Recipe for sorrel soup with egg - the easiest and most delicious option for cooking sorrel soup. This is a popular first dish that is often cooked in the family circle. To make sorrel soup delicious, it is better to choose a fresh crop, such greens contain more vitamins, moreover, the taste is at a high level. There are a lot of recipes, one of the most popular is sorrel soup on chicken stock.

Ingredients:

• chicken breast - one and a half kg;
• onion - 3 onions;
• sunflower oil - 15 ml;
• egg - 3 pcs.;
• cloves - 5 pcs.;
• sorrel - 3 bunches;
• butter - 15 grams;
• tomato - 1 pc.;
• carrots - 1 pc.;
• potatoes - 6 potatoes;
• bay leaf - 3 leaves;
• pepper - peas - 9 peas.

How to cook sorrel soup with egg:

Make chicken stock
  First you need to choose the meat. To make chicken broth rich and tasty, chicken breast is perfect. To get rid of excess blood on meat, you need to cut it into several pieces and soak in cool water. After half an hour, you can drain the water.
  Rinse the meat again. Put it in a pot filled with water and toss the unpeeled bulb. Boiled over high heat until boiling. After the meat has boiled, it is imperative to collect the resulting foam. Gas power can be slightly reduced.

Duration of cooking chicken up to an hour and a half.

After that, you can add salt and all cooked spices to the pan.

Cooking vegetable dressing for a delicious soup
  While the meat is being cooked, you can prepare a dressing. To do this, peel the onion and chop it. Heat butter in a pan, add vegetable oil. Pour the chopped onion and fry it under the lid over low heat.
  Carrots are washed and chopped on a grater. Carrots prepared in this way are added to the onion pan. It was the turn of the tomato. Rinse them and separate from the skin.

In order to easily peel a tomato, it is enough to make small cuts in the form of a cross and pour tomatoes over with boiling water. So the peel easily peels off.

Finely chopped prepared tomatoes and add them to onions with carrots. Stew all vegetables in the pan for 15 minutes, adding a little chicken stock in advance.

Cooking green cabbage soup with sorrel and egg.
  Separate the boiled chicken meat from the bones and chop finely. Pass the meat broth through a sieve into another cooking container.
  Now it's time to cook potatoes. Rinse, peel, cut the potatoes into small pieces and dip it into boiling broth.

Sorrel is thoroughly washed and finely chopped. Also dipped in chicken stock. Beat eggs with a whisk, and stirring almost ready cabbage soup add egg mass. After you chop the chopped chicken meat, then the green cabbage soup with sorrel and egg is cooked for 15 minutes.

As you can see, the recipe for sorrel soup with egg is simple and easy to prepare. Such a light sour soup will cheer you up in the spring.
  Sorrel cabbage soup is very tasty as well as healthy. In the spring, it becomes possible to pamper the whole family with this wonderful dish. An experienced hostess will certainly take this chance and include such a sour soup in the family menu.

Watch a video recipe for cabbage and nettle

recepty-supov.ru

Sorrel soup with meat is a simple green soup, prepared on the basis of beef / pork broth with the addition of a wide variety of meat and sorrel leaves. Due to the latter, the dish has a light refreshing acidity, so relevant in the summer. We will tell you how to cook this traditional Slavic dish at once according to several different recipes.

How to cook cabbage soup from sorrel with meat?

Ingredients:

• onions - 135 g;
• broth - 2.6 l;
• carrots - 95 g;
• boiled chicken - 115 g;
• eggs - 3 pcs.;
• sorrel - 3 tbsp .;
• a handful of dill and parsley.

Cooking

Cooking should begin with onion and carrot passerovki. When the vegetables are lightly browned and reach half-cooked, put boiled chicken to them and pour in the broth. When the liquid boils, begin to lay the sorrel in portions, and then the greens. Remove the cabbage soup from the stove and mix the hot stock with a couple of beaten eggs. Cover the dishes with cabbage soup and leave for 5 minutes.

Sorrel soup with meat can also be made in a slow cooker according to a similar scheme: first, the vegetables are fried together on “Baking”, and after adding the broth, you can switch to “Stew” and add the rest of the ingredients.

Sorrel soup with meat - recipe

Not rarely, pork becomes the basis of the soup. If you intend to cook a strong meat broth from meat pieces, then give preference to slices on the bone, giving the maximum amount of broth.

Ingredients:

• water - 3.3 l;
• pork on the bone - 1.2 kg;
• potatoes - 740 g;
• sorrel - 210 g;
• onions - 115 g;
• eggs - 2 pcs.;
• dill greens - 15 g.

