Shchi sorrel recipe with egg. Sorrel soup recipe

Sorrel - very useful product just like all greenery. How to cook cabbage soup from sorrel with an egg, read below.

Sorrel soup with chicken and egg

Ingredients:

sorrel - 5 bunches;
chicken - 1 kg;
egg - 2 pcs.;
potatoes - 2 pcs.

Cooking

Chicken (it can be just half a carcass, it can be wings, drumsticks or thighs), wash and put in a saucepan. Pour in water, after boiling, reduce the heat and cook until the chicken is cooked. Then we extract it, and filter the broth. Thinly slice the potatoes and dip into the broth, add salt to taste. We chop the sorrel in strips of 5 mm. When the potatoes are cooked, dip the sorrel into the broth. At first it will seem that it is a bit too much, but this is normal, because in the process of cooking it will boil down. In a bowl, beat the eggs, pour them into the boiling broth in a thin stream and stir constantly, let stand for a couple more minutes. In ready-made green cabbage soup with sorrel and egg, add pieces of chicken meat.

Shchi 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 pieces.;
sour cream - 165 g;
salt.

Cooking

We clean the potatoes and chop them into cubes, chop the carrots in circles, and in the onion we make an incision crosswise. Place the vegetables in the boiling broth and cook for about 10 minutes. Then pour in the rice, add some salt and cook for another 10 minutes. Boil the eggs, peel, separate the yolks from the proteins. Coarsely chop the whites, and grind the yolks with sour cream until smooth and pour into a saucepan. Next, send the squirrels, bay leaf and cook for about 2 minutes. Grind the sorrel, put it in a saucepan, after boiling, turn off the heat and leave the cabbage soup with sorrel with egg and sour cream under the lid for about a quarter of an hour.

Sorrel 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.

Cooking

We begin the preparation of cabbage soup with the preparation of sorrel - we separate the leaves from the legs and cut them not too finely. Chop the leeks into rings. Chicken fillet until cooked, cook in salted water. Then we take it out and sort it into fibers. We put small cauliflower inflorescences in the broth, boil for 5 minutes, then lay the sorrel, leek and cook for another 3 minutes. Break and shake 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.

Lean sorrel 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.

Cooking

Finely chop the onion, melt about half of the butter in a saucepan with a thick bottom, put the onion there and sauté until golden brown, stirring, for 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 the diced potatoes in the liquid. Let it boil again and cook for 10 minutes. Beat the onion with the addition of 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 dill and parsley. In a large frying pan, heat the oil, lay all the greens, mix, cover with a lid and cook for about 3 minutes. Open and stir again. Place greens in a bowl. Everything, delicious cabbage soup is ready. In each plate, when serving, put half a boiled egg and sour cream. Bon appetit everyone!

cabbage soup recipes

sorrel soup

2 hours 20 minutes

35 kcal

5 /5 (1 )

One of business card Russian cuisine are cabbage soup. In Rus', 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 Rus', 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- a very useful product, but only if you know exactly in what conditions it 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 of butter in it. 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 them 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.

Cooking first courses with sorrel.

Spring is a great time to update nature, wardrobe, mood and menu. You can diversify it, first of all, with dishes with the first spring vegetables - a variety of salads, snacks and hot meals. One of traditional first dishes of this season - sorrel soup or green borscht.

How long does sorrel boil in soup?

In soup, sorrel should take no more than 5 minutes to cook. So it will retain its taste as much as possible and at the same time, saturate the potatoes and broth. At the same time, the intensity of cooking, and especially boiling, should be moderate.

It should be noted that for the preparation of dishes using wonderful vitamin sour leaves, it is necessary to select young pagons from the bushes that have not yet thrown out the peduncle. After such a stage of ripening, all the strength of the plant goes into this particular stem and the leaves lose their previous characteristics of juiciness and vitamin content.

Pre-green leaves are soaked in cold water to effectively remove earth and dirt. It is this method that is recommended for washing, and not intensive rinsing under running water - after all, in this way there is a very high probability that the delicate leaves will tear.

