Sorrel soup with egg (classic recipe). Sorrel soup Sorrel soup recipe

Sorrel soups are prepared in early spring, as soon as the first young leaves appear. The smaller and younger the leaves, the tastier the dishes made from it are. And you can really prepare a lot of options for dishes - this and. In the previous article we looked in detail at how to prepare them.

But what’s interesting is that when preparing the material for that article, it turned out that there are quite a lot of recipes for first courses made from this vitamin-rich plant.

And so I decided to write another article, which will contain only recipes for sorrel soups.

And there are really quite a few of these recipes. These include numerous options for hot soups, which are usually prepared with meat or chicken. And in nature, we prepared a delicious version with sorrel and stew, and it was not just tasty, but very tasty! This is true!

This also includes borscht, which is prepared with beets, and often with the addition of young beet tops. They can be prepared with or without meat. And it will turn out delicious in both cases.

They are also prepared cold - these are the famous Russian kholodniki, botvinya and okroshka, for which there are also many recipes. You change the ingredients a little and you get a new recipe with a new taste.

You can prepare first courses either with fresh vegetables (namely, sorrel belongs to the category of leafy vegetables), or with frozen ones, and, of course, with canned ones. Moreover, this does not greatly affect the taste; both options will turn out tasty.

So, for those who love this slightly sour plant and want to stock up on vitamins for the whole year, today we will look at recipes for sorrel soup.

According to the classic recipe, you can cook soup with or without meat. Both from fresh and frozen vegetables. And according to the first recipe, we will prepare it without meat.

We will need:

sorrel - 400 gr
potatoes - 2 - 3 pcs
onion - 1 pc.
vegetable oil - 1 tbsp. spoon
salt, pepper - to taste
boiled egg - 3 pcs (for serving)
parsley, dill - for serving
sour cream - for serving

The ingredients do not include carrots, although they can also be added to the recipe if desired.

Preparation:

This option is very easy to prepare, simple and quick. And it is delicious both hot and cold.

1. Fill a saucepan with about 1.5 liters of water. Put on fire and let it boil

2. Peel the potatoes and cut into cubes or strips. As soon as the water boils, put the potatoes in it and salt the water to taste. Cook it for 10-12 minutes, until almost done.

3. Cut the onion into very small cubes and fry in vegetable oil in a small frying pan. When it is slightly browned, add potato broth, just a little so that the onion is only slightly covered and simmer until soft. Not everyone likes onions to crunch on their teeth.

You don't have to fry the onion. So, in the last recipe, they wrote me a comment in which they noted that not everyone can add fried onions to the soup for health reasons. There is another way for this. You can simply boil a small onion whole along with the potatoes, and then remove it and throw it away.

Or you can just finely chop the onion and cook it along with the potatoes. If you cut it smaller, it will have time to cook and become transparent and almost invisible.

4. Sort the sorrel leaves, remove the stem, and rinse the leaves thoroughly in a bowl filled with water, and then under running water.

5. Cut them into strips, as you like - smaller or larger.

6. When the potatoes are ready, add fried onions and sorrel to them. Stir and cook for another 5 minutes.

The soup tastes quite sour. Although this completely depends on the variety and qualities of the plant. Not everyone likes sour varieties. For them, you can take only half of the sorrel, and another half can be replaced with nettle or spinach. Nettle is most often added.

7. Turn off the finished dish. Chop the egg and serve along with it.

There are several ways to submit.

Eggs can be added fresh to the soup and scrambled there. This method has certain advantages. The taste becomes more delicate, the sourness is felt less. And he himself becomes more attractive in appearance.
eggs can be boiled, cut and added 1 minute before turning off the heat
eggs can be cut into cubes and served on a separate plate
eggs can be cut into quarters, halves and rounds (ovals) and put on a plate for everyone. In this case, the soup also looks attractive. And the egg here plays a double role - it is both a flavor component and a decoration element.

It should also be served with sour cream. She is simply an excellent companion to all green soups, cabbage soup and borscht.

And since ours turned out to be non-meaty and not at all fatty, it can be eaten both cold and hot.

Classic recipe for soup with sorrel and chicken

Today I suggest making soup with chicken, or just chicken broth. It can also be cooked with meat or meat broth, but it will take a little longer. Therefore, let’s leave the meat for now for the next recipe, for example for borscht, and prepare chicken soup.

We will need:

chicken – 500 gr
sorrel – 500 gr
potatoes - 2 - 3 pcs
carrots - 1 pc.
onion - 1 pc.
vegetable oil - 1 - 2 tbsp. spoons.
bay leaf - 1 pc.
peppercorns - 6 pcs
salt, pepper - to taste
sour cream and herbs - for serving
boiled egg - 2 pcs - for serving

If desired, you can also use half sorrel and half nettle. You can cook it with either fresh or frozen herbs. The recipe in this case remains unchanged.

Preparation:

You can cook the chicken in advance and use only the broth for cooking. Previously, this was often practiced, since meat and chicken were not available for free sale. Therefore, broth was cooked, and main courses were prepared from meat or poultry.

Now times are different, and no one will refuse chicken in soup. Therefore, we will prepare it with her.

1. If you want it to be more dietary, then before putting the meat into the water, remove the skin from the pieces. Under it there is subcutaneous fat, and if the chicken is large, then there can be quite a lot of fat. And we don’t need extra cholesterol!

Some people cook it from fillet, but I like to have different parts of the bird, and certainly with bones, this way the broth turns out tastier. This is of course, in my opinion.

During cooking, do not allow intense heat or rapid boiling; you also need to carefully remove the foam. You can immediately add salt to the broth.

2. After the chicken has cooked for 15-20 minutes, peel and cut the potatoes and add them to the broth. Cook everything together for another 10 - 12 minutes.

3. Separately, cut the onion into cubes and carrots into thin strips. First, fry the onion in a frying pan, then add the carrots. When it is lightly fried, add broth from the pan and simmer until the cooking time for the chicken and potatoes is up.

The carrots should be soft and completely cooked.

4. Cut the chicken into portions and place back into the pan.

5. Sort through the sorrel leaves, cut off the stems and rinse thoroughly in several waters. Then cut into strips.

6. When the potatoes are completely ready, add stewed carrots with onions and sorrel to the pan.

7. Let it boil, add bay leaf, peppercorns (or ground to taste), so that you don’t have to catch the peas later. Cook for 5 minutes.

8. Serve with sour cream and, if desired, with an egg cut using one of the methods described above.

Enjoy eating! Preferably hot.

Cabbage soup in chicken broth

Now let's cook the cabbage soup in chicken broth. Moreover, the recipe is different from the previous one.

We will need:

chicken – 300 gr
sorrel – 250 gr
butter - 2 tbsp. spoons
flour - 0.5 tbsp. spoons
cream - 0.5 cups
egg yolk - 2 pcs
water - 2 liters
salt, pepper - to taste
spices - to taste

Preparation:

1. Cook strong chicken broth. To do this, use a piece of chicken with bones.

2. Sort the sorrel, rinse and cut into strips.

3. Heat the butter in a frying pan and simmer the chopped leaves for 5 minutes. Then add flour, stir, and simmer for another 5 minutes.

4. Pour broth over the contents, add salt to taste and add your favorite spices. Cook over very low heat for 10 minutes, making sure the broth does not boil.

5. Before serving, season the cabbage soup with a mixture of raw yolks and cream. It is very tasty to serve such cabbage soup with croutons.

This version of cabbage soup has a pleasant creamy taste. And as you probably noticed, it cooks very quickly.

Boiled chicken can, if desired, be cut and added to the soup.

Sorrel cabbage soup with beef

This is another recipe for a dish that is eaten hot. And this time we will cook it with meat. It can be anything.

By the way, this is a recipe from old Russian cuisine, and it uses lard, that is, fat rendered from lard. Previously, in villages they cooked a lot of things on it. I did not change the recipe and left it unchanged. But you can replace lard with regular vegetable oil.

