Lenten cabbage soup sorrel with egg recipe. Green cabbage soup - recipe

Cabbage soup recipes

sorrel cabbage soup

2 hours 20 minutes

35 kcal

5 /5 (1 )

One of business cards Russian cuisine is cabbage soup. In Rus', this dish was prepared in an oven and simmered in clay pots. Cabbage soup was the main and most favorite dish of our ancestors.

It’s not for nothing that many sayings about cabbage soup have come down to us. People who lived on the banks of rivers prepared them for fish broth, someone cooked with broth from poultry. But mostly they used beef for this. In Rus' there were no many products familiar to us, for example, potatoes, tomatoes or corn.

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

Sorrel cabbage soup made from fresh sorrel with egg

Kitchen utensils: saucepan, blender, knife, pan, 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 the balcony or in the country house. There will be many benefits from such a plant. If you buy it at 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 cause poisoning. Young useful plant has a light green color and uniform coloring. The stem of sorrel should be brittle; if it bends, the plant is either old or grown with additional fertilizers.
For cabbage soup you can use pork and even poultry, but I prefer beef. It is not necessary to take the best parts of the carcass, such as the tenderloin. Meat on the bone or brisket is quite suitable for the broth.
When choosing parsley and green onions, pay attention to their appearance. These must be healthy plants, without yellowness or signs of spoilage.

Sorrel cabbage soup with egg: step-by-step recipe

Take 350 g of beef, wash it and place it in a saucepan with 2 liters of cold water. Cold water - required condition, if you want to get a beautiful broth.
Remove all foam from the boiling broth. If this is not done in time, foam flakes will mix with the broth and it will be cloudy.
After removing the foam, add salt to the broth and simmer over low heat until the meat is cooked.
Take 2 carrots, peel and cut into small cubes.
Wash 2-3 bunches of green onions and chop them quite finely. Reserve a third of the onion for serving.
Skim the fat from the broth. It can be used for sautéing vegetables.
Take the pan from of stainless steel and put the fat into it. Place the pan on the fire.
Now add the onions and carrots. Sauté for a few minutes, then add 1 tbsp. l. flour and continue frying.
At this time, you can chop 350 g of sorrel.
Take a saucepan and melt 30 g in it butter. Now add the chopped sorrel and simmer it over low heat.
Add 1 liter of broth to the pan with carrots and onions and turn up the heat a little. Vegetables should be cooked a little.
When the sorrel has reduced in volume by about 2 times, it needs to be chopped in a blender. Add 1 tsp to the sorrel. sugar and grind to puree.
If the carrots and onions are cooked enough, add sorrel puree to them and cook for a few more minutes. You can pepper it to taste.
While the cabbage soup is cooking, prepare the 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 them into 2 parts.
Remove boiled beef from fat and cut into small pieces.
Ready hot cabbage soup should sit for about 15 minutes.
Cabbage soup is served as follows. First, pour the cabbage soup into a plate, then add half a boiled egg. Now add a few pieces of meat and sprinkle with fresh herbs.

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 contain 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 your 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 big amount 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 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, beef is used to prepare green cabbage soup from sorrel in meat broth. 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, ground black pepper - according to 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 it boils, skimming off any foam that collects on the surface as needed. 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 in small pieces, then return 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 allspice peas. 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 ahead, do not add boiled eggs straightaway. 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 of a boiled egg in each of them, having previously peeled the product from the shell. Add a spoonful of homemade sour cream and invite your family to the table for a delicious tasting summer soup. Bon appetit!

Sorrel cabbage 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 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 bones, which give maximum amount 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 people add boiled eggs to the soup while 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.

With the appearance of the first greens, you just want to cook something fresh that everyone has already missed. One of the first to appear is sorrel. This is where it comes time to prepare aromatic cabbage soup! Light soup and satisfying at the same time, very bright and loved 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 asked ourselves today. Achieving the perfect soup taste and consistency is much easier than you think!

