Soup with chicken breast sorrel. Refreshing sorrel chicken soup is the perfect summer lunch option.

Green cabbage soup - enough rare dish. It's all about the seasonality of the main ingredient - sorrel. However, for a long time the hostesses found a way out and began to roll up this summer grass, so that even in winter they would please their whole family with a sour, interesting and so reminiscent of summer soup. By the way, this is the first dish with a very long history - it is already over 360 years old and its original recipe has not changed much during this time. Which speaks of the exclusivity of this type of cabbage soup. So, let's cook together this traditional Russian soup for connoisseurs of simple healthy food, as well as spoiled gourmets.

Ingredients

• chicken or pork (any part) - 300 g
• potatoes - 3-4 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• sorrel (fresh or rolled) - 400 g
• egg - 4 pcs.
• salt.

1. First we need to do the broth. To do this, we collect water in a three-liter saucepan, not reaching two fingers to the top. Let's put it on medium heat. We put the prepared meat there. In our case, these are two chicken wings. In general, you can use any other part of the chicken. Cook all this for 30-40 minutes. Be sure to remove the noise and salt to taste.

2. Next, peel the onions and carrots. We rub the last, although you can cut it into small cubes. We also chop the onion. Can be bigger, fashionably smaller. As you please.

3. Potatoes are also peeled and cut. You can use the following cutting options: cubes, rings, half rings, rectangles.

4. We deal with sorrel. If you use fresh, then you must first wash it. Then we cut off all the legs and cut the leaves as small as possible. If you use rolled up, then just open the jar.

5. Add onions, carrots, potatoes to the semi-finished broth. Continue cooking until the meat is fully cooked.

6. We take out the boiled meat from the pan and pick it off. Then put it back in the pot and continue cooking. The broth must then be brought to a boil once. This is done to avoid souring.

7. Add sorrel to the finished broth. Mix everything and cook for about 10-15 minutes. We try. Add if necessary.

8. For a family of 3 people, boil 4-5 eggs. We clean them and cut them in half. You can also chop smaller.

9. Meanwhile, our soup is ready. Remove it from the fire, cover and let it brew a little. Serve hot with halved egg and sour cream.

Now you know how to cook sorrel soup even in winter. Do not be afraid to experiment, expand your family's menu, indulge your loved ones and they will thank you for it!

Note to the owner

1. Sorrel leaves are attached to rather thick stems. They are vitamin, very juicy, however, too fibrous, and this is felt in the soup. Before immersing in the broth, it is better to grind them in a blender. The leaves are easy to cut with scissors. There is no need to turn them into a homogeneous gruel - they will boil well and be tender.

2. Some housewives make nettle-sorrel preparations for the winter. Both plants are appropriate in the first dish, which is called green. So using such preservation, cooking according to the above recipe, is quite acceptable. Ramson also does not hurt - it will give the meat broth a spicy appetizing smell and at the same time fortify it.

3. Having cut the welded chicken wings, only meat pieces should be immersed in the pan, and the skin should not be put there. On these parts of the chicken carcass, the skin is thick. In addition, in the broth it will seem slippery. Finding it on a plate, children usually squeamishly grimace and refuse to eat, and not all adults like boiled bird skin.

4. Bright spices (turmeric, curry, paprika) are unnecessary in sorrel soup: they will distort the classic shade of this original dish. For the same reason fresh tomatoes, tomato juice, sauce in this case - forbidden ingredients.

Good afternoon, friends, sorrel is a healthy herb that is used in various dishes. But most often it is used for cooking light soups and green cabbage soup. today brings to your attention a recipe - soup with sorrel on chicken broth.

The first tender leaves of this vitamin green contribute to the fight against beriberi, cheer up and set the body on a spring-summer diet. In addition, sorrel contains a lot of vitamin C and oxalic acid, which are very useful.

