Shchi green with sorrel and egg recipe. How to cook summer soup, green borscht, sorrel soup with egg: recipes. Sorrel fridge: a classic recipe. Shchi green sorrel with meat

The recipe for sorrel soup with egg is the easiest and most delicious option cooking sorrel soup. 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:

chicken breast - one and a half kg;
onions - 3 onions;
sunflower oil - 15 ml;
egg - 3 pcs.;
cloves - 5 pcs.;
sorrel - 3 bunches;
butter- 15 grams;
tomato - 1 pc.;
carrots - 1 pc.;
potatoes - 6 potatoes;
bay leaf - 3 sheets;
pepper - peas - 9 peas.

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.

Cooking time chicken meat up to an hour and a half.

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

Cooking vegetable dressing For delicious soup
While the meat is cooking, you can prepare the dressing. To do this, peel the onion and chop it. Heat 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. So light sour soup will cheer you up in the 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

Delicious, with a pleasant sourness and very healthy cabbage soup is prepared simply and easily: from fresh or canned sorrel.

Water - 3 Liters
Potatoes - 5-6 Pieces
Onion - 1 Piece
Carrot - 1 Piece
Egg - 1-2 Pieces
Bay leaf - 1-2 Pieces
Dill - 20 Grams
Sorrel - 100 Grams
Parsley - 20 Grams
Salt - to taste
Vegetable oil - 2 tbsp. spoons
Sour cream - 70-100 Grams

Prepare soup ingredients. Sorrel soup needs a lot of greens, not only sorrel is used, but also dill, parsley, you can add green onions. Boil the egg until hard boiled.

Cut the washed and peeled onions and carrots. Fry them in vegetable oil until fully cooked. Salt while frying.

Put the water for the soup to boil, salt. Peel the potatoes and cut into thin strips so that they cook quickly.

Boil potatoes for 15 minutes.

Cut all the greens: sorrel, dill and parsley. Chop boiled egg if the eggs are small, take two or three pieces.

Put the fried vegetables into the cooked potatoes.

Add plenty of greens and an egg. Correct cabbage soup for salt. Boil the soup for one minute - and turn off the heat. Serve hot soup with sour cream. Bon appetit!

Recipe 2: sorrel soup with egg (step by step photos)

Sorrel - 1-2 bunches
Pork bones - 300-400 Grams
Potatoes - 3-4 Pieces
Carrot - 1 Piece
Onion - 1 piece
Greens - 1 bunch
Egg - 3-4 Pieces
Salt - 1 Art. spoon (to taste)
Vegetable oil - 1 Art. spoon
Butter - 1 Art. spoon
Water - 2-2.5 liters

First of all, we need to cook the broth. I cook it from pork bones: fill them with cold water and put on medium heat. As the water boils, remove the foam, make a small fire and cook for 1 hour. 15 minutes before the end of cooking, add salt. Then we take out the bones from the broth.

Peel and cut potatoes into small cubes. Let's send the potatoes to the meat broth.

We put the eggs to boil, fill them with water and cook for about 10 minutes. We will add them to the plate when serving.

Grate peeled and washed carrots on a coarse grater.

And cut the onion, peeled from the husk, into thin half rings.

Add butter and vegetable oil to a hot pan, then onions and carrots together, fry for 5 minutes. Add them to the almost ready potatoes in the broth. Add the meat that was taken from the bones.

Rinse fresh sorrel well under running water and cut into small pieces. Add to the broth, let it boil for 10 minutes - and turn off the finished cabbage soup. Let it brew for another 15 minutes. Pour hot cabbage soup into plates, garnish with fresh herbs, add a cut egg.

Recipe 3: green cabbage soup with sorrel in meat broth

Pork - 350-400 gr.
Potatoes - 3-4 pcs.
Carrot - 1 pc.
Onion - 2 pcs.
Water - 1.5–2 liters
Sorrel - 400 gr.
Green onion - 1 bunch
Parsley or dill - 1 bunch
Sour cream 35% - 100 gr.
Chicken eggs (boiled) - 2 pcs.
Bay leaf - to taste
Salt - to taste
Vegetable oil - to taste
Butter (piece) - to taste

We 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 reduce the fire. Cook covered for 30 minutes.

Peel the potatoes, wash and cut into medium cubes (about 3x3 cm).

