Good afternoon, friends, sorrel is a healthy herb that is used in various dishes. But most often it is used for cooking light soups and green cabbage soup. today brings to your attention a recipe - soup with sorrel in chicken broth.

The first tender leaves of this vitamin green contribute to the fight against beriberi, cheer up and set the body on a spring-summer diet. In addition, sorrel contains a lot of vitamin C and oxalic acid, which are very useful.

However, due to the acid content in the weed, it can harm people with digestive disorders. Therefore, sorrel should be consumed in a reasonable amount. Least of all oxalic acid is found in the very first and tender shoots than in the leaves of a late harvest, during the flowering of sorrel. The younger and smaller the leaves, the tastier the sorrel dishes.

It is worth noting that the first courses of sorrel in dietary chicken broth improve health, energize and tone up and do not require much energy for absorption by the body. This is a wonderful choice for summer first courses. Chicken broth provides ease for the digestive system, and at the same time does not overload the body with high-calorie foods, which is very important in hot weather.

Soup with sorrel on chicken wings is usually served warm, and if desired, a spoonful of sour cream is added to each serving.

The secrets of making delicious sorrel soup

Preparing sorrel soup is easy, any novice cook can make it, but still, you need to know some important points:

• When the leaves of sorrel throw out the peduncle, the sorrel becomes coarse, so this is no longer used for culinary purposes.
• Sorrel is not cut very finely, otherwise it will get wet in the soup and turn into a shapeless mass.
• Sorrel is always added last to the soup. Fresh greens are cooked for 4-5 minutes, frozen - 5-6 minutes. Frozen leaves are not thawed before being put into the soup.
• Often, sorrel is supplemented with other herbs, which balances the taste of the dish and increases the nutritional value.

How to cook soup with sorrel in chicken broth - a recipe with step by step photos

Chicken wings - 6 pcs.

Sorrel - bunch

Potatoes - a couple of pcs.

Eggs - a couple of pcs.

Onion - one head

Salt - to taste

Black ground pepper - to taste

Bay leaf - a couple of pieces.

Peppercorns - 3 pcs.

Seasoning for soup - 1 tbsp. l.

1. Wash the chicken wings and put them in a cooking pot.

2. Peel the onion and add it to the wings. When the soup is cooked, remove it from the pan. It is necessary that it only give taste and aroma.

3. Fill the wings with water and put to cook on the stove. After boiling, boil them for half an hour.

4. Then add the peeled diced potatoes to the pan.

5. Next, put seasoning for soup, bay leaf and peppercorns, salt.

6. Continue cooking the soup until the potatoes are almost ready.

7. Wash the sorrel, sort it out, removing sluggish and yellowed leaves. Cut the petiole, cut the leaves and send to the pan. Usually, 50 g of sorrel is taken per 1 liter of broth.

8. Boil the soup for 3-4 minutes and add the eggs.

You can pre-boil them hard-boiled, peel and cut into cubes, or beat raw with a whisk and pour into the soup in a thin stream.

9. Turn off the heat, close the pan with a lid and leave to infuse for 10-15 minutes.

10. Pour the finished soup with sorrel into bowls and serve.

Bon Appetit!

Video recipe: soup with sorrel in chicken broth

Sorrel soup warms and “refreshes” at the same time thanks to a pleasant, tonic sourness. The first dish with the addition of sorrel leaves turns out tasty and rich both in the case of hearty meat, and with a lighter chicken broth, or even in a lean version.

Today we will give preference to the bird and hurry to try this wonderful recipe, before the summer is over and with it the season of fresh, juicy sorrel. The set of spices and the proportions of the products can be safely adjusted, but still do not forget that the soup is sorrel, so there should be a lot of the main component!

Ingredients:

• sorrel - 150 g;
• chicken (wings, chicken leg, etc.) - 300 g;
• potatoes - 2-3 pieces;
• bulb - 1 pc.;
• carrots - ½ pcs.;
• butter - 1 tbsp. a spoon;
• salt, pepper - to taste;
• eggs (for serving soup) - 3-4 pcs.

