Step-by-step recipe for green sorrel cabbage soup with egg. Sorrel cabbage soup in meat broth

Very tasty and aromatic green cabbage soup with sorrel and egg. It is better to cook sorrel cabbage soup on meat broth. It is preferable to use beef or veal on the bone, this makes the broth more rich. In my opinion, such sorrel cabbage soup with egg is especially good in the summer. Firstly, you can put it in the soup fresh sorrel from the garden, and secondly, the soup turns out light, with a characteristic sorrel sourness, which is especially pleasant in the heat.

Compound:

Water – 2.5-3 l
Meat on the bone (beef or veal) – 300-400 g
Potatoes – 3-4 pcs.
Eggs – 3 pcs.
Sorrel - a large bunch
Onion – 1 pc.
Carrots – 1 pc.
Butter – 20 g
Ground black pepper - to taste
Salt - to taste

Preparation:

So, to prepare sorrel cabbage soup with egg, you first need to cook the meat broth. To do this, wash the meat and place it in a saucepan with cold water. Place the pan on the fire and cook the broth after boiling for one hour. The broth is simmered over low heat without a lid.

Remove the meat from the broth, separate from the bone and cut into small pieces. Set the meat aside; we will add it to the soup at the very end of cooking.

Peel the onions and carrots. Cut the onion into small cubes, grate the carrots on a medium grater.

Melt a piece in a frying pan butter.

Place the onions and carrots in the pan and fry for 10 minutes. The vegetables should become soft and lightly fried.

Wash the sorrel thoroughly and cut into strips.

Add the sorrel to the fried vegetables, stir and leave on the stove for 3 minutes.

Place the pan with the broth on the stove and bring the broth to a boil. While the broth is boiling, wash, peel and cut the potatoes into cubes. Rinse the sliced potatoes under cold running water to remove excess starch.

Place the potatoes in the boiling broth and cook for 20 minutes, until full readiness potatoes. Then place the sorrel fry into the pan. Potatoes do not boil in the presence of oxalic acid, so the potatoes must be completely cooked before the sorrel gets into the broth. Add prepared meat to the soup.

Break the eggs into a separate container and lightly beat them with a fork.

Pour the eggs into the pan with the soup in a thin stream. Immediately add salt and pepper to the soup and turn off.

Green cabbage soup with sorrel and egg is ready. Serve the soup hot, flavored with sour cream.

Bon appetit!

Below you can watch a funny video:

Tasty, with a pleasant sourness and very healthy cabbage soup is prepared simply and easily: from fresh or canned sorrel.

Water - 3 Liters
Potatoes - 5-6 pieces
Onion - 1 piece
Carrot - 1 piece
Egg - 1-2 pieces
Bay leaf - 1-2 pieces
Dill - 20 Grams
Sorrel - 100 grams
Parsley - 20 Grams
Salt - To taste
Vegetable oil - 2 tbsp. spoons
Sour cream - 70-100 grams

Prepare the ingredients for the soup. Sorrel cabbage soup needs a lot of greenery, not only sorrel is used, but also dill, parsley, you can green onions add. Boil the egg until hard-boiled.

Chop the washed and peeled onions and carrots. Fry them in vegetable oil until fully cooked. Add salt while frying.

Bring the water for the soup to boil and add salt. Peel the potatoes and cut them into thin strips so that they cook quickly.

Boil potatoes for 15 minutes.

Cut all the greens: sorrel, dill and parsley. Chop the boiled egg, if the eggs are small, take two or three pieces.

Place fried vegetables into the prepared potatoes.

Add large number greens and egg. Adjust cabbage soup for salt. Boil the soup for one minute and turn off the heat. Ready soup serve hot with sour cream. Bon appetit!

Recipe 2: sorrel cabbage soup with egg (step-by-step photos)

Sorrel - 1-2 bunches
Pork bones - 300-400 grams
Potatoes - 3-4 pieces
Carrot - 1 piece
Onions - 1 piece
Greens - 1 bunch
Egg - 3-4 pieces
Salt - 1 tbsp. spoon (to taste)
Vegetable oil - 1 tbsp. spoon
Butter - 1 tbsp. spoon
Water - 2-2.5 Liters

First of all, we need to cook the broth. I cook it from pork bones: fill them with cold water and put them on medium heat. When the water boils, remove the foam, turn the heat to low and cook for 1 hour. Add salt 15 minutes before the end of cooking. Then we remove the bones from the broth.

Peel and cut potatoes small cubes. Send the potatoes into the meat broth.

Let the eggs boil, fill them with water and cook for about 10 minutes. We will add them to the plate when serving.

Grate the peeled and washed carrots on a coarse grater.

And cut the peeled onion into thin half rings.

IN hot frying pan add butter and vegetable oil, then onions and carrots together, fry for 5 minutes. Add them to the almost finished potatoes in the broth. Add the meat that was removed from the bones.

