How many eggs to add to sorrel soup. Sorrel soup: classic recipes for sorrel soup with egg

28.09.2019 Healthy eating

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.

Add sorrel to the pan, mix gently and cook for 3-4 minutes.

Then, continuing to stir the soup, pour beaten chicken eggs into it with a thin stream.

Pour classic sorrel soup with eggs on plates and serve hot or cold to the table, with sour cream.

Bon Appetit!

After the cold winter period, I want something light and vitamin. Sorrel soup is best prepared in the spring, when young green shoots have concentrated the maximum amount of vitamins, minerals and salts. You can cook sorrel soup in meat broth (preferably chicken or beef) or in water. They are served warm or cold, but it is better to serve meat soups hot. Potatoes, vegetable fry from carrots and onions, any greens (dill, cilantro, spring onion or parsley) and spices are usually added to the dish. You can do it without frying - just peel the onions and carrots, cut and run into the soup. Sometimes they add white cabbage or Peking cabbage, strips of bell pepper and cubes of tomato in a dish. In addition to sorrel, you can put any other young herbs in the dish: nettles, dandelions, beet tops, as well as spinach and arugula. If there is no time to prepare meat broth, you can take any canned meat - sorrel soup turns out to be very rich and mouth-watering with them. The dish is most often served with sour cream, halves of hard-boiled eggs and finely chopped greens and green onions. It is very tasty to rub cheese on a coarse grater and add it to hot soup.

Sorrel soup - preparation of foods and utensils

Before cooking the broth, the meat should be washed in cool water and processed (cut films and veins, if any). It is better to cook the meat in a whole piece, and after its readiness - take it out and cut into portions. Vegetables and greens should be thoroughly washed and peeled. Potato for sorrel soup is better not to cut too large, thin sticks or small cubes are suitable. Finely chop the onion and grate the carrots (although you can chop finely). It is better not to chop the sorrel too finely, otherwise it will break apart and turn into porridge. Boil hard-boiled eggs in advance for serving.

From the dishes you will need a large pot, slotted spoon, knife, cutting board and grater. Prepare a clean gauze to filter the broth. Serve the dish in ordinary deep plates or bowls.

Sorrel Soup Recipes:

Recipe 1: Sorrel Soup

This green lightweight soup is great for a hot summer day. The dish pleases not only with a pleasant sour taste, but also with an abundance of vitamins and minerals.

Ingredients Required:

Chicken meat - 380-400 g;
Potato - 340 g;
Fresh sorrel - 220 g;
Carrots - 120 g;
Onions - 90-100 g;
Salt to taste;
Vegetable oil for frying;
Sour cream - for serving;
Dill and parsley.

Cooking method:

We wash the chicken meat with cold water and set it to cook for 30-40 minutes. After the first boil, it is advisable to drain the water, pour meat on a new one and again put it to boil. While the chicken is being cooked, you can peel and cut the potatoes into small cubes, finely chop the onions and grate the peeled carrots on a coarse grater. We also wash all the greens in the water (sorrel, dill and parsley), and then finely chop. Sorrel can be cut a little larger. We take out the cooked chicken and cut into portions. Put potatoes in a boiling broth and cook until soft. During this time, you can cook the roast: first put onion in a pan with vegetable oil, then add the carrots. Fry vegetables for several minutes. We check the potatoes with a knife - if cooked, add vegetable roasting. Then put the chopped meat and sorrel back. After boiling, cook the soup for another 5-7 minutes. Salt the dish to taste. While the sorrel soup is infused, grind chopped greens with salt and put into serving plates. Serve a dish with sour cream and brown bread.

Recipe 2: Sorrel and Spinach Soup

A very hearty, healthy and refreshing first course. Such a sorrel soup is prepared on beef broth, the flavor of which is given by spices and vegetables.

Ingredients Required:

A kilogram of beef on the bone;
Half a large carrot;
Parsley root;
Onions - 1 pc.;
25 g of sorrel, dill and spinach;
According to 1 tbsp. l flour and butter;
Sour cream - to taste;
6 chicken eggs;
Salt to taste;
A few peas of black pepper;
Bay leaf - 2-3 pcs.

