the midst of winter cold? To do this, replace the fresh sorrel with a can of canned sorrel, and the delicious green borscht is ready!
“A good wife and fatty cabbage soup - don’t look for any other good thing” - Russian proverb.
Ingredients:
- 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.
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”. People also call this dish “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 make broth from different types meat (for example, take pork and beef together), then the cabbage soup is called “prefabricated”. 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?
- First you need to cook the broth. Place the meat in a slow cooker (or pan) and pour 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.
- When the broth is ready, potatoes cut into cubes are sent there.
- While the potatoes are boiling, finely chop the remaining onion and fry in oil, preferably butter.
- Boil the eggs “hard-boiled” in a separate saucepan.
- 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.
- After the soup has been cooked, it must sit for at least 15 minutes so that the sorrel imparts its flavor to the broth.
- 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.
Ingredients:
- 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?
- First you need to hard boil the eggs. Then the eggs are cut with a vegetable slicer or a knife, as if for a salad. Leave a few eggs to decorate the soup and cut them in half.
- Finely chop the sorrel and cook in salted water for a couple of minutes. You can cook it in a slow cooker, or you can cook it in a saucepan. Then you need to remove the sorrel and cool it.
- Peel and cut the potatoes into cubes, boil in the water in which the sorrel was boiled. Then cool the water along with the potatoes.
- Fresh cucumbers should be cut finely, or into cubes. Finely chop the greens (any you like: parsley, cilantro, dill) and green onions.
- When the water and potatoes have cooled, all the other ingredients go there. It is advisable to leave some of the chopped greens to decorate the dish. Then pour kefir there.
- It is best to leave the soup to steep for a while so that the sorrel imparts its sourness to the water. You can add a few drops of lemon juice (to taste) for taste.
The finished soup, when it is poured into plates, is decorated with halves of eggs, herbs and, if desired, seasoned with sour cream. Bon appetit!
A huge hello to everyone! The time for vitamins is coming and greens are certainly the first to please us. Today we’ll talk about sorrel soup, learn how to cook it deliciously and get acquainted with some secrets. After all, in order to win the hearts of your household, you definitely need to try.
The good thing about summer is that, in addition to regular borscht, we can cook other hot dishes. Moreover, you can do this for the benefit of your health.
Another interesting fact is that it is the closest relative of buckwheat, great! This means you can safely use it in your diet and not fear for your health.
Quite a lot of dishes from this juicy herb have already been invented. For example, you can bake pies or cook aromatic with a slight sourness, and of course these are everyone’s favorite
Traditionally, this dish is prepared using chicken broth and adding an egg. And you season it exclusively with sour cream. But besides this, there are many other variations that you will learn about right now.
Let's start from the very beginning easy preparation. Stock up on everything you need, it is advisable to take young sorrel leaves. These are the ones that make the most delicious stew. But be careful, because this plant contains quite a large amount of acid, which can cause urolithiasis and gastritis.
Therefore, if you have indications for such ailments, then it is better to refuse or add such greens in limited quantities. And everyone else has nothing to fear.
Now, as for the main favorite, take it in any form, it can be fresh leaves, frozen or even canned.
But in the classic version, the meat is taken mainly from chicken and the result is a rich broth, which is already very tasty in itself.
We will need:
- Drinking water - 3.5 -4 l
- Fresh sorrel – 240 g
- Chicken (or its parts, breast, legs) - 380 g
- Rice - 160 g
- Potatoes - 4-5 pcs.
- Onions- 1 head
- Chicken egg - 2 pcs.
- Green onions— 100 g
- Greens - a bunch
- Salt - 2 tsp
- Spices - 2 tsp
Stages:
1. Prepare chicken broth the day before. Do not forget to remove the foam from the surface so that it turns out transparent, like glass. Next, cool it and chop the meat into small pieces with a sharp knife.
2. Carefully remove all specks and debris from the leaves. Rinse them under running water. If you notice any rot, discard them; they are not suitable for food.
3. It is advisable to then let the feathers dry, shake them in a colander or wipe them with paper napkins. Then chop it into strip-like pieces.
4. Now, with the potatoes, first do the peeling procedure, and then, like any soup, chop them into cubes.
5. Chop the onion head into small pieces. Many housewives prefer to fry the onion in a frying pan with vegetable oil, and only then use it. I do not recommend doing this if you are preparing an exceptionally healthy dish. But sometimes you can resort to this method.
