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Green sorrel cabbage soup with egg. Summer (green) cabbage soup with sorrel Summer cabbage soup with sorrel and egg

In the spring, when the lack of vitamins is especially acute, and vegetables stored since autumn lose their nutritional attractiveness, the time comes for early greens. And the main task is to eat more of it. Solving this problem, I cook cabbage soup with sorrel and egg for a very simple recipe. The green components in it undergo minimal heat treatment and therefore retain all their beneficial properties.

Sorrel cabbage soup with egg

Kitchenware: pan, stove.

Ingredients

The sorrel should be fresh and elastic, green in color, without damage. It is better to choose a bunch with small and medium leaves (large sizes indicate a large amount of nitrates used to grow it or its advanced age).
Buy more green onions; for cabbage soup we will only use the feathers.
And another very important component of our cabbage soup is broth. It should be strong and rich.

Step-by-step preparation

Hard boil 5 eggs in advance. Pour 2 liters of prepared broth into the pan and place it on the stove.
Cut the thoroughly washed sorrel into strips.
Grind 200 g of green onions and 50 g of dill.
Wash and peel 500 g of potatoes. Cut it into not too small pieces.
Peel the eggs and cut into cubes.
Pour the chopped potatoes into the boiling broth and cook until soft. This will take 15-20 minutes.
When the potatoes are absolutely ready, add the sorrel.
Immediately add onion and dill. Salt.
After boiling resumes, let stand for 1-2 minutes and turn off the heat.
Add chopped eggs to the pan.
Let the cabbage soup brew for 10-15 minutes, pour into plates and serve.
Serve cabbage soup hot with sour cream. Make sure there is bread, pepper and mustard on the table.

Boiled eggs do not have to be placed in the cabbage soup; you can add them to the plate when serving.
Eggs can not be boiled, but added raw to the cabbage soup. To do this, break them into a bowl, mix the yolk and white well with a fork and pour into the boiling cabbage soup in a thin stream, stirring constantly.
If you did not use carrots when preparing the broth, add them along with the potatoes, having previously cut them into slices or strips.
The cabbage soup will become even more useful if you add a bunch of spinach along with the sorrel.

Video recipe for making cabbage soup from sorrel

In this video you can see how sorrel cabbage soup with eggs is prepared using this simple recipe.

Did you know? Sorrel is rich in vitamin C. Just 100 g of green leaves cover the daily requirement of the human body for this vitamin. In addition, it contains vitamins E, PP, A and group B, iron, phosphorus, magnesium, potassium, sodium, calcium and organic acids.

How to cook the “correct” broth

For the broth, choose lean meat that contains a lot of connective tissue: beef brisket, shank, rump. Pork shoulder or lamb ribs would work well. You can put the whole chicken in or use any parts of it at your discretion. You can make bone broth. For 2 liters of broth we need 1 kg of meat with bones and 2.5 liters of water. The result will be excellent if you follow these rules:

pour meat only cold water so that during cooking it gradually releases proteins and mineral salts into the broth;
do not move far from the pan until the broth boils in order to collect the foam and fat that has formed on the surface in time;
after boiling, reduce the heat to low, the broth should cook at a temperature of 80°-90°, there will be no noticeable boiling on the surface, only occasionally air bubbles will rise from the bottom;
good broth for a quick fix you can’t cook it, chicken will take 1-2 hours, beef and pork will take 2 to 3 hours;
half an hour before readiness, add a large onion and 2 medium carrots to the pan;
It’s better to add salt to the broth at the very end, 10 minutes before the finish.

Other possible cooking options

Sorrel cabbage soup is prepared from fresh sorrel in summer and spring, but in winter you can use frozen or canned sorrel. Frozen sorrel has an undeniable advantage, since the loss of vitamins in it is insignificant - no more than 15%. During conservation, this figure increases to 50%. In addition, before cooking cabbage soup from canned sorrel, you need to find out whether salt was used to prepare it, so as not to spoil the finished dish.

In spring, be sure to prepare it - it’s not only healthy dish, but also very tasty. And if we are talking about cabbage soup, be sure to try the traditional or winter version. Those who cook in a multicooker will be interested in one specially designed for it.

