Sorrel cabbage soup

Sorrel cabbage soup is a soup that is similar to green borscht, but in a lighter version. Cabbage soup can be eaten both hot and cold, with sour cream and bread. They are rich in vitamins and quite filling, and the sourness of sorrel goes well with any meat and a range of spices, even such specific ones as turmeric or cumin.

Classic recipe for green sorrel cabbage soup with egg

Green cabbage soup is a very light, summer soup that remains tasty regardless of whether it is eaten hot or cold. Greens give the dish not only a characteristic color, but also freshness and a slight sourness.

1. 
   How to cook green cabbage soup from sorrel? Any part of chicken is suitable for making broth; if you want a more satisfying and rich soup, take meat with bones.Fill a medium-sized saucepan with water, add the chicken and let it cook for 20-25 minutes.
2. 
   Peel the potatoes and cut into small cubes or strips. Add to the broth and cook until the potatoes are done.
3. 
   Meanwhile, chop the peeled onions and carrots. Heat vegetable oil in a frying pan and fry the vegetables until soft, stirring constantly so that nothing burns.
4. 
   When the potatoes are cooked, add the frying to the broth, stir, add salt and pepper to taste.
5. 
   Peel the pre-boiled hard-boiled eggs and cut them in the same way as potatoes.
6. 
   Add the eggs to the vegetables, stir until they are evenly distributed in the soup, and bring the cabbage soup to a boil.
7. 
   While the broth is boiling, rinse the sorrel, spinach and dill, sort for any spoiled leaves so that they do not spoil the taste of the dish, and chop. When the soup boils, add the herbs to it, stir, keep on the fire for a couple more minutes, and then turn off the stove.
8. 
   Cover the pan with a lid and leave for 10-15 minutes. When the sorrel cabbage soup is steeped, pour it into plates and serve. This soup goes well with cold sour cream or mayonnaise.

Bon appetit!

Nourishing and rich sorrel cabbage soup in meat broth

Meat broth makes the soup more satisfying and rich, especially if it was not cooked using bouillon cubes. Such soups are more relevant in the cold season, since they are more warming than cabbage soup in vegetable broth.

Cooking time: 90 minutes

Cooking time: 45 minutes

Servings – 4

Ingredients:

• Pork – 500 gr.
• Cabbage – 250 gr.
• Potatoes – 4 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Sorrel – 200 gr.
• Boiled egg – 3 pcs.
• Parsley – 50 gr.
• Vegetable oil – 2 tbsp.
• Salt - to taste;
• Ground black pepper - to taste;

Cooking process:

1. To prepare the broth, first rinse the meat under running water and cut into large pieces. Place the pork in a saucepan, add water, place on the stove and bring to a boil.

2. During the cooking process, periodically remove the foam that forms on the surface with a slotted spoon or a fine strainer. When the water boils, reduce the heat to medium and simmer until the meat is cooked. On average, this will take 20-30 minutes, depending on the size of the pieces.

3. Peel the onion and carrots and chop into cubes or strips. Carrots can be grated on a coarse grater.

4. Heat a frying pan with vegetable oil and place vegetables on it.

5. Fry the vegetables over medium heat for a few minutes, stirring constantly, until they become soft and golden.

6. Wash the potatoes, peel them and cut into small pieces.

7. Strain the cooked broth through a fine sieve to get rid of any remaining foam and other things, and cut the meat into smaller pieces if desired. Return everything to the pan, add the potatoes and bring to a boil.

8. Add frying to the already half-cooked potatoes, stir and leave to cook over medium heat.

9. Meanwhile, wash the cabbage, tear off the top row of leaves and finely chop the rest of the head.

10. Transfer the cabbage to the pan after frying and continue cooking the soup until the potatoes are fully cooked.

11. Sort the sorrel and parsley for rotten leaves so that they do not spoil the taste of the cabbage soup in the future, and chop finely, having previously separated the greens from the cuttings.

12.When the potatoes are completely cooked, turn off the heat, add the herbs to the soup, stir, cover the pan with a lid and leave for 10-15 minutes.

