After a long winter cold, the body suffers from a lack of vitamins and so you want to eat aromatic herbs or soup with sorrel. It is better to cook it in spring, when the leaf is still quite young and has not lost its juiciness and usefulness.
Sorrel has long been famous for its beneficial properties. From it they prepared lean refreshing soups, as well as well-known Russian cabbage soup in meat broth. The sour taste of this soup perfectly complements the boiled egg.
Most of the housewives fell in love with this early vegetable and got used to cook various salads, mashed potatoes, cabbage soup and borscht. Sauces are piquant to taste. This article will offer some of the most successful recipes for sorrel soup.
The first recipe with a photo will seem the easiest and easiest. In fact, the way it is — the dish is prepared quickly and extremely easily.
Pour water into a saucepan and put on the fire. Tubers of potatoes cleaned from the natural skin, washed and crushed into cubes. In boiling water, lower tubers and cook until soft.
Meanwhile, do onions and carrots. They need to be peeled and chopped. Heat vegetable oil in a pan and make a vegetable fry.
Sorrel wash and cut the stems. Cut the leaves into strips and add to the soup.
In the ready-made potato broth with sorrel, pour the browned vegetables, salt and pepper, sprinkle with chopped dill.
Cook hard-boiled eggs, cut them into cubes and add them to the ready-made soup along with butter.
Fortified flavored soup is ready!
This soup is perfect as a hearty and healthy dinner for the whole family. You can cook it on meat and on vegetable diet broth. In this recipe will be offered cooking oxalic soup with chicken.
For cooking you will need:
- Large bundle of sorrel;
- 500 grams of chicken;
- 3 liters of water;
- 5 eggs;
- 2 onions;
- 2 carrots;
- 1 bay leaf;
- 7 potato tubers;
- Salt and various spices to your taste;
- 60 grams of sunflower oil;
- Sour cream for serving.
Cooking time — 1 hour 50 minutes. Calorie per 100 grams of soup — about 180 kcal.
Wash the chicken and dry it on a paper towel. Dip meat into boiling water and cook broth over low heat, putting bay leaf, onion and carrot in it. As long as it is boiled, all vegetables are peeled and minced.
To the ready broth pour potatoes and cook for about 20 minutes. In a pan, spasserovat onions and carrots in fat / vegetable oil.
Sorrel leaves free from stalks, washed and arbitrarily chopped. Add to soup, salt, pepper and cook for another 10 minutes. Take the finished chicken out of the pan, separate it from the bones and send it back to the boiling soup.
Beat eggs into a bowl and mix well with a fork. Homogeneous mass slowly, in a thin stream, pour into the soup, stirring constantly. You should get thin strings that look spectacular in the finished dish.
Turn off the fire on the stove and let the sorrel soup brew for about an hour. Pour in portions, add homemade sour cream and can be served at the table. Enjoy your meal!
How to cook a hyper healthy soup of sorrel with nettles
Truly a spring meal ─ green sorrel soup with nettles. As everyone does not like nettle because of its peculiarity, it is unpleasant to burn the skin, but for the soup this malicious weed fits perfectly.
It is important that the nettle shoots are young, tender with small leaves, then the dish will come out extremely tasty and healthy.
Looking for such ingredients:
- Beef bones;
- 1 chicken leg;
- 3 liters of water;
- Nettle and sorrel leaf 1 bundle;
- 5 tubers of potatoes;
- 2 large onions;
- 2 small carrots;
- 5 eggs;
- 50 grams of vegetable oil;
- Salt, the usual spices to taste.
It will take 2 hours to cook. 100 grams of the finished dish is about 185 kcal.
Beef bones, rinse thoroughly and send in boiling water, this will reduce the excessive appearance of foam. They need to boil for about 30 minutes. Then add the chicken, cut in half, onion and whole carrots.
Boil the broth until ready. While he is boiling, chop the washed sorrel and nettles into large pieces. Peel potatoes, wash and chop into cubes, add to the broth. Chop onions and carrots for frying.
Beat raw eggs with a whisk, until a foam appears. In a heated pan, with the addition of vegetable oil, bake 2 eggs from the egg mass. Let them cool and cut into strips.
Add omelette and sorrel with nettles to the ready broth. Ready soup with salt and season with spices.
Important! Sorrel soup should be salted at the end of cooking, when it is easy to determine the acidity of the broth and salt it in accordance with it.
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It is a problem to feed a man and the whole family in the summer time, ─ hot days do their job. I want light, and at the same time delicious food.
In order not to deprive the family’s earner of high-calorie foods and replenish his body with essential vitamins, soup in pork broth with sorrel will be the best lunch in the summer.
To make sorrel soup with pork you will need:
- 500 grams of pork ribs;
- A few handfuls of sorrel leaves;
- 3 liters of water;
- 5 potatoes;
- 2 onions;
- 2 carrots;
- 30 grams of vegetable oil;
- 4 eggs;
- Salt and seasonings to taste.
Cooking time — about 2 hours. In 100 grams of ready-made soup — 190 kcal.
Rinse pork ribs and cut into pieces along the bone. In a pan with a thick bottom, pour in the fat / vegetable oil, heat and fry the pork slightly. Water boil and lower into it the semi-finished ribs.
Simmer for about 1 hour. The fat that remains after frying does not spill out, it is useful for zazharki. All vegetables are peeled and washed. Chop the onion and chop the carrot into thin strips.
Cut potatoes into cubes, chop the sorrel into strips. Eggs boil hard boiled and divided into several parts, it all depends on preference. The larger the egg slice, the brighter the taste of the soup.
Add ribs to the ribs and cook for 30 minutes. Passe over the remaining fat and add to the pot. A little experimenting with spices.
We put sorrel in boiling broth with potatoes, and in five minutes chopped eggs. We salt. Hearty and tonic soup is ready. Eat on health!
The broth will be much tastier if the vegetables immediately after purchase are cleaned and rinsed under running water. They should not be in a cold place for a long time or in a kitchen vegetable basket.
If you plan to cook vegetable soup broth, then you need to lower the vegetables for boiling in cold water.
Faded leaves of sorrel will get a fresh look if they are lowered for 10 minutes in cold water with the addition of 30 grams of vinegar.
Ideally improves the taste of meat broth celery root.
For a nice golden-colored broth, add unpeeled onions when cooking.
A little trick to the taste of the soup soup is to add a few pickles when cooking, when the soup is ready, they are thrown away.
It is believed that if spinach is added to sorrel soup, it will acquire an unforgettable taste.
Adding smoked meat, while boiling a green soup, adds spice to the taste.
We offer to watch the video with the preparation of a rather unusual soup of sorrel: