Sorrel is a culture that at the same time as radish gives its first harvest in May. With this product, you can easily and with great pleasure to cook a huge number of delicious and, most importantly, healthy dishes, among which sorrel soups are especially popular. They are very tasty and healthy, filled with a huge amount of vitamins and minerals.

Important! May and June collecting sorrel is considered one of the most useful plants. In its young leaves there is a huge amount of substances useful to humans of any age. The older the culture, the more rapidly their total percentage decreases.

There are many recipes. All of them are very tasty and healthy, especially the one that is boiled with an egg. Describing the main cooking options, you can start with it.

Cooking sorrel soup with egg

This is an easy to cook recipe. By adding eggs, its taste becomes more saturated, the dish will surely appeal to all home and guests. For cooking, you need to take the following components:

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

Potatoes need to be cut into cubes, then tossed into boiling water and cook over low heat. Separately, onions, carrots are fried and after cooking the potatoes are laid out in a potato pot. All together you need to cook for another 10 minutes. While vegetables are boiled, you need to cut the leaves and stalks of sorrel. Eggs need to be broken into a container, a little salt and beat. Once the potatoes are completely cooked, you will need to put the sorrel and cook for about 3 minutes, all together. Then whipped eggs pour in, which must be thoroughly mixed at the same time. Soup in this form should be brought to a boil, salt or pepper.

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

Vegetable Soup Recipe

To prepare a dish filled with a lot of vegetables, you need to prepare a little more variety of vegetables. If you carefully follow the instructions, you can get a very tasty, rich dish. Here are the foods you need to prepare for making soup:

1. Zucchini 100 grams.
2. Sorrel 50 grams.
3. Celery root.
4. Spinach.
5. Egg 2 pieces.
6. Potatoes, onions, carrots, 1 each.
7. Garlic - a pair 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 on vegetables into the pan. As soon as the water boils, put potatoes, zucchini and celery into the pan. Onions, carrots and garlic need to be passaged in oil, put in the broth and bring to full readiness. After complete readiness, you need to put spinach and sorrel in it, cook together for another 3 minutes. After the complete readiness of all components, everything is turned off and seasoned with prepared seasonings. Before serving, you can add half the eggs and taste sour cream.

Cooking borsch with sorrel

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

• Potato 3 tubers;
• Carrots 2 pieces;
• Sorrel 200-300 grams;
• A glass of beans;
• Onions and peppers per piece;
• Tomato paste 3 tablespoons;
• Boiled eggs;
• Salt and greens.

It is desirable to cook such borsch on chicken stock. In the process of cooking the broth, add bay leaf, peas of pepper and other seasonings to the pan. After filtering the broth, you need to add all prepared vegetables and cooked passings made with tomato paste to it. The potatoes are cooked, and you can add sorrel and beans. As soon as everything boils and boils, after which the dish is completely ready. Before serving, it is advisable to insist the product for 10 minutes. Before meals, add sour cream and herbs.

Pork sorrel soup

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

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

The meat must be boiled in a 5-liter pan, constantly removing foam. In the finished broth, you need to put all the necessary raw and passivated vegetables. Once the potatoes are completely ready, you can add chopped herbs and sorrel, cut into strips. After everything boils for about 10 minutes, it can be removed from the stove. Eggs need to be boiled separately and served as desired. Also, to improve the taste, you can add sour cream.

To summarize

Sorrel is simple in the cooking process, it goes well with a variety of vegetables. The product ideally helps the body with its vitamins and numerous beneficial substances. Soups on sorrel can effectively diversify the daily menu. Based on the above recipes, you can cook delicious and very healthy soups, please yourself and your loved ones.

And today I will tell you about how to make green sorrel soup. You say, they say yes, I don’t love him. And you try to cook according to the proposed recipes. It turns out very tasty.

I love this soup since childhood, when I went to the village to my grandmother. Granny used to send him to pick it up in the garden, and after an hour you already eat a wonderful, fragrant and very useful stew. Yes, with homemade eggs and freshly made sour cream. Well, just a jumble.

