Simple and delicious soup recipes for every day

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

1 h 30 min

145 kcal

4.78/5 (18)

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

These are B vitamins, which strengthen our nerves, heart and the whole body. It also contains the necessary potassium, iron and phosphorus, as well as "beautiful" vitamins A and E. It contains a lot of vitamin C and such organic acids as oxalic, apple and lemon.

Sorrel does not lose its qualities when frozen and preserved. Therefore, it can be used all year round. Sorrel is choleretic, hemostatic and anthelmintic. For a long time you can list all the advantages of these wonderful green leaves.

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

List of required ingredients

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

Cooking sequence

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

Cook broth

Basic cooking

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

Enjoy your meal!
In the same way, you can prepare vitamin

Hi Hi! Today I suggest you cook a summer first course -. By the way, before, people attributed this sour grass to a weed and did not use it in any way. But time passed, science did not stand still, and in our time, young leaves began to be used not only in culinary art, but also in folk medicine.

After all, this plant contains a large amount of substances useful for the body. And from sorrel, you can now prepare a variety of dishes, for example, or healthy jelly. But the most popular type is soup.

This stew is considered traditionally Russian and also has a second name - green cabbage soup. In our city, this plant is already being sold with might and main, so it's time to get acquainted with the cooking technology in more detail.

According to the established history, this borscht is cooked in meat broth. Moreover, you can use not only pork, beef, but also chicken. And also add your favorite greens in addition to the sour plant. And they complement the dish with cereals, for example, rice, so it turns out much more satisfying.

Ingredients:

• Pork on the bone - 500 gr .;
• Sorrel - 2 cups
• Potatoes - 2 pcs.;
• Parsley root - 1 PCS.;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Rice groats - 1/2 Art .;
• Dill - 1/2 bunch;
• Vegetable oil - 3 Art. spoons;
• Bay leaf - 3 PCS.;
• Egg - 3 pcs.;
• Peppercorns - 6 PCS.;
• Salt to taste.

Cooking method:

1. Pour clean water into a saucepan and put on fire, wait for it to boil. During this time, rinse the meat. When the water boils, place the pork on the bones in boiling water and simmer for an hour over low heat. Do not forget to remove the foam.

2. When the meat is cooked, remove it from the broth and cool. Separate from the bone and cut into medium pieces.

3. Return the chopped pork back to the boiling broth. Also add peppercorns and bay leaves.

4. Peel the parsley root and carrots. Cut them into strips and place them in the broth.

Parsley root is optional.

5. Peel the onion and chop finely. Fry in vegetable oil until golden brown.

6. Now wash and peel the potatoes. Cut into medium wedges and add to the boiling stew.

8. Next in turn are the fried onions, which are also sent to the pan. Cook the mass until the potatoes are cooked.

9. Wash sorrel and dill. Cut the sorrel into strips, but finely chop the dill. Send greens to our dish.

10. Salt the cabbage soup and stir.

11. Cook the consistency for another 3 minutes, add salt if necessary. Boil hard-boiled eggs in advance, peel and cut them into cubes.

12. Pour the prepared chowder into portioned bowls and place the chopped eggs on top. Fill everything with sour cream and eat!

Step-by-step method of making sorrel soup with stew

For the lazy, you can simplify the cooking method, and instead of broth, cook cabbage soup on stew.

You will need: stew - 300-400 gr.; sorrel - 250-300 gr.; potatoes - 3-4 pcs.; carrots - 1 pc.; onion - 1 pc .; egg - 2 pcs.; salt to taste; ground black pepper - a pinch.

Cooking green cabbage soup from nettle and sorrel

And this recipe is familiar since the times of Kievan Rus. Moreover, this stew is very tasty when cold. I honestly have not tried nettle in food, but they say it tastes good.

Ingredients:

• Water - 2.5 liters;
• Beef - 300 gr.;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Potatoes - 5 pcs.;
• Nettle - 15 branches;
• Sorrel - 10 leaves;
• Salt and pepper to taste.

