Sorrel soup. How to make sorrel and egg soup with chicken

Sorrel soup, or otherwise called Green borscht, or sorrel cabbage soup. Sorrel, like spinach and nettle, is very good for spring and summer soup. Spring is the best time to cook soups with herbs while they are young. And human bodies, after winter, need vitamins. And I want something new. I'm already tired of borscht and chops over the winter. I want something lighter.

Of course, there are other light soups besides sorrel soups, such as seafood soup or soups for every day. Delicious and light spinach soup. Italian soup - “minestrone”. Well, and a whole range of others. We will talk about them separately sometime.

I remember as a child my mother cooked soup with sorrel, when we managed to pick it in the forest, but more often with nettles. I was hungry then and of course there was no meat in the soup. It was expensive to buy sour cream, so the soup was seasoned a little with milk. But what a delicious soup it was.

In my early youth, remembering this, I thought, how bad we lived, even if we ate nettles. And only as adults I realized that we weren’t eating it out of hunger, but that it was delicious and provided a lot of vitamins that children’s bodies needed so much, especially in the spring.

Green borscht with sorrel, meat and egg

Ingredients:

• Turkey leg
• Beef or pork (tongue)
• Onion – 1 pc.
• Carrots – 1 pc.
• Potatoes – 4-5 medium
• Eggs – 3-4 pcs.
• Sorrel – bunch
• Salt pepper
• Greenery

If you like your soup very thick, you can add potatoes and eggs.

Preparation:

We will prepare borscht from 2 types of meat. These are turkey and pork, but we take not the meat itself, but 2 tongues. Turkey plus tongues makes a very tasty green borscht. Of course, you can use any meat you have, but try this option. I think you will like it.

Write in the comments if you liked this option

1. Place the turkey leg in a 5-liter saucepan with about 3 liters of water. We also put two pork tongues, one carrot and a head of onion there. Cover with a lid and put on the fire to cook our broth.

2. Meanwhile, prepare the vegetables. Potatoes and already hard-boiled eggs need to be cut into cubes, as you like, finely large, medium. I usually cut it into medium cubes.

3. Wash the sorrel, dry it, cut off the petioles and cut into ribbons up to 1 cm wide. Do not cut wide ribbons, it will be inconvenient to eat. You can cook green borscht from canned sorrel, but it will be sour and a little saltier, keep this in mind.

4. The broth has boiled. Reduce heat, salt and pepper the broth.

5. The broth is ready. Remove the onion and carrot. We don't need them anymore. If you like carrots, you can chop them finely and leave them in the broth. I don’t like boiled carrots, especially in green borscht.

6. Remove the meat from the broth and let it cool slightly. When the tongues have cooled, you need to very thinly cut off the outer rough skin. You can identify it right away.

Cut off all the meat from the cooled turkey leg, remove all the bones and cartilage from it and cut it into pieces. Again, cut into the pieces you like. Place all the meat on a separate plate.

7. Add our chopped potatoes to the broth. If you cut the potatoes in advance, be sure to fill them with cold water to prevent them from turning black. Before adding the potatoes to the broth, drain the water into the sink.

8. Send the chopped meat after the potatoes. Put the broth on the fire and wait for the potatoes to cook.

9. When the potatoes are cooked, add the chopped eggs.

10. And add sorrel. All this should boil for another 10 minutes so that the sorrel is cooked and you can turn off the heat.

11. Our borscht is ready. Pour into plates, sprinkle with dill or other herbs. Season with sour cream and serve.

Sour cream, chopped dill, salt, pepper can be served separately.

Bon appetit!

Lenten recipe with rice

It can be eaten both hot and cold. You can use sorrel along with other leafy greens - nettle or spinach. If you want a rich soup, cook it in meat or chicken broth.

Prepare:

• Potatoes – 3 pcs.
• Water or vegetable broth – 1.5 l
• Carrots – 1 pc.
• Onion – 1 pc.
• Rice – 2-3 tbsp.
• Sorrel - a large bunch
• Green onion - bunch
• Dill, parsley, lemon - for serving

Preparation:

• Put the water or broth on the fire. While it is heating up, you will have time to prepare the vegetables.
• Cut the carrots into cubes, the onion into cubes, and the potatoes into strips.
• Fry onions and carrots until light golden.
• Place potatoes into boiling water. Wait for it to boil again and add the washed rice. Stir with a spoon for a while so that the grains of rice do not stick to the bottom of the pan.
• After the next boil, after five minutes, add the fried vegetables. Wait until the rice is completely cooked, add all the greens (sorrel, spinach, nettles, green onions). Close the lid and increase the heat. When gurgling bubbles appear, season with spices (salt, pepper, bay leaf).
• When serving, add dill and a slice of lemon to a plate.

