Making green soup. Green soup. Green Bean Soup - Recipe

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Soups made from young greens are one of the most common types of summer dishes in our country. How to cook the most popular green soups? You will find cooking recipes in this article.

Such soups are called green because they are prepared with herbs - nettle, sorrel, spinach, arugula, beet tops, dandelion, etc. It is best to prepare such soups at the end of May-June, when the greens are very young, but throughout the rest of the summer, cooks often practice their preparation.

As for the recipe for green soups, it can be very different: such a soup can be made with mushrooms, dumplings, chicken, cheese, cream, seafood, eggs and many other products. We will tell you about the four most popular options for green soups.

Recipe for green cabbage soup with sorrel

You will need: 300g sorrel, 100g mixed greens (tarragon, cilantro, dill, parsley, arugula), 3 medium potato tubers, 1 onion, 1 bay leaf, 3 tbsp. butter, ground black pepper, salt, when serving - full-fat sour cream, boiled eggs.

How to cook green cabbage soup. Finely chop the onion, fry in 1 tbsp. oil in a saucepan until browned, 15 minutes. Pour 1.5 liters of cold water into the onion, add the laurel, bring to a boil over medium heat, simmer for 10 minutes, removing the laurel after 2 minutes. Chop the potatoes into small cubes, place in a saucepan, bring to a boil, and simmer for 10 minutes until soft. Cut the greens from the stems, put all the greens in a frying pan with the remaining oil, stir, simmer over high heat under the lid for 3 minutes, open, stir - all the leaves should take on a limp appearance, in this case they can be placed in the pan in the soup. After adding the greens, bring the soup to a boil, simmer for 2-3 minutes under the lid and remove from the stove. Pour the soup into bowls, put half a boiled egg and a spoonful of sour cream in each.

Nettle and meat soup recipe

Photo: gfhome.ru

You will need: 150-300g sorrel, 200g pork or beef, 50-100g nettle, 1 potato tuber, large and medium carrot bulb.

How to cook soup with nettles and meat. It is better to take the meat on the marrow bone, cut off the fat and meat from the bone, pour 1 liter of water over the bone and fat, add salt, add half an onion, carrots, bay and cook for half an hour, then add the meat and cook for 10 minutes, then strain the broth. Cut the meat into pieces, put it in the strained broth and let it cook, adding chopped potatoes. Cut the remaining onion into half rings, fry, adding chopped carrots boiled in broth. Chop the sorrel stems, cut the leaves into wide strips, and cut the nettle leaves into thin strips. Add sorrel stems and nettles to the soup when the potatoes are cooked until half cooked, then 1 minute after adding the greens, add the onion frying, after 5 minutes add the sorrel leaves, stir, cover the pan with a lid, turn off the stove. Let the soup steep before serving.

You can use only one nettle for soup, increasing its quantity. Nettle is suitable for soups, the leaves of which are no more than half the size of a palm.

Recipe for green soup with dumplings and any greens

You will need: 1 liter of chicken broth, 3 potato tubers, 2 eggs and black peppercorns, 3 tbsp. flour and butter, breadcrumbs, onions, any large bunch of greens, salt.

How to make green dumpling soup. Dry the washed greens well, chop finely and refrigerate. Chop the onion into small cubes and grind black pepper. Fry the onion in butter for 3 minutes, remove from heat, mix a third of the onion with breadcrumbs, set aside the rest. Add eggs, ground pepper, salt to the onion-bread mixture and mix. Roll the resulting mass into a sausage 2cm thick, cut it into pieces 1.5cm wide, cover the prepared dumplings with cling film. Bring the chicken broth to a boil, add the diced potatoes, boil for 7 minutes over high heat, remove from the heat, puree, put the mixture back on the heat, only on low. Mix the reserved onion with flour until smooth, add to the soup, mix well and simmer the soup for 3 minutes over low heat. Season the soup with chopped herbs and dumplings, simmer for 7 minutes, add salt if necessary. When serving, season the soup with sour cream.

