With sorrel and egg, you should look for it in the culinary section dedicated to the mentioned first course, if we understand by this term any plant-based stew. But this dish is similar to borscht purely in appearance, which is most likely where the name came from.
A little history
One of the most popular dishes in the spring, when you feel vitamin deficiency and fruits and vegetables are not yet ripe, in the post-Soviet space is probably soup with sorrel and egg. Step by step recipe it will be given a little later. Let's also consider various options cooking. But I would like to tell you about the history of the origin of this popular dish. The recipe for green soup with sorrel and egg is found in national cuisines Slavic peoples. And its history begins with various stews (both lean and fast) based on greens and herbs with vegetables - the usual food of the peasant of ancient times. By the way, it is believed that the recipe for soup with sorrel and egg appeared earlier than, for example, the traditional one common in Russia and Ukraine. And this is probably because cabbage appeared in Rus' later, when stew from sorrel and other herbs was traditionally cooked by many peasants for quite a long time.
Recipe for soup with sorrel and egg. Ingredients
To prepare, you need to take: half a kilo of pork ribs, a couple of bunches of fresh sorrel, three or four potatoes, a couple of onions, carrots, fresh herbs, three eggs, herbal seasonings, sour cream.
Recipe for soup with sorrel and egg. Preparation
- First, we cook the broth from which there is a certain amount of meat. Cook them traditionally, skimming off the foam, adding an uncut onion to make it transparent for about an hour and a half, so that the meat boils and becomes soft. Then we catch the ribs with a slotted spoon and separate the meat from the bone. Let cool. Cut it finely and throw it back into the broth.
- Peel the potatoes and cut them into small beautiful cubes.
- Peel and three carrots. For fans of “cubism”: you don’t have to grate the carrots, but, just like potatoes, cut them into cubes. Sometimes it even looks prettier in soup.
- Cut the onion into smaller cubes. Some people prefer to lightly fry it together with carrots in vegetable oil in a frying pan. Well, this option has a right to exist. But we will use a more traditional recipe and will not fry it.
- Boil eggs hard. Cool and clean. Cut into cubes. As you have already noticed, this recipe for sorrel and egg soup requires cutting almost all the ingredients into equal pieces. The exception is sorrel and fresh herbs. We chop them finely, after washing them in running water.
- Add vegetables to the broth and cook for ten to fifteen minutes.
- Then add sorrel, herbs and eggs into the pan. After boiling, turn off the soup, cover with a lid and set aside. It, like any borscht, must steep thoroughly (at least half an hour), then the dish acquires a richer taste.
- Serve with a spoonful of sour cream added to each serving. Yes, and one more secret: the soup should be thick so that, as they say, the spoon can stand. Then it is considered properly cooked. This is achieved by placing as much sorrel and greens as possible on the cooking container. And the last thing: the borscht should have a characteristic sourness, and the herb should not be too boiled (this is why we turn it off immediately after boiling).
Lenten variations
The recipe for soup with sorrel and egg, or rather its lean version, looks even easier to execute even for an inexperienced cook. And on days of strict fasting, it is also recommended to exclude eggs from the composition.
- We exclude the first point of the previous recipe - preparing the broth.
- Wash the vegetables and cut them into small cubes. You can also grate carrots.
- Boil eggs hard. Let cool. Cleaning it up. Chop finely enough.
- Wash the sorrel and greens thoroughly and chop them.
- First cook the vegetables in a saucepan for about 15 minutes, then throw in the greens and eggs and turn off as soon as it boils. We insist as expected. Some people cook it, as already mentioned, without using eggs. Or you can boil them separately and put them cut into a plate for those who, for example, do not comply.
Canned sorrel
Do you know that such green borscht can be prepared not only in spring and summer, but even in the midst of winter cold? For this fresh sorrel replace it with a can of canned borscht, and delicious green borscht is ready!
Sorrel soup- the elder brother of the beloved by many green borscht. It is easier to prepare, more democratic in the selection of products, and due to their possible diversity, it is much easier to choose a recipe to suit the taste of the whole family.
I do not like rice version– let’s try oatmeal, pearl barley, and even buckwheat, sorrel soups with eggs, step-by-step recipes for which we have selected, are equally tasty. There is no need to talk about the benefits of such dishes - if there are no contraindications to sour broths, be sure to include sorrel soup in your diet, cook it two or three times a month and thereby diversify the menu, and a natural source of vitamins is unlikely to be out of place.
