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Cold sorrel soup. Sorrel soup: recipes with photos

Very light, dietary and healthy dish is sorrel soup. Classic recipe with an egg is used by housewives especially often. The dish is considered spring, but from canned sorrel This treat can be prepared at any time of the year.

Step by step recipe for classic sorrel soup with egg

For such a simple recipe, you will need to take only the most affordable budget ingredients. These are: 3 potatoes, 1 pc. onions and carrots, 1 bunch of fresh sorrel, 4 eggs, salt, oil.

  1. Onions and carrots are finely chopped in any convenient way and fried until golden in oil or fat.
  2. While the vegetables are cooking, the potatoes are cut into cubes and placed in a saucepan over medium heat.
  3. The sorrel is washed, cut into strips.
  4. When the potatoes are almost ready, vegetable frying, chopped sorrel, as well as salt are sent to it, and the dish is cooked for another 10-12 minutes.
  5. Eggs are boiled separately.

When serving, finely chopped egg and sour cream are added to each serving of hot soup.

Green borscht in meat broth

If desired, sorrel soup can be made very satisfying. To do this, add pork to the dish (350 g of pulp). In addition, you will need to use: 2 bunches of sorrel, 6 potatoes, 2 each. carrots and onions, 100 ml. sour cream, 3 eggs, 50 ml. tomato paste, salt, oil.

  1. The meat is washed, finely chopped and cooked until tender. Before boiling, it is necessary to remove the foam from the surface of the water.
  2. Onions and carrots are chopped, and then fried in vegetable oil until tender. Tomato paste is added to the vegetables, and the ingredients are stewed for another 5-7 minutes.
  3. The contents of the pan, along with the diced potatoes, are laid out in the meat broth.
  4. When the potatoes become soft, thoroughly washed and chopped sorrel is added to the pan.
  5. The soup is cooked for another 10-12 minutes.

You can serve green borscht with sour cream or mayonnaise. Add half a hard-boiled egg to each serving.

Cold soup with sorrel and egg

On a hot summer day the best option lunch will be a sorrel "cold" with a boiled egg. A very light yet tasty dish. It is prepared from the simplest products. Among them: 250 g of fresh or canned sorrel, 3 pcs. potatoes and fresh cucumbers, 3 eggs, a bunch of green onions and dill, salt.

  1. Potatoes are chopped into medium cubes and boiled until tender in salted water.
  2. The sorrel is finely chopped and added to the pot to the already soft vegetable. Together, the ingredients are cooked for another 5-7 minutes, and the soup is removed from the heat to cool.
  3. Eggs are cooked separately.
  4. Greens with cucumbers and boiled eggs are finely chopped. This will be the main dressing for the soup. It is added to chilled green borsch in portions.

Ready-made sorrel soup with egg will perfectly complement garlic croutons from white or rye bread.

With added rice

Especially delicious sorrel soup with rice is obtained on a broth of meat ribs (400 g). In addition to the meat component and a bunch of sorrel, you also need to take: 50 g of cereal, 2 potatoes, 1 each. onions and carrots, 50 g celery root, salt, 1 egg per serving. How to cook such a dish is described in detail below.

  1. Broth is cooked from meat ribs. So that it is not cloudy, foam must be constantly removed from the surface of the liquid.
  2. While the meat is cooking, chop the vegetables coarsely. Together with rice, they are added to the broth about 10 minutes before it is ready.
  3. All ingredients are boiled until potatoes are soft. Only at this moment you can send finely chopped sorrel to the pan. After another 10-12 minutes, the dish will be completely ready.

The soup is served with sour cream and chopped hard-boiled eggs.

Sorrel soup with poached egg

This soup is very tasty not only hot, but also cold. His main secret is poached eggs. Cooking them is not easy, but the result is worth it. To prepare the discussed soup, you will need the following products: eggs by the number of servings, a large bunch of sorrel, 1 pc. carrots and fresh pepper, 2 potatoes, salt, oil. The following recipe is described step by step.

  1. Frying is prepared from chopped carrots and diced peppers in oil, after which it is sent to the pan and poured with water.
  2. Shredded potatoes are added to other vegetables, and all the ingredients are boiled together for 10-12 minutes.
  3. The sorrel is thoroughly washed cold water and scalded with boiling water. This will prevent excess acid in the soup. The scalded leaves are finely chopped and added to the vegetable broth.
  4. A poached egg is always cooked separately in an acidic environment. To do this, 1 liter of boiling water with 60 ml. vinegar essence is brought to a boil. With a spoon in water, a “funnel” is quickly made into which the egg is poured. After 3 minutes, you can remove it from the pan.

A poached egg is laid out in each portion of the soup and sour cream is added.

In chicken broth

Sorrel soup You can also cook it in chicken broth. It is best to take for this chicken legs(2 pcs.). In addition to them, you will need to use: 5 potatoes, 1 pc. onions and carrots, 250 g of sorrel, 3-4 cloves of garlic, 4 eggs, a bunch of fresh herbs, salt, oil.

  1. Broth is made from poultry. You can add it in the process of cooking black peppercorns and bay leaf.
  2. All vegetables are washed, peeled and cut into medium pieces, garlic - into slices.
  3. Frying is prepared from carrots with onions in oil or fat. At the very end, garlic is added to it for flavor.
  4. Greens and sorrel are thoroughly washed and finely chopped.
  5. When the bird is completely cooked, you need to remove the legs from the broth, remove the pulp from them, and send the meat back, and discard the bones.
  6. Roasting and greens with sorrel are also added to the chicken. Together, all the ingredients are cooked for another 10-12 minutes. Most importantly, do not forget to salt ready meal.
  7. Hard-boiled eggs in a separate bowl and finely chopped.

The soup is served piping hot with sour cream or mayonnaise. Half of the crushed egg is poured into each serving.

On the water with melted cheese and oatmeal

This recipe for hastily will make a very tasty soup. Oatmeal (50 g) will add satiety to him, and processed cheese(180 g.) will give a gentle creamy taste. You will also need to use: 4 potatoes, 220 g of sorrel, white onion, bunch of green onions, salt.

