20 best soup recipes
sorrel soup
40 minutes
30 kcal
5 /5 (1 )
In May, the very first crops are produced by sorrel and radish. With sorrel, you can cook a huge variety of dishes, from salads to various side dishes. But we will introduce you to the recipes for the most healthy and delicious soups based on this herb.
Cooking sorrel soups in our country is especially loved, and for good reason, because this green contains just a lot of useful minerals, vitamins and amino acids. It is worth noting that it is the early sorrel that grew in May-June that is considered the most beneficial for the human body.
The thing is that in the process of aging, this type of greenery gradually loses its beneficial properties, so at the end of spring these recipes will be especially useful to you! Let's take a look at each of them in more detail.
Kitchen utensils and appliances:
Enjoy your meal!
Sorrel soup. How to cook soup with sorrel.
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2016-08-30T10:31:57.000Z
Did you know? It is not necessary to beat the eggs in a bowl, so in the finished soup they will take on the form of small flakes and will be evenly distributed throughout the liquid. Eggs can be boiled separately and finely chopped.
Also in these recipes, you can use quail eggs, which must be boiled in advance, peeled and added to the soup. It all depends solely on your taste preferences, so you are free to choose the most convenient option for you!
Enjoy your meal!
Enjoy your meal!
Sorrel soup is a wonderful vitamin dish, the “highlight” of which is the characteristic sourness. Such a soup will come in handy after the cold weather, during which our body managed to miss vitamins and fresh herbs. Sorrel is a real natural treasure, rich in minerals (potassium, phosphorus, magnesium, iron), beta-carotene, as well as vitamins A, C, B1 and E. The inclusion of such a healthy soup in the diet is a valuable gift for the body, because sorrel is not in vain is popularly called the "green doctor".
Sorrel soup is best prepared from young tender leaves - this is a guarantee of excellent taste and pronounced benefits for the body. It is in the young shoots of sorrel that the maximum amount of vitamins and minerals is present. The classic recipe for sorrel soup necessarily includes meat and boiled eggs. Onions, carrots and potatoes are also commonly added to the soup. For the meat option, you can use chicken, beef, rabbit, turkey, or lean pork. However, there are many other varieties of sorrel soup, including a vegetarian version that is great for those on a diet or food restrictions, as well as sorrel soups using various additional ingredients, such as nettle, spinach, arugula, greens dandelions, tomatoes, bell peppers, celery, white cabbage or beans. In addition, you can cook sorrel puree soup with the addition of other herbs - such a bright, tender dish will certainly be appreciated by kids. Tip on the note: the inclusion of spicy greens in the soup helps to neutralize the harm of oxalic acid.
Before preparing the soup, the sorrel should be sorted out, discarding wilted and rotten leaves, tails and thick veins should be removed and the greens should be thoroughly washed. It is best to do this in a bowl of cold water, draining the water a few times to remove dirt and grit. Do not cut the sorrel too finely, otherwise it will turn into porridge during cooking. The more sorrel shoots you add to the soup, the more pronounced the sour taste will be. Usually, about 100 g of sorrel shoots are used for 2 liters of meat broth, while in the case of preparing a vegetarian soup, 200 g of sorrel leaves should be taken for 1 liter of water. Sorrel is added to the soup at the very end, since it takes less than 5 minutes to cook it. Undercooked or overcooked greens can ruin a dish, so remove the soup from the stove as soon as the leaves have changed color and become limp. If your soup is not sour enough, as you wanted, lemon or lime juice will help fix it. It is worth remembering that sorrel soup cannot be cooked in aluminum dishes, as oxalic acid reacts with aluminum.
You can also freeze, dry or preserve fresh sorrel for the winter so that during the cold season you can enjoy a fragrant soup that reminds you of summer and lush greenery. If you are making soup with frozen sorrel, there is no need to thaw it first - just dip the leaves into the boiling broth. Sorrel soup is usually topped with chopped boiled eggs, sprinkled with chopped herbs and served with sour cream. Eggs help balance out the sourness of soups and can be not only chopped into the finished soup, but can be added raw during the cooking process or served boiled on their own. Sorrel soup is good both hot and cold, which is especially important for the summer season. And now let's get acquainted with the recipes for this wonderful soup.
