Chicken soup with sorrel and egg. Sorrel soup with egg and chicken Prepare sorrel soup using chicken broth

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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 many useful substances, but it also 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. Wash chicken legs well. 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 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. A great recipe for making 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 prepare a quick 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 will 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 in sunflower oil. Then you will end up with a slightly richer 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 of the best soups in your arsenal. Thank you for being with me until the end. I appreciate it very much. 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!

Good afternoon, friends, sorrel is a healthy herb that is used in various dishes. But most often it is used for cooking light soups and green cabbage soup. Today we bring to your attention a recipe - sorrel soup in chicken broth.

The first tender leaves of this vitamin green help in the fight against vitamin deficiency, lift your spirits and set the body up for the spring-summer diet. In addition, sorrel contains a lot of vitamin C and oxalic acid, which are very useful.

However, due to the acid content in weed, it can be harmful to people with impaired digestive system functions. Therefore, sorrel should be consumed in reasonable quantities. The least amount of oxalic acid is found in the very first and tender shoots than in the leaves of the late harvest during sorrel flowering. The younger and smaller the leaves, the tastier the sorrel dishes.

It is worth noting that first courses of sorrel in dietary chicken broth improve health, energize and tone, and do not require much energy to be absorbed by the body. This is a wonderful choice for summer first courses. Chicken broth provides ease for the digestive system, and at the same time does not overload the body with high-calorie foods, which is very important in hot weather.

Soup with sorrel on chicken wings is usually served warm, and if desired, add a spoonful of sour cream to each serving.

Secrets of making delicious sorrel soup

Preparing sorrel soup is not difficult; any novice cook can make it, but still, you need to know some important points:

• When the sorrel leaves throw out the peduncle, the sorrel becomes rough, so it is no longer used for culinary purposes.
• Do not chop the sorrel very finely, otherwise it will get soggy in the soup and turn into a shapeless mass.
• Sorrel is always added to the soup last. Fresh greens are cooked for 4-5 minutes, frozen - 5-6 minutes. Frozen leaves are not defrosted before adding to soup.
• Sorrel is often supplemented with other herbs, which balances the taste of the dish and increases nutritional value.

How to cook sorrel soup in chicken broth - recipe with step-by-step photos

Chicken wings – 6 pcs.

Sorrel – bunch

Potatoes - a couple of pieces.

Eggs - a couple of pieces.

Onion - one head

Salt - to taste

Ground black pepper - to taste

Bay leaf - a couple of pieces.

Peppercorns – 3 pcs.

Seasoning for soup – 1 tbsp. l.

1. Wash the chicken wings and place them in a cooking pot.

2. Peel the onion and add to the wings. When the soup is cooked, remove it from the pan. It is necessary that it only gives off taste and aroma.

3. Fill the wings with water and put them on the stove to cook. After boiling, boil them for half an hour.

4. Then add peeled and diced potatoes to the pan.

5. Next, add seasoning for the soup, bay leaf and peppercorns, and salt.

6. Continue cooking the soup until the potatoes are almost ready.

7. Wash and sort the sorrel, removing the limp and yellowed leaves. Cut off the petiole, chop the leaves and place in a saucepan. Typically, 50 g of sorrel is used for 1 liter of broth.

8. Boil the soup for 3-4 minutes and add the eggs.

You can pre-boil them hard-boiled, peel and cut into cubes, or beat the raw ones with a whisk and pour into the soup in a thin stream.

9. Turn off the heat, close the pan with a lid and leave to steep for 10-15 minutes.

10. Pour the finished sorrel soup into bowls and serve.

Bon appetit!

Video recipe: sorrel soup with chicken broth

Sorrel soup simultaneously warms and “refreshes” thanks to its pleasant, tonic sourness. The first dish with the addition of sorrel leaves turns out tasty and rich, both in the case of hearty meat, and with lighter chicken broth, or even in a lean version.

Today we will give preference to poultry and hurry to try this wonderful recipe before summer and with it the season of fresh, juicy sorrel are not over. The set of spices and proportions of products can be easily adjusted, but still do not forget that the soup is sorrel soup, so there should be a lot of the main component!

Ingredients:

• sorrel - 150 g;
• chicken (wings, legs, etc.) - 300 g;
• potatoes - 2-3 pcs.;
• onion - 1 pc.;
• carrots - ½ pcs.;
• butter - 1 tbsp. spoon;
• salt, pepper - to taste;
• eggs (for serving soup) - 3-4 pcs.

Sorrel soup recipe with chicken with photo

1. You can cook sorrel soup with chicken wings, legs, dietary breast or a ready-made soup set (in our example we use wings). Place the washed chicken in a saucepan, pour in 2 liters of water, and bring to a boil. Wanting to reduce the calorie content of the soup, drain the first broth. Fill the bird with water again and boil. Load the whole peeled onion into the bubbling liquid and keep the broth for 25-30 minutes over moderate heat.
   
2. At the same time, having cut off a layer of peel, cut the sweet carrots into small pieces.
   
3. Peel the potato tubers and cut them into cubes.
   
4. We wash a large bunch of sorrel, getting rid of soil and wilted leaves. Shake off drops of water and cut the leaves into thin strips.
   
5. From the broth with the finished chicken, we catch the onion, which has already fulfilled its function. Place the potatoes into the pan.
   
6. Next add the chopped carrots. Bring the broth to a boil, let the vegetables simmer for about 15 minutes (until softened).
   
7. When the potatoes and carrots are ready, add the main component to the soup - juicy sorrel. After the next boil, keep the broth on low heat for about 5 minutes, saturating the broth with its characteristic sourness. Don’t forget to salt/pepper the almost finished first course.
   
