Sorrel soup with eggs traditionally marks early spring, when you really want to cook something from the first fresh herbs to fill your body with missing vitamins and minerals after a long winter. The first course is so easy to prepare that even a schoolchild can handle it! The only thing to remember is that you don’t need to add too much sorrel to the soup so as not to spoil its taste, otherwise instead of a hearty, vitamin-packed lunch you’ll get a sour first course! Eggs can be used from chicken, goose, duck or quail.

Ingredients

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

Information

Warm days are approaching, we will prepare sorrel soups with the addition of chicken, potatoes, and celery root.

Let's consider options for preparing soup with rice, green borscht, and eggs. If you are tired of your usual soups, then prepare a variety of them with sorrel.

Ingredients

1. 6 pcs. chicken drumstick
2. Sorrel several bunches
   5 pieces. potato
   2 pcs. carrot
   1 PC. celery bunch
   1 PC. bulb
   6 pcs. eggs (boiled)
   200 ml. heavy cream
   2 pcs. lavrushka
   black pepper
   salt to taste
   Servings: 6

Peel and rinse potatoes, carrots, celery root (optional) and onions.

Rinse the drumstick thoroughly under running water and place it in boiling water (3 liters is enough for us), then add the prepared vegetables, Bay leaf, salt and cook over medium heat for half an hour.

Periodically you need to remove the foam.

Make sure that the drumstick is not overcooked, remove everything with vegetables from the broth, cool the drumstick well and cut into small pieces.

Also cut the potatoes and celery into cubes, grate the carrots finely, and discard the cooked onions.

Wash the sorrel and finely chop it into straw.

In the already cooked broth we put the prepared pieces of chicken meat, carrots, potatoes, celery root, sorrel and cook the aromatic soup, after which it boils for 3-4 minutes.

In a separate bowl, mix the cream with a ladle of broth, then add everything to the soup, pepper to taste and be sure to taste for salt.

Bring sorrel soup to a boil and remove from heat. Cut the boiled eggs into halves.

Pour the delicious sorrel soup into small plates, add 2 halves of a boiled egg on top and serve immediately. Enjoy your meal

Step-by-step recipe for classic sorrel soup with egg

For easy recipes, you will need to take only the most budget-friendly ingredients.

These are: 3 potatoes, 1 pc. onions and carrots, 1 bunch of sorrel, 4 eggs, salt, oil.

1. Finely chop the onions and carrots in any convenient way and fry until golden brown in oil or fat.
2. While the vegetables are being cooked, the potatoes are cut into cubes and placed in a saucepan over medium heat. The sorrel is washed and cut into strips.
3. When the potatoes are almost cooked, fry the vegetables, chopped sorrel, and salt, and cook the dish for another 10-12 minutes.
4. You need to boil the eggs separately.
   When serving the soup, add small eggs and sour cream to each bowl of hot soup.

Spring vitamin soup with sorrel and nettle.

Ingredients:

Beef breast,
leek stems,
Carrot,
celery stalk,
Potato,
Fresh sorrel bunch
nettle leaves,
Salt,
Ground black pepper,
Bay leaf,
Dill,
Sour cream,
Hard-boiled eggs

Preparing the soup:

1. Cook broth from beef brisket, carrots, celery and leeks (1.5-2 hours, it all depends on your meat). Salt the broth and season with black pepper.
2. Remove the boiled meat from the broth and cut it into medium pieces. It’s also better to cut the carrots into pieces or different shapes; throw out the leeks and celery (if you don’t need to use them further).
3. Cook the peeled chopped potatoes in the soup broth until tender. At the end of cooking, add finely chopped sorrel, nettle and bay leaf to the soup. Bring to a boil and immediately turn off the heat. Let cool, covered, for about 30 minutes.
4. Serve by placing chopped meat and carrots, pieces of boiled eggs in each plate, and garnish the soup with dill. Serve the sour cream separately or immediately add it to the plate with the dish.

Sorrel soup with rice and egg with potatoes

Particularly tasty sorrel soup with rice is made with broth made from 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 pc. onions and carrots, 50 g celery root, salt, 1 egg per serving. How to prepare such a dish is described in detail below.

1. Broth is made from meat ribs. To prevent it from being thick, you need to periodically remove the foam from the surface of the broth.
2. While the meat is cooking, vegetables need to be coarsely chopped.
3. Together with the rice, they go into the broth about 10 minutes before it is ready.
4. All ingredients are boiled until the potatoes are soft.
5. Only at this moment can you add finely chopped sorrel to the pan. In another 10-12 minutes the dish will be completely ready.
   The soup is served with sour cream and chopped hard-boiled eggs.

