Sorrel soup with egg - how to prepare sorrel soups according to classic recipes. Sorrel soup with egg - classic recipes

17.10.2019

sorrel soup

40 minutes

30 kcal

5 /5 (1 )

In May, the very first harvests are produced by sorrel and radish. You can cook a huge variety of dishes with sorrel, from salads to various side dishes. But we will introduce you to recipes for the healthiest and most delicious soups based on this herb.

In our country they especially like to prepare sorrel soups, and for good reason, because this greenery contains a lot of useful minerals, vitamins and amino acids. It is also worth noting that it is the early sorrel, which grew in May-June, that is considered the most beneficial for the human body.

The thing is that in the aging process this type greenery is gradually losing its beneficial properties, so at the end of spring these recipes will be especially useful to you! Let's look at each of them in more detail.

Classic recipe for sorrel soup with egg

Kitchen utensils and appliances:

Ingredients used

Fill the bottom of the frying pan with vegetable oil, then place it on high heat. As soon as the heat in the pan is sufficient, add chopped onions and carrots into it and fry for about 5 minutes. It is best to navigate by the color of the onion. As soon as it acquires a slightly golden color, remove the pan from the heat and let the frying rest a little.
We thoroughly rinse the sorrel under running water and cut off its stems; we won’t need them. We cut the sorrel leaves as desired. Sorrel strips will look very good in soup.
cook for another 4-5 minutes.
Meanwhile, crack all the eggs into a bowl and beat them well with a fork. You can also boil eggs and grate them.
Mix all ingredients in a saucepan and add eggs.
It's almost time to add salt and pepper. ready dish. Don't be afraid to add some of your favorite seasonings or herbs to it.
This dish can be served either hot or cold - in any case, sorrel soup will be tasty and unique in its own way.

Bon appetit!

Use this video for clarity

Sorrel soup. How to cook soup with sorrel.

https://i.ytimg.com/vi/AthYwNJUflU/sddefault.jpg

https://youtu.be/AthYwNJUflU

2016-08-30T10:31:57.000Z

Did you know? It is not at all necessary to beat the eggs in a bowl, so in the finished soup they will take the form of small flakes and will be evenly distributed throughout the liquid. Eggs can be boiled separately and finely chopped.

You can also use quail eggs in these recipes, which must be boiled in advance, peeled and added to the soup. It all depends solely on your taste preferences, so you are free to choose the most convenient option for you!

Soup recipe with sorrel, egg and pork

Cooking time: 45-50 min.
Number of servings: for 4-5 persons.
Kitchen utensils and appliances: saucepan, cutting board, stove, frying pan, grater, bowl.

Ingredients used

Cooking sequence

First of all, we wash the pork in water and cut out the films and fatty streaks from it. We cut the meat based on personal preference. If you want the pork to remain in the finished soup, then cut it into small pieces. If the meat is removed after cooking, then you don’t have to bother with the size of the pieces. It is worth noting that for meat broth it is a huge plus if the meat is on the bone.
Pour about 1.5-2 liters of water into the pan, put it on high heat and add the pork. Bring all the liquid to a boil, then leave to simmer over low heat. Do not forget to skim off the foam that will appear during the preparation of the broth.
On a cutting board, chop the onion into small cubes.
Grate the carrots or cut them into thin half rings.
Fill the bottom of the frying pan with vegetable oil, then place it on high heat. As soon as the frying pan is hot enough, add chopped onions and carrots into it, then fry for about 5 minutes. We achieve goldenness from the onions, then remove the pan from the heat and leave to rest slightly.
Peel the skins from the potatoes and cut them into medium slices or cubes.
Add all the chopped potatoes to the boiling water in the pan. Cook the potatoes over low heat.
We thoroughly rinse the sorrel under running water and cut off its stems; we won’t need them. Sorrel leaves cut into free form.
Place the greens in the pan and cook for another 4-5 minutes, also don’t forget to add a couple of bay leaves.
Mix all the ingredients in a saucepan and at the same time pour the egg mixture into it in a thin stream.
Let’s pepper and salt our aromatic soup, it’s almost ready!
This soup is wonderful both hot and cold. Serve the soup by adding a little sour cream.

Bon appetit!

Recipe for egg-sorrel soup with vegetables

Cooking time: 35-45 min.
Number of servings: for 4-5 persons.
Kitchen utensils and appliances: saucepan, cutting board, stove, frying pan, grater, bowl, garlic press.

