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!

With sorrel and an egg, you should look for it in the culinary section devoted to the first dish mentioned, if you mean by this term any vegetable-based stew. But this dish seems to be purely superficial to borsch, hence the name most likely sticks.

A bit of history

One of the most popular dishes in spring, when you feel vitamin deficiency, and fruit and vegetables have not yet ripened, probably in the post-Soviet territory is a soup with sorrel and an egg. A step-by-step recipe for it will be given a little later. Consider also various cooking options. But I would like to talk about the history of the origin of this popular dish. The recipe for green soup with sorrel and egg is found in the national cuisines of the Slavic peoples. And his story begins with various stews (both fasting and fasting) based on greens and herbs with vegetables - the usual food of a peasant of ancient times. By the way, it is believed that the recipe for sorrel and egg soup appeared earlier than, for example, traditional, common in Russia and Ukraine. And this, probably, because cabbage appeared in Russia later, when many peasants traditionally cooked a soup of sorrel and other herbs for a long time.

Recipe for sorrel and egg soup. Ingredients

For cooking, you need to take: a pound of pork ribs, a couple of bunches of fresh sorrel, three to four potatoes, a couple of onions, carrots, fresh herbs, three eggs, seasonings from herbs, sour cream.

Recipe for sorrel and egg soup. Cooking

1. First, cook the broth from which there is a certain amount of meat. We cook them traditionally, removing the foam, adding an uncut onion to give transparency for about an hour and a half, so that the meat boils and becomes soft. Then we catch the ribs with a slotted spoon and separate the meat from the bone. Cooling down. Cut finely and throw back into the broth.
2. Peel the potatoes and cut them into small beautiful cubes.
3. We clean the carrots and three. For fans of "cubism": carrots can not be rubbed, but, like potatoes, cut into cubes. Sometimes it even looks prettier in the soup.
4. Cut the onion into smaller cubes. Some people prefer to fry it along with carrots in vegetable oil in a pan. Well, and this option has a right to exist. But we will use a more traditional recipe and will not fry.
5. Hard boiled eggs. Cool and clean. Cut into cubes. As you already noticed, this recipe for sorrel and egg soup requires cutting almost all the ingredients in equal slices. The exception is sorrel and fresh herbs. Finely chop them, previously rinsing in running water.
6. We put vegetables in the broth and cook for ten to fifteen minutes.
7. Then we throw sorrel, greens and eggs into the pan. After boiling, turn off the soup, cover and set aside. He, like any borsch, must be thoroughly infused (at least half an hour), then the dish acquires a more intense taste.
8. Serve to the table, seasoning with a spoon of sour cream, laid in each serving. Yes, and one more secret: the soup should be thick so that, as they say, the spoon stands. Then it is considered to be properly cooked. This is achieved by the fact that you need to put as much sorrel and greens as possible on the cooking container. And the last: the borsch should have a characteristic acidity, and the grass should not be too boiled (for this we turn it off immediately after boiling).

Lenten variations

The recipe for sorrel and egg soup, or rather its lean version, looks even easier to execute even for an inexperienced chef. And on days of strict fasting, it is also recommended to exclude eggs from the composition.

1. We exclude the first paragraph of the previous recipe - cooking the broth.
2. My vegetables and cut into medium-sized cubes. You can rub carrots on a grater.
3. Hard boiled eggs. Cooling down. We clean it. Cut into small enough.
4. Wash sorrel and greens thoroughly and shred.
5. Cook the vegetables in the pan for about 15 minutes first, and then throw the greens and eggs on and off as soon as it boils. We insist, as expected. Some cook, as already mentioned, such without the use of eggs. And you can boil them separately and put them on a plate in a plate for those who, for example, do not comply.

Canned sorrel

Do you know that such a green borscht can be prepared not only in spring and summer, but even in the midst of winter colds? To do this, replace the fresh sorrel with a can of canned, and a delicious green borscht is ready!

Soups with sorrel is a real miracle. They are prepared quickly, they are good both in hot and in cold form, and the taste that sorrel gives to soups is simply wonderful. The unique light sourness and fresh aftertaste fill our body with vigor and give rise to a sensation of something new and unusual.

Be sure to cook sorrel soups. Add sorrel a few minutes before the end of cooking in soups with sorrel based on water or broth, in green cabbage soup and borscht, in okroshka and botvini, and get real pleasure from delicious and healthy dishes.

Country soup with sorrel and nettle

Ingredients:
  1.5 liters of water
  300 g sorrel,
  300 g of young nettle,
  100 g of root celery,
  100 g leek (white part),
  3 potatoes
  1 carrot
  2 tbsp butter
  2 tbsp flour
  boiled eggs, sour cream, salt, pepper - to taste.

