Classic sorrel soup recipe: description, photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The recipe for sorrel soup, both classic and with different variations, should be known to every housewife. In early spring, when there is not much greenery yet, sorrel appears. Its sour taste gives the soup an original flavor. Also, we must not forget about the benefits of the most important ingredient.

By the way, many people call sorrel soup green borscht, as it turns out to be of the appropriate color, as well as thick and rich. You can serve it with mayonnaise or sour cream. Also, many thickly sprinkle the finished dish with parsley, cilantro or dill. Seasoned with black ground pepper.

Delicious and easy soup recipe

This egg sorrel soup recipe is simple, so to speak, basic. Based on it, you can prepare other variations, supplement with ingredients. To prepare the soup, you need to take the following products:

• potatoes - 2 pcs.;
• 200 grams fresh or frozen sorrel;
• tablespoon vegetable oil;
• two tablespoons of thick sour cream;
• one egg;
• liter of water;
• a little s alt to taste.

The amount of sorrel can bechange according to taste preferences. It is important to remember that the taste of an early, spring product is sourer.

Cooking fragrant soup

This egg sorrel soup recipe is a classic. First, boil one chicken egg until hard boiled. Leave to chill. Water is poured into a saucepan 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 greens to the soup, bring to a boil, pour in odorless vegetable oil, and then remove the pan from the stove. Insist under the lid for about fifteen minutes. When serving, put a slice of egg and a little sour cream on a plate.

Delicious green borscht

The recipe for sorrel soup in this case contains a lot of vegetables, which makes the broth richer. A nice addition is spinach, which also gives the soup a nutty flavor and an extra set of vitamins.

To prepare sorrel soup, the recipe of which will please, 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 bunch of parsley;
• two green onions;
• 100 grams of butter;
• 100 grams of sour cream;
• s alt and pepper;
• broth or water - two liters.

Of course, the tastier soup is made with meat or chicken broth, so it's better to cook it first.

Preparing meat broth

The recipe for sorrel soup with meat is also simple. For him, in addition to the ingredients mentioned 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 washed well, and then poured with cold water, put on the stove. Cook for 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.

Cooking soup with spinach and sorrel

Two hard-boiled eggs. All vegetables are washed and cleaned. Onions, parsley root and carrots are cut finely, you can grate on a coarse grater. Potatoes are cut into cubes. The greens are washed and dried. Coarsely chop the green onion and parsley.

Half a serving of sorrel is cut coarsely. The rest of the sorrel and all the spinach are poured with hot water, covered with a lid and kept for about five minutes. The liquid is drained, the greens are squeezed out and passed through a meat grinder or chopped in a blender.

Melt the butter in a frying pan. Fry onions, parsley root and carrots. Put the finished broth on the stove, put the potatoes and cook for ten minutes. Then a line of sautéed vegetables, which are cooked for moreseven minutes. In conclusion, spinach and both types of sorrel are added. 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, put sour cream and chopped large chicken egg on a plate. You can also season with ground black pepper.

Delicious cream cheese soup

Children love this sorrel soup recipe. For cooking you need to take:

• 500 grams beef brisket;
• 150 grams of processed cheese;
• four eggs;
• two large bunches of sorrel;
• potatoes - 4 pcs.;
• onion head;
• a bunch of green onions;
• dill greens;
• two tablespoons of oatmeal;
• s alt and pepper;
• 2, 5 liters of water for stock.

You will also need sour cream or mayonnaise to serve.

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, it is taken out and the broth is filtered.

Onions and dill are washed, dried and cut finely. They do the same with sorrel. Onions and boiled eggs are also finely chopped. Cheese is rubbed on a coarse grater. It is more convenient to do this when he lay in the freezer for half an hour.

The potatoes are randomly cut.

Potatoes and both types of onions are put into the broth. Cooked undercover over low heat for about fifteen minutes. Add s alt and pepper. Add cheese and oatmeal. Cook for another five minutes. Add eggs and all greens, including sorrel. Cook for another three 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 on a plate. In this case, you can also add some spinach to the soup.

Delicious chicken broth soup

The recipe for chicken sorrel soup is simple. Due to the meat ingredient, it turns out to be satisfying, and thanks to the greens, it is 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;
• s alt and herbs to taste;
• three spoons of rice;
• a couple of tablespoons of vegetable oil for frying.

If you remove rice from this dish, you get a classic recipe for sorrel soup.

Cooking rice soup

To begin with, the hams are poured with about two liters of water. You can increase this dose if the chicken is large in size. When the broth boils, remove the foam with a slotted spoon, simmer for about forty minutes, add s alt. Then the meat is taken out and the broth is filtered.

Sorrel is sorted out, bad leaves are laid aside. The rest is washed and dried. Potatoes are peeled, cut into medium cubes. The rice is washed several times until the water runs clear. The onion is finely chopped.

Potatoes are put into the boiling broth andrice, stir, add green onions. On low heat, under the lid, simmer these ingredients for at least twenty minutes. At this time, vegetable oil is heated in a saucepan. Put coarsely chopped sorrel. Stew, stirring occasionally for about ten minutes. Remove from fire.

Put about a third of a glass of broth into a bowl, cool, and then add three raw chicken eggs. Mix thoroughly with a whisk.

The stewed sorrel is placed in the pan, the egg mixture is poured in 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. They can also add some sour cream.

Cold sorrel soup

This type of soup is suitable for hot summers and can easily crowd out your favorite okroshka. For cooking take:

• 500 grams of sorrel;
• three potatoes;
• a couple of medium carrots;
• one white leek;
• onion head;
• parsley root;
• celery root - half;
• a bunch of greens, you can mix dill and parsley;
• 4, 5 liters of water;
• boiled eggs - a few pieces;
• s alt 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 are cut finely. Potatoes, carrots, both types of onions and root parts of celery and parsley are placed in cold water. After boiling, cook for about ten minutes. Add s alt. Cook until the potatoes are done.

Sorrel is washed and cut into strips. Dill and parsley stalks are tied with a thread. Half of the potatoes are removed from the broth and mashed to a puree. Return to the pot. Put greens and pieces of sorrel. Boil five minutes. Then cover the soup with a lid and let it brew for about twenty minutes. Greens are removed, as it has given up its taste and aroma. Refrigerate before serving. Finely chopped boiled chicken eggs and sour cream are added to the plate.

Delicious sorrel soup is becoming a favorite of the summer season. It is loved both hot and cold. It is noteworthy that frozen sorrel is also suitable for cooking, retains all the vitamins. Traditionally, boiled or fresh chicken eggs are used in the recipe. They add thickness to the soup. Rice or mashed potatoes are used for the same purposes. Sorrel soup is best served with sour cream, but some prefer mayonnaise. Spinach, dill and parsley both fresh and boiled also go well with this dish.