Salads with sorrel, fresh cucumber and egg: simple and fresh

The usual role of sorrel is as an ingredient in greenish summer soup/borscht. But not all the facets of sour leaves from the garden are revealed in such a narrow application. Let's correct this offensive misunderstanding with several recipes for unique salads with photos.

Salad with sorrel, cucumber and egg: recipe with photo

sorrel – 40 g;
eggs – 2 pcs.;
fresh cucumber – 1 pc.;
canned corn – 100 g;
sour cream – 1-1.5 tbsp;
mayonnaise – 1.5 tbsp;
salt pepper.

Quantity: 2 servings

Production time: 15 min.

Place the corn in a sieve and drain from the water.
Cut the cucumber into small cubes. Wash the sorrel and remove the stems. Cut the leaves thinly with a clay knife.
Boil the eggs, cut into cubes using an egg cutter. Salt, pepper, mix together.
Assemble the salad. Place corn on the bottom of the glasses, brush with sour cream and mayonnaise sauce.
The next layer is sorrel.
Lay out the eggs, brush the layer with sauce.
Place the cucumbers and apply the sauce.
Garnish the salad with corn and parsley sprigs.

Serve the salad right away. The dish invigorates, delights in taste and looks beautiful.

Salad with sorrel, green onions and fresh cucumber

sorrel – 25 g;
testicle – 1 pc.;
cheese – 10 g;
olive oil – 1 – 2 tsp;
green onions – 10 g;
large salt - a pinch.

Quantity: 1 serving

Production time: 10 min.

Wash the sorrel leaves in running water and dry on a towel. Place them in the shape of a flower on a serving plate.
Wash the green onions and chop finely with a clay knife. Place in a mound in the center of the plate.
Grate the cheese and sprinkle on the salad.
Boil the egg for 4 minutes from the moment it boils, cool, and peel. Carefully cut into 4 pieces with a sharp knife and place on the salad.
Drizzle with olive oil and salt.
Garnish with a thin slice of cucumber and serve immediately.

The salad looks picturesque and your family and friends will probably like it; its unusual design and presentation will also attract attention.

Recipe creator: Natalya Komarova

Based on these recipes, you can prepare dozens of varieties of salad. The role of corn will be unsurpassed by green peas. Adding tomatoes or radishes will also not “spoil the porridge with oil”: feel free to add your favorite vegetables, each time getting a new – tasty and healthy snack.

Sorrel sourness will certainly be the highlight that will decorate your summer.

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Salad with sorrel

In the summer, we eat a lot of vegetables and herbs and stock up on vitamins. I really love making a salad with sorrel. And you?

Not long ago I treated my guests to an ordinary tomato salad. But the guests realized that this tasty salad was not very ordinary. Naturally, I told you what the secret is and will share it with you. It's all very simple - I add sorrel to the salad.

Sorrel, as you know, is rich in various vitamins and microelements, such as C, B1, K, calcium, magnesium, phosphorus, iron, carotene, essential oils, organic acids.

When consuming sorrel, liver function and bile formation improve, intestinal tract activity improves, unpleasant symptoms are eliminated (Symptom from Greek - case, coincidence, sign - one separate sign, frequent manifestation of any disease, pathological condition or disorder of any vital process ) menopause.

And just sour sorrel tastes quite good.

Those who have a summer house or their own plot with a vegetable garden grow sorrel themselves.

Garden sorrel is a perennial plant, frost-resistant and shade-tolerant. There will always be a corner for it where other plants cannot live - near the fence, for example.

You can sow sorrel in spring, summer, and autumn. When sown early in the spring, a good harvest comes out in August. When sowing in summer, the harvest is received early in the spring for the next year.

The best harvest occurs in the second or third year of development.

When harvesting, cut off developed, but not old leaves, which can be stored in plastic bags in the refrigerator.

Caring for sorrel consists of loosening, weeding, watering and removing seed stems.

Even in the spring, when sorrel first appears, we already want to taste the greenish vitamins and cook sorrel borscht.

I really like greenish borscht with sorrel and cook it often.

I also just love pies and pies with sorrel.

I add sorrel to all summer salads, it gives it such a pleasant, indescribable, unique taste of freshness! In addition, the oxalic acid present in sorrel replaces the vinegar and citric acid that we put in salad dressings.

Recipes for salads with sorrel

Green salad with sorrel

Take a bunch of radishes, green onions, mustard greens, spinach, parsley, and sorrel.

Wash and peel everything, cut the radishes into thin slices, chop the greens with a knife or cut with scissors.

Add a little salt and season with vegetable oil.

Salad with egg and sorrel

Boil 2-3 hard-boiled eggs, chop with a knife, chop green onions and sorrel, add salt and season with vegetable oil.