Wash fresh sorrel well under running water and chop in small pieces. Add to the broth, let it simmer for 10 minutes, and turn off the finished cabbage soup. Let it sit for another 15 minutes. Pour the hot cabbage soup into plates, garnish with fresh herbs, add the cut egg.

Recipe 3: green cabbage soup with sorrel in meat broth

Pork - 350–400 gr.
Potatoes - 3–4 pcs.
Carrots - 1 pc.
Onions - 2 pcs.
Water - 1.5–2 liters
Sorrel - 400 gr.
Green onion - 1 bunch
Parsley or dill - 1 bunch
Sour cream 35% - 100 gr.
Chicken eggs (boiled) - 2 pcs.
Bay leaf - to taste
Salt - to taste
Vegetable oil - to taste
Butter (piece) - to taste

Take a piece of pork, wash it well under cold running water and send it to cook in a saucepan over medium heat. As soon as the water boils, remove the noise and reduce the heat. Cook covered for 30 minutes.

Peel the potatoes, wash them and cut them into medium cubes (about 3x3 cm).

Peel the onions and carrots, then finely chop the onions, and finely chop the carrots.

We sort out the sorrel, cut off the cuttings and chop coarsely. Finely chop the parsley and onion.

Place the potatoes into the boiling broth to cook (about 15 minutes).

Place a frying pan over medium heat and add a piece of butter. As soon as it melts, add the coarsely chopped sorrel and leave to simmer over low heat for 5 minutes, stirring constantly.

We put another frying pan to heat up, pour a little vegetable oil. And add the onion to fry. As soon as it becomes transparent, add the carrots, mix and lightly fry (no more than 3 minutes).

When the potatoes become a little soft, put the sorrel and fry into the broth, salt to taste, add a couple of bay leaves and cook for 10-15 minutes. At the end, add the greens, cover with a lid and let stand for 5 minutes.

Green cabbage soup with sorrel in meat broth is ready! Bon appetit!

Recipe 4: cabbage soup with sorrel in chicken broth

chicken broth - 1.5 l
fresh sorrel – 300 g
potatoes - 3-4 pcs.
onion - 1 pc.
eggs - 2 pcs.
butter - 1-2 tbsp.
salt - to taste
green onions - to taste
dill greens - to taste

Cook the eggs for 8-10 minutes after boiling. If you cook longer, the yolk will turn from yellow to bluish, which will have a bad effect on appearance and the taste of the dish.

We clean and wash the vegetables.

And also sorrel: at first fresh leaves We sort through and select clean, whole leaves. Then we cut off their stems. Wash the sorrel with running water. Then shake off the water and chop the sorrel.

Bring water or broth to a boil.

Cut the potatoes into cubes and put them in boiling water. Cook for 10-15 minutes.

Meanwhile, chop the onion and fry it in butter, fry until transparent. At the same stage, you can add flour to the onion and lightly fry to make the soup thicker. Add the sauté to the soup.

Now put the sorrel in the soup and cook until the dish is ready for 7-10 minutes.

Then remove the cabbage soup from the heat and pour into plates. Serve with an egg cut into pieces or circles, sour cream and chopped herbs. If it's sour, add a little sugar.

Recipe 5: cabbage soup from canned sorrel

Chicken – 300 gr
Canned sorrel – 2 tbsp. spoons
Potatoes -5 pcs
Carrots – 1 pc.
Onion (½ head)
Salt, black peppercorns, bay leaf
Egg – 1 pc.

The first step is to cook the broth for the cabbage soup. my chicken breast put it in a saucepan, fill it with cold water, add salt and put it on the fire. Foam will form during the cooking process and must be skimmed off periodically.

Clean and chop onions.

Cut the potatoes into pieces.

Peel the carrots and grate them on a coarse grater.

After the meat is cooked, it must be removed, cut into pieces and added to the cabbage soup. Now add the previously prepared vegetables, onions, potatoes and grated carrots to the broth.

Finally, break a chicken egg into a saucepan with sorrel cabbage soup, after which the broth must be mixed thoroughly.

That's all, cabbage soup from canned sorrel is ready. Before serving the dish, season the green cabbage soup with sour cream and place half a chicken egg on the plate.

Recipe 6: green sorrel cabbage soup with spinach

water – 2 liters
frozen sorrel – 1 package
frozen spinach – 1 package
onion – 1 pc. carrots – 1 pc.
potatoes – 2 pcs.
rolled oats – 1 tablespoon
lavrushka
sunflower oil for frying

Cut the onion into squares.

On a small quantity sunflower oil lightly fry the onion.

Then add grated carrots to the pan. Fry the vegetables until soft.

Cut the potatoes into small cubes.

Pour water into a saucepan, bring it to a boil, add salt. Place potatoes in boiling water.

When the potatoes are half ready, add the onion-carrot mixture to the water.

Let the soup simmer for a couple of minutes.

Frozen spinach and sorrel do not need to be thawed first.

Add greens to the soup. Spinach and sorrel cook quite quickly - they will be ready in 5 minutes.

