How to cook summer soup, green borscht, sorrel cabbage soup with egg: recipes. Sorrel colder: a classic recipe. Sorrel cabbage soup with meat

From early spring to late autumn there comes a period when you can pamper yourself with dishes prepared from fresh vegetables, herbs and herbs collected from your own garden plots. And of course, I immediately remember the recipe for sorrel cabbage soup, a tasty, light, summer soup. There are several options for preparing this dish, and they depend on the available ingredients. But in each case, the result is a very healthy and appetizing first course.

What are the benefits of sorrel?

Sorrel is a crop that, under good weather conditions, begins to grow from early spring until late autumn, almost until frost. Every housewife has it, but not everyone knows how useful this plant is. Sorrel contains a lot of vitamin C. In 100 grams of this culture you can find the daily requirement of this useful substance. In addition, sorrel contains vitamins B, E, PP, K, carotene, as well as a large number of micro and macroelements. This is simply a storehouse of useful substances and good support for the body, weakened after a long winter.

Simple cabbage soup

Sorrel cabbage soup without meat, the recipe for which is offered here, is a simple and at the same time healthy dish. To prepare, take one and a half liters of water, 5 medium potatoes, one carrot and onion, two eggs, salt, vegetable oil and a bunch of fresh sorrel. First, prepare the vegetables. Peel and wash the onion, potatoes and carrots. Cut the onion into small cubes, potatoes into medium cubes, and three carrots using a grater. Place a pan of water on the fire and turn on the heat.

Then put the potatoes in it. In a frying pan, fry onions and carrots in vegetable oil. They need to be lightly sautéed. When the water in the pan boils, remove the foam if necessary and add the fried vegetables. Cook everything until done. We wash the sorrel and cut it not very finely. Add it to the pan along with the chopped herbs. The cabbage soup should boil for 5-7 minutes. At this time, break the eggs into a separate bowl and shake them lightly. Pour them in a thin stream into the boiling soup and stir. Don't forget to add salt and spices (optional). Now the sorrel soup is ready. The recipe for cabbage soup with egg is very simple and affordable.

Cold cabbage soup

This dish is very good to eat during hot periods. It is rich in vitamins, perfectly satisfies hunger, is tasty and looks appetizing. Cold sorrel cabbage soup, the recipe for which is offered here, will be an excellent alternative to the famous okroshka. Take four medium potatoes, one carrot, one onion, a bunch of fresh sorrel, salt and two boiled eggs. We clean and rinse all vegetables thoroughly. Place a pan of water on the fire, about 1.5-2 liters. Pass potatoes, carrots and onions through a meat grinder.

Then add these ingredients to boiling water. Don't forget to stir to avoid lumps. Then we pass the sorrel through a meat grinder. We put it in the pan only after the potatoes are ready. Mix everything, add salt and spices and bring the soup to a boil. After this, turn off the fire. This dish should be served with chopped eggs and sour cream. It is especially good when served cold.

Cabbage soup with sorrel and nettles

These two plants go very well together, making the soup even more nutritious. Nettle, like sorrel, also contains a lot of vitamins useful for the body. You can use meat broth as the basis of the dish or use water. To prepare you will need 1.5-2 liters of water or broth, one medium carrot, one onion (not small), 3-4 potatoes, a bunch of fresh sorrel and several young branches of nettle, vegetable oil, salt, spices and two boiled eggs. Chop the onions and carrots and fry them in vegetable oil.

Place diced potatoes and fried vegetables into boiling broth or water. Cook the soup for about 15 minutes. Then add chopped sorrel and nettle. Mix everything and turn off immediately after boiling. When serving, add half a boiled egg, sour cream and herbs to each plate. The sorrel cabbage soup recipe can be supplemented with any spices.

Sorrel cabbage soup with celery

Celery will perfectly complement this dish with new flavor notes. To prepare, you will need 3 liters of water or broth, 3 potatoes, 4 boiled eggs, a good bunch of sorrel, one carrot, one onion (large), three celery stalks, fresh herbs (dill, parsley), salt and spices. Sorrel cabbage soup, a step-by-step recipe for which will help the young housewife, is prepared as follows. We put a pan of water or broth on the fire, and at this time we clean the vegetables. Remove the veins from the celery if they are tough.

Wash the greens and sorrel thoroughly. Cut onions, carrots, eggs and potatoes into arbitrary cubes. Cut the celery across the stem into pieces. We cut the sorrel leaves not very finely. Chop the parsley and green onions more thoroughly. First, place the potatoes in boiling water. When the water boils again, add the onion, carrots and celery. After 10 minutes, add all the remaining ingredients and mix thoroughly. Add salt and spices and turn off after three minutes. Sorrel cabbage soup, the recipe for which with an egg must be supplemented with good sour cream and crispy rye bread when serving, will appeal to everyone without exception.

