Sorrel soup - summer mood charge! Recipes for oxalic soup with egg, meatballs, rice, chicken, stew

Sorrel soup - summer mood charge! Recipes for oxalic soup with egg, meatballs, rice, chicken, stew

Sorrel soup is a dish with an unusual taste!

Its piquant sourness, lightness and summer scent just fascinate.

Options sorrel soup a huge amount.

It is prepared in different countries of the world and what is not added.

Indulge in sorrel soup?

Sorrel soup - general cooking principles

Sorrel soups can be cooked in water or meat, chicken, vegetable broths. Often they are cooked with potatoes, carrots and onions. But sometimes they add cereals, and the Italians even lay pasta.

Sorrel is the main ingredient of the soup, but not very much is added. At 2-2.5 liters of food is usually not more than two beam. The leaves are washed, dried, cut. Twigs can also be added. Cast sorrel at the very end and do not boil for more than three minutes. You can just bring to a boil and immediately turn off.

Serve sorrel soups with sour cream, boiled eggs, greens. You can add chopped with bacon spices. You need to cook such a dish at one time, after reheating the taste is lost.

Recipe 1: Sorrel soup with chicken

Recipe for light sorrel soup, which is ideal for a summer lunch. Instead of chicken legs, you can use wings, breast, or any other parts of the bird carcass in the same quantity.


• 5 potatoes;

• 0.5 kg of chicken legs;

• 1 carrot;

• 2 onions;

• 1 large bundle of sorrel;

• dill;

• spices.


1. Cook the broth. To do this, we wash the chicken, fill it with two liters of water and send it to the stove for 35 minutes. If the bird is domestic, it will take a little longer. When boiling we remove foam.

2. Take out the chicken, cool it, chop the flesh into pieces.

3. We cut finely bulb onions, carrot into strips and put them in a saucepan, add salt to the soup.

4. Add chopped potatoes and cook vegetables until soft. On average, it will take about 12-15 minutes.

5. We cut sorrel and greens. Pre-need to sort and rinse. 6. Throw the chicken into the pan, add the greens with sorrel, throw the bay leaf and any spices.

7. Give the soup to boil, but do not boil. Immediately turn off and ready! Pour with sour cream.

Recipe 2: Sorrel soup with egg

Sorrel soup and eggs are classics. It is also called green cabbage soup. And they should be about an equal amount of sorrel and potatoes. The dish can be made rich and cooked in meat broth, or cook a vegetarian option - a light vegetable soup.


• 300 grams of sorrel;

• 300 grams of potatoes;

• 1 carrot;

• 4 eggs;

• 1 onion;

• 4 spoons of butter;

• greens and spices.


1. Cut the peeled potatoes into cubes and pour them into a saucepan with two liters of salted boiling water. Or use meat broth. Cook almost until cooked potatoes.

2. Cut the onion into small cubes and fry in the pan for a minute.

3. We clean the carrot, rub large and cook together with onions in a pan.

4. While the potatoes are boiling, sort out the leaves of sorrel, cut into pieces. Grind greens.

5. Prepare the eggs. To do this, they are broken into a bowl and well interrupted with a fork to a uniform consistency.

6. As soon as the potatoes become easy to pierce, add roasted vegetables to it and boil the soup for another two minutes.

7. Now throw sorrel, stir and give boil.

8. Pour the prepared eggs in a trickle. Stir incessantly.

9. Now the final touch - add greens, spices and green borsch ready!

Recipe 3: Sorrel soup with rice

Rice soup with sorrel can be cooked with or without potatoes. For this dish, it is desirable to use large and long rice, it turns out better with it. Another feature of the dish is the addition of sour cream to the total mass.


• 3 potatoes;

• 3 tablespoons of rice;

• 200 grams of sorrel;

• 1 bunch of dill;

• 1 onion;

• 1 Bulgarian pepper;

• 1 carrot;

• 2 liters of boiling water;

• 30 ml of oil;

• 1 laurel leaf;

• 250 ml of sour cream;

• salt.


1. Cut the peeled potatoes into cubes, pour them into boiling water (if desired, take any broth). 2. We wash rice, we send to a pan after a potato boils. Boil for five minutes and you can salt the dish.

3. Cut the carrot as it is convenient for us, then fry in a frying pan until soft, add chopped onion and fry vegetables to a beautiful color.

4. Cut the pepper into cubes and pour it immediately into the pan.

5. As soon as the potatoes are soft, we shift the vegetables from the pan, cook for two minutes.

6. Add chopped sorrel, give a good boil.

7. Throw laurel, greens, bring to the desired taste with spices and lay out the sour cream. Stir, boil again, turn off immediately.