Add black peppercorns and bay leaves to the soup.

The finishing touch is to add a little rolled oats to thicken the soup.

It is best to serve green ones with a hard-boiled egg, cut lengthwise into two parts.

Bon appetit!

Recipe 7: lean cabbage soup from sorrel (step by step with photo)

Lenten cabbage soup made from sorrel with the addition of potatoes, carrots, spinach and spices. You can add a hard-boiled egg and sour cream to the cabbage soup.

sorrel – 200 gr
spinach - 150 gr
potatoes - 2 pcs
carrots - 1 pc.
tomato - 1 pc.
dill - 20 gr
egg - 2 pcs
sour cream - 4 tsp.
bouillon cube - 2 pcs
butter - 20 g
water - 2.5 l
salt - 1 tsp.

Pour water into a saucepan and bring to a boil, reduce heat.

Chop the sorrel and spinach and add to the pan.

Peel the potatoes and carrots, wash them, cut them into cubes and also place them in a saucepan and add salt.

Skim off the foam and cook for 20 minutes.

Cut the tomato and part of the dill into small pieces and add to the pan. Add 2 bouillon cubes and oil. Cook for another 10 minutes.

During this time, hard boil the eggs.

Pour cabbage soup into a plate, add one teaspoon of sour cream and half hard-boiled egg. Sprinkle dill on top.

Recipe 8: vegetarian cabbage soup made from sorrel and nettles

Bunch of sorrel
Bunch of young nettles
Bunch of green onions
Onions - 1 head.
Tomatoes - 1 pc.
Potatoes - 4-5 pcs.
Raw chicken eggs— 2 pcs.
Salt, black pepper

To avoid getting burned by the nettles during its further processing, put the bunch into a saucepan and pour boiling water over the nettles. We remove the pan with nettles to the side and leave our first green ingredient Steam the cabbage soup there for 5-10 minutes.

Cut the potatoes into small slices.

And pour it into water that is not yet boiling (as you might guess, the pan with water should already be on the fire by this time).

Remove the steamed nettle from the pan and separate the leaves from its stems. Finely chop the leaves and place the chopped nettle leaves into a plate, discard the stems, we won’t need them.

Finely chop the onion head.

And as soon as the water and potatoes begin to boil, pour the onions into the potatoes.

Cut the tomato into small cubes.

Immediately dump the tomato into our cabbage soup.

Finely chop a bunch of green onions.

Immediately dump it into the soup.

By analogy with nettles, we cut up sorrel, namely, we separate the stems and finely chop the leaves.

Immediately after cutting the sorrel, add nettles to our cabbage soup.

Pour chopped sorrel into the soup, mix, add salt, add a little black pepper to taste, and cook for 5-10 minutes until our sorrel begins to acquire yellow tint. While our green cabbage soup with sorrel and nettle is boiling, shake two eggs in a mug, and at the moment when the sorrel begins to turn yellow.

In a thin stream, while simultaneously stirring the soup with a ladle, pour the egg into the cauldron.

Then we cook the soup until the potatoes are fully cooked, and... that’s it! Our cabbage soup is ready.

Sorrel - very useful product, as, indeed, all greens. Read below how to prepare cabbage soup from sorrel with egg.

Sorrel cabbage soup with chicken and egg

Ingredients:

sorrel – 5 bunches;
chicken – 1 kg;
egg – 2 pcs.;
potatoes – 2 pcs.

Preparation

Wash the chicken (it can be just half a carcass, it can be wings, drumsticks or thighs) and put it in a saucepan. Pour in the water, after boiling, reduce the heat and cook until the chicken is cooked. Then we remove it and strain the broth. Thinly slice the potatoes and place them in the broth, adding salt to taste. Chop the sorrel into 5 mm strips. When the potatoes are cooked, add the sorrel into the broth. At first it will seem like there is a lot of it, but this is normal, because it will boil down during the cooking process. Beat the eggs in a bowl, pour them into the boiling broth in a thin stream and stir constantly, let sit for a couple more minutes. Add pieces to the prepared green cabbage soup with sorrel and egg chicken meat.

Cabbage soup with sorrel, sour cream and egg - recipe

Ingredients:

– 3 liters;
fresh sorrel – 275 g;
potatoes – 475 g;
carrots – 125 g;
onion – 165 g;
bay leaf;
chicken eggs – 5 pcs.;
sour cream – 165 g;
salt.

Preparation

We peel the potatoes and chop them into cubes, chop the carrots into circles, and make a crosswise cut in the onion. Place the vegetables in the boiling broth and cook for about 10 minutes. Then add the rice, add some salt and cook for another 10 minutes. Boil the eggs, peel, and separate the yolks from the whites. Chop the whites coarsely, grind the yolks with sour cream until smooth and pour into the pan. Next, add the whites, bay leaves and cook for about 2 minutes. Grind the sorrel, put it in a saucepan, after boiling, turn off the heat and infuse the cabbage soup with sorrel, egg and sour cream under the lid for about a quarter of an hour.

