Sorrel soup recipe. Sorrel soup

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

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

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

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

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

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

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

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

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

We will need:

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

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

There are several ways to submit.

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

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

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

Classic recipe for soup with sorrel and chicken

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

We will need:

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

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

Preparation:

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

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

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

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

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

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

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

The carrots should be soft and completely cooked.

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

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

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

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

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

Enjoy eating! Preferably hot.

Cabbage soup in chicken broth

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

We will need:

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

Preparation:

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

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

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

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

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

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

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

Sorrel cabbage soup with beef

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

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

We will need:

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

Preparation:

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

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

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

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

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

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

The broth must be salted to make the potatoes tasty.

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

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

8. Serve with sour cream. Enjoy eating!

Sorrel puree soup with meat broth

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

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

We will need:

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

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

Preparation:

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

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

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

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

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

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

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

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

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

Bring to a boil, but do not boil.

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

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

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

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

Sorrel borscht with beans and egg

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

We will need:

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

Preparation:

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

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

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

Cook the meat until done.

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

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

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

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

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

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

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

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

10. Cook for 5 minutes.

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

Enjoy eating!

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

Green borscht from canned sorrel

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

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

You can see the cooking principle in the video recipe.

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

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

Frozen sorrel cabbage soup with melted cheese in a slow cooker

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

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

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

We will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

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

Serve with sour cream and fresh chopped herbs.

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

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

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

We will need:

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

Preparation:

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

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

The whole process will take 5 to 10 minutes maximum.

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

2. Boil and cool the water in advance.

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

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

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

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

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

Kholodnik made from sorrel and spinach on kvass

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

We will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

Soup with dumplings in meat broth

We will need:

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

For the dumplings:

flour - 1.5 cups
egg - 1 pc.
boiled water

Preparation:

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

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

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

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

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

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

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

Cooking dumplings

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

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

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

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

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

Botvinya with kvass

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

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

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

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

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

We will need:

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

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

Preparation:

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

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

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

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

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

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

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

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

Royal Botvinya with salmon, beets and beet tops

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

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

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

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

How to cook sorrel, features and cooking secrets

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

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

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

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

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

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

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

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

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

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

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

Classic sorrel soup with eggs: recipes with photos

On the bone

Let's start with the traditional recipe, when the soup is prepared with meat broth on the bone. As a rule, this soup always contains an egg; it gives the dish both a piquant taste and a special richness. The egg can be added to the soup already boiled, crumbled. Another option is to crack a raw egg in a bowl and stir, then pour into the soup. In this version of adding, egg noodles will float in the sorrel.

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

To prepare the soup, you will first need to cook the broth. It will turn out rich and clean. Simply pour water over the meat, put it on the fire, and skim off the brown foam before boiling. When the broth boils, turn the heat to low. Let the broth cook for an hour, then add salt, pepper and bay leaf, cook the broth for another half hour.

While the base of the soup is preparing, you can work on its individual ingredients. Wash and cut the potatoes into cubes. Add potatoes to the broth, after 30 minutes of additional boiling, turn the heat to minimum and cook for 15 minutes. After this, add eggs - choose one of the two options that are described at the very beginning of the recipe.

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

With chicken broth

We suggest making another recipe with a photo on how to prepare classic sorrel soup with eggs using chicken broth. This will not be such a high-calorie first course as in the first recipe with meat on the bone, but the taste will be incomparable.

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

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

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

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Cut the sorrel into thin strips. When the potatoes are soft in the broth, add onions, carrots and sorrel. Then pour the eggs into the soup in a gentle stream, while stirring the broth with a fork. Add boiled chicken meat, add salt and spices. Now boil, turn off the heat and leave the soup covered for 30 minutes to let it steep. How .

With vegetable broth

If you simply prepare soup with sorrel without using meat, it will still turn out tasty and aromatic. Using eggs for this first course will increase its nutritional value.