And, I can tell you, there are also many recipes for such a simple dish. Each hostess has her own way and secret. Let's consider several options. And you try and appreciate. If someone has not yet eaten it or does not like it, he 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 the meat broth. I personally prefer chicken, because in principle I love this meat. And it’s faster to prepare than others.

Ingredients:

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

Cooking method:

1. Pour water into a pan and put a leg of ham. Here you can put eggs to cook. Pull them out 10 minutes after boiling. Cook the meat for about 45 minutes.

2. Onion cut into squares. Grate carrots on a coarse or medium grater. Peel and dice potatoes. And chop the sorrel and greens.

3. Heat a skillet, pour vegetable oil there. Put the onions and sauté until golden. Then add the carrots and fry for a few more minutes, stirring occasionally.

4. When the chicken is almost ready, put the potatoes in a pan and cook for 15-20 minutes.

5. Peel the eggs and chop them into a small cube.

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

A delicious, fragrant soup is ready. Arrange on serving plates and enjoy a delicious and nutritious meal.

Cooking delicious green borscht without meat

In the country, you do not always have meat at hand, so I offer you a simple step-by-step recipe for summer soup. And no trouble. You cook it in 20 minutes, no more.

Ingredients:

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

Cooking:

1. Put the eggs for 10-15 minutes to cook. Then put a pot of water for the soup to boil and take care of the vegetables. Wash the sorrel properly and cut the stems. Peel and cut the potatoes with medium cubes. Dice the onion too. Crush the garlic on the side of the knife and chop.

2. When water begins to boil in a pan, put potatoes, onions and garlic in it. Salt. Cook for 20 minutes.

3. In the meantime, we continue to engage in slicing the remaining products. Cut the sorrel leaves into small pieces. Peel and crush the boiled eggs. Chop the rest of the greens. Put all this in a boiling pan in which vegetables have already been cooked. And add spices there. And mix everything.

3. When the soup boils again, add 2 tablespoons of sunflower oil. Shuffle and turn off the stove. Close the pan with a lid and let it brew for 20-30 minutes. Then you can serve on the table a delicious green borsch.

If desired, put a spoonful of sour cream or mayonnaise on a plate. So it will be even tastier.

Video on how to make sorrel soup

I liked this recipe. It is as simple as I used to cook. Only the meat broth is cooked with pork ribs.

Ingredients:

• Pork ribs - 500 gr
• Potato - 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

Soup should learn very rich and tasty. And pork meat can, in principle, be taken any - and neck, and drumstick, and ham, and tenderloin. I don’t think it will be less worse.

Step-by-step recipe for green cabbage soup with the addition of nettles

A wonderful quick recipe for a quick spring-summer soup. 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
• Potato - 3 pcs.
• Carrots - 1 pc.
• Eggs - 2 pcs.
• Bay leaf - 2 pcs.
• Salt to taste
• Water - 1.5 liters

Cooking method:

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

When collecting nettles, take care of your hands, it is better to do this with gloves. After you scald it with boiling water, it will no longer be burned. You can safely take off your gloves and continue cooking.

3. Peel and chop the potatoes into small cubes. And meanwhile, set the eggs to boil on the fire for about 10-15 minutes.

4. When the water in the pan boils, put the potatoes in it, salt and add the bay leaf. Cook for 25 minutes until the potatoes are ready.

5. While boiling potatoes, peel and finely chop the eggs.

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

7. When the time is right, put in the pan all the remaining ingredients and cook for 5 minutes.

8. After that, turn off the gas, cover and let stand for about 15 minutes. And a wonderful borsch made of fresh herbs is ready. It is very fragrant and delicious. Help yourself.

Canned sorrel soup with meat

Despite the fact that it’s mostly summer soup, but nothing prevents it from cooking 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.
• Potato - 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

Cooking:

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

2. Grate the carrots and cut the onion into small cubes. Put to lightly fried meat. Fry until golden brown and add some water. Cover and simmer until meat is cooked.

