Sorrel soup with egg

Sorrel soup with egg

Sorrel soup with chicken

Sorrel soup with chicken is a dish that can immediately warm and refresh. A pleasant, tonic sourness gives a refreshing effect. Sorrel soup with chicken is hearty and light. Prepare this soup before summer ends, and with it the season of fresh sorrel.

Sorrel soup made from frozen sorrel

Here is an excellent recipe for sorrel soup, which is not difficult to prepare. By freezing sorrel, this soup can be prepared at any time of the year. Just imagine: it’s snowing outside, and you have a wonderful summer soup for lunch! The refreshing taste and health benefits of sorrel soup will give you energy throughout the day!

Sorrel soup with turkey

Sorrel soup is one of the common dishes of Russian cuisine, which will appeal to supporters of a low-calorie menu and proper nutrition. Sorrel gives the dish a special sourness and unique taste. Turkey meat broth is rich and tasty. In combination with it, sorrel soup will be worthy of the highest praise!

Sorrel soup without meat

Sorrel soup, prepared without meat, requires a small set of goods. You can use sorrel for this dish in any form - fresh, frozen, canned. Preparing sorrel soup without meat is not difficult; even a novice cook can cope with this task.

Sorrel soup without potatoes

Sorrel soup can be prepared without potatoes. This way it will turn out to be the least fatty and high-calorie. If you want to create a meatless soup or a vegetarian one, simply replace the meat with paste or Japanese dashi broth.

Sorrel soup with chicken and egg

Sorrel soup with chicken and egg is especially tasty and satisfying. And the combination of meat and vegetables is not only incredibly appetizing, but also indescribably healthy. A good dish for a home lunch!

Sorrel and spinach soup

Sorrel soup is a dish in which anyone can find their own favorite recipe. The sorrel and spinach soup turns out to be very tasty, appetizing and satisfying. These products complement each other perfectly and make a wonderful combination! The household will be in ecstasy!

Sorrel soup with rice

Sorrel soup is one of the most popular dishes in the summer. There are a huge number of options for its manufacture. Sorrel soup in chicken broth with rice is very tasty and nutritious. Thick and rich, this is a good lunch for the whole family!

Sorrel soup with meatballs

Sorrel soup is a savory and appetizing soup made from herbs and vegetables. And with the addition of meatballs it becomes even richer. It can be prepared very quickly, and a delicious dinner for the whole family is ready!

Sorrel soup PP

Sorrel cabbage soup with poached egg will add plenty to the regular menu, while maintaining your health and filling your body with strength and energy. We will prepare the soup without meat, so the first dish will be light and healthy.

Sorrel soup with egg and sour cream

Sorrel is a green plant that is one of the first to sprout in the spring after the cool winter period. This sour herb contains many vitamins and microelements that are suitable for the body, especially during spring vitamin deficiency. The most common vitamin dish that can be simply prepared from sorrel is soup. Greens are “responsible” for the smell and color, eggs, potatoes and sour cream are for nutritional value and satiety. The most common and universally suitable set of spices is suitable: salt and dark ground pepper.

Sorrel soup with meat

Greenish borscht is another name for sorrel soup. It gives the dish a greenish color and a corresponding sour taste. Men really like sorrel soup with meat.

Sorrel soup traditional recipe

Sorrel soup is a dish of Russian cuisine, which is prepared more often in the summer. This all-purpose soup is low in calories, rich in vitamins and can be served hot or cold. According to the traditional recipe, sorrel soup takes no more than half an hour to prepare.

Sorrel soup with beef broth

Sorrel soup can be classified as a seasonal dish, so young sorrel leaves are ideal for it. And soup made with meat broth will be very rich and satisfying. Sour sorrel can be diluted with spinach or other herbs to suit your taste.

Sorrel cream soup

I love various puree soups and often experiment. I would like to share a recipe for sorrel cream soup, which for me is perfect for its own creamy mixture. To make a tender creamy soup, you will need a small set of ingredients.

Sorrel soup with meat broth

I would like to share a simple and delicious recipe for traditional sorrel soup with meat broth. You can use any kind of meat for the broth. I will be preparing a fragrant sorrel soup with chicken broth. I had ready-made chicken broth. If you don't have broth, cooking it won't be difficult.

Sorrel soup in a slow cooker

I would like to recommend a good recipe for sorrel soup. This soup can be prepared on the stove, but I will cook it in a slow cooker. For a rich and rich broth, choose chicken backs or legs.

Sorrel and nettle soup

Sorrel soup is quite popular and widespread. I heard that nettle can also be eaten, but somehow I didn’t dare to use it in cooking. But at one point I tried a dish with it and couldn’t even recognize it. Now I prepare sorrel soup only in combination with young nettles.