  1. Thoroughly washed and finely chopped sorrel and green onions are placed in boiling water.
  2. Diced potatoes are added to the greens. On medium heat, the future soup is cooked for about 15 minutes.
  3. When the potato pieces become soft, melted cheese and oatmeal flakes are sent to the pan. Pre-soaking is not required. It is best to use Hercules, whose flakes keep their shape perfectly in the finished dish and do not boil soft.
  4. It remains to simmer the soup on the slowest fire for about 10 minutes.

Finely chopped hard-boiled eggs can also be added to the finished treat.

Sorrel soup puree

From fresh sorrel, you can also prepare an appetizing thick cream soup. This dish is great even for feeding babies over 1.5 years old. For it you need to use: 250 g of sorrel, 3 potatoes, 1 white onion, 120 g of fat sour cream and the same amount of any hard cheese, a piece of butter, salt.

  1. Potatoes and onions are cut into small cubes and fried on butter about 5-7 minutes. During this time, the vegetables will soften slightly.
  2. The contents of the pan, along with the butter, are sent to a pot of water. The ingredients are boiled until the potatoes are soft.
  3. Washed and chopped sorrel, as well as salt, are added to the resulting vegetable broth.
  4. After another 10 minutes, the soup can be removed from the heat and left to cool to room temperature.
  5. The mass is thoroughly crushed with a blender to the state of a thick homogeneous porridge.
  6. Sour cream is added to the puree, after which the soup is brought to a boil over high heat.

Before serving, each serving of the dish should be sprinkled with hard cheese grated on a coarse grater.

Lean green borscht with egg and vegetables

In sorrel soup, you can add not only onions and carrots, but also other vegetables. For example, fresh Green pepper(1 pc.), Beets (1 pc.) And tomatoes (2 pcs.). In addition to them, you will need to take: 1 pc. carrots and onions, 200 g sorrel, 5 potatoes, 230 ml. tomato juice, 5 eggs, salt, oil.

  1. The beets are peeled, rubbed on a coarse grater and sent to cook almost until transparent.
  2. Diced potatoes are added to the pot.
  3. Onions and carrots are chopped in any convenient way, fried in a pan. Grated beets, small pieces of tomatoes and peppers are added to them, tomato juice, and together the mass is stewed for 7 minutes.
  4. The eggs are hard-boiled and coarsely chopped.
  5. Vegetable fried, as well as eggs, are added to the broth with potatoes. The soup is cooked for another 10-12 minutes.

Ready-made green borscht is delicious served with sour cream, herbs, homemade bread and lard.

Cooking in a multicooker

Green cabbage soup is especially quick and easy to cook in a slow cooker. For this purpose, a model of any brand is suitable. The main thing is that it has the "Extinguishing" and "Steaming" modes. For such a dish, you will need to take the following products: 400 g. chicken fillet, 3 potatoes, 250 g of sorrel, white onion, 3 eggs, bay leaf, salt, favorite spices.

  1. The fillet is cut into large pieces, laid out in the bowl of the device and poured with cold water. In the "Extinguishing" mode, the meat broth cooks for 90 minutes. You can put it to boil in the evening to significantly reduce the process of preparing soup.
  2. The meat from the broth is cut into small cubes and returned back to the container, and, in addition, slices of peeled potatoes, a whole onion, salt and a couple of leaves of parsley are added to it. Together, the ingredients are cooked for 25 minutes in the "Steam" mode.
  3. The sorrel is thoroughly washed and finely chopped. Eggs are broken into a separate bowl, poured with boiling water, mixed thoroughly and lightly beaten.
  4. When the broth is completely ready, sorrel is added to it and the egg mass is poured in a thin stream.
  5. It remains to add salt and pepper the soup to taste, bring directly in the slow cooker to a boil and immediately turn it off.

Canned or frozen sorrel soup

If the hostess has canned or frozen sorrel in stock, then it can also be used to prepare delicious fragrant soup. The taste of the finished dish will not worsen such ingredients. In addition to sorrel (450 g), you should also use: 400 g of beef pulp, 5 potatoes, 2 eggs, salt, a mixture of peppers, oil.

  1. From large pieces beef boiled steep broth.
  2. In parallel, small cubes of white onion are fried in vegetable oil or fat.
  3. The cooked meat is cut into small slices, after which chopped potatoes and salt are sent to it.
  4. When the potatoes become soft, canned sorrel is sent to the soup.
  5. It remains only to pour in a thin stream into the boiling broth whipped with salt and a mixture of ground peppers eggs.

If there was no sour cream on hand to serve the finished dish, then you can whip heavy cream with the egg and add them to the broth.

Green soup with sorrel - what could be better and easier? Cook it with egg, nettle, spinach or celery!

In the spring you always want something fresh, light, bright. It is also worth considering that it was at this time that most of the fair sex seeks to lose excess and bring their figure to the summer season in full order. Green soup with sorrel, egg and vegetables, the recipe with a photo of which I offer, meets these requirements. It is non-caloric and at the same time very tasty and, of course, very healthy.

If you exclude the egg from the recipe, then the dish can be included in the lean and vegetarian menu. Cooking soup with sorrel is within the power of every novice housewife. And if the recipe for such a soup is not yet in your gold reserve, be sure to write it down and cook with pleasure.

  • 1 medium sized carrot;
  • 1 medium sized onion;
  • 1 celery stalk;
  • 70 g of rice;
  • 4 cherry tomatoes (you can use 1 large);
  • 100 g of beet tops (shredded frozen in the recipe);
  • 200-300 g of sorrel;
  • 1 boiled egg;
  • olive oil for frying;
  • 4 things. black peppercorns;
  • 4 things. allspice peas;
  • 2-3 pcs. bay leaf;
  • salt - to taste.

Chop the onion as finely as possible.

Peeled and washed carrots cut into small strips.

Sliced ​​onions and carrots are sent to a heated frying pan for passivation.

Celery also cut into small pieces.

Add the chopped celery to the onions and carrots.

Cut cherry tomatoes into small pieces.

Tomatoes are also sent to the pan.

Simmer all ingredients together for 5 minutes, stirring occasionally. Next, we send the contents of the pan to a pot of boiled water. Add washed rice to it.

Rinse the sorrel under cold running water and cut into large strips.

Add chopped sorrel along with beet tops in a bowl with the rest of the ingredients.

Now add all the necessary spices (pepper, salt) to the pan and continue to cook such a soup over low heat for about 15 minutes. Add a pre-cooked chopped egg to the finished dish. We mix all the ingredients. Bring the soup to a boil and cook for just another minute or two, so that the egg warms up with all the ingredients of the dish.

