Delicious sorrel soup with eggs and chicken, it’s delicious and rich and never gets boring. It's a pity that fresh sorrel, suitable for food, can only be bought in spring and early summer. Good housewives prepare spring sorrel in jars for the whole year to please your family more often delicious dishes with its addition.
Sorrel soup on chicken broth easy to prepare. To make it tasty, add sorrel at the very end of cooking, and add your favorite spices to the broth for flavor. The egg can be placed on a plate for everyone along with sour cream and herbs or added to a common pan.
Sorrel soup is called differently, some call it cabbage soup, others call it green borscht. This is due to the peculiarities of preparation. IN green borscht Beets and tomatoes are always added when preparing the frying, and cabbage soup is most often cooked with pork or beef, sometimes adding cabbage along with other vegetables.
Recipe sorrel borscht may include some nettle. If there is no chicken, the dish still turns out delicious with a simple vegetable broth. The pleasant sourish sorrel taste stimulates the appetite and gives the dish a special appeal.
Taste Info Hot soups
Ingredients
- Chicken thighs – 500 g;
- Water – 3 l;
- Carrots – 2 pcs.;
- Onion – 2 pcs.;
- Sorrel – 2 bunches;
- Eggs – 5 pcs.;
- Potatoes – 4-5 pcs.;
- Green onions;
- Spices to taste.
How to make delicious sorrel soup with chicken and egg
Wash the meat, pluck out hairs and remaining feathers (if any), fill with clean cold water, and let's cook. Instead of chicken thighs, drumstick, wings or half of a whole chicken will do. For taste, add 1 carrot and 1 onion. To make the broth golden and aromatic, lightly bake the carrots and onions in a hot frying pan without oil as a whole. When the water boils, remove the foam and reduce the heat. In about an hour the meat will be ready. 10-15 minutes before readiness, add spices - Bay leaf, salt, peppercorns. Immediately set the eggs to boil.
We use the remaining carrots and onions for frying. Finely chop the onion and grate the carrots on a coarse grater. Fry them in vegetable oil, lightly salt and pepper, until golden color. This will take about 5 minutes.
When the broth is ready, strain it, set aside the meat to chop and add while preparing the soup. Throw out the used vegetables and spices from the broth, add peeled and sliced potatoes into it after boiling.
The potatoes should boil for 10 minutes, after which we put the frying on it.
Remove the meat from the bone and cut into pieces, add it to the soup. Throw away the bones and skin.
When the potatoes are ready, add green onions, cook for 2 minutes. Taste, add salt and pepper if necessary.
Wash the sorrel, cut it large or small, to your taste. Add it to the pan, and after a minute turn off the heat.
We clean and chop the eggs. If the dish is to be eaten immediately, the eggs can be placed in a common pan. Some people like sorrel soup without eggs or with raw egg scramble poured in at the end of cooking.
Add the eggs immediately after the sorrel or place them on a plate for everyone.
Let the soup steep in the pan for 5 minutes and serve hot, pouring it into bowls. To make lunch even tastier, put sour cream and black bread on the table. Enjoy your meal!
In ancient times, sorrel was considered a weed, but today this product is used not only in cooking, but also in folk medicine. The thing is that this plant contains a lot useful substances, which are important for the body. It is best to eat young leaves, which are not so sour. You can cook a lot with sorrel different dishes, but soups are considered the most healthy. First courses with sorrel are considered traditional for Russian cuisine.
soup with sorrel and egg and chicken
This recipe is considered the most popular and delicious. The soup is very simple to prepare, and even a novice cook can handle it.
: chicken leg, 2.5 liters of water, 300 g sorrel, 5 potatoes, carrots, half an onion, 1 tbsp. spoon butter, green onions, dill, parsley, salt, a couple of eggs, black pepper, laurel and sour cream.
