Prepare cabbage soup from sorrel with an egg. Recipe for sorrel soup in chicken broth

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

But what is interesting, while preparing the material for that article, it turned out that there are quite a few recipes for the first dishes from this plant rich in vitamins.

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

And these recipes are really not enough. This and numerous options for hot soups, which are usually prepared with meat or chicken. And in nature we cooked delicious option with sorrel and stew, and it was not just tasty, but very tasty! This is true!

This also includes borscht, which are cooked with beets, and often with the addition of young beet tops. You can cook them with or without meat. And it will turn out delicious in both cases.

And they are also cooked in a cold way - these are the famous Russian holodniki, botvinya and okroshka, there are also many recipes for them. Just change the ingredients a bit and you get new recipe with a new flavor.

You can prepare the first dishes with fresh vegetable(namely, sorrel belongs to the category of leafy vegetables), and with frozen, and of course with canned. Moreover, this does not greatly affect the taste, both options will be tasty.

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

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

We will need:

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

Carrots are not present in the composition of the ingredients, although they can also be added to the recipe if desired.

Cooking:

This option is prepared very easily, simply and quickly. And delicious both hot and cold.

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

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

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

Onions may or may not be fried. So in the last recipe, they wrote me a comment in which they noticed that not everyone can add fried onions to the soup for health reasons. There is another way for this. A small whole onion can simply be boiled together with potatoes, and then removed and discarded.

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

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

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

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

The soup is quite sour in taste. Although it depends entirely on the variety and quality of the plant. Not everyone likes sour varieties. For them, you can take only half of the sorrel, and another half can be replaced with nettle or spinach. Most often add nettle.

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

There are several ways to submit.

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

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

And since we turned out not to have meat, and not at all fatty, it can be eaten both cold and hot.

Classic sorrel and chicken soup recipe

Today I propose to cook soup with chicken, or just on chicken broth. It can also be prepared with meat, and on meat broth, but it will take a little longer. So let's leave the meat for now next recipe, for example, for borscht, and prepare soup with chicken.

We will need:

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

Optionally, you can also take half the sorrel and half the nettle. You can cook it with both fresh herbs and frozen ones. The recipe in this case remains unchanged.

Cooking:

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

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

1. If you want it to be more dietary, then before putting the meat into the water, remove the skin from the pieces. Under it is subcutaneous fat, and if the chicken is large, then there can be quite a lot of fat. And extra cholesterol is useless to us!

Someone cooks from fillets, but I like to have different parts of the bird, and certainly with bones, so the broth turns out tastier. It is, of course, in my opinion.

During cooking, do not allow intense fire and rapid boiling, you also need to carefully remove the foam. You can immediately salt the broth.

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

3. Separately cut the onion into cubes and carrots into thin strips. First, fry the onion in a pan, then add the carrots. When it is lightly fried, add the broth from the pan and simmer until the chicken and potatoes are cooked through.

Carrots should be soft and fully cooked.

4. Cut the chicken into portions, and send back to the pan.

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

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

7. Let it boil, add bay leaf, peppercorns (or ground to taste), so that the peas do not catch later. Boil 5 minutes.

8. Serve with sour cream, and, if desired, with an egg cut in one of the above ways.

Eat with pleasure! Preferably hot.

Shchi in chicken broth

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

We will need:

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

Cooking:

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

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

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

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

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

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

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

Sorrel soup with beef

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

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

We will need:

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

Cooking:

1. Boil the meat. Pour about half a liter more water, because while the meat is cooking, it will boil away. Boil it until cooked, do not forget to remove the foam.

2. Peel and cut potatoes into cubes or cubes.

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

4. Then pour half a glass of broth from the pan into the pan, let it boil and put all the greens there. Simmer for 5 minutes over low heat. It is not desirable that the water boils strongly.

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

6. In the meantime, dip the potatoes into the broth and cook for 10 - 12 minutes. If you have already cut the meat, then send it back to the pan.

The broth must be salted to make the potatoes tasty.

