In ancient times, sorrel was considered a weed, but today this product is used not only in cooking, but also in traditional medicine. The thing is that this plant contains a lot of useful substances that are important to 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 fire. 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 traditional version, which was used 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 a 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. Good combination 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;
  • In the finished 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 with a delicious dish that 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 the older brother of the green borscht beloved by many. It is easier to prepare, more democratic in the selection of products, and due to their possible diversity, it is much easier to choose a recipe to taste for the whole family.

I don’t like the rice option - let’s try oatmeal, pearl barley, but at least buckwheat, sorrel soups with eggs, the step-by-step recipes of which we have selected, are equally tasty. It is unnecessary to talk about the benefits of such dishes - if there are no contraindications to sour broths, be sure to include sorrel soup in your diet, cook two or three times a month and thereby diversify the menu, and a natural source of vitamins is unlikely to be out of place.

General principles for preparing sorrel soup according to step-by-step recipes

Simple and light sorrel soups with eggs are prepared with drinking water to get more hearty meal, based on meat or chicken broth. To make the soup tasty and look appetizing, the broth must be transparent. In step-by-step recipes for sorrel soup with an egg, it is described in detail from which pieces, how and for how long to cook this or that type of broth.

For soup, it is better to take fresh and young sorrel leaves. After the formation of the peduncle, the taste of the leaves becomes unpleasant, and the veins thicken and do not boil. In the soup, they are quite tough and resemble accidentally fallen chips.

Before use, the sorrel is sorted out - the withered leaves are thrown aside and the stems are necessarily cut off. In order to wash off all the dirt well, it is advisable to keep the sorrel in water for some time, and then thoroughly wash each leaf.

The cooking time of sorrel is no more than 4 minutes, so it is added to almost ready meal. The leaves are thoroughly dried so that the remnants of raw water do not fall into the pan, and cut into strips no more than one centimeter wide.

Often the question arises of how much sorrel should be taken so that the soup does not turn out to be too sour or, conversely, tasteless. If you cook for meat broth, take at least 100 gr. per liter. sorrel. For a soup that does not involve the addition of meat, it is advisable to take twice as many leaves.

Sorrel soup is usually obtained with a slight sourness, and cereals are added to the dish to even out its taste. Most often rice, less often use semolina or oatmeal.

Traditionally, sorrel soup is cooked with eggs. Whipped until frothy raw eggs introduced into the dish, in the process of cooking, hard-boiled - cut in half or supplement them with soup already poured on plates.

Sorrel soup with egg: a step-by-step recipe for chicken broth with rice

Easy Step by Step Sorrel Soup with Raw Eggs and Rice chicken broth. Eggs are well beaten with cold broth, after which they are poured in a thin stream into an almost ready soup. Delicate chicken broth and rice well balance the taste of the soup, the acidity is almost not felt.

Ingredients:

Two chilled, medium-sized chicken legs;

200-gram bunch of sorrel;

Small bulb;

Three boiled eggs;

Carrot;

Four small potatoes;

40 ml of oil;

Three tablespoons of round grain rice.

Cooking method:

1. Cooking chicken broth. In a saucepan with a capacity of at least 3 liters, pour 2.5 liters of clean water. After examining the skin of the legs, we remove the remnants of feathers. To simplify the process, you can use tweezers. We wash the chicken, put it in a saucepan filled with water, put it on a “fast” fire. As it heats up, foam will form on the surface of the broth. Watch carefully and constantly remove this var, otherwise the foam will mix with the broth and cloud it. As soon as the water boils, lower the peeled onion into the pan. Turn the heat down to low level, cover tightly with a lid. After two minutes, be sure to check - the surface of the broth should sway slowly and evenly, intense boiling is unacceptable. Cook the broth for about 50 minutes, covering the pan with a lid. We check the readiness with a puncture, if the knife blade enters the meat freely, it is ready.

2. While the broth is being cooked, sort out the sorrel. We select withered leaves and accidentally caught weeds. We tear off the tough stems under the leaf. After washing the sorrel with water, lay it out on a linen towel to dry.

3. Pour rice on the table. We remove all rubbish, damaged and poorly polished dark grains. Then we collect the cereal in a colander and rinse with cool water. To better wash off the starch powder from the grains, mix the cereal with your free hand or spoon. We do this until the water flowing from the colander becomes crystal clear. We substitute a smaller bowl under a colander and leave the rice until it dries.

4. We clean the potatoes, cut off the peel from the carrots in a thin layer. We cut the potatoes into medium-sized cubes or thin sticks, pour water. Do not leave in the air, otherwise it will darken.

5. We take out the finished chicken and temporarily set aside. The meat should cool slightly so that it can be easily removed from the bones with your hands. Remove the onion from the pan, pour three cups of broth into a separate bowl. We lower the potatoes into the remaining boiling chicken base, add finely grated carrots and dried rice. After waiting for the boil, cook for twenty minutes.

6. Pour oil into a thick-walled deep frying pan or cauldron and heat it over low heat. We cut the sorrel into wide strips and put it in the heated oil. Stirring occasionally, simmer for about 8 minutes.

7. To the previously cast, cooled well broth, break the eggs. By whipping, we achieve absolute uniformity and light foaming.

8. Remove chicken meat from the bones. We disassemble it into fibers or cut it with a knife into smaller pieces. We lower the chicken to the potatoes that have reached readiness, add the stewed sorrel. Continuously stirring the contents of the pan in a circle, pour in the egg mass in a thin stream, add. Bring the sorrel soup to a boil, remove from the stove.

Sorrel soup with egg: a step-by-step recipe for meat broth without potatoes

Step by step recipe for sorrel soup with egg without potatoes. Meat broth provides satiety to the dish. Sorrel is blanched separately and added as a puree. Ready soup, when served, is complemented by halves of boiled eggs.

Ingredients:

Half a kilo of medium-fat pork pulp;

Purified water - one and a half liters:

400 gr. fresh sorrel:

One head of onion;

Small carrot;

50 gr. root celery;

Parsley root - 100 gr.;

Two tablespoons of oil;

2 tablespoons without a slide of flour;

Fresh dill for serving;

Four large, "cool" eggs;

Six tablespoons of 20% sour cream (you can low-fat homemade).

Cooking method:

1. We process meat. We cut off excess pieces of fat and dense films from the pulp. Rinse, dry with paper towels, cut into portions. It can be small cubes or thin, sliced ​​\u200b\u200bstrictly contrary to the fibers, slices. We put the pork in a saucepan, add at least one and a half liters of water. According to all the rules, we cook meat clear broth. Over high heat, skimming off the foam, bring to a boil. Next, cook under the lid with moderate heat for an hour.

