Green sorrel soup with egg, chicken or red meat - a classic recipe with photos. Recipe for classic sorrel soup for children. Sorrel soup with egg: recipes

17.10.2019

Cherry tomatoes differ from their larger counterparts not only in the small size of their berries. Many cherry varieties are characterized by a unique sweet taste, which is very different from the classic tomato taste. Anyone who has never tried such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual Exotic fruits. In this article I will talk about five different cherry tomatoes that have the sweetest fruits with unusual colors.

I started growing annual flowers in the garden and on the balcony more than 20 years ago, but I will never forget my first petunia, which I planted in the country along the path. Only a couple of decades have passed, but you’re amazed at how different the petunias of the past are from the many-sided hybrids of today! In this article, I propose to trace the history of the transformation of this flower from a simpleton into a real queen of annuals, as well as consider modern varieties of unusual colors.

Salad with spicy chicken, mushrooms, cheese and grapes - aromatic and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods; in combination with spicy fried chicken and mushrooms, you get a very nutritious snack, which is refreshed by sweet and sour grapes. The chicken in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with fire, use hot chili.

All summer residents are concerned about the question of how to grow healthy seedlings in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or private house, this is not so easy to do. Of course, every experienced gardener has his own proven method of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

Task indoor plants in the house - to decorate the home with your own appearance, to create a special atmosphere of comfort. For this reason, we are ready to take care of them regularly. Care is not only about watering on time, although this is important. It is also necessary to create other conditions: suitable lighting, humidity and air temperature, and make a correct and timely transplant. For experienced flower growers there is nothing supernatural about this. But beginners often face certain difficulties.

It’s easy to prepare tender chicken breast cutlets with champignons according to this recipe with step by step photos. There is an opinion that it is difficult to make juicy and tender cutlets from chicken breast, but this is not so! Chicken meat contains virtually no fat, which is why it is a bit dry. But, if you add to chicken fillet cream, White bread and mushrooms and onions will turn out amazing delicious cutlets, which will appeal to both children and adults. During mushroom season, try adding wild mushrooms to the minced meat.

It is impossible to imagine a beautiful garden that blooms throughout the season without perennials. These flowers do not require as much attention as annuals, they are frost-resistant, and only sometimes need a little shelter for the winter. Different types of perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article we suggest recalling the most beautiful and unpretentious perennial flowers.

Seeds with poor germination are a common occurrence on the Russian market. Normally, cabbage germination should be at least 60%. It is often written on seed bags that the germination rate is almost 100%, although in practice it is good if at least 30% of the seeds germinate from such a package. This is why it is so important to choose the right supplier. In this article we will look at the varieties and hybrids of white cabbage that have deservedly received the love of gardeners.

All gardeners strive to obtain fresh, environmentally friendly and aromatic vegetables from their gardens. Relatives happily accept home-cooked meals from their own potatoes, tomatoes and salads. But there is a way to show off your culinary skills to even greater effect. To do this, you should try to grow several aromatic plants that will add new tastes and aromas to your dishes. What greens in the garden can be considered the best from a culinary point of view?

Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. The outside of the vegetable is covered with a light green peel, and when cut open there is pink flesh that looks exotic. When preparing, it was decided to focus on the smell and taste of the vegetable and make a traditional salad. It turned out very tasty, we didn’t detect any “nutty” notes, but it was nice to eat a light spring salad in winter.

The graceful perfection of shining white flowers on tall stalks and huge shiny dark leaves of Eucharis give it the appearance of a classic star. In indoor culture, this is one of the most famous bulbous plants. Few plants cause so much controversy. For some, eucharis bloom and delight completely effortlessly, for others long years do not produce more than two leaves and appear stunted. It is very difficult to classify the Amazon lily as an unpretentious plant.

Kefir pizza pancakes - delicious pancakes with mushrooms, olives and mortadella, easy to prepare in less than half an hour. You don't always have time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Pancakes like pizza are a great idea for a quick dinner or breakfast. We use sausage, cheese, olives, tomatoes, and mushrooms as filling.

Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on a city balcony or kitchen windowsill. There are advantages here compared to growing in open ground: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can practically grow vegetables all year round

We grow many vegetable and flower crops using seedlings, which allows us to get an earlier harvest. But create ideal conditions very difficult: lack of plants sunlight, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion and sometimes to the death of young seedlings, because they are the most sensitive to adverse factors

And today I will tell you how to make green sorrel soup. You will say, well, well, I don’t like him. And you try to cook according to the suggested recipes. It turns out very tasty.

I have loved this soup since childhood, when I went to the village to visit my grandmother. Granny used to send it to the garden to pick it, and an hour later you were already eating a wonderful, aromatic and very healthy stew. And even with homemade eggs and freshly prepared sour cream. Well, just delicious.

And, I can tell you, recipes like this simple dish a lot too. Each housewife has her own method and secret. Let's consider several options. Try it and evaluate it. If anyone has not yet eaten it or does not like it, they will definitely fall in love with green cabbage soup, as it is also called.

And of course, we will start with the most common method. On meat broth. I personally prefer chicken, because in principle I love this meat. And it can be prepared faster than others.

Ingredients:

Chicken leg - 1 piece
Potatoes - 5-6 pcs.
Egg - 3 pcs
Onion - 1 pc.
Carrots - 1 pc.
Fresh sorrel - bunch
Dill, parsley - bunch
Salt, pepper, spices - to taste

Cooking method:

1. Pour water into the pan and place the ham. You can also put boiled eggs here. Remove them 10 minutes after boiling. Cook the meat for about 45 minutes.

2. Cut the onion into squares. Grate the carrots on a coarse or medium grater. Peel the potatoes and cut into cubes. And chop the sorrel and herbs.

3. Heat a frying pan, pour in vegetable oil. Add onion and fry until golden. Then add the carrots and fry for a few more minutes, stirring.

4. When the chicken is almost ready, add the potatoes to the pan and cook for 15-20 minutes.

5. Peel the eggs and chop them into small cubes.

6. When the meat and potatoes are ready, add all the other ingredients - frying, all the greens and eggs. Salt and add pepper and spices. Wait for it to boil and cook for another 2-3 minutes. Cut or break the leg into pieces as you like.

The delicious, aromatic soup is ready. Place into portioned plates and enjoy a delicious and nutritious lunch.

Cooking delicious green borscht without meat

At the dacha you don’t always have meat on hand, so I offer you a simple step-by-step recipe for summer soup. And there is no hassle. You can prepare it in 20 minutes, no more.

Ingredients:

Water - 2 liters
Salt - 1 tablespoon
Sorrel - 1 bunch
Potatoes - 4 pcs.
Garlic - 1 clove
Unrefined sunflower oil - 2 tablespoons
Any greens - 1 bunch
Corn or other spices - 1/4 teaspoon

Preparation:

1. Let the eggs cook for 10-15 minutes. Then put a pot of water for the soup to boil and get on with the vegetables. Wash the sorrel thoroughly and cut off the stems. Peel the potatoes and cut into medium cubes. Cut the onion into cubes too. Crush the garlic with the side of a knife and chop.

2. When the water boils in the pan, add potatoes, onions and garlic. Add some salt. Cook for 20 minutes.

3. In the meantime, let's continue cutting the remaining products. Cut the sorrel leaves into small pieces. Peel and crumble the boiled eggs. Chop the rest of the greens. Place all this in a boiling pan in which the vegetables have already been cooked. And add spices there. And mix everything.

3. When the soup boils again, add 2 tablespoons of sunflower oil. Stir and turn off the stove. Cover the pan with a lid and let sit for 20-30 minutes. Then you can serve delicious green borscht.

If desired, place a spoonful of sour cream or mayonnaise on a plate. It will be even tastier this way.

Video on how to make sorrel soup

I liked this recipe. It's as simple as I'm used to cooking. Only meat broth is prepared with pork ribs.

Ingredients:

Pork ribs – 500 gr
Potatoes - 10 pcs.
Onion - 1 pc.
Carrots - 1-2 pcs.
Eggs - 2 pcs
Sorrel - 2 bunches
Dill, parsley, green onions - to taste
Salt - to taste
Vegetable oil for frying

The soup should be very rich and tasty. And you can, in principle, take any pork meat - neck, drumstick, ham, and tenderloin. I don't think it will be any less worse.

