Simple and delicious soup recipes for every day
Delicious sorrel soup is not at all difficult to prepare. Just look carefully at our detailed cooking recipe with photos and videos. Surprise your family!
1 hour 30 minutes
145 kcal
4.78/5 (18)
In spring and early summer, our body requires a lot of vitamins that were wasted over the winter. In addition to various salads, young sorrel can come to our aid. It contains a large composition of useful substances that we need.
These are B vitamins, which strengthen our nerves, heart and entire body. It also contains the potassium, iron and phosphorus we need, as well as the “beautiful” vitamins A and E. It contains a lot of vitamin C and organic acids such as sorrel, apple and lemon.
Sorrel does not lose its qualities when frozen and preserved. Therefore, it can be used all year round. Sorrel is choleretic, hemostatic and anthelmintic. It would take a long time to list all the advantages of these wonderful green leaves.
I offer you a recipe for a vitamin-rich and very tasty soup with sorrel and egg. It cooks quite quickly and, in combination with fresh herbs, turns out not only tasty, but also very healthy. In a similar way, you can prepare soup with another popular healthy herb - sour cabbage, or, as it is popularly called, Bashkir cabbage.
Kitchenware: grater, frying pan, cutting board, saucepan, saucepan.
For soup it is better to use lean meat. I prefer veal, and sometimes I make this chicken soup. You can also make this soup without any meat at all, and it will also be very tasty.
Cooking broth
Basic preparation
Enjoy your meal!
In the same way you can prepare vitamin
Good day, dear subscribers and guests of my favorite blog! The sun is outside, the birds are singing, it’s time to go to the garden and harvest the first harvest. 😆 What? You say, and the answer is simple, the harvest is green and tastes very sour. Did you guess it?
Of course, today we will talk about such a plant as rumex - sorrel. You will learn how to prepare the most delicious, rich soups from this herb; the following articles will contain recipes for various dishes from this plant.
Interesting! This sour miracle contains mineral salts, proteins, tannins, calcium and potassium, vitamins, magnesium, citric and malic acid.
And of course it contains a lot of vitamin C.
By the way, who likes to cook real red borscht, there is a special note for you 😛
Are cabbage soup so green? have always been and are the most popular in the spring. This version is traditionally cooked from raw eggs; of course, in addition to the main ingredient, other vegetables are used, such as potatoes, carrots and onions.
For meat you can take beef, pork or chicken. Children are recommended to cook in vegetable broth.
The classic version is a version made with water without meat, vegetarian lean borscht. Although you can safely cook it with meat or chicken broth.
We will need:
Cooking method:
1. Start with the simplest thing, peeling vegetables. Next, cut them into cubes, as shown in the picture.
2. Pour water into a saucepan and put it on the fire, after boiling, throw in the whole peeled onion. Add aromatic peppercorns and bay leaf. And of course the carrots and potatoes that you chopped.
Cook the vegetables until tender, and then remove the onion with a spoon. She had already done her job, the soup was filled with her aroma. Wash the sorrel and cut into pieces as desired. This herb can be used frozen.
Important! If the greens are frozen, do not defrost them, but add them to the liquid immediately!
3. Hard boil the eggs, cool, peel and cut into long pieces.
4. Throw them into the soup. Season with salt and pepper. Cook for 10-15 minutes, then turn off and let stand on the stove for a little while. This is a green soup without frying and without meat. Season it with sour cream or mayonnaise. Bon appetit!
Have you ever made green borscht using this recipe? 🙂 Such an appetizing and healthy green can be consumed by children and pregnant women, and even nursing mothers.
If you want to know all the secrets of this masterpiece, then watch this short video:
Of course, the best option is considered to be one that uses your own homemade greens from the garden.
But it also happens that you want to cook this first dish in winter, then it is best to use and cook frozen sorrel soup. If you live in an area where this plant is not found at all, then buy it in canned form. Actually, I once thought about this question: What can you replace sorrel with to make the borscht sour?
So, for those who do not have the opportunity to get these leaves, you can safely replace them with spinach. You can also use nettle, it will turn out very cool and tasty, although not so sour, you can add lemon juice or citric acid and then there will definitely be sourness. Read on for options with spinach and nettles.
For cold soup, replace potatoes with celery or cucumbers.
The traditional classic version, of course, involves cooking with green leaves, with the addition of a raw or boiled egg, although in some sources the authors insist on cooking such a miracle without eggs, but as an option, you can quickly cook without them.