2. We clean the vegetables, sort out the sorrel, wash it with cold water. We cut the roots and carrots into medium-sized cubes, finely chop the onion.

3. Place the sorrel leaves in a suitable size saucepan. Add a little water, a quarter cup is enough. Stew the leaves under the lid for about ten minutes, after which we interrupt with a blender in mashed potatoes. If you don’t have such a kitchen appliance, grind the stewed sorrel through a sieve or pass it through a “fine” meat grinder.

4. Pour two tablespoons of oil into the pan. Slightly warming it up, put the roots and vegetables. Stirring, simmer over moderate heat for 10 minutes, until soft. Sprinkle the roast with flour, stir well so that it completely disperses and does not stray into lumps. Cook on the same heat for another three minutes.

5. Put the roots browned with vegetables into the meat broth, pour in the sorrel puree, add salt to taste. Bringing to a boil, boil the soup over low heat for five minutes.

6. We clean hard-boiled eggs from the shell, wash off its small fragments with water. Cut the eggs lengthwise. When serving, add sour cream to the soup, arrange eggs on plates.

The easiest and most affordable sorrel soup with egg: a step-by-step recipe on water with melted cheese and oatmeal

Water-boiled sorrel soup with eggs - a step-by-step recipe for hastily. Herculean flakes provide sufficient satiety, and thanks to the melted cheese, it acquires a delicate creamy taste. Finely chopped boiled eggs are added to the finished dish.

Ingredients:

Filtered water - 2.5 liters, can be replaced with meat broth;

150 gr. processed cheese;

Small bulb;

Potato - 4 tubers;

a bunch of spinach;

Two large bunches of juicy sorrel;

Feathers young onion;

fresh dill;

Two spoons of "Hercules", for conventional cooking.

Cooking method:

1. We clean the green onions. We cut off the remains of the roots, remove the upper transparent shell from the white part. We sort out the greens, cut the stems from the sorrel and spinach to the very leaves. We remove the husk from the onion, peel the potatoes.

2. Rinse all the greens and lay them out on paper towels to dry. We cut the potatoes into small cubes and leave it in the water.

3. Finely chop the onion and onion feathers. Cut sorrel and spinach leaves into strips, finely chop the dill. Small slices, you can strips, cut eggs.

4. Coarsely rub processed cheese. If the curds are soft and stick to the surface of the grater, place them for a quarter of an hour in freezer. This time is enough for them to freeze a little - the process will go easier and faster.

5. Put onions and green onions in boiling water. Add potatoes, cook on medium heat for about a quarter of an hour. When the potato wedges are soft, put the cheese into the pan. Mix well and add oatmeal. Cook cereal for five minutes. It is recommended to take the classic Hercules, such flakes keep their shape well after softening. In contrast, the product fast food melts into puree instantly.

6. Put the chopped eggs and all the greens into the soup. Fall asleep spinach leaves and sorrel, add. We simmer the soup at the most “quiet” heating, for at least five minutes, after which we turn off the stove.

Sorrel soup with eggs (step by step) - technology tricks and useful tips

In any step by step recipe sorrel soup with eggs, fresh leaves of the plant can be replaced with frozen or canned. But it is worth considering important nuances. If fresh sorrel according to the recipe needs to be stewed or blanched beforehand, this should not be done with the workpiece. Frozen sorrel is added to the soup without thawing, five minutes before it is ready. Canned should be lowered two minutes before the end of cooking.

Love a sour-tasting dish? Add a little to the sorrel soup at the end of cooking citric acid or natural lemon juice. If you find forest sorrel on sale, take it better. Such leaves have an order of magnitude higher acidity than those grown in the garden.

After the introduction of sorrel, do not boil the soup for a long time. Once the leaves change color and become soft, bring to a boil quickly and remove from heat.

Sorrel soup with eggs is usually seasoned with sour cream, but the dish is no less tasty if you use mayonnaise. The only drawback is that the sauce diverges over the soup in flakes, however, someone likes this option more.

Sorrel soup with egg is a dish for those who want to dine tasty and beneficial for the body. It contains many vitamins and is also considered a dietary dish.

It is important not to "overexpose" the greens in the soup. It is enough to boil it for no more than 2-3 minutes to keep all the useful substances in it.

Despite the seemingly rather limited composition of the ingredients in this soup, you can make many variations of it by simply adding some products to it. From this, the taste of the soup will only improve.

The recipes for various soups containing sorrel and egg, presented below, are simple. Even a novice cook will be able to cook them. Also, the preparation of this soup will not take you much time, because it is prepared quite quickly. It is enough to cut the prepared products and send them to cook in the broth. Enjoy your meal!

How to cook sorrel soup with egg - 15 varieties

The “unusualness” of this recipe is that not a boiled, but a raw egg is placed in it. Try it, it turns out very interesting!

Ingredients:

  • Meat (pork on the bone) - 0.5 kg;
  • Potatoes (medium) - 4 pcs.;
  • Fresh sorrel - 200 g;
  • Raw egg - 3 pcs.;
  • Salt.

Cooking:

Pour the meat with water, salt and boil.

We cut the potatoes into cubes, put them in the prepared broth and boil until tender.

Beat the eggs, finely chop the sorrel, peeled from the stems.

3 minutes before the potatoes are cooked, put the sorrel in the soup and pour in the eggs, stirring constantly.

Once the soup boils, remove it from the heat.

Cut the meat into pieces and add to the soup. Seasoning soup in a bowl green onions and sour cream.

Let's prepare a light spring soup from wild sorrel collected in the meadow.

Ingredients:

  • Raw chicken wings - 5 pcs.;
  • Bulb onion (medium) - 1 pc.;
  • Carrots (large) - 1 pc.;
  • Boiled eggs - 2 pcs.;
  • meadow sorrel - 500 g;
  • Potatoes (medium) - 3 pcs.;

Cooking:

We cook the broth from chicken wings. We cut carrots and potatoes into strips, onions into cubes.

Put the chopped vegetables into the broth.

We do not pre-fry onions and carrots, this will preserve useful vitamins in them and make the dish less caloric.

Sorrel cut into thin "ribbons".

Boil the soup until the vegetables are ready. We lay the sorrel, salt and season the soup to taste.

When serving, decorate the soup with herbs, sour cream and chopped egg slices.

