step by step recipe with photo

Sorrel soup with meat and egg is the first in a series of dishes from early spring vegetables, but when cold it will be an excellent option summer lunch: its refreshing sourness is very appropriate in the heat.

Rice or pearl barley will make the meal more satisfying. You can supplement it with sour cream, crackers white bread, shavings of processed or hard cheese.

Juicy sorrel cannot be undercooked: the vegetable is added literally at the last minute of cooking. In boiling water, chopped tender greens significantly lose volume.

To obtain the notorious “threads,” beaten eggs are introduced with vigorous, continuous stirring.

Ingredients

• 250 g pork neck
• 1 onion
• 2-3 potatoes
• 20 ml vegetable oil
• 1 bunch of sorrel
• 0.5 bunch of green onions
• 1 chicken egg
• 1 tsp. salt
• 2-3 bay leaves
• 0.5 tsp. granulated sugar

Preparation

1. Rinse the meat in water and cut it into pieces, cutting off all the veins and films. Then pour a little vegetable oil into a saucepan, cauldron or pan and place the sliced ​​meat on it. Add granulated sugar, salt and bay leaves. Place the container on the fire and fry the meat for 10 minutes. Then pour in hot water and boil for 30 minutes from the moment of boiling, removing the foam as it forms.

2. Peel the root vegetables and rinse them in water. Cut into portion cubes: potatoes - medium, and onions and carrots - small.

3. Once the meat has been cooked for 30 minutes, add the chopped vegetables to the container. Boil for about 10-12 minutes.

4. Wash the sorrel greens and green onions. Cut the sorrel into ribbons, removing the bases of the leaves, and the onion into rings. Add the herbs to the pan 5 minutes before the soup is ready. There is no need to cook sorrel for a long time - vitamin C is destroyed during prolonged processing.

5. In a bowl, beat a chicken egg with a fork.

6. 1-2 minutes before the soup is ready, pour the egg mixture into the boiling broth and immediately stir everything with a fork - thin egg “threads” will form in the soup.

7. Pour the finished sorrel soup into deep plates and serve along with herbs and slices of bread.

Note to the hostess

1. Not all parts of the sorrel bunch are equally tender: the stems are much rougher than the young leaves. Still, the twigs also need to be chopped into the soup. Once immersed in boiling water, they will soften as quickly as other greens. The closer to the roots, the more juice they contain, and it is extremely rich useful substances. The early gifts of the beds should be used to the maximum.

2. It is likely that instead of pork, someone will choose a different type of meat. Any broth, including beef, goes well with sorrel. Unlike pork, it has a very appetizing, strong and expressive aroma. To avoid drowning it out, just one bay leaf will be enough for the amount of liquid specified in the recipe.

3. If you add a scrambled egg into this soup in small doses and vigorously beat the hot dish with a whisk in the shape of a whisk, the original yellow decor will turn out not only bright, but also lush.

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 put it in boiling water (3 liters is enough for us), then we send 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 onion.

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 color on 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!

Simple and delicious recipes soups for every day

Delicious sorrel soup is not at all difficult to prepare. Just look carefully at our detailed cooking recipe with photos and videos. Surprise your family!

1 hour 30 minutes

145 kcal

4.78/5 (18)

In spring and early summer, our body requires a lot of vitamins that were wasted over the winter. Except different salads Young sorrel can come to our aid. It contains a large composition of useful substances that we need. For example, it contains even more vitamin C than apple pulp.

These are B vitamins, which strengthen our nerves, heart and entire body. It also contains the potassium, iron and phosphorus we need, as well as the “beautiful” vitamins A and E. It contains a lot of vitamin C and organic acids such as sorrel, apple and lemon.

Sorrel does not lose its qualities when frozen and preserved. Therefore it can be used all year round.Sorrel is choleretic, hemostatic and anthelmintic. It would take a long time to list all the advantages of these wonderful green leaves.

I offer you a recipe for vitamins and very delicious soup with sorrel and egg. It cooks quite quickly and, in combination with fresh herbs, turns out not only tasty, but also very healthy. You can prepare sorrel all year round: in the summer - from fresh sorrel, in the winter - from frozen. In a similar way, you can prepare soup with another popular healthy herb - sour cabbage, or, as it is popularly called, Bashkir cabbage.