7. After 10 - 12 minutes, it will be the turn of greens and diced boiled eggs, dip it all into boiling broth and cook for 5 minutes.

One egg can be cut into cubes for this, and the other cut into larger ones, and use it to decorate the cabbage soup when serving.

8. Serve with sour cream. Eat with pleasure!

Sorrel soup-puree on meat broth

Puree soups have recently taken one of the most honorable places in cooking. This is and , and , and .

And here is another recipe that has some interesting twists to help make it unforgettable.

We will need:

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

And this could be the end, but let's add the promised "zest", and it will be with us today - meatballs. I will tell you how we will prepare and serve them.

Cooking:

1. Boil meat broth from meat on the bone. When the meat is cooked, take it out of the pot. Then it can be used to prepare some kind of meat salad, For example

2. Form small meatballs from minced meat and onions. And boil them in broth. The broth must first be salted so that the meatballs turn out tastier.

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

3. Peel the potatoes and cut into cubes or cubes. Put in the broth and cook for 10-12 minutes, until ready.

4. Sort the sorrel, clean, cut the stems and rinse thoroughly in several waters. green onion also rinse.

Cut both, and the other, as it turns out. All the same, we will grind it all into a puree.

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

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

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

Bring to a boil, but do not boil.

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

9. Pour the soup into bowls. Put the warmed meatballs in it, decorate pine nuts and fresh sorrel leaves.

Grate cheese on a fine grater and sprinkle on top.

This is such a beautiful presentation. And the soup is just delicious!

Sorrel borscht with beans and egg

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

We will need:

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

Cooking:

Here's how many ingredients we got. It is necessary to immediately put all of them on the table and check according to the list so that you don’t forget something later in the process.

1. Pour beans with water and leave overnight. Then drain the water and boil the beans until tender. Salt at the end of cooking.

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

Cook meat until done.

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

4. Add diced or half-ring onion to it, and fry it until light golden brown.

5. Grate carrots, it is better to use a grater for this Korean carrots. As soon as the onion begins to brown, add carrots to the pan.

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

6. Peel and cut potatoes into medium-sized cubes. Put in the broth, from which the meat was taken out by that time. Boil 10 minutes.

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

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

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

10. Cook for 5 minutes.

11. Eggs cut in one of the ways. pour ready borscht in plates, decorate with eggs and put sour cream in each plate.

Eat with pleasure!

There is another one in the last article, come in, look and cook to your health! And trust me, it's worth it!

Green borsch from canned sorrel

Sorrel can be eaten not only fresh, but also in canned. And if you have its reserves, then you can feast on green borscht all year round.

In general, we can also cook all the recipes available today from canned sorrel. However, as well as from frozen.

And the principle of cooking, you can see in the video recipe.

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

You can also cook this recipe using fresh sorrel, or nettles, or spinach. As well as their mixture.

Frozen sorrel soup with melted cheese in a slow cooker

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

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

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

We will need:

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

Cooking:

1. Dice sausage, potatoes and cucumbers. Try to cut roughly the same size so that the soup has an aesthetic appearance. Chop the onion as small as possible.

2. Grate carrots, or grate for Korean carrots.

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

4. It is not necessary to defrost the greens, it will need to be cut immediately before it is laid in the dish being prepared, that is, 5 minutes before the end of cooking.

5. Set the frying mode in the multicooker. Pour vegetable oil into the bowl, and put the onion. Fry with the lid closed for 3 minutes.

6. Now it's the turn of the carrots, put it on the onion, mix and fry for 3 minutes. During this time, you can mix a couple more times.

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

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

9. Pour 2 liters into the multicooker bowl hot water and throw in potatoes. Set the mode to "Soup".

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

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

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

Serve with sour cream and fresh chopped herbs.

Everything, our soup is ready, and you can enjoy its taste.

Lean cold cabbage soup from sorrel and spinach (nettle)

Cold soups in the summer are always a priority. We have already prepared. But today we do not repeat ourselves and prepare new no less interesting dishes.

