What to cook from sorrel recipes except soups. Warm sorrel and potato salad

13.05.2019 Salads

Sorrel dishes have a pleasant, refreshing taste, and besides. Considered extremely beneficial to health. After all, sorrel is rich in vitamins and minerals. From this wonderful plant you can cook not only traditional green borsch, but also many other tasty and simple dishes. We bring to your attention the most original, easy-to-use and affordable recipes.

Cold soups, all kinds of snacks, salads and even ice cream can be made from sorrel leaves!
Okroshka with sorrel
Finely chop four bunches of sorrel, six cucumbers, and a bunch of radishes. Add to this a glass of canned green peas and green onions. All ingredients should be mixed and poured with a liter of fat-free kefir, diluted with two glasses of cold water.
Nettle sorrel snack
Half a cup of young nettle leaves, pour boiling water and chop. Mix nettle with half a kilogram of finely chopped sorrel. After that, add two boiled and diced chicken eggs. It remains to fill the dish with mayonnaise or sour cream to your taste and - the dish is ready!
Sorrel ice cream
In order to prepare this unusual vitamin dessert, grind a bunch of fresh sorrel, then place it in the freezer. To the frozen sorrel, add the egg yolk, three tablespoons of cream and beat it all with a blender. In the resulting mass, you can add honey or sugar to taste. Arrange the ice cream in tins, then place its freezer.
Potato salad with sorrel
To prepare this dish, boil several young potatoes and cut them into four parts. Put a bunch of sorrel and chopped greens in a large bowl. Then send the potatoes, two chopped pieces of lightly salted cucumbers. To these ingredients, add four boiled quail eggs, sliced \u200b\u200bin circles. Stir the salad and season it with vegetable oil.
Sorrel and Spinach Salad
For this dish you will need half a kilogram of spinach and fresh sorrel leaves, as well as four stalks of green onions. These ingredients need to be washed and chopped. Next, add two diced boiled eggs to the greens. It is recommended to season the salad with sunflower or olive oil with the addition of lemon juice.
Sorrel Soups
Soups prepared on the basis of sorrel are especially popular and the love of hostesses. There are many different ways to cook it. So you can add chicken, cheese, raw or boiled eggs to sorrel soup. We offer you the most simpleoptions for such first courses.
Classic sorrel soup
A clove of minced garlic, spasser in vegetable oil. Coarsely chopped sorrel leaves (approximately two hundred grams) put in a pot of boiling water. Attach the stewed garlic to it, add a couple of tablespoons of chopped parsley. Simmer for ten minutes. Then the soup should be placed in a blender, chopped, add sour cream and cream to taste. Soup can be consumed both hot and cold.

