Shchi with sorrel and egg. Thick sorrel soup with cream

With the advent of the first greens, one wants to cook something fresh, which everyone has already missed. One of the first to appear is sorrel. This is where it comes time to cook fragrant cabbage soup! Soup is light and satisfying at the same time, very bright and beloved 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 set before ourselves today. Achieving the perfect taste and consistency of soup is much easier than you think!

Green cabbage soup with sorrel and egg

Cooking time

calories per 100 grams

Classic cooking for everyone famous soup. Green, rich, fragrant. Not soup, but a real vitamin bomb.

How to cook:

Tip: you can not beat the eggs beforehand, but just break them into the soup, then, most likely, you will have whole yolks in a thin protein peel.

General principles of preparation

crown ingredient this dish- sorrel. The lion's share of cabbage soup success 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 really safe and tasty sorrel. The leaves of a good, homemade sorrel are always whole, there are no holes on them - insect bites. Coloring should be bright. If it is dark, then nitrates were used. This is also evidenced by the too long spine, which grew thanks to chemical accelerators.

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

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

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

How long is 40 minutes.

What is the calorie content - 32 calories.

How to cook:

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

Tip: instead of sour cream, soup can be seasoned with yogurt.

In this case, the soup is already more than reminiscent of borscht. But then borscht with sorrel and without beets. Want to try? It turns out quite original.

How much time is 2 hours and 10 minutes.

How to cook:

Wash the meat, dry it with dry napkins and place on a cutting board;
If desired, clean it from excess captivity, veins and put it in a saucepan;
Fill it with water (up to the top) and put on the stove, boil;
At this point, foam forms on the surface, which must be removed;
Reduce the heat to the smallest and cook for an hour and a half;
Peel the potatoes, cut them randomly and rinse to remove the starch;
Place the eggs in a saucepan, cover with water and put on fire;
From the moment of boiling, cook for a quarter of an hour until cooked;
Rinse the carrots, peel and chop, as always, with a grater;
Peel the onion, rinse it and cut into feathers;
Pull the meat out of the finished broth, set it aside;
Place the potatoes in the broth and let it boil until soft;
At this time, pour oil into the pan, heat it;
Add the onion and simmer, stirring, until soft;
Next, add carrots and cook for five minutes;
When time passes, add tomato paste, mix;
Cook for ten minutes, stirring occasionally;
Wash the sorrel, finely chop it;
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 until the soup boils again, season it and let it brew.

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

Another interesting recipe containing apples. Is it too hard for you to imagine cabbage soup with the addition of apples? It happens! Try it while you can.

How much time - 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, fill with water and place on the stove;
With high heat, bring to a boil, then reduce the heat and remove the 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;
Boil for fifteen minutes;
Wash the cabbage, cut it thinly and salt;
Pour the flour into the pan, calcine it until golden brown;
Pour it into the soup, vigorously breaking up 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 cabbage soup to a boil and remove from heat;
Tear the meat into fibers, add to the soup and mix.

Tip: if you are cooking chicken, then it is enough to cook it for half an hour.

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

How much time is 1 hour and 25 minutes.

What is the calorie content - 153 calories.

How to cook:

Rinse the meat, cut it into portions;
Put in a saucepan and pour water, but so that the cover;
Put on fire and bring to a boil, cook for twenty minutes;
Rinse the cabbage, chop it finely and put it in a saucepan;
Fill with water and place on the stove;
Let it boil and cook for one hour;
Peel the potatoes, rinse, put in another saucepan and pour water in the same way;
Rearrange on fire and cook until cooked;
When the tubers are ready, drain the broth from them and save it;
Make a puree from potatoes and return it to the broth, mix well to achieve uniformity;
Peel the carrot, grate it with a grater 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 own broth, potatoes, root vegetables from the pan into the pork and add cream and spices to all these ingredients;
Cook the soup for another ten minutes low fire and submit.

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

An egg can be served in several ways at once: beat it in a separate bowl with a fork and then pour it into the soup; drive directly into the total mass and mix intensively; boil separately hard-boiled or to the desired state and put on a plate just before serving. And you can cook, cut into cubes or slices and put on top - as you like.

Too long sorrel should not be cooked. Fifteen minutes is enough for him. If you cook longer, it starts to give off bitterness and spoils the whole soup. And you can serve this yummy not only with sour cream, but also with cream or yogurt. Definitely unsweetened!

Shchi - bright dish With ancient history, real summer in a plate. Sorrel is not on the market for long, so you need to seize the moment and be sure to cook the famous soup!

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

Ingredients:

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

Cooking

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

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

Sorrel soup with meat - recipe

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

Ingredients:

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

Cooking

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

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

Calories: Not specified
Cooking time: Not specified

How nice it is to cook dishes from greens in the spring. It can be salads, pies and even soups. In the spring, greens become very tasty, absorb all the juices and vitamins, and therefore dishes from it become the most beloved. Buy more greens and start creating in the kitchen. You will certainly get culinary masterpieces. I suggest you cook cabbage soup from sorrel with an egg for dinner. My recipe for meat broth, but the dish is easy to prepare.
By the way, it is very tasty. And what is it worth delicious stuffing from green onions for pies, to which boiled eggs are also added. My family loves this filling very much and always asks to cook pies with it. I also cooked sorrel pies many times and was repeatedly surprised by the positive result. It turns out that sweet dishes can also be prepared from greens. Sweet pies with sorrel are simply delicious.
But let's focus on cabbage soup, which will be a wonderful dish for hearty lunch. The whole family will express you only words of gratitude.