Cooking method:

1. Boil the broth first. To do this, pour water into a deep saucepan, add meat, peeled carrots and onions.

2. Boil the broth for an hour, while skimming off the foam. Then remove the beef and cool. Do the same with the carrots and discard the onions. Cut the cooled meat and vegetable into cubes, return back to the broth.

3. Wash and peel the potatoes. Cut into medium cubes. Place in a simmering mass and cook until the potatoes are soft.

4. In the meantime, tear off the leaves from the nettle and scald with boiling water. Cut them into pieces.

Until you douse the nettle with boiling water, work with it with gloves, otherwise scald your hands.

5. Wash sorrel and cut into ribbons.

6. When the potatoes are boiled, add the nettle and sorrel. Cook for 5 minutes. Do not forget to salt and pepper the green cabbage soup, you can also add your favorite seasonings. Then turn off the heat and let it brew.

7. Boil hard-boiled eggs and chop them finely. Pour the food into a deep bowl, add eggs and herbs, season with fresh sour cream.

I repeat once again that such a soup is very tasty not only hot, but also cold. And therefore, it quenches thirst very well in the summer heat, like.

Sorrel soup with chicken

Still, the traditional recipe is green cabbage soup, which is cooked in chicken broth. Although, in order to feed our men, it is better to use the first cooking method with pieces of meat.

Ingredients:

• Large chicken breast - 1 pc.;
• Onions - 1 pc.;
• Potatoes - 5 pcs.;
• Carrots - 1 pc.;
• Sorrel - 100 gr.;
• Egg - 2 pcs.;
• Salt to taste.

Cooking method:

1. Wash the chicken breast and boil until tender in slightly salted water. Then remove on a saucer and cool.

2. Wash and peel carrots and onions. Cut vegetables into cubes.

3. Potatoes need to be peeled and cut into medium cubes.

4. Bring the chicken stock to a boil and add the chopped vegetables.

5. Then place the potato wedges.

6. Remove the skin from the chicken breast and cut the fillets into pieces.

7. Dip the meat back into the soup.

8. Wash young sorrel leaves under running water.

9. And then cut into ribbons.

10. When the potatoes are soft, add the sorrel and simmer for 5 minutes.

11. At this time, break the eggs into a bowl.

12. Beat them a little with a fork and pour in a thin stream into the boiling broth.

13. Then season with salt and pepper the chowder and cook for another 5 minutes.

14. Pour into bowls and add sour cream.

In addition to sour cream, cream cheese is very good for dressing.

Cook meatless sorrel soup according to a lean recipe

Since sorrel is a useful herb, it is easy to prepare a dietary dish from it. Even the nettle version can also be attributed to the lean type. Of course, I'm not a fan of water broth, but many people prefer this way of cooking.

Ingredients:

• Water - 2 l;
• Potatoes - 3 pcs.;
• Onions - 1 pc.;
• Sorrel - 100 gr.;
• Eggs - 3 pcs.;
• Greens - to taste .;
• Salt to taste;
• Sour cream - for serving.

Cooking method:

1. Wash and peel potatoes, cut into cubes. Sorrel also needs to be rinsed well and cut into strips.

2. Boil eggs hard-boiled, cool. Then remove the shell and chop finely.

Quail eggs can be used instead of chicken eggs.

3. Bring the water to a boil. Then lower the potatoes. Finely chop the onion and fry until golden brown in vegetable oil. Add to potatoes.

4. Greens, rinse and dry, finely chop. After the potatoes are tender, add the sorrel and herbs. Season with salt to taste and cook for 5 minutes.

5. Next, add eggs and bring to a boil, pepper.

Sorrel soup with broken egg

And finally, my favorite recipe. I love to cook cabbage soup not with pre-boiled eggs, but with raw ones. Not sure how to make such a stew? So I'll tell you now, and I'll also provide a photo).

