Classic sorrel soup recipe with beef step by step. Green sorrel soup with egg, chicken or meat - a classic recipe with step-by-step photos. How to cook sorrel soup for a child. Necessary ingredients for a classic soup with sorrel, egg and meat

People often call aromatic, rich, very tasty and at the same time mega-healthy sorrel soup (recipes with photos and videos below) green borscht or green cabbage soup. And our ancestors still called this dish the green doctor, knowing full well about its enormous benefits for the body after cold winter. According to its characteristics, sorrel soup can easily form the basis of a diet rich in vitamins and microelements, which is especially important in the spring. In addition to the classic recipe for sorrel soup with meat and egg, there is also dietary options, which can easily be given even small child. For example, sorrel soup with chicken broth or a vegetable version without any meat at all. The only condition that guarantees the benefits and amazing taste of this dish is choosing the right sorrel. To cook any sorrel soup, you should take only young and tender leaves, cutting out the thick veins from them and removing the tails. Then sorrel soup, many step-by-step recipes for which you will find in this article, will turn out to be really healthy and tender.

Classic sorrel soup with egg and meat - step-by-step recipe with photos

Classic sorrel soup must be prepared with meat and boiled egg. To prepare it, you can take beef, chicken, rabbit or lean pork. In the following step-by-step recipe with photos, we suggest you try making a classic sorrel soup with egg and turkey meat, which turns out to be both rich and easy to digest.

Necessary ingredients for a classic soup with sorrel, egg and meat

• sorrel - 300 gr.
• turkey fillet - 150 gr.
• onions - 1 pc.
• carrots - 1 pc.
• eggs - 2-4 pcs.
• potatoes - 6 pcs.
• parsley or dill - 1 bunch
• vegetable oil
• black peppercorns
• bay leaf

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

Put the pan on the fire, add some salt, throw in a couple of peppercorns and proceed to processing the vegetables. Peel the potatoes and cut them into cubes, as for any other soup or borscht.

Peel the onions and carrots. Chop the onion and chop the carrots on a fine grater. Wash the turkey and cut into small cubes. Be sure to remove the film and fat from the fillet.

Place the turkey fillet and potatoes in the water along with the bay leaf and bring to a boil over medium heat. Remove the foam with a slotted spoon and prepare to fry. To do this, lightly fry the chopped onion in a small amount of sunflower oil.

Bow and raw carrots add to the boiling broth. Let's move on to preparing the greens: chop the washed sorrel medium, and chop the dill (parsley) very finely.

Five minutes after the first bubbles appear on the surface of the broth, add the greens. Stir, reduce heat slightly and continue cooking. Break the eggs into a bowl and beat with a fork until smooth.

About 10 minutes after adding the sorrel to the boiling broth, pour in the scrambled eggs in a thin stream.

We continue to cook the soup until the potatoes and meat are ready, making sure to remove the noise with a spoon. Serve classic version green sorrel soup with sour cream.

Green sorrel soup with egg and chicken - a simple recipe step by step

The following version of green sorrel soup with egg and chicken according to a simple recipe can also be called traditional or classic. But unlike previous recipe soup, in this version the eggs must first be boiled. Read more about how to prepare green sorrel soup with chicken and boiled eggs below.

Ingredients needed for Green Sorrel Soup with Chicken and Egg

• chicken legs - 0.6 kg
• onion - 2 pcs.
• potatoes - 8 pcs.
• carrots (small) - 3 pcs.
• sorrel - 400 gr.
• boiled eggs - 6 pcs.
• bay leaf - 1-2 pcs.
• vegetable oil
• peppercorns

Step-by-step instructions for a simple green soup recipe with sorrel, egg and chicken

Classic sorrel soup with egg without meat, step-by-step recipe

Classic green sorrel soup with egg can be prepared without meat. Moreover, this soup, unlike meat options, can be called dietary and low-calorie. Also, such sorrel soup without meat can be served not only hot, but also cold. Learn more about how to cook classic sorrel soup with eggs without meat (in vegetable broth) in the following recipe.