Summer sorrel soup with egg: recipe in a slow cooker

The slow cooker has become so closely integrated into the life of many modern housewives that many traditional ways the preparation of dishes known to us was transformed into a format with its use. Not spared the same fate and summer sorrel soup with an egg. To prepare it, we need to take:

half a kilo of any meat
one bunch of sorrel and green onions
one onion and one carrot
3-4 potatoes
3 eggs

Given the preparation of soup in broth, the process can be divided into two parts. First, in the evening, for example, prepare the base itself, and then cook it yourself summer soup. So, for cooking:

Put the washed meat into the multicooker bowl, add cold water and salt.
Set the "stew" mode and cook for about 2 hours.
After, if necessary, strain the resulting broth, and cut the meat into pieces. The broth is ready.
Now let's start cooking, in fact, the soup itself. We cut carrots, potatoes, onions, put everything in a bowl and set the “stew” mode for, literally, 30 minutes.
After some cooking time - when the potatoes are almost ready, add sorrel, onion, if desired - dill, parsley and spices.
With the addition of eggs, there are two cooking options. According to the first recipe, gently beat the eggs separately in a bowl and pour raw in a thin stream into the broth after adding the sorrel.
According to the second recipe, the eggs must first be boiled and, after being finely chopped, add to the soup already almost at the final chords of cooking.
In the first case, the taste of the egg will be less pronounced, but it will bring a special piquancy and originality of taste to the soup, and also make it more homogenized - thicker; with the second method, the taste of a boiled egg will be clearly visible, and the soup will be traditional in composition.

Green borscht with sorrel and egg: recipe

The very first thing that is very remarkable about this dish is that it has practically nothing to do with traditional borscht. Is that the basis of cooking on the broth. Nevertheless, this dish is firmly rooted in our traditions in this version of the name, primarily because of the bright green color due to the content of spring greens in it: sorrel, parsley, nettle, green onions, etc.

For green borscht you will need:

0.5 kg pork ribs and potatoes
1 piece of onion, carrot, parsnip root and parsley
1-2 bunches (depending on size) of sorrel, green onion, parsley, dill and other herbs
4 eggs
to taste we will add sour cream, salt, spices

First, let's prepare the broth. For this:

Cooked ribs with water and cook for about 30 minutes, removing the foam.
Next, add the roots and coarsely chopped onions and carrots. Cook another 20 minutes.
We take out the rhizomes of parsnips and parsley, filter the broth if necessary, disassemble the meat.
At the same time, hard-boiled eggs should be boiled in parallel. The process of their preparation should last 10-11 minutes, and we also pour sorrel and herbs with water to clean them of dirt.
Add pre-cut potatoes to the broth, you need to salt and pepper.
When the potatoes are almost ready, we introduce finely chopped leaves of sorrel, parsley and dill.
Some hostesses at this stage add several boiled eggs to the almost finished dish.
But it is worth knowing and remembering that with this format of adding this ingredient, green borscht is recommended to be stored in the refrigerator for no more than one day.
More practical advice would be to add a boiled egg directly to the plate at the time of serving a serving of green borscht. Season the served preparation with sour cream to your taste.

Sorrel and Nettle Soup: Recipe

Unique interesting option soup made from green pagons of the first spring blades of grass is sometimes also called Moldavian borscht. Its peculiarity lies in the fact that it contains rice and tomatoes. So, let's prepare:

bunch of young leaves of sorrel and nettle
3-4 potatoes
one tomato and one carrot
50 g rice

In the process of cooking, first of all, prepare the nettle dressing. For this:

We scald it with boiling water to reduce its stinging properties, and then separate the leaves from the stems and grind them thoroughly in a blender. To make the result better, you can add a little water during grinding.
We crush the potatoes into cubes, and the carrots finely.
For a more pronounced taste and aroma, carrots and onions can be fried in vegetable oil.
We cut the tomatoes finely enough, from which you can, at your discretion, first remove the peel. To do this, lower them for a few minutes in hot water and then, prying with a knife, remove the skin.
Grind sorrel leaves. The preparatory work has been completed.
Now bring the water poured into the pan to a boil and add potatoes and carrots, then rice, then tomatoes, salt a little.
After a few minutes, add the nettle gruel to our soup and cook almost until the potatoes are ready.
A few minutes before the end of cooking, put the chopped sorrel in the pan. Serve ready soup maybe with sour cream.

