Sorrel soup is a delicious vitamin-rich first course that begins to be prepared with the appearance of spring greens. It nourishes and refreshes in the summer heat, replenishes vitamin reserves and helps diversify our diet. It is also supplemented with nettle leaves, spinach and other herbs. Of course, you can cook it from canned or frozen sorrel in winter. But you must agree that the taste of fresh young vegetation is much brighter, healthier and tastier.

Sorrel soup includes green borscht and cabbage soup. But the range of green soups is much richer. In addition to vegetables, completely different cereals are added to it. For example, rice, which works well with herbs and a boiled egg.

To prepare this dish, you can use both forest (wild) sorrel and garden sorrel. But homemade is still better, it is more tender, softer and not so sour. Choose small, young leaves. Large and mature leaves (mid-summer) become tough, dense and fibrous, and can spoil the impression of the dish. It is better to cook the collected sorrel immediately, because... it quickly begins to deteriorate.

In the last article we shared. Today we will look at several recipes for sorrel soup: rich with pork, lighter with chicken, and completely without meat in vegetable broth, with or without frying, with the addition of nettles, spinach and rice. Everyone will be able to choose for themselves what they like best and prepare their own amazingly delicious spring dish!

Soup, cabbage soup, borscht - this dish with sorrel is called differently. But this does not make it any less tasty and healthy. This rich pork ribs dish can satisfy the whole family! I immediately have a pleasant memory of my childhood in the village and my beloved grandmother, who prepared it this way! What associations do you have?

https://www.youtube.com/watch?v=ec7zoCmL_DE

• Meat on the bone (pork ribs) – 800 g.
• Potatoes – 4-5 pcs.
• Sorrel – 200 g.
• Eggs – 4-5 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Salt - to taste
• Vegetable oil – 2 tbsp.
• Ground black pepper (optional)
• Sour cream
• Greenery

1. Let the pork ribs cook. After boiling, turn down the heat. Remove the formed foam.

Add salt, cover and cook until tender, about 40 minutes.

Use meat on the bone, it makes the broth much richer.

2. Peel the vegetables. Finely chop the onion and grate the carrots on a coarse grater. Fry them in vegetable oil in a preheated frying pan until golden brown.

3. Cut the potatoes randomly (slices, cubes, cubes - whatever you like) and add them to the meat broth. Cook under a closed lid until the potatoes are ready.

4. Cut the sorrel into medium strips. Divide the boiled, peeled eggs in half lengthwise or into several slices.

5. Place the fry into a saucepan with potatoes and after 2 minutes add sorrel, boiled chopped eggs and turn off the stove.

Stir, cover with a lid and let sit for 10 minutes. Serve with sour cream, half a boiled egg and chopped parsley.

The most delicious sorrel soup

Do your loved ones flatly refuse to eat green borscht with sorrel because it contains fibers from this plant, or is it too sour and not very attractive?

Watch the video and learn how to prepare this healthy spring dish so deliciously that it will become one of your family's favorites. Thanks to some nuances that you probably didn’t know about before, you will definitely succeed at the highest level!

Bon appetit!

Sorrel soup with meat

Amazingly tasty, beautiful and satisfying soup with the characteristic sourness of sorrel and spinach, cooked in meat broth.

Pay attention to a very interesting cooking method and some secrets with which you can bring this dish to perfection. Surprise your loved ones, especially if they haven’t tried sorrel soup yet!

https://www.youtube.com/watch?v=O6_u1fdTtIU

To prepare we will need:

• Pork – 1 kg.
• Spinach – 1 bunch
• Sorrel – 1 bunch
• Green onion – 1 bunch
• Potatoes – 4 pcs.
• Carrots – 120 g.
• Onions – 150 g.
• Rice – 110 g.
• Eggs – 5 pcs.
• Vegetable oil – 30 g.
• Salt - to taste
• Sour cream (for serving) - to taste
• Water – 3 l.

1. For the meat broth, take a pork shoulder. Rinse and divide it into 4 parts. Cook for about 1.5 hours.

Don't forget to skim the foam from the broth during cooking. Salt at the end.

If you want to speed up the process of making soup, then use chicken instead of pork.

2. Peel and wash the vegetables. Chop the onion and carrots into very small cubes. Fry in a frying pan in vegetable oil.

Place chopped potatoes, fried potatoes, and rice into a saucepan with broth and cook until tender (20 minutes).

3. Boil the eggs and cool them.

4. We free the greens from unnecessary parts: spinach and sorrel from the stems (we don’t throw them away, they may still be useful to us), green onions from the roots. Soak with water for 5-7 minutes to completely remove dirt. We wash it several times.

We put everything together and chop it into very thin strips.

5. Take the cooked meat out of the pan, cut it into medium cubes and return it back to the soup.

6. Add greens, mix and taste.

If the dish lacks sourness, take the remaining stalks of spinach and sorrel, squeeze out a little lemon juice, add a spoonful of broth and blend everything together with a blender. Pour the resulting mixture into a saucepan, passing through a sieve.