Ingredients used:

Cooking sequence

On a cutting board, chop the onion into small cubes.
We peel the top layer from the carrots and grate them, or cut them on a cutting board into thin half rings.
Fill the bottom of the frying pan with vegetable oil, then place it on high heat. As soon as the heat in the pan is sufficient, add chopped onions and carrots into it and fry for about 5 minutes. As soon as it acquires a golden color, remove the pan from the heat and let the frying rest a little.
Pour water into a saucepan and place it on high heat.
Peel the skins from the potatoes and cut them into any shape. It is best to cut it into cubes, like those used to make French fries. We rinse the potatoes in water, washing out a significant part of the starch and gluten from them.
Throw all the chopped potatoes into boiling water in a saucepan. Cook the potatoes over low heat.
We cut the zucchini into small cubes, and then send them after the potatoes.
Chop the celery root and also add it to the pan.
Rinse the sorrel and spinach thoroughly under running water and cut off their stems, if any. Cut the spinach and sorrel leaves into strips.
Place the greens in a saucepan and cook for another 4-5 minutes.
Meanwhile, crack all the eggs into a bowl and beat them well with a fork.
Mix all the ingredients in a saucepan, while pouring the egg mixture into it in a thin stream.
It's time to add salt and pepper to the almost finished dish. Don't be afraid to add some of your favorite seasonings or herbs to it.
Bring the liquid in the pan to a boil, taste the potatoes to see if they are done, and remove the soup from the heat.
Place the garlic on a cutting board and hit it well with a spoon or fist. After this, separating the husks will not be difficult. Pass the garlic through a garlic press directly into the pan with the finished soup.
Serve this dish on the table, seasoning each serving with a tablespoon of sour cream.

Bon appetit!

Dietary, tasty, healthy - that’s what sorrel soup is. There are quite a lot of variations of the dish, but the classic recipe with eggs is the most popular. What’s noteworthy is that you can prepare the soup with frozen, canned, or fresh sorrel.

Sorrel soup with egg: “classic”

carrots - 1 pc.
sorrel - 1.5-2 cups
rice - 120 gr.
pork on the bone - 0.5 kg.
eggs - 3 pcs.
potato tubers - 3 pcs.
onion - 1 pc.
dill - 0.5 bunch
pepper peas - 5 pcs.
laurel - 4 pcs.

Sorrel soup with egg and meat will please everyone. In this recipe, the eggs are pre-boiled.

1. So, choose fireproof cookware for cooking. Pour filtered water into it and wait for it to start bubbling. During this time, wash the pork and place it in boiling liquid. Simmer for an hour on low.

3. Chop the carrots into cubes. Fry the onion in oil. Transfer vegetables to soup. Chop the potato tubers and add them to the pan.

4. Rinse the rice grains at least three times and add to the soup. Now boil the contents until the potatoes are cooked.

5. After this, add the sorrel with dill, chopped into strips, sprinkle with salt to your taste. At this stage, you can add your favorite spices.

6. Sorrel soup is almost ready. Continue boiling for another 3-5 minutes, turn off. Boil the eggs, chop into 2-4 parts. Add them when you pour the soup into portioned bowls. Here's a classic recipe with eggs!

Sorrel soup with broken egg

pork - 0.4 kg.
egg - 2 pcs.
sorrel - 1 cup
carrot - 1 pc.
potatoes - 5 pcs.
greens - 20 gr.
onion - 1 pc.

1. Wash the pork and cook for an hour. After this period, take it out, chop it and place it in the soup again.

2. Prepare frying in oil using grated carrots and diced onion.

3. Cut the potatoes and add them to the broth along with the fried potatoes. Wait until the potatoes are completely ready.

4. Chop the sorrel and greenfinch, mix into a common bowl and set aside for 5 minutes. At this point, you can season and sprinkle with salt to your liking.

5. After the allotted interval, break the eggs into a bowl, scramble them and pour them into the pan. Stir vigorously immediately. Boil for a couple of minutes, turn off.

Sorrel soup with stew

egg (boiled) - 2 pcs.
onion - 1 pc.
filtered water - 2.6 l.
stew - 0.4 kg.
carrot - 1 pc.
potato tubers - 4 pcs.
sorrel - 1.5 cups
ground black pepper - 3 pinches

Sorrel soup using this technology is almost similar to the classic recipe, but it is prepared with an egg and stewed meat.