Necessary ingredients for classic sorrel and egg soup without meat

• sorrel - 450 gr.
• quail eggs - 8 pcs.
• potatoes - 6 pcs.
• medium carrots - 2 pcs.
• small onion - 1 pc.
• dill
• parsley
• pepper

Step-by-step instructions for a classic recipe for sorrel soup with meat without meat

How to cook healthy green sorrel soup for a child at home, recipe

Every mother knows that getting a small child to eat something healthy, especially greens, is not an easy task. The way out of this situation can be the following instructions on how to cook healthy green sorrel soup for a child at home. This recipe has a few little tricks that will awaken a healthy appetite even for little gourmets. Read more about how to cook delicious and healthy green sorrel soup at home, which your child will also enjoy, below.

Necessary ingredients for healthy green sorrel soup for a child at home

• sorrel -250 gr.
• spinach - 250 gr.
• dill - 100 gr.
• potatoes -4 pcs.
• Quail eggs - 3 pcs.
• water - 2 l

Instructions on how to cook healthy green sorrel soup for a child at home

Delicious and quick sorrel soup in chicken broth - step-by-step recipe

Our next version of sorrel soup with chicken broth is not only delicious, but also quick to prepare. Cook this sorrel soup using ready-made chicken broth. You can also use frozen chicken broth. How to cook a delicious and quick sorrel soup in chicken broth.

Necessary ingredients for a delicious and quick sorrel soup with chicken broth

• chicken broth - 1.5 l
• sorrel - 300 gr.
• eggs - 2 pcs.
• rice - 1/4 cup
• onion - 1/2 pcs.
• carrots - 1 pc.
• bay leaf
• vegetable oil

Step-by-step instructions for a quick sorrel soup recipe with chicken broth

Green soup with young sorrel without meat - step-by-step recipe with video

Green soup with young sorrel without meat, as well as options with chicken broth, eggs or beef, is very tasty and healthy. See for yourself using the following example: step by step recipe green soup with young sorrel without meat from the video below. Sorrel soup, the recipe for which follows, is prepared in a manner reminiscent of the classic version of this dish. It is very easy to cook, and even a small child can use it.

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Today we are preparing a delicious rich soup with sorrel.

We will cook it in meat broth - pork. It is very convenient to cook the broth in advance, in the evening, and start preparing the soup in the morning in order to be ready for lunch.

As for sorrel, see for yourself. In the ingredients I indicated its quantity - 1 bunch. Bunches, as you know, are different. I had a huge bun.

To prepare soup with sorrel and meat, we will prepare the products according to the list.

Cut the potatoes and add them to the broth. We will also send the meat there (if you have it), cutting it into convenient pieces.

Let it cook until the potatoes are done.

While the potatoes are cooking, prepare the dressing.

Chop the vegetables and fry in sunflower oil. Then let's add tomato paste and fry, stirring, for a couple more minutes.

When the potatoes are ready, add the dressing to the pan.

Let's boil for a couple of minutes.

Then add chopped sorrel and bay leaf. Immediately add salt to taste. Let it boil and remove the pan from the heat.

Season with pepper and let sit for five to ten minutes.

Soup with sorrel and meat is ready. Serve hot, seasoning with herbs if desired.

Bon appetit!

August can feel a little sad - autumn, followed by a long winter, is already on the doorstep. But the flower beds are still full of colors, and their color scheme creates an atmosphere of warmth and joy. The rich palette of August flower beds mainly consists of yellow, orange, and crimson tones. And it seems as if the garden has become warmer and has more sunny color. What flowers should definitely be planted in flower beds so that they brighten up the inevitable passing of summer with blooms?