Prepare delicious summer soups and enjoy the warm season with benefits for your health and figure!

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Soup Recipes

Category: Green soups

December 5, 2016

Soup with meatballs and nettles

INGREDIENTS: 1 kg chicken 300 g young nettles 3 medium potatoes 3 medium onions 1 small carrot 2 cloves garlic 1 large egg melted butter butter for serving salt to taste freshly ground black pepper to taste PREPARATION METHOD: For the meatballs, cut the chicken meat from the bone (reserve wings and back intact) and mince

December 5, 2016

Borscht with nettles

INGREDIENTS: 100 g green onions 50 g parsley 4 cloves garlic butter salt to taste freshly ground black pepper to taste 1.5 liters of vegetable broth or water 300 g young nettles half a head of young cabbage 1 large green sweet pepper sour cream or butter for serving METHOD PREPARATION: Place nettles in hot water and cover

November 20, 2016

Soup with salmon and seaweed

Soup with salmon and seaweed has excellent taste and aroma. A huge advantage for a housewife is its fast and easy cooking method. Even without extensive culinary experience, this soup will pleasantly delight your loved ones with its taste and healthiness. INGREDIENTS: 4 tbsp. rice 5-6 potatoes 2 onions 2 carrots 1 can of salmon in its own juice 150

June 29, 2016

Asparagus cream soup

INGREDIENTS: potatoes 300 g shallots 1 pc. broth 800 ml dry white wine 150 ml cream 10-20% 150 ml olive oil 2 tbsp. l. salt to taste pepper to taste green asparagus 800 g METHOD OF PREPARATION: First, peel, wash and cut the potatoes into small pieces. Wash the asparagus very well. Bottom of asparagus stalk

June 9, 2016

Okroshka with kvass

INGREDIENTS: Bread kvass 1.5 l Potatoes 500 g Boiled sausage 300 g Chicken egg 3 pieces Radish 200 g Greens to taste Sour cream 500 g Cucumbers 300 g Salt to taste PREPARATION METHOD: Boil the potatoes in salted water until fully cooked in their skins. Cool the potatoes and peel them. Cut it into small cubes. Sausage, preferably

March 2, 2015

Green cabbage soup with fish

INGREDIENTS: fish 1kg sorrel 300g spinach 300g parsley root 1 pc celery root 1 pc leek 50g onion 100g carrots 100g bay leaf 1 pc peppercorns 5 pcs flour 30g butter 30g sour cream 100g eggs 2 pcs salt to taste PREPARATION METHOD: Under cooked and gutted cut the fish into fillets with skin on, but

February 19, 2015

Avocado soup with mussels

INGREDIENTS: frozen mussels – 20 pcs. juice and zest of half a lime, large garlic – 1 clove butter – 1 tbsp. l. cream 10% fat – 100 ml (optional) fresh mint – 2 sprigs green onion – 6 feathers vegetable broth – 1 tbsp ripe avocado – 1 pc. fine sea salt - according to

February 19, 2015

Light soup with broccoli and green peas

Light broccoli and green pea soup is a great spring recipe. It can be cooked in broth or made lean. Perfect for those planning a diet. INGREDIENTS: potatoes 5 pcs carrots 2 pcs onions 1 pcs green peas 200g broccoli 300g white cabbage 200g bell pepper 1 pcs dill and parsley sunflower oil

February 19, 2015

Broccoli soup

Broccoli is a subspecies of cauliflower, which is very often used in cooking by all chefs in the world. Broccoli was nicknamed the queen of cabbage for a reason, because its inflorescences are rich in beta-carotene, fiber, magnesium, iron, folic acid, sulfur, chromium, phosphorus, vitamins E, K, A. INGREDIENTS: broccoli cabbage - 500g water - 1l onion - 1pc carrots – 4pcs butter

February 19, 2015

Mexican green soup

Mexican green soup has a big advantage over other soups. The vitamins and microelements contained in the soup are preserved, since they do not undergo heat treatment. This soup is an excellent source of energy for the whole day. INGREDIENTS: spinach 2 bunches zucchini 1/4 pcs avocado 1 pcs celery 1 stalk onion 1/2 pcs lime juice 2 tbsp garlic

Green soups made from young and fresh herbs have taken their rightful place in the cuisines of all countries. The most suitable time for making green soup is definitely spring and summer. During this period, store shelves are literally filled with young and spicy greens: spinach, parsley, sorrel, dill, nettle, beetroot, arugula and much more.

In order for the greens to retain their beneficial properties to the maximum during the cooking process, they are added at the end of cooking. To make green soup richer and more satisfying, mushrooms, chicken fillet, cheese, meat balls, cream and other ingredients are added to it. The First Soup has dozens of different versions of this dish, and it won’t be difficult to choose your favorite green soup recipe

Recipes for green soups are varied. It is brewed from several types of herbs, depending on their availability and seasonality. Each soup has its own aroma, taste and spicy note. For example: soup with sorrel has a pleasant sour taste, and soup with nettle has an interesting spicy taste.

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Green soup: TOP 10 recipes

Green soup: recipe

– mixed greens (arugula, parsley, dill, cilantro, tarragon)

– butter – 3 tablespoons

– salt, ground pepper

Also cook the soup according to the recipe described here.

Soup with green salad

– potato tuber – 3 pcs.

– black peppercorns

– butter and flour – 3 tbsp each.

Green soup made from fresh green sorrel.

– sorrel – approximately 200 g

– potatoes – 4 pcs.

– ground black pepper

– olive oil – 30 g

- onion head

Pour the contents of the pan with 1.5 liters of water, boil, lightly salt, cook for 15 minutes. If you are using a frozen product, defrost it first and place it in a dish. Boil and after starting the process, cook for another 10 minutes. If necessary, season additionally. Pour the infused green pea soup into serving bowls and sprinkle with chopped herbs.

– fresh onion – 20 g

– red caviar – 40 g

– egg noodles – 420 g

– soy sauce – 66 g

– tuna flakes – 3 g

Fans of interesting dishes will also like green lentil soup.

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

In spring you always want something fresh, light, bright. It is also worth considering that it is at this time that most representatives of the fair sex strive to lose excess weight and get their figure in perfect order for the summer season. Green soup with sorrel, egg and vegetables, the recipe with photo of which I offer, meets these requirements. It is low-calorie and at the same time very tasty and, of course, very healthy.

If you exclude the egg from the recipe, the dish can be included in a lenten and vegetarian menu. Every novice housewife can prepare soup with sorrel. And if the recipe for such a soup is not yet in your golden reserve, be sure to write it down and cook it with pleasure.

• 1 medium sized carrot;
• 1 medium sized onion;
• 1 stalk of celery;
• 70 g rice;
• 4 cherry tomatoes (you can use 1 large);
• 100 g beet tops (chopped frozen in the recipe);
• 200-300 g 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.

Cut the peeled and washed carrots into small strips.

Place the chopped onions and carrots in a heated frying pan for sautéing.

We also cut the celery into small pieces.

Add chopped celery to onions and carrots.

Cut the cherry tomatoes into small slices.

We also add tomatoes to the frying pan.

Simmer all ingredients together for 5 minutes, stirring occasionally. Next, place the contents of the frying pan into a pan of boiling water. Add washed rice there.

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

Add the chopped sorrel along with the beet tops to the pan with the rest of the ingredients.

Now add all the necessary spices (pepper, salt) to the pan and continue cooking this soup over low heat for about 15 minutes. Add pre-cooked chopped egg to the finished dish. Mix all the ingredients. Bring the soup to a boil and cook for literally 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, optionally topped with sour cream or fresh chopped parsley or dill. Bon appetit!