1. Prepare a fireproof container for boiling the components with a thick bottom. Pour the stew into it, heat it up and partially fry it.

2. Chop the onion into cubes, add to the pan and simmer for 5 minutes. After the allotted time, add the grated carrots and fry for a couple more minutes.

3. Pour in water and let it boil. Stir in the chopped potato tubers and wait for the cubes to cook. After this, add the sorrel chopped into ribbons.

4. At this stage, sprinkle the dish with pepper and add salt to your taste. Time 3 minutes after boiling and turn off. After steeping for 10 minutes, serve, garnishing the cabbage soup with half a boiled egg.

Sorrel soup with egg in a slow cooker

potato tubers - 3 pcs.
white onion - 1 pc.
meat - 0.4 kg.
egg - 3 pcs.
sorrel - 1.5 cups
laurel - 3 pcs.

Before you cook sorrel soup with eggs, decide on the meat. You can take whatever you like: chicken, beef, pork, etc.

1. So, pour some water into the multi-bowl, place the pieces of meat inside and turn on the “Stewing” program (duration - 1-1.5 hours).

2. After this period, add more water, switch the program to “Soup” (duration - half an hour), throw in the diced potatoes. Sprinkle with salt and pepper, add bay leaf.

3. Cook in a closed appliance. Fry the onions in a frying pan; you can also add grated carrots (not included in the recipe). Place in the slow cooker and continue cooking until the timer beeps.

4. After the bell, throw the sorrel cut into ribbons into the soup. Whisk in a bowl raw eggs and also add to the broth. Cook for 3 minutes and turn off.

Sorrel cream soup

Sorrel cream soup is slightly different from the classic recipe. However, the dish is also served with an egg.

Ingredients:

sorrel - 0.3 kg.
onion - 1 pc.
small potatoes - 4 pcs.
fat sour cream - 130 gr.
hard cheese - 120 gr.
butter - 25 gr.
egg -3 pcs.

We tell you how to prepare delicious sorrel soup with eggs.

1. Chop the onion and potatoes into cubes. Fry in a frying pan in butter for about 7 minutes. Add the prepared vegetables along with the oil into a saucepan with water.

2. Boil the ingredients until the potatoes are ready. At the same time, chop the sorrel, then add it to the broth. Add some salt. After 10-12 minutes, remove the soup from the heat and leave to cool. Boil the eggs.

3. Once the contents of the pan have cooled to room temperature, puree the ingredients using a blender. Add sour cream.

4. Bring the soup to a simmer over medium heat. Remove it from the burner. Cut the eggs into two halves. Serve the soup sprinkled with grated cheese. Place half an egg in the center.

Green soup with chicken

Sorrel soup has a classic recipe with eggs. The variation with chicken is practically no different from it.

Ingredients:

egg - 2 pcs.
potatoes - 5 pcs.
chicken fillet - 0.4 kg.
onion - 1 pc.
sorrel - 120 gr.
carrot - 1 pc.

Chicken soup with sorrel and egg has a simple preparation technology.

1. Boil the meat until tender in a salted solution. Chop the onion and carrot into squares. Chop the potatoes too.

2. Boil the chicken broth again. Throw chopped vegetables into it. At the same time, cut the fillet into small pieces. Return the meat to the pan.

3. Chop the washed sorrel into thin ribbons. Once the potatoes have softened, add the herbs. Boil the soup for another 6 minutes.

4. At the same time, break the eggs into a cup. Stir them and carefully pour them into the pan. Simmer the soup for a few more minutes. Sorrel soup with egg and chicken is ready. Serve with creamy melted cheese.

Sorrel soup with rice and smoked ribs

smoked ribs - 0.4 kg.
sorrel - 90 gr.
potatoes - 2 pcs.
rice - 60 gr.
carrots, onions - 1 pc.
celery - 50 gr.
eggs - 3 pcs.

Sorrel soup with smoked meats has a recipe that is far from classic. However, it is also served with an egg.

1. Boil the broth on the ribs using the classic technology. Don't forget to systematically remove the foam. This way the water will not become cloudy.

2. Prepare the vegetables and chop into large pieces. Serve them along with rice. Cook the ingredients until the potatoes soften.

3. Add finely chopped sorrel. Simmer for another 10 minutes. Boil the eggs. Green soup with sorrel, ribs and egg is ready. Serve with sour cream. Garnish servings with halved eggs.