Ingredients:

• Sorrel - 2 bunches;
• Potatoes - 5 pcs.;
• Onions - 1 pc.;
• Carrots - 1 pc.;
• Eggs - 2 pcs.;
• Boiled beef - 100 gr.;
• Broth - 800 gr.;
• Greens to taste;
• Salt, pepper - to taste;
• Vegetable oil - for frying.

Cooking method:

1. First, prepare the roast. Peel the onions and carrots. Grate the carrots and cut the onion into half rings. Fry everything in a hot skillet with butter until the onions are beautifully golden brown.

2. Cut the potatoes into sticks and dip them into the boiling broth.

3. Cut the beef into medium pieces and lower it over the potatoes.

4. Rinse greens, sorrel. Chop the herbs and cut the sour grass into ribbons.

5. Add meat, herbs and sorrel to the finished potatoes. As well as salt and pepper. Boil for 5 minutes.

6. Break eggs into a bowl and beat them a little with a fork. Pour the mass into the boiling broth in a thin stream, while stirring the broth. Let it simmer for a few minutes. Add bay leaf if desired.

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

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

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

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

Cut the onions as finely as possible.

Cut the peeled and washed carrots into small strips.

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

We also cut the celery into small pieces.

Add the chopped celery to the onion and carrot.

Cut cherry tomatoes into small slices.

We also send tomatoes to the pan.

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

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

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

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

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

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

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

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

For soup, it is better to take lean meat. I like veal better, and sometimes I make chicken soup like that. Moreover, such a soup can be cooked without meat at all, and it will also be very tasty.

We wash the meat, put it in a saucepan and fill it with water. I have a three-liter pot. The meat can be sliced ​​straight away or simply cut into several pieces.

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

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

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

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

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

Cut the potatoes into medium-sized cubes.

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

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

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

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

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

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

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

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

To make healthy vegetable nettle soup with sorrel and spinach (popularly called green soup), we need:

• vegetable broth (you can broth in which beans were cooked), mushroom broth or water
• 1 bunch of young nettles
• 1 bunch of spinach
• 1 bunch of sorrel
• 2-3 green onion feathers
• 1 carrot
• 1 onion
• boiled beans (optional)
• 2-3 medium potatoes
• Bay leaf
• sweet peas (pepper)

To make the soup more tasty and rich, it is better to cook it in vegetable or mushroom broth.

Finely chop all the greens (as in the photo). Be careful with nettles, sometimes even young shoots can burn you! Therefore, it is better to cut greens with gloves; even the thinnest plastic gloves will do.

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

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

Sprinkle the soup with green onions when serving. You can also serve sour cream or mayonnaise separately.

Recipe 4: soup with sorrel and egg in meat broth

Quite often, this tasty and healthy sorrel soup is called green cabbage soup or green borscht. But in our family it is simply called soup, which I cook one of the first spring first courses from this fresh greens.

The recipe for this delicious sorrel soup is very simple. You can make it in meat broth (I have pork, but chicken is also great), then the soup will be very fragrant and satisfying. But it will turn out pretty well on the water. And if you also exclude chicken eggs, then there will be a variant of the first course for fasting and vegetarians.

• meat broth - 2 l
• potatoes - 600 gr
• carrots - 1 pc
• onion - 1 piece
• chicken eggs - 3 pcs.
• sorrel - 200 gr
• dill - 1 bunch
• salt - 1 tsp
• bay leaf - 2 pcs
• black pepper - 5 peas

Immediately set to boil hard-boiled chicken eggs - 10 minutes after boiling. Pour meat broth into a large saucepan and put it on fire. Meanwhile, peel and cut vegetables: potatoes into strips or cubes, and carrots in half rings. Peel the onion and use it whole. Put vegetables in the boiling broth, add bay leaf and pepper. Cook everything for about 20 minutes on a low-medium heat until the vegetables are tender.

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

Cut the sorrel into fairly wide strips.

Also chop fresh dill.

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

Peel and grind boiled eggs.

