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:

1. 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!

1. 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.
2. The stewed sorrel is sent to the broth with boiled potatoes. The butter flavor will give the soup the smoothness and the necessary fat.
3. 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 due to 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.

1. Add spices, chopped potatoes and pre-soaked cereals into the finished boiling broth.
2. Carrots, onions and celery chopped on a grater - the root gives a specific aftertaste, so it's not for everybody - fry in vegetable oil. Add to the soup.
3. Cut the sorrel into strips.

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

1. After adding all the green ingredients, cook for 3 minutes, turn off and wait 15 minutes for all 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:

1. Cooking a fry from chopped carrots and onions.
2. Chicken is cooked with diced potatoes and grilled vegetables are added to it.
3. 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 troublesome 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:

1. 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 will absorb all the aromas and give its taste.
2. Boil the eggs for 15 minutes, and fry the chopped onions, carrots and celery in olive oil.
3. When the pork is boiled to the desired softness, strain the broth and start with the final part of the culinary masterpiece.
4. 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.
5. 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 soup with mushrooms 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:

1. 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 gives off its taste.

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

1. Boil vegetables until tender. We remove the onion and lavrushka.
2. And we launch the final ingredient - fresh sorrel and any greens to taste.
3. After 2-3 minutes, turn off the soup and let it brew.

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

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

Sorrel 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:

1. In a preheated frying pan with olive oil, fry the onions, crushed garlic and add spices there so that they open and give off their aromas.
2. We also send finely chopped potatoes there. Fry and add hot water or broth.
3. 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.
4. Remove from heat, let cool slightly, and punch the soup with a blender. Decorate with a slice of boiled egg before serving.

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

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

Bon appetit and see you new recipes!

If you think that only green borscht can be cooked with sorrel, read this article. In it you will find recipes for salads, sauce, scrambled eggs, pancakes, dumplings, cheesecakes and drinks with these healthy herbs.

Sour sorrel is a cultivated plant that people grow for medicinal and culinary uses. The most popular sorrel dish is green cabbage soup (green borscht). But is it possible to cook something else with it?

Sorrel salad with egg: recipe

In the spring, when the body is in dire need of vitamins, I really want to eat some kind of green salad. You can satisfy your desire already in May, when the sorrel leaves in summer cottages and vegetable gardens reach 10 cm in length and become edible.

RECIPE # 1:"Countryside" salad with sorrel and egg.
To prepare it, you will need simple and affordable products:

• sorrel - bunch
• lettuce (optional) - bunch
• radish - 200 g
• eggs - 3 pcs.
• green onions - bunch
• greens
• salt pepper
• sour cream - 3 tbsp. spoons

Sorrel salad with egg: preparation of sorrel.

Sorrel salad with egg: preparing the eggs.

Sorrel salad with egg and radish.

1. Boil hard boiled eggs. Let them cool, peel and cut into halves or cubes (optional).
2. Wash sorrel, lettuce and all greens thoroughly with cool running water. Leave it all in a colander to make the glass.
3. Wash the radishes, cut the tails, cut into thin halves of the rings.
4. Chop the sorrel, lettuce and herbs as small as possible. Mix with egg and radish.
5. Use sour cream as a dressing.

RECIPE # 2: Salad with sorrel and quail eggs.

You can safely put this salad on the festive table. Take for him:

• sorrel - bunch
• radish - 50 g
• cereals (bulgur or quinoa) - 50 g
• celery (stems) - 100 g
• green apple - 1 pc.
• salad - 1 bunch
• quail eggs - 6 pcs.
• olive oil - 5 tbsp spoons
  lemon juice - 1 tsp
• grain mustard - 1 tsp

Sorrel salad with quail eggs.

1. Start with cereals, rinse and boil. In a quarter of an hour, until it comes to readiness, you will have time to prepare all the other ingredients of the salad.
   Also, immediately put the quail eggs to boil. Cool them, peel and cut into halves or quarters.
2. Place in a blender half a bunch of sorrel, olive oil, lemon juice and mustard, whisk until smooth.
3. Wash the apple, radish, celery and spinach, dry and chop. Then mix with cereals and season.
4. Serve the salad garnished with quail eggs.

