Sorrel cabbage soup in meat broth. Classic cabbage soup made from sorrel

Step-by-step photo recipe for preparing green cabbage soup with sorrel.

potatoes – 3-5 pcs.,

chicken egg – 2 pcs.,

carrots – 1-2 pcs.,

onions – 2 pcs.,

sorrel – 2 bunches,

salt, ground black pepper - to taste,

vegetable oil.

There are many recipes for green soups with sorrel. There are even some that use beets and add rice and tomatoes. Today we will tell and show you how to cook classic green cabbage soup with sorrel, vegetables and egg. You can cook such cabbage soup with meat, chicken and vegetable broth, and on the water.

- it's delicious spring soup With a large number greenery Many people call this dish green borscht, but for others it’s green soup. The essence of the name does not change - sour sorrel is definitely added to the dish, but what else to add and how to season the soup is a matter of your taste.

Be sure to prepare green cabbage soup with sorrel using our step by step photo recipe.

Cooking green cabbage soup with sorrel.

To cook green cabbage soup with sorrel you need to prepare all the ingredients. First you need to put on medium heat a saucepan with water or broth.

Then wash the potatoes, peel them, cut them into cubes or strips.

Wash the carrots, peel, rinse and cut into cubes or thin strips. You can also cut carrots into cubes or slices, but not very large.

Next onions peel, rinse and cut as you prefer - into cubes or half rings.

The sorrel should be washed thoroughly under running water and dry with a towel or napkins.

Then chop the sorrel as for salads, not finely, but not coarsely.

Now, add salt to taste and potatoes to a pan of boiling water. Cook the potatoes until tender at a low boil. To make the cabbage soup thicker and delicious potatoes It is recommended to digest.

Next, fry the onions in a frying pan in vegetable oil until transparent.

Then add carrots to the pan and simmer with onions over low heat for 7-8 minutes without browning.

Add to the pan with cooked potatoes roasted vegetables. After boiling, cook the soup over low heat for 5 minutes.

Meanwhile, break two eggs into a bowl and beat until foam appears.

Then pour the beaten eggs into the pan in a thin stream while constantly stirring the soup. Cook the cabbage soup for another 2-3 minutes.

As soon as the first one appears fresh herbs, I really want to cook something summer and light. One of these dishes, which is made mainly in the hot season, is sorrel cabbage soup with egg. The dish is considered national in many countries of the world. In one way or another it is prepared in Ukraine, Belarus, Poland, Russia, Eastern Europe and even North America. The soup is eaten both hot and cold. In the first case, the cabbage soup will become wonderful lunch, and in the second - a refreshing dish that can be enjoyed at any time of the day. We present to your attention a recipe for delicious summer cabbage soup from fresh sorrel, vegetables and chicken eggs. As you can see, all the ingredients used to create the soup are quite accessible, making the first dish budget-friendly, but no less tasty. Cooking green cabbage soup does not take much time, because... they do not include meat products. By the way, it is this fact that makes the soup very light, thanks to which even those who are on a diet can enjoy it. If you want to make the food more satisfying and nutritious, replace the water with meat broth.

Taste Info Borscht and cabbage soup

Ingredients

Sorrel - 1 bunch (200-300 g);
Vegetable oil - for frying;
Potatoes - 5-6 pcs.;
Onions - 1 pc.;
Chicken egg - 3 pcs.;
Carrots - 1 pc.;
Water - 3-4 l;
Salt - to taste;
Ground black pepper - to taste.

How to cook green cabbage soup from sorrel with egg

The first step is to boil the potatoes until almost done. Take 5-6 root vegetables and peel them. Rinse the tubers under the tap. Cut the potatoes small cubes and place in a saucepan, then pour cold water. Place the container over high heat. Once the water comes to a boil, reduce the heat to medium and cook the potatoes until tender (about 20-25 minutes).

At this time, you can prepare the frying. Peel the onion and carrot, and then wash them thoroughly under running water. Chop the vegetables as you see fit. For example, you can cut the onion into small cubes and grate the carrots. coarse grater. Place the prepared vegetables in a frying pan with a small amount of vegetable oil. Fry, stirring occasionally, for about 5-7 minutes. All vegetables should become soft.

Prepare fresh sorrel. It must be rinsed thoroughly under running water. To keep each leaf clean, the sorrel should be washed in small portions. Trim the thick stems and cut the rest into thin strips.

Smash chicken eggs into a deep bowl. Arm yourself with a fork and beat the ingredient until homogeneous mass. There is no need to work hard. It is enough for the white to combine with the yolk.

When the potato pieces reach the desired result, that is, they become soft, add chopped sorrel to them. Stir and boil the contents of the saucepan.

Now add the fried onions and carrots.