We will need:

meat - 300 g beef
sorrel – 300 gr
potatoes - 300 gr
Lard – 40 gr
egg - 2 pcs
green onions - 2 - 3 stalks
parsley - 1 - 2 sprigs
salt - to taste
water - 1.5 liters
sour cream - for serving

Preparation:

1. Boil the meat. Pour about half a liter more water, since while the meat is cooking, it will boil away. Cook it until tender, do not forget to skim off the foam.

2. Peel and cut the potatoes into cubes or cubes.

3. Peel all greens, rinse thoroughly in several waters and cut.

4. Then pour half a glass of broth from the pan into the frying pan, let it boil and place all the greens there. Simmer for 5 minutes over low heat. It is not advisable for the water to boil too much.

5. When the meat is cooked, take it out, cool slightly and cut into portions.

6. Meanwhile, place the potatoes in the broth and cook for 10 - 12 minutes. If you have already cut the meat, then return it to the pan.

The broth must be salted to make the potatoes tasty.

7. After 10 - 12 minutes, it will be the turn of the greens and the boiled egg cut into cubes, put it all in the boiling broth and cook for 5 minutes.

For this purpose, one egg can be cut into cubes, and the other one can be cut larger, and used to decorate the cabbage soup when serving.

8. Serve with sour cream. Enjoy eating!

Sorrel puree soup with meat broth

Puree soups have recently taken one of the most honorable places in cooking. It's both, and, and.

And here's another recipe that has a few interesting twists that will help make it unforgettable.

We will need:

sorrel - 2 bunches
meat broth - 1.5 liters
cream - 150 ml
potatoes - 2 - 3 pcs
green onions - a bunch
pine nuts - a handful
hard cheese - 20 - 30 g
salt, pepper - to taste

And we could end there, but let’s add the promised “zest”, and that’s what we’ll have today – meatballs. I'll tell you how we will prepare and serve them.

Preparation:

1. Cook meat broth from meat on the bone. When the meat is cooked, remove it from the pan. Then it can be used to prepare some kind of meat salad, for example

2. Form small meatballs from minced meat and onions. And boil them in broth. The broth must be salted first to make the meatballs tastier.

Then take them out and set them aside for the time being.

3. Peel the potatoes and cut into cubes or cubes. Place in broth and cook for 10-12 minutes until done.

4. Sort the sorrel, peel, cut off the stems and rinse thoroughly in several waters. Wash the green onions as well.

Cut both as you see fit. We will grind it all into puree anyway.

5. Place the greens in a saucepan and cook for 5 - 7 minutes.

6. Grind the mass in a blender until a homogeneous puree is obtained.

7. Heat the cream in a water bath and pour it hot into the puree. Mix. Taste the salt, if it is not enough, you can add more salt. Also add pepper to taste.

Bring to a boil, but do not boil.

8. Fry pine nuts in a dry frying pan. At the same time, they must be stirred constantly so as not to burn. As soon as a slight nutty smell appears, remove the pan from the heat.

9. Pour the soup into bowls. Place warmed meatballs in it, garnish with pine nuts and fresh sorrel leaves.

Grate the cheese on a fine grater and sprinkle on top.

This is how beautiful the presentation turns out. And the soup turns out simply delicious!

Sorrel borscht with beans and egg

Millions of people. Among them is green borscht, which we especially like to cook when the first greens appear in the beds.

We will need:

sorrel – 200 gr
pork meat (shoulder) - 250 - 300 gr
lard - 100 gr
beans - 0.5 cups
potatoes - 2 pcs
carrots - 1 pc.
onion - 1 pc.
green onions - 3 - 4 pcs
parsley, dill - half a bunch (together)
boiled eggs - 3 pcs
bay leaf - 1 pc.
salt, pepper - to taste
sugar - 0.5 tsp
spices - to taste
sour cream - for serving

Preparation:

This is how many ingredients we got. You need to put them all on the table at once and check them against the list so that you don’t forget something later in the process.

1. Pour water over the beans and leave overnight. Then drain the water and boil the beans until tender. At the end of cooking, add salt.

2. Cut the meat into large pieces, add water and cook a strong broth. In the recipe we use pork, but you can cook borscht with any other meat, and of course, chicken. This way it will cook faster and turn out lighter and more tender.

Cook the meat until done.

3. Cut the lard into cubes as small as possible and lightly fry in a dry frying pan.

4. Add onion cut into cubes or half rings and fry it until light golden brown.

5. Grate the carrots; it is better to use a Korean carrot grater for this. As soon as the onions begin to brown, add carrots to the pan.

Add sugar and spices. Stir and simmer until the carrots become soft. You can add a little broth from the pan to it.

6. Peel the potatoes and cut into small cubes. Place in the broth from which the meat has been removed by that time. Cook for 10 minutes.

7. Then put the stewed carrots and onions into the pan and cook for another 5 minutes.

8. Peel the sorrel, rinse thoroughly and cut into strips. Chop the onion and greens. Add all the greens to the cooking borscht. Send boiled beans there.

9. Taste the salt; if it is not enough, you can add additional salt. And also pepper to taste and add bay leaf.

10. Cook for 5 minutes.

11. Cut the eggs using one of the following methods. Pour the prepared borscht into plates, garnish with eggs and put sour cream on each plate.

Enjoy eating!

There is another one in the previous article, come in, watch it and cook for your health! And believe me, it’s worth making!

Green borscht from canned sorrel

Sorrel can be eaten not only fresh, but also canned. And if you have stocks of it, then you can enjoy green borscht all year round.

In general, we can also prepare all the recipes available today from canned sorrel. However, just like from frozen.

You can see the cooking principle in the video recipe.

Using the same recipe, you can also see the general scheme for preparing all other hot soups.

You can also prepare this recipe using fresh sorrel, or nettles, or spinach. And also a mixture of them.

Frozen sorrel cabbage soup with melted cheese in a slow cooker

When the sorrel season is underway, you need to have time not only to eat it, but also to prepare it for the winter. You can preserve it, or you can just freeze it.

Moreover, you can freeze it immediately as a preparation for soup - that is, put together a bouquet of sorrel leaves, dill, parsley, green onions, nettles, spinach - that is, you make a bouquet from what you have.

And in winter it will be very convenient to get such a bouquet and cook a delicious soup from it, as a reminder of summer. And so we cook green cabbage soup in the winter version.

We will need:

frozen sorrel - 300 g (or a bouquet of herbs)
processed cheese - 2 packs 200 g
half-smoked sausage – 300 gr
potatoes - 2 pcs
carrots - 1 pc.
onion - 1 pc.
pickled cucumbers - 2 pcs.
garlic - 2 cloves
salt, pepper - to taste
spices - to taste
vegetable oil - 2 tbsp. spoons

Preparation:

1. Cut sausage, potatoes and cucumbers into cubes. Try to cut approximately the same size so that the soup has an aesthetic appearance. Chop the onion as finely as possible.

2. Grate the carrots, or use a Korean carrot grater.

3. Processed cheese can also be cut into cubes, or you can keep them in the freezer for 30 minutes and then grate them. Both methods will allow the cheese to dissipate faster in the broth.

4. There is no need to defrost the greens; they will need to be cut immediately before adding them to the dish being prepared, that is, 5 minutes before the end of cooking.

5. Set the multicooker to frying mode. Pour vegetable oil into the bowl and add onions. Fry with the lid closed for 3 minutes.

6. Now it’s the carrot’s turn, add it to the onion, mix and fry for 3 minutes. During this time, you can stir a couple more times.

7. Then place the chopped sausage into the bowl. Fry again for 3 minutes. During this time, stir several times.

8. Add cucumbers and chopped garlic, mix and fry everything together for 3 minutes.

9. Pour 2 liters of hot water into the multicooker bowl and add the potatoes. Set the “Soup” mode.

10. Add a little salt and pepper. We use sausage, pickles and cheese as ingredients. All these products will release salt into the broth during the cooking process. Therefore, you don’t need to add a lot of salt. You can add salt to taste at the very end of cooking.

