Soup with sorrel - recipes with photos. How to cook delicious sorrel soup, lean and with meat broth

Sorrel adds amazing sourness to soups; such a dish cooked in meat broth turns out very tasty, rich, and satisfying. With the onset of spring, missing the greenery, I want to cook simple, tasty, vitamin-rich dishes - like this soup.

Prepare ingredients for making classic sorrel soup with beef.

Rinse the beef, put it in a saucepan, add cold water (2.5 l), and cook on the fire. Add the whole onion to the meat, cook together, then remove the onion; it will no longer be needed. When the water boils, skim off the foam, reduce the heat and cook until the meat is cooked.

Wash the potatoes, peel and cut them. Add to the pan with boiled meat.

If you wish, you can add rice to the soup; to do this, rinse it well and put it in the broth; it will give the soup a velvety feel.

While the potatoes are cooking, peel and chop the carrots, add to the pan, and cook until the vegetables are tender. Add salt.

While the vegetables are cooking, prepare the greens, rinse the sorrel well and chop.

We do the same with dill, wash it under cold water and chop it. Add sorrel and dill to the pan, bring to a boil, immediately reduce heat, and cook for 2 minutes. Cover the pan with a towel and let the soup brew for 15 minutes.

Classic sorrel soup with beef is ready. When serving, add a boiled egg and sour cream to the soup. Well, very tasty!

Step-by-step recipes for sorrel soup with meat and egg, cabbage, green peas

2018-06-29 Marina Vykhodtseva

Grade
recipe

2284

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

3 gr.

Carbohydrates

3 gr.

55 kcal.

Option 1: Classic sorrel soup with meat and egg

The most famous version of meat sorrel soup with the addition of a raw egg to the pan. Here the broth is prepared with beef. If desired, you can use other types of meat. The dish will also work with poultry, especially tasty with homemade chicken or turkey.

Ingredients

• 300 g sorrel;
• 500 g beef;
• 40 g dill;
• 2 onions;
• 4 eggs;
• 1 carrot;
• 7 peppercorns;
• 6 potatoes;
• 80 g sour cream;
• 4 eggs;
• 3 tablespoons of oil;
• 2.5 liters of water.

Step-by-step recipe for classic sorrel soup

Wash the beef and transfer the piece to the pan. A good broth is made from meat with bones. Fill with water and set to cook. If initially the quality of the beef is in doubt or the piece is bloody, then you can boil and drain the first water, replace the liquid, and cook the second broth. After 1.5 hours of boiling, add the onion, peppercorns, and boil for another 40 minutes.

Strain the broth and put it on the stove. Peel the potatoes and cut into cubes. Toss it in, add salt right away, and start cooking the soup. Clean the remaining vegetables. Melt the butter and add the onion. Lightly fry it, throw in the carrots. We prepare a not very brown dressing.

While the potatoes are cooking, you need to sort out and cut the sorrel. Sometimes only leaves are used, sometimes twigs are added, we do it at our own discretion. We also finely chop the dill. Place the eggs all at once into a bowl, add salt and beat with a fork. There is no need to achieve foam, just combine the yolk with the white.

As soon as the potatoes are cooked, add the fried vegetables. After boiling, you can add sorrel. It contains a lot of acid, so it is not recommended to do this before. Stir and let the soup boil again.

At the end, pour in the eggs, but take your time. Let it flow in a thin stream and stir, then add the dill, taste it, and you can add more salt. Immediately turn off the sorrel soup and cover. Let's brew. Place sour cream on plates before serving.

Most recipes are designed for fresh sorrel, but soups with canned or frozen leaves work just as well. In this case, we determine the quantity ourselves “by eye.”

Option 2: Quick recipe for sorrel soup with meat and egg

This soup can be prepared very quickly if you already have broth with pieces of meat. If you don’t have it at home, then follow this recipe. In just an hour, a wonderful summer dish will be on the table, but it is quite nutritious and satisfies hunger well.

Ingredients

• 300 g pork;
• 2 bunches of sorrel;
• 4 potatoes;
• 3 eggs;
• a bunch of dill;
• bulb;
• laurel, salt.

How to quickly prepare sorrel soup

Meat for soup should be cut to reduce cooking time. We make small cubes and place them in a saucepan with 1.5-1.7 liters of water. Boil for half an hour, add the potatoes, cut into strips.

