Easy-to-cook green cabbage soup with sorrel and egg (with young vegetables) is a tasty, healthy and healthy soup. It is perfect for a hot day when you want something light after the beach, and it is also an ideal meal option if you want to keep yourself in shape during the beach season.
To prepare green sorrel cabbage soup with an egg, take the necessary products. Vegetables need to be peeled, washed. Pre-boil the eggs. The number of eggs depends on your taste, someone puts a whole chicken egg in a bowl of ready-made soup, someone - half.
Onions and carrots must be chopped.
Coarsely chop the young potatoes.
Pour vegetable oil into a saucepan with a thick bottom, add onions and carrots, fry for a few minutes.
Add potatoes to vegetables.
Pour in water or broth and cook over low heat for 10-15 minutes, until the potatoes are tender.
Wash sorrel under running water, cut off the stems, they are fibrous and tasteless, coarsely chop the leaves.
Add sorrel and green onions to the soup, season with salt and pepper. Cook sorrel for 5 minutes, no longer. To taste, if it is sour, add a little sugar.
Chop the herbs, add to the soup, stir, turn off the stove and let the cabbage soup brew for a few minutes.
Before serving, cut and add each boiled egg and a spoonful of sour cream to a plate of ready-made cabbage soup. Green cabbage soup with sorrel and egg are ready. Enjoy!
Step 1: Cook the meat broth.
I used to cook pork broth, but if you want a more tender soup, cook it with chicken. So, take a piece of pork, wash it well under cold running water and send it to cook in a saucepan over medium heat. As soon as the water boils, remove the noise and turn down the heat. Cook under the lid for 30 minutes.Step 2: Chop vegetables.
At this time, we peel the potatoes, wash and cut into medium cubes ( about 3x3 cm).
Peel the onions and carrots, then finely chop the onions and finely chop the carrots. 
We sort out the sorrel, cut the cuttings and chop coarsely. 
Finely chop the parsley and onion. Step 3: Cooking green cabbage soup with sorrel.
Put potatoes in boiling broth ( about 15 minutes). And at this time, put a frying pan on medium heat, and spread a piece of butter. 
As soon as it melts, add coarsely chopped sorrel and leave to simmer over low heat for 5 minutes, while constantly stirring. 
We put another frying pan nearby to warm up, pour in a little vegetable oil. And spread the fried onions. As soon as it becomes transparent, add the carrots, mix and lightly fry ( no more than 3 minutes). When the potatoes become a little soft, put the sorrel and frying in the broth, salt to taste, add a couple of lavrushka leaves and cook for 10-15 minutes... At the end, add greens, cover with a lid and let stand. minutes 5.
Step 4: Serve green cabbage soup with sorrel.
It is customary to serve cabbage soup with sour cream and a boiled egg, which is divided in half. Bon Appetit! It is better to take meat on the bone, then the soup will be rich.
You can also put some coarsely chopped spinach in the soup with sorrel.
The broth can also be boiled from chicken, then the cabbage soup will turn out to be more tender and lean.
From the specified amount of ingredients, a two-liter saucepan is obtained.
If you do not like the taste of boiled eggs in the soup, then you can not boil them, but beat them with a whisk, and gently pour into the soup five minutes before cooking.
You can add a little green leaves of young garlic to the cabbage soup.
Green cabbage soup is always not only tasty, but also very healthy. After all, the main ingredients of this first course are spinach, young nettle, sorrel, parsley, dill and other herbs. These products are leading in the content of vitamins and other nutrients. If you do not add fatty and unhealthy foods to the soup, then it will turn out to be low in calories. Today we will tell you how to cook green cabbage soup with sorrel and egg, but the same principle can be used to make them from spinach. We have collected only dietary recipes for first courses. So even those who follow a diet to lose weight can cook them.
Subtleties of technology
Cooking green cabbage soup is not a difficult task. If you know the intricacies of technology, then they can be made from any product to your liking, and they seem tasty and appetizing.
- Do not use wilted greens for soup, let alone rotten ones. In this case, it will do more harm than good. But canned and frozen sorrel can be used without fear.
- Add greens, including sorrel, shortly before the end of boiling the soup, otherwise it will look less appetizing.
- Egg for green cabbage soup can be used both boiled and raw. The choice depends on the specific recipe. The boiled egg is cut as indicated in the recipe. Raw is dissolved and added in small portions, it is most convenient to add it to the soup with a fork, after beating it.
- Sorrel cabbage soup is served with sour cream; without it, they turn out to be noticeably less tasty.
You can cook green cabbage soup only from vegetables and herbs, or you can use meat or chicken broth. Diet recipes do not use pork or other fatty meats. Therefore, we will bring to your attention a recipe for the first courses of sorrel with vegetables or chicken breast as the easiest and most suitable for those who want to lose weight and follow a diet.
Green sorrel cabbage soup with boiled egg
Components:
- water - 3 l;
- sorrel - 100 g;
- parsley - 20 g;
- dill - 20 g;
- potatoes - 0.5 kg;
- onions - 100 g;
- carrots - 100 g;
- chicken egg - 1-2 pcs.;
- salt, sour cream - to taste.