Shchi green sorrel with meat

There is an opinion that the difference between borscht and cabbage soup is very arbitrary. As a rule, borscht is necessarily cooked in broth and using sautéed vegetables in the recipe.

Shchi can be without meat, as a rule, with an obligatory component - cabbage. But at the same time, variations are possible in recipe recommendations for cooking cabbage soup with meat and without cabbage.

The traditional name has been preserved, but prescription ingredients changed. For this we need to prepare:

500 g of any kind of meat
carrot
bunches of sorrel, green onions, parsley, dill
a little flour, sugar, butter and sour cream
hard-boiled eggs
do not forget about seasonings and spices

To prepare the base of cabbage soup - broth, we take any type of meat except lamb. Pork, chicken, beef will give the traditional color and taste of the finished dish, but lamb, due to the special specific flavor, will bring not quite ordinary, but atypical flavoring.

To prepare the dressing, we need the fat that surfaced during the preparation of the broth. Therefore, it is best if we boil the meat in advance and let this upper fat accumulate on the surface of the broth and cool.
We collect this top in a saucepan and sauté finely chopped carrots and the lower part of the green onion stalks on it - where the white tips are.
As it cooks, add literally a tablespoon of flour and continue heat treatment. After we add the broth to our vegetables.
In another saucepan butter lightly stew the sorrel pagons. The resulting stewed mass from sorrel must be rubbed through a sieve or chopped in a blender.
A little trick is to add literally a teaspoon of sugar, which will help open palatability our spring sour greenfinch.
In the pan, where our vegetable set is cooked in broth, add the cooked puree.
In the meantime, chop the remaining pagons of green onions, parsley and dill, cut pieces of cooked meat across the fibers, cut hard-boiled eggs into two parts.
Cooked cabbage soup is advised to be poured into a ceramic tureen, since oxalic acid, with prolonged contact with iron surfaces, can provoke undesirable reactions.
Pour cooked cabbage soup into a plate, put pieces of meat, half an egg, sprinkle with herbs and season with sour cream.
It is easy to note that the recipe does not foresee potatoes, but who does not imagine the first dish without this traditional component at all - you can, of course, add it.

Another variation on the theme of cooking traditional spring first dishes. To prepare it, we need to prepare, in fact, judging by the very name of the dish, the following components:

whole chicken
onion bulb
a couple of bunches of fresh sorrel and dill
some sour cream
5 boiled eggs

Boil the chicken, after cutting it.
We leave the fillet - we will add it to the almost boiled broth.
Having prepared the broth, filter it, add the chopped chicken breasts, and later - finely chopped onion.
We will pay special attention to the preparation of sorrel. In order for it not to be brown, but to please the eye with bright green notes in ready dish, we need to resort to some tricks. Carefully separating the leaves from the stems, cut them and blanch them - that is, pour boiling water over them.
After, throwing it in a colander, immerse it in a container with cold water where you can throw even a few ice cubes.
Getting ready to serve - lay out the prepared sorrel, which has preserved a lot of vitamins and useful substances, as well as richness of taste. We spread ½ eggs, a little sour cream and pour everything with our chicken broth with pieces of meat.

Lean sorrel soup

The time when the first greens appear on sale sometimes occurs during the fasting period. Or the desire to treat yourself to such a dish arises in people who, for medical or personal reasons, do not eat meat. A solution to this situation is lean soup. To prepare it, we will prepare:

about 5 potatoes (depending on size)
one onion and one carrot
3-4 raw eggs
sorrel, dill, wild cherry, rhubarb, parsley, garlic
hot pepper - optional
bouillon cube

We cut our vegetables quite finely.
We crush a cube of dry broth into boiling water, throw a bay leaf, peppercorns, salt.
We fall asleep all the vegetables and boil until the potatoes are ready.
Almost 5 min. until cooked, add chopped sorrel, rhubarb pagons, crushed garlic and crushed dill.
Separately, beat a few eggs in a bowl and introduce them in a thin stream into our soup.