Cream soup with sorrel, spinach and avocado

Ingredients:

1. Olive oil 1 tablespoon
   Onion 1 head
   Spinach 1 bunch
   Sorrel 1⁄2 bunch
   Avocado 1 piece
   Garlic 2pcs
   Vegetable broth 2 cups
   Arugula to taste

Preparation:
1. Pour oil into a pan, simmer the chopped onion until it becomes translucent and soft.
2. Wash and remove the stems from the spinach leaves. Add finely torn leaves and broth (water) to the onion. Cook for 3-5 minutes, stirring occasionally.
3. Add sorrel leaves, washed and separated from the stems. Cook for another 3-5 minutes.
4. Remove from heat, add avocado and crush the garlic, grind with a blender until smooth.
5. Serve chopped parsley or arugula

Green borscht with sorrel and beans

Beans go well with smoked foods. And a fresh bunch of sorrel and spinach will turn the soup into green borscht, a tasty and vitamin-rich soup in the spring.

What is best to cook with:

1. Smoked ribs and backbone – 600g
   Potatoes – 3 4 pcs. – 400g
   Boiled white beans – 150g
   Onion – 1 onion – 150g
   Carrots – 1 pc. – 70g
   Red bell pepper - half
   Spinach – 150g
   Sorrel – 200g
   Green onions – 2 pcs.
   Parsley and dill – 20g
   Butter – 50g
   Salt
   Ground black pepper
   Cream 10% – 150ml
   Eggs – 2 pcs.

Preparation:

Pour the smoked bones with 2.5 liters of water, bring to a boil, cook for 3-4 minutes, then drain the water and fill the bones with fresh water again.

Bring the broth to a boil, add the potatoes and Bell pepper, cut into cubes. Cook everything for 8-10 minutes.

Finely chop the onion and grate the carrots. Fry them in butter.

Coarsely chop the spinach and sorrel. Add to the pan and cook for 3 minutes. Add cooked beans and fried vegetables. Cook over medium heat for 2-3 minutes. Salt to taste.

Beat eggs with cream

And pour it into the pan in a thin stream, stirring all the time.

Finely chop the herbs and green onions.

As soon as the eggs curl, turn off the heat and add the greens. Let the borscht brew for 15-20 minutes.

Serve with sour cream and freshly ground black pepper.
Bon appetit!

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

I have loved this soup since childhood, when I went to the village to visit my grandmother. Granny used to send it to the garden to pick it, and an hour later you were already eating a wonderful, aromatic and very healthy stew. And even with homemade eggs and freshly prepared sour cream. Well, just delicious.

And, I can tell you, recipes like this simple dish a lot too. Each housewife has her own own way and a secret. Let's consider several options. Try it and evaluate it. 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. On meat broth. I personally prefer chicken, because in principle I love this meat. And it can be prepared faster than others.

Ingredients:

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

Cooking method:

1. Pour water into the pan and place the ham. You can also put boiled eggs here. Remove them 10 minutes after boiling. Cook the meat for about 45 minutes.

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

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

4. When the chicken is almost ready, add the potatoes to 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 - frying, all the greens and eggs. Salt and add pepper and spices. Wait for it to boil and cook for another 2-3 minutes. Cut or break the leg into pieces as you like.

The delicious, aromatic soup is ready. Place into portioned plates and enjoy a delicious and nutritious lunch.

Cooking delicious green borscht without meat

At the dacha you don’t always have meat on hand, so I offer you a simple step-by-step recipe for summer soup. And there’s no hassle. You can prepare 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
• Corn or other spices - 1/4 teaspoon

Preparation:

1. Let the eggs cook for 10-15 minutes. Then put a pot of water for the soup to boil and get on with the vegetables. Wash the sorrel thoroughly and cut off the stems. Peel the potatoes and cut into medium cubes. Cut the onion into cubes too. Crush the garlic with the side of a knife and chop.

2. When the water boils in the pan, add potatoes, onions and garlic. Add some salt. Cook for 20 minutes.

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

3. When the soup boils again, add 2 tablespoons of sunflower oil. Stir and turn off the stove. Cover the pan with a lid and let sit for 20-30 minutes. Then you can serve delicious green borscht.

If desired, place a spoonful of sour cream or mayonnaise on a plate. It will be even tastier this way.

Video on how to make sorrel soup

I liked this recipe. It's as simple as I'm used to cooking. Only meat broth prepare with pork ribs.

Ingredients:

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

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

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

Wonderful quick recipe 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.

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 rub on coarse grater carrot.

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.

