Bright, with a rich taste, sorrel soup is popular for preparing first courses, and it can be served both hot and cold. With the addition of this spring greens, soups become more piquant, tastier, the broth has a slight acidity, and how many vitamins in the product - not to list.

It will be useful not only for young, but already experienced housewives to learn the intricacies and secrets of cooking in order to make the dish healthier and even tastier. After all, the refreshing taste of the soup will invigorate and give you strength, saturate the body with vitamins, which is especially needed after winter, and satisfy your hunger. Sorrel soup can be either meat, cooked on a broth, or replenish the ranks.

The secrets of cooking are primarily in the right choice of products, compliance with the correct recipe. If you digest the sorrel soup, then it will turn out to be tasteless, and the benefits of such a dish look dubious.

Inexperienced chefs often have an interesting question - how many young sorrel are needed to make a healthy and tasty soup? If a strong meat broth is used, then 125 g will be enough. green sorrel. And to this volume you can add young leaves of nettle, green feathers of onions, parsley and dill, or ordinary spinach. Well, if you plan a quick lean version of the dish, then the amount of greens must be doubled.

  Sorrel soup with millet on turkey meat broth

Easy to prepare, but at the same time hearty soup will turn out if you cook it on turkey broth, and a boiled egg will serve as a bright decoration of the finished dish.

• Turkey on the bones - 300 gr.;
• Potato - 2 medium tubers;
• Carrots - 1 pc.;
• Onions - 2 pcs.;
• Celery root - 55 gr.;
• High-quality millet - 2 tbsp. spoons;
• Chicken egg - 2 pcs.;
• Fresh sorrel - 150 gr.;
• 5 branches of fresh herbs;
• Vegetable oil - 50 ml;
• Salt and seasoning.

Cooking:

1. To make the broth with a rich taste, the meat must be laid in cold water. Put a pot of meat on the fire, add 2 liters of water, and bring to a boil. Remove the foam that appears on the surface and cook on low heat for about an hour. If desired, you can add a whole onion, black and allspice, 1-2 clove umbrellas to it.

2. Ready meat must be removed and cooled, separated from the bones and cut into small pieces. The broth must be filtered in a clean pan.

3. Peel root vegetables, celery and carrots on a medium grater, chop the onion into small cubes, and cut the potatoes into cubes or strips. Transfer the potatoes to the broth, and let it boil, then add the well-washed millet and reduce heat to medium cook for about 20 minutes.

4. In a preheated vegetable oil in a pan, fry the onions first, and then the carrots and celery.

5. While vegetables passer in cold water, lay eggs so that they do not crack, it must be salted and hard boiled.

6. Transfer vegetable frying to soup and cook for another 10-12 minutes.

7. During this time, greens are cut, but at the sorrel you need to remove the cuttings, leaving only tender leaves.

8. Cut the boiled eggs into small cubes, add greens, chopped sorrel and chopped eggs to the soup. This is done no earlier than 5 minutes before full readiness. Sorrel does not have to cook for a long time in order to preserve its taste and properties. Salt and add spices to taste.

Serve soup hot to the table, offering cool sour cream to guests or family members.

  Sorrel soup with peas and young cabbage

Spring-summer soup with sorrel, young cabbage and peas, cooked on the water, is perfect for traveling to the country, when you need to quickly feed the family with a hot first course.

To prepare, you will need:

• The white part of green onions - from 10 feathers;
• Carrots - 1 pc.;
• Potato - 2 tubers;
• 100 gr. frozen green peas;
• Young cabbage - 300 gr.;
• Onions - 1 pc.;
• 2 large beams of sorrel;
• Some fresh greens of dill and parsley;
• Vegetable oil - 55 ml;
• Salt and spices.

Cooking:

1. Since the soup is prepared on water, you need to prepare all the products for heat treatment. Peel the potatoes and cut them into cubes, transfer to a pot of water and put in a boil. After 5-7 minutes, put frozen peas on the potato. If you use fresh peas, then you need to put it a little later.

2. Grind onions and carrots and fry root vegetables in heated oil until golden brown. Add them to the pan and weld a little.

3. Cut the greens. Sorrel must be cut into thin strips, while the cuttings will not go into the soup, only the leaves. Chop the cabbage with a very thin straw. If you use old cabbage, then you need to lay it right after the potato, but young along with greens.

4. After 5-6 minutes of cooking, freshly chopped cabbage, peas (if fresh), all herbs and spices are added to taste. Now you can reduce the heat to a minimum level and simmer the dish until all the ingredients are ready.

Hot soup is poured on plates, it is certainly worth adding a little sour cream. Light, spring sorrel soup without meat is ready. Enjoy your meal!

  Sorrel cabbage soup with cauliflower and potatoes

Delicious sorrel soup can be prepared not only in spring and summer, when the greens are in the juice itself and grows under the sun. If you make preparations for the winter, for example, freeze sorrel leaves, then you can indulge in soup at any time of the year. Fresh and green sorrel soup can be cooked in great fasting or just when you want some summer vitamins. If desired, you can cook soup in meat broth using the same recipe. All Thu needs to be done is to put the potatoes not in water, but in the broth. And disassemble the meat into pieces and add during the cooking process.

• 2 potato tubers;
• 350 gr frozen cauliflower;
• 2 onions;
• 1 small carrot;
• 40 ml of vegetable oil;
• Salt and black pepper;
• Bay leaf, spices.

Cooking:

1. Peel and cut into small cubes potatoes. Soak it in cold water until water boils on the stove. After boiling, water must be salted and transferred to potatoes and cauliflower, sorted into small inflorescences. Let them boil over low heat.

2. Onions are cut into cubes, carrots are cut into thin strips, it is most convenient to do this by cutting it first into thin slices. Fry vegetables in vegetable oil, and transfer them to a pan with vegetables.

3. Once the vegetables are ready, add frozen dill and sorrel, spices and seasonings, a little ground black pepper. Now the soup can be mixed, add water if necessary and covered with a lid, boil for about 3-4 minutes.

A dish is served with homemade lean mayonnaise and crispy slices of brown bread.

  Green borsch with sorrel and rice

Hearty, but at the same time very light, you can get sorrel soup if you cook the broth of their chicken breast. An additional satiety of the dish will give a small addition of rice and boiled eggs.

Ingredients for cooking:

• Potato - 3 pcs.;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Steamed rice - 2 tbsp. spoons;
• A bunch of any fresh greens;
• Fresh sorrel - 300 gr.;
• Salt and seasoning;
• Vegetable oil.

Cooking sorrel soup:

1. Peel the potatoes, cut them into cubes or small slices, rinse, and pour the bay with clean water to boil on medium heat. Along with potatoes, well-washed rice is added.

2. Cut onions, carrots can be chopped or rubbed at your discretion and fry until golden brown in a small amount of vegetable oil. Transfer the fried vegetables to the soup.

3. Rinse and dry the chicken breast, cut into small portions and shift to the vegetables to cook the soup for about 15 minutes.

4. Finely chop the sorrel and any herbs, add to the soup along with salt and seasonings, boil for 3-4 minutes and turn off the heat.

Cool sour cream and crispy breads are ideal for serving dishes. Sorrel soup is the perfect summer lunch on a hot day.

  Fresh sorrel meat soup

Traditional meat soup with the addition of sorrel is cooked with eggs, they can be laid out in a soup already boiled and chopped, or “thicken” the broth by adding raw eggs to the hot broth to make “noodles”.

