Most housewives call sorrel soup more familiarly and affectionately - green borscht or green cabbage soup. This sour, seasonal herb is extremely healthy! And we must take advantage of the opportunity when fresh sorrel appears on the beds or on the shelves, to cook delicious hot and cold dishes from it.

If you like soups with a little sourness, then you probably.

Recipes from fresh sorrel impress with bright colors and do not require expensive products. There are dishes here for lovers of pork with fat, and for gourmets who follow the color scheme and their figure. By the way, sorrel can be prepared for future use and pamper yourself with hot sorrel soup in winter.

Sorrel soup: a classic recipe

Our grandmothers and great-grandmothers cooked green cabbage soup according to the classic recipe. Sorrel soup is rightfully called the king of spring soups, and it can be prepared from the simplest ingredients.

Ingredients:

• water or broth - 1.5 l;
• sorrel - 2 bunches;
• potatoes - 2 pcs;
• boiled eggs - 2 pcs;
• butter - 20 gr;
• salt, pepper and your favorite seasonings.

You can store the broth with pieces of meat in the freezer for up to 1 month and use it to make quick soups! To transfer the frozen broth to a saucepan, it is enough to hold the container with the broth under hot water.

Cooking:

1. Coarsely chopped potatoes are sent to a pot with water or broth. It should boil and give the future soup pleasant taste and density.

Do not forget to salt the broth and add your favorite spices!

1. We cut the sorrel, for this we turn the leaves into a tube and after cutting we get long sour strips. In a frying pan with warmed butter, slightly let the sorrel, then everything beneficial features herbs are "sealed" in the leaves.
2. Stewed sorrel is sent to the broth with boiled potatoes. The taste of butter will give the soup smoothness and the necessary fat.
3. Boil 2 eggs in a separate bowl. Finely chop or mash the cooled eggs with a fork.

Pour fragrant soup into a bowl, put croutons, sprinkle with chopped eggs and add a spoonful of sour cream! It turns out incredibly beautiful and just as delicious!

Egg Sorrel Soup Recipe

If you do not like liquid sorrel soup, then green cabbage soup will get the desired density due to cereals and boiled eggs. Sometimes, during the preparation of sorrel soup, millet or rice, previously soaked in cold water, is added to it.

Ingredients for green borscht with egg:

• water or broth - 1.5-2 l;
• sorrel - 2 bunches;
• potatoes - 2 pcs;
• eggs - 2 pcs;
• onion - 1 pc;
• carrot - 1 pc;
• millet or rice - 3 tbsp. spoons;
• celery root, parsley and dill.

Cooking:

Broth for sorrel soup is cooked for 1-2 hours. You can use pork, chicken or turkey leg.

1. We throw spices, chopped potatoes and pre-soaked cereals into the ready-made boiling broth.
2. Grated carrots, onions and celery - the root gives a specific flavor, so it's not for everyone - fry on vegetable oil. Add to soup.
3. Cut the sorrel into strips.

Any fresh herbs are added 3-5 minutes before the end of cooking! Sorrel stalks can also be used in soup if finely chopped!

1. After adding all the green ingredients, cook for 3 minutes, turn off and wait 15 minutes to reunite all the aromas and tastes.

When serving, decorate with sour cream, chopped eggs or their halves.

How to cook sorrel soup with egg and chicken: the easiest recipe

The simplest, and, most importantly, healthy sorrel soup is obtained on the basis of chicken broth. In the recipe, you can use the breast - this is an option for dietary borscht, or chicken legs - for rich aromatic soups.

Soup ingredients:

• sorrel - 2 bunches;
• chicken leg - 1 pc;
• potatoes - 3-4 pcs;
• carrot and onion - 1 pc;
• eggs - 3 pcs;
• spices and other herbs.

Eggs can be washed and boiled together with chicken legs. After 15 minutes, take them out and place them in cold water!

Cooking:

1. Cooking roast from chopped carrots and onions.
2. The chicken is cooked with diced potatoes and fried vegetables are added to it.
3. Finely chopped greens are sent last to the soup.

