Soup with sorrel step by step. How to quickly and tasty prepare sorrel soup. Soup with meat

The most popular spring sorrel soup with light sourness, freshness and herbal aroma. Every housewife knows her secret way of preparing vitamin soup and considers it the most correct. We will share several recipes for spring sorrel soup, which is also called green borscht or green cabbage soup with sorrel.

Green borscht on the bone

In the spring, as soon as the sun warms up, you want fresh vegetables and herbs. Rich borscht is replaced by light vegetable soups or first courses of spring greens; they will successfully replenish the spring lack of vitamins in our body. Classic Ukrainian green borscht on the bone with veal, but pork also goes perfectly with this dish.

To prepare borscht you need to have:

0.5 kg of meat on the bone (ribs, brisket)
spices (bay leaf, sweet peas and black peppercorns)
6 large potatoes
a large bunch of sorrel, parsley, spinach, green onions (the greens will shrink several times in the broth)
4 chicken eggs
2 medium onions

Prepare the broth:

Pour water over the meat and bring to a boil and cook for 1 hour or 2, depending on what kind of meat you used (beef takes longer to cook than pork, and young meat takes longer to cook than old meat).
At the end, add spices to the broth
We take out the meat and cut it into portions and put it back into the broth.

Assembling the soup:

Add potatoes cut into small cubes into the broth
When the potatoes are cooked, finely chop the onion and add to the pan
Salt, pepper, boil eggs separately for 10-15 minutes
We take sorted greens, washed and slightly dried, cut off the tails from sorrel, spinach, dill and parsley and finely.
Throw into the broth and bring to a boil.
At the very end, finely chop the onion greens and hard-boiled eggs
Throw it into the broth, bring it to a boil again, turn it off, let it brew for half an hour and you can start eating
Don't forget to add sour cream or fresh cream to your bowl of soup.

Sorrel soup with homemade chicken broth

Homemade chicken meat can be replaced with store-bought chicken, chicken wings, brisket, and thighs. Instead of chicken, use any bird for the broth; this will not make the soup any less tasty.

You must have:

domestic chicken carcass
6 potatoes
onions 3 heads
carrots 3 pieces
sorrel 400 gr.
bunch of parsley, green onions, dill
4 tablespoons rice (can be replaced with millet)

Preparing the broth

Domestic chicken or rooster must be well tarred, washed, and cut into portions.
Peel the carrots and onions
Place 1 carrot and 1 onion in boiling water (2 liters), and when the water boils add a chicken carcass
Boil the meat until cooked; if the chicken or rooster is homemade, you don’t need to put any spices in the broth, but if it’s store-bought, then be sure to add bay leaves, peppercorns, and salt.
At the end, remove the carrots and onions from the broth

Collecting soup

Throw potatoes and remaining carrots into the prepared broth and cook
Shortly before cooking the potatoes, dip rice into the broth, previously soaked in water and washed to remove starch (millet is possible)
Throw in finely chopped onions 10 minutes after rice
After the cereal is cooked, add sorrel, parsley and green onions, dill
Serve the soup in a plate along with sour cream or cream.

Cream soup with sorrel, for vegetarians

Puree and cream soups came to our kitchen from Europe, fell in love and became a familiar dish on our table. Puree soup with sorrel and herbs is a delicious dish, it is convenient to prepare from sorrel and herbs frozen for the winter.

You must have:

frozen preparations of sorrel, spinach, parsley, onions, it is better to use fresh
medium size potatoes 4 pcs.
water 1.5 liters
salt, pepper, seasonings (Provencal or Mediterranean herbs, garlic, basil), use according to taste
wheatgrass onion for 5 potatoes 400 g

Cooking soup

Boil the potatoes, and 10 minutes before they are ready, add the leeks
After the potatoes are cooked, add the herbs and bring to a boil.
Pour in half a glass of cream and bring to a boil again
Whip the contents of the pan with a blender

This soup can be prepared during Lent, just add a couple of tablespoons of olive oil instead of cream, and eat it hot or cold. To add flavor, if you are not a vegetarian and are not fasting, you can add a bouillon cube.