Green soup with sorrel and egg in vegetable broth is ready! Serve on the table, optionally seasoned with sour cream or fresh chopped parsley or dill. Enjoy your meal!

Recipe 2: Green Soup with Sorrel and Egg (step by step)

We offer you a recipe for a vitamin and very tasty soup with sorrel and egg. It is prepared quite quickly and, in combination with fresh herbs, it turns out not only tasty, but also very healthy.

  • Meat 400-500 g
  • Potato 4-5 pcs.
  • Onion 1-2 pcs.
  • Carrot 1 pc.
  • Eggs 3-4 pcs.
  • Sorrel 1 bunch
  • Greens to taste
  • Salt to taste

For soup, it is better to take lean meat. I prefer veal, and sometimes I cook this chicken soup. And this soup can be cooked without meat at all, and it will also be very tasty.

We wash the meat, put it in a saucepan and fill it with water. I have a three liter pot. The meat can be immediately cut into pieces or simply cut into several pieces.

We put the pan on a strong fire, and when the water is about to boil, we make it weaker. At the same time, using a spoon, remove the resulting foam from the surface. You can drain the first water and fill it with new water.

The meat broth should cook for about an hour. The chicken is enough for 30-40 minutes. For flavor, you can add one or two leaves of parsley.

While the meat is cooking, put the eggs in a saucepan or a small saucepan, fill with water and cook for about 10 minutes. Then fill them with cold water and cool.

Let's get to the vegetables. They need to be cleaned and washed. We rub the carrots on a coarse grater, and chop the onion into small pieces.

We heat the pan, pour a little oil and spread the carrots and onions. Stir occasionally and fry until golden brown.

Cut potatoes into medium sized cubes.

As soon as the broth is cooked, we take out a piece of meat from it and put the potatoes in the pan. If your meat was immediately cut, then you do not need to remove it. Then we cut the cooled meat into pieces, and if it is chicken, then first we take out the bones and only then we cut it.

Add salt to the pan and cook until the potatoes are ready for 15-20 minutes.

During this time, peel the chilled eggs and cut them into small cubes.

Rinse the sorrel thoroughly and cut into thin strips. You can use fresh-frozen or canned sorrel, but keep in mind that it already has salt in it.

When the potatoes are cooked, put the frying, sorrel and eggs in the pan. We cook our soup for another 8-10 minutes and turn it off.

We cut fresh herbs, and, if desired, a green onion.

We pour the sorrel soup into bowls, sprinkle with herbs, put sour cream and bread on the table and invite everyone to the table.

Recipe 3: Green Soup with Nettle and Sorrel (with photo)

To make a healthy nettle vegetable soup with sorrel and spinach (popularly called green soup), we need:

  • vegetable broth (you can decoction in which the beans were cooked), mushroom broth or water
  • 1 bunch of young nettles
  • 1 bunch of spinach
  • 1 bunch of sorrel
  • 2-3 green onions
  • 1 carrot
  • 1 onion
  • boiled beans (optional)
  • 2-3 medium sized potatoes
  • Bay leaf
  • sweet pea (pepper)

To make the soup more tasty and rich, it is better to cook it on vegetable or mushroom broth.

Finely chop all the greens (as in the photo). Be careful with nettles, sometimes even young shoots can burn you! Therefore, it is better to cut the greens with gloves, even the thinnest plastic gloves will do.

Cut the potatoes into strips, grate the carrots on a coarse grater or cut into thin strips, onion rings. As soon as the vegetable broth boils, put the potatoes. For 3-4 min. until cooked, add onions, carrots, allspice and bay leaf.

After 1 min. lay all the greens. Nettle, spinach and sorrel should not be cooked for a long time, half a minute will be enough. So the maximum benefit is preserved and the broth is saturated with the aroma of fresh herbs.

Sprinkle over soup when serving. green onions. You can also serve sour cream or mayonnaise separately.

Recipe 4: soup with sorrel and egg in meat broth

Quite often this tasty and healthy soup with sorrel is called green soup or green borscht. But in our family, it is simply called soup, which I cook one of the first spring first courses from this fresh herb.

The recipe for this delicious sorrel soup is very simple. You can make it to meat broth(I have pork, but chicken is great), then the soup will be very fragrant and satisfying. But it's also pretty good on the water. And if also chicken eggs exclude, then there will be an option for the first course for fasting and vegetarians.

  • meat broth - 2 l
  • potatoes - 600 gr
  • carrots - 1 pc.
  • onion - 1 pc.
  • chicken eggs - 3 pcs
  • sorrel - 200 gr
  • dill - 1 bunch
  • salt - 1 tsp
  • bay leaf - 2 pcs
  • black pepper - 5 peas

Immediately put hard-boiled chicken eggs to boil - 10 minutes after boiling. Pour the meat broth into a large saucepan and put it on the fire. In the meantime, we clean and cut the vegetables: potatoes into strips or cubes, and carrots into half rings. We clean the bulb and use it whole. Put the vegetables into the boiling broth, add the bay leaf and pepper. Cook everything for about 20 minutes over low heat until the vegetables are soft.

Now let's deal with fresh sorrel. We wash each leaf under cold running water, cutting off the stems.

Cut the sorrel into fairly wide strips.

We also chop fresh dill.

When the vegetables in the broth are cooked, we take out the onion, bay leaf and peppercorns - they have given up their flavor and are no longer needed. Salt, taste, if necessary, add more salt. We put sorrel and dill in the soup. Let the soup boil and cook for a couple more minutes.

Boiled eggs are peeled and chopped.

Add the chopped eggs to the soup and bring to a boil again, warming the dish for about a minute. Close the pan with a lid, turn off the heat and let the soup brew for 10 minutes.

Now our spring soup is ready, you can serve it for lunch.

Do not forget to flavor with sour cream - it will be even tastier with it. Enjoy your meal!

Recipe 5: how to cook green sorrel soup

  • water 7 cups
  • sorrel 2 cups
  • eggs 3 pcs.
  • potatoes 2 pcs.
  • onion 1 pc.
  • carrot 1 pc.
  • bay leaf 1 pc.
  • vegetable oil 2 tbsp.
  • freshly ground black pepper to taste
  • salt to taste
  • dill to taste
  • sour cream to taste

Peel onions, carrots, potatoes. Cut vegetables into cubes.