We will need:

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

Cooking:

1. Clean the sorrel and spinach from litter, cut off the stems and rinse thoroughly in cold water. It is better to extinguish them separately in order to save delicate taste spinach.

You don't need to add water. Greens should be stewed in own juice on a very slow fire.

The whole process will take 5 to 10 minutes maximum.

Nettle can be used instead of spinach. In this case, you can stew the greens in one pan at the same time.

2. Boil and cool the water in advance.

3. Pass greens through a meat grinder or rub through a sieve in mashed potatoes. Pour it with cooled water and mix. Pour the juice from the greens there.

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

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

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

7. Serve garnished with an egg and put one or two tablespoons of sour cream. Eat chilled.

Cold sorrel and spinach on kvass

And if the last holodnik was prepared without meat, then we will cook this one with meat. So that the recipes do not resemble each other at all.

We will need:

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

Cooking:

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

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

3. Cucumbers cut into cubes or short strips. Chilled boiled meat cut in the same way. Put it all in a saucepan with chilled kvass poured there.

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

Grind the yolks with salt and sugar and also put in a saucepan.

5. Do the same with the remaining herbs, chop it and add to the rest of the ingredients.

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

7. Serve chilled. Put additional sour cream, chopped greens on the table. As well as mustard and horseradish, whoever wants a cooler is more picky, he himself will add as much as necessary!

This recipe can be considered at least a cold one, at least okroshka. The principles of preparation are practically the same. You can also add radishes to the okroshka. It will decorate the dish with bright colors and give new taste sensations.

Soup with dumplings in meat broth

We will need:

meat broth - 1.5 liters
potatoes - 2 pcs
carrots - 1 pc.
onion - 1 pc.
bell pepper - 1 pc.
vegetable oil - 1 - 2 tbsp. spoons
butter - 1 tbsp. spoon incomplete
raw egg yolk - 2 pcs
flour - 2 tbsp. spoons without a slide
sour cream - 0.5 cups
dill - half a bunch
salt, pepper - to taste

For dumplings:

flour - 1.5 cups
egg - 1 pc.
boiled water

Cooking:

1. Strain the finished meat broth through cheesecloth. Leave the glass of broth cold. In the remaining broth, add the potatoes cut into cubes or strips, cook until tender.

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

Cut the Bulgarian pepper and also fry a little along with carrots and onions.

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

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

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

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

Cooking dumplings

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

The dough for dumplings must be beaten with a mixer or a broom. It should be as oxygenated as possible. So, finished goods become more fluffy and airy.

After that, put the water on the fire, having previously typed it into the pan. Salt it well so that when cooking dumplings they are tastier. As soon as the water boils, moisten the spoon cold water, take the dough into a spoon and lower the oblong products into the water.

Then again moisten the spoon with water and collect more dough and lower it back into the pan. Thus form all the dumplings. Then boil them until done.

Pour the soup into bowls, place the dumplings nicely on each plate and put sour cream. Eat with pleasure!

Botvinya on kvass

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

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

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

But there are recipes where crayfish, crabs (including canned ones), as well as squid fillets, shrimp, sea scallops and krill meat. Added as decoration cancer necks. But this is already serving a restaurant level.

Therefore, everyone chooses fish or other marine products for himself. And I will only indicate approximate proportions.

We will need:

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

Crabs, shrimp and scallops can be added less than fish.

Cooking:

1. Boil the fish in salted water and cool. On the broth, it will be possible to subsequently cook a delicious fish soup.

2. Sort the sorrel and spinach and rinse thoroughly. Remove coarse stems and cut into strips. Let it go in its own juice, each in a separate bowl.

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

3. Cucumbers cut into short strips. Peel and grate the horseradish, or cook it ready-made. Chop green onions and all other herbs. Cut lettuce leaves into neat strips.

4. When serving, pour the botvinia into bowls. Garnish with chopped cucumbers, green onions, dill and parsley. Add each horseradish to taste. And top with green salad.

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

The dish turns out very beautiful and tasty. Kvass must be cold when served. Food ice is always served with the dish in a salad bowl. And during the meal put it on the plate repeatedly.

