Green cabbage soup with sorrel and egg recipe. Delicious green cabbage soup with sorrel and egg Prepare green cabbage soup with sorrel correctly

30.12.2023 Soups

For me, the first bunches of sorrel on the market mark the established spring, and I am actively starting to use greens in dishes. Although such a soup can be made from salted sorrel, it is tastier, of course, from fresh or, as in my case, from frozen. I advise you to prepare green cabbage soup with sorrel and egg, and my recipe with step-by-step photos will help you with this.

This spring soup can be cooked lean, with vegetable broth, or with a meat bone. Sorrel cabbage soup cooked in rich pork broth is incredibly tasty. That's why I choose bones with pulp or ribs.

It is preferable to take potatoes of a variety that is boiled soft; give preference to any variety with white flesh and a high starch content. When choosing sorrel, pay attention to the freshness of the leaves and the absence of holes and dark spots. If sorrel is not yet on sale, then you can take it frozen (as I did).

Carrots and onions are fried in a frying pan for 5 minutes. The eggs need to be hard-boiled, chopped and added to the soup at the end of cooking. Ready-made green cabbage soup is satisfying. You can serve them with a slice of toasted bread, sour cream or mayonnaise.

Ingredients:

pork bones - 200 grams;
sorrel - 150 grams;
table salt - 0.5 tablespoon;
carrots - 1 root vegetable;
potatoes - 3-4 pieces;
vegetable oil - 1 tablespoon;
chicken eggs - 3-4 pieces;
onion - 1 head;
purified water - 3.5-4 liters.

Wash the bones, place them in a high saucepan and add the required amount of water. Add salt. Place over medium heat and skim off foam before boiling. If desired, add a couple of bay leaves and simmer over low heat for an hour.

Cut the carrots into small cubes or grate them on a coarse grater. Chop the onion. Add vegetable oil or butter to the pan. Transfer the onion, after a couple of minutes add the chopped carrots. Fry while stirring for 2 minutes.

Peel the potatoes and cut into cubes of the desired size. Place in broth.

Place the roast into the broth.

Boil the eggs for 8-10 minutes and cool.

Add sorrel to the broth and then chopped chicken eggs. Let the first dish brew for 5 minutes, and then safely serve it to the table.

And in order to eat such delicious cabbage soup all year round, we recommend taking a look at the selection of sorrel preparations for the winter.

Step-by-step recipe for green sorrel cabbage soup with egg

Everyone is accustomed to the fact that cabbage soup is prepared from sauerkraut or fresh cabbage. I suggest you move away from the traditional recipe and cook sorrel cabbage soup from fresh, frozen or canned sorrel. In addition to the fact that they turn out to be very tasty, thanks to sorrel, such cabbage soup contains a lot of vitamins.

List of required ingredients

Cooking sequence

Another option for quick cabbage soup

In pre-cooked meat or chicken broth add finely chopped onion and grated carrots.
After 10 minutes add potatoes, cut into small pieces and salt to taste.
In another 10 minutes add sorrel, eggs and herbs. Add sour cream if desired.
After 7-10 minutes the cabbage soup is ready.

In addition, you can cook cabbage soup in a slow cooker.

Video recipe for making sorrel cabbage soup

I suggest watching the video recipe to see how easy it is to prepare delicious cabbage soup with sorrel and egg, which can be replaced with Adyghe cheese.

You may also find useful soup recipes such as Cauliflower Puree Soup, dietary Chicken Broth Soup or the unusual Tom Yum Soup.

Green cabbage soup with sorrel and egg

Very tasty and aromatic green cabbage soup with sorrel and egg. It is better to cook sorrel cabbage soup in meat broth. It is preferable to use beef or veal on the bone, this makes the broth more rich. In my opinion, such sorrel cabbage soup with egg is especially good in the summer. Firstly, you can put fresh sorrel from the garden in the soup, and secondly, the soup turns out light, with a characteristic sorrel sourness, which is especially pleasant in the heat.

Compound:

Water – 2.5-3 l
Meat on the bone (beef or veal) – 300-400 g
Potatoes – 3-4 pcs.
Eggs – 3 pcs.
Sorrel - a large bunch
Onion – 1 pc.
Carrots – 1 pc.
Butter – 20 g
Ground black pepper - to taste
Salt - to taste

Preparation:

So, to prepare sorrel cabbage soup with egg, you first need to cook the meat broth. To do this, wash the meat and place it in a pan of cold water. Place the pan on the fire and cook the broth after boiling for one hour. The broth is simmered over low heat without a lid.