Sorrel is the leader among spring greens used for preparing first courses. Sorrel soup is light, healthy, the only limitation is that people with gout need to limit their consumption of sorrel and spinach, which contain lactic and oxalic acid.

Sorrel soup is a healthy first course, which is recommended to be prepared after winter vitamin deficiency, because it contains a lot of necessary elements.

Classic sorrel soup with eggs is the simplest recipe with a minimum set of ingredients.

Required Products:

two eggs;
carrot;
seasonings at your discretion;
300 grams of sorrel leaves;
two potatoes;
400 grams of meat.

Cooking process:

Prepare broth based on the selected meat. You can use plain water, then the dish will be lighter.
In a separate container, you need to boil the potatoes and carrots with peels.
We clean the vegetables and throw them into boiling broth or water. We also put chopped sorrel there and season with spices.
Beat the contents of the eggs a little and carefully add them to the soup, it should boil at this time. We wait until the eggs have curled and that’s it, you can remove them.

With Chiken

Sorrel soup with chicken is another way to make a delicious and satisfying lunch for the whole family.

Required ingredients:

300 grams of sorrel;
a piece of chicken fillet;
one carrot and onion;
seasonings as desired;
two potatoes.

Cooking process:

Cook the meat over low heat for about 30 minutes to create a broth, then remove it to a plate.
In the resulting mixture, put the diced potatoes. Turn the carrots and onions into small pieces, fry for a while until golden brown, add to the soup and cook for five minutes.
Now add chopped sorrel and selected seasonings to the rest of the products and keep on the stove for two minutes.

Lenten soup

Lenten sorrel soup is an easy dish for fasting or a diet with lots of vitamins.

Required Products:

one carrot;
three potatoes;
200 grams of sorrel;
one tomato;
various herbs and seasonings.

Cooking process:

Grind all the above ingredients into cubes.
Place a container of water to boil and throw in the potatoes.
After 10 minutes, add carrots, tomatoes and sorrel.
All that remains is to add the greens and any seasonings to your taste, hold for a couple more minutes on the fire until the vegetables become completely soft and the dish is ready.

Quick soup with stew

Sorrel soup with stewed meat - a recipe for when you have very little time, but you need something tasty, filling and with meat.

Required Products:

three potatoes;
two eggs;
small can of stew;
carrots and onions;
various seasonings;
200 grams of sorrel.

Cooking process:

To prepare sorrel soup according to this recipe, we do not need a frying pan. All actions can be done immediately in a saucepan.
Place the stew in it, fry for a while, add chopped onion, then carrots and keep until the vegetables become soft.
We fill the contents with water, and when it boils, you can throw in the cubes of potatoes.
When it is almost ready, add chopped sorrel, various herbs and selected seasonings, keep for a couple of minutes and remove from heat. Serve with halved boiled eggs.

In a slow cooker

Soup cooked in a slow cooker retains much more nutrients than soup made on the stove in a regular saucepan.

Required Products:

bulb;
two eggs;
any meat weighing 300 grams;
carrot;
seasonings as desired;
three potatoes;
100 grams of sorrel.

Cooking process:

First put the meat cut into medium pieces into the cup.
Add grated carrots, onions and diced potatoes to it. At this stage, season everything with the selected spices to your taste. If you want, you can fry the vegetables a little in the “Baking” mode for 10 minutes.
We fill the contents with water, preferably so that it is already hot, and set the device to “Quenching” mode for one hour.
Five minutes before the cooking time ends, pour lightly beaten eggs and sorrel pieces into the soup. We wait until the program finishes working and we can submit.

Canned or frozen sorrel soup

Since the sorrel season is short, it is worth freezing or rolling it in advance, so that you can prepare a healthy dish at any time of the year.