Fresh sorrel salad with cucumber and egg: recipe

You can make this salad when young and crunchy ground cucumbers appear. Take:

• sorrel - bunch
• cucumbers - 2-3 pcs.
• eggs - 2 pcs.
• corn - 200 g
• mayonnaise - 2 tbsp. spoons
• sour cream - 2 tbsp. spoons
• green onions - 1 bunch
• herbs, salt and pepper

Sorrel and cucumber salad with canned corn.

1. Boil eggs, peel and cut into small cubes.
2. Wash the cucumbers, if their skin is too rough, remove it. Cut the cucumbers into small cubes. For the salad to be beautiful, the egg and cucumber cubes should be the size of a grain of corn.
3. Drain the corn and put it in a bowl. Add egg and cucumber.
4. Cut the washed sorrel into strips. Chop the onion and herbs. Add to salad.
5. Season the salad with mayonnaise.
6. Optionally, this salad with sorrel can be laid out in layers, served in a glass salad bowl or portioned glasses.
7. If you add crab sticks to the dish, you get an interesting version of the classic crab salad.

VIDEO: Green salad with sorrel, fennel and cucumber

Sorrel and spinach salad

Both sorrel and spinach are very useful greens, but, so to speak, not for everyone. Try to make a delicious vitamin salad out of them, your family might love it. Take:

• sorrel - bunch
• spinach - bunch
• green onions - a bunch
• parsley - bunch
• eggs - 2 pcs.
• green or black olives - 100 g
• olive oil - 3 tbsp spoons
• vinegar - 0.5 tsp
• water - 0.5 tsp
• salt and pepper

1. Place the eggs on a hard boil.
2. Wash off all the greens, let them drain.
3. Chop the herbs finely.
4. Peel and cut boiled and cooled eggs into strips or halves.
5. Cut the olives into rings.
6. Make a dressing with olive oil, water, and vinegar and add it to your salad.

Sorrel and tomato salad

RECIPE # 1:"Rustic" salad with sorrel and tomatoes.
For salad, you can take the following products:

• sorrel - bunch
• green onions - a bunch
• salad - bunch
• tomatoes - 2 pcs.
• cucumbers - 2 pcs.
• green garlic - optional and to taste
• sour cream or mayonnaise

1. Wash vegetables and herbs, dry.
2. Since the salad is "rustic", the method of cutting and the size of the pieces does not matter. Chop all the ingredients the way you like.
3. Refuel the salad and eat to your health!

RECIPE # 2: Tomato salad with sorrel and cheese.

Take:

• sorrel - bunch
• tomatoes - 2 pcs.
• garlic - 2 cloves
• hard cheese - 30 g
• olive oil - 2 tablespoons spoons
• apple cider vinegar - 1 tsp
• sugar, salt, pepper

1. Wash the tomatoes and cut them into neat wedges.
2. Wash sorrel, dry and cut into strips. Mix with tomatoes.
3. Make a dressing with oil, vinegar, sugar, and crushed garlic. Season the salad.
4. Rub the cheese and sprinkle it over the salad.

VIDEO: SUNFLOWER salad with sorrel

Sorrel salad for the winter. Canned sorrel dishes: recipes

To be able to eat healthy sorrel in winter, preserve it in the form of a salad. It can then be added to vegetable side dishes, soups and sauces.

How to cook soups from fresh and canned sorrel, read the article "".

IMPORTANT: You can cover the sorrel by itself. For 1 kg of greens, take 100 g of salt. The washed, dried and finely chopped sorrel is boiled in salted water for 10 minutes, placed in jars, sterilized for 20 minutes and rolled up. But you cover the sorrel with herbs, it will taste better.

For 1 jar of blank, you will need the following ingredients:

• sorrel - 700 g
• green onions - 150 g
• dill and parsley - 10 g each
• salt - 10 g
• water - 300 ml

Sch (abel is cut.

The chopped sorrel is placed in a saucepan.

The sorrel is boiled.

1. You should rinse the sorrel and greens for harvesting thoroughly and sort out, and then chop very finely.
2. Place the herbs in an enamel pot. Boil water in a kettle or another saucepan. Pour boiling water into a saucepan with herbs.
3. Add salt.
4. Boil the workpiece for 10 minutes.
5. Arrange winter sorrel salad in jars, cover them with lids
6. Sterilize the cans for 15-20 minutes, roll them up.