General principles for preparing sorrel soup using step-by-step recipes
Simple and light sorrel soups with eggs are prepared on drinking water, for more hearty dish, meat or chicken broth is used as a basis. In order for the soup to be tasty and look appetizing in appearance, the broth must be transparent. Step-by-step recipes for sorrel soup with eggs describe in detail which pieces, how and for how long to cook this or that type of broth.
For soup, it is better to take fresh and young sorrel leaves. After the formation of a peduncle, the taste of the leaves becomes unpleasant, and the veins become denser and do not boil down. In the soup they are quite hard and resemble accidentally fallen wood chips.
Before using, the sorrel is sorted out - the withered leaves are thrown aside and the stems are necessarily cut off. To thoroughly wash off all the dirt, it is advisable to soak the sorrel in water for some time, and then thoroughly wash each leaf.
The cooking time for sorrel is no more than 4 minutes, so it is added to an almost finished dish. The leaves are thoroughly dried so that the remains raw water do not fall into the pan, and cut into strips no more than one centimeter wide.
The question often arises of how much sorrel should be taken so that the soup does not turn out too sour or, on the contrary, tasteless. If you cook with meat broth, take at least 100 grams per liter. sorrel. For soup that does not involve adding meat, it is advisable to take twice as many leaves.
Sorrel soup is usually slightly sour, and to even out its taste, grains are added to the dish. Most often, rice; less often, semolina or oatmeal is used.
Traditionally, sorrel soup is prepared with eggs. Raw eggs, beaten until foamy, are added to the dish; during the cooking process, hard-boiled eggs are cut in half or added to soup already poured into bowls.
Sorrel soup with egg: step-by-step recipe using chicken broth and rice
Step-by-step recipe for sorrel soup with raw eggs and rice in light chicken broth. The eggs are beaten well with cold broth, after which they are poured in a thin stream into the almost finished soup. Tender chicken broth and rice balance the taste of the soup well; the acidity is almost not felt.
Ingredients:
Two chilled, medium-sized legs;
200 gram bunch of sorrel;
Small onion;
Three boiled eggs;
Carrot;
Four small potatoes;
40 ml oil;
Three spoons of round grain rice.
Cooking method:
1. Prepare chicken broth. Pour 2.5 liters of clean water into a saucepan with a capacity of at least 3 liters. After examining the skin of the legs, we remove the remaining feathers. To simplify the process, you can use tweezers. We rinse the chicken, place it in a pan filled with water, and put it on high heat. As it heats up, foam will form on the surface of the broth. Watch carefully and constantly remove this broth, otherwise the foam will mix with the broth and cloud it. As soon as the water boils, place the peeled onion in the pan. Reduce heat until low level, cover tightly with a lid. After two minutes, be sure to check - the surface of the broth should sway slowly and evenly, intense boiling is unacceptable. Cook the broth for about 50 minutes, covering the pan with a lid. We check the readiness by piercing it; if the knife blade enters the meat freely, it is ready.
2. While the broth is cooking, sort out the sorrel. We select withered leaves and random weeds. We tear off the hard stems right under the leaf. After washing the sorrel with water, place it on a linen towel to dry.
3. Pour rice onto the table. We remove all rubbish, spoiled and poorly polished dark grains. Then collect the cereal in a colander and rinse with cool water. To better wash off the starch powder from the grains, mix the grains with your free hand or a spoon. We do this until the water flowing from the colander becomes crystal clear. Place a smaller bowl under a colander and leave the rice until it dries.
4. Peel the potatoes thin layer cut the peel off the carrots. Cut the potatoes into small cubes or thin slices, fill with water. Do not leave it in the air, otherwise it will darken.
5. Take out the finished chicken and temporarily set it aside. The meat should cool slightly so that it can be easily removed from the bones with your hands. Remove the onion from the pan and pour three cups of broth into a separate bowl. Dip the potatoes into the remaining boiling chicken base, add finely grated carrots and dried rice. After waiting for it to boil, cook for about twenty minutes.
6. Pour oil into a thick-walled deep frying pan or cauldron and heat it over low heat. Cut the sorrel into wide strips and place in hot oil. Stirring occasionally, simmer for about 8 minutes.
7. Add the eggs to the previously poured broth, which has had time to cool well. By whipping we achieve absolute homogeneity and light foaming.