Canned sorrel soup with meat

Despite the fact that this is mainly a summer soup, nothing prevents you from preparing it in the fall and winter. Provided 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
• Ground black pepper - to taste
• Dill, parsley - bunch
• Water - 2 l

Preparation:

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

2. Grate the carrots and cut the onion into small cubes. Place over lightly browned meat. Fry until golden soft and add a little water. Close the lid and simmer until the meat is cooked.

3. Place a pot of water on the stove and add potatoes. Add 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 pan. Pepper and taste. If necessary, add more salt. Cook for another 5 minutes and add eggs and herbs at the end.

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 have met the most interesting selection of recipes for sorrel soup, also known as green cabbage soup, or green borscht.

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

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

A huge hello to everyone! The time for vitamins is coming and greens are certainly the first to please us. Today we’ll talk about sorrel soup, learn how to cook it deliciously and get acquainted with some secrets. After all, in order to win the hearts of your household, you definitely need to try.

The good thing about summer is that, in addition to regular borscht, we can cook other hot dishes. Moreover, you can do this for the benefit of your health.

Another interesting fact is that it is the closest relative of buckwheat, great! This means you can safely use it in your diet and not fear for your health.

Quite a lot of dishes from this juicy herb have already been invented. For example, you can bake pies or cook aromatic with a slight sourness, and of course these are everyone’s favorite

Traditionally, this dish is prepared using chicken broth and adding an egg. And you season it exclusively with sour cream. But, besides this, there are many other variations that you will learn about right now.

Let's start from the very beginning easy preparation. Stock up on everything you need, it is advisable to take young sorrel leaves. These are the ones that make the most delicious stew. But be careful, because this plant contains quite a lot a large number of acid, which can cause urolithiasis and gastritis.

Therefore, if you have indications for such ailments, then it is better to refuse or add such greens in limited quantities. And everyone else has nothing to fear.

Now, as for the main favorite, take it in any form, it can be fresh leaves, frozen or even canned.

But in the classic version, the meat is taken mainly from chicken and the result is a rich broth, which is already very tasty in itself.

We will need:

• Drinking water - 3.5 -4 l
• Fresh sorrel – 240 g
• Chicken (or its parts, breast, legs) - 380 g
• Rice - 160 g
• Potatoes - 4-5 pcs.
• Onion - 1 head
• Chicken egg - 2 pcs.
• Green onions – 100 g
• Greens - a bunch
• Salt - 2 tsp
• Spices - 2 tsp

Stages:

1. The day before, prepare the broth from chicken meat. Do not forget to remove the foam from the surface so that it turns out transparent, like glass. Next, cool it and chop the meat into small pieces with a sharp knife.

2. Carefully remove all specks and debris from the leaves. Rinse them under running water. If you notice any rot, discard them; they are not suitable for food.

3. It is advisable to then let the feathers dry, shake them in a colander or wipe them with paper napkins. Then chop it into strip-like pieces.

4. Now, with the potatoes, first do the peeling procedure, and then, like any soup, chop them into cubes.

5. Chop the onion head into small pieces. Many housewives prefer to fry the onion in a frying pan with vegetable oil, and only then use it. I do not recommend doing this if you are preparing an exceptionally healthy dish. But sometimes you can resort to this method.

6. Now follow these instructions and add the potatoes and onions to the broth.

Place it in cold liquid; this action will help ensure that the soup is clear.

7. The next step is washed and sorted rice. Cook for about 40 minutes until the potato pieces are soft, maybe 20 minutes is enough for you, depending on the type of potato. Either way, cook over medium heat and stir.

8. Next, add the sorrel. And just before turning it off, add salt, add spices and pepper, if desired.

Do you want to make this creation unforgettable? Then break one chicken egg into a mug and beat with a fork, and then at the very end of cooking, pour this mixture in a stream, stirring all the liquid in the pan.

9. Don’t forget about green onions, chopped finely and neatly. Keep the sorrel as a guide; if it has darkened, then you can turn off the stove, it usually does not cook for long, 3-5 minutes after boiling will be enough.

You don’t have to cook at all, but turn it off immediately after boiling to preserve all the vitamins.

10. After all, so to speak, in conclusion, it is recommended to cover the pan with a lid and hold such a delicacy on a hot stove to stand and simmer.

Chicken eggs Boil and peel the shells; they should not be soft-boiled, but hard-boiled. Chop in any way, finely or coarsely.

Interesting! Eggs can be presented here in different ways, cut into quarters, halves, and even chopped into small cubes. Experiment, because this is what makes this potion look cool!

11. And such a lovely plate with sorrel soup and chicken is waiting for everyone for lunch. Place a spoonful of sour cream in each dish and garnish with dill or parsley. Eat for your health!

