• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 4 pcs.
• minced meat - 350 grams.
• rice (cooked) - 3 tbsp. spoons.
• eggs - 3 pcs.
• sorrel - 100 grams.
• water - 2 liters.
• vegetable oil - 3-4 tbsp. spoons.
• fresh herbs - to taste.
• salt - to taste.
• spices - to taste.

• Number of servings: 8.

How to cook sorrel soup in a slow cooker:

Pour vegetable oil into the multicooker bowl. Add grated carrots and diced onions.

Fry the vegetables on the “fry” setting until cooked. Add potatoes cut into small cubes.

Pour in water or any meat broth. This time I have a light turkey broth; the broth-based soup turns out especially good! Add salt and bay leaf to taste.

Cook on the “soup” setting until the potatoes are done. You can use any other suitable mode or multi-cook program.

Meanwhile, combine any minced meat, boiled rice and fresh herbs.

Any greens will do, this time I used aromatic parsley, add salt to taste and ground black pepper.

Mix everything thoroughly until smooth and form small meatballs with wet hands.

Add meatballs to soup and simmer for 10 minutes.

At the very end, add boiled eggs, cut into small cubes.

Next add the sorrel. The sorrel must first be washed well and finely chopped.

Let the soup simmer for literally one minute, after which we pour it into plates and serve.

This aromatic and hearty soup with sour cream and fresh bread is very tasty; your loved ones will appreciate it! Bon appetit!!!

In spring, you want simple food with vitamins. I am drawn to fresh greens, my body gets what it lacked during the long winter. So if you suddenly want something green, then don’t deny yourself it. And if you want sorrel, then you can cook sorrel soup in a slow cooker Yes, and very quickly.

For sorrel soup in a slow cooker you will need

1 bunch of sorrel per 150-200 grams (but the weight is not important)

2 potatoes

1 onion

fresh dill

fresh parsley

1 liter of water salt.

This amount makes 4 bowls of soup, so to speak, for one time. So if you need a large bowl of soup, then double or even triple the proportions of ingredients.

How to cook sorrel soup in a slow cooker

Oxalic soup in a slow cooker It's incredibly easy to prepare.

You need to peel and cut the onion. Peel and cut the potatoes into cubes. Chop sorrel, parsley and dill.

Turn on the multicooker to the “Baking” mode for 30 minutes, fry the onion for 5 minutes in vegetable oil. Next we put the potatoes and all the greens. pour water, salt:

Let the multicooker cook the soup until the end of the “Baking” mode (we set it for 30 minutes). And when the timer beeps, add the beaten egg a little at a time:

Summer is the time for fresh herbs and vegetables. And this is a reason to please your loved ones with vitamin sorrel soup. And there really are a lot of useful vitamins and minerals in sorrel. Group B with a wide composition, including folic acid, C - ascorbic acid, youth vitamin - E, beta-carotene and, of course, oxalic acid. There is also potassium, calcium, magnesium, sodium, phosphorus, iron, iodine... In general, a lot of benefits!

	1. Boil the beef broth in advance. Cut the meat into pieces.
	2. Wash and peel the carrots. Cut into pieces or three on a grater. Peel the onion and finely chop it.
	3. Pour a little vegetable oil into the multicooker bowl. Set the “Baking” mode. Add onions and carrots.
	4. Peel the potatoes. Cut into cubes.
	5. After frying the onions and carrots, add potatoes and boiled meat to the multicooker bowl.
	6. Fill with broth and set the “Stew” or “Soup” mode for an hour and a half. If you did not salt the broth, add salt now.
	7. Wash the sorrel thoroughly. We cut into strips. Professional chefs recommend cutting greens with non-metallic knives. If you have a ceramic knife, use it to chop the sorrel.
	8. 10-15 minutes before the end of the program, add sorrel to the soup.
	9. The finished dish can be served with sour cream, add half a hard-boiled egg, and garnish with herbs.

Take vitamins: they will be very useful in winter. Bon appetit!

Time: 65 min.

Servings: 4

Difficulty: 3 out of 5

Recipe for delicious sorrel soup in a slow cooker

Most families love to eat sorrel soup in the summer due to its lightness and freshness! And it is in the summer that in almost every garden you can pick this sour grass absolutely free. It should also be noted that sorrel soup is not only low-calorie, refreshing and light, but it is also rich in vitamins. After all, sorrel is a whole storehouse of vitamins and microelements: vitamins A, B, C, E, K; magnesium, potassium, calcium, iodine, iron, zinc and much more. Therefore, today’s menu will include sorrel soup in a slow cooker.

There are a wide variety of recipes for preparing this dish.