Sorrel soup with pork

Soup with sorrel is often called green borscht. The dish is perfect for lunch: the pork broth makes it rich and satisfying, and the pleasant sourness adds originality.

Sorrel soup with meat and egg

Sorrel soup with meat and egg is a dish that seems specially made for home dinners. This common one is appreciated in almost all families for its nutritional value, juiciness and aroma. Sorrel soup is not very difficult to make, and you can be sure that no one goes hungry.

Sorrel soup with boiled egg

Sorrel soup with boiled egg is rightfully considered a spring, summer dish. A huge amount of greens in the soup makes it very healthy and rich in vitamins. In addition, sorrel soup is a low-calorie dish, so it is suitable for adherents of a dietary and healthy diet.

Sorrel soup with egg

In the spring season, when young sorrel appears, prepare a regular and light soup from it. It is prepared quickly and from ordinary goods. Eggs are an essential component of this soup. In this recipe, you are invited to prepare sorrel with fried vegetables and pre-boiled chicken breast. If you take smoked breast, the soup will have an unusual taste.

Cool sorrel soup

Using this recipe, you can prepare a light and tasty sorrel soup for the dinner table. It is prepared simply and quickly; most of the time is spent cooling the soup. You can cook with water or any broth. You can use fresh, canned, or frozen sorrel for this soup.

Sorrel soup with mushrooms

You can make a good light soup from fresh or canned sorrel by adding mushrooms to the sorrel. Sorrel will be your choice for ordinary cabbage; moreover, it has a pleasant sour taste and contains many vitamins. You can cook with both meat and vegetable broth.

Sorrel soup made from canned sorrel

Sorrel soup can be prepared both in summer and winter. In the summer, the soup is prepared with the freshest sorrel. During the sorrel season, I prepare it in huge quantities - I freeze it or can it, so that in winter I can enjoy a frisky, tasty and fragrant soup.

Sorrel soup with beef

I suggest preparing regular sorrel soup with beef. The manufacturing process will be significantly simplified if your beef is already cooked. The set of goods for the savory soup is small. I often prepare this soup in the summer, when sorrel appears.

Sorrel soup with egg - a common traditional recipe

Greetings, dear readers! Now I will tell you how to prepare traditional sorrel soup with egg. It is very useful, as it contains microelements necessary to maintain the functioning of all body systems. Sorrel contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) B6 and C, iron, copper, calcium and magnesium. They help strengthen bones and have a positive effect on the functioning of the heart and muscles in general.

Sorrel soup has a choleretic and mild laxative effect. It is useful to include it in people’s diets to normalize liver function, increase hemoglobin levels and for skin diseases. It is forbidden to consume sorrel soup for gout and kidney stones.

Ingredients

Step-by-step recipe for sorrel soup

I recommend serving the soup hot. Bon appetit!

Useful tips

I would like to draw your attention to two subtleties.

1. I recommend storing the broth in the freezer for no more than 30 days and using it to make instant soups. Before placing it in the pan, you should hold the container with the broth under running hot water.
2. Vegetarian sorrel soup must be cooked in vegetable broth or water. For meat broth, I take lean pieces of chicken or veal with bay leaf and salt. Chicken broth takes approximately 40 minutes to prepare, veal broth – 1.5 hours.

Video recipe

5 delicious options for making sorrel soup

In addition to the traditional recipe, there are a huge number of options, I suggest preparing the most common of them.

• Sorrel soup with young cabbage and peas

A good option for trips to the country, when you need to feed several people with the first course. The dish differs from traditional sorrel soup in that young peas and young cabbage are added to it. The soup is prepared in water. You can add a little sour cream to the finished dish.

• Meat soup with sorrel, bell pepper and tomatoes

If you prepare sorrel in advance by cutting and freezing the freshest leaves, then in winter you can pamper your loved ones with the most delicious sorrel soup with beef. Sweet peppers and onions are also added to it.

• Soup with sorrel and pumpkin

Prepared in the autumn for adults and children, the soup is low in calories and very tasty. It is useful to eat it to improve the secretion of gastric juice and for women during menopause. The soup differs from the traditional recipe in that pumpkin, tomato and smoked sausage are added to it.

• Vegetarian sorrel soup

It will appeal to those who have given up meat and are looking after their figure. Compared to the traditional recipe, this soup contains vegetable oil and green onions.

• Sorrel soup with mushrooms

Fans of culinary tests will love the recipe with the addition of snow-white new mushrooms. The finished soup can be decorated with herbs and spices added to taste.