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

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

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

Well, dear friends. You got acquainted with the most interesting selection of recipes for sorrel soup, it’s green cabbage soup, it’s also green borsch.

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

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

Green sorrel soup  - summer vitamin soup. Everyone knows the green leaves of sorrel, which have a pleasant sour taste. Soup with sorrel is a very tasty, fragrant and healthy dish. Sorrel is rich in vitamins C, K, E, B. It is very useful for vitamin deficiency. It's time to replenish the body with vitamins and prepare dishes with fresh sorrel, fresh cabbage and young carrots. This soup can be cooked throughout the year, not only in summer, if you prepare healthy without salt. So, prepare a delicious soup with sorrel.

Products:

Products

• chicken fillet - 4 pieces
• white cabbage
• 2 medium carrots
• bulb
• 2 eggs
• sorrel - big bunch
• sour cream

  Sorrel and Chicken Soup

How to cook sorrel soup:

First, cook the broth. When cooking broth, use the advice in the recipe. After boiling again (we cook the secondary broth), remove the resulting foam, salt, add onion and carrots to the broth. Cook for 20 minutes over medium heat.

Cook chicken broth

We spread the chopped potatoes into the boiling broth, after boiling, cook for 5 minutes.

Add finely chopped cabbage. We pre-catch carrots from the broth and rub on a fine grater. Cabbage should not be digested, it is better if it is almost cooked, it will come when insisted. It is enough to cook 3 minutes on medium heat, especially if the cabbage is a new crop. This will preserve the beneficial properties of cabbage.

Add potatoes, cook for 5 minutes, then cabbage and grated boiled carrots

How to make sorrel and egg soup

As soon as the soup boils, after adding the cabbage, we drive 2 eggs in turn into the soup. We break the egg directly into the boiling soup and stir intensively to make egg flakes. You can boil eggs in advance and add finely chopped eggs to the finished soup.

We drive in the eggs, stirring each intensively

Cook for 2 minutes and add chopped sorrel. Immediately remove from heat and cover with a lid. Cooking sorrel is not necessary, since we will lose useful vitamins during heat treatment.

Add sorrel and immediately remove from heat.

Just let it brew for 5 minutes. Choose the amount of sorrel to taste, if you like acidic, then take more sorrel accordingly. Although the soup will not be too sour anyway. You will only feel a pleasant sourness. Notice the sorrel changes color after heat treatment.

Sorrel after heat treatment changes color

Serve chicken soup with sorrel. We must serve with sour cream, you can sprinkle with dill or parsley. Eat green sorrel soup with health!

Ready sorrel soup

BON APPETIT!

Do you like the recipe? Leave your comments - feedback is very important to me!Regards, Antonina.

Dessert for today 🙂 — carving  - dolphins from cucumber

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Herbs have long been used in the preparation of various dishes, especially in spring, when the vegetation is full of juices and vitamins. A special place among green additives to ordinary products is sorrel. He gives the first dishes (the famous green soup or soup) amazing sourness, so pleased our ancestors after a long lean winter.

Today, the hostesses are trying to cook their family green soup tastier to please and feed with vitamins at the same time. Sometimes this dish is called green borsch or cabbage soup. From this soup with egg and sorrel does not get worse, believe me or check!

And even more importantly, this first can be made nutritious and nutritious - on meat or diet, easy - on plain water. And gourmets love mashed soup with cream and shrimp, pleasing with an amazing and unique taste.

This recipe is suitable for those who do not monitor the number of calories and love hearty dinners.

Prepare the following products:

1. Meat - 500 g;
2. Sorrel, herbs to taste, green onions - one bunch;
3. Eggs - 6 pieces;
4. Potato - 5 large tubers;
5. Carrots - 1 pc, optional;
6. Onion - 1 pc;
7. Tomato paste - 1 tbsp. spoon (optional).