Green cabbage soup with sorrel and egg

Cooking time

calorie content per 100 grams

A classic cooking option for everyone famous soup. Green, rich, aromatic. Not a soup, but a real vitamin bomb.

How to cook:

Tip: you don’t have to beat the eggs first, but just break them into the soup, then, most likely, you will have whole yolks in a thin white skin.

General cooking principles

Signature ingredient of this dish- sorrel. The lion's share of the success of cabbage soup 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 truly safe and delicious sorrel. The leaves of good, homemade sorrel are always whole, there are no holes on them - insect bites. The color should be bright. If it is dark, it means nitrates were used. This is also indicated by the too long root, which grew thanks to chemical accelerators.

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

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

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

How much time - 40 minutes.

What is the calorie content - 32 calories.

How to cook:

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

Tip: instead of sour cream, you can season the soup with yogurt.

In this case, the soup is more than reminiscent of borscht. But then there’s borscht with sorrel and no beets. Want to try? It turns out quite original.

How long is it - 2 hours and 10 minutes.

How to cook:

Wash the meat, dry it with dry cloths and place on a cutting board;
If desired, strip it of excess film and veins and place it in a pan;
Fill it with water (to the top) and put it on the stove, boil;
At this moment, foam forms on the surface, which must be removed;
Reduce heat to low and simmer for an hour and a half;
Peel the potatoes, cut them as desired and rinse to remove starch;
Place the eggs in a saucepan, add water and put on fire;
From the moment of boiling, cook for a quarter of an hour until tender;
Wash the carrots, peel and chop, as always, with a grater;
Peel the onion, rinse it and cut into feathers;
Remove the meat from the finished broth and set it aside;
Place the potatoes in the broth and let them cook until soft;
At this time, pour oil into the frying pan and heat it;
Add onion and simmer, stirring, until soft;
Next, add the carrots and cook for five minutes;
When time has passed, add tomato paste and stir;
Cook for ten minutes, stirring the mixture occasionally;
Wash the sorrel and chop it finely;
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 for the soup to boil again, season it and let it brew.

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

Another interesting recipe, which will contain apples. Is it also hard for you to imagine cabbage soup with the addition of apples? It happens! Try it while you can.

How long is it - 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, add water and place on the stove;
Bring to a boil over high heat, then reduce heat and skim off 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;
Cook for fifteen minutes;
Wash the cabbage, cut it thinly and add salt;
Pour flour into a frying pan, heat it until golden brown;
Pour it into the soup, vigorously breaking up the 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 the cabbage soup to a boil and remove from heat;
Tear the meat into fibers, add to the soup and stir.

Advice: if you are cooking chicken, then boiling it for half an hour is enough.

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

How long is it - 1 hour and 25 minutes.

What is the calorie content - 153 calories.

How to cook:

Wash the meat, cut it into portions;
Place in a saucepan and add water to cover;
Place on the fire and bring to a boil, cook for twenty minutes;
Wash the cabbage, chop it finely and place in a saucepan;
Fill with water and place on the stove;
Let it boil and cook for one hour;
Peel the potatoes, rinse, place in another saucepan and add water in the same way;
Place on the fire and cook until done;
When the tubers are ready, drain the broth from them and save it;
Make a puree from the potatoes and return it to the broth, mix well to achieve homogeneity;
Peel the carrots, grate them 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 broth, potatoes, root vegetables from the frying pan into the pork and add cream and spices to all these ingredients;
Cook the soup for another ten minutes low heat and serve.

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

The egg can be served in several ways: beat it in a separate bowl with a fork and then pour it into the soup; drive directly into the total mass and mix vigorously; hard-cook separately or until desired and place on plate just before serving. Or you can boil it, cut it into cubes or slices and put it on top - as you like.

You should not cook sorrel for too long. Fifteen minutes is enough for him. If you cook it longer, it begins to taste bitter and spoils the whole soup. And you can serve this yummy not only with sour cream, but also with cream or yogurt. Definitely unsweetened!