6. Now follow these instructions and add the potatoes and onions to the broth.
Place it in cold liquid; this action will help ensure that the soup is clear.
7. The next step is washed and sorted rice. Cook for about 40 minutes until the potato pieces are soft, maybe 20 minutes is enough for you, depending on the type of potato. Either way, cook over medium heat and stir.
8. Next, add the sorrel. And just before turning it off, add salt, add spices and pepper, if desired.
Do you want to make this creation unforgettable? Then break one chicken egg into a mug and beat with a fork, and then at the very end of cooking, pour this mixture in a stream, stirring all the liquid in the pan.
9. Don’t forget about green onions, chopped finely and neatly. Keep the sorrel as a guide; if it has darkened, then you can turn off the stove, it usually does not cook for long, 3-5 minutes after boiling will be enough.
You don’t have to cook at all, but turn it off immediately after boiling to preserve all the vitamins.
10. After all, so to speak, in conclusion, it is recommended to cover the pan with a lid and hold such a delicacy on a hot stove to stand and simmer.
Chicken eggs Boil and peel the shells; they should not be soft-boiled, but hard-boiled. Chop in any way, finely or coarsely.
Interesting! Eggs can be presented here in different ways, cut into quarters, halves, and even chopped into small cubes. Experiment, because this is what makes this potion look cool!
11. And such a lovely plate with sorrel soup and chicken is waiting for everyone for lunch. Place a spoonful of sour cream in each dish and garnish with dill or parsley. Eat for your health!
Sorrel soup in a classic variation with egg
As you may have noticed, the first option was based on chicken broth, and I propose to make this one from pork ribs.
By the way, to add originality to the taste, you can prepare this green borscht and use:
- cook with mixed meat, take pieces of pork and chicken;
- meat balls (meatballs);
- smoked meats;
- stew.
By the way, each country has its own interesting nuances, for example, the French use mainly mushroom broth, but the Greeks generally add lemon juice.
This tells everyone that this is still a very popular and honorable delicacy. So, don't deny yourself it! The set of products will be standard, and this will make everyone happy.
We will need:
- ribs - 0.5 kg
- sorrel – 140 g
- potatoes - 3-4 pcs.
- chicken egg - 2 pcs.
- onion - 1 pc.
- garlic - a couple of cloves
- dill
- salt, pepper and bay leaf
Stages:
1. Make a fragrant meat broth, add pork ribs to the pan, you can also take beef. Add peppercorns, two bay leaves and one large peeled onion. Pour water and cook until the bones are done. If foam appears, remove it with a special spoon with holes.
2. Boil new potatoes and fresh chicken eggs in another container, then cool and peel. Cut it the way you like, look at the photo, you can do it like that.
3. Chop the green feathers into ribbons, make sure they are short in length, otherwise it will not be convenient to eat.
4. Dip potato slices into the meat broth and add salt and pepper to your liking. After the liquid boils, immediately add the sorrel. Stir and cook for 1-2 minutes.
Garnish with eggs and don’t forget to add garlic squeezed through a garlic press for a piquant aroma.
5. And in just an hour, your hot treat is ready. Taste and enjoy the gifts of summer!
Hot soup from canned sorrel
So, to prepare sorrel soup, you need to take the necessary ingredients and create this miracle. But, sometimes you want to try such a dish in winter, but unfortunately at this time such a plant does not grow and you can only get it from your reserves. That is, use frozen or another type - canned.
Products will be as usual classic version, see for yourself.
In general, I suggest watching the entire process of this divine potion in this video from the YouTube channel. Enjoy watching.
How to make soup without meat and potatoes
Interesting method, do you think this option is not possible and will not be tasty? You are wrong. What nature itself has given us is the most valuable thing in our lives, especially if such fruits are collected from our own dacha.
And you know for sure that they are without any chemicals or other nonsense. This is exactly what will make this magical potion even more beautiful and delicious. And note that carrots are used here to give appearance also brightness.
We will need:
- egg - 2 pcs.
- onion - half
- carrots - 1 pc.
- fresh sorrel - bunch
- salt, pepper
- dill or parsley
- vegetable oil
Stages:
1. Grind the entire set of products in absolutely any way, the main thing is to do it slightly coarsely. Carrots can be grated on a coarse or fine grater. But don’t touch the chicken eggs yet, they will come in handy later.