Sorrel soup in a slow cooker
This soup is prepared very simply and quickly, allowing you to save time on cooking. So, for starters, finely chop the onion head. Chop a bunch of sorrel, dill, parsley and cilantro. The slow cooker should be turned on to the “baking” mode, setting the time mode to thirty minutes. Fry onions in vegetable oil for ten minutes, and then send to the slow cooker all the other ingredients, salt and pour a liter of water. It is recommended to pour a beaten egg into the prepared soup.
Pearl barley soup with sorrel
This first course can be cooked in meat broth. Cooking should start with boiling pearl barley, as this is a fairly lengthy process. While pearl barley is preparing, do the cooking. To do this, grate the carrots, chop the onions and fry it all in vegetable oil. Dice three potatoes. Sorrel leaves (one hundred and twenty grams) need to be thoroughly washed, and then chopped. When all the ingredients are ready, send the potatoes to the pot with boiling broth, and after ten minutes add the pearl barley to it. In about twenty minutes it will be possible to season the soup with fried onions and carrots. Add sorrel five minutes before the dish is ready, so it will retain its beneficial properties to the maximum. Pearl barley soup with sorrel is served on the table with sour cream and half boiled eggs.
Sorrel Soup with Cabbage
To start, prepare the broth and bring it to a boil. In a broth pan, drop two diced potatoes. Ten minutes later, send finely chopped cabbage (about four hundred grams) there. While the vegetables are boiling, prepare the frying from chopped onions with grated carrots, add the grated tomato to them and simmer for a while. Put dressing in the soup. After five minutes, send the sorrel leaves to the pan, cut into strips (two to three bunches). When the dish begins to boil, you need to reduce the heat to darken the soup for about five minutes. Then you need to let the dish brew, season with finely chopped boiled egg and you can serve the soup to the table!
Sorrel soup with stew
This dish is hearty and rich, in addition, such a soup is prepared much faster than on the broth. So, chop the chopped onions and carrots in sunflower oil until a characteristic color. Peel the four potatoes and then cut them into cubes. Put potatoes in boiling water. And after ten minutes, attach the contents of one can of stew to it and cook for seven minutes. After that, send the same one hundred and fifty grams of sorrel cut in ribbons. Ten minutes later, the soup will be ready!
Dishes of sorrel and chicken
Sorrel and chicken They are an excellent culinary combination, enriched with a piquant taste, the main thing is to prepare them correctly. We bring to your attention the most popular and affordable recipes.
French Sorrel Chicken
One and a half kilograms of chicken cut into medium sized pieces and fry in butter. When the meat has an appetizing golden hue, reduce the heat and add two hundred grams of finely chopped sorrel to the chicken. Then cover the pan and simmer for about five minutes. When the sorrel starts to juice, season the dish with spices to your taste and simmer for about ten minutes.
Sorrel sauce
Fried chicken can be served with a special sorrel sauce, which will give the dish a pleasant sourness, special piquancy and unique taste.
To prepare the oxalic sauce, you will need one bunch of this plant. Wash the sorrel leaves, dry, and then chop in a blender until puree. Add finely chopped greens, spices, a little lemon juice to the resulting mass and the sauce will be ready!
Sorrel Chicken Soup
Boil half the sliced \u200b\u200bchicken until cooked. Eight potatoes, cut into small cubes, put in a boiling broth and slightly reduce the heat. While the potatoes are boiling, prepare the dressing by spassing chopped onions and grated carrots in sunflower oil. Wash sorrel leaves, green onions, dill, and then chop. When the potatoes soften, add to the soup, greens, fry, bring to a boil and boil a couple more minutes.
Sorrel Pies
Sorrel serves as an excellent basis for all kinds of fillings. It is used in the preparation of various baked goods.
Sweet Sorrel Cakes
To make such pies, prepare any yeast dough, and while it rises, you can do the filling. To prepare it, take three hundred grams of sorrel, rinse and chop very finely. Put the chopped greens in a deep bowl, and press with your palms so that the sorrel releases juice. In principle, the filling is ready. Now roll out the dough, make small cakes out of it and put the prepared filling in the middle of each, sprinkling with granulated sugar. Ready pies place on a baking sheet. Lubricate their surface with a pre-beaten egg, and then send a well-heated oven for twenty minutes.
Sorrel fried pies
To prepare the dough, you will need a glass of kefir. Add to it a tablespoon of sugar, one egg, two tablespoons of melted butter. Slowly add flour (three hundred grams) and knead the dough until it reaches a sufficient density. Now go to the filling. To do this, chop one hundred grams of sorrel leaves and season them with four tablespoons of sugar. Next, you need to roll the dough into a layer, half a centimeter thick and use a glass to cut it into circles. In the center of the circle, put the oxalic filling, then cover with another circle and pinch along the edges. Pies are fried in vegetable oil until golden brown.
Harvesting sorrel for the winter
Many housewives strive to prepare sorrel izima , so that in the cold months, please your family with rich vitamins and summer refreshing dishes. There are many ways to procure this product. The most popular methods include freezing, pickling and canning. Consider these recipes in more detail.
Freezing
First, the oxalic leaves should be washed well and dried thoroughly. After that, cut the sorrel, place it in airtight containers for freezing and send it to the freezer. Thawing sorrel is not recommended before use.
Pickling
In order to make a workpiece in this way, you will need a special wooden coil. True, some housewives manage to pickle sorrel in a glass bottle. So, pre-washed and dried sorrel leaves, put in a prepared container in layers, pouring each layer with coarse salt. Put a press on top. Before use, salted sorrel should be washed in cold water.
Canned sorrel
Cut the sorrel into strips large enough. Bring two liters of water to a boil and lower the prepared sorrel there. After a few seconds, when the greens darken slightly, remove the sorrel with a slotted spoon and place in a pre-sterilized jar. Add a small amount of water to the jar, then roll it up.
In this way, sorrel dishes allow you to significantly diversify the diet, as well as provide the body with a whole range of useful substances.

