Everyone is familiar with the taste of sorrel soup, but if you cook it with chicken broth, it will not only be tastier and more satisfying, but also healthier! Try it too, it may become one of your favorite soups.

Ingredients

• water 1.5 liters
• chicken legs 1 kilogram
• potatoes 5 pieces
  large
• onion 1 piece
  medium size
• carrots 2 pieces
• egg 4 pieces
• sorrel 1 bunch
• salt To taste
• pepper To taste
• bay leaf To taste
• green onions To taste
• sour cream To taste

Step 1. Wash the meat very well! Place it in a frying pan, add a little water. Cook for 10 minutes. Remove the skin from the legs. Then transfer the chicken to boiling water (in a saucepan). Add bay leaf, salt and pepper. Cook for 40-60 minutes.

Step-by-step video recipe

Step 2. While the meat is cooking, finely chop the onion and grate the carrots on a fine grater. Place the onions and carrots in a frying pan heated with sunflower oil. Fry over medium heat until softened and golden brown. Boil the eggs hard (you need to cook them for about 7 minutes).

Step 3. Cut the potatoes into small pieces. Add to soup. Add the fried onions and carrots to the pan.

Step 4. Wash and cut the sorrel into small strips.

Step 5. Cut the boiled eggs into small cubes. Finely chop the parsley and dill.

Step 6. Add greens to a common pan. Cook until the potatoes are done.

Step 8. Add sorrel, eggs, parsley and dill. Bring to a boil and turn off.

Green cabbage soup is a rather rare dish. It's all about the seasonality of the main ingredient - sorrel. However, long ago, housewives found a way out of the situation and began to roll up this summer grass, so that even in winter they could delight their whole family with a sour, interesting soup that was so reminiscent of summer. By the way, this is the first dish with a very long history - it is already more than 360 years old and its original recipe has not changed much during this time. Which speaks to the exclusivity of this type of cabbage soup. So, let's prepare this traditional Russian soup together for connoisseurs of simple healthy food, as well as spoiled gourmets.

Ingredients

• chicken or pork (any part) – 300 g
• potatoes – 3–4 pcs.
• onion – 1 pc.
• carrots – 1 pc.
• sorrel (fresh or rolled) – 400 g
• egg – 4 pcs.
• salt.

1. First we need to make the broth. To do this, fill a three-liter saucepan with water, not reaching two fingers to the top. Let's put it on medium heat. We also put the prepared meat there. In our case, these are two chicken wings. In general, you can use any other part of the chicken. Cook all this for 30–40 minutes. Be sure to remove the noise and add salt to taste.

2. Next, peel the onions and carrots. We rub the latter, although you can cut it into small cubes. We also chop the onion. Larger is possible, smaller is fashionable. As your heart desires.

3. We also peel and cut the potatoes. You can use the following cutting options: cubes, rings, half rings, rectangles.

4. Let's deal with sorrel. If you use fresh, you must wash it first. Then we cut off all the stems and chop the leaves as small as possible. If you use the rolled one, then just open the jar.

5. Add onions, carrots, and potatoes to the semi-finished broth. Continue cooking until the meat is completely cooked.

6. Take the boiled meat out of the pan and trim it. Then put it back into the pan and continue cooking. The broth must then be brought to a boil once. This is done to avoid souring.

7. Add sorrel to the finished broth. Mix everything and cook for about 10–15 minutes. Let's try. Add salt if necessary.

8. For a family of 3 people, boil 4-5 eggs. We clean them and cut them in half. You can also chop it smaller.

9. Meanwhile, our soup is ready. Remove it from the heat, cover and let it brew for a while. Serve hot with halved eggs and sour cream.

Now you know how to prepare sorrel soup even in winter. Don’t be afraid to experiment, expand your family’s menu, pamper your loved ones and they will thank you for it!

Note to the hostess

1. Sorrel leaves are attached to rather thick stems. They are full of vitamins, very juicy, although too fibrous, and you can feel it in the soup. It is better to grind them in a blender before immersing them in the broth. It is convenient to chop the leaves with scissors. There is no need to turn them into a homogeneous mush - they will cook perfectly and be tender.