Ingredients:
1.5 kg of beef,
4-5 medium potatoes,
1 medium onion
1 large carrot
300 g fresh sorrel or 200 g frozen sorrel
2 tablespoons of vegetable oil,
4 bay leaves,
5 peas of allspice,
boiled eggs,
dill greens,
sour cream.
Cooking:
Boil beef in 3.5 liters of water. Add diced potatoes to the boiling broth and cook for about 15 minutes. Fry chopped onion in vegetable oil until golden brown. Add grated carrots and fry for about 5-7 minutes, then add to the soup along with bay leaves and allspice. When potatoes are soft, add chopped sorrel. Cook for 3 to 5 minutes. Salt and add pepper to taste. Crumble chopped boiled eggs into the soup and sprinkle the dish with dill. Serve soup with sour cream.
Sorrel soup with chicken and rice
Ingredients:
500 g chicken meat,
2 liters of water
2 bulbs
2 carrots
1/2 cup rice
100 g sorrel
2 celery stalks,
3 boiled eggs
Bay leaf,
black peppercorns,
sour cream.
Cooking:
Pour the chicken meat with water and bring to a boil. Remove the resulting foam, reduce the heat and add 1 peeled onion and 1 peeled carrot. Cook for about 30 minutes until the chicken is done. 10 minutes before the broth is ready, add bay leaf and black peppercorns, lightly salt. Remove spices and vegetables from the broth, separate the meat from the bones and chop, and strain the broth.
Bring strained broth to a boil and add 1 chopped onion, 1 julienned carrot and diced celery. Add washed rice and cook for about 15-20 minutes, stirring occasionally, until cereals and vegetables are ready. Add chopped sorrel and chicken meat, cook for another 5 minutes. Add salt, if necessary, and season with ground pepper to taste. Serve soup with boiled egg halves and sour cream.
Soup puree with sorrel and spinach
Ingredients:
2 liters of water
4 potatoes
250 g sorrel leaves,
250 g spinach leaves
1 bunch dill,
4 boiled quail eggs,
salt to taste.
Cooking:
Place the diced potatoes in a saucepan and cover with water. Salt and bring to a boil. Reduce heat and simmer for about 10 minutes. Add chopped herbs and cook until potatoes are soft. Grind the soup with a blender to a puree consistency. Salt, if necessary, and pour into plates, decorating with halves of quail eggs.
French sorrel soup
Ingredients:
4-6 bunches of sorrel,
1 liter chicken or vegetable broth
1 onion
80 g butter,
3 tablespoons flour
2 egg yolks,
1/2 cup cream
salt to taste.
Cooking:
Melt 60 g butter in a frying pan over medium heat. Add chopped onion and fry over low heat for 10 minutes. While the onion is cooking, bring the broth in a saucepan to a boil. Add chopped sorrel leaves and a large pinch of salt, mix well. When the sorrel softens, reduce the heat, cover and cook for 10 minutes, stirring occasionally. Stir the finished onion with flour and add to the soup, mixing well with a whisk. Whisk egg yolks and cream in a bowl. While whisking, add a small amount of hot soup so that the yolks do not boil. Pour the egg mixture into the soup, stirring constantly. Add the remaining butter and cook for another 5 minutes without letting the soup boil. Serve immediately.
Sorrel and nettle soup
Ingredients:
2 liters of water
200 g sorrel
200 g nettle,
3-4 potatoes.
1 onion
1 carrot
1 onion
salt and black ground pepper to taste,
dill greens.
Cooking:
Pour the diced potatoes with water, salt and bring to a boil. Cook for about 10 minutes, then add the chopped vegetables. Cook another 15 minutes. Add chopped sorrel and nettle leaves and after 5 minutes remove the soup from the stove. Season with salt, pepper to taste, sprinkle with chopped dill and serve.