We clean the onions and carrots, then finely chop the onion, and finely chop the carrots.

We sort out the sorrel, cut off the cuttings and chop coarsely. Finely chop parsley and onion.

Put the boiled potatoes into the boiling broth (about 15 minutes).

Place a frying pan over medium heat and add a piece of butter. As soon as it melts, add coarsely chopped sorrel and leave to simmer over low heat for 5 minutes, while stirring constantly.

We put another pan to heat up, pour a little vegetable oil. And put onions to fry. As soon as it becomes transparent, add carrots, mix and fry lightly (no more than 3 minutes).

When the potatoes become a little soft, put the sorrel and frying into the broth, salt to taste, add a couple of leaves of parsley and cook for 10-15 minutes. At the end, add greens, cover with a lid and let stand for 5 minutes.

Green cabbage soup with sorrel meat broth ready! Bon appetit!

Recipe 4: cabbage soup with sorrel in chicken broth

chicken broth - 1.5 l
fresh sorrel - 300 g
potatoes - 3-4 pcs.
onion - 1 pc.
eggs - 2 pcs.
butter - 1-2 tbsp.
salt - to taste
green onion - to taste
dill greens - to taste

Boil the eggs for 8-10 minutes after boiling. If you cook longer, then the yolk will turn from yellow to bluish, which will have a bad effect on appearance and the taste of the food.

We clean and wash vegetables.

And also sorrel: first, we sort out fresh leaves, select clean whole leaves. Then we cut off their stems. My sorrel with running water. Then shake off the water and cut the sorrel.

Bring water or broth to a boil.

Cut potatoes into cubes and dip into boiling water. Cook for 10-15 minutes.

In the meantime, chop the onion and fry it in butter, fry until transparent. At the same stage, you can add flour to the onion and lightly fry to make the soup thicker. Add the passivation to the soup.

Now put the sorrel in the soup and cook until the dish is ready for 7-10 minutes.

Then remove the cabbage soup from the fire, pour it into plates. Serve with an egg cut into pieces or circles, sour cream and chopped herbs. If it's sour, add some sugar.

Recipe 5: canned sorrel soup

Chicken - 300 gr
Canned sorrel - 2 tbsp. spoons
Potato -5 pcs
Carrot - 1 pc.
Onion (½ head)
Salt, black peppercorns, bay leaf
Egg - 1 pc.

First of all, you need to cook the broth for cabbage soup. my chicken breast put it in a saucepan, fill it with cold water, salt and put on fire. During the cooking process, foam will form, it must be periodically removed.

Peel and chop the onion.

Cut potatoes into pieces.

We clean the carrots and rub it on a coarse grater.

After the meat is cooked, it must be removed, cut into pieces and added to the cabbage soup. Now add previously prepared vegetables, onions, potatoes and grated carrots to the broth.

In conclusion, it is necessary to break a chicken egg into a saucepan with sorrel soup, after which the broth must be mixed well.

That's all, cabbage soup from canned sorrel is ready. Before serving the dish, season the green cabbage soup with sour cream and put half of the chicken egg on the plate.

Recipe 6: Green sorrel soup with spinach

water - 2 liters
frozen sorrel - 1 pack
frozen spinach - 1 pack
onion - 1 pc. carrots - 1 pc.
potatoes - 2 pcs.
hercules - 1 tablespoon
lavrushka
sunflower oil for frying

Onion cut into squares.

On a small amount sunflower oil lightly fry the onion.

Then add grated carrots to the pan. Fry vegetables until soft.

We cut the potatoes into small cubes.

Pour water into a saucepan, bring it to a boil, salt. Put potatoes in boiling water.

When the potatoes are half cooked, add the onion-carrot frying to the water.

Let the soup simmer for a couple of minutes.

Frozen spinach and sorrel do not need to be thawed first.

I put greens in the soup. Spinach and sorrel are cooked quite quickly - in 5 minutes they will be ready.

We put black peppercorns and lavrushka in the soup.

The final touch is to add a little oatmeal to thicken the soup.

Greens are best served with a hard-boiled egg, cut lengthwise into two parts.

Bon appetit!