In winter, this borsch is brewed from canned sorrel, and in summer - from fresh.

Ingredients:

  • Chicken soup set - 0.5 kg;
  • Potatoes (medium) - 3 pcs.;
  • Boiled egg - 2 pcs.;
  • Canned sorrel - 3-4 tablespoons;
  • Garlic - 2 cloves;
  • Carrots (medium) - 2 pcs.;
  • Seasonings (black peppercorns, bay leaf, Provencal herbs, salt).

Cooking:

Boil chicken pieces in water for about an hour.

We cut carrots into small cubes, potatoes - large ones. We send carrots, potatoes to the boiling broth, and boil the vegetables until tender.

Cut the onion into cubes, sauté it in sunflower oil 4 minutes.

Put the sorrel and onion in the pan. Add pepper and bay leaf, Provence herbs and salt. Let the soup simmer for 2 minutes. Put in the minced garlic.

When serving, put the chopped egg and greens on a plate, add sour cream.

In addition to sorrel and spinach, young nettle leaves can be added to this soup.

Ingredients:

  • Meat (any) - 0.5 kg;
  • Potatoes (medium) - 3 pcs.;
  • Bulb onion (large) - 1 pc.;
  • Fresh sorrel - 300 g;
  • Carrot (medium) - 1 pc.;
  • Fresh spinach - 200 g;
  • Parsley root - 0.5 pcs.;
  • Boiled egg - 2 pcs.;
  • Seasoning (salt, bay leaf pepper, peppercorns);
  • Parsley and dill - 1 medium bunch.

Cooking:

Boil the meat with pepper and bay leaf until tender.

Together with the meat, send a peeled large onion to the pan - it will absorb harmful substances and give the broth transparency.

We cut carrots, parsley root and onions into cubes. Cut potatoes into medium cubes. Coarsely chop half of the sorrel.

Dip the spinach and the other half of the sorrel into a bowl, pour boiling water over it. Cover with a lid, leave for 5 minutes, and drain the water. Grind sorrel and spinach with a blender.

Carrots, parsley root and onions are fried on butter.

Pour the potatoes into the boiling broth and cook it for 10 minutes. Lower the fried vegetables and boil for another 5 minutes. Add the resulting puree and the remaining sorrel. Salt and pepper our soup to taste, cook for 5 minutes.

In the finished soup, put the greens and the egg cut in halves.

In this recipe, the sorrel is not put fresh, but slightly “stewed” in butter, which gives the dish a delicate taste.

Ingredients:

  • Meat broth - 3 liters;
  • Fresh sorrel - 300 g;
  • Boiled egg - 2 pcs.;
  • Butter (for frying) - 50 g;
  • Potatoes (large) - 2 pcs.;
  • Salt.

Cooking:

We heat up the prepared meat broth. Dip the potato tubers cut into large pieces into it and boil until tender.

Coarsely cut the sorrel and lower it into a frying pan with oil, simmer for several minutes. Dip the sorrel in the almost ready soup, bring to a boil, and turn off the stove.

Using a fork, grind the boiled eggs in a bowl into small crumbs and put them in a saucepan.

Season ready-made cabbage soup with fresh herbs and decorate with half an egg.

A healthy delicacy for lovers of creamy soups.

Ingredients:

  • Fresh sorrel - 250 g;
  • Garlic - clove;
  • Rice - 100 g;
  • Sunflower oil - 2 tablespoons;
  • Cream (not fatty) - 100 ml;
  • Flour - 1 tbsp;
  • Boiled egg - 1 pc.;
  • Seasonings (ground nutmeg, salt).

Cooking:

Boil rice in water for about 15 minutes. We salt it.

Coarsely chop the sorrel, chop the garlic and put everything in a heated pan. Fry for 5 minutes, add flour, mix, and keep in the pan for another 3 minutes.

We shift the fried sorrel into a bowl, add 5 tablespoons of rice water to it and grind the mixture with a blender.

Pour puree into the resulting rice mixture. Add cream and nutmeg. Mix everything and boil for 3 minutes.

Put half an egg in a bowl of soup and garnish with parsley.

Try this one healthy soup with meatballs, and you will definitely want to cook it again!

Ingredients:

  • Fresh sorrel - 300 g;
  • Potatoes (not large) - 5 pcs.;
  • Egg (raw) - 2 pcs.;
  • Chopped meat(any) - 0.5 kg;
  • Salt, herbs - for dressing.

Cooking:

Cut potatoes into cubes. Finely chop the sorrel.

Let's boil the potatoes. We form small meatballs from minced meat.

When the potatoes are half cooked, put the meatballs into the pan. After boiling, boil the soup for 5 minutes.

We spread the sorrel in a saucepan, salt the soup, pour a little beaten raw eggs. Mix the contents and turn off the stove.

We put some greens and sour cream in a plate. We serve to the table.

Such a soup is doubly useful, because, in addition to sorrel, young nettles are also added to it.

Ingredients:

  • Meat broth - 3 cups;
  • Fresh sorrel - 200 g;
  • Celery root (medium) - 1 pc.;
  • Parsley root (medium) - 1 pc.;
  • Young fresh nettle - 200 g;
  • Boiled eggs - 2 pcs.;
  • Butter (for frying) - 50 g;
  • Carrots (large) - 1 pc.;
  • Salt.

Cooking:

Pour boiling water over the nettle and let it brew for 5 minutes, then put it in a colander. Chop the nettle along with the sorrel.

Three roots and carrots on a grater, cut the onion into cubes. Saute vegetables in butter for 1 minute.

In the hot broth we lay the browned vegetables, nettle and sorrel. Cook the soup for 5-7 minutes, turn off and salt.

When serving, arrange the sliced ​​eggs in bowls. Season the soup with herbs and sour cream.

In the warm season, this soup will become a lifesaver for your table. Light and tasty - you can't imagine better!

Ingredients:

  • Fresh sorrel - 200 g;
  • Fresh radish - 300 g;
  • Sour cream - 200 g;
  • Boiled potatoes- 1 PC.;
  • Boiled egg - 2 pcs.;
  • Green onions - 1 bunch;
  • Fresh cucumber- 1 PC.;
  • Salt, spices - for dressing.

Cooking:

Dip the sorrel in hot water for 3 minutes.

Cucumber and radish cut into small cubes, and potatoes - large. Finely chop the onion.

Put sour cream, chopped vegetables and onions into the sorrel broth. We salt it and season it.

When serving, decorate the soup with boiled egg slices.