Cooking:
  Scale nettle with boiling water and let the water drain. Cut carrots and potatoes into strips, leek and celery - in cubes. Finely chop the prepared sorrel and nettle and dip in a pot of boiling salted water. Add carrots and potatoes, boil for 5 minutes, then add leek and celery. Melt the butter in a frying pan and fry the flour in it until golden brown, pour 2 tbsp into the pan. hot water, mix and pour the contents into the soup. Cook the soup for another 7-8 minutes over medium heat. Then pour into plates, season with sour cream and pepper and put half an egg in each plate.

Cabbage soup "May meal"

Ingredients:
  2 l of broth,
  200 g sorrel,
  2 carrots
  2 parsley roots
  2 tbsp melted lard
  boiled eggs, herbs and salt - to taste.

Cooking:
  Fry thoroughly washed and chopped roots in bacon, sorrel leaves scroll through a meat grinder and combine with fried roots. Dip this mixture in a pan in boiling salted broth and cook for 20 minutes. Before serving, put chopped boiled egg in each plate and add chopped greens.

Beetroot with sorrel

Ingredients:
  500 ml of bread kvass,
  3 stack water,
  ½ stack. sour cream
  2 beets
  2 bunches of sorrel,
  1 carrot
  1 cucumber
  1 bunch of green onions,
  2 eggs,
  2 tbsp chopped greens
  1 tsp Sahara,
  1 tbsp 3% vinegar
  salt to taste.

Cooking:
  Peel the beets, cut into small cubes, put in a pan, fill with water, add acetic acid and simmer for 20-30 minutes. 15 minutes before being ready, put chopped sorrel. Cool the finished mass without removing it from the broth. Cut the carrots and cucumber into strips, combine with chopped green onions, chopped boiled eggs, season with sour cream and mix. In the resulting mixture, lay the beets together with the broth, add sugar, salt, mix, pour in the kvass and sprinkle the beetroot with chopped herbs.

Cabbage soup with sorrel "Country of vegetables"

Ingredients:
  1 head of white cabbage,
  1 carrot
  1 turnip
  1 rutabaga,
  2 potatoes
  1 onion,
  1 leek,
  400 g sorrel,
  2 yolks
  100 g sour cream
  50 g of vegetable oil,
  dill, parsley and salt to taste.

Cooking:
  Finely chop the vegetables and boil them in boiling water, successively adding cabbage, parsley, onion, rutabaga, turnips, carrots, leeks and potatoes. When the vegetables are ready, add the julienne sorrel and let it boil. Then pour sour cream mixed with two yolks, chopped dill and parsley, salt, add butter and warm, not boiling.

Botvigna with fish

Ingredients:
500 g red fish fillet,
  50 g of dill,
  1 tsp Sahara,
  1 cucumber
  salt to taste.
  For refueling:
  1 liter of kvass
  500 g sorrel,
  500 g spinach
  1 onion,
  1 tbsp horseradish
  3 peas of black pepper,
  Bay leaf.
  For broth:
  1 carrot
  2 large radishes,
  100 g of green onions.

Cooking:
  Wash the fish fillet and cut into large cubes. Bake onions and carrots in a hot pan for 2 minutes. Then put the vegetables in a pan, pour 1 liter of water, put on a strong fire and bring to a boil. Reduce the heat, add fish, bay leaf, salt and black pepper with peas and cook for 7 minutes. Transfer the finished fish using a slotted spoon to a deep dish, strain the broth. Cut the sorrel and spinach into thin strips. Pour 2 soup ladles into the stewpan, put on the fire, bring to a boil, then add the sorrel with spinach and cook for 2 minutes. Then discard the greens in a colander and chop in a blender. Cut the cucumbers into strips, green onions and dill finely chop. Grate radish on a coarse grater, add horseradish, salt and sugar to it, mix. Put a little sharp dressing on the bottom of each plate, add equal portions of mashed sorrel and spinach, cucumbers, onions and dill. Fill with kvass. Separately serve plates with fish and ice, prepared in advance using ice molds.

Silky cream soup with sorrel and wild garlic

Ingredients:
  1.5 liters of water
  2 tbsp 9% cream
  1 large bunch of sorrel,
  1 bunch of wild garlic leaves,
  2 potatoes
  1 onion,
  1 sprig of basil,
  200 g cream cheese
  1 tbsp vegetable oil
  nutmeg, salt, pepper - to taste.

Cooking:
  In a pot of boiling water, put chopped onions and potatoes and cook until the potatoes are ready. Throw the vegetables in a colander, save the broth. Sort the sorrel and wild garlic, remove the hard cuttings, put in a clean pan, put on a small fire and simmer for 2 minutes, turning over from time to time. Drain the resulting liquid. Place the potatoes, onions and greens in a blender and chop in a puree. Then put the mashed potatoes in a pan with a vegetable broth, bring to a boil, add cheese, mix thoroughly, reduce heat and simmer for 4 minutes. Next, pour cream into the soup, mix and immediately remove from heat, salt and pepper to taste.

Sorrel Mushroom Soup

Ingredients:
  1 liter of water
  1 bunch of sorrel,
  250 g of champignons,
  2 potatoes
  ½ bunch of dill,
  ½ bunch of parsley,
  2 tbsp sour cream
  salt to taste.

