Sorrel soup - 7 classic egg soup recipes

What are your favorite simple dishes to cook? It happens that as soon as you find an absolutely easy recipe, and then try the dish prepared according to it, you immediately fall in love with its taste. Such simple stews include sorrel soup. In addition to the fact that it is easy to prepare, it has an extraordinary taste and is full of useful substances. Its calorie content is no more than 40 kcal per 100 grams of product.

The main ingredient of the soup is sorrel - a healthy product with a specific sour taste. It contains macro- and microelements, B vitamins, vitamins A, C, K and PP, organic acids and tannins. In any form, this valuable product improves appetite, and also promotes proper digestion and active liver function.

This dish is called differently: green borscht, sorrel borscht, green borscht or green cabbage soup. It is often used in the national cuisine of some (not only Slavic) countries of Eastern Europe.

Green borscht is also very popular in North America, Ukraine, Poland, and Belarus. However, little depends on the name, because what is more important is the taste of the dish.

As a rule, sour sorrel soup is a summer stew and is prepared on the basis of aromatic fresh sour soup (that’s what we call it) or spinach. Typically, such greens are not designed for long-term storage and are mostly eaten immediately fresh. However, this herb can be preserved and used at any other time of the year to make “summer” soup.

It can be prepared either with meat broth or without using ingredients containing fat. And they consume ready-made stew in any form: hot or refreshingly cold.

When cooking hot soup, chopped sorrel is usually added at the end of the process. It is often fried in oil before being added.

There are many variations depending on a specific region, specific cookbooks, or personal preference.

We invite you to familiarize yourself with some of them and choose the best one for yourself or try them all.

Classic recipe for sorrel soup with egg

This dish is called differently - green borscht, soup or cabbage soup. It's easy to prepare and tastes great! And it’s simply not comparable to other first courses. Our ancestors were probably right when they cooked stews with the addition of edible wild herbs. They provide taste, aroma, and benefits.

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We will need:

Fresh sorrel – 200 g
Chicken breast – 350 g
Garlic - 2 cloves
Onion – 150 g
Carrots – 100 g
Potatoes - 200 g
Eggs - 2 pcs.
Water or broth - 2 l
Vegetable oil - 2 tbsp. l
Salt - to taste
Ground black pepper - to taste

In this recipe we use boiled chicken breast and broth cooked on it. But you can also use smoked breast. Then the broth can be replaced with water. A hint of smokedness will give a unique taste to the whole dish.

Remove the skins from the onion and garlic and wash. Divide the onions in half and cut into small cubes.

Pour vegetable oil into the bottom of the pan and place on fire. When it warms up, add the chopped onion. We also add garlic, passed through a press. Mix everything and lightly fry.

Peel and wash the potatoes. Then cut it into medium-sized cubes or as you prefer.

Place the chopped potatoes in the pan with the onions. Mix all the contents. Fry for 5-6 minutes.

Peel and wash the carrots. Then grate on a medium grater. Place the chopped vegetable into the total mass. Fry for five minutes over low heat.

Take boiled breast. Separate the meat from the bones and cartilage. Cut it into small pieces.

Place the prepared meat into the pan. Stir in the vegetables and continue frying for a few more minutes.

Now add salt and ground black pepper. You can add other spices that you are familiar with and like. Mix everything.

When the potatoes are almost ready, add broth or water. Stir well and bring to a boil. After boiling, cook for another five minutes over low heat.

We sort and wash the leaves of fresh sorrel. Then cut it into small strips. You can also use frozen grass. The taste of the soup will not change.

Place the chopped leaves into the broth. Mix all the contents, distributing them evenly throughout the volume of liquid. Bring to a boil again.

Break two eggs into a small container. Shake them until smooth with a fork or whisk.

Pour the resulting whipped mass into the soup in a thin stream. At the same time, stir it continuously.

Bring the soup to a boil. And turn off the fire. Cover with a lid. Let it sit for 20-25 minutes. After this you can take it to the table.

Pleasantly sour and fresh, the sorrel adds a rich, special flavor to this dish. The recipe differs from the usual methods of preparing first courses. First, vegetables are fried with potatoes and chicken breast, which, in combination with sorrel, fills the dish with a unique taste and aroma. And be sure to try making this dish with smoked chicken. Believe me, this is indescribably delicious!

Lenten vegetable soup from sorrel (without meat)

An easy dietary meal is made using this recipe. Healthy, with a lot of vitamins and very tasty. It can be prepared from fresh vegetables or frozen. This allows you to cook this delicious dish both in the warm season and when a snowstorm is raging outside the window. After all, you really want to feel the taste of fresh herbs and feel the aromas of spring. The cooking process is simple and does not take much time. Such food will diversify your diet and delight you with its taste both on ordinary days and during Lent.

