From spring to autumn, everyone tries to get enough of a variety of vitamins by eating fruits and vegetables. Therefore, today we invite you to prepare a very healthy sorrel soup, and we will also tell you how to cook it with meat that is no less healthy for us.

Sorrel soup - recipe with meat and egg

Ingredients:

• beef tenderloin – 300-350 g;
• drinking water– 2.5-3 l;
• young potatoes – 4-5 pcs.;
• fresh sorrel – 130-150 g;
• carrots (medium) – 1 pc.;
• onions (large) – 1 pc.;
• (tomato) – 2/3 tbsp.;
• vegetable oil – 2.5 tbsp. spoons;
• garlic – 2 cloves;
• green onion feathers - 0.5 bunch;
• chicken eggs – 2 pcs.;
• kitchen salt - to taste.

Preparation

Cook the beef broth for 1.5 hours, adding salt to taste. When it boils, do not forget to remove the resulting foam.

Cut the peeled onion into medium cubes and chop the carrots using a fine grater. Place these two vegetables in hot vegetable oil in a Teflon frying pan and fry them, stirring constantly. Pour tomato juice over everything and simmer for 7-8 minutes.

We take out the boiled beef, cut it into portions and put it back into the pan along with the chopped potato pieces. Next, pass the garlic directly into the boiling broth through a press. When the potatoes are almost ready, add fried sorrel leaves and randomly chopped sorrel leaves to the soup. After 3 minutes, set aside the healthy sorrel soup with meat, which is then served in bowls with half a separately boiled egg, sprinkled with chopped, green, juicy onions on top.

Sorrel and nettle soup with meat

Ingredients:

• fresh pork – 400 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 5 pcs.;
• nettle – 0.5 bunch;
• sorrel – 0.5 bunch;
• drinking water – 2.5 l.;
• – 45 g;
• coarse salt - to taste.

Preparation

We cook the broth according to the principle of the first recipe, but not with beef, but with pork.

When the meat becomes soft, add large cubes of peeled potatoes, long-cut carrots and fresh onion half rings to the pan. Cook the soup until the vegetables are soft. Then we put in a piece of good butter, sorrel and nettles. In order to cut stinging nettles, first we thoroughly pour boiling water over it, and then cut it together with sorrel leaves in the form of wide strips. After 4, maximum 6 minutes, set the soup aside and in just a couple of minutes you can pour it and then serve it!

Dietary, tasty, healthy - that’s what sorrel soup is. There are quite a few variations of the dish, but the classic recipe with eggs is the most popular. What’s noteworthy is that you can prepare the soup with frozen, canned, or fresh sorrel.

Sorrel soup with egg: “classic”

• carrots - 1 pc.
• sorrel - 1.5-2 cups
• rice - 120 gr.
• pork on the bone - 0.5 kg.
• eggs - 3 pcs.
• potato tubers - 3 pcs.
• onion - 1 pc.
• dill - 0.5 bunch
• pepper peas - 5 pcs.
• laurel - 4 pcs.

Sorrel soup with egg and meat will please everyone. In this recipe, the eggs are pre-boiled.

1. So, choose fireproof cookware for cooking. Pour filtered water into it and wait for it to start bubbling. During this time, wash the pork and place it in boiling liquid. Simmer for an hour on low.

3. Chop the carrots into cubes. Fry the onion in oil. Transfer vegetables to soup. Chop the potato tubers and add them to the pan.

4. Rinse the rice grains at least three times and add to the soup. Now boil the contents until the potatoes are cooked.

5. After this, add the sorrel with dill, chopped into strips, sprinkle with salt to your taste. At this stage, you can add your favorite spices.

6. Sorrel soup is almost ready. Continue boiling for another 3-5 minutes, turn off. Boil the eggs, chop into 2-4 parts. Add them when you pour the soup into portioned bowls. Here's a classic recipe with eggs!

Sorrel soup with broken egg

• pork - 0.4 kg.
• egg - 2 pcs.
• sorrel - 1 cup
• carrot - 1 pc.
• potatoes - 5 pcs.
• greens - 20 gr.
• onion - 1 pc.

1. Wash the pork and cook for an hour. After this period, take it out, chop it and place it in the soup again.

2. Prepare frying in oil using grated carrots and diced onion.

3. Cut the potatoes and add them to the broth along with the fried potatoes. Wait full readiness potatoes.

4. Chop the sorrel and greenfinch, mix into a common bowl and set aside for 5 minutes. At this point, you can season and sprinkle with salt to your liking.