To many, this combination of components may seem very strange. But the combination tender meat with a slight sourness of sorrel will give you unforgettable taste. The amazing aroma of the dish will remind you of the best moments of summer.

Separately, we prepare the ingredients for meatballs and soup. For meatballs you need:

300 g fresh minced meat
1 chicken egg

For the actual soup you need:

2-3 potatoes
2 garlic cloves
1 fresh onion
1-2 medium carrots
1-2 eggs (pre-boil hard)
200 g sorrel

To cook meatballs:

Mix the minced meat with the egg, season with salt, pepper and mix well until homogeneous mass and set aside for 20 minutes in a cold place.
In parallel, boil water, where add potato slices and cook for 8 minutes.
With minced meat and form balls, throw them into the soup with salt and pepper.
On heated vegetable oil sauté the onion, add grated carrots, garlic.
When the potatoes and meatballs are cooked, add the roast, salt and boil.
Then sprinkle with chopped sorrel and crushed eggs.
Leave for 10 minutes for our dish to infuse.

Cooking this easy and sure delicious dish low cost, because you need very little time. Every housewife can find all the constituent components in her refrigerator.

Take:

jar of stew of your choice
1 bunch of sorrel
1 pc onion, and the same amount of carrots
3-4 potatoes
2 hard-boiled eggs

Remember the important salt, pepper, bay leaf and vegetable oil.

First, fry chopped onions on a light fire, add chopped carrots, a little salt and pepper.
Simmer covered for 5 minutes.
Next, put the frying in a saucepan, add chopped potatoes and pour completely with water (1.5-2 l.).
Cook over low heat until the potatoes are ready.
We mix the stew, chopped sorrel.
Salt, pepper to taste.
We cook for another 10 min. Let's stand.
When the dish is ready to be served, put half of the boiled egg in a bowl.

Soup with sorrel and cabbage

Contrary to the traditional interpretation that the first dish with the presence of cabbage in the ingredients is called cabbage soup. But, at the same time, in the modification of green first courses, there is also a recipe for soup with cabbage and young green sour sorrel leaves. To prepare it, take:

500 g chicken
300 g fresh cabbage and sorrel
3-4 pcs. potatoes
1 each onion and carrot
3 boiled eggs
fresh herbs

Soup will be cooked chicken broth. So to start:

Boil the broth, strain it and bring to a boil.
We clean the potatoes, cut them into cubes and send them to the pan.
When the potatoes are half cooked, add chopped cabbage to the container.
We clean the onions and carrots, finely chop them.
In a frying pan, lightly sauté onions and carrots in vegetable oil.
We wash the sorrel and greens and finely chop.
We send carrots and onions to the broth.
5 minutes before removing from heat, add sorrel and herbs.
Let's brew for 10 minutes.

As you know, beets are characterized big amount vitamin R. With its help, the vessels become more elastic. That is why this soup is very nutritious and very tasty! To prepare for 2-2.5 liters of water, take:

1 beetroot
Beet tops from 2 root crops
2-3 potatoes
1 onion
1 carrot
100 g sorrel
2 hard-boiled eggs

Pour water into a saucepan, add potatoes cut into small pieces and cook until tender.
Fry chopped onion in vegetable oil over low heat until golden brown, add chopped carrots. Roast together.
Rub on coarse grater beets and add to the pan.
Simmer all this until ready.
Add all the cooked vegetables to the saucepan to the finished potatoes, cook for 5 minutes.
Then chop the washed sorrel and beet tops and add to our soup, do not forget to salt and pepper, add a bay leaf. Cook for 5 more minutes.
Let stand a little. When serving, add half a boiled egg to the bowl, this will make it more appetizing.

Suggested meal - great option when you want to pamper yourself spring dish in off season. To prepare it, take:

a jar of 0.5 liters of canned sorrel
meat on the bone
5-6 potatoes
bulb onions
1-2 eggs

We cook the broth, clean the vegetables.
Saute the onion in butter until it turns yellowish brown.
We cut the potatoes into strips.
Cut the meat into small pieces.
We return the meat to the broth and there, after a little salt, we send the onion.
Whisk the egg in a separate bowl.
Almost at the stage fully prepared potatoes, we throw canned sorrel into the pan.
And when our cooking boils, we introduce, while diligently stirring our soup, beaten eggs.
Add spices and get ready to savor the cooked dish.

