How to cook soup with sorrel and egg. Soup with sorrel and egg. Video on how to cook green borscht with barley in meat broth

“A good wife and fatty cabbage soup - don’t look for any other good thing” - Russian proverb.

Ingredients:

Sorrel - 2 bunches
Egg - 5 pieces
Beef - 400 gr.
Greens - 1 bunch
2 onions
Sour cream for dressing

Many dishes were prepared from sorrel in Rus'...

It is no secret that in Rus' fasting was frequent and strict. During fasting you could only eat plant foods. And here vegetables and green plants, such as sorrel, came to the rescue. Thus, various lean soups: Lenten cabbage soup, borscht, rassolniki. Sorrel is a treasure trove useful substances and vitamins. It contains oxalic acid, ascorbic acid, minerals, magnesium, potassium, calcium.

There are many recipes for sorrel dishes. With its help you can prepare a wonderful sour refreshing soup, a classic Russian dish- sorrel soup or “green cabbage soup”. People also call this dish “ green borscht" The slightly sour sorrel tastes perfectly in harmony with the egg, which will add zest to the dish.

It is not without reason that cabbage soup is considered the national Russian dish. Everyone ate cabbage soup - peasants, boyars, and even the tsar himself. They ate cabbage soup made from sorrel in Poland, as well as throughout Eastern Europe. This dish is also available in Jewish cuisine. IN North America Sorrel soup has been a traditional dish since ancient times.

Cabbage soup is prepared on different broths, can be cooked hearty soup on lamb broth, or you can make cabbage soup dietary by taking chicken or turkey instead of lamb, or even cook light cabbage soup in water. You can make broth from different types meat (for example, take pork and beef together), then the cabbage soup is called “prefabricated”. Green cabbage soup is also prepared on fish broth. It will be delicious in any case! This soup can be prepared either on the stove or in a slow cooker.

Delicious sorrel cabbage soup in beef broth

How to cook cabbage soup with beef broth?

First you need to cook the broth. Place the meat in a slow cooker (or pan) and pour cold water and salt. You also need to put a whole peeled onion there (after the meat is cooked, you will need to take it out and remove it). Cook until the meat is done. Then the meat is separated from the bones and chopped, and the bones are removed from the broth. Strain the broth.
When the broth is ready, potatoes cut into cubes are sent there.
While the potatoes are boiling, finely chop the remaining onion and fry in oil, preferably butter.
Boil the eggs “hard-boiled” in a separate saucepan.
The sorrel and greens along with it must be washed, sorted and finely chopped. When the potatoes are almost cooked, add the sorrel there and cook the soup for about 2 minutes. There is no need to cook sorrel and herbs for a long time; to preserve vitamins, it is important that the sorrel soup only simmers slightly for a minute or two.
After the soup has been cooked, it must sit for at least 15 minutes so that the sorrel imparts its flavor to the broth.
Add the eggs to the pan, cutting them into cubes using a vegetable cutter, or you can beat the eggs with a fork and pour them into the soup while cooking.

Season the soup with sorrel and egg with sour cream before serving. Decorate the dish with sprigs of parsley for aesthetics. When serving green cabbage soup, peeled eggs are cut into halves and placed directly on the plate. Bon appetit!

Cold sorrel and egg soup

Sorrel soup can also be served cold; this dish is perfectly refreshing on a hot summer day.

Ingredients:

Sorrel - 2 bunches
Fresh cucumbers - 2 pieces
Egg - 5 pieces
Potatoes - 2 large potatoes
Greens - 1 bunch
Onion - 1 bunch
Kefir - 1 glass
Sour cream for dressing

The recipe for cold sorrel soup with eggs is simple, and the ingredients for its preparation are available in almost every home. The soup turns out wonderful, refreshing in the summer heat, when you don’t want to eat fatty and heavy food. This light summer The soup is rich in vitamins and therefore very healthy. How to cook it?

First you need to hard boil the eggs. Then the eggs are cut with a vegetable slicer or a knife, as if for a salad. Leave a few eggs to decorate the soup and cut them in half.
Finely chop the sorrel and cook in salted water for a couple of minutes. You can cook it in a slow cooker, or you can cook it in a saucepan. Then you need to remove the sorrel and cool it.
Peel and cut the potatoes into cubes, boil in the water in which the sorrel was boiled. Then cool the water along with the potatoes.
Fresh cucumbers you need to cut it finely, maybe into cubes. Greens (any you like: parsley, cilantro, dill) and green onions chop finely.
When the water and potatoes have cooled, all the other ingredients go there. It is advisable to leave some of the chopped greens to decorate the dish. Then pour kefir there.
It is best to leave the soup to steep for a while so that the sorrel imparts its sourness to the water. You can add a few drops for taste lemon juice(taste).

The finished soup, when it is poured into plates, is decorated with halves of eggs, herbs and, if desired, seasoned with sour cream. Bon appetit!