5. After the allotted interval, break the eggs into a bowl, scramble them and pour them into the pan. Stir vigorously immediately. Boil for a couple of minutes, turn off.

Sorrel soup with stew

• egg (boiled) - 2 pcs.
• onion - 1 pc.
• filtered water - 2.6 l.
• stew - 0.4 kg.
• carrot - 1 pc.
• potato tubers - 4 pcs.
• sorrel - 1.5 cups
• ground black pepper - 3 pinches

Sorrel soup using this technology is almost similar to the classic recipe, but it is prepared with an egg and stewed meat.

1. Prepare a fireproof container for boiling the components with a thick bottom. Pour the stew into it, heat it up and partially fry it.

2. Chop the onion into cubes, add to the pan and simmer for 5 minutes. After the allotted time, add the grated carrots and fry for a couple more minutes.

3. Pour in water and let it boil. Stir in the chopped potato tubers and wait for the cubes to cook. After this, add the sorrel chopped into ribbons.

4. At this stage, sprinkle the dish with pepper and add salt to your taste. Time 3 minutes after boiling and turn off. After steeping for 10 minutes, serve, garnishing the cabbage soup with half a boiled egg.

Sorrel soup with egg in a slow cooker

• potato tubers - 3 pcs.
• white onion - 1 pc.
• meat - 0.4 kg.
• egg - 3 pcs.
• sorrel - 1.5 cups
• laurel - 3 pcs.

Before you cook sorrel soup with eggs, decide on the meat. You can take whatever you like: chicken, beef, pork, etc.

1. So, pour some water into the multi-bowl, place the pieces of meat inside and turn on the “Stewing” program (duration - 1-1.5 hours).

2. After this period, add more water, switch the program to “Soup” (duration - half an hour), throw in the diced potatoes. Sprinkle with salt and pepper, add bay leaf.

3. Cook in a closed appliance. Fry the onion in a frying pan, you can also add grated carrots(not available with a prescription). Place in the slow cooker and continue cooking until the timer beeps.

4. After the bell, throw the sorrel cut into ribbons into the soup. Whisk in a bowl raw eggs and also add to the broth. Cook for 3 minutes and turn off.

Sorrel cream soup

Sorrel cream soup is slightly different from the classic recipe. However, the dish is also served with an egg.

Ingredients:

• sorrel - 0.3 kg.
• onion - 1 pc.
• small potatoes - 4 pcs.
• fat sour cream - 130 gr.
• hard cheese - 120 gr.
• butter - 25 gr.
• egg -3 pcs.

We tell you how to prepare delicious sorrel soup with eggs.

1. Chop the onion and potatoes into cubes. Fry in a frying pan on butter about 7 minutes. Add the prepared vegetables along with the oil into a saucepan with water.

2. Boil the ingredients until the potatoes are ready. At the same time, chop the sorrel, then add it to the broth. Add some salt. After 10-12 minutes, remove the soup from the heat and leave to cool. Boil the eggs.

3. Once the contents of the pan have cooled to room temperature, puree the ingredients using a blender. Add sour cream.

4. Bring the soup to a simmer over medium heat. Remove it from the burner. Cut the eggs into two halves. Serve the soup sprinkled with grated cheese. Place half an egg in the center.

Green soup with chicken

Sorrel soup has a classic recipe with eggs. The variation with chicken is practically no different from it.

Ingredients:

• egg - 2 pcs.
• potatoes - 5 pcs.
• chicken fillet - 0.4 kg.
• onion - 1 pc.
• sorrel - 120 gr.
• carrot - 1 pc.

Chicken soup with sorrel and egg has a simple preparation technology.

1. Boil the meat until tender in a salted solution. Chop the onion and carrot into squares. Chop the potatoes too.

2. Boil the chicken broth again. Throw chopped vegetables into it. At the same time, cut the fillet into small pieces. Return the meat to the pan.

3. Chop the washed sorrel into thin ribbons. Once the potatoes have softened, add the herbs. Boil the soup for another 6 minutes.

4. At the same time, break the eggs into a cup. Stir them and carefully pour them into the pan. Simmer the soup for a few more minutes. Sorrel soup with egg and chicken is ready. Serve with creamy melted cheese.

Sorrel soup with rice and smoked ribs

• smoked ribs - 0.4 kg.
• sorrel - 90 gr.
• potatoes - 2 pcs.
• rice - 60 gr.
• carrots, onions - 1 pc.
• celery - 50 gr.
• eggs - 3 pcs.