Sorrel soup in a classic variation with egg

As you may have noticed, the first option was based on chicken broth, and I suggest making this one from pork ribs.

By the way, to add originality to the taste, you can prepare this green borscht and use:

• cook with mixed meat, take pieces of pork and chicken;
• meat balls (meatballs);
• smoked meats;
• stew.

By the way, each country has its own interesting nuances, for example, the French use mainly mushroom broth, but the Greeks generally add lemon juice.

This tells everyone that this is still a very popular and honorable delicacy. So, don't deny yourself it! The set of products will be standard, and this will make everyone happy.

We will need:

• ribs - 0.5 kg
• sorrel – 140 g
• potatoes - 3-4 pcs.
• chicken egg - 2 pcs.
• onion - 1 pc.
• garlic - a couple of cloves
• dill
• salt, pepper and bay leaf

Stages:

1. Make a fragrant meat broth, add pork ribs to the pan, you can also take beef. Add peppercorns, two bay leaves and one large peeled onion. Pour water and cook until the bones are done. If foam appears, remove it with a special spoon with holes.

2. Boil new potatoes and fresh chicken eggs in another container, then cool and peel. Cut it the way you like, look at the photo, you can do it like that.

3. Chop the green feathers into ribbons, make sure they are short in length, otherwise it will not be convenient to eat.

4. Dip potato slices into the meat broth and add salt and pepper to your liking. After the liquid boils, immediately add the sorrel. Stir and cook for 1-2 minutes.

Garnish with eggs and don’t forget to add garlic squeezed through a garlic press for a piquant aroma.

5. And in just an hour, your hot treat is ready. Taste and enjoy the gifts of summer!

Hot soup from canned sorrel

So, to prepare sorrel soup you need to take necessary ingredients and create this miracle. But, sometimes you want to try such a dish in winter, but unfortunately at this time such a plant does not grow and you can only get it from your reserves. That is, use frozen or another type - canned.

Products will be as usual classic version, see for yourself.

In general, I suggest watching the entire process of this divine potion in this video from the YouTube channel. Enjoy watching.

How to make soup without meat and potatoes

Interesting method, do you think this option is not possible and will not be tasty? You are wrong. What nature itself has given us is the most valuable thing in our lives, especially if such fruits are collected from our own dacha.

And you know for sure that they are without any chemicals or other nonsense. This is exactly what will make this magical potion even more beautiful and delicious. And note that carrots are used here to give appearance also brightness.

We will need:

• egg - 2 pcs.
• onion - half
• carrots - 1 pc.
• fresh sorrel - bunch
• salt pepper
• dill or parsley
• vegetable oil

Stages:

1. Grind the entire set of products in absolutely any way, the main thing is to do it slightly coarsely. Carrots can be grated on a coarse or fine grater. But don’t touch the chicken eggs yet, they will come in handy later.

2. Fry diced onions and grated carrots in a frying pan with vegetable oil until the onions are nicely crusted and soft.

Pour water into a saucepan and boil it. Toss in the dressing. Simmer for a couple of minutes after boiling. Then chop the washed greens and add them here.

3. Break the eggs into a bowl and scramble them with a fork. And then pour this liquid into the hot broth, you will get original strings.

For an elegant taste. Some chefs resort to another trick; they introduce pickle, and at the very end they simply remove it from the pan.

4. Just before serving, add salt and pepper. Serve with warmth and love, and your loved ones will definitely thank you. You can serve it with breadcrumbs or

A simple recipe for sorrel borscht with stew

Well, I propose to make this unique masterpiece with stewed meat. By the way, it turns out great with her too. And actually, this is an option for a quick fix. Because you can easily throw it into water or simmer it in a frying pan and the hot dish is almost ready.

Isn't it wonderful? I think such masterpieces will definitely become one of your favorites.

We will need:

• Beef or pork stew - 1 jar about 380 g
• Frozen or fresh sorrel - 280 g
• Potatoes - 3-4 pcs.
• Carrots - 1 pc.
• Onion - head
• Egg - 2 pcs.
• Salt - 1 tsp
• Ground black pepper - a pinch

Stages:

1. First of all, remove the fat from the can of stew, and then put it in a saucepan and heat it up. Chop the onions and grated carrots finely. Fry for 3-4 minutes.

2. Meanwhile, while this is stewing, boil the chicken eggs in another bowl.

And in a saucepan with stew Pour in water, about 2.5 liters and bring to a boil.

3. As soon as the bubbles appear on the surface, add the potatoes, which you chop into square slices. After half an hour has passed, add chopped frozen sorrel. After boiling, cook for about five minutes, no more. Then add salt and pepper.