Step-by-step recipes sorrel soup with meat and egg, cabbage, green peas

2018-06-29 Marina Vykhodtseva

Grade
recipe

1210

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

3 gr.

Carbohydrates

3 gr.

55 kcal.

Option 1: Classic sorrel soup with meat and egg

The most famous version of meat sorrel soup with the addition of a raw egg to the pan. Here the broth is prepared with beef. If desired, you can use other types of meat. The dish will also work with poultry, it’s especially tasty with homemade chicken or turkey.

Ingredients

300 g sorrel;
500 g beef;
40 g dill;
2 onions;
4 eggs;
1 carrot;
7 peppercorns;
6 potatoes;
80 g sour cream;
4 eggs;
3 tablespoons of oil;
2.5 liters of water.

Step by step recipe classic sorrel soup

Wash the beef and transfer the piece to the pan. Good broth It is made from meat with a bone. Fill with water and set to cook. If initially the quality of the beef is in doubt or the piece is bloody, then you can boil and drain the first water, replace the liquid, and cook the second broth. After 1.5 hours of boiling, add the onion, peppercorns, and boil for another 40 minutes.

Strain the broth and put it on the stove. Peel the potatoes and cut into cubes. Toss it in, add salt right away, and start cooking the soup. Clean the remaining vegetables. Melt the butter and add the onion. Lightly fry it, throw in the carrots. We prepare a not very brown dressing.

While the potatoes are cooking, you need to sort out and cut the sorrel. Sometimes only leaves are used, sometimes twigs are added, we do it at our own discretion. We also finely chop the dill. Place the eggs all at once into a bowl, add salt and beat with a fork. There is no need to achieve foam, just combine the yolk with the white.

As soon as the potatoes are cooked, add the fried vegetables. After boiling, you can add sorrel. It contains a lot of acid, so it is not recommended to do this before. Stir and let the soup boil again.

At the end, pour in the eggs, but take your time. Let it flow in a thin stream and stir, then add the dill, taste it, and you can add more salt. Immediately turn off the sorrel soup and cover. Let's brew. Place sour cream on plates before serving.

Most recipes are designed for fresh sorrel, but soups with canned or frozen leaves work just as well. In this case, we determine the quantity ourselves “by eye.”

Option 2: Quick recipe for sorrel soup with meat and egg

This soup can be prepared very quickly if you already have broth with pieces of meat. If he is not at home, then we follow this recipe. In just an hour, a wonderful summer dish will be on the table, but it is quite nutritious and satisfies hunger well.

Ingredients

300 g pork;
2 bunches of sorrel;
4 potatoes;
3 eggs;
a bunch of dill;
bulb;
laurel, salt.

How to quickly prepare sorrel soup

Meat for soup should be cut to reduce cooking time. We make small cubes and place them in a saucepan with 1.5-1.7 liters of water. Boil for half an hour, add the potatoes, cut into strips.

We peel the onion, cut it into small cubes, throw it in, don’t fry anything, cook until the potatoes are almost soft. While you can chop the sorrel and dill, do not mix the greens; you can leave them on separate boards. Beat the eggs with a fork in a plate, you can throw in a pinch of salt.

As soon as the potatoes are cooked, you can add salt to the dish, then add the sorrel, stir, bring to a boil and immediately pour in the eggs in a thin stream, using your other hand to stir the dish. A white cobweb will form in the broth.

As soon as all the eggs have been added, immediately throw in the dill, bring it all to a boil over high heat, add the laurel and turn off the stove. Be sure to pick the soup and give the sorrel about five minutes so that it releases the acid and the flavor develops. Serve with sour cream.

You can add not only onions, but also carrots to this soup; if desired, fry them, but in summer dish this is not necessary.

Option 3: Sorrel soup with meat and egg (with cabbage)

For such sorrel soup with meat and egg, it is advisable to use young summer cabbage, which cooks quickly and has its own light aroma. If the dish is prepared in winter and the vegetables are hard, then add the cabbage a few minutes after the potatoes so that they become soft together.

Ingredients

4 eggs;
400 g meat;
400 g cabbage;
2 potatoes;
150 g sorrel;
35 g butter;
carrot;
a bunch of greenery;
bulb.

How to cook

Wash the meat. If the piece has a bone, then take more. Place in a saucepan and cook for about two hours, add 2.5 liters of water. After removing the foam and boiling for a long time, you will get less broth. Take out the finished meat and cut it into pieces. Add chopped potatoes to the broth.

While the potatoes are boiling, fry the chopped onions and carrots in butter, but do not brown them. Cooking for sorrel light soup sauté and start after seven minutes of cooking the potatoes. Salt. Separately cook the eggs.

As soon as the potatoes are cooked, throw in the shredded cabbage, bring it to softness and add sorrel, stir, let it simmer for a couple of minutes, season with mixed herbs or just take dill and parsley.

Turn off the stove. Spread the soup. Peel the eggs, cut in half, add when serving along with boiled meat, sour cream optional.

