Chicken soup with sorrel and egg recipe. Sorrel soup with chicken broth and egg recipe. Secrets of making delicious sorrel soup

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At the beginning I wanted to talk about sorrel. There are quite a lot of varieties of it. There is a horse one, and there is an ordinary one. For example, let’s look at common sorrel. It blooms just in May-June. Contains many valuable and nutrients. Of course, this is oxalic acid, potassium, vitamin C and a certain amount of tannins. Most often, we can use common sorrel to treat all kinds of vitamin deficiencies. So the leaves are recommended for all kinds of skin rashes and to improve the function of the liver and gall bladder. It is worth noting that it is contraindicated for those people who are prone to or suffer from kidney stones. I also use sorrel in preparing various cabbage soup, soups, and salads. You can bake pies and add them to other dishes.

From the above we can conclude that sorrel is an amazing plant. Not only does it contain a lot useful substances, and even grows in early spring. Now let's get to the recipes.

Menu

1. Sorrel soup with egg and chicken
2. Sorrel soup with stewed meat
3. Soup with sorrel and meatballs

Classic recipe for sorrel soup with chicken and egg

The first thing I want to say is that this soup is very easy to prepare. I often cook for my family. They are happy to have dinner with them. It turns out very tasty.

To prepare we will need:

• Chicken meat: I usually take 2 pieces of chicken legs.
• Cereals rice - 3-4 tablespoons
• Any kind of sorrel you can buy - 200 grams
• Chicken egg - 2 pieces. Quail ones are also suitable - 4 pieces
• Potatoes - 3-4 pieces
• Green onions - 1 bunch
• Ground black pepper - 2 Pinches
• Vegetable oil - 2 tbsp. spoons
• Salt - 1.5 teaspoons (to taste)

Cooking soup

1 The first thing we will do is make chicken broth. I feel good chicken legs. Put it in a saucepan. Fill with about 2-3 liters of water. Place on the fire and cook for about 30-40 minutes. Chicken meat cooks faster compared to other types. Once the meat is cooked, remove it from the pan.

2 Now you need to peel the potatoes. Wash it well so that there are no traces of dirt. Cut into small cubes. And throw it into a pan with broth.

3 Prepare the rice. It must be washed well and added to the pan, immediately after the potatoes.

5 Take a frying pan. Pour sunflower oil into it. Warming up. Throw in chopped sorrel and greens. Keep it on medium heat for 8-10 minutes.

6 Take green onions. Wash it well. We also get rid of low-quality stems. And chop it finely.

7 We put the chopped onion into the pan, and then we see the stewed sorrel with herbs.

8 Take chicken eggs and break them into a separate bowl. Add a couple of tablespoons of water and whisk.

You can use quail eggs instead of chicken eggs. Then you will need 4 pieces.

9 We are approaching the most crucial moment. Take a bowl with beaten eggs and pour in a stream, stirring constantly. And cook for 3 minutes. Then we pepper the soup. If there is not enough salt, add more salt. Pre-shred the chicken meat. And throw the meat pieces into the pan. Bring to a boil and remove from the stove.

Using a simple example, we were convinced of the simplicity of cooking. Great recipe to prepare another delicious soup for lunch.

Sorrel soup with stewed meat

This time we will prepare soup from sorrel and stew. It turns out no less tasty. Stew always helps me out when I need to cook quickly meat dish. Moreover, the stew already has its own spices, which give the soup a certain taste and aroma. It also turns out fatty and filling.

Ingredients for cooking:

• We take the same sorrel - 200 grams
• Stew 1 can. Take beef, pork or any other if you wish.
• Chicken egg - 2 pieces.
• Carrots and onions 1 piece each
• Potatoes - 3 pieces.
• Sour cream and salt to taste.

Let's start cooking

1 We need a saucepan. Open a can of stew. Place the contents into the pan. Melt it.

You can remove excess fat if you don't like it too fatty.

3 Carrots need to be washed and grated on a coarse grater. Add to the pan and fill with water. Leave about five centimeters from the edge, as shown in the picture below.

4 To avoid wasting time, chop the sorrel. Before doing this, of course, wash it well.

5 Once our soup has cooked for 15 minutes after boiling, add chopped sorrel. By this time the carrots are almost cooked.

8 Not much left. Cover with a lid and cook for a few minutes. Turn off the heat and let it sit for 5 minutes. Serve with sour cream.

