When to add sorrel to soup. Sorrel soup - proven recipes. How to properly and tasty cook sorrel soup. Spring vitamin soup with sorrel and nettle

Ingredients for making sorrel soup
Fresh sorrel - 300 grams (1 large bunch)
Potatoes - 3 medium-sized potatoes
Bow - 1 head
Tomato - 2 medium-sized or 8 cherry tomatoes
Chicken eggs - 2 pieces
Herbs and spices - to taste.
Chicken breast with skin - 1 piece (about 1 kilogram).

Sorrel soup recipe
Boil the chicken for 20 minutes in 4 liters of water, remove, chop and return. Peel and cut the potatoes into small cubes, cook in a soup pot for minutes. Add onion, cut into half rings, (or chopped) and chopped tomatoes (just cut cherry tomatoes in half), cook for minutes. Add 2 mixed (yolks and whites) eggs, slowly pour into the pan in a thin stream. Add sorrel torn by hand. Cook for another 3 minutes, season, add salt and let it brew for about a minute. Serve with sour cream and parsley.

Products are designed for a 5-liter saucepan

How to salt sorrel

Products
For every 100 grams of sorrel - 10 grams of salt.

Preparing salted sorrel for the winter
1. Cut off the sorrel stems, rinse the leaves thoroughly under cold water, dry them, and chop finely.
2. Sterilize the jars and dry thoroughly.
3. Stir sorrel with salt, place, compacting, in glass jars and roll up the lids.

Sorrel is a crop that, along with radishes, produces its first harvest in May. With this product you can easily and with great pleasure prepare a huge number of tasty and, most importantly, healthy dishes, among which soups with sorrel are especially popular. They are very tasty and healthy, filled with a huge amount of vitamins and microelements.

Important! When harvested in May and June, sorrel is considered one of the most useful plants. Its young leaves contain a huge amount of substances useful for people of any age. The older the culture, the more rapidly their overall percentage decreases.

There are quite a lot of recipes. All of them are very tasty and healthy, especially the one boiled with egg. Describing the main cooking options, you can start with it.

Cook sorrel soup with eggs

This is an easy to make recipe. By adding an egg, its taste becomes more saturated; the dish is sure to please all family and guests. For preparation you will need to take the following components:

300 grams of the main product;
5 eggs;
3 tubers;
carrot;
bulb;
two tablespoons of butter and standard seasonings.

You need to cut the potatoes into cubes, then throw them into boiling water and cook over low heat. Separately, onions and carrots are fried and after cooking the potatoes, they are placed in a pan with potatoes. All together you need to cook for another 10 minutes. While the vegetables are cooking, you need to chop the leaves and stems of the sorrel. Break the eggs into a container, add a little salt and beat. As soon as the potatoes are completely cooked, you will need to add the sorrel and cook everything together for about 3 minutes. Then the beaten eggs are poured in, which must be stirred thoroughly at the same time. The soup in this form should be brought to a boil, salt or pepper.

Important! Eggs can not only be poured in during the cooking process, but also added boiled and chopped. Many people add quail eggs, which can be placed whole or cut into halves.

Vegetable soup recipe

To make a dish filled with more vegetables, you will need to prepare a slightly larger variety of vegetables. If you carefully follow the instructions, you can get a very tasty, rich dish. Here are the ingredients you need to prepare to make the soup:

Zucchini 100 grams.
Sorrel 50 grams.
Celery root.
Spinach.
Egg 2 pieces.
Potatoes, onions, carrots 1 piece each.
Garlic - a couple of cloves.
Vegetable or olive oil.
Sour cream.
Salt and pepper.

To cook a delicious dish, you need to pour one and a half liters of water or broth cooked with vegetables into the pan. As soon as the water boils, place the potatoes, zucchini and celery in the pan. Onions, carrots and garlic need to be sautéed in oil, put into the broth and everything brought to full readiness. After complete readiness, you need to put spinach and sorrel in it, cook everything together for another 3 minutes. After all components are fully prepared, everything is turned off and seasoned with prepared seasonings. Before serving, you can add half an egg and sour cream to taste.