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We will take a 3.5-4 liter pan:

Potatoes - 3 pcs. (400 gr)
Onions - 2 pcs. (170 gr)
Carrots - 2 pcs. (170 gr)
Cauliflower – 300 g
Sorrel – 300 g
Bay leaf - 2-3 pcs.
Dill - 1 small bunch
Salt - to taste
Vegetable oil - 2-4 tbsp. l
Allspice - 6-7 pcs.
Boiled eggs

Let's start the whole process by preparing the frying. Peel the onions, wash them and cut them into small cubes.

Wash the carrots, peel and cut into strips. You can, of course, grate it on a coarse grater.

Pour vegetable oil into the frying pan. Put onions and carrots in it. Place on low heat and fry.

Wash the potatoes, peel them. Cut it into small cubes. Until the moment we put the potatoes in the soup, it is better to keep them in cold water so that they do not change color.

Place a pan of water on the fire. First you need to pour about half the volume of water. Bring it to a boil. Add the required amount of salt.

Give the salt a little time to dissolve. And put the chopped potatoes into boiling salted water.

We clean fresh cauliflower and separate it into small florets, and then wash it. But you can also use frozen. We put its pieces in a pan with potatoes.

Add bay leaf, allspice and ground black pepper to the soup. Cover the vegetables with a lid and cook until fully cooked.

When all the vegetables are cooked, lay out the finished roast. Mix all the contents and bring to a boil.

Fresh dill needs to be washed and cut. In our case, frozen, which is much simpler. Put the greens in the brew.

And lastly we put the sorrel. Fresh leaves need to be sorted and washed, and then cut into slices. We took a ready-made frozen one, and without defrosting it, added it to the soup.

Add the required amount of water. Bring the brew to a boil and keep it on the fire for a few more minutes until fully cooked. If necessary, add salt. Cover with a lid and let the soup brew.

Now boil the eggs hard, peel them and cut them into halves. We set the table for dinner.

That's it. Everything is ready. As you can see, we cooked such delicious lean cabbage soup very quickly. They can be eaten both hot and cold.

Add half an egg and sour cream to the plate. With this addition, green food only benefits. Of course, during Lent you will have to give it up. But the rest of the time, eat healthy!

We prepare a very tasty sorrel soup without meat with egg and rice

Adding eggs and rice to the soup will make it filling, despite the fact that it is cooked without meat. In hot summer weather, you want lighter food that excludes heavy meat broths. This recipe for vegetarian sorrel soup is one of those.

Ingredients:

3-5 pcs. - potatoes
2 bunches - sorrel
1 PC. - onions
2 pcs. - medium tomatoes
1 PC. - large carrots
50 g - rice
3 pcs. - eggs
any greens (onion, parsley, dill) - optional
pepper, salt - to taste
vegetable oil - for frying

Rinse the rice in several waters until the drained liquid is clear.
Cut the potatoes into medium cubes and send them to cook in a saucepan. Cut the onion and carrots into smaller cubes (the carrots can be grated).
Boil the potatoes for 5 minutes, add the washed rice. Cook the soup for another 15 minutes.
In a hot frying pan, saute the carrots and onions until transparent. Add the onion and carrot mixture to the broth. Salt and pepper to taste, you can add bay leaves.
Cook for another 5 minutes and add the tomatoes cut into small cubes.
At the end add chopped sorrel.
You can also add young nettle or spinach leaves.
As soon as the greens change color, the soup is ready.

Serve the dish with sour cream or mayonnaise, whichever you prefer. Place the cut boiled egg halves on plates. You can add chopped fresh herbs to the dish.

How to cook sorrel soup with chicken and egg

After all, chicken broth has its own unique and delicate taste. Something light and spring-like, especially if it contains a large amount of greenery. The sourness of our herbaceous plant with elongated leaves only enhances this sensation. Here is one of the cooking options. Try it, it turns out very tasty.

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https://youtu.be/j7S3Iy2VZWc

We take:

Chicken breast - 1 pc.
Sorrel - 2-3 bunches
Eggs - 5 pieces
Potatoes - 3-4 pcs.
Salt, pepper - to taste.

We cut the breast - remove the skin, cut into pieces. You can, of course, put the whole thing in the pan, but in pieces it will cook faster.

Pour water into a saucepan and put it on fire. Place all four pieces of meat into the liquid that is starting to boil. Cook until done.

Remove the cooked meat from the pan and separate the pulp from the bone. Then we disassemble it into small pieces.

Wash the potatoes, peel them. Cut it into cubes. Determine their size at your discretion. After all, some people like the potatoes in their soup to be large, while others like them to be smaller.

Wash the sorrel and sort it out. Cut the leaf part into strips. We first cut the stems from the leaves.