Sorrel soup with meatballs

The following recipe is unique in its own way. It will consist of two parts. In the first part we will prepare the meatballs and in the second part the soup itself. It turns out very rich.

We'll need

For the soup:

• Sorrel. Suitable both fresh and frozen – 300 grams
• Chicken egg and carrots 1 piece each
• Requires 2 potatoes
• Onions 1 onion
• Water 1.5 liters
• Salt to taste

For the meatballs:

• minced meat – 500 g
• raw rice – 1 cup
• salt, black pepper

Cooking meatballs

1 Defrost the minced meat if you had it in the freezer. You can use store-bought minced meat or make your own. I recommend that my readers do it themselves, since there is a lot of low-quality minced meat on the market. How do you know what kind of meat they added there?

2 For cooking, I always use short grain rice. It is not as crumbly when compared to long grain. Boil rice at the rate of one to one. Cook in salted water. When the rice is ready, rinse under water. This way you will cool it faster.

3 Once the rice has cooled, add it to the minced meat. Next we'll pepper it. Mix well and add salt to taste.

4 Roll into balls. The size is not important, as desired.

Remember, when cooked, the size of the meatballs decreases by about 1.5 times.

We prepare the soup ourselves

1 Peel the potatoes and wash them well. And cut into cubes or slices. Next, finely chop the onion. And pass the carrots through a coarse grater.

2 You need to put a pan of water in advance. As soon as it boils, throw in the chopped vegetables. Salt the water to taste.

Carrots and onions can be pre-fried sunflower oil. Then you will end up with a slightly fattier soup.

This will give us a more nutritious soup.

3 I have prepared the meatballs in advance. That's why I have them frozen. Place them in a saucepan and cook for 10 minutes.

4 Lastly, add the sorrel. If you have it fresh, then chop it finely. And if it’s ice cream, then we break it. Cook for another 10 minutes.

5 If you wish, you can add an egg. I often make soup with eggs. Therefore, beat the egg with a fork. Slowly pour in a thin stream and constantly stir the soup.

6 Our soup is ready. You can let it sit for a bit to gain some flavor. I always serve soup with sour cream. It gives the soup a slight sour taste.

Here we have discussed three recipes for delicious sorrel soup with egg, chicken, stew and meatballs. Now you have three more in your arsenal best soups. Thank you for being with me until the end. I really appreciate it. If you liked the recipe, rate or like it. Share recipes with friends, let them appreciate your find. And leave your comments or ask your questions. I wish you prosperity and may your life be filled with more joyful moments!

I absolutely love sorrel soup and always look forward to the season when I can make it. It's fast, tasty, healthy. Amazing taste - with a pleasant sourness. And lots of fiber! I don’t have many options for this soup (I haven’t tried to diversify it with new ingredients yet, although I’m sure that will happen one day). But for now I cook it conservatively - with potatoes and onions. It even seems to me that even carrots are superfluous here. I just usually add a whole carrot when cooking the broth, and then pull it out and throw it away. But today my husband cooked the broth, sending me to the beauty salon (but I was bragging by the way), let's continue...

Cook the broth (I used chicken, but it’s very tasty with beef)

Remove what was cooked in the broth (chicken, beef)

Cut the potatoes and throw them into the boiling broth

I have already said that I usually cook carrots with broth, but today I will add them to the soup. Slice the carrots

Chop the onion

Fry the carrots and onions in sunflower oil and when the potatoes are almost ready, add them to the pan. can be put washed for aroma bay leaf.

Add finely chopped boiled meat to the soup

Let's not forget about the eggs and set them to boil.
And let's start working with sorrel, wash it well, dry it

I don’t know how much sorrel is needed in grams, but I buy at least 2 bunches from my grandmothers, and preferably 3. We chop it finely. I like to cut into strips rather than cubes (but this is purely a matter of taste)

Chop green onions or any herbs and garlic

When the soup is ready (the potatoes are soft, you are satisfied with the taste of “salt”) - add sorrel, herbs and garlic. Literally half a minute and turn off the soup. Why do we need to overcook our greens? Let's keep maximum vitamins in it.

Mix. The soup is ready.

Without an egg, this soup will lose all its charm. You can add the raw egg directly to the pan, whisking it lightly, as you would for an omelette. Or you can do as I did - put the egg directly on everyone’s plate. So:

Or like this:

I indicate the time without taking into account the cooking of the broth.
Serve with sour cream or mayonnaise.
Bon appetit!