2. Some housewives make nettle-sorrel preparations for the winter. Both plants are appropriate in the first dish, which is called green. So it is quite acceptable to use such preservation when preparing according to the given recipe. Wild garlic won’t hurt either - it will give the meat broth a spicy, appetizing smell and at the same time add vitamins to it.

3. After cutting up the cooked chicken wings, you should put only the meat pieces into the pan, and you should not put the skin there. The skin on these parts of the chicken carcass is thick. In addition, it will seem slippery in the broth. When children find it on a plate, they usually grimace with disgust and refuse to eat, and not all adults like boiled bird skin.

4. Bright spices (turmeric, curry, paprika) are unnecessary in sorrel soup: because of them, the classic shade of this original dish will be distorted. For the same reason, fresh tomatoes, tomato juice, and sauce are forbidden ingredients in this case.

Delicious sorrel soup with egg and chicken is appetizing and rich and never gets boring. It’s a pity that fresh sorrel suitable for food can only be bought in spring and early summer. Good housewives prepare spring sorrel in jars for the whole year in order to often delight their family with delicious dishes containing it.

Sorrel soup with chicken broth is easy to prepare. To make it tasty, sorrel is added at the very end of cooking, and your favorite spices are added to the broth for flavor. The egg can be placed on a plate for everyone along with sour cream and herbs or added to a common pan.

Sorrel soup is called differently, some call it cabbage soup, others call it green borscht. This is due to the peculiarities of preparation. Beets and tomatoes are always added to green borscht during the frying process, and cabbage soup is most often cooked with pork or beef, sometimes adding cabbage along with other vegetables.

The recipe for sorrel borscht may include a little nettle. If there is no chicken, the dish still turns out delicious with a simple vegetable broth. The pleasant sourish sorrel taste stimulates the appetite and gives the dish a special appeal.

Taste Info Hot soups

Ingredients

• Chicken thighs – 500 g;
• Water – 3 l;
• Carrots – 2 pcs.;
• Onion – 2 pcs.;
• Sorrel – 2 bunches;
• Eggs – 5 pcs.;
• Potatoes – 4-5 pcs.;
• Green onions;
• Spices to taste.

How to make delicious sorrel soup with chicken and egg

Wash the meat, pluck out the hairs and remaining feathers (if any), fill it with clean cold water, and let it cook. Instead of chicken thighs, drumsticks, wings or half of a whole chicken will do. For taste, add 1 carrot and 1 onion. To make the broth golden and aromatic, lightly bake the carrots and onions in a hot frying pan without oil as a whole. When the water boils, remove the foam and reduce the heat. In about an hour the meat will be ready. 10-15 minutes before readiness, add spices - bay leaf, salt, peppercorns. Immediately set the eggs to boil.

We use the remaining carrots and onions for frying. Finely chop the onion and grate 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, strain it, set aside the meat to chop and add while preparing the soup. Throw out the used vegetables and spices from the broth, add peeled and sliced ​​potatoes into it after boiling.

The potatoes should boil for 10 minutes, after which we put the frying on it.

Remove the meat from the bone and cut into pieces, add it to the soup. Throw away the bones and skin.

When the potatoes are ready, add the green onions and cook for 2 minutes. Taste, add salt and pepper if necessary.

Wash the sorrel, cut it large or small, to your taste. Add it to the pan, and after a minute turn off the heat.

We clean and chop the eggs. If the dish is to be eaten immediately, the eggs can be placed in a common pan. Some people like sorrel soup without eggs or with raw egg scramble poured in at the end of cooking.

Add the eggs immediately after the sorrel or place them on a plate for everyone.

Let the soup steep in the pan for 5 minutes and serve hot, pouring it into bowls. To make lunch even tastier, put sour cream and black bread on the table. Enjoy your meal!

Good afternoon, friends, sorrel is a healthy herb that is used in various dishes. But most often it is used for cooking light soups and green cabbage soup.

Today we bring to your attention a recipe - sorrel soup in chicken broth.

However, due to the acid content in weed, it can be harmful to people with impaired digestive system functions. Therefore, sorrel should be consumed in reasonable quantities. The least amount of oxalic acid is found in the very first and tender shoots than in the leaves of the late harvest during sorrel flowering. The younger and smaller the leaves, the tastier the sorrel dishes.