Sorrel cabbage soup with meat and egg

Ingredients:

chicken fillet – 1 pc.;
water – 1.5 liters;
fresh sorrel – 185 g;
cauliflower – 165 g;
chicken eggs – 2 pcs.;
leek – 1 pc.;
salt.

Preparation

We start preparing the cabbage soup by preparing the sorrel - we separate the leaves from the legs and chop them not too finely. Chop the leek into rings. Chicken fillet Cook in salted water until ready. Then we take it out and disassemble it fiber by fiber. Place small cauliflower florets into the broth, boil for 5 minutes, then add sorrel and leeks and cook for another 3 minutes. Break and scramble the eggs. Pour the mixture into the soup in a thin stream and stir well. After 2 minutes, add the meat, and then remove the pan from the heat.

Lenten sorrel cabbage soup with egg - recipe

Ingredients:

potatoes – 2 pcs.;
onion – 100 g;
spinach – 1 bunch;
dill, parsley;
fresh sorrel – 150 g;
– 35 g;
eggs – 4 pcs.;
sour cream for serving;
salt.

Preparation

Finely chop the onion, melt about half the butter in a thick-bottomed saucepan, add the onion there and sauté until golden brown, stirring, for about 15 minutes. Pour about 1.5 liters of cold water into the pan water, let it boil, cook for about 20 minutes. Then we strain the broth, set the onion aside, and put diced potatoes into the liquid. Let it boil again and cook for about 10 minutes. Beat the onion with a small amount of broth in a blender and pour it into the pan. After boiling, add salt and pepper. Remove stems from spinach and sorrel. Chop the dill and parsley. Heat the oil in a large frying pan, add all the greens, stir, cover with a lid and cook for about 3 minutes. Open and mix again. Place the greens in the pan. That's it, the delicious cabbage soup is ready. When serving, place half a boiled egg and sour cream in each plate. Bon appetit everyone!

Step-by-step cooking recipes delicious cabbage soup from sorrel on stew, meat and chicken broth, with buckwheat, eggs and cheese

2017-11-25 Oleg Mikhailov

Grade
recipe

5157

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

5 gr.

3 gr.

Carbohydrates

2 gr.

56 kcal.

Option 1: Classic recipe for sorrel cabbage soup with egg

Shchi is a soup made from meat broth with chopped herbs, and what it should be is sometimes decided by the housewives as the preparation progresses. Cabbage and beet tops, sorrel, lettuce, nettles and, don’t be alarmed, young grape leaves. Our main recipe for today is classic cabbage soup, we cook it with sorrel, in broth, stew and absolutely lean.

Ingredients:

young beef, with bone - a little more than a kilogram;
four potatoes and three eggs;
one bunch of dill, onion and parsley and three large bunches of sorrel;
small sweet carrot and a large onion;
salt, sour cream and freshly ground pepper.

Step-by-step recipe for sorrel cabbage soup

Having slightly cut the meat to the bone, rinse and cook until tender. We lower it into cold water and slowly bring to a boil, making sure to remove any heat from the surface of the broth and the walls of the pan.

Salt the prepared broth, after boiling it for a short time, take out the meat and, after cooling, cut it as desired.

Rinse the peeled vegetables with running water, cut into strips or roughly chop - as you like. Place in a saucepan, count a quarter of an hour and add the cubes of chopped potatoes. Add salt, pepper to taste, and cook for another eight minutes.

We wash the sorrel and make sure that there are no traces of soil left. After removing the remaining stems, cut into noodles the width of your little finger. Boil the eggs, add cool water and after cooling, peel and finely chop.

Place in the pan in succession: sorrel, eggs, finely chopped garden herbs. After boiling, turn it off, not letting it cook for a minute.

Option 2: Quick recipe for sorrel cabbage soup with buckwheat and melted cheese

Soups with buckwheat are hearty, but have a strong, specific taste. Add to cabbage soup processed cheese without flavoring additives- This is an easy way to dull harsh aromas.

Ingredients:

250 grams of high-quality processed cheese;
two handfuls of chopped greens;
one onion and one unsweetened carrot;
sorrel - three bunches, with a reserve;
half a dozen boiled eggs;
large potatoes;
a pinch of grated nutmeg, crushed coriander and cumin, and two of ground pepper;
aromatic oil (unrefined);
a glass of sour cream and a third of a glass of buckwheat.

How to quickly cook cabbage soup from sorrel

Important! We cook quick cabbage soup in a simple pot; no coated dishes are suitable, and it’s also better not to use multi-layered ones. Warm up a clean pot on high fire, throw in a couple of pinches coarse salt and wait another minute. Add a couple of millimeters of oil and let it warm up until it smells strong.

Grate the carrots into a bowl and mix with chopped onions, immediately shake out the whole mass of vegetables into the pot, not allowing the oil to splatter. Sauté until golden brown and add water. Products are given per three liters.