We peel the onion, cut it into small cubes, throw it in, don’t fry anything, cook until the potatoes are almost soft. While you can chop the sorrel and dill, do not mix the greens; you can leave them on separate boards. Beat the eggs with a fork in a plate, you can throw in a pinch of salt.

As soon as the potatoes are cooked, you can add salt to the dish, then add the sorrel, stir, bring to a boil and immediately pour in the eggs in a thin stream, using your other hand to stir the dish. A white cobweb will form in the broth.

As soon as all the eggs have been added, immediately throw in the dill, bring it all to a boil over high heat, add the laurel and turn off the stove. Be sure to pick the soup and give the sorrel about five minutes so that it releases the acid and the flavor develops. Serve with sour cream.

You can add not only onions, but also carrots to this soup; fry them if desired, but this is not necessary in a summer dish.

Option 3: Sorrel soup with meat and egg (with cabbage)

For this sorrel soup with meat and egg, it is advisable to use young summer cabbage, which cooks quickly and has its own light aroma. If the dish is prepared in winter and the vegetables are hard, then add the cabbage a few minutes after the potatoes so that they become soft together.

Ingredients

• 4 eggs;
• 400 g meat;
• 400 g cabbage;
• 2 potatoes;
• 150 g sorrel;
• 35 g butter;
• carrot;
• a bunch of greenery;
• bulb.

How to cook

Wash the meat. If the piece has a bone, then take more. Place in a saucepan and cook for about two hours, add 2.5 liters of water. After removing the foam and boiling for a long time, you will get less broth. Take out the finished meat and cut it into pieces. Add chopped potatoes to the broth.

While the potatoes are boiling, fry the chopped onions and carrots in butter, but do not brown them. We prepare a light saute for the sorrel soup and start it after seven minutes of boiling the potatoes. Salt. Separately cook the eggs.

As soon as the potatoes are cooked, throw in the shredded cabbage, bring it to softness and add sorrel, stir, let it simmer for a couple of minutes, season with mixed herbs or just take dill and parsley.

Turn off the stove. Spread the soup. Peel the eggs, cut them in half, add sour cream when serving along with boiled meat, if desired.

Sorrel soup with meat and egg can be prepared in the red version, adding tomato. Also sometimes bell peppers, fresh chopped tomatoes and other similar ingredients are thrown into it to give brightness.

Option 4: Sorrel soup with meat and egg (with peas)

In summer, in addition to sorrel, green peas adorn the beds. It can be safely added to soup. In winter, frozen peas are quite suitable; the canned product does not taste as good, although its use is allowed.

Ingredients

• 1.5 liters of broth;
• 300 g boiled meat;
• 2 bunches of sorrel;
• 1 tbsp. green peas;
• 1 pepper;
• 4 boiled eggs;
• onion head;
• 3 potatoes;
• 1 carrot.

Step by step recipe

We prepare the most ordinary beef or any other meat broth, remove the meat and cut it, add potatoes, cut into centimeter cubes, into the liquid. After a couple of minutes of boiling, add the chopped onion. After another three minutes, add the chopped carrots. You can chop it into circles, cubes and even cut out flowers, add salt to the soup.

Chop the bell pepper into cubes, prepare the peas, and chop the sorrel. First add the pepper to the almost finished potatoes, after boiling the peas, cook for four minutes. This time will be enough for a young vegetable.

At the end, add sorrel, stir, after a minute turn off the soup. Peel the eggs and cut them in half or into four pieces. We cut the meat into cubes or immediately divide the piece into the number of servings. Pour hot sorrel soup into plates, add meat, eggs, herbs and sour cream to taste.

Any sorrel soup according to the above recipes can be prepared with stewed meat. Canned food will significantly reduce cooking time. You can simply put the stew in a saucepan with other ingredients or preheat it in a frying pan and remove the water.

Green soup with sorrel - what could be better and simpler? Cook it with egg, nettles, spinach or celery!

In spring you always want something fresh, light, bright. It is also worth considering that it is at this time that most representatives of the fair sex strive to lose excess weight and get their figure in perfect order for the summer season. Green soup with sorrel, egg and vegetables, the recipe with photo of which I offer, meets these requirements. It is low-calorie and at the same time very tasty and, of course, very healthy.

If you exclude the egg from the recipe, the dish can be included in a lenten and vegetarian menu. Every novice housewife can prepare soup with sorrel. And if the recipe for such a soup is not yet in your golden reserve, be sure to write it down and cook it with pleasure.

