Step by step recipe for sorrel soup. Green sorrel soup with egg, chicken or meat - a classic recipe with step-by-step photos. How to cook sorrel soup for a child. Green soup with young sorrel without meat - step-by-step recipe with video

Sorrel is a crop that, along with radishes, produces its first harvest in May. With this product you can easily and with great pleasure prepare a huge number of tasty and, most importantly, healthy dishes, among which soups with sorrel are especially popular. They are very tasty and healthy, filled with a huge amount of vitamins and microelements.

Important! When harvested in May and June, sorrel is considered one of the most useful plants. Its young leaves contain a huge amount of substances useful for people of any age. The older the culture, the more rapidly their overall percentage decreases.

There are quite a lot of recipes. All of them are very tasty and healthy, especially the one boiled with egg. Describing the main cooking options, you can start with it.

Cook sorrel soup with eggs

This is an easy to make recipe. By adding an egg, its taste becomes more saturated; the dish is sure to please all family and guests. For preparation you will need to take the following components:

• 300 grams of the main product;
• 5 eggs;
• 3 tubers;
• carrot;
• bulb;
• two tablespoons of butter and standard seasonings.

You need to cut the potatoes into cubes, then throw them into boiling water and cook over low heat. Separately, onions and carrots are fried and after cooking the potatoes, they are placed in a pan with potatoes. All together you need to cook for another 10 minutes. While the vegetables are cooking, you need to chop the leaves and stems of the sorrel. Break the eggs into a container, add a little salt and beat. As soon as the potatoes are completely cooked, you will need to add the sorrel and cook everything together for about 3 minutes. Then the beaten eggs are poured in, which must be stirred thoroughly at the same time. The soup in this form should be brought to a boil, salt or pepper.

Important! Eggs can not only be poured in during the cooking process, but also added boiled and chopped. Many people add quail eggs, which can be placed whole or cut into halves.

Vegetable soup recipe

To make a dish filled with more vegetables, you will need to prepare a slightly larger variety of vegetables. If you carefully follow the instructions, you can get a very tasty, rich dish. Here are the ingredients you need to prepare to make the soup:

1. Zucchini 100 grams.
2. Sorrel 50 grams.
3. Celery root.
4. Spinach.
5. Egg 2 pieces.
6. Potatoes, onions, carrots 1 piece each.
7. Garlic - a couple of cloves.
8. Vegetable or olive oil.
9. Sour cream.
10. Salt and pepper.

To cook a delicious dish, you need to pour one and a half liters of water or broth cooked with vegetables into the pan. As soon as the water boils, place the potatoes, zucchini and celery in the pan. Onions, carrots and garlic need to be sautéed in oil, put into the broth and everything brought to full readiness. After complete readiness, you need to put spinach and sorrel in it, cook everything together for another 3 minutes. After all components are fully prepared, everything is turned off and seasoned with prepared seasonings. Before serving, you can add half an egg and sour cream to taste.

Cooking borscht with sorrel

You can cook not only the dishes listed above with the described product, but you can also add sorrel to borscht, thereby obtaining a separate unique and very tasty dish. To prepare, you will need to prepare the following components:

• Potatoes 3 tubers;
• Carrots 2 pieces;
• Sorrel 200-300 grams;
• A glass of beans;
• One onion and one pepper;
• Tomato paste 3 tablespoons;
• Boiled eggs;
• Salt and herbs.

It is advisable to cook this borscht in chicken broth. While cooking the broth, add bay leaves, peppercorns and other seasonings to the pan. After straining the broth, you need to add all the prepared vegetables and the prepared sauteing made with tomato paste. The potatoes will be cooked and you can add the sorrel and beans. As soon as everything boils and cooks, after which the dish is completely ready. Before serving, it is advisable to leave the product for 10 minutes. You need to add sour cream and herbs to your plates before meals.

Sorrel soup with pork

To prepare this rich and very tasty dish you will need to prepare the following products:

• Pork meat 750 grams;
• Sour cream 250 ml;
• Sorrel 200 grams;
• Onions and carrots 150 grams each;
• Eggs 3 pieces;
• Potatoes 1 piece;
• Standard seasonings.

