Delicious soup with sorrel egg. Cold soup with sorrel - step by step recipe with cucumber

Sorrel soup with egg traditionally marks early spring, when you really want to cook something from the first fresh greens to fill your body with missing vitamins and minerals after a long winter. Preparing the first dish is so easy that even a schoolboy can cope with its creation! The only thing to remember is that you do not need to add too much sorrel to the soup so as not to spoil its taste, otherwise, instead of a hearty vitamin dinner, you will get a sour first course! Eggs can be used as chicken and goose, duck or quail.

Ingredients

• Sorrel - 1 bunch
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Chicken egg - 1 pc.
• Bay leaf - 2 pcs.
• Salt - 0.5 tsp
• Sugar - 0.5 tsp
• Vegetable oil- 25 ml

Information

Especially useful, rich in vitamins and microelements, sorrel is considered during its early maturity. Although, throughout the season and even in frozen or canned form, greens retain their beneficial properties. It should be noted the high content of vitamin C, K and E, some B vitamins. Plus, tannic acid and phosphorus, iron, magnesium and zinc are added to this.

In folk medicine, sorrel has always been used as an additional treatment. The herb helps with various diseases of the stomach - gastritis, colitis. And it has also been proven that sorrel normalizes cholesterol levels, removes toxins and toxins.

Classic sorrel soup with egg: recipes with photos

On the bones

Let's start with the traditional recipe, when the soup is cooked on the broth of meat on the bone. As a rule, there is an egg in this soup, it gives the dish both a spicy taste and a special richness. The egg can be put in the soup already boiled, crumbled. Another option is to break a raw egg in a bowl and stir, then pour into the soup. In this version of the addition, egg noodles will float in sorrel.

What do you need:
1. 500 grams of meat on the bone for broth;
2. 500 grams of potatoes;
3. 400 grams of sorrel;
4. Three large spoons of tomato paste;
5. Bulb and carrot;
6. Two chicken eggs;
7. Salt, spices and sunflower oil.

To prepare the soup, you will first need to boil the broth. It will come out crisp and clean. It is enough just to fill the meat with water, put on fire, remove the brown foam before boiling. When the broth boils, reduce the heat to low. Let the broth cook for an hour, then add salt, pepper and bay leaf, cook the broth for another half hour.

While the base of the soup is being prepared, you can work on its individual ingredients. Rinse and cut potatoes into cubes. Put in the broth, after 30 minutes of additional boiling, potatoes and reduce the fire to a minimum, cook for 15 minutes. After that, add eggs - choose one of the two options that are described at the very beginning of the recipe.

Dressing for our soup is prepared on the basis of onions and carrots, which are finely chopped and fried until golden brown in vegetable oil, then pour in tomato paste, a glass of water, simmer a little. Then pour the dressing into the soup, add finely chopped sorrel and cook everything for another 10 minutes. Then turn off the fire and let the green borscht stand for another 10-20 minutes under the lid, so that all products give the first dish the richness of their taste and aroma.

In chicken broth

Another recipe with a photo on how to cook classic sorrel soup with an egg, we suggest making it on chicken broth. This will turn out not as high-calorie first course as in the first recipe with meat on the bone, but the taste will be incomparable.

What do you need:
1. 500 grams of chicken meat;
2. 500 grams of potatoes;
3. Bulb and carrot;
4. 2 chicken eggs;
5. 400 grams of sorrel.

To prepare the broth, you can use different parts of the carcass at your discretion, it is important that the meat remains fresh. First, boil the chicken broth, then add the chicken from there, and strain the broth itself. Remove the meat from the bone, then return it to the soup again.

Cut the peeled and washed potatoes into cubes, pour into the prepared broth, which should boil. Wait until the broth boils and cook the soup over low heat for 20 minutes. After this time, add fried vegetables to the soup - onions and carrots. Break raw eggs separately, add salt and spices to them, shake with a fork.

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Cut the sorrel into thin strips. When the potatoes are soft in the broth, add onions, carrots and sorrel. Then carefully pour the eggs into the soup while stirring the broth with a fork. Pour boiled chicken meat, add salt and spices. Now boil, turn off the heat and leave the soup under a closed lid for 30 minutes to infuse. How .

In vegetable broth

If you just cook soup with sorrel without using meat, then it will still turn out tasty and fragrant. Using eggs for such a first course will increase its nutritional value.