Necessary products for 2 liters of water:
- 250 grams of any meat (I have chicken),
- 250 grams of potatoes,
- 2 pcs. chicken eggs,
- 1 onion,
- 0.5 pcs. carrots,
- 1 big beam fresh sorrel,
- 1 small bunch of green onions
- vegetable oil for frying
- salt to taste.

Recipe with photo step by step:

First of all, we cook the meat broth. I took chicken meat, it cooks quickly, and the broth is delicious. Salt the broth and cook until the meat is soft. Cut ready meat in small pieces for everyone to put on a plate.

I prepare vegetables: I cut potatoes into cubes, chop onions and carrots into cubes.

On the vegetable oil I do roasting: fry carrots and onions until soft over medium heat for about 5-7 minutes.

I put potato cubes in the meat broth.

When the potatoes are cooked, I add vegetable frying to the soup.

I cut off thick twigs from the sorrel at the base, and chop the leaves into strips.

I also crumble green onion, which will add flavor to our cabbage soup.

hard boiled chicken eggs I crumble into small cubes, leaving the halves of the eggs for decoration.

Put the sorrel, onion and eggs in the cabbage soup. Mix and taste. Cook for a couple more minutes until the soup boils well. Then immediately turn off the fire and remove from the stove.

Pour cabbage soup into plates, decorate with half a boiled egg, also put chopped pieces of meat. Try again

cabbage soup recipes

sorrel soup

2 hours 20 minutes

35 kcal

5 /5 (1 )

One of business card Russian cuisine are cabbage soup. In Russia, this dish was cooked in an oven, it was simmered in clay pots. Shchi was the main and favorite dish of our ancestors.

It is not for nothing that many sayings about cabbage soup have come down to us. The people who lived on the banks of the rivers cooked them on fish broth, someone cooked on the broth from poultry. But mostly beef was used for this. In Russia, there were not many products familiar to us, for example, potatoes, tomatoes or corn.

But there were mushrooms, cereals, cabbage. Cabbage became the basis for those cabbage soup. But today we will cook cabbage soup with sorrel and egg, this recipe is more modern.

Sorrel soup from fresh sorrel with egg

kitchen utensils: saucepan, blender, knife, saucepan, cutting board and spoon.

Ingredients

How to choose ingredients

Sorrel- very useful product, but only if you know exactly in what conditions he grew up. Therefore, I recommend planting it on a balcony or in the country. There will be many benefits from such a plant. If you buy it on the market, pay attention to its color. Uneven color and too long stalk indicates that the plant was fed with nitrates. This is a dangerous symptom, because such sorrel can even be poisoned. young useful plant has a light green color and a uniform color. The stem of the sorrel should be brittle, if it bends, the plant is either old or grown on top dressing.
For cabbage soup, you can take pork and even poultry, but I prefer beef. It is not necessary to take the best parts of the carcass, such as the tenderloin. For the broth, meat on the bone or brisket is quite suitable.
When choosing parsley and green onions, pay attention to their appearance. These should be healthy plants, without yellowness and signs of spoilage.

Sorrel soup with egg: a step by step recipe

Take 350 g of beef, wash it and lower it into a pan with 2 liters of cold water. Cold water – required condition if you want a nice broth.
Remove all foam from the boiled broth. If this is not done in time, the foam flakes will mix with the broth and it will be cloudy.
After removing the foam, salt the broth and cook over low heat until the meat is ready.
Take 2 carrots, peel and cut into small cubes.
Rinse 2-3 bunches of green onions and chop them finely enough. Leave a third of the onion for serving.
Remove fat from broth. It can be used for sautéing vegetables.
Take the pot from of stainless steel and put fat in it. Put the pot on the fire.
Now fall asleep onions and carrots. Saute for a few minutes, then add 1 tbsp. l. flour and continue frying.
At this time, you can cut 350 g of sorrel.
Take a saucepan and melt 30 g in it butter. Now add shredded sorrel and simmer it over low heat.
In a pot with carrots and onions, add 1 liter of broth and add a little fire. Vegetables should be slightly boiled.
When the sorrel decreases in volume by about 2 times, it must be chopped with a blender. Add 1 tsp to sorrel. sugar and grind to a puree.
If the carrots and onions have boiled enough, add sorrel puree to them and boil for a few more minutes. You can pepper to taste.
While cabbage soup is cooking, prepare greens for serving. To do this, chop the remaining green onions and a bunch of parsley.
Now take 2 boiled eggs, peel them and cut into 2 pieces.
Free the boiled beef from fat and cut into small pieces.
Ready hot cabbage soup should be infused for about 15 minutes.
Shchi is served as follows. First, pour the cabbage soup into a plate, then put half of the boiled egg. Now add a few pieces of meat and sprinkle with fresh herbs.