Cooking method:

We wash the meat, process, fill with water and set to cook. After boiling, remove the foam with a slotted spoon. A few minutes before the meat is cooked, add pepper and bay leaf. We take out the finished meat and put it off for a while. Filter the broth from pepper and lavrushka and pour back into the pan. Wash the sorrel with spinach, pour boiling water and leave for half an hour. Then we drain the water and pour a little meat broth. Boil the herbs in the broth for about 5-6 minutes. Then we take out the greens, grind them and put them in a pan with the broth, and pour the broth in which the greens were boiled. Onion finely chopped, clean the carrots and parsley root and cut into thin circles. Put all the vegetables in a boiling broth. While the soup is cooking, grind the flour with butter and add a little meat broth to the mixture. A few minutes before cooking, add this mixture to the soup. While the dish is infused, cook hard-boiled eggs, chop the dill and chop the boiled eggs in half. Serve sorrel soup with half an egg, a slice of meat, sour cream and herbs.

Recipe 3: Sorrel Soup with Barley

Such a light green sorrel soup can be cooked in meat broth or on water, and if you add pearl barley, the dish will turn out even more satisfying. In the heat, you can eat soup in cold form - it does not get worse from this.

Ingredients Required:

A pound of ham or soup set;
2 carrots and an onion;
Salt;
Half a glass of pearl barley;
Peppercorns;
Bay leaf;
2 potatoes;
120 g of sorrel;
Vegetable oil;
3 eggs;
Ground black pepper;
Sour cream.

Cooking method:

First, prepare the broth: wash the chicken, fill it with water and set it to boil. After boiling, remove the foam and reduce the heat. Add the whole peeled onion and 1 peeled carrot to the broth. Cook until the meat is easily separated from the bones. 10 minutes before cooking, add peas, bay leaves and a little salt. From the finished broth we take out the lavrushka, pepper and carrots with onions. We take out the meat and separate it from the bones. Filter the broth. In parallel with the broth, you need to cook barley. We wash and cut the sorrel, peel the potatoes and cut them into cubes. Finely chop the onion, grate the carrots. Fry onions and carrots to a soft state in vegetable oil, at the end, add a little salt and pepper. Put potatoes in boiling broth, put barley in 10 minutes, and add roast in 20 minutes. Cook the soup over low heat, stirring occasionally. 5 minutes before cooking, add chopped sorrel and chicken. We try the soup, if necessary - add salt and pepper to taste. after the sorrel soup is infused, serve with half a boiled egg and sour cream.

Recipe 4: Sorrel and Stew Soup

Try to cook this wonderful light soup not on meat broth, but on stew. The dish is cooked several times faster and it turns out very rich.

Ingredients Required:

Can of stew;
Potato - 4 pcs.;
1 carrot and onion;
2 pinches of sugar;
Vegetable oil;
Flour - 1 tsp;
2-3 bunches of sorrel;
Sour cream and boiled eggs - for serving;
Salt, pepper, lavrushka and any other seasonings.

Cooking method:

We clean the onions and carrots, finely chop the onions, and three carrots on a grater. Fry vegetables in vegetable oil until soft and add a pinch of sugar and a teaspoon of flour (to make the soup more rich). Peel and cut the potatoes into strips. Pour water into the pan and bring to a boil. Pour potatoes into the pan. 10 minutes after boiling add roasting. Open the jar with stew and put all the contents in the soup. We wash the sorrel and cut it into ribbons. 5-7 minutes after the stew, add sorrel. Cook the soup for another 10-12 minutes, then add salt and pepper, lavrushka and any other spices to taste. After the dish is infused, serve soup with half boiled eggs and sour cream.

Recipe 5: Sorrel and Cabbage Soup

Sorrel gives the dish a slight sourness, and cabbage adds tenderness. Such a sorrel soup will especially appeal to those who don’t like too sour first courses.

Ingredients Required:

Chicken meat - half a kilo;
Young white cabbage - 400 g;
1 small carrot;
2 small onions;
1-2 potatoes;
1 small tomato;
Sorrel - several bunches (to taste);
Salt, pepper and bay leaf;
Boiled eggs and sour cream for serving.