11. Cook according to the established mode. 10 minutes before the end of cooking, add grated or chopped processed cheese.

And 5 minutes before the end of cooking, add chopped sorrel, bay leaf and pepper.

Serve with sour cream and fresh chopped herbs.

That's it, our soup is ready and you can enjoy its taste.

Lenten cold cabbage soup made from sorrel and spinach (nettle)

Cold soups are always a priority in the summer. We have already prepared. But today we are not repeating ourselves and are preparing new, equally interesting dishes.

We will need:

sorrel – 300 gr
spinach - 300 g (can be replaced with nettles)
dill and parsley - 40 - 50 g each
green onions - 100 gr
fresh cucumber - 2 pieces (medium)
radishes – 250 – 300 gr
boiled egg - 2 pcs
sugar - 1 teaspoon
salt - to taste
sour cream - for serving
water - 1 liter

Preparation:

1. Clear sorrel and spinach of debris, cut off the stems and rinse thoroughly in cold water. It is better to simmer them separately to preserve the delicate taste of spinach.

No need to add water. The greens should be stewed in their own juice over very low heat.

The whole process will take 5 to 10 minutes maximum.

Instead of spinach, you can use nettles. In this case, you can stew the greens in one frying pan at the same time.

2. Boil and cool the water in advance.

3. Pass the greens through a meat grinder or puree them through a sieve. Pour cooled water over it and stir. Pour the juice from the greens there.

4. Add chopped cucumbers, radishes, onions and herbs. You can cut them arbitrarily, but try to stick to the same size and shape.

5. Cut the eggs into slices, cubes, quarters or halves. Some can be left for decoration, and the rest can be added to the total mass.

6. Place the cabbage soup in the refrigerator to cool.

7. Serve, garnish with an egg and add one or two spoons of sour cream. Eat chilled.

Kholodnik made from sorrel and spinach on kvass

And if the last kholodnik was prepared without meat, then we will prepare this one with meat. So that the recipes are not at all similar to each other.

We will need:

boiled beef - 300 gr
sorrel – 100 gr
spinach - 100 gr
green onions - 50 g
cucumber - 1 piece
egg - 1 pc.
parsley, dill - 30 g each
tarragon - 20 g
bread kvass - 800 ml
salt, sugar - to taste
sour cream - 60 - 70 gr

Preparation:

1. Clean sorrel and spinach from debris and excess grass and rinse thoroughly. Cut into strips, separately from each other.

2. Simmer the greens in different pans so that the spinach does not become tough and lose its beautiful color. Then cool.

3. Cut the cucumbers into cubes or short strips. Cut the chilled boiled meat in the same way. Place all this in a saucepan with chilled kvass poured into it.

4. Separate the yolks from the whites. Grind the whites and add to the rest of the ingredients.

Grind the yolks with salt and sugar and also place in the pan.

5. Do the same with the remaining greens, chop them and add to the rest of the ingredients.

6. Immediately add all the sour cream to the pan and stir. Place in the refrigerator for at least 30 minutes to chill the mixture.

7. Serve chilled. Place additional sour cream and chopped herbs on the table. And also mustard and horseradish, whoever wants a more flavorful cold drink will add as much as needed!

This recipe can be considered either kholodnik or okroshka. The cooking principles are practically the same. You can also add radishes to okroshka. It will decorate the dish with bright colors and give new taste sensations.

Soup with dumplings in meat broth

We will need:

meat broth - 1.5 liters
potatoes - 2 pcs
carrots - 1 pc.
onion - 1 pc.
bell pepper - 1 piece
vegetable oil - 1 - 2 tbsp. spoons
butter - 1 tbsp. the spoon is not full
yolk from raw eggs - 2 pcs.
flour - 2 tbsp. spoons without a slide
sour cream - 0.5 cups
dill - half a bunch
salt, pepper - to taste

For the dumplings:

flour - 1.5 cups
egg - 1 pc.
boiled water

Preparation:

1. Strain the finished meat broth through cheesecloth. Leave the glass of broth cold. Add diced or striped potatoes to the remaining broth and cook until tender.

2. While the potatoes are cooking, finely chop the onion and fry it in oil until light golden brown. Add carrots and fry everything together for 3 - 4 minutes.

Cut the bell pepper and fry it a little along with the carrots and onions.

3. Then add flour, fry for 1 - 2 minutes over medium heat and pour in cold broth. Dilute the mixture so that there are no lumps. Simmer the carrots with the lid closed and over medium heat until tender.

4. Finely chop the sorrel, after sorting it out and washing it to remove sand. Chop the dill and put it separately.

5. Grind the yolks with slightly melted butter, salt and pepper to taste. Add a little broth from the boiling soup and mix thoroughly into a homogeneous mass until the lumps disappear.

6. Add all the ingredients prepared in advance to the soup when the potatoes are ready. Cook everything together for 5 - 7 minutes.

Cooking dumplings

To do this, add salt and egg to the flour sifted in advance. Mix. Then slowly add boiled water and stir constantly. We will need a dough that is not very thick, but not liquid either. Such that it is convenient to scoop it up with a spoon, that is, the dough should turn out like thick jam.

The dumpling dough must be beaten with a mixer or a broom. It should be saturated with oxygen as much as possible. So, the finished products will turn out more fluffy and airy.

After this, put the water on the fire, having first poured it into the pan. Salt it well so that when you cook the dumplings they will be tastier. As soon as the water boils, moisten a spoon with cold water, scoop the dough into the spoon and lower the oblong pieces into the water.

Then wet the spoon again with water and scoop up more dough and put it back into the pan. Form all the dumplings in this way. Then cook them until done.

Pour the soup into bowls, place dumplings on each plate and add sour cream. Enjoy eating!

Botvinya with kvass

You are probably already familiar with botvinya recipes? After all, we have already prepared two delicious dishes with the same name - this. One of them is prepared with beet tops, and the other without it.

And today there is another recipe with a large content of greens (tops), but without beets.

Botvinya is usually prepared with sturgeon fish or white meat fish. As a rule, it can be beluga, stellate sturgeon, sturgeon, pike perch, or sturgeon balyk and whitefish are used.

But there are recipes that can use crayfish, crabs (including canned ones), as well as with squid fillets, shrimp, scallops and krill meat. Crayfish necks are added as decoration. But this is already restaurant-level serving.

Therefore, everyone chooses fish or other seafood products for themselves. And I will just indicate approximate proportions.

We will need:

fish - 300 gr
sorrel – 200 gr
spinach - 200 gr
green onion - 50 -60 g
green salad (any) – 70 – 80 gr
parsley, dill - 50 g each
cucumbers - 2 pcs.
horseradish root - 40 -50 g (or grated horseradish)
lemon zest - 1 teaspoon
sugar - 1 teaspoon
salt - to taste
bread kvass - 1 liter

You can add less crabs, shrimp and scallops than fish.

Preparation:

1. Boil the fish in salted water and cool. You can later cook a delicious fish soup using the broth.

2. Sort the sorrel and spinach and rinse thoroughly. Remove rough stems and cut into strips. Simmer in its own juice, each in a separate bowl.

Then grind through a sieve. Combine the puree, add salt, sugar, lemon zest and dilute with kvass. When you peel the zest, use only the yellow part.

3. Cut the cucumbers into short strips. Peel and grate the horseradish, or prepare it already prepared. Chop green onions and all other greens. Cut the lettuce leaves into neat strips.

4. When serving, pour the botvinya into plates. Garnish with chopped cucumbers, green onions, dill and parsley. Add horseradish to everyone's taste. And top with green salad.

5. Cut the chilled fish into portions. And either put it on a plate for everyone, or serve it on a common platter.

The dish turns out very beautiful and tasty. Kvass must be cold when served. Also, the dish is always served with edible ice in a salad bowl. And during the meal they put it on the plate several times.