It is worth noting that first courses of sorrel in dietary chicken broth improve health, energize and tone, and do not require much energy to be absorbed by the body. This is a wonderful choice for summer first courses. Chicken broth provides ease for the digestive system, and at the same time does not overload the body with high-calorie foods, which is very important in hot weather.

Soup with sorrel on chicken wings is usually served warm, and if desired, add a spoonful of sour cream to each serving.

Secrets of making delicious sorrel soup

Preparing sorrel soup is not difficult; any novice cook can make it, but still, you need to know some important points:

• When the sorrel leaves throw out the peduncle, the sorrel becomes rough, so it is no longer used for culinary purposes.
• Do not chop the sorrel very finely, otherwise it will get soggy in the soup and turn into a shapeless mass.
• Sorrel is always added to the soup last. Fresh greens are cooked for 4-5 minutes, frozen - 5-6 minutes. Frozen leaves are not defrosted before adding to soup.
• Sorrel is often supplemented with other herbs, which balances the taste of the dish and increases nutritional value.

How to cook sorrel soup in chicken broth - recipe with step-by-step photos

Chicken wings – 6 pcs.

Sorrel – bunch

Potatoes - a couple of pieces.

Eggs - a couple of pieces.

Onion - one head

Salt - to taste

Ground black pepper - to taste

Bay leaf - a couple of pieces.

Peppercorns – 3 pcs.

Seasoning for soup – 1 tbsp. l.

1. Wash the chicken wings and place them in a cooking pot.

2. Peel the onion and add to the wings. When the soup is cooked, remove it from the pan. It is necessary that it only gives off taste and aroma.

3. Fill the wings with water and put them on the stove to cook. After boiling, boil them for half an hour.

4. Then add peeled and diced potatoes to the pan.

5. Next, add seasoning for the soup, bay leaf and peppercorns, and salt.

6. Continue cooking the soup until the potatoes are almost ready.

7. Wash and sort the sorrel, removing the limp and yellowed leaves. Cut off the petiole, chop the leaves and place in a saucepan. Typically, 50 g of sorrel is used for 1 liter of broth.

8. Boil the soup for 3-4 minutes and add the eggs.

You can pre-boil them hard-boiled, peel and cut into cubes, or beat the raw ones with a whisk and pour into the soup in a thin stream.

9. Turn off the heat, close the pan with a lid and leave to steep for 10-15 minutes.

10. Pour the finished sorrel soup into bowls and serve.

Bon appetit!

Video recipe: sorrel soup with chicken broth

Sorrel soup is an amazing light dish that everyone will enjoy, especially if the main ingredient is the freshest sorrel, which you can pick from your own garden. This dish can be served either chilled or hot. It is extremely popular during the hot summer months. 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 worry about your figure.

Let's look at step by step with photos how to prepare 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 prepared very quickly, and its refreshing taste will give you vigor and strength for the whole day.

You will need:

• Sorrel – 300 g;
• 5 chicken eggs;
• Onion and carrot - one each;
• 3 potatoes;
• Vegetable oil – 2 tablespoons;
• Salt – 2 small spoons;
• Black allspice in peas.

Now the classic recipe for sorrel soup without meat:

1. Cut the potatoes into small cubes and place 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;
2. Grate the carrots and finely chop the onion. Place the vegetables in a frying pan with vegetable oil and fry slightly for five minutes, stirring constantly;
3. After about 7 minutes have passed since the water boiled in the saucepan with the potatoes, add the fried vegetables to it, slightly reduce the gas and continue cooking for another 10 minutes;
4. We remove the stems from the sorrel leaves and cut them as you like: you can coarsely, you can finely. Add them to the saucepan with the remaining ingredients, stir everything carefully and cook for about five more minutes;
5. Break all the eggs into a bowl and beat them a little with a whisk or fork, then carefully pour them into the soup in a thin stream, while stirring it;

With this our delicious summer dish is ready. Pour it into plates and serve along with sour cream.

Multicooker recipe

It's easy to make a savory sour soup in a slow cooker. The instructions are quite simple, you just need to follow the order of placing the products in the multi-cooker bowl.