Recipe 2: green soup with sorrel and egg (step by step)

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

• Meat 400-500 g
• Potatoes 4-5 pcs.
• Onions 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 use lean meat. I prefer veal, and sometimes I make this chicken soup. You can also make this soup without any 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 saucepan. The meat can be immediately cut into pieces or simply cut into several pieces.

We put the pan on high heat, and when the water starts to boil, we turn it down. At the same time, use a spoon to remove the formed foam from the surface. You can completely drain the first water and add new water.

The meat broth should simmer for about an hour. 30-40 minutes is enough for the chicken. For aroma, you can add one or two bay leaves.

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

Let's start with the vegetables. They need to be cleaned and washed. Grate the carrots on a coarse grater and chop the onion into small pieces.

Heat a frying pan, pour a little oil and add carrots and onions. Stir occasionally and fry until golden brown.

Cut the potatoes into medium-sized cubes.

As soon as the broth is cooked, remove a piece of meat from it and put the potatoes in the pan. If your meat was cut immediately, then there is no need to remove it. Then cut the cooled meat into pieces, and if it is chicken, then first remove the bones and only then cut it.

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

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

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

When the potatoes are cooked, put the roast, sorrel and eggs into the pan. Cook our soup for another 8-10 minutes and turn it off.

Chop fresh herbs, and, if desired, green onions.

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 nettles and sorrel (with photo)

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

• vegetable broth (you can use the broth 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 with 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 greens while wearing 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, and onion into rings. As soon as the vegetable broth boils, add the potatoes. In 3-4 minutes. until ready, add onions, carrots, allspice and bay leaves.

After 1 min. add all the greens. Nettle, spinach and sorrel should not be cooked for long; half a minute will be enough. This way, maximum benefits will be preserved and the broth will be saturated with the aroma of fresh herbs.

When serving, sprinkle the soup with 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 cabbage soup or green borscht. But in our family it is simply called soup, which is one of the first spring dishes I make using these fresh greens.

The recipe for this delicious sorrel soup is very simple. You can make it with meat broth (I used pork, but chicken broth is also great), then the soup will be very flavorful and satisfying. But it will work out pretty well on the water too. And if you also exclude chicken eggs, then there will be a first course option 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 set the chicken eggs to boil hard - 10 minutes after boiling. Pour the meat broth into a large saucepan and put it on the fire. Meanwhile, peel and cut the vegetables: potatoes into strips or cubes, and carrots into half rings. Peel the onion and use it whole. Place vegetables in boiling broth, add bay leaf and pepper. Cook everything for about 20 minutes over medium heat until the vegetables are soft.

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

Cut the sorrel into fairly wide strips.

We also chop fresh dill.

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

Peel and chop the boiled eggs.

Add the chopped eggs to the soup and bring to a boil again, heating the dish for about a minute. Cover 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.

Don't forget to add sour cream - it will be even tastier. Bon appetit!

Recipe 5: how to cook green soup with sorrel

• water 7 cups
• sorrel 2 cups
• eggs 3 pcs.
• potatoes 2 pcs.
• onion 1 pc.
• carrots 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. Fry for 5 minutes until the onion is transparent.

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

Add potatoes. Cook for 15-20 minutes. Add bay leaf and salt.

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

Remove from heat. Boil the eggs, calculating 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

A fresh, summer dish is 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 that leaves a pleasant aftertaste. In the warm season, you want something light and low-calorie, so this dietary soup will be an excellent replacement for heavier first courses.

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

Pour cold water over the chicken meat and place the pan on high heat. 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 stops rising, 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 and put it back into the pan.

I cut the peeled potatoes into small cubes, put them in the broth, and cook for about 20 minutes. Salt to taste.

While the potatoes are cooking, I prepare the frying. I finely chop the onion, grate the carrots, and fry the vegetables in a small amount of vegetable oil.

At the same time, I set the eggs to boil.