The process of making green soup begins with the broth. Put the meat in a pan, pour cold water. Bring to a boil, add peeled onion and carrot. The meat should be cooked until cooked. Remove it from the broth, separate from the bones, cut into portions.

Until the liquid has cooled, add peeled, diced potatoes to it. Leave to boil over low heat until the potatoes are soft (check with a fork).

Separately, cook, then, peel the eggs.

Cut all the greens. It should be added to the soup two minutes before being cooked. You can’t boil herbs for a long time, otherwise the green soup will lose all the vitamins.

Chop the eggs and add to the soup along with sorrel and meat. If you forgot to cook them separately, you can beat them raw and pour into the broth. The view will be completely different. So prepare soup with eggs in some southern regions.

Tomato paste is also sometimes added to cabbage soup along with herbs to give it a more acidic taste. But this is not necessary.

How to Cook Green Chicken Soup

If you need to cook a diet dish, then the broth must be done on lean meat. Chicken or turkey will do. In this version, green borsch with sorrel is ideal for those who care about the waist, as well as sick people who need a special diet.

Ingredients:

1. Chicken meat - 500 g;
2. Greens and sorrel - one bunch each;
3. Potato - 5 tubers;
4. Eggs - 5 pieces.

Boil the chicken, remove from the broth. Can be cleaned of bones or simply divided into portions.

Cut the potato smaller, not forgetting to peel it, otherwise the green borsch with sorrel will not work at all. Cook until cooked.

With eggs, there are also two options. You can boil them separately, then, chopped, add to the dish with herbs or beat and pour into the broth at the same time.

Do not forget to return the meat to the place.

Cold green sorrel soup

In hot weather, many hostesses try to cook something light and tasty. The original cold green sorrel soup will do.

Cook the following foods:

1. Greens in any combination, according to taste preferences, and sorrel - one bunch each;
2. Potatoes and cucumbers - one per person;
3. Kefir - a glass;
4. Eggs - 6 pieces.

It is necessary to prepare such a dish in advance so that it has time to cool by dinner. Boil the potatoes, cut into small cubes. When cooked, add sorrel, torn at random. Cool.

Eggs should be boiled in advance. Peel them, grind. Add to soup.

Finishing touches are added when the delicacy cools down. Pour chopped greens into it, chopped cucumbers, pour kefir. Mix everything and refrigerate.

This soup family will gladly eat even on the hottest afternoon.

Green soup with shrimp (mashed soup)

This dish will appeal to both adults and kids. The following products should be prepared:

1. Potato - one tuber per person;
2. A glass of cream, with fat - to taste;
3. Greens and sorrel - in a bunch;
4. Do not spare the shrimp. Grams 200 - minimum;
5. One egg per person.

Boil chopped potatoes first. When the pieces are pierced with a fork, add a sorrel torn at random.

Pour a glass of liquid, turn the rest into mashed potatoes in a blender.

Cook eggs and shrimp separately.

Put the mashed potatoes on the fire again, add the cream and heat. Just do not boil.

Lastly, place slices and greens in the shrimp soup.

Peel and divide the eggs in half, put in each plate, add mashed potatoes.

Secrets and subtleties of cooking with sorrel

The above recipes do not seem to be anything complicated. However, hostesses should follow some of the intricacies of cooking. There is a lot of acid in sorrel, it affects potatoes. Do not put it in the soup until the vegetables are cooked. They do not like acids, they become solid, "oak", as they sometimes say.

Greens need fresh. With every hour of storage, it loses useful vitamins and minerals. The best sorrel is ripped from the garden. But if there is no garden, then choose the greens carefully, see that there are no rotten, yellowed tips.

Sometimes wild herbs are added to this dish. In the spring months, ordinary nettles are in demand. If you decide to experiment, then pluck only fresh shoots. Grass over time becomes burning, scalding will help get rid of this feature. But such an addition will not give the vitamin effect that fresh. In the soup, young nettles are put together with sorrel.