Cooking borscht with sorrel

You can cook not only the dishes listed above with the described product, but you can also add sorrel to borscht, thereby obtaining a separate unique and very tasty dish. To prepare, you will need to prepare the following components:

Potatoes 3 tubers;
Carrots 2 pieces;
Sorrel 200-300 grams;
A glass of beans;
One onion and one pepper;
Tomato paste 3 tablespoons;
Boiled eggs;
Salt and herbs.

It is advisable to cook this borscht in chicken broth. While cooking the broth, add bay leaves, peppercorns and other seasonings to the pan. After straining the broth, you need to add all the prepared vegetables and the prepared sauteing made with tomato paste. The potatoes will be cooked and you can add the sorrel and beans. As soon as everything boils and cooks, after which the dish is completely ready. Before serving, it is advisable to leave the product for 10 minutes. You need to add sour cream and herbs to your plates before meals.

Sorrel soup with pork

To prepare this rich and very tasty dish you will need to prepare the following products:

Pork meat 750 grams;
Sour cream 250 ml;
Sorrel 200 grams;
Onions and carrots 150 grams each;
Eggs 3 pieces;
Potatoes 1 piece;
Standard seasonings.

The meat must be boiled in a 5-liter saucepan, constantly skimming off the foam. All the necessary raw and sautéed vegetables must be placed in the prepared broth. Once the potatoes are completely cooked, you can add chopped herbs and sorrel, cut into strips. After everything has simmered for about 10 minutes, it can be removed from the stove. Eggs should be boiled separately and served as desired. You can also add sour cream to improve the taste.

Summing up

Sorrel is easy to prepare and goes well with a wide variety of vegetables. The product ideally helps the body with its vitamins and numerous beneficial substances. Sorrel soups can effectively diversify the daily menu. Based on the recipes presented above, you can cook delicious and very healthy soups, delight yourself and your loved ones.

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Most housewives call sorrel soup more familiarly and affectionately – green borscht or green cabbage soup. This sour seasonal herb is extremely beneficial! And we must take advantage of the opportunity when fresh sorrel appears in the beds or on the shelves, and prepare delicious hot and cold dishes from it.

If you like soups with a little sourness, then you will definitely like this.

Recipes made from fresh sorrel are impressive with bright colors and do not require expensive products. There are dishes here for lovers of pork with fat, and for gourmets who care about the color scheme and their figure. By the way, you can prepare sorrel for future use and treat yourself to hot sorrel soup in winter.

Sorrel soup: classic recipe

Our grandmothers and great-grandmothers prepared green cabbage soup according to the classic recipe. Sorrel soup is rightly called the king of spring soups, and it can be prepared from the simplest ingredients.

Ingredients:

water or broth - 1.5 l;
sorrel – 2 bunches;
potatoes – 2 pcs;
boiled eggs – 2 pcs;
butter – 20 g;
salt, pepper and favorite seasonings.

You can store the broth with pieces of meat in the freezer for up to 1 month and use it to make quick soups! To transfer the frozen broth into a saucepan, just hold the container with the broth under hot water.

Preparation:

Coarsely chopped potatoes are placed in a saucepan with water or broth. They should boil and give the future soup a pleasant taste and thickness.

Don't forget to salt the broth and add your favorite spices!

We cut the sorrel, to do this we roll the leaves into a tube and after cutting we get long sour strips. In a frying pan with heated butter, lightly simmer the sorrel, then all the beneficial properties of the herb will be “sealed” in the leaves.
Stewed sorrel is added to the broth with boiled potatoes. The taste of butter will give the soup smoothness and the necessary fat.
In a separate bowl, boil 2 chicken eggs. Finely chop or mash the cooled eggs with a fork.

Pour aromatic soup into a bowl, add crackers, sprinkle with chopped eggs and add a spoonful of sour cream! It turns out incredibly beautiful and just as delicious!

Recipe for sorrel soup with egg

If you don’t like thin sorrel soup, then green cabbage soup will get the desired thickness from cereals and boiled eggs. Sometimes, when preparing sorrel soup, millet or rice, previously soaked in cold water, is added to it.