• 1 medium sized carrot;
• 1 medium sized onion;
• 1 stalk of celery;
• 70 g rice;
• 4 cherry tomatoes (you can use 1 large);
• 100 g beet tops (chopped frozen in the recipe);
• 200-300 g sorrel;
• 1 boiled egg;
• olive oil for frying;
• 4 things. black peppercorns;
• 4 things. allspice peas;
• 2-3 pcs. bay leaf;
• salt - to taste.

Chop the onion as finely as possible.

Cut the peeled and washed carrots into small strips.

Place the chopped onions and carrots in a heated frying pan for sautéing.

We also cut the celery into small pieces.

Add chopped celery to onions and carrots.

Cut the cherry tomatoes into small slices.

We also add tomatoes to the frying pan.

Simmer all ingredients together for 5 minutes, stirring occasionally. Next, place the contents of the frying pan into a pan of boiling water. Add washed rice there.

Rinse the sorrel under cold running water and cut into large strips.

Add the chopped sorrel along with the beet tops to the pan with the rest of the ingredients.

Now add all the necessary spices (pepper, salt) to the pan and continue cooking this soup over low heat for about 15 minutes. Add pre-cooked chopped egg to the finished dish. Mix all the ingredients. Bring the soup to a boil and cook for literally another minute or two so that the egg warms up with all the ingredients of the dish.

Green soup with sorrel and egg in vegetable broth is ready! Serve, optionally topped with sour cream or fresh chopped parsley or dill. Bon appetit!

Recipe 2: green soup with sorrel and egg (step by step)

We offer you a recipe for a vitamin-rich and very tasty soup with sorrel and egg. It cooks quite quickly and, in combination with fresh herbs, turns out not only tasty, but also very healthy.

• Meat 400-500 g
• Potatoes 4-5 pcs.
• Onions 1-2 pcs.
• Carrot 1 pc.
• Eggs 3-4 pcs.
• Sorrel 1 bunch
• Greens To taste
• Salt To taste

For soup, it is better to use lean meat. I prefer veal, and sometimes I make this chicken soup. You can also make this soup without any meat at all, and it will also be very tasty.

We wash the meat, put it in a pan and fill it with water. I have a three liter saucepan. The meat can be immediately cut into pieces or simply cut into several pieces.

We put the pan on high heat, and when the water starts to boil, we turn it down. At the same time, use a spoon to remove the formed foam from the surface. You can completely drain the first water and add new water.

The meat broth should simmer for about an hour. 30-40 minutes is enough for the chicken. For aroma, you can add one or two bay leaves.

While the meat is cooking, put the eggs in a saucepan or small saucepan, add water and cook for about 10 minutes. Then fill them with cold water and cool.

Let's start with the vegetables. They need to be cleaned and washed. Grate the carrots on a coarse grater and chop the onion into small pieces.

Heat a frying pan, pour in a little oil and add carrots and onions. Stir occasionally and fry until golden brown.

Cut the potatoes into medium-sized cubes.

As soon as the broth is cooked, remove a piece of meat from it and put the potatoes in the pan. If your meat was cut immediately, then there is no need to remove it. Then cut the cooled meat into pieces, and if it is chicken, then first remove the bones and only then cut it.

Add salt to the pan and cook until the potatoes are ready for 15-20 minutes.

During this time, peel the cooled eggs and cut them into small cubes.

Wash the sorrel thoroughly and cut into thin strips. You can use fresh frozen or canned sorrel, but keep in mind that it already contains salt.

When the potatoes are cooked, put the roast, sorrel and eggs into the pan. Cook our soup for another 8-10 minutes and turn it off.

Chop fresh herbs, and, if desired, green onions.

Pour the sorrel soup into bowls, sprinkle with herbs, put sour cream and bread on the table and invite everyone to the table.

Recipe 3: green soup with nettles and sorrel (with photo)

To prepare a healthy vegetable soup from nettle with sorrel and spinach (popularly called green soup), we will need:

• vegetable broth (you can use the broth in which the beans were cooked), mushroom broth or water
• 1 bunch of young nettles
• 1 bunch of spinach
• 1 bunch of sorrel
• 2-3 green onions
• 1 carrot
• 1 onion
• boiled beans (optional)
• 2-3 medium sized potatoes
• Bay leaf
• sweet pea (pepper)

To make the soup more tasty and rich, it is better to cook it with vegetable or mushroom broth.