2. Fry diced onions and grated carrots in a frying pan with vegetable oil until the onions are nicely crusted and soft.
Pour water into a saucepan and boil it. Toss in the dressing. Simmer for a couple of minutes after boiling. Then chop the washed greens and add them here.
3. Break the eggs into a bowl and scramble them with a fork. And then pour this liquid into the hot broth, you will get original strings.
For an elegant taste. Some chefs resort to another trick; they introduce pickled cucumber, and at the very end they simply remove it from the pan.
4. Just before serving, add salt and pepper. Serve with warmth and love, and your loved ones will definitely thank you. You can serve it with breadcrumbs or
A simple recipe for sorrel borscht with stew
Well, I propose to make this unique masterpiece with stewed meat. By the way, it turns out great with her too. And actually, this is an option for a quick fix. Because you can easily throw it into water or simmer it in a frying pan and the hot dish is almost ready.
Isn't it wonderful? I think such masterpieces will definitely become one of your favorites.
We will need:
- Beef or pork stew - 1 jar about 380 g
- Frozen or fresh sorrel - 280 g
- Potatoes - 3-4 pcs.
- Carrots - 1 pc.
- Onion - head
- Egg - 2 pcs.
- Salt - 1 tsp
- Ground black pepper - a pinch
Stages:
1. First of all, remove the fat from the can of stew, and then put it in a saucepan and heat it up. Chop the onions and grated carrots finely. Fry for 3-4 minutes.
2. Meanwhile, while this is stewing, boil the chicken eggs in another bowl.
And pour about 2.5 liters of water into the saucepan with the stew and bring to a boil.
3. Once the bubbles appear on the surface, add the potatoes and chop them into square slices. After half an hour has passed, add chopped frozen sorrel. After boiling, cook for about five minutes, no more. Then add salt and pepper.
4. Finally, pour into plates, eat hot with a hard-boiled egg, which you cut into half and add as a garnish. Bon appetit!
Classic recipe for sorrel and nettle soup
There is nothing better than combining another herb, because it is also very useful and has a large amount of vitamins. And in combination with any other greens it’s absolutely excellent. So, don't miss the chance and let this type will become one of your favorites. Perhaps there will be fans who will beg to try this new product again and again.
We will need:
- sorrel - bunch
- nettle - bunch
- carrots - 1 pc.
- egg - 2 pcs.
- potatoes - 3 pcs.
- bay leaf
Stages:
1. First of all, scald the nettles with boiling water to kill all microbes. Then separate the leaves from the stems. The stems are not used, otherwise they will introduce bitterness. Then chop the leaves into small pieces.
If the plants are slightly wilted, soak them in cold water for 10-15 minutes.
Do the same with sorrel, pour boiling water over it and chop into pieces.
2. Place the eggs in a bowl of water and cook after boiling for 7-10 minutes until the yolk is completely firm. Cool, peel and chop into halves. You can chop one part finely into cubes.
3. Meanwhile, peel the potatoes and finely cut into cubes.
4. Pour water into the pan and when the water bubbles, add salt to taste. Then add the potatoes and bay leaves and cook for 20 minutes.
5. Peel the carrots and grate them.
6. When the time has come, pour in the remaining ingredients: chopped eggs, carrots, nettles and green sorrel leaves. Cook for 5-7 minutes.
7. You can’t imagine how fragrant it smells, it’s already starting to drive you crazy. Bon appetit!
Green spinach cabbage soup
Let's move on and this time add another intriguing ingredient, and one video that has earned respect among readers and subscribers will help us with this. Don't stay away either, watch it right now.
In addition to spinach, you can also add celery to this delicacy, which will give a unique and cool taste.
And the set of products will be like this.
Don't waste time, do wonders and magic together with this good-natured hostess.
Quick and easy cold brew recipe
Ah, summer is hot time. That's why we are forced to resort to cold sorrel. To quickly quench hunger and thirst. Moreover, such soups are prepared quite instantly, everything is chopped into pieces and poured with dressing.
Add sour cream or mayonnaise and tuck into both cheeks without looking back. Some will even ask for more, while others immediately pour themselves a huge portion so as not to have to run around and pour it again. And with black bread, this stew becomes even more satisfying. So eat for your health.
We will need:
- sorrel – 140 g
- fresh cucumber - 2-3 pcs.
- chicken egg - 4-5 pcs.