4. Finally, pour into plates, eat hot with a hard-boiled egg, which you cut into half and add as a garnish. Bon appetit!

Classic recipe for sorrel and nettle soup

There is nothing better than combining another herb, because it is also very useful and has a large amount of vitamins. And in combination with any other greens it’s absolutely excellent. So, don't miss the chance and let this type will become one of your favorites. Perhaps there will be fans who will beg to try this new product again and again.

We will need:

• sorrel - bunch
• nettle - bunch
• carrots - 1 pc.
• egg - 2 pcs.
• potatoes - 3 pcs.
• Bay leaf

Stages:

1. First of all, scald the nettles with boiling water to kill all microbes. Then separate the leaves from the stems. The stems are not used, otherwise they will introduce bitterness. Then chop the leaves into small pieces.

If the plants are slightly wilted, lower them into cold water for 10-15 minutes.

Do the same with sorrel, pour boiling water over it and chop into pieces.

2. Place the eggs in a bowl of water and cook after boiling for 7-10 minutes until the yolk is completely firm. Cool, peel and chop into halves. You can chop one part finely into cubes.

3. Meanwhile, peel the potatoes and finely cut into cubes.

4. Pour water into the pan and when the water bubbles, add salt to taste. Then add the potatoes and bay leaves and cook for 20 minutes.

5. Peel the carrots and grate them.

6. When the time has come, pour in the remaining ingredients: chopped eggs, carrots, nettles and green sorrel leaves. Cook for 5-7 minutes.

7. You can’t imagine how fragrant it smells, it’s already starting to drive you crazy. Bon appetit!

Green spinach cabbage soup

Let's move on and this time add another intriguing ingredient, and one video that has earned respect among readers and subscribers will help us with this. Don't stay away either, watch it right now.

In addition to spinach, you can also add celery to this delicacy, which will give a unique and cool taste.

And the set of products will be like this.

Don't waste time, do wonders and magic together with this good-natured hostess.

Quick and easy cold brew recipe

Ah, summer is hot time. That's why we are forced to resort to cold sorrel. To quickly quench hunger and thirst. Moreover, such soups are prepared quite instantly, everything is chopped into pieces and poured with dressing.

Add sour cream or mayonnaise and tuck into both cheeks without looking back. Some will even ask for more, while others immediately pour themselves a huge portion so as not to have to run around and pour it again. And with black bread, this stew becomes even more satisfying. So eat for your health.

We will need:

• sorrel – 140 g
• fresh cucumber - 2-3 pcs.
• chicken egg - 4-5 pcs.
• green onion - bunch
• water - 1.5 l
• sour cream - 6 tbsp

Stages:

1. First of all, boil water in a container. Scald the sorrel with boiling water and remove all the stems, finely chop the leaves themselves into thin ribbons. Next, place it in boiling water and simmer for 2-3 minutes. Then let the liquid stand and cool completely.

If you are in a big hurry, you can put the container in another bowl with cold water.

2. Then chop fresh cucumbers and green onions into cubes.

3. Boil chicken eggs until hard and chop with a knife or pass through a vegetable cutter.

4. Combine the prepared ingredients with boiled water and sorrel. Stir. Season with salt and sour cream. Enjoy your health!

Advice! Sorrel leaves can be beaten with sour cream in a blender, and then simply added to the water.

Rassolnik with sorrel and pearl barley

Surprised? Probably not, imagine how interesting it will be. Combine pickled cucumbers with sour herbs.

I would like to immediately note that pearl barley increases in size up to 5 times. So, take this into account, otherwise you will throw in too much and it will turn out to be a mess.

We will need:

• chicken fillet or drumsticks - 300 g
• onion - 1 pc.
• sorrel - bunch
• potatoes - 2-3 pcs.
• pearl barley - 60 g
• Bay leaf
• carrots - 1 pc.
• pickled cucumbers - 2 pcs.
• sour cream
• boiled egg - 1 pc.

Stages:

1. Take any parts of the chicken and boil, then chop the meat into pieces. Use the broth for soup. First, boil the pearl barley in it, as it is cooked long time. You can pre-soak it in water overnight, then it will cook faster.

As soon as you see that it is almost ready, add the next ingredient, which you will learn about later.

2. Peel the potatoes and cut into cubes. Throw into the broth and cook for 20 minutes. Grate lightly salted or salted cucumbers and then put them in a saucepan and stir. Chop the onion into a cube and add it there. Next, rinse the sorrel and chop into small strips.

3. Simmer for about 10-15 minutes, then add a couple of spoons of sour cream and bring to a boil. Next, pour it hot and eat immediately. It is recommended to cook not too much, so that it is enough for one time.

Just before turning it off, add a bay leaf to the green cabbage soup with pearl barley. If you put it at the very beginning, a bitter taste will appear.