Green soup with sorrel can be prepared in various variations. There are quite a lot of culinary interesting recipes. Consider the most popular ones. Prepare first courses with pleasure and delight your family with them.

Green soup with sorrel - what could be better and simpler? Cook it with egg, nettles, spinach or celery!

In spring you always want something fresh, light, bright. It is also worth considering that it is at this time that most representatives of the fair sex strive to lose excess weight and get their figure in perfect order for the summer season. Green soup with sorrel, egg and vegetables, the recipe with photo of which I offer, meets these requirements. It is low-calorie and at the same time very tasty and, of course, very healthy.

If you exclude the egg from the recipe, the dish can be included in a lenten and vegetarian menu. Every novice housewife can prepare soup with sorrel. And if the recipe for such a soup is not yet in your golden reserve, be sure to write it down and cook it with pleasure.

1 medium sized carrot;
1 medium sized onion;
1 stalk of celery;
70 g rice;
4 cherry tomatoes (you can use 1 large);
100 g beet tops (chopped frozen in the recipe);
200-300 g sorrel;
1 boiled egg;
olive oil for frying;
4 pcs. black peppercorns;
4 pcs. allspice peas;
2-3 pcs. bay leaf;
salt - to taste.

Onions chop as finely as possible.

Cut the peeled and washed carrots into small strips.

Place the chopped onions and carrots in a heated frying pan for sautéing.

We also cut the celery into small pieces.

Add chopped celery to onions and carrots.

Cut the cherry tomatoes into small slices.

We also add tomatoes to the frying pan.

Simmer all ingredients together for 5 minutes, stirring occasionally. Next, place the contents of the frying pan into a pan of boiling water. Add washed rice there.

Rinse the sorrel under cold running water and cut into large strips.

Add the chopped sorrel along with the beet tops to the pan with the rest of the ingredients.

Now add all the necessary spices (pepper, salt) to the pan and continue cooking this soup over low heat for about 15 minutes. Add pre-cooked chopped egg to the finished dish. Mix all the ingredients. Bring the soup to a boil and cook for literally another minute or two so that the egg warms up with all the ingredients of the dish.

Green soup with sorrel and egg in vegetable broth is ready! Serve, optionally topped with sour cream or fresh chopped parsley or dill. Bon appetit!

Recipe 2: green soup with sorrel and egg (step by step)

We offer you a recipe for vitamins and very delicious soup with sorrel and egg. It cooks quite quickly and, in combination with fresh herbs, turns out not only tasty, but also very healthy.

Meat 400-500 g
Potatoes 4-5 pcs.
Onions 1-2 pcs.
Carrot 1 pc.
Eggs 3-4 pcs.
Sorrel 1 bunch
Greens To taste
Salt To taste

For soup, it is better to use lean meat. I prefer veal, and sometimes I make this chicken soup. You can also make this soup without any meat at all, and it will also be very tasty.

We wash the meat, put it in a saucepan and fill it with water. I have a three liter saucepan. The meat can be immediately cut into pieces or simply cut into several pieces.

We put the pan on high heat, and when the water starts to boil, we turn it down. At the same time, use a spoon to remove the formed foam from the surface. You can completely drain the first water and add new water.

The meat broth should simmer for about an hour. 30-40 minutes is enough for the chicken. For aroma, you can add one or two bay leaves.

While the meat is cooking, put the eggs in a saucepan or small saucepan, add water and cook for about 10 minutes. Then fill them cold water and cool.

Let's start with the vegetables. They need to be cleaned and washed. Grate the carrots on a coarse grater and chop the onion into small pieces.

Heat a frying pan, pour in a little oil and add carrots and onions. Stir occasionally and fry until golden brown.

Cut the potatoes into medium-sized cubes.

As soon as the broth is cooked, remove a piece of meat from it and put the potatoes in the pan. If your meat was cut immediately, then there is no need to remove it. Then cut the cooled meat into pieces, and if it is chicken, then first remove the bones and only then cut it.

Add salt to the pan and cook until the potatoes are ready for 15-20 minutes.

During this time, peel the cooled eggs and cut them into small cubes.

Wash the sorrel thoroughly and cut into thin strips. You can use fresh frozen or canned sorrel, but keep in mind that it already contains salt.

When the potatoes are cooked, put the roast, sorrel and eggs into the pan. Cook our soup for another 8-10 minutes and turn it off.