Cooking time: PT00H25M 25 min.

Approximate cost per serving: 15 rub.

• Chicken - 500 g
• Water - 2.5 l
• Black peppercorns - 2 - 3 pieces
• Bay leaf - 2 - 3 pieces
• Carrots - 1 piece
• Onion - 1 piece
• Potatoes - 3 pieces
• Sorrel - 200 g
• Vegetable oil - 1 tbsp. spoon
• Table salt - 1 teaspoon

As a matter of fact, chicken soup, with whatever additives it may be, including sorrel - a collective image! Which is absolutely fair, since anything cooked in broth or with the addition of poultry meat is justifiably considered chicken soup. The taste of this dish is difficult to overestimate! There probably won’t be a person who would forget the intoxicating aroma and indescribable taste of chicken soup that everyone’s beloved grandmother cooked in childhood! Moreover, it doesn’t matter what part of the world a person lives in!

Chicken soup is popular all over the world

Chicken soup with sorrel or other vegetables, as well as noodles, cooked in a strong broth, has received a huge number of admirers in Russia. French gourmets prefer vegetables, as well as mushrooms, indescribably delicious creamy soup, naturally, with the addition of pieces of dietary chicken meat. Good-natured housewives originally from Greece treat their family and guests to poultry soup, carefully adding a mixture of eggs and lemon juice to it, and seasoning the resulting delicate cream soup with rice.

Consommé de Pollo is a dish that can be tasted in fiery Mexico, and it is prepared from the same coarsely chopped poultry, potatoes and large leaves of ordinary cabbage. Asian miracle cooks are able to surprise the European gourmet by preparing soup from this popular bird with nothing but seafood, coconut milk and spicy spices! In general, needless to say, the geography of chicken soup is the entire globe!

Chicken soup with the addition of sorrel leaves, as mentioned above, is very popular in the wide open spaces of our vast homeland! And the interesting combination of sorrel and chicken in the soup gives the dish a characteristic sourness, which perfectly refreshes the overall taste! In addition, it is undeniable beneficial properties sorrel, which, due to the presence of vitamins C, K and the PP group, affect the elasticity of blood vessels, hematopoietic processes, which significantly improves heart function and normalizes blood pressure. And the high content of amino acids in sorrel contributes to the strengthening and growth of hair, nails and the overall health of human skin. As a result, improved appearance, as well as mood!

Step-by-step preparation of the dish

So, how to cook soup with sorrel on chicken broth:

1. First of all, you should prepare the base of the future soup - broth. The recipe for sorrel soup involves using any parts of the chicken - it doesn’t matter! However, not all chicken is suitable for broth. The golden rule is that chicken with thick legs goes into the frying pan, and thin legs into soup! That is, the most suitable bird for broth is a laying hen with relatively thin legs from 2 to 4 years old. Place the parts of the appropriate chicken in the pan, add the prepared spices, meaning bay leaf and peppercorns. Then, pour in the required volume of water and bring to a boil. After some time, remove the necessary foam, add salt and leave to simmer over low heat until fully cooked - about forty minutes.
2. Well, since our miracle is getting ready, let’s not just kill time! Let's do the vegetables. Grate the carrots on a medium grater, and preferably cut the onion into small cubes.
3. Fry the prepared vegetables in oil, bringing them to visual softness and golden color!
4. Peel the potatoes and cut them into cubes of approximately medium size.
5. Wash a bunch of fresh sorrel and chop it.
6. The rich broth is ready. You should remove the cooked poultry parts from it and place them on a plate. Add potatoes to the prepared broth and cook for no more than 10 minutes.
7. Again, without wasting precious minutes, since the family is already starving, we pick the tender meat from the bones of the already boiled bird and cut it into neat pieces - this is also included in the answer to the question of how to cook soup with sorrel in broth.
8. After a certain time, fried onions and carrots are dropped into the broth where the potatoes are cooked. Let's literally boil it for him.
9. Next, add sorrel.
10. Add the prepared meat to the soup, salt it, if, of course, it is necessary, and set aside for 10 minutes to let it brew.

Well, the soup is ready! Moreover, in our high-tech age, you can prepare wonderful sorrel soup in a slow cooker, which will significantly reduce the cooking time and largely preserve the beneficial properties of the included ingredients. Among other things, soup with chicken and sorrel leaves can be prepared without adding meat, so to speak vegetarian! And eating it chilled is a pleasure, especially on hot summer days!