Let it sit for a couple of minutes and it's ready.

7. Pour some soup into a plate. Three whole boiled peeled eggs on a fine grater. Add a teaspoon of sour cream.

Recipe for light sorrel soup with eggs

This soup is full of greens that smell like spring! Let's cook it without meat in vegetable broth with celery, which is one of the best seasonings for broths. Let's use a great combination of fresh herbs with rice and eggs.

This soup is great not only hot, but also cold. What could be more pleasant after a hot spring or summer working day?!

https://www.youtube.com/watch?v=Wq9-f5fWgm4

To prepare we will need:

• Sorrel – 2 bunches
• Spinach – 1 bunch
• Green onions, parsley - a bunch each
• Eggs – 5 pcs.
• Rice – 4 tbsp.
• Vegetable broth – 4 l.
• Juice of half a lemon
• Sour cream – 1 tbsp.

For the vegetable broth:

• Onions – 1 pc.
• Celery – 1 stalk
• Salt – 1 tsp.

1. Boil eggs hard.

Add a little salt to the water so that the eggs do not crack during the cooking process and the shells can be removed better.

2. Make vegetable broth. To do this, place a stalk of celery in boiling salted water. Grind the onion into a pulp on a grater. But it’s better to do this in a special device or on a blender.

Place it in a saucepan with celery.

3. Peel the potatoes, cut into cubes and add to the broth. After boiling, add rice. Cook for another 15-20 minutes.

4. Finely chop the washed greens: spinach, sorrel, green onions and parsley.

Don't forget that the taste of a dish largely depends on the quality of the ingredients. Therefore, we choose only fresh greens.

5. When the potatoes are cooked, remove the celery from the pan, which has already done its job. Add green mixture to the soup. We wait until it boils and remove from heat.

6. Peel the eggs, grate them on a coarse grater and add them to the pan.

Taste the soup and add more salt if necessary.

7. Squeeze the juice of half a lemon.

Mix well.

To prevent lemon seeds from getting into the soup, squeeze the juice into a cup or ladle, and then pour it into the pan so that the seeds remain in it.

The soup is completely ready. All that remains is to decorate with a sprig of parsley, add a spoonful of sour cream and enjoy.

Sorrel soup with nettles and meat

Green soup with fresh sorrel, nettles and herbs, with vegetables - a real vitamin cocktail, so necessary after the winter cold. Nourishing, delicious! And what a aroma that fills the whole house!

Do you want to try it already?! Then get down to business right now!

https://www.youtube.com/watch?v=suXp4gHotOs

To prepare we will need:

• Pork ribs – 500 g.
• Onion – 1 pc.
• Carrots – 1 pc.
• Potatoes – 7 pcs.
• Boiled egg – 2 pcs.
• Garlic – 4 cloves
• Fresh sorrel – 1 bunch
• Nettle – 1 bunch
• Green onions, dill
• Salt - to taste

1. Place the pork ribs in a 3-liter pan and fill with water to half the volume. Place on the fire, bring to a boil and simmer for 5 minutes. Drain the water and rinse the meat. Fill the meat in the pan with hot water again and cook for 40 minutes with the lid closed. After boiling, add a little salt.

Thanks to this method of cooking meat, foam will not form.

2. Prepare the vegetables. Peel off. Chop the onion and grate the carrots on a coarse grater. Cut the potatoes into medium pieces.

3. Chop the boiled eggs not too finely.

Chop nettles, sorrel, green onions (smaller ones) and dill (you can use fresh frozen ones).

Squeeze out the garlic.

4. Remove the cooked meat from the broth and leave to cool.

5. Place potatoes, carrots, and onions into the boiling broth and cook until tender.

6. Separate the cooled meat from the bones and cut into small cubes. We throw it back into the pan.

7. Add all the greens to the pan, add salt and cook for another 5 minutes. Finally, add the chopped eggs and garlic and cook for 2 minutes.

8. Remove from heat, cover with a lid and leave for 30-60 minutes. Serve with sour cream.

Light and tasty sorrel soup

Soup with chicken is always lighter than with any other meat. Plus it cooks much faster.

The first violin in it is played by fresh young greens (sorrel and spinach), which are just beginning to appear in our gardens during this period and, more than ever, have a huge amount of all sorts of vitamins and microelements that we all need so much.

So, enjoy preparing this first dish, enjoy the pleasant taste and improve your health!

https://www.youtube.com/watch?v=DeobkX2Pn5I

To prepare we will need:

• Chicken meat – 1 leg
• Potatoes – 2-3 pcs.
• Eggs – 1 pc. per serving
• Onion – 2 pcs.
• Carrots – 1 pc.
• Sorrel
• Spinach
• Dill, parsley
• Parsley root
• Salt, pepper - to taste
• Sour cream
• Quail eggs for decoration

1. Divide the washed leg into three parts and cook. After boiling, drain the first water and set it to boil again.

2. Clean the vegetables. Place the diced potatoes in a saucepan and skim off the foam after boiling. Cook for 40 minutes until the meat is cooked.