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

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

Wash and chop the sorrel, add boiled eggs to the soup, which have previously been cut into cubes. Send the sorrel there and cook everything for 15 minutes. After this, green borscht can be served, seasoning it with sour cream. How to do it.

Here are the options for preparing classic sorrel soup with eggs that we offer you for consideration. Each recipe with a photo from this material is worthy of attention, and green borscht according to any chosen cooking option will definitely turn out tasty, rich, nutritious and healthy.

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Sorrel, like spinach and nettle, is very good for spring and summer soup. Spring is the best time to cook soups with herbs while they are young. And human bodies, after winter, need vitamins. And I want something new. I'm already tired of borscht and chops over the winter. I want something lighter.

Of course, there are other light soups besides soups with sorrel, for example or. The soup is tasty and light. Italian soup - " ". Well, and a whole range of others. We will talk about them separately sometime.

I remember as a child my mother cooked soup with sorrel, when we managed to pick it in the forest, but more often with nettles. I was hungry then and of course there was no meat in the soup. It was expensive to buy sour cream, so the soup was seasoned a little with milk. But what a delicious soup it was.

In my early youth, remembering this, I thought, how bad we lived, even if we ate nettles. And only as adults I realized that we weren’t eating it out of hunger, but that it was delicious and provided a lot of vitamins that children’s bodies needed so much, especially in the spring.

How to properly prepare green soup with sorrel - step-by-step recipes

So today we will cook 1 green borscht with two types of meat. 1 sorrel soup without meat. 1 soup, which will be with or without meat. How to do it, look in the recipes.

Prepare broth based on the selected meat. You can use plain water, then the dish will be lighter.
In a separate container, you need to boil the potatoes and carrots with peels.
We clean the vegetables and throw them into boiling broth or water. We also put sorrel cut into pieces there and season with spices.
Beat the contents of the eggs a little and carefully add them to the soup, it should boil at this time. We wait until the eggs curl and that’s it, you can remove them.

With Chiken

Sorrel soup with chicken is another way to make a delicious and satisfying lunch for the whole family.

Required ingredients:

300 grams of sorrel;
a piece of chicken fillet;
one carrot and onion;
seasonings as desired;
two potatoes.

Cooking process:

Cook the meat over low heat for about 30 minutes to create a broth, then remove it to a plate.
In the resulting mixture, put the diced potatoes. Turn the carrots and onions into small pieces, fry for a while until golden brown, add to the soup and cook for five minutes.
Now add chopped sorrel and selected seasonings to the rest of the products and keep on the stove for two minutes.

Lenten soup

Lenten sorrel soup is an easy dish for fasting or a diet with lots of vitamins.

Required Products:

one carrot;
three potatoes;
200 grams of sorrel;
one tomato;
various herbs and seasonings.

Cooking process:

Grind all the above ingredients into cubes.
Place a container of water to boil and throw in the potatoes.
After 10 minutes, add carrots, tomatoes and sorrel.
All that remains is to add the greens and any seasonings to your taste, hold for a couple more minutes on the fire until the vegetables become completely soft and the dish is ready.

Quick soup with stew

Sorrel soup with stewed meat - a recipe for when you have very little time, but you need something tasty, filling and with meat.

Required Products:

three potatoes;
two eggs;
small can of stew;
carrots and onions;
various seasonings;
200 grams of sorrel.

Cooking process:

To prepare sorrel soup according to this recipe, we do not need a frying pan. All actions can be done immediately in a saucepan.
Place the stew in it, fry for a while, add chopped onion, then carrots and keep until the vegetables become soft.
We fill the contents with water, and when it boils, you can throw in the cubes of potatoes.
When it is almost ready, add chopped sorrel, various herbs and selected seasonings, keep for a couple of minutes and remove from heat. Serve with halved boiled eggs.

In a slow cooker

Soup cooked in a slow cooker retains much more nutrients than soup made on the stove in a regular saucepan.

Required Products:

bulb;
two eggs;
any meat weighing 300 grams;
carrot;
seasonings as desired;
three potatoes;
100 grams of sorrel.

