Sorrel soup: recipes with photos

The content of the article

• How to make sorrel soup
• How much to cook sorrel in soup
• How much sorrel is needed
• Sorrel soup – recipe with photo
• Sorrel and Egg Soup
• With chicken
• In a slow cooker
• Without meat
• Classic recipe
• From canned sorrel
• Mashed soup
• With stew
• From frozen sorrel

A sorrel rich in vitamins is popular for making soups, which with its addition become more piquant and unusual. This is achieved due to the slight acidity that the herb gives, giving all the benefits to the finished dish. It is useful to learn how to prepare an ingredient, the secrets of its processing and preservation of taste.

How to make sorrel soup

It will be useful for young and experienced housewives to know how to cook soup with sorrel. The dish is popular in the spring, when there are not enough vitamins. A pleasant refreshing taste invigorates, the dish satisfies hunger well. The secrets of cooking are the right choice of ingredients, compliance with the recipe and the time indicated in it. Overcooked or undercooked grass will ruin the taste and appearance of the dish.

Here are a few secrets to making sorrel soup:

• If it is cooked without meat, then you can add miso paste or Japanese dashi to the broth.
• Serve the finished dish correctly with sour cream, pesto sauce, mayonnaise.
• You can neutralize the taste and harm of acid by adding spicy greens: arugula, watercress, spinach or cabbage.
• The soup becomes more satisfying with the addition of white croutons, fried chicken, Adyghe cheese, shrimp.
• To get a diet soup, sour cream is replaced with yogurt, yogurt, potatoes with celery, cucumbers for a cold dish.
• It is not necessary to boil the leaves – you can beat them in a blender with sour cream and pour into a hot broth.

How much to cook sorrel in soup

The secrets of making sorrel soup are nuances that should be taken into account in order to get a delicious aromatic dish that is healthy and looks beautiful in the photo:

• For cooking, only young leaves are suitable before the formation of the peduncle. If the flower is already thrown away – the foliage becomes stiff, acquires an unpleasant taste.
• Cooking involves carefully sorting the grass, removing wilted, rotten and yellow leaves, removing the tips of the cuttings.
• Before cooking, the sorrel must be washed in a bowl of water to remove sand and pebbles. It is better to soak the workpiece or to wash in several stages..
• Remember how long it takes to cook sorrel – it takes 4 minutes to cook.
• Cooking time can be reduced – as soon as the leaves have softened and changed color, the grass is ready.
• Leaves are put chopped in boiling water with salt..
• Understand how to prepare sorrel for sauce – it must be cooked for 9 minutes with a strong boiling water, then salt.
• Frozen sorrel is cooked without defrosting, dipped in steep boiling water for 5 minutes.

How much sorrel is needed

Tasty and healthy sorrel for soup is added at the rate of 2 liters of meat broth – 100 g of tops. So you get the rich taste of the final dish, pleasing the whole family with a mouth-watering aroma. If you cook the soup only from sorrel, without adding meat, then the proportions will be different: per liter of water – 200 g. To balance the sour sorrel flavor, it is recommended to serve croutons, seafood, boiled eggs to the soup.

Sorrel soup – recipe with photo

A delicious recipe for sorrel soup with the addition of beaten eggs or cut cubes of boiled product when serving is considered classic. It is easy to prepare a dish by following step-by-step photo or video tutorials, of which there are so many. You can experiment with taste by adding chicken, stew to sorrel leaves, preparing a dish in a slow cooker, without meat, replacing fresh grass with canned.

Sorrel and Egg Soup

Tasty and easy in calories turns out sorrel soup with an egg. It has several varieties – you can add beaten eggs during the cooking process, crumble the boiled eggs at the last stage of production, or serve soup from sorrel leaves separately, putting a bowl with chopped egg pieces next to it. Any option suggests that the soup will turn out appetizing.

Ingredients:

• chicken broth – 3 l;
• sorrel leaves – 5 bunches;
• egg – 5 pcs.;
• potatoes – 2 pieces.

Cooking method:

1. Boil the broth, lay potato wedges there, salt to taste.
2. Cut the sorrel leaves in strips half a centimeter wide, wait for the potatoes to cook and lower the grass.
3. Beat the egg in a bowl, pour in a thin stream into the boiling broth with vigorous stirring..
4. Cook for 2 minutes, insist 10 minutes.

With chicken

Nourishing and tasty turns out a green soup with sorrel and chicken by adding fillets or legs. The concentration of meat is increased due to the use of it first in the broth, and then – as a filler for soup. You can diversify the soup by adding seasonings, spices, vegetables. Serve the finished dish with sour cream sprinkled with herbs.