3. We make the usual frying from onions and carrots. If desired, you can add grated parsley root to it. We send fried vegetables to the potatoes.

Throw in peppercorns or ground pepper.

4. Chop all the greens: sorrel, spinach, dill and parsley.

Grind boiled eggs. Add everything to the soup.

Turn off the fire. Cover tightly with a lid and let sit for 20 minutes.

There should be 3 times more sorrel than all other greens.

Serve in a plate with sour cream. If desired, decorate with a quail egg, divided into halves.

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 harvest the first harvest. 😆 What? You say, and the answer is simple, the harvest is green and tastes very sour. Did you guess it?

Of course, today we will talk about such a plant as rumex - sorrel. You will learn how to prepare the most delicious, rich soups from this herb; the following articles will contain recipes for various dishes from this plant.

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

And of course it contains a lot of vitamin C.

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

Are cabbage soup so green? have always been and are the most popular in the spring. This version is traditionally cooked from raw eggs; of course, in addition to the main ingredient, other vegetables are used, such as potatoes, carrots and onions.

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

The classic version is a version made with water without meat, vegetarian lean borscht. Although you can safely cook it with meat or chicken broth.

We will 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 the fire, after boiling, throw in the whole peeled onion. Add aromatic peppercorns and bay leaf. And of course the carrots and potatoes that you chopped.

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

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

3. Hard boil the eggs, cool, peel and cut into long pieces.

4. Throw them into 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. This is a green soup without frying and without meat. Season it with sour cream or mayonnaise. Bon appetit!

Have you ever made green borscht using this recipe? 🙂 Such an 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:

Recipe for sorrel soup with egg and chicken

Of course, the best option is considered to be one that uses your own homemade greens 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 frozen sorrel soup. If you live in an area where this plant is not found at all, then buy it in canned form. Actually, I once thought about this question: What can you replace sorrel with to make the borscht sour?

So, for those who do not have the opportunity to get these leaves, you can safely replace them with spinach. 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. Read on for options with spinach and nettles.

For cold soup, replace potatoes with celery or cucumbers.

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

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

We will need:

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

Cooking method:

1. Boil the chicken, I used chicken legs. They do not cook for long, about 40 minutes.

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

4. Rinse the rice and strain through a sieve.

Important! For this soup, choose round grain rice! It tastes much better.

5. The onion is cut into rings like this.

6. Wash your favorite greens, for example parsley, dill and chop them with a knife. Can you hear the aroma 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 soft, usually 20-30 minutes, depending on the type of potato you have.

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

9. Beat raw eggs with a whisk. Add some chicken broth from the pan to them, about 7 tbsp.

10. After stewing, add the sorrel to the cabbage soup. Then take the egg mixture and pour it into the soup in a small stream, stirring well. Cook for 6-7 minutes. Add aromatic greens, and you can cut the hams into pieces and add them to everyone’s plate.

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

How to cook a first course with beef and egg

It’s almost summer outside, I want something unusual, like this borscht made from green leaves and vegetables. So why not do that? For a strong aroma, use garlic, and another condition is that everything in the soup is combined, you need to try to ensure that the shape of cutting all the vegetables is neat.

We will 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 broth for soup? All you have to do is take beef or pork and throw it into boiling water. Cook over low heat for about 1 hour, do not forget that after boiling you will need to skim off the foam.

Important! The broth should be transparent; to do 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 variety. Fry vegetables in a frying pan with vegetable oil. They should become soft and the onions should be golden brown.

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

3. After, cut the boiled eggs so that you get small cubes. Do the same with potatoes.

4. Once the meat and broth are ready, take it out and let it cool. Cut into pieces and then put back into the broth. Salt the broth.

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

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

6. Pepper and sprinkle with herbs. Let it brew a little. Pour into plates and eat to your health! If you like sour cream, be sure to add it.

Interesting! Do you know how you can diversify the taste of such green cabbage soup? Write your comments. I suggest adding celery at the very beginning, letting it cook a little, and then removing it completely from the dish. It turns out rich and very tasty!

Cabbage soup with sorrel on stew

A very interesting, and most importantly budget-friendly 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 kind, be it beef or pork.

We will need:

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

Cooking method:

1. Place the stew from the jar into a saucepan, add chopped onions to it. Fry for five minutes over low heat.

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

3. Now pour drinking water there.

4. Cut the potatoes into cubes.

5. Send it into the soup, cook for about 20 minutes, then cut the sorrel and add it. Salt and pepper. The dish should cook for another 10 minutes.

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

7. Have a delicious and aromatic lunch!

Do you like stewed dishes? Then here is another useful note for you)))

Cool recipe with nettles

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

We will need:

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

Cooking method:

For detailed preparation of this soup, watch this video from YouTube:

Made with sorrel and spinach

This type of green borscht is also very popular, but for good reason, spinach goes very well with any other greens and provides a lot of useful and nutritious nutrients.

We will need:

Cooking method:

1. Prepare meat broth. Pour water over the brisket, put the pan on the fire and cook until the meat is done, 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. You can take frozen greens, there is nothing wrong with that.