Tomato and cucumber salad with sorrel

Cut the tomatoes into large pieces, cucumbers into thin slices, add chopped dill, parsley, sorrel. Add some salt and season with vegetable oil.

What to cook from sorrel? 10 most common salads

Sorrel is both healthy and tasty, if, of course, you know when to use it in moderation. But at the moment, it’s just the time when it’s just asking to be put on the tongue—all that remains is to decide in what form to serve the “meadow apple,” as this leafy vegetable is sometimes called. Abilities - no matter how small, it all depends on the taste preferences of those for whom the dishes are designed.

Let’s take as the main selection criteria the ease of production and the use of sorrel only in its freshest form (so that none of the necessary substances are boiled, evaporated or evaporated). What kind of salads can you prepare then? The most varied. Here, for example, are the 10 fastest and most common recipes:

...with tomatoes

It's quite simple. We cut the sorrel into strips (obviously, well washed under running water) - so that the output is a full glass. Three medium tomatoes - first in half, later in slices (you can also cut them into slices if desired). Place everything in a bowl, add salt and pepper, add a finely chopped clove of garlic and season with vegetable oil. What could be simpler?!

...with cucumbers

To a couple of medium cucumbers, chopped into cubes, add 5-10 sorrel leaves (depending on their size and the taste of the tasters), torn by hand. Let's diversify the taste with chopped dill and parsley - several sprigs of each herb, and a couple of green onions. After mixing, season with sour cream or mayonnaise - as desired.

By the way, if you have a couple of small potatoes on hand, they can also be used cut into cubes. Then the salad will become the most dense snack. Photo: Depositphotos

...with radishes

Finely chop a bunch of sorrel and a bunch of radishes, just like a hard-boiled egg. Add straws from the cut half of an onion head and, if desired, also 1-2 tbsp. spoons of green peas from a jar. Stir, add salt, season with sour cream to taste - that’s all it takes.

...with sweet pepper

All wisdom is to cut a bunch of sorrel into strips, and a couple of burgundy sweet peppers (not “giants” and not “midgets” - medium ones) into cubes, add a tablespoon of crushed walnuts, salt, pepper, pour over vegetable oil and sprinkle with finely chopped parsley or dill, or both - as desired.

...with Chinese cabbage and beets

By slightly expanding the set of ingredients, you can get the most exotic taste. Chop a bunch of sorrel and 200 g of Chinese cabbage (which is important: without thick stems) into narrow strips, and grate a couple of small beets on a large grater. This triad - beets, cabbage, sorrel - is the basis of the salad. Having mixed them, we put them on a dish, so we will season them just before serving.

For dressing you need to prepare the sauce. The process itself is very simple, but requires a number of components in the kitchen.

First, mix one and a half tablespoons of olive oil with half a tablespoon of vinegar. Add a crushed clove of garlic to this mixture, 0.5 tbsp. tablespoons of soy sauce and lime juice (or lemon), 0.5 teaspoons of ground ginger and salt to taste.

After pouring the prepared dressing over the vegetables, you can also sprinkle chopped cilantro on top (one tablespoon will be enough). Photo: Depositphotos

...with apples

Absolutely, it’s probably said sonorously - with apples. One greenish one will be enough, about 90-100 grams. You will need the same amount of sorrel, as well as a clove of garlic, a sprig of parsley, salt and sour cream - to taste.

Remove the core from the apple quarters and grate them on a large grater, without peeling the skin. Add chopped sorrel and a garlic clove passed through a press, mix, add salt and season with sour cream. After placing the work in a salad bowl, sprinkle with chopped parsley. Agree - quickly and without loss of vitamins.

...with grapes

Take a large bunch of sorrel and one small bunch of parsley and dill, chop finely and add salt. Fill them with dressing, which is prepared from 2 tbsp. spoons of vegetable oil, 0.5 tbsp. spoons of apple cider vinegar and 3 tbsp. spoons of lightly whipped sour cream (for a blender, this amount is funny; for a shaker, too, it will smear more on the walls, so we just take two forks and use radial counter movements).

...with assorted vegetables

Grind a couple of small carrots, one apple and half a head of onion on a small grater, add straws of 1 pickled cucumber and 1 fresh one, finely chopped sorrel (100 g), season with either vegetable oil or sour cream. Place in a salad bowl and stretch a border of thin circles or semicircles of radish along the sides, and sprinkle the middle with dill. Photo: Depositphotos

...with testicles

To the “striped” leaves of a huge bunch of sorrel add chopped green onions (several feathers) and a couple of finely chopped or grated boiled eggs. Mix, add, in addition to salt, a little sugar and season with sour cream, mayonnaise or vegetable oil (to my taste, the oil comes up less here). If you also want herbal seasonings, good for you.