Remove the meat from the broth, separate from the bone and cut into small pieces. Set the meat aside; we will add it to the soup at the very end of cooking.

Peel the onions and carrots. Cut the onion into small cubes, grate the carrots on a medium grater.

Melt a piece of butter in a frying pan.

Place the onions and carrots in the pan and fry for 10 minutes. The vegetables should become soft and lightly fried.

Wash the sorrel thoroughly and cut into strips.

Add the sorrel to the fried vegetables, stir and leave on the stove for 3 minutes.

Place the pan with the broth on the stove and bring the broth to a boil. While the broth is boiling, wash, peel and cut the potatoes into cubes. Rinse the sliced potatoes under cold running water to remove excess starch.

Place the potatoes in the boiling broth and cook for 20 minutes until the potatoes are fully cooked. Then place the sorrel fry into the pan. Potatoes do not boil in the presence of oxalic acid, so the potatoes must be completely cooked before the sorrel gets into the broth. Add prepared meat to the soup.

Break the eggs into a separate container and lightly beat them with a fork.

Pour the eggs into the pan with the soup in a thin stream. Immediately add salt and pepper to the soup and turn off.

Green cabbage soup with sorrel and egg is ready. Serve the soup hot, flavored with sour cream.

Below you can watch a funny video:

Sorrel cabbage soup - real summer in a plate!

With the appearance of the first greens, you just want to cook something fresh that everyone has already missed. One of the first to appear is sorrel. This is where it comes time to prepare aromatic cabbage soup! The soup is light and satisfying at the same time, very bright and loved by many.

How to cook cabbage soup correctly, what is needed for this and how to serve the dish? These are not the only questions we have asked ourselves today. Achieving the perfect soup taste and consistency is much easier than you think!

Tip: you don’t have to beat the eggs first, but just break them into the soup, then, most likely, you will have whole yolks in a thin white skin.

General cooking principles

The signature ingredient of this dish is sorrel. The lion's share of the success of cabbage soup depends on the juiciness and freshness of this greenery. Unfortunately, it is often treated with insecticides, and this can cause damage to the body. And the plant is not protected from nitrates.

But guided by simple selection principles, you can choose a truly safe and tasty sorrel. The leaves of good, homemade sorrel are always whole, there are no holes on them - insect bites. The color should be bright. If it is dark, it means nitrates were used. This is also indicated by the too long root, which grew thanks to chemical accelerators.

The characteristic fresh smell of greenery must be present; in sorrel it is slightly sour. If there is no odor or a metallic aroma, then the plant has been accelerated and processed.

Taking a bunch of greenery in your hand, it should remain firm and the leaves should not fall. If they literally immediately bend, the reason lies in the same overly long and fragile cuttings. It is advisable to choose young leaves; they are small in size with a uniform bright green color and a pleasant sour taste. In this type of sorrel, the stalk crunches when it breaks.

Spring sorrel cabbage soup without meat

The recipe can be offered to vegetarians, but cannot be prepared during Lent, since we added eggs and sour cream to the soup. But after fasting, be sure to cook it!

How much time - 40 minutes.

What is the calorie content - 32 calories.

Peel the potatoes, cut into cubes;
Pour water into a saucepan and place it on the stove;
Bring to a boil and add potatoes;
Rinse the sorrel and chop it into strips;
Break the eggs into a bowl, add salt and beat them a little;
When the potatoes have been boiling for ten minutes, add spices and stir;
Add sorrel and turn on high heat;
Bring the soup to a boil, make a funnel and pour in the eggs;
When the eggs have curled, immediately remove the soup from the heat;
Wash the young onion and chop finely;
Pour the soup into bowls, season with sour cream and onions.

Tip: instead of sour cream, you can season the soup with yogurt.

South Russian sorrel cabbage soup with tomato dressing

In this case, the soup is more than reminiscent of borscht. But then there’s borscht with sorrel and no beets. Want to try? It turns out quite original.

How long is it - 2 hours and 10 minutes.