What do you need:
1. 600 grams of potatoes;
2. 400 grams of fresh sorrel;
3. Three chicken eggs;
4. Bulgarian pepper, onion, tomato and carrot.
5. Greens, sour cream for dressing, spices.

Put a pot of water on the fire, cut the potatoes into cubes and put in the water. After 15 minutes, add salt. Cut the onion into cubes, fry in vegetable oil along with diced carrots. Add to soup. Separately, fry the bell pepper cubes in fresh tomato juice from one tomato, add spices, salt, then pour these vegetables into the broth as well.

Rinse and chop the sorrel, add boiled eggs to the soup, which are pre-cut into cubes. Send sorrel there and cook everything for 15 minutes. After that, green borscht can be served at the table, seasoned with sour cream. How to do .

Here are some options on how to cook classic sorrel soup with egg, we offer you for consideration. Each recipe with a photo from this material is worthy of attention, and green borsch according to any chosen cooking option will definitely turn out tasty, rich, nutritious and healthy.

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Sorrel soup in any version is eaten with pleasure! With the onset of spring and the long-awaited summer, having missed the greenery, I want to cook simple, tasty, vitamin dishes - like this soup. Sorrel adds amazing sourness to soups. Such a dish cooked in meat broth turns out to be very tasty, rich, satisfying.

Vitamin soup with sorrel is the most popular first course of spring and summer. This article will help you choose a recipe to your taste and cook this green, delicious, eye-pleasing soup for lunch. Also from the previous publication you will need

An appetizing hearty dish is a favorite soup of many people.
Ingredients:
Chicken breast fillet - 1 pc.
Carrot - 1 pc.
Onion head - 1 pc.
Rice "Indica GOLD" TM "Mistral" - 1 sachet
Sorrel - big bunch
Egg - 1 pc. per serving
A few green onions
Salt to taste
Sour cream for serving

How to cook sorrel soup

Remove the top layer from the onion, peel the carrots and cut into cubes.

Boil water in a saucepan, put the chicken fillet. Bring to a boil and add the onion and carrots. Salt. Boil the broth. Throw away the bulb.

Remove the boiled chicken meat from the broth. Cut it into pieces and return to the broth.

Boil a bag of rice according to package instructions. Drain the water.

Rinse the sorrel, dry, cut.

Add rice from the bag, sorrel to the broth. Bring to a boil and boil for three minutes. Actually the soup is ready.

Eggs (two for two servings) boil hard boiled. Cool, peel and cut in half. Wash green onions, dry and finely chop.

Pour the sorrel soup into a bowl, put the cut egg and sprinkle with green onions. You can put a spoonful of sour cream. Bon appetit!

A classic recipe for sorrel soup with egg and meat. Cooking soup with beef

Sorrel adds amazing sourness to soups. Such a dish cooked in meat broth turns out to be very tasty, rich, satisfying.

Ingredients:
Beef - 600 g
Potatoes - 3 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Sorrel - 150 g
Rice - 2 tbsp. l.
Dill - 20 g
Boiled egg - 2 pcs. for filing
Salt to taste

How to cook classic sorrel soup with beef

Rinse the beef and place in a bowl. Pour cold water (2.5 l), put on fire. Add the whole onion to the meat, cook together. Then remove the onion, it is no longer needed. When the water boils, remove the foam. Reduce heat and simmer until meat is tender.

Wash potatoes, peel and cut. Add to pot with cooked meat.

Add rice to soup. To do this, rinse it well and put it in the broth, it will give the soup a velvety texture.

While the potatoes are cooking, peel and chop the carrots. Add it to the pan, cook until the vegetables are ready. Salt.

While the vegetables are cooking, prepare the herbs. Rinse the sorrel well and chop.

Also wash the dill under cold water and chop. Add the sorrel and dill to the pot, bring to a boil. Then immediately reduce the heat and cook for 2 minutes. Cover the pot with a towel and let the soup brew for 15 minutes.

Classic sorrel soup with beef is ready. When serving, add a boiled egg and sour cream to the soup. Bon appetit and good mood!

