Cheese soup with sorrel and egg recipe. Sorrel soup with egg (classic recipe)

Simple and delicious soup recipes for every day

Delicious sorrel soup is not difficult to cook at all. It is enough to carefully look at our detailed cooking recipe with photos and videos. Surprise your family!

1 h 30 min

145 kcal

4.78/5 (18)

In spring and early summer, our body needs a lot of vitamins that were wasted over the winter. In addition to various salads, young sorrel can come to our aid. It contains a large and necessary composition of useful substances.

These are the B vitamins that strengthen our nerves, heart and the whole body. It also contains the potassium, iron and phosphorus we need, as well as the “beautiful” vitamins A and E. It has a lot of vitamin C and organic acids such as oxalic, malic and citric.

Sorrel does not lose its qualities during freezing and conservation. Therefore, it can be used all year round. Sorrel is choleretic, hemostatic and anthelmintic. For a long time you can list all the advantages of these wonderful green leaves.

I offer you a recipe for a vitamin and very tasty soup with sorrel and egg. It is prepared quite quickly and, in combination with fresh herbs, it turns out not only tasty, but also very healthy. In a similar way, you can cook soup with another popular healthy herb - sour, or, as it is popularly called, Bashkir cabbage.

List of Required Ingredients

Kitchenware: grater, frying pan, cutting board, saucepan, stewpan.

Cooking sequence

For soup, it is better to take lean meat. I prefer veal, and sometimes I cook this chicken soup. And this soup can be cooked without meat at all, and it will also be very tasty.

We cook the broth

Basic preparation

While the meat is cooking, put the eggs in a saucepan or a small saucepan, fill with water and cook for about 10 minutes. Then fill them with cold water and cool.
Let's get to the vegetables. They need to be cleaned and washed. We rub the carrots on a coarse grater, and chop the onion into small pieces.
We heat the pan, pour a little oil and spread the carrots and onions. Stir occasionally and fry until golden brown.
Cut potatoes into medium sized cubes.
As soon as the broth is cooked, we take out a piece of meat from it and put the potatoes in the pan. If your meat was immediately cut, then you do not need to remove it. Then we cut the cooled meat into pieces, and if it is chicken, then first we take out the bones and only then we cut it.
Add salt to the pot and cook until the potatoes are ready for 15-20 minutes.
During this time, peel the chilled eggs and cut them into small cubes.
Rinse the sorrel thoroughly and cut into thin strips. You can use fresh-frozen or canned sorrel, but keep in mind that it already has salt in it.
When the potatoes are cooked, put the frying, sorrel and eggs in the pan.
Cooking our soup 8-10 minutes and turn off.
We cut fresh herbs, and, if desired, a green onion.
We pour the sorrel soup into bowls, sprinkle with herbs, put sour cream and bread on the table and invite everyone to the table.

