home Diseases Sorrel soup with egg in meat broth

Sorrel soup with egg in meat broth

INGREDIENTS

1 bulb
3 art. l. butter
half head of young cabbage
2 medium potatoes
large bunch of young sorrel
medium bunch baby spinach
a small bunch of any greens to taste (parsley, dill, tarragon, cilantro)
4 eggs and heavy sour cream for serving
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Cut the onion very finely, melt 15 g of butter in a saucepan with a thick bottom, put the onion and fry over medium heat until golden brown, stirring occasionally, 5-7 minutes.

Pour 1.5 liters of cold water into a saucepan, bring to a boil over medium heat. Add finely chopped cabbage and cook for 20 minutes. Then strain, put the fried onion in a blender, pour about 100 ml of broth, set aside.

Cut the potatoes into small cubes, put in a saucepan, pour hot onion broth, bring to a boil, cook until the potatoes are soft, 10 minutes. Whip the onion with the broth in a blender until smooth, pour into the pot with potatoes. Once it boils, remove from heat, season with salt and pepper, and keep warm.

Remove stems from spinach and sorrel. Chop the rest of the greens. In a large frying pan, heat the remaining oil, put all the greens, mix, close the lid, cook over high heat for 3 minutes. Open, stir again. If all the leaves have wilted, transfer the greens to the pot with the potatoes (or cook covered for 1-2 more minutes).

To serve eggs, pour hot water, bring to a boil, cook for 5-6 minutes. Rinse with cold water, crack the shell and clean it under a gentle stream of cold water. Put the soup on the fire, bring to a boil, cook for 2-3 minutes. Pour the soup into bowls, put a sliced egg and a spoonful of sour cream in each. Serve immediately.

The sorrel soup with egg recipe is the easiest and most delicious sorrel soup recipe. It is a popular first course and is often prepared in the family circle. To cook delicious sorrel cabbage soup, it is better to choose a fresh crop, such greens contain more vitamins, and besides, the taste is at a high level. There are a lot of recipes for the dish, one of the most popular is sorrel soup with chicken broth.

Ingredients:

How to cook sorrel soup with egg:

Let's make chicken broth
First you need to choose the meat. To make chicken broth rich and tasty, chicken breast is perfect. To get rid of excess blood on the meat, it must be cut into several pieces and soaked in cool water. After half an hour, the water can be drained.
Wash the meat again. Put it in a pot filled with water and throw in the unpeeled onion. Boil over high heat until boiling. After the meat has boiled, be sure to collect the resulting foam. The gas power can be slightly reduced.

The duration of cooking chicken meat is up to one and a half hours.

After that, you can add salt and all the cooked spices to the pan.

Cooking vegetable dressing for a delicious soup
While the meat is cooking, you can prepare the dressing. To do this, peel the onion and chop it. Heat the butter in a frying pan, add vegetable oil. Pour chopped onion and fry it under the lid over low heat.
Carrots, washed and chopped on a grater. Carrots prepared in this way are added to the pan with onions. It's time for the tomato. Wash them and separate from the skin.

In order to easily remove the skin from a tomato, it is enough to make small cuts in the form of a cross and pour boiling water over the tomatoes. So the skin will peel off easily.

Finely chop the prepared tomatoes, and add them to the onions with carrots. Simmer all the vegetables placed in the pan for 15 minutes, adding a little chicken broth in advance.

Cooking green cabbage soup with sorrel and egg
Separate the boiled chicken meat from the bones and chop finely. Pass the meat broth through a sieve into another cooking container.
Now it's time to cook the potatoes. Rinse, peel, cut the potatoes into small pieces and dip them into the boiling broth.

The sorrel is thoroughly washed and finely chopped. Also dipped in chicken broth. Beat the eggs with a whisk, and stirring almost ready cabbage soup add the egg mass. After that, you can add chopped chicken meat. After that, green cabbage soup with sorrel and an egg is cooked for 15 minutes.

As you can see, the recipe for sorrel soup with egg is simple and easy to prepare. This light sour soup will cheer you up in spring.
Sorrel cabbage soup is very tasty and also healthy. In the spring, it becomes possible to pamper the whole family with this wonderful dish. An experienced hostess will definitely take advantage of this chance and include such a sour soup in the family menu.