Heat oil in a saucepan, add onions and carrots. Saute for 5 minutes until the onion is translucent.

Pour in broth or water. Bring to a boil, remove foam.

Put potatoes. Cook for 15-20 minutes. Put bay leaf, salt.

Grind the sorrel. Add to soup, cook until it turns khaki. If necessary, salt and pepper. Cook for 7 minutes, put greens.

Remove from fire. Boil eggs, counting half an egg per person. Cut into cubes.

Serve Ukrainian green soup with sorrel and egg with sour cream and dill.

Recipe 6, step by step: sorrel soup with egg

fresh, summer dish- soup with sorrel. It cooks very quickly and is good both hot and cold. Thanks to fresh sorrel, added at the end of cooking, the soup has a unique taste with a slight sourness, which leaves a pleasant aftertaste. In the warm season, you want something light and low-calorie, so such a dietary soup will be an excellent substitute for more “heavy” first courses.

  • Chicken breast - 1 pc.
  • Potatoes - 3-4 pcs.
  • Onion - 1 pc.
  • Carrot - 1 pc.
  • Sorrel - 1 bunch
  • Egg - 2-3 pcs.
  • Dill greens - to taste
  • Salt - to taste

I pour chicken meat with cold water, put the pan on a large fire. As soon as the liquid boils, be sure to remove the foam so that the broth does not become cloudy. As soon as the foam has stopped accumulating, this is a signal that the meat is almost ready, you can add the next ingredient.

I take the meat out of the broth and cut it into small pieces, send it back to the pan.

I cut the peeled potatoes into small sticks, dip them into the broth, cook for about 20 minutes. Salt to taste.

While the potatoes are cooking, prepare the roast. Finely chop the onion, grate the carrots, fry the vegetables in a small amount vegetable oil.

In parallel with this, I put the eggs to boil.

In the finished frying add finely chopped dill, mix.

I send the frying to the broth, mix with a spoon, from bottom to top, so that it is evenly distributed, and the soup acquires a pleasant, golden color.

The final touch is sorrel. I sort it out properly, rinse it under running water, cut off the “legs” and cut it quite large. I send it to the pot with soup, let it cook for literally 5 minutes and it's ready. It is important not to overcook the sorrel, otherwise it will turn a not very pleasant dark color and become not so tasty.

I pour the finished soup into portioned plates, decorate with half a boiled egg and herbs. A boiled egg can be finely chopped and added to the soup, the taste of the soup will only benefit from this.

Recipe 7: how to cook green sorrel soup

The dish is quick and extremely easy to prepare.

In hot summer days there is nothing more refreshing than this sorrel soup. It will be delicious both in the usual hot and cold, and cooking will take very little time.

  • Medium bunch of sorrel;
  • 4 eggs;
  • 2 heads of onions;
  • 1 medium carrot;
  • 5 potato tubers;
  • 2 liters of water;
  • 70 grams of vegetable oil;
  • 50 grams of butter (peasant) butter;
  • Pepper and salt to personal taste, dill.

Pour water into a saucepan and put on fire. Peel the potato tubers from the natural skin, wash and chop into cubes. Drop tubers into boiling water and cook until soft.

In the meantime, work on the onions and carrots. They need to be cleaned and cut. Heat vegetable oil in a frying pan and make vegetable frying.

Rinse the sorrel and cut off the stems. Cut the leaves into strips and add to the soup.

In ready potato broth pour sautéed vegetables with sorrel, salt, pepper, sprinkle with chopped dill.

Hard boil eggs, peel, cut into cubes and add to the finished soup together with butter.

Vitaminized fragrant soup is ready!

Recipe 8: Sorrel Soup with Egg and Spinach

  • chicken meat - 300 gr.;
  • onion - 1 pc.;
  • carrots - 1 pc.;
  • spinach - 200 - 250 gr.;
  • sorrel - 1 cup;
  • potatoes - 5 medium pieces;
  • chicken eggs - 2 pcs.;
  • seasoning for soup - 1 tsp. a spoon;
  • salt - 2 tsp. spoons;
  • bay leaf - 1 pc.

I will cook soup on chicken meat.

First of all, I put it to boil, after first washing it and cutting it into small pieces.

I take 2 liters of water. At these rates, the soup will not be liquid or very thick. I would say thick. And in the end cooking will be 3 liters of soup.

I put boiled eggs in a separate saucepan.

And I send the chopped onion and grated carrots to the pan to fry (I took the frozen one).

As soon as the water in the pan boils, I remove the scale and cut the potatoes into small cubes, which I send to the pan with the chicken broth.

I let them cook for 10 minutes. During this time, the eggs are just boiled and I put them to cool in cold water.

I add fried onions and carrots to chicken with potatoes,

as well as frozen spinach and sorrel.

I take 200 grams of spinach - I have it frozen with whole leaves, but in portions. A sorrel 1 cup frozen.

I take this time for the eggs, which I peel and cut into large pieces.

Usually I rub them on a grater, but this time I wanted them to be larger. I add 2 teaspoons of salt, a mixture of seasonings, bay leaves and chopped eggs to the soup.

All I turn off. Soup with spinach and sorrel is ready.

It turns out it is quite light and not greasy. Help yourself!

Recipe 9, Classic: Green Sorrel Soup

The soup can be eaten hot or cold. In the summer of course cold is better. Do not put sour cream in the pan in advance. Even if your soup is cold, pour it into bowls and only then add sour cream to each bowl.

  • Potatoes - 4 pcs.
  • Carrot - 1 pc.
  • Onion - 1 head
  • Sorrel - big bunch
  • Dill - a small bunch
  • Rice - incomplete handful
  • Meat - whatever piece you want
  • Hard boiled eggs - 3-4

We cut the potatoes and carrots into small cubes and send them to a saucepan with water to boil.

We send the whole piece of meat to another pot with water and also set to boil. Of course, you can throw the meat to the potatoes and cook everything together, but we will do classic version, where we will put the finished meat already in plates with ready-made soup.

We remove the foam from the potatoes, this is starch.

Collected, stirred the soup and add a handful of rice to the soup. It is advisable to rinse and dry the rice, especially if the rice was bought without packaging.