Immediately pour in the beaten egg mixture in a thin stream. At the same time, stir the contents of the saucepan with a spoon to form thin strings. If this is not done, the egg will gather into a single lump. Bring the cabbage soup to a boil, then cook over low heat for another 5-10 minutes.

A couple of minutes before turning off the heat, add salt and pepper. Adjust their quantity at your discretion.

For more flavor you can add one bay leaf hickory and a few peas of allspice. Sorrel cabbage soup made from fresh sorrel is ready. Serve the soup with sour cream and fresh bread. Bon appetit!

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Green sorrel cabbage soup with meat

This soup turns out to be very rich, aromatic and satisfying. However, it remains quite dietary dish. After all, to prepare green cabbage soup from sorrel meat broth beef is used. And this product has long been famous for its dietary qualities. So if you are watching your figure, this dish will fit well into your diet. It takes much longer to cook cabbage soup with meat than its classic counterpart, because beef is cooked for at least one hour. However, the result will justify all the time and effort spent.

Ingredients:

Chicken eggs – 2 pcs.;
Beef on the bone – 500 g;
Water – 2-2.5 l;
Allspice – 4 peas;
Fresh sorrel – 150-200 g;
Carrot – 1 pc.;
Potatoes – 4 pcs.;
Bay leaf – 2 pcs.;
Wheat flour – 1 tbsp;
Onions – 1 pc.;
Ground black pepper, salt to taste.

Preparation

First you need to cook a tasty and aromatic broth. Rinse the beef thoroughly under the tap and then place the product in a convenient saucepan. Cover the meat with cold water. Place the saucepan with the future broth over medium heat and bring its contents to a boil. Using a spoon, remove the foam that collects on the surface of the liquid shortly before the desired moment. As soon as the broth boils, reduce the heat to low and simmer the meat for one hour.

After the specified time has passed, remove the beef from the pan using a slotted spoon. Let the meat cool slightly, then separate it from the bone and cut into portions of the desired size. Return the product to the pan. Add laurel allspice and cook everything together for another 20 minutes. After this, pour a little broth into a separate deep bowl (75 ml is enough).
During this time, prepare the remaining components of the cabbage soup. Peel the onion, rinse and finely chop. Peel, wash and chop the carrots using a coarse grater. Remove the skins from the potatoes, rinse thoroughly and cut into medium cubes. Chop clean sorrel into thin slices.
Place carrots, onions and potatoes in a saucepan with broth. Simmer over low heat for 20 minutes.
Also place the sorrel slices into a common container. Continue cooking for another 5 minutes.

Add flour to the container with the broth. Stir the mixture thoroughly with a fork until it is homogeneous. Add chicken eggs. Beat the mixture again with a fork, turning it into a smooth mass without lumps.
Pour the prepared egg and flour dressing into the saucepan with the soup in a thin stream. All this time, the cabbage soup should be stirred vigorously so that the mass does not turn into a large lump. Continue working with the spoon until the egg dressing has coagulated (about 1-2 minutes).
Add salt and ground black pepper to taste. Cook everything together for another 5 minutes. Turn off the heat and leave the soup to steep for another 10 minutes.
Delicious and aromatic beef cabbage soup can be served to the table. Don't forget about sour cream, it will make the soup even better!

Green cabbage soup made from sorrel and nettle with chicken

This is exactly how our distant ancestors prepared this delicious soup. Nettle - very useful herb, which gives the cabbage soup a very original and unusual rich taste. Thanks to the broth cooked with chicken meat, the dish turns out to be very aromatic, satisfying and rich. To prepare cabbage soup from sorrel with chicken and egg, try to use young nettle, it has the most best taste. If the grass has already “aged” a little, then only its top leaves should be taken for soup - all other parts of the plant are no longer edible.

Ingredients:

Chicken meat – 600g;
Large carrots – 1 pc.;
Fresh sorrel – 200 g;
Lavrushka – 2 pcs.;
Young nettle – 50 g;
Vegetable oil – 2 tbsp;
Onion – 2 pcs.;
Water – 4 l;
Salt and ground black pepper – as per preference;
Boiled eggs – 6 pcs.;
Potatoes – 6 pcs.;
Allspice – 4 peas;
Fresh parsley - a small bunch.

To prepare cabbage soup from sorrel and nettle, you can take any part of the chicken on the bone. These can be drumsticks, wings, quarters or even backs (soup set). Use what you have in your refrigerator. Rinse the meat and place in a pan with cold water. Place the container on the stove and cook until boiling, removing any foam that collects on the surface as necessary. Next, turn down the heat a little and continue cooking the broth until full readiness meat. The chicken cooks quite quickly, so this procedure will not take you more than half an hour.