Watch the video recipe for cabbage soup from nettle and sorrel

reception-supov.ru

Sorrel Shchi with Meat is a simple green soup based on beef/pork broth with a wide variety of meats and sorrel leaves. Due to the latter, the dish has a light refreshing sourness, so relevant in the summer. We will tell you how to cook this traditional Slavic dish according to several different recipes at once.

How to cook cabbage soup from sorrel with meat?

Ingredients:

Cooking

Cooking should begin with onion-carrot sauteing. When the vegetables are lightly browned and half cooked, put the boiled chicken on them and pour the broth over them. When the liquid boils, start laying sorrel in portions, followed by greens. Remove the cabbage soup from the stove and mix the hot broth with a couple of beaten eggs. Cover the bowl with a lid and leave for 5 minutes.

Sorrel soup with meat can also be made in a slow cooker according to a similar scheme: first, the vegetables are fried together on “Baking”, and after adding the broth, you can switch to “Stew” and add the rest of the ingredients.

Sorrel soup with meat - recipe

Often, the basis of the soup becomes pork. If you intend to cook a strong meat broth from meat pieces, then give preference to cuts on the bone, which give the maximum amount of fat.

Ingredients:

Cooking

Before cooking sorrel soup with meat, put water on the fire and take care of the pork. Rinse the pieces and place them in boiling water. Leave for about half an hour, remembering to remove the noise formed on the surface. After the allotted time, put coarsely chopped potatoes into the broth, if desired, you can throw a couple of bay leaves for flavor. Leave everything to boil together for another 15 minutes, and in parallel chop the onion and sauté until light golden brown. Add stir fry to broth.

Some people add boiled eggs to the soup while serving, but we suggest pouring raw eggs into the hot broth. To do this, just pour the beaten eggs into the soup, and then immediately mix. When the eggs set, add the sorrel to the soup. Plant greens in batches, adding a new handful after the old one withers. Sorrel soup with meat and egg will be ready immediately after all the sorrel has been added. Serve soup with sour cream.

womanadvice.ru

Option 6. Recipe for cabbage soup with egg

Light, simple and also very healthy soup - cabbage soup. It is prepared mainly on meat broths, fresh or sauerkraut with the addition of herbs and other products. Shchi with an egg turns out to be interesting and unusual.

Ingredients:

Step by step cabbage soup recipe with egg

First, cook the meat broth: put the meat together with bay leaves and peppercorns in a deep container with two liters of water, add some salt and boil for 1 hour. We take out the meat, cool it.

Let's prepare the dressing: peel the carrots with onions, cut the onions into cubes, grate the carrots, sauté in a pan until light brown.

We clean the potatoes, cut them into squares and put them in the strained broth, boil until half cooked.

Rinse the cabbage, chop it into strips and lay it on the potatoes, boil until softened.

Rinse parsley with dill, chop.

Wash the eggs, put them in a small container with water and cook for 8 minutes, cool, peel and cut two eggs into a cube.

In the soup we lay the frying, dill with parsley, chopped eggs, pepper, salt, boil for several minutes.

Turn off the heat, leave to infuse under the lid and pour into plates, put a quarter of a boiled egg on top and sprinkle with green onions.

If desired, you can put a little sour cream and a piece of boiled meat on the plates.

Option 7. A quick recipe for cabbage soup with an egg

An old, proven recipe for fragrant cabbage soup with egg and sorrel without the addition of cabbage. The taste is slightly different from the traditional cabbage soup, but still delicious.

Ingredients:

For the broth:

1 chicken breast;
lavrushka - 2 sheets;
onion head.

How to cook cabbage soup with egg

Put the chicken breast, bay leaves, peeled onion into the pan, add salt, put on the stove, adjust the small flame of the fire and boil for 25 minutes, periodically remove the foam. We take out the breast, cool, separate the pulp.

We cut the peeled potatoes into two halves, lay them in the broth, boil for about ten minutes.

Cut the peeled carrots with onions into thin slices, fry until slightly ruddy.