Sorrel soup with meat and egg can be prepared in the red version, adding tomato. Also sometimes bell peppers, fresh chopped tomatoes and other similar ingredients are thrown into it to give brightness.

Option 4: Sorrel soup with meat and egg (with peas)

In summer, in addition to sorrel, there is also sorrel in the garden beds. green pea. It can be safely added to soup. In winter, frozen peas will do just fine, with canned product It turns out not so tasty, although its use is allowed.

Ingredients

1.5 liters of broth;
300 g boiled meat;
2 bunches of sorrel;
1 tbsp. green peas;
1 pepper;
4 boiled eggs;
onion head;
3 potatoes;
1 carrot.

Step by step recipe

We prepare the most ordinary beef or any other meat broth, remove the meat and cut it, add potatoes, cut into centimeter cubes, into the liquid. After a couple of minutes of boiling, add the chopped onion. After another three minutes, add the chopped carrots. You can chop it into circles, cubes and even cut out flowers, add salt to the soup.

Chop the bell pepper into cubes, prepare the peas, and chop the sorrel. First add the pepper to the almost finished potatoes, after boiling the peas, cook for four minutes. This time will be enough for a young vegetable.

At the end, add sorrel, stir, after a minute turn off the soup. Peel the eggs and cut them in half or into four pieces. We cut the meat into cubes or immediately divide the piece into the number of servings. Pour hot sorrel soup into plates, add meat, eggs, herbs and sour cream to taste.

Any sorrel soup according to the above recipes can be prepared with stewed meat. Canned food will significantly reduce cooking time. You can simply put the stew in a saucepan with other ingredients or preheat it in a frying pan and remove the water.

With the onset of summer, every housewife has the opportunity to change her family’s daily diet so that it includes as much fresh greens as possible. True, for some reason they are mostly limited green onions, parsley and dill, unfairly forgetting about sorrel. This herbaceous plant more familiar to residents rural areas. Some housewives, to their shame, do not even know where to use it. Nevertheless, our ancestors also made very delicious first ones dishes. For example, you can consider the recipe for soup with sorrel and egg, and also learn several options for its preparation.

Light soup

Learning how to make sorrel soup is easy. Moreover, this dish is equally tasty both hot and cold. Here everyone can have their own preferences. The simplest recipe for soup with sorrel and egg requires the following ingredients: for one and a half liters of water, a bunch of sorrel, 2 potatoes, an onion, salt, 1 egg, sour cream and herbs.

To prepare this lean soup, you need:

Rinse thoroughly and chop all the greens.
Peel the vegetables. After this, chop the onion and cut the potatoes into cubes. Size and shape of blanks in in this case don't have much meaning.
Lightly fry the onion in a saucepan.
Fill it in after that hot water and add chopped potatoes.
As soon as the liquid boils, add chopped sorrel to the pan. In this composition, the soup should cook for at least 6 minutes.
Separately, beat the egg with a fork, and then slowly add it to the boiling mass. After this, after a couple of minutes, you can turn off the heat and remove the pan from the stove.

This recipe for soup with sorrel and egg is very convenient when you have very little time left to prepare lunch. And the household will be happy with a tasty and healthy new product.

Cream soup

From lush greenery sorrel can be used to make an excellent creamy soup. Some choose this option solely for aesthetic reasons. But before you start mastering new recipe soup with sorrel and egg, you need to collect the following basic products on your desktop:

per liter vegetable broth 250 grams of sorrel;
2 yolks;
salt;
60 grams each butter and flour;
100 milliliters of heavy cream;
7 green onions.

Cooking process:

Heat some oil (50 grams) and simmer the chopped onion in it for 10 minutes.
Separately, boil the broth in a saucepan.
Place finely chopped sorrel in it and cook for about 10 minutes.
Mix a few tablespoons of broth separately with flour, and then slowly add it to the boiling mass.
Remove the pan from the stove and add stewed onions and beat the contents thoroughly using a blender. After this, the resulting mass must be boiled again.
Separately, beat the yolks with cream. Without stopping whisking, add a tablespoon of hot soup several times. Pour the resulting mass into a saucepan in a thin stream. The soup must be stirred constantly to prevent the eggs from curdling.
Add the remaining oil and salt and heat the mixture for 5 minutes, being careful not to bring it to a boil.

The finished soup is best served immediately. On a plate, the dish is usually decorated with finely chopped green onions.

Green borscht

Can be prepared within half an hour great soup from sorrel with egg. The recipe for this dish is extremely simple. First of all, you should stock up on the necessary products:

2 liters of broth (meat);
carrot;
10 grams of salt;
bulb;
5-6 peppercorns;
600 grams of potatoes;
3 eggs;
a bunch of dill;
200 grams of sorrel;
2 laurel leaves.