For a hot summer, such a dish will be a real salvation. So take note of the recipe. Will come in handy soon!

Royal Botvinya with salmon, beets and beet tops

Since botvinya is not often prepared these days, I decided to find a good recipe on the Internet. And such a recipe was found in the best traditions of Russian village cuisine. I am happy to share it with you.

And if you ask why it is called royal, I will answer with pleasure. Previously, in peasant families they prepared it from two main components - kvass and various tops (hence the name). And the nobility - the boyars and tsars - also did not disdain this dish, but they preferred to embellish it with red or white fish.

Subsequently, the recipe migrated to our time. And as we live, we are now no worse than the nobility, and we can afford all sorts of fish. So consider that by preparing this botvinya, we will try a real royal dish!

Read, take note of royal botvinya - this “Queen of Russian soups,” as Alexander Dumas called her, cook and eat to your health!

How to cook sorrel, features and cooking secrets

Sorrel soups contain many useful microelements and vitamins, and also contain a wealth of spring aromas. They are not only healthy, but also tasty, cause a healthy appetite and are perfectly absorbed by the body.

On a hot summer day you don’t want any fatty food, and then light sorrel soups come to the rescue, which are eaten hot. And cold soups, such as cabbage soup, holodniki, botvinya and okroshka.

For cooking, you need to use young leaves; it is better to do this before flowering begins. When a plant throws out a peduncle, all its energy goes into flowering, and by that time the leaves are saturated with oxalic acid, becoming tough and tasteless. Therefore, only young leaves should be prepared and stored for the winter.
It is advisable not to store all green crops for a long time; they also lose vitamins from long-term storage
When sorrel appears in the beds, there are often very few other plants. Therefore, the area is quite dusty. And this should be taken into account when cleaning and washing. The stems may contain remains of clay or earth, and among the leaves there may be last year's leaves from trees or blades of grass.
therefore, the sorrel must be sorted and cleaned of impurities, then cut off the stems if they are very fibrous and rough, and thoroughly wash the leaf blade. First, you should simply fill them with water and let them lie for a while so that the soil and dust are washed off. And then rinse the leaves thoroughly under running water
They must be washed immediately before cooking. Washed leaves do not last long; they wither and rot faster
to prepare various soups, there are various ways to process the leaves - they can be boiled, simmered or stewed in a small amount of water, or in their own juice
Cooking time should be short, no more than 5 minutes. As soon as the leaves change color, they are completely ready

frozen sorrel cooks for the same amount of time
The leaves should not be digested, otherwise they will lose all their vitamins and become tasteless
frozen sorrel does not need to be defrosted, it must be taken out of the freezer and immediately placed in salted water that has boiled by then
There is an opinion that to preserve the color of greens, you can add baking soda during cooking. This is incorrect, baking soda is an alkali. And as you know, alkalis destroy vitamins
To reduce the acidity of sorrel soup, you can add other greens, such as nettles or spinach. You can add fresh cabbage, lettuce, beet tops
For the same purposes, fresh lettuce leaves are added to the already prepared dish, and for piquancy - arugula salad or watercress salad. In this case, the soup acquires, along with sourness, also spiciness. And for smell and new taste sensations, you can add tarragon, which is also almost the first to grow
You can add chopped garlic to the finished soup
You should not simmer sorrel together with spinach, in this case the spinach will lose its delicate taste and wonderful color under the influence of acid.
if you prepare it from sorrel paired with spinach, then it is better to eat them hot. Cold spinach is more difficult to digest
soups can be prepared both hot and cold

they can be lean or meat. At the same time, the cooking methods are practically the same, the only option for meat is that it takes more time while the meat is cooked
cold soups are prepared with kvass and kefir, hot soups with meat and chicken broths, or simply with water
Hard-boiled eggs, sour cream and herbs are used for serving. Or you can make delicious garlic croutons and serve with them
It is advisable to cook green soups only for one time; if you store them until the next day, they will lose all their vitamins, and the taste will no longer be the same

All these rules apply not only to sorrel, but also to other leafy vegetables. Therefore, take note of these tips and use them when preparing dishes from green plants.

And I would like to finish for today. If you have questions, ask them in the comments. If I know the answer, I will definitely answer it.

And also share recipes with your friends on social networks. I think the recipes will be useful to everyone. Well, where else can you find such an interesting and diverse selection!?

Cook and eat for your health. And bon appetit everyone!

When the snow melts and the first greenery appears, the body, exhausted over the winter, craves to replenish its supply of vitamins. The end of March and April is the time to switch to pasture! The first greens of young nettle (which, by the way, do not sting at all), sorrel, spinach, beet tops and even dandelion contain a huge amount of vitamins and other useful substances. After May, the amount of gluten and fiber in this foliage increases, and it loses its taste. Let's take advantage of the moment and find out how to make sorrel soup. There are a lot of recipes for this dish. It is prepared with meat, chicken and mushroom broths. There is also an absolutely lean option, made with vegetable broth. This soup can be served either hot or cold. To make it more filling, you can add cream, dumplings, a boiled egg or cheese. The only thing a novice cook who doesn’t yet know how to make sorrel soup needs to remember is that the tender leaves are placed in the pan at the very end of cooking. This way the vitamins will be preserved and the ingredients will not boil over.

Classics of the genre. Bouillon

Before looking at different vintage versions of soups that contain sorrel, let's study a classic recipe from my grandmother's notebook. Usually this spring dish was prepared with chicken broth. The result is a very rich, satisfying and amber sorrel soup. The recipe starts by making chicken broth. We take a large saucepan, pour two liters of cold water into it, put the washed soup set or 2 legs in it and put it on the fire. After boiling, reduce the gas and skim off the foam. Peel the carrots and just wash the onion. Cook the chicken along with the vegetables over low heat until the meat is completely cooked. A quarter of an hour before it’s ready, salt the broth, add 2 peppercorns and a bay leaf. Strain the broth through a colander or sieve. Throw away the vegetables, remove the meat from the bones, cut into pieces.

Classic sorrel soup

Now that our broth is ready, we can proceed to the second stage. To do this, peel, wash and cut 2 potatoes into cubes. Place in boiling broth and cook for about 20 minutes. Finely chop a small onion. Half a carrot, three large ones. Fry the onion in vegetable oil until soft. Then add carrots to it, lightly salt and pepper. When the vegetables turn golden, add this frying to the pan. Cook for another 5 minutes. And only now do we remember that sorrel soup is on our agenda. The recipe calls for sorting and washing a bunch of greens, trimming the stems, and coarsely chopping the leaves. First we throw chicken meat into the pan, followed by sorrel. After this, cook the soup for exactly two minutes. Turn off the heat and let it brew under the lid for a quarter of an hour. Serve with a spoonful of sour cream in a plate.

Sour cabbage soup for vegetarians

If you don’t yet know how to make sorrel soup without meat, here’s a simple recipe. The richness in this dish will be provided by Adyghe cheese, and the aroma will be provided by numerous spices. Boil 1-2 potatoes, cut into cubes, in a liter of water. Roughly chop three small carrots. Heat a little vegetable oil in a frying pan and throw in half a spoonful of turmeric, cumin and other spices (to taste). After a couple of seconds, add grated carrots to the spices. Saute it, stirring. Three 100 grams of Adyghe cheese directly into the frying pan. Stir quickly and turn off the heat after a minute. Wash a large bunch of sorrel, sort it out, and chop the leaves coarsely. If the potatoes have already become soft, add the contents of the frying pan to the vegetarian soup. After two minutes, throw in the sorrel. Salt the soup and season with ground black pepper. In a minute the soup is ready. Pour into plates, sprinkle with dill, add a spoonful of sour cream.

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.