8. Remove chicken meat from bones. We disassemble it fiber by fiber or cut it into smaller pieces with a knife. Place the chicken into the cooked potatoes and add the stewed sorrel. Continuously stirring the contents of the pan in a circle, pour in the egg mixture in a thin stream and add some salt. Bring the sorrel soup to a boil and remove from the stove.
Sorrel soup with egg: step-by-step recipe for meat broth without potatoes
Step-by-step recipe for sorrel soup with eggs without potatoes. The meat broth provides the satiety of the dish. The sorrel is blanched separately and added as a puree. When serving the finished soup, add halves of boiled eggs.
Ingredients:
Half a kilo of medium-fat pork pulp;
Purified water - one and a half liters:
400 gr. fresh sorrel:
One onion head;
Small sized carrot;
50 gr. celery root;
Parsley root – 100 gr.;
Two tablespoons of oil;
2 level spoons of flour;
Fresh dill for serving;
Four large, “hard” eggs;
Six spoons of 20% sour cream (you can use low-fat homemade one).
Cooking method:
1. Process the meat. We cut off excess pieces of fat and dense films from the pulp. Wash, dry with paper towels, cut into portions. These can be small cubes or thin slices, cut strictly against the fibers. Place the pork in a saucepan and add at least one and a half liters of water. According to all the rules, prepare clear meat broth. Over high heat, continuously skimming off the foam, bring to a boil. Next, cook under the lid at moderate heat for an hour.
2. Peel the vegetables, sort out the sorrel, wash cold water. Cut the roots and carrots into medium-sized cubes, finely chop the onion.
3. Place the sorrel leaves in a saucepan of a suitable size. Add a little water, a quarter glass is enough. Simmer the leaves under the lid for about ten minutes, then puree them with a blender. If you don’t have such a kitchen device, grind the stewed sorrel through a sieve or pass through a “fine” meat grinder.
4. Pour two tablespoons of oil into the pan. After warming it up slightly, add roots and vegetables. Stirring, simmer over moderate heat for 10 minutes until soft. Sprinkle the roast with flour, stir well so that it is completely dispersed and does not form lumps. Cook at the same heat for another three minutes.
5. Place the roots sautéed with vegetables into the meat broth, pour in the sorrel puree, and add salt to taste. Bringing to a boil, simmer the soup over low heat for five minutes.
6. Peel the hard-boiled eggs from their shells and wash off any small fragments with water. Cut the eggs lengthwise. When serving, add sour cream to the soup and place eggs on plates.
The simplest and most affordable sorrel soup with egg: step-by-step recipe on water with melted cheese and oatmeal
Water-boiled sorrel soup with eggs - step-by-step recipe for a quick fix. Hercules flakes provide sufficient satiety, and thanks to the processed cheese, it acquires a delicate creamy taste. Finely chopped boiled eggs are added to the finished dish.
Ingredients:
Filtered water - 2.5 liters, can be replaced with meat broth;
150 gr. processed cheese;
Small onion;
Potatoes – 4 tubers;
Bunch of spinach;
Two large bunches of juicy sorrel;
Young onion feathers;
Fresh dill;
Two spoons of Hercules, for normal preparation.
Cooking method:
1. Peel the green onions. We cut off the remaining roots, remove the upper transparent shell from the white part. We sort through the greens, cutting off the stems of sorrel and spinach right down to the leaves. Remove the peel from the onion and peel the potatoes.
2. Rinse all the greens and place them on paper towels to dry. Cut the potatoes into small cubes and leave them in the water.
3. Finely chop the onion and onion feathers. Cut the sorrel and spinach leaves into strips, finely chop the dill. In medium-sized slices, or strips, we cut the eggs.
4. Coarsely grate the processed cheese. If the cheese curds turn out to be soft and stick to the surface of the grater, place them in a bowl for a quarter of an hour. freezer. This time is enough for them to freeze a little - the process will go easier and faster.
5. Place onions and green onions in boiling water. Add the potatoes and cook on medium heat for about a quarter of an hour. When the potato wedges become soft, add the cheese to the pan. Stir thoroughly and add oatmeal. Cook the cereal for five minutes. It is recommended to take the classic “Hercules”, such flakes keep their shape well after softening. In contrast, the product instant cooking instantly boils into puree.
6. Place chopped eggs and all the greens into the soup. Add spinach leaves and sorrel and add salt. Simmer the soup at the lowest heat setting for at least five minutes, then turn off the stove.