We rinse all the greens, cut the sorrel into strips, and parsley, dill and onion into small crumbs. Leave a few onion feathers for decoration. Put in the soup, boil for a few minutes.

Add frying, salt, pepper, season, boil for another 2 minutes and remove from heat, insist a little.

Boil hard-boiled eggs, cool, peel and cut in half.

When serving, pour into plates, put half an egg, a green onion feather and pieces of chicken meat on top. Sour cream if desired.

And for an even more delicate taste of cabbage soup at the very end of cooking, you can pour in a few tablespoons of milk or cream.

Option 8. Shchi with egg and stew

Another very simple, economical and quick egg soup recipe. All the ingredients that make up their composition are boiled in water, and at the end, stewed meat and chopped boiled eggs are added. Unusual, tasty soup with a pleasant aroma. A great selection of hearty meals for the whole family.

Ingredients:

Step by step recipe

We fill the metal container with water, place it on the stove with medium heat, close the lid and wait until it boils.

We clean the potatoes, cut them into cubes, put them in a saucepan after boiling water, add some salt and boil for about half an hour.

We chop the peeled onions with carrots into a small cube, sauté in oil for 2 minutes over high heat. Reduce the heat, pour a little water into the vegetables, pepper, salt, close the pan with a lid and simmer for several minutes.

We chop the washed parsley and dill and combine with the stew, stir well.

In a saucepan with potatoes, lay the cabbage shredded in strips, boil for about half an hour.

We introduce frying, stew with herbs, salt again, pepper, season, stir and boil for 2 minutes.

Leave for 20 minutes to infuse and pour into plates, put half a boiled egg on top, decorate with dill sprigs.

The stew can be replaced with any minced meat, then it will first need to be fried along with vegetables.

Option 9. Cold soup with egg

Cold soups are very popular, especially during the hot season. In addition to the popular okroshka and beetroot soup, there is also a wonderful recipe for cabbage soup. Delicious, satisfying, fast - what you need for a nutritious dinner.

Ingredients:

How to cook

We clean the potatoes with carrots, put them in a deep container with water, add a little salt, cook until soft with a medium flame of fire.

Rinse the sorrel and boil in a separate container for 5 minutes in lightly salted water. Drain the water into a clean cup, cool.

Wash the eggs and boil in a small saucepan until hard boiled.

We take out the carrots and potatoes from the broth, cool.

Chop the onion and cucumber into squares.

Rinse all greens, chop and pour into a cup with cucumbers.

We cut a potato with a carrot into a cube and put it in a cup.

Cut the chilled eggs into cubes and combine with all the ingredients, leaving two for decoration.

We chop the cabbage into thin strips, peeled onions into strips and knead together with salt with our hands for several minutes, put them in a cup with the rest of the products.

Pour salt, pour in the cooled broth of vegetables, add sorrel broth, mix well and put in the refrigerator to cool.

When serving, pour into plates, put a quarter of a boiled egg, sour cream or mayonnaise on top. Nearby in a small bread box we put slices of black bread.

And in order to give such unusual cabbage soup an interesting taste and color, you can not chop the eggs, but grate them.

Option 10. Shchi with egg and rice

The next version of cabbage soup with an egg differs from the rest in a special unique taste and satiety due to the pork ribs and rice groats included in the composition. Unusual but delicious.

Ingredients:

Step by step recipe

Wash the pork ribs, put them in a deep saucepan along with the celery root, previously washed and peeled, lightly salt and cook for about one hour over moderate heat, periodically remove the foam.

Remove the ribs from the broth.

We clean the potatoes, cut into large squares, carrots into large circles, onions into strips, cabbage into large strips.

Rice groats are washed in a colander and put into the broth at the same time as all the vegetables, cook for 25 minutes.

Rinse the sorrel, cut into small strips and pour after all the vegetables are completely softened, boil for several minutes.

Wash the eggs, put them in a small container with water, cook until hard-boiled, transfer to cold water to cool, peel and cut into halves.

Leave the soup for 25 minutes to infuse, pour into bowls, put sour cream on top, halves of eggs, sprinkle with parsley and dill.