We cook delicious canned sorrel soup with beef stew

Sorrel can be used not only fresh, but also canned. For the preparation of this soup, canned sorrel harvested in the summer is used. Washed and chopped sorrel is placed in sterile glass jars, poured with boiling water and rolled up with lids. Sorrel is quite acidic, so it does not require any additional preservatives. Only sorrel and boiling water, not even salt.
In the long Moscow winter, sometimes you want to cook something spring-summer. In such cases, soup is made from canned sorrel. Sorrel contains the acid necessary for our body and is rich in useful substances. Sorrel soup is light but hearty. It must be served with a spoonful of sour cream.

Ingredients:
Chicken egg - 2 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Bay leaf - 1 pc.
Potatoes - 5 pcs.
Garlic - 3 cloves
Vegetable oil - 3 tbsp. l.
Fresh greens - 30 g
Canned sorrel - 700 g
Beef stew - 1 can

How to cook sorrel soup with beef stew with egg

Peel the onion and cut it into small pieces.

Peel the carrots and cut into cubes.

Peel the potatoes and cut into small cubes.

Mince the peeled garlic.

Let's prepare the fry. We spread the chopped onion in a pan with heated vegetable oil and fry it lightly.

Add carrots to the onion and fry until golden brown.

Place the potatoes in a pot of boiling salted water and cook until tender.

Then add roast. Boil for three minutes.

Next, put the stew, sorrel, garlic, herbs, bay leaf into the pan. Let the soup boil.

In a bowl, mix the eggs with a pinch of salt.

Pour the eggs into the boiling soup in a thin stream and stir well. Bring to a boil and turn off the stove.

Sorrel soup with stew is ready. We pour it into bowls. We put a spoonful of sour cream in a plate and call home to the dinner table. Bon appetit!

Frozen sorrel soup with egg and pork meatballs

A simple recipe for a light soup with sorrel and pork meatballs. The dish turns out quite tasty, satisfying and healthy. It is prepared simply, and most importantly quickly.

You can make them from any minced meat: beef, veal, chicken or turkey. It is better to prepare meatballs for future use. To do this, it is necessary to form them no larger than a walnut. Lay on a plank sprinkled with a little flour and send to the freezer. Then just put them in a bag and use them whenever you want to cook something. Save your time and, if necessary, you can quickly organize a delicious soup with meatballs.

Ingredients:
Pork - 300 g
Potatoes - 2 pcs.
Celery - 100 g
Onion - 2 pcs.
Eggs - 2 pcs.
Sorrel - 250 g (frozen, fresh or canned)
Salt - to taste
Black ground pepper - to taste
Bay leaf - 3-5 pcs.
Allspice peas - 5 pcs.

How to cook sorrel soup with pork meatballs

Wash the pork, remove excess fat and film. Peel the onion from the husk and wash. Insert a fine-hole attachment into the meat grinder and twist the meat with onions.

Season the minced meat with salt, ground black pepper and mix well. Some housewives add an egg to minced meat. However, in this case, the broth will be cloudy. Therefore, we cook without eggs, meatballs and so they will keep perfectly.

Shape into meatballs about the size of a walnut.

Pour water into the pan, put the bay leaf and allspice peas. Put the pan on the stove, and when the water boils, send the meatballs to cook.

Peel potatoes and celery, wash and cut into cubes.

Then send them to cook with meatballs.

Boil the eggs for about 10-15 minutes until a cool consistency. Then plunge into cold water and refrigerate. Peel them from the shell and cut into large pieces.

When the potatoes are ready, send the sorrel to the pan. Season the soup with salt and black pepper. Boil for 3 minutes and put the chopped boiled eggs.

Let the soup boil for about 5 minutes with all the products and you can serve it to the table. Bon appetit!

How to cook cold sorrel soup with egg. Video recipe

Cold sorrel soup competes with okroshka in popularity. It is no worse than it is able to refresh on a hot summer day, and just as well saturates the body with useful substances. And most importantly - it is very tasty.

Bon appetit!

Green borsch with fresh sorrel in chicken broth with egg

Prepare a dish based on greens and the first spring vegetables.
Ingredients:
Chicken broth - 2 l
Potatoes - 3-4 pcs.
Raw egg - 2 pcs.
Poached egg - 1 pc.
Sorrel - 1 bunch
Parsley - 1 bunch
Green onion - 1 bunch
Spinach fresh or frozen - 1 bunch
Salt pepper
Bay leaf

Cooking:

Prepare the broth in advance: pour the chicken breast with cold water and set to boil. If you want to clearly calculate the volume of soup for the number of people, then everything is very simple. Pour as many ladles of ready-made broth into the pan as the number of people you are going to feed.