By the way, someone may simply be allergic to them. After all, eggs are a strong allergen for some people, unfortunately. 😐
We will need:
Cooking method:
1. Boil the chicken, I used chicken legs. They do not cook for long, about 40 minutes.
3. Peel and cut fresh potatoes, try to keep the pieces the same. Then the dish will turn out aesthetically beautiful.
4. Rinse the rice and strain through a sieve.
Important! For this soup, choose round grain rice! It tastes much better.
5. The onion is cut into rings like this.
6. Wash your favorite greens, for example parsley, dill and chop them with a knife. Can you hear the aroma in the kitchen?
7. Remove the finished legs from the broth. Add potatoes and green onions. And of course, rice. Cook until the potatoes are soft, usually 20-30 minutes, depending on the type of potato you have.
8. Now an important point, place the sorrel in a saucepan and pour vegetable oil into it. Simmer for about 10 minutes, stirring.
9. Beat raw eggs with a whisk. Add some chicken broth from the pan to them, about 7 tbsp.
10. After stewing, add the sorrel to the cabbage soup. Then take the egg mixture and pour it into the soup in a small stream, stirring well. Cook for 6-7 minutes. Add aromatic greens, and you can cut the hams into pieces and add them to everyone’s plate.
11. What a beauty, season with sour cream and treat your family and friends! Absolutely everyone will like this fortified green soup! Cook with love!
It’s almost summer outside, I want something unusual, like this borscht made from green leaves and vegetables. So why not do that? For a strong aroma, use garlic, and another condition is that everything in the soup is combined, you need to try to ensure that the shape of cutting all the vegetables is neat.
We will need:
Cooking method:
1. How to boil broth for soup? All you have to do is take beef or pork and throw it into boiling water. Cook over low heat for about 1 hour, do not forget that after boiling you will need to skim off the foam.
Important! The broth should be transparent; to do this, remove the foam from the surface with a slotted spoon.
1. Chop onions and carrots. In this form, cut the carrots into circles for variety. Fry vegetables in a frying pan with vegetable oil. They should become soft and the onions should be golden brown.
2. Rinse the green feathers under running water, place in a colander and remove excess water. Finely chop this sour plant into small pieces with a kitchen knife.
3. After, cut the boiled eggs so that you get small cubes. Do the same with potatoes.
4. Once the meat and broth are ready, take it out and let it cool. Cut into pieces and then put back into the broth. Salt the broth.
5. Add chopped potatoes. Cook the dish until half cooked. At the very end, add the sorrel pieces in about 15 minutes. And of course the egg.
Important! Use garlic for a more divine flavor. Cut it very finely and add it to the soup in 2-3 minutes.
6. Pepper and sprinkle with herbs. Let it brew a little. Pour into plates and eat to your health! If you like sour cream, be sure to add it.
Interesting! Do you know how you can diversify the taste of such green cabbage soup? Write your comments. I suggest adding celery at the very beginning, letting it cook a little, and then removing it completely from the dish. It turns out rich and very tasty!
A very interesting, and most importantly budget-friendly and simple, quick cooking option. You can always buy stewed meat in any store; of course, it would be nice to prepare it yourself. You can take any kind, be it beef or pork.
We will need:
Cooking method:
1. Place the stew from the jar into a saucepan, add chopped onions to it. Fry for five minutes over low heat.
2. Then grate the carrots and add them there. Simmer for about 3-4 minutes.
3. Now pour drinking water there.
4. Cut the potatoes into cubes.
5. Send it into the soup, cook for about 20 minutes, then cut the sorrel and add it. Salt and pepper. The dish should cook for another 10 minutes.
6. Peel the boiled eggs and cut into small pieces. You can also cut one in half to make it cute when serving.
7. Have a delicious and aromatic lunch!
Do you like stewed dishes? Then here is another useful note for you)))
Otherwise, this option is called Moldavian. To prepare such a dish you will, of course, need nettles and sorrel; be sure to collect these herbs in the summer and freeze them, and then cook them for your health in the winter.
We will need:
Cooking method:
For detailed preparation of this soup, watch this video from YouTube:
This type of green borscht is also very popular, but for good reason, spinach goes very well with any other greens and provides a lot of useful and nutritious nutrients.
We will need:
Cooking method:
1. Prepare meat broth. Pour water over the brisket, put the pan on the fire and cook until the meat is done, about 1-1.5 hours.