Recipe for soup with sorrel and egg, without meat

Ingredients:

For 2 liters of water:

• Sorrel – 200 g.
• Potatoes – 2-3 pcs.
• Carrots – 1 pc.
• Onions – 2 heads
• Greens – parsley, dill, onion
• Red hot pepper
• Black peppercorns
• Bay leaf
• For dressing - sour cream, eggs

Preparation:

1. Cut the potatoes into strips. Place in a saucepan and fill with water. Let it cook for about 30 minutes. Salt.

At this time we are preparing other products.

2. Chop the sorrel stems finely, and the leaves are a little larger; they cook faster.

3. Chop the onion and dill. I usually chop it finely, but you can chop it larger for this soup. This is at your request. We send them to the already chopped sorrel.

4. Cut the onions into small squares, grate the carrots on a coarse grater. Heat vegetable oil in a frying pan and add chopped onions and carrots. Fry until lightly browned.

5. Our potatoes are boiled, add our frying to it. Let it boil for 5 minutes.

6. Fry the potatoes for 5 minutes, add sorrel mixed with green onions and dill and let it boil for another 5 minutes.

7. At the same time, add a couple of bay leaves, peppercorns and red hot pepper to the soup.

8. After five minutes, turn off the heat and let the soup brew for 10-15 minutes. Our sorrel soup is ready.

9. Pour into plates, add egg and sour cream and serve.

I hope you noticed that we cooked the soup without meat and not with broth. According to some chefs, soup with sorrel and eggs should be without meat. Only then is he real. But as we know, taste, color...

Bon appetit!

How to make canned vegetable soup with barley

So the vitamin reserves came in handy for preparing a hearty soup.

You will need:

• Pork ribs – 200 g
• Can of canned greens
• Boiled pearl barley – 150 g
• Potatoes – 3-4 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Green onions - bunch

Preparation:

• Cook the broth from the ribs. Separate the meat from the bones.
• Prepare roasted root vegetables.
• Pre-boil the pearl barley. If you have a multicooker, you can speed up the process with its help.
• Peel the potatoes and cut them into bars.

• Add potatoes, pearl barley and disassembled meat fibers to the broth. After the potatoes become soft, add the frying and green onions. Let it sit on a low flame for five minutes. Don't forget about spices.

Classic soup with sorrel, potatoes and herbs

Ingredients:

• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Onion – 1 head
• Sorrel - a large bunch
• Dill - a small bunch
• Rice - half a handful
• Meat - whatever piece you want
• Hard-boiled eggs – 3-4

Preparation:

1. Cut potatoes and carrots into small cubes and place in a saucepan with water to cook.

2. Place the whole piece of meat into another pan with water and let it cook as well. You can, of course, throw the meat into the potatoes and cook everything together, but we will make a classic version, where we will put the finished meat in plates with the finished soup.

3. Remove the foam from the potatoes; this releases the starch.

4. Collect, stir the soup and add a handful of rice to the soup. It is advisable to rinse and dry the rice, especially if the rice was bought without packaging.

5. Cut off the thick stems of the sorrel. We cut the leaves into wide ribbons and place them in a cup.

6. Grate the carrots and finely chop the onion. We send them to a separate plate.

7. We also cut off the lower thick stems of the dill, and finely chop the rest.

8. Meanwhile, the potatoes, carrots and rice have already been cooked. Add half a tablespoon of salt to them.

9. Stir and add chopped sorrel to the soup. Stir and leave to cook for another 10 minutes.

10. Pour a little vegetable oil into a frying pan, heat it up and add onions and carrots. Fry until lightly browned.

11. Our soup is boiling, put our roast in it. Let it simmer for another 5 minutes.

12. The soup has already been boiling for 15 minutes, after adding the sorrel, it is almost ready.

13. Add chopped herbs to it, sprinkle with black pepper and cut the boiled eggs into small cubes into the soup.

14. Our soup is ready. Turn off the heat and let the soup brew a little.

15. It's time to check the meat. The meat is cooked. We cut it into pieces of the size we like and as much as we want. That’s why I wrote in the comments that take whatever piece of meat you want. You can cut off as much as you need from a piece and put it in the soup for whoever wants it.

16. Pour the soup into bowls. We add two, three, five... pieces to the plates of those who want meat.

17. Add a spoonful of sour cream to each plate, again to those who want it and serve.

The soup can be eaten either hot or cold. In summer, of course, cold is better. Do not put sour cream in the pan in advance. Even if your soup is cold, pour it into bowls and only then add sour cream to each bowl.

