Sorrel soup, a classic recipe with a photo. Sorrel soup with egg, with beef, with chicken, step-by-step recipes

Simple oxalic soup - step by step recipe with photo

The first offer is to master a very simple optionSoup from sorrel, which is prepared without the addition of meat, but on a meat broth. Therefore, pre-cook a piece of lean beef with vegetables and use strained broth as a basis for sorrel soup.

Attention! To make soup is better to use a home, and not wild sorrel - it is not so sour, and its leaves are much more tender and juicy.

Necessary ingredients:

• 
  meat broth - 1,5-2 liters.


• 
  fresh leaves of sorrel - 300 gr.


• 
  potatoes - 3 pcs.


• 
  eggs - 4 pcs.


• 
  carrots - 2 pcs.


• 
  sour cream - 2 tbsp. l.


• 
  salt


• 
  pepper

Step-by-step instruction

1. 
   The meat broth is brought to a boil. Separately, we put potatoes and carrots in a uniform.


2. 
   Finished vegetables peeled and cut: potatoes in medium cubes, and carrots with ordinary circles.


3. 
   Sorrel, let it dry on a towel, and cut it large enough.


4. 
   We send vegetables and greens to boiling broth, salt and reduce fire. In the meantime, beat the eggs with a fork until homogeneous and pour into the boiling broth in a thin trickle.


5. 
   Mix the oxalic soup and remove the saucepan from the fire, as soon as the eggs are curled and cooked for about five minutes. We serve soup from sorrel hot with sour cream.

The most tasty oxalic soup - recipe with beef step by step with photo

In this recipe, as in the previous version, eggsfor the oxalic soup will be whipped with a fork. This method of adding eggs significantly saves the preparation time of the soup. In addition, in this version of soup from sorrel meat is present - beef. It can be replaced, if necessary, with lean pork or chicken.

Necessary ingredients:

• 
  beef - 300 gr.


• 
  potatoes - 5 pcs.


• 
  sorrel - 300 gr.


• 
  greens - 150 gr.


• 
  eggs - 2 pcs.


• 
  onions - 0, 5 pcs.


• 
  carrots - 1 pc.


• 
  green onion


• 
  salt


• 
  pepper

Step-by-step instruction

1. 
   We begin with the preparation of broth: in salted water we send meat, cut into small pieces, and bring the mixture to a boil. While the broth does not boil, we clean the potatoes and cut it into medium pieces.


2. 
   Add the potatoes to the boiling broth. Immediately beat the eggs with a fork and send them after the potatoes. Do not forget to remove the meat soup before it.


3. 
   Half a large onion finely chopped. Pour a small amount of sunflower oil on a frying pan and add a ray. Fry the onion, stirring constantly, until it becomes soft and translucent.


4. 
   Then add the carrots to the onion and continue to fry the vegetables over low heat for another 1-2 minutes. Salt and pepper fry. We send the finished roast in a saucepan with broth.


5. 
   Mix it and go to the preparation of greenery. This recipe for the preparation of oxalic soup implies the use of a large number of different greens. In addition to sorrel, we also cut parsley, dill, green onions and mix. We send greens to broth.


6. 
   In conclusion, add to the soup sliced ​​sorrel, salt and mix. We serve hot with croutons.

Unusual oxalic soup without meat - recipe for soup-puree step by step

Soup puree from sorrel - this is quite unusualvariation of oxalic borsch. But, to be honest, one of his best interpretations: a gentle consistency, rich taste, beautiful color. And, most importantly, an interesting feed that turns a traditional country dish into a culinary product worthy of the best restaurants in the world. And also soup-puree from sorrel - an ideal way to feed this incredibly useful dish of young children, who in ordinary form of sorrel is unlikely to appreciate.

Necessary ingredients:

• 
  sorrel - 250 gr.


• 
  potatoes - 2 pcs.


• 
  onions - 1 pc.


• 
  butter - 25 gr.


• 
  water - 800 ml.


• 
  sour cream - 150 ml

.

• 
  salt


• 
  pepper


• 
  olive oil

Step-by-step instruction

1. 
   To cook the oxalic soup puree is most convenient in a small saucepan or deep saucepan. At the bottom of the saucepan, send a piece of butter and finely chopped onions, pass to translucency.


2. 
   Fill the onion with water and immediately add the potatoes. Potatoes are cut into small cubes and cooked over low heat until cooked.


3. 
   Sorrel mine and a little drying on a towel. Finely chopped and sent to the saucepan, we languish a few minutes.


4. 
   Ready to remove the soup from the fire and let it cool. With a submerged blender, we convert soup into a homogeneous pulp-like mass.