Recipe 4: Sorrel soup with eggs and stew

A simplified version of the sorrel soup with eggs and meat. Stew is better to take from beef, as the pork will be quite fat and not very suitable for light summer meals.


• can of canned meat (400-500 grams);

• 3 potatoes;

• one onion;

• two bundles of sorrel;

• one carrot;

• 5 eggs;

• spices, parsley or dill;

• sour cream for serving.


1. We cut the potatoes in small cubes (about 1 centimeter each), throw them into a saucepan with two liters of boiling water, cook for about five minutes after boiling.

2. In another pot, boil the eggs, cool and peel.

3. Open the jar with stew. Remove from the surface fat. Meat shift to the pan, and the fat in the pan.

4. Cut the onion, rub the carrot. Fry these vegetables in a skillet with the fat from a can of stew.

5. Salt soup and check the readiness of potatoes. If it is boiled, throw in the roasting of vegetables.

6. After a minute, start the sorrel with chopped herbs, throw laurel and any spices. Turn off.

7. Cut the egg into two parts, send it to the plate. Fill with hot soup and fill with a spoon of sour cream.

Recipe 5: Sorrel soup with meatballs

Recipe nutritional oxalic soup, which will need any minced meat. But you can take ready-made meatballs, for example, frozen ones or make from the rest of the meatballs. Ingredients

• 300 grams of minced meat;

• 150 grams of sorrel;

• onion;

• 3 potatoes;

• 1 carrot;

• spices, greens;

• 1 egg;

• some oil.


1. Mix the minced meat with egg, season with spices and form meatballs. If the weight is weak, you can add a little semolina. But just a little bit and let it swell.

2. Formed meatballs fry in a skillet for a minute on each side.

3. In the pot pour two liters of boiling water, give boil.

4. Add chopped potatoes, cook for four minutes.

5. Spread the meatballs, salt and cook until potatoes are ready.

6. Shredded carrots and chopped onion fry after meatballs and add to the almost ready soup.

7. Cut the sorrel with greens, shift to the pan.

8. Give the dish to boil, if necessary, then add salt. That's it!

Recipe 6: Sorrel soup with egg and green peas

For this oxalic egg soup, you can use fresh or frozen peas. But if this is not, then you can add canned peas. Very quick and easy dish. And if you do not have enough meat taste, you can always add chopped sausage or a piece of sausage.


• 1 large bundle of sorrel;

• 200 grams of peas;

• 2 eggs;

• 1 liter of water;

• 1 potato;

• spices;

• 1 small carrot;

• 0.5 onions.


1. Cut into small cubes (the size of a pea) potatoes, throw in boiling water.

2. Add chopped onion and grated or chopped carrot. Cook vegetables for 10 minutes.

3. Separately, you need to boil eggs, peel and cut.

4. Add the peas to the pan and cook for another three minutes. Salt, pepper to your taste.

5. Put chopped sorrel, you can add and different greens, give boil and turn off.

6. Spoon the sliced ​​eggs, fill with hot soup and ready! Served with sour cream.

Recipe 7: Italian Sorrel Soup with Pasta

Recipe of tomato sorrel soup prepared by Italians. We use small pasta in the form of horns, stars, shells. Ingredients

• 2 tomatoes;

• 1.2 liters of broth;

• 1 bundle of sorrel;

• 1 onion;

• salt;

• pepper;

• a handful of pasta;

• 1 potato;

• 1 carrot;

• butter.


1. Boil the broth, you can water. Throw chopped potato.

2. After three minutes, add the chopped carrot, cook the vegetables for about 7 minutes. Salt.

3. Fry the onion in a pan, then add the chopped tomatoes to it and simmer for five minutes.

4. As soon as the vegetables in the pan are almost ready, run the pasta, let it boil for two minutes.

5. Add vegetables from the pan and cook for another two minutes.

6. Put chopped sorrel and other greens, throw in a saucepan, boil and turn off.

7. Let the soup stand so that the pasta is ready, and the sorrel has released the acid in the dish.

Sorrel soup - tips and tricks

• Sorrel can be put in ordinary soup or cabbage soup. It will add spicy sourness to the dish, relieve from fresh taste and the need to add another acid.

• After adding sorrel to the pot, you cannot cook the dish for a long time, otherwise the leaves will turn an ugly brown color. It is better to give the soup to boil and turn off, and for the manifestation of taste, let it stand for half an hour under the lid.

• Sorrel can be conserved, salted, frozen and even dried. Therefore, pampering household green soup can not only in the summer!

• Soup with sorrel can be cooked not only in meat broth or water. It turns out amazingly tasty in mushroom broth.

• Did the dish get too sour? Do not rush to dilute it with water. You can add a spoonful of sugar to the pan.

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