Well, we got two soups at one time, with and without meat.

Bon appetit!

Quick recipe with stew

At the beginning of the summer season, my husband and I stock up on stewed meat. It’s such a pity about the time it takes to cook. And with canned food it’s quick, easy, satisfying.

Products:

• Beef stew – 1 can
• Sorrel – 250 g
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Egg – 2 pcs.
• Salt pepper

• Open the jar, pour the contents into the pan and heat it up. When the meat boils, add the chopped onion.

• After some time, warm up the carrots there.
• Boil the eggs.

• Pour hot water over the meat.

• After bubbles appear, add potatoes.

• When the potatoes become soft, add the sorrel. You can use not only fresh, but also frozen vegetables. Add spices.

When serving, decorate with a slice of egg and a spoonful of sour cream.

Simple, delicious sorrel soup

We had just had lunch and my first thought was, I urgently need to write about how great it is, especially in the spring and even in the summer, to eat such a delicious, cold soup, and not hot cabbage soup in the heat. My wife often makes these soups and we all love them.

Ingredients:

• Lean meat (pulp, beef, veal, or lamb) - 500 gr.
• Potatoes (medium) – 3-4 pcs.
• Egg – 3 pcs.
• Sorrel – 1 large bunch
• Green onions – 1 medium bunch
• Dill – 1 small bunch
• Salt, pepper to taste

Preparation:

1. Wash the meat, put it in a saucepan and add two liters of water.
2. Bring to a boil, skim off the foam, reduce heat and cook until the meat is completely cooked. When piercing, the fork should go in without effort.
3. While the meat is cooking, hard boil the eggs. Peel the potatoes, wash them, put them in a deep cup and fill them with cold water so that the water covers the potatoes completely. Sort out the sorrel, rinse, dry, placing in a colander or on a paper towel. Sort out the onions and dill, rinse and dry.
4. Remove the meat and cool.
5. Salt the broth.
6. Cut the potatoes into cubes and place them in the boiling broth. Cook until done.
7. Cut the meat into cubes the size of the potatoes and place in a saucepan. Bring to a boil.
8. Cut the sorrel into even pieces 2 cm wide. Remove the lowest hard stems. Place the chopped sorrel in the pan for 2-3 minutes. The sorrel will change its color to brown.
9. Remove the pan from the stove to cool. (Don't even think about removing the sorrel from the pan.) If you need to cool it quickly, you can place the pan in a container of cold water. (Don't drown the pan)
10. Peel the eggs, cut into cubes and place in a separate cup.
11. Chop the onion and dill and place in another cup.
12. When serving, place chopped eggs on each plate, more for some, less for others, as desired.
13. Pour the chilled soup into bowls with eggs, add chopped herbs, add sour cream to taste.
14. Pepper if desired and if there is any left, ask for more.

Bon appetit.

Cold cucumber soup

On a hot summer day, cold soup cooked with sorrel will save you from heat and hunger.

Products:

• Potatoes – 2 pcs.
• Cucumber – 1 pc.
• Sorrel - a large armful
• Water – 1 liter
• Sour cream – 200 g
• Radish - bunch
• Green onions, dill
• Eggs – 2 pcs.

Preparation:

• Boil potatoes and eggs. Cut into pieces individually.

• Boil water, put sorrel in it and hold for 2-3 minutes. Take it out, put it in a colander, and cook the soup in sorrel water.
• Cut the cucumber and radish into small pieces.

• Stir sour cream into the cooled broth. Add cucumber, radish, potatoes, chopped green onions. Let's not forget about spices.

It turns out similar to okroshka. Pour into a plate, chop the boiled egg and serve.

Step-by-step classic recipe with chicken

Men still prefer meat soups. Otherwise, after a short period of time, they again reach for food.

Products:

• Chicken leg – 1 pc.
• Potatoes – 4-5 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Eggs – 3 pcs.
• Sorrel
• Greenery

Preparation:

• Cook the eggs. Cool, chop into cubes.
• Fill the chicken meat with water and boil until tender. We disassemble into pieces, remove the bones.

• Chop the onion, grate the carrots, cut the potatoes into cubes, and chop the greens.

• Fry onions and carrots.

Throw potatoes into the prepared broth. As soon as it is cooked, add vegetables, eggs and herbs. From the moment of boiling, boil for a couple of minutes, turn off. Ready.

Soup (cabbage soup) from sorrel and nettle in meat broth

Spring soup with nettle and sorrel will perfectly satisfy your hunger. And notes of leafy greens will add piquancy.