Cooking

Before cooking cabbage soup from sorrel with meat, put water on a fire and take up pork. Rinse the pieces and place them in boiling water. Leave on for about half an hour, remembering to remove the noise that forms on the surface. After the allotted time, put coarsely chopped potatoes in the broth, if desired, you can throw a couple of laurel leaves for flavor. Leave everything to boil together for another 15 minutes, and in parallel   chop the onion and spasser it to a light golden hue. Add the frying to the broth.

Some add boiled eggs to the soup during serving, but we suggest pouring raw eggs into the hot broth. To do this, just pour the beaten eggs into the soup, and then immediately mix. When the eggs have set, add sorrel to the soup. Pour greens in portions, adding a new handful after the old one fades. Sorrel soup with meat and egg will be ready immediately after all the sorrel has been added. Serve the soup with sour cream.

womanadvice.ru

Option 6. Recipe cabbage with egg

Light, simple and also very useful soup - soup. It is mainly prepared on meat broths, from fresh or sauerkraut with the addition of greens and other products. Interesting and unusual are cabbage soup with an egg.

Ingredients:

• a small piece of pork (half a kilo);
• lavrushka - 3 leaves;
• peppercorns - 5 pcs.;
• white cabbage - half a fork;
• potatoes - 400 g;
• carrots, onions - 1 root crop;
• 3 branches of dill and parsley;
• 6 feathers of green onions;
• black pepper, salt - 25 g each;
• 5 eggs;
• vegetable oil - 60 ml.

Step by step recipe for cabbage soup with egg

First, cook the meat broth: in a deep container with two liters of water, put the meat together with bay leaves and peas of pepper, slightly add salt and boil for 1 hour. We take out the meat, cool.

We’ll prepare the dressing: peel the carrots with onions, chop the onions into cubes, carrots on a grater, pass in a frying pan until light brown.

Peel the potato, cut it with a small square and put in the strained broth, boil until half-ready.

Rinse the cabbage, shred it in strips and lay it to the potatoes, boil until soft.

Rinse parsley with dill, chop.

Wash the eggs, put in a small container with water and cook for 8 minutes, cool, peel and cut two eggs into a cube.

In the soup we put the frying, dill with parsley, chopped eggs, pepper, salt, boil for several minutes.

Turn off the fire, leave to insist under the lid and pour on plates, put a quarter of a boiled egg on top and sprinkle with onion greens.

If desired, in a plate you can put a little sour cream and a piece of boiled meat.

Option 7. A quick recipe for cabbage soup with an egg

An old, proven recipe for fragrant cabbage soup with egg and sorrel without the addition of cabbage. The taste is slightly different from the taste of traditional cabbage soup, but it remains just as delicious.

Ingredients:

• potatoes - 6 small tubers;
• carrot, onion - according to a small root crop;
• 3 eggs;
• sorrel - 2 bouquets;
• 8 feathers of green onions;
• spices for vegetable dishes - 40 g;
• black pepper;
• frying oil - 40 ml.

For broth:

• 1 chicken breast;
• lavrushka - 2 leaves;
• onion head.

How to cook cabbage soup with an egg

In the pan we put the chicken breast, bay leaves, peeled onion, add salt, put on the stove, adjust a small fire flame and boil for 25 minutes, periodically remove the foam. We take out the breast, cool, separate the flesh.

Cut the peeled potatoes into two halves, put in the broth, boil for about ten minutes.

Peeled carrots with onions are cut into thin circles, fry until slightly ruddy.

We rinse all the greens, cut the sorrel into strips, and parsley, dill and onions into small crumbs. Leave a few feathers of onions for decoration. We lay in the soup, boil for a few minutes.

Add the roasting, salt, pepper, season, boil for another 2 minutes and remove from heat, insist a little.

Boil hard-boiled eggs, cool, peel and cut in half.

When serving, pour into plates, put on top half an egg, a feather of green onion and pieces of chicken meat. At the request of sour cream.

And for an even more delicate taste at the very end of cooking, you can pour a few tablespoons of milk or cream.

Option 8. Cabbage soup with egg and stew

Another very simple, economical and quick recipe for cabbage soup with an egg. All the ingredients that make up them are boiled in water, and at the end, meat stew and chopped boiled eggs are added. Unusual, tasty soup with a pleasant aroma. A great choice of a hearty dinner for the whole family.

Ingredients:

• any meat stew - 250 g;
• 4 potatoes;
• fresh cabbage - 1 quarter;
• on the root of carrots and onions;
• 4 eggs;
• 70 ml of frying oil;
• universal spice - 40 g each;
• salt, black pepper - 25 g each;
• parsley, dill - 7 branches each;
• half a bunch of green onions.

Step by step recipe

We fill the metal container with water, place it on a stove with medium heat, close the lid and wait until it boils.

Peel the potatoes, cut them into a cube, put in a pan after boiling water, add salt and boil for about half an hour.

