Sorrel soup with egg is the easiest and most delicious way to make sorrel soup. It is a popular first course and is often prepared with the family. To make sorrel cabbage soup tasty, it is better to choose a fresh crop, such greens contain more vitamins, and besides, the taste is at a high level. There are a lot of recipes for the dish, one of the most popular is sorrel soup with chicken broth.
Ingredients:
- chicken breast - one and a half kg;
- onions - 3 onions;
- sunflower oil - 15 ml;
- egg - 3 pcs.;
- cloves - 5 pcs.;
- sorrel - 3 bunches;
- butter - 15 grams;
- tomato - 1 pc.;
- carrots - 1 pc.;
- potatoes - 6 potatoes;
- bay leaf - 3 leaves;
- pepper - peas - 9 peas.
How to cook sorrel cabbage soup with egg:
Let's make chicken broth
First you need to choose the meat. To make the chicken broth rich and tasty, chicken breast is perfect. To get rid of excess blood on the meat, it needs to be cut into several pieces and soaked in cool water. After half an hour, the water can be drained.
Rinse the meat again. Place it in a saucepan filled with water and toss in the unpeeled onion. Boil over high heat until boiling. After the meat has boiled, be sure to collect the resulting foam. The gas power can be slightly reduced.
Duration of cooking chicken meat up to one and a half hour.
After that, salt and all the cooked spices can be added to the pan.
Cooking vegetable dressing for a delicious soup
While the meat is cooking, you can cook the dressing. To do this, peel the onion and chop it. Heat butter in a frying pan, add vegetable oil. Add chopped onion and fry under a lid over low heat.
Carrots, washed and chopped on a grater. The carrots prepared in this way are added to the pan to the onions. It's the tomato's turn. Rinse them and separate from the skin.
In order to easily remove the skin from a tomato, it is enough to make small cuts in the form of a cross and pour boiling water over the tomatoes. This will allow the skin to peel off easily.
Finely chop the prepared tomatoes and add them to the onions and carrots. Simmer all vegetables placed in the pan for 15 minutes, adding a little chicken broth in advance.
Cooking green cabbage soup with sorrel and egg
Separate the boiled chicken meat from the bones and chop finely. Pass the meat broth through a sieve into another cooking container.
Now it's time to cook the potatoes. Rinse, peel, cut the potatoes into small pieces and dip them into the boiling broth.
Sorrel is thoroughly washed and finely chopped. Also dipped in chicken broth. Beat the eggs with a whisk, and while stirring almost ready-made cabbage soup add the egg mass. Then you can add the chopped chicken meat. After that, the green cabbage soup with sorrel and egg are cooked for 15 minutes.
As you can see, the recipe for sorrel soup with egg is simple and easy to prepare. This light sour soup will cheer you up in spring.
Sorrel cabbage soup is very tasty as well as healthy. In the spring, there is an opportunity to pamper the whole family with this wonderful dish. An experienced hostess will definitely take this chance and include such a sour soup in the family menu.
Watch the video recipe for nettle and sorrel soup
I suggest you cook delicious cabbage soup with sorrel and chicken!
Sorrel is often referred to as the "spring king". This herb appears on the beds one of the first, much earlier than fresh parsley and dill, and becomes almost the main helper of the body in the fight against spring vitamin deficiency. And in terms of the amount of nutrients, sorrel is much superior to many of its green counterparts. Sorrel is the champion among vegetables in terms of the content of B vitamins; it also contains vitamin A, iron, fluorine, potassium, magnesium and other valuable trace elements.
Sorrel grows all summer long and you can enjoy this wonderful sour cabbage soup.
- 2-3 boiled eggs;
- 300-400 g of sorrel;
- salt, black pepper.
Peel and finely chop the onion.
Wash the potatoes, peel and cut into small cubes. I used a zigzag knife. It is better to take a young potato, it tastes better with it.
Sort the sorrel leaves, inspect each leaf for the presence of insects and other weeds, wash, and cut it not very coarsely, but not very finely, otherwise it will turn into porridge. Take advantage of the moment when there is a lot of fresh sorrel on the shelves to prepare as many vitamin dishes from it as possible. Therefore, we advise you to also cook green borsch with sorrel.