Perhaps the easiest recipe for sorrel soup is in front of you. It is prepared very quickly with a minimum of products.

Ingredients:

  • Potatoes (medium) - 3 pcs.;
  • Vegetable oil (for frying) - 1 tbsp;
  • Fresh sorrel - 200 g;
  • Boiled egg - 2 pcs.;
  • Salt.

Cooking:

Cut the potatoes into cubes, finely chop the sorrel.

Pour potatoes into salted boiling water, cook for 15 minutes. Add chopped sorrel to the broth and wait for it to boil. Pour oil into the soup and turn off the stove.

Pour the soup into bowls, add sour cream to it, and an egg cut in half.

Such a first dish appears on the table in the spring with the appearance of the long-awaited first greens.

Ingredients:

  • Raw chicken - ¼ part;
  • Fresh sorrel - a large bunch;
  • Carrots (large) - 1 pc.;
  • Beets (medium) - 1 pc.;
  • Onion (large) - 1 pc.;
  • Boiled eggs - 5 pcs.;
  • Salt and pepper - for dressing;
  • Potatoes (medium) - 4-5 pcs.;
  • Garlic - 2 cloves.

Cooking:

We put the chicken broth to boil, adding allspice peas and a chicken quarter to the water.

Coarsely grate carrots and beets. Onion cut into small cubes. Cut potatoes into medium cubes.

Saute the beets in oil for 5 minutes. Saute onions and carrots separately from beets. Cut the boiled meat into small pieces. Chop the eggs into small cubes. Sorrel finely cut. Mince the garlic with a knife.

Pour the potato cubes into the finished broth, cook them for 15 minutes. Then we send the beets there and boil the broth for another 10 minutes.

Next, put meat, browned onions and carrots, bay leaves, salt and eggs in a saucepan. Cook the soup for 5 minutes, add sorrel, garlic and ground pepper to it. Bring to a boil and turn off the stove.

We eat green borscht with sour cream and fresh herbs.

Try to cook the original first course according to the recipe that our grandmothers used.

Ingredients:

  • Young beet tops - 1 bunch;
  • Fresh cucumber (small) - 2 pcs.;
  • Fresh sorrel - 1 bunch;
  • Fresh radish - 200 g;
  • Boiled eggs - 2 pcs.;
  • Onion (large) - 1 pc.;
  • Fresh dill - 1 bunch;
  • Mustard, sour cream, salt - for dressing.

Cooking:

We wash the tops, finely chop, put in a saucepan and pour boiling water. We cook for 15 minutes. We put the chopped sorrel in the pan and cook the same amount more.

If the beets do not yet have tops, then you can replace it with nettles. Instead of sorrel put lettuce or spinach, and instead fresh cucumbers- salty.

We take out the greens with a slotted spoon and pass through a meat grinder.

Cucumber, radish, onion and eggs cut into small cubes. In a cooled broth, lay out vegetables, skipped tops, sour cream and mustard. Salt to taste.

Such shchi is cooked like all other soups, but they are served cold. Try it!

Ingredients:

  • Potatoes (medium-sized) - 5-6 pcs.;
  • Fresh sorrel - 500 g;
  • Leek - 1 pc.;
  • Carrots (medium-sized) - 2 pcs.;
  • Fresh parsley - 1 bunch;
  • Fresh dill - 1 bunch;
  • Boiled eggs - 2 pcs.;
  • Parsley root - 1 pc.;
  • Celery root - ¼ pcs.;
  • Salt.

Cooking:

We cut potatoes into large cubes, carrots into circles. Cut leek and onion into cubes. Coarsely chop the celery and parsley roots. We will send everything to a pot of cold water.

Bring soup to a boil, salt. Cook until potatoes are ready. We take out part of the potato from the pan, knead it with a fork, and send it back.

Sorrel cut into strips and sent to the pan. We tie bunches of dill and parsley with a thread and put in cabbage soup. Boil for 5 minutes, remove dill and parsley. Cool the cabbage soup in the refrigerator.

Pour cold cabbage soup on plates, seasoning them with hard-boiled egg halves, fresh herbs and sour cream.

Try to diversify the traditional spring sorrel soup with mushrooms.

Ingredients:

  • Fresh champignons - 250 g;
  • Fresh sorrel - 1 bunch;
  • Potatoes (large) - 2 pcs.;
  • Fresh parsley and dill - 1 bunch;
  • Boiled egg - 1 pc.;
  • Seasoning (salt, pepper) - for dressing.

Cooking:

Mushrooms cut into slices, potatoes and sorrel - into strips. Finely chop the dill and parsley.

Dip the mushrooms with potatoes in boiling water, cook for 15 minutes. Add sorrel and salt the soup, cook for another 3 minutes. Remove saucepan from stove.

Serve mushroom soup, seasoning it with dill and parsley, sour cream and egg slices.

Delicious, tender cream soup with seafood will not leave anyone indifferent, because it just melts in your mouth!

Ingredients:

  • Vegetable broth - 450 ml;
  • Milk - 100 ml;
  • Fresh sorrel - 75 g;
  • Onion (medium) - 1 pc.;
  • Boiled egg - 1 pc.;
  • Potatoes (large) - 1 pc.;
  • Vegetable oil (for frying) - 1 tbsp;
  • Seafood, ready to eat (any) - 75 g;
  • Seasoning (salt, pepper) - for dressing.

Cooking:

Finely chop the egg and onion, cut the potatoes into cubes.

Saute the onion with oil in a saucepan. After 2 minutes, send the potatoes to it and also lightly fry. Pour milk and broth into it, cook for 15 minutes.

Add the sorrel to the saucepan, grind the entire contents with a blender. Salt and pepper.

Pour the soup into warmed plates, put chopped eggs and seafood in each.

Hello friends! So the long-awaited month of May has come, how I love this time of the year! And in connection with the onset of warm days, I want more and more greenery to appear on the dining table. Therefore, let's try and cook the first dishes with healthy herbs!

Green soup is one of my family's favorite dishes, and it has been famous since ancient times. Green color is given to it by sour grass, which appears on the beds in early spring. It is known for its sour taste and is rich in vitamins. But under the condition that if it is used in May-June, at a later time it will not bring the proper benefit. So let's not waste time, but cook a delicious dish and stock up on vitamins for the future!

Sorrel soup is suitable for cooking in any weather. In the cold, it can be prepared on the basis of meat broth and eaten hot. In the heat - vegetable broth and serve cold.