Important! Skim off the foam after boiling.
2. Chop the onion and greens with a knife. Including sorrel and spinach. You can take frozen greens, there is nothing wrong with that.
Important! Of course, it is best to take fresh plants!
Cut the potatoes into cubes. Cut the boiled eggs also carefully, but only into cubes.
4. Break the eggs into a clean bowl and beat them with a whisk. To add some mystery to the dish, pour lemon juice into this sauce, about 1-2 tbsp in a thin stream.
5. As soon as the potatoes are ready, add the chopped green “grass”. After the chopped eggs. Cook this dish in this composition for 5 minutes and only after that pour in the awesome egg and lemon dressing, while stirring as you pour in.
Cook for another 5-7 minutes until done. At the end of cooking, add salt and pepper.
6. What a beauty it turned out! Very fast and tasty, and also healthy!
Serve with sour cream! You can also make garlic dumplings; they go perfectly with this green borscht. For those who don't know, read this article.
This option is the most fortified, since it uses a lot of greens, look at the scripture, you will see everything for yourself. A storehouse of usefulness and richness! Description and pictures were kindly provided by chef Oleg Olkhov of the St. Danilo Monastery.
We will need:
Cooking method:
1.
Then add fried vegetables (carrots and onions). At the very end, throw in the sorrel cut into pieces. Cook for 10 minutes. Season with salt and pepper. Season the dish with sour cream and ask for it at the table. It turns out to be a very dietary and vegetarian first course. No extra calories!
How I love this helper, I use it every day, what delicious porridges the kids get from it, and the soups are just delicious. So I also cooked our green borscht in it today. Someday I’ll show you this version of borscht in detail with step-by-step drawings, so wait and bookmark the site.
Today there was a program on TV and Yulia was preparing such a soup, so I’m sharing this experience with you here, dear guests and blog subscribers. There is nothing special about this option, it is quite simple and similar to the traditional classic look, see for yourself:
Have you ever cooked this first course with meatballs? Meatballs are balls of minced meat. I also tried to cook it, it turned out delicious and very beautiful!
The secret of this dish is that the meatballs do not need to be cooked for a long time; throw them in as soon as the water boils on the stove, along with the potatoes. Therefore, if you are looking for a quick cooking option, cook these green cabbage soup with meatballs.
P.S. A very unusual option, which I have never cooked myself, is the option with cheese. After watching this video from the YouTube channel, I immediately wanted to cook this stew using it today. Watch this video and create, perhaps this option will be the best and most successful for you and your loved ones!
Here's an informative article with a variety of first courses. Perhaps someone doesn’t like sorrel borscht, well, that’s in vain, let’s correct ourselves. 😛 I hope I was helpful to you! Thank you for your attention, see you tomorrow! Bye bye!
Greetings, dear readers of the culinary blog! We already know that sorrel soup is one of the most delicious and easy to prepare dishes. Little food is spent on it, so the soup is very economical. The plant is also rich in various vitamins: potassium, magnesium, iron, vitamin C, etc. Therefore, by preparing the first dish with this plant, you will not only enjoy its taste, but also increase hemoglobin and improve digestion.
The second name of this dish is “green soup”. It was given for the bright green color of the stew. Every housewife should have such a recipe. After all, it is he who will remind us of childhood and of the soup that our grandmothers prepared.
Green soup with pork is hearty, healthy and very flavorful. It's quick and easy to prepare, and it always turns out delicious. This recipe has been proven for years, only sometimes I replace the rice with buckwheat, it’s also very tasty, everyone eats it and praises it.
Required Products:
Preparation:
1. Wash the pork and chop it into medium-sized pieces. Pour water into the pan and throw the prepared meat into it. Add bay leaf and peppercorns. After the foam appears, carefully remove it with a spoon.
2. Grind the carrots and parsley root into strips. After half an hour of cooking the meat, follow it with chopped vegetables.
3. After 10 minutes, rinse the rice thoroughly in cold water and add to the rest of the ingredients. Mix.
4. Chop the onion and fry in oil until golden, then add to the broth.
5. Chop the sorrel with the rest of the herbs and also add it to the soup. If it is frozen, then it can be added to the soup without defrosting.
6. Continue cooking for another 5-7 minutes. Then add salt. Cover the pan with a lid and let it brew for about 15 minutes. And then pour into plates and decorate with chopped boiled egg. If desired, you can flavor it with sour cream.
Bon appetit!