Chopped onions and carrots with a small cube, pass in oil for 2 minutes over high heat. Reduce the heat, pour a little water into the vegetables, pepper, salt, close the pan with a lid and simmer for several minutes.

Grind the washed parsley with dill and combine with the stew, stir well.

In a pan with potatoes, put the shredded cabbage in strips, boil for about half an hour.

Introduce the roasting, the stew with herbs, once again salt, pepper, season, stir and boil for 2 minutes.

Leave for 20 minutes for insisting and pour on plates, put half of the boiled egg on top, decorate with sprigs of dill.

Stew can be replaced with any minced meat, then it will first need to be fried along with vegetables.

Option 9. Cold cabbage soup with an egg

Cold soups are very popular, especially during the hot season. In addition to the popular okroshka and beetroot, there is still a wonderful recipe for cabbage soup. Tasty, satisfying, fast - what you need for a nutritious dinner.

Ingredients:

• 6 potatoes;
• cabbage - a small quarter;
• half a dozen eggs;
• a bunch of green onions;
• 6 branches of dill and parsley;
• sorrel - 6 leaves;
• 2 carrots;
• 2 cucumbers;
• 1 onion;
• salt - 35 g.

How to cook

We clean the potatoes with carrots, place in a deep container with water, slightly add salt, cook until soft, with an average flame of fire.

Rinse the sorrel and boil in a separate container for 5 minutes in slightly salty water. Drain the water into a clean cup, cool.

Wash the eggs and cook in a small saucepan until the hard-boiled consistency.

We take out the carrots and potatoes from the broth, cool.

We chop the onion and cucumbers with a square.

Rinse all the greens, chop and pour into a cup with cucumbers.

Dice potatoes with carrots and put in a cup.

Cut the chilled eggs into a cube and combine with all the ingredients, leaving two for decoration.

We shred the cabbage in thin strips, peeled the onion with straws and wring it together with salt for several minutes, put it in a cup for the rest of the products.

Pour in salt, pour in the cooled broth of vegetables, add the sorrel broth, mix well and put in the refrigerator for cooling.

When serving, pour into plates, put a quarter of a boiled egg, sour cream or mayonnaise on top. Next to a small breadbox we put slices of brown bread.

And to give such unusual cabbage soup an interesting taste and color, you can not cut the eggs, but grate them.

Option 10. Cabbage soup with egg and rice

The next version of cabbage soup with an egg differs from the others in a special unique taste and satiety due to the pork ribs and rice cereal included in the composition. Unusual, but tasty.

Ingredients:

• pork ribs - half a kilogram;
• sorrel - 7 leaves;
• rice groats - 2 handfuls;
• potatoes - 3 tubers;
• cabbage - 1 quarter;
• carrots, onions - 1 root crop;
• celery - 2 pcs.;
• black pepper, salt - 25 g each;
• eggs - 4 pieces;
• on the floor a bunch of dill, parsley.

Step by step recipe

Wash the pork ribs in a deep pan together with celery root, previously washed and peeled, lightly salt and cook for about one hour on moderate heat, periodically remove the foam.

Remove the ribs from the broth.

We peel the potatoes, cut them into a large square, carrots in large circles, straws, and cabbage in large strips.

We wash the rice groats in a colander and lay in the broth at the same time as all the vegetables, cook for 25 minutes.

Rinse the sorrel, cut into small strips and pour it after all the vegetables are completely softened, boil for several minutes.

Wash the eggs, put them in a small container of water, cook them to a “hard-boiled” consistency, transfer them to cold water for cooling, clean and cut them into halves.

Leave the soup for 25 minutes for insisting, pour into plates, put sour cream, halves of eggs on top, sprinkle with parsley and dill.

And to make cabbage soup even more elegant and interesting, replace the fresh pork ribs with smoked ones.

kopilka-kulinara.ru

How to cook green cabbage soup - a classic recipe

The classic recipe for green cabbage soup with sorrel looks something like this:

• First, the meat broth is cooked.
• Then cooked meat should be removed and cut into pieces.
• Fry vegetables, pour the prepared broth, put potatoes.
• After 10 minutes add sorrel and nettle.
• Another 15 minutes - and cabbage soup will be ready.
• Serving on the table, in a plate you need to put a whole boiled egg, a little meat, add sour cream and herbs.

Russian cabbage green

Our great-grandmothers prepared cabbage soup according to this recipe. Characteristic features - they are cooked very quickly, potatoes are cut large and a lot of greens are put - 2 large bunches of sorrel.

Potatoes need to be cooked in the broth for 10 minutes, then add the frying of vegetables, bay leaves, salt, pepper, sorrel and greens - and the dish is ready.

As an option: if desired, you can add a mixture of 2 yolks and 6 tablespoons of milk to the pan.