Wash the meat, dry it with dry cloths and place on a cutting board;
If desired, strip it of excess film and veins and place it in a pan;
Fill it with water (to the top) and put it on the stove, boil;
At this moment, foam forms on the surface, which must be removed;
Reduce heat to low and simmer for an hour and a half;
Peel the potatoes, cut them as desired and rinse to remove starch;
Place the eggs in a saucepan, add water and put on fire;
From the moment of boiling, cook for a quarter of an hour until tender;
Wash the carrots, peel and chop, as always, with a grater;
Peel the onion, rinse it and cut into feathers;
Remove the meat from the finished broth and set it aside;
Place the potatoes in the broth and let them cook until soft;
At this time, pour oil into the frying pan and heat it;
Add onion and simmer, stirring, until soft;
Next, add the carrots and cook for five minutes;
When time has passed, add tomato paste and stir;
Cook for ten minutes, stirring the mixture occasionally;
Wash the sorrel and chop it finely;
Peel the eggs and also chop them with a sharp knife;
Add both root vegetables from the pan, sorrel and eggs to the soup;
Cut the meat into cubes and add it to the soup;
Mix all ingredients well;
Wait for the soup to boil again, season it and let it brew.

Tip: You can use fresh tomatoes instead of tomato paste. But to do this, they need to be blanched, then peeled, cooled, cut and beaten into a liquid consistency.

Sorrel cabbage soup with apples and young cabbage

Another interesting recipe that contains apples. Is it also hard for you to imagine cabbage soup with the addition of apples? It happens! Try it while you can.

How long is it - 1 hour and 50 minutes.

What is the calorie content - 117 calories.

Choose your favorite type of meat, wash the piece and remove fat as desired;
Place in a saucepan, add water and place on the stove;
Bring to a boil over high heat, then reduce heat and skim off foam;
Next, cook the meat until cooked for about one hour;
After an hour, remove the meat from the soup;
During this time, peel and chop the carrots, as always, on a grater;
Peel the onion, wash and cut into small cubes;
Add the root vegetables to the soup after one hour and stir;
Cook for fifteen minutes;
Wash the cabbage, cut it thinly and add salt;
Pour flour into a frying pan, heat it until golden brown;
Pour it into the soup, vigorously breaking up the lumps with a whisk;
Add cabbage and cook for a quarter of an hour;
Peel, wash and grate the apple, add to the soup;
Bring the cabbage soup to a boil and remove from heat;
Tear the meat into fibers, add to the soup and stir.

Advice: if you are cooking chicken, then boiling it for half an hour is enough.

Thick sorrel cabbage soup with cream

A more modern version of an ancient soup. It contains cream, which means it is not so far from cream soup. Take a risk and blend everything with a blender, and then share the result, we are already interested.

How long is it - 1 hour and 25 minutes.

What is the calorie content - 153 calories.

Wash the meat, cut it into portions;
Place in a saucepan and add water to cover;
Put on the fire and bring to a boil, cook for twenty minutes;
Wash the cabbage, chop it finely and place in a saucepan;
Fill with water and place on the stove;
Let it boil and cook for one hour;
Peel the potatoes, rinse, place in another saucepan and add water in the same way;
Place on the fire and cook until done;
When the tubers are ready, drain the broth from them and save it;
Make a puree from the potatoes and return it to the broth, mix well to achieve homogeneity;
Peel the carrots, grate them and set aside;
Peel the onion, wash it and chop it thinly;
Heat oil in a frying pan, add carrots and onions, bring to softness;
Pour cabbage with its broth, potatoes, root vegetables from the frying pan into the pork and add cream and spices to all these ingredients;
Cook the soup for another ten minutes over low heat and serve.

Tip: carrots can also be chopped with a knife: into strips or rings.

The egg can be served in several ways: beat it in a separate bowl with a fork and then pour it into the soup; drive directly into the total mass and mix vigorously; hard-cook separately or until desired and place on plate just before serving. Or you can boil it, cut it into cubes or slices and put it on top - as you like.

You should not cook sorrel for too long. Fifteen minutes is enough for him. If you cook it longer, it begins to taste bitter and spoils the whole soup. And you can serve this yummy not only with sour cream, but also with cream or yogurt. Definitely unsweetened!