Step-by-step recipe for green cabbage soup with nettles

Wonderful quick recipe quick spring/summer soup. A very good gardening option. Minimum products and time. But at the same time it will be very nutritious, and most importantly tasty.

Ingredients:

Nettle - 1 bunch
Sorrel - 1 bunch
Potatoes - 3 pcs.
Carrots - 1 pc.
Eggs - 2 pcs
Bay leaf - 2 pcs
Salt - to taste
Water - 1.5 liters

Cooking method:

1. Place a pan of water on gas and bring to a boil. In the meantime, get on with the other ingredients. Wash the nettles and scald with boiling water. Then cut off the stems, leaving only the leaves. And cut them into small pieces.

When collecting nettles, take care of your hands; it is better to do it with gloves. After you scald it with boiling water, it will no longer burn. Feel free to take off your gloves and continue cooking.

3. Peel and cut the potatoes into small cubes. Meanwhile, let the eggs cook on the fire for about 10-15 minutes.

4. When the water in the pan boils, put the potatoes there, salt and add Bay leaf. Cook for 25 minutes until the potatoes are done.

5. While the potatoes are cooking, peel and finely chop the eggs.

6. Peel and grate the carrots on a coarse grater.

7. When the time has come, place all the remaining ingredients in the pan and cook for 5 minutes.

8. After this, turn off the gas, cover with a lid and let stand for about 15 minutes. And the wonderful borscht made from fresh herbs is ready. It is very aromatic and tasty. Help yourself.

Canned sorrel soup with meat

Despite the fact that this is mainly a summer soup, nothing prevents you from preparing it in the fall and winter. Provided you have canned sorrel. And it will be no worse than fresh.

Ingredients:

Canned sorrel – 0.5 l
Pork – 300 gr
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 4-5 pcs.
Boiled eggs - 3 pcs
Vegetable oil - for frying
Salt - 0.5 tablespoon
Ground black pepper - to taste
Dill, parsley - bunch
Water - 2 l

Preparation:

1. Wash, dry with a towel and cut the pork into small pieces and fry in a frying pan.

2. Grate the carrots and cut the onion into small cubes. Place over lightly browned meat. Fry until golden soft and add a little water. Close the lid and simmer until the meat is cooked.

3. Place a pot of water on the stove and add potatoes. Add salt and cook for 25-30 minutes until tender.

4. Boil the eggs in advance, cool, peel and finely chop. Also finely chop the greens. When the potatoes are cooked, add the contents of the pan and the sorrel to the pan. Pepper and taste. If necessary, add more salt. Cook for another 5 minutes and add eggs and herbs at the end.

5. Everything is ready! When serving, add sour cream for more flavor. Sour cream, in my opinion, is generally appropriate everywhere.

Here you go, Dear friends. You have met the most interesting selection of recipes for sorrel soup, also known as green cabbage soup, or green borscht.

Although there are actually many more ways. You can experiment with the same meat. For example, make it with beef instead of chicken or pork. Or vice versa, remove the meat ingredient from the recipe and prepare a dietary dish.

In general, rely on your mood and the composition of the products at hand. cook with pleasure and treat yourself and your loved ones to a delicious stew. Good luck to you!

Sorrel soup is a real hit at the beginning of the summer season. It is also popularly known as “green soup”. For many, it evokes memories of happy, carefree days spent with their grandmother in the village, or associations with the beginning of school holidays - which is no less joyful.

Of course, someone will say: “What is there to think about? Sorrel, potatoes and an egg - that’s the whole recipe.” Yes, but not so. Over the years of the recipe's existence, many variations on the theme have been invented. This article will help you get acquainted with some of them.

But before that, I would like to note that this is simply a universal dish, because it is healthy, inexpensive, and easy to prepare. Sorrel recipe which every experienced housewife knows, does not lose its popularity from year to year thanks to such characteristics.

About the benefits of sorrel

The leaves themselves contain vitamins C and B6, as well as calcium, magnesium, iron and potassium. Thanks to these microelements, soup from this healthy plant helps normalize liver function, increase hemoglobin, digestion and hematopoiesis.

Also, this first dish is low in calories (40 kcal per 100 grams), although it is quite nutritious in itself.