List of required ingredients

Kitchenware: grater, frying pan, cutting board, saucepan, saucepan.

Cooking sequence

For soup it is better to use lean meat. I prefer veal, and sometimes I make this chicken soup. You can also make this soup without any meat at all, and it will also be very tasty.

Cooking broth

Basic preparation

1. While the meat is cooking, put the eggs in a saucepan or small saucepan, fill with water and cook for about 10 minutes. Then fill them cold water and cool.
2. Let's start with the vegetables. They need to be cleaned and washed. Grate the carrots on a coarse grater and chop the onion into small pieces.
   
   
3. Heat a frying pan, pour in a little oil and add carrots and onions. Stir occasionally and fry until golden brown.
   
   
4. Cut the potatoes into medium-sized cubes.
   
   
5. As soon as the broth is cooked, remove a piece of meat from it and put the potatoes in the pan. If your meat was cut immediately, then there is no need to remove it. Then cut the cooled meat into pieces, and if it is chicken, then first remove the bones and only then cut it.
6. Add salt to the pan and cook until the potatoes are ready for 15-20 minutes.
7. During this time, peel the cooled eggs and cut them into small cubes. You can also season the soup with a raw egg - to do this, you need to beat it with salt and spices and pour it into the boiling broth in a thin stream, stirring constantly.
   
   
8. Wash the sorrel thoroughly and cut into thin strips. You can use fresh frozen or canned sorrel, but keep in mind that it already contains salt.
   
   
9. When the potatoes are cooked, put the roast, sorrel and eggs into the pan.
10. Let's cook our soup again 8-10 minutes and turn off.
    
    
11. Chop fresh herbs, and, if desired, green onions.
    
    
12. Pour the sorrel soup into bowls, sprinkle with herbs, put sour cream and bread on the table and invite everyone to the table.
    
    

Enjoy your meal! It turns out very tasty!
In the same way you can prepare vitamin

Sorrel is a crop that, along with radishes, produces its first harvest in May. With this product you can easily and with great pleasure prepare a huge amount of delicious and, most importantly, healthy dishes, among which soups with sorrel are especially popular. They are very tasty and healthy, filled with a huge amount of vitamins and microelements.

Important! When harvested in May and June, sorrel is considered one of the most useful plants. Its young leaves contain a huge amount of substances useful for people of any age. The older the culture, the more rapidly their overall percentage decreases.

There are quite a lot of recipes. All of them are very tasty and healthy, especially the one boiled with egg. Describing the main cooking options, you can start with it.

Cook sorrel soup with eggs

This is an easy to make recipe. By adding an egg, its taste becomes more saturated; the dish is sure to please all family and guests. For preparation you will need to take the following components:

• 300 grams of the main product;
• 5 eggs;
• 3 tubers;
• carrot;
• bulb;
• two tablespoons of butter and standard seasonings.

You need to cut the potatoes into cubes, then throw them into boiling water and cook over low heat. Separately, onions and carrots are fried and after cooking the potatoes, they are placed in a pan with potatoes. All together you need to cook for another 10 minutes. While the vegetables are cooking, you need to chop the leaves and stems of the sorrel. Break the eggs into a container, add a little salt and beat. As soon as the potatoes are completely cooked, you will need to add the sorrel and cook everything together for about 3 minutes. Then the beaten eggs are poured in, which must be stirred thoroughly at the same time. The soup in this form should be brought to a boil, salt or pepper.

Important! Eggs can not only be poured in during the cooking process, but also added boiled and chopped. Many people add quail eggs, which can be laid whole or cut into halves.

Vegetable soup recipe

To make a dish filled with more vegetables, you will need to prepare a slightly larger variety of vegetables. If you carefully follow the instructions, you can get a very tasty, rich dish. Here are the ingredients you need to prepare to make the soup:

1. Zucchini 100 grams.
2. Sorrel 50 grams.
3. Celery root.
4. Spinach.
5. Egg 2 pieces.
6. Potatoes, onions, carrots 1 piece each.
7. Garlic – a couple of cloves.
8. Vegetable or olive oil.
9. Sour cream.
10. Salt and pepper.