The recipe for sorrel cabbage soup with egg is the simplest and tasty option preparations sorrel soup. This is a popular first dish that is often prepared in the family circle. To make sorrel cabbage soup delicious, it is better to choose a fresh harvest; such greens contain more vitamins, and the taste is also at a high level. There are a huge number of recipes for the dish; one of the most popular is sorrel soup. chicken broth.

Ingredients:

chicken breast – one and a half kg;
onion – 3 onions;
sunflower oil – 15 ml;
egg – 3 pcs.;
cloves – 5 pcs.;
sorrel – 3 bunches;
butter – 15 grams;
tomato – 1 pc.;
carrots – 1 pc.;
potatoes - 6 potatoes;
bay leaf – 3 leaves;
pepper - peas - 9 peas.

How to cook sorrel cabbage soup with egg:

Let's prepare chicken broth
First you need to choose the meat. To make the chicken broth rich and tasty, chicken breast is perfect. To get rid of excess blood on the meat, you need to cut it into several pieces and soak in cool water. After half an hour, the water can be drained.
Rinse the meat again. Place it in a pan filled with water and throw in the unpeeled onion. Cook over high heat until boiling. After the meat has boiled, be sure to collect the resulting foam. The gas power can be slightly reduced.

Cooking duration chicken meat up to one and a half hours.

Then you can add salt and all the prepared spices to the pan.

Cooking vegetable dressing for a delicious soup
While the meat is cooking, you can prepare the dressing. To do this, peel the onion and chop it. Heat butter in a frying pan, add vegetable oil. Add chopped onion and fry it covered over low heat.
Carrots are washed and grated. The carrots prepared in this way are added to the pan with the onions. It's the tomato's turn. Wash them and separate them from the skin.

In order to easily remove the skin from a tomato, just make small cuts in the shape of a cross and pour boiling water over the tomatoes. This will allow the skin to peel off easily.

Finely chop the prepared tomatoes and add them to the onions and carrots. Simmer all the vegetables placed in the pan for 15 minutes, adding a little chicken broth in advance.

Cooking green cabbage soup with sorrel and egg
Separate the boiled chicken meat from the bones and finely chop it. Pass the meat broth through a sieve into another cooking container.
Now it's time to cook the potatoes. Wash, peel, cut the potatoes into small pieces and place them in the boiling broth.

The sorrel is thoroughly washed and finely chopped. Also dipped in chicken broth. Beat the eggs with a whisk, and while stirring the almost ready cabbage soup, add the egg mixture. Then you can add chopped chicken meat. After this, green cabbage soup with sorrel and egg are cooked for 15 minutes.

As you can see, the recipe for sorrel cabbage soup with egg is simple and easy to prepare. This light sour soup will lift your spirits in the spring.
Sorrel cabbage soup is very tasty and also healthy. In the spring, there is an opportunity to pamper the whole family with this wonderful dish. An experienced housewife will definitely take advantage of this chance and include such sour soup in the family menu.

Watch the video recipe for cabbage soup made from nettle and sorrel

Calories: Not specified
Cooking time: Not indicated

How nice it is to cook dishes from greens in the spring. These can be salads, pies and even soups. In spring, greens become very tasty, absorb all the juices and vitamins, so dishes made from them become the most favorite. Buy more greens and start creating in the kitchen. The result will certainly be culinary masterpieces. I suggest you prepare cabbage soup from sorrel with egg for lunch. My recipe is based on meat broth, but the dish is easy to prepare.
By the way, it turns out very tasty. What's it worth? delicious filling from green onions for pies, to which boiled eggs are also added. My family loves this filling very much and always asks to make pies with it. I have also made pies with sorrel many times and have been repeatedly surprised by the positive results. It turns out that you can also cook sweet dishes from greens. Sweet pies with sorrel are simply delicious.
But let's focus on cabbage soup, which will be a wonderful dish for hearty lunch. The whole family will express only words of gratitude to you.

Necessary products for 2 liters of water:
- 250 grams of any meat (I have chicken),
- 250 grams of potatoes,
- 2 pcs. chicken eggs,
- 1 onion,
- 0.5 pcs. carrots,
- 1 large bunch of fresh sorrel,
- 1 small bunch of green onions,
- vegetable oil for frying,
- salt to taste.

