Sorrel soup with meat. Green sorrel soup with egg, chicken or meat - a classic recipe with a photo step by step

22.10.2020 Pancakes, pancakes, pancakes, cheese cakes

Simple and delicious soup recipes for every day

A delicious sorrel soup is not at all difficult to prepare. It is enough to carefully look at our detailed recipe for cooking with photos and videos. Surprise your family!

1 h 30 min

145 kcal

4.78/5 (18)

In spring and early summer, our body needs a lot of vitamins that were wasted during the winter. In addition to various salads, young sorrel can come to our aid. It is it that contains a large and necessary composition of nutrients. For example, it contains even more vitamin C than apple pulp.

These are B vitamins, which strengthen our nerves, heart and the whole body. It also contains the potassium, iron and phosphorus we need, as well as "beautiful" vitamins A and E. It contains a lot of vitamin C and such organic acids as oxalic, 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. For a long time you can list all the advantages of these wonderful green leaves.

I offer you a recipe for a vitamin and delicious soup with sorrel and egg. It prepares quite quickly and, in combination with fresh herbs, turns out to be not only tasty, but also very healthy. You can cook sorrel all year round: in summer - from fresh sorrel, in winter - from frozen. In a similar way, you can cook soup with another popular healthy herb - sour, or, as it is popularly called, Bashkir cabbage.

List of required ingredients

Kitchen utensils: grater, frying pan, cutting board, saucepan, stewpan.

Cooking sequence

For soup, it is better to take lean meat.... I like veal better, and sometimes I cook this kind of chicken soup. And such a soup can be cooked without meat at all, and it will also be very tasty.

Cook broth

Basic cooking

While the meat is cooking, put the eggs in a saucepan or a small saucepan, fill with water and cook for about 10 minutes. Then fill them with cold water and refrigerate.
Let's start with vegetables. They need to be cleaned and washed. Rub the carrots on a coarse grater, and chop the onion into small pieces.
Preheat a frying pan, pour in a little oil and lay out the carrots and onions. Stir periodically and fry until golden brown.
Cut the potatoes into medium-sized cubes.
As soon as the broth is cooked, take out a piece of meat from it and put the potatoes in a saucepan. If your meat was immediately cut, then you do not need to take it out. Then we cut the cooled meat into pieces, and if it is chicken, then first take out the bones and only then cut it.
Add salt to the pan and cook the potatoes until cooked for 15-20 minutes.
During this time, peel the chilled eggs and cut them into small cubes. You can also fill the soup with a raw egg - for this you need to beat it with salt and spices and pour it into a boiling broth, stirring constantly.
We wash the sorrel thoroughly and cut into thick strips. You can use fresh frozen or canned sorrel, but note that it already contains salt.
When the potatoes are cooked, put the frying, sorrel and eggs in the pan.
We cook our soup yet 8-10 minutes and turn off.
We cut fresh herbs, and, if desired, a green onion.
Pour sorrel soup into plates, sprinkle with herbs, put sour cream and bread on the table and invite everyone to the table.

Enjoy your meal! It turns out very tasty!
In the same way, you can prepare vitamin

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

In the spring you always want something fresh, light, bright. It is also worth considering that it was at this time that the majority of the fair sex strives to lose the excess and bring their figure to the summer season in full order. Green soup with sorrel, egg and vegetables, a recipe with a photo of which I propose, meets these requirements. It is calorie-free and at the same time very tasty and, of course, very healthy.

If you exclude the egg from the recipe, then the dish can be included in the lean and vegetarian menus. Cooking sorrel soup is within the power of every novice housewife. And if the recipe for such a soup is not yet in your gold reserve, be sure to write it down and cook with pleasure.

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

Chop the onions as small as possible.

Cut the peeled and washed carrots into small strips.

We send the chopped onions and carrots to a preheated pan for sautéing.

We also cut the celery into small pieces.

Add the chopped celery to the onion and carrot.

Cut cherry tomatoes into small slices.

We also send tomatoes to the pan.

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

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

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

Now add all the necessary spices (pepper, salt) to the pan and continue to cook such a soup over low heat for about 15 minutes. Add the pre-cooked minced egg to the finished dish. We mix all the ingredients. Bring the soup to a boil and cook for just a minute or two, so that the egg warms up with all the ingredients in the dish.

Green soup with sorrel and egg in vegetable broth is ready! Serve with sour cream or fresh chopped parsley or dill if desired. Bon Appetit!

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

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

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

For soup, it is better to take lean meat. I like veal better, and sometimes I cook this kind of chicken soup. And such a soup can be cooked without 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 pot. The meat can be sliced straight away or simply cut into several pieces.