Add the chopped eggs to the soup and bring to a boil again, heating the dish for about a minute. We close the pan with a lid, turn off the heat and let the soup brew for 10 minutes.

Now our spring soup is ready, you can serve it for lunch.

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

Recipe 5: how to make green sorrel soup

• 7 cups water
• sorrel 2 cups
• eggs 3 pcs.
• potatoes 2 pcs.
• onion 1 pc.
• carrots 1 pc.
• bay leaf 1 pc.
• vegetable oil 2 tablespoons
• freshly ground black pepper to taste
• salt to taste
• dill to taste
• sour cream to taste

Peel onions, carrots, potatoes. Cut vegetables into cubes.

Heat oil in a saucepan, put onions and carrots. Fry for 5 minutes, until the onion is transparent.

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

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

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

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

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

Recipe 6, step by step: sorrel soup with egg

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

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

Pour the chicken meat with cold water, put the pan on high heat. As soon as the liquid boils, be sure to remove the foam so that the broth does not become cloudy. As soon as the foam has stopped accumulating, this is a signal that the meat is almost ready, you can add the next ingredient.

I take the meat out of the broth and cut it into small pieces, send it back to the pan.

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

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

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

Add finely chopped dill to the finished frying, mix.

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

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

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

Recipe 7: how to cook green sorrel soup

The dish is prepared quickly and extremely easily.

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

• Medium bunch of sorrel;
• 4 eggs;
• 2 heads of onions;
• 1 medium carrot;
• 5 potato tubers;
• 2 liters of water;
• 70 grams of vegetable oil;
• 50 grams of butter (peasant) butter;
• Pepper and salt to personal taste, dill.

Pour water into a saucepan and put on fire. Peel potato tubers, wash and chop into cubes. Dip the tubers into boiling water and cook until soft.

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

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

Pour browned vegetables into ready-made potato broth with sorrel, season with salt, pepper, sprinkle with chopped dill.

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

The fortified flavored soup is ready!

Recipe 8: sorrel soup with egg and spinach

• chicken meat - 300 gr.;
• onion - 1 pc .;
• carrots - 1 pc.;
• spinach - 200 - 250 gr.;
• sorrel - 1 glass;
• potatoes - 5 medium pieces;
• chicken eggs - 2 pcs.;
• seasoning for soup - 1 tsp. spoon;
• salt - 2 tsp spoons;
• bay leaf - 1 pc.

I will cook the soup on chicken meat.

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

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

I put chicken eggs to boil in a separate saucepan.

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

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

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

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

as well as frozen spinach and sorrel.

I take 200 grams of spinach - I have it frozen with whole leaves, but in portions. And 1 cup frozen sorrel.

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

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

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

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

Recipe 9, classic: green sorrel soup

The soup can be eaten hot or cold. In summer, of course, the cold is better. Do not put sour cream in a saucepan beforehand. Even if your soup is cold, pour it into bowls and only then add sour cream to each bowl.

• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Onion - 1 head
• Sorrel - large bunch
• Dill - small bunch
• Rice - an incomplete handful
• Meat - whatever piece you want
• Hard boiled eggs - 3-4

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

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

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

Gather, stir the soup and add a handful of rice to the soup. It is advisable to rinse and dry the rice, especially if the rice was bought without packaging.

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

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

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

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

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

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

Our soup is boiling, we put our frying in it. We give it another 5 minutes to boil.

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

Add chopped greens to it, sprinkle with black pepper and cut boiled eggs into small cubes into the soup.

Our soup is ready. Turn off the heat and let the soup brew a little.

It's time to test the meat. The meat is cooked. We cut it into pieces of the size that we like and as much as we want. Therefore, I wrote in the comments that take a piece of meat - whatever you want. You can cut from a piece as much as you need and put it in the soup to whoever wants it.

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

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

"A kind wife and fat cabbage soup - don't look for any other good" - a Russian proverb.