Required Products:

four potatoes;
350 grams of meat;
400 grams of canned sorrel;
two eggs;
various seasonings;
bulb.

Cooking process:

As always, we prepare broth from meat: cook chicken for about 30 minutes, and something else for about an hour.
After the base is ready, remove the meat; if desired, you can cut it and put it back.
Add potatoes, chopped into small cubes, fried onions and keep the dish on the stove until the potatoes become soft.
All that remains is to lay out the chopped sorrel and carefully pour in the slightly beaten contents of the eggs. In just a couple of minutes the dish can be served.

Soup - puree

It turns out that sorrel can be used to make not only standard soup, but also puree soup.

Required Products:

50 grams of sorrel;
two potatoes;
seasonings as desired;
a small jar of sour cream;
25 grams of butter;
bulb.

Cooking process:

It’s better to start cooking right away in the pan, so as not to transfer anything later. Heat a small amount of oil in it and fry the chopped onion.
Fill the contents with the required amount of water, bring to a boil and throw in the cubes of potatoes, wait until they become soft.
All that remains is to add the sorrel, hold the dish for another three minutes, then grind it in a blender into a mushy mass, pour in the sour cream and puree it.

Required Products:

three potatoes;
50 grams of nettle;
carrots and onions;
three eggs;
various seasonings to suit your taste;
30 grams of butter;
200 grams of sorrel;
350 grams of any meat.

Cooking process:

First, prepare the broth by boiling the meat for about an hour, seasoning it well with spices.
If desired, the meat can be removed or chopped and put back into the dish.
To what happened, add the diced potatoes, keep them on low heat until they become soft.
We keep the chopped vegetables in a hot frying pan for some time until they are beautifully browned and put into a dish.
It is advisable to pour boiling water over the nettle before use, then it will not be so prickly. We turn it and the sorrel into pieces and add them to the other ingredients.
All that remains is to add the boiled eggs, cut into small pieces, hold for another minute and remove from the stove.

Original cheese and sorrel soup

This combination gives a simply unique taste.

Required Products:

tomato;
two eggs;
seasonings as desired;
150 grams of sorrel;
three potatoes;
onions and carrots, one each;
one processed cheese.

Cooking process:

Peel the tomato, you can use tomato paste instead.
In a hot frying pan, bring the chopped onion, grated carrots and tomato until golden brown.
Place the pre-chopped potatoes into water, bring to a boil and hold until they become soft. After this, lay out the prepared vegetables.
Grate the cold cheese, chop the sorrel and combine with the broth. Pour in the lightly beaten eggs, mix, wait until they set, this takes literally three minutes. Turn off the heat and after 15 minutes the soup can be served.

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 soups with sorrel, for example or. The soup is tasty and light. Italian soup - " ". 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.

How to properly prepare green soup with sorrel - step-by-step recipes

So today we will cook 1 green borscht with two types of meat. 1 sorrel soup without meat. 1 soup, which will be with or without meat. How to do it, look in the recipes.

It will be useful not only for young, but also for experienced housewives to learn the subtleties and secrets of cooking in order to make the dish healthier and even tastier. After all, the refreshing taste of the soup will invigorate and give you strength, saturate your body with vitamins, which especially needs them after winter, and satisfy your hunger. Sorrel soup can be either meat soup, cooked in broth, or replenish the ranks.

The secrets of cooking primarily lie in the correct choice of products and adherence to the correct recipe. If sorrel soup is overcooked, it will turn out tasteless, and the benefits of such a dish look dubious.

Inexperienced cooks often have an interesting question - how much young sorrel is needed to prepare a healthy and tasty soup? If you use strong meat broth, then 125 g will be enough. sorrel greens. Moreover, to this volume you can add young nettle leaves, green onions, parsley and dill, or regular spinach. Well, if you are planning a quick lean version of the dish, then the amount of greens must be doubled.