8. To enhance the aroma and soften the taste, add butter to the pan. As soon as it melts, turn off the heat.
   
9. Serve rich sorrel soup with chicken, adding pieces of boiled egg and, if desired, seasoning with low-fat sour cream.
   

Bon appetit!

Hello, my dear freshness lovers! The first half of June is the beginning of young vegetables and juicy greens. Well, how can you not take advantage of the gifts of nature in such a situation! And the first thing that comes to mind is soup with sorrel and chicken. This is a hearty, tasty and healthy first course. It is prepared quickly, and most importantly - all the ingredients are fresh from the garden with the most beneficial vitamins in their composition.

For those who have not yet cooked first courses with sorrel, fearing its acidity and taste, I will tell you in detail how to prepare this one. There are a lot of options for preparing it: cold, hot, with spinach or beets. But I’ll stick to the traditional one - green sorrel soup with egg.

Fresh sorrel soup with chicken broth

For it we will need:

• Chicken legs - 2 pcs.
• Potatoes - 4-5 pcs.
• Large carrots - 1 pc.
• Large onion - 1 pc.
• Egg - 3-4 pcs.
• Sorrel - 2 large bunches.
• Greens - 1 bunch (dill + parsley)
• Young garlic - 1 small head
• Peppercorns - 3-4 pcs.
• Bay leaf - 2 pcs.
• Salt - to taste

How to cook

First you need to make the base - chicken broth and boil the eggs in advance. For this summer first course, I suggest chicken broth, as it will be the lightest, but at the same time it will add nutrition to the soup. And the chicken broth will be the most transparent and will harmonize beautifully with the greens.

The number of eggs can be any. In general, it is prepared from 1 piece, whisking it thoroughly in a mug, and then pouring it into a hot broth to form a kind of thin web. I just love diced eggs in green sorrel soup, and for me in this case these two words (sorrel and egg) are synonymous.

To make our broth clean and transparent, do not forget to remove all the foam that rises as the water boils. The more thoroughly you clean it, the better the quality of the broth you will get.

When all the foam has been removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Add 1.5 teaspoons of salt. This is enough for the meat, and we will further adjust the soup itself to taste.

You can add an onion and carrots to the bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the legs in plain salted water. But for everyone to appreciate your sorrel soup, don’t skimp on the spices.

Slicing vegetables and eggs

While the bird is boiling, it's time to prepare the vegetables. All of them should be cleaned, rinsed in water and cut. My cutting option is as follows: onions - into small cubes, potatoes - into medium cubes, carrots - into thin strips.

Prepare a fry from carrots and onions. In a frying pan in sunflower oil (1 tablespoon), initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and add the carrots. Sauté vegetables until carrots are soft.

Allow the hard-boiled eggs to cool, then peel them. Cut them into small squares. You can use an egg slicer or do it with a knife.

Wash large bunches of sorrel thoroughly and dry them from water. Cut off long, tough stems. Cut the leaves into any width. But it’s better not to make big “rags”.

Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to other greens. Of course, the amount of dill and parsley can be increased, but don’t forget - sorrel is still a priority.

Adding vegetables to chicken broth

When the chicken is completely cooked, remove unnecessary spices from the broth and start adding vegetables. Next, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens cook quickly. The potatoes go into the broth first. Let it boil and cook for no more than 2-3 minutes.

Then pour in the carrot and onion mixture.

When it boils, add chopped eggs.

Let the broth simmer a little over low heat and add all the sorrel. It immediately collapses and loses its bright green color.

On a hot afternoon, it’s hard to be tempted by a bowl of hot soup. Unless we are talking about sorrel soup. Light, vitamin-packed, with a refreshing acidity, sorrel soup in chicken broth rightfully takes its rightful place among popular summer soups.

Today I offer you a classic sorrel soup recipe with chicken. Using chicken broth, the soup cooks quickly and produces a pleasant, balanced taste, tender and aromatic.

If you already have ready-made broth in the refrigerator, sorrel soup with chicken and egg will be ready in a matter of minutes, but if not, cooking chicken broth will not take much time and effort. For broth, it is best to use a soup set or backs; they are moderately fatty and give a good fat.

Now let’s move on to the details of how to cook sorrel soup in chicken broth.

Sorrel soup recipe with photos step by step

We start cooking by cooking the broth. Fill the chicken pieces with water and put on fire. I usually cook soups with secondary broth, that is, pour in the chicken so that the water barely covers it, bring it to a boil, drain, add a new, now necessary portion of cold water, and cook the broth until tender. I talked in detail about the secrets of making perfectly clear chicken broth in this article.

Boil two hard-boiled eggs. Fill with cold water and after boiling, cook for 10 minutes.

While the broth is preparing, peel and wash the onions and carrots. Grate the carrots on a coarse grater, finely chop the onion.

Sauté the onions and carrots in a frying pan in one tablespoon of vegetable oil until the onions are translucent. Turn off the heat under the frying pan.

Peel the potatoes, wash them and cut them into small cubes.

Wash the sorrel thoroughly under running water. We sort out the leaves, remove cuttings and rough veins.

Chop the sorrel leaves.

Strain the finished chicken broth and remove the chicken pieces. Bring the broth to a boil again and add the potato cubes first. Cook for a few minutes.

Then sautéed vegetables. Cook everything together for 10-15 minutes until the potatoes are ready. The potatoes must be completely cooked before adding the sorrel.

When the potatoes are cooked, add the sorrel. Cook for 2-3 minutes. Salt, then turn off the heat under the pan, cover it with a lid and let the soup brew. Before covering the pan, you can add fresh chopped parsley and dill to the soup, or you can add it directly to the plates when serving.

Since sorrel can vary in acidity, there are times when the soup ends up being too sour. The problem is solved by adding a small amount of sugar. Sugar neutralizes excess acidity well.

Separate the chicken meat from the bones.