Ingredients for cooking:

• 350 gr beef or pork;
• 2 potatoes;
• 350 gr fresh sorrel;
• 0.5 teaspoon of lemon juice;
• 1 pc. onions and carrots;
• 2 sticks of celery;
• 2-3 cloves of garlic;
• 3-4 chicken eggs;
• A little oil for frying vegetables;
• Fresh herbs - optional;
• Salt and spices, bay leaf.

Cooking:

1. First you need to cook the meat, preferably one piece, pour it with cold water. After boiling the broth, remove the foam and put celery stalks cut into 3-4 parts. Cook the broth until the meat is ready, making sure that the liquid does not boil off much.

2. Remove celery and meat from the broth, cut the meat in portions and return to the broth. Peel and cut the potatoes, transfer it to the pan.

3. Peel and cut onions, cut the carrots in half rings and fry until golden brown. Transfer to broth, and meanwhile, boil hard-boiled eggs, cool and peel.

4. Rinse and grind the sorrel, put it in the soup together with diced eggs, add salt and spices, and a few drops of lemon juice.

Finely chopped fresh herbs and sour cream are added to a plate with hot soup.

Sorrel soup with meat, tomatoes and bell pepper

In winter, you can treat your relatives and friends with a delicious dish and cook sorrel soup. It would seem, but where to get it in the winter? This should be taken care of in the spring by freezing the already washed and chopped leaves.

To prepare, you will need:

• Beef - 300 gr.;
• Potato - 3 pcs.;
• 1 carrot and onion;
• 2 eggs;
• Sweet pepper - 1 pc.;
• Some greens to taste;
• 350 gr frozen sorrel;
• Some sunflower oil;
• Salt, black pepper, favorite spices.

Cooking:

1. Cook the meat broth, disassemble the meat from the bones and tendons and return it. Cut potatoes and transfer to broth.

2. Cut onions and carrots, tomatoes and peppers into small cubes and simmer until tender. Transfer to meat and potatoes.

3. Cut the greens, beat the eggs with salt and pepper with a fork, pour into the broth, add the greens and mix. Salt, add spices and frozen sorrel. Allow the soup to boil for a couple of minutes and can be served.

  How to make sorrel soup with fresh herbs and pork

And finally, I will share an excellent visual confirmation of the simplicity of cooking this wonderful summer soup. Cooking sorrel soup is a pleasure with a very quick result. See for yourself thanks to the video. I guarantee that you also have an appetite.

Sorrel soup is very useful for our body, and you can cook it with any kind of meat, or make a quick option on the water, with the addition of tomatoes or other vegetables. A great dish for the manifestation of culinary imagination. Good appetite!

A sorrel rich in vitamins is popular for making soups, which with its addition become more piquant and unusual. This is achieved due to the slight acidity that the herb gives, giving all the benefits to the finished dish. It is useful to learn how to prepare an ingredient, the secrets of its processing and preservation of taste.

How to make sorrel soup

It will be useful for young and experienced housewives to know how to cook soup with sorrel. The dish is popular in the spring, when there are not enough vitamins. A pleasant refreshing taste invigorates, the dish satisfies hunger well. The secrets of cooking are the right choice of ingredients, compliance with the recipe and the time indicated in it. Overcooked or undercooked grass will spoil the taste and appearance of the dish.

Here are a few secrets to making sorrel soup:

• If it is cooked without meat, then you can add miso paste or Japanese dashi to the broth.
• Serve the finished dish correctly with sour cream, pesto, mayonnaise.
• You can neutralize the taste and harm of acid by adding spicy greens: arugula, watercress, spinach or cabbage.
• The soup becomes more satisfying with the addition of white croutons, fried chicken, Adyghe cheese, shrimp.
• To get a diet soup, sour cream is replaced with yogurt, yogurt, potatoes with celery, and cucumbers for a cold dish.
• It is not necessary to boil the leaves - you can beat them in a blender with sour cream and pour into a hot broth.

How much to cook sorrel in soup

The secrets of making sorrel soup are nuances that should be taken into account in order to get a delicious aromatic dish that is healthy and looks beautiful in the photo:

• For cooking, only young leaves are suitable before the formation of the peduncle. If the flower is already thrown away - the foliage becomes stiff, acquires an unpleasant taste.
• Cooking involves carefully sorting out the grass, removing wilted, rotten and yellow leaves, removing the tips of the cuttings.
• Before cooking, the sorrel must be washed in a bowl of water to remove sand and pebbles. It is better to soak the workpiece or to wash in several stages.
• Remember how long it takes to cook sorrel - it takes 4 minutes to cook.
• Cooking time can be reduced - as soon as the leaves have softened and changed color, the grass is ready.
• Leaves are put chopped in boiling water with salt.
• Understand how to prepare sorrel for the sauce - it must be cooked for 9 minutes with a strong boiling water, then salt.
• Frozen sorrel is cooked without thawing, it is lowered into steep boiling water for 5 minutes.

How much sorrel is needed

Tasty and healthy sorrel for soup is added at the rate of 2 liters of meat broth - 100 g of tops. So you get the rich taste of the final dish, delighting the whole family with a mouth-watering aroma. If you cook the soup only from sorrel, without adding meat, then the proportions will be different: per liter of water - 200 g. To balance the sour sorrel flavor, it is recommended to serve croutons, seafood, boiled eggs to the soup.

Sorrel soup - recipe with photo

A delicious recipe for sorrel soup with the addition of beaten eggs or cut cubes of boiled product when serving is considered classic. It’s easy to prepare a dish by following step-by-step photo or video tutorials, which are huge. You can experiment with taste by adding chicken, stew to sorrel leaves, preparing a dish in a slow cooker, without meat, replacing fresh grass with canned one.

Sorrel and Egg Soup

Tasty and easy in calories turns out sorrel soup with an egg. It has several varieties - you can add beaten eggs during the cooking process, crumble the boiled eggs at the last stage of production, or serve soup from sorrel leaves separately, placing a bowl with chopped egg pieces next to it. Any option assumes that the soup will turn out appetizing.

Ingredients:

• chicken broth - 3 l;
• sorrel leaves - 5 bunches;
• egg - 5 pcs.;
• potatoes - 2 pieces.

Cooking method:

1. Boil the broth, lay potato wedges there, salt to taste.
2. Cut the sorrel leaves into strips half a centimeter wide, wait for the potatoes to cook and lower the grass.
3. Beat the egg in a bowl, pour in a thin stream into the boiling broth with vigorous stirring.
4. Cook for 2 minutes, insist 10 minutes.

With Chiken

Nourishing and tasty turns out a green soup with sorrel and chicken by adding fillets or legs. The concentration of meat is increased due to the use of it first in the broth, and then - as a filler for soup. You can diversify the soup by adding seasonings, spices, vegetables. Serve the finished dish well with sour cream sprinkled with herbs.

Ingredients:

• water - 2 l;
• chicken legs - half a kilo;
• onion - 2 pcs.;
• carrots - 1 pc.;
• bay leaf - 1 pc.;
• peppercorns - 2 pcs.;
• potatoes –2 pcs.;
• sorrel leaves - 100 g;
• egg - 3 pcs.