Sorrel soup with eggs (step by step) - technology tricks and useful tips
In any step-by-step recipe for sorrel soup with eggs, fresh leaves of the plant can be replaced with frozen or canned ones. But it is worth considering important nuances. If the recipe requires fresh sorrel to be stewed or blanched first, this should not be done with the preparation. Frozen sorrel is added to the soup without thawing, five minutes before it is ready. The canned one should be lowered two minutes before the end of cooking.
Do you like a sour-tasting dish? Add a little to the sorrel soup at the end of cooking citric acid or natural lemon juice. If you find wood sorrel on sale, take it instead. These leaves have an order of magnitude higher acidity than those grown in the garden.
After introducing sorrel, do not simmer the soup for a long time. Once the leaves change color and become soft, quickly bring to a boil and remove from the heat.
Sorrel soup with eggs is usually seasoned with sour cream, but the dish is no less tasty if you use mayonnaise. The only drawback is that the sauce spreads out in flakes throughout the soup, however, some people prefer this option.
The recipe recommends cooking the classic sorrel soup with a raw egg, potatoes, onions and carrots. Water or broth made from chicken or meat is suitable as a base. Of the flavor enhancers and seasonings, only salt, ground pepper and peppercorns are used. However, if you want to add some of your favorite spices, no one will stop you from doing so. But the finished dish will acquire new shades and become brighter and more aromatic. For a child, it is better to make sorrel soup in vegetable broth and serve it with sour cream or unsweetened yogurt. These components will soften the severity and neutralize the effect of oxalic acid on the child’s still fragile digestive system.
Classic vegetarian sorrel soup with egg without meat - recipe with photos step by step
The classic recipe recommends preparing sorrel soup without meat and adding raw, rather than boiled, eggs. A hot dish cooked in this way turns out to be moderately sour, acquires a pleasant consistency and a memorable delicate aroma.
Ingredients for classic sorrel soup with egg without meat for vegetarians
- water – 3 l
- potatoes – 5 pcs.
- egg – 2 pcs
- onion – 1 pc.
- carrots – 1 pc.
- sorrel – 1 bunch
- green onions– 1 bunch
- dill – ½ bunch
- vegetable oil – 4 tbsp
Step-by-step recipe for making vegetarian sorrel and egg soup
Sorrel soup with egg and chicken - recipe with photos and videos
Sorrel soup with egg and chicken prepared according to this recipe turns out rich, aromatic and very satisfying. Greens boiled in meat broth acquire a more pronounced taste, and Bay leaf enriches the dish with pleasant and delicate spicy tones.
Essential Ingredients for Fresh Sorrel Chicken and Egg Soup
- water – 2 l
- chicken legs – 6 pcs
- potatoes – 6 pcs.
- onion – 1 pc.
- carrots – 2 pcs.
- sorrel – 1 bunch
- egg – 4 pcs
- salt – 2/3 tsp
- ground pepper – 1/3 tsp
- bay leaf – 2 pcs
- green onions – ½ bunch
- vegetable oil – 40 ml
Step-by-step instructions on how to cook soup with sorrel, egg and chicken
- Rinse the legs in running water, dry and place in a deep saucepan with boiling water. Add salt, pepper, throw in the bay leaf and cook over low heat for 40-60 minutes. Promptly remove foam that forms on the surface.
- Parallel onion finely chop, grate the carrots, chop the potatoes into pieces.
- Sauté carrots and onions until light golden brown in vegetable oil.
- Boil the eggs hard, then cool, peel and cut into cubes.
- Add the potatoes to the pan with the legs and boil for 15 minutes. Then add onion and carrot frying.
- Wash the sorrel, dry it and cut it into small strips. Chop dill and green onions.
- When the potatoes have softened, add sorrel, herbs and boiled eggs to a common pan. Bring the soup to a boil, simmer for 2-3 minutes, turn off, remove from heat and let steep for a quarter of an hour.
- Serve in portioned bowls along with sour cream. Sprinkle green onions on top.
Rich sorrel soup with egg and meat - classic recipe with photo
Sorrel soup, prepared according to the classic recipe with meat and egg, turns out to be very rich, satisfying and nutritious. Beef broth goes well with herbs and slightly softens the pronounced sourness of sorrel leaves. Notes of spice to the taste and aroma are added by clove buds and bay leaves, which are part of the hot dish.
Necessary ingredients for sorrel meat soup with egg
- beef – 400 g
- sorrel – 150 g
- potatoes – 5 pcs.
- carrots – 1 pc.
- onions – 1 pc.