Cabbage soup in chicken broth

If you want the cabbage soup to be satisfying and dietary, then use chicken broth as a base. The result is a tasty and easy-to-use soup. To prepare you will need 1.5 liters of chicken broth, 4 medium potatoes, one onion, 300 grams of sorrel, two boiled eggs, a large spoon of flour, two tablespoons of butter, herbs, green onions and salt. We sort and wash the greens and sorrel, and peel the vegetables.

Cut the potatoes into medium cubes and add them to the boiling broth. Cut the onion into small cubes and fry in a frying pan. Then add flour to it, mix and turn off the heat. Place the contents of the frying pan into the saucepan. We cut all the greens (if not very finely) and put them in the soup. Add eggs and sour cream to plates before serving. Sorrel cabbage soup in chicken broth, the recipe for which be sure to take note, is served hot.

Cabbage soup with poached egg

A vegetarian version of cooking without meat is a very tasty and healthy soup. A poached egg will be a great addition to the dish. To prepare, you will need a large bunch of sorrel, three large potatoes, one carrot, one sweet pepper, one egg, sour cream, vegetable oil and herbs. If you adhere to strict vegetarianism, then the egg and sour cream can be omitted. We cut the potatoes into cubes, the pepper into strips, and grate the carrots. Fry the carrots and peppers in vegetable oil and add them to boiling water along with the potatoes.

After 15 minutes, add chopped sorrel and herbs to the soup. Cook for 3 minutes and turn off the heat. Separately, we will prepare the poached egg. Pour a liter of boiling water into a saucepan and add 50 milliliters of vinegar essence. When the liquid boils, make a funnel using a spoon and pour the egg into it, after three minutes the poached egg will be ready. The top is a firm white with a soft yolk in the middle. Add the poached egg to the plate before serving along with sour cream.

Beef cabbage soup

Meat broth makes a more satisfying, rich soup. To prepare, take 700 grams of beef, two medium onions, 4 potatoes, three eggs, one carrot, 100 grams of sorrel, herbs and salt. We wash the meat, put it in a pan with cold water and put it on the fire. You need about 3.5 liters of water. Bring the contents to a boil, remove the foam and reduce the heat. The meat will cook for about 1.5 hours. Then take it out of the pan and cut it into small pieces. Eggs also need to be boiled in advance, peeled and cut into small cubes. Cut the potatoes into cubes and place in boiling broth.

Fry chopped onion and grated carrots in a frying pan. Then add a few tablespoons of broth to them and put the contents of the frying pan into the pan. While the soup base cooks for about 5-7 minutes, wash and cut the sorrel and herbs. Add them to the pan, add salt and turn off the heat. Place eggs and meat on each plate. Delicious sour cream will be a good addition to cabbage soup.

Village cabbage soup

The rustic sorrel cabbage soup recipe is a simple and tasty dish. To prepare it you will need 150 grams of sorrel, fresh herbs, 75 grams of potatoes, 15 grams of carrots, an onion, vegetable oil and sour cream. Peel the potatoes and boil them whole tubers. Then it must be cooled and the broth strained. Chop the onion, sorrel and herbs and place in an empty pan with a thick bottom. Add a little butter and vegetable oil, a few tablespoons of broth and simmer for about 5-7 minutes. Then add diced potatoes to them and pour in the broth. Cook the soup for a few more minutes after boiling. Serve cabbage soup with sour cream. It's best to cook this dish in a rustic oven and cast iron pot, but it's also delicious on the stovetop.

Sorrel cabbage soup is a national Russian first course, which is traditionally cooked from sauerkraut. In the old days, when supplies of sauerkraut ran out at the end of winter, housewives adapted to preparing spring cabbage soup from sorrel. This greenery was one of the first to appear in the meadows from under the melted snow. It had the same sour taste as cabbage from a barrel.

Since then, it has become a good tradition to cook sorrel cabbage soup, which is neither inferior in taste nor nutritional value to cabbage cabbage soup. Let's look at a recipe with a photo on how to cook delicious rich cabbage soup with egg and meat.

