How to cook green cabbage soup from sorrel. Sorrel cabbage soup with apples and young cabbage

Green cabbage soup with sorrel and egg is one of the most popular hot first courses of Russian cuisine. It is prepared quite quickly and simply, but it turns out incredibly aromatic and tasty.

Ingredients:

• filtered water - 2 l;
• onion - 1 pc.;
• sorrel - 100 g;
• carrots - 1 pc.;
• chicken - 500 g;
• potatoes - 2 pcs.;
• quail egg - 3 pcs.

Preparation

To prepare this dish, pour filtered water into a saucepan and place the dishes on the stove, turning on the heat. Then carefully lower the processed chicken, bring the broth to a boil, remove the rising foam with a slotted spoon and cook over medium heat, covering with a lid. At the same time, in a small saucepan, boil the eggs. We wash the vegetables, peel them if necessary and cut them into cubes, and rinse the fresh greens and finely chop them. Place the potatoes, onions and carrots in a saucepan, add salt and pepper to taste and cook until the vegetables are soft. Next, throw in the greens and simmer the soup for another 20 minutes. Now turn off the heat, add the seasonings, infuse the dish and serve the sorrel cabbage soup to the table, garnishing chopped egg and topped with chilled sour cream.

Recipe for sorrel cabbage soup with egg without meat

Ingredients:

• egg - 2 pcs.;
• potatoes - 3 pcs.;
• filtered water - 2 l;
• onion - 2 pcs.;
• carrots - 2 pcs.;
• fresh sorrel - 2 bunches;
• spices;
• vegetable oil.

Preparation

Pour into the pan clean water and heat it over low heat until it boils. During this time, wash the potatoes, peel them and cut them into cubes. We process the carrots and chop them into thin strips. Peel the onion and chop into half rings. Wash the sorrel thoroughly, dry it with a towel and chop it. Carefully place the potatoes into a pan of boiling water and add salt to taste. Pour oil into the frying pan, heat it and sauté the onion until transparent. Add the carrots and simmer the vegetables for about 7 minutes. Transfer the finished roast into the pan with the potatoes, cover with a lid, reduce the flame and simmer the soup for about 10 minutes. Break the eggs into a bowl and beat them thoroughly with a mixer until foam appears. After this, pour the resulting mixture in a thin stream into the pan and cook for another 3 minutes. Throw chopped sorrel into the prepared cabbage soup, boil it, then turn off the heat, cover with a lid and let the dish brew. Pour the food into plates and serve with sour cream.

Green cabbage soup with sorrel and quail eggs in a slow cooker

Ingredients:

• fresh chicken - 0.5 pcs.;
• fresh sorrel - 200 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• quail egg - 3 pcs.;
• fresh herbs- to taste;
• spices;
• sour cream - for serving.

Preparation

Wash the chicken thoroughly, cut into small pieces, and process and chop the vegetables. Now put all the prepared ingredients into the multicooker bowl, add salt and any aromatic spices to your taste. Content fill with filtered water, close the lid of the device and leave to cook, selecting the “Quenching” mode, 1.5 hours. If your multicooker has a “Soup” program, then use it better. Without wasting time, we prepare the sorrel: rinse it, shake it, remove all the petioles and chop it along with the rest of the greens. Boil quail eggs in a saucepan, cool, peel and cut in half. About 15 minutes before the dish is ready, open the lid of the device, throw in all the greens and cook until the beep sounds. Pour the fragrant green cabbage soup into plates, season with chilled sour cream and decorate each serving with hard-boiled quail eggs.

In the spring, when the lack of vitamins is especially acute, and vegetables stored since autumn lose their nutritional attractiveness, the time comes for early greens. And the main task is to eat more of it. Solving this problem, I cook cabbage soup with sorrel and egg for a very simple recipe. The green components in it are subject to minimal heat treatment, and therefore retain all their beneficial properties.

Sorrel cabbage soup with egg

Kitchenware: pan, stove.

Ingredients

• The sorrel should be fresh and elastic, green in color, without damage. It is better to choose a bunch with small and medium leaves (large sizes indicate large quantities nitrates used for its cultivation or its advanced age).
• Buy more green onions; for cabbage soup we will only use the feathers.
• And another very important component of our cabbage soup is broth. It should be strong and rich.

Step-by-step preparation

1. Hard boil 5 eggs in advance. Pour 2 liters of prepared broth into the pan and place it on the stove.
2. Cut the thoroughly washed sorrel into strips.
   