Sorrel Puree Soup

Mashed soups with a delicate, uniform consistency are loved by both children and many adults. They are easily absorbed, therefore, they are also suitable for dietary nutrition. Light, refreshing, summer soup puree can also be made from sorrel.

Such soup is usually prepared on chicken broth. Potatoes should first be boiled a little. Prepare herbs, finely chop onion. Put all this in the broth, for the flavor put black pepper in peas and cook for 10 minutes.

Then the soup needs to be wiped and brought to the desired temperature. Cut the boiled quail egg in two and put in a plate with chopped herbs. Eat sorrel soup puree usually with sour cream.

Croutons are served separately and, if desired, are placed in soup before meals.

Sorrel soup with stew and egg

To cook this soup, you can choose any stew. Slightly fried vegetables should be darkened for several minutes over low heat, covered with a lid, adding a little pepper and salt. Next, put them in a pan (based on 1.5-2 liters of water), put the potatoes and cook until it is ready. Then add stew mixed with sorrel. Cook the soup for another 10 minutes, then let it brew. In each plate, half the egg is traditionally placed.

Cold sorrel soup

In the summer heat, cold first courses are in great demand. In addition to the usual okroshka and beetroot, you can cook cold cabbage soup from sorrel. To do this, chopped sorrel should be boiled for 5-7 minutes in salted water and set aside for cooling. Chop 2 fresh cucumbers, onions, 2 boiled eggs and boiled potatoes, chop green onions and dill. Prepared vegetables and herbs in a sorrel broth.

An interesting detail: for a special flavoring shade, you can grind egg yolk into cabbage soup.

Add salt and pepper to taste, mix well. It is recommended to put a little sour cream in a plate.

Sorrel soup with rice

Another very interesting recipe. Unusuality begins already with slicing vegetables: potatoes, as always, in cubes, but carrots - in circles. A cross-shaped incision is made on the peeled bulb. These vegetables are lowered into the broth, which is boiled for 10 minutes. After this, you need to pour rice, moderately salt and cook for the same amount of time.

Protein of a boiled egg needs to be coarsely chopped, and the yolk grated with sour cream to a state of gruel and put in a pan. There, add a couple of bay leaves and cook a little more.

Prepared sorrel and green onions, too, send to the broth. When the cabbage soup boil, you need to remove them from the heat and let it brew. After 15 minutes you can be invited to the table.

There are little secrets to making sorrel cabbage.

• when preparing green cabbage soup and soups, put more greens, add spinach and nettle to the sorrel - this will make it possible to prepare a truly vitamin, refreshing dish;
• so that the nettle does not burn hands, pour boiling water over it;
• dose the time of heat treatment of the sorrel: young leaves are put in the pan in the last minutes, mature ones - a little earlier;
• to neutralize too sour taste, it is allowed to put a little sugar in cabbage soup;
• serve cabbage soup preferably on heated plates (except for cold soups).

Fresh herbs - a real storehouse of vitamins, minerals, essential oils. There is a huge variety of green cabbage soup and soups. They can use the most unexpected ingredients: apples of sour varieties, young white and cauliflower, smoked meats and even salted mushrooms. Eggs are used not only in boiled form, you can beat a raw egg and pour into a pan. Tomato paste and cream are sometimes used as dressing.

Having sorrel and other herbs on hand, you can cook green cabbage soup from almost any product. You just need to apply a little imagination - and you get a really delicious and extraordinary dish.

attuale.ru

To create cabbage soup from sorrel, we need:

• 600-700 g boiled chicken
• ½ cup wheat or pearl barley (barley is pre-soaked at least 2 hours for 2!)
• 5-7 medium potatoes
• 1 carrot
• 1 onion
• 80-100g sorrel
• 8 peas of allspice
• A mixture of ground peppers on the tip of a knife
• 1 teaspoon of turmeric
• 2 bay leaves

Sorrel soup, recipe:

1. Boil chicken separately for an hour after boiling. We take out the finished chicken from the broth.
2. Pour about 2 liters of water into the soup pot, throw washed wheat or barley in it. Bring to a boil, reduce heat, salt.
3. After 15 minutes in boiling water we put diced carrots, onions, potatoes, after boiling, cook for 20-25 minutes.
4. A few minutes before the end of cooking, put the sorrel in the pan (no matter whether fresh or frozen), boneless chicken and sliced \u200b\u200bready-made chicken meat, add allspice and ground pepper, turmeric, lavrushka, let it boil for about three minutes and turn it off.

Sorrel soup is ready! Such cabbage soup, if desired, can be seasoned in a bowl with sour cream and add a half of hard-boiled eggs.

With all due respect to your intellect and broad-mindedness, however, just in case, I remind you that you should not get carried away with cabbage from sorrel and cook them in the spring daily - due to the high content of oxalic acid - so as not to upset the metabolism of minerals and Do not harm your own kidneys.

