Hello my dear freshness lovers! The first half of June is the beginning of young vegetables and juicy greens. Well, how not to take advantage of the gifts of nature in such a situation! And the first thing that comes to mind is soup with sorrel and chicken. This is a hearty, tasty and healthy first course. It is prepared quickly, and most importantly - all the ingredients are fresh from the garden with the most useful vitamins in their composition.

For those who have not yet cooked first courses with sorrel, fearing its acidity and taste, I will tell you in detail how to cook this summer stew. There are a lot of options for its preparation: cold, hot, with spinach or beets. But I will focus on the traditional green sorrel soup with egg.

Fresh soup with sorrel in chicken broth

For it we need:

• Chicken legs - 2 pcs.
• Potatoes - 4-5 pcs.
• Large carrots - 1 pc.
• Large onion - 1 pc.
• Egg - 3-4 pcs.
• Sorrel - 2 large bunches.
• Greens - 1 bunch (dill + parsley)
• Young garlic - 1 small head
• Peppercorns - 3-4 pcs.
• Bay leaf - 2 pcs.
• Salt - to taste

How to cook

First you need to make the base - chicken broth and boil the eggs in advance. For such a summer first course, I suggest chicken broth, as it will be the lightest, but at the same time it will add nutrition to the soup. And the chicken broth will turn out to be the most transparent and will harmonize beautifully with the greens.

The number of eggs can be any. My grandmother generally cooks from 1 piece, carefully whisking it in a mug, and then pouring it into a hot broth to make a kind of thin cobweb. I just love diced eggs in green sorrel soup, and for me, in this case, these two words (sorrel and egg) are synonymous.

To make our broth clean and transparent, do not forget to remove all the foam that rises in the process of boiling water. The more carefully you clean it, the better the broth will turn out.

When all the foam is removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Salt put 1.5 teaspoons. This is enough for meat, and the soup itself will be further adjusted to taste.

You can add onion and carrots to bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the chicken legs in plain salt water. But in order for everyone to appreciate your sorrel soup, do not skimp on spices.

Cutting vegetables and eggs

While the bird is boiling, it's time to prepare the vegetables. All of them should be cleaned, rinsed in water and cut. My cutting option is as follows: onions - in small cubes, potatoes - in medium cubes, carrots - in thin strips.

From carrots with onions to cook frying. In a frying pan in sunflower oil (1 tablespoon), initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and pour carrots. Saute vegetables until carrots are soft.

Allow hard-boiled eggs to cool, then peel them. Cut them into small squares. You can use an egg cutter or do it with a knife.

Rinse large bunches of sorrel thoroughly and dry from water. Cut off long and tough stems. Cut the leaves to any width. But it is better not to make big “rags”.

Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to the rest of the greenery. Of course, the amount of dill and parsley can be increased, but do not forget - sorrel still remains a priority.

Laying vegetables in chicken broth

When the chicken is completely cooked, remove unnecessary spices from the broth and start laying vegetables. Further, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens are cooked quickly. Potato goes first in the broth. Let it boil and boil for no more than 2-3 minutes.

Then pour the carrot-onion fry.

When it boils, add chopped eggs.

Let the broth boil a little over low heat and add all the sorrel. It immediately collapses and loses its bright green color.

After him add the greens. Boil the soup for 5 minutes. Before the end of cooking, taste it, and add salt if desired.

Our dish should be eaten hot or warm enough. Cool sour cream is perfect for it.

This sorrel soup recipe is a little different from my usual version, because I often add a little more julienned beetroot to it. But today I really wanted a green dish, so we’ll leave beetroot for borscht. And you try and experiment, delight yourself and your loved ones with this simple soup. After all, when else to saturate the body with useful vitamins, if not in the summer!

If such a soup is steamed, then its usefulness will simply go off scale. And not only this first dish acquires a lot of useful properties with proper preparation. I learned a lot for myself from the lessons of the masters of Ayurvedic cooking. It turns out the secrets of beauty and health are very simple!

With respect and a lot of delicious wishes, Elena.

ablexur.ru

Recipe: Sorrel Soup - Chicken Broth

potatoes - 3 pcs;

onion - 1 pc;

sorrel - 100 grams;

bay leaf - 2 pcs;

seasonings - to taste;

chicken eggs - 1 pc;

green onion - to taste;

garlic - 2 cloves

What was cooked in the broth (chicken, beef), take out

I already said that I usually boil carrots with broth, but today I will add it to the soup. cut carrots

Fry the carrots and onions in sunflower oil and when the potatoes are almost ready, add them to the pan. you can put washed bay leaves for aroma.