- green onion - bunch
- water - 1.5 l
- sour cream - 6 tbsp
Stages:
1. First of all, boil water in a container. Scald the sorrel with boiling water and remove all the stems, finely chop the leaves themselves into thin ribbons. Next, place it in boiling water and simmer for 2-3 minutes. Then let the liquid stand and cool completely.
If you are in a big hurry, you can put the container in another bowl with cold water.
2. Then chop fresh cucumbers and green onions into cubes.
3. Boil chicken eggs until hard and chop with a knife or pass through a vegetable cutter.
4. Combine the prepared ingredients with boiled water and sorrel. Stir. Season with salt and sour cream. Enjoy your health!
Advice! Sorrel leaves can be beaten with sour cream in a blender, and then simply added to the water.
Rassolnik with sorrel and pearl barley
Surprised? Probably not, imagine how interesting it will be. Combine pickled cucumbers with sour herbs.
I would like to immediately note that pearl barley increases in size up to 5 times. So, take this into account, otherwise you will throw in too much and it will turn out to be a mess.
We will need:
- chicken fillet or drumsticks - 300 g
- onion - 1 pc.
- sorrel - bunch
- potatoes - 2-3 pcs.
- pearl barley - 60 g
- bay leaf
- carrots - 1 pc.
- pickled cucumbers - 2 pcs.
- sour cream
- boiled egg - 1 pc.
Stages:
1. Take any parts of the chicken and boil, then chop the meat into pieces. Use the broth for soup. Boil it in it first pearl barley as it cooks long time. You can pre-soak it in water overnight, then it will cook faster.
As soon as you see that it is almost ready, add the next ingredient, which you will learn about later.
2. Peel the potatoes and cut into cubes. Throw into the broth and cook for 20 minutes. Grate lightly salted or pickled cucumbers and then put them in a saucepan and stir. Chop the onion into a cube and add it there. Next, rinse the sorrel and chop into small strips.
3. Simmer for about 10-15 minutes, and then add a couple of spoons of sour cream and bring to a boil. Next, pour it hot and eat immediately. It is recommended to cook not too much, so that it is enough for one time.
Just before turning it off, add a bay leaf to the green cabbage soup with pearl barley. If you put it at the very beginning, a bitter taste will appear.
All that remains is to decorate with a boiled egg and any fresh herbs.
Cooking sorrel botvina with beets
Yes, we do it like a king. Exactly, this is how the royal dinner was always prepared in Rus', they took more of all kinds of herbs and greens and the result was gorgeous. For some reason, this option has now been completely forgotten, but there are those who still know this old Russian recipe. Do you want to meet him? Then please turn on the button and watch.
It's actually quite easy to recreate if you have large saucepan and a little patience.
And now imagine how happy your friends will be when, on the hottest day of summer, you present them not with okroshka, but with such a cold one. After all, it is also made on the basis of kvass. You can't pull it by the ears, be careful that your fingers don't get swallowed.
That's all for me, dear friends and subscribers. This is the post for today. I hope everyone is satisfied and start creating your masterpieces. Write and comment on the blog, and I say see you all soon. Good luck and good mood. Bye.
Sorrel soup with egg - a dish for those who want to have a delicious lunch that is beneficial for the body. It contains many vitamins and is also considered a dietary dish.
It is important not to “overexpose” the greens in the soup. It is enough to boil it for no more than 2-3 minutes to preserve all the beneficial substances in it.
Despite the seemingly pretty limited composition ingredients in this soup, you can prepare many variations by simply adding some products to it. This will only improve the taste of the soup.
The recipes for various soups containing sorrel and egg presented below are simple. Even a novice cook can prepare them. Also, preparing this soup will not take you much time, because it cooks quite quickly. It is enough to chop the prepared products and send them to boil in the broth. Bon appetit!
How to cook sorrel soup with egg - 15 varieties
The “unusuality” of this recipe is that it contains not a boiled, but a raw egg. Try it, it turns out very interesting!
Ingredients:
- Meat (pork on the bone) - 0.5 kg;
- Potatoes (medium) - 4 pcs.;
- Fresh sorrel - 200 g;
- Raw egg - 3 pcs.;
- Salt.
Preparation:
Fill the meat with water, salt and boil.
Cut the potatoes into cubes, put them in the prepared broth and boil until tender.
Beat the eggs and finely chop the stemmed sorrel.
