Unlike most of the world's cuisines, the Russian one boasts a huge selection of first courses. The cold climate forced our ancestors to come up with recipes for soups from anything, for example, borscht made from nettle or sorrel is popular among Russians. Cooking such dishes is very simple.

How to choose and prepare sorrel for cooking

It is best to buy greens for the first course at the market from a familiar trader. It will cost you less than choosing the herb at the store. Indeed, a large pan of sorrel will take a lot (two or three thick bundles), and prepackaged greens in boxes from the supermarket will cost a pretty penny. It's great if you can pick sorrel yourself (it grows closer to the north). The appearance of the grass does not really matter, because it will have to be crushed to make the soup, but pay attention to the even pattern on the leaves. Raw greens will need to be rinsed with water and dried before cooking.

How to make sorrel soup

The cooking technology of this dish is in many ways reminiscent of borscht or cabbage soup (even the popular name for sorrel soup is green borscht), so most housewives will not experience difficulties. In addition, cooking will take less time, because the green leaves themselves boil almost instantly. Sorrel soup is best served in spring. Try the classic recipe first, then you can choose the original variations.

How to cook meat-free sorrel egg soup

A vegetarian version of sorrel soup will appeal to those looking to lose weight. You will need:

• sorrel - 2 bunches;
• potatoes - 3-4 pcs.;
• carrot;
• bulb;
• eggs - 2-3 pcs.;
• salt pepper.

It takes a little time to cook. Do this:

1. Place a pot of water on the stove. When it comes to a boil, reduce heat and add the potatoes, cut into cubes.
2. Chop carrots and onions, fry with butter. Add to the pot after 15 minutes.
3. Cut the green leaves into ribbons, dip them into the water. Let the soup simmer and turn off.
4. Boil eggs separately, chop finely. Serve with sour cream already on the plates. If you're making a lean meal, you don't need an egg.

How to cook sorrel cabbage soup with meat

Using meat broth will make the first course more satisfying and rich. You will need:

• beef or pork on the bone;
• sorrel - 2 bunches;
• potatoes - 3-4 pcs.;
• tomato paste (optional) - 2 tbsp. spoons;
• carrots - 1 pc.;
• bulb;
• eggs - 2-3 pcs.;
• sour cream, salt.

Keep in mind that it takes at least two hours to prepare the broth. Make cabbage soup with sorrel like this:

1. Place the bone in a pot of water. When the broth boils, gently remove the foam, reduce the heat, salt and add black peppercorns. Leave it on for an hour.
2. Cut potatoes into cubes, pour into a saucepan.
3. Remove the meat, cool, separate from the bone and chop finely.
4. Chop carrots and onions, fry. If you add tomato paste, the taste will be sour. Place in a saucepan.
5. Cut the greens into ribbons, add to the broth, then put the pieces of meat. Bring to a boil and leave under the lid.
6. Sorrel soup is served with boiled egg and sour cream.

Green borsch with sorrel and beetroot

The classic grandmother's recipe for green borscht with sorrel is passed down from generation to generation in many families. To prepare it you will need:

• beef on the bone;
• sorrel - 2 bunches;
• beets - 4 pcs.;
• potatoes - 3 pcs.;
• carrot;
• bow;
• sour cream;
• eggs - 2-3 pcs.;
• tomato paste - 2 tbsp spoons;
• black peppercorns, salt.

Cooking sorrel soup according to this recipe is very similar to ordinary borscht. Do this:

1. Place the stockpot on the stove. When it boils, skim off the foam, reduce heat, salt and add pepper (or other spices).
2. After an hour, place the diced potatoes in a saucepan.
3. Finely chop or grate carrots, onions and beets. Fry vegetables, add tomato paste.
4. After 15 minutes, add the vegetable mixture to the broth.
5. Cut the grass into ribbons, dip in the soup. Let it boil.
6. Serve with boiled egg and sour cream.

How to cook sorrel and chicken soup in a slow cooker

Housewives who have a modern multicooker will be able to prepare the first course much faster. You will need:

• chicken back;
• sorrel - 2 bunches;
• carrot:
• potatoes - 3 pcs.;
• beets - 4 pcs.;
• bow;
• sour cream.

To make the process go faster, cut the components in advance. You need to cook like this:

1. Fry chopped carrots, onions and beets in sunflower oil. Set aside in a plate.
2. Fill a bowl with water, place the chicken and leave to simmer. Then remove the meat.
3. Put potatoes and vegetable mixture into broth, leave on simmering mode for 20 minutes.
4. Add chopped grass and chicken pieces. Leave it on for another 5 minutes. "

Calorie content of the dish

Sorrel soup with egg is very useful for pregnant women, breastfeeding mothers, as well as for anyone who lacks vitamins. Traditionally, it is considered a summer dish, but you can go for a trick: if you freeze the leaves in advance (as you do with cabbage), you will be able to feast on the soup all year round. The main thing is that no one will get better from it: the calorie content of one portion cooked in meat broth is 120 kcal, and for a vegetarian one - only 75 kcal.

Video recipes for making sorrel soup at home

Any housewife can make a delicious first course if you choose the right greens. Sorrel soup is suitable for any age child and can be easily mashed with a blender. It cannot do without personal kitchen secrets: someone adds stew instead of fresh meat, someone refuses to eat potatoes, and some housewives prefer to preserve sorrel in vinegar in order to preserve it for a whole year.

Recipe from the chef

Delicious recipe with nettles

With spinach

How to make chicken broth sorrel soup

After the long winter cold, the body suffers from a lack of vitamins and so I want to eat fragrant greens or soup with sorrel. It is better to cook it in spring, when the leaf is still very young and has not lost its juiciness and usefulness.

Sorrel has long been famous for its beneficial properties. Lenten refreshing soups were prepared from it, as well as the well-known Russian cabbage soup in meat broth. The sour, pleasant taste of this soup perfectly complements a boiled egg.

Most housewives fell in love with this early vegetable and got used to making various salads, mashed potatoes, cabbage soup and borscht from it. Sauces are savory in taste. This article will offer some of the most successful recipes for making sorrel soups.

A quick and easy recipe

The first recipe with a photo will seem the simplest and easiest. In fact, it is so - the dish is prepared quickly and extremely easily.

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

Pour water into a saucepan and put on fire. Peel the 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 vegetables.

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

Pour browned vegetables into the finished 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!

Green soup with sorrel and egg

This soup is perfect as a hearty and healthy lunch for the whole family. It can be cooked in both meat and dietary vegetable broth. This recipe will suggest the preparation of chicken sorrel soup.

For cooking you will need:

• Large bunch of sorrel;
• 500 grams of chicken;
• 3 liters of water;
• 5 eggs;
• 2 onions;
• 2 carrots;
• 1 bay leaf;
• 7 potato tubers;
• Salt and various spices to your liking;
• 60 grams of sunflower oil;
• Sour cream for serving.

Cooking time - 1 hour 50 minutes. The calorie content in 100 grams of soup is about 180 kcal.