Ingredients for sorrel cabbage soup with egg

The process of preparing cabbage soup from sorrel with egg

Thoroughly rinse a piece of lean pork, place the meat in a pan of water, and bring to a boil. As soon as scale appears, remove it with a slotted spoon, turn the heat up to medium, cover with a lid, and cook the pork for about half an hour. If you want to get a dish with a mild taste, we recommend cooking sorrel cabbage soup in chicken broth. The bird will soften the taste, making the dish less high in calories.

We wash with a special kitchen brush, peel potatoes, carrots, and onions. Cut the tubers into arbitrary cubes, grate three carrots on a medium grater, and chop the onion into small pieces.

We carefully sort through the leaves of sour greens, discarding spoiled, flaccid leaves, and do not forget to remove the petioles. Wash the finished leaves thoroughly, dry them, and roughly chop them with a knife.

Wash the rest of the greens, dry them, finely chop them, first removing the rough cuttings.

Wash the eggs thoroughly, place them in cold salted water, and cook after boiling for 7 minutes so that the yolks inside are well cooked. Transfer them to cool in ice water and remove the shells.

Continue cooking the sorrel cabbage soup with egg when the meat is completely cooked. Remove the pork from the broth onto a plate, add the potatoes into the pan and cook for a quarter of an hour. In the process, add meat, cut into medium-sized pieces.

Place two frying pans on the stove. In one, melt a piece of butter, add the sorrel mass, simmer it for 5 minutes, stirring from time to time. In another, sauté the onions in vegetable oil; when they become transparent, add the grated carrots and fry everything for a couple of minutes.

Add the contents of both frying pans to the half-cooked potatoes, mix, season to taste with spices, add a bay leaf, and continue cooking for a quarter of an hour. At the end of cooking, add fresh herbs, turn off the heat, and leave the sorrel cabbage soup for 5 minutes under the lid.

Serve the dish with sour cream, placing several slices of boiled egg in a plate.

Using the same recipe, you can prepare chicken soup from sorrel.

Enjoy your meal everyone!

Note to the hostess

Step-by-step photo recipe for preparing green cabbage soup with sorrel.

potatoes – 3-5 pcs.,

chicken egg – 2 pcs.,

carrots – 1-2 pcs.,

onions – 2 pcs.,

sorrel – 2 bunches,

salt, ground black pepper - to taste,

vegetable oil.

There are many recipes for green soups with sorrel. There are even some that use beets and add rice and tomatoes. Today we will tell and show you how to cook classic green cabbage soup with sorrel, vegetables and egg. You can cook such cabbage soup either in meat, chicken or vegetable broth, or in water.

is a delicious spring soup with lots of greens. Many people call this dish green borscht, but for others it’s green soup. The essence of the name does not change - sour sorrel is definitely added to the dish, but what else to add and how to season the soup is a matter of your taste.

Be sure to prepare green cabbage soup with sorrel using our step by step photo recipe.

Cooking green cabbage soup with sorrel.

To prepare green cabbage soup with sorrel you need to prepare all the ingredients. First you need to put a pan of water or broth on medium heat.

Then wash the potatoes, peel them, cut them into cubes or strips.

Wash the carrots, peel, rinse and cut into cubes or thin strips. You can also cut carrots into cubes or slices, but not very large.

Next, peel the onions, rinse and cut as you prefer - into cubes or half rings.

The sorrel should be rinsed well under running water and dried with a towel or napkins.

Then chop the sorrel as for salads, not finely, but not coarsely.

Now, add salt to taste and potatoes to a pan of boiling water. Cook the potatoes until tender at a low boil. In order for the cabbage soup to be thicker and more tasty, it is recommended to overcook the potatoes.

Next, fry the onions in a frying pan in vegetable oil until transparent.

Then add carrots to the pan and simmer with onions over low heat for 7-8 minutes without browning.

Add fried vegetables to the boiled potatoes in the pan. After boiling, cook the soup over low heat for 5 minutes.

Meanwhile, break two eggs into a bowl and beat until foam appears.

Then pour the beaten eggs into the pan in a thin stream while constantly stirring the soup. Cook the cabbage soup for another 2-3 minutes.

Sorrel is a very healthy product, as are all greens. Read below how to prepare cabbage soup from sorrel with egg.

Sorrel cabbage soup with chicken and egg

Ingredients:

• sorrel – 5 bunches;
• chicken – 1 kg;
• egg – 2 pcs.;
• potatoes – 2 pcs.