However, due to the acid content of the weed, it can harm people with impaired function. digestive system. Therefore, sorrel should be consumed in a reasonable amount. Least of all oxalic acid is found in the very first and tender shoots than in the leaves of a late harvest, during the flowering of sorrel. The younger and smaller the leaves, the tastier the sorrel dishes.

It is worth noting that the first courses of sorrel in dietary chicken broth improve health, energize and tone up and do not require much energy for absorption by the body. This is a wonderful choice for summer first courses. Chicken broth provides ease for the digestive system, and at the same time does not overload the body with high-calorie foods, which is very important in hot weather.

Soup with sorrel on chicken wings is usually served warm, and if desired, a spoonful of sour cream is added to each serving.

The secrets of making delicious sorrel soup

Preparing sorrel soup is easy, any novice cook can make it, but still, you need to know some important points:

• When the leaves of sorrel throw out the peduncle, the sorrel becomes coarse, so this is no longer used for culinary purposes.
• Sorrel is not cut very finely, otherwise it will get wet in the soup and turn into a shapeless mass.
• Sorrel is always added last to the soup. Fresh greens are cooked for 4-5 minutes, frozen - 5-6 minutes. Frozen leaves are not thawed before being put into the soup.
• Often, sorrel is supplemented with other herbs, which balances the taste of the dish and increases the nutritional value.

How to cook soup with sorrel in chicken broth - a recipe with step by step photos

Chicken wings - 6 pcs.

Sorrel - bunch

Potatoes - a couple of pcs.

Eggs - a couple of pcs.

Onion - one head

Salt - to taste

Black ground pepper- taste

Bay leaf - a couple of pieces.

Peppercorns - 3 pcs.

Seasoning for soup - 1 tbsp. l.

1. Wash the chicken wings and put them in a cooking pot.

2. Peel the onion and add it to the wings. When the soup is cooked, remove it from the pan. It is necessary that it only give taste and aroma.

3. Fill the wings with water and put to cook on the stove. After boiling, boil them for half an hour.

4. Then add the peeled diced potatoes to the pan.

5. Next, put seasoning for soup, bay leaf and peppercorns, salt.

6. Continue cooking the soup until the potatoes are almost ready.

7. Wash the sorrel, sort it out, removing sluggish and yellowed leaves. Cut the petiole, cut the leaves and send to the pan. Usually, 50 g of sorrel is taken per 1 liter of broth.

8. Boil the soup for 3-4 minutes and add the eggs.

You can pre-boil them hard-boiled, peel and cut into cubes, or beat raw with a whisk and pour into the soup in a thin stream.

9. Turn off the heat, close the pan with a lid and leave to infuse for 10-15 minutes.

10. Ready soup pour with sorrel on plates and serve to the table.

Enjoy your meal!

Video recipe: soup with sorrel in chicken broth

Hello my dear freshness lovers! The first half of June is the beginning of young vegetables and juicy greens. Well, how not to take advantage of the gifts of nature in such a situation! And the first thing that comes to mind is soup with sorrel and chicken. This is a hearty, tasty and healthy first course. It is prepared quickly, and most importantly - all the ingredients are fresh from the garden with the most useful vitamins in their composition.

For those who have not yet cooked first courses with sorrel, fearing its acidity and taste, I will tell you in detail how to cook this one. There are a lot of options for its preparation: cold, hot, with spinach or beets. But I will focus on the traditional green sorrel soup with egg.

Fresh soup with sorrel in chicken broth

For it we need:

• Chicken legs- 2 pcs.
• Potatoes - 4-5 pcs.
• Large carrots - 1 pc.
• Large onion - 1 pc.
• Egg - 3-4 pcs.
• Sorrel - 2 large bunches.
• Greens - 1 bunch (dill + parsley)
• Young garlic - 1 small head
• Peppercorns - 3-4 pcs.
• Bay leaf - 2 pcs.
• Salt - to taste

How to cook

First you need to make the base - chicken broth and boil the eggs in advance. For such a summer first course, I suggest chicken broth, as it will be the lightest, but at the same time it will add nutrition to the soup. And the chicken broth will turn out to be the most transparent and will harmonize beautifully with the greens.