Finely chop all the greens (as in the photo). Be careful with nettles, sometimes even young shoots can burn you! Therefore, it is better to cut greens while wearing gloves; even the thinnest plastic gloves will do.

Cut the potatoes into strips, grate the carrots on a coarse grater or cut into thin strips, and onion into rings. As soon as the vegetable broth boils, add the potatoes. In 3-4 minutes. until ready, add onions, carrots, allspice and bay leaves.

After 1 min. add all the greens. Nettle, spinach and sorrel should not be cooked for long; half a minute will be enough. This way, maximum benefits will be preserved and the broth will be saturated with the aroma of fresh herbs.

When serving, sprinkle the soup with green onions. You can also serve sour cream or mayonnaise separately.

Recipe 4: soup with sorrel and egg in meat broth

Quite often this tasty and healthy soup with sorrel is called green cabbage soup or green borscht. But in our family it is simply called soup, which is one of the first spring dishes I make using these fresh greens.

The recipe for this delicious sorrel soup is very simple. You can make it with meat broth (I used pork, but chicken broth is also great), then the soup will be very flavorful and satisfying. But it will work out pretty well on the water too. And if you also exclude chicken eggs, then there will be a first course option for fasting and vegetarians.

• meat broth - 2 l
• potatoes - 600 gr
• carrots - 1 pc.
• onion - 1 piece
• chicken eggs - 3 pcs
• sorrel – 200 gr
• dill - 1 bunch
• salt - 1 tsp.
• bay leaf - 2 pcs
• black pepper - 5 peas

Immediately set the chicken eggs to boil hard - 10 minutes after boiling. Pour the meat broth into a large saucepan and put it on the fire. Meanwhile, peel and cut the vegetables: potatoes into strips or cubes, and carrots into half rings. Peel the onion and use it whole. Place vegetables in boiling broth, add bay leaf and pepper. Cook everything for about 20 minutes over medium heat until the vegetables are soft.

Now let's deal with fresh sorrel. We wash each leaf under cold running water, tearing off the stems.

Cut the sorrel into fairly wide strips.

We also chop fresh dill.

When the vegetables are cooked in the broth, take out the onion, bay leaf and peppercorns - they have lost their flavor and are no longer needed. Salt, taste, add more salt if necessary. Add sorrel and dill to the soup. Let the soup boil and cook for a couple more minutes.

Peel and chop the boiled eggs.

Add the chopped eggs to the soup and bring to a boil again, heating the dish for about a minute. Cover the pan with a lid, turn off the heat and let the soup brew for 10 minutes.

Now our spring soup is ready, you can serve it for lunch.

Don't forget to add sour cream - it will be even tastier. Bon appetit!

Recipe 5: how to cook green soup with sorrel

• water 7 cups
• sorrel 2 cups
• eggs 3 pcs.
• potatoes 2 pcs.
• onion 1 pc.
• carrots 1 pc.
• bay leaf 1 pc.
• vegetable oil 2 tbsp.
• freshly ground black pepper to taste
• salt to taste
• dill to taste
• sour cream to taste

Peel onions, carrots, potatoes. Cut vegetables into cubes.

Heat oil in a saucepan, add onions and carrots. Fry for 5 minutes until the onion is transparent.

Pour in broth or water. Bring to a boil, remove foam.

Add potatoes. Cook for 15-20 minutes. Add bay leaf and salt.

Grind the sorrel. Add to soup, cook until it turns khaki color. If necessary, add salt and pepper. Cook for 7 minutes, add greens.

Remove from heat. Boil the eggs, calculating half an egg per person. Cut into cubes.

Serve Ukrainian green soup with sorrel and egg with sour cream and dill.

Recipe 6, step by step: sorrel soup with egg

A fresh, summer dish is soup with sorrel. It cooks very quickly and is good both hot and cold. Thanks to fresh sorrel added at the end of cooking, the soup has a unique taste with a slight sourness that leaves a pleasant aftertaste. In the warm season, you want something light and low-calorie, so this dietary soup will be an excellent replacement for heavier first courses.

• Chicken breast – 1 pc.
• Potatoes – 3-4 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Sorrel – 1 bunch
• Egg – 2-3 pcs.
• Dill greens - to taste
• Salt - to taste

Pour cold water over the chicken meat and place the pan on high heat. As soon as the liquid boils, be sure to remove the foam so that the broth does not become cloudy. As soon as the foam stops rising, this is a signal that the meat is almost ready, you can add the next ingredient.