Cooking:
Cut the mushrooms into slices, cut the potatoes into strips, and sorrel into strips, finely chop the parsley and dill. Bring 1 liter of water to a boil, put mushrooms and potatoes and cook for 15 minutes over medium heat. Then add sorrel, salt and cook the soup until cooked. Season the finished soup with sour cream, sprinkle with parsley and dill.

Sorrel soup with parsnip and shrimp

Ingredients:
  1 liter of chicken stock
  125 g of 20% cream,
  125 g sorrel,
  250 g parsnip root,
  1 onion,
  1 clove of garlic
  200 g boiled peeled shrimp,
  50 g butter,
  1 tbsp flour
  salt to taste.

Cooking:
  Peel the parsnip root, cut it into small pieces, put in a boiling broth and cook for about 5 minutes until cooked. Chop the garlic, onion and sorrel. In a saucepan in butter, fry the onions until transparent, add garlic and sorrel. Warm all 1 minute, then pour in the sifted flour, mix and immediately pour half the broth. Bring the mixture to a boil, reduce the heat to a minimum and cook for another 5 minutes. 2-3 minutes before the end of cooking, add parsnip. Remove the finished soup from the heat, puree with a blender and pour in the remaining broth. Season with salt and pepper to taste, add cream and put on the fire again, let it boil again and remove from heat. Pour the soup into bowls and place the shrimp in each.

Green Fantasy Soup

Ingredients:
  4 stack water,
  200 g sorrel,
  1 head of cauliflower,
  2 tbsp starch
  3 tbsp Sahara,
  citric acid and salt to taste.

Cooking:
  Extinguish chopped sorrel in a small amount of water under a closed lid. Then salt, wipe through a sieve, add the rest of the water and cook for 3 minutes. Pour in the starch dissolved in water and bring to a boil again. Boil cauliflower separately with sugar, salt and citric acid. Then divide it into small inflorescences and put in the cooked broth. Serve the soup cooled down, it is possible with milk.

Milk soup with sorrel "Tender"

Ingredients:
  400 g of milk
  100 g of water
  100 g of sorrel,
  100 g of potatoes
  10 g butter,
  salt, pepper - to taste.

Cooking:
  Go through the sorrel, remember it a bit and chop finely. Put boiled potatoes into boiling milk, bring to a boil, boil until potatoes are ready, add prepared sorrel, salt, pepper 5 minutes before cooking. Ready soup, season with butter.

Spring soup with beef heart and sorrel

Ingredients:
  2 l of water
  300 g of beef heart
  2 bunches of sorrel,
  2 potatoes
  1 carrot
  2 small onions,
  1 parsley root
  1 bunch of parsley,
  2 eggs,
  50 g butter,
  salt, spices - to taste.

Cooking:
Wash the beef heart, cut into small pieces and boil in salted water. Add spices, finely chopped sorrel, onion rings and beaten eggs to the broth. Grate potatoes, carrots and parsley root on a coarse grater, passer in butter and add to soup. Cook for another 5 minutes. Garnish the finished dish with chopped parsley.

Sorrel soup with pickles and garlic leaves

Ingredients:
  400 g sorrel,
  ½ bunch garlic leaves,
  1-2 pickles,
  4 tbsp yogurt
  1 tbsp flour
  2 tbsp sour cream
  40 g butter,
  dill and salt to taste.

Cooking:
  Finely chop the leaves of the young sorrel and dip them in boiling salt water, close the pan with a lid. In preheated butter, lightly fry finely chopped cucumbers, add flour to them and after a few minutes yogurt mixed with sour cream. Mix thoroughly, and then transfer the mixture to a pot with soup, add salt to taste and remove from heat. Serve to the table, sprinkled with finely chopped garlic and dill.

Sorrel cold beetroot soup

Ingredients:
  2 l of hot water,
  1 kg beet tops,
  200 g sorrel,
  2 cucumbers
  3-4 boiled eggs
  1 stack sour cream
  1 tbsp mustard
  radishes, green onions, dill, salt - to taste.

Cooking:
  Put the washed beet tops in a pan, pour boiling water and cook for 10-15 minutes. Then add the washed sorrel and cook for another 10 minutes. Then remove the greens with a slotted spoon, pass it through a meat grinder and mix with strained and cooled broth. Cut the peeled cucumbers, onions, dill, radishes, eggs, put in a tureen, add sour cream, mustard, pour over the cooled broth with herbs, stir and serve.

Sorrel and radish puree soup

Ingredients:
  1 liter of vegetable stock
  ½ stack. milk
  450 g of radish
  3 bunches of sorrel,
  2 carrots
  2 potatoes
  1 onion,
  1 parsley root
  2 tbsp flour
  1 raw egg
  2 tbsp butter.