At the same time as boiling, add randomly chopped potatoes and washed cereals, add salt and spices.

Boil the eggs, peel and chop them smaller, grate the slightly frozen cheese into coarse shavings.

After washing the greens and selecting dense stems from them, cut the sorrel leaves a little thicker, and finely chop the rest of the greens.

In any order, add eggs, sorrel, and cheese to the cabbage soup. Stir at a low boil until the cheese shavings disperse, this is a sign of readiness sorrel cabbage soup.

Option 3: Camping sorrel cabbage soup with stewed egg

Of course, we cook camp cabbage soup in a pot. They are also called partisans, or cabbage soup “4,3,2,1” - now you’ll find out why. However, regardless of the name, it is clear from the cooking technology that this soup is a man’s soup, whether for a hike or for a hunting dinner.

Ingredients:

beef stew, GOST quality - 0.5 liter jar;
250 grams of sorrel;
four eggs, three potatoes, two onions, one large carrot;
salt and peppercorns;
a spoonful of lard if the stew is not fatty enough.

How to cook

Transfer the fat from the canned food into the pot, add lard if necessary, heat it up, and coarsely chop the onion on top. Having sautéed it until it smells strongly of roasting, lay out and knead the stew.

After peeling the carrots, cut them lengthwise into four slices and cut them into cubes, holding them directly over the pot. When the liquid in the pot begins to thicken noticeably, add about two and a half liters of boiling water and begin peeling the potatoes.

Coarsely chop the potatoes into the boiling broth, add pepper along with them.

Wash the sorrel thoroughly and remove only the particularly thick parts of the stems, roll several leaves into tubes and chop, like everything else, coarsely, over a boiling pot.

We deal with the eggs at our own discretion - in the original recipe, they are scrambled and slowly, in a circular motion, poured into the cabbage soup at the end of cooking. Another option is to boil it hard and put the halves in ready-made portions. In any case, salt cabbage soup only two minutes before turning it off.

Option 4: Combined sorrel cabbage soup with cabbage

The best meat for this recipe is homemade chicken. If offal is used in the soup, be sure to remove the liver before adding sorrel, otherwise it will become tough.

Ingredients:

third chicken carcass or half a kilo of poultry offal - necessarily the neck, wings, giblets;
200 grams each of sorrel, potatoes and cabbage;
three “hard” eggs;
half a glass of chopped garden herbs;
oil, lean, well refined.

Step by step recipe

Chop and rinse the carcass; if the broth is made from chicken, wash the offal thoroughly too. We cook the broth at the rate of three liters of soup, accordingly we take a little less water.

We take out the cooked meat, strain the broth into a clean pan, and put it on the stove. Place potatoes cut into centimeter cubes into the boiling liquid. After boiling for about five minutes, add shredded cabbage. Cook the vegetables until tender, meanwhile preparing the frying.

Place chopped onions and carrots in the heated oil in the form of thin strips. After sautéing a little, you can then fry the chicken meat.

Transfer the contents of the frying pan to the pan and set aside for five minutes from the moment it boils. We cut the washed sorrel into wide strips, and dill and other greens - as finely as possible. Dip into the broth, stir, add salt, cook for no longer than two minutes, and cover with a lid. The cabbage soup steeps quickly, and a quarter of an hour later you can invite eaters to the table.

Option 5: Vegetarian cabbage soup made from sorrel with nettles

It would be strange if vegetarians didn’t pay attention to such a dish as sorrel cabbage soup, and who knows better about such recipes than they?! However, this soup has a place not only on the “green” menu; no other soup can prepare the stomach for a rich traditional feast like this.

Ingredients:

young sorrel and nettle - bunches of 200 grams;
one carrot, sweet variety;
two potatoes;
large onion;
sunflower oil;
hard-boiled eggs - according to the number of servings;
a bunch of dill;
salt, half a spoonful of peppercorns, two bay leaves.

How to cook

Peel and chop the onion, grate the carrot coarsely, sauté everything with butter over high heat.

After bringing the water to a boil, place large potato cubes in it and boil for a quarter of an hour. Mash between two dessert spoons pepper, place in a saucepan along with broken bay leaves, lightly salt.

Scald and rinse the nettles, sort out the sorrel and also rinse under the pressure of running water. Cut the listed greens into wide strips, and the dill is much smaller. First, add large greens to the cabbage soup, and chopped dill after three minutes.

Peel the eggs, rinse and cut in half. Place two egg halves on each plate and season with sour cream. For vegans last step lower it.

Frozen sorrel is suitable for all recipes - it is convenient to make this preparation in small portions in tightly tied bags according to the season. Do not defrost the greens before use; place them in the pan almost just before turning them off, otherwise they will lose their shape and beauty. You will need to chop the sorrel before freezing.

Instead of sour cream, it is good to put frozen cream in sour sorrel soup; you can even specially freeze it in the refrigerator. Creamy balls frozen with chopped herbs look original, and the taste can be varied by adding garlic.