Cooking method:

Chicken eggs Boil separately.
Pour the broth into a saucepan and place it on the stove to heat.
During this time, you need to peel and chop the vegetables. In this case, carrots can be cut into half rings, and potatoes into cubes (or strips). The onion head must be left whole.
Transfer the prepared vegetables to the boiling broth. Add pepper and bay leaf along with them. The cooking process should last about 20 minutes. During this time, the vegetables will become soft.
Wash and sort the sorrel, tearing off the tough stems. Chop the remaining greens as desired.
At the same time, finely chop the dill.
Remove the onion, pepper and bay leaves from the pan.
Load all the chopped greens into it. After boiling, the mixture should cook for a couple more minutes.
Chop some of the boiled eggs and add them to the soup. After 1-2 minutes the fire can be turned off. After this, the soup should brew a little under the lid. Ten minutes will be enough for this.

Now more hot soup You can safely pour into plates and serve, adding a spoonful of sour cream and half a boiled egg to each of them.

Vegetable Festival

Vegetable lovers can prepare an amazing sorrel soup with egg. The recipe is unique in its composition. Essentially this a real holiday vegetables For work, as a rule, the following set of products is used:

for 2 ½ liters of water 500 grams of potatoes;
3 eggs;
bulb;
400 grams of sorrel;
salt;
carrot;
tomato;
sweet pepper pod;
spices;
vegetable oil;
sour cream;
greenery.

Cooking technology:

Pour water into a saucepan and place it on the stove.
Pour peeled and sliced potatoes into boiling water. After a quarter of an hour, you can add salt.
Separately, sauté chopped onion in a frying pan. Add carrot cubes to it, and after 1 minute the pepper, cut into strips, and mix everything well. After this, add chopped tomatoes to the pan, after removing the skins from them. With constant stirring, the mass should simmer for at least 3 minutes.
Wash and chop the sorrel.
Boil the eggs, then peel them and crumble them as desired.
Add sorrel to the boiling potatoes in a saucepan, vegetable stew, egg and spices. After the mixture boils, the fire must be turned off immediately.

It’s good to put a spoonful of sour cream in a plate of hot vegetable soup. This will make it more tender and flavorful.

Sorrel chilli

Some people prefer cold soup with sorrel and egg. The recipe for its preparation, in principle, differs little from other options. True, to work in this case you will need only five ingredients:

1 kilogram of sorrel;
150 grams of onions;
4 eggs;
250 grams of fresh cucumbers;
125 grams of sour cream.

Making this soup is not at all difficult:

First, the sorrel leaves must be sorted, washed, and then carefully chopped with a sharp knife.
After this, they need to be put in a saucepan, pour boiling water and cook for 10 minutes over medium heat until the sorrel is soft enough. Now you can turn off the soup and put it aside to cool.
Boil the eggs, peel and separate the whites from the yolks.
Cut the onion into small cubes. Mix it with chopped proteins and add this mass to the chilled soup.
Add sliced cucumbers and salt there. If desired, you can add ground pepper or a little sugar.

Before serving, the soup should be seasoned directly in the plate with sour cream mixed with mashed yolk. It will be even tastier if you sprinkle it with chopped dill. The result is a fragrant and very refreshing soup with sorrel and egg, the recipe of which each housewife can adjust at her own discretion.

Soup with rice and sorrel

If you want to cook something original, you can make a rather interesting rice soup with sorrel and egg. The step-by-step recipe begins with the selection of the main components. For this dish you will need:

2 liters of meat broth;
a bunch of sorrel;
4 potatoes;
carrot;
40 grams of long grain rice;
2 onions;
2 eggs;
30 grams of vegetable oil;
2 pinches of salt;
a bunch of fresh parsley;
80 grams of sour cream.

How should you prepare this soup with sorrel and egg? A step-by-step recipe will help you do everything, following the required sequence:

First you need to wash, peel and chop all the vegetables. In this case, potatoes and onions can be cut into cubes, and carrots can simply be grated.
Now you need to prepare the dressing. To do this, first sauté the onion in oil, then add the carrots and lightly fry the ingredients together.
Pour the broth into a deep saucepan and bring it to a boil. Add potatoes, cook for 25-30 minutes.
Wash the sorrel and parsley, chop and add to the boiling soup.
After 2 minutes you can introduce the dressing. Salt the soup, add a little pepper to taste and let it simmer for a couple more minutes.

The finished dish should sit covered for at least a quarter of an hour. After this, you can eat it, season it with sour cream and put pieces of boiled eggs on each plate.

Poached egg soup

You can prepare sorrel soup with eggs in different ways. The classic recipe will always be the basis for any option. For example, this dish can be prepared with a poached egg. Externally, this soup will look very unusual. To prepare it you will need:

1 potato;
a bunch of sorrel;
carrot;
sweet pepper pod;
egg;
some greenery;
sour cream;
vegetable oil.