And to make cabbage soup even more refined and interesting, replace fresh pork ribs with smoked ones.

kopilka-kulinara.ru

How to cook green cabbage soup - a classic recipe

The classic recipe for green cabbage soup with sorrel looks something like this:

First, the meat broth is cooked.
Then the cooked meat must be removed and cut into pieces.
Fry the vegetables, pour the prepared broth, put the potatoes.
After 10 minutes, add sorrel and nettle.
Another 15 minutes - and cabbage soup will be ready.
Serving on the table, you need to put a whole boiled egg on a plate, a little meat, add sour cream and greens.

Shchi green old Russian

According to this recipe, cabbage soup was also prepared by our great-grandmothers. Characteristic features - they are cooked very quickly, the potatoes are cut into large pieces and a lot of greens are put - 2 large bunches of sorrel.

Potatoes need to be boiled in the broth for 10 minutes, then add vegetable frying, bay leaf, salt, pepper, sorrel and herbs - and the dish is ready.

As an option: if desired, you can add a mixture of 2 yolks and 6 tablespoons of milk to the pan.

Sorrel soup puree

Puree soups with a delicate, homogeneous texture are loved by both children and many adults. They are easily digestible, so they are also suitable for dietary nutrition. Light, refreshing, summer cream soup can also be prepared from sorrel.

This soup is usually prepared with chicken broth. Potatoes should be pre-boiled a little. Prepare the greens, finely chop the onion. Place all this in the broth, put black peppercorns for flavor and cook for 10 minutes.

Then the soup must be wiped and brought to the desired temperature. Cut the boiled quail egg in two and put in a plate with chopped herbs. Sorrel puree soup is usually eaten with sour cream.

The croutons are served on the table separately and, if desired, are placed in the soup before meals.

Sorrel soup with stew and egg

To prepare such a soup, you can choose any stew. Lightly fried vegetables should be stewed for several minutes over low heat, covered with a lid, adding a little pepper and salt. Next, place them in a saucepan (based on 1.5-2 liters of water), put the potatoes and cook until cooked. Then add the stew mixed with sorrel. Cook the soup for another 10 minutes, then let it brew. Half an egg is traditionally placed on each plate.

Cold soup from sorrel

In the summer heat, cold first courses are very much in demand. In addition to the usual okroshka and beetroot soup, you can cook cold cabbage soup from sorrel. To do this, chopped sorrel should be boiled for 5-7 minutes in salted water and set aside to cool. Cut 2 fresh cucumbers, onions, 2 boiled eggs and boiled potatoes, chop green onions and dill. Place prepared vegetables and herbs in sorrel broth.

An interesting detail: for a special flavor, you can grind egg yolk into cabbage soup.

Add salt and pepper to taste, mix well. It is recommended to put a little sour cream on the plate.

Sorrel soup with rice

Another very interesting recipe. Unusualness begins already with cutting vegetables: potatoes, as always, in cubes, but carrots in circles. A cross-shaped incision is made on the peeled bulb. These vegetables are lowered into the broth, in which they are boiled for 10 minutes. After that, you need to add rice, moderately salt and cook for the same amount of time.

The protein of the boiled egg should be coarsely chopped, and the yolk should be ground with sour cream to a state of gruel and put in a saucepan. Add a couple of bay leaves there and cook a little more.

Prepared sorrel and green onions are also sent to the broth. When the soup boils, you need to remove them from the heat and let it brew. After 15 minutes, you can invite to the table.

There are little secrets in the preparation of sorrel cabbage soup.

when preparing green cabbage soup and soups, put more greens, add spinach and nettle to sorrel - this will allow you to cook a really vitamin, refreshing dish;
so that the nettle does not burn your hands, pour boiling water over it;
dose the sorrel heat treatment time: young leaves are placed in the pan in the last minutes, mature ones a little earlier;
to neutralize too sour taste, it is allowed to put a little sugar in cabbage soup;
it is advisable to serve cabbage soup on the table in heated plates (with the exception of cold soups).

Fresh greens are a real storehouse of vitamins, minerals, essential oils. There is a huge variety of green cabbage soup and soups. They can use the most unexpected ingredients: sour apples, young white and cauliflower, smoked meats and even salted mushrooms. Eggs are used not only in boiled form, you can beat a raw egg and pour it into a saucepan. Tomato paste and cream are sometimes used as dressings.