Cooking method:

Cook, as usual, chicken stock, take out the prepared meat and separate it from the bones. We clean the potatoes, cut them into cubes and throw them into a boiling broth. Wash my cabbage, thinly shred and throw 10 minutes after the potatoes. Finely chop the onion and fry in sunflower oil until a pleasant golden color. Peel the carrots, grate and fry with the onion until soft. Wash the tomato, remove the skin (for this you need to scald it with boiling water), cut into cubes and spread in a frying pan. Stew vegetables for several minutes. We spread the vegetable dressing in the soup. Wash the sorrel and cut it in ribbons. 5 minutes after roasting, add sorrel and bay leaf. After boiling, reduce the heat and simmer our sorrel soup for another 5-7 minutes. At the end of cooking, add salt and pepper to taste. After the soup is infused, serve with boiled eggs, a slice of meat and sour cream. Eggs can be crushed or cut into halves or quarters.

- Put tender greens at the end of cooking, otherwise it will break apart and lose vitamins;

- to make the dish more nutritious, you can add cereals, mushrooms or seafood;

- eggs can be boiled in advance and added to each plate in half, or you can beat an egg with cream or water in a glass and pour in a thin stream several minutes before the end of cooking.

And today I will tell you about how to make green sorrel soup. You say, they say yes, I don’t love him. And you try to cook according to the proposed recipes. It turns out very tasty.

I love this soup since childhood, when I went to the village to my grandmother. Granny used to send him to pick it up in the garden, and after an hour you already eat a wonderful, fragrant and very useful stew. Yes, with homemade eggs and freshly made sour cream. Well, just a jumble.

And, I can tell you, there are also many recipes for such a simple dish. Each hostess has her own way and secret. Let's consider several options. And you try and appreciate. If someone has not yet eaten it or does not like it, he will definitely fall in love with green cabbage soup, as it is also called.

And of course, we will start with the most common method. On the meat broth. I personally prefer chicken, because in principle I love this meat. And it’s faster to prepare than others.

Ingredients:

Chicken leg - 1 pc.
Potatoes - 5-6 pcs.
Egg - 3 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Fresh sorrel - bunch
Dill, parsley - bunch
Salt, pepper, spices to taste

Cooking method:

1. Pour water into a pan and put a leg of ham. Here you can put eggs to cook. Pull them out 10 minutes after boiling. Cook the meat for about 45 minutes.

2. Onion cut into squares. Grate carrots on a coarse or medium grater. Peel and dice potatoes. And chop the sorrel and greens.

3. Heat a skillet, pour vegetable oil there. Put the onions and sauté until golden. Then add the carrots and fry for a few more minutes, stirring occasionally.

4. When the chicken is almost ready, put the potatoes in a pan and cook for 15-20 minutes.

5. Peel the eggs and chop them into a small cube.

6. When the meat and potatoes are ready, add all the other ingredients there - fry, all the greens and eggs. Salt and add pepper and spices. Wait until it boils and cook another 2-3 minutes. Cut the leg or break it into pieces, as you like.

A delicious, fragrant soup is ready. Arrange on serving plates and enjoy a delicious and nutritious meal.

Cooking delicious green borscht without meat

In the country, you do not always have meat at hand, so I offer you a simple step-by-step recipe for summer soup. And no trouble. You cook it in 20 minutes, no more.

Ingredients:

Water - 2 liters
Salt - 1 tablespoon
Sorrel - 1 bunch
Potato - 4 pcs.
Garlic - 1 clove
Unrefined sunflower oil - 2 tablespoons
Any greens - 1 bunch
Cucumber or other spices - 1/4 teaspoon

Cooking:

1. Put the eggs for 10-15 minutes to cook. Then put a pot of water for the soup to boil and take care of the vegetables. Wash the sorrel properly and cut the stems. Peel and cut the potatoes with medium cubes. Dice the onion too. Crush the garlic on the side of the knife and chop.

2. When water begins to boil in a pan, put potatoes, onions and garlic in it. Salt. Cook for 20 minutes.

3. In the meantime, we continue to engage in slicing the remaining products. Cut the sorrel leaves into small pieces. Peel and crush the boiled eggs. Chop the rest of the greens. Put all this in a boiling pan in which vegetables have already been cooked. And add spices there. And mix everything.