Add finely chopped boiled meat to the soup

Let's not forget about the eggs and put them to boil.

And let's get to work with sorrel, wash it well, dry it

I don’t know how much sorrel is needed in grams, but I buy at least 2 bunches from my grandmothers, and preferably 3. Finely chop it. I like to cut into strips, not cubes (but this is purely a matter of taste)

Chop green onion or any greens and garlic

When the soup is ready (the potatoes are soft, everything suits you to taste “for salt”) - put the sorrel, herbs and garlic. Literally half a minute and turn off the soup. Why do we need to digest greens? Let's keep it full of vitamins.

Without an egg, such a soup will lose all its charm. You can add a raw egg directly to the pan, lightly beating it, like an omelette. And you can do like me - put the egg directly on everyone's plate. So:

photorecept.com

Sorrel soup with chicken broth

Sorrel soup in summer is one of the most popular summer solutions for many housewives. If you need more hearty, cook in chicken broth.

Sorrel soup with chicken broth is a compromise between a hearty first course and a light summer lunch. Of course, you can also cook on water, but this will be an option for a lean, diet menu.

You can cook soup from both fresh and frozen sorrel. However, who will buy freezer bags in the summer? The question is rhetorical.

As for chicken broth, you can cook it fresh (then chicken meat will come in handy for the second course), or you can use the prepared one, which you cooked according to all the rules and keep in the refrigerator.

Recipe Ingredients

To make sorrel soup with broth, you will need:

• chicken broth - 1.5 l
• potatoes - 2-3 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• sorrel - 1 small bunch
• greenery
• garlic - 1-2 cloves
• pepper, salt, sugar - to taste
• vegetable oil

How to cook sorrel soup with chicken broth

In the meantime, you need to prepare a passerovka. Grate the carrots and finely chop the sweet pepper and onion. Pour vegetable oil into a frying pan and sauté vegetables until golden brown and soft.

When the potatoes are ready, lay out the passerovka and sorrel to it. Season with salt and pepper to your liking. To neutralize the too sour taste of the dish, it is worth adding a little sugar (I add 0.5-1 teaspoon). With it, sorrel soup will be much richer and tastier. You can, of course, do without sugar if you like sour dishes. Boil the soup for a few more minutes.

My secret. For a richer taste of sorrel soup, add about 1 tsp. Sahara.

At the end of cooking, chop the garlic and chop the dill, add all this to the finished soup. Remove from heat and cover, let steep for 10 minutes, after which the sorrel soup in chicken broth is considered completely ready to eat.

Serve hot with sorrel soup. Sour cream and fresh herbs are ideal for it. You can also put half a boiled egg in each plate. From bread products, try making croutons or donuts with garlic.

That's all. Light vitamin soup is ready, which means you can invite yourself and your family to the table.

ON A NOTE

Do not put sorrel in the pan if the potatoes are not yet ready. In an acidic environment, potatoes are tough and take a long time to cook.

For making soup, it is better to use young sorrel leaves. A lot of oxalic acid accumulates in old ones, which in large quantities can be harmful to health, especially with urolithiasis.

You can add any greens to taste in sorrel soup: green onions, spinach or celery, as well as cilantro and mint.

volshebnaya-eda.ru

Sorrel in chicken broth

If you don't know what to make for lunch, then check out this very simple, but pretty cool option on how to cook sorrel in chicken broth. Great soup for the whole family.

INGREDIENTS

• Chicken breast 1 piece
• Potatoes 4-5 Pieces
• Carrot 1 piece
• Bulb 1 piece
• Chevel 100 Grams
• Egg 2-3 Pieces
• Salt 1 Pinch
• Pepper 1 Pinch

1. Put the breast in a saucepan, fill with water and send to the fire. After boiling, carefully remove the foam and leave to cook over medium heat until the meat is soft.

2. Remove the breast and, if desired, strain the broth. Peel the potatoes, cut them into small cubes.

3. Peel the onions and carrots, chop them. If desired, you can pre-fry them in a small amount of vegetable oil.

4. Send the broth back to the fire, put onions and carrots in it. You can also add some sweet pepper. For color, use a couple of tablespoons of tomato paste.

Sorrel soup warms and “refreshes” at the same time thanks to a pleasant, tonic sourness. The first dish with the addition of sorrel leaves turns out to be tasty and rich both in the case of hearty meat, and with a lighter chicken broth, or even in a lean version.