The whole procedure takes literally a few minutes:

First of all, you need to peel and grate the carrots, and then remove the seeds from the pepper and chop it into strips.
Fry the prepared vegetables in a frying pan for a few minutes until golden brown.
Boil water (or broth) in a saucepan.
Peel the potatoes and cut them into medium cubes.
Pour it along with the fried vegetables into boiling water and cook for 10-15 minutes.
Wash the sorrel, chop it and scald it with hot water. This is necessary in order to remove excess acid.
Add the sorrel to the boiling soup and let it cook for a couple of minutes.
To cook a poached egg, you first need to heat water in a saucepan.
Now you need to create an acidic environment in it. To do this you should add vinegar essence at the rate of 50 milliliters per liter of water.
After this, stir the water with a spoon so that a funnel forms in the center, and then carefully pour the raw egg into it. After 3 minutes, the white will completely harden, but the yolk will remain slightly runny.

Before serving, add a spoonful of sour cream, fresh chopped herbs and a cooked egg to a plate of soup.

Recipe with cream

For a novice housewife you need more visual recipe soup with sorrel and egg. Photos will help her control every stage of the process. For example, sometimes fresh cream is added to make the dish more tender and less sour. This gives a simply amazing effect. To work you will need:

2 liters of beef broth;
150 grams of carrots;
200 grams of potatoes;
1 onion;
600 grams of sorrel;
80 milliliters of heavy cream;
2 eggs;
20 milliliters of vegetable oil;
a quarter teaspoon each of salt and ground pepper.

The preparation of this soup takes place in stages:

Boil the broth in a saucepan and then put the peeled potato cubes into it.
Peel and chop the vegetables. You can grate the carrots, chop the onions randomly, and cut the sorrel into strips.
Separately, sauté carrots and onions in oil in a frying pan. After this, they need to be added to the boiling broth.
Beat eggs in a deep bowl. Gradually add cream and a few tablespoons of broth.
Season the resulting mixture with pepper and a little salt.
As soon as the potatoes are ready, transfer the sorrel to the pan and continue cooking.
Gently add the egg mixture in a thin stream.
Turn off the heat and let the soup sit for a while.

In a plate, you can add a little sour cream to taste and mix well. If we add this detailed description photos, it will work great photo recipe for the beginner cook.

Pantry of vitamins

To do ordinary dish more useful, as a rule, any greens are added to it. This is exactly how one can describe egg soup made from sorrel and nettle. The recipe is very simple and requires minimal labor. You will need the following set of ingredients:

2 liters of water;
4 potatoes;
1 egg;
sorrel;
fresh nettle.

This soup is prepared very quickly:

Peel the potatoes and then cut them into cubes or strips.
Wash and chop the greens. You can first pour boiling water over the nettle for a couple of minutes.
Place chopped potatoes in a saucepan of boiling water. Cook until fully cooked.
Add herbs and wait until it boils again.
Separately, beat the raw egg with a fork and slowly add it to the soup.
Cook for 5 minutes and then immediately turn off the heat.

After this, add salt to taste and let it sit for a little while. This dish is usually served with sour cream. The overall cooking process lasts no more than 20 minutes. At the same time, all vitamins are preserved in greens.

Sorrel with meat

Some chefs believe that it is best to cook sorrel with egg and meat. In this case, the soup recipe, in fact, changes quite slightly. For work, it is advisable to use the following composition of components:

for 3 liters of water 0.5 kilograms of potatoes;
a bunch of sorrel;
3 eggs;
bulb;
600 grams of pork neck;
salt;
some greens (dill and parsley);
pepper;
75 grams of sour cream.

Cooking method:

Boil the eggs.
Cut the meat in large pieces, put it in a saucepan with water and cook for half an hour after boiling.
At this time, you can peel the onions and potatoes.
Chop the tubers randomly. The onion should be left whole.
Finely chop the greens.
Wash the sorrel and cut into strips.
Chop with a knife boiled eggs.
Remove the meat from the broth and place in a separate plate. Instead, add potatoes to the pan and add a whole onion.
As soon as it is cooked, add the herbs. In this case, you need to take out the onion and chop it finely.
After 3 minutes, add meat and eggs to the boiling soup.
IN ready dish add spices, chopped onion and sour cream.

All that remains is to pour it into plates and feel free to invite everyone to the table.

On hot days, very often, you lose your appetite, and you don’t want to spend a lot of time at the stove. Therefore, during this period they gain popularity liquid dishes. In previous articles I reviewed the composition and . If you haven't read them yet, I recommend reading them. Today we’ll look at how to prepare sorrel soup.

The article will contain several simple classic recipes for preparing food with step by step steps. We will use vegetables and meat ingredients. Sorrel adds a little sour taste. You can use dried and fresh herbs, but after adding it you need to remove the pan from the stove after a few minutes, otherwise your lunch or dinner will be ruined.

Light green soup is good for a growing body, so it should be included in the menu of children and teenagers. However, it is contraindicated in some chronic diseases of the gastrointestinal tract, kidneys, and also during pregnancy. Thanks to minimum calorie content The food is included in the diet of various weight loss diets.