VIDEO: Sorrel for the winter: just add water!

Sorrel jam for the winter

Yes, you can make a blank dessert for the winter from sour sorrel. With sour, it will give no more than apple or orange.

Take products in this ratio:

• sorrel - 1 bunch
• sugar - 100 g
• water - 2 tbsp. spoons

1. Sort the washed, sorted sorrel and cut into strips up to 1 cm wide.
2. The workpiece will be boiled in a deep frying pan. Put sorrel there, add sugar, pour water.
3. Cook the jam for 20-30 minutes; by the end of boiling, you should already have sterile jars at hand. Put the sorrel jam there, roll it up.
4. This jam is best kept in the refrigerator or cellar.

Sorrel compote and jelly: recipes

Try to make drinks from sorrel - compote or jelly.

RECIPE # 1

Take 1 liter of water:

• sorrel - 200 g
• sugar - 100 g

1. Put the water in a saucepan on a fire.
2. Add sugar immediately, do not stop stirring to completely dissolve.
   When the water boils, add the sorrel, washed and cut into strips.
3. Cook the compote for 3 minutes.
4. If you want, you can drink this compote with mint leaves.

RECIPE # 2:
Take 1.5 liters of water:

• sorrel - 500 g
• starch - 40 g

1. Wash and chop the sorrel.
2. Put it in a saucepan, fill it with cold water so that it only covers the greens.
3. Boil sorrel for 2 minutes, fold over a sieve and rub into a new saucepan.
4. Pour 1, 5 liters of water over the sorrel puree and bring to a boil.
5. At this time, dissolve the starch in a little cold water, add it to the boiling water with sorrel puree.
6. Stir continuously until the jelly boils again, then turn it off.
7. Drink warm or chilled.

VIDEO: Kissel from sorrel

Sorrel omelet

Sorrel omelet is a healthy cocktail of proteins and vitamins. Make it for your family's breakfast!
Take:

• sorrel - half a bunch
• eggs - 4 pcs.
• milk - 30 g
• olive oil - 2 tbsp. spoons
• tomatoes - optional
• cheese optional
• salt, pepper, any greens

Sorrel omelet.

1. Chop up the sorrel that you washed and dried beforehand.
2. If using tomatoes and herbs, wash and chop those as well.
3. Rub the cheese if you add it to the omelet.
4. Beat eggs, add salt and pepper to them.
   Add milk to the egg mass, whisk.
5. Add half of the sorrel and herbs to the egg mass, mix.
6. Brush the baking dish with olive oil, and when heated, place the tomatoes on top of it.
7. Pour in the eggs and herbs.
8. Place the dish in the oven.
9. When the omelet begins to brew, add the remaining sorrel and cheese.

Pancakes with sorrel: recipe

Sorrel pancakes taste unusual. They go very well with spicy and salty fillings. And also, they are green, the kids will really like it.
To bake green pancakes you will need:

• sorrel - 1 bunch
• parsley or dill - optional
• wheat or rye flour - 4 tbsp. spoons
• egg - 1 pc.

1. Place the washed and chopped sorrel with herbs in a blender, beat.
2. Add egg, beat again.
3. Add salt and flour, beat again.
4. Fry in a hot skillet like regular pancakes.
5. For such pancakes, prepare a filling of stewed carrots with onions, cottage cheese with dill and garlic, and suluguni cheese.

Dumplings with sorrel: recipe

Do you like salty dumplings, cook them with potatoes and mushrooms? Try sorrel as a filling.
You will need products:

• sorrel - 1 bunch
• flour - 2 cups
• water - how much dough will take
• sugar
• sour cream
• butter

1. Knead the classic dough into dumplings from flour, salt and water. Let it stand for about half an hour.
2. Grind the sorrel and add some sugar to it.
3. Prepare the dumplings dough. Place some sorrel on each circle and cover in the dumplings.
4. At this time, your salted water should already boil. Dip in water and boil.
5. Serve with sour cream or sour cream sauce with garlic and herbs.
6. By the way, you can cook dumplings with sorrel in a slow cooker.