Sorrel soup with millet, turkey meat broth

The soup will be easy to prepare, but at the same time satisfying, if you cook it in turkey broth, and a boiled egg will serve as a bright decoration for the finished dish.

Turkey on the bone – 300 gr.;
Potatoes – 2 medium tubers;
Carrots – 1 pc.;
Onions – 2 pcs.;
Celery root – 55 gr.;
High-quality millet – 2 tbsp. spoons;
Chicken egg – 2 pcs.;
Fresh sorrel – 150 gr.;
5 sprigs of fresh herbs;
Vegetable oil – 50 ml;
Salt and seasonings.

Preparation:

1. To make the broth with a rich taste, the meat must be placed in cold water. Place the pan with the meat on the fire, add 2 liters of water, and bring to a boil. Skim off the foam that appears on the surface and cook over low heat for about an hour. If desired, you can add a whole onion, black and allspice, and 1-2 cloves.

2. The finished meat must be removed and cooled, separated from the bones and cut into small pieces. The broth must be strained into a clean saucepan.

3. Peel the root vegetables, grate the celery and carrots on a medium grater, chop the onion into small cubes, and cut the potatoes into cubes or strips. Transfer the potatoes to the broth and let it boil, then add the well-washed millet and reduce the heat to medium and cook for about 20 minutes.

4. In heated vegetable oil in a frying pan, fry first the onion, and then the carrots and celery.

5. While the vegetables are sautéing, put the eggs in cold water so that they do not crack; they need to be salted and hard-boiled.

6. Transfer the roasted vegetables into the soup and cook for another 10-12 minutes.

7. During this time, the greens are cut, but the cuttings of sorrel need to be removed, leaving only tender leaves.

8. Cut boiled eggs into small cubes, add herbs, chopped sorrel and chopped eggs to the soup. This is done no earlier than 5 minutes before it is completely ready. Sorrel should not be cooked for a long time to preserve its taste and properties. Add salt and spices to taste.

Serve the soup hot, offering cool sour cream to guests or family members.

How to cook sorrel soup with peas and young cabbage

Spring-summer soup with sorrel, young cabbage and peas, cooked in water, is perfect for trips to the country when you need to quickly feed the family a hot first course.

To prepare you will need:

The white part of green onions - from 10 feathers;
Carrots – 1 pc.;
Potatoes – 2 tubers;
100 gr. frozen green peas;
Young cabbage – 300 gr.;
Onions – 1 pc.;
2 large bunches of sorrel;
A little fresh dill and parsley;
Vegetable oil – 55 ml;
Salt and spices.

Cooking:

1. Since the soup is prepared in water, you need to prepare all the products for heat treatment. Peel the potatoes and cut them into cubes, place them in a pan with water and cook. After 5-7 minutes, add frozen peas to the potatoes. If you use fresh peas, you need to add them a little later.

2. Chop the onion and carrots and fry the root vegetables in hot oil until golden brown. Add them to the pan and cook a little.

3. Chop the greens. The sorrel must be cut into thin strips; the cuttings will not go into the soup, only the leaves. Chop the cabbage into very thin strips. If you use old cabbage, then you need to add it immediately after the potatoes, but young cabbage along with the greens.

4. After 5-6 minutes of cooking, add fresh shredded cabbage, peas (if fresh), all herbs and spices to taste. Now you can reduce the heat to minimum and simmer the dish until all the ingredients are ready.

The hot soup is poured into bowls; you should definitely add a little sour cream to it. Light, spring sorrel soup without meat is ready. Bon appetit!

Sorrel cabbage soup with cauliflower and potatoes

Delicious sorrel soup can be prepared not only in spring and summer, when the greens are in their juice and growing in the sun. If you make preparations for the winter, for example freezing sorrel leaves, then you can indulge in the soup at any time of the year. Fresh and green sorrel soup can be prepared during Lent or simply when you want some summer vitamins. If desired, you can cook the soup using meat broth using the same recipe. All you need to do is put the potatoes not in water, but in the broth. Break the meat into pieces and add it during the cooking process.

