Sorrel cabbage soup

A collection of sorrel cabbage soup recipes (fresh and canned) with step-by-step photos and instructions. We will tell you and show you how to cook sorrel cabbage soup deliciously and simply!

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Sorrel cabbage soup recipes

Ingredients

Sorrel - a large bunch

Young potatoes – 4-5 pcs.

Young carrots – 1 pc.

Onions – 1 pc.

Green onion – 1 pc.

Fresh greens - a few sprigs

Pepper, h.m. - taste

Sugar - optional

Chicken egg – 2-3 pcs.

Vegetable oil – 2 tbsp.

Ingredients

Chicken broth – 1.5 l

Potatoes – 5 pcs.

Vegetable oil – 2 tbsp.

Ground black pepper - to taste

Dill – 3-4 sprigs

Chicken eggs – 2 pcs.

Bay leaf – 2 pcs.

Sour cream - for serving

Ingredients

Pork brisket – 350 g

Potatoes – 4-5 pcs.

Green onion – 0.5 bunch (20 g)

Chicken egg – 1 pc. for 1 serving

Sorrel – 25 g (1 bunch)

Spinach – 25 g (1 bunch)

Salt and pepper - to taste

Bay leaf – 1-2 pcs.

Ingredients

Dill – 3 sprigs

Potatoes – 3-4 pcs.

Onions – 1 pc.

Ingredients

Potatoes – 2-3 pcs.

Onions – 1 pc.

Oil for frying – 1-2 tbsp.

Canned sorrel – 5 tbsp.

Chicken for broth – 350 g

Salt - as needed

Ingredients

Minced pork and beef – 250 g

Potatoes – 200 g

Vegetable oil – 1 tbsp.

Salt, pepper - to taste

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Sorrel cabbage soup

Recipes: 10

for a 5 liter pan:
meat – 700-800 gr.
(I have beef shoulder) sorrel - 4-5 bunches
potatoes - 6-7 pcs.
small bell pepper – 1 reddish large
green onion – 2 bunches

September

21 May 2012, 18:30

1 chicken breast (or other chicken parts)
3 liters of water
4-5 pcs.
medium potatoes 1 medium carrot
1 onion
200 gr. sorrel

Manyusha

27 May 2011, 03:04

1.5 liters of meat broth,
2-3 small potato tubers,
130 g fresh cabbage,
1 carrot,
1 small onion,
small bunch of sorrel,

Sorrel dishes, cabbage soup

Sorrel cabbage soup , or greenish cabbage soup, is a dish whose striking color and taste is given by the introduction of greenish sorrel leaves.

First course recipes → Shchi

Sorrel dishes

Shchi is truly Russian food. And there are just a lot of recipes. The main ingredient of this recipe is fresh sorrel.

During the season of fresh greens, it's time to prepare delicious cabbage soup from sorrel. The recipe for this first dish will not take much time, but in order for the greenish cabbage soup from sorrel to come out tasty, first cook the meat broth.

I suggest preparing delicious spring-summer vitamin soup from the freshest cabbage with sorrel. The dish comes out with a pleasant sourness. According to this recipe, cabbage soup is prepared in beef broth made from small pieces of meat. In a clear broth, all the vegetables remain in pieces and are not boiled. This is a great first course for a real lunch!

Spring. The first spring greens appeared - spinach and sorrel. Cook delicious greenish cabbage soup for lunch - recipe with buckwheat and vegetables.

In hot summer weather, it's nice to treat yourself to a bowl of cool soup. Cool green cabbage soup with sour cream and eggs is one of the most delicious and favorite cool soups. In our family, cool cabbage soup is prepared according to this recipe.

We prepare a light spring dish from wild sorrel, in other words, collected in the meadow.

Light cabbage soup with spinach and sorrel turns out especially fresh, thanks to the fact that our greens are seasonal and very fragrant. Spinach itself has a neutral taste, but sorrel is slightly sour, and this is where the right balance of taste comes out. We will cook the cabbage soup in chicken broth and serve it with boiled eggs and herbs.

The most spring vitamin recipe is a recipe for cabbage soup made from nettles. A light, healthy soup made from the freshest greens will delight you with its freshest taste and saturate your diet with essential vitamins. Making cabbage soup from nettles is not difficult and quite quick.

Recipes with sorrel are numerous and varied, but recipes for cabbage soup with sorrel are especially popular. Cabbage soup with sorrel is prepared quickly and simply, it does not require any time or money, but at the same time it is healthy, low in calories and pleasantly refreshing due to the appropriate sourness. So, we offer one of the options for how to cook cabbage soup with sorrel.