Sorrel soup with smoked meats has a recipe that is far from classic. However, it is also served with an egg.

1. Boil the broth on the ribs using the classic technology. Don't forget to systematically remove the foam. This way the water will not become cloudy.

2. Prepare vegetables and chop large pieces. Serve them along with rice. Cook the ingredients until the potatoes soften.

3. Add finely chopped sorrel. Simmer for another 10 minutes. Boil the eggs. Green soup with sorrel, ribs and egg is ready. Serve with sour cream. Garnish servings with halved eggs.

Green soup with sorrel can be prepared in various variations. There are quite a lot of culinary interesting recipes. Consider the most popular ones. Prepare first courses with pleasure and delight your family with them.

The recipe recommends cooking the classic sorrel soup with a raw egg, potatoes, onions and carrots. Water or broth made from chicken or meat is suitable as a base. Of the flavor enhancers and seasonings, only salt, ground pepper and peppercorns are used. However, if you want to add some of your favorite spices, no one will stop you from doing so. But the finished dish will acquire new shades and become brighter and more aromatic. For a child, it is better to make sorrel soup in vegetable broth and serve it with sour cream or unsweetened yogurt. These components will soften the pungency and neutralize the effect of oxalic acid on the still fragile digestive system child.

Classic vegetarian sorrel soup with egg without meat - recipe with photos step by step

The classic recipe recommends preparing sorrel soup without meat and adding raw, rather than boiled, eggs. A hot dish cooked in this way turns out to be moderately sour, acquires a pleasant consistency and a memorable delicate aroma.

Ingredients for classic sorrel soup with egg without meat for vegetarians

• water – 3 l
• potatoes – 5 pcs.
• egg – 2 pcs
• onion – 1 pc.
• carrots – 1 pc.
• sorrel – 1 bunch
• green onions – 1 bunch
• dill – ½ bunch
• vegetable oil – 4 tbsp

Step-by-step recipe for making vegetarian sorrel and egg soup

Sorrel soup with egg and chicken - recipe with photos and videos

Sorrel soup with egg and chicken prepared according to this recipe turns out rich, aromatic and very satisfying. Greens boiled in meat broth acquire a more pronounced taste, and bay leaf enriches the dish with pleasant and delicate spicy tones.

Essential Ingredients for Fresh Sorrel Chicken and Egg Soup

• water – 2 l
• chicken legs – 6 pcs
• potatoes – 6 pcs.
• onion – 1 pc.
• carrots – 2 pcs.
• sorrel – 1 bunch
• egg – 4 pcs
• salt – 2/3 tsp
• ground pepper – 1/3 tsp
• bay leaf – 2 pcs
• green onions – ½ bunch
• vegetable oil – 40 ml

Step-by-step instructions on how to cook soup with sorrel, egg and chicken

1. Rinse the legs in running water, dry and place in a deep saucepan with boiling water. Add salt, pepper, throw in the bay leaf and cook over low heat for 40-60 minutes. Promptly remove foam that forms on the surface.
2. At the same time, finely chop the onion, grate the carrots, and chop the potatoes into pieces.
3. Sauté carrots and onions until light golden brown in vegetable oil.
4. Boil the eggs hard, then cool, peel and cut into cubes.
5. Add the potatoes to the pan with the legs and boil for 15 minutes. Then add onion and carrot frying.
6. Wash the sorrel, dry it and cut it into small strips. Chop dill and green onions.
7. When the potatoes have softened, add sorrel, herbs and boiled eggs to a common pan. Bring the soup to a boil, simmer for 2-3 minutes, turn off, remove from heat and let steep for a quarter of an hour.
8. Serve in portioned bowls along with sour cream. Sprinkle green onions on top.

Rich sorrel soup with egg and meat - classic recipe with photo

Sorrel soup, prepared according to the classic recipe with meat and egg, turns out to be very rich, satisfying and nutritious. Beef broth goes well with herbs and slightly softens the pronounced sourness of sorrel leaves. Notes of spice to the taste and aroma are added by clove buds and bay leaves, which are part of the hot dish.