Cabbage soup – bright dish With ancient history, real summer in a plate. Sorrel has not been on the market for long, so you need to seize the moment and be sure to prepare the famous soup!

Step-by-step cooking recipes delicious cabbage soup from sorrel on stew, meat and chicken broth, with buckwheat, eggs and cheese

2017-11-25 Oleg Mikhailov

Grade
recipe

5158

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

5 gr.

3 gr.

Carbohydrates

2 gr.

56 kcal.

Option 1: Classic recipe for sorrel cabbage soup with egg

Shchi is a soup made from meat broth with chopped herbs, and what it should be is sometimes decided by the housewives as it cooks. Cabbage and beet tops, sorrel, lettuce, nettles and, don’t be alarmed, young grape leaves. Our main recipe for today is classic cabbage soup, we cook it with sorrel, in broth, stew and absolutely lean.

Ingredients:

young beef, with bone - a little more than a kilogram;
four potatoes and three eggs;
one bunch of dill, onion and parsley and three large bunches of sorrel;
small sweet carrot and a large onion;
salt, sour cream and freshly ground pepper.

Step-by-step recipe for sorrel cabbage soup

Having slightly cut the meat to the bone, rinse and cook until tender. We lower it into cold water and slowly bring to a boil, being sure to remove any heat from the surface of the broth and the walls of the pan.

Salt the prepared broth, after boiling it for a short time, remove the meat and, after cooling, cut it as desired.

Rinse the peeled vegetables with running water, cut into strips or roughly chop - as you like. Put it in a saucepan, count a quarter of an hour and add the cubes of chopped potatoes. Add salt, pepper to taste, and cook for another eight minutes.

We wash the sorrel and make sure that there are no traces of soil left. After removing the remaining stems, cut into noodles the width of your little finger. Boil the eggs, add cool water and after cooling, peel and finely chop.

Place in the pan in succession: sorrel, eggs, finely chopped garden herbs. After boiling, turn it off, not letting it cook for a minute.

Option 2: Quick recipe for sorrel cabbage soup with buckwheat and melted cheese

Soups with buckwheat are hearty, but have a strong, specific taste. Add to cabbage soup processed cheese without flavoring additives- This is an easy way to dull harsh aromas.

Ingredients:

250 grams of high-quality processed cheese;
two handfuls of chopped greens;
one onion and one unsweetened carrot;
sorrel - three bunches, with a reserve;
half a dozen boiled eggs;
large potatoes;
a pinch of grated nutmeg, crushed coriander and cumin, and two of ground pepper;
aromatic oil (unrefined);
a glass of sour cream and a third of a glass of buckwheat.

How to quickly cook cabbage soup from sorrel

Important! We prepare quick cabbage soup in a simple pot; no coated vessels are suitable, and it is also better not to use multi-layered ones. Heat a clean pot over high heat, throw in a couple of pinches coarse salt and wait another minute. Add a couple of millimeters of oil and let it warm up until it smells strong.

Grate the carrots into a bowl and mix with chopped onions, immediately shake out the whole mass of vegetables into the pot, not allowing the oil to splatter. Sauté until golden brown and add water. Products are given per three liters.

At the same time as boiling, add randomly chopped potatoes and washed cereals, add salt and spices.

Boil the eggs, peel and chop them smaller, grate the slightly frozen cheese into coarse shavings.

After washing the greens and selecting dense stems from them, cut the sorrel leaves a little thicker, and finely chop the rest of the greens.

In any order, add eggs, sorrel, and cheese to the cabbage soup. Stir at a low boil until the cheese shavings disperse, this is a sign of readiness sorrel cabbage soup.

Option 3: Camping sorrel cabbage soup with stewed egg

Of course, we cook camp cabbage soup in a pot. They are also called partisans, or cabbage soup “4,3,2,1” - now you’ll find out why. However, regardless of the name, it is clear from the cooking technology that this soup is for men, whether for a hike or for a hunting dinner.