I hope you will find my recipes useful.

Let the process be easy and the result successful.

Sincerely, Maria Nosova.

prostye-recepty1.ru

Now it’s easy to cook cabbage soup: if you haven’t freak out in the country, or if the consumption rate per year is incorrectly calculated, then you can always buy it in the market or in any store where there is a vegetable department. Even the choice of varieties is such that no one will be left without cabbage. For a thousand years we learned how to grow and store the main vegetable for Russian cabbage soup.

But there were times when there was not enough cabbage before the new crop. Fortunately, the sorrel grew by itself, everywhere, of all sorts. No, there were other weeds, in our understanding, herbs that were used in Old Russian cooking: cabbage soup with nettles, with chamomile, from quinoa. The list of these plants can be continued, but not about them.

As soon as the tubs with sauerkraut and other supplies were empty, distant ancestors waited for the snow to melt to cook green cabbage soup with young leaves of sorrel. We cooked cabbage soup in the north and in the south, on holidays and on weekdays - always. Therefore, sorrel, as an alternative to cabbage, came to taste. In each province, and even in every village, sorrel cabbage soup was different. So much the better: there is an opportunity to try any of them.

In Russian folklore there is a saying: "Teach me to cook cabbage soup ...". We will not teach, but just share the secrets.

Sorrel cabbage soup - basic technological principles

In cabbage soup technology there are certain cooking steps that it is advisable to observe if the result matters, and you want to achieve similarities with the original recipes for oxal cabbage. Therefore, we will conduct a small comparative analysis, for example, for beginning housewives.

First of all, we note that sorrel, unlike cabbage, has more delicate leaves, which is important for the duration of the heat treatment. If cabbage, especially sauerkraut, needs to be sautéed or stewed for a long time, then sorrel can be added to cabbage soup just before the end of cooking.

It is important to pay attention to the degree of sorrel maturity. Young leaves contain less oxalic acid, so their mass should be slightly increased in cabbage soup, to create the necessary taste. Mature leaves have a more saturated green color, in them the acid content is much higher than in young shoots. At a mature sorrel, the stems at the base are stiffer, with a fibrous texture. Such leaves are suitable for making cabbage soup, but require longer cooking. They are best used for canning, to add to the soup in the finished form.

Otherwise, the technology for preparing cabbage soup from sorrel is no different from the preparation of cabbage cabbage: both ingredients are used to create an acidic taste.

Other components for acidic dressing can be included in the composition of cabbage soup from sorrel: apples, tomato, sour cream. When using these ingredients, sorrel mass is usually reduced to balance the taste.

1. Spring sorrel soup without meat

Product Set:

Boiled eggs

Potato (young tubers)

Cream, drinking 0.5 L

Green onion

Young sorrel

Dill, parsley

Cooking:

Peel, chop and boil the young potato tubers first in a liter of water, adding bay leaf and other spices of your choice to it, and then add cream to the pan, add the grated parsley root. Switch the stove to the languishing mode so that the potatoes well absorb the sweet creamy taste and aroma of spicy spices and roots.

Chop sorrel with green onions, fresh herbs, salt and crush in a mortar. Grate or crush peeled boiled eggs with a potato masher. Add the green mass with eggs to the pan, let it boil and remove from the stove. Serve fresh sorrel soup with sour cream.

2. South Russian sorrel cabbage soup with tomato dressing

You will need:

Onion

Rock salt

Mashed Tomato

Ground coriander

Bay leaf

Beef brisket

Mixture of peppers

Potatoes

Parsley

Cooking:

Cook the broth from the brisket by putting the meat in a pan full of water and adding the onion, a small carrot, celery root and bay leaf. Remove foam during cooking. From the finished broth, you can remove slices of roots, onions, bay leaves and carrots with a slotted spoon, and put chopped potatoes. Continue to cook.

Chop onions and bacon, put into a mortar, sprinkle with salt and grind, as carefully as possible, to a pasty consistency. Chop sorrel, boiled eggs and dill with parsley. Add the prepared ingredients to the pan, let the cabbage boil and remove from the stove, covering it with a lid. Insist before serving 20-30 minutes. Divide the meat into portions. In each serving, put 100 g of boiled brisket and a spoonful of thick sour cream.

3. Sorrel cabbage soup with apples and young cabbage

Products:

Breast, veal 700 g

Pork shoulder bone 1.0 kg

Spicy roots and spices (bay leaf, parsley root, onion) - to taste

Sweet and sour apples, peeled 250 g

Sour cream 180 g

White cabbage, shredded 700 g

Young sorrel 0.5 kg

Dill 150 g

Spices - optional

Cooking:

Put prepared meat, spices and spices in a large heat-resistant pan. Fill with water and, having covered with a lid, simmer in the oven, at 170 ° C, until tender. Remove the pan, remove the meat from it with a slotted spoon. Separate the flesh from the bones. Strain the broth. Try the meat and broth, add spices if necessary, return to the pan. Add apples cut into slices, cabbage, chopped sorrel. Put the pan back in the oven for 30-40 minutes.

