Sorrel soup is a wonderful vitamin dish, the "highlight" of which is its characteristic sourness. Such a soup will come in handy after the cold weather, during which our body managed to miss vitamins and fresh herbs. Sorrel is a real natural treasure, rich in minerals (potassium, phosphorus, magnesium, iron), beta-carotene, as well as vitamins A, C, B1 and E. The inclusion of such a healthy soup in the diet is a valuable gift for the body, because sorrel is not in vain popularly called the "green doctor".

Sorrel soup is best prepared from young tender leaves - this is a guarantee of excellent taste and pronounced benefits for the body. It is in young shoots of sorrel that the maximum amount of vitamins and minerals is present. The classic sorrel soup recipe includes meat and boiled eggs. Onions, carrots and potatoes are also commonly added to the soup. For the meat option, you can use chicken, beef, rabbit, turkey, or lean pork. However, there are many other varieties of sorrel soup, including a vegetarian version that is great for those on a diet or diet, and sorrel soups using various additional ingredients such as nettle, spinach, arugula, herbs dandelions, tomatoes, bell peppers, celery, cabbage, or beans. In addition, you can make sorrel soup with other greens - such a bright, tender dish will certainly be appreciated by kids. Tip: The inclusion of spicy herbs in the soup helps to neutralize the harm of oxalic acid.

Before preparing the soup, the sorrel should be sorted out, discarding the withered and rotten leaves, remove the tails and thick veins, and rinse the herbs thoroughly. It is best to do this in a bowl of cold water, pouring out the water several times to remove dirt and grit. Do not cut the sorrel too finely, otherwise it will turn into porridge during cooking. The more sorrel shoots you add to the soup, the more sour it will taste. Usually, about 100 g of sorrel shoots are used for 2 liters of meat broth, while in the case of preparing a vegetarian soup for 1 liter of water, 200 g of sorrel leaves should be taken. Sorrel is added to the soup at the very end, as it takes less than 5 minutes to cook it. Undercooked or overcooked greens can ruin the experience of a dish, so remove the soup from the stove as soon as the leaves change color and become limp. If your soup is not sour enough as you'd like, lemon or lime juice can help fix it. It is worth remembering that sorrel soup cannot be cooked in an aluminum container, as oxalic acid reacts with aluminum.

You can also freeze, dry or preserve fresh sorrel for the winter to enjoy an aromatic soup reminiscent of summer and juicy greens during cold weather. If you are making frozen sorrel soup, there is no need to defrost it first - just dip the leaves in the boiling broth. Sorrel soup is usually complemented with chopped boiled eggs, sprinkled with chopped herbs and served with sour cream. Eggs help balance the sourness of the soup and can not only be crumbled into ready-made soup, but can also be added raw during boiling, or served boiled separately. Sorrel soup is good both hot and cold, which is especially important for the summer season. Now let's take a look at the recipes for this wonderful soup.

Ingredients:
1.5 kg of beef,
4-5 medium potatoes,
1 medium onion
1 large carrot
300 g fresh sorrel or 200 g frozen sorrel,
2 tablespoons of vegetable oil
4 bay leaves,
5 allspice peas,

boiled eggs
dill greens,
sour cream.

Preparation:
Boil the beef in 3.5 liters of water. Add diced potatoes to the boiling broth and cook for about 15 minutes. Fry the chopped onion in vegetable oil until golden brown. Add grated carrots and fry for about 5-7 minutes, then add to the soup along with bay leaves and allspice. When the potatoes are tender, add the chopped sorrel. Cook for 3 to 5 minutes. Season with salt and pepper to taste. Chop chopped boiled eggs into soup and sprinkle with dill herbs. Serve sour cream soup.

Sorrel soup with chicken and rice

Ingredients:
500 g of chicken meat
2 liters of water
2 onions
2 carrots,
1/2 cup rice
100 g sorrel
2 stalks of celery,
3 boiled eggs
Bay leaf,
black peppercorns,

sour cream.

Preparation:
Pour chicken over with water and bring to a boil. Skim off the foam, reduce heat and add 1 peeled onion and 1 peeled carrot. Cook for about 30 minutes, until the chicken is done. 10 minutes before the broth is ready, add bay leaf and black peppercorns, lightly salt. Remove spices and vegetables from the broth, separate the meat from the bones and chop, and strain the broth.