Let's prepare:

• Meat (beef, pork) – 500 g
• Potatoes – 3 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Sorrel – 200 g
• Nettle – 300 g

Preparation:

• Boil the meat, remembering to remove the foam with a slotted spoon.
• Chop the carrots and young onions and add them to the boiling broth. Boil for 10 minutes.
• Peel the potatoes, chop them into cubes and throw them into the pan.
• Wash the greens, chop and simmer in a frying pan with a couple of tablespoons of broth previously poured in for 5-10 minutes until softened.
• Place in a saucepan and add salt. Wait for it to boil, boil for 5 minutes, let it brew under the lid for 10-15 minutes.

Sorrel soup with meatballs and melted cheese

I also sometimes add meatballs to sorrel soup, very rarely, but it happens. But this is the first time I’ve learned about a recipe with melted cheese. I think it must be very tasty. The ingredients are approximately the same, you will need about 500 grams of minced meat, it can be chicken, turkey, or assorted. It is better to take good quality cheese, not cheap.

How to make sorrel soup

1. The minced meat must be salted, peppered, and mixed well until smooth.
2. Advice. If the mass is liquid, you can add a couple of tablespoons of semolina to it.
3. Roll into small balls and place on the board. I like to make them very small. To prevent the minced meat from sticking to your palms, moisten them with water.
4. First, let's boil the diced potatoes by filling them with cold water in a saucepan.
5. During this time we prepare the frying. First of all, let's remove the onions.
6. Add grated carrots and cheese cut into small squares. If you put cheese directly into the soup, it will not have time to dissolve and will continue to float in the broth. And when fried, it will melt, and then the soup will turn out beautiful and creamy.
7. To make the cheese soften more quickly, add a ladle of vegetable broth to the frying pan. The whole fry will be homogeneous and already very appetizing.
8. After 15 minutes of cooking the potatoes, it’s time to add the cheese and vegetable mixture. And after boiling, lower the meatballs.
9. We wait for the balls to float to the surface and send in the chopped sorrel.

Boil again and the soup is ready! Since the cheese turns out to be already white, it is more appropriate to use boiled eggs directly when serving.

Bon appetit everyone.

Cooking borscht with sorrel

You can cook not only the dishes listed above with the described product, but you can also add sorrel to borscht, thereby obtaining a separate unique and very tasty dish. To prepare, you will need to prepare the following components:

• Potatoes 3 tubers;
• Carrots 2 pieces;
• Sorrel 200-300 grams;
• A glass of beans;
• One onion and one pepper;
• Tomato paste 3 tablespoons;
• Boiled eggs;
• Salt and herbs.

It is advisable to cook this borscht in chicken broth. While cooking the broth, add bay leaves, peppercorns and other seasonings to the pan. After straining the broth, you need to add all the prepared vegetables and the prepared sauteing made with tomato paste. The potatoes will be cooked and you can add the sorrel and beans. As soon as everything boils and cooks, after which the dish is completely ready. Before serving, it is advisable to leave the product for 10 minutes. You need to add sour cream and herbs to your plates before meals.

Cream soup with chicken

Creamy soups with the aroma of greens are a hit in our family. Usually, I cook with vegetable broth. Sometimes when serving I add pieces of chicken or fish.

We take:

• Chicken breasts – 500 g
• Potatoes – 4 pcs.
• Sorrel – bunch
• Onions – 1 pc.
• Cream 10% – 150 ml

Preparation:

• Boil the breasts. Remove, cool and cut into pieces.

• Pour the potatoes into the chicken broth and cook until done. Add chicken fillet and sorrel to it and keep it on the fire for about five minutes.

• Blend with a blender until smooth.

• Pour in the cream and heat for another five minutes on the fire.

Sorrel soup with egg

The sour taste of the first greens harmonizes perfectly with the fresh and satisfying boiled egg. Many housewives use this. And the dish seems to be richer. In most cases, half a hard-boiled egg is placed on a plate and poured over the prepared soup. But in this recipe we propose to do something completely different. To do this, pour 5 diced potatoes with 3-4 liters of broth (or water), cook until tender. Then wash 3 or 4 bunches of sorrel (700 grams), chop the leaves not very finely, and place them in a saucepan. Break a dozen eggs into a bowl and beat lightly with a fork. As soon as the soup begins to boil again after immersing the sorrel in it, pour the eggs into the broth in a thin stream. Stir to form “strings” of coagulated protein. Salt and pepper to taste, turn off the heat. Sprinkle the finished soup with chopped onion and dill. With sour cream the dish will turn out even tastier.