Cabbage soup is a colorful dish with an ancient history, real summer in a plate. Sorrel has not been on the market for long, so you need to seize the moment and be sure to prepare the famous soup!

As soon as the first fresh greens appear, you really want to cook something summery and light. One of these dishes, which is made mainly in the hot season, is sorrel cabbage soup with egg. The dish is considered national in many countries of the world. In one way or another it is prepared in Ukraine, Belarus, Poland, Russia, Eastern Europe and even North America. The soup is eaten both hot and cold. In the first case, cabbage soup will be an excellent lunch, and in the second, it will be a refreshing dish that can be enjoyed at any time of the day.

We present to your attention a recipe for delicious summer cabbage soup made from fresh sorrel, vegetables and chicken eggs. As you can see, all the ingredients used to create the soup are quite accessible, making the first dish budget-friendly, but no less tasty. Cooking green cabbage soup does not take much time, because... they contain no meat products. By the way, it is this fact that makes the soup very light, thanks to which even those who are on a diet can enjoy it. If you want to make the food more satisfying and nutritious, replace the water with meat broth.

TIME: 50 min.

Easy

Servings: 4

Ingredients

Sorrel - 1 bunch (200-300 g);
Vegetable oil - for frying;
Potatoes - 5-6 pcs.;
Onions - 1 pc.;
Chicken egg - 3 pcs.;
Carrots - 1 pc.;
Water - 3-4 l;
Salt - to taste;
Ground black pepper - to taste.

Preparation

The first step is to boil the potatoes until almost done. Take 5-6 root vegetables and peel them. Rinse the tubers under the tap. Cut the potatoes into small cubes and place in a saucepan, then cover with cold water. Place the container over high heat. Once the water comes to a boil, reduce the heat to medium and cook the potatoes until tender (about 20-25 minutes).

At this time, you can prepare the frying. Peel the onion and carrot, and then wash them thoroughly under running water. Chop the vegetables as you see fit. Onions, for example, can be cut into small cubes, and carrots can be grated on a coarse grater. Place the prepared vegetables in a frying pan with a small amount of vegetable oil. Fry, stirring occasionally, for about 5-7 minutes. All vegetables should become soft.

Prepare fresh sorrel. It must be rinsed thoroughly under running water. To keep each leaf clean, the sorrel should be washed in small portions. Trim the thick stems and cut the rest into thin strips.

Break the chicken eggs into a deep bowl. Arm yourself with a fork and beat the ingredient until a homogeneous mass is formed. There is no need to work hard. It is enough for the white to combine with the yolk.

When the potato pieces reach the desired result, that is, they become soft, add chopped sorrel to them. Stir and boil the contents of the saucepan.

Now add the fried onions and carrots.

Immediately pour in the beaten egg mixture in a thin stream. At the same time, stir the contents of the saucepan with a spoon to form thin strings. If this is not done, the egg will gather into a single lump. Bring the cabbage soup to a boil, then cook over low heat for another 5-10 minutes.

A couple of minutes before turning off the heat, add salt and pepper. Adjust their quantity at your discretion.

For more flavor, you can add one bay leaf and a few peas of allspice. Sorrel cabbage soup made from fresh sorrel is ready. Serve the soup with sour cream and fresh bread. Bon appetit!

Green sorrel cabbage soup with meat

This soup turns out to be very rich, aromatic and satisfying. However, it remains a completely dietary dish. After all, beef is used to prepare green cabbage soup from sorrel in meat broth. And this product has long been famous for its dietary qualities. So if you are watching your figure, this dish will fit well into your diet. It takes much longer to cook cabbage soup with meat than its classic counterpart, because beef is cooked for at least one hour. However, the result will justify all the time and effort spent.

Ingredients:

Chicken eggs – 2 pcs.;
Beef on the bone – 500 g;
Water – 2-2.5 l;
Allspice – 4 peas;
Fresh sorrel – 150-200 g;
Carrot – 1 pc.;
Potatoes – 4 pcs.;
Bay leaf – 2 pcs.;
Wheat flour – 1 tbsp;
Onions – 1 pc.;
Ground black pepper, salt to taste.