Necessary ingredients for sorrel meat soup with egg

• beef – 400 g
• sorrel – 150 g
• potatoes – 5 pcs.
• carrots – 1 pc.
• onions – 1 pc.
• greens – 1 bunch
• bay leaf – 2 pcs
• black peppercorns – 6 pcs.
• cloves – 1 bud
• eggs – 4 pcs.
• water – 2.5 l
• salt – 2/3 tsp
• ground pepper – ½ tsp

Step-by-step instructions for the classic recipe for sorrel soup with meat and eggs

1. Rinse the beef pulp in running water, cut into small pieces of arbitrary shape and boil until half cooked. Foam formed on the surface must be removed.
2. Peel the potatoes, rinse, chop into cubes, add to the meat, add a little salt and pepper and boil for 15-20 minutes.
3. Peel the carrots, grate them on a coarse grater and add them to the meat. Throw in a whole onion, previously peeled.
4. Wash the sorrel, dry it, finely chop it with a sharp knife and add it to the soup 5-6 minutes before the final turn off. Taste and add salt if necessary.
5. Beat the eggs with a whisk and pour into the soup 3-4 minutes before the end of cooking. Stir vigorously until the liquid becomes homogeneous. Then turn off the heat, cover the pan with a lid and leave for 10-15 minutes.
6. Serve to the table in portioned plates with fresh sour cream and herbs.

Cold sorrel soup - step-by-step recipe with cucumber

The ideal summer dish - soup with sorrel and fresh cucumber - can be made using this simple recipe. The peculiarity of the dish is that it is served not hot, but chilled. Preparation requires a minimum of time and the simplest ingredients, which every housewife always has on hand during the season.

Ingredients needed to make cold sorrel soup

• sorrel – 500 g
• water – 3 l
• fresh cucumber – 4 pcs.
• greens – 1 bunch
• green onions – ½ bunch
• eggs – 4 pcs.
• salt – ½ tsp
• pepper mixture – ½ tsp

Step-by-step instructions for the recipe for cold sorrel soup with cucumber

1. Rinse the greens, dry and finely chop. Cut the sorrel into thin strips.
2. Wash the cucumbers and chop into long cubes.
3. Cut the boiled eggs into small pieces.
4. Bring to a boil in a deep saucepan clean water. When the liquid begins to boil, add sorrel and simmer for 2-3 minutes over medium heat.
5. Remove the pan from the stove, cover with a lid and leave until completely cool.
6. When the content is purchased room temperature, add cucumbers, eggs, chopped herbs and mix thoroughly. Taste and then add salt and pepper.
7. Place the soup in the refrigerator for 2-3 hours. Serve chilled. Sprinkle chopped green onions on top and garnish with slices of boiled egg.

Delicious green soup with sorrel in chicken broth in a slow cooker - step-by-step recipe with photos

Fresh green sorrel soup, prepared in a slow cooker according to the recipe below, combines a delicate, spicy, slightly sour taste and a delicate, refined aroma. Due to the chicken broth base, the hot dish turns out to be quite satisfying, but at the same time, it is easily absorbed by the body and does not create a feeling of heaviness in the stomach.

Necessary ingredients for green sorrel soup made with chicken broth in slow cooker

• sorrel – 1 bunch
• chicken broth – 2 l
• potatoes – 3 pcs.
• carrots – 1 pc.
• boiled eggs – 3 pcs
• greens – 1/2 bunch
• salt – ½ tsp
• ground pepper – ½ tsp

Step-by-step instructions on how to cook sorrel green soup in a slow cooker with chicken broth

1. Wash the sorrel leaves well, dry and chop not too finely.
2. Peel the potatoes and carrots and chop them into cubes.
3. Place potatoes and carrots in a multicooker bowl, add broth, select the “Soup” mode and cook for half an hour.
4. Then add sorrel, salt and pepper and bring the liquid to a boil. Boil for 3-4 minutes, turn off, cover with a lid and wait 10-15 minutes.
5. Pour hot green soup into portioned bowls, put pieces of boiled egg, sprinkle chopped herbs on top and place on the table.

How to cook sorrel soup for a child - recipe with photo

Children eat sorrel soup with great pleasure, but gastroenterologists do not recommend abusing this dish. Oxalic acid is a rather aggressive component and can negatively affect the child’s gastrointestinal tract. However, from time to time, children can still be given this food rich in natural vitamins. The main thing is to cook the soup correctly and serve it with sour cream or unsweetened yogurt. They will extinguish the too pronounced sour tint and make the taste more delicate and creamy.