Soup with sorrel and rice

To prepare soup with sorrel and rice, you will need:

3-4 potatoes
1/3 cup rice
1-2 pcs. onions and carrots
2 pcs. boiled eggs
bouquet of oxal leaves

It is necessary to boil the rice in salted water.
We get a broth, to which we add diced potatoes and small slices of carrots.
While this is cooking, chop the onion and sorrel into small pieces.
Pour the whole mixture of greens into a pan with rice and potatoes.
Salt and pepper to taste.
Boil in liquid for another 5 minutes.
You can put half an egg in each serving.

For the preparation of this delicious soup, you will need very little time and your efforts. And after a short amount of time you will enjoy a delicate taste tender mushrooms and sour sorrel. To do this, take:

Approximately 150 g sorrel
2-3 medium potatoes
300-400 g fresh mushrooms (champignons)
1 bulb
1 fresh carrot
2 boiled eggs (optional)
Salt, pepper, vegetable oil/other spices.

Boil the mushrooms for about 30 minutes, after chopping them into small slices. Don't forget to salt the water.
As soon as the broth is ready, mix the potato cubes into the pan.
Fry the chopped onion in a frying pan, then add the carrots cut into strips.
Season this mixture with a little salt and pepper.
When the potatoes are soft, pour in the fried mixture, mix everything.
Add finely chopped sorrel for 5 minutes.
Sprinkle to taste with salt, pepper, dill (optional).
When serving, you can embellish with a piece of boiled egg.

The proposed dish is very refreshing in summer time. A decoction for him can be either beetroot or sorrel. For oxal you will need:

300-400 g fresh sorrel
a bunch of green onions and dill
fresh cucumbers - 2 pcs
1 pc onion
2 pcs hard boiled eggs
3-4 potatoes, pre-boiled
salt, pepper to your taste.

First we cook sorrel broth. For this:

Chop the sorrel into small pieces and place in boiling salted water. Boil for 5-7 minutes.
While our broth is cooling, we chop the green onion and dill into small slices.
Separately, we cut cucumbers, onions with boiled eggs and boiled potatoes.
We introduce all these prepared vegetables into a chilled sorrel broth, rub one egg yolk over the pan.
It remains only to pepper and salt to your liking and mix very thoroughly.
Also, to give softness and subtlety, you can add a small amount of fresh sour cream.

Video: Delicious green borscht with sorrel

Very tasty and fragrant green cabbage soup with sorrel and egg. It is better to cook sorrel cabbage soup in meat broth. It is best to use beef or veal on the bone, so the broth is more rich. In my opinion, such cabbage soup from sorrel with an egg is especially good in summer. Firstly, you can put fresh sorrel from the garden in the soup, and secondly, the soup turns out to be light, with a characteristic oxalic sourness, which is especially pleasant in the heat.

Compound:

Water - 2.5-3 l
Meat on the bone (beef or veal) - 300-400 g
Potatoes - 3-4 pieces
Eggs - 3 pcs
Sorrel - a large bunch
Onion - 1 pc.
Carrot - 1 pc.
Butter - 20 g
Ground black pepper - to taste
Salt - to taste

Cooking:

So, to cook sorrel soup with an egg, first you need to cook meat broth. To do this, wash the meat and dip it in a pot of cold water. Put the pot on the fire and cook the broth after boiling for one hour. The broth is simmered over low heat without a lid.

Remove the meat from the broth, separate from the bone and cut into small pieces. Set the meat aside, we will add it to the soup at the very end of cooking.

Peel onions and carrots. Cut the onion into small cubes, grate the carrots on a medium grater.

Melt a piece of butter in a frying pan.

Put onions and carrots in a pan and fry for 10 minutes. Vegetables should be soft and lightly browned.

Wash the sorrel thoroughly and cut into strips.

Put the sorrel to the fried vegetables, mix and leave on the stove for 3 minutes.

Place the stock pot on the stove and bring the stock to a boil. In the meantime, the broth boils, wash the potatoes, peel and cut into cubes. Rinse sliced potatoes under cold running water to remove excess starch.