Rinse the chicken and pat dry on a paper towel. Dip the meat into boiling water and boil the broth over low heat, putting bay leaves, onions and carrots in it. While it is cooking, all vegetables are peeled and chopped.

Pour potatoes to the finished broth and cook for about 20 minutes. In a skillet, sauté onions and carrots in fat / vegetable oil.

Free the sorrel leaves from the stems, wash and chop arbitrarily. Add to the soup, season with salt, pepper and cook for another 10 minutes. Remove the cooked chicken from the pan, separate from the bones and send back to the boiling soup.

Drive the eggs into a bowl and loosen them well with a fork. Slowly pour the homogeneous mass in a thin stream into the soup, stirring constantly. You should get thin threads that look spectacular in the finished dish.

Turn off the heat on the stove and let the sorrel soup brew for about an hour. Pour into portioned plates, add homemade sour cream and serve. Enjoy your meal!

How to make hyper healthy nettle sorrel soup

A truly spring meal ─ green sorrel soup with nettles. How everyone does not like nettle for its peculiarity it is unpleasant to burn the skin, but for soup this malicious weed is perfect.

It is important that the shoots of the nettle are young, tender with small leaves, then the dish will come out unusually tasty and healthy.

You need the following ingredients:

• Beef bones;
• 1 leg;
• 3 liters of water;
• Nettle and sorrel leaf, 1 bunch;
• 5 potato tubers;
• 2 large heads of onions;
• 2 small carrots;
• 5 eggs;
• 50 grams of vegetable oil;
• Salt, the usual spices to taste.

It will take 2 hours to cook. In 100 grams of ready-made dish - about 185 kcal.

Rinse the beef bones thoroughly and send them to boiling water, this will reduce the excessive appearance of foam. You need to boil them for about 30 minutes. Then add the halved chicken, onion and whole carrots.

Cook the broth until tender. While it is cooking, coarsely chop the washed sorrel and nettle. Peel the potatoes, wash and cut into cubes, add to the broth. Chop onions and carrots for frying.

Beat raw eggs with a whisk until foam appears. In a preheated frying pan, with the addition of vegetable oil, bake 2 omelets from the egg mass. Let them cool and cut into strips.

Add scrambled eggs, sorrel with nettles to the finished broth. Season the soup with salt and spices.

Important! Sorrel soup should be salted at the end of cooking, when it is easy to determine the acidity of the broth and salt it accordingly.

Not sure how to please yourself while fasting? - exactly what you need. We promise it will be delicious!

Traditional pilaf "will sparkle with new colors" if it is cooked not with lamb or beef, but with pork. read the step-by-step cooking instructions with photos.

Anyone can cook tasty flounder in the oven according to the main thing - a good mood, with it any dish will turn out to be great!

Cooking pork dish

Nourishing and high-calorie food for a man, and for the whole family, becomes a problem in summer ─ hot days do their job. I want light, and at the same time delicious food.

In order not to deprive the breadwinner of the family with high-calorie foods and replenish his body with the necessary vitamins, soup in pork broth with sorrel will be the best lunch in the summer.

To make sorrel soup with pork you will need:

• 500 grams of pork ribs;
• Several handfuls of sorrel leaves;
• 3 liters of water;
• 5 potatoes;
• 2 onions;
• 2 carrots;
• 30 grams of vegetable oil;
• 4 eggs;
• Salt and seasonings to taste.

Cooking time is about 2 hours. In 100 grams of ready-made soup - 190 kcal.

Rinse pork ribs and cut into pieces along the bone. Pour fat / vegetable oil into a skillet with a thick bottom, heat and lightly fry the pork. Boil water and dip the half-finished ribs into it.

Simmer for about 1 hour. The fat that remains after frying is not poured out, it is useful for frying. Peel and wash all vegetables. Chop the onion, chop the carrots into thin strips.

Cut the potatoes into cubes, chop the sorrel into strips. Hard-boiled eggs and divided into several parts, it all depends on preference. The larger the piece of egg, the brighter the taste of the soup will be.

Pour potatoes over the ribs and cook for 30 minutes. Saute vegetables on the remaining fat and add to the pan. Experimenting a bit with spices.

Dip sorrel into boiling broth with potatoes, and after five minutes chopped eggs. Salt. Hearty and tonic soup is ready. Eat to your health!

Tricks of the chefs

The broth will be much tastier if the vegetables are cleaned and rinsed under running water immediately after purchase. They should not be in a cold place or in a kitchen vegetable basket for a long time.

If you plan to cook vegetable broth for soup, then you need to lower the vegetables for cooking in cold water.

Withered sorrel leaves will look fresh if they are immersed in cold water for 10 minutes with the addition of 30 grams of vinegar.

When boiling broth, you do not need to get hot and remove the annoying foam from the meat. It contains the most nutrients. Let the broth simmer and then strain it through cheesecloth.

Celery root perfectly enhances the taste of meat broth.

For a nice golden broth, add unpeeled onions when cooking.

A little trick for the taste of sorrel soup is to add a few pickles during cooking, when the soup is ready, they are thrown away.

It is believed that if you add spinach to sorrel soup, it will acquire an unforgettable taste.

The addition of smoked meats, when cooking green soup, adds spice to the taste.

We offer you to watch a video with the preparation of a rather unusual sorrel soup:

Enjoy your meal!

Sorrel is a crop that, together with radishes, gives its first harvest in May. With this product, you can easily and with great pleasure prepare a huge number of tasty and, most importantly, healthy dishes, among which sorrel soups are especially popular. They are very tasty and healthy, filled with a huge amount of vitamins and minerals.

Important! Sorrel is considered one of the most useful plants for May and June harvest. Its young leaves contain a huge amount of substances useful for a person of any age. The older the culture, the more rapidly their total percentage decreases.

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

Cooking sorrel soup with egg

This is an easy recipe to prepare. Due to the addition of an egg, its taste becomes richer, the dish will certainly please all home and guests. For cooking, you will need to take the following components:

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

You need to cut the potatoes into cubes, then throw them into boiling water and cook over low heat. Onions, carrots are fried separately and after cooking potatoes are laid out in a pot with potatoes. All together you need to cook for another 10 minutes. While the vegetables are boiling, you need to chop the leaves and stalks of the sorrel. Eggs need to be broken into a container, salt a little and beat. As soon as the potatoes are completely cooked, you will need to put in the sorrel and cook everything together for about 3 minutes. Then beaten eggs are poured in, which must be stirred thoroughly at the same time. Soup in this form must be brought to a boil, salt or pepper.

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

Vegetable soup recipe

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

1. Zucchini 100 grams.
2. Sorrel 50 grams.
3. Celery root.
4. Spinach.
5. Egg 2 pieces.
6. 1 potatoes, onions, carrots.
7. Garlic - a couple of cloves.
8. Vegetable or olive oil.
9. Sour cream.
10. Salt and pepper.