The number of eggs can be any. generally cooks from 1 piece, carefully whisking it in a mug, and then pouring it into a hot broth to make a kind of thin cobweb. I just love diced eggs in green sorrel soup, and for me, in this case, these two words (sorrel and egg) are synonymous.

To make our broth clean and transparent, do not forget to remove all the foam that rises in the process of boiling water. The more carefully you clean it, the better the broth will turn out.

When all the foam is removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Salt put 1.5 teaspoons. This is enough for meat, and the soup itself will be further adjusted to taste.

You can add onion and carrots to bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the chicken legs in plain salt water. But in order for everyone to appreciate your sorrel soup, do not skimp on spices.

Cutting vegetables and eggs

While the bird is boiling, it's time to prepare the vegetables. All of them should be cleaned, rinsed in water and cut. My cutting option is as follows: onions - in small cubes, potatoes - in medium cubes, carrots - in thin strips.

From carrots with onions to cook frying. In a frying pan sunflower oil(1 tablespoon) initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and pour carrots. Saute vegetables until carrots are soft.

Allow hard-boiled eggs to cool, then peel them. Cut them into small squares. You can use an egg cutter or do it with a knife.

Rinse large bunches of sorrel thoroughly and dry from water. Cut off long and tough stems. Cut the leaves to any width. But it is better not to make big “rags”.

Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to the rest of the greenery. Of course, the amount of dill and parsley can be increased, but do not forget - sorrel still remains a priority.

Laying vegetables in chicken broth

When the chicken is completely cooked, remove unnecessary spices from the broth and start laying vegetables. Further, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens are cooked quickly. Potato goes first in the broth. Let it boil and boil for no more than 2-3 minutes.

Then pour the carrot-onion fry.

When it boils, add chopped eggs.

Let the broth boil a little over low heat and add all the sorrel. It immediately collapses and loses its bright green color.

On a sultry afternoon, it is difficult to be tempted by a plate of hot soup. Unless we are talking about sorrel soup. Light, vitamin, with a refreshing sourness, sorrel soup with chicken broth rightfully takes its rightful place among the popular summer soups.

Today I offer you a classic sorrel soup recipe with chicken. On chicken broth, the soup cooks quickly, it turns out a pleasant balanced taste, tender and fragrant.

If there is already ready-made broth in the refrigerator, sorrel soup with chicken and egg will be ready in a matter of minutes, but if not, cooking chicken broth will not take much time and effort. For the broth, it is best to use a soup set or backs, they are moderately fatty and give a good fat.

Now let's move on to the details of how to cook sorrel soup in chicken broth.

Ingredients for the recipe soup with sorrel on chicken broth
Chicken	500 grams
Potato	300-400 grams (3-4 pieces)
Carrot	1 medium (150 grams)
Onion	1 small head (50 grams)
Sorrel	1 bunch
Parsley and dill greens	a few branches
chicken eggs	2 pieces
Mustard ready	1/2 teaspoon
Refined vegetable oil	1 tablespoon
Salt	taste
Sour cream for serving	on demand
Water	2 liters

Sorrel soup recipe with photo step by step

We start cooking by boiling the broth. Pour the chicken pieces with water, put on fire. I usually cook soups on the secondary broth, that is, pour the chicken so that the water barely covers it, bring it to a boil, drain it, fill it with a new, now necessary portion of cold water, and cook the broth until tender. I talked in detail about the secrets of making perfectly transparent chicken broth in this article.

Hard boil two eggs. We fill cold water and after boiling, cook for 10 minutes.

While the broth is cooking, clean and wash the onions and carrots. We rub the carrots on a coarse grater, finely chop the onion.

Pass the onion with carrots in a frying pan in one tablespoon of vegetable oil until the onion is translucent. Turn off the fire under the pan.

Peel the potatoes, wash and cut into small cubes.