Ingredients for green borscht with egg:

water or broth – 1.5-2 l;
sorrel – 2 bunches;
potatoes – 2 pcs;
eggs – 2 pcs;
onion – 1 piece;
carrot – 1 piece;
millet or rice - 3 tbsp. spoons;
celery root, parsley and dill.

Preparation:

The broth for sorrel soup is cooked for 1-2 hours. You can use pork, chicken or turkey leg.

Add spices, chopped potatoes and pre-soaked cereal to the finished boiling broth.
Grated carrots, onions and celery – the root gives a specific flavor, so it’s not for everyone – fry it in vegetable oil. Add to soup.
Cut the sorrel into strips.

Any fresh herbs are added 3-5 minutes before the end of cooking! Sorrel stalks can also be used in soup if they are finely chopped!

After adding all the green ingredients, cook for 3 minutes, turn off and wait 15 minutes for all the aromas and flavors to reunite.

When serving, decorate with sour cream, chopped eggs or their halves.

How to cook sorrel soup with egg and chicken: the simplest recipe

The simplest, and most importantly, healthy sorrel soup is made from chicken broth. You can use breast meat in the recipe - this is an option for dietary borscht, or chicken legs - for rich aromatic soups.

Ingredients for the soup:

sorrel – 2 bunches;
chicken leg – 1 piece;
potatoes – 3-4 pcs;
carrots and onions – 1 piece each;
eggs – 3 pcs;
spices and other herbs.

Eggs can be washed and boiled together with chicken legs. After 15 minutes, take them out and place them in cold water!

Preparation:

Prepare frying from chopped carrots and onions.
The chicken is cooked with diced potatoes and fried vegetables are added to it.
Finely chopped greens are the last to be added to the soup.

After boiling, cook for another 2-3 minutes! Serve in a beautiful bowl with a dollop of sour cream!

Eggs can be added to green borscht in 3 ways: finely chopped, sliced into slices or halves, or you can pour them in a thin stream into a boiling broth! Then beautiful “clouds” will float in the soup.

Sorrel soup with meat: tender beef or pork

The rich sorrel soup with meat will please the owner of the house. The recipe includes the healthiest ingredients, a variety of vegetables and pork tenderloin, and the cooking process will bring pleasure to any busy housewife.

Let's prepare the necessary products:

pork or beef pulp – 1 kg (with fat);
sorrel – 1 bunch (300 g);
potatoes - 3 pcs;
onion and carrot – 1 piece each;
eggs – 3 pcs;
green onions, dill, parsley.

For spices we use bay leaf, black pepper, salt and celery root.

Preparation:

Place the meat in 2.5 liters of cold water and cook for 2 hours. When all the foam has been removed, do not forget to add salt and spices so that the pork absorbs all the aromas and gives off its taste.
Boil the eggs for 15 minutes, and fry the chopped onions, carrots and celery in olive oil.
When the pork is boiled to the desired softness, the broth must be strained and proceed with the final part of the culinary masterpiece.
Diced potatoes and fried vegetables are added to the broth with pieces of meat. Let the ingredients boil thoroughly and add chopped sorrel and other herbs.
The soup will simmer for a couple more minutes and you can add boiled eggs. To suit the housewife's taste, they can be finely chopped, grated or served in neat halves.

A spoonful of sour cream or mayonnaise will add the finishing touch to the plate!

Recipe for sorrel soup with mushrooms

Light sorrel soup with mushrooms is prepared quickly and fills the house with mouth-watering aromas. The recipe is simple, and neither the children nor the beloved husband will be able to resist the temptation to try the delicious soup.

For this culinary masterpiece you will need:

water or broth - 1.5 l;
champignons – 250 gr;
potatoes – 2 pcs;
sorrel – 1 large bunch;
onion and carrot – 1 piece each;
spices, herbs and boiled eggs for decoration.

Preparation:

Place diced potatoes, grated carrots and mushrooms into hot water or broth. We put the whole onion in there so that during the cooking process it gives off its taste.

Don't forget to add your favorite spices, for example, bay leaf and peppercorns!