Ingredients:
800-900 g of any meat,
3 liters of water
1 onion
1 carrot
150 g fresh sorrel,
5 potatoes
3 garlic cloves,
4 boiled eggs
1 tablespoon vegetable oil
salt and ground black pepper to taste
dill and parsley,
sour cream.
Cooking:
Add oil to the multicooker bowl and fry the chopped onions, carrots and garlic in the frying mode. Add diced meat and diced potatoes. Pour in water and cook in stewing mode for about 1 hour. After that, add chopped sorrel, salt and pepper. Cook in simmer mode for about 15 minutes. Sprinkle the finished soup with chopped herbs and serve with halves of boiled eggs and sour cream.
Sorrel soup is a healthy dish with a refreshing taste that perfectly satisfies hunger. We hope that our sorrel soup options will make your diet healthy and varied. Enjoy your meal!
Soups with sorrel are a real miracle. They cook quickly, are good both hot and cold, and the taste that sorrel gives to soups is simply wonderful. The unique light sourness and fresh aftertaste invigorate our body and give rise to a feeling of something new and unusual.
Be sure to cook soups with sorrel. Add sorrel a few minutes before the end of cooking to soups with sorrel based on water or broth, to green cabbage soup and borscht, to okroshka and botvinia and enjoy delicious and healthy dishes.
Country soup with sorrel and nettle
Ingredients:
1.5 liters of water,
300 g sorrel
300 g of young nettle,
100 g root celery,
100 g leek (white part)
3 potatoes
1 carrot
2 tbsp butter,
2 tbsp flour,
boiled eggs, sour cream, salt, pepper - to taste.
Cooking:
Scald the nettle with boiling water and let the water drain. Cut carrots and potatoes into strips, leek and celery into cubes. Finely chop the prepared sorrel and nettle and lower into a pot of boiling salted water. Add carrots and potatoes, boil for 5 minutes, then add leeks and celery. Melt the butter in a pan and fry the flour in it until golden brown, pour 2 tbsp into the pan. hot water, stir and pour the contents into the soup. Cook the soup for another 7-8 minutes over medium heat. Then pour into bowls, season with sour cream and pepper and put half an egg in each plate.
Shchi "May meal"
Ingredients:
2 l broth,
200 g sorrel
2 carrots
2 parsley roots
2 tbsp melted fat,
boiled eggs, herbs and salt - to taste.
Cooking:
Fry the thoroughly washed and chopped roots in lard, scroll the sorrel leaves through a meat grinder and combine with the fried roots. Drop this mixture into a pot of boiling salted broth and simmer for 20 minutes. Before serving, put a chopped boiled egg in each plate and add chopped greens.
Beetroot with sorrel
Ingredients:
500 ml bread kvass,
3 stack. water,
½ stack sour cream
2 beets,
2 bunches of sorrel
1 carrot
1 cucumber
1 bunch of green onions
2 eggs,
2 tbsp chopped greens,
1 tsp Sahara,
1 tbsp 3% vinegar,
salt - to taste.
Cooking:
Peel the beets, cut into small cubes, put in a saucepan, cover with water, add acetic acid and simmer for 20-30 minutes. 15 minutes before readiness, put the chopped sorrel. Cool the finished mass without removing it from the broth. Cut carrots and cucumber into strips, combine with chopped green onions, chopped boiled eggs, season with sour cream and mix. In the resulting mixture, put the beets along with the broth, add sugar, salt, mix, pour in the kvass and sprinkle the beetroot with chopped herbs.
Shchi with sorrel "Country of vegetables"
Ingredients:
1 head of white cabbage,
1 carrot
1 turnip,
1 swede
2 potatoes
1 onion,
1 leek
400 g sorrel
2 yolks,
100 g sour cream
50 g vegetable oil,
dill, parsley and salt - to taste.
Cooking:
Finely chop the vegetables and boil them in boiling water, adding cabbage, parsley, onion, rutabagas, turnips, carrots, leeks and potatoes in succession. When the vegetables are ready, add the chopped sorrel and let it boil. Then pour in sour cream mixed with two yolks, chopped dill and parsley, salt, add butter and heat without boiling.
Botvinya with fish
Ingredients:
500 g red fish fillet,
50 g dill,
1 tsp Sahara,
1 cucumber
salt - to taste.
For refueling:
1 l kvass,
500 g sorrel
500 g spinach
1 onion
1 tbsp finished shit,
3 black peppercorns,
Bay leaf.
For the broth:
1 carrot
2 large radishes
100 g green onions.
Cooking:
Wash the fish fillet and cut into large cubes. Bake onions and carrots in a hot frying pan for 2 minutes. Then put the vegetables in a saucepan, pour in 1 liter of water, put on high heat and bring to a boil. Reduce the heat, add the fish, bay leaf, salt and black peppercorns and cook for 7 minutes. Transfer the finished fish with a slotted spoon into a deep dish, strain the broth. Sorrel and spinach cut into thin strips. Pour 2 ladles of broth into a saucepan, put on fire, bring to a boil, then add sorrel with spinach and cook for 2 minutes. Then discard the greens in a colander and chop in a blender. Cut the cucumbers into strips, finely chop the green onions and dill. Grate the radish on a coarse grater, add horseradish, salt and sugar to it, mix. Put a little spicy dressing on the bottom of each plate, add equal portions of pureed sorrel and spinach, cucumbers, onions and dill. Fill with kvass. Separately, serve plates with fish and ice prepared in advance using ice cube trays.
Silky cream soup with sorrel and wild garlic
Ingredients:
1.5 liters of water,
2 tbsp 9% cream,
1 large bunch of sorrel
1 bunch of wild garlic leaves,
2 potatoes
1 onion
1 sprig of basil
200 g melted cheese
1 tbsp vegetable oil,
nutmeg, salt, pepper - to taste.
Cooking:
Place the chopped onions and potatoes in a pot of boiling water and cook until the potatoes are tender. Throw the vegetables in a colander, save the broth. Sort the sorrel and wild garlic, remove hard cuttings, put in a clean saucepan, put on a small fire and simmer for 2 minutes, turning over from time to time. Drain the resulting liquid. Place potatoes, onions and herbs in a blender and puree. Then put the puree in a saucepan with vegetable broth, bring to a boil, add cheese, mix thoroughly, reduce heat and boil for 4 minutes. Next, pour the cream into the soup, mix and immediately remove from heat, salt and pepper to taste.
Sorrel soup with champignons
Ingredients:
1 liter of water
1 bunch of sorrel
250 g champignons,
2 potatoes
½ bunch dill,
½ bunch of parsley,
2 tbsp sour cream
salt - to taste.
Cooking:
Cut the mushrooms into slices, potatoes into strips, sorrel into strips, finely chop the parsley and dill. Bring 1 liter of water to a boil, put the mushrooms and potatoes and cook for 15 minutes over medium heat. Then add the sorrel, salt and cook the soup until tender. Season the finished soup with sour cream, sprinkle with parsley and dill.
Sorrel soup with parsnips and shrimps
Ingredients:
1 liter chicken broth
125 g 20% cream,
125 g sorrel
250 g parsnip root,
1 onion
1 garlic clove
200 g boiled peeled shrimp,
50 g butter,
1 tbsp flour,
salt - to taste.
Cooking:
Peel the parsnip root, cut it into small pieces, put in a boiling broth and cook for about 5 minutes until fully cooked. Mince garlic, onion and sorrel. Saute the onion in butter in a saucepan until translucent, add garlic and sorrel. Heat everything for 1 minute, then add the sifted flour, mix and immediately pour in half the broth. Bring the mixture to a boil, reduce heat to low and simmer for 5 more minutes. 2-3 minutes before the end of cooking, add parsnips. Remove the finished soup from the heat, puree with a blender and pour in the remaining broth. Season with salt and pepper to taste, add cream and return to heat, bring to a boil again and remove from heat. Divide the soup between bowls and place the shrimp in each.
Soup "Green Fantasy"
Ingredients:
4 stack water,
200 g sorrel
1 head of cauliflower,
2 tbsp starch,
3 tbsp Sahara,
citric acid and salt - to taste.