3. When the soup boils again, add 2 tablespoons of sunflower oil. Shuffle and turn off the stove. Close the pan with a lid and let it brew for 20-30 minutes. Then you can serve on the table a delicious green borsch.

If desired, put a spoonful of sour cream or mayonnaise on a plate. So it will be even tastier.

Video on how to make sorrel soup

I liked this recipe. It is as simple as I used to cook. Only the meat broth is cooked with pork ribs.

Ingredients:

Pork ribs - 500 gr
Potato - 10 pcs.
Onion - 1 pc.
Carrots - 1-2 pcs.
Eggs - 2 pcs.
Sorrel - 2 bunches
Dill, parsley, green onions - to taste
Salt to taste
Vegetable oil for frying

Soup should learn very rich and tasty. And pork meat can, in principle, be taken any - and neck, and drumstick, and ham, and tenderloin. I don’t think it will be less worse.

Step-by-step recipe for green cabbage soup with the addition of nettles

A wonderful quick recipe for a quick spring-summer soup. Very good gardening option. Minimum products and time. But at the same time it will be very nutritious, and most importantly tasty.

Ingredients:

Nettle - 1 bunch
Sorrel - 1 bunch
Potato - 3 pcs.
Carrots - 1 pc.
Eggs - 2 pcs.
Bay leaf - 2 pcs.
Salt to taste
Water - 1.5 liters

Cooking method:

1. Place a pot of water on the gas and bring to a boil. In the meantime, take care of the other ingredients. Wash the nettles and scald with boiling water. Then cut the stems, leave only the leaves. And cut them into small pieces.

When collecting nettles, take care of your hands, it is better to do this with gloves. After you scald it with boiling water, it will no longer be burned. You can safely take off your gloves and continue cooking.

3. Peel and chop the potatoes into small cubes. And meanwhile, set the eggs to boil on the fire for about 10-15 minutes.

4. When the water in the pan boils, put the potatoes in it, salt and add the bay leaf. Cook for 25 minutes until the potatoes are ready.

5. While boiling potatoes, peel and finely chop the eggs.

6. Peel and grate the carrots on a coarse grater.

7. When the time is right, put in the pan all the remaining ingredients and cook for 5 minutes.

8. After that, turn off the gas, cover and let stand for about 15 minutes. And a wonderful borsch made of fresh herbs is ready. It is very fragrant and delicious. Help yourself.

Canned sorrel soup with meat

Despite the fact that it’s mostly summer soup, but nothing prevents it from cooking in the fall and winter. Provided you have canned sorrel. And it will be no worse than fresh.

Ingredients:

Canned Sorrel - 0.5 L
Pork - 300 gr
Carrots - 1 pc.
Onion - 1 pc.
Potato - 4-5 pcs.
Boiled eggs - 3 pcs.
Vegetable oil - for frying
Salt - 0.5 tablespoon
Ground black pepper to taste
Dill, parsley - bunch
Water - 2 L

Cooking:

1. Wash, towel dry and cut the pork into small pieces and fry in a pan.

2. Grate the carrots and cut the onion into small cubes. Put to lightly fried meat. Fry until golden brown and add some water. Cover and simmer until meat is cooked.

3. Place a pot of water on the stove and add potatoes. Salt and cook for 25-30 minutes until tender.

4. Boil eggs in advance, cool, peel and chop finely. Also finely chop the greens. When the potatoes are cooked, add the contents of the pan and sorrel to the pan. Pepper and taste. If necessary, add salt. Cook another 5 minutes and add eggs and greens at the end.

5. Everything is ready! When serving, add sour cream for a better taste. Sour cream, in my opinion, is generally appropriate everywhere.

Well, dear friends. You got acquainted with the most interesting selection of recipes for sorrel soup, it’s green cabbage soup, it’s also green borsch.

Although there are actually many more ways. With the same meat you can experiment. For example, do with beef, instead of chicken or pork. Or vice versa, remove the meat ingredient from the recipe and prepare a diet dish.

In general, build on your mood and the composition of products at hand. cook with pleasure and treat yourself and your loved ones with delicious stew. Good luck to you!

Herbs have long been used in the preparation of various dishes, especially in spring, when the vegetation is full of juices and vitamins. A special place among green additives to ordinary products is sorrel. He gives the first dishes (the famous green soup or soup) amazing sourness, so pleased our ancestors after a long lean winter.