But the main advantage of this dish is the taste, aroma and nutritional value. Despite this, it is quite simple to prepare. And our step by step recommendations will help you please your family with a new dish.

Classic recipe for sorrel soup with chicken broth

Please your family with such a summer soup, this recipe from my childhood, this is how my mother cooked spring cabbage soup and always on chicken broth from homemade chicken. How unusually delicious, I still remember the taste of my mother's soup and now I will tell you in detail how to cook delicious green soup with an egg.


Required products:

  • 2 large pieces chicken meat(for broth);
  • 1-2 carrots;
  • 300-350 g potatoes;
  • 1-2 onions (medium size);
  • 150 g fresh sorrel;
  • salt and black ground pepper - to taste;
  • 1 tbsp rast. oils;
  • 4 boiled eggs;
  • dill greens - to taste;
  • sour cream for dressing (you can without it).

Cooking:

1. First, prepare the broth. For him we took 2 chicken thighs. Fill with water and put on the stove. Of course, for the broth is best Domestic bird, but for urban residents this is very problematic, so we will cook meat from purchased meat.

2. While the chicken is cooking for about 30 minutes, prepare the potatoes. We cut it into small cubes, as for a regular first course.


3. Send to the broth. Cover the pot with a lid and cook for 10-15 minutes. In the meantime, prepare the roast. Chop the onion and fry in oil until it becomes soft and begins to lightly acquire a ruddy color.


4. Boil hard-boiled eggs, cool, peel and then cut into small medium-sized cubes, you don’t need to grind them, but you shouldn’t chop too large either.


5. And finally, grind the sorrel and dill.


6. After that, we introduce eggs into the soup. Pepper and salt to taste. Pour in the roasted onion. We mix everything thoroughly. Then add sorrel and cook for 3-5 minutes. After that, add dill.

Let the borscht brew for about 10 minutes. Serve to the table, seasoned with sour cream.

Cooking a dietary (lean) dish on the water without meat

Now freshly grown sorrel is suitable for us. In winter, you can cook from frozen or canned, but of course with fresh, in my opinion, it tastes better. In this recipe, we will cook without meat. Lenten cabbage soup is prepared simply and quickly.


Required products:

  • 2 liters of water;
  • 1 tbsp salt;
  • 100 g of sorrel;
  • 4 potatoes;
  • 2 tbsp rast. oils;
  • 1 onion;
  • 1 clove of garlic;
  • 4 boiled eggs;
  • 1 bunch of greens;
  • 1/4 tsp turmeric.

Cooking:

  1. Wash the sorrel thoroughly. We cut off the stems. Only the leaves are suitable for soup.


2. Pour the required amount of water into the pan and wait until it boils. At this time, cut the potatoes into small cubes. We chop the onion. Pass the garlic through a press, or finely chop.


3. We lower the chopped vegetables into boiling water. Salt and mix.


4. Close the lid and cook for 20 minutes.

For now, let's move on to the rest of the ingredients. We grind the sorrel.


5. Peel and cut the eggs into cubes or sticks, if desired, you can crumble the whites, and crush the yolks and add to the soup.


6. Wash parsley and dill under running water and chop.

After that, pour into the soup that has arrived in time: sorrel, egg, herbs and ground turmeric.


7. Mix thoroughly. After boiling, pour in the oil.


Mix again. Turn off the fire and close the pot with a lid. Let it brew for 15-30 minutes.

The finished dish is seasoned with homemade mayonnaise.

Delicious green soup with pork and nettle

It is better to take young nettles that appear in early May and cook delicious fragrant cabbage soup. We will cook the broth pork ribs so that he was rich.


Required products:

  • 0.5 kg of pork ribs;
  • 1 onion;
  • 1 carrot;
  • 7 potatoes;
  • 2 boiled eggs;
  • 4 cloves of garlic;
  • 1 bunch of sorrel;
  • 1 bunch of nettles;
  • dill and green onions - to taste;
  • salt - to taste.

Cooking:

1. Chop the ribs 5-7 cm long. Transfer to a saucepan and pour in cold water to half its volume. We put it on the stove. Bring to a boil and cook meat for 5 minutes.

2. After that, drain the water, wash the meat. Re-fill with boiling water and cook under a closed lid for 40 minutes.

After boiling, do not forget to salt the water.

3. At this time, let's prepare the remaining ingredients.

We chop the onion. three carrots coarse grater. Cut potatoes and eggs into medium-sized cubes. Finely chop the nettle, sorrel, green onion and dill.

Important! Rinse nettles in 3 waters and scald with boiling water so that the spines on the leaves become soft.

4. After the meat has boiled. We take it out of the broth and let it cool completely. And in the broth we lay: potatoes, carrots and onions. Cook until fully cooked. When the pork has cooled, remove the bones and cut into small pieces.


5. Pour into the soup: meat, sorrel, nettle, green onions and dill. Salt and cook for another 5 minutes.


6. After that, add eggs and garlic. Stir and wait another 2 minutes. Then turn off the stove. Cover with a lid and let it brew for 30-60 minutes.

We pour spring cabbage soup on plates, add a spoonful of sour cream and invite relatives to the table!

Enjoy your meal!

Video on how to cook green borscht with meatballs

A quick soup with meatballs is prepared quickly and simply, incredibly fragrant and, most importantly, hearty! It is especially important when you need to feed your family deliciously and quickly, and then before dinner you don’t slam the refrigerator door in search of something else to eat?

Enjoy your meal!

Sorrel soup with eggs and beans in a slow cooker

Rich green borscht with beans and corn will please your family at the dinner table, and let's cook this summer soup with the help of an indispensable assistant.


Required products:

  • soup set (chicken);
  • 3 potatoes;
  • 1 onion;
  • 1 carrot;
  • 2 boiled eggs;
  • a handful of beans and corn (frozen);
  • in a bunch: sorrel leaves, green onions and parsley;
  • 1 tbsp seasonings "Hmeli-suneli";
  • ground chili pepper and ground black pepper - on the edge of a knife;
  • Bay leaf;
  • 3 tbsp rast. oils;
  • 2 tbsp lemon juice;
  • sea ​​salt (you can also use regular salt) - to taste;
  • sour cream for dressing.

Cooking:

1. Cut the onion into cubes. We rub the carrots on a fine grater. So she will give the borscht more bright color. Pour oil into the multicooker. We select the frying mode and send the prepared vegetables to the oil.


2. At this time, cut the potatoes into large cubes. Pour to vegetables along with beans (previously soaked in water overnight). The onion has already become transparent, and the carrots have browned.