Option 6. Recipe for cabbage soup with egg

Lightweight, simple and also very healthy soup- cabbage soup It is prepared mainly in meat broths, from fresh or sauerkraut with the addition of herbs and other products. Cabbage soup with egg turns out interesting and unusual.

Ingredients:

a small piece of pork (half a kilo);
bay leaf - 3 leaves;
peppercorns - 5 pcs.;
white cabbage - half a fork;
potatoes - 400 g;
carrots, onions - 1 root vegetable each;
3 sprigs of dill and parsley;
6 green onions;
black pepper, salt - 25 g each;
5 eggs;
vegetable oil - 60 ml.

Step-by-step recipe for cabbage soup with egg

First, cook the meat broth: put the meat in a deep container with two liters of water along with bay leaves and peppercorns, add a little salt and boil for 1 hour. Remove the meat and cool.

Let's prepare the dressing: peel the carrots and onions, cut the onions into cubes, grate the carrots, sauté in a frying pan until light brown.

Peel the potatoes, cut them into squares and put them in the strained broth, boil until half cooked.

Rinse the cabbage, chop it into strips and add it to the potatoes, boil until softened.

Rinse the parsley and dill and chop them.

Wash the eggs, put them in a small container with water and cook for 8 minutes, cool, peel and cut two eggs into cubes.

In the soup we add roast, dill with parsley, chopped eggs, pepper, salt, and boil for several minutes.

Turn off the heat, leave to infuse under the lid and pour into plates, put a quarter of a boiled egg on top and sprinkle with onion greens.

If desired, you can put a little sour cream and a piece of boiled meat on the plates.

Option 7. Quick recipe for cabbage soup with egg

An old, proven recipe for aromatic cabbage soup with egg and sorrel without adding cabbage. The taste is a little different traditional cabbage soup, but remains just as amazing.

Ingredients:

potatoes - 6 small tubers;
carrots, onions - one small root vegetable at a time;
3 eggs;
sorrel - 2 bunches;
8 green onions;
spices for vegetable dishes- 40 g;
black pepper;
oil for frying - 40 ml.

For the broth:

1 chicken breast;
bay leaf - 2 leaves;
onion head

How to cook cabbage soup with egg

Place the chicken breast in the pan bay leaves, peeled onion, add some salt, put on the stove, adjust the low flame of the fire and boil for 25 minutes, periodically skim off the foam. Remove the breast, cool, and separate the pulp.

Cut the peeled potatoes into two halves, add them to the broth, and boil for about ten minutes.

Cut the peeled carrots and onions into thin slices and fry until slightly browned.

We rinse all the greens, cut the sorrel into strips, and cut the parsley, dill and onion into fine crumbs. Leave a few onion feathers for decoration. Add to the soup and simmer for a few minutes.

Add the frying, salt, pepper, season, boil for another 2 minutes and remove from the heat, leave for a little.

Boil the eggs hard, cool, peel and cut in half.

When serving, pour into plates, top with half an egg, a green onion and pieces of chicken. Sour cream if desired.

And for even more delicate taste At the very end of cooking, you can add a few tablespoons of milk or cream.

Option 8. Cabbage soup with egg and stew

Another very simple, economical and quick recipe cabbage soup with egg. All ingredients included in their composition are boiled in water, and at the end, stewed meat and chopped boiled eggs. Unusual, delicious soup with a pleasant aroma. Great choice hearty lunch for the whole family.

Ingredients:

any meat stew - 250 g;
4 potatoes;
fresh cabbage - 1 quarter;
for root vegetables of carrots and onions;
4 eggs;
70 ml oil for frying;
universal spice - 40 g each;
salt, black pepper - 25 g each;
parsley, dill - 7 branches each;
half a bunch of green onions.

Step by step recipe

Fill a metal container with water, place it on the stove over medium heat, close the lid and wait until it boils.

Peel the potatoes, cut them into cubes, put them in a saucepan after the water boils, add some salt and boil for about half an hour.

Chop the peeled onions and carrots into small cubes and sauté in oil for 2 minutes over high heat. Reduce the heat, pour a little water into the vegetables, pepper, salt, cover the pan with a lid and simmer for several minutes.

Chop the washed parsley and dill and combine with the stew, stirring well.

Place shredded cabbage into a saucepan with potatoes and boil for about half an hour.

Add the roast, stew with herbs, salt and pepper again, season, stir and boil for 2 minutes.

Leave for 20 minutes to infuse and pour into plates, put half a boiled egg on top, garnish with dill sprigs.

Stew can be replaced with any minced meat, then it will first need to be fried along with vegetables.

Option 9. Cold cabbage soup with egg

Cold soups are very popular, especially during the hot season. In addition to the popular okroshka and beetroot soup, there is also wonderful recipe cabbage soup Tasty, satisfying, fast - just what you need for a nutritious dinner.