All that remains is to decorate with a boiled egg and any fresh herbs.

Cooking sorrel botvina with beets

Yes, we do it like a king. Exactly, this is how the royal dinner was always prepared in Rus', they took more of all kinds of herbs and greens and the result was gorgeous. For some reason, this option has now been completely forgotten, but there are those who still know this old Russian recipe. Do you want to meet him? Then please turn on the button and watch.

It's actually quite easy to recreate if you have a big pot and a little patience.

And now imagine how happy your friends will be when, on the hottest day of summer, you present them not with okroshka, but with such a cold one. After all, it is also made on the basis of kvass. You can't pull it by the ears, be careful not to swallow your fingers.

That's all for me, dear friends and subscribers. This is the post for today. I hope everyone is satisfied and start creating your masterpieces. Write and comment on the blog, and I say see you all soon. Good luck and good mood. Bye.

With the onset of summer, every housewife has the opportunity to change her family’s daily diet so that it includes as much fresh greens as possible. True, for some reason they mainly limit themselves to green onions, parsley and dill, unfairly forgetting about sorrel. This herbaceous plant is more familiar to residents of rural areas. Some housewives, to their shame, don’t even know where to use it. Nevertheless, our ancestors also made very delicious first ones dishes. For example, you can consider the recipe for soup with sorrel and egg, and also learn several options for its preparation.

Light soup

Learning how to make sorrel soup is easy. Moreover, this dish is equally tasty both hot and cold. Here everyone can have their own preferences. The simplest recipe for soup with sorrel and egg requires the following ingredients: for one and a half liters of water, a bunch of sorrel, 2 potatoes, an onion, salt, 1 egg, sour cream and herbs.

To prepare this lean soup, you need:

1. Rinse thoroughly and chop all the greens.
2. Peel the vegetables. After this, chop the onion and cut the potatoes into cubes. The size and shape of the blanks in this case are not particularly important.
3. Lightly fry the onion in a saucepan.
4. Then fill it with hot water and add chopped potatoes.
5. As soon as the liquid boils, add chopped sorrel to the pan. In this composition, the soup should cook for at least 6 minutes.
6. Separately, beat the egg with a fork, and then slowly add it to the boiling mass. After this, after a couple of minutes, you can turn off the heat and remove the pan from the stove.

This recipe for soup with sorrel and egg is very convenient when you have very little time left to prepare lunch. And the household will be happy with a tasty and healthy new product.

Cream soup

You can make an excellent creamy soup from juicy sorrel greens. Some choose this option solely for aesthetic reasons. But before you start mastering new recipe soup with sorrel and egg, you need to collect the following basic products on your desktop:

• per liter of vegetable broth 250 grams of sorrel;
• 2 yolks;
• salt;
• 60 grams each of butter and flour;
• 100 milliliters of heavy cream;
• 7 green onions.

Cooking process:

1. Heat some oil (50 grams) and simmer the chopped onion in it for 10 minutes.
2. Separately, boil the broth in a saucepan.
3. Place finely chopped sorrel in it and cook for about 10 minutes.
4. Mix a few tablespoons of broth separately with flour, and then slowly add it to the boiling mass.
5. Remove the pan from the stove, add the stewed onion and beat the contents thoroughly using a blender. After this, the resulting mass must be boiled again.
6. Separately, beat the yolks with cream. Without stopping whisking, add a tablespoon of hot soup several times. Pour the resulting mass into a saucepan in a thin stream. The soup must be stirred constantly to prevent the eggs from curdling.
7. Add the remaining oil and salt and heat the mixture for 5 minutes, being careful not to bring it to a boil.

The finished soup is best served immediately. On a plate, the dish is usually decorated with finely chopped green onions.

Green borscht

Within half an hour you can prepare an excellent sorrel soup with egg. The recipe for this dish is extremely simple. First of all, you should stock up on the necessary products:

• 2 liters of broth (meat);
• carrot;
• 10 grams of salt;
• bulb;
• 5-6 peppercorns;
• 600 grams of potatoes;
• 3 eggs;
• a bunch of dill;
• 200 grams of sorrel;
• 2 laurel leaves.

Cooking method:

1. Boil chicken eggs separately.
2. Pour the broth into a saucepan and place it on the stove to heat.
3. During this time, you need to peel and chop the vegetables. In this case, carrots can be cut into half rings, and potatoes into cubes (or strips). The onion head must be left whole.
4. Transfer the prepared vegetables to the boiling broth. Add pepper and bay leaf along with them. The cooking process should last about 20 minutes. During this time, the vegetables will become soft.
5. Wash and sort the sorrel, tearing off the tough stems. Chop the remaining greens as desired.
6. At the same time, finely chop the dill.
7. Remove the onion, pepper and bay leaves from the pan.
8. Load all the chopped greens into it. After boiling, the mixture should cook for a couple more minutes.
9. Chop some of the boiled eggs and add them to the soup. After 1-2 minutes the fire can be turned off. After this, the soup should brew a little under the lid. Ten minutes will be enough for this.