Recipe with photos step by step:

First of all, let's cook meat broth. I took chicken meat, it cooks quickly and the broth is delicious. Salt the broth and cook until the meat is soft. Cut the finished meat into small pieces to put on a plate for everyone.

I prepare the vegetables: I cut the potatoes into cubes, chop the onions and carrots into cubes.

On vegetable oil I do the frying: fry the carrots and onions until soft over medium heat for about 5-7 minutes.

I put potato cubes into the meat broth.

When the potatoes are cooked, add roasted vegetables to the soup.

I cut off the thick branches at the base of the sorrel and chop the leaves into strips.

I also crumble green onions, which will add taste to our cabbage soup.

Hard Boiled chicken eggs I chop into small cubes, leaving the egg halves for decoration.

Place sorrel, onion and eggs in the cabbage soup. Mix and taste. Cook for a couple more minutes until the cabbage soup comes to a good boil. Then immediately turn off the heat and remove from the stove.

Pour cabbage soup into plates, decorate with half a boiled egg, and also add chopped pieces of meat. Try again

Sorrel cabbage soup is a favorite first dish for many, which becomes especially popular in the spring. With the advent of fragrant fresh greens, I want to diversify my usual diet and feed my family not only tasty, but also very healthy food.

Green cabbage soup with sorrel is a dish that is not difficult to prepare. But it doesn’t hurt to know some culinary wisdom. The recommendations below will allow you to prepare fragrant first The dish is excellent even for beginners.

The potatoes must be boiled before adding the sorrel, otherwise the potatoes will darken and will not be cooked through.
Those who like more sour cabbage soup should add it to them boiled egg. When to enter raw product, it takes away some of the acid and the dish then has a more delicate taste.
Vegetables in the soup can be left in pieces, or you can puree them.
Adding sugar to cabbage soup made from fresh sorrel makes the dish tastier.

Green cabbage soup with sorrel and egg - recipe

Sorrel cabbage soup with egg - light dish, with a pleasant sour taste. This is exactly what you want in the spring. You can simply cook it using purified water, as in this recipe. You can also use vegetable or meat broth. The dish should be served after it has been infused for about a quarter of an hour under the lid.

Ingredients:

potatoes - 2 pcs.;
onion - 1 pc.;
sorrel - 1 large bunch;
spinach - 1 bunch;
assorted greens - 1 bunch;
butter - 3 tbsp. spoons;
eggs - 4 pcs.;
sour cream.

Preparation

Melt a spoonful of butter and fry the onion in it.
Pour in 1.5 liters of water, add potatoes.
The stems of spinach and sorrel are removed and the greens are chopped.
Heat the rest of the oil in a frying pan, add the greens and stir, cover with a lid and cook for 3 minutes.
Transfer the greens to the pan and cook under the lid for 2 minutes.
Pour the soup into bowls, place half a boiled egg and sour cream in each bowl.

Nettle and sorrel cabbage soup - recipe

Cabbage soup with nettle and sorrel is a real storehouse of a large amount of vitamins, which the body so needs after winter. It is better to choose young nettles. To make it more convenient to work with and not burn your hands, you should pour boiling water over it and leave it for 20 minutes. After this, you can safely work with it.

Ingredients:

sorrel, nettle, green onion - 1 bunch each;
onion - 1 pc.;
potatoes - 5 pcs.;
eggs - 2 pcs.;
salt pepper.

Preparation

Nettle leaves are finely chopped.
When the potatoes boil, add chopped onion and chopped tomato.
Then they put in all the greens.
Beat the eggs and pour them into the soup, stirring.
Sorrel cabbage soup is salted and peppered to taste, boiled for a couple of minutes and turned off.

Sorrel cabbage soup in chicken broth

Sorrel cabbage soup with chicken and egg is a light, but very satisfying dish. To ensure that the broth is not too fatty, it is better to cook it from chicken breast. Adding a small amount of sugar (no more than 1 teaspoon) will make the taste of the dish more piquant and rich. And garlic will give the dish a pleasant aroma.

Ingredients:

chicken broth - 1.5 liters;
onions, carrots, peppers - 1 pc.;
potatoes - 3 pcs.;
sorrel - 1 bunch;
garlic - 2 cloves;
eggs - 2 pcs.;
sugar, salt, pepper.