I take the meat out of the broth and cut it into small pieces and put it back into the pan.

I cut the peeled potatoes into small cubes, put them in the broth, and cook for about 20 minutes. Salt to taste.

While the potatoes are cooking, I prepare the frying. I finely chop the onion, grate the carrots, and fry the vegetables in a small amount of vegetable oil.

At the same time, I set the eggs to boil.

Add finely chopped dill to the finished frying and mix.

I send the roast into the broth, stir with a spoon, from bottom to top, so that it is evenly distributed and the soup acquires a pleasant, golden color.

The final touch is sorrel. I sort it out thoroughly, wash it under running water, cut off the “legs” and chop it quite coarsely. I put it in a pot of soup, let it cook for literally 5 minutes and it’s done. It is important not to overcook the sorrel, otherwise it will acquire an unpleasant dark color and will not be as tasty.

I pour the finished soup into portioned bowls and garnish with half a boiled egg and herbs. A boiled egg can be finely chopped and added to the soup, this will only benefit the taste of the soup.

Recipe 7: how to cook green soup with sorrel

The dish is prepared quickly and extremely easily.

On hot summer days there is nothing more refreshing than this sorrel soup. It will be delicious either hot or cold, and it will take very little time to prepare.

• Medium bunch of sorrel;
• 4 eggs;
• 2 onions;
• 1 medium carrot;
• 5 potato tubers;
• 2 liters of water;
• 70 grams of vegetable oil;
• 50 grams of butter (peasant) butter;
• Pepper and salt to personal taste, dill.

Pour water into a saucepan and put on fire. Peel the potato tubers from their natural skin, wash and chop into cubes. Place the tubers in boiling water and cook until soft.

Meanwhile, work on the onions and carrots. They need to be peeled and cut. Heat vegetable oil in a frying pan and fry vegetables.

Wash the sorrel and cut off the stems. Cut the leaves into strips and add to the soup.

Pour sautéed vegetables into the prepared potato broth with sorrel, salt, pepper, and sprinkle with chopped dill.

Hard-boil the eggs, peel, cut into cubes and add to the finished soup along with butter.

The fortified aromatic soup is ready!

Recipe 8: Sorrel soup with egg and spinach

• chicken meat - 300 gr.;
• onion - 1 pc.;
• carrots - 1 pc.;
• spinach - 200 - 250 gr.;
• sorrel - 1 glass;
• potatoes - 5 medium pieces;
• chicken eggs - 2 pcs.;
• seasoning for soup - 1 teaspoon. spoon;
• salt - 2 teaspoons. spoons;
• bay leaf - 1 pc.

I will cook the soup using chicken meat.

The first thing I do is let it cook, having first washed it and cut it into small pieces.

I take 2 liters of water. At these standards, the soup will not be thin or very thick. I would say a little thick. And in the end, there will be 3 liters of soup.

I put chicken eggs in a separate saucepan to boil.

And I put chopped onions and grated carrots into the frying pan (I took frozen ones).

As soon as the water in the pan boils, I remove the scum and cut the potatoes into small cubes, which I add to the pan with the chicken broth.

I let them cook for 10 minutes. During this time, the eggs are boiled and I put them in cold water to cool.

To the chicken and potatoes I add fried onions and carrots,

as well as frozen spinach and sorrel.

I take 200 grams of spinach - I have it frozen with whole leaves, but in portions. And 1 cup frozen sorrel.

This time I take on the eggs, which I peel and cut into large pieces.

I usually grate them, but this time I wanted them to be larger. I add 2 teaspoons of salt, a mixture of seasonings, bay leaves and chopped eggs to the soup.

That's it - I turn it off. Soup with spinach and sorrel is ready.

It turns out to be quite light and not greasy. Help yourself!

Recipe 9, classic: green sorrel soup

The soup can be eaten either hot or cold. In summer, of course, cold is better. Do not put sour cream in the pan in advance. Even if your soup is cold, pour it into bowls and only then add sour cream to each bowl.

• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Onion - 1 head
• Sorrel - large bunch
• Dill - a small bunch
• Rice - half a handful
• Meat - whatever piece you want
• Hard-boiled eggs - 3-4

Cut the potatoes and carrots into small cubes and put them in a saucepan with water to cook.