Sorrel soup in a slow cooker can be prepared with either meat or chicken broth. Some housewives also add a chicken egg to the soup.

The recipe for making soup is not complicated.

Ingredients:

Step 1

So, the first thing you need to start with is preparing the broth. Depending on your preferences, the broth can be either meat or chicken. Our recipe says that the soup will be prepared with chicken broth.

Step 2

To do this, take a small piece of chicken; it is advisable that the poultry meat is on the bone (then the broth will be richer). The chicken must be thoroughly rinsed with water. Then pour water into the multicooker bowl (2 liters of water is enough for four servings) and put the meat there. Salt and pepper to taste. As a rule, less than a tablespoon of salt is enough for this volume.

Step 3

Turn on the “Cooking” mode on the multicooker, set the cooking time to “40 minutes”. It should be noted that if the broth is cooked with beef or pork, then the cooking time must be increased to 1 hour.

Step 4

After the meat is cooked, the broth must be strained from the foam.

Now let's start cooking the vegetables.

Step 5

Take 2 small potatoes, 1 carrot, 3 cloves of garlic, 1 medium-sized onion. We wash all vegetables with water and remove skins.

Step 6

Cut the potatoes into small cubes. Grate the carrots on a fine grater. Chop the onion finely so that it is not noticeable in the soup. Squeeze the garlic through a garlic squeezer.

Step 7

First, throw the potatoes into the broth and cook for 10 minutes. While the potatoes are cooking, fry the vegetables separately in a frying pan for 5 minutes until half cooked. Next, transfer the vegetables to the slow cooker and continue cooking for another 5 minutes.

Step 8

Now we take sorrel and fresh herbs. Cut the sorrel into thin strips and finely chop the greens. Add all this to the soup. Cook sorrel for no more than 2-3 minutes. Just boiling is enough for the sorrel to be considered cooked. Turn off the multicooker and let the soup brew a little. Before serving, you can top it with sour cream. Bon appetit!

Also, some chefs like to serve soup with chicken eggs. In this case, the egg can be hard-boiled and cut into halves before serving, or added directly to the soup itself.

Let's take a closer look at the recipe for adding an egg to soup. Take a raw egg, in which you need to carefully make a small hole (a knife is best for this). Next, pour the egg in a thin stream into the boiling broth. To ensure that the egg is evenly distributed while pouring the soup, you need to stir it slowly with a spoon.

Watch another version of this dish in the video below:

To prepare sorrel soup in a slow cooker, you do not need to strictly follow the rules. You can, like me, choose one recipe you like from all that the World Wide Web offers us, for example. But two points in the basic recipe still remain unchanged: sorrel soup contains, of course, fresh sorrel, as well as an egg, raw or boiled - at your discretion. When I prepared this soup with a raw egg, so to speak, consciously and looked at it through the camera lens, it seemed to me like some Japanese soups that look mysterious and ambiguous. After cooking, the emerald green sorrel began to resemble dark algae. The second time I put boiled eggs in the soup. And this option, of course, turned out to be prettier. This soup tastes wonderful in any form, take my word for it. It’s not for nothing that when I was a child, I didn’t even consider it soup, but ate it as a spring delicacy and always asked for more.

Ingredients:

• Sorrel – 1 bunch,
• Potatoes – 2-3 pcs.,
• Carrots – 1 pc.,
• Eggs – 3 pcs.,
• Greens - to taste.

Method for preparing sorrel soup in a slow cooker

This recipe is very simple and can be described in just a few words. First I peel and cut the potatoes and carrots. I cut the potatoes into cubes.

Carrot slices.

I put them in a multi-bowl and fill them with water. Those who love meat soups will need to add broth instead of water. When the potatoes are almost cooked, I add chopped sorrel to the soup.

Bring to a boil and that's it. The soup is ready.

All that remains is to resolve the issue with the egg. There are two ways to add an egg to sorrel soup. The first, familiar to everyone, is to boil hard-boiled eggs separately, cut them in half and place them on plates. Looks very tasty.

Sorrel soup with raw eggs

However, there is another way. Boil eggs directly... in sorrel soup. No, of course, we are not in shells :))) The eggs are broken into a separate bowl.

Whisk with a fork, as if for an omelette. And pour into the soup in a thin stream at the end of cooking, while stirring the soup with your free hand.

The egg mass in the boiling soup will begin to disintegrate into flakes and form various mysterious patterns together with the sorrel.

For me, this is a Russian folk version of miso soup or something similar. But don't look too closely at it. Drizzle with sour cream, sprinkle with dill and parsley and eat to your health!

Cooking time: 15-20 minutes,

Number of servings – 2.