We cut off thick stems from sorrel. We cut the leaves into not wide ribbons and send them to a cup.

We rub the carrots on a grater, finely chop the onion head. We send them to a separate plate.

We also cut off the lower thick stems of the dill, finely chop the rest.

Meanwhile, potatoes, carrots and rice are already cooked. Sprinkle half a tablespoon of salt over them.

Stir and put the chopped sorrel into the soup. Mix and leave to cook for another 10 minutes.

Pour a little vegetable oil into the pan, heat it up and spread the onions and carrots. Fry until lightly browned.

Our soup is boiling, we put our frying into it. Let simmer another 5 minutes.

The soup has already been boiling for 15 minutes, after laying the sorrel, it is almost ready.

Add chopped greens to it, sprinkle with black pepper and cut into soup boiled eggs small cubes.

Our soup is ready. Turn off the heat and let the soup brew a little.

It's time to check the meat. The meat is cooked. We cut it into pieces of the size that we like and as much as we want. That's why I wrote in the comments that take a piece of meat - whatever you want. You can cut off as much as you need from a piece, and put it in the soup for whoever wants it.

Pour the soup into bowls. We add two, three, five ... pieces to the plates for those who want meat.

Add a spoonful of sour cream to each plate, again to those who want and serve.

When spring is in full swing or coming to an end, the first sorrel leaves appear. Just when our body requires everything fresh and fortified. And it is this greenery that will be the first to benefit us. It can be prepared from various salads, desserts, as well as first courses. We have already introduced you to how to cook. But today I would like to continue this topic.

Did you know that this dish is quite popular all over the world and that many nations consider it their national one? I also learned this recently and was very surprised. I would never have thought that such a herb that grows in every garden is so successful. Green leaves can be frozen and cooked from it even in winter. This culture is good because the entire summer season is updated, so you can eat enough of it, as well as make preparations.

In the summer, you want to cook this soup more and more often. After all, it can be cooked without meat, which means it can be eaten even cold. And it quenches thirst well in hot weather. Having sour taste, you can make something like . This food is called cold. In general, there are quite a lot of recipes and one can talk endlessly about each. Therefore, let's not hesitate, but get straight to the point.

According to this recipe, you can cook with meat, and without it. Since the sun is now outside the window, I decided not to use it. It will be quite filling and tasty. I won't do any overcooking either. This soup can be eaten both hot and cold.

Ingredients:

  • Potatoes - 3 pcs.;
  • Chicken egg - 2 pcs.;
  • Sorrel - 1 bunch;
  • Onion - 1 pc.;
  • Salt - to taste;
  • Water - 1.5 - 2 liters;
  • Sour cream - for serving.

Cooking:

1. Pour water into the pan and put on fire. She must boil.

2. In the meantime, peel and cut the potatoes into large cubes.

It is in this soup that it should feel good, as it is one of the main ingredients.

We send it to cook until cooked (10 - 15 minutes). Time depends on variety and size.

3. At this time, salt and pepper the broth.

4. Finely chop the onion and discard it there.

5. We sort out the sorrel and cut off the stem. Rinse the leaves thoroughly under running water and lightly dry with a kitchen towel.

6. Grind it into straws. But thin or large depends on your preferences.

7. We send it to the soup and cook for another 2 minutes.

8. Break the egg into a glass and beat with a fork. Pour it into the pan in a thin stream, while constantly stirring the contents.

Thus, we will get thin egg threads. Their size depends on the intensity of stirring.

9. Turn off and pour into plates. You can add sour cream.

Recipe for borscht with egg and stew

I like to cook this green soup more in nature. When we leave the city with tents, a jar of such meat always helps out. And at home, if you need to quickly cook, it will always come in handy.

Ingredients:

  • Stew - 1 can;
  • Water - 2 - 2.5 liters;
  • Carrots - 1 pc.;
  • Potatoes - 3 pcs.;
  • Onion - 1 pc.;
  • Chicken egg - 2 pcs.;
  • Salt - 1/2 tbsp. l.;
  • Ground black pepper - to taste.

Cooking:

1. We remove the fat from the stew so that it is not too greasy, and send the contents of the jar to the pan.

2. In the meantime, finely chop the onion and send it to fry the meat.

3. We clean the carrots and three on a fine grater. We put it there and after 2 - 3 minutes we fill it with water.

4. Cut the potatoes into small cubes and put them in boiling water. We cook until ready.

5. At this time, in parallel, put the eggs in another container on the fire. They must be hard boiled.

6. Salt and pepper the soup.

7. Wash the sorrel and cut off the stems. We chop the leaves into strips. We send to the pan. Cook for 2 more minutes and switch off.

8. We clean the eggs and cut them into quarters. Add to each bowl along with sour cream.

Sorrel soup - recipe with meat

My wife loves to cook this dish. The taste is interesting, and the process itself is the same. It is eaten very quickly, even by children who are very picky about soups.

Ingredients:

  • Beef pulp - 300 gr.;
  • Carrots - 1 pc.;
  • Onion - 1 pc.;
  • Potatoes - 4 pcs.;
  • Sorrel - 1 bunch;
  • Chicken egg - 4 pcs.;
  • Salt - to taste;
  • Ground black pepper - to taste;
  • Water - 2 liters;
  • Vegetable oil - for frying.

Cooking:

1. Cut the meat into small pieces. Fry it in a pan with vegetable oil.

2. Cut the onion into small cubes and send to the meat.

3. Three carrots on a fine grater and add to the pan.

4. We clean the potatoes and cut them into small, not large ones. We put it there.

5. Mix, salt and pepper to taste. Cover with a lid and simmer for about 15 minutes over low heat.

6. Boil the egg for 10 minutes. Cool, peel and cut into cubes.

7. During this time, prepare the sorrel. We wash it and cut off the stem. We chop the leaves into strips.

8. Pour water into our stew and bring to a boil.

9. Throw eggs and sorrel into the soup. Cook for 2 minutes and turn off.

Shchi with nettle in chicken broth

It turns out a soup with a lot of vitamins. It is suitable for those who do not like sour. Therefore, we replace part of the sorrel with nettle or spinach.