Remove the finished meat from the broth and let it cool slightly.
Peel and wash the potatoes, then cut into cubes of the desired size. Add the prepared root vegetables to the chicken broth. Cook for about 20 minutes until the ingredient is soft.
At this time, you should prepare the frying. Chop the peeled onion and carrots. Chop the first into thin half rings or cut into cubes, and grate the second on a coarse grater. Sauté vegetables in a small amount of vegetable oil. The onions and carrots should become soft and have a transparent structure. Add the finished frying to the pan with the broth and potatoes. Cook everything together for another 10-15 minutes.

Place the nettles in the sink and then scald with plenty of boiling water. This way the weed won't burn your hands. Rinse the nettles under cool water and then chop finely. Chop clean sorrel into thin strips. Wash the parsley and chop finely.

Separate the cooled chicken meat from the bones. Cut the ingredient into small pieces, then return it to the pan with the future soup. Send the prepared sorrel and nettle there. Cook everything together for about 10 minutes.

Season the cabbage soup with ground black pepper and salt to taste. Add bay leaf and sweet peas pepper Continue cooking for another 5 minutes.
Peel the boiled eggs and chop into medium-sized cubes. Add the ingredient to the cabbage soup along with parsley. Cook the soup for another 2-3 minutes, then cover the pan with a lid and turn off the heat. If you are preparing cabbage soup for several days in advance, do not add boiled eggs to it right away. It is better to do this immediately before use, crumbling the product directly into plates.
Leave green soup for 20-30 minutes. During this time, the food will infuse, and its taste will become brighter and richer.
Serve aromatic stew with sour cream or mayonnaise.

Green sorrel cabbage soup with boiled eggs

Essentially, the recipe for green cabbage soup with sorrel and egg is a hodgepodge of all previous methods of preparing this wonderful soup. The dish can be cooked in water or in meat broth - choose for yourself which option you prefer. This recipe requires a lot of greens. The more it is, the better the result will be. To paraphrase a well-known saying, we can safely say that cabbage soup cannot be spoiled by greens. Well, add the eggs directly to the plate, cutting them into halves.

Ingredients:

Water or meat broth - 2 l;
Potatoes – 5 pcs.;
Carrot – 1 pc.;
Boiled chicken eggs – 3 pcs.;
Sorrel – 150 g;
Assorted parsley, dill and green onions - a large bunch;
Vegetable oil – 1 tbsp;
Salt and pepper - to taste and desire.

Preparation

Cook broth from any parts of the meat, do not forget to skim off the foam.

Peel the potatoes, rinse and chop into medium-sized pieces. Fill the root vegetables with water or broth, after placing them in a convenient pan. Place the dishes on the stove and turn on medium heat. Cook for about 20 minutes after the liquid boils.
Grind the peeled carrots on a coarse grater. Fry the vegetable in a frying pan by pouring a tablespoon of vegetable oil into it. As soon as the carrots acquire a golden hue, you can safely remove them from the heat. Send the frying to the almost finished potatoes.
Prepare the greens. Wash it all thoroughly and then chop it: sorrel - into strips, assorted parsley, dill and onion - small pieces. Once the chopping process is complete, place the sorrel in a pan with vegetables. Cook everything together for about 5 minutes.
Add pepper and salt to the soup to taste. Place chopped assorted greens there. Bring the cabbage soup to a boil, then simmer for another 2-3 minutes and turn off the heat. Leave the soup covered for 15 minutes.

Pour the finished cabbage soup onto dinner plates. Place 1-2 halves in each of them boiled egg, having previously cleared the shell of the product. Add a spoonful of homemade sour cream and invite your family to the table for a delicious tasting summer soup. Bon appetit!

In the spring, when the first sorrel appears, I prepare delicious green cabbage soup from sorrel. They are sometimes called sorrel soup or green borscht with sorrel. I just call him “ Sorrel" And as usual, I cook this delicious first course without meat. Of course they are delicious green cabbage soup from sorrel can be cooked with meat, in meat broth, but my husband doesn’t eat meat, so I cook Sorrel cabbage soup without meat. But call these green cabbage soup Lenten dish It’s also not possible, since I use eggs when preparing them. Call this the first course green borscht with sorrel it would also be wrong, since the main component of any borscht is beets, and I neither beets nor beet leaves I don't add. But call this dish sorrel soup quite appropriate, since cabbage soup is actually vegetable soup. Moreover, cabbage soup is usually prepared from raw vegetables, and when preparing this first dish of sorrel, I lightly fry (sauté) the carrots and onions, it’s tastier. Therefore, if you focus on the sour taste of this first course, then this green cabbage soup from sorrel, and if for sautéing carrots and onions during its preparation, then this sorrel soup. But if you add beets or beet tops, then we can call green borscht with sorrel.

You can easily find out how to prepare delicious cabbage soup, borscht or soups in the “” or “” subsections, and if you are interested in others delicious dishes, then select the appropriate titles in the “Categories” section or visit the main “” section.