Boil eggs for cabbage soup with sorrel and chicken, peel and cut into small cubes.
Heat the broth (if the meat was cooked in advance), and as soon as it boils, put the potatoes and onions, salt, pepper and cook until the potatoes are ready.
As soon as the potatoes are cooked, add eggs, chicken (I take them into small pieces by fibers) and sorrel. We try again for salt, if necessary, add more to taste.
Cover the sorrel soup with chicken with a lid and turn it off.
We leave the cabbage soup for 10 minutes on the stove.
Delicious green cabbage soup is ready. Serve with sour cream and a slice of homemade wheat bread.
namenu.ru
How to cook green sorrel cabbage soup for a family dinner
Hot first courses have always been one of the main components of the menu in Russia. Cabbage soup, which was prepared from a different set of vegetables in meat broth, or even just on water, enjoyed particular success.
Cabbage soup is popular today, but many of those who like this culinary brand cannot understand in any way how cabbage soup differs from borscht? First of all, the fact that the composition of the latter certainly included beets, which were not supposed to be put in the first courses.
Now he still saves us from vitamin deficiency in early spring and diversifies the table in the middle of summer. In addition, some types of green cabbage soup are quite low in calories, so they are perfect for those who, with the approaching summer heat, are thinking about how to lose a couple of extra pounds that have accumulated over the winter.
Over the years, a wide variety of recipes for this delicious dish have been invented - from simple to sophisticated. We invite you to get acquainted with some of them.
Cabbage soup "Village"
This is a very simple recipe. Ingredients per serving:
- 100 g young sorrel;
- 5 gr. parsley;
- 5 gr. dill;
- 10 gr. onions;
- 75 gr. potatoes;
- 12 gr. butter or margarine;
- 20 gr. sour cream.
Cooking time 25-30 minutes.
Caloric content per 100 grams - 30.
Cooking cabbage soup is best in the oven, and not in a simple dish, but in a cast-iron pot. The procedure for cooking sorrel cabbage soup is as follows:
- Peel the potatoes, boil whole and cool, then cut into cubes.
- Strain the broth.
- Chop vegetables, add butter / margarine and a little broth, simmer for 5-7 minutes.
- Put the potato cubes in a pot, pour the broth, bring to a boil and turn off the oven after two minutes.
Before serving, season with salt, dill and sour cream.
Read how to cook charlotte with cherries in a slow cooker.
Black currant pie - a recipe that can be used for both fresh berries and frozen ones.
"Sorrel classic"
The classic sorrel soup includes:
- a kilogram of beef or veal (bone with pulp) - it can be thawed, but better than a steam room;
- four medium-sized potato tubers;
- one small carrot;
- one medium head of onion;
- three boiled chicken eggs;
- three bunches of sorrel (for those who like sour, more can be);
- a bunch of green onions;
- a bunch of parsley;
- a bunch of fresh dill;
- two leaves of lavrushka;
- one hundred grams of sour cream;
- salt and black pepper (peas or ground) - to taste.
Cooking time - 30 minutes (excluding cooking meat).
Calories per 100 grams - 40.
Green cabbage soup with sorrel, meat and egg are prepared in the following order:
Done - welcome to the table.
The indicated amount of food is for six servings, but if this is too much for you, it is very easy to reduce it.
Soup "Green Wizard"
The next version of the dish is sorrel cabbage soup in chicken broth with celery and eggs. Together with this tasty and healthy dish, spring warmth and live solar energy flow into the body. Try it - see for yourself!
- three liters of chicken broth;
- a thick bundle of sorrel (so that it cannot be wrapped with the fingers of one hand);
- three large potatoes;
- four hard-boiled chicken eggs;
- medium-sized bulbs;
- one large carrot;
- a pair of celery stalks - preferably young;
- small bunches of green onions and parsley;
- one pinch of black pepper;
- salt - as much as you like.
The food will be ready in 30-40 minutes.
100 grams of the dish contains 50 kcal.
- We start, of course, with chicken - gut, rinse and boil. If the poultry is fatty, it is better to drain the first broth by pouring fresh water - the soup will not be so rich, and the meat will become softer. Part of the chicken, chopped into pieces, will later be added to the soup, from the rest you can prepare the second dish.