Ingredients:

• water – 2 l;
• chicken legs – half a kilo;
• onion – 2 pcs.;
• carrots – 1 pc.;
• bay leaf – 1 pc.;
• peppercorns – 2 pcs.;
• potatoes –2 pcs.;
• sorrel leaves – 100 g;
• egg – 3 pcs..

Cooking method:

1. Cook the broth from meat: rinse the legs, put in water, boil, remove the foam, reduce heat, add 1 onion and half a carrot. Boil for an hour, salt a quarter of an hour before the end, pour bay leaf and peppercorns. Once ready to remove spices.
2. Cut the meat into pieces, strain the broth, cut the potatoes into cubes, chop the onion, chop half the carrots on a large (beet) grater.
3. Lightly fry the onions with salt and pepper – 3 minutes, add carrots, stir, simmer until soft.
4. Boil the broth, lay the potatoes, cook for 17 minutes, lay the onion-carrot frying, cook for 4 minutes.
5. Insert the sorrel leaves, stir, cook for 2 minutes. Add meat slices, stir.
6. Season the prepared soup with salt, pepper, insist 13 minutes.
7. Serve with boiled eggs, cut in half and sour cream. Instead of lumpy meat, you can use meatballs.

In a slow cooker

Summer vitamin taste will please a simple recipe. Sorrel soup in a slow cooker is easy to prepare. The hostess will only need to prepare all the necessary ingredients and put them in a device that will do everything on its own. Soup cooked in a slow cooker has a rich aroma, juiciness and bright color, looks good in the photo and is loved by households.

Ingredients:

• chicken fillet – 0.8 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• dried dill – 1 teaspoon;
• fresh sorrel leaves – 0.15 kg;
• potatoes – 5 pcs.;
• garlic – 3 cloves;
• eggs – 3 pcs.;
• sunflower oil – 1 tablespoon;
• water – 3 l.

Cooking method:

1. Wash the chicken, cut into slices, cut the potatoes into cubes, chop the carrots, chop the onion into half rings, sorrel into strips.
2. Pour oil into the bottom of the multicooker bowl, fry the onions with garlic and carrots in a frying mode until cooked, keep the lid open.
3. Put the fillet, potatoes, pour in water, close the lid, set the stewing mode, keep the hour.
4. Lay the oxalis leaves, season with salt, pepper, dill, close the lid, set the quenching function for a quarter of an hour. Boil hard boiled eggs at this time.
5. Turn off the mode, serve a dish with half a boiled egg.
6. In case of acidity deficiency, pour a little lemon or lime juice.

Without meat

Fans of diet foods need to know how to cook sorrel soup without meat. Its quick cooking takes a little more than a third of an hour, but in the end you get a great dish that you can get enough of. A light vegetarian soup will appeal to losing women at any age, but then it’s worth removing the eggs from the recipe, seasoning not with sour cream and garlic, but with vegetable oil.

Ingredients:

• sorrel leaves – 220 g;
• potatoes – 0.3 kg;
• water – 1 l;
• egg – 3 pcs.;
• seasoning -? tsp;
• salt – 2 pinches;
• green onions – half a bunch;
• sour cream – 4 tablespoons.

Cooking method:

1. Peel potatoes, cut into cubes, lay in water, wait for boiling, add salt.
2. Rinse the oxal leaves, cut into noodles.
3. Break eggs into a bowl, beat with a fork with a little salt and spices.
4. After 10 minutes from the boil, season with spices, add sorrel, increase heat, add a thin stream of eggs with constant stirring and the formation of a funnel.
5. After folding the eggs, turn off the heat. Boil sorrel for no more than 3 minutes so that the grass does not lose its sour taste.
6. Serve with sour cream and green onions..

Classic recipe

Fans of traditional dishes will enjoy classic sorrel soup. It has a thin acidity, thick texture and rich green color. All the benefits of vitamins are saved due to a short heat treatment and compliance with the recipe. The classic dish looks good in the photo, has a unique aroma and recognizable taste. Many love him.

Ingredients:

• oxal leaves – 0.3 kg;
• eggs – 5 pcs.;
• potatoes – 3 tubers;
• carrots – 1 pc.;
• onion – 1 pc.;
• vegetable oil – 2 tbsp;
• salt – 2 teaspoons.