Cooking method:

1. Cook the broth from meat: rinse the legs, put in water, boil, remove the foam, reduce heat, add 1 onion and half a carrot. Boil for an hour, salt a quarter of an hour before the end, pour bay leaf and peppercorns. After ready to remove spices.
2. Cut the meat into slices, strain the broth, cut the potatoes into cubes, chop the onion, chop half the carrots on a large (beet) grater.
3. Lightly fry the onion with salt and pepper - 3 minutes, add carrots, stir, simmer until soft.
4. Boil the broth, lay the potatoes, cook for 17 minutes, lay the onion-carrot frying, cook for 4 minutes.
5. Insert the sorrel leaves, stir, cook for 2 minutes. Add meat pieces, stir.
6. Season the soup with salt and pepper, leave for 13 minutes.
7. Serve with boiled eggs, cut in half and sour cream. Instead of lumpy meat, you can use meatballs.

In a slow cooker

Summer vitamin taste will please a simple recipe. Sorrel soup in a slow cooker is easy to prepare. The hostess will only need to prepare all the necessary ingredients and put them in a device that will do everything on its own. Soup cooked in a slow cooker has a rich aroma, juiciness and bright color, looks good in the photo and is loved by households.

Ingredients:

• chicken fillet - 0.8 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• dried dill - 1 teaspoon;
• fresh sorrel leaves - 0.15 kg;
• potatoes - 5 pcs.;
• garlic - 3 cloves;
• eggs - 3 pcs.;
• sunflower oil - 1 tablespoon;
• water - 3 l.

Cooking method:

1. Wash the chicken, cut into slices, cut the potatoes into cubes, chop the carrots, chop the onion into half rings, and sorrel into strips.
2. Pour oil at the bottom of the multicooker bowl, fry the onions with garlic and carrots in a frying mode until cooked, keep the lid open.
3. Put the fillets, potatoes, pour in water, close the lid, set the stewing mode, hold for an hour.
4. Lay the oxalis leaves, season with salt, pepper, dill, close the lid, set the quenching function for a quarter of an hour. At this time, boil hard-boiled eggs.
5. Turn off the mode, serve a dish with half a boiled egg.
6. In case of acidity deficiency, pour a little juice of lemon or lime.

Without meat

Fans of diet foods need to know how to cook sorrel soup without meat. Its quick cooking takes a little more than a third of an hour, but in the end you get a great dish that you can get enough of. A light vegetarian soup will appeal to women who are losing weight at any age, but then it’s worth removing the eggs from the recipe, seasoning not with sour cream and garlic, but with vegetable oil.

Ingredients:

• sorrel leaves - 220 g;
• potatoes - 0.3 kg;
• water - 1 l;
• egg - 3 pcs.;
• seasoning - ½ tsp;
• salt - 2 pinches;
• green onions - half a bunch;
• sour cream - 4 tablespoons

Cooking method:

1. Peel potatoes, cut into cubes, lay in water, wait for boiling, add salt.
2. Rinse the oxal leaves, cut into noodles.
3. Break the eggs into a bowl, beat with a fork with a little salt and spices.
4. After 10 minutes from the boil, season with spices, pour sorrel, increase heat, add a thin stream of eggs with constant stirring and the formation of a funnel.
5. After folding the eggs, turn off the heat. Boil sorrel for no more than 3 minutes so that the grass does not lose its sour taste.
6. Serve with sour cream and green onions.

Classic recipe

Fans of traditional dishes will enjoy classic sorrel soup. It has a thin acidity, thick texture and rich green color. All the benefits of vitamins are saved due to a short heat treatment and compliance with the recipe. The classic dish looks good in the photo, has a unique aroma and recognizable taste. Many love him.

Ingredients:

• oxal leaves - 0.3 kg;
• eggs - 5 pcs.;
• potatoes - 3 tubers;
• carrots - 1 pc.;
• onion - 1 pc.;
• vegetable oil - 2 tbsp;
• salt - 2 teaspoons.

Cooking method:

1. Cut the potatoes into cubes, put in boiling water, cook over low heat.
2. Rub carrots, chop the onion, fry them in oil for 5 minutes, lay in the broth. Cook for 10 minutes.
3. Cut stems from the oxal leaves, cut the tops into strips.
4. Beat the egg in a bowl, add salt, and beat.
5. After the potatoes are ready to lay sorrel, boil for 3 minutes, pour in the eggs, stirring vigorously, salt and pepper.
6. Use in cold or hot form.
7. Chicken eggs in this recipe can be replaced with whole quail, which are put in a ready-made dish boiled.

From canned sorrel

In the absence of fresh herbs, you can cook soup with canned sorrel, rolled up for the winter at home or bought in a store. Canned grass retains all the benefits and vitamins, and the taste from its addition becomes saturated with pronounced sourness. The warming soup is useful in the cold season to invigorate the body.

Ingredients:

• canned sorrel - 1 can (450 g);
• meat - a pound;
• potatoes - 5 pcs.;
• onion - 1 pc.;
• egg - 1 pc.

Cooking method:

1. Cook the meat broth, after readiness, cut the meat into slices and lay in the base for the soup.
2. Cut the potatoes into cubes, cook in the broth for 25 minutes. At this time, chop and fry the onion, put in a pan
3. Put sorrel, bring to a boil, pour in lezon (egg mixture) or serve with a boiled egg, cut into slices.
4. Serve with sour cream.

Mashed soup

It turns out to be very beautiful sorrel soup puree, which is easy and simple to prepare in less than an hour. Due to the thick consistency, the dish is hearty, but not the most high-calorie one, because there is no meat in it. Serve it well with white bread croutons fried in olive oil, baked with garlic, shrimp or just sprinkled with sesame or linseed seeds.

Ingredients:

• vegetable broth - 4 glasses;
• sorrel leaves - a bunch;
• potato - 4 pcs.;
• cream 20% fat - 3 tbsp;
• butter - ½ tbsp .;
• egg - 2 pcs.;
• greens - a bunch.

Cooking method:

1. Wash and chop the oxal leaves. Peel the potatoes, cut them into cubes, pour half a liter of boiling water with oil, simmer until tender, pour the sorrel. Boil on low heat for a quarter of an hour.
2. Beat with a blender, pour the broth with cream.
3. Pour into plates, garnish with finely chopped boiled eggs, herbs.

With stew

Such a hearty dish as sorrel soup with stew, especially like men, but the rest will not pass by. Its high calorie content combined with piquant sourness will be appreciated. The spring taste of greens will saturate with benefits and vitamins, give vitality. It is good to serve a dish with sour cream, herbs, optionally with toasted bread or croutons.

Ingredients:

• olive oil - 2 tbsp .;
• onion - 1 pc.;
• carrots - 1 pc.;
• tomato - 1 pc.;
• sweet pepper - 1 pc.;
• potatoes - 3 pcs.;
• water - 1.5 l;
• beef stew - a jar;
• sorrel leaves - a bunch;
• egg - 2 pcs.

Cooking method:

1. Peel vegetables, chop the onion, rub the carrots coarsely, cut the tomato and pepper into cubes, and cut the potatoes into slices. Open the beef stew, remove the fat from it.
2. Heat oil in a frying pan, fry the onion, add carrots in 5 minutes, and tomato and bell pepper in 5 more minutes. Simmer for 5 minutes under a closed lid over low heat.
3. Put potatoes and frying in water, cook over low heat for 45 minutes, add sorrel, beef stew, season with salt and pepper, cook over medium heat for 10 minutes.
4. Beat eggs lightly, add to soup while stirring. Turn off the fire, wait 13 minutes, place on plates.