Sorrel soup: recipe with beef broth

It would be ideal to use veal brisket in this dish. Chop 1.5 kilograms of meat on the bones into three parts and fill with cold water for half an hour. After this, we drain the liquid with the blood. Fill with water again and cook together with the onion in the peel over high heat. As soon as it boils in the saucepan, reduce the heat and skim off the foam. After an hour and a half, add salt and pepper to our soup. In the meantime, let's start frying. This technique is often used when cooking first courses. Therefore, if you are thinking not only about how to make sorrel soup, but also create some other culinary masterpiece, you can also use it. To do this, saute 2 finely chopped onions in a mixture of butter and vegetable oils. Add grated carrots and finely chopped tomato without skin (you can replace it with a spoon of tomato paste). Add a little broth from the pan and simmer under the lid for about a quarter of an hour. When the meat becomes soft and stops bleeding when pierced, take it out and separate it from the bones. And we filter the broth itself through cheesecloth or a sieve into another container. Then we put 6 chopped potatoes into the boiling soup, and we also send the finished frying there. Wash three bunches of sorrel, chop the leaves coarsely, and also put them in the broth. Beat three eggs with a fork and, stirring the soup in the pan in a circle, pour them in in a thin stream. Return the meat to the broth. Season the dish with pepper, cloves, and salt as needed. After 10 minutes the soup is ready.

Sorrel chilli

When it's hot outside, you want something refreshing and not too greasy. It is best to serve cold sorrel soup to your family for lunch on a summer afternoon. It does not require kvass or kefir, although you will still need a glass of sour cream. Let's boil a liter of water, put the leaves of two bunches of sorrel there - this time finely chopped. After three minutes, turn off the heat and cool the broth. Now add a glass of sour cream and salt to taste. Separately, cook two potatoes in their skins. Peel and cut into cubes. Grind a large cucumber and a bunch of radishes in the same way. Chop small bunches of green onions and dill. Mix all the vegetables and herbs in sour cream and sorrel broth. Before serving, place a few slices of boiled egg on each plate.

Summer okroshka

This is a real vitamin bomb. Okroshka is made in almost the same way as cold sorrel soup, but in addition to the main ingredient, sorrel, you also need to take other greens. Young nettle, a little wild garlic, dill and parsley leaves go very well. If you want to use beet greens, you need to remember that they are firmer and take a little longer to cook. Therefore, it must be dipped into boiling water first. In order not to have to worry about cutting the leaves, you can first chop them coarsely, boil them, and then grind the green broth in a blender. The fat content of the dish can be adjusted using sour cream, ayran or kefir. Mixing the dairy product with beef, pork or chicken broth makes a very nutritious but light-tasting green sorrel soup.

Easy to prepare

If you have a multicooker in your home, you can use this useful kitchen device. Regardless of the brand of machine, cooking will be less energy-intensive. Consider a recipe using chicken broth. Chop the onion into half rings, three carrots, and finely chop three cloves of garlic. Pour a spoonful of vegetable oil into the multicooker bowl and sauté the vegetables with the lid open in the “frying” mode. Wash 800 grams of chicken (thighs, legs or wings) and place on the bottom. Fry a little. Add 5 diced potato tubers. Pour three liters of cold water, close the lid and set the “quenching” mode for an hour. After the signal, remove the chicken, return the meat to the broth, and discard the bones. Add finely chopped sorrel leaves (150 g), salt, pepper, dried dill. Continue simmering for another 15 minutes. Sorrel soup in a slow cooker is ready. Serve it with a boiled egg and sour cream.

Quick soup

To save time and not have to deal with meat, you can simply open a can of stew. We fry with 2 pinches of sugar and a teaspoon of flour. Cut four potatoes, add water, bring to a boil, cook for 10 minutes. We spread the roast and stew. Boil a little more, add a large bunch of chopped sorrel. Season to taste and add salt. If sorrel soup with stew does not seem particularly sour to you, you can adjust its taste with lemon or lime juice.

Sorrel soup is a real hit at the beginning of the summer season. It is also popularly known as “green soup”. For many, it evokes memories of happy, carefree days spent with their grandmother in the village, or associations with the beginning of school holidays - which is no less joyful.

Of course, someone will say: “What is there to think about? Sorrel, potatoes and an egg - that’s the whole recipe.” Yes, but not so. Over the years of the recipe's existence, many variations on the theme have been invented. This article will help you get acquainted with some of them.

But before that, I would like to note that this is simply a universal dish, because it is healthy, inexpensive, and easy to prepare. The sorrel recipe, which every experienced housewife knows, does not lose its popularity from year to year thanks to such characteristics.

About the benefits of sorrel

The leaves themselves contain vitamins C and B6, as well as calcium, magnesium, iron and potassium. Thanks to these microelements, soup from this healthy plant helps normalize liver function, increase hemoglobin, digestion and hematopoiesis.

Also, this first dish is low in calories (40 kcal per 100 grams), although it is quite nutritious in itself.

The savings are obvious

If we talk about recipes for simple and tasty soups, then sorrel soup is a kind of lifesaver when it’s like a ball in the refrigerator. You can still find a couple of potatoes, but sorrel grows almost anywhere, even on the lawn near the house.

Of course, many of our grandmothers and mothers salt it in advance for the winter, so that everyone’s favorite soup appears on the table not only in the summer, but whenever you want it.

Basic recipe

Ingredients (for 2 liters of ready-made soup):

sorrel (300 g);
3 potatoes;
1 large carrot;
1 medium onion;
6 eggs;
sunflower oil (20 g);
salt;
peppercorns;
a glass of sour cream.

Cooking process:

Grate the carrots on a fine grater and cut the onion into small cubes. Fry the vegetables in sunflower oil until golden brown.
Place the potatoes cut into cubes in a saucepan, add 2 liters of water, and put on fire. When the foam rises, it must be removed. After the potatoes have boiled for 10 minutes, throw the carrots and onions into the pan. Let everything cook together for another 10 minutes. At this stage you should also add salt and pepper to taste.
Wash the sorrel thoroughly, trim the stems and chop the leaves (not very finely). Throw it into the soup 3 minutes before the end of cooking.
Boil them in a separate saucepan, cool them and cut them into cubes.
Pour the soup into bowls and add eggs and sour cream to each bowl.

True, you don’t have to boil the eggs separately, but beat them raw with a whisk and pour them, stirring gently, into boiling water immediately after adding the sorrel. Many people like it even better.

This was the so-called basic recipe for how to make sorrel soup with eggs. But many housewives made their own adjustments, added new ingredients, changed the cooking technology or serving method. This is how the following recipes were born.

Green soup with processed cheese

Ingredients (for 2 liters of soup):

ready-made beef broth (1.5 l);
3-4 potatoes;
1 medium onion;
1 carrot;
1 egg;
processed cheese;
sorrel (200 g);
laurel;
salt, black pepper.

Cook in the same way as the main recipe, only not with water, but with ready-made broth. Finely grate the processed cheese and add to the pan along with the fried onions and carrots, and place the beaten egg, sorrel and bay leaf in the pan 5 minutes before readiness.

Sorrel soup with chicken or meat

To prepare sorrel soup with chicken and egg, you need to take the same ingredients as in the main recipe, but also plus chicken breast or fillet. You will need 400 g of them. Chicken meat must be boiled separately, cut into oblong pieces and thrown into a dish along with sorrel.

Sorrel is prepared in the same way. Beef or veal is better than pork, although this is a matter of taste.

Of course, you can cook the entire soup in chicken or meat broth, rather than cooking the breast or meat separately, so it will be more satisfying and rich, but the first option is less caloric.

Cream soup with young sorrel

Necessary products (for 1 liter of finished soup):

3 potatoes;
2 onions;
young sorrel (200-300 g);
butter (30 g);
olive oil (20 g);
half a glass of sour cream;
salt, pepper (to taste).

A small saucepan with high walls and a thick bottom is ideal for cooking sorrel soup with eggs. This recipe requires strict adherence to the instructions.