To cook a delicious dish, you need to pour one and a half liters of water or broth cooked with vegetables into the pan. As soon as the water boils, place the potatoes, zucchini and celery in the pan. Onions, carrots and garlic need to be sautéed in oil, put into the broth and everything brought to full readiness. After complete readiness, you need to put spinach and sorrel in it, cook everything together for another 3 minutes. After all components are fully prepared, everything is turned off and seasoned with prepared seasonings. Before serving, you can add half an egg and sour cream to taste.

Cooking borscht with sorrel

You can cook not only the dishes listed above with the described product, but you can also add sorrel to borscht, thereby obtaining a separate unique and very tasty dish. To prepare, you will need to prepare the following components:

• Potatoes 3 tubers;
• Carrots 2 pieces;
• Sorrel 200-300 grams;
• A glass of beans;
• One onion and one pepper;
• Tomato paste 3 tablespoons;
• Boiled eggs;
• Salt and herbs.

It is advisable to cook such borscht on chicken broth. While cooking the broth, add bay leaves, peppercorns and other seasonings to the pan. After straining the broth, you need to add all the prepared vegetables and the prepared sauteing made with tomato paste. The potatoes will be cooked and you can add the sorrel and beans. As soon as everything boils and cooks, after which the dish is completely ready. Before serving, it is advisable to leave the product for 10 minutes. You need to add sour cream and herbs to your plates before meals.

Sorrel soup with pork

To prepare this rich and very delicious dish You will need to prepare the following products:

• Pork meat 750 grams;
• Sour cream 250 ml;
• Sorrel 200 grams;
• Onions and carrots 150 grams each;
• Eggs 3 pieces;
• Potatoes 1 piece;
• Standard seasonings.

The meat must be boiled in a 5-liter saucepan, constantly skimming off the foam. All the necessary raw and sautéed vegetables must be placed in the prepared broth. Once the potatoes are completely cooked, you can add chopped herbs and sorrel, cut into strips. After everything has simmered for about 10 minutes, it can be removed from the stove. Eggs should be boiled separately and served as desired. You can also add sour cream to improve the taste.

Summing up

Sorrel is easy to prepare and goes well with the most different vegetables. The product ideally helps the body with its vitamins and numerous beneficial substances. Sorrel soups can effectively diversify the daily menu. Based on the recipes presented above, you can cook delicious and very healthy soups, delight yourself and your loved ones.

Rating: (1 Vote)

It’s spring and we determine based on how we feel that it’s time to eat a lot of greens to cover up the winter vitamin deficiency. A lot of useful herbs and crops grow in gardens, such as radishes or nettles.

Young vegetation is very useful, it contains many vitamins and microelements, and the leaves are still very tender and have not yet hardened. So it's time to cook and...

Today I will tell you about sorrel soup, it is simply a storehouse of vitamins. It is also called green borscht or cabbage soup. And it can also be prepared both with meat and without it at all, then the stew will turn out to be very inexpensive and healthy.

To be honest, I have never seen sour milk (our home name) sold in chain stores, so it is better to purchase it in season and can it or freeze it. Then you can cook this dish all year round.

Let's start with the classics, and this is our vegetable green soup with chicken and eggs. To make the broth rich, put the meat in cold water, so it will release all its juices.

Ingredients:

• 500 g chicken,
• 1 tomato
• 1 onion,
• 1 carrot,
• 6 potatoes,
• green onions,
• dill,
• 2 eggs
• 100 g sorrel,
• 1500 ml. hot water,
• 1 tablespoon salt.

Onions, carrots and tomatoes need to be fried, so we chop them finely and put them in a hot frying pan with vegetable oil.

Place the chicken in a pan with cold water and cook for half an hour. Remove the formed foam.

Then add potato slices to it and cook for another 20 minutes. Then add the frying and let the soup boil.

During this time, wash and cut the sorrel and chop the greens. Add the sorrel to the soup 5 minutes before it is ready, and add the onion and dill in portions to the cups.

Boil the eggs. We will add half of them to each plate.

Sorrel soup with barley

The cereal has useful microelements and good nutritional value, so it will be a good addition to sorrel. By the way, in childhood we called him sour.