Cooking:
  Chop the radishes and carrots and cook until tender. Peel and boil the potatoes. Shred the sorrel, onion and parsley root and sauté in butter. Mix vegetables with boiled potatoes and grind. Dilute the resulting mass with broth and bring to a boil. Then add the diluted broth passerovoy flour. Beat the egg with a mixer and mix with milk. Before serving the finished dish to the table, season it with egg-milk mixture and warm.

Cream of sorrel and chicken

Ingredients:
  1-2 chicken fillets,
  1 large bunch of sorrel,
  3 potatoes
  1 onion,
  ½ sweet pepper
  1.5 liters of water
  200 ml of 9% cream,
  salt to taste.

Cooking:
Put the chicken breasts in a saucepan, pour in the water, put on a strong fire, bring to a boil, remove the foam, then reduce the heat to medium and cook for 20 minutes. Put the finished breasts on a plate, strain the broth. Coarsely chop the potatoes, put onion and sweet pepper into a boiling broth and cook for 10 minutes. Cut the chicken breasts into small pieces, rinse and dry the sorrel. Add chicken and sorrel to the soup and cook for 3 minutes. Then pour the soup into a blender and grind it in mashed potatoes, which then rub through a sieve, transfer it to a clean pan, pour cream and mix. Salt and warm the finished cream soup without bringing to a boil.

Sorrel Fridge

Ingredients:
  500 g sorrel,
  2 l of water
  2 cucumbers
  4 jacket potatoes
  2 boiled eggs
  1 onion,
  1 bunch of green onions,
  1 bunch of dill
  100 g sour cream
  salt, black pepper - to taste.

Cooking:
  In a pot of boiling water, put finely chopped sorrel, boil it for 7 minutes and leave the broth to cool. Separate the yolks from the proteins, cut the proteins into cubes. Dice the cucumbers, chop the onions, green onions and dill. Rub the yolks, add them to the broth with sorrel and mix. Put the rest of the ingredients, salt, pepper to taste, add sour cream, mix and put the finished dish in the refrigerator for 1 hour.

Let summer come to your house every day along with delicious sorrel soups!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Sorrel soup with egg is a dish for those who want to have a tasty and healthy dinner. It contains many vitamins, and is also considered a dietary dish.

It is important not to overdo the greens in the soup. It is enough to boil it for no more than 2-3 minutes to preserve all the useful substances in it.

Despite the seemingly rather limited composition of the ingredients in this soup, you can cook many of its variations by simply adding some products to it. From this, the taste of the soup will only improve.

The recipes for the various soups containing sorrel and egg, presented below, are simple. They will be able to cook even a novice cook. Also, the preparation of this soup will not take you much time, because it is prepared quite quickly. It is enough to chop prepared foods and send them to boil in the broth. Enjoy your meal!

How to Make Sorrel Egg Soup - 15 Varieties

The “peculiarity” of this recipe is that it does not put a boiled, but a raw egg. Try it, it turns out very interesting!

Ingredients:

• Meat (pork on the bone) - 0.5 kg.;
• Potato (medium) - 4 pcs.;
• Fresh sorrel - 200 g;
• Raw egg - 3 pcs.;
• Salt.

Cooking:

Pour the meat with water, salt and boil.

We cut the potatoes into cubes, put it in the finished broth and boil until tender.

Beat the eggs, finely chop the sorrel peeled from the stems.

3 minutes before the potatoes are cooked, put sorrel in the soup and pour the eggs in, stirring them constantly.

As soon as the soup boils, remove it from the heat.

Cut the meat into pieces and add to the soup. Season the soup in a bowl with green onions and sour cream.

Let's prepare a light spring soup from wild sorrel collected in the meadow.

Ingredients:

• Raw chicken wings - 5 pcs.;
• Onion (medium) - 1 pc.;
• Carrots (large) - 1 pc.;
• Boiled eggs - 2 pcs.;
• Sorrel meadow - 500 g;
• Potato (medium) - 3 pcs.;

Cooking:

From chicken wings, cook the broth. We cut into strips carrots and potatoes, onions into cubes.

We put chopped vegetables in the broth.

Do not pre-fry onions and carrots in advance, this will preserve useful vitamins in them and make the dish less nutritious.

Cut the sorrel into thin ribbons.

Boil the soup until vegetables are ready. We lay sorrel, salt and season the soup to taste.

When serving, decorate the soup with greens, sour cream and sliced \u200b\u200begg slices.

In winter, this borsch is cooked from canned sorrel, and in summer - from fresh.

Ingredients:

• Chicken soup set - 0.5 kg.;
• Potato (medium) - 3 pcs.;
• Boiled egg - 2 pcs.;
• Canned sorrel - 3-4 tbsp .;
• Garlic - 2 cloves;
• Carrots (medium) - 2 pcs.;
• Seasonings (black pepper, bay leaf, Provence herbs, salt).

Cooking:

Cook pieces of chicken in water for about an hour.

Cut the carrots into small cubes, and potatoes into large ones. We send carrots and potatoes to the boiling broth, and boil the vegetables until tender.