The savings are obvious

If we talk about simple and delicious soups, then sorrel soup is a kind of lifesaver when it’s like a ball in the refrigerator. There are still a couple of potatoes to be found, but sorrel grows almost anywhere, even on the lawn near the house.

Of course, many of our grandmothers and mothers salt it in advance for the winter, so that everyone’s favorite soup appears on the table not only in the summer, but whenever you want it.

Basic recipe

Ingredients (for 2 liters of ready-made soup):

sorrel (300 g);
3 potatoes;
1 large carrot;
1 medium onion;
6 eggs;
sunflower oil (20 g);
salt;
peppercorns;
a glass of sour cream.

Cooking process:

Grate the carrots on a fine grater and cut the onion into small cubes. Brown the vegetables on sunflower oil until golden color appears.
Place the potatoes cut into cubes in a saucepan, add 2 liters of water, and put on fire. When the foam rises, it must be removed. After the potatoes have boiled for 10 minutes, throw the carrots and onions into the pan. Let everything cook together for another 10 minutes. At this stage you should also add salt and pepper to taste.
Wash the sorrel thoroughly, trim the stems and chop the leaves (not very finely). Throw it into the soup 3 minutes before the end of cooking.
Boil them in a separate saucepan, cool them and cut them into cubes.
Pour the soup into bowls and add eggs and sour cream to each bowl.

True, you don’t have to boil the eggs separately, but beat them raw with a whisk and pour them, stirring gently, into boiling water immediately after adding the sorrel. Many people like it even better.

This was the so-called basic recipe for how to make sorrel soup with eggs. But many housewives made their own adjustments, added new ingredients, changed the cooking technology or serving method. This is how the following recipes were born.

Green soup with processed cheese

Ingredients (for 2 liters of soup):

ready-made beef broth (1.5 l);
3-4 potatoes;
1 medium onion;
1 carrot;
1 egg;
processed cheese;
sorrel (200 g);
laurel;
salt, black pepper.

Cook in the same way as the main recipe, only not with water, but with ready-made broth. Finely grate the processed cheese and add to the pan at the same time as the fried onions and carrots, and place the beaten egg, sorrel and bay leaf in the pan 5 minutes before readiness.

Sorrel soup with chicken or meat

To prepare sorrel soup with chicken and egg, you need to take the same ingredients as in the main recipe, but with an additional plus chicken breast or fillet. You will need 400 g of them. Chicken meat must be boiled separately, cut into oblong pieces and thrown into a dish along with sorrel.

Sorrel is prepared in the same way. Beef or veal is better than pork, although this is a matter of taste.

Of course, you can cook the entire soup in chicken or meat broth, rather than cooking the breast or meat separately, so it will be more satisfying and rich, but the first option is less caloric.

Cream soup with young sorrel

Necessary products (for 1 liter of finished soup):

3 potatoes;
2 onions;
young sorrel (200-300 g);
butter (30 g);
olive oil (20 g);
half a glass of sour cream;
salt, pepper (to taste).

A small saucepan with high walls and a thick bottom is ideal for cooking sorrel soup with eggs. This recipe requires strict adherence to the instructions.

Chop the onion and fry in butter until it becomes soft.
Pour 1 liter of water into the saucepan, and when it boils, throw in the potatoes cut into miniature cubes, as well as salt and pepper.
Throw chopped sorrel into the pan 3 minutes before cooking.
When the soup has cooled, add sour cream and olive oil and blend with a blender until smooth.
You can add croutons to each plate before serving.

Sorrel soup with egg: a recipe for exotic lovers

Not everyone is looking for the easy way out. If traditional sorrel soup with eggs seems too everyday to someone, the recipe for this dish described below will definitely appeal to them. True, in in this case It won't be exactly a cheap pleasure.

You will need:

pork neck (300 g);
2 potatoes;
couscous (0.5 cups);
1 carrot;
spices (turmeric, sage, barberry, bay leaf);
lemon (2 slices);
pitted olives (100 g);
3 eggs;
sorrel (200 g);
white bread croutons.

Preparation:

Sorrel soup with meatballs

Ingredients (for 2 liters of soup):

200 g minced meat;
egg (4 pcs.);
sorrel (300 g);
potatoes (3 pcs.);
onions (2 pcs.);
carrots (1 pc.);
salt pepper.