The meat must be boiled in a 5-liter saucepan, constantly skimming off the foam. All the necessary raw and sautéed vegetables must be placed in the prepared broth. Once the potatoes are completely cooked, you can add chopped herbs and sorrel, cut into strips. After everything has simmered for about 10 minutes, it can be removed from the stove. Eggs should be boiled separately and served as desired. You can also add sour cream to improve the taste.

Summing up

Sorrel is easy to prepare and goes well with a wide variety of vegetables. The product ideally helps the body with its vitamins and numerous beneficial substances. Sorrel soups can effectively diversify the daily menu. Based on the recipes presented above, you can cook delicious and very healthy soups, delight yourself and your loved ones.

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

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

Required Products:

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

Cooking process:

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

With Chiken

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

Required ingredients:

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

Cooking process:

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

Lenten soup

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

Required Products:

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

Cooking process:

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

Quick soup with stew

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

Required Products:

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

Cooking process:

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

In a slow cooker

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

Required Products:

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

Cooking process:

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

Canned or frozen sorrel soup

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

Required Products:

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

Cooking process:

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

Soup - puree

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

Required Products:

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

Cooking process:

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

Cooking process:

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

Original cheese and sorrel soup

Required Products:

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

Cooking process:

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

Sorrel leaves are among the first to peck at the dacha. Usually, we added them to salads, baked pies, or ate them just like that. But one day a friend came to visit, saw the greens, and cooked a wonderful sorrel soup with a sour taste. It is also called green cabbage soup in another way.

It was delicious and fast. I always like it when a recipe can be varied to suit the ingredients available. And since sorrel is also a sorrel, after a long winter it’s nice to undergo a “hot” fortification with a sour leafy vegetable.

You can cook with any broth – meat, chicken, or use stew (if you can’t do without meat). If you don’t have time, then a lean option will do. In any case, it turns out delicious.

In the hot summer, especially in the country, when there is no time to stand at the stove for a long time, sorrel soup will save you from hunger and give you a supply of vitamins.

Meatless soup with sorrel greens is the easiest and fastest option.

Ingredients:

• Sorrel - a large bunch
• Dill, parsley – bunch
• Potatoes 3 pcs.
• Carrots – 1 pc.
• Onion – 2 pcs.
• Eggs – 2 pcs.
• Spices

Preparation:

• Boil the eggs. They are useful for serving soup.

• Take a saucepan for about two liters. Pour water, add chopped potatoes. While it is cooking, we prepare the vegetables.

• Cut all the green mass into one container.

• Cook the onions and carrots until lightly browned.
• Add fried vegetables to the boiled potatoes and simmer under the lid for five minutes. Then add herbs, spices (peppercorns, bay leaves), keep on fire for another five minutes.

Pour into a plate, lay out the egg cut into pieces, a spoonful of sour cream and help yourself.

How to make canned vegetable soup with barley

So the vitamin reserves came in handy for preparing a hearty soup.

You will need:

• Pork ribs – 200 g
• Can of canned greens
• Boiled pearl barley – 150 g
• Potatoes – 3-4 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Green onions - bunch

Preparation:

• Cook the broth from the ribs. Separate the meat from the bones.
• Prepare roasted root vegetables.
• Pre-boil the pearl barley. If you have a multicooker, you can speed up the process with its help.
• Peel the potatoes and cut them into bars.

• Add potatoes, pearl barley and disassembled meat fibers to the broth. After the potatoes become soft, add the frying and green onions. Let it sit on a low flame for five minutes. Don't forget about spices.

Video of cooking green cabbage soup from spinach and sorrel in chicken broth in a slow cooker

I appreciated the benefits of a reliable assistant in the kitchen, and now I enjoy using its capabilities. Let's cook green borscht in chicken broth.