Chop the onion and fry in butter until it becomes soft.
Pour 1 liter of water into the saucepan, and when it boils, throw in the potatoes cut into miniature cubes, as well as salt and pepper.
Throw chopped sorrel into the pan 3 minutes before cooking.
When the soup has cooled, add sour cream and olive oil and blend with a blender until smooth.
You can add croutons to each plate before serving.

Sorrel soup with egg: a recipe for exotic lovers

Not everyone is looking for the easy way out. If traditional sorrel soup with eggs seems too everyday to someone, the recipe for this dish described below will definitely appeal to them. True, in this case it will not be a very cheap pleasure.

You will need:

pork neck (300 g);
2 potatoes;
couscous (0.5 cups);
1 carrot;
spices (turmeric, sage, barberry, bay leaf);
lemon (2 slices);
pitted olives (100 g);
3 eggs;
sorrel (200 g);
white bread croutons.

Preparation:

Sorrel soup with meatballs

Ingredients (for 2 liters of soup):

200 g minced meat;
egg (4 pcs.);
sorrel (300 g);
potatoes (3 pcs.);
onions (2 pcs.);
carrots (1 pc.);
salt pepper.

So how to cook sorrel soup with meatballs?

Preparation:

Soup with meat

Necessary products (for 2 liters of soup):

pork (0.5 kg);
can of canned sorrel (300-400 g);
3 potatoes;
3 eggs;
spices (peppercorns, bay leaves, etc.);
sour cream (half a glass).

Cooking process:

Cook broth from a piece of meat with the addition of spices. Carefully remove the pork, wait until it cools slightly, and disassemble it into fibers.
Eggs need to be boiled separately.
Cut the potatoes into cubes.
Place potatoes, eggs, cooked meat and sorrel into the broth. Cook everything together until done.
Add sour cream 2 minutes before the end.

Sorrel and spinach soup

You need to prepare (for 1 liter of soup):

spinach (600 g);
sorrel (300 g);
a glass of sour cream;
10 g butter;
10 g flour;
2 fresh yolks;
greens (dill, parsley);
salt.

Boil sorrel and spinach in 1 liter of salted water for 5 minutes, then take them out and put them through a blender, and then add them back to the broth.
Brown the flour in a saucepan, then slowly pour in the broth and bring to a boil.
Beat the sour cream separately with the yolks and butter, add this mixture to the saucepan, but as soon as it reaches the boiling point, you must immediately remove it from the heat.
Sprinkle with herbs on top and serve with sour cream.

from sorrel

For 2 liters of soup you need to prepare:

sorrel (500 g);
dill, parsley (large bunch);
fresh cucumber (5 pcs.);
egg (4 pcs.);
young potatoes (6 pcs.);
salt;
sour cream (for serving).

Preparation:

Boil water in a saucepan, throw in the sorrel for 3 minutes, then turn it off and wait until it cools completely.
Meanwhile, cut the cucumbers into cubes, boil and chop the eggs, finely chop the greens.
Add all this to the pan, add salt and place in the refrigerator for a while.
Boil the whole potatoes in their skins, brush with oil, cut lengthwise and place on plates separately. This will be an appetizer for the soup.
Serve this green soup cold; you can add sour cream directly to the bowl.

Soup with quail eggs in a slow cooker

Ingredients (for 3 liters of soup):

sorrel (400 g);
5 medium potatoes;
large carrot;
1 onion;
chicken fillet (400 g);
10 quail eggs;
salt pepper.

Preparation:

Cut the potatoes into cubes, carrots into half rings, meat into cubes, and chop the onion.
Place all the vegetables and meat in a bowl, add water, salt and pepper. Cook in the “Stew” mode for 1 hour, then add chopped sorrel and cook in the same mode for another 10 minutes.
Separately boil the quail eggs and place them directly on the plate.

Sorrel soup, prepared in a slow cooker, is especially nutritious. The beneficial substances this plant contains are not digested, but are stored in the finished dish.

So, if we talk about recipes for simple and tasty soups, then the dish described in all its forms in this article confidently holds the palm.

Sorrel soup is known as “spring” soup, and all because the first shoots of sorrel appear in early spring. Already at the end of May, its freshest leaves can be purchased at the market.

Sorrel is a herbal plant, unremarkable in appearance, which contains a large amount of vitamins. This is mainly vitamin C.

Back in the 12th century, sorrel began to be eaten along with other herbs and vegetables. Moreover, the discoverers of the taste of this plant were the French. Russia, in turn, has long looked at sorrel as a useless weed. However, the culinary-inventive French managed to convince the world of its benefits.

The famous soup with sorrel is popularly called “green borscht” and a boiled egg is always added to it. The remaining components of this dish depend only on tastes and imagination. It is made from broths of various meats, seasoned with fried vegetables to suit your taste, and also seafood and the most aromatic spices are added.

Sorrel does not require long cooking, so add it at the very last moment.

How to cook sorrel soup - 15 varieties

A hearty soup for the whole family. The recipe makes 8 servings.

Ingredients:

potatoes - 2 pcs
onion - 2 pcs
carrots - 1 pc.
eggs - 3 pcs
sorrel - 300 g
meatballs - 200 g
vegetable oil

Preparation:

Boil the eggs hard. Cut potatoes and onions into cubes. Grate the carrots and fry in a frying pan.

Add onion to carrots and continue frying. Place meatballs in boiling water.

Mix all ingredients and add chopped sorrel to the soup. Cut the eggs into halves and add to each serving separately.

A healthy dietary dish.

Ingredients:

chicken bouillon
potatoes - 5 pcs.
bell pepper - 1 piece
onion - 1 pc.
carrots - 1 pc.
eggs - 4 pcs
sorrel
spinach
sour cream

Preparation:

Cut potatoes, peppers and onions into cubes. Grate the carrots.

Fry carrots and onions in a frying pan. A little later add pepper to them. Add potatoes and vegetables to the boiling broth.

Cut the spinach into strips and add to the soup. Cook for 10 minutes. Add sorrel to the soup.

Beat raw eggs with a spoon of sour cream. Pour the mixture into the soup, stirring constantly.

If it is not possible to add fresh sorrel, you can buy canned sorrel in the store.

An unusual way to prepare this dish. A large number of ingredients creates a unique taste.

Ingredients:

broth - 1 l
sorrel - 70 g
onion - 2 pcs
carrots - 2 pcs.
peas - 1 cup
eggs - 6 pcs
chicken breast - 250 g
hard cheese - 50 g
cream - 1 tbsp. l.
parsley dill

Preparation:

Mix chicken breast with herbs and cream. Grind everything with a blender. Add grated cheese to the resulting mixture.

Form neat balls. Cut the onion into half rings and grate the carrots.

Fry the vegetables in a frying pan and add chopped sorrel to them. Continue roasting for about 2 minutes.

Place the meat balls in boiling broth for 10 minutes.

Then add the roast, peas and salt to the soup.

Hard boil the eggs and add halves to each serving. Garnish the soup with herbs.

We offer this option for preparing soup to diversify the menu.

Ingredients:

broth - 2 liters
potatoes - 7 pcs
green beans - 300 g
sorrel
onion - 1 pc.
carrots - 1 pc.
bell pepper - 1 piece
vegetable oil

Preparation:

Place the beans in the boiling broth before other products for five minutes. Cut the onion into cubes, grate the carrots.

Fry the vegetables in sunflower oil and add a little broth to them, then add sorrel and bell pepper.

Pour diced potatoes into the broth. Boil the potatoes until tender and add frying to them.

Add salt to the soup and let it brew. Hard boil the eggs and add half to each serving.

Hot first, which is cooked in beef broth. Cooking time is about 2 hours.

Ingredients:

beef - 100 g
potatoes - 2 pcs
processed cheese - 1 piece
sorrel - 200 g
onion - 1 pc.
carrots - 1 pc.
eggs - 2 pcs

Preparation:

Boil the beef until fully cooked.

Fry onions and carrots in a frying pan.