With the arrival of spring, green sorrel and spinach appear in gardens and summer cottages. Therefore, you should definitely try this green soup.
Required Products:
Preparation:
1. Boil beef with bay leaf until cooked.
2. Then take it out, divide it into pieces and put it back into the pan. Cut the potatoes into cubes, as you would for regular soup, and throw them into the boiling broth.
3. Immediately add peppercorns and coriander. Let's pepper it. Cut the carrots into strips. Onion - small cubes. Fry vegetables in vegetable oil. Finely chop the greens. Add the roast to the soup and stir. We wait for the boiling to begin and send the greens.
4. After a minute, add the diced egg.
We wait 5 minutes. Green soup is ready!
Pour into plates. Season with sour cream. Sprinkle chopped dill and parsley on top.
A delicious cold soup with a pleasant sourness will delight you on the hot days of summer, and we will prepare it using kefir. It's easy to prepare, eats quickly, you can add mustard for some piquancy, but it's a matter of taste.
This dish is considered dietary and is prepared without potatoes, but I always serve boiled potatoes in a separate plate and everyone serves as they wish.
Required Products:
Preparation:
1. Grind the washed sorrel. Bring water to a boil in a saucepan and add salt. Add sorrel to it and cook for 5 minutes. Let cool.
2. Pour the required portion of kefir into the sorrel broth. Add salt and sugar if necessary. Mix thoroughly.
3. Cut the sausage, cucumber and radish into cubes.
Chop the dill. Throw all the prepared ingredients into the pan with the stew. Mix again.
Before serving, add eggs, cut into thin slices.
The green soup turns out very tasty with the aroma of summer greens, and the mushrooms add an unusual aroma to this spring lunch.
Required Products:
Preparation:
1. Soak the mushrooms in cold water for 2 hours. Then we cook mushroom broth from them.
If we make soup from champignons, then I do not soak them, but simply rinse them thoroughly under running water
2. Grind the sorrel. Chop carrots, boiled mushrooms and onions and fry in oil.
3. Throw sorrel into the boiling broth. Bring to a boil. Add frying and continue cooking for 10 minutes.
At the end, add bay leaf, peppercorns and salt. When serving, add chopped boiled egg.
Bon appetit!
Sorrel soup is a fairly easy to prepare dish. And if you add vermicelli to it, you get a very tasty and unusual dish. This is a recipe for a spicy and hearty summer soup.
Required Products:
Preparation:
1. In a blender, grind: ginger, pepper, lemon zest and cilantro.
2. Then simmer the seasonings in sunflower oil. Then fill with water and add bouillon cubes.
3. Throw in the diced chicken breast. Pour in the cream. Boil vermicelli separately.
4. Add chopped sorrel to the soup. Cook until done.
First put a portion of vermicelli into the plate, and only then pour in the soup base. Sprinkle crushed garlic and chopped egg on top.
Hot soup with millet in beef broth, and if you add sour cream - well, it’s magic, right? So, I’m sharing the secrets of cooking...
Required Products:
Preparation:
1. In a 3-liter saucepan, cook beef broth. Remove any foam that appears with a spoon.
2. Add the washed millet and cook for 10 minutes. We take out the meat and cut it into pieces.
3. Throw chopped carrots and potatoes into the broth.
4. Then lower the beef cubes. We make frying onions. It should become transparent.
5. Grind the sorrel, garlic and herbs. Add to the rest of the ingredients along with the fried onions. Add peppercorns and salt.
6. Reduce heat and cook for another 5-7 minutes. Remove from the stove and let it brew for 10-15 minutes.
Divide the finished dish among plates. Season with sour cream and a piece of egg.
And finally, prepare green soup with the addition of broken eggs. Be sure to try this recipe for this dish. It is not only beautiful, but also extremely tasty.
Required Products:
Preparation:
1. I won’t go into detail, we do everything as standard, as described step by step in the recipes above: boil the beef. Cut the onions and carrots into strips and fry in oil.
2. Cut the potatoes into cubes and place them in boiling broth. Next, add frying and continue cooking until the potatoes are ready.
3. Poached eggs - we will stop at this step and look at it in more detail. For the lucky ones who have a plowing machine, read on for the recipe; by the way, it looks like this:
And for those who don’t have a miracle contraption, let’s cook with me using cling film, so let’s begin...
Coat the cling film with vegetable oil so that the egg can be easily removed after cooking.