- While the chicken is cooking, we prepare a set of vegetables: peel potatoes, carrots and onions; if the celery is not very young, remove the hard veins from bottom to top, carefully picking them up with a knife.
- We wash the peeled vegetables under running water. Potatoes and carrots, must be cut into cubes, celery - across the stem, the sorrel leaves are stacked and cut first along, then across. It is not worth crumbling too finely.
- Take the finished chicken out of the pan and put the potatoes there. When the broth boils, you need to remove the foam and add the remaining vegetables - let it boil for another ten minutes.
- The final touch: finely chop the herbs and eggs, pour into a saucepan, mix well and remove from heat after exactly three minutes.
- Salt and pepper immediately afterwards. By adding salt and pepper only after it is cooked, we will thus preserve the natural taste of the dish, avoiding overdoing it.
If desired, you can add sour cream to the plate, but even without it, the soup will be oozing.
Spring vitamin soup in a slow cooker
Sorrel is in perfect harmony with young nettles. Both of these plants are a real storehouse of vitamin C, which is so necessary for our body after a long cold winter. Using a multicooker, it is very easy to cook a delicious first from them.
It will require:
- 4 pieces of chicken wings;
- 1 bunch of sorrel and nettle (greens should be young and fresh);
- a couple of small potato tubers;
- one medium carrot;
- turnip onion - small head;
- green onion-feather - 30 gr.;
- one chicken egg;
- one and a half liters of water;
- sour cream, spices, salt - to taste.
All cooking will take less than an hour.
In 100 gr. ready-made dish - 45 kcal.
The process of cooking sorrel cabbage soup with nettle in a multicooker:
- Remove the skin from the wings, rinse and separate the meat from the bones.
- Peel the carrots, grate on a coarse grater; cut the peeled onion head into cubes.
- Put meat and vegetables in a slow cooker, add water, add spices and salt.
- Set the "cooking" mode for half an hour.
- After half an hour, put the potatoes cut into cubes in a multicooker and, without changing the mode, cook for another 10 minutes.
- Cut sorrel and nettle leaves across into thin strips.
- As soon as the potatoes are cooked, add all the herbs and continue cooking for another 5 minutes.
- Beat the egg with a whisk in a bowl and, when you hear a beep, pour it into the soup in a neat stream, stirring quickly so that no flakes form.
- After a couple of minutes, turn off the multicooker - a light and tasty vitamin soup is ready. If desired, meat can be excluded from the recipe, and a raw egg can be replaced with a boiled one, finely crumbled. When serving, put a spoonful of sour cream on each plate.
This is the variety of tastes that such an unpretentious herb can give us, like sorrel, which grows in literally every vegetable garden and does not require special care and attention. Even an inexperienced housewife will always be able to pamper herself and her family with simple and appetizing first courses "with green sourness".
notefood.ru
Recipe: Shchi with sorrel - In chicken broth and boiled egg.
chicken breast - 1 pc;
potatoes - 2 pcs;
onion - 1 pc;
fresh sorrel - 1 bunch;
chicken egg (boiled) - 1 pc;
vegetable oil - for frying;
bay leaf - 1 pc;
peppercorns - 2-4 pcs;
fresh green onions - optional
Finally, at the dacha, various greenhouses appeared, including the long-awaited fresh sorrel.
While young, it is almost not sour. But what a delight after a long winter to taste fresh cabbage soup from young sorrel!
The set of products is completely standard, except for the "hero of the occasion".
Sorrel cabbage soup is usually cooked in a small saucepan, as they say “just once”. I take the beam arbitrarily, this is a matter of practice and to taste. You just need to take into account that when the sorrel leaves get into the hot broth, they greatly decrease in volume.
I cut onions into cubes, rub carrots on a coarse grater.
I put chopped potatoes, bay leaves and peppercorns in a saucepan with broth.
The potatoes must be cooked completely, only then you can put the sorrel. If the potatoes are not ready, then in an acidic environment they will never reach readiness. And there is cabbage soup with half-baked potatoes, which is not tasty at all.
I bring it to a boil, boil it literally for 1-2 minutes. I turn it off and let it sweat for 10-15 minutes.