From frozen sorrel

If you freeze grass for the winter, it will be very simple and quick to make soup from frozen sorrel. Even in the cold, this dish with a pleasant sourness will warm, delight with vitamins, invigorate. To increase satiety, add meat and sour cream, without them you will get a dietary option. Also in the recipe there is the opportunity to add eggs or do without them, enjoying the pure taste.

Ingredients:

• chicken - half a carcass;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• frozen sorrel leaves - 300 g;
• parsley - bunch.

Cooking method:

1. Cook the broth from the chicken, separate the meat from the bones, pinch into pieces, put back.
2. Cut the potatoes into strips, chop the onion, rub the carrots coarsely, lay in the broth.
3. Cook for 15 minutes over medium heat until the potatoes are ready, put sorrel (without defrosting). Stir, add finely chopped greens, salt, pepper.
4. Bring to a boil, turn off the heat, serve with sour cream and boiled eggs.

Video

Hello friends! So the long-awaited month of May came, how I love this time of year! And in connection with the onset of warm days, I want more and more green to appear on the dining table. Therefore, let's try and cook first courses with healthy herbs!

Green soup is one of my family’s favorite dishes, and it has been famous since ancient times. The green color gives it sour grass, which appears on the beds in early spring. It is known for its sour taste and is rich in vitamins. But under the condition, if it is used in May-June, at a later time it will not bring proper benefit. So let's not waste time, but prepare a delicious dish and stock up on vitamins for the future!

Sorrel soup is suitable for cooking in any weather. In the cold, it can be prepared on the basis of meat broth and eat hot. In the heat - on the vegetable broth and serve cold.

But the main advantage of this dish is taste, aroma and nutrition. Despite this, it is quite simple to prepare. And our step-by-step recommendations will help you to please your family with a new dish.

  The classic recipe for making sorrel soup in chicken stock

Please your family with such a summer soup, this recipe of my childhood, this is how my mother prepared spring cabbage soup, and certainly on chicken broth from a domestic chicken. How incredibly tasty, I still remember the taste of my mother’s soup and now I will tell you in detail how to cook a delicious green soup with an egg.

Required Products:

• 2 large pieces of chicken (for broth);
• 1-2 carrots;
• 300-350 g of potatoes;
• 1-2 bulbs (medium size);
• 150 g of fresh sorrel;
• salt and black pepper - to taste;
• 1 tbsp rast. oils;
• 4 boiled eggs;
• dill greens - to taste;
• sour cream for dressing (you can without it).

Cooking:

1. First, prepare the broth. For him we took 2 chicken thighs. Fill with water and put on the stove. Of course, poultry is best for the broth, but for urban residents this is very problematic, so we will prepare the meat from the purchased.

2. While the chicken is cooked for about 30 minutes, prepare the potatoes. We cut it into small cubes, like a regular first course.

3. We send to the broth. Cover the pan with a lid and cook for 10-15 minutes. In the meantime, prepare the roasting. We chop the onion and fry in oil until it becomes soft and begins to slightly acquire a rosy color.

4. Boil hard-boiled eggs, cool, peel and then cut into small cubes of medium size, you do not need to grind them, but you should not crush too large.

5. And finally, grind sorrel and dill.

6. After that we introduce eggs into the soup. Pepper and salt to taste. Pour the onion frying. Mix everything thoroughly. Then add the sorrel and cook for 3-5 minutes. After this, pour dill.

Let the borscht brew for about 10 minutes. Serve to the table, seasoned with sour cream.

  Cooking a diet (lean) dish in water without meat

Fresh sorrel will be suitable for us now. In winter, you can cook from frozen or canned, but of course with fresh, in my opinion, tastier. In this recipe we will cook without meat. Preparing lean soup is simple and fast.

Required Products:

• 2 liters of water;
• 1 tbsp salts;
• 100 g of sorrel;
• 4 potatoes;
• 2 tbsp rast. oils;
• 1 onion;
• 1 clove of garlic;
• 4 boiled eggs;
• 1 bunch of greenery;
• 1/4 tsp turmeric.

Cooking:

1. Wash the sorrel thoroughly. Cut the stems. For soup, only leaves are suitable.

2. Pour the required amount of water into the pan and wait until it boils. At this time, cut the potatoes into small cubes. Chop the onion. Pass the garlic through a press, or finely chop finely.

3. Dip chopped vegetables in boiling water. Salt and mix.

4. Close the lid and cook for 20 minutes.

In the meantime, let's take care of the rest of the ingredients. Grind the sorrel.

5. Peel and chop the eggs into cubes or cubes, optionally crush the squirrels, crush the yolks and add to the soup.

6. Parsley and dill under running water and chop.

After that, pour in the ripened soup: sorrel, egg, greens and ground turmeric.

7. Thoroughly mix. After boiling pour oil.

Mix again. Turn off the fire and close the pan with a lid. Let it brew for 15-30 minutes.

The finished dish is seasoned with homemade mayonnaise.

  Delicious green soup with pork and nettle

It is better to take young nettles, which appears in early May and cook delicious scented cabbage soup. We will cook the broth on pork ribs so that it is rich.

Required Products:

• 0.5 kg of pork ribs;
• 1 onion;
• 1 carrot;
• 7 potatoes;
• 2 boiled eggs;
• 4 cloves of garlic;
• 1 bunch of sorrel;
• 1 bunch of nettle;
• dill and green onions to taste;
• salt to taste.

Cooking:

1. Cut ribs 5-7 cm long. We transfer to a saucepan and pour cold water to half its volume. We put on the stove. Bring to a boil and cook meat for 5 minutes.

2. After this, drain the water, rinse the meat. Refill with boiling water and cook for 40 minutes under a closed lid.

After boiling, do not forget to salt the water.

3. At this time, we will prepare the remaining ingredients.

Chop the onion. Three carrots on a coarse grater. Cut potatoes and eggs into medium-sized cubes. Nettle, sorrel, green onions and dill finely chop.

Important! Rinse the nettles in 3 waters and scald with boiling water so that the thorns on the leaves become soft.

4. After the meat is boiled. We take it out of the broth and let it cool completely. And we put in the broth: potatoes, carrots and onions. Cook until fully cooked. When the pork has cooled, free from the seeds and cut into small pieces.

5. Pour into soup: meat, sorrel, nettle, green onion and dill. Salt and cook for another 5 minutes.

6. After that, add the eggs and garlic. Mix and wait another 2 minutes. Then turn off the stove. Cover with a lid and let it brew for 30-60 minutes.

We pour spring cabbage soup on plates, add a spoonful of sour cream and invite relatives to the table!

Enjoy your meal!

  Video on how to cook green borsch with meatballs

Fast meatball soup is cooked quickly and simply, incredible flavorful and, most importantly, hearty! It is especially important when it is necessary to feed a family tasty and fast and so that before dinner they don’t slam the refrigerator door in search of something else to eat?

Enjoy your meal!

  Sorrel soup with eggs and beans in a slow cooker

A rich green borsch with beans and corn will delight your family at the dinner table, and prepare this summer soup with the help of an indispensable assistant.

Required Products:

• soup set (chicken);
• 3 potatoes;
• 1 onion;
• 1 carrot;
• 2 boiled eggs;
• a handful of beans and corn (fresh frozen);
• on a bunch: sorrel leaves, green onions and parsley;
• 1 tbsp condiments “Hops Suneli”;
• ground chili and ground black pepper - on the edge of a knife;
• bay leaf;
• 3 tbsp rast. oils;
• 2 tbsp lemon juice;
• sea \u200b\u200bsalt (you can also ordinary) - to taste;
• sour cream for dressing.