Ingredients:

• Sorrel - 2 bunches
• Egg - 5 pieces
• Beef - 400 gr.
• Greens - 1 bunch
• 2 onions
• Sour cream for dressing

Many dishes were prepared from sorrel in Russia ...

It is no secret that fasting in Russia was frequent and strict. During the fast, only plant foods could be eaten. And then vegetables and green plants such as sorrel came to the rescue. Thus, various lean soups appear: lean cabbage soup, borscht, pickle soup. Sorrel is a storehouse of nutrients and vitamins. It contains oxalic acid, ascorbic acid, minerals, magnesium, potassium, calcium.

There are many recipes for sorrel dishes. With its help, you can prepare a wonderful sour refreshing soup, a classic Russian dish - sorrel soup or "green cabbage soup". The people also call this dish "green borscht". Slightly sour sorrel to taste is in perfect harmony with the egg, which will add zest to the dish.

It is not without reason that cabbage soup is considered a national Russian dish. Everyone ate cabbage soup - both peasants and boyars, and even the tsar himself. They ate sorrel cabbage soup in Poland, as well as throughout Eastern Europe. This dish is also found in Jewish cuisine. In North America, sorrel soup has been a traditional dish for a long time.

The cabbage soup is cooked in different broths, you can make a hearty soup with lamb broth, or you can make the cabbage soup dietary by taking chicken or turkey instead of mutton, or even boil light cabbage soup in water. You can cook broth from different types of meat (for example, take pork and beef together), then cabbage soup is called "combined". Green cabbage soup is also cooked in fish broth. It will be delicious anyway! This soup can be cooked both on the stove and in a multicooker.

Delicious sorrel cabbage soup with beef broth

How to cook cabbage soup in beef broth?

1. First you need to boil the broth. The meat should be put in a slow cooker (or saucepan) and covered with cold water and salt. You also need to put a whole peeled onion there (after the meat is cooked, you will need to get it out and remove it). Cook until the meat is cooked. Then the meat is separated from the bones and cut, the bones are removed from the broth. Strain the broth.
2. When the broth is ready, the potatoes are sent there, cut into cubes.
3. While the potatoes are boiling, finely chop the remaining onion and fry in butter, preferably butter.
4. Boil hard-boiled eggs in a separate saucepan.
5. Sorrel and greens together with it must be washed, sorted out and finely chopped. When the potatoes are almost cooked, you need to send the sorrel there and cook the soup for about 2 minutes. You do not need to cook sorrel and herbs for a long time; to preserve vitamins, it is important that the sorrel soup only boils slightly for a minute or two.
6. After the soup has been cooked, it must still "brew" for at least 15 minutes, in order for the sorrel to impart its taste to the broth.
7. Add the eggs to the pot by cutting them into cubes using a vegetable cutter, or you can beat the eggs with a fork and pour into the soup while cooking.

Soup with sorrel and egg is dressed with sour cream before serving. Let's decorate the dish with twig parsley for aesthetics. When serving green cabbage soup, the peeled eggs are cut into halves and placed directly on a plate. Bon Appetit!

Cold sorrel and egg soup

Sorrel soup can also be served cold, this dish is perfect for refreshing on a hot summer day.

Ingredients:

• Sorrel - 2 bunches
• Fresh cucumbers - 2 pieces
• Egg - 5 pieces
• Potatoes - 2 large potatoes
• Greens - 1 bunch
• Bow - 1 bunch
• Kefir - 1 glass
• Sour cream for dressing

The recipe for cold sorrel soup with egg is simple, and there are products for making it in almost every home. The soup turns out to be wonderful, refreshing in the summer heat, when you do not want to eat fatty and heavy foods. This light summer soup is rich in vitamins and therefore very healthy. How do you prepare it?