Add finely chopped dill to the finished frying and mix.

I send the roast into the broth, stir 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 thoroughly, wash it under running water, cut off the “legs” and chop it quite coarsely. I put it in a pot of soup, let it cook for literally 5 minutes and it’s done. It is important not to overcook the sorrel, otherwise it will acquire an unpleasant dark color and will not be as tasty.

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

Recipe 7: how to cook green soup with sorrel

The dish is prepared quickly and extremely easily.

On hot summer days there is nothing more refreshing than this sorrel soup. It will be delicious either hot or cold, and it will take very little time to prepare.

• Medium bunch of sorrel;
• 4 eggs;
• 2 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 their natural skin, wash and chop into cubes. Place the tubers in boiling water and cook until soft.

Meanwhile, work on the onions and carrots. They need to be peeled and cut. Heat vegetable oil in a frying pan and fry vegetables.

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

Pour sautéed vegetables into the prepared potato broth with sorrel, salt, pepper, and sprinkle with chopped dill.

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

The fortified aromatic 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 glass;
• potatoes - 5 medium pieces;
• chicken eggs - 2 pcs.;
• seasoning for soup - 1 teaspoon. spoon;
• salt - 2 teaspoons. spoons;
• bay leaf - 1 pc.

I will cook the soup using chicken meat.

The first thing I do is let it cook, having first washed it and cut it into small pieces.

I take 2 liters of water. At these standards, the soup will not be thin or very thick. I would say a little thick. And in the end, there will be 3 liters of soup.

I put chicken eggs in a separate saucepan to boil.

And I put chopped onions and grated carrots into the frying pan (I took frozen ones).

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

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

To the chicken with potatoes I add fried onions and carrots,

as well as frozen spinach and sorrel.

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

This time I take on the eggs, which I peel and cut into large pieces.

I usually grate them, but this time I wanted them to be larger. To the soup I add 2 teaspoons of salt, a mixture of seasonings, bay leaves and chopped eggs.

That's it - I turn it off. Soup with spinach and sorrel is ready.

It turns out to be quite light and not greasy. Help yourself!

Recipe 9, classic: green sorrel soup

The soup can be eaten either hot or cold. In 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.
• Carrots - 1 pc.
• Onion - 1 head
• Sorrel - large bunch
• Dill - a small bunch
• Rice - half a handful
• Meat - whatever piece you want
• Hard-boiled eggs - 3-4

Cut the potatoes and carrots into small cubes and put them in a saucepan with water to cook.

Place the whole piece of meat into another pan with water and set it to cook as well. You can, of course, throw the meat with the potatoes and cook everything together, but we will make a classic version, where we will put the finished meat in plates with the finished soup.

We remove the foam from the potatoes; this releases the starch.

We collect, stir 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.

Cut off the thick stems of the sorrel. We cut the leaves into wide ribbons and place them in a cup.

Grate the carrots and finely chop the onion. We send them to a separate plate.

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

Meanwhile, the potatoes, carrots and rice have already been cooked. Add half a tablespoon of salt to them.

Stir and add chopped sorrel to the soup. Stir and leave to cook for another 10 minutes.

Pour some vegetable oil into a frying pan, heat it up and add onions and carrots. Fry until lightly browned.

Our soup is boiling, we put our roast in it. Let it simmer for another 5 minutes.

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

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

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 we like and as much as we want. That’s why I wrote in the comments that take whatever piece of meat 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 of those who want meat.

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

Green soup. Green soup is a very tasty soup made from young greens. Housewives especially often prepare this dish in the summer, when nature literally abounds in seasonal greens. The greens on which green soups are prepared can be completely different - spinach, sorrel, nettle, dandelion, beet tops, and arugula are equally suitable for these purposes. The ideal time for preparing such soups is rightfully considered to be the end of May and June, when all the greens are still very young.