Preparation

First you need to cook a tasty and aromatic broth. Rinse the beef thoroughly under the tap and then place the product in a convenient saucepan. Cover the meat with cold water. Place the saucepan with the future broth over medium heat and bring its contents to a boil. Using a spoon, remove the foam that collects on the surface of the liquid shortly before the desired moment. As soon as the broth boils, reduce the heat to low and simmer the meat for one hour.

After the specified time has passed, remove the beef from the pan using a slotted spoon. Let the meat cool slightly, then separate it from the bone and cut into portions of the desired size. Return the product to the pan. Add bay leaf, allspice and cook everything together for another 20 minutes. After this, pour a little broth into a separate deep bowl (75 ml is enough).

During this time, prepare the remaining components of the cabbage soup. Peel the onion, rinse and finely chop. Peel, wash and chop the carrots using a coarse grater. Remove the skins from the potatoes, rinse thoroughly and cut into medium cubes. Chop clean sorrel into thin slices.

Place carrots, onions and potatoes in a saucepan with broth. Simmer over low heat for 20 minutes.

Also place the sorrel slices into a common container. Continue cooking for another 5 minutes.

Add flour to the container with the broth. Stir the mixture thoroughly with a fork until it is homogeneous. Add chicken eggs. Beat the mixture again with a fork, turning it into a smooth mass without lumps.

Pour the prepared egg and flour dressing into the saucepan with the soup in a thin stream. All this time, the cabbage soup should be stirred vigorously so that the mass does not turn into a large lump. Continue working with the spoon until the egg dressing has coagulated (about 1-2 minutes).

Add salt and ground black pepper to taste. Cook everything together for another 5 minutes. Turn off the heat and leave the soup to steep for another 10 minutes. Delicious and aromatic beef cabbage soup can be served to the table. Don't forget about sour cream, it will make the soup even better!

Green cabbage soup made from sorrel and nettle with chicken

This is exactly how our distant ancestors prepared this delicious soup. Nettle is a very useful herb that gives cabbage soup a very original and unusually rich taste. Thanks to the broth cooked with chicken meat, the dish turns out to be very aromatic, satisfying and rich. To prepare cabbage soup from sorrel with chicken and egg, try to use young nettles; they have the best taste. If the grass has already “aged” a little, then only its top leaves should be taken for soup - all other parts of the plant are no longer edible.

Ingredients:

Chicken meat – 600g;
Large carrots – 1 pc.;
Fresh sorrel – 200 g;
Lavrushka – 2 pcs.;
Young nettle – 50 g;
Vegetable oil – 2 tbsp;
Onion – 2 pcs.;
Water – 4 l;
Salt and ground black pepper – as per preference;
Boiled eggs – 6 pcs.;
Potatoes – 6 pcs.;
Allspice – 4 peas;
Fresh parsley - a small bunch.

To prepare cabbage soup from sorrel and nettle, you can take any part of the chicken on the bone. These can be drumsticks, wings, quarters or even backs (soup set). Use what you have in your refrigerator. Rinse the meat and place in a pan with cold water. Place the container on the stove and cook until boiling, removing any foam that collects on the surface as necessary. Next, turn down the heat a little and continue cooking the broth until the meat is completely cooked. The chicken cooks quite quickly, so this procedure will not take you more than half an hour.

Remove the finished meat from the broth and let it cool slightly. Peel and wash the potatoes, then cut into cubes of the desired size. Add the prepared root vegetables to the chicken broth. Cook for about 20 minutes until the ingredient is soft.

At this time, you should prepare the frying. Chop the peeled onion and carrots. Chop the first into thin half rings or cut into cubes, and grate the second on a coarse grater. Sauté vegetables in a small amount of vegetable oil. The onions and carrots should become soft and have a transparent structure. Add the finished frying to the pan with the broth and potatoes. Cook everything together for another 10-15 minutes.

Place the nettles in the sink and then scald with plenty of boiling water. This way the weed won't burn your hands. Rinse the nettles under cool water and then chop finely. Chop clean sorrel into thin strips. Wash the parsley and chop finely.

Separate the cooled chicken meat from the bones. Cut the ingredient into small pieces, then return it to the pan with the future soup. Send the prepared sorrel and nettle there. Cook everything together for about 10 minutes.