Place the whole piece of meat into another pan with water and set it to cook as well. You can, of course, throw the meat into the potatoes and cook everything together, but we will make a classic version, where we will put the finished meat in plates with the finished soup.

We remove the foam from the potatoes; this releases the starch.

We collect, stir the soup and add a handful of rice to the soup. It is advisable to rinse and dry the rice, especially if the rice was bought without packaging.

Cut off the thick stems of the sorrel. We cut the leaves into wide ribbons and place them in a cup.

Grate the carrots and finely chop the onion. We send them to a separate plate.

We also cut off the lower thick stems of the dill and finely chop the rest.

Meanwhile, the potatoes, carrots and rice have already been cooked. Add half a tablespoon of salt to them.

Stir and add chopped sorrel to the soup. Stir and leave to cook for another 10 minutes.

Pour some vegetable oil into a frying pan, heat it up and add onions and carrots. Fry until lightly browned.

Our soup is boiling, we put our roast in it. Let it simmer for another 5 minutes.

The soup has already been boiling for 15 minutes, after adding the sorrel, it is almost ready.

Add chopped herbs to it, sprinkle with black pepper and cut the boiled eggs into small cubes into the soup.

Our soup is ready. Turn off the heat and let the soup brew a little.

It's time to check the meat. The meat is cooked. We cut it into pieces of the size we like and as much as we want. That’s why I wrote in the comments that take whatever piece of meat you want. You can cut off as much as you need from a piece and put it in the soup for whoever wants it.

Pour the soup into bowls. We add two, three, five... pieces to the plates of those who want meat.

Add a spoonful of sour cream to each plate, again to those who want it and serve.

Sorrel leaves are among the first to peck at the dacha. Usually, we added them to salads, baked pies, or ate them just like that. But one day a friend came to visit, saw the greens, and cooked a wonderful sorrel soup with a sour taste. It is also called green cabbage soup in another way.

It was delicious and fast. I always like it when a recipe can be varied to suit the ingredients available. And since sorrel is also a sorrel, after a long winter it’s nice to undergo a “hot” fortification with a sour leafy vegetable.

You can cook with any broth – meat, chicken, or use stew (if you can’t do without meat). If you don’t have time, then a lean option will do. In any case, it turns out delicious.

In the hot summer, especially in the country, when there is no time to stand at the stove for a long time, sorrel soup will save you from hunger and give you a supply of vitamins.

Meatless soup with sorrel greens is the easiest and fastest option.

Ingredients:

• Sorrel - a large bunch
• Dill, parsley – bunch
• Potatoes 3 pcs.
• Carrots – 1 pc.
• Onion – 2 pcs.
• Eggs – 2 pcs.
• Spices

Boil the eggs. They are useful for serving soup.

Take a saucepan for about two liters. Pour water, add chopped potatoes. While it is cooking, we prepare the vegetables.

Cut all the green mass into one container.

Cook the onions and carrots until lightly browned.

Add fried vegetables to the boiled potatoes and simmer under the lid for five minutes. Then add herbs, spices (peppercorns, bay leaves), keep on fire for another five minutes.

Pour into a plate, lay out the egg cut into pieces, a spoonful of sour cream and help yourself.

How to make canned vegetable soup with barley

So the vitamin reserves came in handy for preparing a hearty soup.

You will need:

• Pork ribs – 200 g
• Can of canned greens
• Boiled pearl barley – 150 g
• Potatoes – 3-4 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Green onions - bunch

Cook the broth from the ribs. Separate the meat from the bones.

Prepare roasted root vegetables.

Pre-boil the pearl barley. If you have a multicooker, you can speed up the process with its help.

Peel the potatoes and cut them into bars.

Add potatoes, pearl barley and disassembled meat fibers to the broth. After the potatoes become soft, add the frying and green onions. Let it sit on a low flame for five minutes. Don't forget about spices.

Video of cooking green cabbage soup from spinach and sorrel in chicken broth in a slow cooker

I appreciated the benefits of a reliable assistant in the kitchen, and now I enjoy using its capabilities. Let's cook green borscht in chicken broth.

You will need:

• Chicken leg
• Carrot
• Sorrel
• Potato
• Nettle

The products are available, and watch the process in the video:

Lenten recipe with rice

It can be eaten both hot and cold. You can use sorrel along with other leafy greens - nettle or spinach. If you want a rich soup, cook it in meat or chicken broth.

