Sorrel soup with egg: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

Sorrel soup is a real hit at the beginning of the summer season. It is also popularly known as "green soup". For many, it evokes memories of happy, carefree days spent in the village with their grandmother, or associations with the beginning of school holidays - which is no less joyful.

Of course, someone will say: "What's there to think about? Sorrel, potatoes and an egg - that's the whole recipe." Yes, not so. Over the years, the recipe has come up with many variations on the theme. This article will help you get acquainted with some of them.

But before that, I want to note that this is just a universal dish, because it is he althy, inexpensive, and easy to prepare. Sorrel soup with egg, the recipe of which every experienced housewife knows, does not lose its popularity from year to year due to such characteristics.

On the benefits of sorrel

The leaves themselves contain vitamins C and B_{6 as well as calcium, magnesium, iron and potassium. Thanks to these trace elements, the soup from this useful plant helps to normalize the liver, increase hemoglobin, digestion and blood formation.}

Also, this first course is low-calorie (40 kcal per 100 grams), although quite nutritious on its own.

Savings are evident

If we talk about recipes for simple and tasty soups, then sorrel soup is a kind of magic wand when it rolls in the refrigerator. A couple of potatoes can still be found somehow, and sorrel grows almost anywhere, even on the lawn near the house.

Of course, many of our grandmothers and mothers s alt it in advance for the winter, so that everyone's favorite soup appears on the table not only in summer, but whenever you want.

Main recipe

Ingredients (for 2 liters of finished soup):

• sorrel (300 g);
• 3 potatoes;
• 1 large carrot;
• 1 medium onion;
• 6 eggs;
• sunflower oil (20g);
• s alt;
• peppercorns;
• a glass of sour cream.

Cooking process:

1. Grate the carrots on a fine grater, and cut the onion into small cubes. Brown the vegetables in sunflower oil until golden brown.
2. Put potatoes cut into cubes in a saucepan, add 2 liters of water, put on fire. When the foam rises, it must be removed. After the potatoes boil for 10 minutes, throw carrots and onions into the pan. Let everything cook together for another 10 minutes. At this stage, you also need to s alt and pepper to taste.
3. Rinse the sorrel thoroughly, cut off the stems and chop the leaves (not very finely). Throw it into the soup 3 minutes before the end of cooking.
4. Cook hard-boiled eggs in a separate saucepan, cool them and cut them into cubes.
5. Pour the soup into bowls and put eggs in each andsour cream.

However, you can not boil the eggs separately, but beat them raw with a whisk and pour, stirring gently, into boiling water immediately after adding the sorrel. Many people like it even more.

This was the so-called basic recipe for how to make sorrel soup with egg. But many housewives made their own adjustments, added new ingredients, changed the cooking technology or the method of serving. This is how the following recipes were born.

Green soup with cream cheese

Ingredients (for 2 liters of soup):

• ready-made beef broth (1.5 l);
• 3-4 potatoes;
• 1 medium onion;
• 1 carrot;
• 1 egg;
• processed cheese;
• sorrel (200 g);
• laurel;
• s alt, black pepper.

Cook in the same way as the main recipe, only not on water, but on the finished broth. Finely grate the melted cheese and add to the pan at the same time as the fried onions and carrots, and put the beaten egg, sorrel and bay leaf into the pan 5 minutes before the readiness.

Sorrel soup with chicken or meat

To cook sorrel soup with chicken and egg, you need to take the same ingredients as in the main recipe, but plus chicken breast or fillet. They will need 400 g. Chicken meat should be boiled separately, cut into oblong pieces and thrown into a dish along with sorrel.

Sorrel soup with meat is prepared in the same way. Beef or veal is better than pork, though that's a matter of taste.

Of courseyou can cook the whole soup in chicken or meat broth, and not cook the breast or meat separately, so it will come out more satisfying and rich, but the first option is less high-calorie.

Soup puree with baby sorrel

Necessary products (for 1 liter of finished soup):

• 3 potatoes;
• 2 bulbs;
• young sorrel (200-300 g);
• butter (30 g);
• olive oil (20 g);
• half a cup of sour cream;
• s alt, pepper (to taste).

A small stewpan with high walls and a thick bottom is the best way to cook sorrel soup with an egg. This recipe provides for strict adherence to the instructions.

1. Chop the onion and fry in butter until soft.
2. Pour 1 liter of water into the saucepan, and when it boils, throw in the potatoes cut into miniature cubes, as well as s alt and pepper.
3. Throw chopped sorrel into the pan 3 minutes before it is ready.
4. When the soup has cooled, add sour cream with olive oil and beat with a blender until smooth.
5. Croutons can be added to each plate before serving.