We cut the onion into cubes, pass it in sunflower oil for 4 minutes.

We put sorrel and onions in the pan. Add pepper and bay leaf, Provencal herbs and salt. Let the soup boil for 2 minutes. Lay the chopped garlic.

When serving, put the chopped egg and greens in a plate, add sour cream.

In addition to sorrel and spinach, you can add young nettle leaves to this soup.

Ingredients:

• Meat (any) - 0.5 kg.;
• Potato (medium) - 3 pcs.;
• Onions (large) - 1 pc.;
• Fresh sorrel - 300 g;
• Carrots (medium) - 1 pc.;
• Fresh spinach - 200 g;
• Parsley root - 0.5 pcs.;
• Boiled egg - 2 pcs.;
• Seasoning (salt, pepper, bay leaf, peppercorns);
• Parsley and dill greens - 1 medium bunch.

Cooking:

Boil the meat with pepper and bay leaf until tender.

Together with the meat, send the peeled large onion to the pan - it will absorb harmful substances and give the broth transparency.

Dice carrots, parsley root and onions. Cut the potatoes into medium cubes. We chop the half of the sorrel.

Dip the spinach and the second half of the sorrel in a bowl, pour boiling water. Cover, insist 5 minutes, and drain the water. Grind sorrel and spinach with a blender.

Fry carrots, parsley root and onions in butter.

Pour the potatoes into the boiling broth and cook it for 10 minutes. Lower the fried vegetables and boil for another 5 minutes. Add the resulting mashed potatoes and the remaining sorrel. Salt and pepper our soup to taste, cook for 5 minutes.

In the finished soup, put the greens and the egg cut in half.

In this recipe, the sorrel is placed not fresh, but slightly “dipped” in butter, which gives the dish a delicate taste.

Ingredients:

• Meat broth - 3 l.;
• Fresh sorrel - 300 g;
• Boiled egg - 2 pcs.;
• Butter (for frying) - 50 g;
• Potato (large) - 2 pcs.;
• Salt.

Cooking:

We warm the finished meat broth. Dip into it chopped into large pieces potato tubers and boil until tender.

Coarsely chop the sorrel and lower it into a pan with oil, simmer for several minutes. Dip the sorrel in an almost ready soup, bring to a boil, and turn off the stove.

Using a fork, chop the boiled eggs in a bowl into small crumbs and put them in a pan.

Season the prepared cabbage soup with fresh herbs and decorate with half an egg.

A healthy treat for lovers of creamy soups.

Ingredients:

• Fresh sorrel - 250 g;
• Garlic - clove;
• Rice - 100 g;
• Sunflower oil - 2 tbsp .;
• Cream (not fatty) - 100 ml .;
• Flour - 1 tbsp;
• Boiled egg - 1 pc.;
• Seasonings (ground nutmeg, salt).

Cooking:

Boil rice, flooded with water, about 15 minutes. Salt it.

We chop the sorrel coarsely, chop the garlic and put everything into a preheated pan. Fry for 5 minutes, add flour, mix, and keep in the pan for another 3 minutes.

We shift the fried sorrel into a bowl, add 5 tablespoons of rice broth into it and grind the mixture with a blender.

Put the mashed potatoes in the resulting rice mixture. Add cream and nutmeg. Mix everything and boil for 3 minutes.

In a bowl with soup, put half the eggs and decorate with parsley.

Try this healthy meatball soup and you will definitely want to cook it again!

Ingredients:

• Fresh sorrel - 300 g;
• Potato (not large) - 5 pcs.;
• Egg (raw) - 2 pcs.;
• Minced meat (any) - 0.5 kg.;
• Salt, greens - for refueling.

Cooking:

Dice potatoes. Sorrel finely shred.

We put potatoes to cook. We form small meatballs from minced meat.

When the potatoes are cooked in half, put the meatballs in the pan. After boiling, boil the soup for 5 minutes.

Put the sorrel in the pan, salt the soup, pour in a little beaten raw eggs. Mix the contents and turn off the stove.

Put a little greens and sour cream in a plate. We serve to the table.

Such a soup is doubly useful, because in addition to sorrel, young nettle is also added to it.

Ingredients:

• Meat broth - 3 glasses;
• Fresh sorrel - 200 g;
• Celery root (medium) - 1 pc.;
• Parsley root (medium) - 1 pc.;
• Young fresh nettle - 200 g .;
• Boiled eggs - 2 pcs.;
• Butter (for frying) - 50 g;
• Carrots (large) - 1 pc.;
• Salt.

Cooking:

Pour boiling water over the nettle and let it brew for 5 minutes, then put it in a colander. Chop nettle with sorrel.

Three roots and carrots on a grater, onion cut into cubes. We pass the vegetables in butter for 1 minute.

In a hot broth we lay sautéed vegetables, nettles and sorrel. Cook soup for 5-7 minutes, turn off and salt.