2 potato tubers;
350 gr. frozen cauliflower;
2 onions;
1 small carrot;
40 ml vegetable oil;
Salt and black pepper;
Bay leaf, spices.

Preparation:

1. Peel and cut potatoes into small cubes. Soak it in cold water while the water is boiling on the stove. After boiling, the water must be salted and the potatoes and cauliflower, disassembled into small inflorescences, should be transferred. Let them cook over low heat.

2. The onions are cut into cubes, the carrots into thin strips; it is most convenient to do this by first cutting them into thin circles. Fry the vegetables in vegetable oil and transfer them to the pan with the vegetables.

3. As soon as the vegetables are ready, add frozen dill and sorrel, spices and seasonings, and a little ground black pepper. Now you can stir the soup, add water if necessary and cover with a lid, boil for about 3-4 minutes.

The dish is served with homemade lean mayonnaise and crispy slices of black bread.

Green borscht with sorrel and rice

Sorrel soup will be hearty, but at the same time very light, if you prepare chicken breast broth. A small addition of rice and boiled eggs will add additional satiety to the dish.

Ingredients for cooking:

Potatoes – 3 pcs.;
Carrots – 1 pc.;
Onions – 1 pc.;
Steamed rice - 2 tbsp. spoons;
a bunch of any fresh herbs;
Fresh sorrel – 300 gr.;
Salt and seasonings;
Vegetable oil.

Making sorrel soup:

1. Peel the potatoes, cut them into cubes or small slices, rinse, and pour clean water over medium heat. Along with the potatoes, well-washed rice is also added.

2. Chop the onions, chop or grate the carrots at your discretion and fry until golden brown in a small amount of vegetable oil. Transfer the fried vegetables to the soup.

3. Wash and dry the chicken breast, cut into small portions and add to the vegetables to cook the soup for about 15 minutes.

4. Finely chop the sorrel and any greens, add to the soup along with salt and seasonings, boil for 3-4 minutes and turn off the heat.

Cool sour cream and crispy bread are ideal for serving this dish. Sorrel soup is the perfect country lunch on a hot day.

Meat soup with fresh sorrel

Traditional meat soup with the addition of sorrel is prepared with eggs; they can be placed in the soup already boiled and chopped, or the broth can be “thickened” by adding raw eggs to the hot broth to make “noodles”.

Ingredients for cooking:

350 gr. beef or pork;
2 potatoes;
350 gr. fresh sorrel;
0.5 teaspoons lemon juice;
1 piece each onions and carrots;
2 celery sticks;
2-3 cloves of garlic;
3-4 chicken eggs;
A little oil for frying vegetables;
Fresh herbs - optional;
Salt and spices, bay leaf.

Cooking:

1. First you need to cook the meat, preferably in one piece, pouring cold water over it. After the broth boils, remove the foam and add celery stalks cut into 3-4 pieces. Cook the broth until the meat is cooked, making sure that the liquid does not boil away too much.

2. Remove the celery and meat from the broth, cut the meat into portions and return to the broth. Peel and cut the potatoes and place them in a saucepan.

3. Peel and chop the onions, cut the carrots into half rings and fry until golden brown. Transfer to the broth, and in the meantime, hard-boil the eggs, cool and peel.

4. Wash and chop the sorrel, place in the soup along with diced eggs, add salt and spices, and a few drops of lemon juice.

Finely chopped fresh herbs and sour cream are added to a plate of hot soup.

Sorrel soup with meat, tomatoes and bell peppers

In winter, you can pamper your family and friends with a delicious dish and prepare sorrel soup. It would seem, where can I get it in winter? You should take care of this in the spring by freezing the already washed and chopped leaves.