- greens – 1 bunch
- bay leaf – 2 pcs
- black peppercorns – 6 pcs.
- cloves – 1 bud
- eggs – 4 pcs.
- water – 2.5 l
- salt – 2/3 tsp
- ground pepper – ½ tsp
Step-by-step instructions for the classic recipe for sorrel soup with meat and eggs
- Rinse the beef pulp in running water, cut into small pieces of arbitrary shape and boil until half cooked. Foam formed on the surface must be removed.
- Peel the potatoes, rinse, chop into cubes, add to the meat, add a little salt and pepper and boil for 15-20 minutes.
- Peel the carrots, grate them on a coarse grater and add them to the meat. Throw in a whole onion, previously peeled.
- Wash the sorrel, dry it, finely chop it with a sharp knife and add it to the soup 5-6 minutes before the final turn off. Taste and add salt if necessary.
- Beat the eggs with a whisk and pour into the soup 3-4 minutes before the end of cooking. Stir vigorously until the liquid becomes homogeneous. Then turn off the heat, cover the pan with a lid and leave for 10-15 minutes.
- Serve to the table in portioned plates with fresh sour cream and herbs.
Cold sorrel soup - step-by-step recipe with cucumber
The ideal summer dish is soup with sorrel and fresh cucumber– you can make it using this simple recipe. The peculiarity of the dish is that it is served not hot, but chilled. Preparation requires a minimum of time and the simplest ingredients, which every housewife always has on hand during the season.
Ingredients needed to make cold sorrel soup
- sorrel – 500 g
- water – 3 l
- fresh cucumber – 4 pcs.
- greens – 1 bunch
- green onions – ½ bunch
- eggs – 4 pcs.
- salt – ½ tsp
- pepper mixture – ½ tsp
Step-by-step instructions for the recipe for cold sorrel soup with cucumber
- Rinse the greens, dry and finely chop. Cut the sorrel into thin strips.
- Wash the cucumbers and chop into long cubes.
- Cut the boiled eggs into small pieces.
- Bring to a boil in a deep saucepan clean water. When the liquid begins to boil, add sorrel and simmer for 2-3 minutes over medium heat.
- Remove the pan from the stove, cover with a lid and leave until completely cool.
- When the contents reach room temperature, add cucumbers, eggs, chopped herbs and mix thoroughly. Taste and then add salt and pepper.
- Place the soup in the refrigerator for 2-3 hours. Serve chilled. Sprinkle chopped green onions on top and garnish with slices of boiled egg.
Delicious green soup with sorrel in chicken broth in a slow cooker - step-by-step recipe with photos
Fresh green sorrel soup, prepared in a slow cooker according to the recipe below, combines a delicate, spicy, slightly sour taste and a delicate, refined aroma. Due to the chicken broth base, the hot dish turns out to be quite satisfying, but at the same time, it is easily absorbed by the body and does not create a feeling of heaviness in the stomach.
Necessary ingredients for green sorrel soup made with chicken broth in slow cooker
- sorrel – 1 bunch
- chicken broth – 2 l
- potatoes – 3 pcs.
- carrots – 1 pc.
- boiled eggs – 3 pcs
- greens – 1/2 bunch
- salt – ½ tsp
- ground pepper – ½ tsp
Step-by-step instructions on how to cook sorrel green soup in a slow cooker with chicken broth
- Wash the sorrel leaves well, dry and chop not too finely.
- Peel the potatoes and carrots and chop them into cubes.
- Place potatoes and carrots in a multicooker bowl, add broth, select the “Soup” mode and cook for half an hour.
- Then add sorrel, salt and pepper and bring the liquid to a boil. Boil for 3-4 minutes, turn off, cover with a lid and wait 10-15 minutes.
- Pour hot green soup into portioned bowls, put pieces of boiled egg, sprinkle chopped herbs on top and place on the table.
How to cook sorrel soup for a child - recipe with photo
Children eat sorrel soup with great pleasure, but gastroenterologists do not recommend abusing this dish. Oxalic acid is a rather aggressive component and can negatively affect the child’s gastrointestinal tract. However, from time to time, children can still be given this food rich in natural vitamins. The main thing is to cook the soup correctly and serve it with sour cream or unsweetened yogurt. They will extinguish the too pronounced sour tint and make the taste more delicate and creamy.
Necessary ingredients for making sorrel soup for a child
- sorrel – 50 g
- vegetable broth – 1.5 l
- carrots – 1 pc.
- potatoes – 1 pc.
