Making sorrel soup with eggs. Recipe: sorrel soup with egg

18.10.2019

Good day, dear subscribers and guests of my favorite blog! The sun is outside, the birds are singing, it’s time to go to the garden and harvest the first harvest. 😆 What? You say, and the answer is simple, the harvest is green and tastes very sour. Did you guess it?

Of course, today we will talk about such a plant as rumex - sorrel. You will learn how to prepare the most delicious, rich soups from this herb; the following articles will contain recipes for various dishes from this plant.

Interesting! This sour miracle contains mineral salts, proteins, tannins, calcium and potassium, vitamins, magnesium, citric and malic acid.

And of course it contains a lot of vitamin C.

By the way, who likes to cook real red borscht, there is a special note for you 😛

Are cabbage soup so green? have always been and are the most popular in the spring. This version is traditionally cooked from raw eggs; of course, in addition to the main ingredient, other vegetables are used, such as potatoes, carrots and onions.

For meat you can take beef, pork or chicken. Children are recommended to cook in vegetable broth.

The classic version is a version made with water without meat, vegetarian lean borscht. Although you can safely cook it with meat or chicken broth.

We will need:

Potatoes - 4 pcs.
Carrots - 1 pc. (large size)
Onions - 1 pc.
Eggs - 4 pcs.
Sorrel - bunch (you can use fresh or frozen)
Dill - bunch
Bay leaf - 3-4 leaves
Allspice peas - 7 peas
Salt - to taste
Black ground pepper- to taste

Cooking method:

1. Start with the simplest thing, peeling vegetables. Next, cut them into cubes, as shown in the picture.

2. Pour water into a saucepan and put it on the fire, after boiling, throw in the whole peeled onion. Add aromatic peppercorns and bay leaf. And of course the carrots and potatoes that you chopped.

Cook the vegetables until tender, and then remove the onion with a spoon. She had already done her job, the soup was filled with her aroma. Wash the sorrel and cut into pieces as desired. This herb can be used frozen.

Important! If the greens are frozen, do not defrost them, but add them to the liquid immediately!

3. Hard boil the eggs, cool, peel and cut into long pieces.

4. Throw them into the soup. Season with salt and pepper. Cook for 10-15 minutes, then turn off and let stand on the stove for a little while. This is a green soup without frying and without meat. Season it with sour cream or mayonnaise. Bon appetit!

Have you ever made green borscht using this recipe? 🙂 Such an appetizing and healthy green can be consumed by children and pregnant women, and even nursing mothers.

Video on how to make green stew at home

If you want to know all the secrets of this masterpiece, then watch this short video:

Recipe for sorrel soup with egg and chicken

Certainly the best option is considered to be one that uses its own homemade greens from the garden.

But it also happens that you want to cook this first dish in winter, then it is best to use and cook frozen sorrel soup. If you live in an area where this plant is not found at all, then buy it in canned form. Actually, I once thought about this question: What can you replace sorrel with to make the borscht sour?

So, for those who do not have the opportunity to get these leaves, you can safely replace them with spinach. You can also use nettle, it will turn out very cool and tasty, although not so sour, you can add lemon juice or citric acid and then there will definitely be sourness. Read on for options with spinach and nettles.

For cold soup, replace potatoes with celery or cucumbers.

Traditional classic version Of course, it means cooking with green leaves, with the addition of a raw or boiled egg, although in some sources the authors insist on cooking such a miracle without eggs, but as an option, you can quickly cook it without them.

By the way, someone may simply be allergic to them. After all, eggs are a strong allergen for some people, unfortunately. 😐

We will need:

chicken breast or drumsticks, legs - 500 g
sorrel -200-300 g
chicken egg - 2 pcs.
potatoes - 3 pcs.
green onions - 10 feathers
round rice - 2 tbsp
vegetable oil
salt and pepper to taste

Cooking method:

1. Boil the chicken, I used chicken legs. They do not cook for long, about 40 minutes.

3. Peel and cut fresh potatoes, try to keep the pieces the same. Then the dish will turn out aesthetically beautiful.

4. Rinse the rice and strain through a sieve.

Important! For this soup, choose round grain rice! It tastes much better.