13. While the soup is infusing, hard-boil the eggs, peel them and cut them in half. Pour the cabbage soup into plates, add two egg halves to each and serve.

Bon appetit!

Step-by-step recipe for making sorrel and chicken soup

Chicken broth, due to the lack of fat in it as in pork or beef, turns out lighter and more versatile, so this soup is suitable for both summer and winter days.

Cooking time: 90 minutes

Cooking time: 45 minutes

Servings – 4

Ingredients:

• Chicken meat – 230 gr.
• Egg – 3 pcs.
• Carrots - 1 pc.
• Potatoes – 2 pcs.
• Onions – 1 pc.
• Sorrel – 35 gr.
• Spinach – 35 gr.
• Dill – 15 gr.
• Garlic – 1 tooth.
• Turmeric – 5 gr.
• Bay leaf – 2 pcs.
• Vegetable oil - for frying;
• Salt - to taste;
• Ground black pepper - to taste;

Cooking process:

1. Rinse the chicken fillet, clean it of films and possible cartilage residues and cut into fairly large pieces. Place the meat in a deep saucepan filled two-thirds with water, place on the fire and bring to a boil. Meanwhile, peel the potatoes, cut into cubes and add to the chicken.

2. When the broth boils, reduce the heat and cook the meat and potatoes for 20 minutes. Add bay leaf, pepper, salt and turmeric to the pan and stir well.

3. Grate the pre-washed and peeled carrots on a coarse grater or cut into thin strips.

4. Peel the onion and finely chop it.

5.Heat vegetable oil in a frying pan, add carrots and onions and sauté over medium heat until soft, stirring constantly. Then add chopped garlic, mix the vegetables thoroughly and fry for another couple of minutes.

6. Add the finished frying to the broth, stir and leave to simmer with the lid closed on low heat for 5-7 minutes.

7. Meanwhile, hard-boil the eggs, peel them and cut them into small cubes.

8. Rinse the spinach and sorrel under running water, check for rotten leaves and cut into strips about 1 cm wide.

9. Also wash and chop the dill.

10. Add herbs to the finished soup, mix all the ingredients and leave to steep under the lid for 10-15 minutes. Eggs can be added at this stage, or just before serving.

Bon appetit!

Light lean sorrel cabbage soup without meat

Light, dietary and vitamin-rich cabbage soup, which is perfectly refreshing on a hot day and has an interesting taste thanks to the spices. It is also good for those who for some reason have dietary restrictions.

Cooking time: 70 minutes

Cooking time: 30 minutes

Servings – 2

Ingredients:

• Water – 850 ml.
• Potatoes – 230 gr.
• Carrots – 40 gr.
• Tomato – 50 gr.
• Sorrel – 70 gr.
• Vegetable oil – 1 tbsp.
• Bay leaf – 1 pc.
• Cumin seeds – 1/3 tsp.
• Turmeric – 1/6 tsp.
• Dried dill – 1 tsp.
• Salt - to taste;
• Ground black pepper - to taste;

Cooking process:

1. Rinse the potatoes under running water, peel and cut into small cubes. Take water into a deep saucepan, add salt, add potatoes and let it cook.

2. Meanwhile, peel the carrots and grate them on a coarse grater, or cut them into thin strips.Cut the tomato into cubes, first removing the skin from it if it is thin, because otherwise it will separate itself during the cooking process and will end up in the soup. If you use varieties with thick skin, then it is not necessary to remove it.

3. Place spices and ground or crushed seeds into a frying pan with heated vegetable oil. Fry them for just half a minute over medium heat until the flavor develops, then add the chopped tomato and carrots and fry for a few minutes until the carrots are soft.

4. Place the finished frying in a saucepan with potatoes, stir and continue cooking over medium heat.

5. Rinse the sorrel with water and cut into strips.

6. Add dried dill and chopped herbs to the cooked vegetables.

7. Cook the soup for another 5 minutes, then remove from heat, cover and leave for 10-15 minutes.

8. When the soup has brewed, pour it into serving bowls and serve. If desired, it can be garnished with finely chopped green onions.