Necessary ingredients for making sorrel soup for a child

• sorrel – 50 g
• vegetable broth – 1.5 l
• carrots – 1 pc.
• potatoes – 1 pc.
• zucchini – 1 piece
• onion – 1 pc.
• egg – 2 pcs
• olive oil – 30 ml
• salt – 1/3 tsp
• dill - 1/3 bunch

Step-by-step instructions on how to cook sorrel soup for a child

1. Pour the vegetable broth into an enamel pan and bring to a boil over medium heat.
2. Throw potatoes and zucchini, chopped into small slices, into the bubbling liquid.
3. Peel the onion and finely chop it. Cut the carrots into strips and sauté together with the onion in olive oil until golden brown.
4. Add the roast to the soup base and simmer for 20 minutes.
5. Rinse the sorrel in running water, dry, remove the stems, and chop the leaves into small pieces. Place in a saucepan with the remaining ingredients, add salt and boil for 2-3 minutes. Remove from the stove, cover with a lid and let stand for a while.
6. Then place into portioned plates, add a boiled egg, sour cream or unsweetened yogurt, sprinkle with chopped dill and serve.

Sorrel soup with egg is a dish for those who want to have a tasty lunch that is healthy for the body. It contains many vitamins and is also considered a dietary dish.

It is important not to “overexpose” the greens in the soup. It is enough to boil it for no more than 2-3 minutes to preserve all the beneficial substances in it.

Despite the seemingly rather limited composition of ingredients in this soup, you can prepare many of its variations simply by adding some products to it. This will only improve the taste of the soup.

The recipes for various soups containing sorrel and egg presented below are simple. Even a novice cook can prepare them. Also, preparing this soup will not take you much time, because it cooks quite quickly. It is enough to chop the prepared products and send them to boil in the broth. Bon appetit!

How to cook sorrel soup with egg - 15 varieties

The “unusuality” of this recipe is that it contains not a boiled, but a raw egg. Try it, it turns out very interesting!

Ingredients:

• Meat (pork on the bone) - 0.5 kg;
• Potatoes (medium) - 4 pcs.;
• Fresh sorrel - 200 g;
• Raw egg - 3 pcs.;
• Salt.

Preparation:

Fill the meat with water, salt and boil.

Cut the potatoes into cubes, put them in the prepared broth and boil until tender.

Beat the eggs and finely chop the stemmed sorrel.

3 minutes before the potatoes are cooked, add sorrel to the soup and pour in the eggs, stirring them constantly.

As soon as the soup boils, remove it from the heat.

Cut the meat into pieces and add to the soup. Season the soup in a bowl with green onions and sour cream.

Let's prepare a light spring soup from wild sorrel collected in the meadow.

Ingredients:

• Raw chicken wings - 5 pcs.;
• Onion (medium) - 1 pc.;
• Carrots (large) - 1 pc.;
• Boiled eggs - 2 pcs.;
• Meadow sorrel - 500 g;
• Potatoes (medium) - 3 pcs.;

Preparation:

Make broth from chicken wings. We cut carrots and potatoes into strips, and onions into cubes.

Add chopped vegetables to the broth.

Do not pre-fry the onions and carrots, this will preserve them healthy vitamins and will make the dish less caloric.

Cut the sorrel into thin “ribbons”.

Boil the soup until the vegetables are ready. Add sorrel, salt and season the soup to taste.

When serving, decorate the soup with herbs, sour cream and sliced ​​eggs.

In winter, this borscht is cooked from canned sorrel, and in summer, from fresh sorrel.

Ingredients:

• Chicken soup set - 0.5 kg;
• Potatoes (medium) - 3 pcs.;
• Boiled egg- 2 pcs.;
• Canned sorrel - 3-4 tbsp;
• Garlic - 2 cloves;
• Carrots (medium) - 2 pcs.;
• Seasonings (black peppercorns, bay leaf, Provençal herbs, salt).

Preparation:

Cook the chicken pieces in water for about an hour.

Cut carrots into small cubes, potatoes into large ones. Add carrots and potatoes to the boiling broth and boil the vegetables until tender.

Cut the onion into cubes, saute it in sunflower oil 4 minutes.

Place the sorrel and onion in the pan. Add pepper and bay leaf, Provençal herbs and salt. Let the soup simmer for 2 minutes. Add chopped garlic.

When serving, put chopped egg and herbs on a plate, add sour cream.

In addition to sorrel and spinach, you can add young nettle leaves to this soup.

Ingredients:

• Meat (any) - 0.5 kg;
• Potatoes (medium) - 3 pcs.;
• Onions (large) - 1 pc.;
• Fresh sorrel - 300 g;
• Carrots (medium) - 1 pc.;
• Fresh spinach - 200 g;
• Parsley root - 0.5 pcs.;
• Boiled egg - 2 pcs.;
• Seasoning (salt, bay leaf pepper, peppercorns);
• Parsley and dill - 1 medium bunch.