We put the pan on high heat, and when the water is about to boil, we make it weaker. At the same time, using a spoon, remove the formed foam from the surface. You can drain the first water altogether and fill in a new one.

The broth should cook for about an hour. The chicken will be enough for 30-40 minutes. For aroma, you can add one or two leaves of lavrushka.

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

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

Preheat a frying pan, pour in a little oil and lay out the carrots and onions. Stir periodically and fry until golden brown.

Cut the potatoes into medium-sized cubes.

As soon as the broth is cooked, take out a piece of meat from it and put the potatoes in a saucepan. If your meat was immediately cut, then you do not need to take it out. Then we cut the cooled meat into pieces, and if it is chicken, then first take out the bones and only then cut it.

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

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

We wash the sorrel thoroughly and cut into thick strips. You can use fresh frozen or canned sorrel, but note that it already contains salt.

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

We cut fresh herbs, and, if desired, a green onion.

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

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

To make healthy vegetable nettle soup with sorrel and spinach (popularly called green soup), we 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 onion feathers
1 carrot
1 onion
boiled beans (optional)
2-3 medium potatoes
Bay leaf
sweet peas (pepper)

To make the soup more tasty and rich, it is better to cook it in 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 with gloves; even the thinnest plastic gloves will do.

Cut potatoes into strips, grate carrots or cut into thin strips, onions into rings. As soon as the vegetable broth boils, add the potatoes. In 3-4 minutes. until cooked, add onions, carrots, allspice and bay leaf.

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

Sprinkle the soup with green onions when serving. 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 sorrel soup is called green cabbage soup or green borscht. But in our family it is simply called soup, which I cook one of the first spring first courses from this fresh greens.

The recipe for this delicious sorrel soup is very simple. You can make it in meat broth (I have it on pork, but chicken is also great), then the soup will be very fragrant and satisfying. But it will turn out pretty well on the water. And if you also exclude chicken eggs, then there will be a variant of 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 to boil hard-boiled chicken eggs - 10 minutes after boiling. Pour meat broth into a large saucepan and put it on fire. Meanwhile, peel and cut the vegetables: potatoes into strips or cubes, and carrots into half rings. Peel the onion and use it whole. Put vegetables in the boiling broth, add bay leaf and pepper. Cook everything for about 20 minutes on a low-medium heat, until the vegetables are tender.

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

Cut the sorrel into fairly wide strips.

Also chop fresh dill.

When the vegetables are cooked in the broth, we take out the onion, bay leaf and peppercorns - they have given up their aroma and are no longer needed. Salt, taste, if necessary, add salt. Put sorrel and dill in the soup. Let the soup boil and cook for a couple of minutes.

Peel and grind boiled eggs.

Add the chopped eggs to the soup and bring to a boil again, heating the dish for about a minute. We close 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.

Do not forget to season with sour cream - it will be even tastier with it. Bon Appetit!

Recipe 5: how to make green sorrel soup

7 cups water
sorrel 2 cups
eggs 3 pcs.
potatoes 2 pcs.
onion 1 pc.
carrots 1 pc.
bay leaf 1 pc.
vegetable oil 2 tablespoons
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, put onions and carrots. Fry for 5 minutes, until the onion is transparent.

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

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

Grind the sorrel. Add to soup, cook until khaki. Season with salt and pepper if necessary. Cook for 7 minutes, add herbs.

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

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

Recipe 6, step by step: sorrel soup with egg

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

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

Pour the chicken meat with cold water, put the pan on high heat. 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 has stopped accumulating, 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, send it back to the pan.

Cut the peeled potatoes into small cubes, dip them into the broth, cook for about 20 minutes. Salt to taste.

While the potatoes are boiling, I prepare the frying. Finely chop the onion, grate the carrots, fry the vegetables in a little vegetable oil.

In parallel with this, I set the eggs to boil.

Add finely chopped dill to the finished frying, mix.

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

The final touch is sorrel. I sort it out properly, rinse it under running water, cut off the "legs" and cut it quite coarsely. I send it to the pot with the soup, let it boil for literally 5 minutes and you're done. It is important not to overcook the sorrel, otherwise it will acquire a not very pleasant dark color and become less tasty.

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

Recipe 7: how to cook green sorrel soup

The dish is prepared quickly and extremely easily.

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

Medium bunch of sorrel;
4 eggs;
2 heads of 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, wash and chop into cubes. Dip the tubers into boiling water and cook until soft.

In the meantime, tackle onions and carrots. They need to be peeled and cut. Heat vegetable oil in a frying pan and fry the vegetables.

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

Pour browned vegetables into the finished potato broth with sorrel, season with salt, pepper, sprinkle with chopped dill.

