How to cook fresh sorrel soup. How to cook classic sorrel soup with eggs according to a step-by-step recipe with photos. Green sorrel cabbage soup

Sorrel is a crop that, along with radishes, produces its first harvest in May. With this product you can easily and with great pleasure prepare a huge number of tasty and, most importantly, healthy dishes, among which soups with sorrel are especially popular. They are very tasty and healthy, filled with a huge amount of vitamins and microelements.

Important! When harvested in May and June, sorrel is considered one of the most useful plants. Its young leaves contain a huge amount of substances useful for people of any age. The older the culture, the more rapidly their overall percentage decreases.

There are quite a lot of recipes. All of them are very tasty and healthy, especially the one boiled with egg. Describing the main cooking options, you can start with it.

Cook sorrel soup with eggs

This is an easy to make recipe. By adding an egg, its taste becomes more saturated; the dish is sure to please all family and guests. For preparation you will need to take the following components:

• 300 grams of the main product;
• 5 eggs;
• 3 tubers;
• carrot;
• bulb;
• two tablespoons of butter and standard seasonings.

You need to cut the potatoes into cubes, then throw them into boiling water and cook over low heat. Separately, onions and carrots are fried and after cooking the potatoes, they are placed in a pan with potatoes. All together you need to cook for another 10 minutes. While the vegetables are cooking, you need to chop the leaves and stems of the sorrel. Break the eggs into a container, add a little salt and beat. As soon as the potatoes are completely cooked, you will need to add the sorrel and cook everything together for about 3 minutes. Then the beaten eggs are poured in, which must be stirred thoroughly at the same time. The soup in this form should be brought to a boil, salt or pepper.

Important! Eggs can not only be poured in during the cooking process, but also added boiled and chopped. Many people add quail eggs, which can be placed whole or cut into halves.

Vegetable soup recipe

To make a dish filled with more vegetables, you will need to prepare a slightly larger variety of vegetables. If you carefully follow the instructions, you can get a very tasty, rich dish. Here are the ingredients you need to prepare to make the soup:

1. Zucchini 100 grams.
2. Sorrel 50 grams.
3. Celery root.
4. Spinach.
5. Egg 2 pieces.
6. Potatoes, onions, carrots 1 piece each.
7. Garlic - a couple of cloves.
8. Vegetable or olive oil.
9. Sour cream.
10. Salt and pepper.

To cook a delicious dish, you need to pour one and a half liters of water or broth cooked with vegetables into the pan. As soon as the water boils, place the potatoes, zucchini and celery in the pan. Onions, carrots and garlic need to be sautéed in oil, put into the broth and everything brought to full readiness. After complete readiness, you need to put spinach and sorrel in it, cook everything together for another 3 minutes. After all components are fully prepared, everything is turned off and seasoned with prepared seasonings. Before serving, you can add half an egg and sour cream to taste.

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.

Sorrel soup with pork

To prepare this rich and very tasty dish you will need to prepare the following products:

• Pork meat 750 grams;
• Sour cream 250 ml;
• Sorrel 200 grams;
• Onions and carrots 150 grams each;
• Eggs 3 pieces;
• Potatoes 1 piece;
• Standard seasonings.

The meat must be boiled in a 5-liter saucepan, constantly skimming off the foam. All the necessary raw and sautéed vegetables must be placed in the prepared broth. Once the potatoes are completely cooked, you can add chopped herbs and sorrel, cut into strips. After everything has simmered for about 10 minutes, it can be removed from the stove. Eggs should be boiled separately and served as desired. You can also add sour cream to improve the taste.

Summing up

Sorrel is easy to prepare and goes well with a wide variety of vegetables. The product ideally helps the body with its vitamins and numerous beneficial substances. Sorrel soups can effectively diversify the daily menu. Based on the recipes presented above, you can cook delicious and very healthy soups, delight yourself and your loved ones.

Step 1: prepare the meat.

Step 2: prepare the meat broth.

Then add allspice peas to the pan and lightly salt. Attention: so that the meat broth acquires an aromatic smell, for 10-15 minutes Before the end of cooking, you can add peeled parsley root to it.

When the broth is ready, use a slotted spoon to remove the pork and transfer it to a flat plate. Using a kitchen knife, remove the meat piece from the bone. Then cut the pork into small portions, and strain the broth through a sieve into an open pan. Discard the parsley root.

Transfer the meat pieces into the broth.

Step 3: prepare the carrots.

Step 4: Prepare the onion.

Step 5: prepare the potatoes.

Step 6: prepare the sorrel.

Using a kitchen knife, first cut the large leaves lengthwise into medium strips, and then small leaves. The stems can also be finely chopped, since they contain the most acid, and sorrel soup cannot be spoiled with acid. Place the chopped greens in a free bowl.