Let's look at simple and interesting options summer dish.

It is better to prepare dietary soup from fresh tops, but winter period Canned or frozen sorrel will do. If you are not overweight and are not fasting, then serve the first course with croutons and sour cream.

Ingredients:

2 chicken legs;
1 carrot;
3 potatoes;
2-3 eggs;
300 g sorrel;
Pepper, salt and sour cream according to preference.

Fill a 5-liter saucepan 2/3 full with water. To reduce the calorie content of the soup, first remove the skin from the chicken legs. Then we wash the meat, put it in a prepared container, add salt, and cook for about 30 minutes. During the cooking process, do not forget to remove the foam.

We wash the carrots under running water, remove the top layer and grate them on a medium grater. We also peel the potatoes and cut them into cubes.

We thoroughly wash the green tops, cut off the stems and finely chop the leaves.

After half an hour, remove the chicken from the pan and throw in the prepared carrots and potatoes. Stir and leave to cook for 10 minutes.

Meanwhile we are cutting boiled chicken into small pieces.

Next step chicken pieces put it in a saucepan with vegetables and add sorrel. Mix all ingredients and cook for 5 minutes.

At the final stage we cut boiled eggs, put them in a plate and pour a portion of sorrel soup. Bon appetit!

How to cook green soup with meat

To prepare a nourishing, tasty and healthy dish, use this recipe. You don't have to stand at the stove for long. If you do not take into account the cooking time of the meat, the process will only take a few minutes.

Ingredients:

1 kg beef;
1 carrot;
4 potatoes;
3 eggs;
1 onion;
1 bunch of green onions;
1 bunch of parsley;
3 bunches of sorrel;
1 bunch of dill;
2 bay leaves;
100 g sour cream;
Salt and pepper to taste.

For sorrel soup we need to boil the meat. To do this, wash the beef, place it in a pan and completely cover it with water. After boiling, cook for about one hour over low heat. At the end of cooking, add a little salt. Then we clean the meat from the bone, if necessary, cut it into medium pieces and sprinkle with green onions and table salt.

At the next stage, cut the vegetables. Add chopped carrots and onions to the boiling broth. When the liquid boils again, add bay leaves and chopped potatoes to the pan.

Meanwhile, rinse the sorrel and place it in a colander to drain all the liquid. Remove the stems and cut into small pieces. Add green tops to the soup with meat and onions when the potatoes become soft. Then add chopped boiled eggs, chopped herbs and pepper if desired.

When the dish boils, remove the pan from the stove and pour into plates.

Serve with sour cream and bread. You can try adding whipped raw eggs during the cooking process.

Cold dish with sorrel without meat

On hot days, appetite most often disappears, so preference is given to cold snacks and dishes. Now we will prepare cold soup with green tops, which is served after cooling.

Ingredients:

3 pieces of potatoes;
1 bunch of sorrel;
1 cucumber;
1 bunch of dill;
1 bunch of green onions;
3 radishes;
2 eggs;
Sour cream, pepper and salt according to preference.

Preparation

We need to make a base for the soup. To do this, cut the potatoes into cubes and place them in a pan with water. Cook until the vegetable becomes soft. Meanwhile, cut off the stems of the sorrel and chop it into small strips. When the potatoes are ready, put the green herbs in a bowl, add salt after boiling and cook for one minute.

Now the base needs to be cooled. In the meantime, let's prepare the rest of the products. If you are using young cucumbers with thin skins, it is not necessary to remove them. Cut it into small cubes. Grind boiled eggs, radishes and finely chop fresh herbs. Mix the ingredients in a deep bowl.

When liquid foundation Once it cools down, then pour the chopped products into it, pepper, and if desired, add horseradish and a spoonful of sour cream. If you want the dish to be more satisfying, add pieces of beef to it.

Soup with stewed meat and egg

No time to cook? Then start preparing a dish with green grass and stew. In this recipe we will use raw eggs, if this option does not suit you, then add them boiled.

Ingredients:

1 can of stew;
100 g (3 bunches) sorrel;
1 onion;
1 carrot;
2 potatoes;
1 tbsp flour;
1.5 liters of water;
2 eggs;
Vegetable oil, salt and pepper.

Cut the onions into half rings or small cubes, as you prefer. Chop the potatoes and grate the carrots. Then heat the vegetable oil in a frying pan and fry the carrots and onions in it, adding a little flour at the end of sautéing.

Place a pot of water on the stove and bring to a boil. Throw the potatoes into it and cook after boiling for 5 minutes, then add the fried ingredients and stew. Mix everything, reduce heat to low.

Meanwhile, chop the sorrel leaves. After 10 minutes, add it to the soup along with pepper and salt. Beat the raw eggs and pour them into the pan in a thin stream, stirring constantly. When the liquid boils, remove the dish from the stove.

All that remains is to add sour cream, chopped herbs if desired and serve hot. Bon appetit!