Chop fresh herbs, and, if desired, green onions.

Pour the sorrel soup into bowls, sprinkle with herbs, put sour cream and bread on the table and invite everyone to the table.

Recipe 3: green soup with nettles and sorrel (with photo)

To prepare a healthy vegetable soup from nettles with sorrel and spinach (popularly called green soup), we will need:

vegetable broth (you can use the broth in which the beans were cooked), mushroom broth or water
1 bunch of young nettles
1 bunch of spinach
1 bunch of sorrel
2-3 green onions
1 carrot
1 onion
boiled beans (optional)
2-3 medium sized potatoes
bay leaf
sweet pea (pepper)

To make the soup more tasty and rich, it is better to cook it with vegetable or mushroom broth.

Finely chop all the greens (as in the photo). Be careful with nettles, sometimes even young shoots can burn you! Therefore, it is better to cut greens while wearing gloves; even the thinnest plastic gloves will do.

Cut the potatoes into strips, grate the carrots on a coarse grater or cut into thin strips, and onion into rings. As soon as the vegetable broth boils, add the potatoes. In 3-4 minutes. until ready, add onions, carrots, allspice and bay leaves.

After 1 min. add all the greens. Nettle, spinach and sorrel should not be cooked for long, half a minute will be enough. This way, maximum benefits will be preserved and the broth will be saturated with the aroma of fresh herbs.

When serving, sprinkle the soup with green onions. You can also serve sour cream or mayonnaise separately.

Recipe 4: soup with sorrel and egg in meat broth

Quite often this tasty and healthy soup with sorrel is called green cabbage soup or green borscht. But in our family it is simply called soup, which is one of the first spring dishes I make using these fresh greens.

The recipe for this delicious sorrel soup is very simple. You can make it with meat broth (I used pork, but chicken broth is also great), then the soup will be very flavorful and satisfying. But it will work out pretty well on the water too. And if also chicken eggs excluded, then there will be an option for the first course for fasting and vegetarians.

meat broth - 2 l
potatoes - 600 gr
carrots - 1 pc.
onion - 1 piece
chicken eggs - 3 pcs
sorrel – 200 gr
dill - 1 bunch
salt - 1 tsp.
bay leaf - 2 pcs
black pepper - 5 peas

Immediately set the chicken eggs to boil hard - 10 minutes after boiling. Pour into large saucepan meat broth and put it on the fire. Meanwhile, peel and cut the vegetables: potatoes into strips or cubes, and carrots into half rings. Peel the onion and use it whole. Place vegetables in boiling broth, add bay leaf and pepper. Cook everything for about 20 minutes over medium heat until the vegetables are soft.

Now let's deal with fresh sorrel. We wash each leaf under cold running water, tearing off the stems.

Cut the sorrel into fairly wide strips.

We also chop fresh dill.

When the vegetables are cooked in the broth, take out the onion, bay leaf and peppercorns - they have lost their flavor and are no longer needed. Salt, taste, add more salt if necessary. Add sorrel and dill to the soup. Let the soup boil and cook for a couple more minutes.

Peel and chop the boiled eggs.

Add the chopped eggs to the soup and bring to a boil again, heating the dish for about a minute. Cover the pan with a lid, turn off the heat and let the soup brew for 10 minutes.

Now our spring soup is ready, you can serve it for lunch.

Don't forget to add sour cream - it will be even tastier. Bon appetit!

Recipe 5: how to make green soup with sorrel

water 7 cups
sorrel 2 cups
eggs 3 pcs.
potatoes 2 pcs.
onion 1 pc.
carrots 1 pc.
bay leaf 1 pc.
vegetable oil 2 tbsp.
freshly ground black pepper to taste
salt to taste
dill to taste
sour cream to taste

Peel onions, carrots, potatoes. Cut vegetables into cubes.

Heat oil in a saucepan, add onions and carrots. Fry for 5 minutes until the onion is transparent.

Pour in broth or water. Bring to a boil, remove foam.

Add potatoes. Cook for 15-20 minutes. Add bay leaf and salt.

Grind the sorrel. Add to soup, cook until it turns khaki color. If necessary, add salt and pepper. Cook for 7 minutes, add greens.

Remove from heat. Boil the eggs, calculating half an egg per person. Cut into cubes.

Serve Ukrainian green soup with sorrel and egg with sour cream and dill.

