Soup with sorrel egg step by step. Sorrel soup with egg and chicken

And today I will tell you how to cook green sorrel soup. You say, yes, well, I don’t like him. And you try to cook according to the proposed recipes. It turns out very tasty.

I love this soup since childhood, when I went to the village to my grandmother. Grandma used to send it to the garden to pick it up, and an hour later you are already eating a wonderful, fragrant and very healthy stew. Yes, even with homemade eggs and freshly prepared sour cream. Well, just food.

And, I can tell you, there are also many recipes for such a simple dish. Each hostess has her own way and secret. Let's consider several options. And you try and appreciate. If anyone has not yet eaten it or does not like it, they will definitely fall in love with green cabbage soup, as it is also called.

And of course, we will start with the most common method. In meat broth. I personally prefer chicken, because in principle I love this meat. Yes, and prepare it faster than others.

Ingredients:

Chicken leg - 1 pc.
Potatoes - 5-6 pcs
Egg - 3 pcs
Onion - 1 pc.
Carrots - 1 pc.
Fresh sorrel - a bunch
Dill, parsley - bunch
Salt, pepper, spices - to taste

Cooking method:

1. Pour water into a saucepan and put the leg. You can also put boiled eggs here. Take them out 10 minutes after boiling. And cook the meat for about 45 minutes.

2. Cut the onion into squares. Grate carrots on a large or medium grater. Peel potatoes and cut into cubes. And chop the sorrel and herbs.

3. Heat the pan, pour vegetable oil into it. Put onion and fry until golden. Then add the carrots, and fry for a few more minutes, stirring occasionally.

4. When the chicken is almost ready, put the potatoes in the pan and cook for 15-20 minutes.

5. Peel the eggs and chop them into small cubes.

6. When the meat and potatoes are ready, add all the other ingredients there - frying, all greens and eggs. Salt and add pepper and spices. Wait until it boils and cook for another 2-3 minutes. Cut the leg or break it into pieces, as you like.

Delicious, fragrant soup is ready. Serve on serving plates and enjoy a delicious and nutritious lunch.

Cooking delicious green borscht without meat

In the country, there is not always meat on hand, so I offer you a simple step-by-step recipe for summer soup. And no hassle. You can cook it in 20 minutes, no more.

Ingredients:

Water - 2 liters
Salt - 1 tablespoon
Sorrel - 1 bunch
Potatoes - 4 pcs
Garlic - 1 clove
Unrefined sunflower oil - 2 tablespoons
Any greens - 1 bunch
Cucurma or other spices - 1/4 teaspoon

Cooking:

1. Put the eggs to boil for 10-15 minutes. Then put a pot of water for the soup to boil and take care of the vegetables for now. Rinse the sorrel properly and cut off the stems. Peel potatoes and cut into medium cubes. Cut the onion into cubes too. Crush the garlic with the side of a knife and mince.

2. When water boils in a saucepan, put potatoes, onions and garlic in it. Salt. Boil 20 minutes.

3. In the meantime, let's continue cutting the rest of the products. Cut the sorrel leaves into small pieces. Peel and crumble boiled eggs. Chop up the rest of the greens. Put it all in a boiling pot, in which the vegetables have already been cooked. And add spices to it. And mix everything.

3. When the soup boils again, add 2 tablespoons of sunflower oil there. Stir and turn off the stove. Close the pot with a lid and let it brew for 20-30 minutes. Then you can serve a very tasty green borscht.

If desired, put a spoonful of sour cream or mayonnaise on a plate. This will make it even tastier.

Video on how to make sorrel soup

I liked this recipe. It's as easy as I'm used to making. Only meat broth is prepared with pork ribs.

Ingredients:

Pork ribs - 500 gr
Potatoes - 10 pcs
Onion - 1 pc.
Carrots - 1-2 pieces
Eggs - 2 pcs
Sorrel - 2 bunches
Dill, parsley, green onion - to taste
Salt - to taste
Vegetable oil for frying

The soup should learn to be very rich and tasty. And you can, in principle, take any pork meat - the neck, and the drumstick, and the ham, and the tenderloin. I don't think it will get any worse.