Add chopped potatoes to boiling chicken broth. Cook it for 5-10 minutes after boiling.

While the potatoes are cooking, let's make the eggs. We break them into a bowl, add a little salt, and use a whisk to whisk until smooth.

When the potato pieces are almost ready, add the chopped sorrel. Mix everything until it is completely in the broth.

As soon as the color of the greenery changes, pour in our scrambled eggs in a thin stream, while gently stirring all the contents.

The soup is almost ready. Place pieces of chicken meat in it. Add your favorite spices - ground herbs, pepper, salt.

You can add dill, parsley, celery. This will add even more flavor to the dish and enhance the taste.

Cook for a few more minutes and remove from heat. Cover with a lid and give it time to brew. A simple light soup is ready.

The dish is prepared surprisingly quickly, and turns out very tender, tasty and satisfying. In spring and summer, I really want something light, with fresh herbs. And we’ll also change our diet a little. Let's add vitamins and new healthy notes to it.

How to cook canned sorrel soup with meatballs

Many people love meatball soup, but have you tried cooking it with the addition of sorrel? It's a win-win option - it turns out to be a very tasty and satisfying soup!

You can use not only canned sorrel, but also fresh one. It will also be delicious.

Ingredients (for a 5 liter pan):

10 pieces. - medium potatoes
300 g - minced meat
1 PC. - onions
1-2 pcs. carrots
1 bunch - sorrel
2 pcs. - eggs
2-3 tsp. - decoys
salt and pepper - to taste
any greens - optional
sunflower oil - for frying

Cut the peeled potatoes into medium cubes and place in a cooking pan. Add water and let it cook. After boiling, set the heat to medium.
While the potatoes are cooking, let's make the minced meat.
You can use a ready-made product from the store or grind the meat yourself through a meat grinder.
Add finely chopped onion to the minced meat, add salt, pepper and mix. Now let's roll it into small balls, the size of a walnut. Let's put it in the freezer for a while.
Peel the carrots and grate them on a fine or medium grater.
Cut the washed and dried sorrel into strips no larger than 1 cm.
The potatoes have already been cooked for 10 minutes, it’s time to add the meatballs to the soup. Salt to taste. Remove the resulting foam with a spoon or slotted spoon.
Let's saute the carrots in a small amount of sunflower oil.
In a separate bowl, beat two raw eggs with a fork. Add a little semolina and ground pepper to taste and mix again.
Read also: Minced chicken balls in the oven, steamed, or frying pan. Recipe with gravy, rice, cheese, zucchini, semolina
The soup is almost ready, the meatballs have floated to the surface. Add stewed carrots and egg mixture to the broth.
It is important to stir it immediately when adding the egg mixture to the broth.
At the end, season the soup with sorrel, chopped dill and parsley.
Cook for 5 minutes after boiling, taste and remove the pan from the heat.
Pour hot and fragrant green cabbage soup with sorrel into plates.

Decorate the dish with a sprig of parsley and serve at the table along with sour cream or mayonnaise.

Sorrel soup with stew

This recipe is another quick brew option. There is no need to wait until the broth is cooked. Ready-made meat in a jar greatly speeds up the cooking process, which makes it great for country life. Yes, and in the usual one it won’t hurt. Well, who doesn’t like a hearty and delicious dish with spring greens? I think everyone will like it.

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We need:

Stew - 1 b. (350-400 g)
Potatoes - 4 pcs.
Onions - 1/2 pcs.
Carrots - 1 pc.
Sorrel - 1 bunch (300 g)
Salt, spices - to taste
Eggs - 2 pcs.

Let's start with meat. Open a can of stew. Remove the top layer of fat. You can leave it if you are not an ardent fan of proper nutrition.

Choose beef stew. There is a little fat in it, and there are more pieces of meat.

Place the contents of the jar into a saucepan. Place on low heat and melt the jelly-like mass with meat.

Peel the onions from the outer skins and wash them. Cut it into small cubes. We send it to the melted stew. Mix everything.

We clean and wash the carrots. Three on a medium grater. Spread the chopped mixture over the meat and onions.

Mix everything and fry until the liquid has completely evaporated. At this time, you can hard boil the eggs.

Add water to the meat frying until the pan is full. Mix everything well.

Peel the potatoes. Cut it into small cubes and pour into the prepared broth. And mix.

Boil the soup until the potatoes are ready. We sort and wash the sorrel and cut it into strips. We send it to our brew.

At this point, you can add salt to the broth and add spices to your taste, for example, ground black pepper. Mixtures of peppers or vegetable roots are also great.

After boiling, cook for another five minutes. And turn off the fire. Cover the pan with a lid and let it brew for twenty minutes. Peel the eggs and cut them into halves or quarters. After this you can serve it to the table. Pour into plates, add egg. And enjoy delicious green food.