Today we will give preference to the bird and hurry to try this wonderful recipe, before the summer is over and with it the season of fresh, juicy sorrel. The set of spices and the proportions of the products can be safely adjusted, but still do not forget that the soup is sorrel, so there should be a lot of the main component!

Ingredients:

• sorrel - 150 g;
• chicken (wings, chicken leg, etc.) - 300 g;
• potatoes - 2-3 pieces;
• bulb - 1 pc.;
• carrots - ½ pcs.;
• butter - 1 tbsp. a spoon;
• salt, pepper - to taste;
• eggs (for serving soup) - 3-4 pcs.

Sorrel soup chicken recipe with photo

1. You can cook sorrel soup with chicken wings, chicken legs, dietary breast or a ready-made soup set (we use wings in our example). Put the washed chicken in a saucepan, pour in 2 liters of water, bring to a boil. Wanting to reduce the calorie content of the soup, we drain the first broth. Re-fill the bird with water, boil. We load the whole peeled onion into the bubbling liquid, keep the broth for 25-30 minutes over moderate heat.
   
2. In parallel, cutting off a layer of peel, cut sweet carrots into small pieces.
   
3. Peel the potato tubers, cut into cubes.
   
4. We wash a large bunch of sorrel, getting rid of the soil and wilted leaves. Shaking off drops of water, cut the leaves into thin strips.
   
5. From the broth with the finished chicken, we catch the onion, which has already fulfilled its function. Drop the potatoes into the pot.
   
6. Next, add sliced ​​carrots. Bring the broth to a boil, let the vegetables boil for about 15 minutes (until softened).
   
7. When the potatoes and carrots are ready, we load the main component - juicy sorrel - into the soup. After the next boil, we keep the broth over low heat for about 5 minutes, saturating the broth with a characteristic sourness. Do not forget to salt / pepper the almost ready first course.
   
8. To enhance the aroma and soften the taste, load the butter into the pan. As soon as it melts, turn off the fire.
   
9. Serve hearty chicken sorrel soup topped with boiled egg slices and optionally seasoned with low-fat sour cream.
   

Bon Appetit!

Good afternoon, friends, sorrel is a healthy herb that is used in various dishes. But most often it is used for cooking light soups and green cabbage soup. today brings to your attention a recipe - soup with sorrel in chicken broth.

The first tender leaves of this vitamin green contribute to the fight against beriberi, cheer up and set the body on a spring-summer diet. In addition, sorrel contains a lot of vitamin C and oxalic acid, which are very useful.

However, due to the acid content in the weed, it can harm people with digestive disorders. Therefore, sorrel should be consumed in a reasonable amount. Least of all oxalic acid is found in the very first and tender shoots than in the leaves of a late harvest, during the flowering of sorrel. The younger and smaller the leaves, the tastier the sorrel dishes.

It is worth noting that the first courses of sorrel in dietary chicken broth improve health, energize and tone up and do not require much energy for absorption by the body. This is a wonderful choice for summer first courses. Chicken broth provides ease for the digestive system, and at the same time does not overload the body with high-calorie foods, which is very important in hot weather.

Soup with sorrel on chicken wings is usually served warm, and if desired, a spoonful of sour cream is added to each serving.

The secrets of making delicious sorrel soup

Preparing sorrel soup is easy, any novice cook can make it, but still, you need to know some important points:

• When the leaves of sorrel throw out the peduncle, the sorrel becomes coarse, so this is no longer used for culinary purposes.
• Sorrel is not cut very finely, otherwise it will get wet in the soup and turn into a shapeless mass.
• Sorrel is always added last to the soup. Fresh greens are cooked for 4-5 minutes, frozen - 5-6 minutes. Frozen leaves are not thawed before being put into the soup.
• Often, sorrel is supplemented with other herbs, which balances the taste of the dish and increases the nutritional value.

How to cook soup with sorrel in chicken broth - a recipe with step by step photos

Chicken wings - 6 pcs.

Sorrel - bunch

Potatoes - a couple of pcs.

Eggs - a couple of pcs.

Onion - one head

Salt - to taste

Black ground pepper - to taste

Bay leaf - a couple of pieces.

Peppercorns - 3 pcs.

Seasoning for soup - 1 tbsp. l.

1. Wash the chicken wings and put them in a cooking pot.

2. Peel the onion and add it to the wings. When the soup is cooked, remove it from the pan. It is necessary that it only give taste and aroma.