Ingredients:

  • Chicken - 0.5 kg .;
  • Potatoes - 3 pcs.;
  • Carrots - 1 pc.;
  • Onion - 1 pc.;
  • Sorrel - 1/2 bunch;
  • Nettle - 1/2 bunch;
  • Parsley - to taste;
  • Green onion - 10 gr.;
  • Salt - to taste:
  • Ground black pepper - to taste;
  • Water - 2.5 liters;
  • Chicken egg - 4 pcs.;
  • Vegetable oil - for frying;
  • Tomato paste - 1 tbsp. l.

Cooking:

1. Pour water into a saucepan and bring it to a boil.

2. Cut the potatoes into small cubes and send them to the pan. We cook it until ready.

3. Cut the chicken into pieces and fry in vegetable oil.

4. Chop the onion into cubes and send to the pan.

5. Cut the carrots into a quarter with plastics and fry in the same place.

6. Salt and pepper to taste. Adding tomato paste and mix.

7. We shift the chicken into a saucepan and let it boil.

8. Boil two eggs hard boiled and chop into cubes. And the rest Break into a glass and beat with a fork.

9. Finely chop the greens and send with chopped eggs to the soup.

10. We shift there fried vegetables. Cook for 2 - 3 minutes.

11. Add salt if necessary.

12. Pour the raw egg mixture in a thin stream into the broth, while slowly stirring the contents.

Thus, we will have large fibers.

13. Turn off, insist 10 minutes.

Video how to cook sorrel soup in a slow cooker?

Easy Chicken and Egg Soup Recipe

Sorrel dish is usually prepared according to the same principle. But still, it can be diversified with something. For example, it may not be meat, but chicken.

Ingredients:

  • Chicken - 300 gr.;
  • Potatoes - 4 pcs.;
  • Chicken egg - 3 pcs.;
  • Carrots - 1 pc.;
  • Onion - 1 pc.;
  • Sorrel - 1 bunch;
  • Salt - to taste;
  • Bay leaf - 3 pcs.;
  • Water - 2 liters.

Cooking:

1. Cut the chicken into pieces and boil until tender, along with a bay leaf and a whole, peeled onion.

2. When the bird is cooked, remove the vegetable and spice and discard.

3. Chop the potatoes into cubes and drop into the broth.

4. Three carrots on a fine grater and send them there.

5. Salt to taste and cook until the vegetables are ready.

6. My sorrel and cut off the stems. We cut the leaves at your discretion: small or large straws.

7. We send it to the pan.

8. Break the eggs into a plate and shake with a fork. Pour into soup in a thin stream.

9. Cook for another 2 minutes and turn off.

Cold sorrel with beets and kefir

Ingredients:

  • Beets - 2 small;
  • Fresh cucumber - 3 pcs.;
  • Onion - 1 pc.;
  • Green onion - 10 gr.;
  • Chicken egg - 4 pcs.;
  • Sorrel - 1 bunch;
  • Kefir - 500 ml;
  • Salt - to taste;
  • Butter - for frying;
  • Sugar - to taste.

Cooking:

1. Boil the beets until cooked for about 50 minutes. We rub it on a fine grater.

2. Also, the eggs must be hard-boiled. Cool and clean. Chop into small cubes.

3. My cucumbers and also cut into squares.

4. Wash the sorrel and chop it into strips. Fry in butter until soft.

5. Green onions are also chopped.

6. Mix everything and pour kefir.

7. Add salt and sugar to taste.

In ancient times, sorrel was considered a weed, but today this product is used not only in cooking, but also in folk medicine. The thing is that the composition of this plant includes many useful substances that are important for the body. It is best to eat young leaves that are not so sour. You can cook a lot with sorrel different dishes, but soups are considered the most useful. First courses with sorrel are considered traditional for Russian cuisine.

soup with sorrel and egg and chicken

This recipe is considered the most popular and delicious. The soup is very easy to prepare and even a novice cook can handle it.

: chicken leg, 2.5 liters of water, 300 g of sorrel, 5 potatoes, carrots, half an onion, 1 tbsp. a spoonful of butter, green onions, dill, parsley, salt, a couple of eggs, black pepper, laurel and sour cream.

  • To prepare sorrel soup, you need to boil the broth. To do this, fill the ham with water and put on medium heat. Periodically it is recommended to remove the foam;
  • After that, remove the ham, cool and separate the pulp from the bone;
  • In the boiling broth, put the previously peeled and cut into cubes potatoes;
  • Peel the onion, chop and fry in oil along with grated carrots. After that, send the vegetables to the pan;
  • Sort the green leaves, wash, chop and add them to the soup;
  • Add salt, pepper and bay leaf. Simmer over low heat for 10 minutes. After that, the laurel should be removed;
  • Before serving, add a boiled and diced egg to the soup, as well as chopped greens and onions. Place sour cream on each plate.

sorrel and nettle soup with egg

The first dish prepared according to this recipe is refreshing, light, but at the same time quite satisfying. Nettle is considered a very useful plant that contains many useful substances. Consider the traditional version, which was used back in Kievan Rus.

For cooking, you need to take such products: 2.5 liters of broth, a bunch of nettles, a small bunch of sorrel, carrots, tomatoes, bell pepper, 4 potatoes, 3 eggs and various greens. If you want vegetarian soup you can use vegetable broth. To prepare meat broth, you need to take a bone with meat, fill it with water and cook for 2 hours.


  • Bring the broth to a boil. Peel the potatoes and cut into cubes;
  • Rinse the nettle in running water and put it for 3 minutes. into boiling water. This procedure will help relieve the plant from burning. After that, take it out, finely chop and put in a saucepan;
  • Sorrel should be washed, chopped and also added to the potatoes;
  • Peel and wash vegetables. Cut the onion and tomato into cubes, and grate the carrots. Put the onion on the heated oil, after what time add the carrots and only then the tomato. Cook for approximately 7 minutes. After that, put everything in a saucepan and boil for a few minutes;
  • Boil the eggs, cut them into cubes and put in already ready soup and you can apply.

soup with egg and canned sorrel

This first course can be prepared at any time of the year, since fresh leaves are replaced with canned ones. It is worth noting that the taste of this does not change for the worse.

To prepare soup with sorrel, you need to take such products: 700 g beef on the bone, 4 eggs, a couple of bay leaves, a handful of rice, a couple of potatoes, an onion, vegetable oil, 285 g canned sorrel, salt, pepper and herbs.