3 minutes before the potatoes are cooked, add sorrel to the soup and pour in the eggs, stirring them constantly.
As soon as the soup boils, remove it from the heat.
Cut the meat into pieces and add to the soup. Season the soup in a bowl with green onions and sour cream.
Let's prepare a light spring soup from wild sorrel collected in the meadow.
Ingredients:
- Raw chicken wings - 5 pcs.;
- Onion (medium) - 1 pc.;
- Carrots (large) - 1 pc.;
- Boiled eggs - 2 pcs.;
- Meadow sorrel - 500 g;
- Potatoes (medium) - 3 pcs.;
Preparation:
Make broth from chicken wings. We cut carrots and potatoes into strips, and onions into cubes.
Add chopped vegetables to the broth.
Do not pre-fry the onions and carrots, this will preserve them healthy vitamins and will make the dish less caloric.
Cut the sorrel into thin “ribbons”.
Boil the soup until the vegetables are ready. Add sorrel, salt and season the soup to taste.
When serving, decorate the soup with herbs, sour cream and sliced eggs.
In winter, this borscht is cooked from canned sorrel, and in summer, from fresh sorrel.
Ingredients:
- Chicken soup set - 0.5 kg;
- Potatoes (medium) - 3 pcs.;
- Boiled egg - 2 pcs.;
- Canned sorrel - 3-4 tbsp;
- Garlic - 2 cloves;
- Carrots (medium) - 2 pcs.;
- Seasonings (black peppercorns, bay leaf, Provençal herbs, salt).
Preparation:
Cook the chicken pieces in water for about an hour.
Cut carrots into small cubes, potatoes into large ones. Add carrots and potatoes to the boiling broth and boil the vegetables until tender.
Cut the onion into cubes, saute it in sunflower oil 4 minutes.
Place the sorrel and onion in the pan. Add pepper and bay leaf, Provençal herbs and salt. Let the soup simmer for 2 minutes. Add chopped garlic.
When serving, put chopped egg and herbs on a plate, add sour cream.
In addition to sorrel and spinach, you can add young nettle leaves to this soup.
Ingredients:
- Meat (any) - 0.5 kg;
- Potatoes (medium) - 3 pcs.;
- Onions (large) - 1 pc.;
- Fresh sorrel - 300 g;
- Carrots (medium) - 1 pc.;
- Fresh spinach - 200 g;
- Parsley root - 0.5 pcs.;
- Boiled egg - 2 pcs.;
- Seasoning (salt, bay leaf pepper, peppercorns);
- Parsley and dill - 1 medium bunch.
Preparation:
Boil the meat with pepper and bay leaf until cooked.
Along with the meat, place a peeled large onion into the pan - it will absorb harmful substances and make the broth transparent.
Cut carrots, parsley root and onion into cubes. Cut potatoes into medium cubes. Coarsely chop half the sorrel.
Place the spinach and the second half of the sorrel in a bowl and pour boiling water over it. Cover with a lid, leave for 5 minutes, and drain the water. Grind the sorrel and spinach in a blender.
Fry carrots, parsley root and onions in butter.
Pour the potatoes into the boiling broth and cook for 10 minutes. Add the fried vegetables and cook for another 5 minutes. Add the resulting puree and the remaining sorrel. Salt and pepper our soup to taste, cook for 5 minutes.
Add greens and halved eggs to the finished soup.
In this recipe, the sorrel is not placed fresh, but slightly “stewed” in butter, which gives the dish a delicate taste.
Ingredients:
- Meat broth - 3 l.;
- Fresh sorrel - 300 g;
- Boiled egg - 2 pcs.;
- Butter (for frying) - 50 g;
- Potatoes (large) - 2 pcs.;
- Salt.
Preparation:
Heat the prepared meat broth. We put the cut into it in large pieces potato tubers and boil until tender.
Coarsely chop the sorrel and place it in a frying pan with oil and simmer for several minutes. Place the sorrel in the almost finished soup, bring to a boil, and turn off the stove.
Using a fork, crush the boiled eggs in a bowl into fine crumbs and place them in a saucepan.
Season the finished cabbage soup with fresh herbs and decorate with half an egg.
A healthy treat for lovers of creamy soups.
Ingredients:
- Fresh sorrel - 250 g;
- Garlic - clove;
- Rice - 100 g;
- Sunflower oil - 2 tbsp;
- Cream (not fatty) - 100 ml.;
- Flour - 1 tbsp;
- Boiled egg - 1 pc.;
- Seasonings (ground nutmeg, salt).