Green sorrel soup recipe number 1 (on the broth)

Today, the hostesses are trying to cook their family green soup tastier to please and feed with vitamins at the same time. Sometimes this dish is called green borsch or cabbage soup. From this soup with egg and sorrel does not get worse, believe me or check!

And even more importantly, this first can be made nutritious and nutritious - on meat or diet, easy - on plain water. And gourmets love mashed soup with cream and shrimp, pleasing with an amazing and unique taste.

This recipe is suitable for those who do not monitor the number of calories and love hearty dinners.

Prepare the following products:

Meat - 500 g;
Sorrel, herbs to taste, green onions - one bunch;
Eggs - 6 pieces;
Potato - 5 large tubers;
Carrots - 1 pc, optional;
Onion - 1 pc;
Tomato paste - 1 tbsp. spoon (optional).

The process of making green soup begins with the broth. Put the meat in a pan, pour cold water. Bring to a boil, add peeled onion and carrot. The meat should be cooked until cooked. Remove it from the broth, separate from the bones, cut into portions.

Until the liquid has cooled, add peeled, diced potatoes to it. Leave to boil over low heat until the potatoes are soft (check with a fork).

Separately, cook, then, peel the eggs.

Cut all the greens. It should be added to the soup two minutes before being cooked. You can’t boil herbs for a long time, otherwise the green soup will lose all the vitamins.

Chop the eggs and add to the soup along with sorrel and meat. If you forgot to cook them separately, you can beat them raw and pour into the broth. The view will be completely different. So prepare soup with eggs in some southern regions.

Tomato paste is also sometimes added to cabbage soup along with herbs to give it a more acidic taste. But this is not necessary.

How to Cook Green Chicken Soup

If you need to cook a diet dish, then the broth must be done on lean meat. Chicken or turkey will do. In this version, green borsch with sorrel is ideal for those who care about the waist, as well as sick people who need a special diet.

Ingredients:

Chicken meat - 500 g;
Greens and sorrel - one bunch each;
Potato - 5 tubers;
Eggs - 5 pieces.

Boil the chicken, remove from the broth. Can be cleaned of bones or simply divided into portions.

Cut the potato smaller, not forgetting to peel it, otherwise the green borsch with sorrel will not work at all. Cook until cooked.

With eggs, there are also two options. You can boil them separately, then, chopped, add to the dish with herbs or beat and pour into the broth at the same time.

Do not forget to return the meat to the place.

Cold green sorrel soup

In hot weather, many hostesses try to cook something light and tasty. The original cold green sorrel soup will do.

Cook the following foods:

Greens in any combination, according to taste preferences, and sorrel - one bunch each;
Potatoes and cucumbers - one per person;
Kefir - a glass;
Eggs - 6 pieces.

It is necessary to prepare such a dish in advance so that it has time to cool by dinner. Boil the potatoes, cut into small cubes. When cooked, add sorrel, torn at random. Cool.

Eggs should be boiled in advance. Peel them, grind. Add to soup.

Finishing touches are added when the delicacy cools down. Pour chopped greens into it, chopped cucumbers, pour kefir. Mix everything and refrigerate.

This soup family will gladly eat even on the hottest afternoon.

Green soup with shrimp (mashed soup)

This dish will appeal to both adults and kids. The following products should be prepared:

Potato - one tuber per person;
A glass of cream, with fat - to taste;
Greens and sorrel - in a bunch;
Do not spare the shrimp. Grams 200 - minimum;
One egg per person.

Boil chopped potatoes first. When the pieces are pierced with a fork, add a sorrel torn at random.

Pour a glass of liquid, turn the rest into mashed potatoes in a blender.

Cook eggs and shrimp separately.

Put the mashed potatoes on the fire again, add the cream and heat. Just do not boil.

Lastly, place slices and greens in the shrimp soup.

Peel and divide the eggs in half, put in each plate, add mashed potatoes.

Secrets and subtleties of cooking with sorrel

The above recipes do not seem to be anything complicated. However, hostesses should follow some of the intricacies of cooking. There is a lot of acid in sorrel, it affects potatoes. Do not put it in the soup until the vegetables are cooked. They do not like acids, they become solid, "oak", as they sometimes say.