Step-by-step recipe for green cabbage soup with nettle

A wonderful quick recipe for a quick spring-summer soup. Very good garden option. Minimum products and time. But at the same time it will be very nutritious, and most importantly tasty.

Ingredients:

Nettle - 1 bunch
Sorrel - 1 bunch
Potatoes - 3 pcs
Carrots - 1 pc.
Eggs - 2 pcs
Bay leaf - 2 pcs
Salt - to taste
Water - 1.5 liters

Cooking method:

1. Put a pot of water on gas and bring to a boil. In the meantime, get on with the other ingredients. Wash nettles and scald with boiling water. Then cut off the stems, leaving only the leaves. And cut them into small pieces.

When collecting nettles, take care of your hands, it is better to do it with gloves. After you scald it with boiling water, it will no longer be burned. Feel free to take off your gloves and continue cooking.

3. Peel and cut the potatoes into small cubes. In the meantime, put the eggs on the fire for about 10-15 minutes.

4. When the water in the pan boils, put the potatoes there, salt and add the bay leaf. Simmer for 25 minutes until potatoes are cooked.

5. While the potatoes are cooking, peel and finely chop the eggs.

6. Peel and grate the carrot on a coarse grater.

7. When the time has come, put all the remaining ingredients in the pan and cook for 5 minutes.

8. After that, turn off the gas, cover with a lid and let stand for about 15 minutes. And a wonderful fresh herb borscht is ready. It is very fragrant and tasty. Help yourself.

Canned sorrel soup with meat

Despite the fact that it is mainly a summer soup, nothing prevents it from being prepared in autumn and winter. Provided that you have canned sorrel. And it will be no worse than fresh.

Ingredients:

Canned sorrel - 0.5 l
Pork - 300 gr
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 4-5 pcs
Boiled eggs - 3 pcs
Vegetable oil - for frying
Salt - 0.5 tablespoon
Black ground pepper - to taste
Dill, parsley - bunch
Water - 2 l

Cooking:

1. Wash, dry with a towel and cut the pork into small pieces and fry in a pan.

2. Grate the carrots and cut the onion into small cubes. Add to lightly fried meat. Fry until golden soft and add a little water. Close the lid and simmer until the meat is done.

3. Put a pot of water on the stove and add potatoes there. Salt and cook for 25-30 minutes until tender.

4. Boil the eggs in advance, cool, peel and finely chop. Also finely chop the greens. When the potatoes are cooked, add the contents of the pan and the sorrel to the pot. Pepper and taste. If necessary, add more salt. Cook for another 5 minutes and at the end add the eggs and herbs.

5. Everything is ready! When serving, add sour cream for more flavor. Sour cream, in my opinion, is generally appropriate everywhere.

Well, dear friends. You got acquainted with the most interesting selection of recipes for sorrel soup, aka green cabbage soup, aka green borscht.

Although there are actually many more ways. With the same meat, you can experiment. For example, make with beef instead of chicken or pork. Or vice versa, remove the meat ingredient from the recipe and prepare a diet dish.

In general, start from your mood and the composition of the products at hand. cook with pleasure and treat yourself and your loved ones with delicious stew. Good luck to you!

Good day, dear subscribers and guests of my favorite blog! The sun is out, the birds are singing, it's time to go to the garden and harvest the first crop. 😆 What? Tell me, the answer is simple, the harvest is green and very sour in taste. Guessed?

Of course, today we will talk about such a plant as rumex, which is sorrel. You will learn how to cook the most delicious, rich soups from this herb, in the following articles there will be recipes for various dishes from this plant.

Interesting! This sour miracle contains mineral salts, proteins, tannins, calcium and potassium, vitamins, magnesium, citric and malic acid.

And of course, it contains a lot of vitamin C.

By the way, who likes to cook real red borscht, there is a special note for you 😛

Are cabbage soup so green? have always been and are the most popular in the spring. This option is traditionally cooked from a raw egg, of course, in addition to the main ingredient, other vegetables are also used, these are potatoes, carrots and onions.

As meat, you can take beef, pork or chicken. Children are recommended to cook in vegetable broth.

The classic version is a variant on the water without meat, a vegetarian lean borscht. Although you can safely cook on meat or chicken broth.