Step 7: Prepare the green onions.

Step 8: Prepare the eggs.

Then, using oven mitts, place the pan under cold running water. When the eggs have cooled to room temperature, take them out and manually peel them. Transfer to a cutting board and use a kitchen knife to cut into medium-sized pieces. Place the chopped eggs into a free plate. Attention: The egg can be grated on a coarse grater.

Step 9: prepare sorrel soup.

Using a tablespoon, mix the soup well, cover the pan with a lid and leave the dish to 20 minutes.

Step 10: Serve sorrel soup.

Enjoy your meal!

You can make soup from any meat: pork, beef or chicken.

If you prefer fried soup, then fry chopped onions and carrots in vegetable oil, and then add this fried soup to the soup.

In addition to allspice, you can add other seasonings to your dish to suit your taste.

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:

1. Prepare broth based on the selected meat. You can use plain water, then the dish will be lighter.
2. In a separate container, you need to boil the potatoes and carrots with peels.
3. We clean the vegetables and throw them into boiling broth or water. We also put chopped sorrel there and season with spices.
4. 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:

1. Cook the meat over low heat for about 30 minutes to create a broth, then remove it to a plate.
2. 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.
3. 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:

1. Grind all the above ingredients into cubes.
2. Place a container of water to boil and throw in the potatoes.
3. After 10 minutes, add carrots, tomatoes and sorrel.
4. 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:

1. To prepare sorrel soup according to this recipe, we do not need a frying pan. All actions can be done immediately in a saucepan.
2. Place the stew in it, fry for a while, add chopped onion, then carrots and keep until the vegetables become soft.
3. We fill the contents with water, and when it boils, you can throw in the cubes of potatoes.
4. 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:

1. First put the meat cut into medium pieces into the cup.
2. 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.
3. We fill the contents with water, preferably so that it is already hot, and set the device to “Quenching” mode for one hour.
4. 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:

1. As always, we prepare broth from meat: cook chicken for about 30 minutes, and something else for about an hour.
2. After the base is ready, remove the meat; if desired, you can cut it and put it back.
3. Add potatoes, chopped into small cubes, fried onions and keep the dish on the stove until the potatoes become soft.
4. 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:

1. 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.
2. 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.
3. 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:

1. First, prepare the broth by boiling the meat for about an hour, seasoning it well with spices.
2. If desired, the meat can be removed or chopped and put back into the dish.
3. To what happened, add the diced potatoes, keep them on low heat until they become soft.
4. We keep the chopped vegetables in a hot frying pan for some time until they are beautifully browned and put into a dish.
5. 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.
6. 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:

1. Peel the tomato, you can use tomato paste instead.
2. In a hot frying pan, bring the chopped onion, grated carrots and tomato until golden brown.
3. Place the pre-chopped potatoes into water, bring to a boil and hold until they become soft. After this, lay out the prepared vegetables.
4. 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 leaves are among the first to peck at the dacha. Usually, we added them to salads, baked pies, or ate them just like that. But one day a friend came to visit, saw the greens, and cooked a wonderful sorrel soup with a sour taste. It is also called green cabbage soup in another way.

It was delicious and fast. I always like it when a recipe can be varied to suit the ingredients available. And since sorrel is also a sorrel, after a long winter it’s nice to undergo a “hot” fortification with a sour leafy vegetable.

You can cook with any broth – meat, chicken, or use stew (if you can’t do without meat). If you don’t have time, then a lean option will do. In any case, it turns out delicious.

In the hot summer, especially in the country, when there is no time to stand at the stove for a long time, sorrel soup will save you from hunger and give you a supply of vitamins.

Meatless soup with sorrel greens is the easiest and fastest option.

Ingredients:

• Sorrel - a large bunch
• Dill, parsley – bunch
• Potatoes 3 pcs.
• Carrots – 1 pc.
• Onion – 2 pcs.
• Eggs – 2 pcs.
• Spices

Boil the eggs. They are useful for serving soup.

Take a saucepan for about two liters. Pour water, add chopped potatoes. While it is cooking, we prepare the vegetables.

Cut all the green mass into one container.

Cook the onions and carrots until lightly browned.

Add fried vegetables to the boiled potatoes and simmer under the lid for five minutes. Then add herbs, spices (peppercorns, bay leaves), keep on fire for another five minutes.

Pour into a plate, lay out the egg cut into pieces, a spoonful of sour cream and help yourself.

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

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.

Video of cooking green cabbage soup from spinach and sorrel in chicken broth in a slow cooker

I appreciated the benefits of a reliable assistant in the kitchen, and now I enjoy using its capabilities. Let's cook green borscht in chicken broth.