Thick or thin?

Some people dislike green cabbage soup because of their fluid. But in the old days it was customary to add a little semolina to them, about a spoonful of three liters of water. Groats were boiled, saturated with aromas and flavors of soup. It is almost impossible to distinguish it in a finished dish, but it became thick. However, it should be remembered that semolina increases the calorie content of such a dinner.

There is another option to make a vitamin lunch thick and rich. It's about making green portuguese soup. This dish is similar to oriental shurpa, but boiled eggs are added to it. The technique is as follows:

Pour the vegetable oil into the pan, fry in it two types of meat cut into pieces. The Portuguese use beef with pork. There you need to add onions, carrots.

When the meat gives juice, and the vegetables are browned, add water. Eggs and greens are laid to taste last, when the aromatic meat broth is fully prepared. The dish is very tasty, suitable for people practicing separate nutrition, but very satisfying.

How to reduce calorie content?

By the way, let's talk about diets. Beauties today often turn up their noses from soups due to the presence of potatoes in them. It is believed that this product is very harmful to the waist and hips. Once you eat - then you won’t get rid! It is necessary to remind or tell those who do not know that potatoes were brought to Russia during the time of Peter the Great. And before that, the happy population did not know about the tubers, without them they could do fine.

If you count kilograms and save on calories, then return to the traditions of the ancestors. Replace potatoes with turnips in your diet. Put this vegetable in green borsch. Just keep in mind that the turnip is cooked faster, but it does not tan from acid. Maybe the taste will seem strange the first time, but it's a matter of habit. But spring vitamins will not have to be abandoned.

Serving

The described dishes are served at the table with sour cream. Hostesses need to remember that the soup is cooked with potatoes, which means that you need to conjure over the second dish.

It is not good to feed the family only potatoes, then they will complain about the stomach and extra pounds. Green soup goes well with cereals, especially lean. Also, fish pies are perfect for him.

Original green soup

Once remembered about waterfowl, here's another recipe for one green dish. They make it in the same way as the first of those described. However, meat is replaced with oily fish. Of course, the result is far from standard. But if you want to surprise the household, then it will work just right. Unlike ordinary borsch, more sorrel, a bunch of two or three should be added to these fish soup. The fish goes well with sourness, as well as the aroma of herbs.

Sometimes sorrel wrapped fish baked in foil. Leaves practically dissolve in meat, giving it a unique taste. But this is for the most notorious gourmets who want to enrich their taste experience with new exclusive highlights.

After the cold winter period, I want something light and vitamin. Sorrel soup is best prepared in the spring, when young green shoots have concentrated the maximum amount of vitamins, minerals and salts. You can cook sorrel soup in meat broth (preferably chicken or beef) or in water. They are served warm or cold, but it is better to serve meat soups hot. Potatoes, vegetable fry from carrots and onions, any greens (dill, cilantro, spring onion or parsley) and spices are usually added to the dish. You can do it without frying - just peel the onions and carrots, cut and run into the soup. Sometimes they add white cabbage or Peking cabbage, strips of bell pepper and cubes of tomato in a dish. In addition to sorrel, you can put any other young herbs in the dish: nettles, dandelions, beet tops, as well as spinach and arugula. If there is no time to prepare meat broth, you can take any canned meat - sorrel soup turns out to be very rich and delicious with them. The dish is most often served with sour cream, halves of hard-boiled eggs and finely chopped greens and green onions. It is very tasty to rub cheese on a coarse grater and add it to hot soup.

Sorrel soup - preparation of foods and utensils

Before cooking the broth, the meat should be washed in cool water and processed (cut films and veins, if any). It is better to cook the meat in a whole piece, and after its readiness - remove and cut into portions. Vegetables and greens should be thoroughly washed and peeled. Potato for sorrel soup is better not to cut too large, thin sticks or small cubes are suitable. Finely chop the onion and grate the carrots (although you can chop finely). It is better not to chop the sorrel too finely, otherwise it will break apart and turn into porridge. Boil hard-boiled eggs in advance for serving.