Put the potatoes in the boiled broth and cook for 20 minutes, until the potatoes are fully cooked. Then put the sorrel roast in the pan. Potatoes do not boil in the presence of oxalic acid, so before the sorrel enters the broth, the potatoes must be completely cooked. Add cooked meat to soup.

Crack the eggs into a separate bowl and lightly beat them with a fork.

Pour the eggs into the soup pot in a thin stream. Salt and pepper the soup immediately and turn it off.

Green cabbage soup with sorrel and egg is ready. Serve the soup hot with sour cream.

Bon appetit!

You can watch the funny video below:

In spring and summer, when fresh greenery appears, I want to please loved ones with lungs, low-calorie soups. Hot or cold sorrel soup - lovely dish For summer lunch. Of the many recipes, sorrel soup with an egg is a well-deserved love.

Recipes green cabbage soup very diverse: they are cooked on meat, chicken, vegetable broth or on water, with a variety of components. As a rule, some common ingredients are used - potatoes, carrots, onions and green onion, common 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, the meat broth is cooked.
Then the cooked meat must be removed and cut into pieces.
Fry the vegetables, pour the prepared broth, put the potatoes.
After 10 minutes, add sorrel and nettle.
Another 15 minutes - and cabbage soup will be ready.
Serving on the table, you need to put a whole boiled egg on a plate, a little meat, add sour cream and greens.

Shchi green old Russian

According to this recipe, our great-grandmothers also cooked cabbage soup. Characteristics- they are prepared very quickly, the potatoes are cut into large pieces and a lot of greens are put - 2 large bunches of sorrel.

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

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

Sorrel soup puree

Puree soups with a delicate, homogeneous texture are loved by both children and many adults. They are easy to digest and therefore suitable for diet food. Light, refreshing, summer cream soup can also be prepared from sorrel.

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

Then the soup must be wiped and brought to desired temperature. boiled quail egg cut in half and put in a plate with chopped herbs. Sorrel puree soup is usually eaten with sour cream.

The croutons are served on the table separately and, if desired, are placed in the soup before meals.

Sorrel soup with stew and egg

To prepare such a soup, you can choose any stew. Lightly fried vegetables should be stewed 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), put the potatoes and cook until cooked. Then add the stew mixed with sorrel. Cook the soup for another 10 minutes, then let it brew. Half an egg is traditionally placed on each plate.

Cold soup from sorrel

IN summer heat cold first courses are very much in demand. In addition to the usual okroshka and beetroot soup, you can cook cold cabbage soup from sorrel. To do this, chopped sorrel should be boiled for 5-7 minutes in salted water and set aside to cool. cut 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 egg yolk into cabbage soup.

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

Sorrel soup with rice

Another very interesting recipe. Unusualness begins already with cutting vegetables: potatoes, as always, in cubes, but carrots in circles. A cross-shaped incision is made on the peeled bulb. These vegetables are lowered into the broth, in which they are boiled for 10 minutes. After that, you need to add rice, moderately salt and cook for the same amount of time.

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

Prepared sorrel and green onions are also sent to the broth. When the soup boils, you need to remove them from the heat and let it brew. After 15 minutes, you can invite to the table.

In preparation sorrel cabbage soup have their own little secrets.

when preparing green cabbage soup and soups, put more greens, add spinach and nettle to sorrel - this will allow you to cook a really vitamin, refreshing dish;
so that the nettle does not burn your hands, pour boiling water over it;
dose the sorrel heat treatment time: young leaves are placed in the pan in the last minutes, mature ones a little earlier;
to neutralize too sour taste, it is allowed to put a little sugar in cabbage soup;
it is advisable to serve cabbage soup on the table in heated plates (with the exception of cold soups).

fresh greens - real treasure vitamins, minerals, essential oils. Exists huge variety green cabbage soup and soups. They can use the most unexpected ingredients: sour apples, young white and cauliflower, smoked meats and even salted mushrooms. Eggs are used not only in boiled, you can beat a raw egg and pour into a saucepan. Sometimes used as a condiment tomato paste and cream.