Hello my dear freshness lovers! The first half of June is the beginning of young vegetables and juicy greens. How not to take advantage of the gifts of nature in such a situation! And the first thing that comes to mind is sorrel and chicken soup. This is a hearty, tasty and healthy first course. It is prepared quickly, and most importantly - all the ingredients are fresh from the garden with the most useful vitamins in their composition.
For those who have not yet cooked first courses with sorrel, fearing its acidity and taste, I will tell you in detail how to make this summer chowder. There are a lot of options for its preparation: cold, hot, with spinach or beets. But I will focus on the traditional green sorrel soup with egg.
Fresh sorrel soup with chicken broth
For him we need:
- Chicken legs - 2 pcs.
- Potatoes - 4-5 pcs.
- Large carrots - 1 pc.
- Large onion - 1 pc.
- Egg - 3-4 pcs.
- Sorrel - 2 large bunches.
- Greens - 1 bunch (dill + parsley)
- Young garlic - 1 small head
- Peppercorns - 3-4 pcs.
- Bay leaf - 2 pcs.
- Salt to taste
How to cook
First you need to make a base - chicken broth and boil the eggs in advance. For such a summer first course, I suggest exactly chicken broth, since it will be the easiest, but at the same time it will give the soup nutritional value. And the chicken broth will turn out to be the most transparent and will harmonize beautifully with the herbs.
The number of eggs can be any. My grandmother generally cooks from 1 piece, carefully whipping it in a mug, and then pouring it into a hot broth to make a kind of thin cobweb. I just love cubed eggs in green sorrel soup, and for me in this case, these two words (sorrel and egg) are synonymous.
So that our broth turns out to be clean and transparent, do not forget to remove all the foam that rises during the boiling process. The more carefully you remove it, the better the fat will be.
When all the foam has been removed, it's time to season the water with salt and spices for a delicious and aromatic broth. Put the salt in 1.5 tsp. This is enough for meat, and the soup itself will be further adjusted to taste.
You can add onions and carrots to bay leaves, pepper and garlic. In general, prepare the broth to your liking. You can even boil the legs in plain salted water. But to make everyone appreciate your sorrel soup, do not skimp on spices.
Cutting vegetables and eggs
While the poultry is boiling, it's time to prepare the vegetables. All of them should be cleaned, rinsed in water and cut into pieces. My cutting option is as follows: onions - in small cubes, potatoes - in medium cubes, carrots - in thin strips.
Prepare frying from carrots and onions. In a frying pan in sunflower oil (1 tablespoon), initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and pour out the carrots. Saute the vegetables until the carrots are soft.
Allow boiled hard-boiled eggs to cool, then peel them. Cut them into small squares. You can use an egg cutter or use a knife.
Rinse large bundles of sorrel thoroughly and dry from water. Cut off long and tough stems. Cut the leaves to any width. But it's better not to make big "rags".
Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to the rest of the greenery. Of course, the amount of dill and parsley can be increased, but do not forget - sorrel is still a priority.
Laying vegetables in chicken broth
When the chicken is completely cooked, remove unnecessary spices from the broth and start laying vegetables. Further, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens are cooked quickly. Potatoes are the first to go into the broth. Let it boil and boil for no more than 2-3 minutes.
Then pour in the carrot and onion frying.
When it boils, add the chopped eggs.
Let the broth simmer over low heat and add all the sorrel. It immediately crumples and loses its bright green color.
Add greens after it. Boil the soup for 5 minutes. Before the end of cooking, taste it and add salt if desired.
Our dish should be eaten hot or warm enough. Cool sour cream is ideal for it.
This recipe for sorrel soup is slightly modified from my usual version because I often add some more straws to it. But today I just wanted a green dish, so we'll leave the beetroot for borscht. And you try and experiment, please yourself and your loved ones with this simple soup. After all, when else to saturate the body with useful vitamins, if not in summer!
If such a soup is steamed, then its usefulness will simply go off scale. And not only this first course acquires a lot of useful properties when cooked correctly. I learned a lot from the lessons of the masters of Ayurvedic cooking. It turns out that the secrets of beauty and health are very simple!