From the dishes you will need a large pot, slotted spoon, knife, cutting board and grater. Prepare a clean gauze to filter the broth. Serve the dish in ordinary deep plates or bowls.

Sorrel Soup Recipes:

Recipe 1: Sorrel Soup

This green lightweight soup is great for a hot summer day. The dish pleases not only with a pleasant sour taste, but also with an abundance of vitamins and minerals.

Ingredients Required:

• Chicken meat - 380-400 g;
• Potato - 340 g;
• Fresh sorrel - 220 g;
• Carrots - 120 g;
• Onions - 90-100 g;
• Salt to taste;
• Vegetable oil for frying;
• Sour cream - for serving;
• Dill and parsley.

Cooking method:

We wash the chicken meat with cold water and set it to cook for 30-40 minutes. After the first boil, it is advisable to drain the water, pour meat on a new one and again put it to boil. While the chicken is being cooked, you can peel and cut the potatoes into small cubes, finely chop the onions and grate the peeled carrots on a coarse grater. We also wash all the greens in the water (sorrel, dill and parsley), and then finely chop. Sorrel can be cut a little larger. We take out the cooked chicken and cut into portions. Put potatoes in a boiling broth and cook until soft. During this time, you can cook the roast: first put onion in a pan with vegetable oil, then add the carrots. Fry vegetables for several minutes. We check the potatoes with a knife - if cooked, add vegetable roasting. Then put the chopped meat and sorrel back. After boiling, cook the soup for another 5-7 minutes. Salt the dish to taste. While the sorrel soup is infused, grind chopped greens with salt and put into serving plates. Serve a dish with sour cream and brown bread.

Recipe 2: Sorrel and Spinach Soup

A very hearty, healthy and refreshing first course. Such a sorrel soup is prepared on beef broth, the flavor of which is given by spices and vegetables.

Ingredients Required:

• A kilogram of beef on the bone;
• Half a large carrot;
• Parsley root;
• Onions - 1 pc.;
• 25 g of sorrel, dill and spinach;
• According to 1 tbsp. l flour and butter;
• Sour cream - to taste;
• 6 chicken eggs;
• Salt to taste;
• A few peas of black pepper;
• Bay leaf - 2-3 pcs.

Cooking method:

We wash the meat, process, fill with water and set to cook. After boiling, remove the foam with a slotted spoon. A few minutes before the meat is cooked, add pepper and bay leaf. We take out the finished meat and put it off for a while. Filter the broth from pepper and lavrushka and pour back into the pan. Wash the sorrel with spinach, pour boiling water and leave for half an hour. Then we drain the water and pour a little meat broth. Boil the herbs in the broth for about 5-6 minutes. Then we take out the greens, grind them and put them in a pan with the broth, and pour the broth in which the greens were boiled. Onion finely chopped, clean the carrots and parsley root and cut into thin circles. Put all the vegetables in a boiling broth. While the soup is cooking, grind the flour with butter and add a little meat broth to the mixture. A few minutes before cooking, add this mixture to the soup. While the dish is infused, cook hard-boiled eggs, chop the dill and chop the boiled eggs in half. Serve sorrel soup with half an egg, a slice of meat, sour cream and herbs.

Recipe 3: Sorrel Soup with Barley

Such a light green sorrel soup can be cooked in meat broth or on water, and if you add pearl barley, the dish will turn out even more satisfying. In the heat, you can eat soup in cold form - it does not get worse from this.

Ingredients Required:

• A pound of ham or soup set;
• 2 carrots and an onion;
• Salt;
• Half a glass of pearl barley;
• Peppercorns;
• Bay leaf;
• 2 potatoes;
• 120 g of sorrel;
• Vegetable oil;
• 3 eggs;
• Ground black pepper;
• Sour cream.