Bring strained stock to a boil and add 1 chopped onion, 1 chopped carrot and diced celery. Add washed rice and cook for about 15-20 minutes, stirring occasionally, until cereals and vegetables are cooked. Add chopped sorrel and chicken and cook for another 5 minutes. Add salt, if necessary, and season to taste with ground pepper. Serve the soup with boiled egg halves and sour cream.

Sorrel and spinach puree soup

Ingredients:
2 liters of water
4 potatoes,
250 g sorrel leaves,
250 g spinach leaves
1 bunch of dill
4 boiled quail eggs
salt to taste.

Preparation:
Place the diced potatoes in a saucepan and cover with water. Season with salt and bring to a boil. Reduce heat and simmer for about 10 minutes. Add chopped greens and cook until the potatoes are tender. Grind the soup with a blender to a puree consistency. Season with salt, if necessary, and pour into bowls, garnished with quail egg halves.

French sorrel soup

Ingredients:
4-6 bunches of sorrel,
1 liter of chicken or vegetable broth,
1 onion
80 g butter
3 tablespoons flour
2 egg yolks,
1/2 cup cream
salt to taste.

Preparation:
Melt 60 g butter in a skillet over medium heat. Add chopped onion and simmer for 10 minutes. While the onion is cooking, bring the stock to a boil in a saucepan. Add chopped sorrel leaves and a large pinch of salt and mix well. When the sorrel has softened, reduce heat, cover and cook for 10 minutes, stirring occasionally. Stir the finished onion with flour and add to the soup, stirring well with a whisk. Beat egg yolks and cream in a bowl. While whisking, add a small amount of hot soup to prevent the yolks from boiling. Pour the egg mixture into the soup, stirring constantly. Add the remaining butter and cook for another 5 minutes without letting the soup boil. Serve immediately.

Sorrel and nettle soup

Ingredients:
2 liters of water
200 g sorrel
200 g nettle
3-4 potatoes.
1 onion
1 carrot,
1 onion
salt and black pepper to taste,
dill greens.

Preparation:
Pour the diced potatoes with water, salt and bring to a boil. Cook for about 10 minutes, then add the chopped vegetables. Cook for another 15 minutes. Add chopped sorrel and nettle leaves and remove the soup from the stove after 5 minutes. Season with salt and pepper to taste, sprinkle with chopped dill and serve.

Ingredients:
800-900 g of any meat,
3 l of water,
1 onion
1 carrot,
150 g fresh sorrel
5 potatoes,
3 cloves of garlic
4 boiled eggs
1 tablespoon vegetable oil
salt and ground black pepper to taste,
dill and parsley,
sour cream.

Preparation:
Add oil to the multicooker bowl and fry the chopped onions, carrots and garlic in the frying mode. Add chopped meat and diced potatoes. Cover with water and cook on simmer for about 1 hour. Then add chopped sorrel, salt and pepper. Cook on simmer for about 15 minutes. Sprinkle the prepared soup with chopped herbs and serve with halves of boiled eggs and sour cream.

Sorrel soup is a healthy dish with a refreshing taste that perfectly satisfies hunger. We hope that our sorrel soup options will help you eat a healthy and varied diet. Enjoy your meal!

Good day, dear subscribers and guests of my favorite blog! The sun is outside, the birds are singing, it's time to go to the garden and take the first crop. 😆 What? Tell me, but the answer is simple, the harvest is green and very sour in taste. Have you guessed?

Of course, today we will talk about such a plant as rumex is sorrel. You will learn how to make the most delicious, rich soups from this herb, in the following articles there will be recipes for different dishes from this plant.

Interesting! This sour miracle contains mineral salts, proteins, tannins, calcium with potassium, vitamins, magnesium, citric and malic acid.

And of course it contains a lot of vitamin C.

By the way, who loves to cook real red borscht, there is a special note for you 😛

So green cabbage soup? have always been and are the most demanded in the spring. This option is traditionally cooked from a raw egg, of course, in addition to the main ingredient, other vegetables are used, these are potatoes, carrots and onions.