Greens need fresh. With every hour of storage, it loses useful vitamins and minerals. The best sorrel is ripped from the garden. But if there is no garden, then choose the greens carefully, see that there are no rotten, yellowed tips.

Sometimes wild herbs are added to this dish. In the spring months, ordinary nettles are in demand. If you decide to experiment, then pluck only fresh shoots. Grass over time becomes burning, scalding will help get rid of this feature. But such an addition will not give the vitamin effect that fresh. In the soup, young nettles are put together with sorrel.

Thick or thin?

Some people dislike green cabbage soup because of their fluid. But in the old days it was customary to add a little semolina to them, about a spoonful of three liters of water. Groats were boiled, saturated with aromas and flavors of soup. It is almost impossible to distinguish it in a finished dish, but it became thick. However, it should be remembered that semolina increases the calorie content of such a dinner.

There is another option to make a vitamin lunch thick and rich. It's about making green portuguese soup. This dish is similar to oriental shurpa, but boiled eggs are added to it. The technique is as follows:

Pour the vegetable oil into the pan, fry in it two types of meat cut into pieces. The Portuguese use beef with pork. There you need to add onions, carrots.

When the meat gives juice, and the vegetables are browned, add water. Eggs and greens are laid to taste last, when the aromatic meat broth is fully prepared. The dish is very tasty, suitable for people practicing separate nutrition, but very satisfying.

How to reduce calorie content?

By the way, let's talk about diets. Beauties today often turn up their noses from soups due to the presence of potatoes in them. It is believed that this product is very harmful to the waist and hips. Once you eat - then you won’t get rid! It is necessary to remind or tell those who do not know that potatoes were brought to Russia during the time of Peter the Great. And before that, the happy population did not know about the tubers, without them they could do fine.

If you count kilograms and save on calories, then return to the traditions of the ancestors. Replace potatoes with turnips in your diet. Put this vegetable in green borsch. Just keep in mind that the turnip is cooked faster, but it does not tan from acid. Maybe the taste will seem strange the first time, but it's a matter of habit. But spring vitamins will not have to be abandoned.

When spring is in full swing or nearing its end, the first leaves of sorrel appear. Just when our body requires everything fresh and fortified. And it is this green that will be the first to benefit us. From it you can cook various salads, desserts, as well as first courses. We have already introduced you to cooking. But today I would like to continue this topic.

Did you know that this dish is quite popular all over the world and that many people consider it to be their national one? I also found out recently, and was very surprised. I would never have thought that such grass, which grows in every garden, is so successful. Green leaves can be frozen and cooked from it even in winter. This culture is good in that it updates the entire summer season, so you can eat plenty of it, as well as make preparations.

In the summer, I want to cook such a soup more often. After all, it can be cooked without meat, which means it can even be eaten cold. And it quenches thirst well in hot weather. Having a sour taste, you can make something like it out of it. This dish is called a chill. In general, there are a lot of recipes and you can talk about each endlessly. Therefore, we will not hesitate, but let us get down to business immediately.

According to this recipe, you can cook with and without meat. Since the sun is outside the window, I decided not to use it. It will already be quite satisfying and tasty. I also will not do any overcooking. Such a soup can be eaten both hot and cold.

Ingredients:

Potato - 3 pcs.;
Chicken egg - 2 pcs.;
Sorrel - 1 bunch;
Onions - 1 pc.;
Salt to taste;
Water - 1.5 - 2 l .;
Sour cream - for serving.

Cooking:

1. Pour water into a saucepan and set on fire. She must boil.

2. Meanwhile, peel and cut the potatoes into large cubes.

It is in this soup that it should feel good, as it is one of the main ingredients.

We send it cooked until tender (10 - 15 minutes). Time depends on grade and size.

3. At this time, salt and pepper the broth.

4. Finely chop the onion and discard it there.

5. Sorrel sort and cut the stem. Rinse the leaves thoroughly under running water and dry them slightly with a kitchen towel.

6. Grind it with straws. But thin or large depends on your preference.

7. Send to the soup and cook another 2 minutes.

8. Break the egg into a glass and beat with a fork. Pour it into a saucepan in a thin stream, while constantly stirring the contents.