With sorrel and other greens on hand, you can cook green cabbage soup from almost any product. You just need to apply a little imagination - and you get a really very tasty and extraordinary dish.

attuale.ru

To create cabbage soup from sorrel, we need:

600-700 g boiled chicken
½ cup wheat or barley (pre-soak the barley for at least 2 hours!)
5-7 medium potatoes
1 carrot
1 bulb
80-100g sorrel
8 allspice peas
A mixture of ground peppers on the tip of a knife
1 teaspoon turmeric
2 bay leaves

Sorrel soup recipe:

Boil the chicken separately for an hour after boiling. Remove the cooked chicken from the broth.
Pour about 2 liters of water into the soup pot, throw in the washed wheat or barley. Bring to a boil, reduce heat, salt.
After 15 minutes, put diced carrots, onions, potatoes in boiling water, after boiling, cook for 20-25 minutes.
A few minutes before the end of cooking, put the sorrel (no difference, fresh or frozen), boned and chopped ready-made chicken meat into the pan, add allspice and ground pepper, turmeric, parsley, let it boil for about three minutes and turn it off.

Sorrel soup is ready! Such cabbage soup, if desired, can be seasoned in a plate with sour cream and add half a hard-boiled egg.

With all due respect to your intellect and broad outlook, however, just in case, I remind you that you should not get carried away with sorrel soup and cook them every day in the spring - due to the high content of oxalic acid - so as not to upset the metabolism of minerals and not harm your own kidneys.

I hope you enjoy my recipes.

Let the process be easy and the result successful.

Sincerely, Maria Nosova.

prostye-reception1.ru

Hot first courses have always been one of the main components of the menu in Rus'. Shchi, which was prepared from a different set of vegetables in meat broth, or even simply on water, enjoyed particular success.

Shchi is popular today, but many of those who liked this culinary brand cannot understand how shchi differs from borscht? First of all, the fact that the latter certainly included beets, which were not supposed to be put in the first dishes.

In cabbage soup, there must have been a “sour note” in the face of sauerkraut or sorrel. It was the young sorrel, whose sprouts hatch from the ground with the first warm days, that rescued the housewives in early spring, when winter supplies were already noticeably depleted, and the family, starving for vitamins over the winter, ate fresh herb soup with appetite.

Now he still saves us from beriberi in early spring and diversifies the table in the height of summer. In addition, some types of green cabbage soup are quite low in calories, so they are perfect for those who, with the approach of summer heat, are thinking about how to lose a couple of extra pounds accumulated over the winter.

Over the years, many different recipes for this delicious dish have been invented - from simple to sophisticated. We invite you to get acquainted with some of them.

Shchi "Village"

It is best to cook cabbage soup in the oven, and not in simple dishes, but in a cast-iron pot. The procedure for preparing cabbage soup from sorrel is as follows:

Peel the potatoes, boil them whole and cool, then cut into cubes.
Strain the decoction.
Cut vegetables, add butter/margarine and a little broth, simmer for 5-7 minutes.
Put potato cubes in a pot, pour in the broth, bring to a boil and turn off the oven after two minutes.

Before serving, salt, sprinkle with dill and put sour cream.

"Sorrel classic"

Classic sorrel soup includes:

a kilogram of beef or veal (bone with pulp) - you can also thawed, but better than a steam room;
four medium-sized potato tubers;
one small carrot;
one medium head of onion;
three boiled chicken eggs;
three bunches of sorrel (for those who like sour, you can have more);
a bunch of green onions;
bunch of parsley;
a bunch of fresh dill;
two leaves of lavrushka;
one hundred grams of sour cream;
salt and black pepper (peas or ground) - to taste.

Cooking time - 30 minutes (excluding cooking meat).

Calories in 100 grams - 40.

Green cabbage soup with sorrel, meat and egg is prepared in the following order:

Done - welcome to the table.

The indicated amount of products is for six servings, but if this is too much for you, it is very easy to reduce it.