We wash and clean vegetables. Then finely chop the onion. Also chop all the greens.

Cut potatoes into strips.

Grate carrots on a fine grater. Put all the chopped vegetables into the prepared broth. When it boils, salt, pepper, add suneli hops and bay leaf.

Let's introduce eggs into the broth in a more interesting way, which was used by the ancient civilizations of Asia.
To do this, in two eggs, the yolk is separated from the protein. Beat them separately, and then combine.

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Then, add lemon juice to the beaten egg to make an acidic environment.

To prevent the egg from curdling in the broth, we make the liquid itself dense.
To do this, we introduce flour diluted in cold boiled water into the finished broth with vegetables, at the rate of two tablespoons per liter of broth.

Pour the hot broth into a separate container and let it cool slightly. Broth, by volume, take more than half of the egg mass. While stirring the broth, we introduce the egg-broth mass.

We continue to vigorously stir our borscht to prevent the eggs from curdling, for 5 minutes. If necessary, bring to taste and throw chopped sorrel, parsley and spinach.

Stir for another minute, turn off.

Thanks to this technique of introducing eggs, borscht acquires a surprisingly elastic, dense texture and an unusual taste.
Borscht turned out with a pleasant sorrel and lemon sourness, rich taste and fresh aroma of greens. Serve green borscht with sorrel with half a poached egg and sour cream. Bon appetit!

Video recipe on how to cook spring green borscht with spinach and sorrel

Bon appetit!

Advice
If you cook soup with young potatoes, then the cooking time will decrease.

Soup with nettle, sorrel and egg

Summer tasty and hearty soup with nettle and sorrel is prepared very simply. Definitely treat your loved ones to them. Collect nettles in clean places, away from roads. If the nettle is already tall, cut off only the top 10-15 cm, with tender leaves.

Ingredients:
Broth (water) - 2 l
Carrot - 1 pc.
Onion - 1 pc.
Potatoes - 3-5 pcs.
Sorrel - 80 g
Nettle - 40 g
Chicken egg - 2 pcs.
Salt, pepper - to taste

Cooking:

In summer soups, it is better to do without frying, so we cook the broth with finely chopped onions and carrots.

Peel potatoes and cut into cubes.

We send the potatoes to the pan and cook until almost cooked, 12-15 minutes. In the meantime, rinse the sorrel, cut it across into thin ribbons.

Send the sorrel to the potatoes, boil for 2-3 minutes, salt to taste.

We wash the nettle, tear off the leaves and cut them.

Add nettles to soup.

Whisk 2 eggs with a fork.

Pour in a thin stream into an almost ready soup.

While pouring in the eggs, quickly stir the soup so that the egg mixture cooks evenly.

So our wonderful summer soup with nettle, sorrel and egg is ready. Hurry up, call your relatives and enjoy the wonderful soup!

Delicate, fragrant and very tasty summer soup is sure to please you and your family. Bon appetit! Prepare for health!

Advice
If you cook soup on the broth - strain it, then it will turn out transparent and appetizing.

Sorrel soup with chicken, egg and green beans

Prepare a fragrant rich sorrel soup.
Ingredients:
Chicken drumsticks - 5-6 pcs.
Carrot - 1 pc.
Bay leaf
Potatoes - 3-4 pcs.
Handful of string beans
Boiled eggs - 4 pcs.
Bulb - 1 pc.
Greens any
Sorrel

Cooking:

We cook the broth from chicken drumsticks, with laurel, onion and a whole carrot. Salt and pepper.

Peel potatoes, wash and cut into cubes.

When the drumsticks are cooked, take them out of the pan and add the potatoes.

Finely mash the carrots with a fork.

We clean the eggs and cut into cubes.

When the potatoes are ready, lay out the beans.

Next, add sorrel (fresh or frozen) to the pan.

We fall asleep eggs.

Next, add the carrot puree.

Mix everything and let it boil over medium heat for 5-8 minutes.

Put the chicken legs back into the soup and let it brew for half an hour. Bon appetit!