After boiling, cook for another 2-3 minutes! Serve in a beautiful bowl with a dollop of sour cream!

Eggs can be added to green borsch in 3 ways: finely chopped, sliced ​​\u200b\u200bwedges or halves, or you can pour in a thin stream into a boiling broth! Then beautiful "clouds" will float in the soup.

Sorrel soup with meat: tender beef or pork

A rich sorrel soup with meat will appeal to the owner of the house. The recipe includes the most healthy ingredients, a variety of vegetables and pork tenderloin, and the cooking process will bring pleasure to any troublesome housewife.

Prepare the necessary products:

• pork or beef pulp - 1 kg (with fat);
• sorrel - 1 bunch (300 gr);
• potatoes - 3 pcs;
• onion and carrot - 1 pc;
• eggs - 3 pcs;
• green onions, dill, parsley.

As spices we use bay leaf, black pepper, salt and celery root.

Cooking:

1. We lower the meat into 2.5 liters of cold water and cook for 2 hours. When all the foam is removed, do not forget to add salt and spices so that the pork absorbs all the flavors and gives off its taste.
2. Boil the eggs for 15 minutes, and fry the chopped onions, carrots and celery in olive oil.
3. When the pork is boiled to the desired softness, the broth must be filtered and proceed with the final part. culinary masterpiece.
4. Diced potatoes and fried vegetables are sent to the broth with pieces of meat. We give the ingredients a good boil, and add the chopped sorrel and other herbs.
5. The soup will boil for a couple more minutes and you can add boiled eggs. To the taste of the hostess, they can be finely chopped, grated or served in orderly halves.

A spoonful of sour cream or mayonnaise will add the finishing touch to the plate!

Sorrel soup recipe with mushrooms

Easy sorrel soup with mushrooms is prepared quickly and fills the house with mouth-watering aromas. The recipe is simple, but resist the temptation to try tasty soup neither the children nor the beloved husband will be able to chick.

For a culinary masterpiece you will need:

• water or broth - 1.5 l;
• champignons - 250 gr;
• potatoes - 2 pcs;
• sorrel - 1 large bunch;
• onion and carrot - 1 pc;
• spices, herbs and boiled eggs for decoration.

Cooking:

1. In hot water or broth, dip the diced potatoes, grated carrots and mushrooms. We lower the whole onion there so that during the cooking process it gives its taste.

Do not forget to add your favorite spices, for example, bay leaf and peppercorns!

1. Boil vegetables until tender. We remove the onion and lavrushka.
2. And we launch the final ingredient - fresh sorrel and any greens to taste.
3. After 2-3 minutes turn off the soup and let it brew.

Add a teaspoon to each bowl before serving. homemade mayonnaise and chopped boiled eggs.

If mushroom soup with sorrel was boiled in water, then it can be eaten cold!

Sorrel soup puree

The delicate texture of puree soups is especially to the liking of the older generation. Sorrel soup is easy to prepare in the form of an airy cream and add exquisite notes to the recipe with the help of additional ingredients.

For cooking you will need:

• water or broth - 1 l;
• sorrel - 2-3 bunches (400 gr);
• potatoes - 3 pcs;
• cream cheese - 150 gr;
• cream - 100 ml;
• onion - 1 pc;
• garlic, green onion, spices;
• boiled egg - 1 pc for decoration.

Cooking:

1. In a heated pan with olive oil fry onions, crushed garlic and add spices there so that they open up and give off their flavors.
2. We also send finely chopped potatoes there. Fry and add hot water or broth.
3. Pieces of cheese are thrown into the boiling soup and pour 100 ml of heavy cream. 3-5 minutes before readiness, we lower the sorrel and other greens.
4. Remove from heat, let cool slightly, and pierce the soup with a blender. Before serving, decorate with a slice of boiled egg.

Sorrel can be cooked for no more than 3 minutes to preserve color and beneficial vitamins!

