Lenten sorrel soup. Traditions of Russian cuisine in lean sorrel soup

In the summer, I froze the sorrel. And only in the spring I remembered about him. I took it out of the freezer and quickly prepared a light sorrel soup.

Ingredients

  • potatoes - 200 g;
  • carrots - 150 g;
  • onion - 150 g;
  • vegetable oil- 2 tablespoons;
  • frozen sorrel - 400 g;
  • salt, freshly ground white pepper;
  • green onion- a few feathers.

Potatoes, carrots and onion clean and wash. Cut potatoes and carrots into strips, onions into half rings.

Pour water into a small saucepan, bring it to a boil. Add potatoes and cook for 10-15 minutes. Salt.

Meanwhile, sauté carrots and onions in vegetable oil in a pan. Then add to the broth with potatoes. Let the broth boil again.

Put the thawed sorrel into the boiling broth. As soon as it changes color, the soup is ready. Try for salt. Salt if necessary. Add black ground pepper.

Divide the sorrel soup among bowls and add finely chopped green onions.

2015-11-07T04:00:05+00:00 admin first meal

In the summer, I froze the sorrel. And only in the spring I remembered about him. I took it out of the freezer and quickly prepared a light sorrel soup. Ingredients potatoes - 200 g; carrots - 150 g; onion - 150 g; vegetable oil - 2 tablespoons; frozen sorrel - 400 g; salt, freshly ground white pepper; green onion...

[email protected] Administrator Feast-online

Related Categorized Posts


The benefits of lentils have been known to mankind for a long time. This legume very nutritious, but at the same time contains a small amount of fat, which makes it perfect product for dietary and healthy...


I want to offer you great recipe pea soup with meatballs and buckwheat. If you have fresh or frozen green pea, then be sure to cook such a soup, and you will definitely ...


In Russia, probably, there is not a single family that would not try buckwheat soup with chicken. For many families this is a tradition. everyday dish, which, in addition to being very tasty, also ...

At the height of the "herbal" season, sorrel cabbage soup becomes one of the dinner hits. The recipe by which you will cook them can be both lean and modest; may include only the most simple ingredients, and may number up to a dozen or two. What will certainly be in the soup is sorrel and potatoes, everything else can be changed - both the composition and the method of cooking. There is no limit to culinary excellence!

A few notes

Although there are an incredible variety of ways to cook sorrel soup, the recipe usually includes an egg. There are several options for its introduction:

  1. Drive at the end of cooking so that it remains whole and liquid inside.
  2. Cut the boiled into cubes and pour directly into the pan.
  3. Add half an egg already on the plate.
  4. Pour the egg while boiling with stirring to form long strings.

The choice is yours, but remember: if the eggs are already in the soup, keeping it for a long time, even in the refrigerator, is not recommended: the taste deteriorates, although the dish remains fresh. It is advisable to eat such cabbage soup on the day of preparation.

Do not spare the main component, otherwise you will get insufficiently sour sorrel cabbage soup. The recipe for the exact amount of sorrel does not indicate (cooking is still more creativity than science), but keep in mind that it boils down a lot, so take more "herbs".

Lenten cabbage soup

They will be based on a potato base. The result is quite dense and satisfying sorrel soup. The recipe calls for three-liter pan take about six large potatoes, cut them into fairly large slices and pour into salted boiling water. When the potatoes are half cooked, add the diced carrots. When it reaches softness, strips of sorrel are poured in (approximately four full handfuls). Literally after three minutes, the fire is turned off, and eggs are carefully introduced into the pan (you can lower it on a spoon) according to the number of people sitting at the table. Sour cream and chopped greens are put already when serving.

Sorrel soup with meat

If you are not fasting or dieting, you can cook sorrel soup on meat broth. For him, you can take poultry, and beef, and pork - both meat and soup set. The first decoction is traditionally merged (for greater benefit to the body), the second will serve as the basis. If you only have bones, they should be removed and thrown away when the broth is ready; if they have meat - cut into small pieces and return to the pan. Potato cubes are placed in the boiling broth (3 pieces are enough for the same 3 liters), while the potatoes are coming up, frying is done from onions and carrots. It is laid in cabbage soup simultaneously with sorrel. When the soup is ready, it is covered with a lid for standing. After half an hour, we pour it into plates, put half a boiled egg in each and carry it hungry.

Sausage variant

There is not always time to boil the broth, but to get by lean soup not everyone is ready. We suggest trying quick sorrel soup. The recipe is as follows: 3-4 tubers are cut and sent to cold water. When they are almost ready, a third of a kilo of chopped sausage is poured. It can be both boiled and smoked. You can replace the sausage with sausages or smoked chicken breasts- whatever you like or have on hand. At the same moment, sorrel is added, the soup is adjusted for salt. When it boils, greens are poured - dill, onion, parsley. After the next boil, four chopped hard boiled eggs, and almost immediately cabbage soup is removed from the stove.