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

A wonderful quick recipe for a quick spring/summer soup. A 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. Place a pan of water on gas and bring to a boil. In the meantime, get on with the other ingredients. Wash the 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 burn. Feel free to take off your gloves and continue cooking.

2. Next, take the sorrel, rinse it and also cut off the stems. And cut into pieces in the same way.

3. Peel and cut the potatoes into small cubes. Meanwhile, let the eggs cook on the fire for about 10-15 minutes.

4. When the water in the pan boils, add the potatoes, salt and add a bay leaf. Cook for 25 minutes until the potatoes are done.

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

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

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

8. After this, turn off the gas, cover with a lid and let stand for about 15 minutes. And the wonderful borscht made from fresh herbs is ready. It is very aromatic and tasty. Help yourself.

Recipe for soup with sorrel, nettle and egg

Spring days delight us with sunshine, warmth, a riot of young foliage, the first flowers, new smells of awakened nature. We are starting to add a lot of greens to salads and first meals. To not only please the eye, but also to taste spring. And this recipe gives us these sensations. Young nettle with sour and other greenflies will fill the broth with their specific shades and aromas.

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We will need:

Chicken wings - 4 pcs.
Potatoes - 4 pcs.
Eggs - 4 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Sorrel - 1 bunch
Nettle - 1 bunch
Parsley - 1 bunch
Young garlic feathers
Sugar - 1 tbsp. l
Vinegar 9% - 1 tbsp. l
Tomato paste - 1 tbsp. l
Salt, pepper - to taste

Pour half the water into the pan. We put it on fire. Wash and peel the potatoes. Cut it into cubes. Pour into the water starting to boil. Cook it until almost completely cooked. Boil two eggs at the same time.

Pour a little vegetable oil into a heated frying pan. Place the washed wings on it. Fry them until golden brown.

Peel and wash the onions and carrots. Cut the carrots in half lengthwise and cut into half rings. Cut the onion into small cubes.

First, add the onion to the frying wings. Simmer it in fat until soft and translucent.

Then add carrots. Mix everything and continue to simmer the chicken with vegetables. The carrots should be soft and lightly fried.

We sort through all the greens and wash them. And chop it finely. First, cut the sorrel into strips, then the green feathers of garlic.

Next, we also finely chop the parsley. A small bunch will be enough. It is good both for its beneficial qualities and taste.

Lastly, we chop the leaves of young nettles. We cut them into small strips, but narrower than sorrel.

Don't forget that nettle stings. Therefore, it is better not to experiment, but to wear rubber gloves.

By this time, the vegetables had already been stewed well with the meat and had become soft. Pour in sugar, add vinegar, salt.

Add tomato paste. Mix everything until the sugar and salt dissolve. And all the contents acquired an incomparable taste and color.

To help the tomato paste distribute better, you can add a little water and stir.

Place the wings from the frying pan into the potato broth. The potatoes are almost ready. At this point, add a little salt. Add the required amount of water.

Finely chop the boiled eggs. And break the raw ones into a glass or small bowl, and then shake well until smooth.

Pour finely chopped yolks and whites into the soup. Bring to a boil. Then add the stewed vegetables from the frying pan here. Mix everything.

Let's try the broth. We have already salted the carrots and onions, and the potatoes. But if there is still not enough salt, then add a little.

Now pour in the scrambled eggs in a thin stream. At the same time, stir all the contents. Lush flakes are distributed throughout the entire volume of the soup.

Well, now it’s time for the greens. First add sorrel, then parsley with garlic feathers. Let's stir the whole mass.

Let's wait until the soup boils for 2-3 minutes. Lastly add nettles. Stir, cook for a few more minutes and turn off the heat.

Leave for another 20 minutes with the lid closed. And then the soup will be completely ready. You can try.

The dish turned out great! Appetizing, fragrant, satisfying. Pour into plates, add sour cream. Wow, yummy! Did you like it? Write in the comments.

Cabbage soup with nettles in chicken broth

The result is a soup with a lot of vitamins. It is suitable for those who do not like sour. Therefore, we replace part of the sorrel with nettle or spinach.

Ingredients:

Chicken – 0.5 kg;
Potatoes – 3 pcs.;
Carrots – 1 pc.;
Onions – 1 pc.;
Sorrel – 1/2 bunch;
Nettle – 1/2 bunch;
Parsley - to taste;
Green onion – 10 gr.;
Salt - to taste:
Ground black pepper - to taste;
Water – 2.5 l.;
Chicken egg – 4 pcs.;
Vegetable oil - for frying;
Tomato paste – 1 tbsp. l.