Sorrel is incredibly useful. Fresh leaves contain carotene, ascorbic acid, potassium, magnesium and a whole storehouse of various vitamins and nutrients. And what a variety of dishes from fresh sorrel you can cook! Soups, salads, sauces, pies ... Each housewife will appreciate the taste and aroma of these culinary masterpieces. We suggest taking note of the following recipes.

Garnish of greens and eggs

Rinse the sorrel and rinse, chop into pieces;
Dip butter and chopped greens into the stewpan. Stew for 10 minutes, stirring slightly;
Beat eggs in a glass, mix with sour cream and add spice;
Pour the resulting egg-sour cream mixture into a saucepan and mix with herbs. Simmer all together for another 10 minutes;
Remove the stewpan from the heat, sprinkle with walnuts. Garnish served hot. If you wish, you can decorate with green onions or celery.

Enjoy your meal!

Summer sorrel soup with apple

Ingredients:

3 radishes;
2 apples
350 g fresh sorrel;
0.9 l of serum;
250 g chicken breast;
1 cucumber
40 g of fresh dill;
4 eggs;
6 g of sea salt.

Cooking time: 55 minutes.

Calories per 100 g: 50 kcal.

Rinse the sorrel leaves under a stream of clean water, pour boiling water over it, cut it;
Pour chicken breast with water, add salt, cook for 25 minutes;
Cook eggs, cut into cubes;
Cut the radish and cucumber into cubes, peel the apples and chop with a thin straw;
Rinse and finely chop the dill;
Place all ingredients in a bowl, sprinkle with salt and pour in serum. Place the resulting soup in the refrigerator. Serve the dish preferably cold. You can add a spoonful of sour cream sauce.

Enjoy your meal!

Souffle from fresh sorrel and rabbit

Ingredients:

0.3 l of kefir;
450 g rabbit fillet;
450 g fresh sorrel;
20 g butter of butter;
150 g loaf;
4 eggs;
50 g of cheese;
7 g of sea salt.

Cooking time: 90 minutes.

Calories per 100 g: 125 kcal.

Boil the rabbit fillet in unsalted water for 45 minutes. Cool, cut into slices;
Rinse the leaves of the sorrel, and then scald with boiling water;
Put the loaf in kefir, knead to make a slurry;
Put meat, sorrel, bread in a blender and stir until smooth;
Put the resulting mass into a cup, add eggs, sprinkle with salt, mix thoroughly;
Place everything on a greased form, cover with grated cheese. Bake for 25 minutes. Souffle served hot. You can supplement the dish with mashed potatoes or Jerusalem artichoke.

Enjoy your meal!

Pies "Young - green"

Ingredients for the dough:

550 g of flour;
350 ml of milk;
80 g of refined olive oil;
10 g of soda;
7-10 g of sea salt.

Ingredients for the filling:

250 g of fresh sorrel;
100 g cane sugar.

Baking time: 65 minutes.

Calories per 100 g: 210 kcal.

Enjoy your meal!

Sorrel and Cabbage Salad with Cranberry Dressing

Ingredients:

250 g of fresh sorrel;
150 g pickled corn;
250 g raw smoked bacon;
230 g kohlrabi cabbage;
60 g butter;
70 g of goat cheese;
50 g cranberries;
70 g of sour cream;
10 g sesame;
5 g of salt.

Salad preparation time: 25 minutes.

Calories per 100 g: 220 kcal.

Cut cabbage, pour boiling water and cook for 8 - 13 minutes;
Scalded washed sorrel leaves with boiling water, chopped;
Cut cabbage into large cubes. Raw smoked bacon chop into small slices;
Soften butter, cool, add sour cream and mix. Then add cranberries, sesame seeds and grated cheese. It is necessary to ensure that the berries in the sauce do not crush, but remain intact;
Put sorrel, cabbage, bacon, canned corn in a deep cup. Mix all the ingredients. Fill the resulting mass with a sauce with berries, add salt.

Enjoy your meal!

Sorrel Smoothie

Ingredients:

500 g of tangerines;
250 g of fresh sorrel;
1 lime;
50 g of dill;
200 g of oranges.

Cooking time: 15 minutes.

Calories per 100 g: 35 kcal.