Recipe 7: lean cabbage soup from sorrel (step by step with a photo)

Lean sorrel soup with potatoes, carrots, spinach and spices. You can add a hard-boiled egg and sour cream to the cabbage soup.

sorrel - 200 gr
spinach - 150 gr
potatoes - 2 pcs
carrots - 1 pc.
tomato - 1 pc.
dill - 20 gr
egg - 2 pcs
sour cream - 4 tsp
bouillon cube - 2 pcs
butter - 20 gr
water - 2.5 l
salt - 1 tsp

Pour water into a saucepan and bring to a boil, reduce heat.

Chop the sorrel and spinach and add to the pot.

Peel potatoes and carrots, wash, cut into cubes and also send to the pan and salt.

Remove foam and cook for 20 minutes.

Cut the tomato and part of the dill into small pieces and add to the pan. Add 2 bouillon cubes and oil. Cook for 10 more minutes.

During this time, hard boil the eggs.

Pour cabbage soup into a plate, add one teaspoon of sour cream and half a hard-boiled egg. Sprinkle dill on top.

Recipe 8: Vegetarian Sorrel and Nettle Shchi

bunch of sorrel
A bunch of young nettles
bunch of green onions
Onion - 1 head.
Tomatoes - 1 pc.
Potatoes - 4-5 pcs.
Raw chicken eggs- 2 pcs.
Salt, black pepper

In order not to burn yourself with nettles during its further processing, we put the bunch into a saucepan, and pour boiling water over the nettles. We remove the pan with nettles to the side and leave our first green ingredient of cabbage soup there to steam for 5-10 minutes.

Cut potatoes into small slices.

And pour it into the water that is not yet boiling (as you might guess, the pot of water should already be on fire by this time).

We take out the steamed nettle from the pan, and separate the leaves from its stems. Finely chop the leaves, and move the chopped nettle leaves to a plate, discard the stems, we will not need them.

Finely chop the onion head.

And as soon as the water with potatoes starts to boil, pour the onions to the potatoes.

Cut the tomato into small cubes.

Immediately dump the tomato into our cabbage soup.

Finely chop a bunch of green onions.

Throw it straight into the soup.

By analogy with nettles, we cut sorrel, namely, we separate the stems, and finely chop the leaves.

Immediately, after cutting the sorrel, we put nettles in our cabbage soup.

Pour chopped sorrel into the soup, mix, salt, add a little black pepper to taste, and cook for 5-10 minutes until our sorrel begins to turn yellow. While our green cabbage soup with sorrel and nettle is boiling, we shake two eggs in a mug, and at the moment when the sorrel begins to turn yellow.

In a thin stream, while stirring the soup with a ladle - pour the egg into the cauldron.

Then we cook the soup until the potatoes are fully cooked, and ... that's it! Our cabbage soup is ready.

Easy-to-cook green cabbage soup with sorrel and egg (with young vegetables) is a tasty, healthy and healthy soup. Perfect for a hot day when you want something light after the beach, it's also the perfect meal option if you want to keep fit during the beach season.

For cooking green cabbage soup take the necessary products from sorrel with an egg. Vegetables need to be cleaned and washed. Boil the eggs first. The number of eggs depends on your taste, someone puts a whole chicken egg in a bowl of ready-made soup, someone puts half.

Onions and carrots need to be chopped.

Coarsely chop the new 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 ready.

Wash the 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, salt and pepper. Boil sorrel for 5 minutes, no longer. Taste it, if it's sour, add some sugar.

Chop the greens, add to the soup, mix, turn off the stove and let the soup brew for a few minutes.

Before serving, cut and add a boiled egg and a spoonful of sour cream to each plate of ready-made cabbage soup. Green cabbage soup with sorrel and egg is ready. Enjoy!

In the spring, when the lack of vitamins is felt especially acutely, and the vegetables stored since autumn lose their nutritional appeal, it is time for early greenery. And the main task is how to eat more of it. Solving this problem, I cook cabbage soup with sorrel and egg for a very simple recipe. The green components in it undergo minimal heat treatment, and therefore retain all their useful properties.

Sorrel soup with egg

Kitchenware: pot, stove.

Ingredients

Sorrel should be fresh and elastic, green in color, without damage. It is better to choose a bunch with small and medium leaves (large sizes indicate a large amount of nitrates used to grow it or a venerable age).
Buy more green onions, for cabbage soup we will use only feathers.
And another very important component of our cabbage soup is the broth. It must be strong, rich.