5. The onion is cut into rings like this.

6. Wash your favorite greens, for example parsley, dill and chop them with a knife. Can you hear the aroma in the kitchen?

7. Remove the finished legs from the broth. Add potatoes and green onions. And of course, rice. Cook until the potatoes are soft, usually 20-30 minutes, depending on the type of potato you have.

8. Now important point, place the sorrel in a saucepan and pour vegetable oil into it. Simmer for about 10 minutes, stirring.

9. Raw eggs beat with a whisk. Add some chicken broth from the pan to them, about 7 tbsp.

10. After stewing, add the sorrel to the cabbage soup. Then take the egg mixture and pour it into the soup in a small stream, stirring well. Cook for 6-7 minutes. Add aromatic greens, and you can cut the hams into pieces and add them to everyone’s plate.

11. What a beauty, season with sour cream and treat your family and friends! Absolutely everyone will like this fortified green soup! Cook with love!

How to cook a first course with beef and egg

It’s almost summer outside, I want something unusual, like this borscht made from green leaves and vegetables. So why not do that? For a strong aroma, use garlic, and another condition is that everything in the soup is combined, you need to try to ensure that the shape of cutting all the vegetables is neat.

We will need:

beef meat - 600 g
potatoes - 3-5 pcs.
onion - 1 pc.
carrots - 1 pc.
sorrel leaves - a large bunch
chicken egg - 4-5 pcs.
garlic - 4 cloves
salt, pepper to taste
greens to taste

Cooking method:

1. How to boil broth for soup? All you have to do is take beef or pork and throw it into boiling water. Cook over low heat for about 1 hour, do not forget that after boiling you will need to skim off the foam.

Important! The broth should be transparent; to do this, remove the foam from the surface with a slotted spoon.

1. Chop onions and carrots. In this form, cut the carrots into circles for variety. Fry vegetables in a frying pan with vegetable oil. They should become soft and the onions should be golden brown.

2. Rinse the green feathers under running water, place in a colander and remove excess water. Finely chop this sour plant into small pieces with a kitchen knife.

3. After, cut the boiled eggs so that you get small cubes. Do the same with potatoes.

4. Once the meat and broth are ready, take it out and let it cool. Cut into pieces and then put back into the broth. Salt the broth.

5. Add chopped potatoes. Cook the dish until half cooked. At the very end, add the sorrel pieces in about 15 minutes. And of course the egg.

Important! Use garlic for a more divine flavor. Cut it very finely and add it to the soup in 2-3 minutes.

6. Pepper and sprinkle with herbs. Let it brew a little. Pour into plates and eat to your health! If you like sour cream, be sure to add it.

Interesting! Do you know how you can diversify the taste of such green cabbage soup? Write your comments. I suggest adding celery at the very beginning, letting it cook a little, and then removing it completely from the dish. It turns out rich and very tasty!

Cabbage soup with sorrel on stew

A very interesting, and most importantly budget-friendly and simple, quick cooking option. You can always buy stewed meat in any store; of course, it would be nice to prepare it yourself. You can take any kind, be it beef or pork.

We will need:

stew - 1 jar
sorrel – 350 g
potatoes carrots - 5 pcs.
carrots - 1 pc.
onion - 1 pc.
egg - 2 pcs.
salt and ground pepper to taste

Cooking method:

1. Place the stew from the jar into a saucepan, add chopped onions. Fry for five minutes over low heat.

2. Then grate the carrots and add them there. Simmer for about 3-4 minutes.

3. Now pour drinking water there.

4. Cut the potatoes into cubes.

5. Send it into the soup, cook for about 20 minutes, then cut the sorrel and add it. Salt and pepper. The dish should cook for another 10 minutes.

6. Peel the boiled eggs and cut into small pieces. You can also cut one in half to make it cute when serving.

7. Have a delicious and aromatic lunch!

Do you like stewed dishes? Then here is another useful note for you)))

Cool recipe with nettles

Otherwise, this option is called Moldavian. To prepare such a dish you will, of course, need nettles and sorrel; be sure to collect these herbs in the summer and freeze them, and then cook them for your health in the winter.