Wash the leaves of sorrel and dill thoroughly and put in a blender;
Squeeze the juice from oranges, tangerines and lime, add to the blender and mix;
Pour the resulting smoothie into tall glasses, if desired, garnish with slices of tangerines or a branch of dill.

Enjoy your meal!

Secrets of cooking fresh sorrel

Sorrel is quite easy to prepare. But for dishes with the addition of sorrel to be tasty and fragrant, the housewives need to remember some secrets of cooking this plant:

After heat treatment, the sorrel loses more than half of its former mass;
In its composition, sorrel has an acid that reacts with a metal. Because of this, it is not recommended to prepare leaves in a cast-iron or aluminum container, as an unpleasant aftertaste may appear;
Sorrel is a very tender plant and can be easily digested. To prevent this from happening, it is recommended to add it to the soup with the latest ingredient, bring the liquid to a boil and immediately remove from heat. This method will save vitamins in the leaves;
If the leaves are slightly faded in the refrigerator, you can return them to their former freshness. To do this, just put the leaves in cool water for several hours;
When preparing salads, the leaves can be slightly beaten off. They become more tender and soft. This is especially true when large leaves are placed in a dish;
Sorrel salad will be tastier if you cut the leaves into large pieces and sprinkle them with lime juice;
In order to neutralize oxalic acid, add fermented milk products to the dish;
Sorrel leaves are almost 80% water, so you do not need to add water to extinguish at all. Sorrel can be perfectly stewed in its own juice;
The temperature of preparation of the leaves should be low, otherwise their inherent sourness and aroma may disappear;
In cooking, sorrel can be used as an acidifier. To do this, boil it in clean water and strain. Use the resulting broth as the basis for the preparation of sauces or desserts;
When cooking leaves quickly acquire an unpleasant brown hue. To prevent this from happening, at the same time it is recommended to put spinach, which retains color;
Sorrel goes well with sea fish, if you add a little cream and white wine when cooking;
When cooked in batter, the leaves of this plant are mixed with asparagus, which makes the dish more saturated and juicy. They also go well with fennel and celery.

A variety of dishes from fresh sorrel is simply amazing. This tasty and healthy plant looks appropriate in side dishes and salads, soups and desserts. And knowing the little secrets of its preparation, the housewives can create real culinary masterpieces. Sorrel leaves are a wonderful vitamin ingredient that you should definitely use in your weekly menu.

Most housewives call sorrel soup more familiarly and affectionately - green borsch or green cabbage soup. This sour seasonal grass is extremely healthy! And one must take advantage of the case when a fresh sorrel appears on the beds or on the shelves, to prepare delicious hot and cold dishes from it.

If you like soups with a little acidity, then you are sure.

Recipes from fresh sorrel impress with bright colors and do not require expensive products. Here there are dishes for lovers of pork with fat, and for gourmets who watch the color scheme and their figure. By the way, sorrel can be prepared for the future and pamper yourself with hot sorrel soup in winter.

Sorrel soup: a classic recipe

Our grandmothers and great-grandmothers prepared green cabbage soup according to the classic recipe. Sorrel soup is rightly called the king of spring soups, and you can cook it from the simplest products.

Ingredients:

water or broth - 1.5 l;
sorrel - 2 bunches;
potatoes - 2 pcs;
boiled eggs - 2 pcs;
butter - 20 gr;
salt, pepper and favorite seasonings.

You can store the broth with pieces of meat in the freezer for up to 1 month and use it for making quick soups! To transfer the frozen broth to the pan, just hold the container with the broth under hot water.

Cooking:

Coarsely chopped potatoes are sent to a pot of water or broth. It should boil and give the future soup a pleasant taste and density.

Do not forget to salt the broth and add your favorite spices!

We cut the sorrel, for this we turn the leaves into a tube and after cutting we get long sour stripes. In a frying pan with preheated butter, slightly weaken the sorrel, then all the beneficial properties of the grass are "printed" in the leaves.
Stewed sorrel is sent to the broth with boiled potatoes. The taste of butter will give the soup smoothness and the necessary fat.
In a separate bowl, boil 2 chicken eggs. Finely chop or knead the cooled eggs with a fork.

Pour the aromatic soup into the bowl, put the crackers, sprinkle with chopped eggs and add a spoonful of sour cream! It turns out incredibly beautiful and just as tasty!