Then I take out the plates, pour the aromatic cabbage soup, cut the egg in half.
You can add fresh onion, dill and sour cream if you wish!
fotorecept.com
Green sorrel cabbage soup with egg
Sorrel soup with egg is the easiest and most delicious way to make sorrel soup. It is a popular first course and is often prepared with the family. To make sorrel cabbage soup tasty, it is better to choose a fresh crop, such greens contain more vitamins, and besides, the taste is at a high level. There are a lot of recipes for the dish, one of the most popular is sorrel soup with chicken broth.
Ingredients:
- chicken breast - one and a half kg;
- onions - 3 onions;
- sunflower oil - 15 ml;
- egg - 3 pcs.;
- cloves - 5 pcs.;
- sorrel - 3 bunches;
- butter - 15 grams;
- tomato - 1 pc.;
- carrots - 1 pc.;
- potatoes - 6 potatoes;
- bay leaf - 3 leaves;
- pepper - peas - 9 peas.
How to cook sorrel cabbage soup with egg:
Let's make chicken broth
First you need to choose the meat. To make the chicken broth rich and tasty, chicken breast is perfect. To get rid of excess blood on the meat, it needs to be cut into several pieces and soaked in cool water. After half an hour, the water can be drained.
Rinse the meat again. Place it in a saucepan filled with water and toss in the unpeeled onion. Boil over high heat until boiling. After the meat has boiled, be sure to collect the resulting foam. The gas power can be slightly reduced.
Duration of cooking chicken meat up to one and a half hour.
After that, salt and all the cooked spices can be added to the pan.
Cooking vegetable dressing for a delicious soup
While the meat is cooking, you can cook the dressing. To do this, peel the onion and chop it. Heat butter in a frying pan, add vegetable oil. Add chopped onion and fry under a lid over low heat.
Carrots, washed and chopped on a grater. The carrots prepared in this way are added to the pan to the onions. It's the tomato's turn. Rinse them and separate from the skin.
In order to easily remove the skin from a tomato, it is enough to make small cuts in the form of a cross and pour boiling water over the tomatoes. This will allow the skin to peel off easily.
Finely chop the prepared tomatoes and add them to the onions and carrots. Simmer all vegetables placed in the pan for 15 minutes, adding a little chicken broth in advance.
Cooking green cabbage soup with sorrel and egg
Separate the boiled chicken meat from the bones and chop finely. Pass the meat broth through a sieve into another cooking container.
Now it's time to cook the potatoes. Rinse, peel, cut the potatoes into small pieces and dip them into the boiling broth.
Sorrel is thoroughly washed and finely chopped. Also dipped in chicken broth. Beat the eggs with a whisk, and while stirring almost ready-made cabbage soup add the egg mass. Then you can add the chopped chicken meat. After that, the green cabbage soup with sorrel and egg are cooked for 15 minutes.
As you can see, the recipe for sorrel soup with egg is simple and easy to prepare. This light sour soup will cheer you up in spring.
Sorrel cabbage soup is very tasty as well as healthy. In the spring, there is an opportunity to pamper the whole family with this wonderful dish. An experienced hostess will definitely take this chance and include such a sour soup in the family menu.
Watch the video recipe for nettle and sorrel soup
Cabbage soup recipes
sorrel cabbage soup
2 hours 20 minutes
35 kcal
5 /5 (1 )
Cabbage soup is one of the hallmarks of Russian cuisine. In Russia, this dish was cooked in an oven, it was languished in clay pots. Cabbage soup was the main and favorite dish of our ancestors.
It is not for nothing that a lot of sayings about cabbage soup have come down to us. People who lived on the banks of the rivers cooked them in fish broth, someone cooked them in broth from poultry. But mostly beef was used for this. In Russia, there were not many products familiar to us, for example, potatoes, tomatoes or corn.
But then there were mushrooms, cereals, cabbage. Cabbage also became the basis for those cabbage soup. But today we will cook cabbage soup with sorrel and egg, this recipe is more modern.
Sorrel cabbage soup from fresh sorrel with egg
Kitchen utensils: saucepan, blender, knife, saucepan, cutting board and spoon.