You will need:

• Chicken leg
• Carrot
• Sorrel
• Potato
• Nettle

The products are available, and watch the process in the video:

Lenten recipe with rice

It can be eaten both hot and cold. You can use sorrel along with other leafy greens - nettle or spinach. If you want a rich soup, cook it in meat or chicken broth.

Prepare:

• Potatoes – 3 pcs.
• Water or vegetable broth – 1.5 l
• Carrots – 1 pc.
• Onion – 1 pc.
• Rice – 2-3 tbsp.
• Sorrel - a large bunch
• Green onion - bunch
• Dill, parsley, lemon - for serving

Preparation:

• Put the water or broth on the fire. While it is heating up, you will have time to prepare the vegetables.
• Cut the carrots into cubes, the onion into cubes, and the potatoes into strips.
• Fry onions and carrots until light golden.
• Place potatoes into boiling water. Wait for it to boil again and add the washed rice. Stir with a spoon for a while so that the grains of rice do not stick to the bottom of the pan.
• After the next boil, after five minutes, add the fried vegetables. Wait until the rice is completely cooked, add all the greens (sorrel, spinach, nettles, green onions). Close the lid and increase the heat. When gurgling bubbles appear, season with spices (salt, pepper, bay leaf).
• When serving, add dill and a slice of lemon to a plate.

Cold cucumber soup

On a hot summer day, cold soup cooked with sorrel will save you from heat and hunger.

Products:

• Potatoes – 2 pcs.
• Cucumber – 1 pc.
• Sorrel - a large armful
• Water – 1 liter
• Sour cream – 200 g
• Radish - bunch
• Green onions, dill
• Eggs – 2 pcs.

Preparation:

• Boil potatoes and eggs. Cut into pieces individually.

• Boil water, put sorrel in it and hold for 2-3 minutes. Take it out, put it in a colander, and cook the soup in sorrel water.
• Cut the cucumber and radish into small pieces.

• Stir sour cream into the cooled broth. Add cucumber, radish, potatoes, chopped green onions. Let's not forget about spices.

It turns out similar to okroshka. Pour into a plate, chop the boiled egg and serve.

Quick recipe with stew

At the beginning of the summer season, my husband and I stock up on stewed meat. It’s such a pity about the time it takes to cook. And with canned food it’s quick, easy, satisfying.

Products:

• Beef stew – 1 can
• Sorrel – 250 g
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Egg – 2 pcs.
• Salt pepper

• Open the jar, pour the contents into the pan and heat it up. When the meat boils, add the chopped onion.

• After some time, warm up the carrots there.
• Boil the eggs.

• Pour hot water over the meat.

• After bubbles appear, add potatoes.

• When the potatoes become soft, add the sorrel. You can use not only fresh, but also frozen vegetables. Add spices.

When serving, decorate with a slice of egg and a spoonful of sour cream.

Step-by-step classic recipe with chicken

Men still prefer meat soups. Otherwise, after a short period of time, they again reach for food.

Products:

• Chicken leg – 1 pc.
• Potatoes – 4-5 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Eggs – 3 pcs.
• Sorrel
• Greenery

Preparation:

• Cook the eggs. Cool, chop into cubes.
• Fill the chicken meat with water and boil until tender. We disassemble into pieces, remove the bones.

• Chop the onion, grate the carrots, cut the potatoes into cubes, and chop the greens.

• Fry onions and carrots.

Throw potatoes into the prepared broth. As soon as it is cooked, add vegetables, eggs and herbs. From the moment of boiling, boil for a couple of minutes, turn off. Ready.

Sorrel soup with meat and egg

If you have time and desire, then cook soup with meat - take beef or pork. At this point, decide for yourself whether to cook the cabbage soup more richly with pork or use a gentler option. We will also whiten it with an egg. Don't know how? Read on.

Products:

• Beef on the bone
• Potatoes – 4 pcs.
• Sorrel – bunch
• Eggs – 3 pcs.

Preparation:

• Boil beef broth. We take out the meat, cool it, remove it from the bone.
• Add the chopped potatoes into the prepared broth.
• When it is cooked, add chopped green flowers and let it simmer for a couple of minutes.