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

Royal botvinya with salmon, beets and beet tops

Since botvinia is not often cooked in our time, I decided to find it on the Internet good recipe. And this recipe best traditions Russian village cuisine was found. I am happy to share them with you.

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

Subsequently, the recipe migrated to our time. And we live - now we are no worse than the nobility, and we can afford any kind of fish. So consider that by preparing such a botvinia, we will try a real royal dish!

Read, take note of royal botvinia - this "Queen of Russian soups", as Alexandre Dumas called her, cook and eat to your health!

How to cook sorrel, features and secrets of cooking

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

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

for cooking, it is necessary to use young leaves, it is better to have time to do this before flowering begins. When a plant throws out a peduncle, all the forces go into flowering, and by that time the leaves are saturated with oxalic acid, become hard and tasteless. Therefore, only young leaves should be prepared and harvested for the winter.
it is advisable not to store all green crops for a long time, from long-term storage they also lose vitamins
when sorrel appears on the beds, there are often very few other plants. Therefore, the area is quite dusty. And this should be taken into account when cleaning and washing. The stems may contain remains of clay or earth, and among the leaves may come across last year's leaves from trees or blades of grass
therefore, the sorrel must be sorted out and cleaned of impurities, then cut off the stems if they are very fibrous and coarse, and thoroughly rinse the leaf blade. First, they should simply be filled with water, and let lie down for a while so that the earth and dust are washed off. Then rinse the leaves thoroughly under running water.
they must be washed immediately before cooking. Washed leaves are not stored for a long time, they wither and rot faster
for cooking various soups, exist various ways leaf processing - they can be boiled, stewed or stewed in a small amount of water, or in their own juice
cooking time should be short, no more than 5 minutes. As soon as the leaves have changed their color, they are completely ready.

frozen sorrel is cooked the same amount
leaves should not be digested, in which case they will lose all vitamins and become tasteless
frozen sorrel does not need to be thawed, it must be removed from freezer and immediately send it to the salted water that has boiled by that time
There is an opinion that to preserve the color of greens, you can add baking soda during cooking. This is not true, soda is alkali. And as you know, alkalis destroy vitamins
to reduce the acidity of sorrel soup, you can add other greens, such as nettles, or spinach. You can add fresh cabbage, lettuce, beet tops
for the same purposes, fresh lettuce leaves, and for piquancy - arugula salad or watercress - lettuce. In this case, the soup acquires, along with sourness, also sharpness. And for smell and new taste sensations, you can add tarragon, which also grows almost the first.
can be added to ready soup chopped garlic
sorrel should not be allowed along with spinach, in this case, under the influence of acid, spinach will lose its delicate taste and wonderful color
if you cook it from sorrel paired with spinach, then it is better to use them hot. Cold spinach is more difficult to digest.
soups can be cooked both hot and cold

they can be lean and meaty. At the same time, the cooking methods practically do not differ, the only thing for meat options is more time is needed while the meat is cooked.
cold soups are prepared on kvass and kefir, hot on meat and chicken broths, or just on water
for serving, hard-boiled eggs, sour cream and greens are used. Or you can cook delicious garlic croutons and file with them
it is advisable to cook green soups only once, if you store them until the next day, they will lose all their vitamins, and the taste will no longer be the same

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

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

And also share recipes with your friends in in social networks. I think the recipes are for everyone. Well, where else can you find such an interesting and diverse selection!?

Cook and eat healthy. And bon appetit to all!

Green cabbage soup with sorrel and egg is one of the most popular hot first courses in Russian cuisine. It is prepared quite quickly and simply, but it turns out amazingly fragrant and tasty.

Ingredients:

filtered water - 2 l;
bulb - 1 pc.;
sorrel - 100 g;
carrots - 1 pc.;
chicken - 500 g;
potatoes - 2 pcs.;
quail egg - 3 pcs.