Preparation:
Boil the rice in water for about 15 minutes. Let's salt it.
Coarsely chop the sorrel, chop the garlic and place everything in a heated frying pan. Fry for 5 minutes, add flour, stir, and keep in the pan for another 3 minutes.
Place the fried sorrel in a bowl, add 5 tablespoons of rice water and puree the mixture with a blender.
Add puree to the resulting rice mixture. Add cream and nutmeg. Mix everything and boil for 3 minutes.
Place half an egg in a bowl of soup and garnish with parsley.
Try this one healthy soup with meatballs, you will definitely want to make it again!
Ingredients:
- Fresh sorrel - 300 g;
- Potatoes (not large) - 5 pcs.;
- Egg (raw) - 2 pcs.;
- Minced meat(any) - 0.5 kg;
- Salt, herbs - for dressing.
Preparation:
Cut the potatoes into cubes. Finely chop the sorrel.
Let the potatoes cook. We form small meatballs from the minced meat.
When the potatoes are half cooked, add the meatballs into the pan. After boiling, boil the soup for 5 minutes.
Place the sorrel in the pan, salt the soup, and gradually pour in the whipped raw eggs. Mix the contents and turn off the stove.
Put some greens and sour cream on a plate. Serve to the table.
This soup is doubly useful, because in addition to sorrel, young nettle is also added to it.
Ingredients:
- Meat broth - 3 cups;
- Fresh sorrel - 200 g;
- Celery root (medium) - 1 pc.;
- Parsley root (medium) - 1 pc.;
- Young fresh nettle - 200 g;
- Boiled eggs - 2 pcs.;
- Butter (for frying) - 50 g;
- Carrots (large) - 1 pc.;
- Salt.
Preparation:
Pour boiling water over the nettles and let it brew for 5 minutes, then drain it in a colander. Chop the nettles along with the sorrel.
Grate the roots and carrots, cut the onion into cubes. Sauté vegetables in butter for 1 minute.
Place sautéed vegetables, nettles and sorrel into the hot broth. Cook the soup for 5-7 minutes, turn off and add salt.
When serving, place the eggs cut into slices into plates. Season the soup with herbs and sour cream.
In the warm season, this soup will become a lifesaver for your table. Light and tasty - you can't imagine anything better!
Ingredients:
- Fresh sorrel - 200 g;
- Fresh radish - 300 g;
- Sour cream - 200 g;
- Boiled potatoes - 1 pc.;
- Boiled egg - 2 pcs.;
- Green onions - 1 bunch;
- Fresh cucumber - 1 pc.;
- Salt, spices - for dressing.
Preparation:
Place the sorrel in hot water for 3 minutes.
Cut the cucumber and radish into small cubes, and the potatoes into large ones. Finely chop the onion.
Add sour cream, chopped vegetables and onions to the sorrel broth. Salt it and season it.
When serving, garnish the soup with slices of boiled egg.
Perhaps the simplest recipe for sorrel soup is in front of you. Prepares very quickly with a minimum of ingredients.
Ingredients:
- Potatoes (medium) - 3 pcs.;
- Vegetable oil (for frying) - 1 tbsp;
- Fresh sorrel - 200 g;
- Boiled egg - 2 pcs.;
- Salt.
Preparation:
Cut the potatoes into cubes and finely chop the sorrel.
Pour the potatoes into salted boiling water and cook for 15 minutes. Add chopped sorrel to the broth and wait for it to boil. Pour oil into the soup and turn off the stove.
Pour the soup into bowls, add sour cream and an egg cut in half.
This first dish appears on the table in the spring with the appearance of the long-awaited first greens.
Ingredients:
- Raw chicken - ¼ part;
- Fresh sorrel - a large bunch;
- Carrots (large) - 1 pc.;
- Beetroot (medium) - 1 pc.;
- Onions (large) - 1 pc.;
- Boiled eggs - 5 pcs.;
- Salt and pepper - for dressing;
- Potatoes (medium) - 4-5 pcs.;
- Garlic - 2 cloves.
Preparation:
Let the chicken broth simmer, adding allspice peas and a chicken quarter to the water.
Coarsely grate the carrots and beets. Cut the onion into small cubes. Cut the potatoes into medium cubes.