Serve the cabbage soup with sour cream, sprinkling a portion of chopped dill.

4. Sorrel soup on meat broth with salted breasts

Ingredients for the broth:

Meat and bone set 1.5 kg

Onions, celery, carrots, parsley (net) - 80 g each

Bay leaf

Yield: 2.2 L

Potato (net) 350 g

Onions, green and onion - 150 g each

Sorrel 900 g

Gruzdi 250 g

Fat (any) 75 g

Boiled eggs - ½ pcs. per serving

Sour cream - 30 g per serving

Fresh parsley and celery leaves for decoration

Cooking Technology:

Wash the soup set, put it in a large pot and cook slowly, removing the foam. An hour before the end of cooking, add the prepared roots and onions, spicy spices. Strain the broth thoroughly, pour it into the pan again and let it boil again. Put potatoes, mushrooms. In a stewpan, pass the onions and sorrel, add to the pan. Pour a few tablespoons of the broth into a bowl and dilute the flour in it. Add to cabbage soup, mix, cook another 5-10 minutes. Season the dish with spices and, if necessary, with salt, let stand for a quarter of an hour. Serve by placing half an egg and spiced greens in a plate.

5. Thick sorrel soup on cream

Products:

1.5 L broth (see recipe No. 4)

Cream (15%) 750 ml

Potato 200 g

Canned sorrel 1 can (0.5 L)

Spicy dressing (onions, parsley or celery roots, carrots)

Eggs: raw - 2 pcs.; and boiled - 5-6 pcs.

Spring onion, parsley

Fat, culinary 70 g

Operating procedure:

In a boiling broth prepared according to the recipe No. 4, put the potatoes. Cook for 10 minutes. In a separate bowl, combine the cream with raw eggs, beat, heat the mixture for a couple or over low heat until thickened, with continuous stirring. Strain and add to the broth. Rub the sorrel through a sieve, add to the pan. Pass the onions and roots until soft and add them to the pan. Try cabbage soup taste, season with spices, let it boil. Remove the pan from the stove, insist for at least a quarter of an hour. When serving, add half of the boiled egg, fresh parsley to each tureen. Prepare croutons of wheat bread for soup.

6. Sorrel soup with tomato dressing

You will need:

Pork on the bone (ribs, shoulder, back) 1.5 kg

Bay leaf

Pepper (peas)

Celery

Green young sorrel 600 g

5 eggs

Potato 400 g

Tomato paste 100 g

Carrots and onions (net) - 120 g each

Fresh herbs, spicy leafy

Order of preparation:

Cook the washed meat over low heat for 3-3.5 hours, until the flesh begins to separate from the bone. Do not forget to remove the foam. Half an hour before the end of cooking the broth, put onions, roots (you can whole), spices. Strain the broth. Cut the meat in portions and return to the pot with broth. Add chopped potatoes and cook for seven or ten minutes.

Heat the fat in a saucepan, sauté carrots and onions, adding tomato paste after three minutes. Add the tomato dressing and chopped sorrel to the pan when the potatoes are ready. Beat the eggs with a whisk with a small portion of the chilled broth, and pour a thin stream into the cabbage soup, with vigorous stirring.

After insisting, serve cabbage soup, as usual, adding chopped herbs and sour cream to the tureens.

• The more rich the broth, the tastier the cabbage soup, even if they consist only of the broth and sorrel. Greasy pork broth is more suitable for green cabbage soup.
• To make the meat juicy, dip it in boiling water, and to get a rich broth, on the contrary, put the meat in cold water.
• To reduce the amount of foam generated during cooking, keep the meat in cold water before cooking.
• If you missed the boiling point of the broth to remove the foam, pour a little cold water. When boiling again, collect the foam.
• If you use canned sorrel for cabbage soup, salt them at the end of cooking, especially if the sorrel was purchased: it may already contain salt.
• Do not leave the bay leaf in the finished dish: it begins to give bitterness to the broth, which is already impossible to remove. Also, do not add spicy spices at the beginning of cooking the broth. Essential oils disappear within 10-15 minutes, from the moment of boiling, and the broth cooks much longer. It’s correct to add spices before the end of cooking, and garlic is thrown into the pan when it is already removed from the stove, because overcooked garlic has a not very pleasant smell.