Recipe 6, step by step: sorrel soup with egg

A fresh, summer dish is soup with sorrel. It cooks very quickly and is good both hot and cold. Thanks to fresh sorrel added at the end of cooking, the soup has a unique taste with a slight sourness that leaves a pleasant aftertaste. In the warm season, you want something light and low-calorie, so this dietary soup will be an excellent replacement for heavier first courses.

Chicken breast – 1 pc.
Potatoes – 3-4 pcs.
Onions – 1 pc.
Carrots – 1 pc.
Sorrel – 1 bunch
Egg – 2-3 pcs.
Dill greens - to taste
Salt - to taste

Pour cold water over the chicken meat and place the pan on big fire. As soon as the liquid boils, be sure to remove the foam so that the broth does not become cloudy. As soon as the foam stops rising, this is a signal that the meat is almost ready, you can add the next ingredient.

I take the meat out of the broth and cut it into small pieces and put it back into the pan.

I cut the peeled potatoes into small cubes, put them in the broth, and cook for about 20 minutes. Salt to taste.

While the potatoes are cooking, I prepare the frying. I finely chop the onion, grate the carrots, and fry the vegetables in a small amount of vegetable oil.

At the same time, I set the eggs to boil.

Add finely chopped dill to the finished frying and mix.

I send the roast into the broth, stir with a spoon, from bottom to top, so that it is evenly distributed and the soup acquires a pleasant, golden color.

The final touch is sorrel. I sort it out thoroughly, wash it under running water, cut off the “legs” and chop it quite coarsely. I put it in a pot of soup, let it cook for literally 5 minutes and it’s done. It is important not to overcook the sorrel, otherwise it will become not very pleasant. dark color and it won't taste as good.

I pour the finished soup into portioned bowls and garnish with half a boiled egg and herbs. A boiled egg can be finely chopped and added to the soup, this will only benefit the taste of the soup.

Recipe 7: how to cook green soup with sorrel

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.

Medium bunch of sorrel;
4 eggs;
2 onions;
1 medium carrot;
5 potato tubers;
2 liters of water;
70 grams of vegetable oil;
50 grams of butter (peasant) butter;
Pepper and salt to personal taste, dill.

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!

Recipe 8: Sorrel soup with egg and spinach

chicken meat - 300 gr.;
onion - 1 pc.;
carrots - 1 pc.;
spinach - 200 - 250 gr.;
sorrel - 1 glass;
potatoes - 5 medium pieces;
chicken eggs - 2 pcs.;
seasoning for soup - 1 teaspoon. spoon;
salt - 2 teaspoons. spoons;
bay leaf - 1 pc.

I will cook the soup using chicken meat.

The first thing I do is let it cook, having first washed it and cut it into small pieces.

I take 2 liters of water. At these standards, the soup will not be thin or very thick. I would say a little thick. And in the end, there will be 3 liters of soup.

I put chicken eggs in a separate saucepan to boil.

And I put chopped onions and grated carrots into the frying pan (I took frozen ones).

As soon as the water in the pan boils, I remove the scum and cut the potatoes into small cubes, which I add to the pan with the chicken broth.

I let them cook for 10 minutes. During this time, the eggs are boiled and I put them in cold water to cool.

To the chicken with potatoes I add fried onions and carrots,

as well as frozen spinach and sorrel.

I take 200 grams of spinach - I have it frozen with whole leaves, but in portions. And 1 cup frozen sorrel.

This time I take on the eggs, which I peel and cut into large pieces.

I usually grate them, but this time I wanted them to be larger. I add 2 teaspoons of salt, a mixture of seasonings, bay leaves and chopped eggs to the soup.

That's it - I turn it off. Soup with spinach and sorrel is ready.

It turns out to be quite light and not greasy. Help yourself!

Recipe 9, classic: green sorrel soup

The soup can be eaten either hot or cold. In summer, of course, cold is better. Do not put sour cream in the pan in advance. Even if your soup is cold, pour it into bowls and only then add sour cream to each bowl.

Potatoes - 4 pcs.
Carrots - 1 pc.
Onion - 1 head
Sorrel - large bunch
Dill - a small bunch
Rice - half a handful
Meat - whatever piece you want
Hard-boiled eggs - 3-4

Cut the potatoes and carrots into small cubes and put them in a saucepan with water to cook.