Spread the film on the bowl and break the egg, it will fall into the bowl on its own
We carefully tie it so that the egg does not spill out of the bag during cooking. In a separate saucepan, bring water to a boil. And lower the eggs into it for 3 minutes. Make sure that the yolk remains liquid and the white is set.
The poached egg is ready!
Chop the sorrel into strips and add it to the broth. Salt, add spices. Stir and remove from the stove.
First put the pieces of beef into the plate, then pour in the main part of the soup. Carefully place a poached egg on top. Decorate with greens.
Serve sour cream in a separate bowl.
Enjoy your meal!
And we will prepare this seasonal, vitamin-rich dish with barley and beets; the borscht turns out great! I suggest watching the video where the author explains the recipe in detail:
That's all, my dears! I really hope that you will prepare the most delicious soup and that your whole family will be delighted with it!
And today I will tell you how to make green sorrel soup. You will say, well, I don’t like him. And you try to cook according to the suggested recipes. It turns out very tasty.
I have loved this soup since childhood, when I went to the village to visit my grandmother. Granny used to send it to the garden to pick it, and an hour later you were already eating a wonderful, aromatic and very healthy stew. And even with homemade eggs and freshly prepared sour cream. Well, just delicious.
And, I can tell you, there are also many recipes for such a simple dish. Each housewife has her own method and secret. Let's consider several options. Try it and evaluate it. If anyone has not yet eaten it or does not like it, they will definitely fall in love with green cabbage soup, as it is also called.
And of course, we will start with the most common method. On meat broth. I personally prefer chicken, because in principle I love this meat. And it can be prepared faster than others.
Ingredients:
Cooking method:
1. Pour water into the pan and place the ham. You can also put boiled eggs here. Remove them 10 minutes after boiling. Cook the meat for about 45 minutes.
2. Cut the onion into squares. Grate the carrots on a coarse or medium grater. Peel the potatoes and cut into cubes. And chop the sorrel and herbs.
3. Heat a frying pan, pour vegetable oil into it. Add onion and fry until golden. Then add the carrots and fry for a few more minutes, stirring.
4. When the chicken is almost ready, add the potatoes to the pan and cook for 15-20 minutes.
5. Peel the eggs and chop them into small cubes.
6. When the meat and potatoes are ready, add all the other ingredients - frying, all the greens and eggs. Salt and add pepper and spices. Wait for it to boil and cook for another 2-3 minutes. Cut or break the leg into pieces as you like.
The delicious, aromatic soup is ready. Place into portioned plates and enjoy a delicious and nutritious lunch.
At the dacha you don’t always have meat on hand, so I offer you a simple step-by-step recipe for summer soup. And there’s no hassle. You can prepare it in 20 minutes, no more.
Ingredients:
Preparation:
1. Let the eggs cook for 10-15 minutes. Then put a pot of water for the soup to boil and get on with the vegetables. Wash the sorrel thoroughly and cut off the stems. Peel the potatoes and cut into medium cubes. Cut the onion into cubes too. Crush the garlic with the side of a knife and chop.
2. When the water boils in the pan, add potatoes, onions and garlic. Add some salt. Cook for 20 minutes.
3. In the meantime, let's continue cutting the remaining products. Cut the sorrel leaves into small pieces. Peel and crumble the boiled eggs. Chop the rest of the greens. Place all this in a boiling pan in which the vegetables have already been cooked. And add spices there. And mix everything.
3. When the soup boils again, add 2 tablespoons of sunflower oil. Stir and turn off the stove. Cover the pan with a lid and let sit for 20-30 minutes. Then you can serve delicious green borscht.
If desired, place a spoonful of sour cream or mayonnaise on a plate. It will be even tastier this way.
I liked this recipe. It's as simple as I'm used to cooking. Only meat broth is prepared with pork ribs.
Ingredients:
The soup should be very rich and tasty. And you can, in principle, take any pork meat - neck, drumstick, ham, and tenderloin. I don't think it will be any less worse.
A wonderful quick recipe for a quick spring/summer soup. A very good garden option. Minimum products and time. But at the same time it will be very nutritious, and most importantly tasty.
Ingredients:
Cooking method:
1. Place a pan of water on gas and bring to a boil. In the meantime, get on with the other ingredients. Wash the nettles and scald with boiling water. Then cut off the stems, leaving only the leaves. And cut them into small pieces.