In spring and summer, when fresh greens appear, I want to please relatives with light, low-calorie soups. Hot or cold sorrel cabbage soup - a great dish for a summer lunch. Of the many recipes, cabbage soup made of sorrel with an egg enjoy well-deserved love.

Recipes of green cabbage soup are very diverse: they are boiled in meat, chicken, vegetable broth or on water, with a variety of ingredients. As a rule, some common ingredients are used - potatoes, carrots, onions and green onions, usual seasonings - salt, pepper, sometimes bay leaf. And, of course, a lot of greens: sorrel, nettle, spinach, dill, parsley, celery. Often added sour cream or mayonnaise.

Step-by-step video recipe

The classic recipe for green cabbage soup with sorrel looks something like this:

• First, the meat broth is cooked.
• Then cooked meat should be removed and cut into pieces.
• Fry vegetables, pour the prepared broth, put potatoes.
• After 10 minutes add sorrel and nettle.
• Another 15 minutes - and cabbage soup will be ready.
• Serving on the table, in a plate you need to put a whole boiled egg, a little meat, add sour cream and herbs.

Russian cabbage green

Our great-grandmothers prepared cabbage soup according to this recipe. Characteristic features - they are cooked very quickly, potatoes are cut large and a lot of greens are put - 2 large bunches of sorrel.

Potatoes need to be cooked in the broth for 10 minutes, then add the frying of vegetables, bay leaves, salt, pepper, sorrel and greens - and the dish is ready.

As an option: if desired, you can add a mixture of 2 yolks and 6 tablespoons of milk to the pan.

Sorrel Puree Soup

Mashed soups with a delicate, uniform consistency are loved by both children and many adults. They are easily absorbed, therefore, they are also suitable for dietary nutrition. Light, refreshing, summer soup puree can also be made from sorrel.

Such soup is usually prepared on chicken broth. Potatoes should first be boiled a little. Prepare herbs, finely chop onion. Put all this in the broth, for the flavor put black pepper in peas and cook for 10 minutes.

Then the soup needs to be wiped and brought to the desired temperature. Cut the boiled quail egg in two and put in a plate with chopped herbs. Eat sorrel soup puree usually with sour cream.

Croutons are served separately and, if desired, are placed in soup before meals.

Sorrel soup with stew and egg

To cook this soup, you can choose any stew. Slightly fried vegetables should be darkened for several minutes over low heat, covered with a lid, adding a little pepper and salt. Next, put them in a pan (based on 1.5-2 liters of water), put the potatoes and cook until it is ready. Then add stew mixed with sorrel. Cook the soup for another 10 minutes, then let it brew. In each plate, half the egg is traditionally placed.

Cold sorrel soup

In the summer heat, cold first courses are in great demand. In addition to the usual okroshka and beetroot, you can cook cold cabbage soup from sorrel. To do this, chopped sorrel should be boiled for 5-7 minutes in salted water and set aside for cooling. Chop 2 fresh cucumbers, onions, 2 boiled eggs and boiled potatoes, chop green onions and dill. Prepared vegetables and herbs in a sorrel broth.

An interesting detail: for a special flavoring shade, you can grind egg yolk into cabbage soup.

Add salt and pepper to taste, mix well. It is recommended to put a little sour cream in a plate.

Sorrel soup with rice

Another very interesting recipe. Unusuality begins already with slicing vegetables: potatoes, as always, in cubes, but carrots - in circles. A cross-shaped incision is made on the peeled bulb. These vegetables are lowered into the broth, which is boiled for 10 minutes. After this, you need to pour rice, moderately salt and cook for the same amount of time.

Protein of a boiled egg needs to be coarsely chopped, and the yolk grated with sour cream to a state of gruel and put in a pan. There, add a couple of bay leaves and cook a little more.

Prepared sorrel and green onions, too, send to the broth. When the cabbage soup boil, you need to remove them from the heat and let it brew. After 15 minutes you can be invited to the table.

There are little secrets to making sorrel cabbage.

• when preparing green cabbage soup and soups, put more greens, add spinach and nettle to the sorrel - this will make it possible to prepare a truly vitamin, refreshing dish;
• so that the nettle does not burn hands, pour boiling water over it;
• dose the time of heat treatment of the sorrel: young leaves are put in the pan in the last minutes, mature ones - a little earlier;
• to neutralize too sour taste, it is allowed to put a little sugar in cabbage soup;
• serve cabbage soup preferably on heated plates (except for cold soups).

Fresh herbs - a real storehouse of vitamins, minerals, essential oils. There is a huge variety of green cabbage soup and soups. They can use the most unexpected ingredients: apples of sour varieties, young white and cauliflower, smoked meats and even salted mushrooms. Eggs are used not only in boiled form, you can beat a raw egg and pour into a pan. Tomato paste and cream are sometimes used as dressing.