Important! Of course, it is best to take fresh plants!

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

4. Break the eggs into a clean bowl and 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. As soon as the potatoes are ready, add the chopped green “grass”. After the chopped eggs. Cook this dish in this composition for 5 minutes and only after that pour in the awesome egg and lemon dressing, while stirring as you pour in.

Cook for another 5-7 minutes until done. At the end of cooking, add salt and pepper.

6. What a beauty it turned out! Very fast and tasty, and also healthy!

Serve with sour cream! You can also make garlic dumplings; they go perfectly with this green borscht. For those who don't know, read this article.

Delicious beet tops recipe

This option is the most fortified, since it uses a lot of greens, look at the scripture, you will see everything for yourself. A storehouse of usefulness and richness! Description and pictures were kindly provided by chef Oleg Olkhov of the St. Danilo Monastery.

We will need:

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

Cooking method:

1.

Then add fried 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 it at 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 helper, I use it every day, what delicious porridges the kids get from it, and the soups are just delicious. So I also cooked our green borscht in it today. Someday I’ll show you this version of borscht in detail with step-by-step drawings, so wait and bookmark the site.

Cabbage soup with chicken broth from Yu.Vysotskaya

Today there was a program on TV and Yulia was preparing such a soup, so I’m sharing this experience with you here, dear guests and blog subscribers. There is nothing special about this option, it is quite simple and similar to the traditional classic look, see for yourself:

Have you ever cooked this first course with meatballs? Meatballs are balls of minced meat. 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 have never cooked myself, is the option with cheese. After watching this video from the YouTube channel, I immediately wanted to cook this stew using it today. Watch this video and create, perhaps this option will be the best and most successful for you and your loved ones!

Here's an informative article with a variety of first courses. Perhaps someone doesn’t like sorrel borscht, well, that’s in vain, let’s correct ourselves. 😛 I hope I was helpful to you! Thank you for your attention, see you tomorrow! Bye bye!

Unlike most world cuisines, Russian cuisine 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. It is very easy to prepare such dishes.

How to select and prepare sorrel for cooking

It is best to buy greens for the first course at the market from a familiar merchant. It will cost you less than choosing weed at the store. After all, a large pot of sorrel will require 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 herb is not particularly important, because it will have to be chopped to make 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 technology for preparing 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 any difficulties. In addition, cooking will take less time, because the green leaves themselves cook almost instantly. It is best to serve sorrel soup in the spring. First, try the classic recipe, then you can choose original variations.

How to cook sorrel soup with eggs without meat

The vegetarian version of sorrel soup will appeal to those who want to lose weight. You will need:

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

It takes little time to cook. Do this:

1. Place a pot of water on the stove. When it boils, reduce the heat and add the diced potatoes.
2. Chop carrots and onions and fry with butter. After 15 minutes, add to the pan.
3. Cut the green leaves into ribbons and place them in water. Let the soup boil and turn off.
4. Boil the eggs separately and chop finely. Serve together with sour cream already in plates. If you are making a meatless dish, you don't need an egg.

How to cook cabbage soup from sorrel with meat

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

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

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

1. Place the bone in a pan of water. When the broth boils, carefully skim off the foam, reduce heat, add salt and black peppercorns. Leave for an hour.
2. Cut the potatoes into cubes and pour into the pan.
3. Remove the meat, cool, separate from the bone and chop finely.
4. Chop carrots and onions and 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 add pieces of meat. Bring to a boil and leave covered.
6. Sorrel soup is served with a boiled egg and sour cream.

Green borscht with sorrel and beets

Grandma's classic 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;
• onion;
• sour cream;
• eggs – 2-3 pcs.;
• tomato paste – 2 tbsp. spoons;
• black peppercorns, salt.

Making sorrel soup according to this recipe is very similar to regular borscht. Do this:

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

How to cook soup with sorrel and chicken in a slow cooker

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

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

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

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

Calorie content of the dish

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 use a trick: if you freeze the leaves in advance (as you do with cabbage), you can enjoy the soup all year round. The main thing is that no one will get better from it: the calorie content of one serving cooked in meat broth is 120 kcal, and vegetarian - only 75 kcal.

Video recipes for making sorrel soup at home

Any housewife can make a delicious first course if she chooses the right greens. Soup with sorrel is suitable for feeding a child at any age; in addition, it can be easily turned into puree using a blender. There are personal kitchen secrets here: some add stewed meat instead of fresh meat, some refuse potatoes, and some housewives prefer to preserve sorrel in vinegar to preserve it for a whole year.

Chef's recipe

Very tasty recipe with nettles

With spinach

How to cook sorrel soup with chicken broth

How many people, so many opinions. Some people believe that sorrel soup with eggs should be prepared only with meat. But there is another opinion that the classic recipe for green cabbage soup (as this dish is also called) is made with lean, vegetable broth. I propose not to have a discussion on this issue, but to quickly start preparing this tasty and healthy stew, and in its different versions.

Why fast? The answer is simple - the most beneficial for our body are the young leaves that grew in May and June.