Preparation

Wash the chicken (it can be just half a carcass, it can be wings, drumsticks or thighs) and put it in a saucepan. Pour in the water, after boiling, reduce the heat and cook until the chicken is cooked. Then we remove it and strain the broth. Thinly slice the potatoes and place them in the broth, adding salt to taste. Chop the sorrel into 5 mm strips. When the potatoes are cooked, add the sorrel into the broth. At first it will seem like there is a lot of it, but this is normal, because it will boil down during the cooking process. Beat the eggs in a bowl, pour them into the boiling broth in a thin stream and stir constantly, let sit for a couple more minutes. Add pieces of chicken to the prepared green cabbage soup with sorrel and egg.

Cabbage soup with sorrel, sour cream and egg - recipe

Ingredients:

• – 3 liters;
• fresh sorrel – 275 g;
• potatoes – 475 g;
• carrots – 125 g;
• onion – 165 g;
• Bay leaf;
• chicken eggs – 5 pcs.;
• sour cream – 165 g;
• salt.

Preparation

We peel the potatoes and chop them into cubes, chop the carrots into circles, and make a crosswise cut in the onion. Place the vegetables in the boiling broth and cook for about 10 minutes. Then add the rice, add some salt and cook for another 10 minutes. Boil the eggs, peel, and separate the yolks from the whites. Chop the whites coarsely, grind the yolks with sour cream until smooth and pour into the pan. Next, add the whites, bay leaves and cook for about 2 minutes. Grind the sorrel, put it in a saucepan, after boiling, turn off the heat and infuse the cabbage soup with sorrel, egg and sour cream under the lid for about a quarter of an hour.

Sorrel cabbage soup with meat and egg

Ingredients:

• chicken fillet – 1 pc.;
• water – 1.5 liters;
• fresh sorrel – 185 g;
• cauliflower – 165 g;
• chicken eggs – 2 pcs.;
• leek – 1 pc.;
• salt.

Preparation

We start preparing the cabbage soup by preparing the sorrel - we separate the leaves from the legs and chop them not too finely. Chop the leek into rings. Cook the chicken fillet in salted water until tender. Then we take it out and disassemble it fiber by fiber. Place small cauliflower florets into the broth, boil for 5 minutes, then add sorrel and leeks and cook for another 3 minutes. Break and scramble the eggs. Pour the mixture into the soup in a thin stream and stir well. After 2 minutes, add the meat, and then remove the pan from the heat.

Lenten sorrel cabbage soup with egg - recipe

Ingredients:

• potatoes – 2 pcs.;
• onion – 100 g;
• spinach – 1 bunch;
• dill, parsley;
• fresh sorrel – 150 g;
• – 35 g;
• eggs – 4 pcs.;
• sour cream for serving;
• salt.

Preparation

Finely chop the onion, melt about half the butter in a thick-bottomed saucepan, add the onion there and sauté until golden brown, stirring, for about 15 minutes. Pour about 1.5 liters of cold water into the pan water, let it boil, cook for about 20 minutes. Then we strain the broth, set the onion aside, and put diced potatoes into the liquid. Let it boil again and cook for about 10 minutes. Beat the onion with a small amount of broth in a blender and pour it into the pan. After boiling, add salt and pepper. Remove stems from spinach and sorrel. Chop the dill and parsley. Heat the oil in a large frying pan, add all the greens, stir, cover with a lid and cook for about 3 minutes. Open and mix again. Place the greens in the pan. That's it, the delicious cabbage soup is ready. When serving, place half a boiled egg and sour cream in each plate. Bon appetit everyone!

The recipe for sorrel cabbage soup with egg is the simplest and most delicious option for making sorrel soup. This is a popular first dish that is often prepared in the family circle. To make sorrel cabbage soup delicious, it is better to choose a fresh harvest; such greens contain more vitamins, and the taste is also at a high level. There are a huge number of recipes for the dish; one of the most popular is sorrel soup with chicken broth.

Ingredients:

• chicken breast – one and a half kg;
• onion – 3 onions;
• sunflower oil – 15 ml;
• egg – 3 pcs.;
• cloves – 5 pcs.;
• sorrel – 3 bunches;
• butter – 15 grams;
• tomato – 1 pc.;
• carrots – 1 pc.;
• potatoes - 6 potatoes;
• bay leaf – 3 leaves;
• pepper - peas - 9 peas.

How to cook sorrel cabbage soup with egg:

Let's prepare chicken broth
First you need to choose the meat. To make the chicken broth rich and tasty, chicken breast is perfect. To get rid of excess blood on meat, you need to cut it into several pieces and soak in cool water. After half an hour, the water can be drained.
Rinse the meat again. Place it in a pan filled with water and throw in the unpeeled onion. Cook over high heat until boiling. After the meat has boiled, be sure to collect the resulting foam. The gas power can be slightly reduced.