Cooking

To prepare this dish, pour filtered water into the pan and put the dishes on the stove, turning on the fire. Then carefully lower the processed chicken, bring the broth to a boil, remove with a slotted spoon, the risen foam and cook over medium heat, covered with a lid. In parallel with this, in a small saucepan, boil the eggs. We wash the vegetables, peel as necessary and cut into cubes, and rinse the fresh herbs and finely chop. We put the potatoes, onions and carrots in a saucepan, add some salt, pepper to taste and cook until the vegetables are soft. Next, we throw in the greens and simmer the soup for another 20 minutes. Now turn off the fire, throw in the seasonings, infuse the dish and serve the sorrel soup to the table, garnishing with a chopped egg and seasoning with chilled sour cream.

Recipe for sorrel soup with egg without meat

Ingredients:

egg - 2 pcs.;
potatoes - 3 pcs.;
filtered water - 2 l;
onion - 2 pcs.;
carrots - 2 pcs.;
fresh sorrel - 2 bunches;
spices;
vegetable oil.

Cooking

Pour into the saucepan clean water and heat it over low heat until it boils. At this time, wash the potatoes, peel them and cut them into cubes. We process the carrots and chop them into thin strips. We clean the onion and cut it into half rings. Rinse the sorrel thoroughly, dry with a towel and grind. Place the potatoes in a pot of boiling water and salt to taste. Pour the oil into the pan, heat it up and sauté the onion until transparent. Add carrots and simmer vegetables for about 7 minutes. Transfer the finished frying to a saucepan with potatoes, cover with a lid, reduce the flame and simmer the soup for about 10 minutes. Break the eggs into a bowl and beat them well with a mixer until foam appears. After that, pour the resulting mixture into a saucepan in a thin stream and cook for another 3 minutes. Throw chopped sorrel into ready-made cabbage soup, boil them, and then turn off the fire, cover with a lid and let the dish brew. Pour the dish into bowls and serve with sour cream.

Green cabbage soup with sorrel and quail eggs in a slow cooker

Ingredients:

fresh chicken - 0.5 pcs.;
fresh sorrel - 200 g;
potatoes - 4 pcs.;
bulb - 1 pc.;
carrots - 1 pc.;
quail egg - 3 pcs.;
fresh herbs - to taste;
spices;
sour cream - for serving.

Cooking

We thoroughly wash the chicken, cut into small pieces, and process and chop the vegetables. Now we put all the prepared ingredients into the multicooker bowl, throw salt and any fragrant spices to your taste. Content fill with filtered water, close the lid of the device and leave to cook, selecting the "Extinguishing" mode, 1.5 hours. If your multicooker has a Soup program, then use it better. Without wasting time in vain, we prepare the sorrel: rinse it, shake it, remove all the petioles and cut it along with the rest of the greens. Quail eggs boil in a ladle, cool, clean and cut in half. 15 minutes before the dish is ready, open the lid of the appliance, throw in all the greens and cook until the beep sounds. Pour fragrant green cabbage soup on plates, season with chilled sour cream and decorate each serving with hard-boiled quail eggs.

INGREDIENTS

1 bulb
3 art. l. butter
half head of young cabbage
2 medium potatoes
big beam young sorrel
medium bunch baby spinach
a small bunch of any greens to taste (parsley, dill, tarragon, cilantro)
4 eggs and fat sour cream for filing
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Cut the onion very finely, melt 15 g of butter in a saucepan with a thick bottom, put the onion and fry over medium heat until golden brown, stirring occasionally, 5-7 minutes.

Pour 1.5 liters into the pot cold water, bring to a boil over medium heat. Add finely chopped cabbage and cook for 20 minutes. Then strain fried onion put in a blender, pour about 100 ml of broth, set aside.

cut potatoes small cubes, put in a saucepan, pour hot onion broth, bring to a boil, cook potatoes until soft, 10 minutes. Whip the onion with the broth in a blender until smooth, pour into the pot with potatoes. Once it boils, remove from heat, season with salt and pepper, and keep warm.