For meat, you can use beef, pork, or chicken. Children are advised to cook in vegetable broth.

The classic version is the meatless version on the water, a vegetarian lean borscht. Although you can safely cook in meat or chicken broth.

We need:

• Potatoes - 4 pcs.
• Carrots - 1 pc. (big size)
• Onions - 1 pc.
• Eggs - 4 pcs.
• Sorrel - bunch (you can use fresh or frozen)
• Dill - bunch
• Bay leaf - 3-4 leaves
• Allspice peas - 7 peas
• Salt to taste
• Ground black pepper - to taste

Cooking method:

1. Start with the simplest thing, peeling vegetables. Next, cut them into cubes, as shown in the picture.

2. Pour water into a saucepan and put it on fire, after boiling, throw in a whole peeled onion. Add fragrant peppercorns and bay leaves. And of course the carrots and potatoes that you chopped.

Cook the vegetables like this until tender, and then remove the onion with a spoon. She had already done her job, the soup was saturated with her aroma. Wash sorrel and cut into pieces, as desired. This herb can be used frozen.

Important! If the greens are frozen, then do not defrost them, but add them to the liquid immediately!

3. Boil the eggs until steep, cool, peel and cut into long pieces.

4. Throw them there in the soup. Season with salt and pepper. Cook for 10-15 minutes, then turn off and let stand on the stove for a little while. Here is such a green soup without frying and without meat. Season it with sour cream or mayonnaise. Enjoy your meal!

Did you make such a green borscht according to this recipe? 🙂 Such appetizing and healthy green can be consumed by children and pregnant women, and even nursing mothers.

Video on how to make green stew at home

If you want to know all the secrets of this masterpiece, then watch this short video:

Sorrel soup with egg and chicken

Of course, the best option is the one that uses its own homemade herbs from the garden.

But it also happens that you want to cook this first dish in winter, then it is best to use and cook soup from frozen sorrel. If you live in an area where this plant is not found at all, then buy it canned. In general, I once thought about such a question, what can replace sorrel to make borscht sour?

So, for those who do not have the opportunity to get these leaves, you can safely replace them with spinach. And you can also use nettle, it will turn out very cool and tasty, although not so sour, you can add lemon juice or citric acid and then there will definitely be sourness. For spinach and nettle options, read on in the article.

For cold soup, replace potatoes with celery or cucumbers.

The traditional classic version, of course, implies cooking with green leaves, with the addition of raw or boiled eggs, although in some sources the authors insist to cook such a miracle without eggs, but what as an option can be quickly cooked without them.

By the way, someone may simply be allergic to them. After all, eggs are a strong allergen for some people, unfortunately. 😐

We need:

• chicken breast or drumsticks, legs - 500 g
• sorrel -200-300 g
• chicken egg - 2 pcs.
• potatoes - 3 pcs.
• green onion - 10 feathers
• round rice - 2 tablespoons
• vegetable oil
• salt and pepper to taste

Cooking method:

1. Boil chicken meat, I had chicken legs. They do not boil for a long time, about 40 minutes.

3. Peel and cut fresh potatoes, try to keep the pieces the same. Then the dish will turn out to be aesthetically beautiful.

4. Rinse the rice, strain through a sieve.

Important! Choose round grain rice for this soup! It tastes much better.

5. Onions are cut with such rings.

6. Wash your favorite greens, such as parsley, dill and chop with a knife. Do you hear what scent is in the kitchen?

7. Remove the finished legs from the broth. Add potatoes and green onions. And of course rice. Cook until the potatoes are tender, usually 20-30 minutes, depending on what type of potato you have.

8. Now the important point, place the sorrel in a saucepan and pour vegetable oil into it. Simmer for about 10 minutes, stirring occasionally.

9. Beat raw eggs with a whisk. To these add a little chicken stock from the pan, about 7 tablespoons.

10. After stewing, add the sorrel to the soup. Then take the egg mixture and pour it into the soup in a small stream, stirring well. Simmer for 6-7 minutes. Add fragrant herbs, and you can cut the hams into pieces and add each to a plate.

11. What a beauty, fill with sour cream and treat your family and friends! Absolutely everyone will like the fortified green soup! Cook with love!