Sorrel sauce for meat

A green sauce for meat is prepared from sorrel. Prepare the following ingredients:

• sorrel - 150 g
• sugar - 2 tsp
• butter - 3 tbsp. spoons
  sour cream - 200 g
• flour - 1.5 tbsp. spoons
• onion - 1 pc.

1. Mash the sorrel - boil it and rub it through a fine sieve.
2. Add pre-sugar and salt to this.
3. Fry the onion in butter until golden brown, add flour to it.
4. Mix the frying with the sorrel. Add sour cream.
5. Put the sauce on the fire, bring to a boil, turn it off, let it cool.

Fresh sorrel dishes: recipes

If you appreciated dumplings and pancakes with sorrel, now make pies, cheese cakes and smoothies with it.

You can find recipes for pies and sorrel pies in the article:

RECIPE: Cheesecakes with sorrel

Take:

• sorrel - 1 bunch
• cottage cheese - 300 g
• semolina - 3 tbsp. spoons
• egg - 1 pc.
• greens
• flour - 3 tbsp. spoons
• vegetable oil

1. Mash the curd with a fork, add chopped sorrel and salt to it. Stir.
2. Add the beaten egg to the curd, stir.
3. Add semolina, stir.
4. Let the dough sit for 5-10 minutes.
5. Sculpt cheese cakes, roll them in flour, fry in a pan with butter.
6. Eat with sour cream or sour cream - garlic sauce.

RECIPE: Fruit and sorrel smoothie.
Take:

• sorrel - 50 g
• bananas - 2 pcs.
• apples - 2 pcs.
• milk - 100 ml
• water - 100 ml
• green tea
• cereal flakes
• mint leaves
• bitter chocolate - 20 g

1. Brew green tea in 100 ml of boiling water.
2. When the tea has cooled, mix it with the milk. Soak the non-boiling cereal in the drink.
3. Prepare fruit and spinach - wash, peel, slice.
4. Place all ingredients in a blender bowl and whisk until smooth.
5. Pour into cups, garnish with mint leaves and grated chocolate.

VIDEO: Kefir pancakes with sorrel

Sorrel soup is a healthy first course that is recommended to be prepared after winter beriberi, because there are a lot of necessary elements in it.

Classic sorrel soup with egg

The classic sorrel egg soup is the simplest recipe with a minimal set of ingredients.

Required products:

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

Cooking process:

1. We prepare broth based on the selected meat. You can use plain water to make the dish lighter.
2. In a separate container, boil the potatoes and carrots with the peel.
3. We peel the vegetables, throw them into boiling broth or water. Put the sorrel cut into pieces there, season with spices.
4. Beat the contents of the eggs a little and gently add to the soup, it should boil at this time. We are waiting for the eggs to curl up and that's it, you can shoot.

With Chiken

Chicken sorrel soup is another way to make a delicious and satisfying meal for the whole family.

Required Ingredients:

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

Cooking process:

1. Cook the meat over low heat for about 30 minutes to make a broth, then put it on a plate.
2. In what happened, put the diced potatoes. We turn the carrots and onions into small pieces, fry for a while until golden brown, send them to the soup and bring them to readiness for five minutes.
3. Now add chopped sorrel, selected seasonings to the rest of the products and keep on the stove for two minutes.

Lean soup

Lean Sorrel Soup is an easy meal for fasting or dieting with lots of vitamins.

Required products:

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

Cooking process:

1. Grind all the indicated ingredients into cubes.
2. We put a container with water so that it boils, and we throw potatoes there.
3. After 10 minutes add carrots, tomatoes and sorrel.
4. It remains only to add herbs and any seasonings to your taste, hold for a couple of minutes more on the fire, so that the vegetables become completely soft and the dish is ready.

Quick soup with stew

Sorrel soup with stew is a recipe for when there is very little time, but you need something tasty, satisfying and with meat.

Required products:

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

Cooking process:

1. We don't need a frying pan to make this recipe for sorrel soup. All actions can be done immediately in a saucepan.
2. Put the stew in it, fry for a while, add chopped onions, then carrots and hold until the vegetables are soft.
3. We fill the contents with water, and when it boils, you can throw the potatoes into cubes.
4. When it is almost ready, add chopped sorrel, various herbs and selected seasonings, hold for a couple of minutes and remove from heat. Serve with halved boiled eggs.