Preparation:

1. Pour water into a saucepan and bring it to a boil.

2. Cut the potatoes into small cubes and place in a saucepan. Cook it until done.

3. Cut the chicken into pieces and fry in vegetable oil.

4. Chop the onion into cubes and place in a frying pan.

5. Cut the carrots into quarters and fry them there.

6. Salt and pepper to taste. Add tomato paste and stir.

7. Transfer the chicken to the pan and let it boil.

8. Boil two hard-boiled eggs and chop into cubes. And break the rest into a glass and beat with a fork.

9. Finely chop the greens and add them to the soup with chopped eggs.

10. Place the fried vegetables there. Cook for 2 – 3 minutes.

11. Add salt if necessary.

12. Pour the raw egg mixture into the broth in a thin stream, while slowly stirring the contents.

This way we will have large fibers.

13. Turn off and leave for 10 minutes.

Sorrel soup with mushrooms

The presence of mushrooms in the set of ingredients in this green dish already speaks for itself. The taste is amazing. In addition, this option will diversify your menu. It's not difficult to prepare. Any mushrooms will do - both store-bought champignons and freshly picked ones from the forest. The sourness of sorrel will add zest. And the result will please everyone. A rich, satisfying first dish with the addition of greens is aromatic, tasty and nutritious.

We need:

Broth (chicken) -3 l
Broth (pork) - 0.5 l
Egg - 4-5 pcs.
Carrots – 100 g
Onion - 150 g
Mushrooms – 150 g
Rice - 250 g
Sauce “Tkemali” - 50 g
Dill, parsley - to taste
Garlic - 1 clove
Sorrel - 1 bunch

We cooked the broths in advance. We connect them together and put them on fire. Bring to a boil. Rich pork and aromatic chicken provide a good basis for a hearty and tasty meal.

Depending on your capabilities and wishes, you can cook one type of meat, but do not use meat broth for a lean dish.

Let's prepare everything for cooking. Wash and clean vegetables and mushrooms. Cut the mushrooms into pieces and the onions into large cubes. Three carrots on a grater. We cut the greens and sorrel into small pieces. In our case, we use frozen green ingredients.

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Pour a little vegetable oil into a well-heated frying pan, add mushrooms and chopped onions. Sprinkle ground black pepper and ground coriander on top. Mix everything and lightly fry. The onions should become soft and translucent, and the mushrooms should be set.

When the broth boils, add the washed rice first. Cook it for a few minutes until the liquid boils. Then add the fried mushrooms and onions. Mix all the contents.

Then add grated carrots. After stirring everything, let it cook on the fire until the rice is completely cooked.

At this time, break the raw eggs into a bowl. And vigorously whisk with a whisk until a homogeneous mass is obtained.

Pour about two ladles of hot broth into this whipped mixture. And shake everything well with a whisk.

Add salt to the broth. And add tkemali sauce. Mix everything well so that it dissolves in the soup.

Pour in the egg-broth mixture in a thin stream. At the same time, do not stop stirring the entire contents until the egg sets and the broth becomes clear.

Add greens and sorrel. Finely chop or press the garlic and put it in a saucepan. Let's stir everything. Let the soup cook for another five minutes and remove from heat.

Cover the finished brew with a lid. Let it brew for about twenty minutes. So we made the soup. It smells delicious, inviting. It's time to go to the table.

How nice it is to enjoy such an easy-to-prepare, and at the same time extraordinary-tasting stew. It contains sourness, notes of spices, the aroma of mushrooms, garlic and herbs. Tasty, satisfying, tender and piquant. I just want to finish it quickly and add another half ladle to the plate.

How to prepare sorrel soup according to the classic recipe?

This recipe can be prepared with or without meat. Since it is now sunny outside the window, I decided not to use it. It will be quite filling and tasty anyway. I also won’t do any overcooking. This soup can be eaten both hot and cold.

Ingredients:

Potatoes – 3 pcs.;
Chicken egg – 2 pcs.;
Sorrel – 1 bunch;
Onions – 1 pc.;
Salt - to taste;
Ground black pepper - to taste;
Water – 1.5 – 2 l.;
Sour cream - for serving.

Preparation:

1. Pour water into a saucepan and put it on fire. It should boil.

2. Meanwhile, peel and cut the potatoes into large cubes.

It should taste good in this soup, since it is one of the main ingredients.

We send it to cook until done (10 – 15 minutes). The time depends on the variety and size.

3. At this time, add salt and pepper to the broth.

4. Finely chop the onion and throw it in there.

5. We sort out the sorrel and cut off the stem. Wash the leaves thoroughly under running water and dry lightly with a kitchen towel.

6. Grind it into strips. But thin or large depends on your preferences.

7. Add to soup and cook for another 2 minutes.

8. Break the egg into a glass and beat with a fork. Pour it into the pan in a thin stream, while constantly stirring the contents.