Ingredients:

6 potatoes;
cabbage - a small quarter;
half a dozen eggs;
a bunch of green onions;
6 sprigs of dill and parsley;
sorrel - 6 leaves;
2 carrots;
2 cucumbers;
1 onion;
salt - 35 g.

How to cook

Peel the potatoes and carrots, place them in a deep container with water, add a little salt, and cook until soft over medium heat.

Rinse the sorrel and boil in a separate container for 5 minutes in slightly salted water. Pour the water into a clean cup and cool.

Wash the eggs and cook in a small saucepan until they reach a hard-boiled consistency.

Remove the carrots and potatoes from the broth and cool.

Chop the onion and cucumbers into squares.

Rinse all the greens, chop them and pour them into a cup with cucumbers.

Cut the potatoes and carrots into cubes and put them in a cup.

Cut the cooled eggs into cubes and combine with all the ingredients, leaving two for decoration.

Shred the cabbage into thin strips, chop the peeled onion into strips and crush together with salt with your hands for several minutes, put in a cup with the rest of the products.

Pour in salt, pour in the cooled vegetable broth, add sorrel broth, mix well and put in the refrigerator to cool.

When serving, pour into plates and top with a quarter of a boiled egg, sour cream or mayonnaise. Place slices of black bread in a small bread bin nearby.

And to give such unusual soup interesting taste and color, the eggs don’t need to be chopped, but grated.

Option 10. Cabbage soup with egg and rice

The next version of cabbage soup with egg is special from the others unique taste and satiety thanks to the included pork ribs and rice cereal. Unusual, but tasty.

Ingredients:

rack of pork ribs- half a kilogram;
sorrel - 7 leaves;
rice cereal - 2 handfuls;
potatoes - 3 tubers;
cabbage - 1 quarter;
carrots, onions - 1 root vegetable each;
celery - 2 pcs.;
black pepper, salt - 25 g each;
eggs - 4 pieces;
half a bouquet of dill and parsley.

Step by step recipe

Wash the pork ribs, place them in a deep saucepan along with celery root, previously washed and peeled, lightly salt and cook for about one hour over moderate heat, periodically removing the foam.

Remove the ribs from the broth.

Peel the potatoes, cut them into large squares, carrots into large circles, onions into strips, cabbage into large strips.

Wash the rice cereal in a colander and add it to the broth along with all the vegetables, cook for 25 minutes.

Rinse the sorrel, cut into small strips and add after all the vegetables have completely softened, boil for several minutes.

Wash the eggs, put them in a small container with water, cook until they have a hard-boiled consistency, transfer them to cold water to cool, peel them and cut them into halves.

Leave the soup to steep for 25 minutes, pour into plates, top with sour cream, half eggs, sprinkle with parsley and dill.

To make the cabbage soup even more refined and interesting, replace fresh pork ribs with smoked ones.

With the appearance of the first greens, you just want to cook something fresh that everyone has already missed. One of the first to appear is sorrel. This is where it comes time to prepare aromatic cabbage soup! Light soup and satisfying at the same time, very bright and loved by many.

How to cook cabbage soup correctly, what is needed for this and how to serve the dish? These are not the only questions we have asked ourselves today. Achieving the perfect soup taste and consistency is much easier than you think!

Green cabbage soup with sorrel and egg

Cooking time

calorie content per 100 grams

A classic cooking option for everyone famous soup. Green, rich, aromatic. Not a soup, but a real vitamin bomb.

How to cook:

Tip: you don’t have to beat the eggs first, but just break them into the soup, then, most likely, you will have whole yolks in a thin white skin.

General cooking principles

Signature ingredient of this dish- sorrel. The lion's share of the success of cabbage soup depends on the juiciness and freshness of this greenery. Unfortunately, it is often treated with insecticides, and this can cause damage to the body. And the plant is not protected from nitrates.

But guided by simple selection principles, you can choose a truly safe and delicious sorrel. The leaves of good, homemade sorrel are always whole, there are no holes on them - insect bites. The color should be bright. If it is dark, it means nitrates were used. This is also indicated by the too long root, which grew thanks to chemical accelerators.

There must be a characteristic fresh smell greenery, sorrel has a little sourness. If there is no odor or a metallic aroma, then the plant has been accelerated and processed.

Taking a bunch of greenery in your hand, it should remain firm and the leaves should not fall. If they literally immediately bend, the reason lies in the same overly long and fragile cuttings. It is advisable to choose young leaves; they are small in size with a uniform bright green and pleasant sour taste. In this type of sorrel, the stalk crunches when it breaks.

The recipe can be offered to vegetarians, but cannot be prepared during Lent, since we added eggs and sour cream to the soup. But after fasting, be sure to cook it!

How much time - 40 minutes.

What is the calorie content - 32 calories.

