Sorrel soup with chicken and egg. Green sorrel soup with egg, chicken or meat - classic recipe with step-by-step photos

Hello, my dear freshness lovers! The first half of June is the beginning of young vegetables and juicy greens. Well, how can you not 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 beneficial 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 prepare this summer stew. There are a lot of options for preparing it: cold, hot, with spinach or beets. But I’ll stick to the traditional one - green sorrel soup with egg.

Fresh sorrel soup with chicken broth

For it we will 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 this 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 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, whisking it thoroughly in a mug, and then pouring it into a hot broth to make a kind of thin web. 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 as the water boils. The more thoroughly you clean it, the better the quality of the broth you will get.

When all the foam has been removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Add 1.5 teaspoons of salt. This is enough for the meat, and we will further adjust the soup itself to taste.

You can add an onion and carrots to the bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the legs in plain salted water. But for everyone to appreciate your sorrel soup, don’t skimp on the spices.

Slicing 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 - into small cubes, potatoes - into medium cubes, carrots - into thin strips.

Prepare a fry from carrots and onions. In a frying pan in sunflower oil (1 tablespoon), initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and add the carrots. Sauté vegetables until carrots are soft.

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

Wash large bunches of sorrel thoroughly and dry them from water. Cut off long, tough stems. Cut the leaves into any width. But it’s better not to make big “rags”.

Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to other greens. Of course, the amount of dill and parsley can be increased, but don’t forget - sorrel is still a priority.

Adding vegetables to chicken broth

When the chicken is completely cooked, remove unnecessary spices from the broth and start adding vegetables. Next, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens cook quickly. The potatoes go into the broth first. Let it boil and cook for no more than 2-3 minutes.

Then pour in the carrot and onion mixture.

When it boils, add chopped eggs.

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

Add greens after it. Boil the soup for 5 minutes. Before finishing cooking, taste it and add salt if desired.

Our dish should be eaten hot or warm enough. Cool sour cream goes perfectly with it.

This recipe for sorrel soup is a little modified from my usual version, because I often add a little more julienned beets to it. But today I really wanted a green dish, so we’ll leave the beetroot for borscht. Try and experiment, please yourself and your loved ones with this simple soup. After all, what better time to saturate your body with healthy vitamins than in the summer!

If you steam such a soup, its usefulness will simply go off scale. And not only this first dish acquires a lot of useful properties when properly prepared. I learned a lot from the lessons of Ayurvedic cooking masters. It turns out the secrets of beauty and health are very simple!

With respect and lots of delicious wishes, Elena.

ablexur.ru

Recipe: Sorrel soup – with chicken broth

potatoes - 3 pcs;

onion – 1 piece;

sorrel – 100 grams;

bay leaf – 2 pcs;

seasonings - to taste;

chicken eggs – 1 piece;

green onion - to taste;

garlic – 2 cloves

Remove what was cooked in the broth (chicken, beef)

I already said that I usually cook carrots with broth, but today I’ll add them to the soup. Slice the carrots

Fry the carrots and onions in sunflower oil and when the potatoes are almost ready, add them to the pan. You can add a washed bay leaf for flavor.

Add finely chopped boiled meat to the soup

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

And let's start working 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. We chop it finely. I like to cut into strips rather than cubes (but this is purely a matter of taste)

Chop green onions or any herbs and garlic

When the soup is ready (the potatoes are soft, you are satisfied with the taste of “salt”) – add sorrel, herbs and garlic. Literally half a minute and turn off the soup. Why do we need to overcook our greens? Let's keep maximum vitamins in it.

Without an egg, this soup will lose all its charm. You can add the raw egg directly to the pan, whisking it lightly, as you would for an omelette. Or you can do as I did - put an egg directly on everyone’s plate. So:

fotorecept.com

Sorrel soup with chicken broth

Sorrel soup in summer is one of the most popular summer decisions of many housewives. If you need something more hearty, cook it 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 it in water, but this would be an option for a lean diet menu.

You can make soup from either fresh or frozen sorrel. However, who will buy frozen bags in the summer? The question is rhetorical.

As for chicken broth, you can prepare it fresh (then chicken meat will be useful for the second course), or you can use prepared broth, which you have cooked according to all the rules and keep in the refrigerator.

Recipe Ingredients

To prepare sorrel broth soup, you will need:

chicken broth – 1.5 l
potatoes – 2-3 pcs.
onion – 1 pc.
carrots – 1 pc.
bell 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 the sauté. Grate the carrots and finely chop the bell peppers and onions. Pour vegetable oil into the pan and sauté the vegetables until golden brown and soft.

When the potatoes are ready, add the sauté and sorrel to them. Season to your taste with salt and pepper. To neutralize the too sour taste of the dish, you should add 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. To make the sorrel soup taste richer, 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 the heat and cover with a lid, let it brew for 10 minutes, after which the sorrel soup with chicken broth is considered completely ready to eat.

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

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

ON A NOTE

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

It is better to use young sorrel leaves to make soup. Old ones accumulate a lot of oxalic acid, which in large quantities can be harmful to health, especially with urolithiasis.

You can add any greens to your sorrel soup to taste: 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 pay attention to 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
Onion 1 piece
Shevel 100 Gram
Egg 2-3 pieces
Salt 1 pinch
Pepper 1 pinch

1. Place the breast in a saucepan, add water and place on the fire. After boiling, carefully remove the foam and leave to simmer over medium heat until the meat is soft.

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

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

4. Return the broth to the heat and add the onions and carrots. You can also add some sweet pepper. For color, use a couple of tablespoons of tomato paste.