Later, a lot of oxalic acid accumulates in them. In small quantities it is harmless and is quite easily eliminated from the body. But high doses can provoke the formation of kidney stones and joint problems. So spring and early summer is the time when you need to take advantage of the moment, because this plant contains a lot of useful vitamins and minerals that we so need after a long winter.

A nice bonus from this early green is that it has low calorie content (21–22 kcal per 100 g), and the acids that it contains are able to break down fats and remove them from the body.

I don't think it's worth wasting time. Choose a recipe, run to the garden or to the market for greens and get not only the benefits, but also the pleasure of a delicious spring dish. will be a great addition to it.

How long to cook sorrel in soup

Before you start choosing recipes, pay attention to some tips that are important to know to make sorrel soup tasty and healthy:

• Use young leaves for cooking. As they grow, they not only accumulate oxalic acid, but also become tough and fibrous.
• For soup, you need to cut them crosswise, not lengthwise, then they will be soft.
• Any acid prevents the potatoes from becoming soft, so sorrel should be added only when the potatoes are completely cooked.
• The leaves are considered ready the moment they change color; if you want to boil the soup a little more, do it for no more than 5 minutes. This way you will preserve the taste of sorrel and maximize its beneficial qualities.

Sorrel soup with egg according to the classic recipe without meat

I’ll start the recipe review with the meat-free option. But the soup will still not be boring, because we will add boiled eggs and season it with sour cream. The result is a light, tasty first course. It can be served both hot and cold, which is very good, because even at the beginning of summer, sometimes you want something lighter and cooler.

Ingredients:

• water - 2 liters
• sorrel – 1 bunch
• green onions – 1 bunch
• potatoes – 4–5 pcs.
• boiled eggs – 1 pc. per serving
• salt to taste
• sour cream for dressing

How to cook:

Step-by-step recipe for smoked chicken sorrel soup with beaten egg

Although this recipe contains chicken, it will not take you much time to prepare the soup, since we will use the finished product. The dish will have a pleasant smoked taste and aroma.

Required Products:

• smoked chicken breast - 350 gr.
• potatoes - 3 pcs.
• sorrel - 1 bunch
• onions - 2 pcs.
• carrots - 1 pc.
• garlic - 2 cloves
• eggs - 2 pcs.
• vegetable oil - 2 tbsp. l.
• salt, ground black pepper to taste
• water - 2 liters

Cooking method:

Whatever recipe you choose, add eggs to the soup in the form you like best. And there are only two ways - raw, which must be introduced in a thin stream into the boiling broth, or hard-boiled and cut into cubes, slices, halves.

Classic green soup with meat and egg

If you love rich soups with meat broth, then this option is for you, and sorrel will add spring freshness and pleasant sourness to the classic version. For this recipe, any meat you like is suitable - beef, pork, chicken, duck, turkey.

Products for the recipe:

• pork ribs - 800 gr.
• eggs - 7 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• potatoes - 3 pcs.
• sorrel - 1 bunch
• bay leaf - 3 pcs.
• peppercorns
• parsley
• salt to taste.

How to cook:

When you don’t have time, but the dish needs to be hearty with meat, ready-made stew in jars will help you out. Since there is no need to cook the broth, the cooking process is very quick.

Sorrel soup in meat broth in a slow cooker with quail eggs (video recipe)

If you use a multicooker in your kitchen, then you will be interested in this video. In it, the author tells in detail how to easily and simply prepare green soup with its help. The ingredients include quail eggs, which makes the dish even healthier.

How to make green soup with eggs from sorrel and nettles

This is another version of the soup without meat, but if you wish, you can cook it with meat broth. The ingredients include nettle. This is also a spring option, since young leaves are used in cooking, which contain a lot of useful substances for our body.

Ingredients:

• water - 2 liters
• potatoes - 4 pcs.
• sorrel - 1 bunch
• nettle - 1 bunch
• green onions - 0.5 bunch
• butter - 50 gr.
• sour cream

How to cook:

Although young nettle leaves do not burn the skin, if you are afraid, you can pour boiling water over the branches.

1. Put a piece of butter, diced potatoes into a saucepan, add water, salt, and cook until tender.
2. Pick leaves from nettles and chop them together with sorrel and onions. Place in vegetable broth and simmer for a couple of minutes. Cover with a lid and let steep for 7-10 minutes. Serve with egg slices and sour cream.

Canned sorrel soup with meatballs and melted cheese

Both adults and children love meatball soup. Sorrel will not spoil its taste, but will only improve it. This recipe is with canned herbs, but using fresh herbs is not prohibited, but rather encouraged.

Ingredients:

for meatballs:

• minced turkey - 500 gr. (any other is possible)
• semolina - 2 tbsp. l.
• salt, pepper - to taste

for soup:

• potatoes - about 1 kg
• canned sorrel - 0.5 liter jar
• onion - 1 pc.
• carrots - 2 pcs.
• processed cheese - 1 pc.
• vegetable oil
• salt, pepper, bay leaf

Step by step description:

Recipe for sorrel soup without meat with egg and rice

I offer another version of green soup without meat. But it will not only contain greens, we will add rice, eggs, fried carrots and onions, and sour cream. The soup will be hearty, tasty, and even those who prefer meat broths will like it.