- To prepare sorrel soup, you need to boil the broth. To do this, fill the ham with water and place on medium heat. It is recommended to periodically remove the foam;
- After this, remove the ham, cool and separate the flesh from the bone;
- Place pre-peeled and cut into cubes potatoes into the boiling broth;
- Peel the onion, chop and fry in oil along with grated carrots. After this, place the vegetables in the pan;
- Sort the green leaves, wash, chop and add them to the soup;
- Add salt, pepper and bay leaf. Cook over low heat for 10 minutes. After this, the laurel should be removed;
- Before serving, add a boiled and diced egg to the soup, as well as chopped herbs and onions. Place sour cream on each plate.
sorrel and nettle soup with egg
The first dish prepared according to this recipe is refreshing, light, but quite filling. Nettle is considered very useful plant, which contains many useful substances. Let's consider traditional version, which was used back in Kievan Rus.
For cooking you need to take the following products: 2.5 liters of broth, a bunch of nettles, a small bunch of sorrel, carrots, tomatoes, bell pepper, 4 potatoes, 3 eggs and assorted greens. If you want vegetarian soup, then you can use vegetable broth. To prepare meat broth, you need to take a bone with meat, fill it with water and cook for 2 hours.
- Bring the broth to a boil. Peel the potatoes and cut into cubes;
- Rinse the nettles in running water and leave it for 3 minutes. into boiling water. This procedure will help relieve the plant from burning. After that, take it out, chop it finely and put it in a pan;
- The sorrel should be washed, chopped and also added to the potatoes;
- Peel and wash the vegetables. Onion and cut the tomato into cubes and grate the carrots. Place the onion on the heated oil, after some time add the carrots and only then the tomato. Cook for approximately 7 minutes. After this, put everything into a saucepan and boil for a few minutes;
- Boil the eggs, cut them into cubes and put them in ready soup and you can serve.
soup with egg and canned sorrel
This first dish can be prepared at any time of the year, since fresh leaves are replaced by canned ones. It is worth noting that this does not change the taste for the worse.
To prepare sorrel soup you need to take the following products:: 700 g beef on the bone, 4 eggs, a couple of bay leaves, a handful of rice, a couple of potatoes, an onion, vegetable oil, 285 g canned sorrel, salt, pepper and herbs.
- At the first stage, you need to make broth, for which you need to pour 2 liters of water over the beef and put it on the fire. When the liquid boils, add bay leaves to the pan and reduce the gas to a minimum. Cook the broth covered for 2 hours. Don’t forget to skim off the foam from time to time;
- After the time has passed, strain the broth, bring to a boil again and add the previously peeled and cut into cubes potatoes. When half cooked, add rice to the pan;
- Fry the chopped onion in hot oil until golden brown, and when the rice is soft, place it in the pan;
- When everything is cooked, add the sorrel to the pan, close the lid and leave for a while. Meanwhile, boil the eggs and cut them into large cubes. Add to soup and serve with herbs.
sorrel soup and eggs in a slow cooker
Thanks to the multicooker, the cooking process is greatly simplified. The cooking process is very simple, the main thing is to prepare fresh ingredients.
For the recipe for sorrel soup with egg you need to take the following products: 0.5 kg of meat, 5 potatoes, carrots, 2 onions, salt, pepper and 2 tbsp. spoons of sour cream.
- First you need to prepare the ingredients. Peel all the vegetables: cut the onion into small cubes and grate the carrots. Place the vegetables in the multicooker bowl, add oil and fry them for 15 minutes;
- At this time, cut the meat into small pieces and place it in the slow cooker. Fry, stirring occasionally, with spices and salt;
- Cut the potatoes into cubes and also put them in the slow cooker. Pour required amount water. Set the “Stew” program and cook for 1 hour;
- In 15 min. Before the end of cooking, place the beaten eggs, chopped dill and herbs into the bowl. Serve the soup with sorrel and fresh herbs. Good combination turns out with a small amount mustard.
vegetarian soup with sorrel and egg
This version of the dish is considered dietary and suitable for vegetarians. Despite the absence of meat, the dish turns out to be tasty and refreshing, which is simply ideal for the summer.
For cooking you need to take the following products: 450 g sorrel, 3 tbsp. spoons of butter, 0.5 tbsp. chopped onion and the same amount of white part of leek, 5 tbsp. vegetable broth, salt, pepper, half a French loaf to make toast, 2 cloves of garlic and 60 ml of low-fat cream.