Sorrel soup with cauliflower

Enough unusual recipe- and without eggs, although if you want, you can add. Chicken broth is brewing. The poultry meat is stripped from the bones and sent back to the pot. Chopped sorrel leaves are placed in the broth along with a handful of leek rings. Five minutes later, they are added cauliflower, sorted into inflorescences. After another five minutes, the cabbage soup is removed from the fire, and a mashed clove of garlic is briefly lowered into them. This soup can be eaten both hot and cold. It is especially great with croutons and sour cream.

Rakhmanovskie cabbage soup

We already know how to prepare green soup both in lean and short versions. Let's take a look at the recipe sorrel cabbage soup on the fish broth. No need to immediately refuse: it turns out very tasty, although unusual. For the broth, the same parts of the fish are taken as for the fish soup: tail, head without gills, fins. All this is poured cold water. After boiling, peas, laurel and whole onions with carrots are added. Vegetables are caught from the finished broth, kneaded with a fork or rubbed through a sieve and set aside. The broth is strained and boiled again. Blocks of four potatoes are laid in it, a roast is made from chopped onions and grated carrots. It is introduced into cabbage soup along with chopped sorrel and pureed vegetables. After ten minutes, the burner is turned off, and cabbage soup is infused for half an hour under the lid.

Sorrel soup - useful first a dish that 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 easiest recipe with minimum set 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. Can be used 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 chicken

Sorrel soup with chicken is another way to make a delicious and hearty lunch 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. We cook meat on low fire about 30 minutes to make a broth, then remove to a plate.
  2. In what happened, put the potatoes chopped into cubes. Turn 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

Lean sorrel soup - light dish for fasting or dieting with large quantity vitamins.

Required products:

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

Cooking process:

  1. All specified ingredients chop 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 saves much more useful substances than made on the stove in a conventional pan.

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 chopped potatoes 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 you can cook from sorrel not only standard soup but also 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. Upload content the right amount 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

Hearty, rich version of the dish, with an interesting, but 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 chopped vegetables for a while. hot pan until a beautiful ruddy is formed and sent 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. Peel the skin off the tomato, you can use it instead tomato paste.
  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.

Step 1: prepare the ingredients.

First of all, you should decide on what you want to cook soup, I had a pre-prepared vegetable broth from vegetables such as celery, carrots and parsley root. But if there is none in the house, and the hot first course needs to be cooked urgently, then you can use ordinary clean distilled water. First, pour the selected liquid into a deep saucepan and put the container on the stove, turned on to the middle level.
Well, now you can start preparing vegetables. Peel carrots, potatoes, onions with a sharp kitchen knife. After that, we alternately wash the vegetables together with sorrel and green onions under running cold running water from all sorts of contaminants. Dry the vegetables with paper kitchen towels. Potatoes and carrots cut into strips, cubes or sticks thick up to 1 centimeter. Onion cut into half rings, quarters or cubes thick up to 1 centimeter. We lay out the cuts on separate deep plates. Pour the potatoes with water so that it covers the cavity with pieces so that the vegetable does not darken before the soup is cooked.
We shake the greens over the sink from excess liquid, put them on a cutting board and chop, onions small pieces diameters up to 5 - 7 millimeters. And at the sorrel we cut off the stems, leaving only the leaves and cut into long strips thick from 8 millimeters to 1 centimeter. Put greens in 1 deep bowl. Also, in order not to run around the kitchen during the cooking process in search of other ingredients, we put salt, vegetable oil, bay leaf, ground black pepper and white ground pepper on the kitchen table.

Step 2: Prepare the soup dressing.


While the vegetables were being prepared, the water in the pot boiled. We take a plate with potatoes, drain the liquid from it, gently lower it into boiling water and cook for 15 minutes. Simultaneously with cooking the vegetable, we prepare the dressing for the soup. We turn on the adjacent burner on the stove to the middle level and put a frying pan with 2 tablespoons of vegetable oil on it. When the fat is hot, add chopped onion into it and, stirring with a kitchen spatula, fry it for 2 - 3 minutes to transparency and light golden brown. Then add chopped carrots to the onion, simmer 2 ingredients together until a bright golden color 3 - 4 minutes and take the pan off the stove.

Step 3: Bring the soup to full readiness.