Yours faithfully and a lot of delicious wishes, Elena.
ablexur.ru
Recipe: Sorrel Soup - Chicken Broth
potatoes - 3 pcs;
onion - 1 pc;
sorrel - 100 grams;
bay leaf - 2 pcs;
seasonings - to taste;
chicken eggs - 1 pc;
green onions - to taste;
garlic - 2 cloves
Take out what was cooked in broth (chicken, beef)
I already said that I usually boil carrots with broth, but today I will add them to the soup. Chop the carrots
Fry the carrots and onions in sunflower oil and when the potatoes are almost ready, add them to the pan. you can put a washed bay leaf for aroma.
Add finely chopped boiled meat to the soup
Let's not forget about the eggs and set them to boil.
And let's get down to work with sorrel, wash it well, dry it
I don't know how much sorrel is needed in grams, but I buy at least 2 bunches from my grandmothers, and preferably 3. Chop it finely. I like to cut into strips, not cubes (but this is purely a matter of taste)
Chop green onions or any herbs and garlic
When the soup is ready (the potatoes are soft, everything suits you to taste "on salt") - put the sorrel, herbs and garlic. Literally half a minute and turn off the soup. Why do we need to digest greens? We will preserve maximum vitamins in it.
Without an egg, such a soup will lose all its charm. You can add the raw egg directly to the saucepan, beating it lightly like an omelette. And you can do as I do - put an egg directly on everyone's plate. So:
fotorecept.com
Sorrel soup with chicken broth
Sorrel soup in summer is one of the most popular summer solutions for many housewives. If you need more food, cook in chicken broth.
Sorrel soup with chicken broth is a compromise between a hearty first course and a light summer lunch. Of course, you can also cook on water, but this will be an option for a lean, dietary menu.
You can cook soup with both fresh and frozen sorrel. However, who will buy the freezer bags in the summer? The question is rhetorical.
As for the chicken broth, you can cook it fresh (then the chicken meat will be useful for the second course), or you can use the prepared one, which you cooked according to all the rules and keep in the refrigerator.
Ingredients for the recipe
To make sorrel broth soup, you will need:
- chicken broth - 1.5 l
- potatoes - 2-3 pcs.
- onion - 1 pc.
- carrots - 1 pc.
- bulgarian pepper - 1 pc.
- sorrel - 1 small bunch
- greens
- garlic - 1-2 cloves
- pepper, salt, sugar - to taste
- vegetable oil
How to cook sorrel soup with chicken broth
In the meantime, you need to prepare the sautéing. Grate the carrots and finely chop the bell peppers and onions. Pour vegetable oil into a skillet and sauté vegetables until golden brown and soft.
When the potatoes are ready, add sauté and sorrel to it. Season to taste with salt and pepper. To neutralize the too sour taste of the dish, it is worth adding a little sugar (I add 0.5-1 teaspoon). With it, sorrel soup will be much richer and tastier. You can, of course, do without sugar if you like sour foods. Boil the soup for a few more minutes.
My secret. For a richer sorrel soup, add about 1 tsp. Sahara.
At the end of cooking, chop the garlic and chop the dill greens, add all this to the finished soup. Remove from heat and cover, let it brew for 10 minutes, after which the sorrel soup in chicken broth is considered completely ready to eat.
Serve hot sorrel soup. Sour cream and fresh herbs are ideal for it. You can also put half a boiled egg on each plate. Try to make croutons or garlic dumplings from bread products.
That's all. Light vitamin soup is ready, which means you can invite yourself and your family to the table.
ON A NOTE
Do not put sorrel in the pot if the potatoes are not ready yet. In an acidic environment, potatoes turn out tough and cook for a very long time.
It is better to use young sorrel leaves for making the soup. The old ones accumulate a lot of oxalic acid, which in large quantities can be harmful to health, especially with urolithiasis.
You can add any greens to your sorrel soup to taste: green onions, spinach or celery, as well as cilantro and mint.
volshebnaya-eda.ru
Sorrel in chicken broth
If you don't know what to make for lunch, then check out this very simple but pretty cool option for making sorrel in chicken broth. Great soup for the whole family.