- zucchini – 1 piece
- onion – 1 pc.
- egg – 2 pcs
- olive oil – 30 ml
- salt – 1/3 tsp
- dill - 1/3 bunch
Step-by-step instructions on how to cook sorrel soup for a child
- Pour the vegetable broth into an enamel pan and bring to a boil over medium heat.
- Throw potatoes and zucchini, chopped into small slices, into the bubbling liquid.
- Peel the onion and finely chop it. Cut the carrots into strips and saute together with the onion until golden hue on olive oil.
- Add the roast to the soup base and simmer for 20 minutes.
- Rinse the sorrel in running water, dry, remove the stems, and chop the leaves into small pieces. Place in a saucepan with the remaining ingredients, add salt and boil for 2-3 minutes. Remove from the stove, cover with a lid and let stand for a while.
- Then place into portioned plates, add a boiled egg, sour cream or unsweetened yogurt, sprinkle with chopped dill and serve.
After the long winter cold, the body suffers from a lack of vitamins and one really wants to eat aromatic greens or soup with sorrel. Cook it better in spring, when the leaf is still very young and has not lost its juiciness and usefulness.
Sorrel has long been famous for its beneficial properties. Lenten, refreshing soups were prepared from it, as well as the well-known Russian cabbage soup in meat broth. The sourish, pleasant taste of this soup perfectly complements the boiled egg.
This early vegetable Most housewives fell in love with it and got used to preparing various salads, purees, cabbage soup and borscht from it. The sauces taste piquant. This article will offer several of the most successful recipes for making sorrel soup.
Quick and easy recipe
| Ingredients | Quantity |
|---|---|
| sorrel - | medium bun |
| eggs - | 4 things. |
| onions - | 2 heads |
| carrots - | 1 medium |
| potatoes - | 5 tubers |
| water - | 2 liters |
| vegetable oil - | 70 grams |
| butter (peasant) butter - | 50 grams |
| pepper and salt - | taste |
| dill - | taste |
| Cooking time: 40 minutes | Calorie content per 100 grams: 110 Kcal |
The first recipe with a photo will seem the simplest and easiest. In fact, this is how it is - the dish is prepared quickly and extremely easily.
On hot summer days there is nothing more refreshing than this sorrel soup. It will be delicious either hot or cold, and it will take very little time to prepare.
Pour water into a saucepan and put on fire. Peel the potato tubers from their natural skin, wash and chop into cubes. Place the tubers in boiling water and cook until soft.
Meanwhile, work on the onions and carrots. They need to be peeled and cut. Heat vegetable oil in a frying pan and fry vegetables.
Wash the sorrel and cut off the stems. Cut the leaves into strips and add to the soup.
Pour sautéed vegetables into the prepared potato broth with sorrel, salt, pepper, and sprinkle with chopped dill.
Hard-boil the eggs, peel, cut into cubes and add to the finished soup along with butter.
The fortified aromatic soup is ready!
Green soup with sorrel and egg
This soup is perfect as a hearty and healthy lunch for the whole family. You can cook it with either meat or dietary vegetable broth. This recipe will suggest preparing sorrel soup with chicken.
To prepare you will need:
- A large bunch of sorrel;
- 500 grams of chicken;
- 3 liters of water;
- 5 eggs;
- 2 onions;
- 2 carrots;
- 1 bay leaf;
- 7 potato tubers;
- Salt and various spices to your taste;
- 60 grams of sunflower oil;
- Sour cream for serving.
Cooking time - 1 hour 50 minutes. The calorie content in 100 grams of soup is about 180 kcal.
Rinse the chicken and dry it on a paper towel. Place the meat in boiling water and cook the broth over low heat, adding bay leaves, onions and carrots. While it is cooking, all vegetables are peeled and chopped.
Add the potatoes to the prepared broth and cook for approximately 20 minutes. In a frying pan, sauté onions and carrots in fat/vegetable oil.
Remove the sorrel leaves from the stems, wash and chop as desired. Add to the soup, salt and pepper and cook for another 10 minutes. Remove the finished chicken from the pan, separate from the bones and send back to the boiling soup.
Beat the eggs into a bowl and beat well with a fork. Slowly pour the homogeneous mass into the soup in a thin stream, stirring constantly. You should get thin threads that look impressive in the finished dish.
Turn off the heat on the stove and let the sorrel soup brew for about an hour. Pour into portioned plates, add homemade sour cream and serve. Bon appetit!
How to make super healthy sorrel soup with nettles
Truly spring food ─ green sorrel soup with nettles. No matter how much everyone dislikes nettles for their ability to unpleasantly burn the skin, this malicious weed is perfect for soup.
It is important that the nettle shoots are young, tender with small leaves, then the dish will turn out unusually tasty and healthy.
The following ingredients are needed:
- Beef bones;
- 1 leg;
- 3 liters of water;
- Nettle and sorrel leaf, 1 bunch each;
- 5 potato tubers;
- 2 large onions;
- 2 small carrots;
- 5 eggs;
- 50 grams of vegetable oil;
- Salt, usual spices to taste.
It will take 2 hours to cook. 100 grams of the finished dish contains about 185 kcal.
Rinse the beef bones thoroughly and place in boiling water, this will reduce the excessive appearance of foam. You need to boil them for about 30 minutes. Then add the chicken, cut in half, onion and whole carrots.
Boil the broth until done. While it is cooking, coarsely chop the washed sorrel and nettles. Peel the potatoes, wash and cut into cubes, add to the broth. Chop onions and carrots for frying.
Beat raw eggs with a whisk until foam appears. In a heated frying pan, with the addition of vegetable oil, bake 2 omelettes from the egg mixture. Let them cool and cut into strips.
Add chopped omelette, sorrel and nettle to the prepared broth. Season the finished soup with salt and spices.
Important! Sorrel soup should be salted at the end of cooking, when you can easily determine the acidity of the broth and salt it accordingly.
Don't know what to treat yourself to during Lent? - exactly what you need. We promise it will be delicious!
Traditional pilaf “will sparkle with new colors” if it is prepared not with lamb or beef, but with pork. read step by step instructions preparations with photos.
Anyone can cook delicious flounder in the oven according to the main thing - good mood, any dish will turn out great with it!
Cooking a dish with pork
It is nourishing and high-calorie to feed a man, and the whole family, in summer time becomes a problem ─ hot days take their toll. I want light, and at the same time tasty food.
In order not to deprive the family breadwinner of high-calorie foods and replenish his body with necessary vitamins, soup in pork broth with sorrel will be the best lunch in the summer.
To prepare sorrel soup with pork you will need:
- 500 grams of pork ribs;
- A few handfuls of sorrel leaves;
- 3 liters of water;
- 5 potatoes;
- 2 onions;
- 2 carrots;
- 30 grams of vegetable oil;
- 4 eggs;
- Salt and seasonings to taste.
Cooking time is about 2 hours. 100 grams of ready-made soup contains 190 kcal.
Wash the pork ribs and cut into pieces along the bone. Pour fat/vegetable oil into a thick-bottomed frying pan, heat and lightly fry the pork. Boil water and dip the half-cooked ribs into it.
Cook over low heat for about 1 hour. The fat that remains after frying is not poured out; it is useful for frying. Peel and wash all vegetables. Chop the onion, cut the carrots into thin strips.
Cut the potatoes into cubes, chop the sorrel into strips. Hard boil the eggs and divide into several parts, it all depends on preference. The larger the piece of egg, the brighter the taste of the soup will be.
Add potatoes to the ribs and cook for 30 minutes. Sauté vegetables using the remaining fat and add to the pan. We experiment a little with spices.
Dip the sorrel into the boiling broth with potatoes, and after five minutes the chopped eggs. Salt. A hearty and tonic soup is ready. Eat for your health!
Chefs' tricks
The broth will be much tastier if the vegetables are cleaned and rinsed under running water immediately after purchase. They should not be left in a cold place or in the kitchen vegetable basket for a long time.
If you plan to cook vegetable broth for soup, then you need to lower the vegetables for cooking in cold water.
Withered sorrel leaves will take on a fresh look if they are immersed in cold water for 10 minutes with the addition of 30 grams of vinegar.
When cooking broth, there is no need to get excited and remove the annoying foam from the meat. It contains the most nutrients. Let the broth cook and then strain it through cheesecloth.
Perfectly improves taste meat broth celery root.
For a pleasant golden color broth, add unpeeled onion when cooking.
A little trick for the taste of sorrel soup is to add a few pickles during cooking; when the soup is ready, they are thrown away.
It is believed that if you add spinach to sorrel soup, it will acquire an unforgettable taste.
Adding smoked meats when cooking green soup adds a piquant taste.
We invite you to watch a video of the preparation of a rather unusual sorrel soup:
Bon appetit!
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 more familiar to residents rural areas. Some housewives, to their shame, do not even know where to use it. Nevertheless, our ancestors also made very tasty first courses from this plant. 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:
- Rinse thoroughly and chop all the greens.
- 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.
- Lightly fry the onion in a saucepan.
- Fill it in after that hot water and add chopped potatoes.
- As soon as the liquid boils, add chopped sorrel to the pan. In this composition, the soup should cook for at least 6 minutes.
- 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 butter and flour;
- 100 milliliters of heavy cream;
- 7 green onions.
Cooking process:
- Heat some oil (50 grams) and simmer the chopped onion in it for 10 minutes.
- Separately, boil the broth in a saucepan.
- Place finely chopped sorrel in it and cook for about 10 minutes.
- Mix a few tablespoons of broth separately with flour, and then slowly add it to the boiling mass.
- 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.
- 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.
- 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:
- Boil chicken eggs separately.
- Pour the broth into a saucepan and place it on the stove to heat.
- 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.
- 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.
- Wash and sort the sorrel, tearing off the tough stems. Chop the remaining greens as desired.
- At the same time, finely chop the dill.
- Remove the onion, pepper and bay leaves from the pan.
- Load all the chopped greens into it. After boiling, the mixture should cook for a couple more minutes.
- 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:
- Pour water into a saucepan and place it on the stove.
- Pour peeled and sliced potatoes into boiling water. After a quarter of an hour, you can add salt.
- 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 mixture should simmer for at least 3 minutes.
- Wash and chop the sorrel.
- Boil the eggs, then peel them and crumble them as desired.
- 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:
- First, the sorrel leaves must be sorted, washed, and then carefully chopped with a sharp knife.
- 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.
- Boil the eggs, peel and separate the whites from the yolks.
- Cut the onion into small cubes. Mix it with chopped proteins and add this mass to the chilled soup.
- 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. The step-by-step recipe begins with the selection of the main 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:
- 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.
- 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.
- Pour the broth into a deep saucepan and bring it to a boil. Add potatoes, cook for 25-30 minutes.
- Wash the sorrel and parsley, chop and add to the boiling soup.
- 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:
- First of all, you need to peel and grate the carrots, and then remove the seeds from the pepper and chop it into strips.
- Fry the prepared vegetables in a frying pan for a few minutes until golden brown.
- Boil water (or broth) in a saucepan.
- Peel the potatoes and cut them into medium cubes.
- Pour it along with the fried vegetables into boiling water and cook for 10-15 minutes.
- Wash the sorrel, chop it and scald it with hot water. This is necessary in order to remove excess acid.
- Add the sorrel to the boiling soup and let it cook for a couple of minutes.
- To cook a poached egg, you first need to heat water in a saucepan.
- 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.
- 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:
- Boil the broth in a saucepan, and then put the peeled potato cubes into it.
- Peel and chop the vegetables. You can grate the carrots, chop the onions randomly, and cut the sorrel into strips.
- Separately, sauté carrots and onions in oil in a frying pan. After this, they need to be added to the boiling broth.
- Beat eggs in a deep bowl. Gradually add cream and a few tablespoons of broth.
- Season the resulting mixture with pepper and a little salt.
- As soon as the potatoes are ready, transfer the sorrel to the pan and continue cooking.
- Gently add the egg mixture in a thin stream.
- 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:
- Peel the potatoes and then cut them into cubes or strips.
- Wash and chop the greens. You can first pour boiling water over the nettle for a couple of minutes.
- Place chopped potatoes in a saucepan of boiling water. Cook until fully cooked.
- Add herbs and wait until it boils again.
- Separately, beat the raw egg with a fork and slowly add it to the soup.
- 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. General process Cooking 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:
- Boil the eggs.
- Cut the meat into large pieces, put it in a pan with water and cook for half an hour after boiling.
- At this time, you can peel the onions and potatoes.
- Chop the tubers randomly. The onion should be left whole.
- Finely chop the greens.
- Wash the sorrel and cut into strips.
- Chop the boiled eggs with a knife.
- Remove the meat from the broth and place in a separate plate. Instead, add potatoes to the pan and add a whole onion.
- As soon as it is cooked, add the herbs. In this case, you need to take out the onion and chop it finely.
- After 3 minutes, add meat and eggs to the boiling soup.
- Add spices, chopped onions and sour cream to the finished dish.
All that remains is to pour it into plates and feel free to invite everyone to the table.