What can you cook from sorrel? Naturally, greenish sorrel cabbage soup with eggs! This summer dish is loved by everyone - from connoisseurs of regular healthy food to indulgent gourmets. We bring to your attention the usual recipe for vegetarian sorrel cabbage soup.

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Cabbage soup with sorrel , thanks to the greens given to us, turns out pleasantly sour and very fragrant. Usually this soup is prepared in season, i.e. in spring and summer. But, with the introduction of frozen leaves, it can be cooked in winter. Greenish cabbage soup with sorrel and eggs is a classic of this dish. And the more sorrel you add, the richer and tastier the cabbage soup turns out. With sorrel, the traditional recipe allows you to add spinach and lemon juice. This way you can also achieve the required sourness.

The base of this dish is meat broth. You can eat beef, pork or poultry, but there are also lean versions of greenish cabbage soup. Sorrel cabbage soup in chicken broth, sorrel cabbage soup in meat broth - these options are quite rich, more satisfying than lean sorrel cabbage soup. The meat broth recipe allows for the introduction of a small amount of vegetables. Usually these are potatoes, onions, cabbage. Adding carrots and bell peppers here is not better, because they have a sweet aftertaste, but this is still a sour dish. But you need to add sour cream and eggs. This is exactly how you get true sorrel cabbage soup with eggs, the recipe is wonderful, it’s very tasty, appetizing and elegant.

The sorrel season is long, all spring until July. During the same period, other greenish plants also grow, which can be safely added to cabbage soup. These are spinach, nettle, dill, parsley, etc. For example, a very original and tasty dish, cabbage soup made from nettle and sorrel , is also widespread and deservedly popular. And yet, the main ingredient is sorrel, which adds a pleasant sourness to the dish. Cabbage soup with sorrel and eggs - a recipe for any option, you will need it both in the spring and in the summer.

We offer a few more tips from experienced chefs on how to prepare cabbage soup from sorrel :

– lean cabbage soup can be made less watery or tasteless if you add a little grated potatoes to the pan first;

– if the cabbage soup is very sour, add more boiled eggs and sour cream, they will definitely brighten up the taste and take away all the excess;

– after adding the sorrel, it is necessary to ensure a steep boil over the highest heat, in this case the tender sorrel leaves will not become soggy and lose their shape, and the soup itself will retain its beautiful and attractive appearance;

– It’s better to eat cabbage soup hot. But there are also lovers of cool greenish cabbage soup, which also has a right to life: after all, in the heat, cool, sour dishes are always appropriate.

How to cook cabbage soup from sorrel

Sorrel cabbage soup is one of the main dishes of the summer season. Russian cuisine historian Olga Syutkina confirms that sorrel soup is our specialty at all times, regardless of the historical moment and gastronomic fashion.

In the central and northern regions of Russia this soup is called cabbage soup , but for southerners it is borscht . Let’s not argue, but rather, one thing is clear – it’s hard to imagine a summer table without it.

The main ingredient of sorrel cabbage soup is sorrel . One thing in this soup is upsetting - the sorrel darkens and loses its catchy greenish color. In the old days, chopped greens were stewed with a huge amount of fat, so that their color remained constant during cooking.

But, it seems to me, there is no need to unnecessarily subject the freshest greens to heat treatment, during which some of the vitamins inevitably disappear.

How to cook cabbage soup from sorrel

What is necessary:

500 g beef (brisket)
3 bunches of sorrel
2 onions
2 potato tubers
1 carrot
1.5 tbsp. l. ghee
parsley, onion, dill, cilantro
salt to taste
boiled eggs, sour cream for dressing

What to create:

Cook a snow-white broth . I remember that cabbage soup is a dressing soup, so we cook the broth without adding roots, the so-called snow-white broth. Don’t forget to cook at a slow simmer and with the lid slightly open. Our broth should be fragrant and transparent. Half an hour before cooking, add salt to taste. When the meat becomes soft, transfer to a bowl and cover with a lid. When the broth is ready, remove the vegetables with a slotted spoon.

While the broth is cooking, you must not sit with folded arms. Cut the onion into small cubes, the carrots into strips and lightly sauté in melted butter ( or vegetable oil ).

the sorrel , cut off thick trunks and chop into strips. Peel the potatoes and also cut into strips. Wash the greens and chop finely. Place the eggs in cool water and, after boiling, cook for another 9-10 minutes. Cool.

When the broth is ready, add the potatoes, then, after 5 minutes, sautéed onions and carrots. After cooking for 5-7 minutes, add sorrel and bring to a boil. The main thing is not to overboil, otherwise the soup will be irrevocably spoiled! Season with herbs and remove from heat.

Let the sorrel cabbage soup rest for 10-15 minutes and serve topped with sour cream and chopped eggs.

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