3. Fill the wings with water and put to cook on the stove. After boiling, boil them for half an hour.

4. Then add the peeled diced potatoes to the pan.

5. Next, put seasoning for soup, bay leaf and peppercorns, salt.

6. Continue cooking the soup until the potatoes are almost ready.

7. Wash the sorrel, sort it out, removing sluggish and yellowed leaves. Cut the petiole, cut the leaves and send to the pan. Usually, 50 g of sorrel is taken per 1 liter of broth.

8. Boil the soup for 3-4 minutes and add the eggs.

You can pre-boil them hard-boiled, peel and cut into cubes, or beat raw with a whisk and pour into the soup in a thin stream.

9. Turn off the heat, close the pan with a lid and leave to infuse for 10-15 minutes.

10. Pour the finished soup with sorrel into bowls and serve.

Bon Appetit!

Video recipe: soup with sorrel in chicken broth

Good time of the day! You went to a culinary blog where the best recipes are laid out.

In the beginning, I wanted to talk about sorrel. There are quite a few varieties of it. There is horse, there is ordinary. For example, let's take a look at common sorrel. It blooms just in May-June. Contains many valuable and nutritious substances. Of course, this is oxalic acid, potassium, vitamin C and a certain amount of tannins. Most often, we can use common sorrel to treat all kinds of vitamin deficiencies. So the leaves are recommended for all kinds of skin rashes and to improve the function of the liver and gallbladder. It is worth noting that it is contraindicated for those people who are prone to or suffer from kidney stones. I also use sorrel in the preparation of various cabbage soups, soups, salads. You can bake pies and add to other dishes.

From the foregoing, we can conclude that sorrel is a stunning plant. Not only does it contain many useful substances, but it also grows in early spring. Now let's get to the recipes.

Menu

1. Sorrel soup with egg and chicken
2. Sorrel soup with stew
3. Soup with sorrel and meatballs

Classic sorrel soup recipe with chicken and egg

The first thing I want to say is that this soup is very easy to prepare. I often cook for my family. They gladly dine to them. It turns out very tasty.

For cooking we need:

• Chicken meat: I usually take 2 pieces of chicken legs.
• Rice groats - 3-4 tablespoons
• Any kind of sorrel you can buy - 200 Grams
• Chicken egg - 2 pieces. Quail - 4 pieces are also suitable
• Potatoes - 3-4 Pieces
• Green onion - 1 bunch
• Ground black pepper - 2 pinches
• Vegetable oil - 2 tbsp. spoons
• Salt - 1.5 teaspoons (to taste)

cooking soup

1 The first thing we will do is boil the chicken broth. My good chicken legs. I put it in a saucepan. Fill with about 2-3 liters of water. We put on fire and cook for about 30-40 minutes. Chicken meat cooks faster than other types. When the meat is cooked, take it out of the pan.

2 Now you need to peel the potatoes. Wash well so that there are no traces of dirt. Cut into small cubes. And throw in a pot of broth.

3 Prepare rice. It must be washed well and added to the pan, immediately after the potatoes.

5 Take a frying pan. Pour sunflower oil into it. We warm up. We throw chopped sorrel and greens. Keep on medium heat for 8-10 minutes.

6 We take green onions. Wash it well. We also get rid of low-quality stems. And cut into small pieces.

7 We send the chopped onion to the pan, and then we see the stewed sorrel with herbs.

8 We take chicken eggs, break them into a separate bowl. Add a couple tablespoons of water and beat.

You can use quail eggs instead of chicken eggs. Then you will need 4 pieces.

9 We are approaching the most crucial moment. We take a bowl with beaten eggs and pour in a trickle, while stirring constantly. And cook for 3 minutes. Then we pepper the soup. If there is not enough salt, add salt. Shred the chicken first. And throw the meat pieces into the pan. Bring to a boil and remove from stove.

On a simple example, we were convinced of the simplicity of cooking. A great recipe to make another delicious soup for lunch.

Sorrel soup with stew

This time we will cook a soup of sorrel and stew. It turns out no less delicious. Stew always helps me out when I need to cook a quick meat dish. Moreover, the stew already has its own spices, which give the soup a certain taste and aroma. It also turns out fatty and satisfying.

Cooking Ingredients:

• We take all the same sorrel - 200 grams
• Stew 1 bank. Take on desire beef, pork or any other.
• Chicken egg - 2 pieces.
• Carrots and onions 1 each
• Potatoes - 3 pieces.
• Sour cream and salt to taste.

Let's start cooking

1 We need a pan. Open a can of stew. We put the contents in a saucepan. We melt.

You can remove excess fat if you don't like too fat.

