Sorrel soup is the elder brother of green borscht, loved by many. It is prepared easier, more democratic in the selection of products, and because of their possible diversity it is much easier to find a recipe to taste for the whole family.
I do not like the rice version - try oatmeal, pearl barley, and even buckwheat, sorrel soup with eggs, the step-by-step recipes of which we picked up, are equally tasty. It is unnecessary to talk about the benefits of such dishes - if there are no contraindications for sourish broths, be sure to include oxalic soup in your diet, cook two or three times a month and thereby diversify the menu, and the natural source of vitamins is unlikely to be out of place.
General principles of cooking oxalic soup with step-by-step recipes
• Simple and light sorrel soups with egg are cooked in drinking water to obtain a more satisfying dish, based on meat or chicken broth. To make the soup tasty and appetizing on the surface, the broth must be clear. In step-by-step recipes of the oxalic soup with an egg, it is described in detail from which pieces, how and how long to cook one or another kind of broth.
• For soup, it is better to take fresh and young leaves of sorrel. After the formation of the peduncle, the taste of the leaves becomes unpleasant, and the veins are compacted and not boiled soft. In the soup they are pretty tough and resemble randomly caught wood chips.
• Before using sorrel sorted - cast away the withered leaves and be sure to cut the stems. In order to wash off all the dirt well, it is advisable to soak the sorrel in water for some time, and then thoroughly wash each leaf.
• The cooking time of sorrel is no more than 4 minutes, so it is added to an almost ready dish. Leaves are dried thoroughly, so that the remains of raw water do not fall into the pan, and cut into strips with a width of not more than one centimeter.
• Often the question arises as to how much sorrel you need to take so that the soup does not turn out to be too sour or, conversely, tasteless. If you cook in meat broth, take one liter at least 100 grams. sorrel. For soup, not involving the addition of meat, it is desirable to take the leaves twice. • Sorrel soup is usually made with a slightly sour taste, and cereal is added to the dish to even out its taste. Most often rice, seldom use semolina or oatmeal.
• Traditionally, sorrel soup is cooked with eggs. Raw eggs, whipped before foaming, are introduced into the dish; during cooking, hard boiled eggs are cut in half or they are supplemented with soup already spilled on plates.
Sorrel soup with egg: a step-by-step recipe for chicken broth with rice
Step-by-step recipe for oxalic soup with raw eggs and rice on a light chicken broth. Eggs are well whipped with cold broth, after which a thin stream is poured into the almost ready soup. Gentle chicken broth and rice well balance the taste of the soup, almost no acidity is felt.
Ingredients:
• two chilled, medium-large chicken legs;
• 200 gram bundle of sorrel;
• small onion;
• three boiled eggs;
• carrot;
• four small potatoes;
• 40 ml of oil;
• three tablespoons of round grain rice.
Preparation:
1. Cooking chicken broth. In a saucepan with a capacity of at least 3 liters, pour 2.5 liters of clean water. After examining the skin of the legs, remove the remnants of feathers. To simplify the process, use a pair of tweezers. We wash the chicken, put it in a pot filled with water, set on a “fast” fire. As it warms, foam will stall on the surface of the broth. Watch carefully and constantly remove this pitch, otherwise the foam will mix with the broth and muddy it. As soon as the water starts to boil, put the peeled onion in the pan. Reduce heat to the lowest level, cover tightly with a lid. After two minutes, be sure to check - the broth surface should be swaying slowly and evenly, intensive boiling is unacceptable. Cook the broth for about 50 minutes, cover the pan with a lid. We check the readiness by puncture, if the blade of the knife enters the meat freely - it is ready.
2. While the broth is boiling, sort out the sorrel. We choose faded leaves and random weed grass. We tear off hard stems under the leaf. Having washed the sorrel with water, lay on a linen towel to dry. 3. Pour rice on the table. We remove all rubbish, beaten by spoilage and poorly ground dark grains. Then collect the cereal in a colander and rinse with cool water. In order to better wash off the starch powder from the grain, mix the cereal with your free hand or a spoon. Do this until the water flowing from the colander becomes crystal clear. Substitute a smaller colander under the colander and leave the rice until dry.
4. Peel the potatoes, peel the carrot with a thin layer. Potatoes cut into small cubes or thin cubes, pour water. Do not leave on the air, otherwise it will darken.
5. We get the finished chicken and temporarily set aside. The meat should cool down a bit so that it can be easily removed from the bones by hand. Remove the onion from the pan, pour three cups of broth into a separate bowl. In the remaining boiling chicken base, lower the potatoes, add finely shabby carrots and dried rice. After waiting for boiling, prepare for about twenty minutes.
6. Pour oil into a thick-walled deep frying pan or cauldron and heat it over low heat. We cut wide strips of sorrel and lay out in heated oil. Stir occasionally, simmer for about 8 minutes.
7. To the previously cast, who had time to cool the broth, break eggs. Whip up to achieve absolute uniformity and light foaming.
8. Bone-remove chicken meat. We disassemble it by fibers or cut with a knife into smaller pieces. We lower the chicken to the potatoes that have come to readiness, add stewed sorrel. Continuously stirring the contents of the pan in a circle, pour a thin stream of egg mass, add salt. We bring sorrel soup to a boil, remove from heat.