...with bacon

Fry bacon (about 100 g) in a frying pan until crispy, first on one side, then on the other. We tear lettuce (one or several types, about 20 leaves in total) with our hands, and do the same with sorrel (a dozen leaves). Cut tomatoes (1-2 pieces - depending on size) into slices. Mix all ingredients, lightly sprinkle with lemon juice and vegetable oil. Yes! Don’t forget to add salt (this happens to me). Photo: Depositphotos

So, without wasting a lot of time, you can prepare a wide variety of salads with sorrel, both in terms of ingredients and calorie content, also taking into account the gastronomic preferences of the participants in the meal being prepared. Agree, there is a lot to choose from.

And note, for now we are only talking about salads. And how many other different dishes “dream” of being combined with this healthy product... But this is a separate conversation.

What to cook from sorrel: 11 savory dishes with special sourness

Sorrel is one of the first to appear in the garden and makes cabbage soup, pies, cheesecakes, and okroshka indescribably delicious.

1. Cabbage soup with sorrel and egg

Ingredients:

500 g chicken meat;
2½ liters of water;
salt - to taste;
5–7 potatoes;
1 onion;
1 carrot;
3 tablespoons vegetable oil;
4 testicles;
ground black pepper - to taste;
1 bay leaf;
2 bunches of sorrel;
several sprigs of parsley;
sour cream - to taste.

Manufacturing

Place the chicken in a saucepan, cover with cool water and place over low heat. Cook for about an hour, occasionally skimming off any foam that forms. Season the broth with salt.

Peel the potatoes, cut into cubes and place in a saucepan. Chop the onion, grate the carrots and fry the vegetables in hot oil until golden brown. Add them to the pan.

Boil three hard-boiled eggs, peel and cut into small cubes. Place them in the soup, add pepper and bay leaf and cook until the potatoes are soft.

Finely chop the sorrel and place in a saucepan. Cook for another 3-5 minutes. In a separate bowl, beat the remaining egg and pour into the soup in a thin stream, stirring constantly.

After cooking, remove the bay leaf from the soup. Garnish the finished soup with parsley and serve with sour cream.

2. Okroshka with sorrel on kefir

Ingredients:

6 potatoes;
3 testicles;
1 bunch of sorrel;
1 bunch of green onions;
½ bunch of dill;
½ bunch of parsley;
3 cucumbers;
8–10 radishes;
salt - to taste;
1 liter of low-fat kefir.

Manufacturing

Boil the potatoes and eggs, cool and peel. Finely chop the greens. Cut potatoes, eggs, cucumbers and radishes into small cubes. Radishes can be grated on a large grater.

Mix sorrel and onion, sprinkle lightly with salt and masher. This will make the okroshka more flavorful. Mix all ingredients and season with salt. Pour in kefir, stir and refrigerate for half an hour.

And in this article you will find a traditional recipe for okroshka with meat and kvass:

3. Salad with sorrel, corn and cucumbers

Ingredients:

4 testicles;
2 cucumbers;
¼ bunch of dill;
½ bunch of sorrel;
300 g canned corn;
salt - to taste;
sour cream or mayonnaise - to taste.

Manufacturing

Boil the eggs hard, cool and peel. Cut the eggs and cucumbers into small cubes. Chop the greens. Mix these ingredients with the corn, draining the liquid first. Salt the salad and season with sour cream or mayonnaise.

4. Omelette with sorrel

Ingredients:

½ liter of water;
salt - to taste;
1 bunch of sorrel;
1 onion;
1 tablespoon vegetable oil;
2 testicles;
3 tablespoons milk;
¼ bunch of parsley;
¼ bunch of dill;
50 g butter.

Manufacturing

Place a saucepan of water over low heat, add salt and bring to a boil. Place the sorrel in boiling water for a few minutes, then drain in a colander. When the water has drained, finely chop the sorrel with a knife.

Chop the onion and fry in hot vegetable oil until golden brown. Add sorrel and fry lightly too.

Beat eggs with milk, add salt, onion, sorrel and chopped herbs and stir. Melt the butter in another frying pan. Add the omelette mixture and fry over moderate heat until the omelette is firm.

5. Sorrel sauce

Ingredients:

150 ml heavy cream;
½ bunch of sorrel;
50 g butter;
salt - to taste;
ground black pepper - to taste;
2 tablespoons chicken or vegetable broth - optional.

Manufacturing

Pour the cream into a thick-bottomed saucepan and bring to a boil, stirring constantly. Finely chop the sorrel and lightly fry it in another pan with melted butter.