Sorrel soup without eggs with crab sticks

It's an interesting new flavor.
Ingredients:
Water - 2 l
Sorrel - 1 bunch
petiole celery
Dill
sweet paprika
Carnation
Bay leaf
Ginger
Crab sticks - 1 pack

How to cook sorrel soup in a special way

Cut potatoes coarsely. When the water boils, immediately throw the potatoes into the pan, add the bay leaf and cloves. Cook for 20 minutes.

Cut sorrel, greens.

When the potatoes are ready, remove the bay leaf and cloves. Add spices. Chop the crab sticks and add to the pot.

Then put the sorrel. Bring everything to a boil and turn off. The soup is ready. Serve with greens. Bon appetit!

Sorrel borscht Donskoy with trout pieces

On the Don, borscht was cooked not only in meat broth, but also with fish, mainly sturgeon. Borscht will turn out no less tasty, with trout, and if you find sturgeon, you will taste real Donskoy green borscht. If you cook with sturgeon, then put the fish before the potatoes, it needs more time to cook than trout.

Ingredients:
Water - 2 l
Sturgeon (trout) - 300-400 g (the head is a great alternative)
Sorrel bunch - 250-300 g
Beets - 1 pc.
Carrot - 1 pc.
Bulgarian pepper - 1/2
Onion - 1 pc.
Potato - 200 g
Tomato paste - 1 tbsp. l.
Eggs - 2 pcs.
Sour cream - 1-2 tbsp. l.
Greens: parsley, dill, onion
Bay leaf
hot pepper
Black pepper
Sugar - 1 tsp
Salt to taste

Cooking Donskoy green borscht with trout

We put a pot of water on the fire.

Shred the beets and half the onion into cubes. Put beetroot and onion into boiling water. Cook, uncovered, until the beets are light in color.

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While the beets are cooking, chop the rest of the vegetables.

Shredded carrots, sauté onions and bell peppers. oil. When the vegetables are lightly fried, add tomato paste, sugar, bay leaf, peppercorns, coarsely crushed, pour in a little water. Evaporate the liquid and simmer the vegetables at the same time. This is what we call frying.

The beets have already brightened, it's time to put the prepared fish and potatoes into the broth, cut into small cubes.
If you are using a fillet, then cut it into pieces, if the head, cut it in half. Salt the borscht to taste.
When the potatoes are almost ready, add the fried vegetables and tomatoes. Bring to a boil and cook for another 5 minutes.

While all the vegetables are reuniting in the borscht, chop the egg whites into small cubes and cut the sorrel.

We put chopped sorrel, egg whites in borscht. Stir and bring to a boil.
Grind the yolks with sour cream until smooth and add to the borscht, stir.

We put chopped greens, hot peppers. Let the soup simmer for a couple more minutes and turn it off. Green Donskoy borscht is ready. Divide into bowls. Bon appetit!

Summer is in full swing and most often now they look at how to cook and or.

It will also come in handy for summer picnics. And for the summer, it’s important to use kvass, kefir, mineral water, whey, yogurt, ayran, lemon juice and water. Cook with pleasure! See you again on my blog.

Sorrel soup is a wonderful vitamin dish, the “highlight” of which is the characteristic sourness. Such a soup will come in handy after the cold weather, during which our body managed to miss vitamins and fresh herbs. Sorrel is a real natural treasure, rich in minerals (potassium, phosphorus, magnesium, iron), beta-carotene, as well as vitamins A, C, B1 and E. The inclusion of such a healthy soup in the diet is a valuable gift for the body, because sorrel is not in vain is popularly called the "green doctor".

Sorrel soup is best prepared from young tender leaves - this is a guarantee of excellent taste and pronounced benefits for the body. It is in the young shoots of sorrel that the maximum amount of vitamins and minerals is present. The classic recipe for sorrel soup necessarily includes meat and boiled eggs. Onions, carrots and potatoes are also commonly added to the soup. For the meat option, you can use chicken, beef, rabbit, turkey, or lean pork. However, there are many other varieties of sorrel soup, including a vegetarian version that is great for those on a diet or food restrictions, as well as sorrel soups using various additional ingredients, such as nettle, spinach, arugula, greens dandelions, tomatoes, bell peppers, celery, white cabbage or beans. In addition, you can cook sorrel puree soup with the addition of other herbs - such a bright, tender dish will certainly be appreciated by kids. Tip on the note: the inclusion of spicy greens in the soup helps to neutralize the harm of oxalic acid.