Sorrel soup with egg: a recipe for exotic lovers

Not everyone is looking for easy ways. If the traditional sorrel soup with egg seems too casual to someone, the recipe for this dish, described below, then they will definitely like it. True, in this case it will not be a very cheap pleasure.

You will need:

• pork neck (300g);
• 2potatoes;
• couscous (0.5 cups);
• 1 carrot;
• spices (turmeric, sage, barberry, bay leaf);
• lemon (2 slices);
• pitted olives (100 g);
• 3 eggs;
• sorrel (200 g);
• white bread croutons.

Cooking:

1. The neck is medium-sized cut and fry in a pan.
2. Grate and sauté carrots.
3. In a 1.5 liter saucepan, boil the couscous until half cooked, add the neck, carrots and spices.
4. 10 minutes before the end of cooking, put lemon slices and olives into the pan.
5. Throw chopped sorrel 3 minutes before full readiness.
6. The soup should be infused for at least half an hour. At this time, you can just boil the eggs and cut them into cubes.
7. Place eggs and croutons on each plate.

Sorrel soup with meatballs

Ingredients (for 2 liters of soup):

• 200g minced meat;
• egg (4 pcs.);
• sorrel (300 g);
• potatoes (3 pcs.);
• onion (2 pcs.);
• carrots (1 pc.);
• s alt, pepper.

So how do you make sorrel soup with meatballs?

Cooking:

1. Drive one egg into the minced meat, s alt, mix, then form meatballs. They should be small, 1-2 cm in diameter.



2. Dice potatoes.
3. Sauté the carrots, and first grind the onion in a blender, and then alsofry until golden brown.
4. Boil water in a 2-liter saucepan and throw meatballs and potatoes into it, and after 10 minutes - fried vegetables.
5. Sorrel also grind in a blender and add 2 minutes before the end of cooking.
6. Boil 3 eggs separately, cut in half and put each half directly on the plate.

Canned sorrel soup with meat

Necessary products (for 2 liters of soup):

• pork (0.5 kg);
• canned sorrel (300-400g);
• 3 potatoes;
• 3 eggs;
• spices (peppercorns, bay leaves, etc.);
• sour cream (half a cup).

Cooking process:

1. Cook the broth with spices from a piece of meat. Carefully remove the pork, wait until it cools slightly, disassemble it into fibers.
2. Eggs need to be boiled separately.
3. Cut potatoes into cubes.
4. Put potatoes, eggs, cooked meat and sorrel into the broth. Cook everything together until tender.
5. 2 minutes before the end, add sour cream.

Sorrel and spinach soup

Need to cook (for 1 liter of soup):

• spinach (600g);
• sorrel (300 g);
• glass of sour cream;
• 10g butter;
• 10g flour;
• 2 fresh yolks;
• greens (dill, parsley);
• s alt.

Process:

1. Boil sorrel and spinach in 1 liter of s alted water for 5 minutes, then take them out and skipthrough a blender, and then add to the broth again.
2. In a saucepan, brown the flour, then slowly pour in the broth and bring to a boil.
3. Beat the sour cream separately with the yolks and butter, put this mixture into the saucepan as well, but as soon as it reaches the boiling point, you must immediately remove it from the heat.
4. Sprinkle greens on top and serve with sour cream.

Cold sorrel soup

For 2 liters of soup you need to cook:

• sorrel (500 g);
• dill, parsley (large bunch);
• fresh cucumber (5 pieces);
• egg (4 pcs.);
• baby potatoes (6 pcs.);
• s alt;
• sour cream (for serving).

Cooking:

1. Boil water in a saucepan, throw in the sorrel for 3 minutes, then turn it off and wait until it cools down completely.
2. Meanwhile, cut cucumbers into cubes, boil and chop eggs, chop greens finely.
3. Add it all to the pot, season with s alt and refrigerate for a while.
4. Boil whole potatoes in their skins, brush with oil, cut lengthwise and put on plates separately. This will be an appetizer for the soup.
5. Serve this green soup cold, you can add sour cream directly to the bowl.

Soup with quail eggs in a slow cooker

Ingredients (for 3 liters of soup):

• sorrel (400 g);
• 5 medium potatoes;
• big carrot;
• 1 onion;
• chicken fillet (400 g);
• 10 quail eggs;
• s alt, pepper.

Cooking:

1. Cut potatoes into cubes, carrots into half rings, meat into cubes, and chop onions.
2. Put all vegetables and meat in a bowl, add water, s alt and pepper. Cook in the "Stew" mode for 1 hour, then add the chopped sorrel and cook in the same mode for another 10 minutes.
3. Separately boil the quail eggs and place them directly on the plate.

Sorrel soup cooked in a slow cooker, especially nutritious. The beneficial substances that this plant contains are not digested, but are stored in the finished dish.

So, if we talk about recipes for simple and delicious soups, then the dish described in all forms in this article confidently holds the palm.