Cooking method:

1. Cut potatoes into cubes, put in boiling water, cook over low heat.
2. Rub carrots, chop the onion, fry them in oil for 5 minutes, lay in the broth. Cook for 10 minutes.
3. Cut stems from sorrel leaves, cut tops into strips.
4. Break the egg into a bowl, add salt, beat.
5. After the potatoes are ready, lay sorrel, boil for 3 minutes, pour in the eggs, stirring vigorously, salt and pepper.
6. Use cold or hot.
7. Chicken eggs in this recipe can be replaced with whole quail, which are boiled in the finished dish.

From canned sorrel

In the absence of fresh herbs, you can cook soup with canned sorrel, rolled up for the winter at home or bought in a store. Canned grass retains all the benefits and vitamins, and the taste from its addition becomes saturated with pronounced sourness. A warming soup is useful in the cold season to invigorate the body..

Ingredients:

• canned sorrel – 1 can (450 g);
• meat – a pound;
• potatoes – 5 pcs.;
• onion – 1 pc.;
• egg – 1 pc.

Cooking method:

1. Cook the meat broth, after being ready, cut the meat into slices and lay in the base for the soup.
2. Cut the potatoes into cubes, cook in the broth for 25 minutes. At this time, chop and fry the onion, put in a pan
3. Put sorrel, bring to a boil, pour in lezon (egg mixture) or serve with boiled egg, cut into slices.
4. Serve with sour cream.

Mashed soup

It turns out to be very beautiful sorrel soup puree, which is easy and simple to prepare in less than an hour. Due to the thick consistency, the dish is hearty, but not the most high-calorie one, because there is no meat in it. Serve it well with white bread croutons fried in olive oil, baked with garlic, shrimp or just sprinkled with sesame or linseed seeds.

Ingredients:

• vegetable broth – 4 glasses;
• sorrel leaves – a bunch;
• potato – 4 pcs.;
• cream 20% fat – 3 tbsp;
• butter – ? tbsp .;
• egg – 2 pcs.;
• greens – a bunch.

Cooking method:

1. Wash and chop the oxal leaves. Peel the potatoes, cut them into cubes, pour half a liter of boiling water with oil, simmer until tender, pour the sorrel. Boil for a quarter of an hour on low heat.
2. Beat with a blender, pour the broth with cream.
3. Pour into plates, garnish with finely chopped boiled eggs, herbs.

With stew

Such a hearty dish as sorrel soup with stew, especially like men, but the rest will not pass by. Its high calorie content combined with piquant sourness will be appreciated. The spring taste of greens will saturate with benefits and vitamins, give vitality. Serve the dish well with sour cream, herbs, optionally with toasted bread or croutons.

Ingredients:

• olive oil – 2 tbsp .;
• onion – 1 pc.;
• carrots – 1 pc.;
• tomato – 1 pc.;
• sweet pepper – 1 pc.;
• potatoes – 3 pcs.;
• water – 1.5 l;
• beef stew – a jar;
• sorrel leaves – a bunch;
• egg – 2 pcs..

Cooking method:

1. Peel vegetables, chop the onion, rub the carrots coarsely, cut the tomato and pepper into cubes, and slice the potatoes. Open the beef stew, remove the fat from it.
2. Heat oil in a frying pan, fry the onion, add carrots in 5 minutes, and tomato and bell pepper in 5 more minutes. Simmer for 5 minutes under a closed lid over low heat..
3. Put potatoes and frying in water, cook over low heat for 45 minutes, add sorrel, beef stew, season with salt and pepper, cook over medium heat for 10 minutes.
4. Beat eggs lightly, add to soup while stirring. Turn off the fire, wait 13 minutes, put on plates.

From frozen sorrel

If you freeze grass for the winter, it will be very simple and quick to make soup from frozen sorrel. Even in the cold, this dish with a pleasant sourness will warm, delight with vitamins, invigorate. To increase satiety, add meat and sour cream, without them you will get a dietary option. Also in the recipe there is the opportunity to make eggs or do without them, enjoying the pure taste.

Ingredients:

• chicken – half a carcass;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• frozen sorrel leaves – 300 g;
• parsley greens – bunch.

Cooking method:

1. Cook the broth from the chicken, separate the meat from the bones, pinch into pieces, put back.
2. Cut the potatoes into strips, chop the onion, rub the carrots coarsely, lay in the broth.
3. Cook for 15 minutes over medium heat until the potatoes are ready, put sorrel (without defrosting). Stir, add finely chopped greens, salt, pepper.
4. Bring to a boil, turn off the heat, serve with sour cream and boiled eggs.