Cooking algorithm:
- Wash and peel vegetables.
- Cut the potatoes into medium-sized cubes, finely grate the carrots, cut the onions into small pieces.
- Place vegetables in a saucepan, cover with water and place on the stove.
- Bring to a boil and cook for 15 minutes.
- During this time, boil the egg and prepare the greens: it needs to be washed, dried, cut. Chop parsley and dill smaller, sorrel - larger.
- After the indicated time, salt the soup, add spices to taste. It is important not to go overboard with them, it is possible to use only a couple of laurel leaves - that will be enough).
- After a couple of minutes, add the chopped greens, stir and cook for 5 minutes.
- Peel and finely chop the egg, add to the soup, stir. After a couple of minutes, the cabbage soup can be removed from the heat and poured into plates.
Do not forget to put a spoonful of sour cream in each plate, green cabbage soup is much tastier with it.
Canned sorrel green cabbage soup (with raw egg)
Components:
- skinless chicken breast - 1 pc .;
- canned sorrel - 2-3 tbsp. l .;
- potatoes - 0.5 kg;
- carrots - 100 g;
- onions - 50 g;
- salt, spices - to taste;
- egg - 1 pc.;
- water - 2.5 liters.
Cooking algorithm:
- Wash the chicken breast, cover with water, bring to a boil and cook for 30 minutes. 10 minutes before turning off the burner, add salt, spices, a couple of bay leaves and a few allspice peas to the broth.
- Take out, cool the breast. Strain the broth.
- Peel the onion and chop finely.
- Grate the carrots on a fine grater, after peeling and washing them.
- Peel and cut the potatoes into small cubes.
- Put vegetables in broth, cook for 15-20 minutes.
- Finely chop the chicken meat, dip it in the cabbage soup.
- Add the sorrel after a couple of minutes.
- Beat the egg and gradually add it to the soup with a fork.
- After a couple of minutes, the sorrel soup can be removed from the heat.
Using the same recipe, you can make green cabbage soup with chicken and fresh sorrel egg.
Green sorrel cabbage soup in chicken broth
Components:
- chicken breast - 1 pc.;
- water - 2 l;
- potatoes - 0.4 kg;
- carrots - 1 pc.;
- onion - 1 pc.;
- bay leaf - 2 pcs.;
- allspice peas - 6 pcs.;
- green onions - 20 g;
- fresh dill - 20 g;
- fresh parsley - 20 g;
- fresh sorrel - 0.2 kg;
- egg - 1-2 pcs.;
- salt to taste.
Cooking algorithm:
- Cook broth from chicken breast, spices, onions and carrots. Strain it. Discard the vegetables, cut the chicken into portions.
- Wash, finely chop the dill, parsley, green onion.
- Wash, shake off, cut the sorrel into strips.
- Peel and dice the potatoes into small cubes.
- Boil the potatoes in the broth for 15 minutes
- During this time, boil the eggs hard, cut each into 2-4 pieces, depending on which company you are cooking the soup for.
- Add herbs and sorrel to a saucepan, cook for another 5 minutes and remove from heat.
Put a piece of chicken fillet in each plate, pour over the soup, put a piece of egg on top. You can also add a spoonful of sour cream - it will not hurt.
Green cabbage soup with spinach and sorrel
Components:
- frozen spinach - 0.2 kg;
- frozen sorrel - 0.2 kg;
- onions - 75 g;
- carrots - 100 g;
- potatoes - 0.2 kg;
- water - 1.5-2 l;
- egg - 1 pc.;
- salt, sour cream, fresh herbs - to taste.
Cooking algorithm:
- Wash well and set the egg to boil.
- Peel, cut potatoes into small cubes.
- Cut the peeled onions and carrots into small pieces.
- Pour vegetables with water and cook. After boiling, add salt and spices.
- After 15 minutes, put spinach and sorrel into the soup without thawing. Continue cooking for another 10 minutes.
Pour the soup into bowls. Peel and cut into 4 pieces along the length of the egg, place one piece on each plate. Add sour cream, sprinkle with fresh herbs.
The classic recipe for green cabbage soup with sorrel and nettle
Components:
- young nettle - 100 g;
- sorrel - 100 g;
- green onions - 100 g;
- onions - 75 g;
- potatoes - 0.4 kg;
- water - 2.5 l;
- chicken egg - 2 pcs.;
- tomato - 100 g;
- salt, black pepper to taste.
Cooking algorithm:
- Pour boiling water over the nettle, rinse and cut.
- Wash and cut the sorrel.
- Chop the green onion.
- Pour boiling water over the tomato, cut into small cubes.
- Chop the onions finely.
- Cut the peeled potatoes into small cubes.
- Put onions and potatoes in a saucepan, fill them with water, put on the stove.
- After the water boils, add salt and black pepper, cook for 10 minutes.
- Add tomatoes.
- After cooking for another 5 minutes, add all the greens. Continue cooking the cabbage soup for 10 minutes.
- Beat the raw eggs and add them to the cabbage soup.