Green cabbage soup with sorrel or sorrel soup, recipe

The recipe for making delicious green cabbage soup with sorrel (sorrel soup) is very simple and can be done by any housewife. And you will be convinced that they are really tasty, even without meat, by cooking them at least once.

For cooking you will need the following products:

Fresh sorrel – 200 grams;

Potatoes – 3 pieces;

Carrots – 1 piece;

Onions (medium size) – 2 pieces;

Eggs – 4 pieces;

Green onions - a small bunch;

Parsley - a small bunch;

Sunflower oil – 2 tablespoons;

Butter – 20 – 30 grams;

How to cook green cabbage soup from sorrel (soup with sorrel), step-by-step recipe with photos

To prepare green cabbage soup with sorrel or sorrel soup, you need to peel potatoes, carrots and onions, boil and peel eggs. Chop potatoes, carrots, onions, sorrel, green onions, parsley and eggs. Sliced carrots with onions Fry additionally and boil all the vegetables and eggs.

And now step by step recipe cooking green cabbage soup with sorrel (sorrel soup) with photo.

I pour about 2.5 liters of water into a saucepan and put it on the stove so that the water boils.

Separately, I put a saucepan on the stove and boil eggs in it, hard-boiled, i.e. After the water boils, cook the eggs for 7 minutes.

While the eggs are boiling, I peel the potatoes, carrots and onions. Wash the peeled vegetables.

When the eggs are cooked, remove the saucepan from the heat and drain hot water and pour cold water over the eggs to cool them down.

I cut the potatoes into small cubes and wash them to remove starch. During this time, I have boiled water in a saucepan, and I put chopped potatoes in it.

I grate the carrots on a coarse grater and finely chop the onion.

While the potatoes are cooking (about 15 minutes), I wash the sorrel and put it in a colander to drain the water. My green onions and parsley. I peel the cooled eggs. I cut the washed sorrel into strips about 1 cm wide, and also cut the parsley and green onions.

Then I put a frying pan on the stove to heat it up, put butter in it and sunflower oil. I put carrots and onions in a frying pan heated with oil.

Fry the carrots and onions for about two minutes, stirring constantly so that the onions do not lose their color.

I transfer the fried onions and carrots into a pan with potatoes and let them cook for 2 - 3 minutes.

During this time, I cut the eggs into cubes.

After the carrots, onions and potatoes have cooked a little, I put sorrel, green onions, parsley, chopped eggs into the pan and add salt.

The recipe for sorrel cabbage soup with egg is the simplest and most tasty option preparations sorrel soup. This is a popular first dish that is often prepared in the family circle. To make sorrel cabbage soup delicious, it is better to choose a fresh harvest, such greens contain more vitamins, and besides taste qualities are at a high level. There are a huge number of recipes for the dish; one of the most popular is sorrel soup with chicken broth.

Ingredients:

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

How to cook sorrel cabbage soup with egg:

Let's prepare chicken broth
First you need to choose the meat. To make the chicken broth rich and tasty, chicken breast is perfect. To get rid of excess blood on the meat, you need to cut it into several pieces and soak in cool water. After half an hour, the water can be drained.
Rinse the meat again. Place it in a pan filled with water and throw in the unpeeled onion. Cook over high heat until boiling. After the meat has boiled, be sure to collect the resulting foam. The gas power can be slightly reduced.

Cooking duration chicken meat up to one and a half hours.

Then you can add salt and all the prepared spices to the pan.

Cooking vegetable dressing For delicious soup
While the meat is cooking, you can prepare the dressing. To do this, peel the onion and chop it. Heat butter in a frying pan, add vegetable oil. Add chopped onion and fry it covered over low heat.
Carrots are washed and grated. The carrots prepared in this way are added to the pan with the onions. It's the tomato's turn. Wash them and separate them from the skin.

In order to easily remove the skin from a tomato, just make small cuts in the shape of a cross and pour boiling water over the tomatoes. This will allow the skin to peel off easily.

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

Cooking green cabbage soup with sorrel and egg
Separate the boiled chicken meat from the bones and finely chop it. Pass the meat broth through a sieve into another cooking container.
Now it's time to cook the potatoes. Wash, peel, cut into small pieces potatoes and lower them into the boiling broth.

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

As you can see, the recipe for sorrel cabbage soup with egg is simple and easy to prepare. So light sour soup will cheer you up in the spring.
Sorrel cabbage soup is very tasty and also healthy. In the spring, there is an opportunity to pamper the whole family with this wonderful dish. Experienced housewife will definitely take advantage of this chance and include such sour soup in family menu.

Watch the video recipe for cabbage soup made from nettles and sorrel

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 to 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 of chicken to the prepared green cabbage soup with sorrel and egg.

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 in a saucepan with a thick bottom butter, put the onion there and saute until golden brown, stirring, 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!