Recipe for sorrel soup, both classic and with different variations, you need to know every housewife. In early spring, when there is still not a lot of greenery, a sorrel appears. Its sour taste gives the soup an original flavor. Also, one should not forget about the benefits of the most important ingredient.
By the way, many people call sorrel soup green borscht, as it turns out the corresponding color, as well as thick and rich. Serve it with mayonnaise or sour cream. Also, many densely sprinkle the finished dish with parsley, cilantro or dill. Season with ground black pepper.
Tasty and easy soup recipe.
This recipe for sorrel egg soup is simple, so to speak, basic. On its basis, you can cook other variations, supplement with ingredients. To make soup, you need to take the following products:
- potatoes - 2 pcs.;
- 200 grams of fresh or frozen sorrel;
- a tablespoon of vegetable oil;
- two tablespoons of thick sour cream;
- one egg;
- litere of water;
- some salt to taste.
The amount of sorrel can be changed depending on taste preferences. It is important to remember that the taste of the early, spring product is more acidic.
Cooking Flavored Soup
This recipe for sorrel egg soup is classic. To begin with, it is worth boiling one chicken egg to a state of hard boiled. Leave to cool. Water is poured into a pan and brought to a boil.
The potatoes are peeled, washed with cold water, and then cut into small cubes. Put in boiling water, boil for about twenty minutes.
Sorrel leaves are washed, cut finely. Add the greens to the soup, bring to a boil, pour the odorless vegetable oil, and then remove the pan from the stove. Insist under the lid for about fifteen minutes. When serving, lay a slice of egg and a little sour cream in a plate.
Tasty green borsch
The recipe for sorrel soup in this case contains a lot of vegetables, which makes the broth more saturated. A nice addition is spinach, which also gives the soup a nutty flavor and an additional set of vitamins.
To prepare sorrel soup, the recipe of which will appeal to, if not everyone, then many, you need to take the following products:
- 300 grams of sorrel;
- 200 grams of spinach;
- one carrot;
- two chicken eggs;
- one small onion;
- half parsley root;
- three potatoes;
- half a bunch of parsley;
- two green onion arrows;
- 100 grams of butter;
- 100 grams of sour cream;
- salt and pepper;
- broth or water - two liters.
Of course, the soup tastes better on meat or chicken broth, so it’s better to cook it first.
Cooking meat broth
The recipe for sorrel meat soup is also simple. For him, in addition to the ingredients indicated above, you need to take:
- 400 grams of beef;
- one bay leaf;
- a couple of peppercorns;
- two liters of water.
To begin with, the meat is well washed, and then filled with cold water, put on a stove. Boil forty minutes after boiling. Add pepper and bay leaf. They not only make the broth more aromatic, but also give the meat a different taste. The broth is ready! It remains only to strain it.
Making Spinach and Sorrel Soup
Two eggs are boiled hard boiled. All vegetables are washed and peeled. Onions, parsley root and carrots are cut finely, you can grate on a coarse grater. Potatoes are chopped into cubes. Greens are washed and dried. Chop green onions and parsley coarsely.
Half a portion of sorrel is cut coarsely. The rest of the sorrel and all the spinach is poured with hot water, covered with a lid and held for about five minutes. Drain the liquid, squeeze the greens and pass it through a meat grinder or grind it in a blender.
Melt butter in a pan. Fry onions, parsley root and carrots. The finished broth is put on the stove, put the potatoes and cook for ten minutes. Then the turn of fried in oil vegetables, which are cooked for another seven minutes. In conclusion, add spinach and both types of sorrel. Boil for another five minutes and remove from the stove.
Add green onions, parsley and cover the sorrel soup, the recipe of which is described above, with a lid. Insist at least five minutes. When serving, add sour cream and chopped large chicken egg to the plate. You can also season with ground black pepper.
Tasty cream cheese soup
This recipe for sorrel soup is popular with children. To prepare you need to take:
- 500 grams of beef brisket;
- 150 grams of cream cheese;
- four eggs;
- two large beams of sorrel;
- potatoes - 4 pcs.;
- onion head;
- a bunch of green onions;
- dill greens;
- two tablespoons of oatmeal;
- salt and pepper;
- 2.5 liters of water for the broth.