To cook a delicious dish, you need to pour one and a half liters of water or broth cooked in vegetables into a saucepan. As soon as the water boils, you need to put potatoes, zucchini and celery into the pan. Onions, carrots and garlic should be sautéed in oil, put in broth and brought to full readiness. After complete readiness, you need to put spinach and sorrel in it, cook everything together for another 3 minutes. After all the components are completely ready, everything is turned off and filled with prepared seasonings. Before serving, you can add half an egg and sour cream to taste.

Cooking borscht with sorrel

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

• Potatoes 3 tubers;
• Carrots 2 pieces;
• Sorrel 200-300 grams;
• A glass of beans;
• Onions and peppers one by one;
• Tomato paste 3 tablespoons;
• Boiled eggs;
• Salt and herbs.

It is advisable to cook such borscht in chicken broth. In the process of boiling the broth, you need to add bay leaves, peppercorns and other seasonings to the pan. After straining the broth, you need to add all the prepared vegetables and the prepared passivation, made with tomato paste, to it. The potatoes are cooked and you can add sorrel and beans. As soon as everything boils and cooks, after which the dish is completely ready. Before serving, it is advisable to insist the product for 10 minutes. Sour cream and herbs should be added to the plates before meals.

Pork sorrel soup

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

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

Boil the meat in a 5-liter saucepan, constantly skimming off the foam. All the necessary raw and sautéed vegetables must be put in the finished broth. Once the potatoes are fully cooked, you can add chopped greens and chopped sorrel. After everything has boiled for about 10 minutes, it can be removed from the stove. Eggs must be boiled separately and served as desired. You can also add sour cream to improve the taste.

Summing up

Sorrel is easy to cook and goes well with a wide variety of vegetables. The product ideally helps the body with its vitamins and numerous beneficial substances. Sorrel soups can effectively diversify your daily menu. Based on the recipes presented above, you can cook delicious and very healthy soups, please yourself and your loved ones.

Sorrel soups are prepared from early spring, as soon as the first young leaves appear. The smaller and younger the leaves, the tastier the dishes from it are. And you can really cook a lot of options for dishes - this is and. In the previous article, we looked at how to cook them in detail.

But what is interesting, while preparing the material for that article, it turned out that there are quite a few recipes for the first courses from this plant rich in vitamins.

And so I decided to write another article in which only recipes for sorrel soups will be collected.

And there are really a lot of these recipes. This and the many varieties of hot soups, which are usually prepared with meat or chicken. And in nature we cooked a delicious version with sorrel and stewed meat, and it was not just tasty, but very tasty! It's true!

This also includes borsch, which is prepared with beets, and often with the addition of young beet tops. They can be cooked with or without meat. And it will turn out delicious in either case.

And they are also prepared in a cold way - these are the famous Russian chillers, botvinias and okroshka, the recipes of which also exist. You slightly change the composition of the ingredients and you get a new recipe with a new taste.

You can cook first courses both with a fresh vegetable (namely, sorrel belongs to the category of leafy vegetables), and with frozen, and of course with canned. Moreover, this does not greatly affect the taste, both those and other options will turn out to be tasty.

So, for those who love this slightly sour plant, and want to stock up on vitamins for the whole year, today we will consider the recipes for sorrel soup.

According to the classic recipe, you can cook soup with or without meat. Both fresh and frozen vegetables. And according to the first recipe, we will cook it without meat.

We need:

• sorrel - 400 gr
• potatoes - 2 - 3 pieces
• onion - 1 piece
• vegetable oil - 1 tbsp. the spoon
• salt, pepper - to taste
• boiled egg - 3 pcs (for serving)
• parsley, dill - for serving
• sour cream - for serving

Carrots are not included in the ingredients, although carrots can also be added to the recipe if desired.

Preparation:

This option is prepared very easily, simply and quickly. And delicious both hot and cold.

1. Fill a saucepan with about 1.5 liters of water. Put on fire and let it boil

2. Peel and cut the potatoes into cubes or strips. As soon as the water boils, put the potatoes in it, and salt the water to taste. Cook it for 10 -12 minutes, almost until tender.

3. Cut the onion into very small cubes and fry in vegetable oil in a small skillet. When it is lightly browned, add the potato broth, just a little, so that the onion is only slightly covered and simmer until soft. Not everyone likes it when onions crunch on their teeth.

Onions do not need to be fried. So in the last recipe they wrote me a comment in which they noticed that not everyone can, for health reasons, add fried onions to the soup. There is another way to do this. You can simply boil a small onion whole with the potatoes, then remove and discard it.

Alternatively, you can simply chop the onion finely and cook it with the potatoes. If you cut it smaller, then it will have time to cook and become transparent and almost invisible.

4. Sort the sorrel leaves, remove the stem, and rinse the leaves thoroughly in a bowl filled with water, and then under running water.

5. Cut them into strips, as you like - smaller or larger.

6. When the potatoes are ready, add the sauteed onions and sorrel to the potatoes. Stir and cook for another 5 minutes.

The soup tastes quite sour. Although it depends entirely on the variety and qualities of the plant. Not everyone likes sour varieties. For them, you can take only half of the sorrel, and another half, you can replace it with nettle or spinach. Nettle is most often added.

7. Switch off the finished dish. Cut the egg and serve with it.

There are several ways to submit.

• eggs can be added to the soup fresh and loosened there. This method has certain advantages. The taste becomes more delicate, sourness is felt less. And he himself becomes more attractive in appearance.
• eggs can be boiled, chopped and added 1 minute before turning off the heat
• eggs can be diced and served on a separate plate
• eggs can be cut into quarters, halves and rounds (ovals) and put on a plate for each. In this case, the soup also looks attractive. And the egg plays a double role here - it is both a flavoring component and an element of decoration.

It should also be served with sour cream. She's just a great companion to all green soups, cabbage soup and borscht.

And since it turned out to be not meaty, and not at all fatty, it can be eaten both cold and hot.

The classic recipe for sorrel and chicken soup

Today I propose to cook soup with chicken, or just chicken broth. It can also be cooked with meat or broth, but this will take a little longer. Therefore, we will leave the meat for the next recipe, for example, for borscht, and prepare a soup with chicken.

We need:

• chicken - 500 gr
• sorrel - 500 gr
• potatoes - 2 - 3 pieces
• carrots - 1 pc
• onion - 1 piece
• vegetable oil - 1 - 2 tbsp. spoons.
• bay leaf - 1 piece
• peppercorns - 6 pieces
• salt, pepper - to taste
• sour cream and herbs - for serving
• boiled egg - 2 pcs - for serving

Optionally, you can also take half the sorrel and half the nettle. You can cook it with both fresh herbs and frozen ones. In this case, the recipe remains unchanged.

Preparation:

You can boil the chicken in advance and use only the broth for cooking. Previously, this was often practiced, since meat and chicken were not available on the market. Therefore, broth was cooked, and second courses were prepared from meat or poultry.

Now times are different, and no one will give up the chicken in the soup. Therefore, we will prepare it with her.

1. If you want it to be more dietary, then before placing the meat in water, remove the skin from the pieces. Under it is subcutaneous fat, and if the chicken is large, then there can be quite a lot of fat. And we don't need extra cholesterol!