Sorrel Soup Egg Recipe

If you do not like liquid sorrel soup, then the green cabbage soup will get the necessary density due to cereals and boiled eggs. Sometimes, while cooking oxal soup, it is added millet or rice, previously soaked in cold water.

Ingredients for green borsch with egg:

water or broth - 1.5-2 l;
sorrel - 2 bunches;
potatoes - 2 pcs;
eggs - 2 pcs;
onion - 1 pc;
carrot - 1 pc;
millet or rice - 3 tbsp. spoons;
celery root, parsley and dill.

Cooking:

Broth for oxal soup is cooked for 1-2 hours. You can use pork, chicken or a leg of turkey.

Spice, chopped potatoes and pre-soaked groats in the ready boiling broth.
Grated carrots, onions and celery - the root gives a specific flavor, so it is an amateur - fry in vegetable oil. Add to the soup.
Strip the sorrel.

Any fresh herbs are added 3-5 minutes before the end of cooking! Sorrel stalks can also be used in soup if they are finely chopped!

After adding all the green ingredients, cook for 3 minutes, turn it off and wait 15 minutes to reunite all the flavors and tastes.

When serving, decorate with sour cream, chopped eggs or their halves.

How to make sorrel soup with egg and chicken: the easiest recipe

The simplest, and, most importantly, healthy sorrel soup is obtained on the basis of chicken broth. You can use breast in the recipe - this is an option for diet borsch, or chicken legs for rich aromatic soups.

Products for soup:

sorrel - 2 bunches;
chicken leg - 1 pc;
potatoes - 3-4 pcs;
carrot and onion - 1 pc each;
eggs - 3 pcs;
spices and other herbs.

Eggs can be washed and boiled with chicken legs. After 15 minutes, remove them and place in cold water!

Cooking:

Cooking roasted from chopped carrots and onions.
Chicken is cooked with diced potatoes and toasted vegetables are added to it.
Finely chopped greens are sent last to the soup.

After boiling, cook for another 2-3 minutes! Serve in a beautiful bowl with a spoon of sour cream!

You can add eggs to green borscht in 3 ways: finely chopped, sliced \u200b\u200bslices or halves, or you can pour a thin stream into a boiling broth! Then beautiful clouds will float in the soup.

Sorrel soup with meat: tender beef or pork

The rich sorrel soup with meat will please the owner of the house. The recipe includes the most healthy ingredients, a variety of vegetables and pork tenderloin, and the cooking process will please any troublesome housewife.

We will prepare the necessary products:

pulp of pork or beef - 1 kg (with fat);
sorrel - 1 bunch (300 gr);
potatoes - 3 pcs;
onion and carrot - 1 pc;
eggs - 3 pcs;
green onions, dill, parsley.

As spices we use bay leaf, black pepper, salt and celery root.

Cooking:

In 2.5 liters of cold water we lower the meat and cook for 2 hours. When all the foam has been removed, do not forget to add salt and spices so that pork incorporates all the flavors and gives its taste.
Boil the eggs for 15 minutes, and fry chopped onions, carrots and celery in olive oil.
When the pork is boiled to the desired softness, the broth must be filtered and proceed with the final part of the culinary masterpiece.
Diced potatoes and fried vegetables are sent to a broth with pieces of meat. We give the ingredients a good boil, and add chopped sorrel and other herbs.
The soup will boil for a couple of minutes and you can add boiled eggs. To the taste of the hostess, they can be finely chopped, grated or served in portions with neat halves.

A spoonful of sour cream or mayonnaise will add a finishing touch to the plate!

Mushroom sorrel soup recipe

Light sorrel soup with mushrooms cooks quickly and fills the house with mouth-watering flavors. The recipe is simple, and neither the children nor the beloved husband can resist the temptation to try a delicious soup.

For a culinary masterpiece you will need:

water or broth - 1.5 l;
champignons - 250 gr;
potatoes - 2 pcs;
sorrel - 1 large bunch;
onion and carrot - 1 pc;
spices, herbs and boiled eggs for decoration.

Cooking:

In hot water or broth, dip the diced potatoes, grated carrots and mushrooms. We lower the whole onion there, so that in the process of cooking it gives its taste.

Do not forget to add your favorite spices, for example, bay leaf and peppercorns!