Sorrel soup with chicken broth

If you watch your diet, be sure to prepare healthy and dietary dish By next recipe. It contains minimal calories and a large number of nutrients, microelements. Watch the video with step-by-step instructions:

Don't be afraid to experiment and add other ingredients and spices. Serve the dish with mayonnaise or sour cream.

Photo recipe with sorrel and nettle

Fresh green herb soup couldn't be easier to make. You don't need any culinary experience or skills. Any housewife can cope with the task, so go for it.

Ingredients:

100 g nettle;
100 g sorrel;
1 onion;
2 potatoes;
1 carrot;
3 eggs;
1.5 liters of broth;
Salt and pepper

We'll need broth, so we need to tackle that first. Place chicken eggs on the second burner to boil.

To make the soup healthy and dietary, we will not fry the vegetables. Grate the carrots, cut the potatoes and onions into small cubes. Place the prepared products into the salted boiling broth and cook over low heat for 10 minutes.

To prevent the nettle from burning, it must be doused with boiling water, then washed and cut into small pieces. We also chop the sorrel, add the green grass to the soup and cook for no more than 10 minutes. Meanwhile, cut the eggs into two halves.

Delicious and light soup ready. Pour it into serving bowls and serve with sour cream and eggs. Bon appetit!

How to cook a dish with mushrooms

In spring and summer, finding sorrel is not a problem. You can pick mushrooms yourself or buy them at your nearest supermarket. Champignons are best for this soup, but you can use any other species.

Ingredients:

300 g mushrooms;
150 g sorrel;
1 liter of water;
2 potatoes;
1 onion;
Sour cream, pepper and salt to taste.

We prepare everything necessary products. Fill the pan with water, add salt, place on the stove and bring the liquid to a boil. Meanwhile, chop the mushrooms onion and potatoes.

After the water boils, add the chopped ingredients into it and cook until tender.

When the potatoes become soft, cut the sorrel into small strips and add it to the soup. After boiling, remove the pan from the stove.

Leave the finished dish for half an hour so that it brews well. After which we begin the meal.

Sorrel cabbage soup with egg in a slow cooker

Thanks to development modern technologies, makes the cooking process easier. You will need minimal effort with a pressure cooker. The video shows all the steps in detail:

After activating the mode, tasty and light dish It will be ready in 10-15 minutes. Add if desired different spices and seasonings.

How to make beef broth soup without potatoes

Summer and light soup with sorrel is best cooked on meat broth. To make the dish rich, it is recommended to use beef. The cooking process is very simple and fast.

Ingredients:

3 liters of broth;
1 carrot;
1 onion;
2 bay leaves;
2 eggs;
100 g sorrel;
20 g each of parsley and dill;
2 tbsp vegetable oil;
80 g sour cream;
Salt to taste.

Preparation

We wash and clean all the necessary products. Boil chicken eggs hard. Grind the carrots and onions and sauté them in a heated sunflower oil. Add a small amount of table salt.

Now we need to chop the greens, chop the boiled eggs and send the prepared ingredients into the boiling broth.

Check the soup for salt; after boiling, cook for one minute.

The dish can be served immediately with bread and sour cream. Bon appetit!

A simple recipe for sorrel dish with egg

Please your loved ones with vitamin and delicious soup from fresh products. if you have ready broth, then you only need to spend a few minutes preparing.

Ingredients:

2 bunches of sorrel;
5 potatoes;
1 carrot;
2 onions;
3 eggs;
1 tbsp sunflower oil;
2 tbsp sour cream;
4 liters of chicken broth;
Pepper and salt to taste.

First, boil the eggs and prepare the necessary products. Put the broth on the stove and bring it to a boil, and add the potato pieces.

Peel the onion and cut it into small cubes. Passing in vegetable oil until transparent.

Chop the fresh sorrel into strips and add it to the pan with boiled potatoes along with the fried onions. Add pepper, salt and cook for 2-3 minutes.

The next step is to chop the boiled eggs, put them in a dish and cook for another 10 minutes.

Now you need to wait a few minutes for the cabbage soup to brew, and you can serve it to the table in portioned plates.

Making green soup with minced meat

Let's consider another option sorrel dish. To make it more satisfying, add meatballs to it. If you don't have fresh sorrel, you can use canned sorrel.

Ingredients:

250 g minced pork;
1 onion;
5 pieces of potatoes;
250 g canned sorrel;
3 eggs;
2 tbsp sunflower oil;
2 tbsp sour cream;
Table salt.

Season the minced meat with salt and pepper, then form into balls. Cut the potatoes into medium cubes and place them in a container of boiling water. When the liquid boils again, add the prepared meatballs to the pan and cook for about 20 minutes.

Fry chopped onions in sunflower oil until golden brown. Throw it into the pan when the minced meat and potatoes are ready. We also add sorrel and chopped boiled eggs.

After 5-10 minutes, serve the soup to the table. Bon appetit!