I suggest you watch a video recipe for making a classic sorrel soup with meat

Bon appetit and see you for new recipes!

In the period from spring to autumn, everyone tries to have time to get enough of a variety of vitamins by eating fruits and vegetables. Therefore, today we invite you to start preparing a very healthy sorrel soup, and besides, we will tell you how to cook it with meat that is no less useful for us.

Sorrel soup - recipe with meat and egg

Ingredients:

• beef tenderloin - 300-350 g;
• drinking water - 2.5-3 l;
• young potatoes - 4-5 pcs.;
• fresh sorrel - 130-150 g;
• carrots (medium) - 1 pc.;
• onions (large) - 1 pc.;
• (tomato) - 2/3 st.;
• vegetable oil - 2.5 tbsp. spoons;
• garlic - 2 cloves;
• green onion feathers - 0.5 bunch;
• chicken eggs- 2 pcs.;
• kitchen salt - to taste.

Cooking

Boil the broth with beef for 1.5 hours, salting it to taste. When it boils, do not forget to remove the resulting foam.

We cut the peeled onion into a medium cube, and chop the carrots through a small grater. We spread these two vegetables in a hot vegetable oil in a Teflon pan and, constantly stirring, fry them. Pour everything with tomato juice and simmer the roast for 7-8 minutes.

We take out the boiled beef, cut it in portions and send it back to the pan together with chopped potato slices. Next, straight into the boiling broth, we pass the garlic through the press. When the potatoes are almost ready, put the roast and randomly chopped sorrel leaves into the soup. After 3 minutes, we set aside the soup from healthy sorrel with meat, which is then served in bowls with half a separately boiled egg, sprinkled with chopped, green, juicy onions on top.

Sorrel and nettle soup with meat

Ingredients:

• fresh pork - 400 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 5 pcs.;
• nettle - 0.5 bunch;
• sorrel - 0.5 bunch;
• drinking water - 2.5 liters;
• - 45 g;
• coarse salt - to taste.

Cooking

We cook the broth according to the principle of the first recipe, but not with beef, but with pork.

When the meat becomes soft, add large cubes of peeled potatoes, carrots cut into long strips and half rings of fresh onions into the pan. Cook soup until vegetables are soft. Then we put here a piece of good butter, sorrel and nettle. In order to cut the nettle that burns your hands, first we thoroughly pour boiling water over it, and after that we cut it together with sorrel leaves in the form of wide strips. After 4, maximum 6 minutes, set aside the soup and after a couple of minutes it will be possible to pour it, and then serve it!

Very light, dietary and healthy dish is sorrel soup. Classic recipe with an egg is used by housewives especially often. The dish is considered spring, but such a treat can be prepared from canned sorrel at any time of the year.

For such a simple recipe, you will need to take only the most affordable budget ingredients. These are: 3 potatoes, 1 pc. onions and carrots, 1 bunch of fresh sorrel, 4 eggs, salt, oil.

1. Onions and carrots are finely chopped in any convenient way and fried until golden in oil or fat.
2. While the vegetables are cooking, the potatoes are cut into cubes and placed in a saucepan over medium heat.
3. The sorrel is washed, cut into strips.
4. When the potato is almost ready, vegetable frying, chopped sorrel, as well as salt are sent to it, and the dish is cooked for another 10-12 minutes.
5. Eggs are boiled separately.

When serving, finely chopped egg and sour cream are added to each serving of hot soup.

Green borscht in meat broth

If desired, sorrel soup can be made very satisfying. To do this, add pork to the dish (350 g of pulp). In addition, you will need to use: 2 bunches of sorrel, 6 potatoes, 2 each. carrots and onions, 100 ml. sour cream, 3 eggs, 50 ml. tomato paste, salt, oil.

1. The meat is washed, finely chopped and cooked until tender. Before boiling, it is necessary to remove the foam from the surface of the water.
2. Onions and carrots are chopped, and then fried in vegetable oil until tender. Added to vegetables tomato paste, and the ingredients are stewed for another 5-7 minutes.
3. The contents of the pan, along with the diced potatoes, are laid out in meat broth.
4. When the potatoes become soft, thoroughly washed and chopped sorrel is added to the pan.
5. The soup is cooked for another 10-12 minutes.