Sorrel soup chicken recipe with photo

1. You can cook sorrel soup with chicken wings, chicken legs, dietary breast or a ready-made soup set (we use wings in our example). Put the washed chicken in a saucepan, pour in 2 liters of water, bring to a boil. Wanting to reduce the calorie content of the soup, we drain the first broth. Re-fill the bird with water, boil. We load the whole peeled onion into the bubbling liquid, keep the broth for 25-30 minutes over moderate heat.
   
2. In parallel, cutting off a layer of peel, cut sweet carrots into small pieces.
   
3. Peel the potato tubers, cut into cubes.
   
4. We wash a large bunch of sorrel, getting rid of the soil and wilted leaves. Shaking off drops of water, cut the leaves into thin strips.
   
5. From the broth with the finished chicken, we catch the onion, which has already fulfilled its function. Drop the potatoes into the pot.
   
6. Next, add sliced ​​carrots. Bring the broth to a boil, let the vegetables boil for about 15 minutes (until softened).
   
7. When the potatoes and carrots are ready, we load the main component - juicy sorrel - into the soup. After the next boil, we keep the broth over low heat for about 5 minutes, saturating the broth with a characteristic sourness. Do not forget to salt / pepper the almost ready first course.
   
8. To enhance the aroma and soften the taste, load the butter into the pan. As soon as it melts, turn off the fire.
   
9. Serve hearty chicken sorrel soup topped with boiled egg slices and optionally seasoned with low-fat sour cream.
   

Bon Appetit!

Hello my dear freshness lovers! The first half of June is the beginning of young vegetables and juicy greens. Well, how not to take advantage of the gifts of nature in such a situation! And the first thing that comes to mind is soup with sorrel and chicken. This is a hearty, tasty and healthy first course. It is prepared quickly, and most importantly - all the ingredients are fresh from the garden with the most useful vitamins in their composition.

For those who have not yet cooked first courses with sorrel, fearing its acidity and taste, I will tell you in detail how to cook this one. There are a lot of options for its preparation: cold, hot, with spinach or beets. But I will focus on the traditional green sorrel soup with egg.

Fresh soup with sorrel in chicken broth

For it we need:

• Chicken legs - 2 pcs.
• Potatoes - 4-5 pcs.
• Large carrots - 1 pc.
• Large onion - 1 pc.
• Egg - 3-4 pcs.
• Sorrel - 2 large bunches.
• Greens - 1 bunch (dill + parsley)
• Young garlic - 1 small head
• Peppercorns - 3-4 pcs.
• Bay leaf - 2 pcs.
• Salt - to taste

How to cook

First you need to make the base - chicken broth and boil the eggs in advance. For such a summer first course, I suggest chicken broth, as it will be the lightest, but at the same time it will add nutrition to the soup. And the chicken broth will turn out to be the most transparent and will harmonize beautifully with the greens.

The number of eggs can be any. generally cooks from 1 piece, carefully whisking it in a mug, and then pouring it into a hot broth to make a kind of thin cobweb. I just love diced eggs in green sorrel soup, and for me, in this case, these two words (sorrel and egg) are synonymous.

To make our broth clean and transparent, do not forget to remove all the foam that rises in the process of boiling water. The more carefully you clean it, the better the broth will turn out.

When all the foam is removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Salt put 1.5 teaspoons. This is enough for meat, and the soup itself will be further adjusted to taste.

You can add onion and carrots to bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the chicken legs in plain salt water. But in order for everyone to appreciate your sorrel soup, do not skimp on spices.

Cutting vegetables and eggs

While the bird is boiling, it's time to prepare the vegetables. All of them should be cleaned, rinsed in water and cut. My cutting option is as follows: onions - in small cubes, potatoes - in medium cubes, carrots - in thin strips.

From carrots with onions to cook frying. In a frying pan in sunflower oil (1 tablespoon), initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and pour carrots. Saute vegetables until carrots are soft.

Allow hard-boiled eggs to cool, then peel them. Cut them into small squares. You can use an egg cutter or do it with a knife.

Rinse large bunches of sorrel thoroughly and dry from water. Cut off long and tough stems. Cut the leaves to any width. But it is better not to make big “rags”.

Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to the rest of the greenery. Of course, the amount of dill and parsley can be increased, but do not forget - sorrel still remains a priority.