INGREDIENTS
- Chicken breast 1 Piece
- Potatoes 4-5 Pieces
- Carrots 1 Piece
- Onion 1 Piece
- Sorrel 100 Gram
- Egg 2-3 Pieces
- Salt 1 pinch
- Pepper 1 Pinch
1. Put the breast into a saucepan, cover with water and put on fire. After boiling, carefully remove the foam and simmer over medium heat until the meat is tender.
2. Then remove the breast and strain the broth if desired. Peel the potatoes, cut them into small cubes.
3. Peel the onions and carrots and chop them. If you wish, you can pre-fry them in a small amount of vegetable oil.
4. Put the broth on the fire again, put the onions and carrots in it. You can also add some sweet pepper. For color, use a couple of tablespoons of tomato paste.
Sorrel soup warms and refreshes at the same time thanks to its pleasant, tonic acidity. The first dish with the addition of sorrel leaves turns out to be tasty and rich in the case of hearty meat, as well as with a lighter chicken broth, or even in a lean version.
Today we will give preference to poultry and hasten to try this wonderful recipe before the summer is over and with it the season of fresh, juicy sorrel. The set of spices and the proportions of products can be safely adjusted, but still do not forget that the soup is exactly sorrel, so there should be a lot of the main component!
Ingredients: 
- sorrel - 150 g;
- chicken (wings, legs, etc.) - 300 g;
- potatoes - 2-3 pcs.;
- onion - 1 pc.;
- carrots - ½ pcs.;
- butter - 1 tbsp. the spoon;
- salt, pepper - to taste;
- eggs (for serving soup) - 3-4 pcs.
Sorrel soup recipe with chicken with photo
- You can cook sorrel soup with chicken wings, chicken legs, diet breast, or a ready-made soup set (in our example, wings are used). Put the washed chicken in a saucepan, pour in 2 liters of water, bring to a boil. Wanting to reduce the calorie content of the soup, drain the first broth. Re-fill the bird with water, boil. Load the whole peeled onion into the bubbling liquid, keep the broth for 25-30 minutes over moderate heat.
- At the same time, cutting off the peel layer, cut the sweet carrots into small pieces.
- Peel the potato tubers, cut into cubes.
- We wash a large bunch of sorrel, getting rid of soil and wilted leaves. Shaking off the water drops, cut the leaves into thin strips.
- From the broth with ready-made chicken, we catch the onion, which has already fulfilled its function. Dip the potatoes into the pot.
- Next, add the sliced \u200b\u200bcarrots. Bring the broth to a boil, let the vegetables simmer for about 15 minutes (until softened).
- When the potatoes and carrots are ready, add the main component to the soup - juicy sorrel. After the next boil, keep the broth on low heat for about 5 minutes, saturating the broth with a characteristic sourness. Do not forget to salt / pepper the almost finished first course.
- To enhance the aroma and soften the taste, load the butter into a saucepan. As soon as it melts, turn off the fire.
- Serve the satiating sorrel soup with chicken, topped with pieces of boiled egg and, if desired, season with low-fat sour cream.
Enjoy your meal!
Sorrel soup is a terrific light dish that everyone will love, especially if the main ingredient is the freshest sorrel, you can pluck in your own garden. This dish can be served both chilled and hot. It is very popular in the hot summer season. The cooking process is very simple and does not require any exotic ingredients.
The calorie content of the soup is about 40 kcal per 100 g, so you can safely eat it and not be afraid for your figure.
Let's consider step by step with a photo how to cook sorrel soup in several versions.
Classic sorrel soup recipe
The recipe for sorrel soup with eggs is known to many housewives. This simple dish is very quick to prepare, and its refreshing taste will give vigor and strength for the whole day.
You will need:
- Sorrel - 300 g;
- 5 chicken eggs;
- Onion and carrot - one at a time;
- 3 potatoes;
- Vegetable oil - 2 tablespoons;
- Salt - 2 small spoons;
- Black allspice with peas.