Season the cabbage soup with ground black pepper and salt to taste. Add bay leaf and allspice peas. Continue cooking for another 5 minutes. Peel the boiled eggs and chop into medium-sized cubes. Add the ingredient to the cabbage soup along with parsley. Cook the soup for another 2-3 minutes, then cover the pan with a lid and turn off the heat. If you are preparing cabbage soup for several days in advance, do not add boiled eggs to it right away. It is better to do this immediately before use, crumbling the product directly into plates.

Leave the green soup for 20-30 minutes. During this time, the food will infuse, and its taste will become brighter and richer.

Serve the aromatic stew with sour cream or mayonnaise.

Green sorrel cabbage soup with boiled eggs

Essentially, the recipe for green cabbage soup with sorrel and egg is a hodgepodge of all previous methods of preparing this wonderful soup. The dish can be cooked in water or in meat broth - choose for yourself which option you prefer. This recipe requires a lot of greens. The more it is, the better the result will be. To paraphrase a well-known saying, we can safely say that cabbage soup cannot be spoiled by greens. Well, add the eggs directly to the plate, cutting them into halves.

Ingredients:

Water or meat broth - 2 l;
Potatoes – 5 pcs.;
Carrot – 1 pc.;
Boiled chicken eggs – 3 pcs.;
Sorrel – 150 g;
Assorted parsley, dill and green onions - a large bunch;
Vegetable oil – 1 tbsp;
Salt and pepper - to taste and desire.

Preparation

Cook broth from any parts of the meat, do not forget to skim off the foam.

Peel the potatoes, rinse and chop into medium-sized pieces. Fill the root vegetables with water or broth, after placing them in a convenient pan. Place the dishes on the stove and turn on medium heat. Cook for about 20 minutes after the liquid boils.

Grind the peeled carrots on a coarse grater. Fry the vegetable in a frying pan by pouring a tablespoon of vegetable oil into it. As soon as the carrots acquire a golden hue, you can safely remove them from the heat. Send the frying to the almost finished potatoes.

Prepare the greens. Wash it all thoroughly, and then chop it: sorrel - into strips, assorted parsley, dill and onion - into small pieces. Once the chopping process is complete, place the sorrel in a pan with vegetables. Cook everything together for about 5 minutes.

Add pepper and salt to the soup to taste. Place chopped assorted greens there. Bring the cabbage soup to a boil, then simmer for another 2-3 minutes and turn off the heat. Leave the soup covered for 15 minutes.

Pour the finished cabbage soup onto dinner plates. Place 1-2 halves of a boiled egg in each of them, having previously peeled the product from the shell. Add a spoonful of homemade sour cream and invite your family to the table for a tasting of this delicious summer soup. Bon appetit!

Green cabbage soup with sorrel and egg

Cooking time

calorie content per 100 grams

A classic version of the well-known soup. Green, rich, aromatic. Not a soup, but a real vitamin bomb.

How to cook:

Tip: you don’t have to beat the eggs first, but just break them into the soup, then, most likely, you will have whole yolks in a thin white skin.

General cooking principles

The characteristic fresh smell of greenery must be present; in sorrel it is slightly sour. If there is no odor or a metallic aroma, then the plant has been accelerated and processed.

The recipe can be offered to vegetarians, but cannot be prepared during Lent, since we added eggs and sour cream to the soup. But after fasting, be sure to cook it!

How much time - 40 minutes.

What is the calorie content - 32 calories.

How to cook:

Peel the potatoes, cut into cubes;
Pour water into a saucepan and place it on the stove;
Bring to a boil and add potatoes;
Rinse the sorrel and chop it into strips;
Break the eggs into a bowl, add salt and beat them a little;
When the potatoes have been boiling for ten minutes, add spices and stir;
Add sorrel and turn on high heat;
Bring the soup to a boil, make a funnel and pour in the eggs;
When the eggs have curled, immediately remove the soup from the heat;
Wash the young onion and chop finely;
Pour the soup into bowls, season with sour cream and onions.

Tip: instead of sour cream, you can season the soup with yogurt.

In this case, the soup is more than reminiscent of borscht. But then there’s borscht with sorrel and no beets. Want to try? It turns out quite original.

How long is it - 2 hours and 10 minutes.