Preparation:

Boil the meat with pepper and bay leaf until cooked.

Along with the meat, place a peeled large onion into the pan - it will absorb harmful substances and make the broth transparent.

Cut carrots, parsley root and onion into cubes. Cut potatoes into medium cubes. Coarsely chop half the sorrel.

Place the spinach and the second half of the sorrel in a bowl and pour boiling water over it. Cover with a lid, leave for 5 minutes, and drain the water. Grind the sorrel and spinach in a blender.

Fry carrots, parsley root and onions in butter.

Pour the potatoes into the boiling broth and cook for 10 minutes. Add the fried vegetables and cook for another 5 minutes. Add the resulting puree and the remaining sorrel. Salt and pepper our soup to taste, cook for 5 minutes.

Add greens and halved eggs to the finished soup.

IN this recipe The sorrel is not placed fresh, but slightly “stewed” in butter, which gives the dish a delicate taste.

Ingredients:

• Meat broth - 3 l.;
• Fresh sorrel - 300 g;
• Boiled egg - 2 pcs.;
• Butter (for frying) - 50 g;
• Potatoes (large) - 2 pcs.;
• Salt.

Preparation:

Heat the prepared meat broth. Dip potato tubers cut into large pieces into it and boil until tender.

Coarsely chop the sorrel and place it in a frying pan with oil and simmer for several minutes. Place the sorrel in the almost finished soup, bring to a boil, and turn off the stove.

Using a fork, crush the boiled eggs in a bowl into fine crumbs and place them in a saucepan.

Season the finished cabbage soup with fresh herbs and decorate with half an egg.

A healthy treat for lovers of creamy soups.

Ingredients:

• Fresh sorrel - 250 g;
• Garlic - clove;
• Rice - 100 g;
• Sunflower oil - 2 tbsp;
• Cream (not fatty) - 100 ml.;
• Flour - 1 tbsp;
• Boiled egg - 1 pc.;
• Seasonings (ground nutmeg, salt).

Preparation:

Boil the rice in water for about 15 minutes. Let's salt it.

Coarsely chop the sorrel, chop the garlic and place everything in a heated frying pan. Fry for 5 minutes, add flour, stir, and keep in the pan for another 3 minutes.

Place the fried sorrel in a bowl, add 5 tablespoons of rice water and puree the mixture with a blender.

Add puree to the resulting rice mixture. Add cream and nutmeg. Mix everything and boil for 3 minutes.

Place half an egg in a bowl of soup and garnish with parsley.

Try this healthy meatball soup and you will definitely want to make it again!

Ingredients:

• Fresh sorrel - 300 g;
• Potatoes (not large) - 5 pcs.;
• Egg (raw) - 2 pcs.;
• Minced meat(any) - 0.5 kg;
• Salt, herbs - for dressing.

Preparation:

Cut the potatoes into cubes. Finely chop the sorrel.

Let the potatoes cook. We form small meatballs from the minced meat.

When the potatoes are half cooked, add the meatballs into the pan. After boiling, boil the soup for 5 minutes.

Place the sorrel in a saucepan, salt the soup, and gradually pour in the beaten raw eggs. Mix the contents and turn off the stove.

Put some greens and sour cream on a plate. Serve to the table.

This soup is doubly useful, because in addition to sorrel, young nettle is also added to it.

Ingredients:

• Meat broth - 3 cups;
• Fresh sorrel - 200 g;
• Celery root (medium) - 1 pc.;
• Parsley root (medium) - 1 pc.;
• Young fresh nettle - 200 g;
• Boiled eggs - 2 pcs.;
• Butter (for frying) - 50 g;
• Carrots (large) - 1 pc.;
• Salt.

Preparation:

Pour boiling water over the nettles and let it brew for 5 minutes, then drain it in a colander. Chop the nettles along with the sorrel.

Grate the roots and carrots, cut the onion into cubes. Sauté vegetables in butter for 1 minute.

Place sautéed vegetables, nettles and sorrel into the hot broth. Cook the soup for 5-7 minutes, turn off and add salt.

When serving, place the eggs cut into slices into plates. Season the soup with herbs and sour cream.

IN warm time This soup will become a lifesaver for your table. Light and tasty - you can't imagine anything better!