Boil the vegetables until tender. Remove the onion and bay leaves.
And we launch the final ingredient - fresh sorrel and any herbs to taste.
After 2-3 minutes, turn off the soup and let it brew.

Before serving, add a spoonful of homemade mayonnaise and chopped boiled eggs to each plate.

If mushroom soup with sorrel was boiled in water, then it can be eaten cold!

Sorrel cream soup

The delicate consistency of puree soups is especially popular among older people. Sorrel cabbage soup can be easily prepared in the form of an airy cream and add exquisite notes to the recipe with the help of additional ingredients.

To prepare you will need:

water or broth - 1 l;
sorrel – 2-3 bunches (400 g);
potatoes - 3 pcs;
cream cheese – 150 gr;
cream – 100 ml;
onion – 1 piece;
garlic, green onion, spices;
boiled egg - 1 pc for decoration.

Preparation:

In a heated frying pan with olive oil, fry the onions, crushed garlic and add spices so that they open up and release their aromas.
We also send finely chopped potatoes there. Fry and add hot water or broth.
Throw pieces of cheese into the boiling soup and pour in 100 ml of heavy cream. 3-5 minutes before readiness, lower the sorrel and other greens.
Remove from heat, let cool slightly, and puree the soup with a blender. Before serving, decorate with a slice of boiled egg.

Sorrel can be cooked for no more than 3 minutes to preserve color and beneficial vitamins!

I suggest you watch a video recipe for making a classic sorrel soup with meat

Bon appetit and see you new recipes!

And today I will tell you how to make green sorrel soup. You will say, well, I don’t like him. And you try to cook according to the suggested recipes. It turns out very tasty.

I have loved this soup since childhood, when I went to the village to visit my grandmother. Granny used to send it to the garden to pick it, and an hour later you were already eating a wonderful, aromatic and very healthy stew. And even with homemade eggs and freshly prepared sour cream. Well, just delicious.

And, I can tell you, there are also many recipes for such a simple dish. Each housewife has her own method and secret. Let's consider several options. Try it and evaluate it. If anyone has not yet eaten it or does not like it, they will definitely fall in love with green cabbage soup, as it is also called.

And of course, we will start with the most common method. On meat broth. I personally prefer chicken, because in principle I love this meat. And it can be prepared faster than others.

Ingredients:

Chicken leg - 1 piece
Potatoes - 5-6 pcs.
Egg - 3 pcs
Onion - 1 piece
Carrots - 1 pc.
Fresh sorrel - bunch
Dill, parsley - bunch
Salt, pepper, spices - to taste

Cooking method:

1. Pour water into the pan and place the ham. You can also put boiled eggs here. Remove them 10 minutes after boiling. Cook the meat for about 45 minutes.

2. Cut the onion into squares. Grate the carrots on a coarse or medium grater. Peel the potatoes and cut into cubes. And chop the sorrel and herbs.

3. Heat a frying pan, pour vegetable oil into it. Add onion and fry until golden. Then add the carrots and fry for a few more minutes, stirring.

4. When the chicken is almost ready, add the potatoes to the pan and cook for 15-20 minutes.

5. Peel the eggs and chop them into small cubes.

6. When the meat and potatoes are ready, add all the other ingredients - frying, all the greens and eggs. Salt and add pepper and spices. Wait for it to boil and cook for another 2-3 minutes. Cut or break the leg into pieces as you like.

The delicious, aromatic soup is ready. Place into portioned plates and enjoy a delicious and nutritious lunch.

Cooking delicious green borscht without meat

At the dacha you don’t always have meat on hand, so I offer you a simple step-by-step recipe for summer soup. And there’s no hassle. You can prepare it in 20 minutes, no more.

Ingredients:

Water - 2 liters
Salt - 1 tablespoon
Sorrel - 1 bunch
Potatoes - 4 pcs.
Garlic - 1 clove
Unrefined sunflower oil - 2 tablespoons
Any greens - 1 bunch
Corn or other spices - 1/4 teaspoon

Preparation:

1. Let the eggs cook for 10-15 minutes. Then put a pot of water for the soup to boil and get on with the vegetables. Wash the sorrel thoroughly and cut off the stems. Peel the potatoes and cut into medium cubes. Cut the onion into cubes too. Crush the garlic with the side of a knife and chop.