How to cook:

Wash the meat, dry it with dry cloths and place on a cutting board;
If desired, strip it of excess film and veins and place it in a pan;
Fill it with water (to the top) and put it on the stove, boil;
At this moment, foam forms on the surface, which must be removed;
Reduce heat to low and simmer for an hour and a half;
Peel the potatoes, cut them as desired and rinse to remove starch;
Place the eggs in a saucepan, add water and put on fire;
From the moment of boiling, cook for a quarter of an hour until tender;
Wash the carrots, peel and chop, as always, with a grater;
Peel the onion, rinse it and cut into feathers;
Remove the meat from the finished broth and set it aside;
Place the potatoes in the broth and let them cook until soft;
At this time, pour oil into the frying pan and heat it;
Add onion and simmer, stirring, until soft;
Next, add the carrots and cook for five minutes;
When time has passed, add tomato paste and stir;
Cook for ten minutes, stirring the mixture occasionally;
Wash the sorrel and chop it finely;
Peel the eggs and also chop them with a sharp knife;
Add both root vegetables from the pan, sorrel and eggs to the soup;
Cut the meat into cubes and add it to the soup;
Mix all ingredients well;
Wait for the soup to boil again, season it and let it brew.

Tip: You can use fresh tomatoes instead of tomato paste. But to do this, they need to be blanched, then peeled, cooled, cut and beaten into a liquid consistency.

Another interesting recipe that contains apples. Is it also hard for you to imagine cabbage soup with the addition of apples? It happens! Try it while you can.

How long is it - 1 hour and 50 minutes.

What is the calorie content - 117 calories.

How to cook:

Choose your favorite type of meat, wash the piece and remove fat as desired;
Place in a saucepan, add water and place on the stove;
Bring to a boil over high heat, then reduce heat and skim off foam;
Next, cook the meat until cooked for about one hour;
After an hour, remove the meat from the soup;
During this time, peel and chop the carrots, as always, on a grater;
Peel the onion, wash and cut into small cubes;
Add the root vegetables to the soup after one hour and stir;
Cook for fifteen minutes;
Wash the cabbage, cut it thinly and add salt;
Pour flour into a frying pan, heat it until golden brown;
Pour it into the soup, vigorously breaking up the lumps with a whisk;
Add cabbage and cook for a quarter of an hour;
Peel, wash and grate the apple, add to the soup;
Bring the cabbage soup to a boil and remove from heat;
Tear the meat into fibers, add to the soup and stir.

Advice: if you are cooking chicken, then boiling it for half an hour is enough.

How long is it - 1 hour and 25 minutes.

What is the calorie content - 153 calories.

How to cook:

Wash the meat, cut it into portions;
Place in a saucepan and add water to cover;
Put on the fire and bring to a boil, cook for twenty minutes;
Wash the cabbage, chop it finely and place in a saucepan;
Fill with water and place on the stove;
Let it boil and cook for one hour;
Peel the potatoes, rinse, place in another saucepan and add water in the same way;
Place on the fire and cook until done;
When the tubers are ready, drain the broth from them and save it;
Make a puree from the potatoes and return it to the broth, mix well to achieve homogeneity;
Peel the carrots, grate them and set aside;
Peel the onion, wash it and chop it thinly;
Heat oil in a frying pan, add carrots and onions, bring to softness;
Pour cabbage with its broth, potatoes, root vegetables from the frying pan into the pork and add cream and spices to all these ingredients;
Cook the soup for another ten minutes over low heat and serve.

Tip: carrots can also be chopped with a knife: into strips or rings.

Cabbage soup is a colorful dish with an ancient history, real summer in a plate. Sorrel has not been on the market for long, so you need to seize the moment and be sure to prepare the famous soup!

Cabbage soup recipes

2 hours 20 minutes

35 kcal

5/5 (1)

One of the hallmarks of Russian cuisine is cabbage soup. In Rus', this dish was prepared in an oven and simmered in clay pots. Cabbage soup was the main and most favorite dish of our ancestors.

It’s not for nothing that many sayings about cabbage soup have come down to us. People who lived on the banks of the rivers cooked them in fish broth, some cooked them in poultry broth. But mostly they used beef for this. In Rus' there were no many products familiar to us, for example, potatoes, tomatoes or corn.

But there were mushrooms, grains, and cabbage. Cabbage became the basis for those cabbage soup. But today we will prepare cabbage soup with sorrel and egg, this recipe is more modern.