Be that as it may, before serving the sorrel soup to the table, pour it into plates. Then add half a hard-boiled chicken egg to each plate, as well as a little sour cream to enhance the taste!

Bon appetit!

Sorrel is a valuable product, and green cabbage soup and soups are great! The love for sorrel first courses remains in our genes. First courses made from sorrel, and even on dietary chicken broth, charge you with energy and health, without taking much time to prepare them, without requiring a lot of energy from the body to assimilate food.

The first tender leaves of vitamin-rich greens lift your spirits, help in the fight against spring vitamin deficiency, and automatically adjust you to your spring-summer diet. Our ancestors discovered sorrel when there was no cabbage yet, then there was nowhere to store it, and, probably, it did not grow in the northern regions in the required quantity. Therefore, the ancestors were looking forward to spring, the appearance of sorrel, which was the main leaf vegetable for cabbage soup, before the new cabbage harvest.

Sorrel soup with chicken broth - basic technological principles

Every cook should be a bit of a nutritionist, at least roughly understanding the properties of various products in order to prepare them correctly for health benefits. After all, food is necessary for a person to restore strength and energy, which are added only when there is healthy and wholesome food on the table.

The very first and tender shoots contain much less oxalic acid than leaves of a later harvest, during the flowering period of sorrel. Therefore, having cut the first leaves of sorrel for soup or cabbage soup, you can safely throw them into the pan, without preliminary blanching. More mature leaves need to be sorted, cut off the rough stems, scalded with boiling water and kept in hot water for 3-4 minutes. After this, you can add them to the cabbage soup. Sorrel, due to its very delicate texture leaves, added last when cooking soups, subjected to short heat treatment.

The effect of oxalic acid is neutralized by dairy products, since milk, in addition to lactic acid, contains calcium in large quantities, and the addition of dairy products to first courses with sorrel is due to the principles healthy eating. The remaining components of soups and sorrel cabbage soup are added according to recipes and technological processing principles: harder products are dipped into the broth earlier, tender leafy vegetables - last. Spices and aromatic roots are also briefly cooked to preserve their aroma.

Chicken broth, as the basis of soups and sorrel cabbage soup, and one of the most dietary products– an excellent choice for summer dishes, providing additional ease for the digestive system. This is very important when in hot weather it is necessary to provide the body with nutritious food, at the same time, without overloading it - the higher the calorie food, the more energy expenditure is required for its absorption. Such loads in hot weather are not beneficial. The summer motto for a family menu should definitely sound like this: minimum energy costs, maximum vitamins and energy.

But you can sometimes make an exception to the rule by adding more foods containing fats and animal proteins to chicken sorrel soup, because, in combination with vitamin C and oxalic acid, they are broken down and absorbed by the body quite quickly. The principle of healthy rationalism is preserved even if fatty pork appears in the sorrel soup, which is necessary in the diet during heavy physical exertion. Here, the choice of dish components depends on the composition of the family and the physical activity of each member. But remember that dishes with sorrel are still not advisable for children.

The range of sorrel first courses is very extensive, and the methods of preparing them are varied. But it’s better to try once than to tell. Take a look at the recipes - maybe you will like something from the proposed options, or they will inspire new culinary ideas.

1. Light, summer cabbage soup made from sorrel in chicken broth

Ingredients:

Potatoes 0.5 kg

Onion, green 200 g

Carrots 150 g

Oil 90 g

Eggs 5 pcs.

Sorrel 300 g

Broth 2.4 l

Kitchen salt

Sour cream 150 g

Meat (chicken fillet) 600 g

Parsley, dill 70 g

Preparation:

Place the diced potatoes in the boiling broth and cook until soft. Add carrots sautéed with flour, chopped onions and herbs, and eggs. As soon as the cabbage soup boils, throw in the chopped sorrel, season with spices, and return the pieces to the cabbage soup meat fillet to warm up. Serve cabbage soup with sour cream, sprinkled with chopped parsley and dill.