Enjoy your meal!
In the same way, you can prepare vitamin

BORSCH WITH SAUCURATED CABBAGE + SAUCURATED CABBAGE RECIPE Such borscht has a very rich and bright taste - it is completely independent and does not look like sauerkraut soup. SO: Meat on the bone. 500 gr. Beef or pork. Sauerkraut. 500-600 gr. Beet. 2-3 medium. Onion. 1 large. Carrot. 2 pcs. Potato. 4-6 tubers. Bulgarian pepper. 1 piece (optional) Tomatoes. 3-4 pcs. Small. Tomato paste. 1-2 tablespoons. Bay leaf. 2 pcs. Black peppercorns. 1 teaspoon. Allspice. 2-3 peas. Salt. Taste. Garlic. For submission. Sour cream. For submission. Pour about 3 liters of water into a large saucepan. Put the meat in a saucepan and put on fire. Bring to a boil and carefully remove the foam. Salt to taste. Boil the meat for about 40 minutes. Then the meat will be cooked during the cooking of the borscht. After an hour of cooking the meat broth, you can start preparing vegetables for borscht. Remove the sauerkraut from the brine (keep the brine), rinse if it is very sour, and cut into small pieces. Put it in a frying pan with a little vegetable oil. On low heat, under the lid, simmer the cabbage for about 30 minutes, add half a glass of water. Finely chop the onion. Grate the carrots on a coarse grater. Heat a little vegetable oil in a separate frying pan, put the chopped onion into it, lightly salt and, if desired, pepper with black ground pepper. Fry the onion for transparency and add the grated carrots. Stir and simmer over low heat until the carrots are soft. Clean the beets and cut into thin short sticks. Finely chop the tomatoes Add the beets to the onions, pour in a couple of tablespoons of cabbage brine. Mix. Simmer over low heat for 10 minutes, then move the contents of the pan and put the tomato paste in the free place Stirring constantly, fry the tomato paste for about a minute, then mix it with the rest of the contents of the pan. Add chopped tomatoes Stir and simmer covered for another 15-20 minutes. Bulgarian pepper cut into short strips. Put the pepper to the beets and simmer for another 5 minutes under the lid until the beets are ready. While the beets are stewing, peel the potatoes and cut them into small cubes. Put the potatoes in the broth, boil for about 5-7 minutes and put the cabbage in the broth. If you put potatoes after sauerkraut, then it will become “glassy” and will not boil well. Add black peppercorns. About 10 minutes before the beets are ready, add the bay leaf to the pan. When the beets are fully cooked, turn off the heat under the pan and check the readiness of the cabbage in the pan. If cabbage is ready, adjust for salt. Remove the bay leaf from the pan and put the finished beets from the pan into the pan. Stir, boil for 5 minutes, no more, so that the borsch does not lose its color. Turn off the heat and leave the pan covered for at least 15 minutes. The best borsch from sauerkraut will be the next day. It is better to heat it by the number of servings in a separate pan so that the borscht does not lose its color. Serve with chopped garlic and sour cream. Author Fedor Vladimirovich.

A very light, dietary and healthy dish is sorrel soup. The classic egg recipe is used by housewives especially often. The dish is considered spring, but such a treat can be prepared from canned sorrel at any time of the year.

For such a simple recipe, you will need to take only the most affordable budget ingredients. These are: 3 potatoes, 1 pc. onions and carrots, 1 bunch of fresh sorrel, 4 eggs, salt, oil.

Onions and carrots are finely chopped in any convenient way and fried until golden in oil or fat.
While the vegetables are cooking, the potatoes are cut into cubes and placed in a saucepan over medium heat.
The sorrel is washed, cut into strips.
When the potatoes are almost ready, vegetable frying, chopped sorrel, as well as salt are sent to it, and the dish is cooked for another 10-12 minutes.
Eggs are boiled separately.

When serving, finely chopped egg and sour cream are added to each serving of hot soup.

Green borscht in meat broth

If desired, sorrel soup can be made very satisfying. To do this, add pork to the dish (350 g of pulp). In addition, you will need to use: 2 bunches of sorrel, 6 potatoes, 2 each. carrots and onions, 100 ml. sour cream, 3 eggs, 50 ml. tomato paste, salt, oil.

The meat is washed, finely chopped and cooked until tender. Before boiling, it is necessary to remove the foam from the surface of the water.
Onions and carrots are chopped, and then fried in vegetable oil until tender. Tomato paste is added to the vegetables, and the ingredients are stewed for another 5-7 minutes.
The contents of the pan, along with the diced potatoes, are laid out in the meat broth.
When the potatoes become soft, thoroughly washed and chopped sorrel is added to the pan.
The soup is cooked for another 10-12 minutes.

You can serve green borscht with sour cream or mayonnaise. Add half a hard-boiled egg to each serving.

Cold soup with sorrel and egg

On a hot summer day, the best lunch option would be a sorrel “cold” with a boiled egg. A very light yet tasty dish. It is prepared from the simplest products. Among them: 250 g of fresh or canned sorrel, 3 pcs. potatoes and fresh cucumbers, 3 eggs, a bunch of green onions and dill, salt.

Potatoes are chopped into medium cubes and boiled until tender in salted water.
The sorrel is finely chopped and added to the pot to the already soft vegetable. Together, the ingredients are cooked for another 5-7 minutes, and the soup is removed from the heat to cool.
Eggs are cooked separately.
Greens with cucumbers and boiled eggs are finely chopped. This will be the main dressing for the soup. It is added to chilled green borsch in portions.

Ready-made sorrel soup with egg is perfectly complemented by garlic croutons made from white or rye bread.

With added rice

Especially delicious sorrel soup with rice is obtained on a broth of meat ribs (400 g). In addition to the meat component and a bunch of sorrel, you also need to take: 50 g of cereal, 2 potatoes, 1 each. onions and carrots, 50 g celery root, salt, 1 egg per serving. How to cook such a dish is described in detail below.

Broth is cooked from meat ribs. So that it is not cloudy, foam must be constantly removed from the surface of the liquid.
While the meat is cooking, chop the vegetables coarsely. Together with rice, they are added to the broth about 10 minutes before it is ready.
All ingredients are boiled until potatoes are soft. Only at this moment you can send finely chopped sorrel to the pan. After another 10-12 minutes, the dish will be completely ready.

The soup is served with sour cream and chopped hard-boiled eggs.

Sorrel soup with poached egg

This soup is very tasty not only hot, but also cold. His main secret is poached eggs. Cooking them is not easy, but the result is worth it. To prepare the discussed soup, you will need the following products: eggs by the number of servings, a large bunch of sorrel, 1 pc. carrots and fresh peppers, 2 potatoes, salt, oil. The following recipe is described step by step.

Frying is prepared from chopped carrots and diced peppers in oil, after which it is sent to the pan and poured with water.
Shredded potatoes are added to other vegetables, and all the ingredients are boiled together for 10-12 minutes.
The sorrel is thoroughly washed with cold water and scalded with boiling water. This will prevent excess acid in the soup. The scalded leaves are finely chopped and added to the vegetable broth.
A poached egg is always cooked separately in an acidic environment. To do this, 1 liter of boiling water with 60 ml. vinegar essence is brought to a boil. With a spoon in water, a “funnel” is quickly made into which the egg is poured. After 3 minutes, you can remove it from the pan.

A poached egg is laid out in each portion of the soup and sour cream is added.

In chicken broth

Sorrel soup can also be cooked in chicken broth. It is best to take chicken legs for this (2 pcs.). In addition to them, you will need to use: 5 potatoes, 1 pc. onions and carrots, 250 g of sorrel, 3-4 cloves of garlic, 4 eggs, a bunch of fresh herbs, salt, oil.

Broth is made from poultry. You can add it in the process of cooking black peppercorns and bay leaf.
All vegetables are washed, peeled and cut into medium pieces, garlic - into slices.
Frying is prepared from carrots with onions in oil or fat. At the very end, garlic is added to it for flavor.
Greens and sorrel are thoroughly washed and finely chopped.
When the bird is completely cooked, you need to remove the legs from the broth, remove the pulp from them, and send the meat back, and discard the bones.
Roasting and greens with sorrel are also added to the chicken. Together, all the ingredients are cooked for another 10-12 minutes. The main thing is not to forget to salt the finished dish.
Hard-boiled eggs in a separate bowl and finely chopped.

The soup is served piping hot with sour cream or mayonnaise. Half of the crushed egg is poured into each serving.

On the water with melted cheese and oatmeal

This quick recipe will make a very tasty soup. Oatmeal (50 g) will add satiety to it, and processed cheese (180 g) will give a delicate creamy taste. You will also need to use: 4 potatoes, 220 g of sorrel, white onion, bunch of green onions, salt.

Thoroughly washed and finely chopped sorrel and green onions are placed in boiling water.
Diced potatoes are added to the greens. On medium heat, the future soup is cooked for about 15 minutes.
When the potato pieces become soft, melted cheese and oatmeal flakes are sent to the pan. Pre-soaking is not required. It is best to use Hercules, whose flakes keep their shape perfectly in the finished dish and do not boil soft.
It remains to simmer the soup on the slowest fire for about 10 minutes.

Finely chopped hard-boiled eggs can also be added to the finished treat.

Sorrel soup puree

From fresh sorrel, you can also prepare an appetizing thick cream soup. This dish is great even for feeding babies over 1.5 years old. For it you need to use: 250 g of sorrel, 3 potatoes, 1 white onion, 120 g of fat sour cream and the same amount of any hard cheese, a piece of butter, salt.

Potatoes with onions are cut into small cubes and fried in butter for about 5-7 minutes. During this time, the vegetables will soften slightly.
The contents of the pan, along with the butter, are sent to a pot of water. The ingredients are boiled until the potatoes are soft.
Washed and chopped sorrel, as well as salt, are added to the resulting vegetable broth.
After another 10 minutes, the soup can be removed from the heat and left to cool to room temperature.
The mass is thoroughly crushed with a blender to the state of a thick homogeneous porridge.
Sour cream is added to the puree, after which the soup is brought to a boil over high heat.

Before serving, each serving of the dish should be sprinkled with hard cheese grated on a coarse grater.

Lean green borscht with egg and vegetables

In sorrel soup, you can add not only onions and carrots, but also other vegetables. For example, fresh green peppers (1 pc.), Beets (1 pc.) And tomatoes (2 pcs.). In addition to them, you will need to take: 1 pc. carrots and onions, 200 g sorrel, 5 potatoes, 230 ml. tomato juice, 5 eggs, salt, oil.

The beets are peeled, rubbed on a coarse grater and sent to cook almost until transparent.
Diced potatoes are added to the pot.
Onions and carrots are chopped in any convenient way, fried in a pan. Grated beets, small pieces of tomatoes and peppers, tomato juice are added to them, and together the mass is stewed for 7 minutes.
The eggs are hard-boiled and coarsely chopped.
Vegetable fried, as well as eggs, are added to the broth with potatoes. The soup is cooked for another 10-12 minutes.

Ready-made green borscht is delicious served with sour cream, herbs, homemade bread and lard.

Cooking in a multicooker

Green cabbage soup is especially quick and easy to cook in a slow cooker. For this purpose, a model of any brand is suitable. The main thing is that it has the "Extinguishing" and "Steaming" modes. For such a dish, you will need to take the following products: 400 g of chicken fillet, 3 potatoes, 250 g of sorrel, white onion, 3 eggs, bay leaf, salt, favorite spices.

The fillet is cut into large pieces, laid out in the bowl of the device and poured with cold water. In the "Extinguishing" mode, the meat broth cooks for 90 minutes. You can put it to boil in the evening to significantly reduce the process of preparing soup.
The meat from the broth is cut into small cubes and returned back to the container, and, in addition, slices of peeled potatoes, a whole onion, salt and a couple of leaves of parsley are added to it. Together, the ingredients are cooked for 25 minutes in the "Steam" mode.
The sorrel is thoroughly washed and finely chopped. Eggs are broken into a separate bowl, poured with boiling water, mixed thoroughly and lightly beaten.
When the broth is completely ready, sorrel is added to it and the egg mass is poured in a thin stream.
It remains to add salt and pepper the soup to taste, bring directly in the slow cooker to a boil and immediately turn it off.

Canned or frozen sorrel soup

If the hostess has canned or frozen sorrel in stock, then it can also be used to make a delicious fragrant soup. The taste of the finished dish will not worsen such ingredients. In addition to sorrel (450 g), you should also use: 400 g of beef pulp, 5 potatoes, 2 eggs, salt, a mixture of peppers, oil.

Steep broth is cooked from large pieces of beef.
In parallel, small cubes of white onion are fried in vegetable oil or fat.
The cooked meat is cut into small slices, after which chopped potatoes and salt are sent to it.
When the potatoes become soft, canned sorrel is sent to the soup.
It remains only to pour eggs beaten with salt and a mixture of ground peppers into the boiling broth in a thin stream.

If there was no sour cream on hand to serve the finished dish, then you can whip heavy cream with the egg and add them to the broth.

Sorrel soup with egg is a traditional Russian dish, which is usually prepared in the summer, when sorrel appears on sale. By itself, this dish is versatile and low-calorie, can be served hot or cold.

Cooking classic sorrel soup with egg will not take you more than half an hour, and the benefits and refreshing taste will invigorate you for the whole day. So let's get started.

Peel potatoes and cut into small cubes.

Put the potatoes in a saucepan, pour 2 liters of water and put on fire. At the moment of boiling, remove the resulting foam.

While our potatoes are cooking, let's fry. Grate the carrots, and finely chop the onion.

Pour 2 tablespoons of vegetable oil into the pan and lightly fry the vegetables, about 5 minutes, stirring occasionally.

Approximately 5-7 minutes after boiling water in a saucepan with potatoes, add our frying to it. Reduce heat and let simmer for 10 minutes.

In the meantime, it is necessary to free the sorrel leaves from the stems and randomly cut them.

Break 5 eggs into a bowl and lightly shake them with a whisk or fork. It is worth noting here that there are two ways to prepare sorrel soup: with hard-boiled and finely chopped eggs. I chose the raw egg recipe as I like it better.