Coriander is one of the most popular spices in the world, and its greens are called coriander or coriander. Interestingly, cilantro leaves no one indifferent. Some people adore it and happily use it in any salads and sandwiches, and they love Borodino bread for the special flavor of coriander seeds. Others, citing the smell that evokes associations with forest bugs, hate coriander and flatly refuse to approach bunches of cilantro even at the market, let alone plant it in their own garden.

Sweet and sour marinated cherry tomatoes with red onion and basil marinated with balsamic vinegar and mustard. These pickled vegetables will decorate any festive table, they are very tasty and aromatic. Marinade filling is a completely different story: the result is a delicious brine, the only drawback of which is small quantity. Choose sweet, red onions. Cherries are strong, slightly unripe, and the smallest. Fresh basil will work either green or purple.

My first acquaintance with hydrogel took place a long time ago. Back in the nineties, my husband brought funny multi-colored balls from Japan, which greatly increased in size when filled with water. They were supposed to be used for bouquets or for some other decorative purposes. Of course, at first it was funny, but then I got tired of playing and abandoned them, I don’t even remember where they went. But I recently returned to using hydrogel. I will tell you about my experience in this article.

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You can make red gooseberry jam in 10 minutes. However, it should be borne in mind that this is the time required to cook the jam without preparing the berries. It takes a lot of time to harvest and prepare the berries for processing. Cruel thorns discourage any desire to harvest, and you still have to cut off the noses and tails. But the result is worth it, the jam turns out excellent, one of the most aromatic, in my opinion, and the taste is such that it is impossible to tear yourself away from the jar.

Monsteras, anthuriums, caladiums, dieffenbachias... Representatives of the Araceae family are considered one of the most popular categories of indoor plants. And not the last factor in their widespread distribution is diversity. Aroids are represented by aquatic plants, epiphytes, semi-epiphytes, tuberous plants and lianas. But despite such diversity, because of which it is sometimes difficult to guess about the relationship of plants, aroids are very similar to each other and require the same care.

Donskoy salad for the winter - a savory appetizer from fresh vegetables in a sweet and sour marinade with olive oil and balsamic vinegar. IN original recipe regular or apple cider vinegar, but with a combination of wine vinegar and light Balsamico it turns out much tastier. The salad can be prepared without sterilization - bring the vegetables to a boil, put them in sterile jars and wrap them warmly. You can also pasteurize the workpieces at a temperature of 85 degrees, then quickly cool.

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The word "ampel" comes from the German word "ampel", meaning a hanging container for flowers. The fashion for hanging flower beds came to us from Europe. And today it is very difficult to imagine a garden where there is not at least one hanging basket. In response to the growing popularity of container floriculture, a large number of hanging plants have appeared on sale, whose shoots easily fall outside the pots. Let's talk about those that are valued for their beautiful flowers.

Apricots in syrup - fragrant apricot compote with cardamom from peeled fruits. This is very useful preparations for the winter - bright and beautiful halves of canned apricots can be used for cooking fruit salads, desserts or decorating cakes and pastries. There are many varieties of apricots; for this recipe, I advise you to choose ripe, but not overripe fruits, from which it is easy to remove the pit so that the peeled slices retain the correct shape.

Today in pharmacies you can buy many different medications with a general strengthening, tonic effect that are used for colds. Despite this, I always independently prepare nettles and St. John’s wort for the winter, as I consider them indispensable medicinal herbs for the prevention and treatment of colds and many other diseases. Why these plants are valuable, how and when to collect them, dry them, store them and prepare healing infusions, I will tell you in the article.

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Sorrel leaves are among the first to peck at the dacha. Usually, we added them to salads, baked pies, or ate them just like that. But one day a friend came to visit, saw the greens, and cooked a wonderful sorrel soup with a sour taste. It is also called green cabbage soup in another way.

It was delicious and fast. I always like it when a recipe can be varied to suit the ingredients available. And since sorrel is also a sorrel, after a long winter it’s nice to undergo a “hot” fortification with a sour leafy vegetable.