• During this time, beat the eggs with a fork.

Pour them in a thin stream into the boiling broth, stirring constantly. Let's keep it covered for another minute.

Cream soup with chicken

Creamy soups with the aroma of greens are a hit in our family. Usually, I cook with vegetable broth. Sometimes when serving I add pieces of chicken or fish.

• Chicken breasts – 500 g
• Potatoes – 4 pcs.
• Sorrel – bunch
• Onions – 1 pc.
• Cream 10% – 150 ml

Preparation:

• Boil the breasts. Remove, cool and cut into pieces.

• Pour the potatoes into the chicken broth and cook until done. Add chicken fillet and sorrel to it and keep it on the fire for about five minutes.

• Blend with a blender until smooth.

• Pour in the cream and heat for another five minutes on the fire.

Soup (cabbage soup) from sorrel and nettle in meat broth

Spring soup with nettle and sorrel will perfectly satisfy your hunger. And notes of leafy greens will add piquancy.

Let's prepare:

• Meat (beef, pork) – 500 g
• Potatoes – 3 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Sorrel – 200 g
• Nettle – 300 g

Preparation:

• Boil the meat, remembering to remove the foam with a slotted spoon.
• Chop the carrots and young onions and add them to the boiling broth. Boil for 10 minutes.
• Peel the potatoes, chop them into cubes and throw them into the pan.
• Wash the greens, chop and simmer in a frying pan with a couple of tablespoons of broth previously poured in for 5-10 minutes until softened.
• Place in a saucepan and add salt. Wait for it to boil, boil for 5 minutes, let it brew under the lid for 10-15 minutes.

Borscht with melted cheese and beef

You can make the soup without meat. Melted cheese will add creaminess and a pleasant aftertaste to the dish.

Ingredients:

• Beef – 150 g
• Potatoes – 3 pcs.
• Processed cheese – 1 pc.
• Onion – 1 pc.
• Sorrel – 200 g
• Carrots – 1 pc.
• Eggs – 2 pcs.

Preparation:

• Boil the meat until done.
• Cut the potatoes into cubes and boil for 15-20 minutes.
• Prepare frying carrots and onions, add them to the broth along with the cheese.
• Wash the sorrel, chop it and place it in a saucepan.
• Shake the eggs. Pour into the boiling broth in a thin stream, stirring with a fork. The result is white flakes floating among islands of greenery.

The season of green cabbage soup is just beginning (at least) here. Their period is in the summer, so have time to enjoy the pleasant taste and aroma.

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. The 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 recipes for simple and tasty soups, then sorrel soup is a kind of lifesaver when it’s like a ball in the refrigerator. You can still find a couple of potatoes, 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:

1. Grate the carrots on a fine grater and cut the onion into small cubes. Fry the vegetables in sunflower oil until golden brown.
2. 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.
3. 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.
4. Boil them in a separate saucepan, cool them and cut them into cubes.
5. 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 along with 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 also 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.

1. Chop the onion and fry in butter until it becomes soft.
2. 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.
3. Throw chopped sorrel into the pan 3 minutes before cooking.
4. When the soup has cooled, add sour cream and olive oil and blend with a blender until smooth.
5. 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 this case it will not be a very 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:

1. 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.
2. Eggs need to be boiled separately.
3. Cut the potatoes into cubes.
4. Place potatoes, eggs, cooked meat and sorrel into the broth. Cook everything together until done.
5. 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.

1. 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.
2. Brown the flour in a saucepan, then slowly pour in the broth and bring to a boil.
3. 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.
4. 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:

1. Boil water in a saucepan, throw in the sorrel for 3 minutes, then turn it off and wait until it cools completely.
2. Meanwhile, cut the cucumbers into cubes, boil and chop the eggs, finely chop the greens.
3. Add all this to the pan, add salt and place in the refrigerator for a while.
4. 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.
5. 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:

1. Cut the potatoes into cubes, carrots into half rings, meat into cubes, and chop the onion.
2. 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.
3. 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.