Rinse the sorrel thoroughly under running water. We sort out the leaves, remove the cuttings and coarse veins.

Cut sorrel leaves.

Strain the finished chicken broth, remove the chicken pieces. Bring the broth back to a boil and add the potato cubes first. We cook for a few minutes.

Then browned vegetables. Cook everything together for 10-15 minutes, until the potatoes are ready. Potatoes must be completely cooked before laying sorrel.

When potatoes are cooked, add sorrel. Cook for 2-3 minutes. We salt, after which we turn off the fire under the pan, cover it with a lid and let the soup brew. Before you cover the pan, you can put fresh chopped parsley and dill in the soup, or you can add it directly to the plates when serving.

Since sorrel can be of different acids, there are times when the soup turns out to be too sour. The problem is solved by adding a small amount of sugar. Sugar neutralizes excess acidity well.

Chicken meat is separated from the bones.

Delicious sorrel soup with egg and chicken, appetizing and rich, never gets bored. It's a pity that fresh sorrel suitable for food can only be bought in spring and early summer. Good hostesses prepare spring sorrel in jars for the whole year to please the family more often. delicious meals with his addition.

Sorrel soup with chicken broth is easy to make. To make it tasty, sorrel is placed at the very end of cooking, and for flavor, favorite spices are added to the broth. An egg can be put on a plate for everyone along with sour cream and herbs, or added to a common pan.

They call sorrel soup in different ways, someone shchi, others green borscht. This is due to the peculiarities of preparation. Beets and tomatoes are always put in green borscht during the preparation of frying, and cabbage soup is most often boiled with pork or beef, sometimes adding cabbage along with other vegetables.

The recipe for sorrel borscht may include some nettle. If there is no chicken, the dish still turns out delicious on a simple vegetable broth. Pleasant sourish oxal taste stimulates the appetite and gives the dish a special appeal.

Taste Info Hot Soups

Ingredients

• Chicken thighs - 500 g;
• Water - 3 l;
• Carrots - 2 pcs.;
• Onions - 2 pcs.;
• Sorrel - 2 bunches;
• Eggs - 5 pcs.;
• Potatoes - 4-5 pcs.;
• green onions;
• Spices to taste.

How to make delicious sorrel soup with chicken and egg

We wash the meat, pluck out the hairs and the remains of feathers (if any), fill it with clean cold water, and set to boil. Instead of chicken thighs, a drumstick, wings, or half of a whole chicken carcass will do. For taste, add 1 carrot and 1 onion. To make the broth golden and fragrant, bake the carrots and onions a little in a hot frying pan without oil as a whole. When the water boils, remove the foam and reduce the heat. The meat will be ready in about an hour. 10-15 minutes before readiness, add spices - bay leaf, salt, peppercorns. Let the eggs boil right away.

The remaining carrots and onions are used for frying. Finely chop the onion, rub the carrots on a coarse grater. Fry them for vegetable oil lightly salted and peppered until golden brown. This will take about 5 minutes.

When the broth is ready, strain it, set aside the meat to cut and add during the preparation of the soup. We throw out the used vegetables and spices from the broth, put peeled and sliced ​​​​potatoes into it after boiling.

The potatoes should boil for 10 minutes, after which we spread the frying to it.

Remove the meat from the bone and cut into pieces, add it to the soup. Discard the bones and skin.

When the potatoes are ready, put green onion, cook for 2 minutes. We taste, add salt and pepper if necessary.

Wash the sorrel, chop coarsely or finely, to your taste. Add it to the pan, and after a minute turn off the heat.

We clean and cut the eggs. If the dish is eaten immediately, then the eggs can be put in a common pan. Some people like sorrel soup without eggs or with raw egg mash poured in at the end of cooking.

Add eggs immediately after the sorrel or put each on a plate.

Let the soup brew in a saucepan for 5 minutes, and serve hot, pouring into bowls. To make dinner even tastier, put sour cream and brown bread on the table. Enjoy your meal!