3. Fry for about 2-3 minutes and add the chicken set. Pour boiling water over everything so that the meat is completely covered with water. Pour the required amount of salt, suneli hops with ground peppers and bay leaf.


4. Close the multicooker. Select the mode " healthy eating- "Beans". Pressure - 2, time - 40 minutes.


5. In the meantime, let's deal with greens and eggs. Finely chop the sorrel, green onion and parsley. Grind the eggs with a knife or grater.

6. When the multicooker beeps to finish cooking. Press the cancel heating and disconnect it from the network. We are waiting for the steam to come out, otherwise you can get burned. We try to see if the soup is ready, and in particular the beans. If necessary, add salt. We introduce chopped greens, corn, grated egg and lemon juice into the borscht.

7. Reconnect to the network. The lid must remain open. Turn on the warm-up mode for 2 minutes. When the soup boils, turn off the slow cooker and close the lid again. We wait 15-30 minutes for the dish to arrive.


Pour into plates and enjoy the wonderful taste and summer aroma of green borscht. Don't forget to top with sour cream.

Green borscht with beef broth

This recipe is for 3 liters of water. Delicious, aromatic and slightly sour.


Required products:

  • 500 g beef (on the bone);
  • 400 g potatoes;
  • 1 carrot;
  • 150 g of sorrel;
  • 5 boiled eggs;
  • 1 bunch of dill;
  • 3 green onion feathers;
  • salt - to taste;
  • 1 tbsp Sahara;
  • 2 tbsp tomato. pastes;
  • 1 bay leaf;
  • rast. oil.

Cooking:

1. Cut the onion into cubes and fry for vegetable oil. Add the grated carrots to the onions.


2. We introduce to the mixture tomato paste and sugar. All fry well. Cut potatoes and eggs into medium sized cubes. Sorrel - straw. Chop dill and onion.

3. Boil the meat in a saucepan and add the potatoes. We cook until ready. Add all greens, bay leaf and eggs.


Then add roast. Add salt if necessary. Reduce the heat and cook for another 5 minutes. We let it brew and call everyone to the table.

Horse sorrel borscht with beets

If you do not know how to distinguish ordinary and horse sorrel. Just look at the leaves of the plant. In the ordinary they are light green in color, in the horse they are dark green with red streaks. In the Caucasus, horse is used for cooking.


Required products:

  • 0.5 kg of pork or beef ribs;
  • 3 liters of water;
  • 4 potatoes (medium size);
  • 1 onion;
  • 1 carrot;
  • 1 beet (small);
  • 2 bunches of sorrel;
  • 3 cloves of garlic;
  • salt and sugar - to taste;
  • 4 black peppercorns;
  • 3 allspice peas;
  • Bay leaf;
  • 1 bunch of dill and parsley;
  • 1 pinch of ground coriander;
  • 6 boiled eggs;
  • sour cream for dressing;

Cooking:

1. Pour water into the pan and bring to a boil. Add chopped ribs. After boiling, carefully remove the foam that appears. Pour black and allspice peas, bay leaf. Close the lid and continue cooking for 20 minutes over medium heat.

2. Cut the potatoes into large cubes. Add to broth. Cook until the vegetable is half cooked. This will take about 20 minutes.

3. Chop the onion. We rub the carrots on a coarse grater. We throw it into the pan and continue to cook until the carrots are half cooked.


4. Now you need to grate the beets and also add to all the ingredients.


5. Reduce the fire to slow. Cook until fully cooked with the lid closed. At the very end, add salt, pepper and spices.

So that the soup does not have a rich red tint, change the order of laying the products. First, adding beets, and only then - carrots and onions.

6. And finally, cut the sorrel into strips and throw it into the soup. We are waiting for it to boil, and the grass will change color. Borscht is ready. If it came out too sour for you, add the required amount of sugar.

7. Do not forget about garlic. It must be cut into thin slices and sent to the soup immediately after adding the sorrel. Throw finely chopped greens there. We mix everything. We remove from the stove and let it brew.


If borscht is left the next day, then its taste will acquire a brighter and richer shade.

During serving, season with sour cream, and put a finely chopped egg in each serving.

Canned Sorrel and Tomato Recipe

When the season of fresh grass ends, it is quite possible to replace it with sorrel from a can, and on cold days prepare a summer dish.


Required products:

  • 3 liters of water;
  • 2 onions;
  • 2 bay leaves;
  • 4-5 potatoes;
  • 3 tbsp tomato. pastes;
  • 1 tbsp flour;
  • 1 carrot;
  • 5 boiled eggs;
  • 150-200 g of canned sorrel;
  • salt - to taste.

Cooking:

1. We wash the meat well, fill it with cold water. We cook until boiling. After that, we remove the foam. We throw laurel and a whole onion (previously peeled) into the broth.


2. Onions and carrots cut into small cubes. Heat a frying pan with vegetable oil and fry the onion in it until translucent. Then add carrots. After a couple of minutes, add the flour and continue to cook, stirring the ingredients constantly.


3. Then pour in the tomato paste, previously diluted with a little water. We continue to simmer for another 3-5 minutes.


4. Again we pass to the broth. We take out the onion and meat from it. Mix if necessary. Then we introduce diced potatoes and meat divided into pieces. Cooking 5 minutes. Then add roast. Mix thoroughly. Salt. After 5-7 minutes, add chopped egg pieces (medium size). Stir and add canned sorrel from a jar.

Important! Canned sorrel can be replaced with frozen if it is pre-frozen in the spring

5. Cook for literally 2 minutes. Close the lid and turn off the fire. Let it brew for 30-60 minutes.

Delicious no-fried dish with beaten (broken) eggs

In this recipe, borscht is made with raw eggs, which are poured into boiling broth, and not added boiled as is customary.


Required products:

  • 2 bunches of sorrel;
  • 4-5 potatoes;
  • 1 carrot;
  • 1 raw egg;
  • 2 onions;
  • salt - to taste;
  • Bay leaf;
  • 1 clove of garlic;
  • parsley and dill;
  • pork on the bone.

Cooking:

1. First, let's cook the meat for the broth. At this time, cut the potatoes into large strips. Carrots and sorrel - smaller straws. Onions - cubed.