Ingredients:

• Fresh sorrel - 200 g;
• Fresh radish - 300 g;
• Sour cream - 200 g;
• Boiled potatoes - 1 pc.;
• Boiled egg - 2 pcs.;
• Green onions - 1 bunch;
• Fresh cucumber- 1 piece;
• Salt, spices - for dressing.

Preparation:

Place sorrel in hot water for 3 minutes.

Cut the cucumber and radish into small cubes, and the potatoes into large ones. Finely chop the onion.

Add sour cream, chopped vegetables and onions to the sorrel broth. Salt it and season it.

When serving, garnish the soup with slices of boiled egg.

Perhaps the simplest recipe for sorrel soup is in front of you. Prepares very quickly with a minimum of ingredients.

Ingredients:

• Potatoes (medium) - 3 pcs.;
• Vegetable oil (for frying) - 1 tbsp;
• Fresh sorrel - 200 g;
• Boiled egg - 2 pcs.;
• Salt.

Preparation:

Cut the potatoes into cubes and finely chop the sorrel.

Pour the potatoes into salted boiling water and cook for 15 minutes. Add chopped sorrel to the broth and wait for it to boil. Pour oil into the soup and turn off the stove.

Pour the soup into bowls, add sour cream and an egg cut in half.

This first dish appears on the table in the spring with the appearance of the long-awaited first greens.

Ingredients:

• Raw chicken - ¼ part;
• Fresh sorrel - a large bunch;
• Carrots (large) - 1 pc.;
• Beetroot (medium) - 1 pc.;
• Onions(large) - 1 pc.;
• Boiled eggs - 5 pcs.;
• Salt and pepper - for dressing;
• Potatoes (medium) - 4-5 pcs.;
• Garlic - 2 cloves.

Preparation:

Let the chicken broth simmer, adding allspice peas and a chicken quarter to the water.

Coarsely grate the carrots and beets. Cut the onion into small cubes. Cut the potatoes into medium cubes.

Saute the beets in oil for 5 minutes. Sauté the onions and carrots separately from the beets. Cut the cooked meat into small pieces. Grind the eggs into small cubes. Finely chop the sorrel. Chop the garlic using a knife.

Add potato cubes to the prepared broth and cook for 15 minutes. Then send the beets there and boil the broth for another 10 minutes.

Next, put the meat, sautéed onions and carrots, bay leaf, salt and eggs into the pan. Cook the soup for 5 minutes, add sorrel, garlic and ground pepper to it. Bring to a boil and turn off the stove.

We eat green borscht with sour cream and fresh herbs.

Try to prepare an original first course according to a recipe that our grandmothers used.

Ingredients:

• Young beet tops - 1 bunch;
• Fresh cucumber (small) - 2 pcs.;
• Fresh sorrel - 1 bunch;
• Fresh radish - 200 g;
• Boiled eggs - 2 pcs.;
• Onions (large) - 1 pc.;
• Fresh dill - 1 bunch;
• Mustard, sour cream, salt - for dressing.

Preparation:

We wash the tops, chop them finely, put them in a saucepan and pour boiling water over them. Cook for 15 minutes. Place the chopped sorrel in the pan and cook for the same amount.

If the beets do not yet have tops, you can replace them with nettles. Instead of sorrel, put lettuce or spinach, and instead of fresh cucumbers- salty.

Remove the greens with a slotted spoon and pass through a meat grinder.

Cut the cucumber, radish, onion and eggs into small cubes. Place vegetables, skipped tops, sour cream and mustard into the cooled broth. Salt to taste.

Such cabbage soup is cooked like all other soups, but they are served cold. Try it!

Ingredients:

• Potatoes (small) - 5-6 pcs.;
• Fresh sorrel - 500 g;
• Leek - 1 pc.;
• Carrots (small) - 2 pcs.;
• Fresh parsley - 1 bunch;
• Fresh dill - 1 bunch;
• Boiled eggs - 2 pcs.;
• Parsley root - 1 pc.;
• Celery root - ¼ piece;
• Salt.

Preparation:

Cut potatoes into large cubes, carrots into slices. Cut the leeks and onions into cubes. Coarsely chop the celery and parsley roots. Place everything in a saucepan with cold water.

Bring the cabbage soup to a boil, add salt. Cook until the potatoes are ready. We take some of the potatoes out of the pan, mash them with a fork, and send them back.

Cut the sorrel into strips and place in a saucepan. We tie bunches of dill and parsley with thread and put them in cabbage soup. Boil for 5 minutes, remove dill and parsley. Cool the cabbage soup in the refrigerator.