We will need:

Nettle - a young small bunch
Sorrel - bunch
Potatoes - 3-5 pcs.
Carrots - 1 pc.
Tomatoes - 1-2 pcs.
Rice - 50 g.
Salt to taste
Water - approximately 1.5 liters.
Additionally, if desired - vegetable oil and onions

Cooking method:

For detailed preparation of this soup, watch this video from YouTube:

Made with sorrel and spinach

This type of green borscht is also very popular, but for good reason, spinach goes very well with any other greens and provides a lot of useful and nutritious nutrients.

We will need:

Cooking method:

1. Prepare meat broth. Pour water over the brisket, put the pan on the fire and cook until the meat is done, about 1-1.5 hours.

Important! Skim off the foam after boiling.

2. Chop the onion and greens with a knife. Including sorrel and spinach. You can take frozen greens, there is nothing wrong with that.

Important! Of course, it is best to take fresh plants!

Cut the potatoes into cubes. Cut the boiled eggs also carefully, but only into cubes.

4. Break the eggs into a clean bowl and beat them with a whisk. To add some mystery to the dish, pour lemon juice into this sauce, about 1-2 tbsp in a thin stream.

5. As soon as the potatoes are ready, add the chopped green “grass”. After the chopped eggs. Cook this dish in this composition for 5 minutes and only after that pour in the awesome egg and lemon dressing, while stirring as you pour in.

Cook for another 5-7 minutes until done. At the end of cooking, add salt and pepper.

6. What a beauty it turned out! Very fast and tasty, and also healthy!

Serve with sour cream! You can also make garlic dumplings; they go perfectly with this green borscht. For those who don't know, read this article.

Delicious beet tops recipe

This option is the most fortified, since it uses a lot of greens, look at the scripture, you will see everything for yourself. A storehouse of usefulness and richness! Description and pictures were kindly provided by the chef Oleg Olkhov of the St. Danilo Monastery.

We will need:

beet tops - 100 g
parsnip root - 50 g
sorrel – 100 g
carrots - 1 pc.
leek onion - 1 pc.
onions - 1 pc.
salt and pepper to taste

Cooking method:

Then add fried vegetables (carrots and onions). At the very end, throw in the sorrel cut into pieces. Cook for 10 minutes. Season with salt and pepper. Season the dish with sour cream and ask for it at the table. It turns out to be a very dietary and vegetarian first course. No extra calories!

Cooking in a slow cooker

How I love this assistant, I use it every day, what’s in it delicious porridge The kids get it, and the soups are just delicious. So I also cooked our green borscht in it today. Someday I’ll show you in detail with step by step drawings this version of borscht, so wait and bookmark the site.

Cabbage soup with chicken broth from Yu.Vysotskaya

Today there was a program on TV and Yulia was preparing such a soup, so I’m sharing this experience with you here, dear guests and blog subscribers. There is nothing special about this option, it is quite simple and similar to the traditional classic look, see for yourself:

Have you ever cooked this first course with meatballs? Meatballs are balls of minced meat. I also tried to cook it, it turned out delicious and very beautiful!

The secret of this dish is that the meatballs do not need to be cooked for a long time; throw them in as soon as the water boils on the stove, along with the potatoes. Therefore, if you are looking for a quick cooking option, cook these green cabbage soup with meatballs.

P.S. A very unusual option, which I have never cooked myself, is the option with cheese. After watching this video from the YouTube channel, I immediately wanted to cook this stew using it today. Watch this video and create, perhaps this option will be the best and most successful for you and your loved ones!

Here's an informative article with a variety of first courses. Perhaps someone doesn’t like sorrel borscht, well, that’s in vain, let’s correct ourselves. 😛 I hope I was helpful to you! Thank you for your attention, see you tomorrow! Bye bye!

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 egg

Classical sorrel soup with egg - this is the simplest recipe with minimum set ingredients.