Most housewives call sorrel soup more familiarly and affectionately – green borscht or green cabbage soup. This sour seasonal herb is extremely beneficial! And we must take advantage of the opportunity when fresh sorrel appears in the beds or on the shelves, and prepare delicious hot and cold dishes from it.

If you like soups with a little sourness, then you will definitely like this.

Recipes made from fresh sorrel are impressive with bright colors and do not require expensive products. There are dishes here for lovers of pork with fat, and for gourmets who care about the color scheme and their figure. By the way, you can prepare sorrel for future use and treat yourself to hot sorrel soup in winter.

Sorrel soup: classic recipe

Our grandmothers and great-grandmothers prepared green cabbage soup according to the classic recipe. Sorrel soup is rightly called the king of spring soups, and it can be prepared from the simplest ingredients.

Ingredients:

• water or broth - 1.5 l;
• sorrel – 2 bunches;
• potatoes – 2 pcs;
• boiled eggs – 2 pcs;
• butter – 20 g;
• salt, pepper and favorite seasonings.

You can store the broth with pieces of meat in the freezer for up to 1 month and use it to make quick soups! To transfer frozen broth into a saucepan, just hold the container with the broth under hot water.

Preparation:

1. Coarsely chopped potatoes are placed in a saucepan with water or broth. They should boil and give the future soup a pleasant taste and thickness.

Don't forget to salt the broth and add your favorite spices!

1. We cut the sorrel, to do this we roll the leaves into a tube and after cutting we get long sour strips. In a frying pan with heated butter, lightly simmer the sorrel, then all the beneficial properties of the herb will be “sealed” in the leaves.
2. Stewed sorrel is added to the broth with boiled potatoes. The taste of butter will give the soup smoothness and the necessary fat.
3. In a separate bowl, boil 2 chicken eggs. Finely chop or mash the cooled eggs with a fork.

Pour aromatic soup into a bowl, add crackers, sprinkle with chopped eggs and add a spoonful of sour cream! It turns out incredibly beautiful and just as delicious!

Recipe for sorrel soup with egg

If you don’t like thin sorrel soup, then green cabbage soup will get the desired thickness from cereals and boiled eggs. Sometimes, when preparing sorrel soup, millet or rice, previously soaked in cold water, is added to it.

Ingredients for green borscht with egg:

• water or broth – 1.5-2 l;
• sorrel – 2 bunches;
• potatoes – 2 pcs;
• eggs – 2 pcs;
• onion – 1 piece;
• carrot – 1 piece;
• millet or rice - 3 tbsp. spoons;
• celery root, parsley and dill.

Preparation:

The broth for sorrel soup is cooked for 1-2 hours. You can use pork, chicken or turkey leg.

1. Add spices, chopped potatoes and pre-soaked cereal to the finished boiling broth.
2. Grated carrots, onions and celery – the root gives a specific flavor, so it’s not for everyone – fry it in vegetable oil. Add to soup.
3. Cut the sorrel into strips.

Any fresh herbs are added 3-5 minutes before the end of cooking! Sorrel stalks can also be used in soup if they are finely chopped!

1. After adding all the green ingredients, cook for 3 minutes, turn off and wait 15 minutes for all the aromas and flavors to reunite.

When serving, decorate with sour cream, chopped eggs or their halves.

How to cook sorrel soup with egg and chicken: the simplest recipe

The simplest, and most importantly, healthy sorrel soup is made from chicken broth. You can use breast meat in the recipe - this is an option for dietary borscht, or chicken legs - for rich aromatic soups.

Ingredients for the soup:

• sorrel – 2 bunches;
• chicken leg – 1 piece;
• potatoes – 3-4 pcs;
• carrots and onions – 1 piece each;
• eggs – 3 pcs;
• spices and other herbs.

Eggs can be washed and boiled together with chicken legs. After 15 minutes, take them out and place them in cold water!

Preparation:

1. Prepare frying from chopped carrots and onions.
2. The chicken is cooked with diced potatoes and fried vegetables are added to it.
3. Finely chopped greens are the last to be added to the soup.