It is quite acceptable to add other ingredients to green soups: cheese, chicken, dumplings, olives, meat, mushrooms, eggs, seafood, cream, etc., that is, the recipe for such soups can be completely different.

If you plan to prepare green nettle soup, it is important to ensure that the size of its leaves does not exceed half the size of your palm. Before you start preparing nettle soup, be sure to soak the greens under hot water for several minutes - this will avoid the appearance of extremely unsightly blisters on your hands. And to prepare dishes from rhubarb, you should never use utensils made of iron or brass, as this will provoke oxidation, as a result of which the rhubarb will lose its spectacular hue. Only rhubarb stems are used for food, which go well with cinnamon, cloves or ginger.

If you want to cook green sorrel soup, it doesn’t hurt to know that sorrel is considered suitable for these purposes only until the end of July - after that it begins to accumulate significant doses of oxalic acid. Sorrel goes well with tarragon, dill, celery and parsley, and arugula can be safely complemented with tomatoes, shrimp or green salad. You should not ignore spinach either - despite the fact that it is practically tasteless, it is incredibly rich in serotonin, and if you pay attention to the protein content in it, then spinach is second only to beans and peas. And spinach appears in the garden beds first of all!

As for beet tops, they not only give green soups a beautiful color and wonderful taste, but also perfectly replace young cabbage. At the same time, for one liter of water it is enough to take only seven to eight beet leaves with petioles!

In order for any greens to retain maximum nutrients and not become overcooked, they must be added to green soups only at the end of cooking, about two to three minutes before the end. The only exceptions may be plants with stems that are too coarse and dense; for example, rhubarb petioles or beet tops can be cooked for five to six minutes.

Green soups are not only a very healthy dish, they are also an ideal help for keeping your figure in great shape!

There are a huge number of recipes and options for making green soup. This extensive list can include puree soup with green peas and eggs, pea soup with green lentils and canned peas (or frozen), chicken soup with green beans and green tea, cream soup with sorrel, nettle and green onions, lean cheese made from green vegetables, vegetable borscht with chicken, green cabbage and pepper, diet soup with broccoli, meatballs and green beans, potato with dumplings and cabbage, weight loss soup with green pumpkin and green salad, vermicelli with green noodles, spinach and celery, lentil with cheese balls and sausage for children, cold fresh salad with green buckwheat and cheese, green soup with smoked ham and croutons, rice with cream, with rice and green radish, for children with meat , with mint and corn, mushroom in chicken, beef or meat broth with mushrooms, cauliflower and green garlic, fish with beans, squid and croutons, vegetarian with green olives, curry and processed cheese, meat with beef smoked meats, salted tomatoes and cabbage, turkey tomato with milk, spring with dried sorrel and celery stalk noodles with beans and bacon, healthy meatless soup with fried onions and carrots, and much more.
A step-by-step recipe with photos will tell you how to prepare and cook this light and tasty soup. You can also make it in a slow cooker.
Add pea flakes to boiling water. Add salt and cook, cooking will take about 15 minutes. Heat ghee, add spices and fry.

People often call aromatic, rich, very tasty and at the same time mega-healthy sorrel soup (recipes with photos and videos below) green borscht or green cabbage soup. And our ancestors still called this dish the green healer, knowing full well about its enormous benefits for the body after a cold winter. According to its characteristics, sorrel soup can easily form the basis of a diet rich in vitamins and microelements, which is especially important in the spring. In addition to the classic recipe for sorrel soup with meat and egg, there are also dietary options that can easily be given even to a small child. For example, sorrel soup with chicken broth or a vegetable version without any meat at all. The only condition that guarantees the benefits and amazing taste of this dish is choosing the right sorrel. To cook any sorrel soup, you should take only young and tender leaves, cutting out the thick veins from them and removing the tails. Then sorrel soup, many step-by-step recipes for which you will find in this article, will turn out to be really healthy and tender.