Someone cooks from fillets, but I like to have different parts of the poultry, and certainly with bones, so the broth is tastier. This is, of course, in my opinion.

During cooking, do not allow intense heat and vigorous boiling, you also need to carefully remove the foam. You can add salt to the broth immediately.

2. After the chicken has been cooked for 15 - 20 minutes, peel and cut the potatoes and add them to the broth. Cook everything together for another 10 to 12 minutes.

3. Separately dice the onion and the carrot into thin strips. First, fry the onions in a pan, then add the carrots. When it's lightly browned, add broth from the pan and simmer until it's time to cook the chicken and potatoes.

The carrots should be soft and fully cooked.

4. Cut the chicken into portions and send back to the pan.

5. Sort out the sorrel leaves, cut off the stems and rinse thoroughly in several waters. Then cut into strips.

6. When the potatoes are completely cooked, add the stewed carrots, onions and sorrel to the pan.

7. Let it boil, add bay leaf, peppercorns (or ground to taste), so that the peas are not caught later. Cook for 5 minutes.

8. Serve with sour cream, and, if desired, with an egg cut in one of the above ways.

Eat with pleasure! Preferably hot.

Shchi in chicken broth

Now let's cook the cabbage soup in chicken broth. Moreover, the recipe is different from the previous one.

We need:

• chicken - 300 gr
• sorrel - 250 gr
• butter - 2 tbsp. spoons
• flour - 0.5 tbsp. spoons
• cream - 0.5 cups
• egg yolk - 2 pcs.
• water - 2 liters
• salt, pepper - to taste
• spices to taste

Preparation:

1. Cook steep chicken broth. To do this, use a piece of chicken with bones.

2. Sort the sorrel, rinse and cut into strips.

3. In a frying pan, heat the butter and simmer the chopped leaves for 5 minutes. Then add flour, stir, and simmer for another 5 minutes.

4. Pour the contents with broth, salt to taste and add your favorite spices. Cook over very low heat for 10 minutes, making sure that the broth does not boil.

5. Before serving cabbage soup, season with a mixture of raw yolks and cream. It is very tasty to serve such cabbage soup with croutons.

This version of cabbage soup has a pleasant creamy taste. And as you probably noticed, it prepares very quickly.

Boiled chicken can, if desired, be cut and added to the soup.

Sorrel cabbage soup with beef

This is another recipe for a dish that is eaten hot. And this time we will cook it with meat. At the same time, it can be anything.

By the way, this is a recipe for old Russian cuisine, and it uses lard, that is, fat melted from lard. Earlier in the villages a lot of things were cooked on it. I did not change the recipe and left it unchanged. But you can replace the lard with regular vegetable oil.

We need:

• meat - 300 grams of beef
• sorrel - 300 gr
• potatoes - 300 gr
• lard - 40 gr
• egg - 2 pieces
• green onions - 2 - 3 stalks
• parsley - 1 - 2 branches
• salt to taste
• water - 1.5 liters
• sour cream - for serving

Preparation:

1. Boil the meat. Pour water about half a liter more, as while the meat is boiling, it will boil away. Boil it until tender, remember to skim off the foam.

2. Peel and cut potatoes into cubes or cubes.

3. Peel all greens, rinse thoroughly in several waters and cut.

4. Then pour from a saucepan into a frying pan half a glass of broth, let it boil and put all the greens there. Simmer for 5 minutes over low heat. It is not advisable for the water to boil too much.

5. When the meat is cooked, take it out, cool a little and cut into portions.

6. In the meantime, dip the potatoes into the broth and cook for 10 - 12 minutes. If you have already cut the meat, then send it back to the pan.

The broth must be salted to make the potatoes tasty.

7. After 10 - 12 minutes it will be the turn of greens and a boiled egg cut into cubes, put it all in the boiling broth and cook for 5 minutes.

For this, one egg can be cut into cubes, and the other can be cut into larger ones, and used to decorate the cabbage soup when serving.

8. Serve with sour cream. Eat with pleasure!

Sorrel soup with meat broth

Mashed soups have recently taken one of the most honorable places in cooking. This is and, and, and.

And here's another recipe, which has some interesting twists that will help make it unforgettable.

We will need:

• sorrel - 2 bunches
• meat broth - 1.5 liters
• cream - 150 ml
• potatoes - 2 - 3 pieces
• green onions - a bunch
• pine nuts - a handful
• hard cheese - 20 - 30 gr
• salt, pepper - to taste

And this could have ended, but let's add the promised "zest", and we will have it today - meatballs. I'll tell you how we will prepare and serve them.

Preparation:

1. Boil the meat broth on the bone. When the meat is cooked, remove it from the pan. Then it can be used to prepare some kind of meat salad, for example

2. Form small meatballs from minced meat and onions. And boil them in broth. The broth must be pre-salted to make the meatballs tastier.

Then take them out and set aside for the time being.

3. Peel and cut potatoes into cubes or sticks. Put in broth and cook for 10 -12 minutes, until tender.

4. Sort the sorrel, peel, cut off the stems and rinse thoroughly in several waters. Rinse green onions as well.

Cut both, as it turns out. All the same, we will grind all this in mashed potatoes.

5. Put the herbs in a saucepan and cook for 5 - 7 minutes.

6. Grind the mass in a blender until smooth.

7. Heat the cream in a water bath and pour hot into the puree. Mix. Try salt, if not enough, you can add more salt. Also add pepper to taste.

Bring to a boil, but do not boil.

8. Fry pine nuts in a dry frying pan. At the same time, they must be constantly stirred so that they do not burn. As soon as a slight nutty smell develops, remove the pan from the heat.

9. Pour the soup into bowls. Put heated meatballs in it, garnish with pine nuts and fresh sorrel leaves.

Grate the cheese on a fine grater and sprinkle on top.

Here is such a beautiful presentation. And the soup turns out to be simply delicious!

Sorrel borsch with beans and eggs

Millions of people. Among them are green borscht, which we especially love to cook when the first greens appear on the beds.

We need:

• sorrel - 200 gr
• pork meat (shoulder) - 250 - 300 gr
• bacon - 100 gr
• beans - 0.5 cups
• potatoes - 2 pieces
• carrots - 1 pc
• onion - 1 piece
• green onions - 3 - 4 pieces
• parsley, dill - half a bunch (together)
• boiled eggs - 3 pcs
• bay leaf - 1 piece
• salt, pepper - to taste
• sugar - 0.5 tsp
• spices to taste
• sour cream - for serving

Preparation:

Here's how many ingredients we got. It is necessary to put all of them on the table at once and check them according to the list, so as not to forget something later in the process.

1. Pour the beans with water and leave overnight. Then drain the water and boil the beans until tender. Season with salt at the end of cooking.

2. Cut the meat into large pieces, add water and boil a strong broth. We use pork in the recipe, but you can cook borsch with any other meat, and of course, with chicken. So it will cook faster, and it will turn out to be lighter and more tender.