Cooking:
Stew the chopped sorrel in a small amount of water under a closed lid. Then salt, rub through a sieve, add the rest of the water and cook for 3 minutes. Pour in the starch dissolved in water and bring to a boil again. Boil cauliflower separately with sugar, salt and citric acid. Then divide it into small inflorescences and put in the prepared broth. Serve the soup chilled, you can with milk.
Milk soup with sorrel "Gentle"
Ingredients:
400 g milk
100 g of water
100 g sorrel
100 g potatoes
10 g butter,
salt, pepper - to taste.
Cooking:
Sort the sorrel, remember it a little and chop finely. Put sliced potatoes into boiling milk, bring to a boil, boil until potatoes are ready, add prepared sorrel, salt and pepper 5 minutes before the end of cooking. Season the finished soup with butter.
Soup "Spring" from beef heart and sorrel
Ingredients:
2 liters of water
300 g beef heart
2 bunches of sorrel
2 potatoes
1 carrot
2 small onions
1 parsley root
1 bunch of green parsley,
2 eggs,
50 g butter,
salt, spices - to taste.
Cooking:
Wash the beef heart, cut into small pieces and boil in salted water. Add spices, finely chopped sorrel, chopped onion rings and beaten eggs to the broth. Grate potatoes, carrots and parsley root on a coarse grater, sauté in butter and add to the soup. Cook for 5 more minutes. Garnish the finished dish with chopped parsley.
Sorrel soup with pickles and garlic leaves
Ingredients:
400 g sorrel
½ bunch of garlic leaves
1-2 pickles,
4 tbsp curdled milk,
1 tbsp flour,
2 tbsp sour cream
40 g butter,
dill and salt - to taste.
Cooking:
Finely chop the leaves of young sorrel and dip them into boiling salted water, close the pan with a lid. Lightly fry finely chopped cucumbers in warmed butter, add flour to them and after a few minutes yogurt mixed with sour cream. Mix thoroughly and then transfer the mixture to a saucepan with soup, add salt to taste and remove from heat. Serve sprinkled with finely chopped garlic and dill.
Sorrel cold soup with beet tops
Ingredients:
2 liters of hot water,
1 kg of beet tops,
200 g sorrel
2 cucumbers
3-4 boiled eggs
1 stack sour cream
1 tbsp mustard,
radish, green onion, dill, salt - to taste.
Cooking:
Put the washed beet tops into a saucepan, pour boiling water over it and cook for 10-15 minutes. Then add the washed sorrel and cook for another 10 minutes. Then remove the greens with a slotted spoon, pass it through a meat grinder and mix with the filtered and cooled broth. Cut peeled cucumbers, onions, dill, radishes, eggs, put in a tureen, add sour cream, mustard, pour over the cooled broth with herbs, stir and serve.
Sorrel and radish puree soup
Ingredients:
1 liter vegetable broth
½ stack milk,
450 g radish,
3 bunches of sorrel,
2 carrots
2 potatoes
1 onion
1 parsley root
2 tbsp flour,
1 raw egg
2 tbsp butter.
Cooking:
Chop radishes and carrots and simmer until done. Peel and boil potatoes. Chop the sorrel, onion and parsley root and sauté in butter. Mix vegetables with boiled potatoes and grind. Dilute the resulting mass with broth and bring to a boil. Then add browned flour diluted with broth. Beat the egg with a mixer and mix with milk. Before serving the finished dish to the table, season it with an egg-milk mixture and warm it up.
Cream of sorrel and chicken soup
Ingredients:
1-2 chicken fillets,
1 large bunch of sorrel
3 potatoes
1 onion
½ sweet pepper
1.5 liters of water,
200 ml 9% cream,
salt - to taste.
Cooking:
Place the chicken breasts in a saucepan, add water, place over high heat, bring to a boil, remove foam, then reduce heat to medium and simmer for 20 minutes. Put the finished breasts on a plate, strain the broth. Coarsely chop the potatoes, onions and sweet peppers, put in a boiling broth and cook for 10 minutes. Cut the chicken breasts into small pieces, rinse and dry the sorrel. Add chicken and sorrel to the soup and cook for 3 minutes. Then pour the soup into a blender and puree, which then rub through a sieve, transfer it to a clean saucepan, pour in the cream and mix. Salt the finished cream soup and warm it up, not bringing to a boil.