How to cook a first course with beef and egg

Outside the window, it's almost summer, I want something unusual, for example, this borscht made from green leaves and vegetables. So why not do that. For strong aroma, use garlic, and also one more condition for everything in the soup to combine, you need to try to ensure that the cut shape of all vegetables is neat.

We need:

• beef meat - 600 g
• potatoes - 3-5 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• sorrel leaves - a large bunch
• chicken egg - 4-5 pcs.
• garlic - 4 cloves
• salt, pepper to taste
• greens to taste

Cooking method:

1. How to boil soup broth? Everyone, just take beef or pork meat and toss it in boiling water. Cook over low heat for about 1 hour, do not forget that after boiling, you will need to remove the foam.

Important! The broth should be transparent; for this, remove the foam from the surface with a slotted spoon.

1. Chop onions and carrots. In this form, cut the carrots into circles for a change. Fry vegetables in a pan with vegetable oil. They should become soft, golden onions.

2. Rinse the green feathers under running water, place in a colander and remove excess water. Chop this sour plant into small pieces with a kitchen knife.

3. After that, cut the boiled eggs in such a way that you get small cubes. Do the same with potatoes.

4. After the meat and broth are cooked, remove and let cool. Cut into pieces and then dip again into the broth. Season the broth with salt.

5. Add the chopped potatoes. Cook the dish until half cooked. At the very end of 15 minutes add the sorrel pieces. And of course the egg.

Important! Use garlic for a more divine aroma. Cut it very finely and in 2-3 minutes, add it to the soup.

6. Pepper and sprinkle with herbs. Let it brew a little. Pour into small plates and eat to your health! Who loves sour cream, then be sure to add it.

Interesting! Do you know how you can diversify the taste of such green cabbage soup? Write your comments. I propose to add celery at the very beginning, let it boil a little, and then remove it completely from the dish. It turns out rich and delicious!

Cabbage soup with sorrel stewed

A very interesting, and most importantly budgetary and simple, quick cooking option. You can always buy stewed meat in any store, of course it would be nice to prepare it yourself. You can take any beef or pork.

We need:

• stew - 1 jar
• sorrel - 350 g
• potatoes, carrots - 5 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• egg - 2 pcs.
• salt and pepper, ground to taste

Cooking method:

1. From a jar, put the stew into a saucepan, add chopped onions to it. Grill for five minutes over low heat.

2. Then grate the carrots and add there. Simmer for about 3-4 minutes.

3. Now pour drinking water into it.

4. Cut the potatoes into cubes.

5. Send it to the soup, cook for about 20 minutes, then cut the sorrel and add it. Season with salt and pepper. The dish should still cook for 10 minutes.

6. Peel the boiled eggs and cut into small pieces. You can also cut one in half to make it cute when served.

7. Delicious and aromatic lunch for you!

Do you like stewed meat dishes? Then here's another useful note for you)))

Cool recipe with nettles

In another way, this option is called Moldovan. To prepare such a dish, of course, you will need nettles and sorrel, be sure to collect these herbs in the summer and freeze them, and then cook them to your health in winter.

We need:

• Nettle - young small bunch
• Sorrel - bunch
• Potatoes - 3-5 pcs.
• Carrots - 1 pc.
• Tomatoes - 1-2 pcs.
• Rice - 50 g.
• Salt to taste
• Water is about 1.5 liters.
• Additionally, optional - vegetable oil and onions

Cooking method:

For a detailed preparation of this soup, see this video from YouTube:

Cooking with sorrel and spinach

This type of green borscht is also very popular, and it's not easy, spinach goes very well with any other greens and provides a lot of useful and nutritious substances.

We need:

Cooking method:

1. Prepare meat stock. Pour the brisket with water, put the pan on the fire and cook until the meat is cooked for about 1-1.5 hours.

Important! Skim off the foam after boiling.

2. Chop the onion and greens with a knife. Including sorrel and spinach. Greens can be taken frozen, there is nothing wrong with that.

Important! Of course, fresh plants are best!

Cut the potatoes into cubes. Cut the boiled eggs also neatly, but only into cubes.

4. Break the eggs into a clean bowl, beat them with a whisk. To add some mystery to the dish, pour lemon juice into this sauce, about 1-2 tbsp in a thin stream.