You can serve green borscht with sour cream or mayonnaise. Add half a hard-boiled egg to each serving.

Cold soup with sorrel and egg

On a hot summer day the best option lunch will be a sorrel "cold" with a boiled egg. Very light, yet tasty dish. It is prepared from the simplest products. Among them: 250 g of fresh or canned sorrel, 3 pcs. potatoes and fresh cucumbers, 3 eggs, a bunch of green onions and dill, salt.

1. Potatoes are chopped into medium cubes and boiled until tender in salted water.
2. The sorrel is finely chopped and added to the pot to the already soft vegetable. Together, the ingredients are cooked for another 5-7 minutes, and the soup is removed from the heat to cool.
3. Eggs are cooked separately.
4. Greens with cucumbers and boiled eggs are finely chopped. This will be the main dressing for the soup. It is added to chilled green borsch in portions.

Ready-made sorrel soup with egg is perfectly complemented by garlic croutons made from white or rye bread.

With added rice

Especially delicious sorrel soup with rice is obtained on a broth of meat ribs (400 g). In addition to the meat component and a bunch of sorrel, you also need to take: 50 g of cereal, 2 potatoes, 1 each. onions and carrots, 50 g celery root, salt, 1 egg per serving. How to cook such a dish is described in detail below.

1. Broth is cooked from meat ribs. So that it is not cloudy, foam must be constantly removed from the surface of the liquid.
2. While the meat is cooking, chop the vegetables coarsely. Together with rice, they are added to the broth about 10 minutes before it is ready.
3. All ingredients are boiled until potatoes are soft. Only at this moment you can send finely chopped sorrel to the pan. After another 10-12 minutes, the dish will be completely ready.

The soup is served with sour cream and chopped hard-boiled eggs.

Sorrel soup with poached egg

This soup is very tasty not only hot, but also cold. His main secret is poached eggs. Cooking them is not easy, but the result is worth it. To prepare the discussed soup, you will need the following products: eggs by the number of servings, a large bunch of sorrel, 1 pc. carrots and fresh peppers, 2 potatoes, salt, oil. The following recipe is described step by step.

1. Frying is prepared from chopped carrots and diced peppers in oil, after which it is sent to the pan and poured with water.
2. Shredded potatoes are added to other vegetables, and all the ingredients are boiled together for 10-12 minutes.
3. The sorrel is thoroughly washed cold water and scalded with boiling water. This will prevent excess acid in the soup. The scalded leaves are finely chopped and added to the vegetable broth.
4. A poached egg is always cooked separately in an acidic environment. To do this, 1 liter of boiling water with 60 ml. vinegar essence is brought to a boil. With a spoon in water, a “funnel” is quickly made into which the egg is poured. After 3 minutes, you can remove it from the pan.

A poached egg is laid out in each portion of the soup and sour cream is added.

In chicken broth

Sorrel soup can also be cooked in chicken broth. It is best to take chicken legs for this (2 pcs.). In addition to them, you will need to use: 5 potatoes, 1 pc. onions and carrots, 250 g of sorrel, 3-4 cloves of garlic, 4 eggs, a bunch of fresh herbs, salt, oil.

1. Broth is made from poultry. You can add it in the process of cooking black peppercorns and bay leaf.
2. All vegetables are washed, peeled and cut into medium pieces, garlic - into slices.
3. Frying is prepared from carrots with onions in oil or fat. At the very end, garlic is added to it for flavor.
4. Greens and sorrel are thoroughly washed and finely chopped.
5. When the bird is completely cooked, you need to remove the legs from the broth, remove the pulp from them, and send the meat back, and discard the bones.
6. Roasting and greens with sorrel are also added to the chicken. Together, all the ingredients are cooked for another 10-12 minutes. The main thing is not to forget to salt the finished dish.
7. Hard-boiled eggs in a separate bowl and finely chopped.