Boil vegetables until cooked. We remove the onion and lavrushka.
And we launch the final ingredient - fresh sorrel and any greens to taste.
After 2-3 minutes, turn off the soup and let it brew.

Before serving, add a spoonful of homemade mayonnaise and chopped boiled eggs to each plate.

If mushroom soup with sorrel was cooked in water, then it can be eaten in cold form!

Sorrel Mashed Soup

The delicate texture of mashed soups is especially to the liking of older people. Sorrel cabbage soup is easy to prepare in the form of an air cream and add exquisite notes to the recipe with the help of additional ingredients.

To prepare you need:

water or broth - 1 l;
sorrel - 2-3 bunches (400 gr);
potatoes - 3 pcs;
cream cheese - 150 gr;
cream - 100 ml;
onion - 1 pc;
garlic, green onion, spices;
boiled egg - 1 pc for decoration.

Cooking:

In a heated frying pan with olive oil, fry onions, crushed garlic and add spices there so that they open and give their aromas.
We send finely chopped potatoes there. Fry and add hot water or broth.
Pieces of cheese are thrown into a boiling soup and pour 100 ml of fat cream. 3-5 minutes before ready, lower the sorrel and other greens.
Remove from heat, let cool slightly, and pierce the soup with a blender. Before serving, decorate with a slice of boiled egg.

Sorrel can be cooked for no more than 3 minutes to maintain color and healthy vitamins!

I suggest you watch a video recipe for making a classic sorrel soup with meat

Bon appetit and up to new recipes!

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:

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

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.
Cut the meat into slices, strain the broth, cut the potatoes into cubes, chop the onion, chop half the carrots on a coarse (beet) grater.
Lightly fry the onion with salt and pepper - 3 minutes, add carrots, stir, simmer until soft.
Boil the broth, lay the potatoes, cook for 17 minutes, lay the onion-carrot frying, cook for 4 minutes.
Insert the sorrel leaves, stir, cook for 2 minutes. Add meat pieces, stir.
Season the soup with salt and pepper, leave for 13 minutes.
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:

Wash the chicken, cut into slices, cut the potatoes into cubes, chop the carrots, chop the onion into half rings, and sorrel into strips.
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.
Put the fillets, potatoes, pour in water, close the lid, set the stewing mode, hold for an hour.
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.
Turn off the mode, serve a dish with half a boiled egg.
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:

Peel potatoes, cut into cubes, lay in water, wait for boiling, add salt.
Rinse the oxal leaves, cut into noodles.
Break the eggs into a bowl, beat with a fork with a little salt and spices.
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.
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.
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:

Cut the potatoes into cubes, put in boiling water, cook over low heat.
Rub carrots, chop the onion, fry them in oil for 5 minutes, lay in the broth. Cook for 10 minutes.
Cut stems from the oxal leaves, cut the tops into strips.
Beat the egg in a bowl, add salt, and beat.
After the potatoes are ready to lay sorrel, boil for 3 minutes, pour in the eggs, stirring vigorously, salt and pepper.
Use in cold or hot form.
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:

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

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.
Beat with a blender, pour the broth with cream.
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:

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.
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.
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.
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:

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

Video

Sorrel soup with egg is a traditional Russian dish, which is usually cooked in the summer, when sorrel appears on sale. By itself, this dish is universal and low-calorie, can be served hot or cold.

Cooking sorrel soup with eggs in the classic way will not take you more than half an hour, and the benefits and refreshing taste will charge you with energy for the whole day. So let's get started.

Peel and cut the potatoes into small cubes.

Put potatoes in a pan, pour 2 liters of water and put on fire. At the time of boiling, eliminate the resulting foam.

While our potatoes are cooked, we will do the roasting. Grate the carrots and finely chop the onion.

Pour 2 tablespoons of vegetable oil into the pan and lightly fry the vegetables for about 5 minutes, stirring occasionally.

About 5-7 minutes after boiling water in a pot of potatoes, add our roast to it. Reduce heat and let cook for 10 minutes.

In the meantime, it is necessary to free the leaves of the sorrel from the stems and arbitrarily chop them.

Break 5 eggs into the bowl and shake them lightly with a whisk or fork. It is worth noting that there are two ways to make sorrel soup: hard-boiled and finely chopped eggs. I chose cooking from raw eggs, as I like it more.