Classic sorrel soup with egg

Classic sorrel soup with eggs is a wonderful vitamin dish that is prepared in the summer season, adding as much fresh herbs as possible, and in the winter season nothing will stop you from preparing hot soup with a piquant sourness from canned sorrel along with meat, making it more nutritious.

Homemade classic sorrel soup with eggs

Classic sorrel soup contains the maximum amount of protein, which is simple and uncomplicated in its execution. This soup will come in handy after the cold weather, during which our body has managed to miss vitamins and fresh herbs.

1. 
   How to cook sorrel soup with eggs according to the classic recipe? It is important to take proper time to prepare the sorrel.Initially, wash the sorrel, remove the stems and coarsely chop the leaves. Then dip the prepared leaves into the chicken broth and leave over medium heat until it boils. After 5-7 minutes, strain the broth using a sieve.
2. 
   At the same time, grate the peeled carrots on a coarse grater and cut the onion into small cubes. Heat a frying pan with butter and sauté the vegetables until soft, stirring occasionally with a spatula.
3. 
   Place the clear broth on the stove and bring to a boil. During this time, chop the peeled potatoes and throw them into the broth along with the fried vegetables and bay leaf. Cook for 15 minutes until the potatoes are fully cooked.
4. 
   At this time, remove the chicken eggs from the shell and beat with a whisk until the mass is homogeneous in consistency.
5. 
   Check the potatoes for readiness and then squeeze the juice from one half of a lemon.
6. 
   We begin to stir the soup with a whisk, gradually pouring in a thin stream of eggs. At this stage, add salt and pepper to the soup.
7. 
   And at the very end, put the sorrel in the almost finished soup. Let it simmer for five minutes and then leave to infuse and absorb the aromas. In the meantime, you can chop fresh herbs for serving.
8. 
   Serve the soup warm or hot, sprinkling fresh herbs on top and seasoning with cold sour cream.

Enjoy your meal!

Step-by-step recipe for making sorrel soup with meat and egg

Broth prepared with any meat helps maintain the balance of the dish - the ratio of proteins, fats and carbohydrates, which directly increases the energy value of the soup.

Cooking time: 30 min.

Cooking time: 20 min.

Portions – 2.

Ingredients:

• Boiled meat – 300 gr.
• Broth – 600 ml.
• Onion – 1-2 pcs.
• Potatoes – 3 pcs.
• Sorrel – 250 gr.
• Chicken egg – 2 pcs.
• Vinegar – 30 ml.
• Butter – 20 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.
• Sour cream - to taste.

Cooking process:

1. Set the finished broth to heat over low heat, and at this time cut the peeled potatoes into cubes and then immediately lower them into a pan with warm broth. Cook until the potatoes are fully cooked for about 15-20 minutes.

2. Heat a frying pan with a piece of butter, into which we then transfer finely chopped onion, sprinkle with salt and fry until translucent. As soon as the potatoes are ready, immediately add the softened and creamy onions.

3. Randomly cut the boiled meat into fairly large pieces and put it back into the broth. Mix all the contents lightly and cook until boiling.

4. During this time, we will have time to peel and chop sorrel leaves and other greens.

5. Send the crushed ingredients to cook in boiling soup for two minutes. Add a little salt and turn off the heat.

6. Now let's take care of an equally important component. For the soup, boil the poached eggs. To do this, bring a liter of water to a boil in a saucepan, then pour in a little vinegar. First break the chicken egg into a separate container and only then transfer it to a saucepan with boiling water, do the same with the second egg and cook for two minutes. After this, place the finished eggs on a flat surface, allowing excess water to drain.

7. Pour the sorrel into plates, add a little sour cream and lay the egg on top. If desired, add ground pepper and fresh herbs.

We wish you bon appetit!

Hearty sorrel soup with chicken broth and egg

One of the most frequently used recipes for making sorrel soup, with which you can begin to master the basics of preparing sour cabbage soup. It's incredibly easy to prepare and as quick as possible.

Cooking time: 25 min.

Cooking time: 30-40 min.

Portions – 2-4.

Ingredients:

• Chicken fillet – 400 gr.
• Sorrel – 150 gr.
• Onion – 1 pc.
• Carrots – 2 pcs.
• Egg – 2 pcs.
• Chicken broth – 2 l.
• Potatoes – 3 pcs.
• Olive oil – for frying.
• Salt - to taste.
• Ground black pepper - to taste.
• Sour cream - to taste.

Cooking process:

1. Grate the peeled carrots on a medium grater, and cut the onion into small pieces. Heat a thick-bottomed pan with olive oil, in which we then saute the chopped carrots and onions over medium heat for five minutes until soft.

2. In a separate pan, heat up the pre-cooked chicken broth, then add the fried vegetables into it. We also peel and cut the potatoes into small cubes. Add it to the pan with the broth and continue cooking for another 15 minutes.

3. Wash and cut the chicken fillet into several parts. Add to vegetables and cook for at least 10-15 minutes.

4. Let's move on to preparing the main ingredient. Initially, separate the leaves from the stems, wash them well and chop them as desired. Then we immediately send it to boil in the soup.

5. Finally, add salt, spices and cook for another 10 minutes until the chicken eggs cool. Serve hot, seasoned with sour cream, egg and other herbs if desired.

We wish you bon appetit!

Quick and easy sorrel soup with egg and stew

A jar of stew will allow you to quickly prepare a tasty and very nutritious first course with a balanced combination of vegetables, fat and meat.