Sorrel soup with egg: a step-by-step recipe for broth without potatoes
Step-by-step recipe for oxalic soup with egg without potatoes. The meat content of the dish is provided by meat broth. Sorrel is blanched separately and added as a puree. When served, the finished soup is supplemented with boiled egg halves.
Ingredients: • a pound of medium-fat pork;
• purified water - one and a half liters:
• 400 gr. fresh sorrel:
• one onion;
• small carrot;
• 50 gr. celery root;
• parsley root - 100 g;
• two spoons of butter;
• 2 spoons without flour slides;
• fresh dill for serving;
• four large, “cool” eggs;
• six spoons of 20% sour cream (can be homemade low-fat).
Preparation:
1. We process meat. Cut off from the pulp the extra pieces of fat and thick films. Wash, dry with paper towels, cut into portions. It can be small cubes or thin, sliced strictly opposite fibers, chunks. Fold the pork in the pan, add at least one and a half liters of water. According to all the rules, we prepare meaty clear broth. On an intense fire, continuously removing the foam, bring to a boil. Next, cook under a lid with moderate heat for an hour.
2. Clean the vegetables, sort out the sorrel, wash with cold water. Roots and carrots cut into small-sized cubes, melenko crumble onions.
3. Leaves of a sorrel we stack in a saucepan suitable by the size. Fill up with some water, a quarter of glass is enough. Stew leaves under a lid for about ten minutes, after which we interrupt the blender in mashed potatoes. If you do not have such a kitchen fixture, grind the stewed sorrel through a sieve or pass through a “fine” meat grinder.
4. Pour into the pan two spoons of butter. Slightly warm it, put roots and vegetables. Stir, simmer for moderate heat for 10 minutes, until soft. Sprinkle flour over the fryers, stir well, so that it is completely sold out and not lumped together. Cooking on the same heat for another three minutes.
5. In the broth of meat lay out the roots roasted with vegetables, pour in oxalic puree, add salt to taste. Bringing to a boil, boil the soup over low heat for five minutes.
6. Clean hard-boiled eggs from the shell, wash off its small fragments with water. Cut the eggs along. When serving, add sour cream to the soup, lay out on egg plates.
The easiest and most affordable sorrel soup with egg: a step-by-step recipe for water with melted cheese and oatmeal
Boiled on water oxalic soup with eggs - a quick recipe for a quick start. Hercules flakes provide sufficient satiety, and thanks to melted cheese, it acquires a delicate creamy taste. Finely chopped boiled eggs are added to the finished dish.
Ingredients:
• filtered water - 2.5 liters, can be replaced with meat broth;
• 150 gr. processed cheese;
• small onion;
• potato - 4 tubers;
• spinach bunch;
• two large bunches of succulent sorrel;
• feathers of young onions;
• 5 eggs;
• fresh dill;
• Two spoons of “Hercules”, for ordinary cooking.
Preparation:
1. We clean the green onions. Cut off the remnants of the roots, remove the upper transparent shell from the white part. We touch the greens, we cut the stems under the leaves by the sorrel and spinach. Remove the husks from the bulb, peel the potatoes.
2. Rinse all greens and lay them on paper towels to dry. We cut the potatoes into small pieces and leave them in water.
3. Cut the onion finely and onion feathers. The leaves of sorrel and spinach cut into strips, melenko kroshim dill. Small slices, can be strips, cut the eggs.
4. Largely rub melted cheese. If the cheeses are soft and stick to the surface of the grater, put them in the freezer for a quarter of an hour. This time is enough for them to freeze a bit - the process will go easier and faster.
5. Put onion and green onion in boiling water. Add potatoes, cook, setting the average heat, about a quarter of an hour. When the potato bars are soft, put the cheese in the pan. Carefully stir, add oatmeal. Cook the flakes for five minutes. It is recommended to take exactly the classic “Hercules”, such flakes after softening keep their shape well. In contrast, the fast food product instantly boiled soft.
6. Put the chopped eggs and all the greens in the soup. Fall asleep spinach leaves and sorrel, add. Tomim soup at the very “quiet” heating for at least five minutes, then turn off the stove.
Sorrel soup with eggs (step by step) - technology tricks and tips
• In any step-by-step recipe for oxalic soup with eggs, the fresh leaves of the plant can be replaced frozen or canned. But it is worth considering the important nuances. If fresh sorrel in the recipe is required to extinguish or blanch, you should not do this with a blank. Frozen sorrel is added to the soup without thawing, five minutes before being cooked. Canned should be lowered two minutes before the end of cooking.
• Do you like a sour-tasting dish? Add some citric acid or natural lemon juice to the sorrel soup at the end of cooking. If you meet the sale of forest sorrel, take it better. In such leaves acidity is much higher than that grown in the garden.
• After the introduction of sorrel, do not boil the soup for a long time. As soon as the leaves change in color and become soft, quickly bring to a boil and remove from the stove.
• Sorrel soup with eggs can be filled with sour cream, but no less tasty is the dish if you use mayonnaise. The only drawback - the sauce is sold on cereal flakes, however, someone more like this option.