Required Products:

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

Cooking process:

Prepare broth based on the selected meat. You can use plain water, then the dish will be lighter.
In a separate container, you need to boil the potatoes and carrots with peels.
We clean the vegetables and throw them into boiling broth or water. We also put chopped sorrel there and season with spices.
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 chicken

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:

Cook the meat over low heat for about 30 minutes to create a broth, then remove it to a plate.
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.
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 - light 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:

Grind all the above ingredients into cubes.
Place a container of water to boil and throw in the potatoes.
After 10 minutes, add carrots, tomatoes and sorrel.
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:

To prepare sorrel soup according to this recipe, we do not need a frying pan. All actions can be done immediately in a saucepan.
Place the stew in it, fry for a while, add chopped onion, then carrots and keep until the vegetables become soft.
We fill the contents with water, and when it boils, you can throw in the cubes of potatoes.
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:

First put the meat cut into medium pieces into the cup.
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.
We fill the contents with water, preferably so that it is already hot, and set the device to “Quenching” mode for one hour.
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:

As always, we prepare broth from meat: cook chicken for about 30 minutes, and something else for about an hour.
After the base is ready, remove the meat; if desired, you can cut it and put it back.
Add potatoes, chopped into small cubes, fried onions and keep the dish on the stove until the potatoes become soft.
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:

It’s better to start cooking right away in the pan, so as not to transfer anything later. We don’t drown in it large number oil in which we fry the chopped onion.
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.
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.

Green borscht with nettle, sorrel and egg

A hearty, rich version of the dish, with an interesting, but so healthy ingredient - nettle.

Required Products:

three potatoes;
50 grams of nettle;
carrots and onions;
three eggs;
various seasonings to suit your taste;
30 grams of butter;
200 grams of sorrel;
350 grams of any meat.

Cooking process:

First, prepare the broth by boiling the meat for about an hour, seasoning it well with spices.
If desired, the meat can be removed or chopped and put back into the dish.
To what happened, add the diced potatoes, keep them on low heat until they become soft.
We keep the chopped vegetables in a hot frying pan for some time until they are beautifully browned and put into a dish.
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.
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

This combination gives a simply unique taste.

Required Products:

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

Cooking process:

Peel the tomato, you can use tomato paste instead.
In a hot frying pan, cook the chopped onion, grated carrots and tomato until golden brown.
Place the pre-chopped potatoes into water, bring to a boil and hold until they become soft. After this, lay out the prepared vegetables.
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.

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, grandma 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 foods. 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, then when it boils, foam forms.

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.;
Onion – 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.;
Onion – 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.;
Onion – 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 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.;
Onion – 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. Throw in the washed bay leaf there. 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.;
Onion – 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.;
Onion – 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 unlimited quantities of greens, 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;
Onion – 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. It is prepared with a large amount of 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!

After the long winter cold, the body suffers from a lack of vitamins and one really wants to eat aromatic greens or soup with sorrel. It is better to prepare it in the spring, when the leaf is still very young and has not lost its juiciness and usefulness.

Sorrel has long been famous for its beneficial properties. Lenten, refreshing soups were prepared from it, as well as the well-known Russian cabbage soup in meat broth. The sourish, pleasant taste of this soup perfectly complements the boiled egg.

Most housewives fell in love with this early vegetable and got used to preparing various salads, purees, cabbage soup and borscht from it. The sauces taste piquant. This article will offer several of the most good recipes making sorrel soups.

Quick and easy recipe

Ingredients	Quantity
sorrel -	medium bun
eggs -	4 pcs.
onions -	2 heads
carrots -	1 medium
potatoes -	5 tubers
water -	2 liters
vegetable oil -	70 grams
butter (peasant) butter -	50 grams
pepper and salt -	to taste
dill -	to taste
Cooking time: 40 minutes	Calorie content per 100 grams: 110 Kcal

The first recipe with a photo will seem the simplest and easiest. In fact, this is how it is - the dish is prepared quickly and extremely easily.

On hot days summer days there is nothing more refreshing than this sorrel soup. It will be delicious either hot or cold, and it will take very little time to prepare.

Pour water into a saucepan and put on fire. Peel the potato tubers from their natural skin, wash and chop into cubes. Place the tubers in boiling water and cook until soft.

Meanwhile, work on the onions and carrots. They need to be peeled and cut. Heat vegetable oil in a frying pan and fry vegetables.

Wash the sorrel and cut off the stems. Cut the leaves into strips and add to the soup.