When collecting nettles, take care of your hands; it is better to do it with gloves. After you scald it with boiling water, it will no longer burn. Feel free to take off your gloves and continue cooking.
3. Peel and cut the potatoes into small cubes. Meanwhile, let the eggs cook on the fire for about 10-15 minutes.
4. When the water in the pan boils, add the potatoes, salt and add a bay leaf. Cook for 25 minutes until the potatoes are done.
5. While the potatoes are cooking, peel and finely chop the eggs.
6. Peel and grate the carrots on a coarse grater.
7. When the time has come, place all the remaining ingredients in the pan and cook for 5 minutes.
8. After this, turn off the gas, cover with a lid and let stand for about 15 minutes. And the wonderful borscht made from fresh herbs is ready. It is very aromatic and tasty. Help yourself.
Despite the fact that this is mainly a summer soup, nothing prevents you from preparing it in the fall and winter. Provided you have canned sorrel. And it will be no worse than fresh.
Ingredients:
Preparation:
1. Wash, dry with a towel and cut the pork into small pieces and fry in a frying pan.
2. Grate the carrots and cut the onion into small cubes. Place over lightly browned meat. Fry until golden soft and add a little water. Close the lid and simmer until the meat is cooked.
3. Place a pot of water on the stove and add potatoes. Add salt and cook for 25-30 minutes until tender.
4. Boil the eggs in advance, cool, peel and finely chop. Also finely chop the greens. When the potatoes are cooked, add the contents of the pan and the sorrel to the pan. Pepper and taste. If necessary, add more salt. Cook for another 5 minutes and add eggs and herbs at the end.
5. Everything is ready! When serving, add sour cream for more flavor. Sour cream, in my opinion, is generally appropriate everywhere.
Well, dear friends. You have met the most interesting selection of recipes for sorrel soup, also known as green cabbage soup, or green borscht.
Although there are actually many more ways. You can experiment with the same meat. For example, make it with beef instead of chicken or pork. Or vice versa, remove the meat ingredient from the recipe and prepare a dietary dish.
In general, rely on your mood and the composition of the products at hand. cook with pleasure and treat yourself and your loved ones to a delicious stew. Good luck to you!
“A good wife and fatty cabbage soup - don’t look for any other good thing” - Russian proverb.
Ingredients:
It is no secret that in Rus' fasting was frequent and strict. During fasting, one could only eat plant foods. And here vegetables and green plants, such as sorrel, came to the rescue. Thus, various lean soups appear: lean cabbage soup, borscht, rassolniki. Sorrel is a storehouse of nutrients and vitamins. It contains oxalic acid, ascorbic acid, minerals, magnesium, potassium, calcium.
There are many recipes for sorrel dishes. With its help you can prepare a wonderful sour refreshing soup, a classic Russian dish - sorrel soup or “green cabbage soup”. People also call this dish “green borscht”. The slightly sour sorrel tastes perfectly in harmony with the egg, which will add zest to the dish.
It is not without reason that cabbage soup is considered the national Russian dish. Everyone ate cabbage soup - peasants, boyars, and even the tsar himself. They ate cabbage soup made from sorrel in Poland, as well as throughout Eastern Europe. This dish is also found in Jewish cuisine. In North America, sorrel soup has been a traditional dish since ancient times.
Cabbage soup is prepared in different broths; you can make a hearty soup using lamb broth, or you can make cabbage soup dietary by using chicken or turkey instead of lamb, or even cook light cabbage soup in water. You can prepare broth from different types of meat (for example, take pork and beef together), then the cabbage soup is called “prefabricated”. Green cabbage soup is also prepared in fish broth. It will be delicious in any case! This soup can be prepared either on the stove or in a slow cooker.
How to cook cabbage soup with beef broth?
Season the soup with sorrel and egg with sour cream before serving. Decorate the dish with sprigs of parsley for aesthetics. When serving green cabbage soup, peeled eggs are cut into halves and placed directly on the plate. Bon appetit!
Sorrel soup can also be served cold; this dish is perfectly refreshing on a hot summer day.
Ingredients:
The recipe for cold sorrel soup with eggs is simple, and the ingredients for its preparation are available in almost every home. The soup turns out wonderful, refreshing in the summer heat, when you don’t want to eat fatty and heavy food. This light summer soup is rich in vitamins and therefore very healthy. How to cook it?
The finished soup, when it is poured into plates, is decorated with halves of eggs, herbs and, if desired, seasoned with sour cream. Bon appetit!
