Sorrel soup with egg: cooking recipes

The soup of sorrel is a real hit of the beginning of the summer season. He is still known among the people as a "green soup". For many, he evokes memories of happy, carefree days spent with his grandmother in the village, or associations with the beginning of school holidays - which is no less joyful.

Of course, someone will say: "What's there to think about? Sorrel, potatoes and eggs - that's the whole recipe." So, yes not so. Over the years of the recipe, many variations on the subject have been invented. This article will help familiarize yourself with some of them.

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

About the benefits of sorrel

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

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

Savings are evident

If we talk about the recipes for simple and delicious soups, then the oxalic soup is a kind of wand-a rescue rod, when in the fridge the ball rolls. A couple of potatoes still somehow there, and sorrel grows almost anywhere, even on the lawn near the house.

Of course, many of our grandmothers and mothers pre-salt it for the winter, so that the favorite soup soup would appear on the table not only in the summer, but whenever it pleases.

The main recipe

Ingredients (2 liters of ready soup):

• Sorrel (300 g);
• 3 potatoes;
• 1 large carrot;
• 1 medium onion;
• 6 eggs;
• Sunflower oil (20 g);
• salt;
• Pepper with peas;
• A glass of sour cream.

Cooking process:

1. Grate the carrots on a small grater, and chop the onion into small cubes. Vegetables brown on sunflower oil until the appearance of golden color.
2. Cut potatoes into pots, add 2 liters of water, put on fire. When the foam rises, it must be removed. After the potato has boiled for 10 minutes, throw in the pan carrots with onions. Let all together cook for another 10 minutes. At this stage, you also need to salt and pepper to taste.
3. Sorrel thoroughly rinse, trim the stems and chop the leaves (not very finely). Throw it in the soup for 3 minutes before the end of cooking.
4. Boil eggs in a separate saucepan , harden, chop them and cut into cubes.
5. The soup should be poured over plates and put eggs and sour cream in each.

True, eggs can not be cooked separately, and whipped in a raw kind of whisk and pour, gently stirring, into boiling water immediately after the addition of sorrel. Many people like it even more.

This was the so-called basic recipe for how to make oxalic soup with an egg. But many mistresses have made their own adjustments, added new ingredients, changed the cooking technology or the way they were served. So the following recipes were born.

Green soup with melted cheese

Ingredients (per 2 liters of soup):

• Ready beef broth (1.5 liters);
• 3-4 potatoes;
• 1 medium onion;
• 1 carrot;
• 1 egg;
• Processed cheese;
• Sorrel (200 g);
• Laurel;
• Salt, black pepper.

Cook the same way as the main recipe, only not on water, but on the finished broth. Fused raw cheese finely grate and add to the pan simultaneously with fried onions and carrots, and beaten egg, sorrel and bay leaf in a pan 5 minutes before cooked.

Sorrel soup with chicken or meat

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

Sorrel soup with meat is prepared similarly. Better beef or veal, rather than pork, although it's a matter of taste.

Of course, you can cook whole soup on chicken or meat broth, and not cook the meat or meat separately, so it will be more nutritious and rich, but the first option is less caloric.

Cream soup with young sorrel

Necessary products (per 1 liter of ready soup):

• 3 potatoes;
• 2 onions;
• Sorrel is young (200-300 g);
• Butter (30 g);
• Olive oil (20 g);
• Half a glass of sour cream;
• Salt, pepper (to taste).

A small sauté pan with high walls and a thick bottom can not be better suited to cook oxalic soup with an egg. This recipe provides for strict adherence to instructions.

1. Chop the onions and fry in butter until soft.
2. Pour into the stewpan 1 liter of water, and when it boils, throw there sliced miniature cubes potatoes, as well as salt and pepper.
3. To throw in a saucepan the chopped sorrel for 3 minutes before readiness.
4. When the soup has cooled down, add sour cream with olive oil and beaten with a blender until smooth.
5. Before serving, you can put croutons in each plate.

Sorrel soup with egg: a recipe for lovers of exotics

Not everyone is looking for easy ways. If someone thinks that the traditional oxalic soup with an egg seems too casual, the recipe for this dish, described below, will surely be to their liking. True, in this case it will not be an absolutely cheap pleasure.

It will take:

• Pork neck (300 g);
• 2 potatoes;
• Couscous (0.5 cup);
• 1 carrot;
• Spices (turmeric, sage, barberry, bay leaf);
• Lemon (2 lobules);
• Olives without pits (100 g);
• 3 eggs;
• Sorrel (200 g);
• Croutons of white bread.