   
3. Grind 200 g of green onions and 50 g of dill.
   
   
4. Wash and peel 500 g of potatoes. Cut it into not too small pieces.
   
   
5. Peel the eggs and cut into cubes.
   
   
6. Pour the chopped potatoes into the boiling broth and cook until soft. This will take 15-20 minutes.
   
   
7. When the potatoes are absolutely ready, add the sorrel.
   
   
8. Immediately add onion and dill. Salt.
   
   
9. After boiling resumes, let stand for 1-2 minutes and turn off the heat.
   
   
10. Add chopped eggs to the pan.
    
    
11. Let the cabbage soup brew for 10-15 minutes, pour into plates and serve.
    
    
12. Serve cabbage soup hot with sour cream. Make sure there is bread, pepper and mustard on the table.
    
    

• Boiled eggs do not have to be placed in the cabbage soup; you can add them to the plate when serving.
• Eggs can not be boiled, but added raw to the cabbage soup. To do this, break them into a bowl, mix the yolk and white well with a fork and pour into the boiling cabbage soup in a thin stream, stirring constantly.
• If you did not use carrots when preparing the broth, add them along with the potatoes, having previously cut them into slices or strips.
• The cabbage soup will become even more useful if you add a bunch of spinach along with the sorrel.

Video recipe for making cabbage soup from sorrel

In this video you can see how sorrel cabbage soup with eggs is prepared using this simple recipe.

Did you know? Sorrel is rich in vitamin C. Just 100 g of green leaves cover daily requirement human body in this vitamin. In addition, it contains vitamins E, PP, A and group B, iron, phosphorus, magnesium, potassium, sodium, calcium and organic acids.

How to cook the “correct” broth

For the broth, choose lean meat that contains a lot of connective tissue: beef brisket, shank, rump. Will do pork shoulder or lamb ribs. You can put the whole chicken in or use any parts of it at your discretion. You can make bone broth. For 2 liters of broth we need 1 kg of meat with bones and 2.5 liters of water. The result will be excellent if you follow these rules:

• pour meat only cold water so that during cooking it gradually releases proteins and mineral salts into the broth;
• do not move far from the pan until the broth boils in order to collect the foam and fat that has formed on the surface in time;
• after boiling, reduce the heat to low, the broth should cook at a temperature of 80°-90°, there will be no noticeable boiling on the surface, only occasionally air bubbles will rise from the bottom;
• good broth for a quick fix you can’t cook it, chicken will take 1-2 hours, beef and pork will take 2 to 3 hours;
• half an hour before readiness, add a large onion and 2 medium carrots to the pan;
• It’s better to add salt to the broth at the very end, 10 minutes before the finish.

Other possible cooking options

Sorrel cabbage soup is prepared from fresh sorrel in summer and spring, but in winter you can use frozen or canned. Frozen sorrel has an undeniable advantage, since the loss of vitamins in it is insignificant - no more than 15%. During conservation, this figure increases to 50%. In addition, before cooking cabbage soup from canned sorrel, you need to find out whether salt was used to prepare it, so as not to spoil the finished dish.

In spring, be sure to prepare it - it’s not only healthy dish, but also very tasty. And if we are talking about cabbage soup, be sure to try the traditional or winter version. Those who cook in a multicooker will be interested in one specially designed for it.

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 some 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 a saucepan with water or broth on medium heat.

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 rinsed well under running water and dried 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 in the frying pan vegetable oil Fry the onion until transparent.

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

Add fried vegetables to the boiled potatoes in the pan. 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.

In spring and summer, when fresh greenery appears, you want to please your loved ones with light, low-calorie soups. Hot or cold sorrel cabbage soup – wonderful dish For summer lunch. Of the many recipes, sorrel cabbage soup with eggs is well-deservedly loved.

Recipes green cabbage soup very diverse: they are cooked in meat, chicken, vegetable broth or water, with a variety of ingredients. As a rule, some common ingredients are used - potatoes, carrots, onions and green onions, regular seasonings– salt, pepper, sometimes bay leaf. And, of course, a lot of greens: sorrel, nettle, spinach, dill, parsley, celery. Sour cream or mayonnaise is often added.

Step-by-step video recipe

The classic recipe for green cabbage soup with sorrel looks something like this:

• First it's boiled meat broth.
• Then the cooked meat must be removed and cut into pieces.
• Fry the vegetables, pour in the prepared broth, add potatoes.
• After 10 minutes, add sorrel and nettle.
• Another 15 minutes - and the cabbage soup will be ready.
• When serving, put a whole boiled egg, a little meat on a plate, add sour cream and herbs.

Old Russian green cabbage soup

Our great-grandmothers used this recipe to prepare cabbage soup. Features– they cook very quickly, the potatoes are cut coarsely and a lot of greens are put in – 2 large bunches of sorrel.

Potatoes need to be boiled in broth for 10 minutes, then add fried vegetables, bay leaf, salt, pepper, sorrel and herbs - and the dish is ready.