We will need:

Potatoes - 4 pcs.
Carrot - 1 pc. (big size)
Onion - 1 pc.
Eggs - 4 pcs.
Sorrel - a bunch (you can use fresh or frozen)
Dill - bunch
Bay leaf - 3-4 leaves
Allspice peas - 7 peas
Salt - to taste
Black ground pepper - to taste

Cooking method:

1. Start with the simplest, which is peeling vegetables. Next, cut them into cubes, as shown in the picture.

2. Pour water into a saucepan and put it on fire, after boiling, throw in a whole onion peeled from the skin. Add aromatic peppercorns and bay leaf. And of course carrots and potatoes that you have chopped.

Cook the vegetables in this way until cooked, and then remove the onion with a spoon. She had already done her job, the soup was saturated with her aroma. Wash the sorrel and cut into pieces, arbitrarily, as you wish. This herb can be used frozen.

Important! If the greens are frozen, then do not defrost it, but add it to the liquid immediately!

3. Hard boil the eggs, cool, peel and cut into long pieces.

4. Throw them in the same place in the soup. Salt and pepper. Cook for 10-15 minutes, and then turn off and let stand on the stove for a bit. Here is such a green soup without frying and without meat turned out. Top it with sour cream or mayonnaise. Bon appetit!

Have you made such a green borscht according to this recipe? 🙂 Such an appetizing and healthy green can be consumed by children and pregnant women, and even nursing mothers.

Video on how to make green porridge at home

If you want to know all the secrets of this masterpiece, then watch this short video:

Recipe for sorrel soup with egg and chicken

Of course, the best option is the one that uses its own homemade greens from the garden.

But, it also happens that you want to cook this first dish in winter, then it is best to use and cook frozen sorrel soup. If you live in an area where this plant is not found at all, then buy it in canned form. In general, I once thought about this question, What can replace sorrel to make borscht sour?

So, for those who do not have the opportunity to get these leaves, you can safely replace them with spinach. And you can also use nettles, it will turn out very cool and tasty, although not so sour, you can add lemon juice or citric acid and then there will definitely be sourness. For options with spinach and nettle, read further in the article.

For cold soups, substitute potatoes for celery or cucumbers.

The traditional classic version, of course, involves cooking with green leaves, with the addition of a raw or boiled egg, although in some sources the authors insist on cooking such a miracle without eggs, but what about a quick option you can cook without them.

By the way, someone after all can simply simply be allergic to them. After all, eggs are a strong allergen for some people, unfortunately. 😐

We will need:

chicken breast or drumsticks, legs - 500 g
sorrel -200-300 g
chicken egg - 2 pcs.
potatoes - 3 pcs.
green onion - 10 feathers
round rice - 2 tbsp
vegetable oil
salt and pepper to taste

Cooking method:

1. Boil chicken meat, I had chicken legs. They do not cook for a long time, about 40 minutes.

3. Peel and cut fresh potatoes, try to keep the pieces the same. Then the dish will turn out aesthetically beautiful.

4. Rinse rice, strain through a sieve.

Important! For this soup, choose round-grain rice! It's much tastier.

5. Onions are cut into such rings.

6. Wash your favorite herbs, such as parsley, dill and chop with a knife too. Do you hear the aroma in the kitchen?

7. Remove the finished legs from the broth. Bring in potatoes and green onions. And, of course, rice. Simmer until the potatoes are tender, usually 20-30 minutes, depending on the type of potato you have.

8. Now the important point, place the sorrel in a saucepan and pour vegetable oil into it. Simmer for about 10 minutes while stirring.

9. Whisk raw eggs. To them, add a little chicken broth from the pan, about 7 tbsp.

10. After stewing, send the sorrel to the soup. Then take the egg mixture and pour it into the soup in a small stream, stirring well. Cook like this for 6-7 minutes. Add fragrant greens, and you can cut the hams into pieces and add to each plate.

11. What a beauty, season with sour cream and treat your family and friends! Absolutely everyone will like this vitaminized green soup! Cook with love!

How to cook the first dish with beef meat and an egg

It's almost summer outside the window, I want something unusual, like this borscht made of green leaves and vegetables. So why not do it. For a strong flavor, use garlic, as well as another condition for everything in the soup to be combined, you need to try so that the shape of cutting all vegetables is neat.