To prepare you will need:

Beef – 300 gr.;
Potatoes – 3 pcs.;
Carrots and onions 1 pc.;
2 eggs;
Sweet pepper – 1 pc.;
A little greenery - to taste;
350 gr. frozen sorrel;
A little sunflower oil;
Salt, black pepper, favorite spices.

Cooking:

1. Boil meat broth, remove the meat from bones and tendons and return it back. Chop the potatoes and add to the broth.

2. Cut onions and carrots, tomatoes and peppers into small cubes and simmer until soft. Transfer to meat and potatoes.

3. Chop the greens, beat the eggs with salt and pepper with a fork, pour into the broth, add the greens and stir. Add salt, spices and frozen sorrel. Let the soup boil for a couple of minutes and you are ready to serve.

Unlike most world cuisines, Russian cuisine boasts a huge selection of first courses. The cold climate forced our ancestors to come up with recipes for soups from anything, for example, borscht made from nettle or sorrel is popular among Russians. It is very easy to prepare such dishes.

How to select and prepare sorrel for cooking

It is best to buy greens for the first course at the market from a familiar merchant. It will cost you less than choosing weed at the store. After all, a large pot of sorrel will require a lot (two or three thick bunches), and prepackaged greens in boxes from the supermarket will cost a pretty penny. It’s great if you can pick sorrel yourself (it grows closer to the north). The appearance of the herb is not particularly important, because it will have to be chopped to make soup, but pay attention to the even pattern on the leaves. Raw greens will need to be rinsed with water and dried before cooking.

How to make sorrel soup

The technology for preparing this dish is in many ways reminiscent of borscht or cabbage soup (even the popular name for sorrel soup is green borscht), so most housewives will not experience any difficulties. In addition, cooking will take less time, because the green leaves themselves cook almost instantly. It is best to serve sorrel soup in the spring. First, try the classic recipe, then you can choose original variations.

How to cook sorrel soup with eggs without meat

The vegetarian version of sorrel soup will appeal to those who want to lose weight. You will need:

sorrel – 2 bunches;
potatoes – 3-4 pcs.;
carrot;
bulb;
eggs – 2-3 pcs.;
salt pepper.

It takes little time to cook. Do this:

Place a pot of water on the stove. When it boils, reduce the heat and add the diced potatoes.
Chop carrots and onions and fry with butter. After 15 minutes, add to the pan.
Cut the green leaves into ribbons and place them in water. Let the soup boil and turn off.
Boil the eggs separately and chop finely. Serve together with sour cream already in plates. If you are making a meatless dish, you don't need an egg.

How to cook cabbage soup from sorrel with meat

Using meat broth will make the first dish more satisfying and rich. You will need:

beef or pork on the bone;
sorrel – 2 bunches;
potatoes – 3-4 pcs.;
tomato paste (optional) – 2 tbsp. spoons;
carrots – 1 pc.;
bulb;
eggs – 2-3 pcs.;
sour cream, salt.

Keep in mind that it takes at least two hours to prepare the meat broth. Make cabbage soup with sorrel like this:

Place the bone in a pan of water. When the broth boils, carefully skim off the foam, reduce heat, add salt and black peppercorns. Leave for an hour.
Cut the potatoes into cubes and pour into the pan.
Remove the meat, cool, separate from the bone and chop finely.
Chop carrots and onions and fry. If you add tomato paste, the taste will be sour. Place in a saucepan.
Cut the greens into ribbons, add to the broth, then add pieces of meat. Bring to a boil and leave covered.
Sorrel soup is served with a boiled egg and sour cream.

Green borscht with sorrel and beets

Grandma's classic recipe for green borscht with sorrel is passed down from generation to generation in many families. To prepare it you will need:

beef on the bone;
sorrel – 2 bunches;
beets – 4 pcs.;
potatoes – 3 pcs.;
carrot;
onion;
sour cream;
eggs – 2-3 pcs.;
tomato paste – 2 tbsp. spoons;
black peppercorns, salt.