5. 
   Add sour cream, salt and pepper to taste and again whisk with a blender. You should get a light air purée.


6. 
   We serve oxalic soup-puree, filling it with olive oil, with aromatic garlic croutons.

Home-grown oxalic soup with chicken - step-by-step recipe

This recipe for soup from sorrel, of course, can becook not only with chicken, but with beef or any other lean meat. But it is chicken that best balances the sour taste of sorrel and makes the soup more tender. An important point: in this version of soup from sorrel we will add boiled eggs, so pre-cook 3-4 eggs of hard-boiled eggs and cut them into quarters.

Necessary ingredients:

• 
  chicken legs - 500 gr.


• 
  water -2 liters.


• 
  onions - 2 pcs.


• 
  potatoes - 3 pcs.


• 
  carrots - 2 pcs.


• 
  sorrel - 200 gr.


• 
  boiled eggs - 3 pcs.


• 
  vegetable oil


• 
  peppercorns


• 
  salt


• 
  Bay leaf

Step-by-step instruction

1. 
   We start with the broth: my leg and send it to the boiling salted water, we reduce the fire and wait for the repeated boiling of the water.


2. 
   Onions and carrots are peeled and sent to the broth, after removing the formed foam on the surface of the foam.


3. 
   Follow the vegetables, add the pepper and the bay leaf, reduce fire and cook until the meat is free to separate from the bone.


4. 
   In the meantime, you need to clean and cut the potatoes into cubes of medium size.


5. 
   Rinse off the sorrel under running water and gently dry on a towel. We cut the sorrel thin enough.


6. 
   From the finished broth we get vegetables, spices and meat. Vegetables are thrown away, and the meat is separated from the bone and cut into small cubes.


7. 
   Filter the broth through gauze and give it a littlecool down. In the meantime, let's do the frying: cut the onion melzenko, the carrot will be rubbed on the middle grater. Let's send vegetables to the frying pan with vegetable oil and we will pass until golden brown.


8. 
   Broil again put on the fire, add potatoes to it and cook until it is ready.


9. 
   After repeated boiling, we send meat and roast to the pan.


10. 
    Add the sorrel and cook the soup for another five minutes on a very slow fire.


11. 
    In the end, add quarts of boiled eggs and sour cream.

Easy oxalic soup with egg - recipe for quail eggs step by step

Everybody knows about the benefits of quail eggs: they are rich in phosphorus, iron and potassium, do not cause allergic reactions and are easily digestible protein product. And in combination with sorrel double the benefit of our oxalic soup!

Necessary ingredients:

• 
  quail eggs - 6 pcs.


• 
  sorrel -250 gr.


• 
  water - 1.5 liters.


• 
  carrots average -1 pc.


• 
  bulb small -1 pc.


• 
  potatoes - 4 pcs.


• 
  greenery


• 
  salt


• 
  pepper

Step-by-step instruction

1. 
   Eggs boil hard boiled, cleaned from the shell and cut into quarters or halves - as you like more.
   

   
   On a note! Cutted eggs, like chicken, for soup from sorrel, it is not necessary to pre-cook. They can be beaten raw with a fork or whisk and pour into a boiling broth in a thin trickle.

   
   


2. 
   Potatoes, carrots and onions peel and cut all vegetables very finely.
   

   
   On a note! Finely chop the vegetables is most convenient with a blender. This is a very fast method, and pieces of vegetables will be the same in size.

   
   


3. 
   We put the pan on the stove, salt and wait for the boiling water. Add the sliced ​​vegetables to the boiling water, pepper and cook on high heat for about seven minutes.


4. 
   We cut the sorrel and send it to a saucepan with vegetable broth. Bring the soup to a boil again and turn it off. Cover with a lid and let the soup of sorrel steep for about 15-20 minutes.


5. 
   Shredded greens and eggs, add everything to the soup from sorrel. We serve a dish hot with fat sour cream and croutons from rye bread (you can cook in a bread maker).

Quick soup from sorrel - recipe in multivark step by step

Prepare delicious and aromatic soup from sorrelyou can and in the multivark. The list of products for this recipe will need traditional: potatoes, eggs, carrots, onions and, of course, sorrel itself. But there are several options for cooking. For example, you can first fry onions and carrots in vegetable oil, or you can simply add chopped vegetables to the soup and cook in a multivarquet, as in our recipe.

Necessary ingredients:

• 
  sorrel - 300 gr.


• 
  potatoes - 3 pcs.


• 
  eggs - 3 pcs.


• 
  carrots - 1 pc.


• 
  onions - 1 pc.


• 
  greenery


• 
  salt


• 
  pepper

Step-by-step instruction

1. 
   Vegetables and greens carefully and clean. We cut potatoes and onion into cubes, and carrots in circles. Sorrel and greens finely chopped.


2. 
   We spread vegetables and sorrel in a multivark, pour water, salt and pepper.


3. 
   We choose the program "Soup", the cooking time is 12 minutes.


4. 
   While the soup from sorrel is cooked in a multivark, we will cook and clean the eggs.


5. 
   Cooked eggs cut in half and add to the finished soup. We serve soup from sorrel hot or chilled with sour cream.