Ingredients:

beef stew, GOST quality - 0.5 liter jar;
250 grams of sorrel;
four eggs, three potatoes, two onions, one large carrot;
salt and peppercorns;
a spoonful of lard if the stew is not fatty enough.

How to cook

Transfer the fat from the canned food into the pot, add lard if necessary, heat it up, and coarsely chop the onion on top. Having sautéed it until it smells strongly of roasting, lay out and knead the stew.

After peeling the carrots, cut them lengthwise into four slices and cut them into cubes, holding them directly over the pot. When the liquid in the pot begins to thicken noticeably, add about two and a half liters of boiling water and begin peeling the potatoes.

Coarsely chop the potatoes into the boiling broth, add pepper along with them.

Wash the sorrel thoroughly and remove only the particularly thick parts of the stems, roll several leaves into tubes and chop, like everything else, coarsely, over a boiling pot.

We deal with the eggs at our own discretion - in the original recipe, they are scrambled and slowly, in a circular motion, poured into the cabbage soup at the end of cooking. Another option is to boil it hard and put the halves in ready-made portions. In any case, salt cabbage soup only two minutes before turning it off.

Option 4: Combined sorrel cabbage soup with cabbage

The best meat for this recipe is homemade chicken. If offal is used in the soup, be sure to remove the liver before adding sorrel, otherwise it will become tough.

Ingredients:

third chicken carcass or half a kilo of poultry offal - necessarily the neck, wings, giblets;
200 grams each of sorrel, potatoes and cabbage;
three “hard” eggs;
half a glass of chopped garden herbs;
oil, lean, well refined.

Step by step recipe

Chop and rinse the carcass if the broth is from chicken meat, I also wash the by-products thoroughly. We cook the broth at the rate of three liters of soup, accordingly we take a little less water.

We take out the cooked meat, strain the broth into a clean pan, and put it on the stove. Place potatoes cut into centimeter cubes into the boiling liquid. After boiling for about five minutes, add shredded cabbage. Cook the vegetables until tender, meanwhile preparing the frying.

Place chopped onions and carrots in the heated oil in the form of thin strips. After sautéing a little, you can then fry the chicken meat.

Transfer the contents of the frying pan to the pan and set aside for five minutes from the moment it boils. We cut the washed sorrel into wide strips, and dill and other greens - as finely as possible. Dip into the broth, stir, add salt, cook for no longer than two minutes, and cover with a lid. The cabbage soup steeps quickly, and a quarter of an hour later you can invite eaters to the table.

Option 5: Vegetarian cabbage soup made from sorrel with nettles

It would be strange if vegetarians didn’t pay attention to such a dish as sorrel cabbage soup, and who knows better about such recipes than they?! However, this soup has a place not only on the “green” menu; no other soup can prepare the stomach for a rich traditional feast like this.

Ingredients:

young sorrel and nettle - bunches of 200 grams;
one carrot, sweet variety;
two potatoes;
large onion;
sunflower oil;
hard-boiled eggs - according to the number of servings;
a bunch of dill;
salt, half a spoonful of peppercorns, two bay leaves.

How to cook

Peel and chop the onion, grate the carrot coarsely, sauté everything with butter over high heat.

After bringing the water to a boil, place large potato cubes in it and boil for a quarter of an hour. Mash between two dessert spoons pepper, place in a saucepan along with broken bay leaves, lightly salt.

Scald and rinse the nettles, sort out the sorrel and also rinse under the pressure of running water. Cut the listed greens into wide strips, and the dill is much smaller. First, add large greens to the cabbage soup, and chopped dill after three minutes.

Peel the eggs, rinse and cut in half. Place two egg halves on each plate and season with sour cream. For vegans last step lower it.

Frozen sorrel is suitable for all recipes - it is convenient to make this preparation in small portions in tightly tied bags according to the season. Do not defrost the greens before use; place them in the pan almost just before turning them off, otherwise they will lose their shape and beauty. You will need to chop the sorrel before freezing.