Prepare:

• Potatoes – 3 pcs.
• Water or vegetable broth – 1.5 l
• Carrots – 1 pc.
• Onion – 1 pc.
• Rice – 2-3 tbsp.
• Sorrel - a large bunch
• Green onion - bunch
• Dill, parsley, lemon - for serving

Preparation:

• Put the water or broth on the fire. While it is heating up, you will have time to prepare the vegetables.
• Cut the carrots into cubes, the onion into cubes, and the potatoes into strips.
• Fry onions and carrots until light golden.
• Place potatoes into boiling water. Wait for it to boil again and add the washed rice. Stir with a spoon for a while so that the grains of rice do not stick to the bottom of the pan.
• After the next boil, after five minutes, add the fried vegetables. Wait until the rice is completely cooked, add all the greens (sorrel, spinach, nettles, green onions). Close the lid and increase the heat. When gurgling bubbles appear, season with spices (salt, pepper, bay leaf).
• When serving, add dill and a slice of lemon to a plate.

Cold cucumber soup

On a hot summer day, cold soup cooked with sorrel will save you from heat and hunger.

Products:

• Potatoes – 2 pcs.
• Cucumber – 1 pc.
• Sorrel - a large armful
• Water – 1 liter
• Sour cream – 200 g
• Radish - bunch
• Green onions, dill
• Eggs – 2 pcs.

Boil potatoes and eggs. Cut into pieces individually.

Boil water, put sorrel in it and hold for 2-3 minutes. Take it out, put it in a colander, and cook the soup in sorrel water.

Cut the cucumber and radish into small pieces.

Stir sour cream into the cooled broth. Add cucumber, radish, potatoes, chopped green onions. Let's not forget about spices.

It turns out similar to okroshka. Pour into a plate, chop the boiled egg and serve.

Quick recipe with stew

At the beginning of the summer season, my husband and I stock up on stewed meat. It’s such a pity about the time it takes to cook. And with canned food it’s quick, easy, satisfying.

Products:

• Beef stew – 1 can
• Sorrel – 250 g
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Egg – 2 pcs.
• Salt pepper

Open the jar, pour the contents into the pan and heat it up. When the meat boils, add the chopped onion.

After some time, warm up the carrots there.

Boil the eggs.

Pour hot water over the meat.

After bubbles appear, add potatoes.

When the potatoes become soft, add the sorrel. You can use not only fresh, but also frozen vegetables. Add spices.

When serving, decorate with a slice of egg and a spoonful of sour cream.

Step-by-step classic recipe with chicken

Men still prefer meat soups. Otherwise, after a short period of time, they again reach for food.

Products:

• Chicken leg – 1 pc.
• Potatoes – 4-5 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Eggs – 3 pcs.
• Sorrel
• Greenery

Cook the eggs. Cool, chop into cubes.

Fill the chicken meat with water and boil until done. We disassemble into pieces, remove the bones.

Chop the onion, grate the carrots, cut the potatoes into cubes, and chop the greens.

Fry onions and carrots.

Throw potatoes into the prepared broth. As soon as it is cooked, add vegetables, eggs and herbs. From the moment of boiling, boil for a couple of minutes, turn off. Ready.

Sorrel soup with meat and egg

If you have time and desire, then cook soup with meat - take beef or pork. At this point, decide for yourself whether to cook the cabbage soup more richly with pork or use a gentler version. We will also whiten it with an egg. Don't know how? Read on.

Products:

• Beef on the bone
• Potatoes – 4 pcs.
• Sorrel – bunch
• Eggs – 3 pcs.

Boil beef broth. We take out the meat, cool it, remove it from the bone.

Add the chopped potatoes into the prepared broth.

When it is cooked, add chopped green flowers and let it simmer for a couple of minutes.

During this time, beat the eggs with a fork.

Pour them in a thin stream into the boiling broth, stirring constantly. Let's keep it covered for another minute.

Cream soup with chicken

Creamy soups with the aroma of greens are a hit in our family. Usually, I cook with vegetable broth. Sometimes when serving I add pieces of chicken or fish.

• Chicken breasts – 500 g
• Potatoes – 4 pcs.
• Sorrel – bunch
• Onions – 1 pc.
• Cream 10% – 150 ml

Boil the breasts. Remove, cool and cut into pieces.

Pour the potatoes into the chicken broth and cook until done. Add chicken fillet and sorrel to it and keep it on the fire for about five minutes.