Cook the meat until tender.

3. Cut the bacon into cubes, as small as possible, and lightly fry in a dry skillet.

4. Add the onion, cut into cubes or half rings, and fry until light golden brown.

5. Grate the carrots, it is better to use a Korean carrot grater for this. As soon as the onion starts to brown, add the carrots to the skillet.

Add sugar and spices. Stir and simmer until carrots are tender. You can add a little broth from the pan to it.

6. Peel the potatoes and cut into small pieces. Put in the broth, from which the meat was taken out by that time. Cook for 10 minutes.

7. Then put the stewed carrots and onions in a saucepan, and cook for another 5 minutes.

8. Peel the sorrel, rinse thoroughly and cut into strips. Chop the onion and herbs. Add all the greens to the borscht. Send boiled beans there.

9. Taste the salt, if it is not enough, then you can add additional salt. And also pepper to taste and add bay leaves.

10. Cook for 5 minutes.

11. Cut eggs in one of the ways. Pour ready-made borscht into plates, decorate with eggs and put sour cream in each plate.

Eat with pleasure!

In the last article there is one more, come in, watch and cook for health! And believe me, it's worth it!

Canned sorrel green borscht

Sorrel can be eaten not only fresh, but also canned. And if you have stocks of it, then you can feast on green borscht all year round.

In general, we can also prepare all the recipes available today from canned sorrel. However, as well as from the frozen.

And the principle of preparation, you can see in the video recipe.

According to the same recipe, you can also see the general scheme for preparing all the other hot soups.

You can also cook this recipe using fresh sorrel, nettles, or spinach. And also a mixture of them.

Frozen sorrel cabbage soup with melted cheese in a slow cooker

When the "sorrel season" is coming, you have to manage not only to eat it, but also to prepare it for the winter. You can preserve it, or you can just freeze it.

Moreover, you can freeze it immediately as a preparation for soup - that is, collect a bouquet of sorrel leaves, dill, parsley, green onions, nettles, spinach - that is, you make a bouquet from what you have.

And in winter it will be very convenient to get such a bouquet and cook a delicious soup from it, as a reminder of summer. And so we cook green cabbage soup in the winter version.

We need:

• frozen sorrel - 300 gr (or a bouquet of herbs)
• processed cheese - 2 packs 200 gr
• semi-smoked sausage - 300 gr
• potatoes - 2 pieces
• carrots - 1 pc
• onion - 1 piece
• pickled cucumbers - 2 pcs.
• garlic - 2 cloves
• salt, pepper - to taste
• spices to taste
• vegetable oil - 2 tbsp. spoons

Preparation:

1. Cut sausage, potatoes and cucumbers into cubes. Try to cut to approximately the same size so that the soup has an aesthetic appearance. Chop the onion as small as possible.

2. Grate carrots, or grater for Korean carrots.

3. Processed curds can also be cut into cubes, or you can hold them in the freezer for about 30 minutes and then grate them. Both methods will allow the cheese in the broth to dissipate faster.

4. Greens do not need to be thawed, they will need to be cut immediately before placing them in the prepared dish, that is, 5 minutes before the end of cooking.

5. Set the frying mode in the multicooker. Pour vegetable oil into a bowl and put onions. Fry with the lid closed for 3 minutes.

6. Now it's the turn of the carrots, put it on the onion, stir and fry for 3 minutes. During this time, you can stir a couple more times.

7. Then send the sliced \u200b\u200bsausage to the bowl. Fry again for 3 minutes. Stir several times during this time.

8. Add cucumbers and chopped garlic, stir and fry all together for 3 minutes.

9. Pour 2 liters of hot water into the multicooker bowl and add the potatoes. Set the "Soup" mode.

10. Salt and pepper a little. We use sausage, pickles and cheese as ingredients. All these products will add salt to the broth during the cooking process. Therefore, you do not need to salt a lot. You can add salt to taste at the very end of cooking.

11. Cook according to the set mode. Add grated or chopped processed cheese 10 minutes before the end of cooking.

And 5 minutes before the end of cooking, add chopped sorrel, bay leaf and pepper.

Serve with sour cream and fresh chopped herbs.

That's it, our soup is ready, and you can enjoy its taste.

Lean cold sorrel and spinach (nettle) cabbage soup

Cold soups are always a priority in the summer. We have already prepared. But today we are not repeating ourselves and preparing new, no less interesting dishes.

We need:

• sorrel - 300 gr
• spinach - 300 gr (can be replaced with nettle)
• dill and parsley - 40-50 gr each
• green onions - 100 gr
• fresh cucumber - 2 pieces (medium)
• radish - 250 - 300 gr
• boiled egg - 2 pcs.
• sugar - 1 tsp
• salt to taste
• sour cream - for serving
• water - 1 liter

Preparation:

1. To clean sorrel and spinach, cut off the stems and rinse thoroughly in cold water. It is better to stew them separately to preserve the delicate taste of spinach.

There is no need to add water. The greens should be stewed in their own juice over very low heat.

The whole process will take 5 to 10 minutes maximum.

Nettle can be used in place of spinach. In this case, you can stew the herbs in one pan at the same time.

2. Boil and cool the water in advance.

3. Pass the greens through a meat grinder or rub through a sieve in mashed potatoes. Pour it over with cooled water and stir. Pour the juice from the greens there.

4. Add chopped cucumbers, radishes, onions and herbs. You can cut them arbitrarily, but try to adhere to the same size and shape.

5. Cut the eggs into slices, cubes, quarters or halves. Part can be left for decoration, and the rest can be added to the total mass.

6. Put the cabbage soup in the refrigerator to cool.

7. Serve, garnish with an egg and add one or two tablespoons of sour cream. Eat chilled.

Cold sorrel and spinach on kvass

And if the last cold chill was cooked without meat, then we will cook this one with meat. So that the recipes do not resemble each other at all.

We need:

• boiled beef - 300 gr
• sorrel - 100 gr
• spinach - 100 gr
• green onions - 50 gr
• cucumber - 1 pc
• egg - 1 piece
• parsley, dill - 30 g each
• tarragon - 20 gr
• bread kvass - 800 ml
• salt, sugar - to taste
• sour cream - 60 - 70 gr

Preparation:

1. Clean sorrel and spinach from debris and excess grass and rinse thoroughly. Cut into strips, separately from each other.

2. Simmer greens in different pans so that the spinach does not become tough and does not lose its beautiful color. Then cool.

3. Cut the cucumbers into cubes or short strips. Cut the cooled boiled meat in the same way. Put all this in a saucepan with chilled kvass poured into it.

4. Separate the yolks from the proteins. Grind the proteins and add to the rest of the ingredients.

Grind the yolks with salt and sugar and put in a saucepan as well.

5. Do the same with the remaining herbs, chop it and add to the rest of the ingredients.

6. Immediately add all the sour cream to the pan and mix. Refrigerate for at least 30 minutes to cool the mixture.

7. Serve chilled. Add sour cream and chopped greens on the table. As well as mustard and horseradish, whoever wants a cooler cooler will add as much to himself as he needs!