The duration of cooking chicken meat is up to one and a half hours.

Then you can add salt and all the prepared spices to the pan.

Preparing vegetable dressing for a delicious soup
While the meat is cooking, you can prepare the dressing. To do this, peel the onion and chop it. Heat butter in a frying pan, add vegetable oil. Add chopped onion and fry it covered over low heat.
Carrots are washed and grated. The carrots prepared in this way are added to the pan with the onions. It's the tomato's turn. Wash them and separate them from the skin.

In order to easily remove the skin from a tomato, just make small cuts in the shape of a cross and pour boiling water over the tomatoes. This will allow the skin to peel off easily.

Finely chop the prepared tomatoes and add them to the onions and carrots. Simmer all the vegetables placed in the pan for 15 minutes, adding a little chicken broth in advance.

Cooking green cabbage soup with sorrel and egg
Separate the boiled chicken meat from the bones and finely chop it. Pass the meat broth through a sieve into another cooking container.
Now it's time to cook the potatoes. Wash, peel, cut the potatoes into small pieces and place them in the boiling broth.

The sorrel is thoroughly washed and finely chopped. Also dipped in chicken broth. Beat the eggs with a whisk, and while stirring the almost ready cabbage soup, add the egg mixture. Then you can add chopped chicken meat. After this, green cabbage soup with sorrel and egg are cooked for 15 minutes.

As you can see, the recipe for sorrel cabbage soup with egg is simple and easy to prepare. This light sour soup will lift your spirits in the spring.
Sorrel cabbage soup is very tasty and also healthy. In the spring, there is an opportunity to pamper the whole family with this wonderful dish. An experienced housewife will definitely take advantage of this chance and include such sour soup in the family menu.

Watch the video recipe for cabbage soup made from nettles and sorrel

recipe-supov.ru

Sorrel cabbage soup with meat is a simple green soup made from beef/pork broth with the addition of a wide variety of meat and sorrel leaves. Due to the latter, the dish has a light refreshing sourness, so relevant in the summer. We will tell you how to prepare this traditional Slavic dish using several different recipes at once.

How to cook cabbage soup from sorrel with meat?

Ingredients:

• onions - 135 g;
• broth - 2.6 l;
• carrots - 95 g;
• boiled chicken - 115 g;
• eggs - 3 pcs.;
• sorrel - 3 tbsp.;
• a handful of dill and parsley.

Preparation

Cooking should begin with sautéing onions and carrots. When the vegetables are lightly browned and half cooked, add boiled chicken to them and pour in the broth. When the liquid boils, start adding sorrel in portions, followed by greens. Remove the cabbage soup from the stove and mix the hot broth with a couple of beaten eggs. Cover the dish with cabbage soup and leave for 5 minutes.

Sorrel cabbage soup with meat can also be made in a slow cooker using a similar scheme: first, the vegetables are fried together in the “Baking” mode, and after adding the broth, you can switch to “Stewing” and add the rest of the ingredients.

Sorrel cabbage soup with meat - recipe

Not infrequently, pork becomes the basis of the soup. If you intend to cook a strong meat broth from meat pieces, then give preference to cuts on the bone, which give the maximum amount of fat.

Ingredients:

• water - 3.3 l;
• pork on the bone - 1.2 kg;
• potatoes - 740 g;
• sorrel - 210 g;
• onions - 115 g;
• eggs - 2 pcs.;
• dill greens - 15 g.

Preparation

Before cooking sorrel cabbage soup with meat, put water on the fire and work on the pork. Rinse the pieces and place them in boiling water. Leave for about half an hour, remembering to remove the noise generated on the surface. After the allotted time has passed, add coarsely chopped potatoes to the broth; if desired, you can throw in a couple of laurel leaves for flavor. Leave everything to boil together for another 15 minutes, while chop the onion and saute it until light golden brown. Add the roast to the broth.

Some people add boiled eggs to the soup when serving, but we suggest pouring raw eggs into the hot broth. To do this, just pour the beaten eggs into the soup, and then immediately stir. When the eggs are set, add the sorrel to the soup. Add greens in portions, adding a new handful after the old one has wilted. Sorrel cabbage soup with meat and egg will be ready immediately after all the sorrel has been added. Serve the soup with sour cream.

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Option 6. Recipe for cabbage soup with egg

A light, simple and also very healthy soup - cabbage soup. It is prepared mainly in meat broths, from fresh or sauerkraut with the addition of herbs and other products. Cabbage soup with egg turns out interesting and unusual.