Before preparing the soup, the sorrel should be sorted out, discarding wilted and rotten leaves, tails and thick veins should be removed and the greens should be thoroughly washed. It is best to do this in a bowl of cold water, draining the water a few times to remove dirt and grit. Do not cut the sorrel too finely, otherwise it will turn into porridge during cooking. The more sorrel shoots you add to the soup, the more pronounced the sour taste will be. Usually, about 100 g of sorrel shoots are used for 2 liters of meat broth, while in the case of preparing a vegetarian soup, 200 g of sorrel leaves should be taken for 1 liter of water. Sorrel is added to the soup at the very end, since it takes less than 5 minutes to cook it. Undercooked or overcooked greens can ruin a dish, so remove the soup from the stove as soon as the leaves have changed color and become limp. If your soup is not sour enough, as you wanted, lemon or lime juice will help fix it. It is worth remembering that sorrel soup cannot be cooked in aluminum dishes, as oxalic acid reacts with aluminum.

You can also freeze, dry or preserve fresh sorrel for the winter so that during the cold season you can enjoy a fragrant soup that reminds you of summer and lush greenery. If you are making soup with frozen sorrel, there is no need to thaw it first - just dip the leaves into the boiling broth. Sorrel soup is usually topped with chopped boiled eggs, sprinkled with chopped herbs and served with sour cream. Eggs help balance out the sourness of soups and can be not only chopped into the finished soup, but can be added raw during the cooking process or served boiled on their own. Sorrel soup is good both hot and cold, which is especially important for the summer season. And now let's get acquainted with the recipes for this wonderful soup.

Ingredients:
1.5 kg of beef,
4-5 medium potatoes,
1 medium onion
1 large carrot
300 g fresh sorrel or 200 g frozen sorrel
2 tablespoons of vegetable oil,
4 bay leaves,
5 peas of allspice,

boiled eggs,
dill greens,
sour cream.

Cooking:
Boil beef in 3.5 liters of water. Add diced potatoes to the boiling broth and cook for about 15 minutes. Fry chopped onion in vegetable oil until golden brown. Add grated carrots and fry for about 5-7 minutes, then add to the soup along with bay leaves and allspice. When potatoes are soft, add chopped sorrel. Cook for 3 to 5 minutes. Salt and add pepper to taste. Crumble chopped boiled eggs into the soup and sprinkle the dish with dill. Serve soup with sour cream.

Sorrel soup with chicken and rice

Ingredients:
500 g chicken meat,
2 liters of water
2 bulbs
2 carrots
1/2 cup rice
100 g sorrel
2 celery stalks,
3 boiled eggs
Bay leaf,
black peppercorns,

sour cream.

Cooking:
Pour the chicken meat with water and bring to a boil. Remove the resulting foam, reduce the heat and add 1 peeled onion and 1 peeled carrot. Cook for about 30 minutes until the chicken is done. 10 minutes before the broth is ready, add bay leaf and black peppercorns, lightly salt. Remove spices and vegetables from the broth, separate the meat from the bones and chop, and strain the broth.

Bring strained broth to a boil and add 1 chopped onion, 1 julienned carrot and diced celery. Add washed rice and cook for about 15-20 minutes, stirring occasionally, until cereals and vegetables are ready. Add chopped sorrel and chicken meat, cook for another 5 minutes. Add salt, if necessary, and season with ground pepper to taste. Serve soup with boiled egg halves and sour cream.

Soup puree with sorrel and spinach

Ingredients:
2 liters of water
4 potatoes
250 g sorrel leaves,
250 g spinach leaves
1 bunch dill,
4 boiled quail eggs,
salt to taste.

Cooking:
Place the diced potatoes in a saucepan and cover with water. Salt and bring to a boil. Reduce heat and simmer for about 10 minutes. Add chopped herbs and cook until potatoes are soft. Grind the soup with a blender to a puree consistency. Salt, if necessary, and pour into plates, decorating with halves of quail eggs.

French sorrel soup

Ingredients:
4-6 bunches of sorrel,
1 liter chicken or vegetable broth
1 onion
80 g butter,
3 tablespoons flour
2 egg yolks,
1/2 cup cream
salt to taste.