Step by step cooking

Hard boil 5 eggs in advance. Pour 2 liters of ready-made broth into the pan, put on the stove.
Carefully washed sorrel cut into strips.
Grind 200 g of green onion feathers and 50 g of dill.
Wash and peel 500 g potatoes. Cut it into not too small pieces.
We clean the eggs and cut into cubes.
Pour the chopped potatoes into the boiled broth and cook until soft. This will take 15-20 minutes.
When the potatoes are absolutely ready, add the sorrel.
Immediately fall asleep onion and dill. Salt.
After boiling resumes, hold for 1-2 minutes and turn off the fire.
Add chopped eggs to the bowl.
Let the soup brew for 10-15 minutes, pour into bowls and serve.
Shchi is served hot with sour cream. Make sure that there are bread, pepper and mustard on the table.

Boiled eggs do not have to be put in cabbage soup, you can add them to the plate when serving.
Eggs can not be boiled, but introduced raw into cabbage soup. To do this, they are broken into a bowl, the yolk and protein are thoroughly mixed with a fork and poured into boiling cabbage soup in a thin stream, stirring constantly.
If you did not use carrots when preparing the broth, put them together with potatoes, after cutting them into slices or strips.
Shchi will become even more useful if you put a bunch of spinach along with sorrel.

Video recipe for cooking cabbage soup from sorrel

In this video you can see how sorrel cabbage soup with egg is prepared according to this simple recipe.

Did you know? Sorrel is rich in vitamin C. Only 100 g of green leaves cover daily requirement the human body in this vitamin. In addition, it contains vitamins E, PP, A and group B, iron, phosphorus, magnesium, potassium, sodium, calcium and organic acids.

How to cook the "right" broth

For the broth, we choose lean meat that contains a lot of connective tissue: beef brisket, shank, rump. Suitable pork shoulder or lamb ribs. You can put the chicken in whole or use any of its parts at your discretion. You can make bone broth. For 2 liters of broth, we need 1 kg of meat with bones and 2.5 liters of water. The result will be excellent if you follow these rules:

pour meat only with cold water so that during cooking it gradually releases proteins and mineral salts into the broth;
do not move far from the pan until the broth boils in order to collect the foam and fat formed on the surface in time;
after boiling, reduce the heat to a minimum, the broth should be cooked at a temperature of 80 ° -90 °, boiling on the surface will not be noticeable, only occasionally air bubbles will rise from the bottom;
good broth for hastily you can’t cook, for chicken it will take 1-2 hours, beef and pork will take from 2 to 3 hours;
half an hour before readiness, add a large onion and 2 medium carrots to the pan;
it is better to salt the broth at the very end, 10 minutes before the finish line.

Other cooking options

Sorrel soup is prepared from fresh sorrel in summer and spring, but in winter you can use frozen or canned. Frozen sorrel has an undeniable advantage, since the loss of vitamins in it is insignificant - no more than 15%. During conservation, this figure increases to 50%. In addition, before you cook cabbage soup from canned sorrel, you need to find out if salt was used to prepare it so as not to spoil the finished dish.

In the spring, be sure to cook - it's not only healthy dish but also very tasty. And if we are talking about cabbage soup, be sure to try the traditional or winter version. For those who cook in a slow cooker, it will be of interest to those specially designed for it.

Carrots and onions are fried in a pan for 5 minutes. Eggs need to be boiled hard-boiled, cut and put into the soup at the end of cooking. Ready green cabbage soup - satisfying. They can be served with a slice of toasted bread, sour cream or mayonnaise.

Ingredients:

pork bones - 200 grams;
sorrel - 150 grams;
table salt - 0.5 tablespoon;
carrots - 1 root crop;
potatoes - 3-4 pieces;
vegetable oil - 1 tablespoon;
chicken eggs - 3-4 pieces;
onion - 1 head;
purified water - 3.5-4 liters.

How to cook green cabbage soup with sorrel in broth

Wash the bones, put them in a tall saucepan and pour the required amount of water. Add salt. Place over medium heat and remove the foam before starting to boil. Optionally, add a couple of bay leaves and simmer over low heat for an hour.

Cut carrots into small cubes or grate on a coarse grater. Chop the onion. Add vegetable oil or butter to the pan. Transfer the onion, after a couple of minutes, lay out the chopped carrots. Cook while stirring for 2 minutes.