Ingredients:

• a small piece of pork (half a kilo);
• bay leaf - 3 leaves;
• peppercorns - 5 pcs.;
• white cabbage - half a fork;
• potatoes - 400 g;
• carrots, onions - 1 root vegetable each;
• 3 sprigs of dill and parsley;
• 6 green onions;
• black pepper, salt - 25 g each;
• 5 eggs;
• vegetable oil - 60 ml.

Step-by-step recipe for cabbage soup with egg

First, cook the meat broth: put the meat in a deep container with two liters of water along with bay leaves and peppercorns, add a little salt and boil for 1 hour. Remove the meat and cool.

Let's prepare the dressing: peel the carrots and onions, cut the onions into cubes, grate the carrots, sauté in a frying pan until light brown.

Peel the potatoes, cut them into squares and put them in the strained broth, boil until half cooked.

Rinse the cabbage, chop it into strips and add it to the potatoes, boil until softened.

Rinse the parsley and dill and chop them.

Wash the eggs, put them in a small container with water and cook for 8 minutes, cool, peel and cut two eggs into cubes.

In the soup we add roast, dill with parsley, chopped eggs, pepper, salt, and boil for several minutes.

Turn off the heat, leave to infuse under the lid and pour into plates, put a quarter of a boiled egg on top and sprinkle with onion greens.

If desired, you can put a little sour cream and a piece of boiled meat on the plates.

Option 7. Quick recipe for cabbage soup with egg

An old, proven recipe for aromatic cabbage soup with egg and sorrel without adding cabbage. The taste is slightly different from the taste of traditional cabbage soup, but remains just as delicious.

Ingredients:

• potatoes - 6 small tubers;
• carrots, onions - one small root vegetable at a time;
• 3 eggs;
• sorrel - 2 bunches;
• 8 green onions;
• spices for vegetable dishes - 40 g;
• black pepper;
• oil for frying - 40 ml.

For the broth:

• 1 chicken breast;
• bay leaf - 2 leaves;
• onion head

How to cook cabbage soup with egg

Place the chicken breast, bay leaves, peeled onion into the pan, add some salt, put it on the stove, adjust the low flame and simmer for 25 minutes, periodically removing the foam. Remove the breast, cool, and separate the pulp.

Cut the peeled potatoes into two halves, add them to the broth, and boil for about ten minutes.

Cut the peeled carrots and onions into thin slices and fry until slightly browned.

We rinse all the greens, cut the sorrel into strips, and cut the parsley, dill and onion into fine crumbs. Leave a few onion feathers for decoration. Add to the soup and simmer for a few minutes.

Add the frying, salt, pepper, season, boil for another 2 minutes and remove from the heat, leave for a little while.

Boil hard-boiled eggs, cool, peel and cut in half.

When serving, pour into plates, top with half an egg, a green onion and pieces of chicken. Sour cream if desired.

And for an even more delicate taste of cabbage soup at the very end of cooking, you can pour in a few tablespoons of milk or cream.

Option 8. Cabbage soup with egg and stew

Another very simple, economical and quick recipe for cabbage soup with eggs. All ingredients included in their composition are boiled in water, and at the end stewed meat and chopped boiled eggs are added. An unusual, tasty soup with a pleasant aroma. An excellent choice of hearty lunch for the whole family.

Ingredients:

• any meat stew - 250 g;
• 4 potatoes;
• fresh cabbage - 1 quarter;
• for root vegetables of carrots and onions;
• 4 eggs;
• 70 ml oil for frying;
• universal spice - 40 g each;
• salt, black pepper - 25 g each;
• parsley, dill - 7 branches each;
• half a bunch of green onions.

Step by step recipe

Fill a metal container with water, place it on the stove over medium heat, close the lid and wait until it boils.

Peel the potatoes, cut them into cubes, put them in a saucepan after the water boils, add some salt and boil for about half an hour.

Chop the peeled onions and carrots into small cubes and sauté in oil for 2 minutes over high heat. Reduce the heat, pour a little water into the vegetables, pepper, salt, cover the pan with a lid and simmer for several minutes.

Chop the washed parsley and dill and combine with the stew, stirring well.

Place shredded cabbage into a saucepan with potatoes and boil for about half an hour.

Add the roast, stew with herbs, salt and pepper again, season, stir and boil for 2 minutes.

Leave for 20 minutes to infuse and pour into plates, put half a boiled egg on top, garnish with dill sprigs.

The stew can be replaced with any minced meat, then it will first need to be fried along with vegetables.