You will need:

• Chicken leg
• Carrot
• Sorrel
• Potato
• Nettle

The products are available, and watch the process in the video:

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.

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.

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.

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.

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

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.

Sorrel soup with meat and egg

If you have time and desire, then cook soup with meat - take beef or pork. At this point, decide for yourself whether to cook the cabbage soup more richly with pork or use a gentler option. We will also whiten it with an egg. Don't know how? Read on.

Products:

• Beef on the bone
• Potatoes – 4 pcs.
• Sorrel – bunch
• Eggs – 3 pcs.

Boil beef broth. We take out the meat, cool it, remove it from the bone.

Add the chopped potatoes into the prepared broth.

When it is cooked, add chopped green flowers and let it simmer for a couple of minutes.

During this time, beat the eggs with a fork.

Pour them in a thin stream into the boiling broth, stirring constantly. Let's keep it covered for another minute.

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.

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

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.

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.

Borscht with melted cheese and beef

You can make the soup without meat. Melted cheese will add creaminess and a pleasant aftertaste to the dish.

Ingredients:

• Beef – 150 g
• Potatoes – 3 pcs.
• Processed cheese – 1 pc.
• Onion – 1 pc.
• Sorrel – 200 g
• Carrots – 1 pc.
• Eggs – 2 pcs.

Preparation:

• Boil the meat until done.
• Cut the potatoes into cubes and boil for 15-20 minutes.
• Prepare frying carrots and onions, add them to the broth along with the cheese.
• Wash the sorrel, chop it and place it in a saucepan.
• Shake the eggs. Pour into the boiling broth in a thin stream, stirring with a fork. The result is white flakes floating among islands of greenery.

The season of green cabbage soup is just beginning (at least) here. Their period is in the summer, so have time to enjoy the pleasant taste and aroma.

The classic recipe for sorrel soup is with an egg, but the liquid base - water or broth - is up to the hostess to choose. We will cook it in chicken broth, with a minimum set of vegetables: potatoes, as well as onions and carrots for frying. How much sorrel to use for soup? You will need one large bunch (weighing 200 grams) to get a rich, moderately sour taste. From greens, you can also add green onions and nettles.

As for the eggs, they are introduced into the soup at the final stage; they need to be scrambled with a fork and poured in at the very end so that they “break apart” and thicken the broth. If you don’t like this cooking option, then serve sorrel soup with a boiled egg - you can hard-boil it, peel it and put it on plates before serving, or finely chop it into cubes.

Total cooking time: 40 minutes
Cooking time: 25 minutes
Yield: 4 servings

Ingredients

• chicken fillet – 400 g
• potatoes – 1-2 pcs.
• onions – 1 pc.
• carrots – 1 pc. small
• vegetable oil – 2-3 tbsp. l.
• sorrel – 1 bunch (200 g)
• green onions - 4-5 feathers
• chicken eggs – 2 pcs.
• water – 1.8-2 l
• salt and pepper - to taste
• sour cream - 1 tbsp. l. per serving

Preparation

First you need to cook the broth. Of course, you can cook sorrel soup with water, but it will still taste better with broth. I prefer to use chicken - any part of the bird will do, chicken fillet is best, it will make the soup light and non-greasy. I fill the meat with cold water (2 liter saucepan), bring to a boil and salt to taste. From time to time I remove the foam from the surface. I cut the boiled fillet into small portions and return it back to the broth. There is no need to overcook it so that it doesn’t turn out tough and dry; 10 minutes from the moment the water boils in the pan is enough, because it will still be cooked with the vegetables.



Peel the potatoes and cut into medium pieces. Place in the pan and continue cooking for another 10-15 minutes.



At the same time, prepare the vegetable frying. Cut the peeled onion into small cubes and grate the carrots. Heat a little vegetable oil in a frying pan and fry the vegetables until golden brown, stirring. Place the roast in the soup.



We wash the sorrel and cut it into small segments (only leaves, without petioles). Finely chop the green onions with a knife. If you add nettle, you must first pour boiling water over it for 1-2 minutes, and then chop it in the same way as other greens, that is, finely.



Check the potatoes for doneness. If it is already soft, then add chopped greens to the soup. Boil for no more than a minute. Crack chicken eggs in a bowl.



Pour the resulting mixture into the soup, stirring it continuously - a funnel is formed, due to which the eggs will turn into long threads. Let it boil and immediately (!) remove from the stove.



Let the sorrel soup simmer, covered, for 10 minutes to allow the greens to completely evaporate. Serve hot, be sure to put sour cream in each bowl - 1-2 spoons. You can add another portion of greens.