Remove stems from spinach and sorrel. Chop the rest of the greens. In a large frying pan, heat the remaining oil, put all the greens, mix, close the lid, cook over high heat for 3 minutes. Open, stir again. If all the leaves have wilted, transfer the greens to the pot with the potatoes (or cook covered for 1-2 more minutes).

To serve eggs, pour hot water, bring to a boil, cook for 5-6 minutes. Rinse with cold water, crack the shell and clean it under a gentle stream of cold water. Put the soup on the fire, bring to a boil, cook for 2-3 minutes. Pour the soup into bowls, put a sliced egg and a spoonful of sour cream in each. Serve immediately.

Sorrel soup with meat is a simple green soup, prepared on the basis of beef / pork broth with the addition of variety of meat and sorrel leaves. Due to the latter, the dish has a light refreshing sourness, so relevant in the summer. We will show you how to cook this traditional Slavic dish several different recipes at once.

How to cook cabbage soup from sorrel with meat?

Ingredients:

onions - 135 g;
broth - 2.6 l;
carrots - 95 g;
- 115 g;
eggs - 3 pcs.;
sorrel - 3 tbsp.;
a handful of dill and parsley.

Cooking

Cooking should begin with onion-carrot sauteing. When the vegetables are lightly browned and half cooked, put the boiled chicken on them and pour the broth over them. When the liquid boils, start laying sorrel in portions, followed by greens. Remove soup from stove and mix hot broth with a couple of beaten eggs. Cover the bowl with a lid and leave for 5 minutes.

Sorrel soup with meat can also be made in a slow cooker according to a similar scheme: first, the vegetables are fried together on “Baking”, and after adding the broth, you can switch to “Stew” and add the rest of the ingredients.

Sorrel soup with meat - recipe

Often, the basis of the soup becomes pork. If you intend to cook a strong meat pieces, then give preference to cuts on the bone, giving maximum amount gain.

Ingredients:

water - 3.3 l;
pork on the bone - 1.2 kg;
potatoes - 740 g;
sorrel - 210 g;
onions - 115 g;
eggs - 2 pcs.;
dill greens - 15 g.

Cooking

Before cooking sorrel soup with meat, put water on the fire and take care of the pork. Rinse the pieces and place them in boiling water. Leave for about half an hour, remembering to remove the noise formed on the surface. After the allotted time, put coarsely chopped potatoes into the broth, if desired, you can throw a couple of bay leaves for flavor. Leave everything to boil together for another 15 minutes, and in parallel chop the onion and sauté until light golden brown. Add stir fry to broth.

Some add to soup boiled eggs while serving, but we suggest pouring raw eggs into the hot broth. To do this, just pour the beaten eggs into the soup, and then immediately mix. When the eggs set, add the sorrel to the soup. Plant greens in batches, adding a new handful after the old one withers. Sorrel soup with meat and egg will be ready immediately after all the sorrel has been added. Serve soup with sour cream.

Now it is easy to cook cabbage soup from cabbage: if it is not born in the country, or the consumption rate per year is incorrectly calculated, then you can always buy it in the market or in any store where there is a vegetable department. Even the choice of varieties is such that no one will be left without cabbage. Grow and store main vegetable for Russian cabbage soup for a thousand years have learned.

But there were times when there was not enough cabbage before the new harvest. Fortunately, sorrel grew by itself, everywhere, of any variety. No, there were other weeds, in our understanding, herbs that were used in ancient Russian cooking: cabbage soup with nettle, with gout, from quinoa. The list of these plants can be continued, but we are not talking about them.

As soon as the tubs were empty sauerkraut and other supplies, distant ancestors were waiting for the snow to melt in order to cook green cabbage soup with young sorrel leaves. We cooked cabbage soup, in the north and in the south, on holidays and weekdays - always. Therefore, sorrel, as an alternative to cabbage, came to taste. In each province, and even in each village, cabbage soup from sorrel had its own, special. So much the better: there is an opportunity to try any of them.

There is a saying in Russian folklore: "Teach some more cabbage soup to cook ...". We will not teach, but simply share secrets.