- Wash and peel the sorrel leaves thoroughly. Take a thick bottom pan and fry them in oil for 2 minutes. pre-chopped;
- Add the prepared onion and fry until nicely colored. Pour hot broth into the pan and add some spices;
- When the liquid boils, cover the pan with a lid, leaving a gap, and cook over low heat for 25 minutes;
- At this time, prepare croutons, for which cut the loaf into slices and rub with garlic. Cook them in the preheated oven until golden brown;
- Boil some water in a saucepan and blanch the greens for a minute;
- Add cream, spices and sorrel in portions to the soup pot. Serve with croutons.
sorrel and egg soup
These first courses are loved for their delicate texture and pleasant, refreshing taste. In addition, they satisfy hunger well and for a long time.
For this soup you need to take the following products: 250 g sorrel, 0.5 tbsp. rice and the same amount of cream, 0.5 liters of water, 0.3 teaspoons of salt, a clove of garlic, 1.5 tbsp. spoons vegetable oil, 1 tbsp. spoon of flour, 0.25 teaspoon of nutmeg, egg and herbs.
- The first thing to do is add water to the cereal, add salt and cook for 15 minutes;
- At this time, peel the garlic and chop it. Heat the oil in a frying pan and fry the sorrel and garlic in it for 6 minutes;
- After this, add the flour and, stirring, fry for another 3 minutes;
- Place the contents of the frying pan in a bowl and puree everything using a blender. Then add 5 tbsp. spoons rice water and mix well;
- Add the prepared sorrel mass, cream and grated rice to the prepared rice puree. nutmeg. Put everything on the fire and cook for 3 minutes. Mix everything again using a blender and serve with a boiled egg.
Using the suggested recipes, every housewife can treat her loved ones to a delicious dish that will help not only quench hunger, but also thirst. You can prepare first courses with this plant by adding mushrooms and even fish. Bon appetit!
From spring to autumn, everyone tries to get enough of a variety of vitamins by eating fruits and vegetables. Therefore, today we invite you to start preparing very healthy soup from sorrel, and we’ll also tell you how to cook it with meat that is no less useful for us.
Sorrel soup - recipe with meat and egg
Ingredients:
- beef tenderloin – 300-350 g;
- drinking water– 2.5-3 l;
- young potatoes – 4-5 pcs.;
- fresh sorrel – 130-150 g;
- carrots (medium) – 1 pc.;
- onions (large) – 1 pc.;
- (tomato) – 2/3 tbsp.;
- vegetable oil – 2.5 tbsp. spoons;
- garlic – 2 cloves;
- green onion feathers - 0.5 bunch;
- chicken eggs- 2 pcs.;
- kitchen salt - to taste.
Preparation
Cook the beef broth for 1.5 hours, adding salt to taste. When it boils, do not forget to remove the resulting foam.
Cut the peeled onion into medium cubes and chop the carrots using a fine grater. Place these two vegetables in hot vegetable oil in a Teflon frying pan and fry them, stirring constantly. Pour tomato juice over everything and simmer for 7-8 minutes.
We take out the boiled beef, cut it into portions and put it back into the pan along with the chopped potato pieces. Next, pass the garlic directly into the boiling broth through a press. When the potatoes are almost ready, add fried sorrel leaves and randomly chopped sorrel leaves to the soup. After 3 minutes, set aside the soup from healthy sorrel with meat, which is then served in bowls with half a separately boiled egg, sprinkled with chopped, green, juicy onions on top.
Sorrel and nettle soup with meat
Ingredients:
- fresh pork – 400 g;
- onion – 1 pc.;
- carrots – 1 pc.;
- potatoes – 5 pcs.;
- nettle – 0.5 bunch;
- sorrel – 0.5 bunch;
- drinking water – 2.5 l.;
- – 45 g;
- coarse salt- taste.
Preparation
We cook the broth according to the principle of the first recipe, but not with beef, but with pork.
When the meat becomes soft, add large cubes of peeled potatoes, long-cut carrots and half rings of fresh onion to the pan. Cook the soup until the vegetables are soft. Then we put in a piece of good butter, sorrel and nettles. In order to cut stinging nettles, first we thoroughly pour boiling water over it, and then cut it together with sorrel leaves in the form of wide strips. After 4, maximum 6 minutes, set the soup aside and in just a couple of minutes you can pour it and then serve it!