Sorrel cabbage soup made from fresh sorrel with egg

Kitchen utensils: saucepan, blender, knife, pan, cutting board and spoon.

Ingredients

How to choose ingredients

Sorrel- a very useful product, but only if you know exactly in what conditions it grew. Therefore, I recommend planting it on the balcony or in the country house. There will be many benefits from such a plant. If you buy it at the market, pay attention to its color. Uneven color and too long stalk indicates that the plant was fed with nitrates. This is a dangerous symptom, because such sorrel can even cause poisoning. The young healthy plant has a light green color and uniform coloring. The stem of sorrel should be brittle; if it bends, the plant is either old or grown with additional fertilizers.
For cabbage soup you can use pork and even poultry, but I prefer beef. It is not necessary to take the best parts of the carcass, such as the tenderloin. Meat on the bone or brisket is quite suitable for the broth.
When choosing parsley and green onions, pay attention to their appearance. These must be healthy plants, without yellowness or signs of spoilage.

Sorrel cabbage soup with egg: step-by-step recipe

Take 350 g of beef, wash it and place it in a saucepan with 2 liters of cold water. Cold water is a must if you want to get a beautiful broth.
Remove all foam from the boiling broth. If this is not done in time, foam flakes will mix with the broth and it will be cloudy.
After removing the foam, add salt to the broth and simmer over low heat until the meat is cooked.
Take 2 carrots, peel and cut into small cubes.
Wash 2-3 bunches of green onions and chop them quite finely. Reserve a third of the onion for serving.
Skim the fat from the broth. It can be used for sautéing vegetables.
Take a stainless steel pan and place the fat in it. Place the pan on the fire.
Now add the onions and carrots. Sauté for a few minutes, then add 1 tbsp. l. flour and continue frying.
At this time, you can chop 350 g of sorrel.
Take a saucepan and melt 30 g of butter in it. Now add the chopped sorrel and simmer it over low heat.
Add 1 liter of broth to the pan with carrots and onions and turn up the heat a little. Vegetables should be cooked a little.
When the sorrel has reduced in volume by about 2 times, it needs to be chopped in a blender. Add 1 tsp to the sorrel. sugar and grind to puree.
If the carrots and onions are cooked enough, add sorrel puree to them and cook for a few more minutes. You can pepper it to taste.
While the cabbage soup is cooking, prepare the greens for serving. To do this, chop the remaining green onions and a bunch of parsley.
Now take 2 boiled eggs, peel them and cut them into 2 parts.
Remove boiled beef from fat and cut into small pieces.
Ready hot cabbage soup should sit for about 15 minutes.
Cabbage soup is served as follows. First, pour the cabbage soup into a plate, then add half a boiled egg. Now add a few pieces of meat and sprinkle with fresh herbs.

Cooking video recipe

Green cabbage soup

How to cook greens sorrel cabbage soup, step-by-step recipe with photos. Cabbage soup with sorrel how to cook delicious green cabbage soup.

Sorrel is one of the first healthy and tasty herbs to appear in our gardens. Sorrel is a storehouse of vitamins, and in the spring this is sorely lacking. I consider green sorrel cabbage soup to be one of the easiest soups to prepare, but at the same time quite tasty.

What you need to prepare sorrel cabbage soup:

Beef brisket, 700-1000 gr.
Carrots 2-3 pcs.
Onion 1 pc.
Greens (dill, parsley, sorrel) in a large bunch, sorrel - 2 bunches.
Boiled eggs - according to the number of servings.
Salt and pepper to taste.
Potatoes 3-4 pcs.
Allspice 10 pcs.
Bay leaf.

I don’t forget to repeat, the secret of delicious cabbage soup is good water and tasty, rich beef bones or beef broth.

This time we cook cabbage soup from the bones left after cutting the fillet edge.

There is enough meat left on the bones to later add to the cabbage soup.

Cook the broth for the cabbage soup, put the meat, peeled onion, whole carrots, seeds, allspice, and herb stems (dill, parsley) into the pan. Fill with bottled water or filtered water.

Cook the broth for cabbage soup for one and a half to two hours over low heat. Be sure to remove the foam. Ten minutes before readiness, throw in a couple of bay leaves.

Remove everything from the broth. We discard the vegetables, and separate the meat from the bones and set it aside. The broth can be strained through a sieve.