How to cook:

Peel the potatoes, cut into cubes;
Pour water into a saucepan and place it on the stove;
Bring to a boil and add potatoes;
Rinse the sorrel and chop it into strips;
Break the eggs into a bowl, add salt and beat them a little;
When the potatoes have been boiling for ten minutes, add spices and stir;
Add sorrel and turn on high heat;
Bring the soup to a boil, make a funnel and pour in the eggs;
When the eggs have curled, immediately remove the soup from the heat;
Wash the young onion and chop finely;
Pour the soup into bowls, season with sour cream and onions.

Tip: instead of sour cream, you can season the soup with yogurt.

In this case, the soup is more than reminiscent of borscht. But then there’s borscht with sorrel and no beets. Want to try it? It turns out quite original.

How long is it - 2 hours and 10 minutes.

How to cook:

Wash the meat, dry it with dry cloths and place on a cutting board;
If desired, strip it of excess film and veins and place it in a pan;
Fill it with water (to the top) and put it on the stove, boil;
At this moment, foam forms on the surface, which must be removed;
Reduce heat to low and simmer for an hour and a half;
Peel the potatoes, cut them as desired and rinse to remove starch;
Place the eggs in a saucepan, add water and put on fire;
From the moment of boiling, cook for a quarter of an hour until tender;
Wash the carrots, peel and chop, as always, with a grater;
Peel the onion, rinse it and cut into feathers;
From ready broth remove the meat and set it aside;
Place the potatoes in the broth and let them cook until soft;
At this time, pour oil into the frying pan and heat it;
Add onion and simmer, stirring, until soft;
Next, add the carrots and cook for five minutes;
When time has passed, add tomato paste and stir;
Cook for ten minutes, stirring the mixture occasionally;
Wash the sorrel and chop it finely;
Peel the eggs and also chop them with a sharp knife;
Add both root vegetables from the pan, sorrel and eggs to the soup;
Cut the meat into cubes and add it to the soup;
Mix all ingredients well;
Wait for the soup to boil again, season it and let it brew.

Tip: instead tomato paste can be used fresh tomatoes. But to do this, they need to be blanched, then peeled, cooled, cut and beaten into a liquid consistency.

Another interesting recipe, which will contain apples. Is it also hard for you to imagine cabbage soup with the addition of apples? And this happens! Try it while you can.

How long is it - 1 hour and 50 minutes.

What is the calorie content - 117 calories.

How to cook:

Choose your favorite type of meat, wash the piece and remove fat as desired;
Place in a saucepan, add water and place on the stove;
Bring to a boil over high heat, then reduce heat and skim off foam;
Next, cook the meat until cooked for about one hour;
After an hour, remove the meat from the soup;
During this time, peel and chop the carrots, as always, on a grater;
Peel the onion, wash and cut into small cubes;
Add the root vegetables to the soup after one hour and stir;
Cook for fifteen minutes;
Wash the cabbage, cut it thinly and add salt;
Pour flour into a frying pan, heat it until golden brown;
Pour it into the soup, vigorously breaking up the lumps with a whisk;
Add cabbage and cook for a quarter of an hour;
Peel, wash and grate the apple, add to the soup;
Bring the cabbage soup to a boil and remove from heat;
Tear the meat into fibers, add to the soup and stir.

Advice: if you are cooking chicken, then boiling it for half an hour is enough.

More modern version old soup. It contains cream, which means it is not so far from cream soup. Take a risk and blend everything with a blender, and then share the result, we are already interested.

How long is it - 1 hour and 25 minutes.

What is the calorie content - 153 calories.

How to cook:

Wash the meat, cut it into portions;
Place in a saucepan and add water to cover;
Place on the fire and bring to a boil, cook for twenty minutes;
Wash the cabbage, chop it finely and place in a saucepan;
Fill with water and place on the stove;
Let it boil and cook for one hour;
Peel the potatoes, rinse, place in another saucepan and add water in the same way;
Place on the fire and cook until done;
When the tubers are ready, drain the broth from them and save it;
Make a puree from the potatoes and return it to the broth, mix well to achieve homogeneity;
Peel the carrots, grate them and set aside;
Peel the onion, wash it and chop it thinly;
Heat oil in a frying pan, add carrots and onions, bring to softness;
Pour cabbage with its broth, potatoes, root vegetables from the frying pan into the pork and add cream and spices to all these ingredients;
Cook the soup for another ten minutes over low heat and serve.

Tip: carrots can also be chopped with a knife: into strips or rings.

The egg can be served in several ways: beat it in a separate bowl with a fork and then pour it into the soup; drive directly into the total mass and mix vigorously; hard-cook separately or until desired and place on plate just before serving. Or you can boil it, cut it into cubes or slices and put it on top - as you like.

You should not cook sorrel for too long. Fifteen minutes is enough for him. If you cook it longer, it begins to taste bitter and spoils the whole soup. And you can serve this yummy not only with sour cream, but also with cream or yogurt. Definitely unsweetened!

Cabbage soup – bright dish With ancient history, real summer in a plate. Sorrel has not been on the market for long, so you need to seize the moment and be sure to prepare the famous soup!