After all the eggs have been introduced, the soup needs to be boiled for 2-3 minutes. After that, the classic green sorrel and nettle cabbage soup is ready. According to the established tradition, they are served with sour cream, although in this case the soup will turn out to be delicious without it.
Try not to miss the season when sorrel is available to everyone, if possible, prepare it for future use (canning it with salt or just freeze it). After all, green sorrel cabbage soup is a tasty and dietary dish that you can eat without risk of gaining weight. In addition, such a soup will strengthen your body no worse than pharmacy dietary supplements.
INGREDIENTS
- 1 onion
- 3 tbsp. l. butter
- half a head of young cabbage
- 2 medium potatoes
- large bunch of young sorrel
- medium bunch of young spinach
- a small bunch of any greens to taste (parsley, dill, tarragon, cilantro)
- 4 eggs and sour cream, to serve
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Chop 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 for 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 onions in a blender, pour in 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 the potatoes until soft, 10 minutes. Beat the onion with the broth in a blender until smooth, pour into a saucepan with potatoes. As soon as it boils, remove from heat, season with salt and pepper, keep warm.
Remove the stems from spinach and sorrel. Chop the rest of the greens. In a large skillet, heat the remaining oil, add all the herbs, stir, cover, cook over high heat for 3 minutes. Open, stir again. If all the leaves are withered, transfer the herbs to a pot with potatoes (or cook for another 1-2 minutes under the lid).
To serve eggs, pour hot water, bring to a boil, cook for 5-6 minutes. Pour cold water over, 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, each with a cut egg and a spoonful of sour cream. Serve immediately.
Cabbage soup recipes
A simple step-by-step recipe with photos and videos that will easily help you prepare delicious, healthy sorrel cabbage soup, fresh, canned or frozen.
35 mins
96 kcal
4.82/5 (17)
Everyone is used to the fact that cabbage soup is made from sauerkraut or fresh cabbage. I suggest you move away from the traditional recipe and cook sorrel cabbage soup from fresh, frozen or canned sorrel. In addition to the fact that they turn out to be very tasty, thanks to sorrel, such cabbage soup contains a lot of vitamins.
List of required ingredients
Kitchen utensils: saucepan, frying pan, grater, cutting board.
Cooking sequence
- Before boiling sorrel cabbage soup, you need to boil broth. To do this, put the meat in a saucepan, fill it with cold water and put it on the stove. Water needs about 2-2.5 liters. Meat can be of any kind(beef, chicken, pork and even duck), such lamb or rabbit cabbage soup is good. Lean ones are also tasty, but it is desirable that it was on the bone, then the broth and the cabbage soup themselves will be more saturated.
- When the water boils you need to remove the foam, make the fire quieter and add a couple of lavrushka leaves if desired. The time to cook the broth depends on the type of meat. For chicken, 35-45 minutes will be enough, for pork a little more than an hour, and beef needs to be cooked for at least an hour and a half, unless it is young veal, which is cooked like pork.
- Boil water in a saucepan or a small saucepan and after boiling, put eggs in it. Cook them hard boiled for 8-10 minutes. After that, drain the boiling water and pour in the eggs.
cold water. This makes them easier to cleanse. To prevent the eggs from cracking during cooking, you can add a pinch of salt to the water..
- Now let's get to the vegetables. The first step is to clean and wash them.
- Chop the onion into small pieces and send it to a frying pan preheated with vegetable oil. Rub the carrots with the coarse side of the grater and put them in the pan next to the onions. Mix and, if necessary, add a little more oil. Fry everything together until light golden.
- Cut the peeled potatoes into medium pieces, put them in a deep bowl and fill them with cold water. This must be done so that it does not darken, waiting for its turn, and at the same time excess starch will come out of it.
- We wash the sorrel well under the tap and cut it into not very wide strips to the stems. If you have young sorrel and you like more sour cabbage soup, then you can also chop the stems very finely. They contain even more acid than the leaves, but the more mature sorrel has stiff and fibrous stems, so they try not to use them.
Fresh sorrel can be replaced with three to four full tablespoons of canned sorrel, just keep in mind that it also contains salt. And you can also cook such cabbage soup from frozen sorrel, which does not need to be thawed. I always freeze it for the winter, immediately cutting it into the necessary strips and distributing it in packages in portions.
- We cut the greens and chop them finely. There can be absolutely any greens: dill, parsley and green onions.
- We clean the cooled eggs and cut them into small cubes.
- When the broth is cooked, take out the meat and lavrushka from it. When the meat has cooled down a little, cut it from the bone, chop it and put it back in the pan.
- After taking out the meat, put the potatoes in a saucepan, add salt to taste and make the fire stronger.
- Add frying and chopped meat.
- After 10-15 minutes, put the sorrel in the pan... If you cook cabbage soup with spinach, then put it together with sorrel.
- After another 5-7 minutes, add eggs and herbs. Season with spices if desired. At the same time, you can add sour cream, but I prefer to put it in a plate with ready-made cabbage soup.
- In 5 minutes our cabbage soup will be ready.
Still delicious cabbage soup with sorrel is obtained, if instead of eggs add 120-150 g of Adyghe cheese.
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