When serving, lay eggs in slices in plates. Season the soup with herbs and sour cream.

In the warm season, this soup will become a lifesaver for your table. Light and tasty - you can’t imagine any better!

Ingredients:

• Fresh sorrel - 200 g;
• Fresh radish - 300 g;
• Sour cream - 200 g;
• Boiled potatoes - 1 pc.;
• Boiled egg - 2 pcs.;
• Chives - 1 bunch;
• Fresh cucumber - 1 pc.;
• Salt, spices - for dressing.

Cooking:

Dip the sorrel in hot water for 3 minutes.

We cut cucumber and radish into small cubes, and potatoes into large ones. Chop the onion finely.

In sorrel broth, lay sour cream, chopped vegetables and onions. Salt it and season it.

When serving, decorate the soup with slices of boiled egg.

Perhaps the easiest sorrel soup recipe is in front of you. It cooks very quickly with a minimum of products.

Ingredients:

• Potato (medium) - 3 pcs.;
• Vegetable oil (for frying) - 1 tbsp;
• Fresh sorrel - 200 g;
• Boiled egg - 2 pcs.;
• Salt.

Cooking:

Dice the potatoes, finely chop the sorrel.

Pour potatoes into salted boiling water, cook for 15 minutes. Add the crushed sorrel to the broth and wait for it to boil. Pour oil into the soup and turn off the stove.

Pour the soup into plates, add sour cream, and an egg cut in half.

This first dish appears on the table in the spring with the appearance of the long-awaited first greens.

Ingredients:

• Raw chicken - ¼ part;
• Fresh sorrel - a large bunch;
• Carrots (large) - 1 pc.;
• Beets (medium) - 1 pc.;
• Onions (large) - 1 pc.;
• Boiled eggs - 5 pcs.;
• Salt and pepper - for dressing;
• Potatoes (medium) - 4-5 pcs.;
• Garlic - 2 cloves.

Cooking:

We put the chicken stock to boil, adding peppercorns and chicken quarter to the water.

Coarsely chop the carrots and beets. Cut the onion into small cubes. Cut the potatoes into medium cubes.

We pass the beets in oil for 5 minutes. We pass onions with carrots separately from beets. Cut the cooked meat into small pieces. Grind the eggs into small cubes. Cut the sorrel finely. Grind the garlic with a knife.

Pour potato cubes into the prepared broth, cook them for 15 minutes. Then we send the beets there and boil the broth for another 10 minutes.

Next, put the meat, sautéed onions and carrots, bay leaves, salt and eggs in a saucepan. Cook the soup for 5 minutes, add sorrel, garlic and ground pepper to it. Bring to a boil and turn off the stove.

We eat green borsch with sour cream and fresh herbs.

Try to cook an original first course recipe, which was used by our grandmothers.

Ingredients:

• Young beet tops - 1 bunch;
• Fresh cucumber (small) - 2 pcs.;
• Fresh sorrel - 1 bunch;
• Fresh radish - 200 g;
• Boiled eggs - 2 pcs.;
• Onions (large) - 1 pc.;
• Fresh dill - 1 bunch;
• Mustard, sour cream, salt - for dressing.

Cooking:

We wash the tops, chop finely, put in a pan and pour boiling water. Cook for 15 minutes. Put the chopped sorrel in the pan and cook the same amount.

If the beets do not yet have tops, then you can replace it with nettles. Instead of sorrel, put salad or spinach, and instead of fresh cucumbers - salted.

We take out the greens with a slotted spoon and pass through a meat grinder.

Cut cucumber, radish, onion and eggs into small cubes. In the cooled broth we spread the vegetables, the missed tops, sour cream and mustard. Salt to taste.

Such cabbage soup is cooked, like all other soups, but they are served cold. Give it a try!

Ingredients:

• Potato (medium-sized) - 5-6 pcs.;
• Fresh sorrel - 500 g;
• Leek - 1 pc.;
• Carrots (medium-sized) - 2 pcs.;
• Fresh parsley - 1 bunch;
• Fresh dill - 1 bunch;
• Boiled eggs - 2 pcs.;
• Parsley root - 1 pc.;
• Celery root - ¼ pcs.;
• Salt.

Cooking:

We cut potatoes in large cubes, carrots - in circles. Cut leek and turnip onion into cubes. Coarsely chop the roots of celery and parsley. We will send everything to a pot with cold water.

Bring cabbage soup to a boil, salt. Cook until potatoes are cooked. We take out part of the potato from the pan, knead it with a fork, and send it back.

Cut the sorrel into strips and send it to the pan. Bundles of dill and parsley are tied with thread and put in cabbage soup. Boil for 5 minutes, take out the dill and parsley. Cool cabbage soup in the refrigerator.

We pour cold cabbage soup on plates, seasoning them with halves of hard-boiled eggs, fresh herbs and sour cream.

Try to diversify traditional spring sorrel soup with mushrooms.