Cooking:
Melt 60 g butter in a frying pan over medium heat. Add chopped onion and fry over low heat for 10 minutes. While the onion is cooking, bring the broth in a saucepan to a boil. Add chopped sorrel leaves and a large pinch of salt, mix well. When the sorrel softens, reduce the heat, cover and cook for 10 minutes, stirring occasionally. Stir the finished onion with flour and add to the soup, mixing well with a whisk. Whisk egg yolks and cream in a bowl. While whisking, add a small amount of hot soup so that the yolks do not boil. Pour the egg mixture into the soup, stirring constantly. Add the remaining butter and cook for another 5 minutes without letting the soup boil. Serve immediately.

Sorrel and nettle soup

Ingredients:
2 liters of water
200 g sorrel
200 g nettle,
3-4 potatoes.
1 onion
1 carrot
1 onion
salt and black ground pepper to taste,
dill greens.

Cooking:
Pour the diced potatoes with water, salt and bring to a boil. Cook for about 10 minutes, then add the chopped vegetables. Cook another 15 minutes. Add chopped sorrel and nettle leaves and after 5 minutes remove the soup from the stove. Season with salt, pepper to taste, sprinkle with chopped dill and serve.

Ingredients:
800-900 g of any meat,
3 liters of water
1 onion
1 carrot
150 g fresh sorrel,
5 potatoes
3 garlic cloves,
4 boiled eggs
1 tablespoon vegetable oil
salt and ground black pepper to taste
dill and parsley,
sour cream.

Cooking:
Add oil to the multicooker bowl and fry the chopped onions, carrots and garlic in the frying mode. Add diced meat and diced potatoes. Pour in water and cook in stewing mode for about 1 hour. After that, add chopped sorrel, salt and pepper. Cook in simmer mode for about 15 minutes. Sprinkle the finished soup with chopped herbs and serve with halves of boiled eggs and sour cream.

Sorrel soup is a healthy dish with a refreshing taste that perfectly satisfies hunger. We hope that our sorrel soup options will make your diet healthy and varied. Bon appetit!

Sorrel soup is a healthy first course, which is recommended to cook after winter beriberi, because it has a lot of necessary elements.

Classic sorrel soup with egg

Classic sorrel soup with egg is the simplest recipe with a minimum set of ingredients.

Required products:

• two eggs;
• carrot;
• seasonings at your discretion;
• 300 grams of sorrel leaves;
• two potatoes;
• 400 grams of meat.

Cooking process:

1. Based on the selected meat, we prepare the broth. You can use plain water, then the dish will be lighter.
2. In a separate container, it is necessary to boil potatoes and carrots with a peel.
3. We clean the vegetables, throw them into boiling broth or water. We put the sorrel cut into pieces there, season with spices.
4. Beat the contents of the eggs a little and carefully introduce into the soup, it should boil at this time. We are waiting for the eggs to curl up and that's it, you can shoot.

With Chiken

Sorrel soup with chicken is another way to make a delicious and hearty dinner for the whole family.

Required Ingredients:

• 300 grams of sorrel;
• a piece of chicken fillet;
• one carrot and onion;
• seasonings as desired;
• two potatoes.

Cooking process:

1. Cook the meat over low heat for about 30 minutes to make a broth, then put it on a plate.
2. In what happened, put the potatoes chopped into cubes. We turn the carrots and onions into small pieces, fry for some time until golden brown, send to the soup and bring to readiness for five minutes.
3. Now add chopped sorrel, selected seasonings to the rest of the products and keep on the stove for two minutes.

lean soup

Lenten sorrel soup is an easy dish for fasting or dieting with lots of vitamins.

Required products:

• one carrot;
• three potatoes;
• 200 grams of sorrel;
• one tomato;
• various herbs and spices.

Cooking process:

1. Grind all these ingredients into cubes.
2. We put a container of water so that it boils, and throw potatoes into it.
3. After 10 minutes, add carrots, tomatoes and sorrel.
4. It remains only to add greens and any seasonings to your taste, hold for a couple more minutes on the fire so that the vegetables become completely soft and the dish is ready.

Quick soup with stew

Sorrel soup with stew - a recipe for when there is very little time, but you need something tasty, satisfying and with meat.

Required products:

• three potatoes;
• two eggs;
• a small can of stew;
• carrots and onions;
• various seasonings;
• 200 grams of sorrel.