  • At the first stage, you need to deal with the broth, for which pour 2 liters of water over beef and put on fire. When the liquid boils, put the bay leaves in the pan, reduce the gas to a minimum. Cook the broth under the lid for 2 hours. From time to time, do not forget to remove the foam;
  • After the time has elapsed, strain the broth, bring to a boil again and add the previously peeled and chopped potatoes. When it's half done, add the rice to the pot;
  • Fry the chopped onion in hot oil until golden brown, and when the rice is soft, send it to the pan;
  • When everything is cooked, add sorrel to the pan, close the lid and leave for a while. While boil the eggs and cut them into large cubes. Add to soup and serve with herbs.

sorrel soup and eggs in a slow cooker

Thanks to the multicooker, the cooking process is greatly simplified. The cooking process is very simple, the main thing is to prepare fresh ingredients.

For a recipe for sorrel soup with an egg, you need to take such products: 0.5 kg of meat, 5 potatoes, carrots, 2 onions, salt, pepper and 2 tbsp. spoons of sour cream.


  • First you need to prepare the ingredients. Peel all the vegetables: cut the onion into small cubes, and grate the carrots. Put the vegetables in the multicooker bowl, pour in the oil and fry them for 15 minutes;
  • At this time, cut the meat into small pieces and put it in a slow cooker. Fry, stirring occasionally, with spices and salt;
  • Cut the potatoes into cubes and also put in a slow cooker. Pour required amount water. Install the "Extinguishing" program and cook for 1 hour;
  • For 15 min. until the end of cooking, send beaten eggs, chopped dill and greens into the bowl. Serve soup with sorrel and fresh herbs. A good combination is obtained with a small amount of mustard.

vegetarian soup with sorrel and egg

This version of the dish is considered dietary and suitable for vegetarians. Despite the absence of meat in the composition, the dish turns out tasty and refreshing, which is just perfect for the summer.

For cooking, you need to take such products: 450 g sorrel, 3 tbsp. tablespoons of butter, 0.5 tbsp. chopped onion and the same amount of the white part of the leek, 5 tbsp. vegetable broth, salt, pepper, half a French loaf to make toast, 2 cloves of garlic and 60 ml low-fat cream.

  • Rinse the sorrel leaves well and clean. Take a pan with a thick bottom and fry them in it in oil for 2 minutes. previously, crushed;
  • Add the prepared onion and fry until a nice color. Pour the hot broth into the pan and put some spices;
  • When the liquid boils, cover the pan with a lid, leaving a gap, and cook over low heat for 25 minutes;
  • At this time, prepare croutons, for which cut the loaf into slices and wipe with garlic. Cook them in a preheated oven until golden brown;
  • Boil some water in a saucepan and blanch the herbs for a minute;
  • Add the cream, spices, and sorrel in batches to the soup pot. Serve with croutons.

sorrel and egg puree soup

Such first courses are loved for their delicate texture and pleasant refreshing taste. In addition, they satisfy hunger well and for a long time.

For this soup, you need to take such products: 250 g sorrel, 0.5 tbsp. rice and the same amount of cream, 0.5 liters of water, 0.3 teaspoons of salt, a clove of garlic, 1.5 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of flour, 0.25 teaspoons of nutmeg, an egg and herbs.


  • The first thing to do is to pour the cereal with water, add salt and cook for 15 minutes;
  • At this time, peel the garlic and chop it. Heat the oil in a frying pan and fry the sorrel and garlic on it for 6 minutes;
  • After that, send the flour there and, stirring, fry for another 3 minutes;
  • Put the contents of the pan in a bowl and grind everything to a puree state with a blender. Then add 5 tbsp. spoons of rice water and mix well;
  • Ready rice puree add the prepared mass of sorrel, cream and grated nutmeg. Put everything on fire and cook for 3 minutes. Mix everything again with a blender and serve with a boiled egg.

Using the proposed recipes, each housewife can treat her loved ones delicious dish, which will help not only satisfy hunger, but also thirst. You can also cook first courses with this plant with the addition of mushrooms, and even fish. Enjoy your meal!

Sorrel soup is a real hit at the beginning of the summer season. It is also popularly known as "green soup". For many, it evokes memories of happy, carefree days spent with their grandmother in the village, or associations with the beginning of school holidays - which is no less joyful.

Of course, someone will say: "What is there to think about? Sorrel, potatoes and an egg - that's the whole recipe." Yes, not so. Over the years, the recipe has come up with many variations on the theme. This article will help you get acquainted with some of them.

But before that, I want to note that this is just a universal dish, because it is healthy, inexpensive, and easy to prepare. sorrel recipe which every housewife with experience knows, does not lose its popularity from year to year due to such characteristics.

About the benefits of sorrel

The leaves themselves contain vitamins C and B 6 , as well as calcium, magnesium, iron and potassium. Thanks to these trace elements, soup from this useful plant contributes to the normalization of the liver, increased hemoglobin, digestion and hematopoiesis.

Also, this first course is low-calorie (40 kcal per 100 grams), although it is quite nutritious in itself.

The savings are obvious

If we talk about recipes simple and delicious soups, then sorrel soup is a kind of magic wand when it rolls in the refrigerator. A couple of potatoes are still somehow found, and sorrel grows almost anywhere, even on the lawn near the house.

Of course, many of our grandmothers and mothers salt it in advance for the winter, so that everyone’s favorite soup appears on the table not only in summer, but when you want.

Basic Recipe

Ingredients (for 2 liters of finished soup):

  • sorrel (300 g);
  • 3 potatoes;
  • 1 large carrot;
  • 1 medium onion;
  • 6 eggs;
  • sunflower oil (20 g);
  • salt;
  • peppercorns;
  • a glass of sour cream.

Cooking process:

  1. Grate the carrots on a fine grater, and cut the onion into small cubes. Brown the vegetables sunflower oil until a golden color appears.
  2. Put the potatoes cut into cubes in a saucepan, add 2 liters of water, put on fire. When the foam rises, it must be removed. After the potatoes boil for 10 minutes, throw carrots and onions into the pan. Let everything cook together for another 10 minutes. At this stage, you also need to salt and pepper to taste.
  3. Rinse the sorrel thoroughly, cut off the stems and chop the leaves (not very finely). Throw it into the soup 3 minutes before the end of cooking.
  4. Boil in a separate saucepan, cool them and cut into cubes.
  5. Pour the soup into bowls and put eggs and sour cream in each.