Preparation

The potatoes are placed in boiling broth and cooked until tender.
Chopped onions, carrots and peppers are sautéed.
When the potatoes are cooked, add chopped sorrel, sauteed sorrel, salt, sugar and pepper to taste.
At the end, add chopped dill and garlic, cover with a lid, leave for 10 minutes.
When serving, place a piece of boiled egg on the plate.

Cabbage soup with sorrel and cabbage turns out thick, rich and very tasty. You can use both old and young cabbage. With a young product, the taste of the dish will be more delicate. From the specified number of components you will get 7-8 servings of aromatic food, and their preparation will take no more than an hour.

Ingredients:

broth - 2 liters;
carrots, potatoes, onions, tomatoes - 1 pc.;
cabbage - 400 g;
sorrel - 2 bunches;
egg - 1 pc.;
salt, spices.

Preparation

Place the potatoes into the boiling broth and cook until tender.
Sauté chopped onions until golden brown, add grated carrots and chopped tomato and simmer until tender.
The boiled potatoes are mashed.
Place shredded cabbage in the broth and boil for 5 minutes.
Pour in the frying mixture and cook until the cabbage is half cooked.
Add mashed potatoes, chopped sorrel and bay leaf.
Bring the soup to a boil, reduce the heat, and simmer for 5 minutes.
When serving, place a chopped egg on each plate.

Lenten sorrel cabbage soup - recipe

Sorrel cabbage soup without meat is very often prepared. To make such a soup appetizing and not have an “empty” taste, it is better to use vegetable broth rather than pure water. To do this, boil parsley root, celery, you can add whole carrots and onions. Then the vegetables are removed, and cabbage soup is prepared using the broth.

Ingredients:

potatoes - 200 g;
onions, carrots - 150 g each;
sorrel - 400 g;
green onions - a bunch;
salt, pepper, bay leaf;
vegetable broth - 1.5 liters.

Preparation

Place diced potatoes into the boiling broth.
Sauté the chopped onion, add the carrots and fry for another couple of minutes.
When the potatoes are almost ready, put the roast, herbs, salt, spices into a pan and cook for 10 minutes.

Green cabbage soup with sorrel without frying is a dish that is eaten cold. This light summer soup not only helps to quench hunger and thirst, it also makes the heat much easier to bear. Below is more dietary and useful option with sour cream. But you can also use mayonnaise in this dish.

Ingredients:

water - 500 ml;
sorrel - 1 bunch;
sour cream - 50 g;
potatoes - 1 pc.;
cucumber - 1 pc.;
egg - 1 pc.;
boiled meat - 100 g;
dill.

Preparation

Place diced potatoes into boiling water.
After 15 minutes, add sorrel, boil for 5 minutes, and add salt.
Meat, egg and cucumber are cut into cubes and placed in a cooled broth.
Add sour cream and dill and serve cold sorrel cabbage soup to the table.

Sorrel and spinach cabbage soup - recipe

Cabbage soup made from sorrel and spinach with the addition of dill, parsley and green onions is often called herb soup. In fact, this is true, because the main component of the dish is greens. To make this soup thick and nutritious, rice is added to it. If you need to cook vegetarian soup, use vegetable broth or water.

Ingredients:

spinach, sorrel - 1 bunch each;
eggs - 2 pcs.;
onion - 1 pc.;
green onions, parsley, dill - half a bunch each;
potatoes - 3 pcs.;
rice - 50 g;
chicken breast - 300 g.

Preparation

Boil the chicken until done.
Add rice and potatoes to the broth and cook for 15 minutes.
Sorrel and spinach are sorted, washed, dried and cut into strips.
Chop greens.
The chicken is separated by fiber.
Place the sorrel and spinach in a saucepan, stir, cook for 3 minutes, and add the chicken.
Beat the eggs and pour into the soup in a thin stream.
Then they salt it, add herbs, stir, and after boiling, the cabbage soup made from fresh sorrel is immediately turned off.

Sorrel cabbage soup, the recipe for which is presented below, can be prepared not only in spring. This is possible due to the fact that frozen sorrel is used, which is perfectly stored in freezer until the new harvest. Therefore, you can pamper your loved ones with this aromatic soup throughout the winter.

Ingredients:

chicken - 500 g;
frozen sorrel - 100 g;
water - 2 liters;
green onion - 100 g;
potatoes - 2 pcs.;
parsley - 50 g.