Cooking:

1. Onion cut into cubes. Rub carrots on a fine grater. So she will give the soup a brighter color. Pour oil into the slow cooker. We select the frying mode and send the prepared vegetables to the oil.

2. At this time, cut the potatoes into large cubes. Pour to vegetables along with beans (previously soaked in water overnight). The onion was already transparent, and the carrots were browned.

3. Fry for about 2-3 minutes and add the chicken set. Pour boiling water over everything so that the meat is completely covered with water. Pour the necessary amount of salt, hops sunel with ground peppers and bay leaf.

4. Close the slow cooker. We select the regime “Healthy nutrition” - “Legumes”. Pressure - 2, time - 40 minutes.

5. In the meantime, let's take care of the greens and eggs. Sorrel, green onions and parsley finely chop. Grind the eggs with a knife or grater.

6. When the slow cooker signals the completion of cooking. Press the cancel heating and disconnect it from the network. We are waiting for the steam to come out, otherwise you can get burned. Try whether the soup is ready, and in particular beans. If necessary, add salt. Introduce chopped greens, corn, grated egg and lemon juice into the borsch.

7. Reconnect to the network. The lid should remain open. We turn on the warm-up mode for 2 minutes. When the soup boils, turn off the slow cooker and close the lid again. We are waiting 15-30 minutes to get the dish.

Pour on plates and enjoy the wonderful taste and summer aroma of green borsch. Do not forget to season with sour cream.

  Green borscht on beef broth

This recipe is for 3 liters of water. Tasty, fragrant and with a slight acidity.

Required Products:

• 500 g of beef (on the bone);
• 400 g of potatoes;
• 1 carrot;
• 150 g of sorrel;
• 5 boiled eggs;
• 1 bunch of dill;
• 3 feathers of green onions;
• salt to taste;
• 1 tbsp Sahara;
• 2 tbsp tomato. pastes;
• 1 bay leaf;
• rast. butter.

Cooking:

1. Onion cut into cubes and fry in vegetable oil. Grated carrots add to the onion.

2. Introduce tomato paste and sugar into the mixture. All is well fried. Cut potatoes and eggs into medium-sized cubes. Sorrel - straws. Grind dill and onions.

3. In a pan, boil the meat and introduce the potatoes. Cook until tender. Add all the greens, bay leaves and eggs.

Then pour the roast. If necessary, add salt. Reduce the heat and cook for another 5 minutes. Let us brew and call everyone to the table.

  Horse sorrel borsch with beetroot

If you do not know how to distinguish between ordinary and horse sorrel. Just look at the leaves of the plant. In ordinary they are light green in color, in horse dark green with red veins. In the Caucasus, horse meat is used for cooking.

Required Products:

• 0.5 kg of pork or beef ribs;
• 3 liters of water;
• 4 potatoes (medium size);
• 1 onion;
• 1 carrot;
• 1 beet (small);
• 2 bunches of sorrel;
• 3 cloves of garlic;
• salt and sugar to taste;
• 4 peas of black pepper;
• 3 peas of allspice;
• bay leaf;
• 1 bunch of green dill and parsley;
• 1 pinch of ground coriander;
• 6 boiled eggs;
• sour cream for dressing;

Cooking:

1. Pour water into a saucepan and bring to a boil. Add chopped ribs. After boiling, carefully remove the foam that has appeared. Pour the peas of black and allspice, bay leaf. Close the lid and continue cooking for 20 minutes over medium heat.

2. Cut the potato into large cubes. Add to the broth. Cook until half-ready vegetable. It takes about 20 minutes.

3. Chop the onion. Rub carrots on a coarse grater. Throw in a saucepan and continue cooking until half-finished carrots.

4. Now you need to grate the beets and add to all the ingredients as well.

5. Reduce the fire to slow. Cook until fully cooked with the lid closed. At the very end, add salt, pepper and spices.

To ensure that the soup does not have a saturated red color, change the order of bookmarking products. First add beets, and only then carrots and onions.

6. And finally, cut the sorrel into strips and throw it into the soup. We wait until it boils, and the grass changes its color. Borsch is ready. If it comes out too sour for you, pour in the right amount of sugar.

7. Do not forget about garlic. It must be cut into thin plates and sent to the soup immediately after adding the sorrel. There we throw finely chopped greens. We mix everything. We remove from the stove and let it brew.

If the soup remains the next day, then its taste will acquire a brighter and more saturated shade.

During serving, season with sour cream, and in each serving we put finely chopped egg.

  Canned Sorrel and Tomato Recipe

When the season of fresh grass ends, it is quite possible to replace it with sorrel from a jar, and prepare a summer dish on cold days.

Required Products:

• 3 l of water;
• 2 onions;
• 2 bay leaves;
• 4-5 potatoes;
• 3 tbsp tomato. pastes;
• 1 tbsp flour;
• 1 carrot;
• 5 boiled eggs;
• 150-200 g canned sorrel;
• salt to taste.

Cooking:

1. We wash the meat well, fill it with cold water. Cook until boiling. After that, remove the foam. Throw in the broth a lavrushka and a whole onion (previously peeled).

2. Onions and carrots cut into small cubes. We heat the pan with vegetable oil and fry the onion on it until transparent. Then add the carrots. After a couple of minutes, we introduce the flour and continue to cook constantly stirring the ingredients.

3. Then pour the tomato paste, previously diluted with a small amount of water. Continue to simmer another 3-5 minutes.

4. Again, go to the broth. We take out the onion and meat from it. If necessary, mix. Then we introduce diced potatoes and meat divided into pieces. Cook for 5 minutes. Then add the frying. Mix thoroughly. Solim. After 5-7 minutes, add chopped pieces of egg (medium size). Mix and introduce canned sorrel from a jar.

Important! Canned sorrel can be replaced with frozen if it is pre-frozen in spring

5. Cook literally 2 minutes. Close the lid and turn off the fire. Let it brew for 30-60 minutes.

  Tasty dish without frying with beaten (broken) eggs

In this recipe, borsch is cooked with raw eggs, which are poured into a boiling broth, and not added boiled as is customary.

Required Products:

• 2 bunches of sorrel;
• 4-5 potatoes;
• 1 carrot;
• 1 raw egg;
• 2 onions;
• salt to taste;
• bay leaf;
• 1 clove of garlic;
• parsley and dill;
• pork on the bone.

Cooking:

1. First, put the meat for the broth to cook. At this time, chop the potatoes into large strips. Carrots and sorrel - smaller straws. Onions - in cubes.

2. Throw potatoes, onions and carrots into the broth.

3. After boiling, cook for about 20 minutes, until the potatoes are ready. Add salt and bay leaf.

4. Sorrel mix with chopped herbs. Enter in the soup.

5. Break the egg into a plate and dilute it with hot broth. This is done carefully. Constantly stirring, pour the broth into a thin stream. Then the mixture is introduced into the soup in the same way. After the soup begins to boil, you can turn off the fire.

Pour into plates and season with sour cream.

Have a nice meal!

  The best recipe with egg and stew

Not a dish, but a fairy tale; cooking costs are minimal, as it is prepared on the basis of stew and you do not need to wait until the meat is cooked. It tastes just an awesome dish where you can eat your mind, without exaggeration. If there is nettle, it can also be added to the soup, it will be just super, or you can do without this prickly grass.