Bon appetit!

How to cook green cabbage soup from frozen sorrel?

Despite the fact that sorrel soups are a summer dish, since it is easiest to get fresh sorrel at this time, this does not mean that such soups cannot be prepared at other times of the year. It is for this purpose that sorrel is frozen and used as needed, but this does not affect the taste in any way.

Cooking time: 90 minutes

Cooking time: 40 minutes

Servings – 8

Ingredients:

• Frozen sorrel – 300 gr.
• Water – 2.5 l.
• Potatoes – 4 pcs.
• Beef on the bone – 300 gr.
• Green onion – 1 bunch;
• Dill – ½ bunch;
• Parsley – ½ bunch;
• Egg - optional;
• Sour cream – 180 gr.
• Bay leaf – 1 pc.
• Salt - to taste;
• Ground black pepper - to taste;

Cooking process:

1. Boil the beef for an hour, regularly skimming any foam that forms from the surface of the broth. Remove the finished meat from the pan, separate from the bone and chop, strain the broth through a fine sieve. Then return everything back to the pan and place on low heat.

2. Cut the peeled potatoes into strips, rinse under cool water and place in a pan with meat.

3. Add pepper, salt and bay leaf to the broth and leave to simmer for 20 minutes.

4. Many people freeze sorrel already chopped, so it can be added to soup without first thawing it. If you froze whole leaves, then cut them with a knife while frozen into strips about 1 centimeter wide.

5. Wash the onion, parsley and dill, chop finely and add to the soup. Leave the contents of the pan to cook for another 5 minutes and you can remove the dish from the heat.

6. In the classic version, sorrel soups are served in portions, with halves of boiled eggs and a spoonful of cold, rich sour cream or mayonnaise.

Bon appetit!

Step-by-step recipe for making sorrel cabbage soup in a slow cooker

A multicooker allows you not to worry about preparing any dish; you just need to set the desired mode, add the ingredients and you can continue going about your business. Also, soups in a slow cooker, even without meat and broth, turn out to be quite satisfying and rich.

Cooking time: 90 minutes

Cooking time: 30 minutes

Servings – 6

Ingredients:

• Sorrel – 250 gr.
• Onions – 1 pc.
• Potatoes – 5 pcs.
• Water – 1.5 l.
• Vegetable oil – 3 tbsp.
• Carrots – 1 pc.
• Tomato – 2 pcs.
• Cilantro – 1 bunch;
• Salt - to taste;
• Ground black pepper - to taste;
• Egg - optional;

Cooking process:

1.Wash the carrots, peel the top layer using a vegetable peeler and cut into thin strips. It is better not to grate it, because in an hour in a slow cooker it can become very boiled.

2. Cut the washed tomatoes into small slices. If desired, you can peel them, make a cross-shaped cut, hold them in boiling water for a couple of minutes and lower them into ice water. This is not necessary, but if the skin of the variety you are using is thin enough, it will most likely separate as the soup cooks and get in the way.

3. Pour vegetable oil into the multicooker bowl, set the “Frying” or “Baking” mode, add the onions and carrots and fry them with the lid open for 5-7 minutes, stirring constantly. They should take on a golden hue and become soft.

4. Then add tomatoes to them and fry for another 5 minutes.

5. Meanwhile, peel the potatoes and cut them into small cubes.

6. Wash the sorrel, sort for any rotten leaves so that they do not spoil the taste of the soup, and chop finely.

7. Add greens, potatoes and water to the fried vegetables, close the lid and set the “Soup” mode for 1 hour. 10-15 minutes before readiness, add salt, pepper and finely chopped cilantro to the soup.

8. Boil the eggs hard, peel them and cut them in half. Serve the soup in serving bowls with two egg halves in each bowl.

Bon appetit!

