Sorrel soup simultaneously warms and “refreshes” thanks to its pleasant, tonic sourness. The first dish with the addition of sorrel leaves turns out tasty and rich, both in the case of hearty meat, and with lighter chicken broth, or even in a lean version.
Today we will give preference to poultry and hurry to try this wonderful recipe before summer and with it the season of fresh, juicy sorrel are not over. The set of spices and proportions of products can be easily adjusted, but still do not forget that the soup is sorrel soup, 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. 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, leg, dietary breast or ready-made soup set (in our example we use wings). Place the washed chicken in a saucepan, pour in 2 liters of water, and bring to a boil. Wanting to reduce the calorie content of the soup, drain the first broth. Fill the bird with water again and boil. Load the whole peeled onion into the bubbling liquid and keep the broth for 25-30 minutes over moderate heat.
- At the same time, having cut off a layer of peel, cut the sweet carrots into small pieces.
- Peel the potato tubers and cut them into cubes.
- We wash a large bunch of sorrel, getting rid of soil and wilted leaves. Shake off drops of water and cut the leaves into thin strips.
- From the broth with the finished chicken, we catch the onion, which has already fulfilled its function. Place the potatoes into the pan.
- Next add the chopped carrots. 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 its characteristic sourness. Don’t forget to salt/pepper the almost finished first course.
- To enhance the aroma and soften the taste, add butter to the pan. As soon as it melts, turn off the heat.
- Serve rich sorrel soup with chicken, adding pieces of boiled egg and, if desired, seasoning with low-fat sour cream.
Bon appetit!
With the arrival of spring, this soup, beloved by everyone, is prepared in many families; it would be more accurate to say this: I don’t know a single family that doesn’t cook it. The soup is tasty, satisfying, easy to prepare and inexpensive, what more do you need for a family dinner?
To prepare sorrel soup with chicken according to the classic recipe, prepare the ingredients according to the list. Peel and wash onions, garlic, carrots. Rinse the sorrel under running water and remove the stems. Remove the skin from the leg and cut it off excess fat. Boil the eggs until tender for exactly 10 minutes, cool in cold water, peel off the shell.
Pour water into a saucepan, bring to a boil, place the ham in it, cook for 15 minutes.
After a while, add the potatoes cut into small cubes, cook for 5 minutes, add the washed rice and cook for another 5 minutes.
Cut the carrots into small slices or grate them, add them to the pan, and cook everything together for 3-5 minutes.
Chop the green onions and garlic, add to the pan, and cook the soup for another 3-5 minutes.
Now remove the foam from the surface of the soup, remove the leg from the pan, remove the meat from the bones, return it to the pan, if desired, you can chop the meat a little. If necessary, add water to the pan.
Add sorrel. As soon as the water in the pan boils, salt and pepper the soup, taste it - if it’s too sour, add a little sugar. Lastly, add chopped dill to the pan, stir the soup, turn off the stove, cover the pan with a lid and let the soup brew for 10 minutes.
Before serving, put a boiled egg on a plate for everyone - you can chop it finely, you can cut it into two parts, or you can lengthwise into quarters, it’s whatever you like.
And serve delicious classic chicken and egg sorrel soup to your family for lunch as a first course. Enjoy!
Hello, my dear freshness lovers! The first half of June is the beginning of young vegetables and juicy greens. Well, how can you not take advantage of the gifts of nature in such a situation! And the first thing that comes to mind is soup with sorrel and chicken. This is a hearty, tasty and healthy first course. It prepares quickly, and most importantly - all the ingredients are fresh from the garden with the maximum possible useful vitamins in its 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 prepare this one. There are a lot of options for preparing it: cold, hot, with spinach or beets. But I’ll stick to the traditional one - green sorrel soup with egg.
Fresh sorrel soup with chicken broth
For it we will 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 the base - chicken broth and boil the eggs in advance. For this summer first course, I suggest chicken broth, as it will be the lightest, but at the same time it will add nutrition to the soup. And the chicken broth will be the most transparent and will harmonize beautifully with the greens.
The number of eggs can be any. In general, it is prepared from 1 piece, whisking it thoroughly in a mug, and then pouring it into a hot broth to form a kind of thin web. I just love diced eggs in green sorrel soup, and for me in this case these two words (sorrel and egg) are synonymous.
To make our broth clean and transparent, do not forget to remove all the foam that rises as the water boils. The more thoroughly you clean it, the better the quality of the broth you will get.