Now the classic recipe for sorrel soup itself without meat:
- Cut the potatoes into small pieces and put them in a saucepan with two liters of water, put them on the flame and cook. Do not forget to periodically remove the formed foam;
- Grate the carrots and finely chop the onion. We place the vegetables in a pan with vegetable oil and fry a little for five minutes, stirring constantly;
- After about 7 minutes have passed since the water boils in a saucepan with potatoes, add vegetable frying to it, slightly reduce the gas and continue cooking for another 10 minutes;
- We remove the sorrel leaves from the stalks and cut them as you like: you can large, you can finely. Add them to a saucepan with the rest of the ingredients, stir everything carefully and cook for about five minutes more;
- We break all the eggs into a bowl and beat them a little with a whisk or fork, then carefully, in a thin stream, pour them into the soup, while stirring it;
This completes our delicious summer food. We pour it into plates and serve with sour cream.
Multicooker recipe
It's easy to make a savory sour soup in a slow cooker. The instruction is quite simple, you just need to follow the order of placing the products in the multicooker bowl.
You will need:
- Water - 3 liters;
- Chicken - 800 g;
- Sorrel - 2 bunches;
- Carrots and onions - 70 g each;
- Vegetable oil - a tablespoon;
- Garlic - 2 teeth;
- Potatoes - 300 g;
- Spices to taste;
- Dried dill - a teaspoon.
How to cook chicken sorrel soup in a slow cooker:
- We cut the chicken into small pieces;
- Cut the potatoes into medium cubes, carrots into small strips. Finely chop the onion and garlic;
- We remove the leaves of the main green ingredient from the stems and chop medium-sized;
- We wash the multicooker bowl, wipe it thoroughly with a dry napkin and pour vegetable oil into it;
- We activate the "Fry" mode and put chopped vegetables (onions, garlic and carrots) into a heated container. Without closing the lid, fry everything until golden brown, then transfer to a separate bowl;
- Next, put the chicken and potatoes in the bowl, fill with water. Close the lid and activate the "Extinguishing" program for an hour. After the specified time, we catch the chicken and separate the meat from the bones;
- Put sorrel, vegetable roast, meat and dried dill in the resulting broth. Do not forget to add some soup;
- We close the lid of the device, and, without changing the program, let the food sweat for another 15 minutes;
After that, the dish will be ready. Pour it into small plates and serve. You can additionally decorate it with half a boiled egg or lightly sprinkle with grated hard cheese.
Chicken sorrel soup
This soup is made with chicken broth, but you can also cook it with beef. In any case, it turns out very tasty.
Products composition:
- Half a chicken carcass;
- Garlic - 2 cloves;
- One egg;
- Carrots and onions - 1 pc each;
- 3 potatoes;
- 2 bay leaves;
- Sorrel - 100 g (2-3 bunches);
- Green onion, salt, spices - to taste.
Cooking scheme at home:
- We cook chicken broth, take out the meat itself and put it in a separate bowl;
- Chop the potatoes at random and put them in a boiling broth;
- We cut the carrots and onions, lightly fry them in sunflower oil and add to the pan when the potatoes are almost ready. For flavor, add lavrushka;
- Finely chop the boiled chicken and send it to the rest of the ingredients, add a little salt and add seasonings;
- Boil a chicken egg separately;
- We wash the sorrel leaves, dry and cut into small strips;
- Chop the green onion and garlic. Add them along with the main green ingredient when the potatoes are boiled and soft;
- We try the food for salinity, cook for another half a minute so that the greens are not overcooked, and turn off;
- We mix our finished meal with meat. Decorate with half a boiled egg.
We serve a light summer dish with sour cream or mayonnaise.
Delicious rich sorrel soup can be prepared with stew. This dish will be especially relevant on a hike, or if there is no fresh meat at hand.
For 5-6 servings you will need:
- Stew - a jar (300-350 g);
- 2 boiled eggs;
- Carrots and onions - one at a time;
- 3-4 potatoes;
- Sorrel - 250-300 g;
- Ground black pepper - a pinch;
- Salt to taste (about a teaspoon).