Instead of sour cream, it is good to put frozen cream in sour sorrel soup; you can even specially freeze it in the refrigerator. Creamy balls frozen with chopped herbs look original, and the taste can be varied by adding garlic.

Option 6. Recipe for cabbage soup with egg

Lightweight, simple and also very healthy soup- cabbage soup It is prepared mainly in meat broths, from fresh or sauerkraut with the addition of herbs and other products. Cabbage soup with egg turns out interesting and unusual.

Ingredients:

a small piece of pork (half a kilo);
bay leaf - 3 leaves;
peppercorns - 5 pcs.;
white cabbage - half a fork;
potatoes - 400 g;
carrots, onions - 1 root vegetable each;
3 sprigs of dill and parsley;
6 green onions;
black pepper, salt - 25 g each;
5 eggs;
vegetable oil - 60 ml.

Step-by-step recipe for cabbage soup with egg

First, cook the meat broth: put the meat in a deep container with two liters of water along with bay leaves and peppercorns, add a little salt and boil for 1 hour. Remove the meat and cool.

Let's prepare the dressing: peel the carrots and onions, cut the onions into cubes, grate the carrots, sauté in a frying pan until light brown.

Peel the potatoes, cut them into squares and put them in the strained broth, boil until half cooked.

Rinse the cabbage, chop it into strips and add it to the potatoes, boil until softened.

Rinse the parsley and dill and chop.

Wash the eggs, put them in a small container with water and cook for 8 minutes, cool, peel and cut two eggs into cubes.

In the soup we add roast, dill with parsley, chopped eggs, pepper, salt, and boil for several minutes.

Turn off the heat, leave to infuse under the lid and pour into plates, put a quarter of a boiled egg on top and sprinkle with onion greens.

If desired, you can put a little sour cream and a piece of boiled meat on the plates.

Option 7. Quick recipe for cabbage soup with egg

An old, proven recipe for aromatic cabbage soup with egg and sorrel without adding cabbage. The taste is a little different traditional cabbage soup, but remains just as amazing.

Ingredients:

potatoes - 6 small tubers;
carrots, onions - one small root vegetable at a time;
3 eggs;
sorrel - 2 bunches;
8 green onions;
spices for vegetable dishes- 40 g;
black pepper;
oil for frying - 40 ml.

For the broth:

1 chicken breast;
bay leaf - 2 leaves;
onion head

How to cook cabbage soup with egg

Place the chicken breast in the pan bay leaves, peeled onion, add some salt, put on the stove, adjust the low flame of the fire and boil for 25 minutes, periodically skim off the foam. Remove the breast, cool, and separate the pulp.

Cut the peeled potatoes into two halves, add them to the broth, and boil for about ten minutes.

Cut the peeled carrots and onions into thin slices and fry until slightly browned.

We rinse all the greens, cut the sorrel into strips, and cut the parsley, dill and onion into fine crumbs. Leave a few onion feathers for decoration. Add to the soup and simmer for a few minutes.

Add the frying, salt, pepper, season, boil for another 2 minutes and remove from the heat, leave for a little while.

Boil hard-boiled eggs, cool, peel and cut in half.

When serving, pour into plates, top with half an egg, a green onion and pieces of chicken. Sour cream if desired.

And for even more delicate taste At the very end of cooking, you can add a few tablespoons of milk or cream.

Option 8. Cabbage soup with egg and stew

Another very simple, economical and quick recipe cabbage soup with egg. All ingredients included in their composition are boiled in water, and at the end stewed meat and chopped boiled eggs. Unusual, tasty soup with a pleasant aroma. Great choice hearty lunch for the whole family.

Ingredients:

any meat stew - 250 g;
4 potatoes;
fresh cabbage - 1 quarter;
for root vegetables of carrots and onions;
4 eggs;
70 ml oil for frying;
universal spice - 40 g each;
salt, black pepper - 25 g each;
parsley, dill - 7 branches each;
half a bunch of green onions.