As an option: if you wish, you can add a mixture of 2 yolks and 6 tablespoons of milk to the pan.

Sorrel cream soup

Puree soups with a delicate, homogeneous consistency are loved by both children and many adults. They are easily digestible, so they are also suitable for dietary nutrition. A light, refreshing, summer puree soup can also be prepared from sorrel.

This soup is usually prepared with chicken broth. The potatoes should be boiled a little first. Prepare the greens, finely chop the onion. Place all this in the broth, add black peppercorns for flavor and cook for 10 minutes.

Then the soup needs to be pureed and brought to desired temperature. Boiled quail egg cut in half and place in a plate with chopped herbs. Sorrel puree soup is usually eaten with sour cream.

Croutons are served separately and, if desired, added to the soup before eating.

Sorrel soup with stew and egg

To prepare this soup, you can choose any stew. Lightly fried vegetables should be simmered for several minutes over low heat, covered with a lid, adding a little pepper and salt. Next, place them in a saucepan (based on 1.5-2 liters of water), add the potatoes and cook until they are ready. Then add the stew mixed with sorrel. Cook the soup for another 10 minutes, then let it brew. Traditionally, half an egg is placed on each plate.

Cold sorrel cabbage soup

IN summer heat Cold first courses are in great demand. In addition to the usual okroshka and beetroot soup, you can prepare cold cabbage soup from sorrel. To do this, boil the chopped sorrel for 5-7 minutes in salted water and set aside to cool. Slice 2 fresh cucumber, onions, 2 boiled eggs and boiled potatoes, chop green onions and dill. Place prepared vegetables and herbs in sorrel broth.

An interesting detail: for a special flavor, you can grind an egg yolk into the cabbage soup.

Add salt and pepper to taste, mix well. It is recommended to put a little sour cream on the plate.

Sorrel cabbage soup with rice

Another very interesting recipe. The unusualness begins with the cutting of vegetables: potatoes, as always, into cubes, but carrots into circles. A cross-shaped cut is made on the peeled onion. These vegetables are dipped into the broth, in which they are boiled for 10 minutes. After this, you need to add rice, add moderate salt and cook for the same amount of time.

Protein boiled egg you need to chop it coarsely, and grind the yolk with sour cream to a paste and put it in a saucepan. Add a couple of bay leaves there and cook a little more.

Add the prepared sorrel and green onions to the broth. When the cabbage soup boils, you need to remove it from the heat and let it brew. After 15 minutes you can invite them to the table.

In preparation sorrel cabbage soup have their own little secrets.

• when preparing green cabbage soup and soups, add more greens, add spinach and nettles to the sorrel - this will allow you to prepare a truly vitamin-rich, refreshing dish;
• To prevent the nettle from burning your hands, pour boiling water over it;
• adjust the time for cooking the sorrel: young leaves are placed in the pan in the last minutes, mature leaves a little earlier;
• to neutralize too sour taste, you are allowed to put a little sugar in the cabbage soup;
• It is advisable to serve cabbage soup on the table in heated plates (with the exception of cold soups).

Fresh herbs - a real treasure trove vitamins, minerals, essential oils. Exists huge variety green cabbage soup and soups. You can use the most unexpected ingredients in them: sour apples, young cabbage and cauliflower, smoked meats and even salted mushrooms. Eggs are used not only in boiled, you can beat a raw egg and pour it into the pan. Sometimes used as a dressing tomato paste and cream.

Sorrel cabbage soup with meat is 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 tell you how to cook this traditional Slavic dish according to 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.

Preparation

Cooking should begin with sautéing onions and carrots. When the vegetables are lightly browned and half cooked, add boiled chicken to them and pour in the broth. When the liquid boils, start adding sorrel in portions, followed by greens. Remove the cabbage soup from the stove and mix hot broth with a couple of beaten eggs. Cover the dish with cabbage soup and leave for 5 minutes.

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

Sorrel cabbage soup with meat - recipe

Not infrequently, pork becomes the basis of the soup. If you intend to cook a strong meat broth from meat pieces, then give preference to cuts on the bone that give maximum quantity navara.

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.

Preparation

Before cooking sorrel cabbage soup with meat, put water on the fire and work on the pork. Rinse the pieces and place them in boiling water. Leave for about half an hour, remembering to remove the noise generated on the surface. After the allotted time has passed, add coarsely chopped potatoes to the broth; if desired, you can throw in a couple of laurel leaves for flavor. Leave everything to boil together for another 15 minutes, while chop the onion and saute it until light golden brown. Add the roast to the broth.

Some add it 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 stir. When the eggs are set, add the sorrel to the soup. Add greens in portions, adding a new handful after the old one has wilted. Sorrel cabbage soup with meat and egg will be ready immediately after all the sorrel has been added. Serve the soup with sour cream.