Soup "Green Wizard"

The next version of the dish is sorrel soup in chicken broth with celery and egg. Together with this tasty and healthy dish, spring warmth and lively solar energy flow into the body. Try it - see for yourself!

It consists of:

The dish will be ready in 30-40 minutes.

100 grams of the dish contains 50 kcal.

We start, of course, with chicken - gutted, washed and boiled. If the bird is fatty, it is better to drain the first broth by pouring fresh water - the soup will not be so rich, and the meat will become softer. Part of the chicken, crumbled into pieces, later added to the soup, the rest can be used to prepare a second course.
While the chicken is cooking, prepare a set of vegetables: peel potatoes, carrots and onions; if the celery is not very young, remove the hard veins from the bottom up, gently picking them up with a knife.
Wash the peeled vegetables under running water. Potatoes and carrots must be cut into cubes, celery - across the stem, sorrel leaves are folded in a "stack" and cut first along, then across. Too fine crumbling is not worth it.
We take out the finished chicken from the pan and put the potatoes there. When the broth boils, you need to remove the foam and add the remaining vegetables - let them boil for another ten minutes.
The final touch: finely chop the greens and eggs, pour into a saucepan, mix well and remove from heat exactly after three minutes.
Immediately after that, salt and pepper. By adding salt and pepper only after cooking, we thus preserve the natural taste of the dish, avoiding "overdoing it."

If desired, sour cream can be added to the plate, but even without it, the soup will be overeating.

Soup "Spring vitamin" in a slow cooker

Sorrel harmonizes perfectly with young nettles. Both of these plants are a real storehouse of vitamin C, so necessary for our body after a long cold winter. Using a slow cooker, it is very easy to cook a delicious first meal out of them.

It will require:

4 pieces of chicken wings;
1 bunch of sorrel and nettle (greens should be young and fresh);
a couple of small potato tubers;
one medium carrot;
onion turnip - a small head;
green onion - 30 gr.;
one chicken egg;
one and a half liters of water;
sour cream, spices, salt - to taste.

All cooking will take no more than an hour.

In 100 gr. ready meals - 45 kcal.

The process of cooking cabbage soup from sorrel with nettle in the spring in a slow cooker:

Remove the skin from the wings, rinse and separate the meat from the bones.
Peel the carrots, grate on a coarse grater; cut the peeled onion head into cubes.
Put the meat and vegetables in a slow cooker, pour water, add spices and salt.
Set the "cooking" mode for half an hour.
After half an hour, put diced potatoes in a slow cooker and, without changing the mode, cook for another 10 minutes.
Sorrel and nettle leaves cut across into thin strips.
As soon as the potatoes are cooked, add all the greens and continue cooking for another 5 minutes.
Beat the egg with a whisk in a bowl and, having heard a beep, pour it into the soup in a neat stream, while stirring quickly so that flakes do not form.
After a couple of minutes, turn off the multicooker - a light and tasty vitamin soup is ready. If desired, meat can be excluded from the recipe, and the raw egg can be replaced with boiled, finely chopped. When serving, put a spoonful of sour cream in each plate.

This is the variety of tastes that such an unpretentious herb as sorrel can give us, growing literally in every garden and not requiring special care and attention. With simple and appetizing first courses “with green sourness”, even an inexperienced hostess will always be able to pamper herself and her family.

At the end of winter, our body is especially lacking in vitamins. Of course, you can buy a package of tablets at the pharmacy, but it’s better to treat yourself to fresh early vegetables and make up for the lack of nutrients by preparing cabbage soup from sorrel. First greens are a real storehouse of vitamins and minerals. They have all the power of the coming spring, awakening nature. They will energize you for the whole day. In addition, this is a fairly budget option, because you don’t need to buy especially expensive products for this soup.

Step 1. Prepare the base

can be cooked on any chicken and even vegetarian, mushroom. To make the soup tasty, it’s better not to dissolve bouillon cubes in boiling water, but to prepare a real base according to all the rules of cooking. Consider how to cook For a large pot, we need half a kilogram or 700 grams of meat. Notice, not a soup set, but beef pulp. It must be cut into small cubes and put to boil. When it boils, remove the resulting foam, otherwise the broth will be cloudy.