The soup is served piping hot with sour cream or mayonnaise. Half of the crushed egg is poured into each serving.

On the water with melted cheese and oatmeal

This recipe for hastily will make a very tasty soup. Oatmeal (50 g) will add satiety to him, and processed cheese(180 g) will give a delicate creamy taste. You will also need to use: 4 potatoes, 220 g of sorrel, white onion, bunch of green onions, salt.

1. Thoroughly washed and finely chopped sorrel and green onions are placed in boiling water.
2. Diced potatoes are added to the greens. On medium heat, the future soup is cooked for about 15 minutes.
3. When the potato pieces become soft, melted cheese and oatmeal flakes are sent to the pan. Pre-soaking is not required. It is best to use Hercules, whose flakes keep their shape perfectly in the finished dish and do not boil soft.
4. It remains to simmer the soup on the slowest fire for about 10 minutes.

Finely chopped hard-boiled eggs can also be added to the finished treat.

Sorrel soup puree

From fresh sorrel, you can also prepare an appetizing thick cream soup. This dish is great even for feeding babies over 1.5 years old. For it you need to use: 250 g of sorrel, 3 potatoes, 1 white onion, 120 g of fat sour cream and the same amount of any hard cheese, a piece of butter, salt.

1. Potatoes with onions are cut into small cubes and fried in butter for about 5-7 minutes. During this time, the vegetables will soften slightly.
2. The contents of the pan, along with the butter, are sent to a pot of water. The ingredients are boiled until the potatoes are soft.
3. Washed and chopped sorrel, as well as salt, are added to the resulting vegetable broth.
4. After another 10 minutes, the soup can be removed from the heat and left to cool to room temperature.
5. The mass is thoroughly crushed with a blender to the state of a thick homogeneous porridge.
6. Sour cream is added to the puree, after which the soup is brought to a boil over high heat.

Before serving, each serving of the dish should be sprinkled with hard cheese grated on a coarse grater.

Lean green borscht with egg and vegetables

In sorrel soup, you can add not only onions and carrots, but also other vegetables. For example, fresh Green pepper(1 pc.), Beets (1 pc.) And tomatoes (2 pcs.). In addition to them, you will need to take: 1 pc. carrots and onions, 200 g sorrel, 5 potatoes, 230 ml. tomato juice, 5 eggs, salt, oil.

1. The beets are peeled, rubbed on a coarse grater and sent to cook almost until transparent.
2. Diced potatoes are added to the pot.
3. Onions and carrots are chopped in any convenient way, fried in a pan. Grated beets, small pieces of tomatoes and peppers, tomato juice are added to them, and together the mass is stewed for 7 minutes.
4. The eggs are hard-boiled and coarsely chopped.
5. Vegetable fried, as well as eggs, are added to the broth with potatoes. The soup is cooked for another 10-12 minutes.

Ready-made green borscht is delicious served with sour cream, herbs, homemade bread and lard.

Cooking in a multicooker

Green cabbage soup is especially quick and easy to cook in a slow cooker. For this purpose, a model of any brand is suitable. The main thing is that it has the "Extinguishing" and "Steaming" modes. For such a dish, you will need to take the following products: 400 g. chicken fillet, 3 potatoes, 250 g sorrel, white onion, 3 eggs, bay leaf, salt, favorite spices.

1. The fillet is cut into large pieces, laid out in the bowl of the device and poured with cold water. In the "Extinguishing" mode, the meat broth cooks for 90 minutes. You can put it to boil in the evening to significantly reduce the process of preparing soup.
2. The meat from the broth is cut into small cubes and returned back to the container, and, in addition, slices of peeled potatoes, a whole onion, salt and a couple of leaves of parsley are added to it. Together, the ingredients are cooked for 25 minutes in the "Steam" mode.
3. The sorrel is thoroughly washed and finely chopped. Eggs are broken into a separate bowl, poured with boiling water, mixed thoroughly and lightly beaten.
4. When the broth is completely ready, sorrel is added to it and the egg mass is poured in a thin stream.
5. It remains to add salt and pepper the soup to taste, bring directly in the slow cooker to a boil and immediately turn it off.