This recipe can be considered at least a chill, at least okroshka. The principles of cooking practically do not differ from each other. You can also add radish to okroshka. He will decorate the dish with bright colors and give new taste sensations.

Soup with dumplings in meat broth

We need:

• meat broth - 1.5 liters
• potatoes - 2 pieces
• carrots - 1 pc
• onion - 1 piece
• bell pepper - 1 piece
• vegetable oil - 1 - 2 tbsp. spoons
• butter - 1 tbsp. the spoon is incomplete
• yolk from raw eggs - 2 pcs
• flour - 2 tbsp. flat spoons
• sour cream - 0.5 cups
• dill - half a bunch
• salt, pepper - to taste

For dumplings:

• flour - 1.5 cups
• egg - 1 piece
• boiled water

Preparation:

1. Strain the finished broth through cheesecloth. Leave a glass of broth cold. Add potatoes, cut into cubes or strips, to the remaining broth, cook until tender.

2. While the potatoes are boiling, finely chop the onion and fry in oil until light golden brown. Add carrots and fry all together for 3-4 minutes.

Chop the bell peppers and also fry a little together with carrots and onions.

3. Then add flour, fry for 1 - 2 minutes over medium heat and pour in cold broth. Dissolve them a lot so that there are no lumps. Simmer carrots with the lid closed and over medium heat until tender.

4. Finely chop the sorrel, first sorting it out and washing it out of the sand. Chop the dill and put it separately.

5. Grind the yolks with slightly melted butter, salt and pepper to taste. Add a little broth from the boiling soup and mix thoroughly until the lumps disappear.

6. Add all the ingredients prepared in advance to the soup when the potatoes are ready. Cook everything together for 5 to 7 minutes.

Cooking dumplings

To do this, add salt and an egg to the flour sifted in advance. Mix. Then slowly add boiled water and stir constantly. We will need a dough that is not very thick, but not liquid either. Such that it is convenient to pick it up with a spoon, that is, the dough should turn out like thick jam.

Beat the dumpling dough with a mixer or broom. It should be saturated with oxygen as much as possible. So, the finished products will turn out to be more lush and airy.

After that, we put the water on the fire, having previously collected it in a saucepan. Salt it well so that when cooking the dumplings, they are tastier. As soon as the water boils, moisten a spoon with cold water, put the dough into a spoon and dip the oblong products into the water.

Then again moisten the spoon with water and collect more dough and again lower it into the pan. Thus, form all the dumplings. Then cook them until tender.

Pour the soup into bowls, arrange the dumplings beautifully in each plate and put sour cream. Eat with pleasure!

Botvinya on kvass

You are probably already familiar with botvinia recipes? After all, we have already prepared two delicious dishes with the same name - this. One of them is prepared with beet tops, and the other without it.

And today there is another recipe with a high content of greens (tops), but without beets.

Botvinya is usually prepared with sturgeon fish, or fish that has white meat. As a rule, it can be beluga, stellate sturgeon, sturgeon, pike perch, or sturgeon balyk and white fish are used.

But there are recipes where crayfish, crabs (including canned ones), as well as squid fillets, shrimps, scallops and krill meat can be used. Crayfish necks are added as decoration. But this is already a restaurant-level presentation.

Therefore, everyone chooses fish or other marine products for himself. And I will only indicate the approximate proportions.

We need:

• fish - 300 gr
• sorrel - 200 gr
• spinach - 200 gr
• green onion - 50 -60 gr
• green salad (any) - 70 - 80 gr
• parsley, dill - 50 gr each
• cucumbers - 2 pieces
• horseradish root - 40 -50 gr (or grated horseradish)
• lemon zest - 1 tsp
• sugar - 1 tsp
• salt to taste
• bread kvass - 1 liter

You can add fewer crabs, shrimp and scallops than fish.

Preparation:

1. Boil the fish in salted water and cool. In the broth, you can subsequently cook a delicious fish soup.

2. Sort the sorrel and spinach and rinse thoroughly. Remove coarse stems and cut into strips. Stir in its own juice, each in a separate bowl.

Then rub through a sieve. Combine puree, add salt, sugar, lemon zest and dilute with kvass. When peeling off the zest, use only the yellow portion.

3. Cut the cucumbers into short strips. Horseradish peel and grate, or cook ready-made. Chop green onions and all other greens. Cut the lettuce leaves into neat strips.

4. When serving, pour the botvinia into bowls. Garnish with chopped cucumbers, green onions, dill and parsley. Add horseradish to each taste. And sprinkle with green salad on top.

5. Cut the chilled fish into portions. And either put on a plate for everyone, or serve on a common dish.

The dish turns out to be very beautiful and tasty. When serving, kvass must always be cold. Also, food ice is always served with a dish in a salad bowl. And during the meal they put it on the plate repeatedly.

For a hot summer, such a dish will be a real salvation. So take note of the recipe. Comes in handy soon!

Royal style botvinia with salmon, beetroot and beet tops

Since botvinya is not often cooked these days, I decided to find a good recipe on the Internet. And such a recipe in the best traditions of Russian rural cuisine was found. I am happy to share it with you.

And if you ask why it is called royal, then I will answer with pleasure. Previously, in peasant families, it was prepared from two main components - from kvass, and different tops (hence the name). And the nobility - boyars and tsars, also did not disdain this dish, but preferred to embellish it with red or white fish.

Subsequently, the recipe migrated to our time. And we live - then we are now no worse than the nobility, and we can afford all kinds of fish. So consider, having prepared such botvinya, we will try a real royal dish!

Read on, take note of the royal botvinya - this "Queen of Russian soups", as Alexander Dumas called her, cook and eat to your health!

How to cook sorrel, features and secrets of cooking

Sorrel soups contain many useful trace elements and vitamins, and also store the richness of spring aromas. They are not only healthy, but also tasty, cause a healthy appetite and are well absorbed by the body.

On a hot summer day, you do not want any fatty foods, and then light sorrel soups come to the rescue, which are eaten hot. And cold soups such as cabbage soup, cold cakes, botvinias and okroshka.

• for cooking, you need to use young leaves, it is better to have time to do this before flowering. When the plant throws out a peduncle, all the forces go into flowering, and the leaves by that time are saturated with oxalic acid, become tough and tasteless. Therefore, only young leaves should be prepared and harvested for the winter.
• it is advisable not to store all green crops for a long time, they also lose vitamins from long-term storage
• when sorrel appears in the beds, there are often very few other plants. Therefore, the site is rather dusty. And this should be taken into account when cleaning and washing. The stems may contain remnants of clay or soil, and among the leaves may also come across last year's leaves from trees or grass
• therefore, the sorrel must be sorted out and cleaned of dirt, then cut off the stems, if they are very fibrous and coarse, and thoroughly rinse the leaf blade. First, they should simply be poured with water, and allowed to lie down for a while so that the earth and dust are washed off. And then rinse the leaves thoroughly under running water.
• they must be washed immediately before cooking. Washed leaves are not stored for long, wither and rot faster
• for the preparation of various soups, there are different ways of processing the leaves - they can be boiled, stewed or stewed in a little water, or in their own juice
• the cooking time should be short, no more than 5 minutes. As soon as the leaves have changed their color, they are completely ready.