Cooking time: 25 min.

Cooking time: 30-40 min.

Portions – 2-4.

Ingredients:

• Beef stew – 1 pc.
• Onion – 1 pc.
• Potatoes – 4 pcs.
• Sorrel – 250 gr.
• Carrots – 1 pc.
• Chicken egg – 2 pcs.
• Salt - to taste.
• Greens - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Preparing sour soups begins with preparing vegetables. To do this, peel and cut the potatoes in a way convenient for you. We also chop the onion and grate the carrots on a coarse grater. Without delaying until later, thoroughly clean and chop the sorrel leaves.

2. Heat a thick-bottomed pan with vegetable oil and sauté the chopped onion for a couple of minutes until translucent.

3. Add the grated carrots here and continue to fry over low or medium heat until the vegetables are soft. After 5 minutes, add the potatoes and add a small amount of cold water. Stir the roast and simmer for ten minutes.

4. Next, add a can of stewed meat to the vegetables, add water so that it completely covers all the vegetables and bring the soup to a boil.

5. Now it's time for the main ingredient. Place the sorrel in the boiling broth and continue cooking without stirring.

6. We are nearing completion, so break several eggs into a separate bowl and carefully stir into the soup using a fork or whisk, distributing evenly throughout the entire volume. At this stage, add salt, ground black pepper and adjust the soup to taste, taking into account your preferences.

7.For mood and additional aroma, add any chopped herbs to the soup and cook for another couple of minutes. Then turn off the heat and let it brew for a while. After which the soup can be poured into plates and seasoned with sour cream.

Bon appetit!

Sorrel soup made from canned sorrel with egg

Sour soup made from canned sorrel is one of the easiest ways to help your body replenish the lack of essential vitamins and minerals during the cold season.

Cooking time: 25 min.

Cooking time: 30-40 min.

Portions – 2-4.

Ingredients:

• Sorrel – 0.5 ml.
• Fresh cucumber – 1 pc.
• Chicken egg – 4 pcs.
• Green onion – 1 bunch.
• Parsley - to taste.
• Salt - to taste.
• Sour cream - to taste.

Cooking process:

1. Transfer the sorrel along with the liquid into a saucepan.

2. Add some water there, which you previously boiled and cooled. Cook over low heat.

3. Wash a bunch of green onions, chop them finely and put them in a saucepan with sorrel.

4. We do the same with fresh cucumber. If the peel is thin, then it does not need to be peeled.

5. Boil the eggs, cool and chop them as desired, then add them to the contents of the saucepan.

6. Cook the soup for another 7-10 minutes, thoroughly mixing all ingredients. At the same stage, add salt and chopped herbs. Pour the soup into portioned bowls and serve, seasoned with fresh sour cream.

We wish you bon appetit!

How to cook delicious and aromatic sorrel soup in a slow cooker?

The fastest and easiest recipe for preparing a delicious, summer, sour soup, which will certainly be appreciated by lovers of sour cabbage soup and light vegetable soups.

Cooking time: 15 min.

Cooking time: 55 min.

Portions – 2-4.

Ingredients:

• Onion – 1 pc.
• Potatoes – 4 pcs.
• Sorrel – 100 gr.
• Carrots – 1 pc.
• Chicken egg – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Cut the peeled potatoes into cubes.

2. Grate the carrots on a coarse grater, and cut the onion into small cubes.

3. Immediately prepare the sorrel. We wash the leaves well and dry them, then cut them into random pieces.

4. Pour vegetable oil into the multicooker bowl and add carrots and onions. Turn on the “fry” mode and fry the vegetables for 5 minutes.

5. After this time, add potatoes, salt and other spices.

6. Pour boiled water over everything and cook in soup mode for about 40 minutes. At the same time, boil and peel the chicken eggs.

7. After this time, add the main ingredient to the finished soup - chopped sorrel and let it brew under a closed lid for 5-10 minutes.

8. Pour the finished soup into bowls and add slices of chicken eggs. If desired, you can add sour cream or natural yogurt.

We wish you bon appetit!

Rich sorrel soup with meatballs and eggs

Meatball soup combines lightness, ease of preparation and rich taste, which is easily achieved by preparing a broth based on delicious meatballs.

Cooking time: 25 min.

Cooking time: 30-40 min.

Portions – 2-4.

Ingredients:

• Minced meat – 200 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Potatoes – 3 pcs.
• Sorrel – 300 gr.
• Chicken egg – 2 pcs.
• Sour cream - to taste.

Cooking process:

1. Initially, we form meatballs from the minced meat, add garlic and spices if desired, then lower them into warm water and cook a delicious broth.Immediately after boiling, do not forget to skim the foam from the surface of the water.

2. At this time, chop the onions and carrots and after 5-10 minutes of cooking, add the meatballs to the broth.

3. Add the chopped potato cubes after the carrots and onions. Season the soup with salt and pepper if desired.

4. While the vegetables are boiling, rinse the sorrel well, getting rid of dirt, trim the stems and chop the peeled leaves as desired.

5. Check the readiness of the potatoes. If it is boiled, then it’s time to add sour sorrel and beat chicken eggs into the soup. Lightly stir the soup immediately so that the eggs do not clump into a single lump.

6. Keep the soup on medium heat for five minutes, then let it brew for a while. Serve with chilled sour cream and delicious bread.

Enjoy your meal!