Place the potatoes in boiling broth for about twenty minutes.

Add roasted potatoes, sorrel and cheese.

Beat the eggs with a whisk and pour into the soup.

Add bay leaf to the dish.

An unexpected combination of healthy sorrel with shrimp. Moreover, the recipe from the series is puree soup.

Ingredients:

broth - 450 ml
potatoes - 1 pc.
onion - 50 g
sorrel - 75 g
milk - 100 ml
shrimp - 75 g

Preparation:

Hard boil the egg and chop finely. Cut potatoes and onions into cubes.

Fry the onion in a frying pan, then add potatoes to it. Place vegetables in boiling broth and add milk. Cook for 15 minutes.

Chop the sorrel and add it to the soup. Grind the finished soup in a blender and pour into portions.

Add shrimp and some eggs to each serving.

Crab sticks or crab meat are also suitable as seafood for this recipe.

A hearty dish for the dinner table for every day.

Ingredients:

chicken broth - 4 l
rice - 1 cup
champignons - 400 g
sorrel
tomatoes - 3 pcs.
onion - 2 pcs
vegetable oil
greenery

Preparation:

Cut onions and tomatoes into cubes. Cut the mushrooms into slices.

Fry the onion in vegetable oil, then add the mushrooms. Add tomatoes to onions and mushrooms. Simmer for 5 minutes.

Place the rice in the broth and cook until half cooked. Add roast and sorrel to the soup. Add salt to taste.

Add greens to the soup.

Sorrel soup "Baked"

An original recipe for soup that is cooked in the oven.

Ingredients:

beans - 1 kg
tomatoes - 1 kg
ciabatta - 2 pieces
sorrel - 300 g
garlic - 6 cloves
green onion - 500 g
spinach - 300 g
celery - 2 pcs
basil - 1 bunch
parsley - 1 bunch
olive oil
salt pepper

Preparation:

Soak the beans for several hours. Then boil it with the addition of 1 tomato, parsley and garlic.

Cut the ciabatta into 4 pieces, place on a baking sheet and place in the oven for 5 minutes.

Boil the sorrel for 5 minutes. Boil spinach in the same pan.

Peel the tomatoes and cut into cubes. Finely chop the garlic, celery and green onions. Fry them in olive oil, then add the tomatoes.

Simmer everything together for 30 minutes. Mash some of the beans with a fork, adding water. Then add them to the vegetables, adding spinach and sorrel.

Place some of the bread in the pan and pour olive oil over it. Next, lay out the vegetables and add the second part of the beans.

Cover with bread and add sorrel broth with spinach. Bake the soup in the oven for 15-20 minutes. Add basil to the finished soup.

To easily remove the skin from tomatoes, pour boiling water over them.

Delicious soup with clear broth made from dietary poultry meat.

Ingredients:

turkey - 1 kg
potatoes - 4 pcs.
carrots - 1 pc.
onion - 1 pc.
sorrel - 2 bunches
eggs - 7 pcs

Preparation:

Boil the turkey with the addition of one onion. Hard boil the eggs, then cut into cubes. Cut the potatoes into large cubes.

Grate the carrots. Add vegetables to broth and cook for 30 minutes. Chop the sorrel and add to the finished soup.

Ukrainian version of preparing soup with the addition of beetroot.

Ingredients:

broth - 4 liters
boiled meat - 300 g
beets - 2 pcs.
carrots - 2 pcs.
potatoes - 4 pcs.
onion - 2 pcs
boiled eggs - 5 pcs
sorrel - 400 g
parsley dill
vegetable oil

Preparation:

Cut 1 beet and 1 carrot into large cubes and pour into boiling broth. Cut the onion into half rings and fry in a frying pan.

Grate the carrots and beetroot and add to the onion. Cut the potatoes into large strips and add to the broth.

Add meat and roast to the soup. Boil hard-boiled eggs and cut into cubes. Then pour them into the soup.

Add sorrel and herbs to the soup.

Easy spring soup of instant preparation.

Ingredients:

cucumbers - 300 g
eggs - 4 pcs
sorrel
dill
green onion
sugar

Preparation:

Pour boiling water over the sorrel and cook for 5 minutes. Boil the eggs hard and chop finely.

Finely chop the cucumbers and onions. Mix all products with salt and sugar.

Add ingredients to broth. Add chopped herbs to the soup.

The soup is very similar to okroshka, as it is also eaten cold.

Ingredients:

potatoes - 0.5 kg
sausage - 100 g
eggs - 4 pcs
radish - 1 bunch
cucumbers - 0.5 kg
green onion - 1 bunch
onion - 1 piece
sorrel - 4 bunches
young garlic - 1 piece
lemon - 1 pc.
greens - 1 bunch

Preparation:

Boil the eggs hard. Cut the potatoes into cubes and boil with the addition of 1 onion.

Finely chop the sorrel, green onions, onions and garlic and add to the potatoes. Add greens and lemon juice to the finished soup.

Cut sausage, eggs, radishes and cucumbers into cubes. Add all the chopped ingredients to the soup and season it with sour cream.

Sorrel soup "Country style"

The recipe is very easy to prepare, and the result is a delicious and satisfying soup.

Ingredients:

meat broth - 2 liters
sorrel - 300 g
potatoes - 2 pcs
eggs - 6 pcs
sour cream
salt pepper

Preparation:

Boil potatoes in their skins, then peel. Grate the potatoes and mix them with sour cream.

Beat two eggs with a whisk and hard-boil the rest. Place the sorrel in boiling water and add potatoes to it. Boil.

Pour the beaten eggs into the soup. Add salt and pepper to the soup to taste.

An interesting recipe with the addition of cream to make the soup even richer.

Ingredients:

potatoes - 5 pcs.
eggs - 2 pcs
chicken - 400 g
carrots - 2 pcs.
bell pepper - 1 piece
sorrel - 300 g
rice - 1 cup
onion - 2 pcs
dill
sour cream
cream

Preparation:

Boil the chicken until cooked and remove from the pan. Place potatoes and rice in broth.

Fry the carrots and onions in a frying pan, then add the bell pepper. Add sour cream and cream to the pan.

Beat the eggs with a whisk. Add the roast and chopped sorrel to the broth.

Bring the soup to a boil and add herbs and beaten eggs.

Diet soup, which contains only vegetables and greens.

Ingredients:

sorrel - 200 g
beetroot batva - 200 g
cucumbers - 1 piece
radishes - 100 g
green onion - 50 g
dill
sour cream

Preparation:

Finely chop the sorrel and tops and pour boiling water over it. Cook for 10 minutes. Cut the cucumber and radish into slices.

Finely chop the onion and greens. Mix all the ingredients in a saucepan and pour in a decoction of tops and sorrel.

Add a spoonful of sour cream to each serving.

Sorrel soup - general principles of preparation

After the cold winter period, I really want something light and vitamin-rich. Sorrel soup is best prepared in the spring, when young green shoots have concentrated the maximum amount of vitamins, minerals and salts. You can prepare sorrel soup using meat broth (chicken or beef is best) or water. The food is served warm or cold, but meat soups are still best served hot. Potatoes, fried vegetables from carrots and onions, any herbs (dill, cilantro, green onions or parsley) and spices are usually added to the dish. You don’t have to fry it – just peel the onions and carrots, chop them and add them to the soup. Sometimes white or Chinese cabbage, strips of bell pepper and tomato cubes are added to the dish. In addition to sorrel, you can put any other young greens in the dish: nettles, dandelions, beet tops, as well as spinach and arugula. If you don’t have time to prepare meat broth, you can take any canned meat - sorrel soup with them turns out to be very rich and appetizing. The dish is most often served with sour cream, halves of hard-boiled eggs and finely chopped herbs and green onions. It’s very tasty to grate cheese on a coarse grater and add it to hot soup.