You will need:

• water - 3.5 liters
• potatoes - 500 gr.
• sorrel - 200 gr.
• onion - 1 pc.
• carrots - 1-2 pcs.
• rice - 0.5 cups
• eggs - 5 pcs.
• green onions - 0.5 bunch
• parsley dill
• bay leaf, peppercorns
• salt to taste
• vegetable oil for frying

How to cook:

I have offered you different ways to prepare sorrel soup with eggs. I am sure you will find them useful and not only in the summer. If you have a large harvest of these healthy greens, you can freeze them or put them in jars, and have a little summer in your kitchen in winter.

Bon appetit!

A huge hello to everyone! The time for vitamins is coming and greens are certainly the first to please us. Today we’ll talk about sorrel soup, learn how to cook it deliciously and get acquainted with some secrets. After all, in order to win the hearts of your household, you definitely need to try.

The good thing about summer is that, in addition to regular borscht, we can cook other hot dishes. Moreover, you can do this for the benefit of your health.

Another interesting fact is that it is the closest relative of buckwheat, great! This means you can safely use it in your diet and not fear for your health.

Quite a lot of dishes from this juicy herb have already been invented. For example, you can bake pies or cook aromatic with a slight sourness, and of course these are everyone’s favorite

Traditionally, this dish is prepared using chicken broth and adding an egg. And you season it exclusively with sour cream. But besides this, there are many other variations that you will learn about right now.

Let's start with the simplest preparation. Stock up on everything you need, it is advisable to take young sorrel leaves. These are the ones that make the most delicious stew. But be careful, because this plant contains quite a large amount of acid, which can cause urolithiasis and gastritis.

Therefore, if you have indications for such ailments, then it is better to refuse or add such greens in limited quantities. And everyone else has nothing to fear.

Now, as for the main favorite, take it in any form, it can be fresh leaves, frozen or even canned.

But in the classic version, the meat is taken mainly from chicken and the result is a rich broth, which is already very tasty in itself.

We will need:

• Drinking water - 3.5 -4 l
• Fresh sorrel – 240 g
• Chicken (or its parts, breast, legs) - 380 g
• Rice - 160 g
• Potatoes - 4-5 pcs.
• Onion - 1 head
• Chicken egg - 2 pcs.
• Green onions – 100 g
• Greens - a bunch
• Salt - 2 tsp
• Spices - 2 tsp

Stages:

1. Prepare chicken broth the day before. Do not forget to remove the foam from the surface so that it turns out transparent, like glass. Next, cool it and chop the meat into small pieces with a sharp knife.

2. Carefully remove all specks and debris from the leaves. Rinse them under running water. If you notice any rot, discard them; they are not suitable for food.

3. It is advisable to then let the feathers dry, shake them in a colander or wipe them with paper napkins. Then chop it into strip-like pieces.

4. Now, with the potatoes, first do the peeling procedure, and then, like any soup, chop them into cubes.

5. Chop the onion head into small pieces. Many housewives prefer to fry the onion in a frying pan with vegetable oil, and only then use it. I do not recommend doing this if you are preparing an exceptionally healthy dish. But sometimes you can resort to this method.

6. Now follow these instructions and add the potatoes and onions to the broth.

Place it in cold liquid; this action will help ensure that the soup is clear.

7. The next step is washed and sorted rice. Cook for about 40 minutes until the potato pieces are soft, maybe 20 minutes is enough for you, depending on the type of potato. Either way, cook over medium heat and stir.

8. Next, add the sorrel. And just before turning it off, add salt, add spices and pepper, if desired.

Do you want to make this creation unforgettable? Then break one chicken egg into a mug and beat with a fork, and then at the very end of cooking, pour this mixture in a stream, stirring all the liquid in the pan.

9. Don’t forget about green onions, chopped finely and neatly. Keep the sorrel as a guide; if it has darkened, then you can turn off the stove, it usually does not cook for long, 3-5 minutes after boiling will be enough.

You don’t have to cook at all, but turn it off immediately after boiling to preserve all the vitamins.

10. After all, so to speak, in conclusion, it is recommended to cover the pan with a lid and hold such a delicacy on a hot stove to stand and simmer.

Boil and peel the chicken eggs; they should be hard-boiled, not soft-boiled. Chop in any way, finely or coarsely.

Interesting! Eggs can be presented here in different ways, cut into quarters, halves, and even chopped into small cubes. Experiment, because this is what makes this potion look cool!

11. And such a lovely plate with sorrel soup and chicken is waiting for everyone for lunch. Place a spoonful of sour cream in each dish and garnish with dill or parsley. Eat for your health!

Sorrel soup in a classic variation with egg

As you may have noticed, the first option was based on chicken broth, and I propose to make this one from pork ribs.

By the way, to add originality to the taste, you can prepare this green borscht and use:

• cook with mixed meat, take pieces of pork and chicken;
• meat balls (meatballs);
• smoked meats;
• stew.