If you like the characteristic sourness of sorrel, then I suggest cooking soup based on it in the company of boiled eggs. They will give the dish additional satiety and interesting taste.
Recipe contents:
Soup with sorrel - universal dish, which can be cooked both in winter and summer. Since this garden plant tolerates low temperatures, which means it can be frozen for future use. However, the most relevant season for green soup is spring, when this herb just appears after a long winter.
To make the soup especially tasty, you should know some secrets and features of its preparation. Therefore, improve your culinary skills and delight your loved ones with new delicious dishes. The tips below may help you regular soup make a real culinary masterpiece.
- To make the soup especially tasty, you should cook it on strong meat broth. Therefore, if time permits, it is better to cook the meat for as long as possible.
- The first component that is added to the broth is potatoes, because... it takes the longest to cook.
- If frying is used, it should be placed 10 minutes before the end of cooking.
- Sorrel soup loves greens very much, so you can add them to large quantities, and any: a bunch of parsley or dill, as well as green onions.
- IN this soup eggs are most often added. However, they can be either raw or boiled. This is a matter of taste for every housewife. A raw egg is driven into a boiling broth, and boiled eggs cut into pieces and added to the pan at the very end.
- Serving the soup is very tasty with sour cream, which is added directly to each eater’s plate.
- Calorie content per 100 g - 58 kcal.
- Number of servings - 6
- Cooking time - 40 minutes to cook the broth, 20 minutes to prepare the soup
Ingredients:
- Pork - 500 g
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Eggs - 2 pcs.
- Sorrel - 200 g
- Dill - bunch
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Salt - 1 tsp. or to taste
- Black ground pepper- 1/3 tsp. or to taste
Making sorrel soup with boiled eggs
1. Wash the meat, cut into pieces and place in a saucepan. Any type of meat can be used, a combination is also acceptable different types. Remove the skin from the onion, rinse and add to the pan. Also add bay leaf and allspice peas If you wish, you can make onion frying.
2. Fill the food with water and cook the broth under a closed lid over low heat for about 10 minutes. When the broth boils, make small fire and remove the resulting foam from its surface.
3. Meanwhile, cut the peeled potatoes and carrots into cubes. Potatoes are larger, and carrots are smaller.
4. Then immediately put the vegetables in the pan, increase the temperature so that they boil. Then reduce the heat and continue cooking the soup for about 10-15 minutes.
5. When the potatoes are almost cooked, remove the onion from the pan; it has lost its taste and is no longer needed in the soup. Also add sorrel and dill to the pan. I use frozen greens. However, fresh is also suitable, and canned sorrel is also acceptable.
6. While the soup is cooking, boil the eggs at the same time. To do this, lower them into cold water, place on the stove and cook for 10 minutes until cool. Then pour in ice water to avoid burning your hands, peel and cut into large cubes.
Sorrel soup with egg is traditional Russian dish, which is usually prepared in summer time years when sorrel appears on sale. This dish itself is versatile and low-calorie and can be served hot or cold.
Preparing sorrel soup with eggs according to the classic method will not take you more than half an hour, and the benefits and refreshing taste will energize you for the whole day. So let's get started.
Peel the potatoes and cut into small cubes.
Place the potatoes in a saucepan, add 2 liters of water and put on fire. At the moment of boiling, remove any foam that has formed.
While our potatoes are cooking, let's start frying. Grate the carrots and finely chop the onion.
Pour 2 tablespoons of vegetable oil into a frying pan and lightly fry the vegetables for about 5 minutes, stirring.
About 5-7 minutes after the water boils in a pan with potatoes, add our frying to it. Reduce heat and leave to simmer for 10 minutes.
In the meantime, it is necessary to free the sorrel leaves from the stems and chop them randomly.
Break 5 eggs into a bowl and lightly whisk them with a whisk or fork. It is worth noting here that there are two ways to prepare sorrel soup: with hard-boiled eggs and with finely chopped eggs. I chose to cook from raw eggs, because I like him better.
Add sorrel to the pan, stir gently and cook for 3-4 minutes.
Then, continuing to stir the soup, pour beaten chicken eggs into it in a thin stream.
Pour classic sorrel soup with eggs into bowls and serve hot or cold, optionally with sour cream.
Bon appetit!
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