Option 9. Cold cabbage soup with egg

Cold soups are very popular, especially during the hot season. In addition to the popular okroshka and beetroot soup, there is also a wonderful recipe for cabbage soup. Tasty, satisfying, fast - just what you need for a nutritious dinner.

Ingredients:

• 6 potatoes;
• cabbage - a small quarter;
• half a dozen eggs;
• a bunch of green onions;
• 6 sprigs of dill and parsley;
• sorrel - 6 leaves;
• 2 carrots;
• 2 cucumbers;
• 1 onion;
• salt - 35 g.

How to cook

Peel the potatoes and carrots, place them in a deep container with water, add a little salt, and cook until soft over medium heat.

Rinse the sorrel and boil in a separate container for 5 minutes in slightly salted water. Pour the water into a clean cup and cool.

Wash the eggs and cook in a small saucepan until they reach a hard-boiled consistency.

Remove the carrots and potatoes from the broth and cool.

Chop the onion and cucumbers into squares.

Rinse all the greens, chop them and pour them into a cup with cucumbers.

Cut the potatoes and carrots into cubes and put them in a cup.

Cut the cooled eggs into cubes and combine with all the ingredients, leaving two for decoration.

Shred the cabbage into thin strips, chop the peeled onion into strips and crush together with salt with your hands for several minutes, put in a cup with the rest of the products.

Pour in salt, pour in the cooled vegetable broth, add sorrel broth, mix well and put in the refrigerator to cool.

When serving, pour into plates and top with a quarter of a boiled egg, sour cream or mayonnaise. Place slices of black bread in a small bread bin nearby.

And to give such unusual cabbage soup an interesting taste and color, the eggs can be grated rather than chopped.

Option 10. Cabbage soup with egg and rice

The next version of cabbage soup with egg differs from the others in its special unique taste and satiety thanks to the pork ribs and rice cereal included in the composition. Unusual, but tasty.

Ingredients:

• pork ribs - half a kilogram;
• sorrel - 7 leaves;
• rice cereal - 2 handfuls;
• potatoes - 3 tubers;
• cabbage - 1 quarter;
• carrots, onions - 1 root vegetable each;
• celery - 2 pcs.;
• black pepper, salt - 25 g each;
• eggs - 4 pieces;
• half a bunch of dill and parsley.

Step by step recipe

Wash the pork ribs, place them in a deep saucepan along with celery root, previously washed and peeled, lightly salt and cook for about one hour over moderate heat, periodically removing the foam.

Remove the ribs from the broth.

Peel the potatoes, cut them into large squares, carrots into large circles, onions into strips, cabbage into large strips.

Wash the rice cereal in a colander and add it to the broth along with all the vegetables, cook for 25 minutes.

Rinse the sorrel, cut into small strips and add after all the vegetables have completely softened, boil for several minutes.

Wash the eggs, put them in a small container with water, cook until they have a hard-boiled consistency, transfer them to cold water to cool, peel them and cut them into halves.

Leave the soup to steep for 25 minutes, pour into plates, top with sour cream, half eggs, sprinkle with parsley and dill.

To make the cabbage soup even more refined and interesting, replace fresh pork ribs with smoked ones.

kopilka-kulinara.ru

How to cook green cabbage soup - a classic recipe

The classic recipe for green cabbage soup with sorrel looks something like this:

• First, the meat broth is cooked.
• Then the cooked meat must be removed and cut into pieces.
• Fry the vegetables, pour in the prepared broth, add potatoes.
• After 10 minutes, add sorrel and nettle.
• Another 15 minutes and the cabbage soup will be ready.
• When serving, you need to put a whole boiled egg, a little meat on a plate, add sour cream and herbs.

Old Russian green cabbage soup

Our great-grandmothers used this recipe to prepare cabbage soup. Characteristic features - they cook very quickly, the potatoes are cut coarsely and a lot of greens are put in - 2 large bunches of sorrel.

Potatoes need to be boiled in broth for 10 minutes, then add fried vegetables, bay leaf, salt, pepper, sorrel and herbs - and the dish is ready.

As an option: if you wish, you can add a mixture of 2 yolks and 6 tablespoons of milk to the pan.

Sorrel cream soup

Puree soups with a delicate, homogeneous consistency are loved by both children and many adults. They are easily digestible, so they are also suitable for dietary nutrition. A light, refreshing, summer puree soup can also be prepared from sorrel.

This soup is usually prepared with chicken broth. The potatoes should be boiled a little first. Prepare the greens, finely chop the onion. Place all this in the broth, add black peppercorns for flavor and cook for 10 minutes.