Laying vegetables in chicken broth

When the chicken is completely cooked, remove unnecessary spices from the broth and start laying vegetables. Further, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens are cooked quickly. Potato goes first in the broth. Let it boil and boil for no more than 2-3 minutes.

Then pour the carrot-onion fry.

When it boils, add chopped eggs.

Let the broth boil a little over low heat and add all the sorrel. It immediately collapses and loses its bright green color.

Green cabbage soup is a rather rare dish. It's all about the seasonality of the main ingredient - sorrel. However, for a long time the hostesses found a way out and began to roll up this summer grass, so that even in winter they would please their whole family with a sour, interesting and so reminiscent of summer soup. By the way, this is the first dish with a very long history - it is already over 360 years old and its original recipe has not changed much during this time. Which speaks of the exclusivity of this type of cabbage soup. So, let's cook together this traditional Russian soup for connoisseurs of simple healthy food, as well as spoiled gourmets.

Ingredients

• chicken or pork (any part) - 300 g
• potatoes - 3-4 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• sorrel (fresh or rolled) - 400 g
• egg - 4 pcs.
• salt.

1. First we need to do the broth. To do this, we collect water in a three-liter saucepan, not reaching two fingers to the top. Let's put it on medium heat. We put the prepared meat there. In our case, these are two chicken wings. In general, you can use any other part of the chicken. Cook all this for 30-40 minutes. Be sure to remove the noise and salt to taste.

2. Next, peel the onions and carrots. We rub the last, although you can cut it into small cubes. We also chop the onion. Can be bigger, fashionably smaller. As you please.

3. Potatoes are also peeled and cut. You can use the following cutting options: cubes, rings, half rings, rectangles.

4. We deal with sorrel. If you use fresh, then you must first wash it. Then we cut off all the legs and cut the leaves as small as possible. If you use rolled up, then just open the jar.

5. Add onions, carrots, potatoes to the semi-finished broth. Continue cooking until the meat is fully cooked.

6. We take out the boiled meat from the pan and pick it off. Then put it back in the pot and continue cooking. The broth must then be brought to a boil once. This is done to avoid souring.

7. Add sorrel to the finished broth. Mix everything and cook for about 10-15 minutes. We try. Add if necessary.

8. For a family of 3 people, boil 4–5 eggs. We clean them and cut them in half. You can also chop smaller.

9. Meanwhile, our soup is ready. Remove it from the fire, cover and let it brew a little. Serve hot with halved egg and sour cream.

Now you know how to cook sorrel soup even in winter. Do not be afraid to experiment, expand your family's menu, indulge your loved ones and they will thank you for it!

Note to the owner

1. Sorrel leaves are attached to rather thick stems. They are vitamin, very juicy, however, too fibrous, and this is felt in the soup. Before immersing in the broth, it is better to grind them in a blender. The leaves are easy to cut with scissors. There is no need to turn them into a homogeneous gruel - they will boil well and be tender.

2. Some housewives make nettle-sorrel preparations for the winter. Both plants are appropriate in the first dish, which is called green. So using such preservation, cooking according to the above recipe, is quite acceptable. Ramson also does not hurt - it will give the meat broth a spicy appetizing smell and at the same time fortify it.

3. After cutting the cooked chicken wings, only the meat pieces should be immersed in the pan, and the skin should not be put there. On these parts of the chicken carcass, the skin is thick. In addition, in the broth it will seem slippery. Finding it on a plate, children usually squeamishly grimace and refuse to eat, and not all adults like boiled bird skin.

4. Bright spices (turmeric, curry, paprika) are unnecessary in sorrel soup: they will distort the classic shade of this original dish. For the same reason, fresh tomatoes, tomato juice, sauce in this case are forbidden ingredients.