Pour in the cream, add spices and bring to thickening over low heat. If the sauce seems very thick to you, pour the broth into it and stir well. Sorrel sauce mixes well with fish and chicken.

6. Pies with sorrel, green onions and eggs

Ingredients:

600 g flour;
3 tablespoons sugar;
salt - to taste;
8 g dry yeast;
250 ml warm milk;
80 ml kefir;
5 tablespoons of vegetable oil;
4 testicles;
3 bunches of sorrel;
1 bunch of green onions.

Manufacturing

Sift the flour, make a well in the middle and add sugar, a pinch of salt and yeast. Pour in the milk and drink, stir, cover with a towel and leave for 15–20 minutes. Then pour in the oil and knead the dough well with your hands. Cover again with a towel and leave in a warm place for a couple of hours.

Boil three hard-boiled eggs, cool, peel and cut into small cubes. Finely chop the greens and place them in a preheated frying pan for a minute. Transfer the onions and sorrel to a plate and season with salt. After a couple of minutes, drain the resulting juice and mix the greens with the egg.

Divide the dough into small equal parts and form them into flat cakes. Place the filling in the center of each and make pies. Place them on a parchment-lined baking sheet and brush with beaten egg.

Bake at 200°C for 15–20 minutes until the pies are lightly browned.

7. Puff pastries with sorrel, cottage cheese and cheese

Ingredients:

1 bunch of sorrel;
250 g cottage cheese;
100 g hard cheese;
2 cloves of garlic;
salt - to taste;
ground black pepper - to taste;
2 testicles;
500 g puff pastry.

Manufacturing

Finely chop the sorrel. Mix it with cottage cheese, grated cheese, chopped garlic, spices and one egg. Roll out the dough and divide into equal squares. Place the filling on any one and brush the edges with water. Form puff pastries by covering the part with the inside with the other half of the dough.

Place the puff pastries on a parchment-lined baking sheet and brush with beaten egg. Place in the oven preheated to 180°C for 20–25 minutes until the puff pastries are browned.

8. Cheesecakes with sorrel

Ingredients:

1 bunch of sorrel;
300 g cottage cheese;
1 egg yolk;
a pinch of salt;
3 tablespoons sugar;
150 g flour;
a few tablespoons of vegetable oil.

Manufacturing

Finely chop the sorrel. Add cottage cheese to it and grind in a blender until smooth. Add the yolk, salt and sugar and stir. Add flour and stir well again.

Heat oil in a frying pan over low heat. Form cheesecakes from the curd mass and fry until golden brown on each side.

9. Sweet pie with sorrel

Ingredients:

100 g butter;
200 g sugar;
350 g flour;
1 teaspoon baking powder;
200 g sour cream;
3 bunches of sorrel;
½ teaspoon cinnamon;
2 teaspoons potato starch;
1 testicle.

Manufacturing

Grind the softened butter and half the sugar. Mix ⅔ flour and baking powder, add to butter mixture and stir. Place sour cream into the resulting crumbs and stir again. Add the remaining flour and knead the dough. Wrap it in cling film and put it in the refrigerator for half an hour.

Cut the sorrel into long strips. Add the remaining sugar, cinnamon and half the starch to it and stir thoroughly.

Divide the dough into two parts and roll out two round layers. Place one layer in a mold with a removable bottom and compact it along the bottom and walls. Sprinkle the dough with the remaining starch, spread the filling and cover with a second layer of dough.

Firmly fasten the edges of the layers. Brush the dough with beaten egg and use a fork to poke several holes in the surface. Bake the cake at 180°C for approximately 40 minutes.

10. Sorrel jam

Ingredients:

2 bunches of sorrel;
100 g sugar;
3 tablespoons of water.

Manufacturing

Place finely chopped sorrel and sugar in a saucepan. Add water and place over medium heat. Cook, stirring constantly, for about 20 minutes, until the jam thickens.

11. Sorrel lemonade

Ingredients:

a piece of fresh ginger;
300 ml water;
3–4 tablespoons sugar;
1 bunch of sorrel;
1 liter of sparkling water;
2 lemons.

Manufacturing

Peel the ginger and cut into narrow strips. Pour water into a saucepan, add sugar and ginger and bring to a boil over medium heat. Reduce heat and simmer for about 30 minutes, stirring occasionally. Strain the resulting syrup so that there are no pieces of ginger in it, and cool.

Grind the sorrel in a blender until smooth. Pour ginger syrup, 500 ml of sparkling water and the juice of 1 lemon into the resulting puree. Stir and refrigerate for 15 minutes.

Strain the chilled drink and pour in the remaining sparkling water. Serve lemonade with ice and lemon slices.