True, eggs can not be boiled separately, but beaten raw with a whisk and pour, stirring gently, into boiling water immediately after adding the sorrel. Many people like it even more.

It was the so-called basic recipe how to cook sorrel soup with egg. But many housewives made their own adjustments, added new ingredients, changed the cooking technology or the method of serving. Thus, the following recipes were born.

Green soup with melted cheese

Ingredients (for 2 liters of soup):

  • ready beef broth(1.5 l);
  • 3-4 potatoes;
  • 1 medium onion;
  • 1 carrot;
  • 1 egg;
  • processed cheese;
  • sorrel (200 g);
  • laurel;
  • salt, black pepper.

Cook in the same way as according to the main recipe, only not on water, but on the finished broth. Processed cheese finely grate and add to the pan at the same time as the fried onions and carrots, and put the beaten egg, sorrel and bay leaf into the pan 5 minutes before readiness.

Sorrel soup with chicken or meat

To cook sorrel soup with chicken and egg, you need to take the same ingredients as in the main recipe, but plus chicken breast or fillet. They will need 400 g. Chicken meat should be boiled separately, cut into oblong pieces and thrown into a dish along with sorrel.

Sorrel is prepared in the same way. Beef or veal is better than pork, although this is a matter of taste.

Of course, you can cook the whole soup in chicken or meat broth, and not cook the breast or meat separately, so it will come out more satisfying and rich, but the first option is less high-calorie.

Cream soup with young sorrel

Necessary products (for 1 liter of finished soup):

  • 3 potatoes;
  • 2 onions;
  • young sorrel (200-300 g);
  • butter (30 g);
  • olive oil (20 g);
  • half a glass of sour cream;
  • salt, pepper (to taste).

A small saucepan with high walls and a thick bottom is the best way to cook sorrel soup with an egg. This recipe requires strict adherence to the instructions.

  1. Chop onion and fry in butter until soft.
  2. Pour 1 liter of water into the saucepan, and when it boils, throw in the potatoes cut into miniature cubes, as well as salt and pepper.
  3. Throw chopped sorrel into the pan 3 minutes before readiness.
  4. When the soup has cooled, add sour cream with olive oil and beat with a blender until smooth.
  5. Before serving, you can put croutons in each plate.

Sorrel soup with egg: a recipe for exotic lovers

Not everyone is looking for easy ways. If the traditional sorrel soup with egg seems too casual to someone, the recipe for this dish, described below, then they will definitely like it. True, in this case it will not be a very cheap pleasure.

You will need:

  • pork neck (300 g);
  • 2 potatoes;
  • couscous (0.5 cup);
  • 1 carrot;
  • spices (turmeric, sage, barberry, bay leaf);
  • lemon (2 slices);
  • pitted olives (100 g);
  • 3 eggs;
  • sorrel (200 g);
  • white bread toasts.

Cooking:

Sorrel soup with meatballs

Ingredients (for 2 liters of soup):

  • 200 g minced meat;
  • egg (4 pcs.);
  • sorrel (300 g);
  • potatoes (3 pcs.);
  • onion (2 pcs.);
  • carrots (1 pc.);
  • salt pepper.

So how to cook sorrel soup with meatballs?

Cooking:

Soup with meat

Necessary products (for 2 liters of soup):

  • pork (0.5 kg);
  • a can of canned sorrel (300-400 g);
  • 3 potatoes;
  • 3 eggs;
  • spices (peppercorns, bay leaf, etc.);
  • sour cream (half a cup).

Cooking process:

  1. Boil broth with spices from a piece of meat. Carefully remove the pork, wait until it cools slightly, disassemble it into fibers.
  2. The eggs must be boiled separately.
  3. Cut potatoes into cubes.
  4. Put potatoes, eggs, cooked meat and sorrel into the broth. Cook everything together until done.
  5. 2 minutes before the end, add sour cream.

Sorrel and spinach soup

You need to cook (for 1 liter of soup):

  • spinach (600 g);
  • sorrel (300 g);
  • a glass of sour cream;
  • 10 g butter;
  • 10 g flour;
  • 2 fresh yolks;
  • greens (dill, parsley);
  • salt.

  1. Boil the sorrel and spinach in 1 liter of salted water for 5 minutes, then take them out and pass through a blender, and then add them to the broth again.
  2. Brown the flour in a saucepan, then slowly pour in the broth and bring to a boil.
  3. Beat sour cream separately with yolks and butter, add this mixture to the saucepan, but as soon as it reaches the boiling point, you must immediately remove it from the heat.
  4. Sprinkle with herbs on top, and serve with sour cream on the table.

from sorrel

For 2 liters of soup you need to cook:

  • sorrel (500 g);
  • dill, parsley (large bunch);
  • fresh cucumber (5 pcs.);
  • egg (4 pcs.);
  • young potatoes (6 pcs.);
  • salt;
  • sour cream (for serving).

Cooking:

  1. Boil water in a saucepan, throw the sorrel for 3 minutes, and then turn it off and wait until it cools completely.
  2. In the meantime, cut the cucumbers into cubes, boil and chop the eggs, finely chop the greens.
  3. Add all this to the pan, salt and place in the refrigerator for a while.
  4. Boil whole potatoes in their skins, brush with oil, cut lengthwise and put on plates separately. This will be an appetizer for the soup.
  5. Serve this green soup cold, you can add sour cream directly to the bowl.

Soup with quail eggs in a slow cooker

Ingredients (for 3 liters of soup):

  • sorrel (400 g);
  • 5 medium potatoes;
  • large carrot;
  • 1 onion;
  • chicken fillet (400 g);
  • 10 quail eggs;
  • salt pepper.

Cooking:

  1. Cut the potatoes into cubes, carrots into half rings, meat into cubes, and chop the onion.
  2. Put all the vegetables and meat in a bowl, pour water, salt and pepper. Cook in the "Extinguishing" mode for 1 hour, then add the chopped sorrel and cook in the same mode for another 10 minutes.
  3. Weld separately quail eggs and put them directly on the plate.

Sorrel soup, cooked in a slow cooker, is especially nutritious. Useful material, which this plant contains, are not digested, but are stored in the finished dish.

So, if we talk about recipes for simple and delicious soups, then the dish described in all forms in this article confidently holds the palm.