Sorrel soup - basic technological principles

In the technology of cabbage soup, there are certain stages of preparation, which it is desirable to follow if the result matters, and you want to achieve similarity with original recipes sorrel cabbage soup. Therefore, we will conduct a small comparative analysis, for example, for novice housewives.

First of all, we note that sorrel, unlike cabbage, has more delicate leaves, which is important during the duration of heat treatment. If cabbage, especially sauerkraut, needs to be sautéed or stewed for a long time, then sorrel can be added to cabbage soup just before the end of cooking.

It is important to pay attention to the degree of maturity of the sorrel. Young leaves contain less oxalic acid, so their mass should be slightly increased in cabbage soup to create necessary taste. Mature leaves have a more saturated green color, their acid content is much higher than that of young shoots. In mature sorrel, the stems at the base are more rigid, with a fibrous texture. Such leaves are suitable for making cabbage soup, but require longer cooking. They are best used for canning, to be added to cabbage soup in finished form.

Otherwise, the technology for making cabbage soup from sorrel is no different from cooking cabbage soup: Both ingredients are used to create a sour taste.

Other components for sour dressing can be included in the recipe for sorrel soup: apples, tomato, sour cream. When using these ingredients, as a rule, the mass of sorrel is reduced in order to balance the taste.

1. Spring sorrel soup without meat

Product set:

Eggs, boiled

Potatoes (young tubers)

Cream, drinking 0.5 l

Green onion

young sorrel

Dill, parsley

Cooking:

Peel, cut and boil young potato tubers first in a liter of water, adding bay leaves and other spices of your choice to it, and then add cream to the pan, add the grated parsley root. Switch the stove to simmer so that the sweet creamy taste and aroma of spicy spices and roots are well absorbed by the potatoes.

Chop the sorrel with green onions, fresh herbs, salt and crush in a mortar. Grate or crush peeled boiled eggs with a potato masher. Add the green mass with eggs to the pan, let it boil and remove from the stove. Serve fresh sorrel soup with sour cream.

2. South Russian sorrel soup with tomato dressing

You will need:

Onion

Rock salt

tomato puree

ground coriander

Bay leaf

Brisket, beef

Pepper mix

Potato

Parsley

Cooking:

Boil the brisket into broth by putting the whole meat in a pot of water and adding the onion, small carrot, celery root and bay leaf. Remove the foam during the cooking process. From the finished broth, you can remove pieces of roots, onions, bay leaves and carrots with a slotted spoon, and put chopped potatoes. Keep cooking.

Chop the onion and bacon, put in a mortar, sprinkle with salt and grind, as thoroughly as possible, until a paste-like consistency. Chop the sorrel, boiled eggs and dill with parsley. Add the prepared ingredients to the pan, let the soup boil and remove from the stove, covered with a lid. Insist before serving 20-30 minutes. Divide the meat into portions. In each serving, put 100 g of boiled brisket and a spoonful of thick sour cream.

3. Sorrel soup with apples and young cabbage

Products:

Brisket, veal 700 g

Pork shoulder on the bone 1.0 kg

Spicy roots and spices (bay leaf, parsley root, onion) - to taste

Sweet and sour apples, peeled 250 g

Sour cream 180 g

White cabbage, shredded 700 g

Young sorrel 0.5 kg

Dill 150 g

Spices - optional

Cooking:

Put the prepared meat, spices and spices in a large heat-resistant saucepan. Pour in water and, covered with a lid, simmer in the oven at 170 ° C until cooked. Remove the pan, remove the meat from it with a slotted spoon. Separate the pulp from the bones. Strain the broth. Taste meat and broth, add, if necessary, spices, return to the pan. Add sliced apples, cabbage, chopped sorrel to the same place. Place the pan back in the oven for 30-40 minutes.

Serve cabbage soup with sour cream, sprinkled with chopped dill.