We will need:

beef meat - 600 g
potatoes - 3-5 pcs.
onion - 1 pc.
carrots - 1 pc.
sorrel leaves - a large bunch
chicken egg - 4-5 pcs.
garlic - 4 cloves
salt, pepper to taste
greens to taste

Cooking method:

1. How to boil the broth for soup? All just take the meat of beef or pork and throw it into boiling water. Cook over low heat for about 1 hour, do not forget that after boiling you will need to remove the foam.

Important! The broth should be transparent, for this, remove the foam from the surface with a slotted spoon.

1. Chop onions and carrots. In this form, cut the carrots for a change in circles. Fry vegetables in a pan with vegetable oil. They should be soft and golden brown.

2. Rinse green feathers under running water, put in a colander and remove excess water. Finely chop this sour plant into small pieces with a kitchen knife.

3. After that, cut the boiled eggs in such a way that small cubes are obtained. Do the same with potatoes.

4. After the meat and broth are ready, take it out and let it cool. Cut into pieces and then lower back into the broth. Salt the broth.

5. Add chopped potatoes there. Cook the dish until half cooked. At the very end of 15 minutes, add pieces of sorrel. And, of course, an egg.

Important! Use garlic for a more divine flavor. Cut it very finely and in 2-3 minutes, add to the soup.

6. Pepper and sprinkle with herbs. Let it brew a little. Pour into bowls and eat healthy! Who loves sour cream, then be sure to bring it.

Interesting! Do you know how you can diversify the taste of such green cabbage soup? Write your comments. I suggest adding celery at the very beginning, let it cook a little, and then remove it completely from the dish. It turns out rich and very tasty!

Shchi with sorrel on stew

Very interesting, and most importantly, a budget and simple, quick cooking option. You can always buy stew at any store, of course it would be nice to prepare it yourself. You can take any beef, even pork.

We will need:

stew - 1 jar
sorrel - 350 g
potatoes carrots - 5 pcs.
carrots - 1 pc.
onion - 1 pc.
egg - 2 pcs.
salt and ground pepper to taste

Cooking method:

1. Put the stew from the jar into a saucepan, add chopped onion to it. Fry for five minutes over low heat.

2. After that, grate the carrots and add them there. Simmer for approximately 3-4 minutes.

3. Now pour drinking water into it.

4. Dice the potatoes.

5. Send it to the soup, cook for about 20 minutes, then cut the sorrel and add it. Salt, pepper. The dish should still cook for 10 minutes.

6. Peel the boiled eggs and cut into small pieces. And you can also cut one in half so that it is cute when serving.

7. Have a delicious and fragrant lunch!

Do you like stew dishes? Then here is another useful note for you)))

Cool recipe with nettle

In another way, this option is called Moldovan. To prepare such a dish, of course, you will need nettle and sorrel, be sure to collect these herbs in the summer and freeze them, and then cook them to your health in the winter.

We will need:

Nettle - young small bunch
Sorrel - bunch
Potatoes - 3-5 pcs.
Carrot - 1 pc.
Tomatoes - 1-2 pcs.
Rice - 50 g.
Salt to taste
Water - about 1.5 liters.
Optional - vegetable oil and onions

Cooking method:

See this YouTube video for more details on how to make this soup:

Cooking with sorrel and spinach

This type of green borscht is also very popular, and it’s not easy, spinach goes very well with any other greens and provides a lot of useful and nutritious substances.

We will need:

Cooking method:

1. Prepare meat broth. Pour water over the brisket, put the pan on the fire and cook until the meat is ready for about 1-1.5 hours.

Important! Remove the foam after boiling.

2. Chop the onion and herbs with a knife. Including sorrel and spinach. Greens can be taken frozen, there is nothing wrong with that.

Important! Of course, it is best to take fresh plants!

Cut potatoes into chunks. Cut the boiled eggs also carefully, but only in cubes.

4. Break the eggs into a clean bowl, beat them with a whisk. To add some mystery to the dish, pour lemon juice into this sauce, about 1-2 tablespoons in a thin stream.

5. As soon as the potatoes are ready, put the chopped green "grass". After chopped eggs. Cook this dish in this composition for 5 minutes and only after that pour in the awesome dressing of eggs with lemon, and when you pour in, stir.