Preparation

Cover the chicken with water and cook until done.
Place diced potatoes into the pan.
When the potatoes and chicken are ready, remove them. The potatoes are mashed with a masher, the meat is cut into pieces.
The potato mass is returned to the broth, frozen sorrel, green onions, and boiled meat are also sent there.
Boil cabbage soup from frozen sorrel for about 5 minutes, add some salt and turn it off.

Cabbage soup from canned sorrel - recipe

Cabbage soup from canned sorrel can be prepared all year round, and it turns out no worse than from fresh one. If you have ready-made broth, such a dish can be prepared very quickly - no more than half an hour, and the soup will be ready to serve. Bright and very tasty, it will definitely cheer you up on a gloomy winter day.

Ingredients:

canned sorrel - 500 ml;
meat - 500 g;
potatoes - 5 pcs.;
onion and egg - 1 pc.

Preparation

The meat is cooked until tender, cut into pieces and returned to the pan.
Add potatoes and cook for half an hour.
Sauté the onion and place it in a saucepan.
Lay out the sorrel, bring to a boil, add the beaten egg, and, stirring, boil for 1 minute.
When serving, sour cream and egg are added to the sorrel soup with meat.

Cooking first courses with sorrel.

Spring is a wonderful time to renew nature, wardrobe, mood and menu. You can diversify it, first of all, with dishes with first spring vegetables– a variety of salads, appetizers and hot dishes. One of the traditional first dishes of this time is sorrel soup or green borscht.

How long does it take to cook sorrel in soup?

In soup, sorrel should be cooked for no more than 5 minutes. This way it will preserve its taste as much as possible and at the same time, saturate the potatoes and broth. In this case, the intensity of cooking, and especially boiling, should be moderate.

It should be noted that in order to prepare foods using wonderful vitamin sour leaves, it is necessary to select young shoots from bushes that have not yet thrown out the peduncle. After this stage of ripening, all the strength of the plant goes into this stem and the leaves lose their previous characteristics of juiciness and vitamin content.

Pre-green leaves are soaked in cold water to effectively remove soil and dirt. For washing, this method is recommended, rather than intensive washing under running water - after all, in this method there is a very high probability that the delicate leaves will tear.

Summer sorrel soup with egg: recipe in a slow cooker

The multicooker has become such a part of the everyday life of many modern housewives that many traditional methods of preparing dishes known to us have been transformed into a format using it. The summer sorrel soup with egg did not escape the same fate. To prepare it we will need to take:

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

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

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

Green borscht with sorrel and egg: recipe

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

For green borscht you will need:

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

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

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

Sorrel and nettle soup: recipe

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

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

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

We scald it with boiling water to reduce its stinging properties, and then separate the leaves from the stems and grind them thoroughly in a blender. For better results, you can add a little water during grinding.
Chop the potatoes into cubes and finely chop the carrots.
For a more pronounced taste and aroma, carrots and onions can be fried in vegetable oil.
We chop the tomatoes finely enough, from which you can, if desired, first remove the peel. To do this, dip them in hot water for a few minutes and then, using a knife, remove the skin.
Grind the sorrel leaves. The preparatory work has been completed.
Now bring the water poured into the pan to a boil and add potatoes and carrots, then rice, then tomatoes, add a little salt.
After a few minutes, add the nettle pulp to our soup and cook until the potatoes are almost ready.
A few minutes before the end of cooking, add chopped sorrel to the pan. You can serve the finished soup with sour cream.

Green sorrel cabbage soup with meat

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

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

The traditional name has been preserved, but the recipe components have changed. To do this we need to prepare:

500 g of any type of meat
carrots
bunches of sorrel, green onions, parsley, dill
a little flour, sugar, butter and sour cream
hard boiled eggs
don't forget about seasonings and spices