Place the whole piece of meat into another pan with water and set it to cook as well. You can, of course, throw the meat into the potatoes and cook everything together, but we’ll do it classic version, where we will put the finished meat into plates with the finished soup.

We remove the foam from the potatoes; this releases the starch.

We collect, stir the soup and add a handful of rice to the soup. It is advisable to rinse and dry the rice, especially if the rice was bought without packaging.

Cut off the thick stems of the sorrel. We cut the leaves into wide ribbons and place them in a cup.

Grate the carrots and finely chop the onion. We send them to a separate plate.

We also cut off the lower thick stems of the dill and finely chop the rest.

Meanwhile, the potatoes, carrots and rice have already been cooked. Add half a tablespoon of salt to them.

Stir and add chopped sorrel to the soup. Stir and leave to cook for another 10 minutes.

Pour some vegetable oil into a frying pan, heat it up and add onions and carrots. Fry until lightly browned.

Our soup is boiling, we put our roast in it. Let it simmer for another 5 minutes.

The soup has already been boiling for 15 minutes, after adding the sorrel, it is almost ready.

Add chopped herbs to it, sprinkle with black pepper and cut the boiled eggs into small cubes into the soup.

Our soup is ready. Turn off the heat and let the soup brew a little.

It's time to check the meat. The meat is cooked. We cut it into pieces of the size we like and as much as we want. That’s why I wrote in the comments that take whatever piece of meat you want. You can cut off as much as you need from a piece and put it in the soup for whoever wants it.

Pour the soup into bowls. We add two, three, five... pieces to the plates of those who want meat.

Add a spoonful of sour cream to each plate, again to those who want it and serve.

Sorrel soup with egg is a dish for those who want to have a tasty lunch that is healthy 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 healthy meatball soup and 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 a saucepan, salt the soup, and gradually pour in the beaten 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 the 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.

Simple and delicious recipes soups for every day

Delicious sorrel soup is not at all difficult to prepare. Just look carefully at our detailed cooking recipe with photos and videos. Surprise your family!

1 hour 30 minutes

145 kcal

4.78/5 (18)

In spring and early summer, our body requires a lot of vitamins that were wasted over the winter. In addition to various salads, young sorrel can come to our aid. It contains a large composition of useful substances that we need.

These are B vitamins, which strengthen our nerves, heart and entire body. It also contains the potassium, iron and phosphorus we need, as well as the “beautiful” vitamins A and E. It contains a lot of vitamin C and organic acids such as sorrel, apple and lemon.

Sorrel does not lose its qualities when frozen and preserved. Therefore, it can be used all year round. Sorrel is choleretic, hemostatic and anthelmintic. It would take a long time to list all the advantages of these wonderful green leaves.

I offer you a recipe for a vitamin-rich and very tasty soup with sorrel and egg. It cooks quite quickly and, in combination with fresh herbs, turns out not only tasty, but also very healthy.

List of required ingredients

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

Cooking sequence

For soup it is better to use lean meat. I prefer veal, and sometimes I make this chicken soup. You can also make this soup without any meat at all, and it will also be very tasty.

Cooking broth

Basic preparation

While the meat is cooking, put the eggs in a saucepan or small saucepan, fill with water and cook for about 10 minutes. Then fill them with cold water and cool.
Let's start with the vegetables. They need to be cleaned and washed. Grate the carrots on a coarse grater and chop the onion into small pieces.
Heat a frying pan, pour in a little oil and add carrots and onions. Stir occasionally and fry until golden brown.
Cut the potatoes into medium-sized cubes.
As soon as the broth is cooked, remove a piece of meat from it and put the potatoes in the pan. If your meat was cut immediately, then there is no need to remove it. Then cut the cooled meat into pieces, and if it is chicken, then first remove the bones and only then cut it.
Add salt to the pan and cook until the potatoes are ready for 15-20 minutes.
During this time, peel the cooled eggs and cut them into small cubes.
Wash the sorrel thoroughly and cut into thin strips. You can use fresh frozen or canned sorrel, but keep in mind that it already contains salt.
When the potatoes are cooked, put the roast, sorrel and eggs into the pan.
Let's cook our soup again 8-10 minutes and turn off.
Chop fresh herbs, and, if desired, green onions.
Pour the sorrel soup into bowls, sprinkle with herbs, put sour cream and bread on the table and invite everyone to the table.

Bon appetit!
In the same way you can prepare vitamin