Then the soup needs to be pureed and brought to the desired temperature. Cut the boiled quail egg in half and place in a plate with chopped herbs. Sorrel puree soup is usually eaten with sour cream.

Croutons are served separately and, if desired, added to the soup before eating.

Sorrel soup with stew and egg

To prepare this soup, you can choose any stew. Lightly fried vegetables should be simmered for several minutes over low heat, covered with a lid, adding a little pepper and salt. Next, place them in a saucepan (based on 1.5-2 liters of water), add the potatoes and cook until they are ready. Then add the stew mixed with sorrel. Cook the soup for another 10 minutes, then let it brew. Traditionally, half an egg is placed on each plate.

Cold sorrel cabbage soup

In the summer heat, cold first courses are very popular. In addition to the usual okroshka and beetroot soup, you can prepare cold cabbage soup from sorrel. To do this, boil the chopped sorrel for 5-7 minutes in salted water and set aside to cool. Chop 2 fresh cucumbers, onions, 2 boiled eggs and boiled potatoes, chop green onions and dill. Place prepared vegetables and herbs in sorrel broth.

An interesting detail: for a special flavor, you can grind an egg yolk into the cabbage soup.

Add salt and pepper to taste, mix well. It is recommended to put a little sour cream on the plate.

Sorrel cabbage soup with rice

Another very interesting recipe. The unusualness begins with the cutting of vegetables: potatoes, as always, into cubes, but carrots into circles. A cross-shaped cut is made on the peeled onion. These vegetables are dipped into the broth, in which they are boiled for 10 minutes. After this, you need to add rice, add moderate salt and cook for the same amount of time.

The white of the boiled egg should be coarsely chopped, and the yolk should be ground with sour cream until it becomes a paste and put in a saucepan. Add a couple of bay leaves there and cook a little more.

Add the prepared sorrel and green onions to the broth. When the cabbage soup boils, you need to remove it from the heat and let it brew. After 15 minutes you can invite them to the table.

The preparation of sorrel cabbage soup has its own little secrets.

• When preparing green cabbage soup and soups, add more greens, add spinach and nettles to the sorrel - this will allow you to prepare a truly vitamin-rich, refreshing dish;
• To prevent the nettle from burning your hands, pour boiling water over it;
• adjust the cooking time of the sorrel: young leaves are placed in the pan in the last minutes, mature leaves a little earlier;
• to neutralize the too sour taste, you can add a little sugar to the cabbage soup;
• It is advisable to serve cabbage soup on the table in heated plates (with the exception of cold soups).

Fresh herbs are a real storehouse of vitamins, minerals, and essential oils. There is a huge variety of green cabbage soup and soups. You can use the most unexpected ingredients in them: sour apples, young white and cauliflower, smoked meats and even salted mushrooms. Eggs are used not only in boiled form, you can beat a raw egg and pour it into the pan. Tomato paste and cream are sometimes used as a dressing.

Having sorrel and other greens on hand, you can prepare green cabbage soup from almost any product. You just need to use a little imagination - and you will get a really tasty and extraordinary dish.

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To create cabbage soup from sorrel, we will need:

• 600-700 g boiled chicken
• ½ cup of wheat or pearl barley (pre-soak the pearl barley for at least 2 hours!)
• 5-7 medium potatoes
• 1 carrot
• 1 onion
• 80-100g sorrel
• 8 allspice peas
• A mixture of ground peppers on the tip of a knife
• 1 teaspoon turmeric
• 2 bay leaves

Sorrel cabbage soup, recipe:

1. Boil the chicken separately for an hour after boiling. Remove the finished chicken from the broth.
2. Pour about 2 liters of water into the soup pot, throw in the washed wheat or pearl barley. Bring to a boil, reduce heat, add salt.
3. After 15 minutes, put diced carrots, onions, and potatoes into boiling water, and after boiling, cook for 20-25 minutes.
4. A few minutes before the end of cooking, put sorrel in the pan (it doesn’t matter whether it’s fresh or frozen), boned and prepared chicken meat cut into pieces, add allspice and ground pepper, turmeric, bay leaf, let it boil for three minutes and turn it off.

Sorrel cabbage soup is ready! If desired, such cabbage soup can be seasoned in a plate with sour cream and half a hard-boiled egg can be added.

With all due respect to your intelligence and broad outlook, however, just in case, I remind you that you should not get carried away with sorrel cabbage soup and cook it every day in the spring - due to the high content of oxalic acid - so as not to upset the metabolism of minerals and do not harm your own kidneys.

I hope you find my recipes useful.

May the process be easy and the result successful.

Best regards, Maria Nosova.

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