Pour sautéed vegetables into the prepared potato broth with sorrel, salt, pepper, and sprinkle with chopped dill.

Hard-boil the eggs, peel, cut into cubes and add to the finished soup along with butter.

The fortified aromatic soup is ready!

Green soup with sorrel and egg

This soup is perfect as a hearty and healthy lunch for the whole family. You can cook it with either meat or dietary vegetable broth. This recipe will suggest preparing sorrel soup with chicken.

To prepare you will need:

A large bunch of sorrel;
500 grams of chicken;
3 liters of water;
5 eggs;
2 onions;
2 carrots;
1 bay leaf;
7 potato tubers;
Salt and various spices to your taste;
60 grams of sunflower oil;
Sour cream for serving.

Cooking time - 1 hour 50 minutes. The calorie content in 100 grams of soup is about 180 kcal.

Rinse the chicken and dry it on a paper towel. Place the meat in boiling water and cook the broth over low heat, adding bay leaves, onions and carrots. While it is cooking, all vegetables are peeled and chopped.

Add the potatoes to the prepared broth and cook for approximately 20 minutes. In a frying pan, sauté onions and carrots in fat/vegetable oil.

Remove the sorrel leaves from the stems, wash and chop as desired. Add to the soup, salt and pepper and cook for another 10 minutes. Ready chicken Remove from the pan, separate from the bones and return to the boiling soup.

Beat the eggs into a bowl and beat well with a fork. Slowly pour the homogeneous mass into the soup in a thin stream, stirring constantly. You should get thin threads that look impressive in the finished dish.

Turn off the heat on the stove and let the sorrel soup brew for about an hour. Pour into portioned plates, add homemade sour cream and serve. Bon appetit!

How to make super healthy sorrel soup with nettles

Truly spring food ─ green sorrel soup with nettles. No matter how much everyone dislikes nettles for their ability to unpleasantly burn the skin, this malicious weed is perfect for soup.

It is important that the nettle shoots are young, tender with small leaves, then the dish will turn out unusually tasty and healthy.

The following ingredients are needed:

Beef bones;
1 leg;
3 liters of water;
Nettle and sorrel leaf, 1 bunch each;
5 potato tubers;
2 large onions;
2 small carrots;
5 eggs;
50 grams of vegetable oil;
Salt, usual spices to taste.

It will take 2 hours to cook. In 100 grams ready-made dish- about 185 kcal.

Rinse the beef bones thoroughly and place in boiling water, this will reduce the excessive appearance of foam. They need to be boiled for about 30 minutes. Then add the chicken, cut in half, onion and whole carrots.

Boil the broth until done. While it is cooking, coarsely chop the washed sorrel and nettles. Peel the potatoes, wash and cut into cubes, add to the broth. Chop onions and carrots for frying.

Beat raw eggs with a whisk until foam appears. In a heated frying pan, with the addition of vegetable oil, bake 2 omelettes from the egg mixture. Let them cool and cut into strips.

Add chopped omelette, sorrel and nettle to the prepared broth. Season the finished soup with salt and spices.

Important! Sorrel soup should be salted at the end of cooking, when you can easily determine the acidity of the broth and salt it accordingly.

Don't know what to treat yourself to during Lent? - exactly what you need. We promise it will be delicious!

Traditional pilaf “will sparkle with new colors” if it is prepared not with lamb or beef, but with pork. read step by step instructions preparations with photos.

Anyone can cook delicious flounder in the oven according to the main thing - good mood, any dish will turn out great with it!

Cooking a dish with pork

Feeding a man, and the whole family, well and with enough calories becomes a problem in the summer - hot days take their toll. I want light, and at the same time tasty food.

In order not to deprive the family breadwinner of high-calorie foods and replenish his body with essential vitamins, soup in pork broth with sorrel will be the best lunch in the summer.

To prepare sorrel soup with pork you will need:

500 grams of pork ribs;
A few handfuls of sorrel leaves;
3 liters of water;
5 potatoes;
2 onions;
2 carrots;
30 grams of vegetable oil;
4 eggs;
Salt and seasonings to taste.

Cooking time is about 2 hours. 100 grams of ready-made soup contains 190 kcal.