5. Once the potatoes are ready, add the chopped green "herb". After the cut eggs. Cook this dish in this composition for 5 minutes and only after that pour in the awesome dressing of eggs with lemon, while stirring when pouring in.

Cook for another 5-7 minutes, until tender. Season with salt and pepper at the end of cooking.

6. What a beauty! Very fast and tasty, and even with health benefits!

Serve with sour cream! And you can also cook garlic dumplings, they just go well with this green borscht. Who doesn't know, read this article.

Delicious beet tops recipe

This option is the most fortified, since it uses a bunch of greens, take a look at the scripture, you will see everything for yourself. A treasure trove of usefulness and richness! Description and pictures were kindly provided by the chef Oleg Olkhov of the Holy Danilov Monastery.

We need:

• beet tops - 100 g
• parsnip root - 50 g
• sorrel - 100 g
• carrots - 1 pc.
• leeks onions - 1 pc.
• onions - 1 pc.
• salt and pepper to taste

Cooking method:

1.

Then add frying vegetables (carrots and onions). At the very end, throw in the sorrel cut into pieces. Cook for 10 minutes. Season with salt and pepper. Season the dish with sour cream and ask for the table. It turns out to be a very dietary and vegetarian first course. No extra calories!

Cooking in a slow cooker

How I love this assistant, I use it every day, what delicious porridges children get in it, and the soups are just lovely. So I also cooked our today's green borscht in it. Somehow I will show you in detail with step-by-step drawings this version of borscht, so wait and bookmark the site.

Shchi on chicken broth from Y. Vysotskaya

Today, a program was shown on TV and Yulia was preparing such a soup, so here I am sharing this development with you, dear guests and blog subscribers. There is nothing special in this version, it is quite simple and similar to the traditional classic look, see for yourself:

Did you cook such a first course with meatballs? Meatballs are minced meat balls. I also tried to cook it, it turned out delicious and very beautiful!

The secret of this dish is that the meatballs do not need to be cooked for a long time, throw them in as soon as the water boils on the stove, along with the potatoes. Therefore, if you are looking for a quick cooking option, cook these green cabbage soup with meatballs.

P.S A very unusual option, which I myself have never cooked, is the option with cheese. After watching this video from the YouTube channel, I just immediately wanted to cook this stew on it today. Watch this video and get creative, perhaps this option will be the best and most successful for you and your loved ones!

Here is such an informative article with a variety of first courses I got. Perhaps someone does not like sorrel borscht, well, in vain, let's get better. 😛 I hope I was useful to you! Thank you for your attention, see you tomorrow! Bye Bye!

With the onset of summer, every housewife has the opportunity to change the daily diet of her family so that it includes as much fresh greens as possible. True, for some reason they mostly confine themselves to green onions, parsley and dill, unfairly forgetting about sorrel. This herbaceous plant is more familiar to the inhabitants of the countryside. Some housewives, to their shame, do not even know where it can be applied. Nevertheless, even our ancestors made very tasty first courses from this plant. For example, you can consider the recipe for soup with sorrel and egg, as well as learn several options for its preparation.

Light soup

Learning to make sorrel soup is easy. Moreover, such a dish is equally tasty both hot and cold. Here, everyone can have their own preferences. The simplest recipe for soup with sorrel and egg requires the following components: for one and a half liters of water, a bunch of sorrel, 2 potatoes, onion, salt, 1 egg, sour cream and herbs.

To make this lean soup, you need to:

1. Rinse thoroughly and chop all greens.
2. Peel the vegetables. After that, chop the onion and cut the potatoes into cubes. The size and shape of the blanks in this case do not really matter.
3. Fry the onions in a saucepan.
4. Pour it over with hot water and add chopped potatoes.
5. As soon as the liquid boils, put chopped sorrel into a saucepan. In this composition, the soup should be cooked for at least 6 minutes.
6. Beat the egg separately with a fork, and then slowly add it to the boiling mass. After that, after a couple of minutes, the fire can be turned off and the pan can be removed from the stove.

This recipe for sorrel and egg soup is very convenient when there is very little time left to prepare dinner. And the household will be happy with a tasty and healthy new product.