When all the foam has been removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Add 1.5 teaspoons of salt. This is enough for the meat, and we will further adjust the soup itself to taste.
You can add an onion and carrots to the bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the legs in plain salted water. But for everyone to appreciate your sorrel soup, don’t skimp on the spices.
Slicing vegetables and eggs
While the bird is boiling, it's time to prepare the vegetables. All of them should be cleaned, rinsed in water and cut. My cutting option is as follows: onions - into small cubes, potatoes - into medium cubes, carrots - into thin strips.
Prepare a fry from carrots and onions. In a frying pan on sunflower oil(1 tbsp) initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and add carrots. Saute the vegetables until the carrots are soft.
Allow the hard-boiled eggs to cool, then peel them. Cut them into small squares. You can use an egg slicer or do it with a knife.
Wash large bunches of sorrel thoroughly and dry them from water. Cut off long, tough stems. Cut the leaves into 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 other greens. Of course, the amount of dill and parsley can be increased, but do not forget - sorrel is still a priority.
Adding vegetables to chicken broth
When the chicken is completely cooked, remove unnecessary spices from the broth and start adding vegetables. Next, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens cook quickly. The potatoes go into the broth first. Let it boil and cook for no more than 2-3 minutes.
Then pour in the carrot and onion mixture.
When it boils, add chopped eggs.
Let the broth simmer a little over low heat and add all the sorrel. It immediately collapses and loses its bright green color.
People often call aromatic, rich, very tasty and at the same time mega-healthy sorrel soup (recipes with photos and videos below) green borscht or green cabbage soup. And our ancestors still called this dish the green healer, knowing full well about its enormous benefits for the body after a cold winter. According to its characteristics, sorrel soup can easily form the basis of a diet rich in vitamins and microelements, which is especially important in the spring. Besides classic recipe sorrel soup with meat and egg, there are also dietary options that can easily be given even small child. For example, sorrel soup chicken broth or a vegetable version without any meat at all. The only condition that guarantees the benefits and amazing taste of this dish is choosing the right sorrel. To cook any sorrel soup, you should use only young and tender leaves, cutting out thick veins from them and removing the tails. Then sorrel soup, many step-by-step recipes for which you will find in this article, will turn out to be really healthy and tender.
Classic sorrel soup with egg and meat - step-by-step recipe with photos
Classic sorrel soup must be prepared with meat and boiled egg. To prepare it, you can take beef, chicken, rabbit or lean pork. In the following step-by-step recipe with photos, we suggest you try making a classic sorrel soup with egg and turkey meat, which turns out to be both rich and easy to digest.
Necessary ingredients for a classic soup with sorrel, egg and meat
- sorrel - 300 gr.
- turkey fillet - 150 gr.
- onions - 1 pc.
- carrots - 1 pc.
- eggs - 2-4 pcs.
- potatoes - 6 pcs.
- parsley or dill - 1 bunch
- vegetable oil
- black peppercorns
- bay leaf
Step-by-step instructions for the classic recipe for sorrel soup with egg and meat
Green sorrel soup with egg and chicken - a simple recipe step by step
The following version of green sorrel soup with egg and chicken according to a simple recipe can also be called traditional or classic. But unlike the previous soup recipe, in this version the eggs must first be boiled. Read more about how to prepare green sorrel soup with chicken and boiled eggs below.
Ingredients needed for Green Sorrel Soup with Chicken and Egg
- chicken legs - 0.6 kg
- onion - 2 pcs.
- potatoes - 8 pcs.
- carrots (small) - 3 pcs.
- sorrel - 400 gr.
- boiled eggs - 6 pcs.
- bay leaf - 1-2 pcs.
- vegetable oil
- peppercorns
Step-by-step instructions for a simple recipe for green soup with sorrel, egg and chicken
Classic sorrel soup with egg without meat, step-by-step recipe
Classic green sorrel soup with egg can be prepared without meat. Moreover, this soup, unlike meat options, can be called dietary and low-calorie. Also, such sorrel soup without meat can be served not only hot, but also cold. Learn more about how to cook classic sorrel soup with eggs without meat (in vegetable broth) in the following recipe.
Necessary ingredients for classic sorrel and egg soup without meat
- sorrel - 450 gr.
- quail eggs - 8 pcs.
- potatoes - 6 pcs.
- medium carrots - 2 pcs.
- small onion - 1 pc.