You can cook with any broth - meat, chicken, or use stew (if you can’t do without meat). If you don't have time, this will do Lenten option. In any case, it turns out delicious.

In the hot summer, especially in the country, when there is no time to stand at the stove for a long time, sorrel soup will save you from hunger and give you a supply of vitamins.

Meatless soup with sorrel greens is the easiest and fastest option.

Ingredients:

• Sorrel - a large bunch
• Dill, parsley – bunch
• Potatoes 3 pcs.
• Carrots – 1 pc.
• Onion – 2 pcs.
• Eggs – 2 pcs.
• Spices

Boil the eggs. They will come in handy for serving soup.

Take a saucepan for about two liters. Pour water, add chopped potatoes. While it is cooking, we prepare the vegetables.

Cut all the green mass into one container.

Cook the onions and carrots until lightly browned.

Add fried vegetables to the boiled potatoes and simmer under the lid for five minutes. Then add herbs, spices (peppercorns, bay leaves), keep on fire for another five minutes.

Pour into a plate, lay out the egg cut into pieces, a spoonful of sour cream and help yourself.

How to make canned vegetable soup with barley

So the vitamin reserves came in handy for preparing a hearty soup.

You will need:

• Pork ribs – 200 g
• Can of canned greens
• Boiled pearl barley – 150 g
• Potatoes – 3-4 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Green onions - a bunch

Cook the broth from the ribs. Separate the meat from the bones.

Prepare roasted root vegetables.

Pre-boil the pearl barley. If you have a multicooker, you can speed up the process with its help.

Peel the potatoes and cut them into bars.

Add potatoes, pearl barley and disassembled meat fibers to the broth. After the potatoes become soft, add the frying and green onions. Let it sit on a low flame for five minutes. Don't forget about spices.

Video of cooking green cabbage soup from spinach and sorrel in chicken broth in a slow cooker

I appreciated the benefits of a reliable assistant in the kitchen, and now I enjoy using its capabilities. Let's cook green borscht in chicken broth.

You will need:

• Chicken leg
• Carrot
• Sorrel
• Potato
• Nettle

The products are available, and watch the process in the video:

Lenten recipe with rice

It can be eaten both hot and cold. You can use sorrel along with other leafy greens - nettle or spinach. If you want a rich soup, cook it in meat or chicken broth.

Prepare:

• Potatoes – 3 pcs.
• Water or vegetable broth – 1.5 l
• Carrots – 1 pc.
• Onion – 1 pc.
• Rice – 2-3 tbsp.
• Sorrel - a large bunch
• Green onion - bunch
• Dill, parsley, lemon - for serving

Preparation:

• Put the water or broth on the fire. While it is heating up, you will have time to prepare the vegetables.
• Cut the carrots into cubes, the onion into cubes, and the potatoes into strips.
• Fry onions and carrots until light golden.
• Place potatoes into boiling water. Wait for it to boil again and add the washed rice. Stir with a spoon for a while so that the grains of rice do not stick to the bottom of the pan.
• After the next boil, after five minutes, add the fried vegetables. Wait until the rice is completely cooked, add all the greens (sorrel, spinach, nettles, green onions). Close the lid and increase the heat. When gurgling bubbles appear, season with spices (salt, pepper, bay leaf).
• When serving, add dill and a slice of lemon to a plate.

Cold cucumber soup

On a hot summer day, cold soup cooked with sorrel will save you from heat and hunger.

Products:

• Potatoes – 2 pcs.
• Cucumber – 1 pc.
• Sorrel - a large armful
• Water – 1 liter
• Sour cream – 200 g
• Radish - bunch
• Green onions, dill
• Eggs – 2 pcs.

Boil potatoes and eggs. Cut into pieces individually.

Boil water, put sorrel in it and hold for 2-3 minutes. Take it out, put it in a colander, and cook the soup in sorrel water.

Cut the cucumber and radish into small pieces.

Stir sour cream into the cooled broth. Add cucumber, radish, potatoes, chopped green onions. Let's not forget about spices.