Sorrel soup - preparing food and utensils

Before cooking the broth, the meat must be washed in cool water and processed (cut off films and veins, if any). It is better to cook the meat as a whole piece, and after it is ready, remove it and cut into portions. Vegetables and herbs should be thoroughly washed and peeled. It is better not to cut the potatoes too large for sorrel soup; thin sticks or small cubes will do. The onion needs to be finely chopped and the carrots grated (although you can chop them finely). It is better not to chop the sorrel too finely, otherwise it will boil and turn into mush. Boil the eggs ahead of time to serve.

Utensils you will need are a large saucepan, a slotted spoon, a knife, a cutting board and a grater. Prepare clean gauze to strain the broth. The dish can be served in ordinary deep plates or bowls.

Sorrel soup recipes:

Recipe 1: Sorrel soup

This light green soup is perfect for a hot summer day. The dish pleases not only with its pleasant sour taste, but also with an abundance of vitamins and beneficial microelements.

Required ingredients:

Chicken meat – 380-400 g;
Potatoes – 340 g;
Fresh sorrel – 220 g;
Carrots – 120 g;
Onions – 90-100 g;
Salt - to taste;
Vegetable oil for frying;
Sour cream - for serving;
Dill and parsley.

Cooking method:

Wash the chicken meat with cold water and set to cook for 30-40 minutes. After the first boil, it is advisable to drain the water, refill the meat and cook again. While the chicken is cooking, you can peel and cut the potatoes into small cubes, finely chop the onion and grate the peeled carrots on a coarse grater. We also wash all the greens (sorrel, dill and parsley) in water and then chop them finely. The sorrel can be cut a little larger. Take out the cooked chicken and cut into portions. Place the potatoes into the boiling broth and cook until soft. During this time, you can prepare the frying: first put the onion in a frying pan with vegetable oil, then add the carrots. Fry the vegetables for a few minutes. We check the potatoes with a knife - if they are cooked, add fried vegetables. Then put back the chopped meat and sorrel. After boiling, cook the soup for another 5-7 minutes. Salt the dish to taste. While the sorrel soup is steeping, rub the chopped herbs with salt with your hands and place them in serving plates. Serve the dish with sour cream and black bread.

Recipe 2: Sorrel and spinach soup

A very satisfying, healthy and refreshing first course. This sorrel soup is prepared in beef broth, which is flavored by spices and vegetables.

Required ingredients:

A kilogram of beef on the bone;
Half a large carrot;
Parsley root;
Onions – 1 pc.;
25 g each of sorrel, dill and spinach;
1 tbsp. l. flour and butter;
Sour cream - to taste;
6 chicken eggs;
Salt - to taste;
A few black peppercorns;
Bay leaf – 2-3 pcs.

Cooking method:

We wash the meat, process it, fill it with water and set it to cook. After boiling, remove the foam with a slotted spoon. A few minutes before the meat is cooked, add pepper and bay leaf. Remove the finished meat and set aside for a while. Strain the broth from the pepper and bay leaves and pour it back into the pan. Wash the sorrel and spinach, pour boiling water over them and leave for half an hour. Then drain the water and pour in some meat broth. Boil the greens in the broth for about 5-6 minutes. Then we take out the greens, chop them and put them in a saucepan with broth, and pour in the broth in which the greens were cooked. Finely chop the onion, peel the carrots and parsley root and cut into thin circles. Place all the vegetables in the boiling broth. While the soup is cooking, grind the flour with butter and add a little meat broth to the mixture. A few minutes before it’s ready, add this mixture to the soup. While the dish is infusing, hard-boil the eggs, chop the dill and cut the boiled eggs in half. Serve sorrel soup with half an egg, a piece of meat, sour cream and herbs.

Recipe 3: Sorrel soup with barley

This light green sorrel soup can be cooked in meat broth or water, and if you add pearl barley, the dish will be even more satisfying. When it’s hot, you can eat the soup cold – it doesn’t make it any worse.

Required ingredients:

Half a kilo of chicken legs or soup set;
2 carrots and an onion;
Salt;
Half a glass of pearl barley;
Peppercorns;
Bay leaf;
2 potatoes;
120 g sorrel;
Vegetable oil;
3 eggs;
Ground black pepper;
Sour cream.

Cooking method:

First, let's prepare the broth: rinse the chicken, add water and let it cook. After boiling, remove the foam and reduce the heat. Add a whole peeled onion and 1 peeled carrot to the broth. Cook until the meat easily separates from the bones. 10 minutes before readiness, add peppercorns, bay leaf and a little salt. From the finished broth we take out the bay leaves, peppers and carrots with onions. We take out the meat and separate it from the bones. Strain the broth. In parallel with the broth, you need to cook the barley. We wash and chop the sorrel, peel and cut the potatoes into cubes. Finely chop the onion and grate the carrots. Fry the onions and carrots until soft in vegetable oil, add a little salt and pepper at the end. Place the potatoes into the boiling broth, after 10 minutes add the pearl barley, and after 20 minutes add the roast. Cook the soup over low heat, stirring occasionally. 5 minutes before readiness, add chopped sorrel and chicken. Taste the soup and, if necessary, add salt and pepper to taste. After the sorrel soup has steeped, serve with half a boiled egg and sour cream.

Recipe 4: Sorrel and stew soup

Try cooking this wonderful light soup not with meat broth, but with stew. The dish cooks much faster and turns out very rich.

Required ingredients:

Can of stew;
Potatoes – 4 pcs.;
1 carrot with onion;
2 pinches of sugar;
Vegetable oil;
Flour – 1 tsp;
2-3 bunches of sorrel;
Sour cream and boiled eggs - for serving;
Salt, pepper, bay leaf and any other seasonings.

Cooking method:

We clean the onions and carrots, finely chop the onions, and grate the carrots. Fry the vegetables in vegetable oil until soft and add a pinch of sugar and a teaspoon of flour (to make the soup more rich). Peel the potatoes and cut into strips. Pour water into a saucepan and bring to a boil. Pour potatoes into the pan. 10 minutes after boiling, add frying. Open the can of stewed meat and put all the contents into the soup. Wash the sorrel and cut into ribbons. 5-7 minutes after stewing, add sorrel. Cook the soup for another 10-12 minutes, then add salt and pepper, bay leaf and any other spices to taste. After the dish has steeped, serve the soup with half a boiled egg and sour cream.

Recipe 5: Sorrel and young cabbage soup

Sorrel gives the dish a slight sourness, and cabbage adds tenderness. This sorrel soup will especially appeal to those who do not like too sour first courses.

Required ingredients:

Chicken meat – half a kilo;
Young white cabbage – 400 g;
1 small carrot;
2 small onions;
1-2 potatoes;
1 small tomato;
Sorrel - several bunches (to taste);
Salt, pepper and bay leaf;
Boiled eggs and sour cream for serving.

Cooking method:

Cook chicken broth as usual, take out the finished meat and separate it from the bones. Peel the potatoes, cut them into cubes and throw them into the boiling broth. Wash the cabbage, chop it thinly and throw it in 10 minutes after the potatoes. Finely chop the onion and fry in sunflower oil until a pleasant golden color. We clean the carrots, grate them and fry them together with the onions until soft. Wash the tomato, remove the skin (to do this you need to scald it with boiling water), cut it into cubes and put it in a frying pan. Simmer the vegetables for a few minutes. Add vegetable dressing to the soup. Wash the sorrel and cut into ribbons. 5 minutes after frying, add sorrel and bay leaf. After boiling, reduce the heat and simmer our sorrel soup for another 5-7 minutes. At the end of cooking, add salt and pepper to taste. After the soup has steeped, serve with boiled eggs, a piece of meat and sour cream. Eggs can be chopped or cut into halves or quarters.

- add tender greens at the end of cooking, otherwise they will boil and lose their vitamins;

— to make the dish more satisfying, you can add cereals, mushrooms or seafood;

- eggs can be boiled in advance and added half to each plate, or you can beat an egg with cream or water in a glass and pour in a thin stream a few minutes before the end of cooking.