So how to cook sorrel soup with meatballs?

Preparation:

Soup with meat

Necessary products (for 2 liters of soup):

pork (0.5 kg);
can of canned sorrel (300-400 g);
3 potatoes;
3 eggs;
spices (peppercorns, bay leaves, etc.);
sour cream (half a glass).

Cooking process:

Cook broth from a piece of meat with the addition of spices. Carefully remove the pork, wait until it cools slightly, and disassemble it into fibers.
Eggs need to be boiled separately.
Cut the potatoes into cubes.
Place potatoes, eggs, cooked meat and sorrel into the broth. Cook everything together until done.
Add sour cream 2 minutes before the end.

Sorrel and spinach soup

You need to prepare (for 1 liter of soup):

spinach (600 g);
sorrel (300 g);
a glass of sour cream;
10 g butter;
10 g flour;
2 fresh yolks;
greens (dill, parsley);
salt.

Boil sorrel and spinach in 1 liter of salted water for 5 minutes, then take them out and put them through a blender, and then add them back to the broth.
Brown the flour in a saucepan, then slowly pour in the broth and bring to a boil.
Beat the sour cream separately with the yolks and butter, add this mixture to the saucepan, but as soon as it reaches the boiling point, you must immediately remove it from the heat.
Sprinkle with herbs on top and serve with sour cream.

from sorrel

For 2 liters of soup you need to prepare:

sorrel (500 g);
dill, parsley (large bunch);
fresh cucumber (5 pcs.);
egg (4 pcs.);
young potatoes (6 pcs.);
salt;
sour cream (for serving).

Preparation:

Boil water in a saucepan, throw in the sorrel for 3 minutes, then turn it off and wait until it cools completely.
Meanwhile, cut the cucumbers into cubes, boil and chop the eggs, finely chop the greens.
Add all this to the pan, add salt and place in the refrigerator for a while.
Boil the whole potatoes in their skins, brush with oil, cut lengthwise and place on plates separately. This will be an appetizer for the soup.
Serve this green soup cold; you can add sour cream directly to the bowl.

Soup with quail eggs in a slow cooker

Ingredients (for 3 liters of soup):

sorrel (400 g);
5 medium potatoes;
large carrot;
1 onion;
chicken fillet (400 g);
10 quail eggs;
salt pepper.

Preparation:

Cut the potatoes into cubes, carrots into half rings, meat into cubes, and chop the onion.
Place all the vegetables and meat in a bowl, add water, salt and pepper. Cook in the “Stew” mode for 1 hour, then add chopped sorrel and cook in the same mode for another 10 minutes.
Separately boil the quail eggs and place them directly on the plate.

Sorrel soup, prepared in a slow cooker, is especially nutritious. The beneficial substances this plant contains are not digested, but are stored in the finished dish.

So, if we talk about recipes for simple and tasty soups, then the dish described in all its forms in this article confidently holds the palm.

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

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

The classic recipe recommends preparing sorrel soup without meat and adding raw, rather than boiled, eggs. A hot dish cooked in this way turns out to be moderately sour, acquires a pleasant consistency and a memorable delicate aroma.

Ingredients for classic sorrel soup with egg without meat for vegetarians

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

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

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

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

Essential Ingredients for Fresh Sorrel Chicken and Egg Soup

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

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

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

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

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

Necessary ingredients for sorrel meat soup with egg

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

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

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

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

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

Ingredients needed to make cold sorrel soup

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

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

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

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

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

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

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

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

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

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

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

Necessary ingredients for making sorrel soup for a child

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

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

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

“A good wife and fatty cabbage soup - don’t look for any other good thing” - Russian proverb.

Ingredients:

Sorrel - 2 bunches
Egg - 5 pieces
Beef - 400 gr.
Greens - 1 bunch
2 onions
Sour cream for dressing

Many dishes were prepared from sorrel in Rus'...

It is no secret that in Rus' fasting was frequent and strict. During fasting, one could only eat plant foods. And here vegetables and green plants, such as sorrel, came to the rescue. Thus, various lean soups appear: lean cabbage soup, borscht, rassolniki. Sorrel is a storehouse of nutrients and vitamins. It contains oxalic acid, ascorbic acid, minerals, magnesium, potassium, calcium.