• Chicken - 500 g
• Water - 2.5 l
• Black peppercorns - 2 - 3 pieces
• Bay leaf - 2 - 3 pieces
• Carrot - 1 piece
• Onion - 1 piece
• Potatoes - 3 pieces
• Sorrel - 200 g
• Vegetable oil - 1 tbsp. a spoon
• Salt - 1 teaspoon

As a matter of fact, chicken soup, with whatever additives it may be, including sorrel, is a collective image! Which is absolutely true, since everything that is cooked in broth or with the addition of meat from this bird is justifiably considered chicken soup. The taste of this dish is hard to overestimate! Probably, there is no such person who would forget the intoxicating aroma and indescribable taste of chicken soup, which our beloved grandmother cooked for everyone in childhood! Moreover, it does not matter in what part of the world a person lives!

Chicken soup is popular all over the world

Chicken soup with sorrel or other vegetables, as well as noodles cooked in strong broth, has received a huge number of admirers in Russia. French gourmets prefer vegetable, as well as mushroom, indescribably delicious puree soup, of course, with the addition of pieces of dietary chicken meat. Good-natured housewives, originally from Greece, treat their relatives and guests with poultry soup, carefully adding a mixture of eggs and lemon juice to it, and the resulting most delicate cream soup is seasoned with rice.

Consomme de Pollo is a dish that can be tasted in burning Mexico, and it is made from the same coarsely chopped poultry, potatoes and large leaves of ordinary cabbage. Asian miracle chefs are able to surprise a European gourmet by preparing a soup from this popular bird with nothing but seafood, coconut milk and spicy spices! In general, to be sure, the geography of chicken soup is the entire globe!

Chicken soup with the addition of oxal leaves, as mentioned above, is very popular in the wide expanses of our vast country! And an interesting combination of sorrel and chicken in the soup gives the dish a characteristic sourness, which perfectly refreshes the overall taste sensations! In addition, the beneficial properties of sorrel are undeniable, which, due to the presence of vitamins C, K and the PP group, affect the elasticity of blood vessels, blood formation processes, which significantly improves heart function and normalizes blood pressure. And the high content of amino acids in sorrel contributes to the strengthening and growth of hair, nails and the overall health of human skin. As a result, an improvement in appearance, as well as mood!

Step by step cooking

So, how to cook soup with sorrel in chicken broth:

1. First of all, you should prepare the basis of the future soup - broth. The recipe for sorrel soup involves the use of any parts of the chicken - it does not matter! However, not every chicken is suitable for broth. The golden rule says that chicken goes into the pan with thick legs, and thin into soup! That is, the most suitable bird for the broth is a laying hen with relatively thin legs from 2 to 4 years old. We put the parts of the corresponding chicken in the pan, add the prepared spices, meaning parsley and peppercorns. Then, pour the required amount of water and bring to a boil. After some time, we remove the necessarily formed foam, salt and leave to cook on low heat until fully cooked - for about forty minutes.
2. Well, as soon as our miracle is being prepared, we won’t just kill time like that! Let's get to the vegetables. We rub the carrots on a medium grater, and cut the onion preferably into small cubes.
3. Fry the prepared vegetables in oil, bringing them to visual softness and golden color!
4. We clean the potatoes and cut them into cubes, approximately, of medium size.
5. We wash a bunch of fresh sorrel and chop it.
6. The rich broth is ready. From it, parts of the cooked bird should be removed and put on a plate. We load the potatoes into the finished broth and cook it for no more than 10 minutes.
7. Again, without wasting precious minutes, as relatives are already starving, we pick tender meat from the bones of an already boiled bird and cut it into neat pieces - this is also included in the answer to the question of how to cook soup with sorrel in broth.
8. After a certain time, fried onions and carrots are lowered into the broth where the potatoes are boiled. We give, literally boil him.
9. Next, add sorrel.
10. Add the prepared meat to the soup, salt it, if, of course, it is necessary, and set aside for 10 minutes to infuse it.

Well, the soup is ready! Moreover, in our high-tech age, you can cook a wonderful sorrel soup in a slow cooker, which will significantly reduce the cooking time and to a greater extent retain the beneficial properties of the ingredients. Among other things, soup with chicken and sorrel leaves can be prepared without adding meat, so to speak vegetarian! And eating it chilled is a pleasure, especially on hot summer days!

Be that as it may, before serving sorrel soup to the table, pour it into plates. Then add half a hard-boiled chicken egg to each plate, as well as a little sour cream to enhance the taste sensations!

Bon Appetit!