After boiling, cook for another 2-3 minutes! Serve in a beautiful bowl with a dollop of sour cream!

Eggs can be added to green borscht in 3 ways: finely chopped, sliced ​​into slices or halves, or you can pour them in a thin stream into a boiling broth! Then beautiful “clouds” will float in the soup.

Sorrel soup with meat: tender beef or pork

The rich sorrel soup with meat will please the owner of the house. The recipe includes the healthiest ingredients, a variety of vegetables and pork tenderloin, and the cooking process will bring pleasure to any busy housewife.

Let's prepare the necessary products:

• pork or beef pulp – 1 kg (with fat);
• sorrel – 1 bunch (300 g);
• potatoes - 3 pcs;
• onion and carrot – 1 piece each;
• eggs – 3 pcs;
• green onions, dill, parsley.

For spices we use bay leaf, black pepper, salt and celery root.

Preparation:

1. Place the meat in 2.5 liters of cold water and cook for 2 hours. When all the foam has been removed, do not forget to add salt and spices so that the pork absorbs all the aromas and gives off its taste.
2. Boil the eggs for 15 minutes, and fry the chopped onions, carrots and celery in olive oil.
3. When the pork is boiled to the desired softness, the broth must be strained and proceed with the final part of the culinary masterpiece.
4. Diced potatoes and fried vegetables are added to the broth with pieces of meat. Let the ingredients boil thoroughly and add chopped sorrel and other herbs.
5. The soup will simmer for a couple more minutes and you can add boiled eggs. To suit the housewife's taste, they can be finely chopped, grated or served in neat halves.

A spoonful of sour cream or mayonnaise will add the finishing touch to the plate!

Recipe for sorrel soup with mushrooms

Light sorrel soup with mushrooms is prepared quickly and fills the house with mouth-watering aromas. The recipe is simple, and neither the children nor the beloved husband will be able to resist the temptation to try the delicious soup.

For this culinary masterpiece you will need:

• water or broth - 1.5 l;
• champignons – 250 gr;
• potatoes – 2 pcs;
• sorrel – 1 large bunch;
• onion and carrot – 1 piece each;
• spices, herbs and boiled eggs for decoration.

Preparation:

1. Place diced potatoes, grated carrots and mushrooms into hot water or broth. We put the whole onion in there so that during the cooking process it gives off its taste.

Don't forget to add your favorite spices, for example, bay leaf and peppercorns!

1. Boil the vegetables until tender. Remove the onion and bay leaves.
2. And we launch the final ingredient - fresh sorrel and any herbs to taste.
3. After 2-3 minutes, turn off the soup and let it brew.

Before serving, add a spoonful of homemade mayonnaise and chopped boiled eggs to each plate.

If mushroom soup with sorrel was boiled in water, then it can be eaten cold!

Sorrel cream soup

The delicate consistency of puree soups is especially popular among older people. Sorrel cabbage soup can be easily prepared in the form of an airy cream and add exquisite notes to the recipe with the help of additional ingredients.

To prepare you will need:

• water or broth - 1 l;
• sorrel – 2-3 bunches (400 g);
• potatoes - 3 pcs;
• cream cheese – 150 gr;
• cream – 100 ml;
• onion – 1 piece;
• garlic, green onion, spices;
• boiled egg - 1 pc for decoration.

Preparation:

1. In a heated frying pan with olive oil, fry the onions, crushed garlic and add spices so that they open up and release their aromas.
2. We also send finely chopped potatoes there. Fry and add hot water or broth.
3. Throw pieces of cheese into the boiling soup and pour in 100 ml of heavy cream. 3-5 minutes before readiness, lower the sorrel and other greens.
4. Remove from heat, let cool slightly, and puree the soup with a blender. Before serving, decorate with a slice of boiled egg.

Sorrel can be cooked for no more than 3 minutes to preserve color and beneficial vitamins!

I suggest you watch a video recipe for making a classic sorrel soup with meat

Bon appetit and see you new recipes!