Cooking process:

1. To cook sorrel soup according to this recipe, we do not need a frying pan. All actions can be done immediately in the pan.
2. We spread the stew in it, fry for a while, add the chopped onion, then the carrots and hold until the vegetables become soft.
3. We fill the contents with water, and when it boils, you can throw potatoes in cubes.
4. When it is almost ready, add chopped sorrel, various greens and selected seasonings, hold for a couple of minutes and remove from heat. Serve with boiled egg halves.

In a slow cooker

Soup cooked in a slow cooker retains much more nutrients than soup made on the stove in a conventional saucepan.

Required products:

• bulb;
• two eggs;
• any meat weighing 300 grams;
• carrot;
• seasonings as desired;
• three potatoes;
• 100 grams of sorrel.

Cooking process:

1. First, we lower the meat cut into medium pieces into the cup.
2. To it we put grated carrots, onions and potatoes in cubes. At this stage, season everything with the selected spices to your liking. If you want, vegetables can be fried a little in the “Baking” mode for 10 minutes.
3. We fill the contents with water, it is desirable that it is already hot, and set the operation of the device to the “Extinguishing” mode for one hour.
4. Five minutes before the end of the cooking time, pour lightly beaten eggs and sorrel into the soup in pieces. We are waiting for the program to finish its work and you can apply.

Canned or frozen sorrel soup

Since the sorrel season is short, it is worth freezing or rolling it up in advance, so that later at any time of the year you can cook a healthy dish.

Required products:

• four potatoes;
• 350 grams of meat;
• 400 grams of canned sorrel;
• two eggs;
• various seasonings;
• bulb.

Cooking process:

1. As always, we prepare the broth from the meat: cook the chicken for about 30 minutes, and something else for about an hour.
2. After the base is ready, remove the meat, if desired, it can be cut and put back.
3. Add potatoes, chopped into small cubes, fried onions and keep the dish on the stove until the potatoes are soft.
4. It remains only to lay out the chopped sorrel and carefully pour in the slightly beaten contents of the eggs. In just a couple of minutes, the dish can be served on the table.

Soup - puree

It turns out that not only a standard soup can be prepared from sorrel, but also puree soup.

Required products:

• 50 grams of sorrel;
• two potatoes;
• seasonings as desired;
• a small jar of sour cream;
• 25 grams of oil;
• bulb.

Cooking process:

1. It’s better to start cooking right away in the pan, so that later you don’t shift anything. We heat a small amount of oil in it, on which we fry the chopped onion.
2. Pour the contents with the right amount of water, bring to a boil and throw potatoes into cubes, wait until it becomes soft.
3. It remains only to add sorrel, hold the dish for another three minutes, after which grind it into a mushy mass with a blender, pour in sour cream and bring to a puree state.

Green borscht with nettle, sorrel and egg

A hearty, rich version of the dish, with an interesting, but such a useful ingredient - nettle.

Required products:

• three potatoes;
• 50 grams of nettle;
• carrots and onions;
• three eggs;
• various seasonings to your taste;
• 30 grams of oil;
• 200 grams of sorrel;
• 350 grams of any meat.

Cooking process:

1. To begin with, we prepare the broth by boiling the meat for about an hour, well seasoned with spices.
2. If desired, the meat can be removed, or cut and put back into the dish.
3. To what happened, add the diced potatoes, keep on low heat until it becomes soft.
4. We keep the chopped vegetables for some time in a hot pan until a beautiful ruddy is formed and send to the dish.
5. It is advisable to pour boiling water over nettle before use, then it will not be so prickly. We turn it and sorrel into pieces and add to other components.
6. It remains only to fall asleep boiled, cut into small pieces of eggs, hold for another minute and remove from the stove.

Original cheese-sorrel soup

This combination gives just a unique taste.

Required products:

• tomato;
• two eggs;
• seasonings as desired;
• 150 grams of sorrel;
• three potatoes;
• onions and carrots one by one;
• one melted cheese.

Cooking process:

1. We clean the tomato from the skin, you can use tomato paste instead.
2. In a hot frying pan, bring the chopped onion, grated carrot and tomato to a ruddy color.
3. We send the potatoes, previously chopped, into water, bring to a boil and hold until they become soft. After that, lay out the prepared vegetables.
4. Grate the cold cheese, chop the sorrel and combine with the broth. Pour in slightly beaten eggs there, mix, wait until they grab, it takes literally three minutes. Turn off the heat and after 15 minutes the soup can be served.