Cook for another 5-7 minutes, until done. Salt and pepper at the end of cooking.

6. What a beauty! Very fast and tasty, and even with health benefits!

Serve with sour cream! And you can also cook garlic donuts, they just go great with this green borscht. For those who don't know, read this article.

Delicious beetroot recipe

This option is the most fortified, since it uses a lot of greens, take a look at the scripture, you will see for yourself. A storehouse of usefulness and richness! The description and pictures were kindly provided by the chef Oleg Olkhov of the Holy Danilovo Monastery.

We will need:

beet tops - 100 g
parsnip root - 50 g
sorrel - 100 g
carrots - 1 pc.
leek - 1 pc.
onion - 1 pc.
salt and pepper to taste

Cooking method:

Then add the frying of vegetables (carrots and onions). At the very end, throw in the sorrel, cut into pieces. Boil 10 minutes. Salt and pepper. Fill the dish with sour cream and ask for the table. It turns out a very dietary and vegetarian first course. No extra calories!

Cooking in a multicooker

How I love this assistant, I use it every day, what delicious cereals the kids get in it, and the soups are just lovely. So I also cooked our green borscht in it today. Someday I will show you in detail with step-by-step drawings this version of borscht, so expect and add the site to your bookmarks.

Shchi on chicken broth from Yu.Vysotskaya

Today, a program was just shown on TV and Yulia was preparing such a soup, so I am sharing this experience with you, dear guests and blog subscribers. There is nothing special about this option, it is quite simple and looks like a traditional classic look, see for yourself:

Have you cooked such a first dish with meatballs? Meatballs are minced meat balls. I also tried to cook it, it turned out delicious and very beautiful!

The secret of this dish is that the meatballs do not need to be boiled for a long time, throw them in as soon as the water boils on the stove, along with the potatoes. Therefore, if you are looking for a quick cooking option, cook these green cabbage soup with meatballs.

P.S. A very unusual option, which I myself have never cooked, is the option with cheese. After watching this video from the YouTube channel, I really immediately wanted to cook this stew on it today. Watch this video and create, perhaps this option will be the best and most successful for you and your loved ones!

Here is such an informative article with a variety of first courses I got. Perhaps someone does not like sorrel borscht, well, in vain, let's fix it. 😛 I hope I was helpful to you! Thank you for your attention, see you tomorrow! Bye Bye!

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

In folk medicine, sorrel has always been used as an additional treatment. The herb helps with various diseases of the stomach - gastritis, colitis. And it has also been proven that sorrel normalizes cholesterol levels, removes toxins and toxins.

Classic sorrel soup with egg: recipes with photos

On the bone

Let's start with the traditional recipe, when the soup is cooked on the broth of meat on the bone. As a rule, there is an egg in this soup, it gives the dish both a spicy taste and a special richness. The egg can be put in the soup already boiled, crumbled. Another option is to break a raw egg in a bowl and stir, then pour into the soup. In this version of the addition, egg noodles will float in sorrel.

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

To prepare the soup, you will first need to boil the broth. It will come out crisp and clean. It is enough just to fill the meat with water, put on fire, remove the brown foam before boiling. When the broth boils, reduce the heat to low. Let the broth cook for an hour, then add salt, pepper and bay leaf, cook the broth for another half hour.

While the base of the soup is being prepared, you can work on its individual ingredients. Rinse and cut potatoes into cubes. Put in the broth, after 30 minutes of additional boiling, potatoes and reduce the fire to a minimum, cook for 15 minutes. After that, add eggs - choose one of the two options that are described at the very beginning of the recipe.

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

In chicken broth

Another recipe with a photo on how to cook classic sorrel soup with an egg, we suggest making it on chicken broth. This will turn out not as high-calorie first course as in the first recipe with meat on the bone, but the taste will be incomparable.

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

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

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

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Cut the sorrel into thin strips. When the potatoes are soft in the broth, add onions, carrots and sorrel. Then carefully pour the eggs into the soup while stirring the broth with a fork. Pour boiled chicken meat, add salt and spices. Now boil, turn off the heat and leave the soup under a closed lid for 30 minutes to infuse. How .