Ingredients:

• Meat broth
• 2 - 3 pcs. potatoes
• 1 PC. carrot
• 2 pcs. onion
• 1 PC. beet
• Sorrel
• Salt, pepper, spices
• 1 tbsp. l. pearl barley
• 2 eggs

To make the soup cook faster, soak the barley in water overnight.

Add bay leaf, salt and pepper to the broth.

Finely chop the onions, carrots and beets and simmer in a frying pan in vegetable oil.

Place potato slices into the broth and pearl barley because it takes a long time to cook.

Leave to cook until the cereal is ready. Place the roast into the soup and boil.

Then add the sorrel and cook for another 10 minutes.

At this time we send the eggs to cook. We will place them in portions on plates.

Cooking method with meat

You can choose absolutely any type of meat, be it pork or beef. It is important for us to get a good broth.

I suggest you watch the video recipe for making green cabbage soup with pork.

Trim off all the fat from the meat first, because we want maximum benefits and a minimum of unnecessary calories.

Quick recipe with stew and frozen sorrel

Did you know that sorrel can be frozen? Well, of course I assumed, but this idea didn’t even occur to me. But thanks to this herb, we can diversify the winter menu with at least 2 dishes.

Some housewives freeze young sorrel while it is still fresh, and then make it all year round delicious pies and soups. Just before starting cooking you need to remove it from the freezer.

Ingredients:

• Stew - 300-400 g
• Sorrel - 250-300 g
• Potatoes - 3-4 pieces
• 1 Carrot
• 1 Bow
• Egg - 2 pieces
• Salt - 1 teaspoon (to taste)
• Ground black pepper

Open the stew and remove the frozen fat from above. Place the leftovers in a saucepan and heat until it becomes liquid.

Cut the potatoes into slices.

During this time, chop the onions and carrots. Place the vegetables in the stew and simmer for three minutes.

Set the eggs to boil on another burner. Pour 2.5 liters of water into the stew and bring to a boil.

As soon as the stew boils, we lay out the potato pieces. Cook the soup for half an hour, then add salt and the spices you like.

Before finishing cooking, place the thawed sorrel in a saucepan and bring to a boil again.

Let it brew for 20 minutes and serve with half an egg and a spoonful of sour cream.

Green spinach cabbage soup

Spinach has a slight sourness and, in tandem with sourness, gives the soup an incredible refreshing taste. And everyone loves sour liquid dishes. Some people just add vinegar to the cabbage soup, and others add herbs.

Ingredients:

• 2 liters of meat broth
• 4 potatoes
• 1 carrot
• 1 onion
• 1 green pepper
• 200 g sorrel
• 100 g spinach
• 4 raw eggs

Cut the potatoes into cubes and send them to cook in the boiling broth.

Finely chop the onions and carrots and fry them in a frying pan in oil.

Cut the green pepper into strips, and then each into pieces and add them to the frying pan.

When the vegetables have stewed a little and become soft, add them to the broth.

Chop the spinach and sorrel. Add spinach to soup and cook for 10 minutes.

During this time, beat the eggs with a fork and pour them into the boiling broth.

Then add the sorrel because it cooks very quickly.

You can turn off the stove and leave the soup covered for 15 minutes to let it brew.

Cooking method in a slow cooker

The photographs will show the Redmond company, but you can use any other. Moreover, the “Soup” mode is available in most models as a basic one. But the cooking time can vary from 50 minutes to 1.5 hours.

Ingredients:

• 300 g sorrel
• 2 eggs
• 200 g potatoes
• 1 carrot
• Salt, spices

We cut all products.

Carrots can be grated or cut into cubes.

Peel the potatoes, wash them and chop them into slices.

Place all prepared vegetables into a multicooker cup and fill with water.

Close the lid and select the “Soup” mode, the control panel will automatically show the time 1 hour. If you need to set the time manually, then also set it to 1 hour or 60 minutes. Press the “Start” button.

If your multicooker is not Redmond, then the menu may be at English language, so we are looking for the word “soup”.

Let's take it a raw egg and break the shell and pour the contents into a glass. Using a fork or whisk, whisk everything together so that the white and yolk are mixed.

After you hear the beep that cooking is complete, pour the egg into the hot soup and let it sit for another 5 minutes with the lid closed.

Sorrel soup with rice

The rice gives the soup the right thick consistency. And its fresh taste goes well with sorrel sourness.