2. Throw potatoes, onions and carrots into the broth.


3. After boiling, cook for about 20 minutes, until the potatoes are ready. Salt and add bay leaf.

4. Mix sorrel with chopped herbs. We add to the soup.


5. Break the egg into a plate and dilute it with hot broth. This is done carefully. Whisking constantly, pour in the broth in a thin stream. Then the mixture is introduced into the soup in the same way. After the borscht boils, you can turn off the fire.

Pour into bowls and top with sour cream.

Have a nice meal!

The best recipe with egg and stew

Not a dish, but a fairy tale, cooking costs are minimal, as it is prepared on the basis of stew and you do not need to wait until the meat is cooked. It tastes just like a mind blowing dish, without exaggeration. If there is nettle, it can also be added to the soup, it will generally be just super, but you can do without this prickly grass.

Ingredients:

  • Stew - 1 can
  • Potatoes - 4-5 pcs.
  • Onion 1-2 pcs.
  • Carrots - 1-2 pcs.
  • Sorrel - 100-150g.
  • Nettle 1/4 of the volume of sorrel (optional)
  • Bay leaf, peppercorns, salt (you can curry to taste in frying).
  • Vegetable oil
  • Chicken eggs, boiled for serving.
  • Cooking time 1 hour.

Step-by-step preparation I propose to watch in the video clip where the author tells everything in detail:

Today we have prepared a vitamin first course with you! Very tasty and on time with minimal cost.

Enjoy spring and summer, try to cook more delicious and healthy food to stock up on vitamins for the upcoming cold winter!

See you soon on this blog!

Thank you for your attention!

On hot days, very often, appetite disappears, and you don’t want to spend a lot of time at the stove. Therefore, during this period, liquid dishes are gaining popularity. In previous articles I reviewed the composition and. If you haven't read them yet, I recommend reading them. And today we will consider how to cook sorrel soup.

The article will be a few simple classic recipes cooking with step by step steps. We will use vegetables and meat ingredients. Sorrel imparts a slightly sour taste. It is allowed to use dried and fresh herbs, but after adding it, you need to remove the pan from the stove after a few minutes, otherwise, lunch or dinner will be spoiled.

A light green soup is good for a growing body, so it should be included in the menu of children and adolescents. However, it is contraindicated in some chronic diseases of the gastrointestinal tract, kidneys, as well as during pregnancy. Due to the minimum calorie content, the food is included in the diet of various diets for weight loss.

Let's look at simple and interesting options for a summer dish.

Diet soup is best prepared from fresh tops, but in winter, canned or frozen sorrel is suitable. If you are not overweight and do not fast, then serve the first course with croutons and sour cream.

Ingredients:

  • 2 chicken legs;
  • 1 carrot;
  • 3 potatoes;
  • 2-3 eggs;
  • 300 g of sorrel;
  • Pepper, salt and sour cream to taste.

Fill a 5 liter pot 2/3 full with water. To reduce the calorie content of the soup, first remove the skin from the chicken legs. Then we wash the meat, put it in a prepared container, salt, and cook for about 30 minutes. During cooking, do not forget to remove the foam.

Wash the carrots under running water, remove upper layer and rub on a medium grater. We also peel the potatoes and cut into cubes.

We thoroughly wash the green tops, cut off the stems and finely chop the leaves.

After half an hour, we remove the chicken from the pan and throw the prepared carrots and potatoes into it. Mix and leave to cook for 10 minutes.

In the meantime, we share boiled chicken into small pieces.

next step chicken pieces send to a pan with vegetables and lay the sorrel. Mix all ingredients and cook for 5 minutes.

Cut at the end boiled eggs, put them on a plate and pour a portion of sorrel soup. Enjoy your meal!

How to cook green soup with meat

To prepare hearty, tasty and healthy dish apply this recipe. You do not have to stand at the stove for a long time. If you do not take into account the cooking time of meat, the process will take only a few minutes.

Ingredients:

  • 1 kg of beef;
  • 1 carrot;
  • 4 potatoes;
  • 3 eggs;
  • 1 head of onion;
  • 1 bunch of green onions;
  • 1 bunch of parsley;
  • 3 bunches of sorrel;
  • 1 bunch of dill;
  • 2 bay leaves;
  • 100 g sour cream;
  • Salt and pepper to taste.

For sorrel soup, we need to boil the meat. To do this, we wash the beef, send it to the pan and completely cover it with water. After boiling, cook for about one hour on low heat. At the end of cooking, add some salt. Then we clean the meat from the bone, if necessary, cut it into medium pieces and sprinkle with green onions and table salt.

The next step is to chop the vegetables. We send chopped carrots and onions to the boiling broth. When the liquid boils again, then add lavrushka and chopped potatoes to the pan.

In the meantime, we wash the sorrel, discard it in a colander so that all the liquid is glassed. Remove stems and cut into small pieces. Add the green tops to the soup with meat and onions when the potatoes are soft. Then lay the chopped boiled eggs, chopped greens and pepper if desired.

When the dish boils, then remove the pan from the stove and pour into plates.

Serve with sour cream and bread. You can try adding beaten raw eggs during cooking.

Cold dish with sorrel without meat

On hot days, most often, appetite disappears, so cold snacks and dishes are preferred. Now we will prepare a green tops cooler, which is served after cooling.

Ingredients:

  • 3 pcs potatoes;
  • 1 bunch of sorrel;
  • 1 cucumber;
  • 1 bunch of dill;
  • 1 bunch of green onions;
  • 3 radishes;
  • 2 eggs;
  • Sour cream, pepper and salt to taste.

Cooking

We need to make the base for the soup. To do this, cut the potatoes into cubes and send them to a pot of water. Cook until the vegetable is soft. In the meantime, cut off the stems of the sorrel, chop it into small strips. When the potatoes are ready, we send the green grass to the dishes, after boiling, salt and cook for one minute.

Now the base needs to be cooled. In the meantime, let's prepare the rest of the products. If you use young cucumbers with a thin skin, then it is not necessary to remove it. Cut it into small cubes. Grind boiled eggs, radishes and finely chop fresh herbs. Mix the ingredients in a deep bowl.

When the liquid base has cooled, then pour the chopped products into it, pepper, if desired, add horseradish and a spoonful of sour cream. If you want the dish to be more satisfying, then send pieces of beef to it.

Soup with stew and egg

No time to cook? Then start preparing a dish with green grass and stew. In this recipe, we will use raw eggs, if this option does not suit you, then add them boiled.

Ingredients:

  • 1 can of stew;
  • 100 g (3 bunches) sorrel;
  • 1 head of onion;
  • 1 carrot;
  • 2 potatoes;
  • 1 tbsp flour;
  • 1.5 liters of water;
  • 2 eggs;
  • Vegetable oil, salt and pepper.