Conclusion

Sorrel soup is a tasty and healthy dish of Russian cuisine. It has a pleasant and slightly sour taste. Even a novice cook can prepare the soup. When cool, sorrel soup will be a good candidate for okroshka.

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• quickly
• For diet (Diet is a set of rules for human consumption of food)
• economical

Sorrel soup or, as it is also called, greenish borscht. It seems that everything is just sorrel soup, of course it is prepared from potatoes, carrots, onions, well, someone will add meat and naturally sorrel, hence the name. But it turns out that the title is the same, but the composition is amazing from time to time. Some cook with spinach, and some with celery. But we won’t prick, they said sorrel soup, which means we will use sorrel and no other greens.

Ingredients

general information

Total production time

40 minutes

Active production time

15 minutes

Complexity

Easy

Number of servings

Kitchen

Step-by-step recipe with photos

Video recipe

Cut the chicken into pieces (you can boil it completely and later cut it into pieces when it’s ready), place it in a saucepan and add water. Place on the fire, bring to a boil and cook for 15 minutes.

Peel the potatoes and cut into small cubes, add to the pan with the chicken. Bring to a boil and cook for another 15 minutes.

Peel the onion, cut into large cubes, peel the carrots and cut into narrow strips. In a frying pan with vegetable oil over high heat, fry the onions and carrots for 5 minutes, stirring. Then put it in a saucepan with soup and cook for another 10 minutes.

Finely chop the sorrel and place in a saucepan, add salt and pepper, cover with a lid, and cook for 3 minutes.

Boil the eggs and remove the shells. Pour the soup into bowls and place half an egg on each plate.

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Traditional sorrel soup with egg

A necessary, satisfying and indescribably delicious soup! Soups with sorrel usually have a slightly sour taste. They take very little time to make. You can cook them either with broth or with plain water.

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3. Traditional sorrel soup with egg

Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 50 min

Step-by-step production

Step 1:

Prepare all the necessary products to make sorrel soup with eggs. You can cook the soup using chicken or vegetable broth, as well as ordinary water, then you will need almost 20 minutes to make the soup. In the recipe I used broth.

Step 2:

Pour cool water over the previously washed chicken or parts thereof. You can take a soup set, a leg, wings or chicken backs. Place the pan over high heat, at the moment of boiling, remove the foam with a spoon, lightly salt, reduce the heat to medium and cook for about 30-40 minutes (until the meat is cooked).

Step 3:

While the broth is cooking, prepare all the other ingredients. Peel the potatoes, carrots and onions. Rinse the vegetables thoroughly in clean water. Wash the sorrel thoroughly on both sides (each leaf separately to wash away the remaining sand, soil and other debris). Wash the eggs with a brush, rinse the greens under running water.

Step 4:

Cut the potatoes into small cubes, approximately 1cm*1cm in size.

Step 5:

Fold the sorrel leaves end to end and cut off a couple of centimeters at the base to remove the stems. Next, cut the sorrel into thin strips (as in the photo).

Step 6:

Beat 3 eggs into a separate deep bowl and mix them with a fork.

Step 7:

Grate the carrots on a small grater, and cut the onion into very small pieces.

Step 8:

Heat a little vegetable oil in a frying pan and fry the carrots and onions over high heat. You should not fry for a long time, almost a few seconds, until the onion becomes slightly transparent.

Step 9:

Remove the meat and bones from the broth, turn the heat up to high, add the potatoes to the pan and, after boiling, cook over moderate heat until tender (about 15 minutes).

Step 10:

Add the frying mixture to the pan, stir and cook for about 2-3 minutes.

Step 11:

There are only last steps left. Make the fire as high as possible again. Add sorrel to the soup and stir.

Step 12:

Next, pour in the egg in a thin stream.

Step 13:

At the same time, stir the soup with your free hand with a fork or spoon so that an egg “web” is formed. Let it simmer for almost a few seconds; during this period of time, the sorrel and eggs will reach full readiness.

Step 14:

Taste the soup for salt and add more salt if necessary. Add finely chopped herbs to the pan (dill and green onions are excellent). Remove the pan from the stove and let the soup sit for at least 10 minutes.

Step 15:

When serving, add ground pepper to each plate if desired. Very tasty with sour cream!

There are two methods for making sorrel soup.

One option: hard-boil the eggs ahead of time, cut them into small cubes and add them to the soup at the end of production.

2nd option (specifically it was used in this recipe): pour raw eggs into the almost finished soup. More often than not, I cook this way. Airy egg “patterns”, it seems to me, are very appetizing and look great in the finished dish.

If you decide to cook soup with water, then skip the first steps of preparation, pour 1 liter of unstained water into the pan, add chopped potatoes, and then follow the recipe. The result will be a very tasty first course that can be served during Lent.