Ingredients
How to choose ingredients
- Sorrel- a very useful product, but only if you know exactly in what conditions it grew. Therefore, I recommend planting it on the balcony or in the country. There will be many benefits from such a plant. If you buy it on the market, pay attention to its color. An uneven color and a too long stalk indicates that the plant was fed with nitrates. This is a dangerous symptom, because such sorrel can even be poisoned. A young useful plant has a light green color and uniform color. The stalk of the sorrel should be brittle if it bends, the plant is either old or grown on top dressing.
- For cabbage soup, you can take pork and even poultry, but I prefer beef... You don't have to go for the best parts of the mascara, such as the tenderloin. For broth, meat on the bone or brisket is quite suitable.
- When choosing parsley and green onions, pay attention to their appearance. These should be healthy plants, without yellowness and signs of spoilage.
Sorrel cabbage soup with egg: a step by step recipe
- Take 350 g of beef, wash it and put it in a saucepan with 2 liters of cold water. Cold water is a must if you want a beautiful broth.
- Remove all foam from the boiled broth. If this is not done in time, the foam flakes will mix with the broth and it will be cloudy.
- After skimming off the foam, add salt to the broth and cook over low heat until the meat is tender.
- Take 2 carrots, peel and cut into small cubes.
- Rinse 2-3 bunches of green onions and chop finely enough. Save a third of the onion to serve.
- Skim off the fat from the broth. It can be used for sautéing vegetables.
- Take a stainless steel pot and place the fat in it. Put the pot on fire.
- Now add the onions and carrots. Saute for a few minutes, then add 1 tbsp. l. flour and continue to fry.
- At this time, 350 g of sorrel can be chopped.
- Take a saucepan and melt 30 g of butter in it. Now add the shredded sorrel and simmer over low heat.
- Add 1 liter of broth to a saucepan with carrots and onions and heat a little. The vegetables should be slightly boiled.
- When the sorrel has decreased in volume by about 2 times, it must be chopped with a blender. Add 1 tsp to the sorrel. sugar and chop until puree.
- If the carrots and onions have boiled enough, add the sorrel puree to them and boil for a few more minutes. You can pepper to taste.
- While the cabbage soup is boiling, prepare the herbs for serving. To do this, chop the remaining green onions and a bunch of parsley.
- Now take 2 boiled eggs, peel them and cut them into 2 pieces.
- Free the boiled beef from the fat and cut into small pieces.
- Ready hot cabbage soup should be infused for about 15 minutes.
- Cabbage soup is served as follows. First, pour the cabbage soup into a bowl, then put half a boiled egg. Now add a few pieces of meat and sprinkle with fresh herbs.
Step 1: prepare the meat broth.
Rinse the ham or chicken soup set well under running water and place in a medium saucepan. Fill with purified water and set the container over medium heat. When the water starts to boil, a foam from the meat forms on its surface. We remove it with a slotted spoon and throw it into the sink. Immediately after that, make a small fire, cover the pan with a lid and cook the broth for 1 hour depending on the size of the chicken meat.Step 2: prepare the green onions.
We wash the green onions under running water, put them on a cutting board and chop finely with a knife. Transfer the green onions to a loose plate.
Step 3: prepare the onion.
Using a knife, peel the onion and then thoroughly rinse it under running cold water. We spread the vegetable on a cutting board and chop it into small cubes with the same sharp equipment.
Step 4: prepare the onion fry.
Pour a small amount of vegetable oil into the pan and set the container over medium heat. When the oil is well heated, make a small fire and pour the chopped onion into the pan. With constant stirring with a wooden spatula, fry until transparent. Immediately after that, pour finely chopped green onions into a container, mix everything well again and continue to fry the frying for another 2 minutes. Then turn off the burner, and set the pan aside.
Step 5: prepare the sorrel.
We rinse each sorrel leaf well under running water to wash off possible dirt and sand, and transfer it to a medium bowl.
Thereafter 1/2 part Put the sorrel on a cutting board and, using a knife, finely chop the leaves.
Now we transfer the chopped greens into a colander and pour boiling water over it. Immediately after that, rinse under cold water. This must be done so that excess bitterness and acidity is gone from the sorrel, and so that it does not lose its color. Transfer the chopped leaves to a clean plate. And now we repeat the same procedure with whole leaves. Immediately after that, put them in a meat grinder and grind them to puree directly into a clean bowl.