Classic sorrel soup with egg and meat - step-by-step recipe with photos

Classic sorrel soup must be prepared with meat and a boiled egg. To prepare it, you can use beef, chicken, rabbit or lean pork. In the following step-by-step recipe with photos, we suggest you try making a classic sorrel soup with egg and turkey meat, which turns out to be both rich and easy to digest.

Necessary ingredients for a classic soup with sorrel, egg and meat

• sorrel - 300 gr.
• turkey fillet - 150 gr.
• onions - 1 pc.
• carrots - 1 pc.
• eggs - 2-4 pcs.
• potatoes - 6 pcs.
• parsley or dill - 1 bunch
• vegetable oil
• black peppercorns
• Bay leaf

Step-by-step instructions for the classic recipe for sorrel soup with egg and meat

Put the pan on the fire, add some salt, throw in a couple of peppercorns and proceed to processing the vegetables. Peel the potatoes and cut them into cubes, as for any other soup or borscht.

Peel the onions and carrots. Chop the onion and chop the carrots on a fine grater. Wash the turkey and cut into small cubes. Be sure to remove the film and fat from the fillet.

Place the turkey fillet and potatoes in the water along with the bay leaf and bring to a boil over medium heat. Remove the foam with a slotted spoon and prepare to fry. To do this, lightly fry the chopped onion in a small amount of sunflower oil.

Place the onions and raw carrots into the boiling broth. Let's move on to preparing the greens: chop the washed sorrel medium, and chop the dill (parsley) very finely.

Five minutes after the first bubbles appear on the surface of the broth, add the greens. Stir, reduce heat slightly and continue cooking. Break the eggs into a bowl and beat with a fork until smooth.

About 10 minutes after adding the sorrel to the boiling broth, pour in the scrambled eggs in a thin stream.

We continue to cook the soup until the potatoes and meat are ready, making sure to remove the noise with a spoon. Serve a classic version of green sorrel soup with sour cream.

Green sorrel soup with egg and chicken - a simple recipe step by step

The following version of green sorrel soup with egg and chicken according to a simple recipe can also be called traditional or classic. But unlike the previous soup recipe, in this version the eggs must first be boiled. Read more about how to prepare green sorrel soup with chicken and boiled eggs below.

Ingredients needed for Green Sorrel Soup with Chicken and Egg

• chicken legs - 0.6 kg
• onion - 2 pcs.
• potatoes - 8 pcs.
• carrots (small) - 3 pcs.
• sorrel - 400 gr.
• boiled eggs - 6 pcs.
• bay leaf - 1-2 pcs.
• vegetable oil
• peppercorns

Step-by-step instructions for a simple recipe for green soup with sorrel, egg and chicken

First, cook the broth: put the washed legs into boiling and already salted water. Following the meat, we throw spices into the pan: black peppercorns, bay leaves, a little paprika if desired.

Wash and peel one onion and two carrots. Cut the carrot into large rings and cut the onion in half. Add the vegetables to the broth, after skimming off the resulting foam with a slotted spoon.

Peel the potatoes and cut the tubers into medium cubes.

Let's move on to the sorrel, which must be thoroughly rinsed under running water and then dried on a paper towel. Finely chop the sorrel leaves with a sharp knife.

When the meat in the broth begins to separate from the bone, take out the legs and separate them from the bone. Discard the skin and bones and chop the meat thinly. We also remove the vegetables from the broth with a slotted spoon.

Strain the finished broth through gauze folded in several layers. Return the strained broth to the stove and add the potatoes.

When the broth boils, add the fried onions and carrots, thinly sliced ​​and sautéed in vegetable oil until golden brown.

5 minutes after frying, add chicken broth and sorrel. Cook over low heat for another 5-7 minutes.

At the end, add chopped finely boiled eggs to the sorrel soup and mix. Serve the dish with fresh herbs and sour cream.