2. When the water boils in the pan, add potatoes, onions and garlic. Add some salt. Cook for 20 minutes.

3. In the meantime, let's continue cutting the remaining products. Cut the sorrel leaves into small pieces. Peel and crumble the boiled eggs. Chop the rest of the greens. Place all this in a boiling pan in which the vegetables have already been cooked. And add spices there. And mix everything.

3. When the soup boils again, add 2 tablespoons of sunflower oil. Stir and turn off the stove. Cover the pan with a lid and let sit for 20-30 minutes. Then you can serve delicious green borscht.

If desired, place a spoonful of sour cream or mayonnaise on a plate. It will be even tastier this way.

Video on how to make sorrel soup

I liked this recipe. It's as simple as I'm used to cooking. Only meat broth is prepared with pork ribs.

Ingredients:

Pork ribs – 500 gr
Potatoes - 10 pcs.
Onion - 1 pc.
Carrots - 1-2 pcs.
Eggs - 2 pcs
Sorrel - 2 bunches
Dill, parsley, green onions - to taste
Salt - to taste
Vegetable oil for frying

The soup should be very rich and tasty. And you can, in principle, take any pork meat - neck, drumstick, ham, and tenderloin. I don't think it will be any less worse.

Step-by-step recipe for green cabbage soup with nettles

A wonderful quick recipe for a quick spring/summer soup. A very good garden option. Minimum products and time. But at the same time it will be very nutritious, and most importantly tasty.

Ingredients:

Nettle - 1 bunch
Sorrel - 1 bunch
Potatoes - 3 pcs.
Carrots - 1 pc.
Eggs - 2 pcs
Bay leaf - 2 pcs
Salt - to taste
Water - 1.5 liters

Cooking method:

1. Place a pan of water on gas and bring to a boil. In the meantime, get on with the other ingredients. Wash the nettles and scald with boiling water. Then cut off the stems, leaving only the leaves. And cut them into small pieces.

When collecting nettles, take care of your hands; it is better to do it with gloves. After you scald it with boiling water, it will no longer burn. Feel free to take off your gloves and continue cooking.

3. Peel and cut the potatoes into small cubes. Meanwhile, let the eggs cook on the fire for about 10-15 minutes.

4. When the water in the pan boils, add the potatoes, salt and add a bay leaf. Cook for 25 minutes until the potatoes are done.

5. While the potatoes are cooking, peel and finely chop the eggs.

6. Peel and grate the carrots on a coarse grater.

7. When the time has come, place all the remaining ingredients in the pan and cook for 5 minutes.

8. After this, turn off the gas, cover with a lid and let stand for about 15 minutes. And the wonderful borscht made from fresh herbs is ready. It is very aromatic and tasty. Help yourself.

Canned sorrel soup with meat

Despite the fact that this is mainly a summer soup, nothing prevents you from preparing it in the fall and winter. Provided you have canned sorrel. And it will be no worse than fresh.

Ingredients:

Canned sorrel – 0.5 l
Pork – 300 gr
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 4-5 pcs.
Boiled eggs - 3 pcs
Vegetable oil - for frying
Salt - 0.5 tablespoon
Ground black pepper - to taste
Dill, parsley - bunch
Water - 2 l

Preparation:

1. Wash, dry with a towel and cut the pork into small pieces and fry in a frying pan.

2. Grate the carrots and cut the onion into small cubes. Place over lightly browned meat. Fry until golden soft and add a little water. Close the lid and simmer until the meat is cooked.

3. Place a pot of water on the stove and add potatoes. Add salt and cook for 25-30 minutes until tender.

4. Boil the eggs in advance, cool, peel and finely chop. Also finely chop the greens. When the potatoes are cooked, add the contents of the pan and the sorrel to the pan. Pepper and taste. If necessary, add more salt. Cook for another 5 minutes and add eggs and herbs at the end.