Step by step recipe

Fill a metal container with water, place it on the stove over medium heat, close the lid and wait until it boils.

Peel the potatoes, cut them into cubes, put them in a saucepan after the water boils, add some salt and boil for about half an hour.

Chop the peeled onions and carrots into small cubes and sauté in oil for 2 minutes over high heat. Reduce the heat, pour a little water into the vegetables, pepper, salt, cover the pan with a lid and simmer for several minutes.

Chop the washed parsley and dill and combine with the stew, stirring well.

Place shredded cabbage into a saucepan with potatoes and boil for about half an hour.

Add the roast, stew with herbs, salt and pepper again, season, stir and boil for 2 minutes.

Leave for 20 minutes to infuse and pour into plates, put half a boiled egg on top, garnish with dill sprigs.

Stew can be replaced with any minced meat, then it will first need to be fried along with vegetables.

Option 9. Cold cabbage soup with egg

Cold soups are very popular, especially during the hot season. In addition to the popular okroshka and beetroot soup, there is also wonderful recipe cabbage soup Tasty, satisfying, fast - just what you need for a nutritious dinner.

Ingredients:

6 potatoes;
cabbage - a small quarter;
half a dozen eggs;
a bunch of green onions;
6 sprigs of dill and parsley;
sorrel - 6 leaves;
2 carrots;
2 cucumbers;
1 onion;
salt - 35 g.

How to cook

Peel the potatoes and carrots, place them in a deep container with water, add a little salt, and cook until soft over medium heat.

Rinse the sorrel and boil in a separate container for 5 minutes in slightly salted water. Pour the water into a clean cup and cool.

Wash the eggs and cook in a small saucepan until they reach a hard-boiled consistency.

Remove the carrots and potatoes from the broth and cool.

Chop the onion and cucumbers into squares.

Rinse all the greens, chop them and pour them into a cup with cucumbers.

Cut the potatoes and carrots into cubes and put them in a cup.

Cut the cooled eggs into cubes and combine with all the ingredients, leaving two for decoration.

Shred the cabbage into thin strips, chop the peeled onion into strips and crush together with salt with your hands for several minutes, put in a cup with the rest of the products.

Pour in salt, pour in the cooled vegetable broth, add sorrel broth, mix well and put in the refrigerator to cool.

When serving, pour into plates and top with a quarter of a boiled egg, sour cream or mayonnaise. Place slices of black bread in a small bread bin nearby.

And to give such unusual soup interesting taste and color, the eggs don’t need to be chopped, but grated.

Option 10. Cabbage soup with egg and rice

The next version of cabbage soup with egg is special from the others unique taste and satiety thanks to the included pork ribs and rice cereal. Unusual, but tasty.

Ingredients:

rack of pork ribs- half a kilogram;
sorrel - 7 leaves;
rice cereal - 2 handfuls;
potatoes - 3 tubers;
cabbage - 1 quarter;
carrots, onions - 1 root vegetable each;
celery - 2 pcs.;
black pepper, salt - 25 g each;
eggs - 4 pieces;
half a bunch of dill and parsley.

Step by step recipe

Wash the pork ribs, place them in a deep saucepan along with celery root, previously washed and peeled, lightly salt and cook for about one hour over moderate heat, periodically removing the foam.

Remove the ribs from the broth.

Peel the potatoes, cut them into large squares, carrots into large circles, onions into strips, cabbage into large strips.

Wash the rice cereal in a colander and add it to the broth along with all the vegetables, cook for 25 minutes.

Rinse the sorrel, cut into small strips and add after all the vegetables have completely softened, boil for several minutes.

Wash the eggs, put them in a small container with water, cook until they have a hard-boiled consistency, transfer them to cold water to cool, peel them and cut them into halves.

Leave the soup to steep for 25 minutes, pour into plates, top with sour cream, half eggs, sprinkle with parsley and dill.

To make the cabbage soup even more refined and interesting, replace fresh pork ribs with smoked ones.