Wash the pork ribs and cut into pieces along the bone. Pour fat/vegetable oil into a thick-bottomed frying pan, heat and lightly fry the pork. Boil water and dip the half-cooked ribs into it.

Cook over low heat for about 1 hour. The fat that remains after frying is not poured out; it is useful for frying. Peel and wash all vegetables. Chop the onion, cut the carrots into thin strips.

Cut the potatoes into cubes, chop the sorrel into strips. Hard boil the eggs and divide into several parts, it all depends on preference. The larger the egg piece, the brighter they will be. taste qualities soup

Add potatoes to the ribs and cook for 30 minutes. Sauté vegetables using the remaining fat and add to the pan. We experiment a little with spices.

Dip the sorrel into the boiling broth with potatoes, and after five minutes the chopped eggs. Salt. A hearty and tonic soup is ready. Eat for your health!

Chefs' tricks

The broth will be much tastier if the vegetables are cleaned and rinsed under running water immediately after purchase. They should not be left in a cold place or in the kitchen vegetable basket for a long time.

If you plan to cook vegetable broth for soup, then you need to immerse the vegetables in cold water for cooking.

Withered sorrel leaves will take on a fresh look if they are immersed in cold water for 10 minutes with the addition of 30 grams of vinegar.

When cooking broth, there is no need to get excited and remove the annoying foam from the meat. It contains the most nutrients. Let the broth cook and then strain it through cheesecloth.

Celery root ideally improves the taste of meat broth.

For a nice golden color to the broth, add unpeeled onion when cooking.

A little trick for the taste of sorrel soup is to add a few pickles during cooking; when the soup is ready, they are thrown away.

It is believed that if you add spinach to sorrel soup, it will acquire an unforgettable taste.

Adding smoked meats when cooking green soup adds a piquant taste.

We invite you to watch a video of the preparation of a rather unusual sorrel soup:

Bon appetit!

Warm days are approaching, we will prepare sorrel soups with the addition of chicken, potatoes, and celery root.

Let's consider options for preparing soup with rice, green borscht, and eggs. If you are tired of your usual soups, then prepare a variety of them with sorrel.

Ingredients

6 pcs. chicken drumstick
Sorrel several bunches
5 pcs. potato
2 pcs. carrot
1 piece celery bunch
1 piece bulb
6 pcs. eggs (boiled)
200 ml. heavy cream
2 pcs. lavrushka
black pepper
salt to taste
Servings: 6

Peel and rinse potatoes, carrots, celery root (optional) and onions.

Rinse the drumstick thoroughly under running water and place it in boiling water (3 liters is enough for us), then add the prepared vegetables, bay leaf, salt and cook over medium heat for half an hour.

Periodically you need to remove the foam.

Make sure that the drumstick is not overcooked, remove everything with vegetables from the broth, cool the drumstick well and cut into small pieces.

Also cut the potatoes and celery into cubes, grate the carrots finely, and discard the boiled onion.

Wash the sorrel and finely chop it into straw.

In the already cooked broth we put the prepared pieces of chicken meat, carrots, potatoes, celery root, sorrel and cook the aromatic soup, after which it boils for 3-4 minutes.

In a separate bowl, mix the cream with a ladle of broth, then add everything to the soup, pepper to taste and be sure to taste for salt.

Bring sorrel soup to a boil and remove from heat. Cut boiled eggs into halves.

Pour the delicious sorrel soup into small plates, add 2 halves of a boiled egg on top and serve immediately. Bon appetit

Step-by-step recipe for classic sorrel soup with eggs

For easy recipes, you will need to take only the most budget-friendly ingredients.

These are: 3 potatoes, 1 pc. onions and carrots, 1 bunch of sorrel, 4 eggs, salt, oil.

Finely chop onions and carrots in a convenient way and fried until golden brown in oil or fat.
While the vegetables are being cooked, the potatoes are cut into cubes and placed in a saucepan over medium heat. The sorrel is washed and cut into strips.
When the potatoes are almost cooked, fry the vegetables, chopped sorrel, and salt, and cook the dish for another 10-12 minutes.
You need to boil the eggs separately.
When serving the soup, add small eggs and sour cream to each bowl of hot soup.