Cooking process:

First put the meat cut into medium pieces into the cup.
Add grated carrots, onions and diced potatoes to it. At this stage, season everything with the selected spices to your taste. If you want, you can fry the vegetables a little in the “Baking” mode for 10 minutes.
We fill the contents with water, preferably so that it is already hot, and set the device to “Quenching” mode for one hour.
Five minutes before the cooking time ends, pour lightly beaten eggs and sorrel pieces into the soup. We wait until the program finishes working and we can submit.

Canned or frozen sorrel soup

Since the sorrel season is short, it is worth freezing or rolling it in advance, so that you can prepare a healthy dish at any time of the year.

Required Products:

four potatoes;
350 grams of meat;
400 grams of canned sorrel;
two eggs;
various seasonings;
bulb.

Cooking process:

As always, we prepare broth from meat: cook chicken for about 30 minutes, and something else for about an hour.
After the base is ready, remove the meat; if desired, you can cut it and put it back.
Add potatoes, chopped into small cubes, fried onions and keep the dish on the stove until the potatoes become soft.
All that remains is to lay out the chopped sorrel and carefully pour in the slightly beaten contents of the eggs. In just a couple of minutes the dish can be served.

Soup - puree

It turns out that sorrel can be used to make not only standard soup, but also puree soup.

Required Products:

50 grams of sorrel;
two potatoes;
seasonings as desired;
a small jar of sour cream;
25 grams of butter;
bulb.

Cooking process:

It’s better to start cooking right away in the pan, so that you don’t have to transfer anything later. Heat a small amount of oil in it and fry the chopped onion.
Fill the contents with the required amount of water, bring to a boil and throw in the cubes of potatoes, wait until they become soft.
All that remains is to add the sorrel, hold the dish for another three minutes, then grind it into a mushy mass with a blender, pour in sour cream and puree it.

Required Products:

three potatoes;
50 grams of nettle;
carrots and onions;
three eggs;
various seasonings to suit your taste;
30 grams of butter;
200 grams of sorrel;
350 grams of any meat.

Cooking process:

First, prepare the broth by boiling the meat for about an hour, seasoning it well with spices.
If desired, the meat can be removed or chopped and put back into the dish.
To what happened, add the diced potatoes, keep them on low heat until they become soft.
We keep the chopped vegetables in a hot frying pan for some time until they are beautifully browned and put into a dish.
It is advisable to pour boiling water over the nettle before use, then it will not be so prickly. We turn it and the sorrel into pieces and add them to the other ingredients.
All that remains is to add the boiled eggs, cut into small pieces, hold for another minute and remove from the stove.

Original cheese and sorrel soup

This combination gives a simply unique taste.

Required Products:

tomato;
two eggs;
seasonings as desired;
150 grams of sorrel;
three potatoes;
onions and carrots, one each;
one processed cheese.

Cooking process:

Peel the tomato, you can use tomato paste instead.
In a hot frying pan, cook the chopped onion, grated carrots and tomato until golden brown.
Place the pre-chopped potatoes into water, bring to a boil and keep until they become soft. After this, lay out the prepared vegetables.
Grate the cold cheese, chop the sorrel and combine with the broth. Pour in the lightly beaten eggs, mix, wait until they set, this takes literally three minutes. Turn off the heat and after 15 minutes the soup can be served.

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How to cook sorrel, features and cooking secrets

How to properly prepare green soup with sorrel - step-by-step recipes

Menu:

Green borscht with sorrel and egg recipe with photos step by step

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Preparation:

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Recipe for soup with sorrel and egg, with photo

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Classic sorrel soup with egg - recipe with photo

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Video - Sorrel soup

Video - Soup with sorrel

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With Chiken

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Lenten soup

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Quick soup with stew

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In a slow cooker

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Canned or frozen sorrel soup

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Soup - puree

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Cooking process:

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Cooking process:

Original cheese and sorrel soup

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Cooking process: