Sorrel soup with meat. Green cabbage soup with sorrel and egg - recipe

In spring and summer, when fresh greens appear, you want to please your loved ones with light, low-calorie soups. Hot or cold sorrel cabbage soup is a great dish for a summer lunch. Of the many recipes, sorrel soup with an egg is a well-deserved love.

Recipes for green cabbage soup are very diverse: they are boiled in meat, chicken, vegetable broth or water, with a variety of ingredients. As a rule, some common ingredients are used - potatoes, carrots, onions and green onions, common seasonings - salt, pepper, sometimes bay leaf. And, of course, a lot of greens: sorrel, nettle, spinach, dill, parsley, celery. Sour cream or mayonnaise is often added.

How to cook green cabbage soup - a classic recipe

The classic recipe for green cabbage soup with sorrel looks something like this:

First, the meat broth is cooked.
Then the cooked meat must be removed and cut into pieces.
Fry the vegetables, pour the prepared broth, put the potatoes.
After 10 minutes, add sorrel and nettle.
Another 15 minutes - and cabbage soup will be ready.
Serving on the table, you need to put a whole boiled egg on a plate, a little meat, add sour cream and greens.

Shchi green old Russian

According to this recipe, our great-grandmothers also cooked cabbage soup. Characteristic features - they are cooked very quickly, the potatoes are cut into large pieces and a lot of greens are put - 2 large bunches of sorrel.

Potatoes need to be boiled in the broth for 10 minutes, then add vegetable frying, bay leaf, salt, pepper, sorrel and herbs - and the dish is ready.

As an option: if desired, you can add a mixture of 2 yolks and 6 tablespoons of milk to the pan.

Sorrel soup puree

Puree soups with a delicate, homogeneous texture are loved by both children and many adults. They are easily digestible, so they are also suitable for dietary nutrition. Light, refreshing, summer cream soup can also be prepared from sorrel.

This soup is usually prepared with chicken broth. Potatoes should be pre-boiled a little. Prepare the greens, finely chop the onion. Place all this in the broth, put black peppercorns for flavor and cook for 10 minutes.

Then the soup must be wiped and brought to the desired temperature. Cut the boiled quail egg in two and put in a plate with chopped herbs. Sorrel puree soup is usually eaten with sour cream.

The croutons are served on the table separately and, if desired, are placed in the soup before meals.

Sorrel soup with stew and egg

To prepare such a soup, you can choose any stew. Lightly fried vegetables should be stewed for several minutes over low heat, covered with a lid, adding a little pepper and salt. Next, place them in a saucepan (based on 1.5-2 liters of water), put the potatoes and cook until cooked. Then add the stew mixed with sorrel. Cook the soup for another 10 minutes, then let it brew. Half an egg is traditionally placed on each plate.

Cold soup from sorrel

In the summer heat, cold first courses are very much in demand. In addition to the usual okroshka and beetroot soup, you can cook cold cabbage soup from sorrel. To do this, chopped sorrel should be boiled for 5-7 minutes in salted water and set aside to cool. Cut 2 fresh cucumbers, onions, 2 boiled eggs and boiled potatoes, chop green onions and dill. Place prepared vegetables and herbs in sorrel broth.

An interesting detail: for a special flavor, you can grind egg yolk into cabbage soup.

Add salt and pepper to taste, mix well. It is recommended to put a little sour cream on the plate.

Sorrel soup with rice

Another very interesting recipe. Unusualness begins already with cutting vegetables: potatoes, as always, in cubes, but carrots in circles. A cross-shaped incision is made on the peeled bulb. These vegetables are lowered into the broth, in which they are boiled for 10 minutes. After that, you need to add rice, moderately salt and cook for the same amount of time.

The protein of the boiled egg should be coarsely chopped, and the yolk should be ground with sour cream to a state of gruel and put in a saucepan. Add a couple of bay leaves there and cook a little more.

Prepared sorrel and green onions are also sent to the broth. When the soup boils, you need to remove them from the heat and let it brew. After 15 minutes, you can invite to the table.

when preparing green cabbage soup and soups, put more greens, add spinach and nettle to sorrel - this will allow you to cook a really vitamin, refreshing dish;
so that the nettle does not burn your hands, pour boiling water over it;
dose the sorrel heat treatment time: young leaves are placed in the pan in the last minutes, mature ones a little earlier;
to neutralize too sour taste, it is allowed to put a little sugar in cabbage soup;
it is advisable to serve cabbage soup on the table in heated plates (with the exception of cold soups).

Fresh greens are a real storehouse of vitamins, minerals, essential oils. There is a huge variety of green cabbage soup and soups. They can use the most unexpected ingredients: sour apples, young white and cauliflower, smoked meats and even salted mushrooms. Eggs are used not only in boiled form, you can beat a raw egg and pour it into a saucepan. Tomato paste and cream are sometimes used as dressings.

With sorrel and other greens on hand, you can cook green cabbage soup from almost any product. You just need to apply a little imagination - and you get a really very tasty and extraordinary dish.

Shchi from sorrel is a national Russian first course, which is traditionally boiled from sour cabbage. In the old days, when stocks of sauerkraut dried up by the end of winter, housewives adapted to cook spring cabbage soup from sorrel. This greenery was one of the first to appear in the meadows from under the melted snow. It had the same sour taste as cabbage from a barrel.

Since then, it has become a good tradition to cook sorrel cabbage soup, which is not inferior to cabbage soup either in taste or nutritional value. Consider a recipe with a photo on how to cook delicious rich cabbage soup with egg and meat.

Ingredients for sorrel soup with egg

400 g pork;

2 onions;

3-4 potatoes;

2 liters of pure drinking water;

400 g fresh sorrel;

1 bunch of green onions and parsley;

2 fresh eggs;

100 g of fatty sour cream (25%);

20 g butter;

2 laurels;

2-3 tbsp vegetable oil;

a little freshly ground black pepper and salt.

The process of making cabbage soup from sorrel with an egg

Rinse thoroughly a piece of lean pork, dip the meat in a pot of water, bring to a boil. As soon as scale appears, remove it with a slotted spoon, turn the heat up to medium, cover with a lid, cook the pork for about half an hour. If you want to get a dish with a mild taste, we advise you to cook cabbage soup from sorrel in chicken broth. The bird will soften the taste, making the dish not so high in calories.

With my special kitchen brush, peel potatoes, carrots, onions. We cut the tubers into arbitrary cubes, three carrots on a medium grater, and chop the onion into small pieces.

We carefully sort out the leaves of sour greens, rejecting spoiled sluggish leaves, do not forget to remove the petioles. We thoroughly wash the finished leaves, dry them, coarsely chop with a knife.

Wash the rest of the greens, dry them, chop them finely, after removing the coarse cuttings.

Wash the eggs well, dip them in cold salted water, cook for 7 minutes after boiling, so that the yolks inside are well boiled. We shift them to cool in ice water, peel them.

We continue to cook sorrel soup with egg when the meat is completely cooked. We take out the pork from the broth on a plate, and pour the potatoes into the pan, cook it for a quarter of an hour. In the process, add the meat, cut into medium-sized pieces.

We put two pans on the stove. In one, melt a piece of butter, place the sorrel mass, simmer it for 5 minutes, stirring from time to time. In the other, we pass the onion in vegetable oil, when it becomes transparent, add the grated carrot, fry everything for a couple of minutes.

We add the contents of both pans to the semi-finished potatoes, mix, season with spices to taste, add bay leaf, continue cooking for a quarter of an hour. At the end of cooking, add fresh herbs, turn off the heat, insist cabbage soup from sorrel for 5 minutes under the lid.

Serve the dish with sour cream, placing a few slices of boiled egg on a plate.

Using the same recipe, you can cook chicken soup from sorrel.

Happy meal everyone!

Note to the owner

The recipe will turn out to be more satisfying if you use meat with a bone to cook the broth. Pork ribs, chicken wings or drumsticks, veal brisket, etc. are good.

When choosing raw materials for the preparation of cabbage soup, it must be taken into account that the young sorrel is less acidic and it needs to be taken more. And ripe greens have more oxalic acid, so you need less of it, but it takes longer to cook.

If the taste of boiled eggs is not to your liking, then the recipe can be slightly modified. Break raw eggs into a bowl, beat them well with a whisk, add to the saucepan along with parsley and dill.

Cooking first courses with sorrel.

Spring is a great time to update nature, wardrobe, mood and menu. You can diversify it, first of all, with dishes with the first spring vegetables - a variety of salads, snacks and hot dishes. One of the traditional first courses of this time is sorrel soup or green borscht.

How long does sorrel boil in soup?

In soup, sorrel should take no more than 5 minutes to cook. So it will retain its taste as much as possible and at the same time, saturate the potatoes and broth. At the same time, the intensity of cooking, and especially boiling, should be moderate.

It should be noted that for the preparation of dishes using wonderful vitamin sour leaves, it is necessary to select young pagons from the bushes that have not yet thrown out the peduncle. After such a stage of ripening, all the strength of the plant goes into this particular stem and the leaves lose their previous characteristics of juiciness and vitamin content.

Pre-green leaves are soaked in cold water to effectively remove earth and dirt. It is this method that is recommended for washing, and not intensive rinsing under running water - after all, in this way there is a very high probability that the delicate leaves will tear.

Summer sorrel soup with egg: recipe in a slow cooker

The slow cooker has become so closely integrated into the life of many modern housewives that many traditional methods of preparing dishes known to us have been transformed into a format using it. Not spared the same fate and summer sorrel soup with an egg. To prepare it, we need to take:

half a kilo of any meat
one bunch of sorrel and green onions
one onion and one carrot
3-4 potatoes
3 eggs

Given the preparation of soup in broth, the process can be divided into two parts. First, in the evening, for example, prepare the actual base, and then cook the summer soup itself. So, for cooking:

Put the washed meat into the multicooker bowl, add cold water and salt.
Set the "stew" mode and cook for about 2 hours.
After, if necessary, strain the resulting broth, and cut the meat into pieces. The broth is ready.
Now let's start cooking, in fact, the soup itself. We cut carrots, potatoes, onions, put everything in a bowl and set the “stew” mode for, literally, 30 minutes.
After some cooking time - when the potatoes are almost ready, add sorrel, onion, if desired - dill, parsley and spices.
With the addition of eggs, there are two cooking options. According to the first recipe, gently beat the eggs separately in a bowl and pour raw in a thin stream into the broth after adding the sorrel.
According to the second recipe, the eggs must first be boiled and, after being finely chopped, add to the soup already almost at the final chords of cooking.
In the first case, the taste of the egg will be less pronounced, but it will bring a special piquancy and originality of taste to the soup, and also make it more homogenized - thicker; with the second method, the taste of a boiled egg will be clearly visible, and the soup will be traditional in composition.

Green borscht with sorrel and egg: recipe

The very first thing that is very remarkable about this dish is that it has practically nothing to do with traditional borscht. Is that the basis of cooking on the broth. Nevertheless, this dish is firmly rooted in our traditions in this version of the name, primarily because of the bright green color due to the content of spring greens in it: sorrel, parsley, nettle, green onions, etc.

For green borscht you will need:

0.5 kg of pork ribs and potatoes
1 piece of onion, carrot, parsnip root and parsley
1-2 bunches (depending on size) of sorrel, green onion, parsley, dill and other herbs
4 eggs
to taste we will add sour cream, salt, spices

First, let's prepare the broth. For this:

Cooked ribs with water and cook for about 30 minutes, removing the foam.
Next, add the roots and coarsely chopped onions and carrots. Cook another 20 minutes.
We take out the rhizomes of parsnips and parsley, filter the broth if necessary, disassemble the meat.
At the same time, hard-boiled eggs should be boiled in parallel. The process of their preparation should last 10-11 minutes, and we also pour sorrel and herbs with water to clean them of dirt.
Add pre-cut potatoes to the broth, you need to salt and pepper.
When the potatoes are almost ready, we introduce finely chopped leaves of sorrel, parsley and dill.
Some hostesses at this stage add several boiled eggs to the almost finished dish.
But it is worth knowing and remembering that with this format of adding this ingredient, green borscht is recommended to be stored in the refrigerator for no more than one day.
More practical advice would be to add a boiled egg directly to the plate at the time of serving a serving of green borscht. Season the served preparation with sour cream to your taste.

Sorrel and Nettle Soup: Recipe

A unique interesting version of the soup made from green pagons of the first spring blades of grass is sometimes also called Moldavian borscht. Its peculiarity lies in the fact that it contains rice and tomatoes. So, let's prepare:

bunch of young leaves of sorrel and nettle
3-4 potatoes
one tomato and one carrot
50 g rice

In the process of cooking, first of all, prepare the nettle dressing. For this:

We scald it with boiling water to reduce its stinging properties, and then separate the leaves from the stems and grind them thoroughly in a blender. To make the result better, you can add a little water during grinding.
We crush the potatoes into cubes, and the carrots finely.
For a more pronounced taste and aroma, carrots and onions can be fried in vegetable oil.
We cut the tomatoes finely enough, from which you can, at your discretion, first remove the peel. To do this, dip them for a few minutes in hot water and then, prying with a knife, remove the skin.
Grind sorrel leaves. The preparatory work has been completed.
Now bring the water poured into the pan to a boil and add potatoes and carrots, then rice, then tomatoes, salt a little.
After a few minutes, add the nettle gruel to our soup and cook almost until the potatoes are ready.
A few minutes before the end of cooking, put the chopped sorrel in the pan. The soup can be served with sour cream.

Shchi green sorrel with meat

There is an opinion that the difference between borscht and cabbage soup is very arbitrary. As a rule, borscht is necessarily cooked in broth and using sautéed vegetables in the recipe.

Shchi can be without meat, as a rule, with an obligatory component - cabbage. But at the same time, variations are possible in recipe recommendations for cooking cabbage soup with meat and without cabbage.

The traditional name has been preserved, but the prescription components have changed. For this we need to prepare:

500 g of any kind of meat
carrot
bunches of sorrel, green onions, parsley, dill
a little flour, sugar, butter and sour cream
hard-boiled eggs
do not forget about seasonings and spices

To prepare the base of cabbage soup - broth, we take any type of meat except lamb. Pork, chicken, beef will give the traditional color and taste of the finished dish, but lamb, due to the special specific flavor, will bring not quite ordinary, but atypical flavoring.

To prepare the dressing, we need the fat that surfaced during the preparation of the broth. Therefore, it is best if we boil the meat in advance and let this upper fat accumulate on the surface of the broth and cool.
We collect this top in a saucepan and sauté finely chopped carrots and the lower part of the green onion stalks on it - where the white tips are.
As it cooks, add literally a tablespoon of flour and continue heat treatment. After we add the broth to our vegetables.
In another saucepan, lightly simmer the sorrel pagons in butter. The resulting stewed mass from sorrel must be rubbed through a sieve or chopped in a blender.
A little trick is to add literally a teaspoon of sugar, which will help reveal the taste qualities of our spring sour greenfinch.
In the pan, where our vegetable set is cooked in broth, add the cooked puree.
In the meantime, chop the remaining pagons of green onions, parsley and dill, cut pieces of cooked meat across the fibers, cut hard-boiled eggs into two parts.
Cooked cabbage soup is advised to be poured into a ceramic tureen, since oxalic acid, with prolonged contact with iron surfaces, can provoke undesirable reactions.
Pour cooked cabbage soup into a plate, put pieces of meat, half an egg, sprinkle with herbs and season with sour cream.
It is easy to note that the recipe does not foresee potatoes, but who does not imagine the first dish without this traditional component at all - you can, of course, add it.

Another variation on the theme of preparing a traditional spring first course. To prepare it, we need to prepare, in fact, judging by the very name of the dish, the following components:

whole chicken
onion bulb
a couple of bunches of fresh sorrel and dill
some sour cream
5 boiled eggs

Boil the chicken, after cutting it.
We leave the fillet - we will add it to the almost boiled broth.
Having prepared the broth, we filter it, add the chicken breasts cut into pieces, and later - finely chopped onions.
We will pay special attention to the preparation of sorrel. In order for it not to be brown, but to please the eye with bright green notes in the finished dish, we need to resort to some tricks. Carefully separating the leaves from the stems, cut them and blanch them - that is, pour boiling water over them.
After, having thrown it into a colander, we immerse it in a container with cold water, where you can even throw a few ice cubes.
Getting ready to serve - lay out the prepared sorrel, which has preserved a lot of vitamins and nutrients, as well as a richness of taste. We spread ½ eggs, a little sour cream and pour everything with our chicken broth with pieces of meat.

Lean sorrel soup

The time when the first greens appear on sale sometimes occurs during the fasting period. Or the desire to treat yourself to such a dish arises in people who, for medical or personal reasons, do not eat meat. A solution to this situation is lean soup. To prepare it, we will prepare:

about 5 potatoes (depending on size)
one onion and one carrot
3-4 raw eggs
sorrel, dill, wild cherry, rhubarb, parsley, garlic
hot pepper - optional
bouillon cube

We cut our vegetables quite finely.
We crush a cube of dry broth into boiling water, throw a bay leaf, peppercorns, salt.
We fall asleep all the vegetables and boil until the potatoes are ready.
Almost 5 min. until cooked, add chopped sorrel, rhubarb pagons, crushed garlic and crushed dill.
Separately, beat a few eggs in a bowl and introduce them in a thin stream into our soup.

To many, this combination of components may seem very strange. But the combination of tender meat with a slight sourness of sorrel will give you an unforgettable taste. The amazing aroma of the dish will remind you of the best moments of summer.

Separately, we prepare the ingredients for meatballs and soup. For meatballs you need:

300 g fresh minced meat
1 chicken egg

For the actual soup you need:

2-3 potatoes
2 garlic cloves
1 fresh onion
1-2 medium carrots
1-2 eggs (pre-boil hard)
200 g sorrel

To cook meatballs:

Mix the minced meat with the egg, season with salt, pepper and mix well until smooth and set aside for 20 minutes in a cold place.
In parallel, boil water, where add potato slices and cook for 8 minutes.
With minced meat and form balls, throw them into the soup with salt and pepper.
Saute the onion in warmed vegetable oil, add the grated carrots and garlic.
When the potatoes and meatballs are cooked, add the roast, salt and boil.
Then sprinkle with chopped sorrel and crushed eggs.
Leave for 10 minutes for our dish to infuse.

The preparation of this light and undoubtedly tasty dish is not expensive, because you will need very little time. Every housewife can find all the constituent components in her refrigerator.

Take:

jar of stew of your choice
1 bunch of sorrel
1 pc onion, and the same amount of carrots
3-4 potatoes
2 hard-boiled eggs

Remember the important salt, pepper, bay leaf and vegetable oil.

First, fry chopped onions on a light fire, add chopped carrots, a little salt and pepper.
Simmer covered for 5 minutes.
Next, put the frying in a saucepan, add chopped potatoes and pour completely with water (1.5-2 l.).
Cook over low heat until the potatoes are ready.
We mix the stew, chopped sorrel.
Salt, pepper to taste.
We cook for another 10 min. Let's stand.
When the dish is ready to be served, put half of the boiled egg in a bowl.

Soup with sorrel and cabbage

Contrary to the traditional interpretation that the first dish with the presence of cabbage in the ingredients is called cabbage soup. But, at the same time, in the modification of green first courses, there is also a recipe for soup with cabbage and young green sour sorrel leaves. To prepare it, take:

500 g chicken
300 g fresh cabbage and sorrel
3-4 pcs. potatoes
1 each onion and carrot
3 boiled eggs
fresh herbs

Soup will be cooked in chicken broth. So to start:

Boil the broth, strain it and bring to a boil.
We clean the potatoes, cut them into cubes and send them to the pan.
When the potatoes are half cooked, add chopped cabbage to the container.
We clean the onions and carrots, finely chop them.
In a frying pan, lightly sauté onions and carrots in vegetable oil.
We wash the sorrel and greens and finely chop.
We send carrots and onions to the broth.
5 minutes before removing from heat, add sorrel and herbs.
Let's brew for 10 minutes.

As you know, beets are characterized by a large amount of vitamin P. With its help, the vessels become more elastic. That is why this soup is very nutritious and very tasty! To prepare for 2-2.5 liters of water, take:

1 beetroot
Beet tops from 2 root crops
2-3 potatoes
1 onion
1 carrot
100 g sorrel
2 hard-boiled eggs

Pour water into a saucepan, add potatoes cut into small pieces and cook until tender.
Fry chopped onion in vegetable oil over low heat until golden brown, add chopped carrots. Roast together.
Coarsely grate the beets and add to the pan.
Simmer all this until ready.
Add all the cooked vegetables to the saucepan to the finished potatoes, cook for 5 minutes.
Then chop the washed sorrel and beet tops and add to our soup, do not forget to salt and pepper, add a bay leaf. Cook for 5 more minutes.
Let stand a little. When serving, add half a boiled egg to the bowl, this will make it more appetizing.

The proposed dish is a great option when you want to treat yourself to a spring dish in the off season. To prepare it, take:

a jar of 0.5 liters of canned sorrel
meat on the bone
5-6 potatoes
onion
1-2 eggs

We cook the broth, clean the vegetables.
Saute the onion in butter until it turns yellowish brown.
We cut the potatoes into strips.
Cut the meat into small pieces.
We return the meat to the broth and there, after a little salt, we send the onion.
Whisk the egg in a separate bowl.
Almost at the stage of full readiness of potatoes, we throw canned sorrel into the pan.
And when our cooking boils, we introduce, while diligently stirring our soup, beaten eggs.
Add spices and get ready to savor the cooked dish.

Soup with sorrel and rice

To prepare soup with sorrel and rice, you will need:

3-4 potatoes
1/3 cup rice
1-2 pcs. onions and carrots
2 pcs. boiled eggs
bouquet of oxal leaves

It is necessary to boil the rice in salted water.
We get a broth, to which we add diced potatoes and small slices of carrots.
While this is cooking, chop the onion and sorrel into small pieces.
Pour the whole mixture of greens into a pan with rice and potatoes.
Salt and pepper to taste.
Boil in liquid for another 5 minutes.
You can put half an egg in each serving.

To prepare this delicious soup, you will need very little time and effort. And after a short amount of time you will enjoy the delicate taste of delicate mushrooms and the sourness of sorrel. To do this, take:

Approximately 150 g sorrel
2-3 medium potatoes
300-400 g fresh mushrooms (champignons)
1 bulb
1 fresh carrot
2 boiled eggs (optional)
Salt, pepper, vegetable oil/other spices.

Boil the mushrooms for about 30 minutes, after chopping them into small slices. Don't forget to salt the water.
As soon as the broth is ready, mix the potato cubes into the pan.
Fry the chopped onion in a frying pan, then add the carrots cut into strips.
Season this mixture with a little salt and pepper.
When the potatoes are soft, pour in the fried mixture, mix everything.
Add finely chopped sorrel for 5 minutes.
Sprinkle to taste with salt, pepper, dill (optional).
When serving, you can embellish with a piece of boiled egg.

The proposed dish is very refreshing in the summer. A decoction for him can be either beetroot or sorrel. For oxal you will need:

300-400 g fresh sorrel
a bunch of green onions and dill
fresh cucumbers - 2 pcs
1 pc onion
2 pcs hard boiled eggs
3-4 potatoes, pre-boiled
salt, pepper to your taste.

First, prepare the sorrel broth itself. For this:

Chop the sorrel into small pieces and place in boiling salted water. Boil for 5-7 minutes.
While our broth is cooling, we chop the green onion and dill into small slices.
Separately, we cut cucumbers, onions with boiled eggs and boiled potatoes.
We introduce all these prepared vegetables into a chilled sorrel broth, rub one egg yolk over the pan.
It remains only to pepper and salt to your liking and mix very thoroughly.
Also, to give softness and subtlety, you can add a small amount of fresh sour cream.

Video: Delicious green borscht with sorrel

I suggest you cook delicious cabbage soup with sorrel and chicken!

Sorrel is often referred to as the "spring king". This herb appears on the beds one of the first, much earlier than fresh parsley and dill, and becomes almost the body's main assistant in the fight against spring beriberi. And in terms of the amount of useful substances, sorrel significantly exceeds many of its green counterparts. Sorrel is the champion among vegetables in the content of B vitamins, it also contains vitamin A, iron, fluorine, potassium, magnesium and other valuable trace elements.

Sorrel grows all summer and you can enjoy this wonderful sour taste of cabbage soup.

- 2-3 boiled eggs;

- 300-400 g of sorrel;

- salt, black pepper.

Peel the onion and chop finely.

Wash potatoes, peel and cut into small cubes. I used a zigzag knife. It is better to take a young potato, it tastes better with it.

Sort the sorrel leaves, examine each leaf for the presence of insects and other weeds, wash, and cut not very large, but not very small, otherwise it will turn into porridge. Take advantage of the moment when there is a lot of fresh sorrel on the shelves to cook as many vitamin dishes from it as possible. Therefore, we also advise you to cook green borscht with sorrel.

Boil eggs for cabbage soup with sorrel and chicken, peel and cut into small cubes.

Heat the broth (if you cooked the meat in advance), and as soon as it boils, put the potatoes and onions, salt, pepper and cook until the potatoes are ready.

As soon as the potatoes are cooked, add the eggs, chicken (I sort into small pieces by fiber) and sorrel. Taste again for salt, adding more to taste if needed.

Cover the sorrel soup with chicken with a lid and turn off.

Leave the soup to sweat for 10 minutes on the stove.

Delicious green cabbage soup is ready. Serve with sour cream and a slice of homemade wheat bread.

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How to cook green cabbage soup from sorrel for a family dinner

Hot first courses have always been one of the main components of the menu in Russia. Shchi, which was prepared from a different set of vegetables in meat broth, or even simply on water, enjoyed particular success.

Shchi is popular today, but many of those who liked this culinary brand cannot understand how shchi differs from borscht? First of all, the fact that the latter certainly included beets, which were not supposed to be put in the first dishes.

Now he still saves us from beriberi in early spring and diversifies the table in the height of summer. In addition, some types of green cabbage soup are quite low in calories, so they are perfect for those who, with the approach of summer heat, are thinking about how to lose a couple of extra pounds accumulated over the winter.

Over the years, many different recipes for this delicious dish have been invented - from simple to sophisticated. We invite you to get acquainted with some of them.

Shchi "Village"

This is a very simple recipe. Ingredients per serving:

100 gr. young sorrel;
5 gr. parsley;
5 gr. dill;
10 gr. onion;
75 gr. potatoes;
12 gr. butter or margarine;
20 gr. sour cream.

Cooking time 25-30 min.

Calories per 100 grams - 30.

It is best to cook cabbage soup in the oven, and not in simple dishes, but in a cast-iron pot. The procedure for preparing cabbage soup from sorrel is as follows:

Peel the potatoes, boil them whole and cool, then cut into cubes.
Strain the decoction.
Cut vegetables, add butter/margarine and a little broth, simmer for 5-7 minutes.
Put potato cubes in a pot, pour in the broth, bring to a boil and turn off the oven after two minutes.

Before serving, salt, sprinkle with dill and put sour cream.

Read how to cook charlotte with cherries in a slow cooker.

Currant shortcake - a recipe that can be used for both fresh and frozen berries.

"Sorrel classic"

Classic sorrel soup includes:

a kilogram of beef or veal (bone with pulp) - you can also thawed, but better than a steam room;
four medium-sized potato tubers;
one small carrot;
one medium head of onion;
three boiled chicken eggs;
three bunches of sorrel (for those who like sour, you can have more);
a bunch of green onions;
bunch of parsley;
a bunch of fresh dill;
two leaves of lavrushka;
one hundred grams of sour cream;
salt and black pepper (peas or ground) - to taste.

Cooking time - 30 minutes (excluding cooking meat).

Calories in 100 grams - 40.

Green cabbage soup with sorrel, meat and egg are prepared in the following order:

Done - welcome to the table.

The indicated amount of products is for six servings, but if this is too much for you, it is very easy to reduce it.

Soup "Green Wizard"

The next version of the dish is sorrel soup in chicken broth with celery and egg. Together with this tasty and healthy dish, spring warmth and lively solar energy flow into the body. Try it - see for yourself!

three liters of chicken broth;
a thick bunch of sorrel (so that it cannot be clasped with the fingers of one hand);
three large potatoes;
four hard-boiled chicken eggs;
bulbs of medium size;
one large carrot;
a pair of celery stalks - preferably young;
small bunches of green onions and parsley;
one pinch of black pepper;
salt - as much as you like.

The dish will be ready in 30-40 minutes.

100 grams of the dish contains 50 kcal.

We start, of course, with chicken - gutted, washed and boiled. If the bird is fatty, it is better to drain the first broth by pouring fresh water - the soup will not be so rich, and the meat will become softer. Part of the chicken, crumbled into pieces, later added to the soup, the rest can be used to prepare a second course.
While the chicken is cooking, prepare a set of vegetables: peel potatoes, carrots and onions; if the celery is not very young, remove the hard veins from the bottom up, gently picking them up with a knife.
Wash the peeled vegetables under running water. Potatoes and carrots must be cut into cubes, celery - across the stem, sorrel leaves are stacked and cut first along, then across. Too fine crumbling is not worth it.
We take out the finished chicken from the pan and put the potatoes there. When the broth boils, you need to remove the foam and add the remaining vegetables - let them boil for another ten minutes.
The final touch: finely chop the greens and eggs, pour into a saucepan, mix well and remove from heat exactly after three minutes.
Immediately after that, salt and pepper. By adding salt and pepper only after cooking, we thus preserve the natural taste of the dish, avoiding "overdoing it."

If desired, sour cream can be added to the plate, but even without it, the soup will be overeating.

Soup "Spring vitamin" in a slow cooker

Sorrel harmonizes perfectly with young nettles. Both of these plants are a real storehouse of vitamin C, so necessary for our body after a long cold winter. Using a slow cooker, it is very easy to cook a delicious first meal out of them.

It will require:

4 pieces of chicken wings;
1 bunch of sorrel and nettle (greens should be young and fresh);
a couple of small potato tubers;
one medium carrot;
onion turnip - a small head;
green onion - 30 gr.;
one chicken egg;
one and a half liters of water;
sour cream, spices, salt - to taste.

All cooking will take no more than an hour.

In 100 gr. ready meals - 45 kcal.

The process of cooking cabbage soup from sorrel with nettle in the spring in a slow cooker:

Remove the skin from the wings, rinse and separate the meat from the bones.
Peel the carrots, grate on a coarse grater; cut the peeled onion head into cubes.
Put the meat and vegetables in a slow cooker, pour water, add spices and salt.
Set the "cooking" mode for half an hour.
After half an hour, put diced potatoes in a slow cooker and, without changing the mode, cook for another 10 minutes.
Sorrel and nettle leaves cut across into thin strips.
As soon as the potatoes are cooked, add all the greens and continue cooking for another 5 minutes.
Beat the egg with a whisk in a bowl and, having heard a beep, pour it into the soup in a neat stream, while stirring quickly so that flakes do not form.
After a couple of minutes, turn off the multicooker - a light and tasty vitamin soup is ready. If desired, meat can be excluded from the recipe, and the raw egg can be replaced with boiled, finely chopped. When serving, put a spoonful of sour cream in each plate.

This is the variety of tastes that such an unpretentious herb as sorrel can give us, growing literally in every garden and not requiring special care and attention. With simple and appetizing first courses “with green sourness”, even an inexperienced hostess will always be able to pamper herself and her family.

notefood.com

Recipe: Shchi with sorrel - In chicken broth and boiled egg.

chicken breast - 1 pc;

potatoes - 2 pcs;

onion - 1 pc;

fresh sorrel - 1 bunch;

chicken egg (boiled) - 1 pc;

vegetable oil - for frying;

bay leaf - 1 pc;

peppercorns - 2-4 pcs;

fresh green onion - optional

Finally, various greenfinches appeared in the country, including the long-awaited fresh sorrel.

While young, he is almost not sour. But what a pleasure after a long winter to taste fresh cabbage soup from young sorrel!

The set of products is completely standard, except for the “hero of the occasion”.

I usually cook sorrel soup in a small saucepan, as they say “once”. I take the beam arbitrarily, this is a matter of practice and to taste. It is only necessary to take into account that when sorrel leaves fall into a hot broth, they greatly decrease in volume.

I cut onions into cubes, rub carrots on a coarse grater.

In a saucepan with broth I put chopped potatoes, bay leaves and peppercorns.

Potatoes should be cooked completely, only then you can put sorrel. If the potato is not ready, then in an acidic environment it will never reach readiness. And eating cabbage soup with half-baked potatoes is completely tasteless.

Bring to a boil, cook literally 1-2 minutes. I turn it off and let it sit for 10-15 minutes.

Then I take out the plates, pour fragrant cabbage soup, cut the egg in half.

If desired, you can add fresh onions, dill and sour cream!

photorecept.com

Green cabbage soup from sorrel with egg

The sorrel soup with egg recipe is the easiest and most delicious sorrel soup recipe. It is a popular first course and is often prepared in the family circle. To cook delicious sorrel cabbage soup, it is better to choose a fresh crop, such greens contain more vitamins, and besides, the taste is at a high level. There are a lot of recipes for the dish, one of the most popular is sorrel soup with chicken broth.

Ingredients:

chicken breast - one and a half kg;
onions - 3 onions;
sunflower oil - 15 ml;
egg - 3 pcs.;
cloves - 5 pcs.;
sorrel - 3 bunches;
butter - 15 grams;
tomato - 1 pc.;
carrots - 1 pc.;
potatoes - 6 potatoes;
bay leaf - 3 sheets;
pepper - peas - 9 peas.

How to cook sorrel soup with egg:

Let's make chicken broth

First you need to choose the meat. To make chicken broth rich and tasty, chicken breast is perfect. To get rid of excess blood on the meat, it must be cut into several pieces and soaked in cool water. After half an hour, the water can be drained.

Wash the meat again. Put it in a pot filled with water and throw in the unpeeled onion. Boil over high heat until boiling. After the meat has boiled, be sure to collect the resulting foam. The gas power can be slightly reduced.

The duration of cooking chicken meat is up to one and a half hours.

After that, you can add salt and all the cooked spices to the pan.

Cooking vegetable dressing for a delicious soup

While the meat is cooking, you can prepare the dressing. To do this, peel the onion and chop it. Heat the butter in a frying pan, add vegetable oil. Pour chopped onion and fry it under the lid over low heat.

Carrots, washed and chopped on a grater. Carrots prepared in this way are added to the pan with onions. It's time for the tomato. Wash them and separate from the skin.

In order to easily remove the skin from a tomato, it is enough to make small cuts in the form of a cross and pour boiling water over the tomatoes. So the skin will peel off easily.

Finely chop the prepared tomatoes, and add them to the onions with carrots. Simmer all the vegetables placed in the pan for 15 minutes, adding a little chicken broth in advance.

Cooking green cabbage soup with sorrel and egg

Separate the boiled chicken meat from the bones and chop finely. Pass the meat broth through a sieve into another cooking container.

Now it's time to cook the potatoes. Rinse, peel, cut the potatoes into small pieces and dip them into the boiling broth.

The sorrel is thoroughly washed and finely chopped. Also dipped in chicken broth. Beat the eggs with a whisk, and stirring almost ready cabbage soup add the egg mass. After that, you can add chopped chicken meat. After that, green cabbage soup with sorrel and an egg is cooked for 15 minutes.

As you can see, the recipe for sorrel soup with egg is simple and easy to prepare. This light sour soup will cheer you up in spring.

Sorrel cabbage soup is very tasty and also healthy. In the spring, it becomes possible to pamper the whole family with this wonderful dish. An experienced hostess will definitely take advantage of this chance and include such a sour soup in the family menu.

Watch the video recipe for cabbage soup from nettle and sorrel

From early spring to late autumn, there comes a period when you can indulge in dishes prepared from fresh vegetables, herbs and herbs collected in your own garden plots. And of course, the recipe for sorrel cabbage soup, a delicious, light, summer soup, immediately comes to mind. There are several cooking options for this dish, and they depend on the ingredients available. But in each case, a very healthy and appetizing first course is obtained.

What is useful sorrel

Sorrel is a crop that, under good weather conditions, begins to grow from early spring to late autumn, almost to frost. every housewife has it, but not everyone knows how useful this plant is. Sorrel contains a lot of vitamin C. In 100 grams of this culture, you can find the daily rate of this useful substance. In addition, sorrel contains vitamins B, E, PP, K, carotene, as well as a large number of micro and macro elements. This is just a storehouse of nutrients and good support for the body, weakened after a long winter.

Simple cabbage soup

Sorrel cabbage soup without meat, the recipe of which is offered here, is a simple and at the same time healthy dish. For cooking, take one and a half liters of water, 5 medium potatoes, one carrot and one onion, two eggs, salt, vegetable oil and a bunch of fresh sorrel. First, let's prepare the vegetables. Peel and wash onions, potatoes and carrots. We cut the onion into small cubes, potatoes into medium cubes, and three carrots with a grater. We put a pot of water on the fire and turn on the fire.

Then put potatoes in it. In a frying pan, fry the onion with carrots in vegetable oil. They need to be lightly sautéed. When the water in the pan boils, remove the foam if necessary and add the fried vegetables. We cook everything until done. We wash the sorrel and cut it not very finely. Add it to the pan along with chopped herbs. Shchi should boil for 5-7 minutes. At this time, break the eggs into a separate bowl and shake them lightly. Pour them in a thin stream into the boiling soup and mix. Do not forget to salt and add spices (optional). So the sorrel soup is ready. The recipe for egg soup is very simple and affordable.

Cold cabbage soup

This dish is very good to eat during the hot season. It is rich in vitamins, perfectly satisfies hunger, tasty and looks appetizing. Cold sorrel cabbage soup, the recipe of which is offered here, will be a great alternative to the famous okroshka. Take four medium potatoes, one carrot, one onion, a bunch of fresh sorrel, salt and two boiled eggs. We clean and wash all vegetables thoroughly. We put a pot of water on the fire, about 1.5-2 liters. We pass potatoes, carrots and onions through a meat grinder.

Then add these ingredients to boiling water. Don't forget to stir so you don't get lumps. Then we pass sorrel through a meat grinder. We put it in the pan only after the potatoes are ready. Mix everything, add salt and spices and bring the soup to a boil. After that, turn off the fire. Serve this dish with chopped eggs and sour cream. It is especially good when cold.

Shchi with sorrel and nettle

These two plants pair very well with each other, making the soup even more nutritious. Nettle, like sorrel, also contains a lot of vitamins useful for the body. You can take meat broth as the basis of the dish or dispense with water. For cooking, you will need 1.5-2 liters of water or broth, one medium carrot, one onion (not small), 3-4 potatoes, a bunch of fresh sorrel and several young nettle sprigs, vegetable oil, salt, spices and two boiled eggs. Chop onions and carrots and fry them in vegetable oil.

In a boiling broth or water, put the diced potatoes and fried vegetables. Cook the soup for about 15 minutes. Then add chopped sorrel and nettle. Mix everything and turn off immediately after boiling. When serving, put half a boiled egg, sour cream and greens in each plate. The recipe for sorrel cabbage soup can be supplemented with any spices.

Sorrel soup with celery

Celery will perfectly complement this dish with new flavor notes. For cooking, you will need 3 liters of water or broth, 3 potatoes, 4 boiled eggs, a good bunch of sorrel, one carrot, one onion (large), three celery cuttings, fresh herbs (dill, parsley), salt and spices. Sorrel soup, a step-by-step recipe for which will be of help to a young housewife, is prepared as follows. We put a pot of water or broth on the fire, and at this time we clean the vegetables. We remove the veins from the celery, if they are hard.

We wash the greens and sorrel thoroughly. We cut onions, carrots, eggs and potatoes into arbitrary cubes. Cut the celery into pieces across the stem. Sorrel leaves are not cut very finely. Finely chop the parsley and green onion. First, put the potatoes in boiling water. When the water boils again, add onions, carrots and celery. After 10 minutes, put all the remaining ingredients and mix thoroughly. Add salt and spices and turn off after three minutes. Sorrel cabbage soup, the recipe with an egg of which must be supplemented when served with good sour cream and crispy rye bread, will appeal to everyone without exception.

Shchi in chicken broth

If you want cabbage soup to be hearty and dietary, then take chicken broth as a basis. You will get a delicious and easy soup for the body. For cooking, you will need 1.5 liters of chicken broth, 4 medium potatoes, one onion, 300 grams of sorrel, two boiled eggs, a large spoonful of flour, two tablespoons of butter, herbs, green onions and salt. We sort and wash the greens and sorrel, and clean the vegetables.

We cut the potatoes into medium cubes and send them to the boiling broth. Onion cut into small cubes and fry in a pan. Then add flour to it, mix and turn off the fire. We put the contents of the pan into the pan. We cut all the greens (you can not very finely) and put in the soup. Eggs and sour cream are already added to the plates before serving. Sorrel cabbage soup in chicken broth, the recipe of which is sure to take note, is served hot.

Shchi with poached egg

Vegetarian cooking without meat is a very tasty and healthy soup. A poached egg will be a great addition to the dish. For cooking, you will need a large bunch of sorrel, three large potatoes, one carrot, one sweet pepper, one egg, sour cream, vegetable oil and herbs. If you adhere to strict rules of vegetarianism, then the egg and sour cream can be omitted. Cut potatoes into cubes, pepper into strips, and three carrots on a grater. Fry carrots and peppers in vegetable oil and add them together with potatoes to boiling water.

After 15 minutes, put chopped sorrel and greens in the soup. Cook for 3 minutes and turn off the fire. Separately, we will prepare a poached egg. Pour a liter of boiling water into the pan and add 50 milliliters of vinegar essence. When the liquid boils, make a funnel with a spoon and pour the egg into it, after three minutes the poached egg will be ready. From above it turns out a hard protein with a soft yolk in the middle. Add the poached egg to the plate before serving along with sour cream.

Beef soup

On meat broth, a more satisfying, rich soup is obtained. For cooking, take 700 grams of beef, two medium onions, 4 potatoes, three eggs, one carrot, 100 grams of sorrel, herbs and salt. We wash the meat, put it in a saucepan with cold water and put it on fire. You need about 3.5 liters of water. Bring the contents to a boil, remove the foam and reduce the heat. The meat will cook for about 1.5 hours. Then we take it out of the pan and cut it into small pieces. Eggs should also be boiled in advance, peeled and cut into small cubes. We cut the potatoes into cubes and put them in a boiling broth.

Fry chopped onions and grated carrots in a pan. Then add a few tablespoons of broth to them and put the contents of the pan into the pan. While the base for the soup will cook for about 5-7 minutes, wash and cut the sorrel and herbs. Add them to the pan, salt and turn off the heat. Put eggs and meat on each plate. Delicious sour cream will be a good addition to cabbage soup.

village cabbage soup

Rustic sorrel soup recipe is a simple and tasty dish. To prepare it, you will need 150 grams of sorrel, fresh herbs, 75 grams of potatoes, 15 grams of carrots, an onion, vegetable oil and sour cream. Peel potatoes and boil whole tubers. Then it must be cooled, and the broth is filtered. Grind the onion, sorrel and herbs, and put them in an empty pan with a thick bottom. Add a little butter and vegetable oil, a few tablespoons of broth and simmer for about 5-7 minutes. Then add diced potatoes to them, and pour in the broth. Cook the soup for a few more minutes after boiling. Serve with sour cream. It is better to cook this dish in a rustic oven and a cast-iron pot, but it also turns out very tasty on the stove.