Now the still hot soup can be safely poured into plates and served, adding a spoonful of sour cream and half a boiled egg to each of them.

Vegetable Festival

Vegetable lovers can prepare an amazing sorrel soup with egg. The recipe is unique in its composition. In fact, this is a real festival of vegetables. For work, as a rule, the following set of products is used:

• for 2 ½ liters of water 500 grams of potatoes;
• 3 eggs;
• bulb;
• 400 grams of sorrel;
• salt;
• carrot;
• tomato;
• sweet pepper pod;
• spices;
• vegetable oil;
• sour cream;
• greenery.

Cooking technology:

1. Pour water into a saucepan and place it on the stove.
2. Pour peeled and sliced ​​potatoes into boiling water. After a quarter of an hour, you can add salt.
3. Separately, sauté chopped onion in a frying pan. Add carrot cubes to it, and after 1 minute the pepper, cut into strips, and mix everything well. After this, add chopped tomatoes to the pan, after removing the skins from them. With constant stirring, the mass should simmer for at least 3 minutes.
4. Wash and chop the sorrel.
5. Boil the eggs, then peel them and crumble them as desired.
6. Add sorrel to the boiling potatoes in a saucepan, vegetable stew, egg and spices. After the mixture boils, the fire must be turned off immediately.

It’s good to put a spoonful of sour cream in a plate of hot vegetable soup. This will make it more tender and flavorful.

Sorrel chilli

Some people prefer cold soup with sorrel and egg. The recipe for its preparation, in principle, differs little from other options. True, to work in this case you will need only five ingredients:

• 1 kilogram of sorrel;
• 150 grams of onion;
• 4 eggs;
• 250 grams of fresh cucumbers;
• 125 grams of sour cream.

Making this soup is not at all difficult:

1. First, the sorrel leaves must be sorted, washed, and then carefully chopped with a sharp knife.
2. After this, they need to be put in a saucepan, pour boiling water and cook for 10 minutes over medium heat until the sorrel is soft enough. Now you can turn off the soup and put it aside to cool.
3. Boil the eggs, peel and separate the whites from the yolks.
4. Cut the onion into small cubes. Mix it with chopped proteins and add this mass to the chilled soup.
5. Add sliced ​​cucumbers and salt there. If desired, you can add ground pepper or a little sugar.

Before serving, the soup should be seasoned directly in the plate with sour cream mixed with mashed yolk. It will be even tastier if you sprinkle it with chopped dill. The result is a fragrant and very refreshing soup with sorrel and egg, the recipe of which each housewife can adjust at her own discretion.

Soup with rice and sorrel

If you want to cook something original, you can make a rather interesting rice soup with sorrel and egg. Step by step recipe begins with the selection of basic components. For this dish you will need:

• 2 liters of meat broth;
• a bunch of sorrel;
• 4 potatoes;
• carrot;
• 40 grams of long grain rice;
• 2 onions;
• 2 eggs;
• 30 grams of vegetable oil;
• 2 pinches of salt;
• a bunch of fresh parsley;
• 80 grams of sour cream.

How should you prepare this soup with sorrel and egg? A step-by-step recipe will help you do everything, following the required sequence:

1. First you need to wash, peel and chop all the vegetables. In this case, potatoes and onions can be cut into cubes, and carrots can simply be grated.
2. Now you need to prepare the dressing. To do this, first sauté the onion in oil, then add the carrots and lightly fry the ingredients together.
3. Pour the broth into a deep saucepan and bring it to a boil. Add potatoes, cook for 25-30 minutes.
4. Wash the sorrel and parsley, chop and add to the boiling soup.
5. After 2 minutes you can introduce the dressing. Salt the soup, add a little pepper to taste and let it simmer for a couple more minutes.

The finished dish should sit covered for at least a quarter of an hour. After this, you can eat it, season it with sour cream and put pieces of boiled eggs on each plate.

Poached egg soup

You can prepare sorrel soup with eggs in different ways. The classic recipe will always be the basis for any option. For example, this dish can be prepared with a poached egg. Externally, this soup will look very unusual. To prepare it you will need:

• 1 potato;
• a bunch of sorrel;
• carrot;
• sweet pepper pod;
• egg;
• some greenery;
• sour cream;
• vegetable oil.