Sorrel cooler
Ingredients:
500 g sorrel
2 liters of water
2 cucumbers
4 potatoes boiled in their skins
2 boiled eggs
1 onion
1 bunch of green onions
1 bunch dill,
100 g sour cream
salt, black ground pepper - to taste.
Cooking:
Put finely chopped sorrel in a pot of boiling water, boil it for 7 minutes and leave the broth to cool. Separate the yolks from the whites, cut the whites into cubes. Cucumbers also cut into cubes, chop onions, green onions and dill. Pound the yolks, add them to the broth with sorrel and mix. Put the rest of the ingredients, salt, pepper to taste, add sour cream, mix and put the finished dish in the refrigerator for 1 hour.
Let summer enter your home every day with delicious sorrel soups!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
In ancient times, sorrel was considered a weed, but today this product is used not only in cooking, but also in folk medicine. The thing is that the composition of this plant includes many useful substances that are important for the body. It is best to eat young leaves that are not so sour. With sorrel, you can cook many different dishes, but soups are considered the most useful. First courses with sorrel are considered traditional for Russian cuisine.
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.
The first dish prepared according to this recipe is refreshing, light, but at the same time quite satisfying. Nettle is considered a very useful plant that contains many useful substances. Consider the traditional version, which was used back in Kievan Rus.
For cooking, you need to take such products: 2.5 liters of broth, a bunch of nettles, a small bunch of sorrel, carrots, tomatoes, bell peppers, 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.
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.
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.
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.
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.
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!
Hi Hi! Today I suggest you cook a summer first course -. By the way, earlier, people attributed this sour grass to a weed and did not use it in any way. But time passed, science did not stand still, and in our time, young leaves began to be used not only in culinary arts, but also in folk medicine.
After all, this plant contains a large number of substances useful for the body. And now you can cook a variety of dishes from sorrel, for example, or healthy jelly. But soup remains the most popular type.
This stew is considered traditionally Russian and also has a second name - green cabbage soup. In our city, this plant is already being sold with might and main, so it's time to get acquainted with the cooking technology in more detail.
According to the established history, this borscht is boiled in meat broth. And you can use not only pork, beef, but also chicken. And also add your favorite greens in addition to the sour plant. And they complement the dish with cereals, such as rice, so it turns out much more satisfying.
Ingredients:
Cooking method:
1. Pour clean water into a saucepan and put on fire, wait for it to boil. At this time, rinse the meat. When the water boils, put the pork on the bones in boiling water and cook for an hour over low heat. Don't forget to remove the foam.
2. When the meat is cooked, remove it from the broth and cool. Remove from the bone and cut into medium pieces.
3. Return the chopped pork back to the boiling broth. Also add peppercorns and bay leaf.
4. Peel the parsley root and carrots. Cut them into strips and put in the broth.
Parsley root is optional.
5. Peel and finely chop the onion. Fry in vegetable oil until golden brown.
6. Now wash and peel the potatoes. Cut into medium wedges and add to the simmering stew.
8. Next in line is the fried onion, which is also sent to the pan. Boil the mass until the potatoes are ready.
9. Rinse sorrel and dill. Cut the sorrel into strips, but finely chop the dill. Send greens to our dish.
10. Salt the cabbage soup and mix.
11. Boil the consistency for another 3 minutes, salt if necessary. Hard-boil the eggs in advance, peel and cut them into cubes.
12. Pour the finished stew into serving bowls, and place the chopped eggs on top. Fill everything with sour cream and eat!
For the lazy, you can simplify the cooking method, and instead of the broth, cook cabbage soup on stew.
You will need: stew - 300-400 gr.; sorrel - 250-300 gr.; potatoes - 3-4 pieces; carrots - 1 pc.; onion - 1 pc.; egg - 2 pcs.; salt - to taste; ground black pepper - a pinch.