3 Carrots need to be washed and grated on a coarse grater. Add to saucepan and fill with water. Leave about five centimeters from the edge, as shown in the figure below.

4 In order not to waste time, cut the sorrel. Before that, of course, wash it well.

5 As our soup cooks for 15 minutes after boiling, add chopped sorrel. By this time, the carrots are almost cooked.

8 There is not much left. Cover with a lid and cook for a few minutes. Turn off the fire and let it stand for 5 minutes. Serve with sour cream.

Sorrel soup with meatballs

The following recipe is unique in its own way. It will consist of two parts. In the first part we will cook meatballs and in the second part the soup itself. It turns out very saturated.

We will need

For soup:

• Sorrel. Suitable both fresh and frozen - 300 grams
• Chicken egg and carrots 1 each
• Requires 2 potatoes
• Onion 1 bulb
• Water 1.5 liters
• Salt to taste

For meatballs:

• minced meat - 500 g
• raw rice - 1 cup
• salt, black pepper

cooking meatballs

1 Defrost minced meat if you had it in the freezer. You can use store bought or make your own. I recommend that my readers do it themselves, as there is a lot of low-quality minced meat on the market. How do you know what kind of meat they put in there?

2 I always use round grain rice for cooking. It is not as crumbly as compared to long grain. Boil the rice one by one. Cook in salted water. Once rice is ready, rinse under water. This way you will cool it down faster.

3 Once the rice has cooled, add it to the minced meat. Next we pepper. And mix well and salt to taste.

4 Roll into balls. Size doesn't matter, optional.

Remember, when cooking, the size of meatballs decreases by about 1.5 times.

Cooking my own soup

1 Peel the potatoes, wash well. And cut into cubes or slices. Next, finely chop the onion. And we pass the carrots through a large grater.

2 In advance, you need to put a pot of water. As it boils, we throw chopped vegetables there. Salt the water to taste.

Carrots with onions can be pre-fried in sunflower oil. Then you get a little fatter soup.

So we get a more dietary soup.

3 Meatballs I have prepared in advance. That's why I have them frozen. Put them in a saucepan and cook for 10 minutes.

4 Lastly, add the sorrel. If yours is fresh, then chop finely. And if it's ice cream, then we break it. Cook for 10 more minutes.

5 Optionally, you can add an egg. I often cook egg soup. Therefore, beat the egg with a fork. Pour slowly in a thin stream while constantly stirring the soup.

6 Our soup is ready. You can let it stand for a while, gain a taste. I always serve soup with sour cream. It gives the soup a slight sour taste.

Here we have sorted out three recipes for a delicious sorrel soup with egg, chicken, stew and meatballs. Now you have added three of the best soups to your arsenal. Thank you for being with me until the end. I appreciate it very much. If you liked the recipe, put a class or like. Share recipes with friends, let them appreciate your find. And leave your comments or ask your questions. I wish you prosperity, so that your life is filled with more joyful moments!

With the advent of spring, this soup, beloved by everyone, is cooked in many families, or rather, it would even be said this way: I don’t know a single family in which it would not be prepared. The soup is delicious, hearty, easy to prepare and inexpensive, what else do you need for a family dinner?

To prepare sorrel soup with chicken according to the classic recipe, prepare the products according to the list. Peel and wash onions, garlic, carrots. Rinse the sorrel under running water, remove the stems. Remove the skin from the leg and cut off excess fat. Boil the eggs until cooked for exactly 10 minutes, cool in cold water, peel.

Pour water into a saucepan, bring to a boil, put the leg into it, cook for 15 minutes.

After a while, add the potatoes cut into small cubes, cook for 5 minutes, add the washed rice and cook for another 5 minutes.

Cut the carrots into small slices or grate, add to the pan, cook everything together for 3-5 minutes.

Cut the green onion and garlic, add to the pan, cook the soup for another 3-5 minutes.

Now remove the foam from the surface of the soup, remove the leg from the pan, remove the meat from the bones, return it to the pan, if desired, the meat can be chopped a little. Add water to the saucepan if necessary.

Add sorrel. As soon as the water in the pan boils, salt the soup, pepper, taste - if too sour, add a little sugar. Add chopped dill to the pot last, stir the soup, turn off the stove, cover the pot with a lid and let the soup brew for 10 minutes.

Before serving, put each boiled egg on a plate - you can chop it finely, you can cut it into two parts, or you can cut it into quarters, as you like.

And serve the delicious classic sorrel soup with chicken and egg to your homemade for lunch as a first course. Enjoy!