There are many recipes for sorrel dishes. With its help you can prepare a wonderful sour refreshing soup, a classic Russian dish- sorrel soup or “green cabbage soup”. This dish is also popularly called “green borscht”. The slightly sour sorrel tastes perfectly in harmony with the egg, which will add zest to the dish.

It is not without reason that cabbage soup is considered the national Russian dish. Everyone ate cabbage soup - peasants, boyars, and even the tsar himself. They ate cabbage soup made from sorrel in Poland, as well as throughout Eastern Europe. This dish is also found in Jewish cuisine. IN North America Sorrel soup has been a traditional dish since ancient times.

Cabbage soup is prepared in different broths; you can make a hearty soup using lamb broth, or you can make cabbage soup dietary by using chicken or turkey instead of lamb, or even cook light cabbage soup in water. You can make broth from different types meat (for example, take pork and beef together), then the cabbage soup is called “prefabricated”. Green cabbage soup is also prepared in fish broth. It will be delicious in any case! This soup can be prepared either on the stove or in a slow cooker.

Delicious sorrel cabbage soup in beef broth

How to cook cabbage soup with beef broth?

First you need to cook the broth. Place the meat in a slow cooker (or pan) and pour cold water and salt. You also need to put a whole peeled onion there (after the meat is cooked, you will need to take it out and remove it). Cook until the meat is done. Then the meat is separated from the bones and chopped, and the bones are removed from the broth. Strain the broth.
When the broth is ready, potatoes cut into cubes are sent there.
While the potatoes are boiling, finely chop the remaining onion and fry in oil, preferably butter.
Boil the eggs “hard-boiled” in a separate saucepan.
The sorrel and greens along with it must be washed, sorted and finely chopped. When the potatoes are almost cooked, add the sorrel there and cook the soup for about 2 minutes. There is no need to cook sorrel and herbs for a long time; to preserve vitamins, it is important that the sorrel soup only simmers slightly for a minute or two.
After the soup has been cooked, it must sit for at least 15 minutes so that the sorrel imparts its taste to the broth.
Add the eggs to the pan, cutting them into cubes using a vegetable cutter, or you can beat the eggs with a fork and pour them into the soup while cooking.

Season the soup with sorrel and egg with sour cream before serving. Decorate the dish with sprigs of parsley for aesthetics. When serving green cabbage soup, peeled eggs are cut into halves and placed directly on the plate. Bon appetit!

Cold sorrel and egg soup

Sorrel soup can also be served cold; this dish is perfectly refreshing on a hot summer day.

Ingredients:

Sorrel - 2 bunches
Fresh cucumbers - 2 pieces
Egg - 5 pieces
Potatoes - 2 large potatoes
Greens - 1 bunch
Onion - 1 bunch
Kefir - 1 glass
Sour cream for dressing

The recipe for cold sorrel soup with eggs is simple, and the ingredients for its preparation are available in almost every home. The soup turns out wonderful, refreshing in the summer heat, when you don’t want to eat fatty and heavy food. This light summer soup is rich in vitamins and therefore very healthy. How to cook it?

First you need to hard boil the eggs. Then the eggs are cut with a vegetable slicer or a knife, as if for a salad. Leave a few eggs to decorate the soup and cut them in half.
Finely chop the sorrel and cook in salted water for a couple of minutes. You can cook it in a slow cooker, or you can cook it in a saucepan. Then you need to remove the sorrel and cool it.
Peel and cut the potatoes into cubes, boil in the water in which the sorrel was boiled. Then cool the water along with the potatoes.
Fresh cucumbers should be cut finely, or into cubes. Finely chop the greens (any you like: parsley, cilantro, dill) and green onions.
When the water and potatoes have cooled, all the other ingredients go there. It is advisable to leave some of the chopped greens to decorate the dish. Then pour kefir there.
It is best to leave the soup to steep for a while so that the sorrel imparts its sourness to the water. You can add a few drops of lemon juice (to taste) for taste.

The finished soup, when it is poured into plates, is decorated with halves of eggs, herbs and, if desired, seasoned with sour cream. Bon appetit!