- dill
- parsley
- pepper
Step-by-step instructions for a classic recipe for sorrel soup with egg without meat
How to cook healthy green sorrel soup for a child at home, recipe
Every mother knows that getting a small child to eat something healthy, especially greens, is not an easy task. The way out of this situation can be the following instructions on how to cook healthy green sorrel soup for a child at home. This recipe has a few little tricks that will awaken a healthy appetite even for little gourmets. Read more about how to cook delicious and healthy green sorrel soup at home, which your child will also enjoy, below.
Necessary ingredients for healthy green sorrel soup for a child at home
- sorrel -250 gr.
- spinach - 250 gr.
- dill - 100 gr.
- potatoes -4 pcs.
- Quail eggs - 3 pcs.
- water - 2 l
Instructions on how to cook healthy green sorrel soup for a child at home
Delicious and quick sorrel soup in chicken broth - step-by-step recipe
Our next version of sorrel soup with chicken broth is not only delicious, but also quick to prepare. Cook this sorrel soup using ready-made chicken broth. You can also use frozen chicken broth. How to cook a delicious and quick sorrel soup in chicken broth.
Necessary ingredients for a delicious and quick sorrel soup with chicken broth
- chicken broth - 1.5 l
- sorrel - 300 gr.
- eggs - 2 pcs.
- rice - 1/4 cup
- onion - 1/2 pcs.
- carrots - 1 pc.
- bay leaf
- vegetable oil
Step-by-step instructions for a quick sorrel soup recipe with chicken broth
Green soup with young sorrel without meat - step-by-step recipe with video
Green soup with young sorrel without meat, as well as options with chicken broth, eggs or beef, are very tasty and healthy. See for yourself using the following example: step by step recipe green soup with young sorrel without meat from the video below. Sorrel soup, the recipe for which follows, is prepared in a manner reminiscent of the classic version of this dish. It is very easy to cook, and even a small child can use it.
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Hello, my dear freshness lovers! The first half of June is the beginning of young vegetables and juicy greens. Well, how can you not take advantage of the gifts of nature in such a situation! And the first thing that comes to mind is soup with sorrel and chicken. 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 beneficial 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 prepare this summer stew. There are a lot of options for preparing it: cold, hot, with spinach or beets. But I’ll stick to the traditional one - green sorrel soup with egg.
Fresh sorrel soup with chicken broth
For it we will 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 the base - chicken broth and boil the eggs in advance. For this summer first course, I suggest chicken broth, as it will be the lightest, but at the same time it will add nutrition to the soup. And the chicken broth will be the most transparent and will harmonize beautifully with the greens.
The number of eggs can be any. My grandmother generally cooks from 1 piece, whisking it thoroughly in a mug, and then pouring it into a hot broth to make a kind of thin web. I just love diced eggs in green sorrel soup, and for me in this case these two words (sorrel and egg) are synonymous.
To make our broth clean and transparent, do not forget to remove all the foam that rises as the water boils. The more thoroughly you clean it, the better the quality of the broth you will get.
When all the foam has been removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Add 1.5 teaspoons of salt. This is enough for the meat, and we will further adjust the soup itself to taste.
You can add an onion and carrots to the bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the legs in plain salted water. But for everyone to appreciate your sorrel soup, don’t skimp on the spices.
Slicing vegetables and eggs
While the bird is boiling, it's time to prepare the vegetables. All of them should be cleaned, rinsed in water and cut. My cutting option is as follows: onions - into small cubes, potatoes - into medium cubes, carrots - into thin strips.
Prepare a fry 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 add carrots. Saute the vegetables until the carrots are soft.
Allow the hard-boiled eggs to cool, then peel them. Cut them into small squares. You can use an egg slicer or do it with a knife.
Wash large bunches of sorrel thoroughly and dry them from water. Cut off long, tough stems. Cut the leaves into 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 other greens. Of course, the amount of dill and parsley can be increased, but do not forget - sorrel is still a priority.
Adding vegetables to chicken broth
When the chicken is completely cooked, remove unnecessary spices from the broth and start adding vegetables. Next, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens cook quickly. The potatoes go into the broth first. Let it boil and cook for no more than 2-3 minutes.
Then pour in the carrot and onion mixture.
When it boils, add chopped eggs.
Let the broth simmer a little over low heat and add all the sorrel. It immediately collapses and loses its bright green color.
Add greens after it. Boil the soup for 5 minutes. Before finishing cooking, taste it and add salt if desired.