1. First you need to boil hard-boiled eggs. Then the eggs are cut with a vegetable cutter, or with a knife as for a salad. We will leave a few eggs to decorate the soup and cut them in half.
2. Finely chop the sorrel and cook in salted water for a couple of minutes. You can cook in a slow cooker, or in a saucepan. Then the sorrel needs to be removed and cooled.
3. Peel and cut the potatoes into cubes, boil in water in which the sorrel was boiled. Then we cool the water along with the potatoes.
4. Fresh cucumbers need to be chopped finely, or into cubes. Chop greens (any that you like: parsley, cilantro, dill) and green onions finely.
5. When the water and potatoes have cooled down, all other ingredients go there. It is advisable to leave some of the chopped greens to decorate the dish. Then we pour kefir there.
6. It is best to leave the soup for a little so that the sorrel will transfer its acidity to the water. You can add a few drops of lemon juice to taste (to taste).

The finished soup, when poured into plates, is decorated with halves of eggs, herbs and, if desired, seasoned with sour cream. Bon Appetit!

Delicious sorrel soup with egg and chicken, appetizing and rich, never gets boring. It is a pity that fresh sorrel, suitable for food, can only be bought in spring and early summer. Good hostesses harvest spring sorrel in jars for the whole year in order to more often delight the family with delicious dishes with its addition.

Sorrel soup in chicken broth is easy to prepare. To make it tasty, add sorrel at the very end of cooking, and add your favorite spices to the broth for flavor. An egg can be placed on a plate for everyone, along with sour cream and herbs, or added to a common pot.

Sorrel soup is called differently, some call it cabbage soup, others green borscht. This is due to the peculiarities of cooking. Beetroot and tomato are always placed in green borscht during frying, and cabbage soup is most often cooked with pork or beef, sometimes adding cabbage along with other vegetables.

Sorrel borscht recipe may include some nettles. If there is no chicken, the dish still turns out delicious in a simple vegetable broth. The pleasant sourish oxalic taste stimulates the appetite and gives the dish a special appeal.

Taste Info Hot soups

Ingredients

• Chicken thighs - 500 g;
• Water - 3 liters;
• Carrots - 2 pcs.;
• Onions - 2 pcs.;
• Sorrel - 2 bunches;
• Eggs - 5 pcs.;
• Potatoes - 4-5 pcs.;
• Green onions;
• Spices to taste.

How to make a delicious chicken and egg sorrel soup

Wash the meat, pluck out the hairs and the remnants of feathers (if any), fill it with clean cold water, and set to cook. Instead of chicken thighs, use a drumstick, wings, or half a whole chicken. Add 1 carrot and 1 onion for flavor. To make the broth golden and aromatic, bake the carrots and onions a little in a hot frying pan without oil as a whole. When the water boils, remove the foam and reduce the heat. After about an hour, the meat will be ready. Add spices 10-15 minutes before cooking - bay leaves, salt, peppercorns. We immediately set the eggs to boil.

Use the remaining carrots and onions for frying. Finely chop the onion, rub the carrots on a coarse grater. Fry them in vegetable oil, lightly salt and pepper, until golden brown. This will take about 5 minutes.

When the broth is ready, filter it, set aside the meat to cut and add during the preparation of the soup. We throw out the used vegetables and spices from the broth, put in it after boiling the peeled and sliced ​​potatoes.

The potatoes should boil for 10 minutes, after which we spread the frying to it.

Remove the meat from the bone and cut into pieces, add it to the soup. Throw out the bones and skin.

When the potatoes are ready, add the green onions and cook for 2 minutes. We taste, add salt and pepper if necessary.

Wash the sorrel, chop it coarsely or finely, to your taste. Add it to the pot and turn off the heating after a minute.

We clean and cut the eggs. If the dish is eaten immediately, then the eggs can be placed in a common pot. Some people like sorrel soup without eggs, or with a raw egg whisk poured in at the end of the boil.

Add the eggs right after the sorrel or put them on a plate for each.

Let the soup steep in a saucepan for 5 minutes, and serve hot, pouring into plates. To make lunch even tastier, we put sour cream and black bread on the table. Enjoy your meal!