You will need:

• Water – 3 l;
• Chicken – 800 g;
• Sorrel – 2 bunches;
• Carrots and onions – 70 g each;
• Vegetable oil – a tablespoon;
• Garlic – 2 cloves;
• Potatoes – 300 g;
• Spices - to taste;
• Dried dill - a teaspoon.

How to cook sorrel soup with chicken in a slow cooker:

1. Cut the chicken into small pieces;
2. Cut the potatoes into medium cubes, carrots into small strips. Finely chop the onion and garlic;
3. We remove the leaves of the main green ingredient from the stems and chop them into small pieces;
4. We wash the multi-cooker bowl, wipe it thoroughly with a dry cloth and pour vegetable oil into it;
5. Activate the “Frying” mode and pour chopped vegetables (onions, garlic and carrots) into the heated container. Without closing the lid, fry everything until golden brown, then transfer it to a separate bowl;
6. Next, put the chicken and potatoes in the bowl and fill with water. Close the lid and activate the “Extinguishing” program for an hour. After the specified time has passed, we catch the chicken and separate the meat from the bones;
7. In the resulting broth we put sorrel, roasted vegetables, meat and dried dill. Don't forget to add salt to the soup;
8. Close the lid of the device and, without changing the program, let the food simmer for another 15 minutes;

After this, the dish will be ready. Pour it into plates and serve. You can additionally decorate it with half a boiled egg or lightly sprinkle with grated hard cheese.

Chicken soup with sorrel

This soup is made with chicken broth, but you can also cook it with beef. In any case, it turns out very tasty.

Product composition:

• Half a chicken carcass;
• Garlic – 2 cloves;
• One egg;
• Carrots and onions – 1 piece each;
• 3 potatoes;
• 2 bay leaves;
• Sorrel – 100 g (2-3 bunches);
• Green onions, salt, seasonings - to taste.

Home cooking recipe:

1. Cook the chicken broth, remove the meat itself and put it in a separate bowl;
2. Roughly chop the potatoes and place them in the boiling broth;
3. Cut the carrots and onions, lightly fry them in sunflower oil and add to the pan when the potatoes are almost ready. For aroma, add bay leaf;
4. Finely chop the boiled chicken and add it to the rest of the ingredients, add a little salt and seasonings;
5. Separately boil the chicken egg;
6. We wash the sorrel leaves, dry them and cut them into small strips;
7. Chop the green onion and garlic. Add them along with the main green ingredient when the potatoes are cooked and soft;
8. We taste the food for saltiness, cook for another half a minute so that the greens are not overcooked, and turn off;
9. Mix our prepared dish with meat. Decorate with half a boiled egg.

Serve a light summer dish with sour cream or mayonnaise.

You can prepare a delicious, rich sorrel soup with stewed meat yourself. This dish will be especially relevant when camping, or if you don’t have fresh meat on hand.

For 5-6 servings you will need:

• Stew - jar (300-350 g);
• 2 boiled eggs;
• Carrots and onions - one each;
• 3-4 potatoes;
• Sorrel – 250-300 g;
• Ground black pepper - a pinch;
• Salt - to taste (about a teaspoon).

Let's prepare it step by step:

1. Open the can of stew and put the contents in a saucepan, remove excess fat;
2. Place the pan on gas and heat the meat;
3. Place the peeled and finely chopped onion into the stew, mix and fry everything together for about 5 minutes;
4. Peel the carrots, grate them with medium or large holes, add them to the rest of the ingredients and fry for a couple more minutes;
5. Fill the ingredients with 2.5 liters of water and wait until it boils;
6. Peel and cut the potatoes as desired, then place them in a saucepan and start cooking;
7. Wash the sorrel leaves well under running water and cut into squares or strips;
8. When the potatoes are cooked and soft, add sorrel, pepper and season the food. Bring to a boil and cook the soup for another 5 minutes. Taste for saltiness and add more salt if necessary;
9. Remove the dish from the heat and let it brew for another 10 minutes;
10. We peel the boiled eggs and cut them in half. Pour the dish into plates, decorate the top with half an egg and finely chopped fresh herbs.

Such an amazing summer light dish like sorrel soup will decorate the table on a sultry hot day.

Video: Sorrel soup recipe