Cooking method:

First, prepare the broth: wash the chicken, fill it with water and set it to boil. After boiling, remove the foam and reduce the heat. Add the whole peeled onion and 1 peeled carrot to the broth. Cook until the meat is easily separated from the bones. 10 minutes before cooking, add peas, bay leaves and a little salt. From the finished broth we take out the lavrushka, pepper and carrots with onions. We take out the meat and separate it from the bones. Filter the broth. In parallel with the broth, you need to cook barley. We wash and cut the sorrel, peel the potatoes and cut them into cubes. Finely chop the onion, grate the carrots. Fry onions and carrots to a soft state in vegetable oil, at the end, add a little salt and pepper. Put potatoes in boiling broth, put barley in 10 minutes, and add roast in 20 minutes. Cook the soup over low heat, stirring occasionally. 5 minutes before cooking, add chopped sorrel and chicken. We try the soup, if necessary - add salt and pepper to taste. after the sorrel soup is infused, serve with half a boiled egg and sour cream.

Recipe 4: Sorrel and Stew Soup

Try to cook this wonderful light soup not on meat broth, but on stew. The dish is cooked several times faster and it turns out very rich.

Ingredients Required:

• Can of stew;
• Potato - 4 pcs.;
• 1 carrot and onion;
• 2 pinches of sugar;
• Vegetable oil;
• Flour - 1 tsp;
• 2-3 bundles of sorrel;
• Sour cream and boiled eggs - for serving;
• Salt, pepper, lavrushka and any other seasonings.

Cooking method:

We clean the onions and carrots, finely chop the onions, and three carrots on a grater. Fry vegetables in vegetable oil until soft and add a pinch of sugar and a teaspoon of flour (to make the soup more rich). Peel and cut the potatoes into strips. Pour water into the pan and bring to a boil. Pour potatoes into the pan. 10 minutes after boiling add roasting. Open the jar with stew and put all the contents in the soup. We wash the sorrel and cut it into ribbons. 5-7 minutes after the stew, add sorrel. Cook the soup for another 10-12 minutes, then add salt and pepper, lavrushka and any other spices to taste. After the dish is infused, serve soup with half boiled eggs and sour cream.

Recipe 5: Sorrel and Cabbage Soup

Sorrel gives the dish a slight sourness, and cabbage adds tenderness. Such a sorrel soup will especially appeal to those who don’t like too sour first courses.

Ingredients Required:

• Chicken meat - half a kilo;
• Young white cabbage - 400 g;
• 1 small carrot;
• 2 small onions;
• 1-2 potatoes;
• 1 small tomato;
• Sorrel - several bunches (to taste);
• Salt, pepper and bay leaf;
• Boiled eggs and sour cream for serving.

Cooking method:

Cook, as usual, chicken stock, take out the prepared meat and separate it from the bones. We clean the potatoes, cut them into cubes and throw them into a boiling broth. Wash my cabbage, thinly shred and throw 10 minutes after the potatoes. Finely chop the onion and fry in sunflower oil until a pleasant golden color. Peel the carrots, grate and fry with the onion until soft. Wash the tomato, remove the skin (for this you need to scald it with boiling water), cut into cubes and put it in a frying pan. Stew vegetables for several minutes. We spread the vegetable dressing in the soup. Wash the sorrel and cut it in ribbons. 5 minutes after roasting, add sorrel and bay leaf. After boiling, reduce the heat and simmer our sorrel soup for another 5-7 minutes. At the end of cooking, add salt and pepper to taste. After the soup is infused, serve with boiled eggs, a slice of meat and sour cream. Eggs can be crushed or cut into halves or quarters.

- Put tender greens at the end of cooking, otherwise it will break apart and lose vitamins;

- to make the dish more nutritious, you can add cereals, mushrooms or seafood;

- eggs can be boiled in advance and added to each plate in half, or you can beat an egg with cream or water in a glass and pour in a thin stream several minutes before the end of cooking.