Cooking in stages:
- We open a can of stewed meat and put the contents in a saucepan, remove the excess fat;
- We put the pan on gas and heat the meat;
- Place the peeled and finely chopped onion on the stew, mix and fry everything together for about 5 minutes;
- Peel the carrots, three on a grater with medium or large holes, add to the rest of the ingredients and fry for a couple of minutes;
- Fill the constituents with 2.5 liters of water and wait until it boils;
- Peel and chop the potatoes arbitrarily, then place them in a saucepan and start cooking;
- We wash the sorrel leaves well under running water and cut them into squares or strips;
- When the potatoes are boiled and soft, add sorrel, pepper and season the food. Bring to a boil and cook the soup for another 5 minutes. Taste for salinity, add salt if necessary;
- We remove the dish from the heat and let it brew for another 10 minutes;
- Peel the boiled eggs and cut them in half. Pour the food into plates, decorate with half an egg and finely chopped fresh herbs on top.
Such an amazing summer light meal like sorrel soup will become a table decoration on a sultry hot day.
Video: Sorrel Soup Recipe
Delicious sorrel soup with egg and chicken, appetizing and rich, never gets boring. It is a pity that fresh sorrel, suitable for food, can only be bought in spring and early summer. Good hostesses harvest spring sorrel in jars for the whole year in order to more often delight the family with delicious dishes with its addition.
Sorrel soup in chicken broth is easy to prepare. To make it tasty, add sorrel at the very end of cooking, and add your favorite spices to the broth for flavor. An egg can be placed on a plate for everyone, along with sour cream and herbs, or added to a common pot.
Sorrel soup is called differently, some call it cabbage soup, others green borscht. This is due to the peculiarities of cooking. Beetroot and tomato are always placed in green borscht during frying, and cabbage soup is most often cooked with pork or beef, sometimes adding cabbage along with other vegetables.
Sorrel borscht recipe may include some nettles. If there is no chicken, the dish still turns out delicious in a simple vegetable broth. The pleasant sourish oxalic taste stimulates the appetite and gives the dish a special appeal.
Taste Info Hot soups
Ingredients
- Chicken thighs - 500 g;
- Water - 3 liters;
- Carrots - 2 pcs.;
- Onions - 2 pcs.;
- Sorrel - 2 bunches;
- Eggs - 5 pcs.;
- Potatoes - 4-5 pcs.;
- Green onions;
- Spices to taste.
How to make a delicious chicken and egg sorrel soup
Wash the meat, pluck out the hairs and the remnants of feathers (if any), fill it with clean cold water, and set to cook. Instead of chicken thighs, use a drumstick, wings, or half a whole chicken. Add 1 carrot and 1 onion for flavor. To make the broth golden and aromatic, bake the carrots and onions a little in a hot frying pan without oil as a whole. When the water boils, remove the foam and reduce the heat. After about an hour, the meat will be ready. Add spices 10-15 minutes before readiness - bay leaves, salt, peppercorns. We immediately set the eggs to boil.
Use the remaining carrots and onions for frying. Finely chop the onion, rub the carrots on a coarse grater. Fry them in vegetable oil, lightly salt and pepper, until golden brown. This will take about 5 minutes.
When the broth is ready, filter it, set aside the meat to cut and add during the preparation of the soup. We throw out the used vegetables and spices from the broth, put in it after boiling the peeled and sliced \u200b\u200bpotatoes.
The potatoes should boil for 10 minutes, after which we spread the frying to it.
Remove the meat from the bone and cut into pieces, add it to the soup. Throw out the bones and skin.
When the potatoes are ready, add the green onions and cook for 2 minutes. We taste, add salt and pepper if necessary.
Wash the sorrel, chop it coarsely or finely, to your taste. Add it to the pot and turn off the heating after a minute.
We clean and cut the eggs. If the dish is eaten immediately, then the eggs can be placed in a common pot. Some people like sorrel soup without eggs, or with a raw egg whisk added at the end of the boil.
Add the eggs right after the sorrel or put them on a plate for each.
Let the soup steep in a saucepan for 5 minutes, and serve hot, pouring into plates. To make lunch even tastier, we put sour cream and black bread on the table. Good appetite!