Ingredients:

• Fresh champignons - 250 g;
• Fresh sorrel - 1 bunch;
• Potato (large) - 2 pcs.;
• Fresh parsley and dill - 1 bunch;
• Boiled egg - 1 pc.;
• Seasoning (salt, pepper) - for dressing.

Cooking:

Cut the mushrooms into slices, potatoes and sorrel - into strips. Finely chop dill and parsley.

Dip mushrooms with potatoes in boiling water, cook for 15 minutes. Add sorrel and salt the soup, cook for another 3 minutes. Remove pan from stove.

Serve mushroom soup, seasoning it with dill and parsley, sour cream and sliced \u200b\u200beggs.

Delicious, tender cream soup with seafood will not leave anyone indifferent, because it just melts in your mouth!

Ingredients:

• Vegetable broth - 450 ml .;
• Milk - 100 ml .;
• Fresh sorrel - 75 g;
• Onions (medium) - 1 pc.;
• Boiled egg - 1 pc.;
• Potato (large) - 1 pc.;
• Vegetable oil (for frying) - 1 tbsp;
• Seafood, ready to eat (any) - 75 g;
• Seasoning (salt, pepper) - for dressing.

Cooking:

Chop the egg and onion finely and finely, cut the potatoes into cubes.

Fry the onion and butter in a saucepan. After 2 minutes we send potatoes to it and also lightly fry. Pour milk and broth there, cook for 15 minutes.

Add sorrel to the stewpan, all contents with a blender. Salt and pepper.

Pour the soup into warmed plates, put chopped eggs and seafood in each.

Sorrel soup is a real hit to the start of the summer season. It is also popularly known as "green soup." For many, it evokes memories of happy carefree days spent with my grandmother in the village, or associations with the start of school holidays - which is no less joyful.

Of course, someone will say: "What is there to think? Sorrel, potatoes and an egg - that’s the whole recipe." So, but not so. Over the years, the recipe has come up with many variations on the theme. This article will help you familiarize yourself with some of them.

But before that, I want to note that this is just a universal dish, because it is both healthy, inexpensive, and easy to prepare. Every hostess with an experience knows the sorrel recipe and does not lose its popularity from year to year thanks to such characteristics.

About the benefits of sorrel

The leaves themselves contain vitamins C and B 6, as well as calcium, magnesium, iron and potassium. Thanks to these microelements, soup from this useful plant helps to normalize the liver, increase hemoglobin, digestion and blood formation.

Also, this first dish is low-calorie (40 kcal per 100 grams), although it is quite nutritious in itself.

Savings are evident

If we talk about recipes for simple and tasty soups, then sorrel soup is a sort of lifesaver when in the fridge a rolling ball. A couple of potatoes are still somehow found, and the sorrel grows almost anywhere, even on the lawn near the house.

Of course, many of our grandmothers and mothers salt it in advance for the winter, so that everyone’s beloved soup appears on the table not only in the summer, but when it wants to.

Basic recipe

Ingredients (for 2 liters of prepared soup):

• sorrel (300 g);
• 3 potatoes;
• 1 large carrot;
• 1 medium onion;
• 6 eggs;
• sunflower oil (20 g);
• salt;
• peppercorns;
• a glass of sour cream.

Cooking process:

1. Grate the carrots on a fine grater, and cut the onion into small cubes. Brown vegetables in sunflower oil until golden brown.
2. Put the chopped potatoes into pots, add 2 liters of water, put on fire. When the foam rises, it must be removed. After boiling the potatoes for 10 minutes, toss the carrots with onions into the pan. Let it cook together for another 10 minutes. At this stage, you also need to salt and pepper to taste.
3. Rinse the sorrel thoroughly, cut the stems and chop the leaves (not very finely). Throw it into the soup 3 minutes before the end of cooking.
4. Cook in a separate saucepan, cool them and cut into cubes.
5. Pour the soup into plates and put eggs and sour cream in each.

True, the eggs can not be boiled separately, but in raw form, beat with a whisk and pour, gently stirring, into boiling water immediately after adding the sorrel. Many people like it even more.

It was the so-called basic recipe for making sorrel egg soup. But many housewives made their corrections, added new ingredients, changed the cooking technology or the way of serving. So the following recipes were born.

Green soup with cream cheese

Ingredients (for 2 liters of soup):

• ready-made beef broth (1.5 l);
• 3-4 potatoes;
• 1 medium onion;
• 1 carrot;
• 1 egg
• processed cheese;
• sorrel (200 g);
• laurel;
• salt, black pepper.

Cook in the same way as in the main recipe, but not on water, but on the finished broth. Finely grate the processed cheese and add to the pan simultaneously with the fried onions and carrots, and put the beaten egg, sorrel and bay leaf in the pan 5 minutes before cooking.

Sorrel soup with chicken or meat

To make sorrel soup with chicken and egg, you need to take the same ingredients as in the main recipe, but also plus chicken breast or filet. They will need 400 g. Chicken should be boiled separately, cut into oblong slices and tossed in a dish with sorrel.

Sorrel is cooked similarly. Beef or veal is better, rather than pork, although this is a matter of taste.

Of course, you can cook the whole soup in chicken or meat broth, and not cook the breast or meat separately, so it will turn out to be more satisfying and rich, but the first option is less high-calorie.

Puree soup with young sorrel

Necessary products (per 1 liter of finished soup):

• 3 potatoes;
• 2 onions;
• young sorrel (200-300 g);
• butter (30 g);
• olive oil (20 g);
• half a glass of sour cream;
• salt, pepper (to taste).

A small stewpan with high walls and a thick bottom is the best suited to cook sorrel soup with an egg. This recipe provides for strict adherence to instructions.

1. Chop the onion and fry in butter until soft.
2. Pour 1 liter of water into the stewpan, and when it boils, throw potatoes cut in miniature cubes, as well as salt and pepper.
3. Throw chopped sorrel into the pan 3 minutes before being ready.
4. When the soup has cooled, add sour cream with olive oil and beat with a blender until smooth.
5. Before serving, croutons can be put on each plate.

Sorrel soup with egg: a recipe for lovers of exotic

Not everyone is looking for easy ways. If traditional sorrel egg soup seems to be too casual, the recipe for this dish described below will definitely appeal to them. True, in this case it will not be a very cheap pleasure.

You will need:

• pork neck (300 g);
• 2 potatoes;
• couscous (0.5 cups);
• 1 carrot;
• spices (turmeric, sage, barberry, bay leaf);
• lemon (2 slices);
• pitted olives (100 g);
• 3 eggs;
• sorrel (200 g);
• white bread croutons.

Cooking:

Sorrel Soup with Meatballs

Ingredients (for 2 liters of soup):

• 200 g of minced meat;
• egg (4 pcs.);
• sorrel (300 g);
• potatoes (3 pcs.);
• onions (2 pcs.);
• carrots (1 pc.);
• salt pepper.

So how to cook sorrel soup with meatballs?

Cooking:

Meat Soup

Necessary products (for 2 liters of soup):

• pork (0.5 kg);
• can of sorrel (300-400 g);
• 3 potatoes;
• 3 eggs;
• spices (peppercorns, bay leaves, etc.);
• sour cream (half a cup).

Cooking process:

1. From a piece of meat, cook the broth with spices. Carefully remove the pork, wait until it cools slightly, disassemble it into fibers.
2. Eggs need to be boiled separately.
3. Dice potatoes.
4. Put potatoes, eggs, prepared meat and sorrel into the broth. Cook all together until cooked.
5. 2 minutes before the end add sour cream.

Sorrel and Spinach Soup

Need to cook (for 1 liter of soup):

• spinach (600 g);
• sorrel (300 g);
• a glass of sour cream;
• 10 g butter;
• 10 g flour;
• 2 fresh yolks;
• greens (dill, parsley);
• salt.

1. Boil sorrel and spinach in 1 liter of salted water for 5 minutes, then remove them and pass through a blender, and then add them to the broth again.
2. In the stew pan, brown the flour, then slowly pour the broth there and bring to a boil.
3. Beat sour cream separately with egg yolks and butter, add this mixture to the saucepan, but as soon as it reaches the boiling point, you must immediately remove it from the heat.
4. Sprinkle with greens on top, and serve with sour cream on the table.

  from sorrel

For 2 liters of soup you need to cook:

• sorrel (500 g);
• dill, parsley (large bunch);
• fresh cucumber (5 pcs.);
• egg (4 pcs.);
• young potatoes (6 pcs.);
• salt;
• sour cream (for serving).

Cooking:

1. Boil water in a pan, throw sorrel for 3 minutes, and then turn it off and wait until it cools completely.
2. Meanwhile, cut the cucumbers into cubes, cook and chop the eggs, finely chop the greens.
3. Add all this to a saucepan, salt and refrigerate for a while.
4. Boil the whole potatoes in a peel, grease with oil, cut lengthwise and put on plates separately. It will be a snack to the soup.
5. Serve this green soup cold, you can add sour cream directly to the bowl.

Soup with quail eggs in a slow cooker

Ingredients (for 3 liters of soup):

• sorrel (400 g);
• 5 medium potatoes;
• large carrot;
• 1 onion;
• chicken fillet (400 g);
• 10 quail eggs;
• salt pepper.

Cooking:

1. Cut potatoes into cubes, carrots into half rings, meat into cubes, and chop onions.
2. Put all the vegetables and meat in a bowl, add water, salt and pepper. Cook in the "Extinguishing" mode for 1 hour, then add the chopped sorrel and cook in the same mode for another 10 minutes.
3. Separately cook the quail eggs and put them directly on the plate.

Sorrel soup, cooked in a slow cooker, especially nutritious. The beneficial substances that this plant contains are not digested, but stored in the finished dish.

So, if we talk about recipes for simple and tasty soups, then the dish described in all guises in this article confidently holds the palm.