Classic sorrel soup with egg without meat, step-by-step recipe

Classic green sorrel soup with egg can be prepared without meat. Moreover, this soup, unlike meat options, can be called dietary and low-calorie. Also, such sorrel soup without meat can be served not only hot, but also cold. Learn more about how to cook classic sorrel soup with eggs without meat (in vegetable broth) in the following recipe.

Necessary ingredients for classic sorrel and egg soup without meat

• sorrel - 450 gr.
• quail eggs - 8 pcs.
• potatoes - 6 pcs.
• medium carrots - 2 pcs.
• small onion - 1 pc.
• dill
• parsley
• pepper

Step-by-step instructions for a classic recipe for sorrel soup with egg without meat

Prepare vegetable broth: place an onion, cut in half, and one peeled carrot in salted water and bring to a boil over medium heat.

Finely chop the second carrot on a grater. Cut the potatoes into small cubes. As soon as the water begins to boil, add the prepared vegetables to the pan.

Cook over low heat for another 5 minutes and remove the carrots and onions. Add chopped sorrel (leaves only).

Stir, pepper and cook until the potatoes are ready.

Boil quail eggs in saucepans, cool and peel. Chop finely, you can also grate it.

Season the finished soup with quail eggs and herbs.

How to cook healthy green sorrel soup for a child at home, recipe

Every mother knows that getting a small child to eat something healthy, especially greens, is not an easy task. The way out of this situation can be the following instructions on how to cook healthy green sorrel soup for a child at home. This recipe has a few little tricks that will awaken a healthy appetite even for little gourmets. Read more about how to cook delicious and healthy green sorrel soup at home, which your child will also enjoy, below.

Necessary ingredients for healthy green sorrel soup for a child at home

• sorrel -250 gr.
• spinach - 250 gr.
• dill - 100 gr.
• potatoes -4 pcs.
• Quail eggs - 3 pcs.
• water - 2 l

Instructions on how to cook healthy green sorrel soup for a child at home

Peel the potatoes and cut into small cubes. Put the water on the fire and immediately throw in the potatoes and add salt.

Remove the foam from boiling water and add finely chopped herbs: spinach, sorrel, dill.

Stir, reduce the heat and continue cooking until the potatoes are ready.

Boil quail eggs hard. Cool and cut in half.

Using a blender, turn the finished soup into puree. Such an original presentation will definitely interest a child who does not like ordinary liquid soups. Decorate the dish with halves of quail eggs.

Delicious and quick sorrel soup in chicken broth - step-by-step recipe

Our next version of sorrel soup with chicken broth is not only delicious, but also quick to prepare. Cook this sorrel soup using ready-made chicken broth. You can also use frozen chicken broth. How to cook a delicious and quick soup with sorrel in chicken broth.

Necessary ingredients for a delicious and quick sorrel soup with chicken broth

• chicken broth - 1.5 l
• sorrel - 300 gr.
• eggs - 2 pcs.
• rice - 1/4 cup
• onion - 1/2 pcs.
• carrots - 1 pc.
• Bay leaf
• vegetable oil

Step-by-step instructions for a quick sorrel soup recipe with chicken broth

Bring the prepared chicken broth with bay leaf to a boil.

Take out the bay leaf and add pre-boiled white rice. Stir and cook over medium heat for 2-3 minutes.

At this time, prepare a quick fry of carrots, onions and vegetable oil. Add the roast to the broth and stir.

We cut the sorrel and place it in the pan after frying.

After 5 minutes, beat the eggs with a fork and pour into the boiling broth. Stir and cover with a lid, leave for 15-20 minutes to infuse.

Green soup with young sorrel without meat - step-by-step recipe with video

Green soup with young sorrel without meat, as well as options with chicken broth, eggs or beef, are very tasty and healthy. See for yourself using the following step-by-step recipe for green soup with young sorrel without meat from the video below. Sorrel soup, the recipe for which follows, is prepared in a manner reminiscent of the classic version of this dish. It is very easy to cook, and even a small child can use it.

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