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

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

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

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

Ingredients:

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

Cooking method:

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

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

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

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

Parsley root is optional.

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

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

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

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

10. Salt the cabbage soup and stir.

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

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

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

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

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

Cooking green cabbage soup from nettle and sorrel

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

Ingredients:

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

Cooking method:

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

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

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

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

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

5. Wash sorrel and cut into ribbons.

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

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

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

Sorrel soup with chicken

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

Ingredients:

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

Cooking method:

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

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

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

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

5. Then place the potato wedges.

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

7. Dip the meat back into the soup.

8. Wash young sorrel leaves under running water.

9. And then cut into ribbons.

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

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

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

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

14. Pour into bowls and add sour cream.

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

Cook meatless sorrel soup according to a lean recipe

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

Ingredients:

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

Cooking method:

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

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

Quail eggs can be used instead of chicken eggs.

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

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

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

Sorrel soup with broken egg

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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 numerous variants of hot soups, which are usually prepared with meat or chicken. And in nature we cooked a delicious version with sorrel and stew, and it was not just tasty, but very tasty! This is true!

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

And they are also cooked in a cold way - these are the famous Russian chillers, botvinias and okroshka, the recipes for 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 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. 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 very easy, simple and quick to prepare. And delicious both hot and cold.

1. Put about 1.5 liters of water in a saucepan. 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 along 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 sautéed onions and sorrel to the potatoes. Stir and cook for another 5 minutes.

The soup tastes rather 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 can be replaced with nettle or spinach. Nettle is most often added.

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

There are several ways to submit.

• eggs can be added fresh to the soup and loosened there. This method has certain advantages. The taste becomes more delicate, less sourness is felt. 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 pcs.
• 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 saucepan and simmer until it's time to boil 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. In this case, 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. Previously, 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. Cook it until tender, remember to skim off the foam.

2. Peel and cut the 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 place 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 slightly 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 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 first be salted to make the meatballs tastier.

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

3. Peel and cut the 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 saucepan to it.

6. Peel the potatoes and cut them 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 being prepared. Send boiled beans there.

9. Try salt, if it is not enough, then you can add 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 making it!

Canned sorrel green borsch

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, nettle, 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 immediately as a preparation for soup - that is, collect a bouquet of sorrel leaves, dill, parsley, green onions, nettles, spinach - that is, make up a bouquet from what is.

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 pieces
• 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 the one and the other method will allow the cheese in the broth to disperse 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 ​​sausage 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 we are 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 pieces
• sugar - 1 tsp
• salt to taste
• sour cream - for serving
• water - 1 liter

Preparation:

1. Clean sorrel and spinach from debris, 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. Some 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 pc
• 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 chilled 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 pc
• 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 a mass of them so that there are no lumps. Simmer carrots with the lid closed and over medium heat until tender.

4. Finely chop the sorrel, after sorting it out and washing it from 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 boiling 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 put it back in the pan. In this way, shape all the dumplings. Then boil 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 with 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 onions - 50 -60 gr
• green salad (any) - 70 - 80 gr
• parsley, dill - 50 g 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 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 beneficial 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 don't 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 on 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 salad leaves are added to an already prepared 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 requires more time while the meat is being cooked
• cold soups are prepared with kvass and kefir, hot soups with meat and chicken broths, or just 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!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

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 bunches), 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 meatless sorrel egg soup

The vegetarian version of the 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 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 cook the meat 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 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 beets

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;
• 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.;
• 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 in broth, leave on simmering mode for 20 minutes.
4. Add chopped grass and chicken pieces. Leave it on for another 5 minutes.

Calorie content

Sorrel soup with egg is very useful for pregnant women, nursing 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.

Sorrel cabbage soup in my family is one of the most favorite. For many, this is a seasonal spring dish, and I cook such cabbage soup any time I want, since I will definitely preserve sorrel for the winter. By the way, this is one of the simplest types of preparation, nothing but water and sorrel is needed: you scald the sorrel with boiling water, put it in jars and rolled it up. The acid contained in the sorrel reliably preserves this product.

But today we will talk about fresh sorrel cabbage soup with meat. The vegetarian option, of course, is preferable for the ladies, but if there are men in the family, where can we go without meat? And sorrel will give the body a set of essential vitamins and minerals.

Only here you need to follow the rule - to collect wild sorrel before the appearance of the arrow-peduncles, since then the concentration of oxalic acid becomes high, and this is no longer useful. It is easier with garden sorrel, it is updated as you cut it, so you can use it all summer, but in the wild in terms of usefulness, everything is much cooler.

How to make a sorrel soup with meat recipe:

11) You do not need to cook sorrel for a long time: it changed color, the broth boiled again - everything is ready, it remains only to pour in the ice and stir so that the egg rolls evenly into flakes. You can add a boiled chopped egg instead of a leison when serving, but when cooked with a leison, the sorrel soup with meat tastes softer, less sour and thicker.