Preparation:

1. The small necks are cut into small pieces and fried in a pan.
2. Carrots rub and salvage.
3. In a 1.5-liter saucepan cook until half-cooked couscous together with potatoes, add the necks, carrots and spices.
4. 10 minutes before the end of cooking in a saucepan put slices of lemon and olives.
5. 3 minutes before the full readiness to throw the sorrel sorrel.
6. Soup must be at least half an hour. At this time, you can just boil the eggs and cut them into cubes.
7. Put eggs and toast in each plate.

Soup with sorrel and meatballs

Ingredients (per 2 liters of soup):

• 200 g ground meat;
• Egg (4 pcs.);
• Sorrel (300 g);
• Potatoes (3 pieces);
• Onion (2 pcs.);
• Carrots (1 piece);
• salt pepper.

So how to cook soup from sorrel and meatballs?

Preparation:

1. Stuff in one egg, salt, mix, then form meatballs. They should be small, 1-2 cm in diameter.
2. Dice the potatoes.
3. Spare the carrots, and the onion first grind on the blender, and then also fry until the appearance of golden color.
4. Boil water in a 2-liter saucepan and throw meat balls and potatoes, and after 10 minutes - fried vegetables.
5. Sorrel also grind in a blender and add 2 minutes before the end of cooking.
6. 3 eggs to cook separately, cut in half and put each one half right into the plate.

Soup from canned sorrel with meat

Necessary products (per 2 liters of soup):

• Pork (0,5 kg);
• Can of canned sorrel (300-400 g);
• 3 potatoes;
• 3 eggs;
• Spices (peppercorns, bay leaves, etc.);
• Sour cream (half a cup).

Cooking process:

1. From a piece of meat boil broth with the addition of spices. Gently get the pork, wait until lightly cool, disassemble it for fiber.
2. Eggs need to be welded separately.
3. Cut the potatoes in the form of cubes.
4. In the broth put the potatoes, eggs, meat and sorrel. Brew everything together until ready.
5. 2 minutes before the end add sour cream.

Soup from sorrel and spinach

It is necessary to cook (for 1 liter of soup):

• Spinach (600 g);
• Sorrel (300 g);
• A glass of sour cream;
• 10 g of butter;
• 10 g of flour;
• 2 fresh yolks;
• Greens (dill, parsley);
• salt.

Process:

1. Sorrel and spinach boil in 1 liter of salted water for 5 minutes, then get them and pass through the blender, and then add to the broth.
2. In the saucepan brown the flour, then slowly pour the broth and bring to a boil.
3. Sour cream separately beat with yolks and butter, this mixture is also introduced into the saucepan, but as soon as it reaches the boiling point, you must immediately remove it from the fire.
4. Sprinkle on top with herbs, and serve on the table along with sour cream.

Cold soup from sorrel

To 2 liters of soup should be prepared:

• Sorrel (500 g);
• Dill, parsley (large bunch);
• Fresh cucumber (5 pcs.);
• Egg (4 pcs.);
• Young potatoes (6 pcs.);
• salt;
• Sour cream (for filing).

Preparation:

1. Boil the water in a saucepan, throw sorrel for 3 minutes, then turn it off and wait until it cools down completely.
2. In the meantime, cut the cucumber into small pieces, boil and chop the eggs, chop the greens finely.
3. Add all this into a saucepan, add salt and place in the refrigerator for a while.
4. Boil the whole potatoes in a peel, oil them, cut them along and lay them on the plates separately. This will be an appetizer for soup.
5. This green soup to serve cold, right into the bowl you can add sour cream.

Soup with quail eggs in the multivark

Ingredients (3 liters of soup):

• Sorrel (400 g);
• 5 medium potatoes;
• A large carrot;
• 1 onion;
• Chicken fillet (400 g);
• 10 quail eggs;
• salt pepper.

Preparation:

1. Potatoes cut into cubes, carrots - semirings, meat - cubes, and chop the onion.
2. Put all vegetables and meat in a bowl, add water, salt, pepper. Cook in the "Quenching" mode for 1 hour, then add chopped sorrel and cook in the same mode for another 10 minutes.
3. Separately boil the quail eggs and put them directly on the plate.

Sorrel soup, prepared in a multivariate, especially nutritious. Useful substances that contain this plant are not boiled, but stored in a ready dish.

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