This way we get thin egg threads. The size depends on the intensity of stirring.

9. Turn off and pour on the plates. You can add sour cream.

Borscht recipe with egg and stew

I like to cook such a green soup in nature. When we leave the city with tents, a jar of such meat always helps. And at home, if you need to quickly cook, it will always come in handy.

Ingredients:

Stew - 1 can;
Water - 2 - 2.5 L .;
Carrots - 1 pc.;
Potato - 3 pcs.;
Onions - 1 pc.;
Chicken egg - 2 pcs.;
Salt - 1/2 tbsp. l .;
Ground black pepper - to taste.

Cooking:

1. We remove the fat from the stew so that it is not too greasy, and we send the contents of the jar to the pan.

2. Meanwhile, finely chop the onion and send it to fry for meat.

3. Peel the carrots and three on a fine grater. We put it in the same place and after 2 - 3 minutes fill it with water.

4. Cut the potatoes into small cubes and put them in boiling water. Cook until tender.

5. At this time, we put the eggs in a different container on fire in parallel. They have to be steep welded.

6. Salt and pepper the soup.

7. My sorrel and cut off the stems. Cut the leaves into strips. We send to the pan. Cook for another 2 minutes and turn it off.

8. Eggs are cleaned and cut into quarters. Add to each plate along with sour cream.

Sorrel soup - recipe with meat

My wife likes to cook such a dish. The taste is interesting, and the process itself is the same. It is eaten very quickly, even by children who are very picky about soups.

Ingredients:

Beef pulp - 300 gr.;
Carrots - 1 pc.;
Onions - 1 pc.;
Potato - 4 pcs.;
Sorrel - 1 bunch;
Chicken egg - 4 pcs.;
Salt to taste;
Ground black pepper - to taste;
Water - 2 l.;
Vegetable oil - for frying.

Cooking:

1. Cut the meat into small pieces. Fry it in a saucepan in vegetable oil.

2. Onion cut into small cubes and send to the meat.

3. Three carrots on a fine grater and add to the pan.

4. Peel the potatoes and cut them small, not large. Add it there.

5. Stir, salt and pepper to taste. Cover and simmer for about 15 minutes over low heat.

6. Boil the egg for 10 minutes. Cool, clean and cut into cubes.

7. During this time, prepare the sorrel. Wash it and cut off the stem. Leaves shred straw.

8. Pour water into our stew and bring to a boil.

9. Discard the eggs and sorrel into the soup. Cook for 2 minutes and turn it off.

Nettle soup with chicken stock

It turns out a soup with a lot of vitamins. It is suitable for those who do not like sour. Therefore, part of the sorrel is replaced with nettles or spinach.

Ingredients:

Chicken - 0.5 kg.;
Potato - 3 pcs.;
Carrots - 1 pc.;
Onions - 1 pc.;
Sorrel - 1/2 beam;
Nettle - 1/2 beam;
Parsley - to taste;
Green onion - 10 gr.;
Salt to taste:
Ground black pepper - to taste;
Water - 2.5 L .;
Chicken egg - 4 pcs.;
Vegetable oil - for frying;
Tomato paste - 1 tbsp. l

Cooking:

1. Pour water into a pan and bring it to a boil.

2. Cut the potatoes into small cubes and send them to the pan. Cook it until tender.

3. Cut the chicken into pieces and fry in vegetable oil.

4. We chop the onions into cubes and send them to the pan.

5. Cut the carrots a quarter with plastic and fry in the same place.

6. Salt and pepper to taste. Add tomato paste and mix.

7. Transfer the chicken to the pan and let it boil.

8. Two hard-boiled eggs and chop into cubes. And break the rest into a glass and beat with a fork.

9. Finely chop the greens and send them with chopped eggs to the soup.

10. We transfer fried vegetables there. Cook for 2 to 3 minutes.

11. Add salt if necessary.

12. Pour the raw egg mixture in a thin stream into the broth, while slowly stirring the contents.

Thus we will have large fibers.

13. Turn off, insist 10 minutes.

Video how to cook sorrel soup in a slow cooker?

A simple recipe for egg and chicken soup

A sorrel dish is usually cooked according to the same principle. But still, you can diversify it with something. For example, it may not be meat, but chicken.