Ingredients:

• Stew - 1 can
• Potato - 4-5pcs.
• Onions 1-2pcs.
• Carrots - 1-2pcs.
• Sorrel - 100-150g.
• Nettle 1/4 of the volume of sorrel (optional)
• Bay leaf, peppercorns, salt (you can curry to taste when frying).
• Vegetable oil
• Boiled eggs for serving.
• Cooking time 1 hour.

I propose step-by-step preparation in a video clip where the author tells everything in detail:

Here is today we have prepared a vitamin first course! Very tasty and on time with minimal cost.

Enjoy the spring and summer, try to cook more tasty and healthy food to stock up on vitamins for the coming cold winter!

See you soon on the pages of this blog!

Thanks for attention!

In any case, sorrel soup is eaten with pleasure! With the onset of spring and the long-awaited summer, missing the greenery, I want to cook simple, tasty, vitamin dishes - like this soup. Sorrel gives amazing sourness to soups. Such a dish prepared on meat broth turns out to be very tasty, rich, satisfying.

Vitamin soup with sorrel is the most popular first dish of spring and summer. This article will help you choose a recipe to your taste and cook this green appetizing, eye-pleasing soup for lunch. Also from a previous post you will come in handy

An appetizing hearty dish is the favorite soup of many people.
  Ingredients:
  Chicken breast fillet - 1 pc.
  Carrots - 1 pc.
  Onion head - 1 pc.
  Rice "Indica GOLD" TM "Mistral" - 1 sachet
  Sorrel - big bunch
  Egg - 1 pc. per serving
  A few feathers of green onions
  Salt to taste
  Sour cream for serving

How to cook sorrel soup

Remove the top layer from the onions, peel the carrots and cut into cubes.

  Boil water in a pan, put the chicken fillet. Bring to a boil and add the onion head and carrots. To salt. Boil the broth. Throw the bulb.

  Remove boiled chicken from the broth. Cut it into pieces and return to the broth.

  Boil a bag of rice according to the instructions on the package. Drain the water.

  Rinse the sorrel, dry, cut.

Add rice from the bag, sorrel to the broth. Bring to a boil and boil for about three minutes. Actually the soup is ready.

  Hard-boiled eggs (two in two portions). Cool, peel and cut in half. Wash green onions, dry and chop finely.

Pour sorrel soup into a bowl, put the sliced \u200b\u200begg and sprinkle with green onions. You can put a spoonful of sour cream. Enjoy your meal!

The classic recipe for sorrel soup with egg and meat. Cooking Beef Soup

Sorrel gives amazing sourness to soups. Such a dish prepared on meat broth turns out to be very tasty, rich, satisfying.

Ingredients:
  Beef - 600 g
  Potato - 3 pcs.
  Carrots - 1 pc.
  Onions - 1 pc.
  Sorrel - 150 g
  Rice - 2 tbsp. l
  Dill - 20 g
  Boiled egg - 2 pcs. for filing
  Salt to taste

How to make classic beef sorrel soup

Rinse beef and put in a pan. Pour in cold water (2.5 L), set cook on fire. Whole onions add to the meat, cook together. Next, remove the onion, it will no longer be needed. When the water boils, remove the foam. Reduce heat and cook until meat is cooked.

  Wash, peel and chop potatoes. Add to the pan with boiled meat.

  Add rice to the soup. To do this, rinse it well and put in the broth, it will give the soup velvety.

  While boiling potatoes, peel and chop the carrots. Add it to the pan, cook until vegetables are ready. To salt.

  While the vegetables are boiling, prepare the greens. Rinse the sorrel well and chop.

Also wash the dill under cold water and chop. Add sorrel and dill to the pan, bring to a boil. Then immediately reduce the heat and cook for 2 minutes. Cover the pan with a towel, let the soup brew for 15 minutes.

  The classic sorrel beef soup is ready. When serving, add boiled egg and sour cream to the soup. Bon appetit and good mood!

Cooking delicious canned sorrel soup with beef stew

Sorrel can be used not only fresh, but also canned. For the preparation of this soup using canned sorrel, prepared in the summer. Lay the washed and cut sorrel in sterile glass jars, pour boiling water and roll up the lids. Sorrel is quite acidic, so it does not require any additional preservatives. Only sorrel and boiling water, even salt is not necessary.
  In the long Moscow winter, sometimes you want to cook something spring-summer. In such cases, canned sorrel soup is cooked. Sorrel contains the acid necessary for our body and is rich in useful substances. Sorrel soup is light but satisfying. It must be served with a spoon of sour cream.

Ingredients:
  Chicken Egg - 2 pcs.
  Carrots - 1 pc.
  Onions - 1 pc.
  Bay leaf - 1 pc.
  Potato - 5 pcs.
  Garlic - 3 cloves
  Vegetable oil - 3 tbsp. l
  Fresh greens - 30 g
  Canned sorrel - 700 g
  Beef Stew - 1 can

How to Cook Sorrel Soup with Beef Stew with Egg

Peel the onion and cut it into small pieces.

  Peel the carrots and cut into cubes.

  Peel the potatoes and cut into small cubes.

  Grind the peeled garlic.

  Cook the roast. We spread the chopped onion in a pan with warmed vegetable oil and lightly fry it.

  Add carrots to the onion and fry until golden brown.

  In a pan with boiling salted water, dip the potatoes and cook it until half ready.

  Then add the frying. We boil for three minutes.

  Next, put the stew, sorrel, garlic, herbs, bay leaf in a pan. Let the soup boil.

  In a bowl, stir the eggs with a pinch of salt.

  Pour the eggs into a boiling soup in a thin stream and stir well. Bring to a boil and turn off the stove.

  Sorrel soup with stew is ready. Pour it into plates. We put in a plate a spoonful of sour cream and call home to the dining table. Enjoy your meal!

Frozen Sorrel Soup with Egg and Pork Meatballs

A simple recipe for a light soup with sorrel and pork meatballs. The dish is quite tasty, satisfying and healthy. It is prepared simply, and most importantly quickly.

You can make them from any minced meat: beef, veal, chicken or turkey. It is better to prepare meatballs for future use. To do this, it is necessary to form them no larger than a walnut. Lay on a board sprinkled with lightly flour and send to the freezer. Then simply shift into a bag and use them when you want to cook something. Save your time and, if necessary, you can quickly organize a delicious meatball soup.

Ingredients:
  Pork - 300 g
  Potato - 2 pcs.
  Celery - 100 g
  Onions - 2 pcs.
  Eggs - 2 pcs.
  Sorrel - 250 g (frozen, fresh or canned)
  Salt to taste
  Ground black pepper to taste
  Bay leaf - 3-5 pcs.
  Allspice peas - 5 amount.

How to Cook Sorrel Soup with Pork Meatballs

Wash the pork, remove excess fat and film. Peel onions and wash. In a meat grinder, attach a nozzle with small holes and twist the meat with onions.

  Season the minced meat with salt, black pepper and mix well. Some housewives add an egg to the stuffing. However, in this case, the broth will be cloudy. Therefore, we cook without an egg, meatballs and so will hold perfectly.

  Form meatballs the size of no more than a walnut.

  Pour water into the pan, put bay leaf and allspice peas. Put the pot on the stove, and when the water boils, send the meatballs to cook.

  Peel potatoes and celery, wash and cut into cubes.

  Then send them to cook for meatballs.

Boil the eggs for about 10-15 minutes to a cool consistency. Then dip in cold water and refrigerate. Peel them and cut them into large pieces.