In vegetable broth

If you just cook soup with sorrel without using meat, then it will still turn out tasty and fragrant. Using eggs for such a first course will increase its nutritional value.

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

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

Rinse and chop the sorrel, add boiled eggs to the soup, which are pre-cut into cubes. Send sorrel there and cook everything for 15 minutes. After that, green borscht can be served at the table, seasoned with sour cream. How to do .

Here are some options on how to cook classic sorrel soup with egg, we offer you for consideration. Each recipe with a photo from this material is worthy of attention, and green borsch according to any chosen cooking option will definitely turn out tasty, rich, nutritious and healthy.

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Sorrel soup with egg traditionally marks early spring, when you really want to cook something from the first fresh greens to fill your body with missing vitamins and minerals after a long winter. Preparing the first dish is so easy that even a schoolboy can cope with its creation! The only thing to remember is that you do not need to add too much sorrel to the soup so as not to spoil its taste, otherwise, instead of a hearty vitamin dinner, you will get a sour first course! Eggs can be used as chicken and goose, duck or quail.

Ingredients

Sorrel - 1 bunch
Potatoes - 2 pcs.
Onion - 1 pc.
Carrot - 1 pc.
Chicken egg - 1 pc.
Bay leaf - 2 pcs.
Salt - 0.5 tsp
Sugar - 0.5 tsp
Vegetable oil- 25 ml

Information

First course
Servings - 4
Cooking time - 0 h 25 min

Sorrel soup with egg: how to cook

Peel all prepared vegetables from the skin, cut out black dirt and rinse them in water. Cut the onion and carrot into small cubes. In a cauldron or saucepan, heat the vegetable oil and pour the vegetable slices into it. Fry for 3-5 minutes.

Then cut the potatoes into medium cubes and add to the bowl, frying for 1-2 minutes to form a crust. Then pour in hot water and boil the vegetable slices for 15 minutes, do not forget to salt it and add bay leaves.

Rinse sorrel leaves in water and cut into wide strips. Once the potato cubes are cooked, add the sorrel to the soup along with the granulated sugar. The sweetness neutralizes the excess acidity of the greens. Stir and cook for about 3 minutes.

At this time, beat the chicken egg with a fork in a bowl or bowl.

Sorrel soup is the older brother of the green borscht beloved by many. It is easier to prepare, more democratic in the selection of products, and due to their possible diversity, it is much easier to choose a recipe to taste for the whole family.

I don’t like the rice option - let’s try oatmeal, pearl barley, but at least buckwheat, sorrel soups with eggs, the step-by-step recipes of which we have selected, are equally tasty. It is unnecessary to talk about the benefits of such dishes - if there are no contraindications to sour broths, be sure to include sorrel soup in your diet, cook two or three times a month and thereby diversify the menu, and a natural source of vitamins is unlikely to be out of place.

General principles for preparing sorrel soup according to step-by-step recipes

Simple and light sorrel soups with egg are prepared with drinking water, for a more satisfying dish, meat or chicken broth is taken as the basis. To make the soup tasty and look appetizing, the broth must be transparent. In the step-by-step recipes for sorrel soup with an egg, it is described in detail from which pieces, how and for how long to cook this or that type of broth.

For soup, it is better to take fresh and young sorrel leaves. After the formation of the peduncle, the taste of the leaves becomes unpleasant, and the veins thicken and do not boil. In the soup, they are quite tough and resemble accidentally fallen chips.

Before use, the sorrel is sorted out - the withered leaves are thrown aside and the stems are necessarily cut off. In order to wash off all the dirt well, it is advisable to keep the sorrel in water for some time, and then thoroughly wash each leaf.

The cooking time of sorrel is no more than 4 minutes, so it is added to an almost ready dish. The leaves are thoroughly dried so that the remnants of raw water do not fall into the pan, and cut into strips no more than one centimeter wide.

Often the question arises of how much sorrel should be taken so that the soup does not turn out to be too sour or, conversely, tasteless. If you cook in meat broth, take at least 100 gr. sorrel. For a soup that does not involve the addition of meat, it is advisable to take twice as many leaves.

Sorrel soup is usually obtained with a slight sourness, and cereals are added to the dish to even out its taste. Most often rice, less often use semolina or oatmeal.