And this recipe has been known since the time of Kievan Rus. Moreover, such a soup is very tasty in a cold version. To be honest, I have not tried nettle in food, but they say it tastes good.
Ingredients:
Cooking method:
1. First boil the broth. To do this, pour water into a deep saucepan, put the meat, peeled carrots and onions.
2. Boil the broth for an hour, while removing the foam. Then take the beef out and let it cool. Do the same with the carrots and discard the onions. Cut the cooled meat and vegetables into cubes, return to the broth.
3. Wash potatoes, peel. Cut into medium cubes. Put in a boiling mass and cook until the potatoes are soft.
4. In the meantime, tear off the leaves from the nettle and scald with boiling water. Cut them into pieces.
Until you pour boiling water over the nettle, work with it with gloves, otherwise you will scald your hands.
5. Wash the sorrel and cut into ribbons.
6. When potatoes are cooked, add nettle and sorrel. Boil 5 minutes. Do not forget to salt and pepper the green cabbage soup, you can also add your favorite seasonings. Then turn off the fire and let it brew.
7. Boil hard-boiled eggs and chop them finely. Pour the food into a deep bowl, add eggs and herbs, season with fresh sour cream.
I repeat once again that such a soup is very tasty not only hot, but also cold. And therefore, it quenches thirst very well in the summer heat, like.
Nevertheless, the traditional recipe is green cabbage soup, which was cooked in chicken broth. Although to feed our men, it is better to use the first method of cooking with pieces of meat.
Ingredients:
Cooking method:
1. Wash the chicken breast and boil until tender in slightly salted water. Then take out on a saucer and cool.
2. Wash and peel carrots and onions. Cut vegetables into cubes.
3. Potatoes need to be peeled and cut into medium sticks.
4. Bring the broth in which the chicken was boiled to a boil and add the chopped vegetables.
5. Then put the potato cubes.
6. Remove the skin from the chicken breast and cut the fillet into pieces.
7. Dip the meat back into the soup.
8. Rinse young sorrel leaves under running water.
9. And then cut into ribbons.
10. When the potatoes become soft, add the sorrel and let the mass boil for 5 minutes.
11. At this time, break the eggs into a bowl.
12. Beat them a little with a fork and pour them into a boiling broth in a thin stream.
13. Then salt and pepper the stew and cook for another 5 minutes.
14. Pour into bowls and add sour cream.
In addition to sour cream, cream cheese is very suitable for dressing.
Since sorrel is a healthy herb, it is easy to prepare a dietary dish from it. Even the variant with nettle can also be attributed to the lean look. Of course, I am not a fan of broth on the water, but many people prefer this way of cooking.
Ingredients:
Cooking method:
1. Wash and peel potatoes, cut into cubes. Sorrel also needs to be washed well and cut into strips.
2. Hard boil eggs, cool. Then remove the shell and chop finely.
Instead of chicken eggs, you can use quail eggs.
3. Bring the water to a boil. Then drop the potatoes. Finely chop the onion and fry until golden brown in vegetable oil. Add to potatoes.
4. Rinse and dry the greens, chop finely. After the potatoes are soft, add the sorrel and herbs. Salt to taste and cook for 5 minutes.
5. Next, pour in the eggs and bring to a boil, pepper.
And finally, my favorite recipe. I love to cook cabbage soup not with pre-boiled eggs, but with raw ones. Don't know how to make this soup? So I'll tell you now, and even provide a photo).
Ingredients:
Cooking method:
1. First prepare the frying. Peel onions and carrots. Grate the carrots, and cut the onion into half rings. Fry everything in a hot frying pan with oil until the onions are beautifully golden.
2. Cut the potatoes into cubes and dip into the boiling broth.
3. Cut the beef into medium pieces and lower to the potatoes.
4. Wash greens, sorrel. Chop the greens, and cut the sour grass into ribbons.
5. Add meat, herbs and sorrel to the finished potatoes. Also salt and pepper. Boil 5 minutes.
6. Break the eggs into a bowl and beat them a little with a fork. Pour the mass into a boiling broth in a thin stream, while stirring the broth. Let it boil for a few minutes. Add bay leaf if desired.