The whole procedure takes literally a few minutes:

1. First of all, you need to peel and grate the carrots, and then remove the seeds from the pepper and chop it into strips.
2. Fry the prepared vegetables in a frying pan for a few minutes until golden brown.
3. Boil water (or broth) in a saucepan.
4. Peel the potatoes and cut them into medium cubes.
5. Pour it along with the fried vegetables into boiling water and cook for 10-15 minutes.
6. Wash the sorrel, chop it and scald it with hot water. This is necessary in order to remove excess acid.
7. Add the sorrel to the boiling soup and let it cook for a couple of minutes.
8. To cook a poached egg, you first need to heat water in a saucepan.
9. Now you need to create an acidic environment in it. To do this, add vinegar essence at the rate of 50 milliliters per liter of water.
10. After this, stir the water with a spoon so that a funnel forms in the center, and then carefully pour it into it a raw egg. After 3 minutes, the white will completely harden, but the yolk will remain slightly runny.

Before serving, add a spoonful of sour cream, fresh chopped herbs and a cooked egg to a bowl of soup.

Recipe with cream

For a novice housewife, you need a more visual recipe for soup with sorrel and egg. Photos will help her control every stage of the process. For example, sometimes fresh cream is added to make the dish more tender and less sour. This gives a simply amazing effect. To work you will need:

• 2 liters of beef broth;
• 150 grams of carrots;
• 200 grams of potatoes;
• 1 onion;
• 600 grams of sorrel;
• 80 milliliters of heavy cream;
• 2 eggs;
• 20 milliliters of vegetable oil;
• a quarter teaspoon each of salt and ground pepper.

The preparation of this soup takes place in stages:

1. Boil the broth in a saucepan, and then put the peeled potato cubes into it.
2. Peel and chop the vegetables. You can grate the carrots, chop the onions randomly, and cut the sorrel into strips.
3. Separately, sauté carrots and onions in oil in a frying pan. After this, they need to be added to the boiling broth.
4. Beat eggs in a deep bowl. Gradually add cream and a few tablespoons of broth.
5. Season the resulting mixture with pepper and a little salt.
6. As soon as the potatoes are ready, transfer the sorrel to the pan and continue cooking.
7. Gently add the egg mixture in a thin stream.
8. Turn off the heat and let the soup sit for a while.

In a plate, you can add a little sour cream to taste and mix well. If we add this detailed description photographs, you will get an excellent photo recipe for a novice cook.

Pantry of vitamins

To make an ordinary dish more healthy, as a rule, any greens are added to it. This is exactly how one can describe egg soup made from sorrel and nettle. The recipe is very simple and requires minimal labor. You will need the following set of ingredients:

• 2 liters of water;
• 4 potatoes;
• 1 egg;
• sorrel;
• fresh nettle.

This soup is prepared very quickly:

1. Peel the potatoes and then cut them into cubes or strips.
2. Wash and chop the greens. You can first pour boiling water over the nettle for a couple of minutes.
3. Place chopped potatoes in a saucepan of boiling water. Cook until fully cooked.
4. Add herbs and wait until it boils again.
5. Separately, beat the raw egg with a fork and slowly add it to the soup.
6. Cook for 5 minutes and then immediately turn off the heat.

After this, add salt to taste and let it sit for a little while. This dish is usually served with sour cream. The overall cooking process lasts no more than 20 minutes. At the same time, all vitamins are preserved in greens.

Sorrel with meat

Some chefs believe that it is best to cook sorrel with egg and meat. In this case, the soup recipe, in fact, changes quite slightly. For work, it is advisable to use the following composition of components:

• for 3 liters of water 0.5 kilograms of potatoes;
• a bunch of sorrel;
• 3 eggs;
• bulb;
• 600 grams of pork neck;
• salt;
• some greens (dill and parsley);
• pepper;
• 75 grams of sour cream.

Cooking method:

1. Boil the eggs.
2. Cut the meat in large pieces, put it in a saucepan with water and cook for half an hour after boiling.
3. At this time, you can peel the onions and potatoes.
4. Chop the tubers randomly. The onion should be left whole.
5. Finely chop the greens.
6. Wash the sorrel and cut into strips.
7. Chop the boiled eggs with a knife.
8. Remove the meat from the broth and place in a separate plate. Instead, add potatoes to the pan and add a whole onion.
9. As soon as it is cooked, add the herbs. In this case, you need to take out the onion and chop it finely.
10. After 3 minutes, add meat and eggs to the boiling soup.
11. IN ready dish add spices, chopped onion and sour cream.

All that remains is to pour it into plates and feel free to invite everyone to the table.