2. Cream of sorrel soup with chicken broth, celery and cheese

Ingredients:

Oil “Extra” 150 g

White onion 300 g

Broth 1.6 l

Sorrel (or spinach) 300 g

Cheese, soft 400 g

Potatoes 700 g

White pepper

Celery root 400 g

Lemon zest 25 g

Curly parsley for decoration

Cooking method:

Sauté flour and chopped onion in melted butter. Add potatoes, celery, sorrel, pour in some of the broth, simmer until soft. After removing from heat, puree the soup with a blender and add spices to taste. Adjust the thickness of the soup with the remaining broth.

When serving in broth cups or tureens, add cubes of cheese and a sprig of parsley, sprinkle with fresh lemon zest.

3. Sorrel cabbage soup in chicken broth with nettles and spinach

Ingredients:

Broth 1.5 l

Spinach, sorrel, young nettle - 600 g in equal parts

Chicken fillet, boiled 750 g

Onion, 150 g

Fat, pork 70 g

Eggs, raw 3 pcs.

Milk (or cream) 250 ml

Potatoes 300 g

Dill 100 g

Bay leaf 2 g

Boiled eggs 3 pcs.

Sour cream 120 g

Preparation:

Combine milk with an equal amount of hot broth to obtain a warm liquid. Bring the rest of the broth to a boil, cook potatoes in it, cut into small cubes. Chop the onion as desired, combine it with pork fat and beat with a blender. Add the resulting mass to the broth. Salt the cabbage soup, add bay leaf and pepper.

Blanch spinach and baby nettle leaves; place in the pan. Add fresh sorrel to cabbage soup, after cutting it up.

Whisk raw eggs into a fluffy mass, combine with a mixture of milk and broth, heat the mass until it thickens and pour into the cabbage soup. Add fillet, cubes, and chopped dill to the dish. Serve with halved boiled eggs and sour cream. If desired, sour cream can be combined with a spoonful of mustard.

4. Sorrel soup in chicken broth with cream and lemon

Ingredients:

Eggs 4 pcs.

Sorrel 700 g

Wheat flour 120 g

Cream (15%) 400 ml

Onion 300 g

Butter 160 g

Nutmeg

White pepper

Lemon 1 pc.

Broth 1.6 l

Breast, chicken 150 g per serving

Spicy greens (leaves)

Preparation:

Fry the flour until creamy, add butter, melt in a saucepan, stirring vigorously with a spatula. Add chopped onion and simmer without letting it brown.

Blanch the prepared sorrel leaves in a small amount of broth. Combine both parts of the puree soup, beat until smooth, adding the remaining broth and cream. Place the soup on the stove and bring to a boil. Add salt nutmeg, pepper.

Serve the puree soup with boiled breast sliced ​​across the grain in portions, a slice of lemon, sprinkled with grated eggs and garnished with a sprig of dill or parsley.

5. Sorrel cabbage soup in chicken broth with tomato dressing

Ingredients:

Tomato paste 80 g

Carrots 100 g

Broth 2.4 l

Celery (root) 70 g

Ground hot pepper

Coriander

Potatoes 600 g

Sorrel, canned 0.5 l

Sugar 40 g

Eggs 3 pcs.

Preparation:

Having prepared the onions and carrots, sauté them with the addition of flour and fat. Boil the potatoes in the prepared broth, add spices, sugar, salt, tomato dressing and sorrel. Pour the beaten eggs into the boiling cabbage soup in a thin stream, quickly stirring the contents of the pan: rotate the mixture in one direction, clockwise, pouring the eggs into one point - the brewed protein should transform into threads similar to noodles.

Add chopped dill immediately, cover the cabbage soup with a lid, and remove from the stove. After half an hour, serve with sour cream and rye bread.

6. Sorrel soup in chicken broth with garlic-nut dressing

Ingredients:

Chicken, boiled (wings, drumsticks, thighs, breast) 1.6 kg

Muscat 10 g

Garlic 40 g

Carrots 500 g

White pepper

Butter, melted 180 g

Broth (semi-finished product) 2 l

Cream (10%) 0.5 l + 100 g (36%)

Cilantro 80 g

Sorrel 400 g

Almonds 150 g + 50 g

Preparation:

Divide the chicken into portioned pieces. Add white pepper, ground nutmeg, salt to the flour, roll the meat in this mixture. Fry it until golden brown in ghee heated in a frying pan. Transfer the cooked meat to a ceramic pan.