It turns out similar to okroshka. Pour into a plate, chop the boiled egg and serve.

Quick recipe with stew

At the beginning of the summer season, my husband and I stock up on stewed meat. It’s such a pity about the time it takes to cook. And with canned food it’s quick, easy, satisfying.

Products:

• Beef stew – 1 can
• Sorrel – 250 g
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Egg – 2 pcs.
• Salt, pepper

Open the jar, pour the contents into the pan and heat it up. When the meat boils, add the chopped onion.

After some time, warm up the carrots there.

Boil the eggs.

Pour hot water over the meat.

After bubbles appear, add potatoes.

When the potatoes become soft, add the sorrel. You can use not only fresh, but also frozen vegetables. Add spices.

When serving, decorate with a slice of egg and a spoonful of sour cream.

Step-by-step classic recipe with chicken

Men still prefer meat soups. Otherwise, after a short period of time, they again reach for food.

Products:

• Chicken leg – 1 pc.
• Potatoes – 4-5 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Eggs – 3 pcs.
• Sorrel
• Green

Cook the eggs. Cool, chop into cubes.

Fill the chicken meat with water and boil until done. We disassemble into pieces, remove the bones.

Chop the onion, grate the carrots, cut the potatoes into cubes, and chop the greens.

Fry onions and carrots.

Throw potatoes into the prepared broth. As soon as it is cooked, add vegetables, eggs and herbs. From the moment of boiling, boil for a couple of minutes, turn off. Ready.

Sorrel soup with meat and egg

If you have time and desire, then cook soup with meat - take beef or pork. At this point, decide for yourself whether to cook the cabbage soup more richly with pork or use a gentler version. We will also whiten it with an egg. Don't know how? Read on.

Products:

• Beef on the bone
• Potatoes – 4 pcs.
• Sorrel – bunch
• Eggs – 3 pcs.

Boil beef broth. We take out the meat, cool it, remove it from the bone.

Add the chopped potatoes into the prepared broth.

When it is cooked, add chopped green flowers and let it simmer for a couple of minutes.

During this time, beat the eggs with a fork.

Pour them in a thin stream into the boiling broth, stirring constantly. Let's keep it covered for another minute.

Cream soup with chicken

Creamy soups with the aroma of greens are a hit in our family. Usually, I cook with vegetable broth. Sometimes when serving I add pieces of chicken or fish.

• Chicken breasts – 500 g
• Potatoes – 4 pcs.
• Sorrel – bunch
• Onions – 1 pc.
• Cream 10% – 150 ml

Boil the breasts. Remove, cool and cut into pieces.

Pour the potatoes into the chicken broth and cook until done. Let's add it chicken fillet, sorrel, and keep on fire for about five minutes.

We take a 4-5 liter enamel pan, put a piece (preferably whole) of meat there, fill it three-quarters with cold water and put the pan with the meat on the fire. Instead of beef, pork, chicken or ham also work well. You can do without meat completely: in this case, you should throw 4-5 chicken cubes into the water.

We wait a few minutes until the broth begins to boil, lower the flame and begin to remove the coagulated whites, or, more simply, the foam. Cook the broth over low heat for about 1 hour, adding salt to taste.

We clean, wash and cut the potatoes. Throw it into the broth.

While the potatoes are cooking, saute the carrots and onions in vegetable oil. Finely chop the sorrel and greens. About 15 minutes after laying the potatoes, you can put chopped green onions into the pan. And after another 2-3 minutes, also chopped sorrel, carrots and onions. Stir it all well, wait until it all boils well (maximum 8–10 minutes) and before the end of cooking, add the bay leaf 3–5 minutes before the end of cooking.

While preparing the sorrel soup, boil 3-5 hard-boiled eggs. Then pour cold water over the eggs and let stand for about five minutes. After which they should be peeled and cut into halves or quarters, or randomly chopped into small pieces with a knife.