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

The fortified flavored 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 tsp. spoon;
salt - 2 tsp spoons;
bay leaf - 1 pc.

I will cook the soup on chicken meat.

First of all, I set it to cook, first having washed it and cut it into small pieces.

I take 2 liters of water. At these rates, the soup will not be thin or very thick. I would say - thickish. And in the end there will be 3 liters of soup cooking.

I put chicken eggs to boil in a separate saucepan.

And I send a chopped onion and grated carrots to the pan to fry (I took frozen).

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

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

I add fried onions and carrots to the chicken and potatoes,

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.

I take this time for the eggs, which I peel and cut into large pieces.

Usually I rub them on a grater, but this time I wanted them to be larger. I add 2 teaspoons of salt, a mixture of spices, bay leaves and chopped eggs to the soup.

I turn it off. The spinach and sorrel soup is ready.

It turns out it is quite light and not greasy. Help yourself!

Recipe 9, classic: green sorrel soup

The soup can be eaten hot or cold. In summer, of course, the cold is better. Do not put sour cream in a saucepan beforehand. 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 - small bunch
Rice - an incomplete handful
Meat - whatever piece you want
Hard boiled eggs - 3-4

Cut the potatoes and carrots into small cubes and send them to a saucepan with water to boil.

We send the meat in a whole piece to another pan with water and set it to boil too. You can, of course, throw the meat to the potatoes and cook everything together, but we will make the classic version, where we will put the finished meat in the plates with ready-made soup.

We remove the foam from the potatoes, this starch is released.

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.

We cut off the thick stems of the sorrel. Cut the leaves into not wide ribbons and send them into a cup.

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

For dill, we also cut off the lower thick stems, finely chop the rest.

In the meantime, the potatoes, carrots and rice are already cooked. Pour half a tablespoon of salt to them.

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

Pour a little vegetable oil into the pan, heat it up and put onions and carrots. Fry until lightly browned.

Our soup is boiling, we put our frying in it. Let it boil for about 5 minutes.

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

Add chopped greens to it, sprinkle with black pepper and cut 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 test the meat. The meat is cooked. We cut it into pieces of the size that we like and as much as we want. Therefore, I wrote in the comments that take a piece of meat - whatever you want. You can cut from a piece as much as you need and put it in the soup to whoever wants it.

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

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

In the period from spring to autumn, everyone tries to get enough of a variety of vitamins by eating fruits and vegetables. Therefore, today we invite you to start making a very healthy sorrel soup, and besides, we will tell you how to cook it with meat no less useful for us.

Sorrel soup - recipe with meat and eggs

Ingredients:

beef tenderloin - 300-350 g;
drinking water - 2.5-3 liters;
young potatoes - 4-5 pcs.;
fresh sorrel - 130-150 g;
carrots (medium) - 1 pc.;
onions (large) - 1 pc .;
(tomato) - 2/3 tbsp.;
vegetable oil - 2.5 tbsp. spoons;
garlic - 2 cloves;
green onion feathers - 0.5 bunch;
chicken eggs - 2 pcs.;
kitchen salt to taste.

Preparation

Cook the broth with beef for 1.5 hours, salting it to taste. When it boils, do not forget to remove the resulting foam.

Cut the peeled onion into a medium cube and chop the carrots through a fine grater. Put these two vegetables in hot vegetable oil in a Teflon pan and fry them, stirring constantly. Fill everything with tomato juice and simmer the frying for 7-8 minutes.

We take out the boiled beef, cut it in portions and send it back to the pan together with chopped potato pieces. Next, directly into the boiling broth, pass the garlic through a press. When the potatoes are almost ready, put the fry and randomly chopped sorrel leaves into the soup. After 3 minutes, set aside the healthy sorrel soup with meat, which is then served in bowls with half a separately boiled egg, sprinkling with chopped, green, juicy onions on top.

Sorrel and nettle soup with meat

Ingredients:

fresh pork - 400 g;
onion - 1 pc.;
carrots - 1 pc.;
potatoes - 5 pcs.;
nettle - 0.5 bunch;
sorrel - 0.5 bunch;
drinking water - 2.5 l.;
- 45 g;
coarse salt to taste.

Preparation

We cook the broth according to the principle of the first recipe, but not with beef, but with pork.

When the meat becomes soft, add large cubes of peeled potatoes, carrots cut into long strips and half rings of fresh onions to the pan. Cook the soup until the vegetables are soft. Then put a piece of good butter, sorrel and nettle here. In order to cut the stinging hands of the nettle, first thoroughly pour over it with boiling water, and after that we cut it together with the sorrel leaves in the form of wide strips. After 4, maximum 6 minutes, set aside the soup and after a couple of minutes you can pour it and then serve it!

