Sorrel soup with egg: recipes

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

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

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

About the benefits of sorrel

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

Also, this first dish is low-calorie (40 kcal per 100 grams), although it is quite nutritious in itself.

Savings are evident

If we talk about recipes for simple and tasty soups, then sorrel soup is a sort of lifesaver when in the fridge a rolling ball. A couple of potatoes are still somehow found, and the sorrel grows almost anywhere, even on the lawn near the house.

Of course, many of our grandmothers and mothers salt it in advance for the winter, so that everyone’s favorite soup appears on the table not only in the summer, but when it wants to.

Basic recipe

Ingredients (for 2 liters of prepared soup):

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

Cooking process:

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

True, the eggs can not be boiled separately, but in raw form, beat with a whisk and pour, gently stirring, into boiling water immediately after adding the sorrel. Many people like it even more.

This was the so-called basic recipe for making sorrel egg soup. But many housewives made their corrections, added new ingredients, changed the cooking technology or the way of serving. So 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;
• salt, black pepper.

Cook in the same way as in the main recipe, but not on water, but on the finished broth. Finely grate the cream cheese and add to the pan simultaneously with the fried onions and carrots, and put the beaten egg, sorrel and bay leaf in the pan 5 minutes before cooking.

Sorrel soup with chicken or meat

To make sorrel soup with chicken and egg, you need to take the same ingredients as in the main recipe, but also plus chicken breast or filet. They will need 400 g. Chicken should be boiled separately, cut into oblong slices and tossed in a dish with sorrel.

Sorrel soup with meat is prepared similarly. Beef or veal is better, rather than pork, although this is a matter of taste.

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

Puree soup with young sorrel

Necessary products (per 1 liter of finished soup):

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

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

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

Sorrel egg soup: recipe for exotic lovers

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

You will need:

• pork neck (300 g);
• 2 potatoes;
• 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. Cut the small neck and fry in a pan.
2. Grate the carrots and spasserovat.
3. In a 1.5-liter pan, boil couscous with potatoes until half ready, add the neck, carrots and spices.
4. 10 minutes before the end of cooking, put slices of lemon and olive in the pan.
5. 3 minutes before ready to throw chopped sorrel.
6. 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. Put eggs and croutons in each plate.
   

Sorrel Soup with Meatballs

Ingredients (for 2 liters of soup):

• 200 g of minced meat;
• egg (4 pcs.);
• sorrel (300 g);
• potatoes (3 pcs.);
• onions (2 pcs.);
• carrots (1 pc.);
• salt pepper.

So how to cook sorrel soup with meatballs?

Cooking:

1. Drive one egg into the minced meat, salt, mix, then form the meatballs. They should be small, 1-2 cm in diameter.
   
2. Dice the potatoes.
3. Spasserovat carrots, and grind the onion first on a blender, and then also fry until golden brown.
4. Boil water in a 2-liter pan and toss the meatballs and potatoes, and after 10 minutes - fried vegetables.
5. Grind the sorrel in a blender and add 2 minutes before the end of cooking.
6. Boil 3 eggs separately, cut in half and put each one in half directly on a plate.

Canned sorrel soup with meat

Necessary products (for 2 liters of soup):

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

Cooking process:

1. From a piece of meat, cook the broth with spices. 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, prepared meat and sorrel into the broth. Cook all together until cooked.
5. 2 minutes before the end add sour cream.

Sorrel and Spinach Soup

Need to cook (for 1 liter of soup):

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

Process:

1. Boil sorrel and spinach in 1 liter of salted water for 5 minutes, then remove them and pass through a blender, and then add them to the broth again.
2. In the stew pan, brown the flour, then slowly pour the broth there and bring to a boil.
3. Beat sour cream separately with egg yolks and butter, add this mixture to the saucepan, but as soon as it reaches the boiling point, you must immediately remove it from the heat.
4. Sprinkle with greens on top, and serve with sour cream on the table.

Cold sorrel soup

For 2 liters of soup you need to cook:

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

Cooking:

1. Boil water in a pan, throw sorrel for 3 minutes, and then turn it off and wait until it cools completely.
2. Meanwhile, cut the cucumbers into cubes, cook and chop the eggs, finely chop the greens.
3. Add all this to the pan, salt and place in the refrigerator for a while.
4. Boil the whole potatoes in a peel, grease with oil, cut lengthwise and put on plates separately. It will be a snack to the soup.
5. Serve this green soup cold, 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;
• large carrot;
• 1 onion;
• chicken fillet (400 g);
• 10 quail eggs;
• salt pepper.

Cooking:

1. Cut potatoes into cubes, carrots into half rings, meat into cubes, and chop onions.
2. Put all the vegetables and meat in a bowl, add water, salt 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 cook the quail eggs and put 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 stored in the finished dish.

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