By the way, each country has its own interesting nuances, for example, the French use mainly mushroom broth, but the Greeks generally add lemon juice.

This tells everyone that this is still a very popular and honorable delicacy. So, don't deny yourself it! The set of products will be standard, and this will make everyone happy.

We will need:

• ribs - 0.5 kg
• sorrel – 140 g
• potatoes - 3-4 pcs.
• chicken egg - 2 pcs.
• onion - 1 pc.
• garlic - a couple of cloves
• dill
• salt, pepper and bay leaf

Stages:

1. Make a fragrant meat broth, add pork ribs to the pan, you can also take beef. Add peppercorns, two bay leaves and one large peeled onion. Pour water and cook until the bones are done. If foam appears, remove it with a special spoon with holes.

2. Boil new potatoes and fresh chicken eggs in another container, then cool and peel. Cut it the way you like, look at the photo, you can do it like that.

3. Chop the green feathers into ribbons, make sure they are short in length, otherwise it will not be convenient to eat.

4. Dip potato slices into the meat broth and add salt and pepper to your liking. After the liquid boils, immediately add the sorrel. Stir and cook for 1-2 minutes.

Garnish with eggs and don’t forget to add garlic squeezed through a garlic press for a piquant aroma.

5. And in just an hour, your hot treat is ready. Taste and enjoy the gifts of summer!

Hot soup from canned sorrel

So, to prepare sorrel soup, you need to take the necessary ingredients and create this miracle. But, sometimes you want to try such a dish in winter, but unfortunately at this time such a plant does not grow and you can only get it from your reserves. That is, use frozen or another type - canned.

The products will be the same as in the usual classic version, see for yourself.

In general, I suggest watching the entire process of this divine potion in this video from the YouTube channel. Enjoy watching.

How to make soup without meat and potatoes

Interesting method, do you think this option is not possible and will not be tasty? You are wrong. What nature itself has given us is the most valuable thing in our lives, especially if such fruits are collected from our own dacha.

And you know for sure that they are without any chemicals or other nonsense. This is exactly what will make this magical potion even more beautiful and delicious. And note that carrots are used here to add brightness to the appearance.

We will need:

• egg - 2 pcs.
• onion - half
• carrots - 1 pc.
• fresh sorrel - bunch
• salt pepper
• dill or parsley
• vegetable oil

Stages:

1. Grind the entire set of products in absolutely any way, the main thing is to do it slightly coarsely. Carrots can be grated on a coarse or fine grater. But don’t touch the chicken eggs yet, they will come in handy later.

2. Fry diced onions and grated carrots in a frying pan with vegetable oil until the onions are nicely crusted and soft.

Pour water into a saucepan and boil it. Toss in the dressing. Simmer for a couple of minutes after boiling. Then chop the washed greens and add them here.

3. Break the eggs into a bowl and scramble them with a fork. And then pour this liquid into the hot broth, you will get original strings.

For an elegant taste. Some chefs resort to another trick: they add the pickled cucumber, and at the very end they simply remove it from the pan.

4. Just before serving, add salt and pepper. Serve with warmth and love, and your loved ones will definitely thank you. You can serve it with breadcrumbs or

A simple recipe for sorrel borscht with stew

Well, I propose to make this unique masterpiece with stewed meat. By the way, it turns out great with her too. And strictly speaking, this is a quick option. Because you can easily throw it into water or simmer it in a frying pan and the hot dish is almost ready.

Isn't it wonderful? I think such masterpieces will definitely become one of your favorites.

We will need:

• Beef or pork stew - 1 jar about 380 g
• Frozen or fresh sorrel - 280 g
• Potatoes - 3-4 pcs.
• Carrots - 1 pc.
• Onion - head
• Egg - 2 pcs.
• Salt - 1 tsp
• Ground black pepper - a pinch

Stages:

1. First of all, remove the fat from the can of stew, and then put it in a saucepan and heat it up. Chop the onions and grated carrots finely. Fry for 3-4 minutes.

2. Meanwhile, while this is stewing, boil the chicken eggs in another bowl.

And pour about 2.5 liters of water into the saucepan with the stew and bring to a boil.

3. As soon as the bubbles appear on the surface, add the potatoes, which you chop into square slices. After half an hour has passed, add chopped frozen sorrel. After boiling, cook for about five minutes, no more. Then add salt and pepper.

4. Finally, pour into plates, eat hot with a hard-boiled egg, which you cut into half and add as a garnish. Bon appetit!

Classic recipe for sorrel and nettle soup

There is nothing better than combining another herb, because it is also very useful and has a large amount of vitamins. And in combination with any other greens it’s absolutely excellent. So, don’t miss the chance and let this species become one of your favorites. Perhaps there will be fans who will beg to try this new product again and again.

We will need:

• sorrel - bunch
• nettle - bunch
• carrots - 1 pc.
• egg - 2 pcs.
• potatoes - 3 pcs.
• Bay leaf

Stages:

1. First of all, scald the nettles with boiling water to kill all microbes. Then separate the leaves from the stems. The stems are not used, otherwise they will introduce bitterness. Then chop the leaves into small pieces.