This way we will get thin egg threads. Their size depends on the intensity of stirring.

9. Turn off and pour into plates. You can add sour cream.

Sorrel soup with rice and meat broth

This recipe has its own secret, its own zest. But she will tell the whole house that you are conjuring something very tasty in the kitchen. Everyone will be wondering what it is. There will even be spies who will want to reveal this secret. And, of course, they will try this wonderful dish. They will savor it and say that they have never eaten anything tastier.

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For a 5-7 liter pan we will need:

Beef – 1 kg
Sorrel - 1 bunch
Eggs - 2 pcs.
Potatoes - 300 g
Round rice - 250 g
Onions - 1/2 pcs.
Carrots - 1 pc.
Vegetable oil - 3-4 tbsp. l
Sugar - 2/3 tbsp. l
Salt - 1 tbsp. l. (taste)
Dill seeds - 1 tsp
Allspice - 7-8 peas

Wash the meat, trim off excess fat. Cut it into small pieces and put it in a pan.

Fill it with water to about half the pan. Place on medium heat and bring to a boil. Skim off the resulting foam so that the broth remains clear. Add dill seeds and allspice. These ingredients give the dish a unique taste and aroma.

The seeds can be pre-ground in a coffee grinder. You can also put an umbrella of ripe dill instead.

Reduce the heat, cover the pan with a lid and cook until the meat is cooked (about 1-1.5 hours)

While the meat is cooking, prepare the following ingredients. Boil water. Place eggs in boiling liquid and boil them hard. After cooking, drain the hot water and add cold water so that they cool down and are better cleared of the shell.

Preparing the roast for the soup. Peel the onions, wash them and cut them into small cubes. Three carrots on a medium grater.

Heat the frying pan, pour in vegetable oil. Place chopped onion in heated oil. Stirring, fry it until slightly golden brown.

Add grated carrots to the fried onions. Mix vegetables. We continue to fry, stirring the whole mass periodically.

Carrots give juice, which gives the roast a golden hue. When the vegetables are fried, turn off the heat.

When the meat is already cooked in the broth, prepare the potatoes. We wash and clean it. Cut into small cubes and place in a saucepan.

Rinse the rice with water. 5-10 minutes after adding the potatoes, pour the cereal into the broth. Stir all the contents so that the rice grains do not stick to the bottom.

We sort and wash the sorrel leaves. Cut them into thin slices. We use only the leaf part. We cut off the stems.

After the rice has cooked for about 10 minutes, add the prepared chopped sorrel to the broth. And then add salt and sugar. Cook everything for 3-4 minutes.

Peel the cooled eggs from their shells and chop them very finely. Without eggs, sorrel soup is not a soup. They add flavor and color.

Place the chopped eggs in a saucepan with the rest of the ingredients. Mix everything well.

Our frying has waited its time. We put it in our brew. Mix all the contents.

Add boiled water to the pan until full. Taste it and add salt if necessary. Cover the pan with a lid. Bring to a boil. And cook over low heat until done.

Leave the cooked soup covered for a few more minutes. And after that it can be served to the table. The whole family will appreciate such a delicious first meal.

The broth turned out wonderful - transparent and golden. And the taste and aroma of the soup are extraordinary. The green borscht was a success. Beautiful, fragrant, tasty. Let's add more sour cream. Wow, delicious!

Video on how to cook sorrel soup in a slow cooker

Well, of course, we cannot refuse the opportunity to prepare such a dish in our assistant unit. I wonder if it will turn out as tasty and appetizing as on the stove? We need to check. To make sure everything works out, watch a video that shows the entire cooking process in detail. I am sure that many owners of multicookers will like this recipe for green borscht.

It's really delicious. With an egg and homemade sour cream. Packed with flavors and green juices. And the fact that this dish was cooked in Redmond did not affect him at all. Now we will know and will use the help of our technology more than once.

Cooking sorrel soup with meat and roasting

This food is green-green, truly spring-like, fresh and fragrant. A lot of greenery makes it so. And also very tasty. A rich broth with pieces of meat makes the dish satisfying and noble. This first dish will please everyone at the dinner table.

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What you will need for the soup:

300 g sorrel
1000 g pork meat
1 carrot (80 g)
1 onion (60 g)
Celery root (40 g)
2 bay leaves
3 Potatoes (300 g)
100 g green onions
3 eggs
100 g sour cream
1/2 tsp black peppercorns
20 ml olive oil
Salt, ground black pepper to taste
Dill and parsley
2500 ml water

We wash the meat, put it in a saucepan and fill it with water. Place the pan with it on the stove and cook over medium heat until tender.