Sorrel soup on meat broth turns out to be very tasty and rich - men will definitely like this dish if you serve it for lunch with slices of bread of any sort.

Since sorrel tastes very sour, it is best to dilute the green mass with spinach and green onions, other herbs, otherwise you will get an inedible first dish at the exit. In the spring season, I recommend using young potatoes for cooking cabbage soup, carrots - all young vegetables.

You can choose pork or beef for the broth, but remember that when cooking beef, a very muddy broth is obtained, so the soup is cooked on the second beef broth. But the ideal meat option for the dish is pork belly without extra fat! When acquiring such a piece of meat, immediately cut large pieces of fat, leaving it to create other dishes, and rinse meat with greasy veins for cabbage soup. Thanks to him, the broth will turn out to be rich and juicy. Boil hard boiled eggs in advance - they are laid out in plates with cabbage soup when served.

So, prepare the necessary ingredients.

Wash the pork belly in water, cut out the veins and films, cut into portions - the smaller they are, the faster the meat will cook. Put the meat slices in a pan.

Pour hot water and add a couple of bay leaves. Place the pot on the stove and boil the meat for 25 minutes from the moment of boiling water.

Peel and rinse the vegetables in water.

Grate carrots on a coarse or fine grater, can be cut into small cubes.

Grind the washed green onions and add together with the grated carrot mass to the broth.

Cut the peeled and washed potato tubers into medium cubes and put them into the broth. Boil still 15 minutes.

Rinse the sorrel and spinach, cut into medium ribbons. Add to the broth only after cooking the potato slices, otherwise, due to the acid contained in the sorrel, the vegetables will cook for a long time!

Put the green slices in a pan and boil the cabbage soup for another 5 minutes. Salt, add sugar and other spices, seasonings to taste. You can add chopped parsley or dill.

Hot sorrel soup in meat broth pour into deep plates. Peel the boiled chicken egg, rinse and cut in half. Put in a plate with the first dish.

Enjoy you!

At the end of winter, our body is especially lacking in vitamins. Of course, you can buy a pack of tablets at the pharmacy, but it’s better to treat yourself to fresh early vegetables and make up for the lack of nutrients by making sorrel soup. The first green is a real storehouse of vitamins and minerals. They have all the strength of the coming spring, the awakening nature. They will energize you all day. In addition, this is a fairly budget option, because you do not need to buy particularly expensive products for this soup.

Step 1. Preparing the base

can be cooked on any chicken and even vegetarian, mushroom. To make the soup tasty, it’s better not to dissolve the broth cubes in boiling water, but to prepare a real base according to all the rules of cooking. Consider how to cook. In a large pot, we need half a kilogram or 700 grams of meat. Notice, not a soup set, namely beef flesh. It must be cut into small cubes and put to cook. When it boils, remove the resulting foam, otherwise the broth will be cloudy.

Step 2. Bookmark vegetables

Peel six medium-sized potatoes, cut into slices and throw into the broth. Finely chop two onions, fry in oil. Add finely chopped carrots to the frying pan, flanch it, then put it into future green cabbage soup. At this stage, variations are possible. If you can not stand the onion, throw it in the pan directly whole. Some housewives use this simple technique: they put onion, parsley, celery, carrots and other vegetables in a nylon net, which are valued for their aroma, not taste. They are usually put in the broth, boiled, and then taken out.

Step 3. Conjure over greens

it turns out the tastier, the more we put there a variety of greens. We need a large bunch of sour, but cilantro, parsley, dill, celery, basil or marjoram will not interfere in the saucepan. Do not be afraid to overdo it. We add herbs when the potatoes are almost cooked (a piece is easily pierced with a fork). After waiting a couple of minutes, pour into the gurgling cabbage soup three eggs pre-shaken in a bowl, season with spices and salt. Serving this dish in Russia is customary with a spoon of sour cream.

Sorrel soup - spring cream soup

With the same products you can cook spring cream soup. From the list of ingredients, we exclude only potatoes. The meat is cooked separately with root vegetables and whole onions. Sorrel is cut finely and stewed until tender in a small amount of broth. After that, sour and boiled root vegetables are wiped through a sieve. The resulting slurry is carefully added to the broth. Hard boiled eggs at the rate of half per eater. They are not thrown into the pan, but put directly on the plate.

Sorrel soup in the oven

This recipe suggests boiling whole potatoes, taking out the tubers and cooling. Finely chop the sorrel (300-400 g). Do the same with 3 onions and Pour all over with a small amount of potato broth (or broth) and simmer with vegetable oil. Cut the potatoes into large cubes, mix with stewed sorrel and root vegetables, pour hot broth or broth, put in an iron or clay pot in the oven. When serving, sprinkle with chopped boiled egg and dill. And if you add together with sorrel you will get a delicious spring borsch.