Traditionally, sorrel soup is cooked with eggs. Raw eggs beaten until foaming are introduced into the dish, in the process of cooking, hard-boiled - they are cut in half or complement the soup already poured on plates.

Sorrel soup with egg: a step-by-step recipe for chicken broth with rice

Step-by-step recipe for sorrel soup with raw eggs and rice in light chicken broth. Eggs are well beaten with cold broth, after which they are poured in a thin stream into an almost ready soup. Delicate chicken broth and rice well balance the taste of the soup, the acidity is almost not felt.

Ingredients:

Two chilled, medium-sized chicken legs;

200-gram bunch of sorrel;

Small bulb;

Three boiled eggs;

Carrot;

Four small potatoes;

40 ml of oil;

Three tablespoons of round grain rice.

Cooking method:

1. Cooking chicken broth. In a saucepan with a capacity of at least 3 liters, pour 2.5 liters of clean water. After examining the skin of the legs, we remove the remnants of feathers. To simplify the process, you can use tweezers. We wash the chicken, put it in a saucepan filled with water, put it on a “fast” fire. As it heats up, foam will form on the surface of the broth. Watch carefully and constantly remove this var, otherwise the foam will mix with the broth and cloud it. As soon as the water boils, lower the peeled onion into the pan. Reduce the heat to the lowest level, cover tightly with a lid. After two minutes, be sure to check - the surface of the broth should sway slowly and evenly, intense boiling is unacceptable. Cook the broth for about 50 minutes, covering the pan with a lid. We check the readiness with a puncture, if the knife blade enters the meat freely, it is ready.

2. While the broth is being cooked, sort out the sorrel. We select withered leaves and accidentally caught weeds. We tear off the tough stems under the leaf. After washing the sorrel with water, lay it out on a linen towel to dry.

3. Pour rice on the table. We remove all rubbish, damaged and poorly polished dark grains. Then we collect the cereal in a colander and rinse with cool water. To better wash off the starch powder from the grains, mix the cereal with your free hand or spoon. We do this until the water flowing from the colander becomes crystal clear. We substitute a smaller bowl under a colander and leave the rice until it dries.

4. We clean the potatoes, cut off the peel from the carrots in a thin layer. We cut the potatoes into medium-sized cubes or thin sticks, pour water. Do not leave in the air, otherwise it will darken.

5. We take out the finished chicken and temporarily set aside. The meat should cool slightly so that it can be easily removed from the bones with your hands. Remove the onion from the pan, pour three cups of broth into a separate bowl. We lower the potatoes into the remaining boiling chicken base, add finely grated carrots and dried rice. After waiting for the boil, cook for twenty minutes.

6. Pour oil into a thick-walled deep frying pan or cauldron and heat it over low heat. We cut the sorrel into wide strips and put it in the heated oil. Stirring occasionally, simmer for about 8 minutes.

7. To the previously cast, cooled well broth, break the eggs. By whipping, we achieve absolute uniformity and light foaming.

8. Remove chicken meat from the bones. We disassemble it into fibers or cut it with a knife into smaller pieces. We lower the chicken to the potatoes that have reached readiness, add the stewed sorrel. Continuously stirring the contents of the pan in a circle, pour in the egg mass in a thin stream, add. Bring the sorrel soup to a boil, remove from the stove.

Sorrel soup with egg: a step-by-step recipe for meat broth without potatoes

Step by step recipe for sorrel soup with egg without potatoes. Meat broth provides satiety to the dish. Sorrel is blanched separately and added as a puree. Ready soup, when served, is complemented by halves of boiled eggs.

Ingredients:

Half a kilo of medium-fat pork pulp;

Purified water - one and a half liters:

400 gr. fresh sorrel:

One head of onion;

Small carrot;

50 gr. root celery;

Parsley root - 100 gr.;

Two tablespoons of oil;

2 tablespoons without a slide of flour;

Fresh dill for serving;

Four large, "cool" eggs;

Six tablespoons of 20% sour cream (you can low-fat homemade).

Cooking method:

1. We process meat. We cut off excess pieces of fat and dense films from the pulp. Rinse, dry with paper towels, cut into portions. It can be small cubes or thin, sliced \u200b\u200bstrictly contrary to the fibers, slices. We put the pork in a saucepan, add at least one and a half liters of water. According to all the rules, we prepare meat transparent broth. On intense heat, continuously removing the foam, bring to a boil. Next, cook under the lid with moderate heat for an hour.