• frozen sorrel is cooked the same amount
• leaves should not be overcooked, in this case they will lose all vitamins and become tasteless
• frozen sorrel does not need to be thawed, it must be removed from the freezer and immediately sent to the salted water boiling by that time
• there is an opinion that baking soda can be added during cooking to preserve the color of greens. This is not true, soda is lye. And as you know, alkalis destroy vitamins
• other greens such as nettles or spinach can be added to lower the acidity of the sorrel soup. You can add fresh cabbage, lettuce, beet tops
• for the same purposes, fresh lettuce leaves are added to the ready-made dish, and for piquancy - arugula salad or watercress salad. In this case, the soup acquires, along with sourness, also pungency. And for the smell and new taste sensations, you can add tarragon, which also grows almost the first
• you can add chopped garlic to ready-made soup
• sorrel should not be stewed with spinach, in which case spinach, under the influence of acid, will lose its delicate taste and wonderful color
• if you cook it from sorrel paired with spinach, then it is better to use them hot. Cold spinach is harder to digest
• soups can be cooked both hot and cold

• they can be lean and meaty. At the same time, the cooking methods practically do not differ, the only meat version needs more time while the meat is being cooked
• cold soups are prepared with kvass and kefir, hot with meat and chicken broths, or simply with water
• hard-boiled eggs, sour cream and greens are used for serving. Or you can make delicious garlic croutons and serve with them
• it is advisable to cook green soups only once, if you store them until the next day, they will lose all their vitamins, and the taste will no longer be the same

All these rules apply not only to sorrel, but also to other leafy vegetables. Therefore, take note of the tips, and use when you cook dishes from green plants.

And I would like to finish for today. If you have any questions, then ask them in the comments. If I know the answer, I will definitely answer it.

And also share recipes with your friends on social networks. I think the recipes will be useful to everyone. Well, where else can you find such an interesting and diverse collection !?

Cook and eat to your health. And bon appetit to everyone!

So the summer time has come! And what grows in the garden in the spring in the first place? Greens, of course! The green onion immediately goes to salads, sweet and sour rhubarb is eaten with pleasure, as well as with. But undeservedly little attention is paid and in vain! It is very useful and rich in many trace elements that are so necessary for the body after spring vitamin deficiency.

Many of my acquaintances say: “Yes, I don’t like sorrel!”, To which I usually answer: “You just don’t know the recipes by which you can cook it in such a way that you cannot pull off a fragrant soup by the ears!”

I am happy to share with you original dishes that are considered delicious in other countries and are quite expensive. But don't be alarmed - cooking them is not difficult at all!

Sorrel cream soup with lentils

This amazingly delicious cream soup was first treated to me by a Turkish cook friend who saw that this wonderful green plant grows in large numbers at the dacha and we do not use it.

Thanks to hearty lentils, the oxalic acidity is softened, and the addition of butter and sour cream gives a delicate creamy taste.

Ingredients:

• Water - ¾ liter.
• Sorrel - 1 bunch.
• Lentils - 100 gr.
• A clove of garlic - 2 pcs.
• Onions - 2 pcs.
• Carrots - 1 pc.
• Sour cream - 1 tbsp. l.
• Butter - 2 tablespoons l.
• Ground black pepper, salt, spices - to taste.

Preparation:

1. Peel the onions with carrots and cut them into small cubes of approximately the same size.

2. Since this will be a puree soup, it is not necessary to use a bunch of different dishes and you can take one thick-walled pan at once, in which we will cook. We put 1 tbsp into it. l. butter and melt it on low heat, and then send the onion-carrot cubes to fry on it for 5 minutes. During this time, the vegetables will become quite soft. Most importantly, do not forget to stir them periodically so that the taste of burnt food does not appear.

3. Peeled garlic cloves can be directly added to the roast. If you wish, you can cut each wedge into 4 pieces. Let the vegetables with garlic simmer for another 4 minutes.

4. Pour the well-washed lentils into a saucepan, fill them with hot water (0.5 liters) and cook for 15 minutes.

In order for the cereal to boil well in the shortest possible time, you can fill it with warm boiled water in advance and let it brew for 20 minutes, and then drain the rest of the water. This will swell a little and become softer even before boiling.

Instead of water, you can use chicken or vegetable broth - this will give the soup an even more delicate taste and aroma.

5. Remove the pan from the stove and use a blender attachment to grind its contents until smooth.

6. Thoroughly rinsed and dried sorrel leaves, chop and puree. Add the rest of the butter there. Season with your favorite spices, lightly salt, pepper and mix well.

7. Since the puree is usually quite thick, it must be slightly diluted with the remaining water (or broth) and seasoned with thick sour cream. You can add the amount of water at your discretion, but usually it takes about 250 ml. To get the consistency of a cream soup.

8. Now put the saucepan over medium heat, let the contents boil and simmer for about 3 minutes.

9. Serve the finished dish in portioned plates and for lovers of bread, you can serve croutons or croutons.

Enjoy your meal!

Sorrel and spinach puree soup

A couple of years ago, in addition to juicy sour leaves, we began to grow chard (this is a type of leaf beet) and spinach from the very spring. Households really like their fragrant combination, and we even began to prepare a kind of "grout soup". Usually they made a "grout" from eggs and flour, but then a neighbor suggested to try the oatmeal and we liked the taste even more. And the time for cooking has become much less.

Ingredients:

• Sorrel, Swiss chard, spinach - 1 bunch each.
• Water or vegetable broth - 2 liters.
• Boiled egg - 4 pcs.
• Oatmeal - 0.5 cups.
• Onions, carrots - 1 pc.
• Sunflower oil - 1 tbsp l.
• A mixture of peppers, salt to taste.

Preparation:

1. Cut the peeled onion into cubes or small strips. Carrots can be grated or finely chopped into strips. Fry them over low heat in a pan with sunflower oil for about 5 minutes.

2. Leaves of all three types of greens are well washed, dried and chopped into identical pieces. We send for frying and simmer for at least 5 minutes.

3. At this time, you can boil broth or water in a saucepan, season with salt and spices and send the contents of the pan to sweat a little in the liquid. Enough 4 minutes.

4. In the meantime, the base for the future soup is being prepared on the stove, use a blender and grind dry oatmeal.

5. The next step, using a blender, turn the contents of the saucepan into a puree-like liquid gruel.

6. We send the crushed flakes into the resulting green mass and cook over medium heat for 5-7 minutes so that the soup thickens and the consistency we need is obtained.

7. Peel the boiled eggs and cut them into halves or quarters. Pour the soup into bowls and decorate with egg wedges on top. A handful of croutons or hot toasts will also be a good addition.

Enjoy your meal!