4. Sorrel soup in meat broth with salted milk mushrooms

Broth Ingredients:

Meat and bone set 1.5 kg

Onions, celery, carrots, parsley (net) - 80 g each

Bay leaf

Output: 2.2 L

Potatoes (net) 350 g

Onion, green and onion - 150 g each

Sorrel 900 g

Milk mushrooms 250 g

Fat (any) 75 g

Eggs, boiled - ½ pc. per serving

Sour cream - 30 g per serving

Fresh parsley and celery leaves for garnish

Cooking technology:

Wash the soup set, put it in a large saucepan and cook slowly, removing the foam. An hour before the end of cooking, add the prepared roots and onions, spicy spices. Strain the broth thoroughly, pour it back into the pan and let it boil again. Put potatoes, mushrooms. Saute the onion and sorrel in a saucepan, add to the pan. Pour a few tablespoons of the broth into a bowl and dilute the flour in it. Add to cabbage soup, stir, cook for another 5-10 minutes. Season the dish with spices and, if necessary, salt, let stand for a quarter of an hour. Serve with half an egg and spicy greens on a plate.

5. Thick sorrel soup with cream

Products:

Broth 1.5 l (see recipe No. 4)

Cream (15%) 750 ml

Potatoes 200 g

Canned sorrel 1 can (0.5 l)

Spicy dressing (onions, parsley or celery roots, carrots)

Eggs: raw - 2 pcs.; and boiled - 5-6 pcs.

Green onion, parsley

Fat, cooking 70 g

Operating procedure:

In the boiling broth prepared according to recipe No. 4, put the potatoes. Boil 10 minutes. In a separate bowl, combine cream with raw eggs, beat, heat the mixture for a couple or low fire until thick, with continuous stirring. Strain and add to broth. Rub the sorrel through a sieve, add to the pan. Sauté the onion and roots until soft and add to the pot as well. Taste the cabbage soup, season with spices, let it boil. Remove the pan from the stove, leave for at least a quarter of an hour. When serving, add to each tureen half boiled egg, fresh parsley. Prepare toasted wheat bread for cabbage soup.

6. Sorrel soup with tomato dressing

You will need:

Pork on the bone (ribs, shoulder, rear end) 1.5 kg

Bay leaf

Pepper (peas)

Celery

Green young sorrel 600 g

Eggs 5 pcs.

Potatoes 400 g

Tomato paste 100 g

Carrots and onions (net) - 120 g each

Fresh herbs, spicy leafy

Cooking order:

Boil the washed meat over low heat, 3-3.5 hours, until the flesh begins to separate from the bone. Don't forget to skim off the foam. Half an hour before the end of cooking the broth, put onions, roots (you can whole), spices. Strain the broth. meat cut portioned pieces and return to the stock pot. Add chopped potatoes and cook for seven or ten minutes.

Heat the fat in a saucepan, sauté the carrots and onions, adding after three minutes tomato paste. Tomato dressing and chopped sorrel add to the pan when the potatoes are ready. Beat the eggs with a whisk with a small part of the chilled broth, and pour in a thin stream into the soup, stirring vigorously.

After insisting, serve the cabbage soup as usual, adding chopped greens and sour cream to the tureens.

The richer the broth, the tastier the cabbage soup, even if they consist only of broth and sorrel. For green cabbage soup fatty pork broth is more suitable.
To keep the meat juicy, dip it in boiling water, and to get rich broth on the contrary, put the meat in cold water.
To reduce the amount of foam that forms when the broth is cooked, soak the meat in cold water before cooking.
If you missed the moment of boiling the broth, to remove the foam, pour in a little cold water. When boiling again, collect the foam.
If you use for cabbage soup canned sorrel, then salt them at the end of cooking, especially if the sorrel was bought: it may already contain salt.
Do not leave bay leaves in ready dish: he begins to give bitterness to the broth, which can no longer be removed. Also, do not add spicy spices at the beginning of cooking the broth. Essential oils disappear within 10-15 minutes from the moment of boiling, and the broth cooks much longer. It is correct to add spices before the end of cooking, and the garlic is thrown into the pan when it is already removed from the stove, because overcooked garlic does not have a very pleasant smell.