Onion cut into half rings or small cubes, as you like. Chop potatoes and grate carrots. Then we heat the vegetable oil in a frying pan and fry the carrots and onions in it, adding a little flour at the end of the passivation.

Put a pot of water on the stove and bring to a boil. We throw potatoes into it and cook after boiling for 5 minutes, after which we add the fried ingredients and stew. Mix everything, reduce the heat to a minimum.

Meanwhile, chop the sorrel leaves. After 10 minutes, send it to the soup along with pepper and salt. Beat the raw eggs and pour them into the pan in a thin stream, stirring constantly. When the liquid boils, then remove the dish from the stove.

It remains to add sour cream, chopped greens if desired and serve hot. Enjoy your meal!

Sorrel soup with chicken broth

If you are watching your diet, then be sure to cook healthy and diet dish according to the following recipe. It contains a minimum of calories and a large amount of nutrients, trace elements. Watch the video with step by step instructions:

Feel free to experiment and add other ingredients, spices. Serve with mayonnaise or sour cream.

Photo recipe with sorrel and nettle

Fresh green herb soup couldn't be easier to make. You do not need to have culinary experience and skills. Any hostess can cope with the task, so go for it.

Ingredients:

  • 100 g of nettle;
  • 100 g of sorrel;
  • 1 onion;
  • 2 potatoes;
  • 1 carrot;
  • 3 eggs;
  • 1.5 l of broth;
  • Salt and pepper

We will need the broth, so the first thing we need to deal with it. Put the eggs on the second burner to boil.

To make the soup healthy and dietary, we will not fry the vegetables. We rub the carrots, cut the potatoes and onions into small cubes. We throw the prepared products into the salty boiling broth and cook over low heat for 10 minutes.

So that the nettle does not burn, it must be poured over with boiling water, then washed and cut into small pieces. We also chop the sorrel, send the green grass to the soup and cook for no more than 10 minutes. Meanwhile, cut the eggs into two halves.

Delicious and light soup ready. Pour it into serving bowls, serve with sour cream and eggs. Enjoy your meal!

How to cook a dish with mushrooms

In spring and summer, finding sorrel is not a problem. Mushrooms can be collected by yourself or bought in the nearest supermarket. Mushrooms are best for this soup, but you can use any other species.

Ingredients:

  • 300 g mushrooms;
  • 150 g of sorrel;
  • 1 liter of water;
  • 2 potatoes;
  • 1 onion;
  • Sour cream, pepper and salt to taste.

We prepare everything necessary products. We fill the pan with water, salt, put on the stove and bring the liquid to a boil. In the meantime, chop the mushrooms, onions and potatoes.

After the water boils, we throw the chopped ingredients into it and cook until tender.

When the potatoes become soft, but cut the sorrel into small strips and send it to the soup. After boiling, remove the pan from the stove.

We leave the finished dish for half an hour so that it is well infused. Then we start eating.

Sorrel soup with egg in a slow cooker

Thanks to the development modern technologies making the cooking process easier. You will need a minimum of effort with a pressure cooker. The video shows all the steps in detail:

After activating the mode, tasty and light dish will be ready in 10-15 minutes. Add different spices and seasonings if desired.

How to cook beef broth soup without potatoes

Summer and light soup with sorrel is best cooked in meat broth. To make the dish rich, it is recommended to use beef. The cooking process is very simple and fast.

Ingredients:

  • 3 l of broth;
  • 1 carrot;
  • 1 head of onion;
  • 2 bay leaves;
  • 2 eggs;
  • 100 g of sorrel;
  • 20 g of parsley and dill;
  • 2 tbsp vegetable oil;
  • 80 g sour cream;
  • Salt to taste.

Cooking

We wash and clean all the necessary products. Chicken eggs boil hard. Grind carrots with onions and pass them in heated sunflower oil. Add a small amount of table salt.

Now we need to chop the greens, chop the boiled eggs and send the prepared ingredients to the boiling broth.

Check the soup for salt, after boiling, cook for one minute.

The dish can be served immediately to the table with bread and sour cream. Enjoy your meal!

A simple sorrel egg recipe

Please your loved ones with vitamin and delicious soup from fresh food. If you have a ready-made broth, then it only takes a few minutes to cook.

Ingredients:

  • 2 bunches of sorrel;
  • 5 potatoes;
  • 1 carrot;
  • 2 onions;
  • 3 eggs;
  • 1 tbsp sunflower oil;
  • 2 tbsp sour cream;
  • 4 liters of chicken broth;
  • Pepper and salt to taste.

First, boil the eggs and prepare the necessary products. We put the broth on the stove and bring it to a boil, and lay the pieces of potatoes.

Peel the onion and cut it into small cubes. We pass in vegetable oil until a transparent color.

Grind fresh sorrel into strips and, together with fried onions, send them to a pan with boiled potatoes. Add pepper, salt and cook for 2-3 minutes.

The next step is to cut the boiled eggs, lay them in a dish and cook for another 10 minutes.

Now you need to wait a few minutes for the cabbage soup to infuse, and you can serve it in portioned plates.

Cooking green soup with minced meat

Consider another version of the sorrel dish. To make it more satisfying, add meatballs to it. If you don't have fresh sorrel, you can use canned herb.

Ingredients:

  • 250 g minced pork;
  • 1 head of onion;
  • 5 potatoes;
  • 250 g canned sorrel;
  • 3 eggs;
  • 2 tbsp sunflower oil;
  • 2 tbsp sour cream;
  • Food salt.

Pepper and salt the minced meat, after which we form balls. We cut the potatoes into medium cubes and send them to a container with boiling water. When the liquid boils again, put the prepared meatballs into the pan, cook for about 20 minutes.

Fry the chopped onion in sunflower oil until golden brown. We throw it into the pan when the minced meat with potatoes are ready. Also add sorrel and chopped boiled eggs.

After 5-10 minutes, serve the soup to the table. Enjoy your meal!

How to cook lean sorrel borscht

If for some reason you do not include in your diet meat products, then cook lean green soup. To do this, we need simple ingredients that can be bought at any store. Watch the video below for step-by-step instructions:

You may find it strange that borscht is prepared without beets. Therefore, when you can add this ingredient to the dish, it all depends on taste preferences.

While there is an opportunity to get fresh sorrel and herbs, take the chance and diversify your usual diet - cook a delicious and healthy soup.