5. Everything is ready! When serving, add sour cream for more flavor. Sour cream, in my opinion, is generally appropriate everywhere.

Well, dear friends. You have met the most interesting selection of recipes for sorrel soup, also known as green cabbage soup, or green borscht.

Although there are actually many more ways. You can experiment with the same meat. For example, make it with beef instead of chicken or pork. Or vice versa, remove the meat ingredient from the recipe and prepare a dietary dish.

In general, rely on your mood and the composition of the products at hand. cook with pleasure and treat yourself and your loved ones to a delicious stew. Good luck to you!

Sorrel soup is a wonderful vitamin-rich dish, the highlight of which is its characteristic sourness. This soup will come in handy after the cold weather, during which our body has managed to miss vitamins and fresh herbs. Sorrel is a real natural treasure, rich in minerals (potassium, phosphorus, magnesium, iron), beta-carotene, as well as vitamins A, C, B1 and E. The inclusion of such a healthy soup in the diet is a valuable gift for the body, because sorrel is not in vain popularly called the “green doctor”.

Sorrel soup is best prepared from young, tender leaves - this guarantees excellent taste and pronounced benefits for the body. It is in the young shoots of sorrel that the maximum amount of vitamins and minerals is present. The classic recipe for sorrel soup always includes meat and boiled eggs. Onions, carrots and potatoes are also usually added to the soup. For the meat option, you can use chicken, beef, rabbit, turkey or lean pork. However, there are plenty of other varieties of sorrel soup, including a vegetarian version, which is great for those on a diet or dietary restrictions, as well as sorrel soups using a variety of additional ingredients, such as nettles, spinach, arugula, herbs dandelions, tomatoes, bell peppers, celery, white cabbage or beans. In addition, you can prepare sorrel puree soup with the addition of other greens - such a bright, tender dish will certainly be appreciated by kids. Tip to note: including spicy greens in the soup helps neutralize the harm of oxalic acid.

Before preparing the soup, the sorrel should be sorted, discarding the withered and rotten leaves, remove the tails and thick veins and wash the greens thoroughly. It is best to do this in a bowl of cold water, draining the water several times - this will remove dirt and sand. Do not chop the sorrel too finely, otherwise it will turn into mush during cooking. The more sorrel shoots you add to the soup, the more pronounced sour taste it will have. Typically, about 100 g of sorrel shoots are used for 2 liters of meat broth, while in the case of preparing vegetarian soup, 200 g of sorrel leaves should be used for 1 liter of water. Sorrel is added to the soup at the very end, as it takes less than 5 minutes to prepare. Undercooked or overcooked greens can spoil the overall impression of the dish, so remove the soup from the stove as soon as the leaves change color and become limp. If your soup is not sour enough as you wanted, lemon or lime juice will help fix it. It is worth remembering that sorrel soup cannot be cooked in aluminum containers, since oxalic acid reacts with aluminum.

You can also freeze, dry or preserve fresh sorrel for the winter so that during cold weather you can enjoy a flavorful soup reminiscent of summer and lush greens. If you are making soup from frozen sorrel, there is no need to defrost it first - just drop the leaves into the boiling broth. Sorrel soup is usually complemented with chopped boiled eggs, sprinkled with chopped herbs and served with sour cream. Eggs help balance out the sour flavor of the soup and can not only be crumbled into the finished soup, but can also be added raw during the cooking process or served boiled on its own. Sorrel soup is good both hot and cold, which is especially important for the summer season. Now let's check out the recipes for this wonderful soup.

Ingredients:
1.5 kg beef,
4-5 medium potatoes,
1 medium onion,
1 large carrot
300 g fresh sorrel or 200 g frozen sorrel,
2 tablespoons vegetable oil,
4 bay leaves,
5 peas of allspice,

boiled eggs,
dill greens,
sour cream.

Preparation:
Boil beef in 3.5 liters of water. Add diced potatoes to the boiling broth and cook for about 15 minutes. Fry chopped onion in vegetable oil until golden brown. Add grated carrots and fry for about 5-7 minutes, then add to the soup along with bay leaf and allspice. When the potatoes are soft, add the chopped sorrel. Cook for 3 to 5 minutes. Salt and add pepper to taste. Crumble chopped boiled eggs into the soup and sprinkle the dish with dill. Serve soup with sour cream.