Saute the beets in oil for 5 minutes. Sauté the onions and carrots separately from the beets. Cut the cooked meat into small pieces. Grind the eggs into small cubes. Finely chop the sorrel. Chop the garlic using a knife.
Add potato cubes to the prepared broth and cook for 15 minutes. Then send the beets there and boil the broth for another 10 minutes.
Next, put the meat, sautéed onions and carrots, bay leaf, salt and eggs into the pan. Cook the soup for 5 minutes, add sorrel, garlic and ground pepper. Bring to a boil and turn off the stove.
We eat green borscht with sour cream and fresh herbs.
Try cooking original first dish according to a recipe that our grandmothers used.
Ingredients:
- Young beet tops - 1 bunch;
- Fresh cucumber (small) - 2 pcs.;
- Fresh sorrel - 1 bunch;
- Fresh radish - 200 g;
- Boiled eggs - 2 pcs.;
- Onions (large) - 1 pc.;
- Fresh dill - 1 bunch;
- Mustard, sour cream, salt - for dressing.
Preparation:
We wash the tops, chop them finely, put them in a saucepan and pour boiling water over them. Cook for 15 minutes. Place the chopped sorrel in the pan and cook for the same amount.
If the beets do not yet have tops, you can replace them with nettles. Instead of sorrel, put lettuce or spinach, and instead of fresh cucumbers, use pickled cucumbers.
Remove the greens with a slotted spoon and pass through a meat grinder.
Cut the cucumber, radish, onion and eggs into small cubes. Place vegetables, skipped tops, sour cream and mustard into the cooled broth. Salt to taste.
Such cabbage soup is cooked like all other soups, but they are served cold. Try it!
Ingredients:
- Potatoes (small) - 5-6 pcs.;
- Fresh sorrel - 500 g;
- Leek - 1 pc.;
- Carrots (small) - 2 pcs.;
- Fresh parsley - 1 bunch;
- Fresh dill - 1 bunch;
- Boiled eggs - 2 pcs.;
- Parsley root - 1 pc.;
- Celery root - ¼ piece;
- Salt.
Preparation:
Cut potatoes into large cubes, carrots into slices. Cut the leeks and onions into cubes. Coarsely chop the celery and parsley roots. Place everything in a saucepan with cold water.
Bring the cabbage soup to a boil, add salt. Cook until the potatoes are ready. We take some of the potatoes out of the pan, mash them with a fork, and send them back.
Cut the sorrel into strips and place in a saucepan. We tie bunches of dill and parsley with thread and put them in cabbage soup. Boil for 5 minutes, remove dill and parsley. Cool the cabbage soup in the refrigerator.
Pour the cold cabbage soup into plates, seasoning them with half a hard-boiled egg, fresh herbs and sour cream.
Try to diversify the traditional spring cabbage soup made from sorrel with mushrooms.
Ingredients:
- Fresh champignons - 250 g;
- Fresh sorrel - 1 bunch;
- Potatoes (large) - 2 pcs.;
- Fresh parsley and dill - 1 bunch;
- Boiled egg - 1 pc.;
- Seasoning (salt, pepper) - for dressing.
Preparation:
Cut the mushrooms into slices, potatoes and sorrel into strips. Finely chop the dill and parsley.
Place mushrooms and potatoes in boiling water and cook for 15 minutes. Add sorrel and salt the soup, cook for another 3 minutes. Remove the pan from the stove.
Serve mushroom soup, seasoning it with dill and parsley, sour cream and slices of egg.
Delicious, delicate cream soup with seafood will not leave anyone indifferent, because it simply melts in your mouth!
Ingredients:
- Vegetable broth - 450 ml;
- Milk - 100 ml;
- Fresh sorrel - 75 g;
- Onions (medium) - 1 pc.;
- Boiled egg - 1 pc.;
- Potatoes (large) - 1 pc.;
- Vegetable oil (for frying) - 1 tbsp;
- Seafood, ready to eat (any) - 75 g;
- Seasoning (salt, pepper) - for dressing.
Preparation:
Chop the egg and onion finely, cut the potatoes into cubes.
Fry the onion with butter in a saucepan. After 2 minutes, add the potatoes and lightly fry them too. Pour milk and broth into it and cook for 15 minutes.
Add the sorrel to the saucepan and grind all the contents with a blender. Salt and pepper.
Pour the soup into heated plates, put chopped eggs and seafood in each.