After 15 minutes add to the pan with almost cooked potatoes ready gas station, sorrel and half of the entire mass of chopped green onions. Add salt, ground black pepper and white ground pepper to taste. Still cooking soup 10 minutes before fully prepared, turn off the stove, cover the pan with a lid and let the first hot dish brew 7 - 8 minutes. After using a ladle, pour the soup into deep plates, sprinkle with the remaining chopped onion and serve. dining table.

Step 4: serve sorrel lean soup.


Lenten sorrel soup is served hot as the first hot dish to the dinner table. You can add this fragrant dish lean mayonnaise on apples, soy or walnuts. And it is pleasant to savor this yummy under lean bread or buns. An easier-to-make soup fast days impossible to find, light, delicate and fragrant! Cook with pleasure and enjoy! Enjoy your meal!

- - Optionally, you can add 1 - 2 tablespoons to the dressing wheat flour. This ingredient will add richness to the soup.

- - The set of spices indicated in this recipe can be supplemented with any other spices that are suitable for cooking vegetable soups, such as bay leaf, basil, savory, sage, borage, marjoram, purslane, rosemary and many others.

- - Sometimes chopped spinach is added to this type of soup along with sorrel, as well as celery root, which is boiled simultaneously with potatoes.

- - If the soup seemed too bland to you, you can season it to taste with concentrated lemon juice.

- - Any other vegetable oils, such as corn oil or olive oil, can be used to make the dressing.


Calories: Not specified
Time for preparing: Not specified


AT lean version sorrel soup sour cream, butter and eggs will have to be excluded, but without them it will be very tasty. In the summer, in any case, you don’t want hearty rich soups, so most often some kind of light ones are prepared vegetable soups, which can be eaten warm or even cold. There is an abundance of fresh herbs at this time, and even if sorrel is not enough, you can add spinach to it, beet tops, green onions, parsley and dill, and acidify the soup with lemon juice. What is undesirable to add is fried tomato paste. It will kill the taste of greens and vegetables, besides, cold fried tomato soup is not very pleasant to eat.

According to the recipe, add a little rice to the lean sorrel soup, given that the rice grains swell during cooking. For a one and a half liter pot of soup, two or three tablespoons of cereal will be enough. Any greens in the first dishes are placed at the very end of cooking in order to preserve more useful substances in it.

Ingredients:

- water or vegetable broth - 1.5 liters;
- young potatoes - 3-4 small tubers;
- carrots - 1 small or half medium;
- onion - 1 head;
- sorrel - a large bunch;
- green onion - a bunch;
- vegetable oil - 2 tbsp. spoons;
- salt - to taste;
- lemon juice - to taste (if necessary);
- ground black pepper or peas - to taste;
- dill, parsley, lemon - for serving.

Recipe with photo step by step:




saucepan with vegetable broth or water put on a small fire. By the time the boil starts, you will have time to prepare all the vegetables for the soup. Cut one onion into small cubes, cut the carrots into larger ones - into cubes, slices, sticks, so that bright pieces are visible in the soup.




Scrape young potatoes with a knife, removing a thin layer of skin. Cut into strips, not very finely.




Dip the potatoes into the boiled water, wait for it to boil again and adjust the heat so that the contents of the pan barely boil.




Young potatoes cook quickly, so without wasting time, proceed to easy cooking vegetable roast. Heat the vegetable oil, pour the onion cubes and fry a little, until a light golden edge appears on the edges.






Add carrots, fry for another two or three minutes, without drying the carrots and onions.




Five minutes after the potatoes have boiled, pour the washed rice groats. As soon as the rice is in the pot, salt and stir the soup, lifting the rice from the bottom, otherwise they will stick. While stirring, bring the soup to a boil. Simmer for a few minutes until the veggies cook.




Transfer the fried onions and carrots with oil to the soup, stir. All the main products are added, now you need to bring the soup to readiness, and only then add greens. Leave vegetables and rice to simmer. Periodically check the doneness: if the rice is almost ready, it's time to add greens.




Prepare a bunch of sorrel and green onions in advance: wash, separate the white part with heads from the onion, cut off the stems from the sorrel. Before laying in the soup, cut the greens - sorrel into strips, green onions into rings.






Transfer all the greens to the soup, make a strong fire. As soon as the soup begins to boil, turn off the heat. Add to taste lemon juice, ground black pepper and let the soup brew a little.




Pour the sorrel soup into bowls and serve with greens and fresh bread. Enjoy your meal!

Advice. So that the soup does not have an aftertaste, do not bring the rice to full readiness during cooking. Leave slightly undercooked, it will come to softness while the soup is infused. Then the rice will remain dense, soft and not overcooked.




Author Elena Litvinenko (Sangina)

To share with friends:
Similar posts