Sorrel soup with chicken and rice

Ingredients:
500 g chicken meat,
2 liters of water,
2 onions,
2 carrots,
1/2 cup rice,
100 g sorrel,
2 stalks of celery,
3 boiled eggs,
Bay leaf,
black peppercorns,

sour cream.

Preparation:
Pour water over chicken and bring to a boil. Skim off any foam, reduce heat and add 1 peeled onion and 1 peeled carrot. Cook for about 30 minutes until the chicken is cooked through. 10 minutes before the broth is ready, add bay leaf and black peppercorns, lightly salt. Remove spices and vegetables from the broth, separate the meat from the bones and chop, and strain the broth.

Bring the strained broth to a boil and add 1 chopped onion, 1 julienned carrot and diced celery. Add washed rice and cook for about 15-20 minutes, stirring occasionally, until the cereal and vegetables are cooked. Add chopped sorrel and chicken, cook for another 5 minutes. Add salt if necessary and season to taste with ground pepper. Serve the soup with halved boiled eggs and sour cream.

Cream soup with sorrel and spinach

Ingredients:
2 liters of water,
4 potatoes,
250 g sorrel leaves,
250 g spinach leaves,
1 bunch of dill,
4 boiled quail eggs,
salt to taste.

Preparation:
Place the diced potatoes in a saucepan and add water. Add salt and bring to a boil. Reduce heat and simmer for about 10 minutes. Add chopped herbs and cook until potatoes are soft. Grind the soup with a blender to a puree consistency. Add salt if necessary and pour into plates, garnishing with quail egg halves.

French sorrel soup

Ingredients:
4-6 bunches of sorrel,
1 liter chicken or vegetable broth,
1 onion,
80 g butter,
3 tablespoons flour,
2 egg yolks,
1/2 cup cream,
salt to taste.

Preparation:
Melt 60g butter in a frying pan over medium heat. Add chopped onion and fry over low heat for 10 minutes. While the onions are cooking, bring the broth to a boil in a saucepan. Add the chopped sorrel leaves and a large pinch of salt and mix well. When the sorrel has softened, reduce the heat, cover and cook for 10 minutes, stirring occasionally. Stir the prepared onion with flour and add to the soup, stirring well with a whisk. Whisk the egg yolks and cream in a bowl. While whisking, add a small amount of hot soup to prevent the yolks from boiling. Pour the egg mixture into the soup, stirring continuously. Add the remaining butter and cook for another 5 minutes, without letting the soup boil. Serve immediately.

Sorrel and nettle soup

Ingredients:
2 liters of water,
200 g sorrel,
200 g nettles,
3-4 potatoes.
1 onion,
1 carrot,
1 onion,
salt and ground black pepper to taste,
dill greens.

Preparation:
Pour water over the diced potatoes, add salt and bring to a boil. Cook for about 10 minutes, then add the chopped vegetables. Cook for another 15 minutes. Add chopped sorrel and nettle leaves and after 5 minutes remove the soup from the stove. Season with salt and pepper to taste, sprinkle with chopped dill and serve.

Ingredients:
800-900 g of any meat,
3 liters of water,
1 onion,
1 carrot,
150 g fresh sorrel,
5 potatoes,
3 cloves of garlic,
4 boiled eggs,
1 tablespoon vegetable oil,
salt and ground black pepper to taste,
dill and parsley,
sour cream.

Preparation:
Add oil to the multicooker bowl and fry the chopped onions, carrots and garlic in the frying mode. Add the chopped meat and diced potatoes. Add water and cook in simmer mode for about 1 hour. After this, add chopped sorrel, salt and pepper. Cook in simmer mode for about 15 minutes. Sprinkle the finished soup with chopped herbs and serve with half boiled eggs and sour cream.

Sorrel soup is a healthy dish with a refreshing taste that perfectly satisfies hunger. We hope that the sorrel soup options we offer will make your diet healthy and varied. Bon appetit!