To serve, you will also need sour cream or mayonnaise.
Sorrel soup: recipe with photo
The meat is washed, poured with cold water and sent to boil. When the water boils and foam forms, it is removed or all the water is changed. An hour later, when the meat is ready, they take it out, and filter the broth.
Onions and dill are washed, dried and cut finely. They also do with sorrel. Onions and boiled eggs are also finely chopped. Cheese on a coarse grater. It is more convenient to do this when he lies in the freezer for half an hour.
Potatoes are cut randomly.
Potatoes and both types of onions are placed in the broth. Cook under a lid over low heat for about fifteen minutes. Add salt and pepper. Put cheese and oatmeal. Cook for another five minutes. Add eggs and all greens, including sorrel. Cook for literally three more minutes and remove the pan from the heat. The dish is insisted under the lid for about five minutes. When serving, put a spoonful of sour cream in a plate. In this case, you can add a little spinach to the soup.
Tasty chicken broth soup
The recipe for sorrel chicken soup is simple. Due to the meat ingredient, it turns out to be satisfying, and due to the greens - refreshing. To prepare such a soup you need to take:
- two chicken legs;
- 200 grams of sorrel;
- three chicken eggs;
- a bunch of green onions;
- two potato tubers;
- salt and herbs to taste;
- three tablespoons of rice;
- a couple of spoons of cooking oil for frying.
If you remove rice from this dish, you get a classic recipe for sorrel soup.
Cooking Rice Soup
To start the ham, pour about two liters of water. You can increase this dose if the chicken is large in size. When the broth boils, using a slotted spoon, remove the foam, simmer for about forty minutes, add salt. Then the meat is taken out, and the broth is filtered.
Sorrel is sorted, bad leaves are laid off. The rest is washed and dried. Peel potatoes, cut into medium cubes. Rice is washed several times until the water becomes clear. Chop the onion finely.
In a boiling broth put potatoes and rice, stir, add green onions. On low heat, under a lid, these ingredients languish for at least twenty minutes. At this time, vegetable oil is heated in a stewpan. Lay the chopped sorrel coarsely. Stew, stirring occasionally for about ten minutes. Remove from heat.
About a third of a glass of broth is placed in a bowl, cooled, and then three raw chicken eggs are added. Using a whisk, mix thoroughly.
Stewed sorrel is put in the pan, the egg mixture is poured into a thin stream. At the same time, the broth is constantly stirred. Cook the soup for another five minutes.
Chicken meat is added to the plates, previously cut into pieces. Can also add a little sour cream.
Cold sorrel soup
This version of the soup is suitable for hot summers and can easily squeeze out the beloved okroshka. For cooking take:
- 500 grams of sorrel;
- three potatoes;
- a couple of medium carrots;
- one white part of leek;
- onion head;
- parsley root;
- celery root - half;
- a bunch of herbs, you can mix of dill and parsley;
- 4.5 liters of water;
- boiled eggs - a few pieces;
- salt and pepper to taste;
- sour cream.
Potatoes are peeled and cut large, for example, in circles. Carrots are crushed in a similar way. Onions and roots cut finely. Potatoes, carrots, both types of onions and the root parts of celery and parsley are placed in cold water. After boiling, boil for about ten minutes. Add salt. Cook until the potatoes are cooked.
Sorrel is washed and cut into strips. Stalks of dill and parsley are tied with thread. Half the potatoes are removed from the broth and mashed to a puree state. Return to the pan. Put greens and pieces of sorrel. Boil for five minutes. Then cover the soup with a lid and let it brew for about twenty minutes. The greens are cleaned, as she has given away her taste and aroma. Cool before serving. Finely chopped boiled eggs and sour cream are added to the plate.
Delicious sorrel soup is becoming a favorite of the summer season. He is loved both hot and cold. It is noteworthy that frozen sorrel is also suitable for cooking, preserves all vitamins. Traditionally, boiled or fresh chicken eggs are used in the recipe. They add density to the soup. For the same purposes, use rice or mashed potatoes. Serving sorrel soup is best with sour cream, but some prefer mayonnaise. Spinach, dill and parsley, both fresh and boiled, also go well with this dish.