In a multicooker

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

Required products:

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

Cooking process:

1. First, lower the meat cut into medium pieces into the cup.
2. To it we put chopped carrots, onions and potatoes in cubes. At this stage, we season everything with the selected spices to our liking. If you like, you can fry the vegetables a little in the "Bake" mode for 10 minutes.
3. Fill the contents with water, it is desirable that it is already hot, and set the device to the "Extinguishing" mode for one hour.
4. Five minutes before the end of the cooking time, pour the slightly beaten eggs and sorrel in pieces into the soup. We are waiting for the program to finish working and you can submit.

Canned or frozen sorrel soup

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

Required products:

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

Cooking process:

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

Soup - puree

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

Required products:

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

Cooking process:

1. It is better to start cooking right away in a saucepan, so that you do not shift anything later. In it we drown a small amount of oil, in which we fry the chopped onion.
2. Fill the contents with the required amount of water, bring to a boil and throw the potatoes into cubes there, wait until they become soft.
3. It remains only to add sorrel, hold the dish for another three minutes, then grind it with a blender into a mushy mass, pour in sour cream and bring to a puree state.

Green borscht with nettle, sorrel and egg

A hearty, rich version of the dish, with an interesting, but such a useful ingredient - nettle.

Required products:

• three potatoes;
• 50 grams of nettle;
• carrots and onions;
• three eggs;
• various seasonings to your taste;
• 30 grams of oil;
• 200 grams of sorrel;
• 350 grams of any meat.

Cooking process:

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

Original cheese sorrel soup

This combination gives just a unique taste.

Required products:

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

Cooking process:

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

What can you cook with sorrel? Sorrel dishes

There is a misconception that sorrel and rhubarb can only be eaten before flowering, and this is due to the fact that harmful oxalic acid accumulates in these plants after flowering. In fact, they always contain three useful acids: ascorbic, malic and citric - and one harmful - oxalic. But young leaves process oxalic acid during growth, and they do not contain it. And the old, no longer growing leaves stop using oxalic acid, and it naturally accumulates in them. Therefore, at any time, even before flowering, even after it, use only young leaves for food. After cutting, there is no oxalic acid in the newly growing young leaves. By the way, many do not know that oxalic acid is tasteless, while sorrel and rhubarb give sour taste to ascorbic, apple and lemon.

Sorrel can be prepared for future use - simply by cutting it and salting it well, stuff it tightly into prepared jars and roll it up. Can be dipped in batches in boiling lightly salted water for a minute or two right in a colander. Then take out the colander, let the water drain and put in small jars, which you can immediately roll up. You need to store the workpieces in the refrigerator.

Caution: Sorrel is contraindicated in people with kidney problems, heart disease and metabolic disorders. In general, you should not eat too much of it, so as not to disrupt salt metabolism and not cause serious kidney disease. It is better to grow spinach sorrel in your garden than regular sorrel.

Sorrel salad with spinach (or salad)

Since both lettuce and spinach have a bland taste, adding sorrel to them eliminates the need for vinegar or citric acid to give salads a spicier taste.

Ingredients

100 g spinach (or salad)

50 g sorrel

1-2 boiled eggs (or 30 g of hot cheese or feta cheese),

2-3 tbsp. tablespoons of sour cream (or mayonnaise), salt to taste.

Cooking sorrel salad

1. Sort out and wash the spinach and sorrel leaves, drain off the water.

2. Remove petioles, cut.

3. Add chopped eggs or cheese (feta cheese), or both.

Green sorrel cabbage soup with croutons. Recipe

Ingredients:

200 g sorrel

0.5 cups of milk

2 slices of white bread

2 tbsp. tablespoons of vegetable oil

Bulb,

15 g parsley

5 g dill, bay leaf,

2-3 peppercorns,

Salt to taste.