Cream soup

You can make an excellent cream soup from juicy sorrel greens. Some people choose this option solely for aesthetic reasons. But before you start mastering a new recipe for sorrel and egg soup, you need to collect the following main products on your desktop:

• per liter of vegetable broth 250 grams of sorrel;
• 2 yolks;
• salt;
• 60 grams of butter and flour;
• 100 milliliters of heavy cream;
• 7 green onion feathers.

Cooking process:

1. Heat some of the oil (50 grams) and simmer the chopped onion in it for 10 minutes.
2. Boil the broth separately in a saucepan.
3. Put finely chopped sorrel in it and cook for about 10 minutes.
4. Mix a few spoons of broth separately with flour, and then slowly add it to the boiling mass.
5. Remove the saucepan from the stove, add the stewed onions to it and beat the contents well with a blender. After that, the resulting mass must be boiled again.
6. Beat the yolks separately with the cream. Without stopping whipping, add a tablespoon of hot soup several times. Pour the resulting mass in a thin stream into a saucepan. Stir the soup constantly so that the eggs do not curl up into lumps.
7. Add the remaining oil and salt and heat the mixture for 5 minutes, being careful not to bring it to a boil.

Ready soup is best served immediately. On a plate, the dish is usually decorated with finely chopped green onions.

Green borsch

Within half an hour, you can make a great sorrel soup with an egg. The recipe for this dish is extremely simple. First of all, you should stock up on the necessary products:

• 2 liters of broth (meat);
• carrot;
• 10 grams of salt;
• bulb;
• 5-6 peppercorns;
• 600 grams of potatoes;
• 3 eggs;
• a bunch of dill;
• 200 grams of sorrel;
• 2 laurel leaves.

Cooking method:

1. Boil chicken eggs separately.
2. Pour the broth into a saucepan and place it on the stove for heating.
3. During this time, vegetables must be peeled and chopped. In this case, carrots can be cut into half rings, and potatoes - into cubes (or strips). Leave the onion head intact.
4. Transfer the prepared vegetables to the boiling broth. Add pepper and lavrushka with them. The cooking process should take about 20 minutes. During this time, the vegetables will become soft.
5. Rinse the sorrel and sort it out, tearing off the tough stalks. Chop the remaining greens at random.
6. Chop the dill finely at the same time.
7. Remove the onion, pepper and laurel leaves from the pan.
8. Load all the chopped greens into it. After boiling, the mixture should cook for a couple of minutes.
9. Chop some of the boiled eggs and add them to the soup. After 1-2 minutes, the fire can be turned off. After that, the soup should be slightly infused under the lid. Ten minutes will be enough for this.

Now the still hot soup can be safely poured into plates and served on the table, adding a spoonful of sour cream and half a boiled egg to each of them.

Festival of vegetables

Vegetable lovers can make a delicious sorrel soup with egg. The recipe is unique in its composition. In fact, this is a real feast of vegetables. For work, as a rule, the following set of products is used:

• for 2 ½ liters of water, 500 grams of potatoes;
• 3 eggs;
• bulb;
• 400 grams of sorrel;
• salt;
• carrot;
• a tomato;
• pod of sweet pepper;
• spice;
• vegetable oil;
• sour cream;
• greens.

Cooking technology:

1. Pour water into a saucepan and place it on the stove.
2. Pour peeled and sliced \u200b\u200bpotatoes into boiling water. After a quarter of an hour, you can add salt.
3. Separately sauté chopped onions in a frying pan. Add carrot cubes to it, and after 1 minute, cut into strips of pepper, and mix everything well. After that, add chopped tomatoes to the pan, after removing the skin from them. With constant stirring, the mass should be stewed for at least 3 minutes.
4. Rinse and chop the sorrel.
5. Boil the eggs, then peel them and chop them arbitrarily.
6. Add sorrel, stewed vegetables, egg and spices to a saucepan to boiling potatoes. After the mixture boils, the fire must be turned off immediately.

It is good to put a spoonful of sour cream in a plate with hot vegetable soup. So it will turn out to be more delicate and fragrant.