Spring vitamin soup with sorrel and nettle.

Ingredients:

Beef breast,
leek stems,
Carrot,
celery stalk,
Potato,
Fresh sorrel bunch
nettle leaves,
Salt,
Ground black pepper,
bay leaf,
Dill,
Sour cream,
Hard-boiled eggs

Preparing the soup:

Cook broth from beef brisket, carrots, celery and leeks (1.5-2 hours, it all depends on your meat). Salt the broth and season with black pepper.
Remove the boiled meat from the broth and cut it into medium pieces. It’s also better to cut the carrots into pieces or different shapes; throw out the leeks and celery (if you don’t need to use them further).
Cook the peeled chopped potatoes in the soup broth until tender. At the end of cooking, add finely chopped sorrel, nettle and bay leaf to the soup. Bring to a boil and immediately turn off the heat. Let cool, covered, for about 30 minutes.
Serve by placing chopped meat and carrots, pieces of boiled eggs in each plate, and garnish the soup with dill. Serve the sour cream separately or immediately add it to the plate with the dish.

Sorrel soup with rice and egg with potatoes

Particularly tasty sorrel soup with rice is made with broth made from meat ribs (400 g).

In addition to the meat component and a bunch of sorrel, you also need to take: 50 g of cereal, 2 potatoes, 1 pc. onions and carrots, 50 g celery root, salt, 1 egg per serving. How to prepare such a dish is described in detail below.

Broth is made from meat ribs. To prevent it from being thick, you need to periodically remove the foam from the surface of the broth.
While the meat is cooking, vegetables need to be coarsely chopped.
Together with the rice, they go into the broth about 10 minutes before it is ready.
All ingredients are boiled until the potatoes are soft.
Only at this moment can you add finely chopped sorrel to the pan. In another 10-12 minutes the dish will be completely ready.
The soup is served with sour cream and chopped hard-boiled eggs.

Cream soup with sorrel, spinach and avocado

Ingredients:

Olive oil 1 tablespoon
Onion 1 head
Spinach 1 bunch
Sorrel 1⁄2 bunch
Avocado 1 piece
Garlic 2pcs
Vegetable broth 2 cups
Arugula to taste

Preparation:
1. Pour oil into a pan, simmer the chopped onion until it becomes translucent and soft.
2. Wash and remove the stems from the spinach leaves. Add finely torn leaves and broth (water) to the onion. Cook for 3-5 minutes, stirring occasionally.
3. Add sorrel leaves, washed and separated from the stems. Cook for another 3-5 minutes.
4. Remove from heat, add avocado and crush the garlic, grind with a blender until smooth.
5. Serve chopped parsley or arugula

Green borscht with sorrel and beans

Beans go well with smoked foods. And a fresh bunch of sorrel and spinach will turn the soup into green borscht, a tasty and vitamin-rich soup in the spring.

What is best to cook with:

Smoked ribs and backbone – 600g
Potatoes – 3 4 pcs. – 400g
Boiled white beans – 150g
Onion – 1 onion – 150g
Carrots – 1 pc. – 70g
Red bell pepper - half
Spinach – 150g
Sorrel – 200g
Green onions – 2 pcs.
Parsley and dill – 20g
Butter – 50g
Salt
Ground black pepper
Cream 10% – 150ml
Eggs – 2 pcs.

Preparation:

Pour the smoked bones with 2.5 liters of water, bring to a boil, cook for 3-4 minutes, then drain the water and fill the bones with fresh water again.

Bring the broth to a boil, add the potatoes and sweet pepper, cut into cubes. Cook everything for 8-10 minutes.

Finely chop the onion and grate the carrots. Fry them in butter.

Coarsely chop the spinach and sorrel. Add to the pan and cook for 3 minutes. Add cooked beans and fried vegetables. Cook over medium heat for 2-3 minutes. Salt to taste.

Beat eggs with cream

And pour it into the pan in a thin stream, stirring all the time.

Finely chop the herbs and green onions.

As soon as the eggs curl, turn off the heat and add the greens. Let the borscht brew for 15-20 minutes.

Serve with sour cream and freshly ground black pepper.
Bon appetit!