Preparation

1. Chop onions, sauté in vegetable oil.

2. Rinse, chop and sauté half of the parsley.

3. Sort out and rinse the sorrel, add a little water and boil for 5-7 minutes.

4. Rub through a sieve, add 1 liter of boiling water (you can use meat broth or dissolved bouillon cube).

5. Add bay leaf, pepper, salt, sautéed onions and parsley to the cabbage soup, boil for 3-4 minutes.

6. Boil 1 hard-boiled egg, peel and cut in half.

7. Separate the yolk from the second egg and beat it with milk.

8. Cut white bread into small cubes and fry them in butter.

9. Wash and dry the second half of the parsley and dill on a towel. Cut in small pieces.

When serving, pour cabbage soup into plates, pour in a mixture of yolk and milk, add half a hard egg and parsley with dill.

Note: in the same way, you can cook soup from sorrel and spinach, from sorrel and nettle, from sorrel and beet tops.

Sorrel cabbage soup. Recipe

Ingredients

200 g sorrel

3 potatoes,

1 carrot,

1 onion

2-3 sausages (or processed cheese),

1 hard-boiled egg

2 tbsp. spoons of sour cream,

Salt to taste.

Preparation

1. Put to boil 1 liter of water.

2. While the water is boiling, peel and finely chop 2 potatoes, cut the third in half, put everything in boiling water.

3. Peel and coarsely grate the carrots, dip them into the cabbage soup.

4. Chop the onions and add to the cabbage soup.

5. Take out 2 halves of the potato, crush and put in the soup again.

6. Sort the sorrel, rinse, tear off the leaf stalks, finely chop the leaves, add to the cabbage soup.

7. Finely chop any processed cheese (or cut raw sausages), dip in the cabbage soup, stir.

8. As soon as the cheese is dissolved (boil the sausages for 5 minutes), remove the cabbage soup from the heat and season with salt to taste.

9. Hard boil the egg, peel and cut in half.

When serving, put half an egg into each plate, add a spoonful of sour cream.

Sorrel pie. Recipe

You can use any yeast dough, in particular the following.

1. Grind a stick of yeast with 2 teaspoons of sugar, let stand for 10-15 minutes.

2. Melt a packet of margarine.

3. Add 0.75 cups of kefir or milk, 1 egg and stir well.

4. Pour in 4.5 cups of flour, add the dissolved yeast and mix well

5. Put in a cold place for 40 minutes.

6. Roll out the dough so that the layer is as long as a sheet of a baking sheet, and as wide as two widths of a baking sheet. Make the central part of the dough layer a little thicker than the left and right edges.

7. Fold the dough in half and then in half again and place on a baking sheet greased with margarine and open it. It should fit in length on a baking sheet. The central part should lie on the baking sheet, and the sides should extend beyond it at the same distance on both sides. Allow the dough to rise a little, during this time prepare the filling.

8. Rinse one kilogram of sorrel, remove the cuttings and dry on a towel. Slice. Put on the dough, pour a sufficient amount of sugar on top (at least 250 g). Join the edges. The seam will be in the middle of the pie. In this case, no thick crusts are formed along its edges. Connect the lateral edges of the cake. All dough pinches must be done carefully, otherwise a lot of juice will flow out of the cake.

9. Grease the top and sides with a beaten egg and place in a preheated oven for 25-35 minutes.

10. Remove, lower from the baking sheet onto a wooden board, cover with a clean napkin and let it "rest" for 10-15 minutes.

Note: to prevent the juice from flowing out, you can add a couple of tablespoons of semolina to the filling.

This is very tasty, the very first spring pie, which is indistinguishable from apple pie.

Sweet sorrel dish

Any amount of sorrel and sugar to taste.

1. Go through, rinse, cut off the petioles, finely chop the leaves.

2. Place in a preheated skillet and sprinkle with sugar.

3. Simmer in its own juice under the lid until completely soft over low heat, stirring from time to time so that the sugar does not burn.

4. When the mass has cooled down, put in jars, close, store in the refrigerator.

Use for sweet tea sandwiches.

The gentle, sour taste of sorrel refreshes in any heat. But sorrel is loved not only for its gastronomic merits: it is also very useful. In addition, sorrel appears in May, and you can collect and cook from it all summer. Until September, the sorrel remains tender and fresh (especially if you periodically mow the meadow with it).