A simple and tasty recipe for making cabbage soup from canned sorrel

Sorrel soups are considered to be summer soups, since this is the season of their main component. Canned sorrel allows you to prepare such cabbage soup at any time of the year, and also adds a special sourness, similar to the taste of classic sauerkraut cabbage soup.

Cooking time: 110 minutes

Cooking time: 40 minutes

Servings – 4

Ingredients:

• Canned sorrel – 2 tbsp.
• Chicken – 300 gr.
• Potatoes – 5 pcs.
• Carrots – 1 pc.
• Onions – ½ pcs.
• Egg – 1 pc.
• Bay leaf – 1 pc.
• Salt - to taste;
• Ground black pepper - to taste;

Cooking process:

1. Rinse the chicken breast under running water, peel off the film and place in a small saucepan filled 2/3 with water. Place on the fire, bring to a boil and cook over medium heat until the meat is completely cooked. Periodically remove the foam that forms on the surface of the broth with a slotted spoon.

2. While the chicken is cooking, peel the onion and cut into small cubes.

3. Cut the pre-washed and peeled potatoes into small pieces.

4. Grate the carrots on a coarse grater or cut them into thin strips by hand.

5. When the chicken is cooked, remove it from the pan and cut it into small pieces, about the same size as the potatoes. Strain the broth through a fine sieve to remove any remaining foam and other unwanted bits. Return everything back to the pan, add the vegetables and bring to a boil.

6. After boiling, cook the soup over medium heat for 5-7 minutes, then add canned sorrel, bay leaf, salt and pepper. Mix all ingredients thoroughly.

7. Break the chicken egg into a separate container, stir with a fork and pour into the hot soup in a thin stream, stirring it vigorously so that the egg sets into thin threads. Turn off the heat and let the soup simmer, covered, for 10 minutes.

8. The egg can also be pre-boiled and served directly in portioned plates, cut in half. Also, cabbage soup is served with sour cream and finely chopped fresh herbs.

Bon appetit!

How to cook delicious homemade sorrel cabbage soup with stew?

Sorrel soup with stew is not only more satisfying, warming and rich, but also acquires an interesting taste and smell of smoked meats. Cooking time is also reduced, since there is no need to boil meat and broth.

Cooking time: 80 minutes

Cooking time: 40 minutes

Servings – 6

Ingredients:

• Stewed beef – 500 gr.
• Onions – 100 gr.
• Potatoes – 80 gr.
• Sorrel – 50 gr.
• Spinach – 50 gr.
• Celery – 20 gr.
• Parsley – 5 gr.
• Dill – 5 gr.
• Green onions - 2-3 feathers;
• Garlic – 1 tooth.
• Vegetable oil – 50 gr.
• Salt - to taste;
• Ground black pepper - to taste;
• Water – 2 l.
• Sugar – ½ tsp.
• Quail egg – 3-4 pcs.

Cooking process:

1. Before cooking, wash all vegetables thoroughly. Shake off the greens and place on paper towels to absorb excess moisture. Peel the onion and cut into half rings.

2. Peel the celery from hard fibers using a knife or vegetable peeler and also cut into half rings.

3. Check the sorrel and spinach for damaged leaves and cut into strips about 1 centimeter wide.

4. Peel the potatoes and cut into small cubes or bars.

5. Place the stewed beef in a saucepan, skim off excess fat if necessary, add water and bring to a boil. Then cook over medium heat for 7-10 minutes, stirring occasionally and skimming off the foam that forms on the surface.

6. Heat a frying pan with vegetable oil, fry the onion and celery until golden.

7. Add fried vegetables to the boiling broth, add chopped potatoes and cook for another five minutes over medium heat.

8. When the potatoes are almost ready, add spinach and sorrel to the soup, stir everything well.

9.Add crushed or chopped garlic, stir and cook for another couple of minutes.

10. Cover the finished soup with a lid to let it brew for another 10-15 minutes. Meanwhile, boil the quail eggs, peel them and cut them in half. Pour the cabbage soup into bowls, add eggs and, if desired, a spoonful of sour cream.

Bon appetit!