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

If you like soups with a little sourness, then for sure.

Fresh sorrel recipes impress with bright colors and do not require expensive products. There are dishes for lovers of pork with fat, and for gourmets who follow the color scheme and their figure. By the way, you can prepare sorrel for future use and pamper yourself with hot sorrel soup in winter.

Sorrel soup: a classic recipe

Our grandmothers and great-grandmothers cooked green cabbage soup according to the classic recipe. Sorrel soup is rightfully called the king of spring soups, and you can cook it from the simplest ingredients.

Ingredients:

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

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

Preparation:

Coarsely chopped potatoes are sent to a saucepan with water or broth. It should boil and give the future soup a pleasant taste and thickness.

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

We cut the sorrel, for this we roll the leaves into a tube and after cutting we get long sour strips. In a frying pan with heated butter, slightly simmer sorrel, then all the beneficial properties of the herb will be "sealed" in the leaves.
Stewed sorrel is sent to the broth with boiled potatoes. The butter flavor will give the soup the smoothness and required fat.
Boil 2 chicken eggs in a separate bowl. Finely chop or knead the cooled eggs with a fork.

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

Sorrel Soup with Egg Recipe

If you do not like liquid sorrel soup, then green cabbage soup will get the necessary thickness from cereals and boiled eggs. Sometimes, during the preparation of 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 liters;
sorrel - 2 bunches;
potatoes - 2 pcs;
eggs - 2 pcs;
onion - 1 pc;
carrot - 1 pc;
millet or rice - 3 tbsp. spoons;
celery root, parsley and dill.

Preparation:

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

Add spices, chopped potatoes and pre-soaked cereals into the finished boiling broth.
Chopped on a grater carrots, onions and celery - the root gives a specific flavor, so it's not for everybody - fry in vegetable oil. Add to the soup.
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!

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

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

How to make chicken and egg sorrel soup: the easiest recipe

The simplest, and, most importantly, healthy sorrel soup is obtained on the basis of chicken broth. In the recipe, you can use breast - this is an option for diet borscht, or chicken legs - for rich aromatic soups.

Soup products:

sorrel - 2 bunches;
chicken leg - 1 pc;
potatoes - 3-4 pcs;
carrot and onion - 1 pc each;
eggs - 3 pcs;
spices and other herbs.

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

Preparation:

Cooking a fry from chopped carrots and onions.
Chicken is cooked with diced potatoes and grilled vegetables are added to it.
The last to go to the soup is finely chopped greens.

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

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

Sorrel soup with meat: tender beef or pork

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 delight any busy housewife.

We will prepare the necessary products:

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

We use bay leaves, black pepper, salt and celery root as spices.

Preparation:

Dip the meat in 2.5 liters of cold water and cook for 2 hours. When all the foam is removed, do not forget to add salt and spices so that the pork absorbs all the aromas and gives its taste.
Boil the eggs for 15 minutes, and fry the chopped onions, carrots and celery in olive oil.
When the pork is boiled to the desired softness, strain the broth and start with the final part of the culinary masterpiece.
Diced potatoes and fried vegetables are sent to the broth with pieces of meat. Let the ingredients boil well, and add chopped sorrel and other greens.
The soup will boil for a couple of minutes and you can add boiled eggs. To the taste of the hostess, 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!

Sorrel mushroom soup recipe

A light sorrel mushroom soup cooks quickly and fills the house with mouth-watering flavors. The recipe is simple, and neither children nor their beloved husband can resist the temptation to taste the delicious soup.

For a 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 pc each;
spices, herbs and boiled eggs for decoration.

Preparation:

Dip diced potatoes, grated carrots and mushrooms into hot water or broth. We lower the whole onion there, so that during the cooking process it will give its taste.

Don't forget to add your favorite spices like bay leaves and peppercorns!

Boil vegetables until tender. We remove the onion and lavrushka.
And we launch the final ingredient - fresh sorrel and any greens to taste.
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 soup

The delicate consistency of puree soups is especially to the liking of older people. Sorrel cabbage soup is easy to prepare in the form of an airy cream and add exquisite notes to the recipe with the help of additional ingredients.

For cooking you need:

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

Preparation:

In a preheated frying pan with olive oil, fry the onions, crushed garlic and add spices there so that they open up and give off their aromas.
We also send finely chopped potatoes there. Fry and add hot water or broth.
Pieces of cheese are thrown into the boiling soup and pour in 100 ml of heavy cream. For 3-5 minutes until cooked, lower the sorrel and other greens.
Remove from heat, let cool slightly, and punch the soup with a blender. Decorate with a slice of boiled egg before serving.