Sorrel cold chill

Some people prefer cold sorrel and egg soup. The recipe for its preparation, in principle, differs little from other options. True, to work in this case, only five ingredients are required:

• 1 kilogram of sorrel;
• 150 grams of onions;
• 4 eggs;
• 250 grams of fresh cucumbers;
• 125 grams of sour cream.

Making such a soup is not at all difficult:

1. First, the sorrel leaves must be sorted out, washed, and then carefully chopped with a sharp knife.
2. After that, they need to be folded into a saucepan, pour boiling water and cook for 10 minutes over medium heat until the sorrel becomes soft enough. Now you can turn off the soup and put it aside to cool.
3. Boil the eggs, peel and separate the whites from the yolks.
4. Cut the onion into small cubes. Mix it with chopped proteins and add this mixture to the chilled soup.
5. Pour cucumbers cut into slices there and add salt. If desired, you can add ground pepper or a little sugar.

Before serving directly on the plate, the soup must be seasoned with sour cream mixed with crushed yolk. It tastes even better if you sprinkle it with chopped dill. It turns out a fragrant and very refreshing soup with sorrel and egg, the recipe of which each housewife can correct at her discretion.

Soup with rice and sorrel

If you want to cook something original, then you can make a rather interesting rice soup with sorrel and egg. A step-by-step recipe begins with the selection of the main components. For such a dish you will need:

• 2 liters of meat broth;
• a bunch of sorrel;
• 4 potatoes;
• carrot;
• 40 grams of long grain rice;
• 2 onions;
• 2 eggs;
• 30 grams of vegetable oil;
• 2 pinches of salt;
• a bunch of fresh parsley;
• 80 grams of sour cream.

How should you prepare such a sorrel and egg soup? A step-by-step recipe will help you do everything in the correct sequence:

1. First you need to wash, peel and chop all vegetables. In this case, the potatoes and onions can be cut into cubes, and the carrots can simply be grated.
2. Now you need to prepare the dressing. To do this, you first need to fry the onions in oil, and then add the carrots and lightly fry the products together.
3. Pour the broth into a deep saucepan and bring it to a boil. Add potatoes, cook for 25-30 minutes.
4. Wash sorrel with parsley, chop and add to boiling soup.
5. After 2 minutes, you can enter the dressing. Salt the soup, add a little pepper to taste and let it simmer for a couple of minutes.

The finished dish should be infused under the lid for at least a quarter of an hour. After that, you can eat it, seasoning with sour cream and putting pieces of boiled eggs in each plate.

Poached egg soup

You can cook sorrel soup with egg in different ways. At the same time, the classic recipe will always be the basis for any option. For example, such a dish can be prepared with a poached egg. Outwardly, this soup will look very unusual. To prepare it you will need:

• 1 potato;
• a bunch of sorrel;
• carrot;
• pod of sweet pepper;
• egg;
• some greenery;
• sour cream;
• vegetable oil.

The whole procedure takes just a few minutes:

1. The first step is to peel and grate the carrots, and then free the seeds from the pepper and chop it into strips.
2. Fry the prepared vegetables in a pan for a few minutes until golden brown.
3. Boil water (or broth) in a saucepan.
4. Peel the potatoes and cut them into medium cubes.
5. Pour it together with fried vegetables into boiling water and cook for 10-15 minutes.
6. Wash sorrel, crumble and scald with hot water. This is to remove excess acid.
7. Add sorrel to boiling soup and simmer for a couple of minutes.
8. To make a poached egg, first heat the water in a saucepan.
9. Now you need to create an acidic environment in it. To do this, add vinegar essence at the rate of 50 milliliters per liter of water.
10. After that, sprinkle the water with a spoon so that a funnel forms in the center, and then gently pour a raw egg into it. After 3 minutes, the white will finally harden, and the yolk will remain slightly liquid.

Before serving, put a spoonful of sour cream, fresh chopped herbs and a cooked egg in a bowl of soup.

Cream recipe

For a novice housewife, a more visual recipe for sorrel and egg soup is needed. Photos will help her control every stage of the process. For example, sometimes fresh cream is added to make the dish more tender and less sour. This has an amazing effect. For work you will need:

• 2 liters of beef broth;
• 150 grams of carrots;
• 200 grams of potatoes;
• 1 onion;
• 600 grams of sorrel;
• 80 milliliters of heavy cream;
• 2 eggs;
• 20 milliliters of vegetable oil;
• a quarter teaspoon of salt and ground pepper.