Our dish should be eaten hot or warm enough. Cool sour cream goes perfectly with it.
This recipe for sorrel soup is a little modified from my usual version, because I often add a little more julienned beets to it. But today I really wanted a green dish, so we’ll leave the beetroot for borscht. Try and experiment, please yourself and your loved ones with this simple soup. After all, what better time to saturate your body with healthy vitamins than in the summer!
If you steam such a soup, its usefulness will simply go off scale. And not only this first dish gains weight beneficial properties when prepared correctly. I learned a lot from the lessons of Ayurvedic cooking masters. It turns out the secrets of beauty and health are very simple!
With respect and lots of delicious wishes, Elena.
ablexur.ru
Recipe: Sorrel soup – with chicken broth
potatoes - 3 pcs;
onion – 1 piece;
sorrel – 100 grams;
bay leaf – 2 pcs;
seasonings - to taste;
chicken eggs – 1 piece;
green onion - to taste;
garlic – 2 cloves
Remove what was cooked in the broth (chicken, beef)
I already said that I usually cook carrots with broth, but today I’ll add them to the soup. Slice the carrots
Fry the carrots and onions in sunflower oil and when the potatoes are almost ready, add them to the pan. You can add a washed bay leaf for flavor.
Add finely chopped boiled meat to the soup
Let's not forget about the eggs and set them to boil.
And let's start working 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. We chop it finely. I like to cut into strips rather than 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, you are satisfied with the taste of “salt”) – add sorrel, herbs and garlic. Literally half a minute and turn off the soup. Why do we need to overcook our greens? Let's keep maximum vitamins in it.
Without an egg, this soup will lose all its charm. You can add the raw egg directly to the pan, whisking it lightly, as you would for an omelette. Or you can do as I did - 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 decisions of many housewives. If you need something more hearty, cook it in chicken broth.
Sorrel soup with chicken broth is a compromise between a hearty first course and light summer lunch. Of course, you can also cook it in water, but this would be an option for a lean diet menu.
You can make soup from either fresh or frozen sorrel. However, who will buy frozen bags in the summer? The question is rhetorical.
As for chicken broth, you can prepare it fresh (then chicken meat will be useful for the second course), or you can use prepared broth, which you have cooked according to all the rules and keep in the refrigerator.
Recipe Ingredients
To prepare sorrel broth soup, you will need:
- chicken broth – 1.5 l
- potatoes – 2-3 pcs.
- onion – 1 pc.
- carrots – 1 pc.
- bell pepper – 1 pc.
- sorrel – 1 small bunch
- green
- 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 sauté. Grate the carrots and finely chop the bell peppers and onions. Pour vegetable oil into the pan and sauté the vegetables until golden brown and soft.
When the potatoes are ready, add the sauté and sorrel to them. Season to your taste with salt and pepper. To neutralize the too sour taste of the dish, you should add 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. To make the sorrel soup taste richer, add about 1 tsp. Sahara.
At the end of cooking, chop the garlic and chop the dill, add all this to ready soup. Remove from the heat and cover with a lid, let it brew for 10 minutes, after which the sorrel soup with chicken broth is considered completely ready to eat.
Serve the sorrel soup hot. Sour cream and fresh herbs are ideal for it. You can also put half a boiled egg on each plate. For bread products, try making croutons or dumplings with garlic.
That's it. The light vitamin soup is ready, which means you can invite yourself and your family to the table.
NOTE
Do not add sorrel to the pan if the potatoes are not yet ready. In an acidic environment, potatoes turn out tough and take a very long time to cook.
It is better to use young sorrel leaves to make soup. 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 pay attention to this very simple but pretty cool option on how to cook sorrel in chicken broth. Great soup for the whole family.
INGREDIENTS
- Chicken breast 1 piece
- Potatoes 4-5 pieces
- Carrot 1 piece
- Onion 1 piece
- Shevel 100 Gram
- Egg 2-3 pieces
- Salt 1 pinch
- Pepper 1 pinch
1. Place the breast in a saucepan, add water and place on the fire. After boiling, carefully remove the foam and leave to simmer over medium heat until the meat is tender.
2. Then remove the breast and, if desired, strain the broth. Peel the potatoes and cut them into small cubes.
3. Peel the onions and carrots and chop them. If desired, you can pre-fry them in a small amount of vegetable oil.
4. Return the broth to the heat and add the onions and carrots. You can also add some sweet pepper. For color, use a couple of tablespoons of tomato paste.