Step 2. Bookmark vegetables

Peel six medium-sized potatoes, cut into slices and throw into the broth. Finely chop two onions, fry in oil. Add finely chopped carrots to the pan, blanch again, then put in future green cabbage soup. Variations are possible at this stage. If you can't stand onions, throw them straight into the pan, whole. Some housewives use this simple trick: they put onions, parsley, celery, carrots and other vegetables in a nylon mesh, which are valued for their aroma, not their taste. They are usually put into the broth, boiled, and then taken out.

Step 3. We conjure over greenery

get the tastier, the more we put there a variety of greens. We definitely need a large bunch of sour, but cilantro, parsley, dill, celery greens, basil or marjoram will not interfere in the saucepan. Don't be afraid to overdo it. We add herbs when the potatoes are almost cooked (a piece is easily pierced with a fork). After waiting a couple of minutes, pour three pre-shaken eggs in a bowl into gurgling cabbage soup, season with spices and salt. It is customary in Russia to serve this dish with a spoonful of sour cream.

Sorrel soup - spring cream soup

With the same products, you can cook a spring cream soup. From the list of ingredients, we exclude only potatoes. The meat is cooked separately with root vegetables and whole onions. Sorrel is cut finely and stewed until tender in a small amount of broth. After that, the sour and boiled root crops are rubbed through a sieve. The resulting slurry is carefully added to the broth. Eggs are boiled hard-boiled at the rate of half per eater. They are not thrown into the pan, but placed directly on the plate.

Sorrel soup in the oven

This recipe suggests boiling the whole potato, removing the tubers and cooling. Sorrel (300-400 g) finely chopped. Do the same with 3 onions and Pour everything with a small amount of potato decoction (or broth) and simmer with vegetable oil. Cut the potatoes into large cubes, mix with stewed sorrel and root vegetables, pour hot broth or broth, put in a cast-iron or clay pot in the oven. When serving, sprinkle with chopped boiled egg and dill. And if you add along with sorrel, you will get a delicious spring borscht.

Step by step photo recipe for cooking green cabbage soup with sorrel.

potatoes - 3-5 pcs.,

chicken egg - 2 pcs.,

carrots - 1-2 pcs.,

onion - 2 pcs.,

sorrel - 2 bunches,

salt, ground black pepper - to taste,

vegetable oil.

There are many recipes for green soups with sorrel. There are even those in the preparation of which they use beets, add rice and tomatoes. Today we will tell and show you how to cook classic green cabbage soup with sorrel, vegetables and eggs. You can cook such cabbage soup both in meat, chicken and vegetable broth, and in water.

is a delicious spring soup with lots of greens. Many people call this dish green borscht, but for some it is green soup. The essence of the name does not change - sour sorrel is necessarily added to the dish, but what else to put and how to season the soup is a matter of your taste.

Be sure to cook green cabbage soup with sorrel using our step by step photo recipe.

Cooking green cabbage soup with sorrel.

To prepare green cabbage soup with sorrel you need to prepare all the ingredients. First you need to put a pot of water or broth on medium heat.

Then wash the potatoes, peel, cut into cubes or strips.

Wash the carrots, peel, rinse and cut into cubes or thin strips. Also, carrots can be cut into cubes or slices, but not very large.

Next, peel the onion from the husk, rinse and cut as you like - into cubes or half rings.

Rinse the sorrel well under running water and dry it with a towel or napkins.

Then cut the sorrel as for salads, not finely, but not coarsely.

Now, in a pot of boiled water, add salt to taste and potatoes. Boil potatoes until tender at a low boil. In order for the cabbage soup to turn out thicker and more tasty, it is recommended to digest the potatoes.

Next, sauté the onion in vegetable oil in a pan until translucent.

Then add carrots to the pan and simmer with onions over low heat for 7-8 minutes without browning.

Add vegetable fry to the boiled potatoes in a saucepan. After boiling, cook the soup over low heat for 5 minutes.

In the meantime, you need to break two eggs into a bowl and beat until foam appears.

Then pour the beaten eggs into the pan in a thin stream while constantly stirring the soup. Cook for another 2-3 minutes.