Pour the cold cabbage soup into plates, seasoning them with half a hard-boiled egg, fresh herbs and sour cream.

Try to diversify the traditional spring cabbage soup made from sorrel with mushrooms.

Ingredients:

• Fresh champignons - 250 g;
• Fresh sorrel - 1 bunch;
• Potatoes (large) - 2 pcs.;
• Fresh parsley and dill - 1 bunch;
• Boiled egg - 1 pc.;
• Seasoning (salt, pepper) - for dressing.

Preparation:

Cut the mushrooms into slices, potatoes and sorrel into strips. Finely chop the dill and parsley.

Place mushrooms and potatoes in boiling water and cook for 15 minutes. Add sorrel and salt the soup, cook for another 3 minutes. Remove the pan from the stove.

Serve mushroom soup, seasoning it with dill and parsley, sour cream and slices of egg.

Delicious, delicate cream soup with seafood will not leave anyone indifferent, because it simply melts in your mouth!

Ingredients:

• Vegetable broth - 450 ml;
• Milk - 100 ml;
• Fresh sorrel - 75 g;
• Onions (medium) - 1 pc.;
• Boiled egg - 1 pc.;
• Potatoes (large) - 1 pc.;
• Vegetable oil (for frying) - 1 tbsp;
• Seafood, ready to eat (any) - 75 g;
• Seasoning (salt, pepper) - for dressing.

Preparation:

Chop the egg and onion finely, cut the potatoes into cubes.

Fry the onion with butter in a saucepan. After 2 minutes, add the potatoes and lightly fry them too. Pour milk and broth into it and cook for 15 minutes.

Add the sorrel to the saucepan and grind all the contents with a blender. Salt and pepper.

Pour the soup into heated plates, put chopped eggs and seafood in each.

Sorrel soup with meat and egg is the first in a series of dishes from early spring vegetables, but when cold it will be an excellent option for a summer lunch: its refreshing sourness is very appropriate in the heat.

Rice or pearl barley will make the meal more satisfying. You can supplement it with sour cream, crackers white bread, shavings of processed or hard cheese.

Juicy sorrel cannot be undercooked: the vegetable is literally placed in last minute cooking. In boiling water, chopped tender greens significantly lose volume.

To obtain the notorious “threads,” beaten eggs are added with vigorous, continuous stirring.

Ingredients

• 250 g pork neck
• 1 onion
• 2-3 potatoes
• 20 ml vegetable oil
• 1 bunch of sorrel
• 0.5 bunch of green onions
• 1 chicken egg
• 1 tsp. salt
• 2-3 bay leaves
• 0.5 tsp. granulated sugar

Preparation

1. Rinse the meat in water and cut it into pieces, cutting off all the veins and films. Then pour a little vegetable oil into a saucepan, cauldron or saucepan and place on it cold cuts. Add granulated sugar, salt and bay leaves. Place the container on the fire and fry the meat for 10 minutes. Then pour in hot water and boil for 30 minutes from the moment of boiling, skimming off the foam as it forms.

2. Peel the root vegetables and rinse them in water. Cut into portion cubes: potatoes - medium, and onions and carrots - small.

3. Once the meat has been cooked for 30 minutes, add the chopped vegetables to the container. Boil for about 10-12 minutes.

4. Wash the sorrel greens and green onions. Cut the sorrel into ribbons, removing the bases of the leaves, and the onion into rings. Add the herbs to the pan 5 minutes before the soup is ready. There is no need to cook sorrel for a long time - vitamin C is destroyed during prolonged processing.

5. In a bowl, beat a chicken egg with a fork.

6. 1-2 minutes before the soup is ready, pour the egg mixture into the boiling broth and immediately stir everything with a fork - thin egg “threads” will form in the soup.

7. Pour the finished sorrel soup into deep plates and serve along with herbs and slices of bread.

Note to the hostess

1. Not all parts of the sorrel bunch are equally tender: the stems are much rougher than the young leaves. Still, the twigs also need to be chopped into the soup. Once immersed in boiling water, they will soften as quickly as other greens. The closer to the roots, the more juice they contain, and it is extremely rich in useful substances. The early gifts of the beds should be used to the maximum.

2. It is likely that instead of pork, someone will choose a different type of meat. Any broth, including beef, goes well with sorrel. Unlike pork, it has a very appetizing, strong and expressive aroma. To avoid drowning it out, just one bay leaf will be enough for the amount of liquid specified in the recipe.