Sorrel brings us the very first spring vitamins and useful elements, it contains a lot of vitamin A, vitamin C, riboflavin, thiamine, phosphorus and iron.

The healing properties of sorrel have long been known to people.

• improves vision and is used in the prevention of cataracts;
• has an antiviral effect;
• useful for anemia;
• strengthens the joints;
• helps to cleanse the body of heavy metals;
• used for the prevention of diabetes, heart disease, hypertension.

Important! The oxalic acid found in the plant, in large quantities, can provoke heartburn and contribute to the formation of kidney stones.

How to cook sorrel

During heat treatment, the sorrel instantly ... disappears. It becomes ten times less than it was fresh. It first darkens and then turns brown. Moreover, sorrel reaches readiness in literally 1 minute in a frying pan, and even less in boiling water, a few seconds are enough.

So it is better not to subject the sorrel to a long heat treatment, quickly fry or scald it, so as not to lose all the nutrients.

Attention! Due to the presence of acid, sorrel easily reacts with metals. Therefore, you cannot cook sorrel in an aluminum or cast-iron dish, it is better to use an enamel one - an unpleasant metallic taste will not appear in your dishes.

Warm sorrel and potato salad

Photo: Shutterstock.com

Recipe for 4 young potatoes

1 bunch of sorrel

1 bell pepper

5-6 quail eggs

2-3 tbsp vegetable oil

1 tsp mustard

1 tsp lemon juice

Step 1. Wash the potatoes, cut into circles or slices, sprinkle with oil, salt.

Step 2. Wash the pepper, remove the seeds, cut into large slices. Bake with potatoes in the oven.

Step 3. Boil hard-boiled eggs and peel.

Step 4. Coarsely chop the sorrel. Finely - greens.

Step 5. Beat butter with mustard, salt and lemon juice.

Step 6. Cut the eggs in half, put the potatoes and peppers in a bowl, add the eggs, herbs and sorrel. Stir very gently and pour over the dressing. Serve warm.

Croissants with sorrel and sheep cheese

Photo: Shutterstock.com 1 pack of puff pastry

200 g sheep cheese

300-400 g sorrel

3 tbsp butter

3-4 hard boiled eggs

Step 1. Defrost the dough. Boil the eggs.

Step 2. Wash sorrel, dry on a towel and cut not too finely.

Step 3. Heat half of the oil and fry the sorrel in it for 3 minutes.

Step 4. Finely chop the eggs and blend with warm sorrel. Season the filling with salt and pepper.

Step 5. Roll out the dough into a layer, 1-1.5 mm thick, cut into triangles.

Step 6. Put the filling on the dough in a thin layer, not going to the edge by at least 1.5 cm, crumble the cheese, roll croissants from an acute angle to a sharp one.

Step 7. Bake in the oven, grease with oil on top, until golden brown.

Kissel from sorrel

Photo: Shutterstock.com

500 g sorrel

2/3 cup sugar

2 tbsp starch

A pinch of salt

Step 1. Wash sorrel, chop finely, add a little water and simmer.

Step 2. Rub the sorrel through a sieve, add the rest of the water, sugar and cook for a few minutes.

Step 3. Dilute the starch in a little cold water, add to the sorrel and boil for another 5 minutes. Serve jelly - chilled.

How to prepare sorrel for the winter

The hardest part of this business is finding very small jars. Best of all - 100 grams. You can take jars of baby food, the smaller the volume, the better.

But you will need a lot of sorrel, since a whole bowl of fresh sorrel fits into a tiny jar.

So: sorrel, boiling water and sterilized jars. And even a slotted spoon. That's all we need for canning. The fact is that there is acid in sorrel, and it preserves it.

What to do: wash the sorrel, tear off and cut off the tough stems, do not cut. Bring the water to a boil and pour the sorrel into it in portions. For 1 minute. Take out the sorrel that has decreased in size with a slotted spoon and put it in a jar. When it is full, close tightly.

It is better to store in the refrigerator or in the cellar. When you use it, you need to immediately prepare the contents of the entire jar, if the jar is left open, the sorrel will instantly deteriorate. That is why we took the smallest jars. One - enough for a pot of green cabbage soup for four people, very convenient.