The preparation of such a soup takes place in stages:

1. Boil the broth in a saucepan, and then put the cubes of peeled potatoes in it.
2. Peel and chop vegetables. Carrots can be grated, onions can be chopped at will, and sorrel can be cut into strips.
3. Separately in a frying pan, fry the carrots and onions in oil. After that, they need to be added to the boiling broth.
4. Beat eggs in a deep bowl. Gradually add cream and a few spoons of broth into them.
5. Pepper the resulting mixture and salt a little.
6. As soon as the potatoes are ready, put the sorrel into a saucepan and continue cooking.
7. Gently introduce the egg mass in a thin stream.
8. Turn off the heat and let the soup steep for a while.

In a plate, you can add a little sour cream to taste and mix well. If you supplement such a detailed description with photographs, you will get an excellent photo recipe for a novice cook.

Pantry vitamins

To make a common dish more useful, as a rule, any greens are added to it. This is how you can describe the sorrel and nettle egg soup. Its recipe is very simple and requires a minimum of labor. You will need the following set of ingredients:

• 2 liters of water;
• 4 potatoes;
• 1 egg;
• sorrel;
• fresh nettles.

This soup is prepared very quickly:

1. Peel the potatoes and then cut them into cubes or strips.
2. Rinse and chop the herbs. Nettle can be poured with boiling water for a couple of minutes.
3. Put chopped potatoes in a pot of boiling water. Cook until cooked.
4. Add herbs and wait until boiling again.
5. Separately, beat a raw egg with a fork and slowly add it to the soup.
6. Cook for 5 minutes, and then immediately turn off the heat.

After that, salt the soup to taste and let it stand for a little while. This dish is usually served with sour cream. The general cooking process lasts no more than 20 minutes. At the same time, all vitamins are preserved in the greens.

Sorrel with meat

Some cooks believe that it is best to boil sorrel with egg and meat. In this case, the recipe for the soup, in fact, changes very slightly. For work, it is desirable to use the following composition of components:

• for 3 liters of water 0.5 kilograms of potatoes;
• a bunch of sorrel;
• 3 eggs;
• bulb;
• 600 grams of pork neck;
• salt;
• some greens (dill and parsley);
• pepper;
• 75 grams of sour cream.

Cooking method:

1. Boil eggs.
2. Cut the meat into large pieces, put it in a saucepan with water and cook for half an hour after boiling.
3. At this time, you can peel onions and potatoes.
4. Chop the tubers at random. The onion must be left intact.
5. Chop the herbs finely.
6. Wash sorrel and cut into strips.
7. Chop boiled eggs with a knife.
8. Remove the meat from the broth and put it on a separate plate. Instead, pour potatoes into a saucepan and put a whole onion.
9. Once it's cooked through, add the herbs. In this case, the onion must be taken out and cut into small pieces.
10. After 3 minutes, put meat and eggs into the boiling soup.
11. Add spices, chopped onions and sour cream to the finished dish.

It remains only to pour it on plates and boldly invite everyone to the table.

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! May and June harvest sorrel is considered one of the most useful plants. 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.

Cook 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 stems 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 boiled 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 cooked 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 very tasty 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. In the finished broth, you must put all the necessary raw and sautéed vegetables. 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.

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

In the spring you always want something fresh, light, bright. It is also worth considering that it was at this time that most of the fair sex strives to lose the excess and bring their figure in full order for the summer season. 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 sorrel soup 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 of 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, we 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. Enjoy your meal!

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 prepares quite quickly and, in combination with fresh herbs, turns out to be not only tasty, but also very useful.

• 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 cook this kind of chicken soup. 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 \u200b\u200bstraight 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 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 onion 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 use the broth in which the 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 on the water it will turn out pretty well. 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 take care of 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. Enjoy your meal!

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 greens.

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 ceased to accumulate, 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 vegetable.

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

Pour the 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!

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. the 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 leaf 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, 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. Add to the plates for those who want meat, two, three, five ... pieces.

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