If the plants are slightly wilted, soak them in cold water for 10-15 minutes.

Do the same with sorrel, pour boiling water over it and chop into pieces.

2. Place the eggs in a bowl of water and cook after boiling for 7-10 minutes until the yolk is completely firm. Cool, peel and chop into halves. You can chop one part finely into cubes.

3. Meanwhile, peel the potatoes and finely cut into cubes.

4. Pour water into the pan and when the water bubbles, add salt to taste. Then add the potatoes and bay leaves and cook for 20 minutes.

5. Peel the carrots and grate them.

6. When the time has come, pour in the remaining ingredients: chopped eggs, carrots, nettles and green sorrel leaves. Cook for 5-7 minutes.

7. You can’t imagine how fragrant it smells, it’s already starting to drive you crazy. Bon appetit!

Green spinach cabbage soup

Let's move on and this time add another intriguing ingredient, and one video that has earned respect among readers and subscribers will help us with this. Don't stay away either, watch it right now.

In addition to spinach, you can also add celery to this delicacy, which will give a unique and cool taste.

And the set of products will be like this.

Don't waste time, do wonders and magic together with this good-natured hostess.

Quick and easy cold brew recipe

Ah, summer is hot time. That's why we are forced to resort to cold sorrel. To quickly quench hunger and thirst. Moreover, such soups are prepared quite instantly, everything is chopped into pieces and poured with dressing.

Add sour cream or mayonnaise and tuck into both cheeks without looking back. Some will even ask for more, while others immediately pour themselves a huge portion so as not to have to run around and pour it again. And with black bread, this stew becomes even more satisfying. So eat for your health.

We will need:

• sorrel – 140 g
• fresh cucumber - 2-3 pcs.
• chicken egg - 4-5 pcs.
• green onion - bunch
• water - 1.5 l
• sour cream - 6 tbsp

Stages:

1. First of all, boil water in a container. Scald the sorrel with boiling water and remove all the stems, finely chop the leaves themselves into thin ribbons. Next, place it in boiling water and simmer for 2-3 minutes. Then let the liquid stand and cool completely.

If you are in a big hurry, you can put the container in another bowl with cold water.

2. Then chop fresh cucumbers and green onions into cubes.

3. Boil chicken eggs until hard and chop with a knife or pass through a vegetable cutter.

4. Combine the prepared ingredients with boiled water and sorrel. Stir. Season with salt and sour cream. Enjoy your health!

Advice! Sorrel leaves can be beaten with sour cream in a blender, and then simply added to the water.

Rassolnik with sorrel and pearl barley

Surprised? Probably not, imagine how interesting it will be. Combine pickled cucumbers with sour herbs.

I would like to immediately note that pearl barley increases in size up to 5 times. So, take this into account, otherwise you will throw in too much and it will turn out to be a mess.

We will need:

• chicken fillet or drumsticks - 300 g
• onion - 1 pc.
• sorrel - bunch
• potatoes - 2-3 pcs.
• pearl barley - 60 g
• Bay leaf
• carrots - 1 pc.
• pickled cucumbers - 2 pcs.
• sour cream
• boiled egg - 1 pc.

Stages:

1. Take any parts of the chicken and boil, then chop the meat into pieces. Use the broth for soup. First, boil the pearl barley in it, since it takes a long time to cook. You can pre-soak it in water overnight, then it will cook faster.

As soon as you see that it is almost ready, add the next ingredient, which you will learn about later.

2. Peel the potatoes and cut into cubes. Throw into the broth and cook for 20 minutes. Grate lightly salted or salted cucumbers and then put them in a saucepan and stir. Chop the onion into a cube and add it there. Next, rinse the sorrel and chop into small strips.

3. Simmer for about 10-15 minutes, then add a couple of spoons of sour cream and bring to a boil. Next, pour it hot and eat immediately. It is recommended to cook not too much, so that it is enough for one time.

Just before turning it off, add a bay leaf to the green cabbage soup with pearl barley. If you put it at the very beginning, a bitter taste will appear.

All that remains is to decorate with a boiled egg and any fresh herbs.

Cooking sorrel botvina with beets

Yes, we do it like a king. Exactly, this is how the royal dinner was always prepared in Rus', they took more of all kinds of herbs and greens and the result was gorgeous. For some reason, this option has now been completely forgotten, but there are those who still know this old Russian recipe. Do you want to meet him? Then please turn on the button and watch.

It's actually quite easy to recreate if you have a big pot and a little patience.

And now imagine how happy your friends will be when, on the hottest day of summer, you present them not with okroshka, but with such a cold one. After all, it is also made on the basis of kvass. You can't pull it by the ears, be careful not to swallow your fingers.

That's all for me, dear friends and subscribers. This is the post for today. I hope everyone is satisfied and start creating your masterpieces. Write and comment on the blog, and I say see you all soon. Good luck and good mood. Bye.