During cooking, of course, do not forget to remove the resulting foam. Then the broth will remain light and transparent. After that, salt it and add peppercorns.

At the same time, let's hard boil the eggs so that we have them ready. Yes, and they will have time to cool down.

Peel the carrots and celery root and wash them. We will grate both of them for future frying.

Peel the onions and wash them. Cut it into medium or small cubes, as you prefer.

Pour a little oil into a heated frying pan. Place grated carrots and celery, as well as chopped onions. Mix everything. Over low heat, stirring occasionally, fry the vegetables until soft and golden brown. Remove the finished roast from the heat and leave until added to the soup.

We continue preparing the vegetables. Wash and sort the sorrel leaves. Cut off the stems. Cut it into strips.

Wash and sort the greens - dill and parsley. Now finely chop, after cutting off the stems without leaves.

Well, how can you do without green onions in spring soup? There is no way without him. Let's wash it and cut it into rings.

The boiled eggs have already cooled down by this time. We peel them and cut them into small cubes.

Cut the peeled and washed potatoes into medium pieces. Now we are ready to fill the broth with vegetables and herbs.

When the meat is completely cooked, take it out and, so as not to burn yourself, let it cool a little before cutting.

Meanwhile, we begin to add the prepared ingredients into the boiling broth. We put the potatoes in first. Boil it for 10-15 minutes.

Then lay out the finished frying. It will not only enhance the taste of the broth, but also give it a golden hue. Mix everything. Put in a bay leaf.

Cut the cooled meat into small portions. You can cut it the way your family is used to eating it. Some people like one large piece of pork in their soup, while others like several small ones.

Place these portioned pieces into a saucepan. Mix everything well with the potatoes. And we continue to cook our food.

When the potatoes are almost completely cooked, add more salt, add ground pepper and add chopped sorrel to the pan with the future soup. Mix everything.

Following the sorrel, we send the green stuff - chopped dill, parsley and, of course, green onions. Mix everything and cook for another 5 minutes.

The last ingredient will be eggs. Place them, cut into small pieces, into the total mass and stir well.

Bring the broth to a boil. After this, boil for another 2-3 minutes and remove from heat. Let it sit under the lid closed for about twenty minutes. After this, the soup is ready.

This is such a wonderful treat. Rich, thick and very tasty. I just want to try it quickly. So it's time to set the table for dinner. The whole family was already tired of waiting, feeling the smells and aromas emanating from the kitchen. Bon appetit!

Soup with sorrel and broken egg without meat

Even without the use of meat products in the composition, this soup is nutritious and surprisingly tasty.

In this recipe, we advise you not to beat the eggs in a bowl so that they do not look like flakes in the soup. It is better to distribute them evenly over the surface of the broth.

For this simple recipe we will use:

two bunches of sorrel, weighing about 100 grams each;
potatoes - 5 pieces;
large chicken eggs - 3 pieces;
onion - one head;
rice - four tablespoons;
salt, ground black pepper;
sour cream and green onions, parsley (for serving).

Potatoes must be washed, peeled and cut randomly on a cutting board. Then rinse under water.

The onion needs to be peeled, washed and finely chopped.

Boil water in a saucepan and add potatoes along with onions.

Wash the rice thoroughly under running water and immediately add it to the broth. There is no need to soak it in advance.

Next, prepare the sorrel. We rinse it under water, cut off the stems and cut the leaves into thin ribbons.

Check the rice and potatoes for readiness, then add sour water, ground pepper and raw eggs.

We spread the sour water.

Stir, cook until tender for 2-3 minutes and do not forget to salt our soup.

Now you can try another recipe for preparing a nutritious meal using raw eggs. You can use whatever amount of sorrel or onion you prefer.

If you want it to be more sour, increase the amount of grass. Add carrots or not, fry or not, add rice or not - it’s all at your discretion.

This soup can be served hot or cold.

How to cook green cabbage soup from sorrel and cabbage

Another great option for preparing a delicious first course with sourness. By adding just regular cabbage to our greens, you can get a wonderful, tender and flavorful borscht. It cooks very quickly, it turns out original and tasty. So it's worth a try.

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We will take:

Meat - 300 g
Water - 2 l
Cabbage - 200 g
Sorrel - 1 bunch
Potatoes - 3 pcs.
Onion - 1 pc.
Garlic - 2 cloves
Tomato paste - 2 tbsp. l
Bay leaf - 1 pc.
Salt, ground pepper, spices - to taste
Vegetable oil 1-2 tbsp. l.
Dill, parsley

First, let's set the broth to boil. While the meat is cooking, wash and peel the vegetables. Finely dice the onion. Pour a little vegetable oil into a heated frying pan and put the onion in it. When the onion is slightly fried, add tomato paste and garlic. Stir and fry a little more.