Step 6: prepare the potatoes.
Peel the potatoes with a knife and then rinse them well under running water. We spread the vegetable on a cutting board and cut it into small cubes with the same sharp equipment. Transfer the chopped potatoes to a free plate.
Step 7: prepare the meat.
When the broth is ready, and this can be checked with a fork, piercing the flesh of the meat. If it is soft, then the broth is ready. We take out the ham or soup set and put it on a cutting board. When the meat has cooled down a little, separate the flesh from the bone and cut into small pieces with a knife.
Step 8: Prepare cabbage soup from fresh sorrel.
Strain the finished broth with the help of kitchen potholders through a sieve into another clean saucepan and put it back on a small fire. When the broth boils, put pieces of meat and potatoes in it. Mix everything well with a tablespoon and cook the soup for 10-15 minutes until the potatoes are almost cooked.
After the allotted time, add the onion fry, all the sorrel, bay leaves to the cabbage soup, and salt and pepper the soup to taste. Again, mix everything well with the improvised inventory and cook the dish again 5 minutes. Immediately after that, turn off the burner, and cover the pan with a lid and let the soup brew for 30 minutes.
Step 9: Serve fresh sorrel cabbage soup.
Using a scoop, pour fresh sorrel cabbage soup into deep bowls and serve. The soup turns out to be very tasty, aromatic and moderately sour. The cabbage soup can be served with sour cream and boiled eggs, and for beauty it can be sprinkled with finely chopped herbs. For more satiety, serve croutons or slices of bread.
Good appetite!
For cooking cabbage soup from fresh sorrel, it is best to use broiler chicken, as its meat is much softer and cooks faster.
You can use a blender to grind the sorrel. To do this, use an electrical appliance at low speed for 1-2 minutes.
For a more expressive taste, spinach can be added to the cabbage soup, while taking sorrel half as much as spinach.
You can use pork and beef to prepare the broth.
A step-by-step photo recipe for making green cabbage soup with sorrel.
potatoes - 3-5 pcs.,
chicken egg - 2 pcs.,
carrots - 1-2 pcs.,
onions - 2 pcs.,
sorrel - 2 bunches,
salt, ground black pepper - to taste,
vegetable oil.
There are many recipes for green sorrel soups. There are even those in the preparation of which beets are used, rice and tomatoes are added. Today we will tell and show you how to cook classic green cabbage soup with sorrel, vegetables and an egg. Such cabbage soup can be cooked both in meat, chicken and vegetable broth, and in water.
Is a delicious spring soup with lots of greens. Many people call this dish green borscht, while for some it is green soup. The essence of the name does not change - sour sorrel is necessarily added to the dish, but what else to put and how to season the soup is a matter of your taste.
Be sure to cook green cabbage soup with sorrel using our step by step photo recipe.
Cooking green cabbage soup with sorrel.
To prepare green cabbage soup with sorrel you need to prepare all the ingredients. First you need to put a pot of water or broth on medium heat.
Then wash the potatoes, peel, cut into cubes or strips.
Wash the carrots, peel, rinse and cut into cubes or thin strips. You can also cut carrots into cubes or slices, but not very coarsely.
Next, peel the onions, rinse and cut as you like - into cubes or half rings.
Sorrel should be rinsed well under running water and dried with a towel or napkins.
Then chop the sorrel as for salads, not finely, but not coarsely.
Now, add salt to taste and potatoes to a saucepan with boiling water. Cook the potatoes until tender with a low boil. In order for the cabbage soup to turn out to be thicker and more tasty, it is recommended to digest the potatoes.
Next, fry the onions in a frying pan in vegetable oil until transparent.
Then add carrots to the pan and simmer with onions over low heat for 7-8 minutes without browning.
Add vegetable frying to the pan to the boiled potatoes. After boiling, cook the soup over low heat for 5 minutes.
In the meantime, break two eggs into a bowl and beat until foam appears.
Then pour the beaten eggs into a saucepan in a thin stream while constantly stirring the soup. Cook the cabbage soup for another 2-3 minutes.