Chop the carrots and onions, sauté the vegetables in the same pan until soft. Transfer the vegetable mass to a blender, add garlic, cilantro, roasted almonds, and puree the mass with a blender, gradually adding broth combined with cream. Season the mixture with spices and pour into the pan, over the meat, covering it on top. Bring the cream soup to a boil at low temperature. Be careful not to burn. Chop the sorrel and add it to the soup. Remove the pan from the stove and let the soup sit for a few minutes until the sorrel simmers slightly. Serve sprinkled with almond flakes, adding a spoonful of cream or sour cream to each serving, and garnishing with a sprig of herbs.

Soups and cabbage soup should be salted after the potatoes are cooked. Add sour ingredients too after the potatoes are ready. Due to the high starch content in salty and acidic water, this vegetable becomes denser, which delays the process of preparing the first dish.

After preparing the first courses, do not forget to remove the bay leaf from the pan with soup. With prolonged infusion, it gives the dish an unpleasant bitterness.

Add sugar to acidic dressings and sauces. The contrast will improve the taste of the dish.

Vegetables, fish and meat sautéed in butter acquire a pleasant creamy taste and a light nutty aroma. But butter tends to quickly burn and spatter when heated. Start sautéing food at the lowest temperature, in simmering mode, gradually increasing the heat. To prevent the butter from burning, grease the pan first. vegetable fat or add a pinch of salt. You can also pre-put flour in a preheated frying pan to avoid splashes, if this is allowed by the recipe of the dish.

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. Besides classic recipe 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 vegetable option no 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 use only young and tender leaves, cutting out 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 the previous soup recipe, in this version the eggs must first be boiled. Read more about how to cook green soup from sorrel with chicken and boiled eggs further.

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

First, cook the broth: put the washed legs into boiling and already salted water. Following the meat, we throw spices into the pan: black peppercorns, bay leaves, a little paprika if desired.

Wash and peel one onion and two carrots. Cut the carrot into large rings and cut the onion in half. Add the vegetables to the broth, after skimming off the resulting foam with a slotted spoon.

Peel the potatoes and cut the tubers into medium cubes.

Let's move on to the sorrel, which must be thoroughly rinsed under running water and then dried on a paper towel. Finely chop the sorrel leaves with a sharp knife.

When the meat in the broth begins to separate from the bone, take out the legs and separate them from the bone. Discard the skin and bones and chop the meat thinly. We also remove the vegetables from the broth with a slotted spoon.

Strain the finished broth through gauze folded in several layers. Return the strained broth to the stove and add the potatoes.

When the broth boils, add the fried onions and carrots, thinly sliced ​​and sautéed in vegetable oil until golden brown.

5 minutes after frying, add chicken broth and sorrel. Cook over low heat for another 5-7 minutes.

At the end, add chopped finely boiled eggs to the sorrel soup and mix. Serve the dish with fresh herbs and sour cream.

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

Cooking vegetable broth: place an onion, cut in half, and one peeled carrot into salted water and bring to a boil over medium heat.

Finely chop the second carrot on a grater. Cut the potatoes into small cubes. As soon as the water begins to boil, add the prepared vegetables to the pan.

Cook over low heat for another 5 minutes and remove the carrots and onions. Add chopped sorrel (leaves only).

Stir, pepper and cook until the potatoes are ready.

Boil quail eggs in saucepans, cool and peel. Chop finely, you can also grate it.

Season the finished soup quail eggs and greens.

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. A way out of this situation could be next instruction 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

Peel the potatoes and cut into small cubes. Put the water on the fire and immediately throw in the potatoes and salt.

Remove the foam from boiling water and add finely chopped herbs: spinach, sorrel, dill.

Stir, reduce the heat and continue cooking until the potatoes are ready.

Boil quail eggs hard. Cool and cut in half.

Using a blender, turn the finished soup into puree. Such original presentation It will definitely interest a child who doesn’t like regular liquid soups. Decorate the dish with halves of quail eggs.

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

Bring the prepared chicken broth with bay leaf to a boil.

Take out the bay leaves and add pre-boiled white rice. Stir and cook over medium heat for 2-3 minutes.

At this time, prepare a quick fry of carrots, onions and vegetable oil. Add the roast to the broth and stir.

We cut the sorrel and place it in the pan after frying.

After 5 minutes, beat the eggs with a fork and pour into the boiling broth. Stir and cover with a lid, leave for 15-20 minutes to infuse.

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 below, resembles the classic version in preparation. of this dish. It is very easy to cook, and even a small child can use it.

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