When the meat is cooked, remove it from the broth. And add the potatoes cut into small cubes. Add salt and ground pepper. Cook it for fifteen minutes and add shredded cabbage.

Cut the meat into portions. After boiling all the contents for another 5 minutes, add chopped sorrel. And now add the meat. Mix everything.

At the last stage, put the frying out of the pan. Stir all the contents. And at the very end, add finely chopped greens.

Bring to a boil. Cook for another 2-3 minutes, then remove from heat and leave to infuse with the lid closed.

And the hearty, tasty borscht is ready. Add a scattering of herbs and sour cream to each plate. Well, in order not to change traditions, add half an egg. This dish still tastes even better with them.

How to prepare sorrel for soup?

To figure out how to cook sorrel soup, you need to consider options for processing the main ingredient. It can be used raw, salted or canned. How to properly prepare greens?

Tip 1 . Fresh sorrel should be washed well and spread in one layer on a clean kitchen towel. Then, when all the moisture has evaporated, you need to cut the stems right down to the leaves.
Tip 2 . If fresh greens are introduced into the first, after initial processing it is enough to chop them on a dry vegetable cutting board and add them to the pan in this form.
Tip 3 . You can also sprinkle the chopped sorrel with table salt, knead it with your hands and put it in a dry glass jar. After 2-3 days, the leaves will be well salted, which means they can be added to the soup in parts.
Tip 4 . The last option is canned sorrel. To properly roll up greens for the winter, the leaves will need to be washed, cut, put in a jar and poured with a marinade of salt, vinegar, spices and sugar. When preparing a dish from such sorrel, it is important to take into account the presence of spices and adjust their volume in the soup itself.

Video recipe for soup with canned sorrel from a jar and meatballs

You can feel the taste of spring and summer not only at these times of the year. If you have a can of canned sorrel, you can enjoy this spring green dish in late autumn and winter. Watch the video and see for yourself. Moreover, everything is shown and told in it, what and how to do.

Be sure to cook it. Light, with a delicate creamy and sour taste, and even with meatballs, everyone will definitely like it. Well, who would refuse such yummy food?

Sorrel soup puree

This recipe is for everyone. If you prefer creamy or puree-like dishes, then this is it. A minimum of ingredients, but the taste is extraordinary. You definitely need to prepare such a dish, at least to try it and see how elegant and tasty it is.

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We take:

Sorrel - 1 bunch (300 g)
Yolks from 3-4 eggs
Butter - 50 g
Vegetable oil - 30 ml
Garlic - 70 g
Salt, ground black pepper - to taste

Wash the sorrel and sort it out. Pour about 1.5 liters of water into a saucepan. Bring the water to a boil. Place all the sorrel into the boiling liquid. Cook it for 3-5 minutes.

After this, take the cooked herb out of the pan, put it in a separate container and let it cool.

Take another smaller pan and put it on the fire. Place butter in it and melt it.

Place the garlic in the melted butter and fry it in a boiling solution for 2-3 minutes, stirring so that the cloves are soaked.

Pour the sorrel broth into the garlic. Mix everything, cover the pan with a lid and cook for 10 minutes over medium heat.

The thickness of the future food depends on the amount of liquid. For cream soup, use half the broth, and for puree soup, use the entire volume of liquid.

After this, take out the garlic cloves and place them in a container where the cooked sorrel is already located.

Now let's use a blender. Grind the herbs and garlic well, turning everything into a puree-like paste. If you don’t have a blender, you can grind it through a sieve, but the process is long and labor-intensive.

Place the yolks in a high container. Add vegetable oil to them. Beat a little with a mixer or whisk.

Pour 200 ml of hot broth into a separate container. Add it to the total mass, but little by little, so that the yolks do not curdle. Continue beating until fluffy.

Add the garlic-sorrel mass to the broth, which was warming up on the stove at this time. Mix everything.

And then pour the whipped yolk mixture into the pan. Mix all contents well until smooth.

Now add salt and ground black pepper. Determine their quantity according to your own taste. Stir everything. Bring the soup to a boil and let it simmer for another 2-3 minutes. Then turn off the fire.

After this our soup is ready. It is best served with sour cream and eggs. It’s tastier, more satisfying, and more nutritious.

This dish is perfect for holidays as a first course. It is light, delicate and unusual. And, as you can see, it is prepared very simply and quickly. And the taste is original and very pleasant.

Well, we got acquainted with soup recipes where the main ingredient is sorrel. And in addition to it - eggs - both for the beautiful design of the dish and to enhance the taste. The leaves of this herbaceous plant make dishes prepared with it light and healthy. And besides, they bring bright notes to our daily menu, which greatly surprises and delights us. What dishes do you cook with sorrel? Write!

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