Ingredients:

• 500 g potatoes
• 200 g sorrel
• 1 onion
• 1 carrot
• 0.5 cups rice
• 5 boiled eggs
• Salt pepper
• Vegetable oil
• Water – 3.5 l

Wash the sorrel under running water and chop finely.

We peel the boiled eggs and chop them.

Then grate the carrots on a coarse grater and chop the onion.

Rinse the rice under running water. Cut the potatoes into slices.

Place the potatoes in boiling water and cook for 15 minutes. Then add the washed rice and cook for another 15 minutes.

Fry the onion in a frying pan with hot oil and then add the carrots to it. And put them in the soup with rice.

We'll put the sorrel in there and mix everything. For spices, it is better to take salt, peppercorns and bay leaf.

Boil for 5 minutes and place the chopped eggs in the pan.

Turn off the heat and leave to steep for 10 minutes. Best served with sour cream.

Green borscht without meat and potatoes

For those who adhere to a strict diet, I offer this recipe as a first course. Not only is the soup low in calories, but it will also help the body remove various unnecessary toxins. And so that you have strength and avoid exhaustion, put half a boiled egg on a plate.

Ingredients:

• 300 g sorrel
• 1 carrot
• 1 onion
• 5 chicken eggs
• 2 tbsp. vegetable oil

Preparing the vegetables. Wash and cut the carrots and onions.

Heat a frying pan with vegetable oil and put the onion in it. Fry until golden brown and add carrots. The vegetables should become soft.

Place a pot of water on the stove and wait for it to boil.

Meanwhile, finely chop the sorrel. We put it in water and add the frying mixture there.

In a separate container, beat the eggs with a fork and pour into the soup in a thin stream.

The protein will quickly curdle, so you need to cook the soup for another five minutes.

Canned Sorrel Recipe

The housewives didn’t get by with just freezing and, just in case, they also preserve the sorrel. Most often it is rolled into half-liter containers, so that one can goes straight into cooking and nothing is left.

We prepare the soup with a volume of water of 2 liters.

Ingredients:

• 0.5 l canned sorrel
• 300 g pork
• 1 carrot
• 4 potatoes
• 2 boiled eggs
• Salt pepper

We clean and chop all the vegetables. We send the potatoes to boil in a saucepan. Finely chop the meat and fry in vegetable oil.

Cut the carrots and onions into cubes and saute them with the pork.

As soon as the potatoes are cooked, add the frying meat from the frying pan to it. Add canned or frozen sorrel to this mixture and boil for another 10 minutes.

During this time, peel the eggs and cut them. You can pour all the pieces into the soup at once, or you can add portions to each person’s plate.

Nettle soup

Do you want me to surprise you again? Let's make nettle soup! I know for sure that many will be surprised. But it turns out that our grandmothers did not hesitate to actively use it in salads and even pies.

We take young nettles, they are still quite tender and hardly sting. Therefore, we will not treat it with boiling water. Let's just chop it thinly.

Ingredients:

• 4 potatoes
• 100 g nettle
• 100 g sorrel
• 300 g meat
• 4 eggs
• 1 onion
• 1 tbsp. tomato paste
• 1 tbsp. vinegar 9%
• 1 tbsp. Sahara
• Salt pepper
• 1 carrot

Cut the potatoes into cubes and place them in a pan with water.

Fry the pieces of meat until half cooked.

Let's prepare the frying. To do this, chop the carrots and onions.

Finely chop the sorrel and nettle leaves.

When the meat is browned on both sides, add the onions and carrots. Add sugar, salt to this mixture, tomato paste and vinegar.

Boil two eggs. Cool them under cold water and peel them. And cut into cubes. If you don't want slices, you can grate them. Pour the remaining two into a glass and beat with a fork until smooth.

Add meat with vegetables and pieces of eggs to the half-cooked potatoes.

Then pour in the eggs in a thin stream.

Stir and add greens.

After boiling, turn off the heat and leave the soup to steep for another 20 minutes.

After May camps in nature, you just need to eat some liquid and vitamin soup. I have prepared a lot of recipes, so choose to suit every taste. But such cabbage soup must be served with sour cream. Believe me, everyone will appreciate your work.