2. We clean the vegetables, sort out the sorrel, wash it with cold water. We cut the roots and carrots into medium-sized cubes, finely chop the onion.

3. Place the sorrel leaves in a suitable size saucepan. Add a little water, a quarter cup is enough. Stew the leaves under the lid for about ten minutes, after which we interrupt with a blender in mashed potatoes. If you don’t have such a kitchen appliance, grind the stewed sorrel through a sieve or pass it through a “fine” meat grinder.

4. Pour two tablespoons of oil into the pan. Slightly warming it up, put the roots and vegetables. Stirring, simmer over moderate heat for 10 minutes, until soft. Sprinkle the roast with flour, stir well so that it completely disperses and does not stray into lumps. Cook on the same heat for another three minutes.

5. Put the roots browned with vegetables into the meat broth, pour in the sorrel puree, add salt to taste. Bringing to a boil, boil the soup over low heat for five minutes.

6. We clean hard-boiled eggs from the shell, wash off its small fragments with water. Cut the eggs lengthwise. When serving, add sour cream to the soup, arrange eggs on plates.

The easiest and most affordable sorrel soup with egg: a step-by-step recipe on water with melted cheese and oatmeal

Water-boiled sorrel soup with eggs - a quick step-by-step recipe. Herculean flakes provide sufficient satiety, and thanks to the melted cheese, it acquires a delicate creamy taste. Finely chopped boiled eggs are added to the finished dish.

Ingredients:

Filtered water - 2.5 liters, can be replaced with meat broth;

150 gr. processed cheese;

Small bulb;

Potato - 4 tubers;

a bunch of spinach;

Two large bunches of juicy sorrel;

Young onion feathers;

fresh dill;

Two spoons of "Hercules", for the usual preparation.

Cooking method:

1. We clean the green onions. We cut off the remains of the roots, remove the upper transparent shell from the white part. We sort out the greens, cut the stems from the sorrel and spinach to the very leaves. We remove the husk from the onion, peel the potatoes.

2. Rinse all the greens and lay them out on paper towels to dry. We cut the potatoes into small cubes and leave it in the water.

3. Finely chop the onion and onion feathers. Cut sorrel and spinach leaves into strips, finely chop the dill. Small slices, you can strips, cut eggs.

4. Coarsely rub the melted cheese. If the curds are soft and stick to the surface of the grater, place them in the freezer for a quarter of an hour. This time is enough for them to freeze a little - the process will go easier and faster.

5. Put onions and green onions in boiling water. Add potatoes, cook on medium heat for about a quarter of an hour. When the potato wedges are soft, put the cheese into the pan. Mix well and add oatmeal. Cook cereal for five minutes. It is recommended to take the classic Hercules, such flakes keep their shape well after softening. Unlike them, the instant product is instantly boiled into mashed potatoes.

6. Put the chopped eggs and all the greens into the soup. Fall asleep spinach leaves and sorrel, add. We simmer the soup at the most “quiet” heating, for at least five minutes, after which we turn off the stove.

Sorrel soup with eggs (step by step) - technology tricks and useful tips

In any step-by-step recipe for sorrel soup with eggs, fresh leaves of the plant can be replaced with frozen or canned ones. But it is worth considering important nuances. If fresh sorrel according to the recipe needs to be stewed or blanched beforehand, this should not be done with the workpiece. Frozen sorrel is added to the soup without thawing, five minutes before it is ready. Canned should be lowered two minutes before the end of cooking.

Love a sour-tasting dish? Add a little citric acid or natural lemon juice to sorrel soup at the end of cooking. If you find forest sorrel on sale, take it better. Such leaves have an order of magnitude higher acidity than those grown in the garden.

After the introduction of sorrel, do not boil the soup for a long time. Once the leaves change color and become soft, bring to a boil quickly and remove from heat.

Sorrel soup with eggs is usually seasoned with sour cream, but the dish is no less tasty if you use mayonnaise. The only drawback is that the sauce diverges over the soup in flakes, however, someone likes this option more.