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

To prepare the dressing, we will need the fat that surfaced when preparing the broth. Therefore, it is best if we boil the meat in advance and let this upper fat accumulate on the surface of the broth and cool.
We collect this top in a saucepan and sauté previously finely chopped carrots and the lower part of the green onion stalks on it - where the white tips are.
As it cooks, add literally a tablespoon of flour and continue heat treatment. Then add broth to our vegetables.
In another saucepan butter Lightly simmer the sorrel pagons. The resulting sorrel stew must be ground through a sieve or crushed in a blender.
A little trick would be to add literally a teaspoon of sugar, which will help reveal the taste of our spring sour greenfinch.
Add the prepared puree to the pan where our vegetable set is cooked in broth.
Meanwhile, chop the remaining pieces of green onions, parsley and dill, cut pieces of cooked meat across the grain, cut hard-boiled eggs into two parts.
It is recommended to pour the prepared cabbage soup into a ceramic tureen, since oxalic acid can provoke undesirable reactions with prolonged contact with iron surfaces.
Pour the prepared cabbage soup into a plate, add pieces of meat, half an egg, sprinkle with herbs and season with sour cream.
It’s easy to note that the recipe doesn’t call for potatoes, but whoever can’t imagine a first course without this traditional component can, of course, add it.

Another variation on the theme of preparing a traditional spring first course. To prepare it, we need to prepare, judging by the very name of the dish, the following components:

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

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

Lenten sorrel soup

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

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

We cut our vegetables quite finely.
Crush a cube of dry broth into boiling water, throw in a bay leaf, peppercorns, and salt.
Add all the vegetables and boil until the potatoes are ready.
Almost in 5 minutes. until ready, add chopped sorrel, rhubarb, crushed garlic and crushed dill.
Separately, beat several eggs in a bowl and add them in a thin stream to our soup.

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

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

300 g fresh minced meat
1 chicken egg

For the soup itself you need:

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

To prepare the meatballs:

Mix the minced meat with the egg, season with salt, pepper and mix well until smooth and set aside for 20 minutes in a cool place.
At the same time, boil water, add potatoes in pieces and cook for 8 minutes.
Form the minced meat into balls, throw them into the soup with salt and pepper.
Saute the onion in heated vegetable oil, add grated carrots and garlic.
When the potatoes and meatballs are cooked, add frying, salt and boil.
Then sprinkle with chopped sorrel and crushed eggs.
Leave for 10 minutes for our dish to steep.

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

Take:

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

We remember the important salt, pepper, bay leaf and vegetable oil.

First, fry the chopped onion over low heat, add chopped carrots, a little salt and pepper.
Simmer under the lid for 5 minutes.
Next, put the roast in a pan, add chopped potatoes and cover completely with water (1.5-2 l.).
Cook over low heat until the potatoes are ready.
Mix the stew and chopped sorrel.
Salt and pepper to taste.
Cook for another 10 minutes. Let's stand.
When the dish is ready to be served, place half a boiled egg in a bowl.

Soup with sorrel and cabbage

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

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

We will prepare the soup using chicken broth. So to begin with:

Cook the broth, strain it and bring to a boil.
Peel the potatoes, cut them into cubes and place them in a saucepan.
When the potatoes are half cooked, add shredded cabbage to the container.
Peel the onions and carrots and chop them finely.
In a frying pan, lightly sauté the onions and carrots in vegetable oil.
Wash the sorrel and greens and chop finely.
Add carrots and onions to the broth.
5 minutes before removing from heat, add sorrel and herbs.
Let it brew for 10 minutes.

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

1 beet
Beet tops from 2 root vegetables
2-3 potatoes
1 onion
1 carrot
100 g sorrel
2 eggs, hard boiled

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

Suggested dish: great option when you want to treat yourself to a spring dish during the off-season. To prepare it, let's take:

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

Cook the broth, peel the vegetables.
Fry the onion in oil until yellowish-brown.
Cut the potatoes into strips.
Cut the meat into small pieces.
Return the meat to the broth and, after adding a little salt beforehand, add the onion.
Beat the egg in a separate container.
Almost at the stage of complete readiness of the potatoes, throw canned sorrel into the pan.
And when our cooking begins to boil, add the beaten eggs, while carefully stirring our soup.
Add spices and get ready to savor the prepared dish.

Soup with sorrel and rice

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

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

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

To prepare this delicious soup, you will need very little time and effort. And after just a short amount of time you will enjoy the delicate taste of delicate mushrooms and the sourness of sorrel. To do this, take:

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

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

The offered dish is very refreshing in summer. The decoction for it can be either beet or sorrel. For sorrel you will need:

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

First we cook it ourselves sorrel broth. For this:

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

Video: Delicious green borscht with sorrel

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