- Chicken - 500 g
- Water - 2.5 l
- Black peppercorns - 2 - 3 pieces
- Bay leaf - 2 - 3 pieces
- Carrots - 1 piece
- Onions - 1 piece
- Potatoes - 3 pieces
- Sorrel - 200 g
- Vegetable oil - 1 tbsp. the spoon
- Table salt - 1 tsp
As a matter of fact, chicken soup, with whatever additives it may be, including sorrel, is a collective image! Which is absolutely fair, since everything that is cooked in broth or with the addition of this poultry meat is justifiably considered chicken soup. The taste of this dish is difficult to overestimate! Probably, there is no such person who would forget the intoxicating aroma and indescribable taste of chicken soup that everyone's beloved grandmother cooked in childhood! Moreover, it does not matter in which part of the world a person lives!
Chicken soup is popular all over the world
Chicken soup with sorrel or other vegetables, as well as with noodles, cooked in a strong broth, has received a huge number of admirers in Russia. French gourmets prefer vegetable, as well as mushroom, indescribably delicious puree soup, of course, with the addition of pieces of dietary chicken meat. Good-natured housewives, originally from Greece, treat their relatives and guests with poultry soup, carefully adding a mixture of eggs and lemon juice to it, and the resulting delicate cream soup is seasoned with rice.
Consomme de Pollo is a dish that can be tasted in burning Mexico, and it is made from the same coarsely chopped poultry, potatoes and large leaves of common cabbage. Asian miracle chefs are able to surprise the European gourmet by preparing soup from this popular bird with nothing but seafood, coconut milk and spicy spices! In general, to be sure, the geography of chicken soup is the entire globe!
Chicken soup with the addition of sorrel leaves, as mentioned above, is very popular in the wide open spaces of our vast homeland! And the interesting combination of sorrel and chicken in the soup gives the dish a characteristic sourness, which perfectly refreshes the overall taste! In addition, the beneficial properties of sorrel are indisputable, which, due to the presence of vitamins C, K and the PP group, affect the elasticity of blood vessels, hematopoiesis processes, which significantly improves the work of the heart and normalizes blood pressure. And the high content of amino acids in sorrel contributes to the strengthening and growth of hair, nails and the general health of human skin. As a result, improved appearance and mood!
Step by step cooking
So, how to cook sorrel soup in chicken broth:
- First of all, you should prepare the base of the future soup - broth. Sorrel soup recipe involves the use of any part of the chicken - it doesn't matter! However, not all chicken is suitable for broth. The golden rule says that chicken goes into a frying pan with thick legs, and soup with thin legs! That is, the most suitable bird for broth is a layer with relatively thin legs from 2 to 4 years old. We put the pieces of the corresponding chicken in the pan, add the prepared spices, meaning lavrushka and peppercorns. Then, pour the required amount of water and bring to a boil. After some time, remove the necessarily formed foam, salt and leave on low heat to simmer until fully cooked - about forty minutes.
- Well, as soon as our miracle is being prepared, we will not just kill time! Let's take care of vegetables. Grate the carrots on a medium grater, and chop the onion, preferably in small cubes.
- We fry the prepared vegetables in oil, bringing them to visual softness and golden brown!
- Peel the potatoes and cut them into approximately medium sized cubes.
- We wash a bunch of fresh sorrel and chop it.
- The rich broth is ready. Parts of the cooked poultry should be removed from it and put on a plate. We load potatoes into the finished broth and cook it for no more than 10 minutes.
- Again, without wasting precious minutes, since relatives are already exhausted from hunger, we rob the tender meat from the bones of already boiled poultry and cut it into neat pieces - this is also included in the answer to the question of how to cook sorrel soup in broth.
- After a certain time, fried onions and carrots are dipped into the broth where the potatoes are boiled. Let's literally boil it up.
- Next, add the sorrel.
- Add the prepared ready-made meat to the soup, salt it, if, of course, it is necessary and set it aside for 10 minutes so that it is infused.
Well, the soup is ready! Moreover, in our high-tech age, you can cook a wonderful sorrel soup in a multicooker, which will significantly reduce the cooking time and to a greater extent preserve the beneficial properties of the incoming ingredients. Among other things, soup with chicken and sorrel leaves can be prepared without adding meat, so to speak, vegetarian! And it is a pleasure to use it chilled, especially on hot summer days!
Be that as it may, before serving sorrel soup to the table, pour it into bowls. Then add to each plate half of a hard-boiled chicken egg, as well as a little sour cream to enhance the taste!
Enjoy your meal!