  When the potatoes are ready, send the sorrel to the pan. Season the soup with salt and black pepper. Boil for 3 minutes and lay the chopped boiled eggs.

  Let the soup boil for about 5 minutes with all the products and you can serve it to the table. Enjoy your meal!

How to make cold sorrel soup with egg. Video recipe

Cold sorrel soup competes with okroshka in popularity. It is no worse than it can refresh on a hot summer day, and it also saturates the body with useful substances just as well. And most importantly - it is very tasty.

Enjoy your meal!

Fresh sorrel borsch on chicken stock with egg

Prepare a dish based on herbs and the first spring vegetables.
  Ingredients:
  Chicken stock - 2 L
  Potatoes - 3-4 pcs.
  Raw egg - 2 pcs.
  Poached egg - 1 pc.
  Sorrel - 1 bunch
  Parsley - 1 bunch
  Green onion - 1 bunch
  Fresh or frozen spinach - 1 bunch
  Salt pepper
Bay leaf

Cooking:

  Prepare the broth in advance: fill the chicken breast with cold water and set it to boil. If you want to clearly calculate the amount of soup per number of people, then everything is very simple. Pour into the pan as many soup ladles of the finished broth as you are going to feed.

  We wash and clean the vegetables. Then finely chop the onion. Also chop all the greens.

  Cut the potatoes into strips.

  Grate the carrots. Put all the chopped vegetables in the finished broth. When it boils, salt, pepper, add the hops-suneli and bay leaf.

  We introduce eggs into the broth in a more interesting way, which was used by the most ancient civilizations of Asia.
  For this, in two eggs, the yolk is separated from the protein. Beat them separately, and then combine.

0
  Then, add lemon juice to the beaten egg to create an acidic environment.

  So that the egg does not curl in the broth, we make the liquid itself dense.
  To do this, we introduce flour into the finished broth with vegetables, diluted in cold boiled water, at the rate of two tablespoons per liter of broth.

  Pour the hot broth into a separate container and let it cool slightly. By volume, we take more than half the egg mass. Stirring the broth, enter the egg-broth mass.

  We continue to vigorously stir our borsch to prevent eggs from clotting for 5 minutes. If necessary, bring to taste and throw chopped greens of sorrel, parsley and spinach.

  Stirring for another minute, turn it off.

  Thanks to this egg-loading technique, borscht acquires a surprisingly elastic, dense texture and unusual taste.
  Borsch turned out with a pleasant sorrel and lemon acidity, rich taste and fresh aroma of herbs. Serve green borsch with sorrel with half poached eggs and sour cream. Enjoy your meal!

Video recipe on how to cook spring green borsch with spinach and sorrel

Enjoy your meal!

Tip
  If you cook soup with young potatoes, the cooking time will decrease.

Nettle, sorrel and egg soup

Summer delicious and hearty soup with nettles and sorrel is prepared very simply. Be sure to treat them to your loved ones. Collect nettles in clean places, away from roads. If the nettle is already high - cut only the top 10-15 cm, with tender leaves.

Ingredients:
  Bouillon (water) - 2 L
  Carrots - 1 pc.
  Onions - 1 pc.
  Potatoes - 3-5 pcs.
  Sorrel - 80 g
  Nettle - 40 g
  Chicken Egg - 2 pcs.
  Salt, pepper - to taste

Cooking:

  In summer soups, it is better to do without frying, so we cook the broth with finely chopped onions and carrots.

  Peel the potatoes and cut them into cubes.

We send the potatoes to the pot and cook until almost ready, 12-15 minutes. In the meantime, we will wash the sorrel, cut it across thin ribbons.

  Send the sorrel to the potatoes, boil for 2-3 minutes, salt to taste.

  We’ll wash the nettles, tear off the leaves and cut them.

  Add nettles to the soup.

  Beat 2 eggs with a fork.

  Pour a thin stream into an almost ready soup.

  When pouring eggs, quickly mix the soup so that the egg mixture is evenly brewed.

  So our wonderful summer soup with nettles, sorrel and eggs is ready. Hurry up and call your relatives and enjoy the wonderful soup!

  Delicate, fragrant and delicious summer soup will surely appeal to you and your family. Enjoy your meal! Cook for health!

Tip
  If you cook soup on a broth - strain it, then it will turn out transparent and appetizing.

Sorrel soup with chicken, egg and green beans

Make fragrant rich sorrel soup.
  Ingredients:
  Chicken drumsticks - 5-6 pcs.
  Carrots - 1 pc.
Bay leaf
  Potatoes - 3-4 pcs.
  Handful of String Beans
  Boiled eggs - 4 pcs.
  Onion - 1 pc.
  Any greens
  Sorrel

Cooking:

  We cook the chicken drumstick broth, with parsley, onion and a whole carrot. Salt and pepper.

  We clean the potatoes, wash them and cut them into cubes.

  When the legs are cooked, pull them out of the pan and add the potatoes.

  Knead the carrots finely with a fork.

  We clean the eggs and cut them into cubes.

  When the potatoes are ready, spread the beans.

  Next, add sorrel to the pan (fresh or frozen).

  We fall asleep eggs.

  Next, add the carrot puree.

  Mix everything and let it boil over medium heat for 5-8 minutes.

  Spread the chicken legs in the soup again and let it brew for half an hour. Enjoy your meal!

Eggless sorrel soup with crab sticks

It turned out an interesting new taste.
  Ingredients:
  Water - 2 L
  Sorrel - 1 bunch
  Petiole celery
  Dill
  Sweet paprika
  Clove
Bay leaf
  Ginger
  Crab sticks - 1 pack

How to make sorrel soup in a special way

Coarsely chop the potato. When the water boils, immediately throw the potatoes into the pan, add bay leaf and cloves. Cook for 20 minutes.

  Cut sorrel, greens.

  When the potatoes are ready, remove the bay leaf and cloves. Add spices. Cut the crab sticks and add to the pan.

Then put the sorrel. Bring everything to a boil and turn it off. The soup is ready. Serve with herbs. Enjoy your meal!

Don Don sorrel borsch with pieces of trout

In the Don cooked borscht not only on meat broth, but also with fish, mainly sturgeon. The borsch will turn out to be no less tasty, with trout, and if you find sturgeon, you will taste the real Don green borsch. If you cook with sturgeon, then put the fish earlier than the potatoes, it needs more time to cook than trout.

Ingredients:
  Water - 2 L
  Sturgeon (trout) - 300-400 g (head is an excellent alternative)
  Sorrel beam - 250-300 g
  Beets - 1 pc.
  Carrots - 1 pc.
  Bell pepper - 1/2
  Onion - 1 pc.
  Potato - 200 g
  Tomato paste - 1 tbsp. l
  Eggs - 2 pcs.
  Sour cream - 1-2 tbsp. l
  Greens: parsley, dill, onion
Bay leaf
  Hot pepper
  Black pepper
  Sugar - 1 tsp.
  Salt to taste

Cooking Don green borsch with trout

We put a pot of water on the fire.

  We chop the beets and the onion half into cubes with straws. We put beets and onions in boiling water. Cook without covering the pan until the beets are light.

0
  While the beets are cooked, cut the remaining vegetables.

  Shredded carrots with straws, onion and Bulgarian pepper are passaged on the rast. oil. When the vegetables are slightly fried, add tomato paste, sugar, bay leaf, peas, coarsely chopped, pour in a little water. We evaporate the liquid and simmer the vegetables at the same time. This we call frying.

  Beets have already brightened, it is time to put prepared fish and potatoes, cut into small cubes, into the broth.
  If you use a fillet, then cut it into pieces, if the head, chop it in half. Salt to taste borsch.
  When the potatoes are almost ready, add the frying of vegetables and tomato. Bring to a boil and cook for another 5 minutes.

  While all the vegetables are reunited in the borsch, chop the egg whites in small cubes and cut the sorrel.

  We put in the borscht chopped sorrel, egg whites. Mix and bring to a boil.
  Grind the yolks with sour cream until smooth and put into the borsch, stir.

  Put chopped herbs, hot pepper. Let the soup boil for a couple of minutes and turn it off. Green Don Borsch is ready. Arrange on plates. Enjoy your meal!

Summer is in full swing and most often now they look at how to cook and or.

You will also find it useful for summer picnics. And for the summer, it’s important on kvass, kefir, mineral water, whey, yogurt, ayran, lemon juice and water. Cook with pleasure! See you again on my blog.

20 best soups recipes

sorrel soup

40 minutes

30 kcal

5 /5 (1 )

In May, the very first crops are given by sorrel and radish. With sorrel, you can cook a huge variety of dishes, from salads to various side dishes. But we will introduce you to recipes for healthy and very delicious soups based on this greens.

In our country, they are especially fond of cooking sorrel soups, and not in vain, because this green contains just a lot of useful minerals, vitamins and amino acids. It is worth noting that it is the early sorrel, which grew in May-June, is considered the most useful for the human body.

The thing is that in the process of aging this type of greens gradually loses its useful properties, so at the end of spring these recipes will be especially useful to you! Let's look at each of them in more detail.

Classic Sorrel Soup Egg Recipe

Kitchen utensils and appliances:

Ingredients used

1. 
   
   
2. 
   
   
3. We fill the bottom of the pan with vegetable oil, after which we put it on a strong fire. As soon as the pan is sufficient, put the chopped onions and carrots into it and fry for about 5 minutes. It is best to focus on the color of the bow. As soon as he gets a slightly golden color - remove the pan from the heat and let the roasting rest for a bit.
   
   
4. 
   
   
5. Rinse the sorrel thoroughly under running water and cut off its stems, we will not need them. Cut the leaves of the sorrel as the soul desires. In the soup, sorrel stripes will look very good.
   
   
6. cook another 4-5 minutes.
   
   
   
7. Meanwhile, we drive all the eggs into the bowl and beat them well with a fork. You can also boil eggs and grate them.
   
   
8. Mix all the ingredients in a saucepan and add the eggs.
9. It is time to salt and pepper an almost finished dish. Do not be afraid to add a little of your favorite seasonings, or greens.
10. This dish can be served both hot and cold - in any case, sorrel soup will be delicious and unique in its own way.
    
    

Enjoy your meal!

Use this video for clarity.

Sorrel soup. How to cook sorrel soup.

https://i.ytimg.com/vi/AthYwNJUflU/sddefault.jpg

https://youtu.be/AthYwNJUflU

2016-08-30T10: 31: 57.000Z

Did you know? It is not necessary to beat the eggs in a bowl, so in the finished soup they will become small flakes and evenly distributed throughout the liquid. Eggs can be boiled separately and chopped finely.

Also in these recipes you can use quail eggs, which must be boiled in advance, peeled and added to the soup. It all depends entirely on your taste preferences, so you are free to choose the most convenient option for you!

Sorrel, Egg and Pork Soup Recipe

• Time for preparing:  45-50 minutes
• Servings Per Container: for 4-5 persons
• Kitchen utensils and appliances:  pan, cutting board, stove, frying pan, grater, bowl.

Ingredients used

Cooking sequence

1. First of all, we wash pork in water and cut out films from it, as well as fatty streaks. We cut the meat based on personal preferences. If you want the pork to remain in the finished soup, then cut it into small pieces. If the meat is removed after cooking, then with the size of the pieces you can not bother. It is worth noting that for the meat broth is a huge plus if the meat is on the bone.
   
   
2. Pour about 1.5-2 liters of water into the pan, put it on a strong fire and add pork. Bring all the liquid to a boil, after which we leave to simmer over low heat. Do not forget to remove the foam that will appear during the preparation of the broth.
3. On a cutting board, chop the onion into small cubes.
4. Rub carrots on a grater, or cut into thin half rings.
5. We fill the bottom of the pan with vegetable oil, after which we put it on a strong fire. As soon as the pan is sufficiently heated, put the chopped onions and carrots into it, then fry for about 5 minutes. We achieve goldenness from the onion, after which we remove the pan from the heat and leave it to rest slightly.
6. Peel the peel from the potato and cut it into medium slices or cubes.
   
   
7. Add all the sliced \u200b\u200bpotatoes to the boiling water in the pan. Cook potatoes on low heat.
8. Rinse the sorrel thoroughly under running water and cut off its stems, we will not need them. Cut sorrel leaves in any shape.
9. Put the greens in a saucepan and cook for another 4-5 minutes, also do not forget to add a couple of bay leaves.
   
   
10. 
    
    
11. Mix all the ingredients in a saucepan and pour the egg mixture into it in a thin stream.
12. Pepper and salt our fragrant soup, it is almost ready!
    
    
13. This soup is wonderful both in hot and in cold form. Serve the soup on the table, adding a little sour cream to it.

Enjoy your meal!

Recipe for egg and sorrel soup with vegetables

• Time for preparing:  35-45 minutes
• Servings Per Container:  for 4-5 people.
• Kitchen utensils and appliances:  pan, cutting board, stove, frying pan, grater, bowl, garlic squeezer.

Ingredients Used:

Cooking sequence

1. On a cutting board, chop the onion into small cubes.
2. We clean the top layer from carrots and rub it on a grater, or we cut it into thin half rings on a cutting board.
3. We fill the bottom of the pan with vegetable oil, after which we put it on a strong fire. As soon as the pan is sufficient, put the chopped onions and carrots into it and fry for about 5 minutes. As soon as it becomes golden in color, remove the pan from the heat and let the roasting rest for a bit.
   
   
4. Pour water into a saucepan and put it on a strong fire.
5. We peel the peel from the potato and cut it into any shape. It is best to cut it in the form of sticks, like those used to make french fries. We wash the potatoes in water, washing out a significant part of the starch and gluten from it.
   
   
6. We throw all the sliced \u200b\u200bpotatoes into boiling water in a pan. Cook potatoes on low heat.
7. We cut the zucchini into small cubes, after which we send them after the potatoes.
   
   
8. We chop the celery root and also add it to the pan.
   
   
9. Rinse the sorrel and spinach thoroughly under running water and cut off their stems, if any. Cut spinach and sorrel leaves into strips.
   
   
10. Put the greens in a pan and cook another 4-5 minutes.
11. Meanwhile, we drive all the eggs into the bowl and beat them well with a fork.
12. We mix all the ingredients in the pan, while pouring the egg mixture into it with a thin stream.
13. It is time to salt and pepper an almost finished dish. Do not be afraid to add a little of your favorite seasonings or greens to it.
14. Bring the liquid in the pan to a boil, try the potatoes for readiness and remove the soup from the heat.
15. We put the garlic on a chopping board and carefully hit it with a spoon or fist. After that, it will not be difficult to separate the husk. Pass the garlic through the garlic squeezer directly into the pot with the prepared soup.
16. Serve this dish on the table, seasoning each serving with a tablespoon of sour cream.
    
    

Enjoy your meal!