How to cook lean sorrel borscht

If for some reason you do not include it in your diet meat products, then prepare lean green soup. For this we need simple ingredients, which can be bought at any store. Watch the video below for step-by-step instructions:

It may seem strange to you that borscht is prepared without beets. Therefore, you can add this ingredient to the dish, it all depends on your taste preferences.

While you can get it fresh sorrel and greens, take the chance and diversify your usual diet - prepare a tasty and healthy soup.

Sorrel is considered especially useful, rich in vitamins and microelements, during its early maturity. Although, throughout the season and even frozen or canned, greens retain their beneficial features. It should be noted high content vitamins C, K and E, some B vitamins. Plus, tannic acid and phosphorus, iron, magnesium and zinc are added.

IN folk medicine Sorrel has always been used as an additional treatment. The herb helps with various diseases stomach - gastritis, colitis. It has also been proven that sorrel normalizes cholesterol levels and removes waste and toxins.

Classic sorrel soup with eggs: recipes with photos

On the bone

Let's start with traditional recipe when the soup is prepared with meat broth on the bone. As a rule, this soup always contains an egg; it gives the dish spicy taste, and special saturation. The egg can be added to the soup already boiled, crumbled. Another option is to crack a raw egg in a bowl and stir, then pour into the soup. In this version of adding, egg noodles will float in the sorrel.

What do you need:
1. 500 grams of meat on the bones for broth;
2. 500 grams of potatoes;
3. 400 grams of sorrel;
4. Three large spoons of tomato paste;
5. Onion and carrots;
6. Two chicken eggs;
7. Salt, spices and sunflower oil.

To prepare the soup, you will first need to cook the broth. It will turn out rich and clean. Simply pour water over the meat, put it on the fire, and skim off the brown foam before boiling. When the broth boils, turn the heat to low. Let the broth cook for an hour, then add salt, pepper and Bay leaf, cook the broth for another half hour.

While the base of the soup is preparing, you can work on its individual ingredients. Wash and cut the potatoes into cubes. Add potatoes to the broth, after 30 minutes of additional boiling, turn the heat to minimum and cook for 15 minutes. After this, add eggs - choose one of the two options that are described at the very beginning of the recipe.

The dressing for our soup is prepared on the basis of onions and carrots, which are finely chopped and fried until golden brown in vegetable oil, then pour in tomato paste, a glass of water, simmer a little. Then pour the dressing into the soup, add finely chopped sorrel and cook everything for another 10 minutes. Then turn off the heat and let the green borscht stand covered for another 10-20 minutes so that all the ingredients give the first dish the richness of their taste and aroma.

With chicken broth

We suggest making another recipe with a photo on how to prepare classic sorrel soup with eggs using chicken broth. This will not be such a high-calorie first course as in the first recipe with meat on the bone, but the taste will be incomparable.

What do you need:
1. 500 grams of chicken meat;
2. 500 grams of potatoes;
3. Onion and carrot;
4. 2 chicken eggs;
5. 400 grams of sorrel.

To prepare the broth, you can use different parts of the carcass at your discretion; it is important that the meat remains fresh. First we cook chicken bouillon, then add the chicken from there, and strain the broth itself. Remove the meat from the bone and then return it to the soup.

Cut the peeled and washed potatoes into cubes and add them to the prepared broth, which should boil. Wait until the broth boils and cook the soup over low heat for 20 minutes. After this time, add fried vegetables to the soup - onions and carrots. Separately break the raw eggs, add salt and spices to them, and whisk with a fork.

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Cut the sorrel into thin strips. When the potatoes are soft in the broth, add onions, carrots and sorrel. Then pour the eggs into the soup in a gentle stream, while stirring the broth with a fork. Add boiled chicken meat, add salt and spices. Now boil, turn off the heat and leave the soup covered for 30 minutes to let it steep. How .

With vegetable broth

If you simply prepare soup with sorrel without using meat, it will still turn out tasty and aromatic. Using eggs for this first course will increase its nutritional value.

What do you need:
1. 600 grams of potatoes;
2. 400 grams of fresh sorrel;
3. Three chicken eggs;
4. Bell pepper, onion, tomato and carrot.
5. Greens, sour cream for dressing, spices.

Place a pan of water on the fire, cut the potatoes into cubes and place in the water. After 15 minutes, add salt. Cut the onion into cubes, fry in vegetable oil along with diced carrots. Add to soup. Fry the cubes separately bell pepper in fresh tomato juice from one tomato, add spices, salt, then pour these vegetables into the broth.

Wash and chop the sorrel, add boiled eggs to the soup, which have previously been cut into cubes. Send the sorrel there and cook everything for 15 minutes. After this, green borscht can be served, seasoning it with sour cream. How to do it.

Here are the options for preparing classic sorrel soup with eggs that we offer you for consideration. Each recipe with a photo from this material is worthy of attention, and green borscht according to any chosen cooking option will definitely turn out tasty, rich, nutritious and healthy.

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