Sorrel soup with egg and rice

Now is the time to prepare for the beach season and with health benefits you can lose weight on an "empty" soup with a good supply of vitamins. Well, if there are family members who do not need this "weight loss", then especially for them, you can boil ordinary rice as a filling filler and add it directly to the portioned plate.

Ingredients:

• Water - 1 liter + 1.5 liters.
• Chicken meat - 200 gr.
• Rice - 0.5 cups.
• Sorrel - 100 gr.
• Egg - 4 pcs.
• Onions - 1 pc.
• Lemon juice - 3 tbsp l.
• Sunflower oil - 2 tbsp l.
• Salt, spices, herbs, sour cream, lemon wedges - to taste.

Preparation:

1. In order not to waste time, put a pot with a liter of water on the stove and, when it boils, send rice, well washed in advance, to boil. Since then the broth will be quite "sour", the cereals can be boiled in water without adding salt.

For convenience, you can use portioned bags - it is easier to cook them, and then you just need to take them out of the water, cut the packaging and pour them onto a plate. If we cook rice traditionally - crumbly - then cook it until tender, and then put it in a colander and rinse with boiled water.

2. In another saucepan, put 1.5 liters of water on the fire. In the meantime, the water boils, cut the chicken meat (fillet is possible) in the form of small cubes and boil it almost until tender for about 15-20 minutes.

3. At the same time, you can put another saucepan with water and boil hard-boiled eggs. As soon as they are ready, cool and peel them. Before serving the finished dish on the table, cut the eggs into beautiful slices or halves.

4. Chop the onion with a knife and send it to the pan to fry until golden brown.

5. Well washed and dried sorrel leaves are chopped into small strips.

6. We send onion frying, sorrel slicing to almost finished chicken meat and cook for about 7 minutes. Then pour in lemon juice, salt and season with your favorite spices to your liking. Let our culinary dietary creation cook for another 5 minutes. Then turn off the heat and let it brew under a closed lid for a few more minutes.

7. Pour a fragrant "empty" soup into portioned plates, for beauty and taste, put egg slices, a little sour cream, finely chopped greens and a slice or two lemons in it. And for those who want a hearty soup, add ready-made rice as much as the eater himself wishes.

Enjoy your meal!

Fish soup with sorrel

Well, the ear is very tasty in nature! And at the dacha it can be modified - add greens with sourness, vegetables and oatmeal and we will already have an amazing country fish soup that seafood lovers will like.

Ingredients:

• Medium fish - 1 pc.
• Water - 1.5 liters.
• Oatmeal - 3 tbsp. l.
• Sorrel - 200 gr.
• Boiled quail egg - 5 pcs.
• Potatoes - 3 pcs.
• Carrots, onions - 1 pc.
• Celery root - 1 pc.
• Butter - 2 tablespoons l.
• Sunflower oil - 1 tbsp l.
• Salt, spices, herbs, sour cream - to taste.

Preparation:

1. For this dish, you can use almost any fresh fish. And both the fillet and the whole carcass. If the fish is whole, then first rinse it well, dry it slightly with a paper towel, remove the scales, entrails, large bones, wash it again and cut it into good pieces. It is not necessary to grind too much so that during the cooking process the meat does not stratify into separate plates.

At the same time, you can put water in the pan so that it boils by the time the slicing is ready, and you can immediately send the seafood to cook until it is fully cooked. Usually 25 minutes is enough for the fish to cook. We take it out of the broth with a slotted spoon and let it cool slightly. Then we remove the skin and the remaining bones, and disassemble the meat into small portions.

2. Vegetables are well washed and cleaned. Then chop the onion and rub the celery root and carrot into strips. Potatoes can be cut into small cubes to cook faster.

3. Heat the sunflower oil in a frying pan over medium heat and fry the onion-carrot-celery preparation on it.

4. Let the fish broth boil again and send the ready-made vegetable roast, as well as the potato cubes into it. Cook for 15 minutes.

5. Cut the prepared sorrel leaves and send them to the pan for vegetables.

6. Add whole oatmeal, salt and pepper and cook the soup until the potatoes and oatmeal are cooked.

7. Pour the broth into a deep bowl so that only the thick remains in the saucepan, which we grind with a blender to a homogeneous silky mass.

If you don't have a blender at hand, then the thick can be rubbed with a regular spoon through a sieve or colander.

8. Add the poured broth to the desired consistency of puree soup, stir well and cook for 3 minutes over medium heat. You can add fish pieces right away or add them to the dish at the final stage.

9. To get a richer taste, add butter and let it completely dissolve in the soup.

10. Pour the finished dish into plates, add to each pieces of fish, cut quail eggs, finely chopped herbs and a spoonful of sour cream.

Enjoy your meal!

Sorrel and chicken soup

My family really enjoys the meatball soup. Once preparing sorrel soup, I wanted to experiment a little and try to cook not just sorrel soup, but with chicken and cheese dumplings, so that it looks like a favorite meat dish. Only I really wanted something of a brightly saturated green spring color, and instead of potatoes, it was decided to add canned peas.

It turned out very, very tasty!

Ingredients:

• Chicken breast - 250 gr.
• Sorrel - 100 gr.
• Canned peas - 200 gr.
• Water - 1.5 liters.
• Cheese - 60 gr.
• Onions, carrots - 1 pc.
• Quail egg - 5-6 pcs.
• Soy sauce - 1 tbsp. l.
• Dill, parsley - 1/4 bunch each.
• Basil - 1/3 tsp
• Salt, spices to taste.

Preparation:

1. Cut fresh chicken breast into small pieces. Chop the washed and dried parsley with dill with a knife. Combine in a deep bowl, add cream and use a blender attachment to grind until minced.

2. To make delicious balls, add finely grated cheese shavings and a spoonful of good soy sauce to the minced meat. Lightly season with your favorite spices and mix everything well until smooth.

3. From the resulting cheese and meat mass we sculpt balls similar to meatballs.

4. Now let's get started with vegetables. Cut the onion into half rings, and cut the carrots into strips. We send this thread to fry in sunflower oil until half cooked.

5. At this time, grind the sorrel and send it to stew with vegetables for 3 minutes, not forgetting to stir periodically.

6. Bring water to a boil in a saucepan and immediately dip our meat balls into it. Cook them for about 10 minutes over medium heat, periodically removing the foam that appears. Then add almost a can of green peas, the contents of the pan, season with salt and basil. We leave to sweat over low heat for another 5 minutes.

7. Serve the finished soup in portioned bowls, garnish with finely chopped herbs and halves of quail eggs.

Enjoy your meal!

These simple, but very tasty and healthy dishes from a wonderful sour plant can be prepared at home no worse than eminent chefs. As the saying goes, "both cheap and cheerful." Everyone will be satisfied and satisfied.

And thanks to additional ingredients in the form of cereals, flakes or vegetables, there will be no pronounced sour oxalic taste, only a subtle pleasant note that warms up the appetite will remain.

Bon appetit and spring mood with the first edible greens!

Video - Sorrel soup