Canned or frozen sorrel soup

If the hostess has canned or frozen sorrel in stock, then it can also be used to make a delicious fragrant soup. The taste of the finished dish will not worsen such ingredients. In addition to sorrel (450 g), you should also use: 400 g of beef pulp, 5 potatoes, 2 eggs, salt, a mixture of peppers, oil.

1. From large pieces beef boiled steep broth.
2. In parallel, small cubes of white onion are fried in vegetable oil or fat.
3. The cooked meat is cut into small slices, after which chopped potatoes and salt are sent to it.
4. When the potatoes become soft, canned sorrel is sent to the soup.
5. It remains only to pour eggs beaten with salt and a mixture of ground peppers into the boiling broth in a thin stream.

If there was no sour cream on hand to serve the finished dish, then you can whip heavy cream with the egg and add them to the broth.

Sorrel soup with meat and egg is a "brutal" men's soup that any man can quickly cook himself. It takes no more than 20 minutes to prepare such a dish. This does not mean that the recipe is not useful for ladies, it is always a pleasure to please your loved one with a delicious and hearty soup. Sorrel soup is delicious in any form. It is also served hot on the table - piping hot, however, cold green cabbage soup is very appetizing, especially - in the heat.

The basis of a good first course is a delicious meat broth, which is important to prepare correctly. The broth should be transparent and rich, no matter what meat it was cooked from, as the saying goes, "to taste and color." I love sorrel soup with chicken, which I naturally make on chicken broth. The husband loves sorrel soup with beef or lean pork, men need large pieces of meat in a bowl. Kids love puree soup, which can be cooked in vegetable broth with butter and cream added for a tender texture.

I associate sorrel cabbage soup with early summer. Sorrel is perhaps one of the few seasonal plants, dishes from which are prepared in late spring and early summer. However, my grandmother preserved sorrel in full for the winter, the cellar was bursting with half a liter cans. In the far corner of the cellar, in my opinion, there are still old blanks with sorrel, they can already be put up for auction, like aged wine.

• Time for preparing: 20 minutes
• Servings: 2

Ingredients for sorrel soup with meat and egg

• 300 g of boiled meat;
• 600 ml of meat broth;
• 120 g of onion;
• 150 g potatoes;
• 250 g fresh sorrel;
• 2 eggs;
• 30 ml of vinegar;
• 15 g butter;
• salt, pepper, herbs;
• sour cream for serving.

How to cook sorrel soup with meat and egg

Peel raw potatoes, cut into strips. We heat the broth to a boil, throw the potatoes, boil until tender.

Melt the butter in a frying pan. Put finely chopped onion into melted butter, sprinkle with a pinch of salt, sauté until translucent.

We send the browned onion to the pan when the potatoes are cooked.

Boiled meat cut into large pieces. You can cook sorrel soup with pork, beef or poultry. Add the chopped meat to the pan, bring everything together again to a boil.

Wash fresh sorrel thoroughly so that sand does not get into the pan. Then we cut the stems from a bunch of greenery, chop the leaves into strips.

We throw the chopped leaves into a pot of boiling soup and cook for literally 2 minutes. Then remove the pan from the stove, salt to taste.

We cook poached eggs. Pour one liter of boiling water into a saucepan, add vinegar. First, break the egg into a bowl, then pour it into boiling water with vinegar, then add the second egg. Cook for 2 minutes, put on a board to drain the water.

Pour a portion of sorrel soup with meat into a plate, season with sour cream. We put a poached egg on top, cut it so that the yolk flows out, sprinkle with freshly ground black pepper and herbs to taste.

By the way, not only traditional green cabbage soup can be prepared from sorrel. It turns out very tasty cream soup with sorrel and cream.