Making sorrel soup according to this recipe is very similar to regular borscht. Do this:

Place the pot of broth on the stove. When it boils, skim off the foam, reduce heat, add salt and pepper (or other spices).
After an hour, add the diced potatoes to the pan.
Finely chop or grate the carrots, onions and beets. Fry the vegetables, add tomato paste.
After 15 minutes, add the vegetable mixture to the broth.
Cut the grass into ribbons and add to the soup. Let it boil.
Serve with a boiled egg and sour cream.

How to cook soup with sorrel and chicken in a slow cooker

Housewives who have a modern multicooker will be able to prepare the first dish much faster. You will need:

chicken back;
sorrel – 2 bunches;
carrot:
potatoes – 3 pcs.;
beets – 4 pcs.;
onion;
sour cream.

To make the process go faster, cut the components in advance. You need to prepare it like this:

Fry chopped carrots, onions and beets in sunflower oil. Set aside on a plate.
Fill the bowl with water, add the chicken and leave to cook. Then remove the meat.
Place potatoes and vegetable mixture into the broth and leave on simmer mode for 20 minutes.
Add chopped herbs and chicken pieces. Leave for another 5 minutes."

Calorie content of the dish

Sorrel soup with egg is very useful for pregnant women, nursing mothers, as well as for anyone who lacks vitamins. Traditionally, it is considered a summer dish, but you can use a trick: if you freeze the leaves in advance (as you do with cabbage), you can enjoy the soup all year round. The main thing is that no one will get better from it: the calorie content of one serving cooked in meat broth is 120 kcal, and vegetarian – only 75 kcal.

Video recipes for making sorrel soup at home

Any housewife can make a delicious first course if she chooses the right greens. Soup with sorrel is suitable for feeding a child at any age; in addition, it can be easily turned into puree using a blender. There are personal kitchen secrets here: some add stewed meat instead of fresh meat, some refuse potatoes, and some housewives prefer to preserve sorrel in vinegar to preserve it for a whole year.

Soup with sorrel step by step. How to quickly and tasty prepare sorrel soup. Soup with meat

Green borscht on the bone

Sorrel soup with homemade chicken broth

Cream soup with sorrel, for vegetarians

Required Products:

Cooking process:

With Chiken

Required ingredients:

Cooking process:

Lenten soup

Required Products:

Cooking process:

Quick soup with stew

Required Products:

Cooking process:

In a slow cooker

Required Products:

Cooking process:

Canned or frozen sorrel soup

Required Products:

Cooking process:

Soup - puree

Required Products:

Cooking process:

Required Products:

Cooking process:

Original cheese and sorrel soup

Required Products:

Cooking process:

How to properly prepare green soup with sorrel - step-by-step recipes

Menu:

Green borscht with sorrel and egg recipe with photos step by step

Ingredients:

Preparation:

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Recipe for soup with sorrel and egg, with photo

Ingredients:

Preparation:

Classic sorrel soup with egg - recipe with photo

Ingredients:

Preparation:

Video - Sorrel soup

Video - Soup with sorrel

Sorrel soup with millet, turkey meat broth

How to cook sorrel soup with peas and young cabbage

Sorrel cabbage soup with cauliflower and potatoes

Green borscht with sorrel and rice

Meat soup with fresh sorrel

Sorrel soup with meat, tomatoes and bell peppers

How to select and prepare sorrel for cooking

How to make sorrel soup

How to cook sorrel soup with eggs without meat

How to cook cabbage soup from sorrel with meat

Green borscht with sorrel and beets

How to cook soup with sorrel and chicken in a slow cooker

Calorie content of the dish

Video recipes for making sorrel soup at home

Chef's recipe

Very tasty recipe with nettles

With spinach

How to cook sorrel soup with chicken broth