For those who have not yet cooked first courses with sorrel, fearing its acidity and taste, I will tell you in detail how to prepare this one. There are a lot of options for preparing it: cold, hot, with spinach or beets. But I’ll stick to the traditional one - green sorrel soup with egg.

Fresh sorrel soup with chicken broth

For it we will 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

The number of eggs can be any. In general, it is prepared from 1 piece, whisking it thoroughly in a mug, and then pouring it into a hot broth to form a kind of thin web. 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 as the water boils. The more thoroughly you clean it, the better the quality of the broth you will get.

Slicing vegetables and eggs

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

Wash large bunches of sorrel thoroughly and dry them from water. Cut off long, tough stems. Cut the leaves into any width. But it’s better not to make big “rags”.

Adding vegetables to chicken broth

Then pour in the carrot and onion mixture.

When it boils, add chopped eggs.

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

Green cabbage soup is a rather rare dish. It's all about the seasonality of the main ingredient - sorrel. However, long ago, housewives found a way out of the situation and began to roll up this summer grass, so that even in winter they could delight their whole family with a sour, interesting soup that was so reminiscent of summer. By the way, this is the first dish with a very long history - it is already more than 360 years old and its original recipe has not changed much during this time. Which speaks to the exclusivity of this type of cabbage soup. So, let's prepare this traditional Russian soup together for connoisseurs of simple healthy food, as well as spoiled gourmets.

Ingredients

chicken or pork (any part) – 300 g
potatoes – 3–4 pcs.
onion – 1 pc.
carrots – 1 pc.
sorrel (fresh or rolled) – 400 g
egg – 4 pcs.
salt.

1. First we need to make the broth. To do this, fill a three-liter saucepan with water, not reaching two fingers to the top. Let's put it on medium heat. We also put the prepared meat there. In our case, these are two chicken wings. In general, you can use any other part of the chicken. Cook all this for 30–40 minutes. Be sure to remove the noise and add salt to taste.

2. Next, peel the onions and carrots. We rub the latter, although you can cut it into small cubes. We also chop the onion. Larger is possible, smaller is fashionable. As your heart desires.

3. We also peel and cut the potatoes. You can use the following cutting options: cubes, rings, half rings, rectangles.

4. Let's deal with sorrel. If you use fresh, you must wash it first. Then we cut off all the stems and chop the leaves as small as possible. If you use the rolled one, then just open the jar.

5. Add onions, carrots, and potatoes to the semi-finished broth. Continue cooking until the meat is completely cooked.

6. Take the boiled meat out of the pan and trim it. Then put it back into the pan and continue cooking. The broth must then be brought to a boil once. This is done to avoid souring.

7. Add sorrel to the finished broth. Mix everything and cook for about 10–15 minutes. Let's try. Add salt if necessary.

8. For a family of 3 people, boil 4-5 eggs. We clean them and cut them in half. You can also chop it smaller.

9. Meanwhile, our soup is ready. Remove it from the heat, cover and let it brew for a while. Serve hot with halved eggs and sour cream.

Now you know how to prepare sorrel soup even in winter. Don’t be afraid to experiment, expand your family’s menu, pamper your loved ones and they will thank you for it!

Note to the hostess

1. Sorrel leaves are attached to rather thick stems. They are full of vitamins, very juicy, although too fibrous, and you can feel it in the soup. It is better to grind them in a blender before immersing them in the broth. It is convenient to chop the leaves with scissors. There is no need to turn them into a homogeneous mush - they will cook perfectly and be tender.

2. Some housewives make nettle-sorrel preparations for the winter. Both plants are appropriate in the first dish, which is called green. So it is quite acceptable to use such preservation when preparing according to the given recipe. Wild garlic won’t hurt either - it will give the meat broth a spicy, appetizing smell and at the same time add vitamins to it.

3. After cutting up the cooked chicken wings, you should put only the meat pieces into the pan, and you should not put the skin there. The skin on these parts of the chicken carcass is thick. In addition, it will seem slippery in the broth. When children find it on a plate, they usually grimace with disgust and refuse to eat, and not all adults like boiled bird skin.

4. Bright spices (turmeric, curry, paprika) are unnecessary in sorrel soup: because of them, the classic shade of this original dish will be distorted. For the same reason, fresh tomatoes, tomato juice, and sauce are forbidden ingredients in this case.

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 we bring to your attention a recipe - sorrel soup in chicken broth.

The first tender leaves of this vitamin green help in the fight against vitamin deficiency, lift your spirits and set the body up for the 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 weed, it can be harmful to people with impaired digestive system functions. Therefore, sorrel should be consumed in reasonable quantities. The least amount of oxalic acid is found in the very first and tender shoots than in the leaves of the late harvest during sorrel flowering. The younger and smaller the leaves, the tastier the sorrel dishes.

It is worth noting that first courses of sorrel in dietary chicken broth improve health, energize and tone, and do not require much energy to be absorbed 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, add a spoonful of sour cream to each serving.

Secrets of making delicious sorrel soup

Preparing sorrel soup is not difficult; any novice cook can make it, but still, you need to know some important points:

When the sorrel leaves throw out the peduncle, the sorrel becomes rough, so it is no longer used for culinary purposes.
Do not chop the sorrel very finely, otherwise it will get soggy in the soup and turn into a shapeless mass.
Sorrel is always added to the soup last. Fresh greens are cooked for 4-5 minutes, frozen - 5-6 minutes. Frozen leaves are not defrosted before adding to soup.
Sorrel is often supplemented with other herbs, which balances the taste of the dish and increases nutritional value.

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

Chicken wings – 6 pcs.

Sorrel – bunch

Potatoes - a couple of pieces.

Eggs - a couple of pieces.

Onion - one head

Salt - to taste

Ground black pepper - to taste

Bay leaf - a couple of pieces.

Peppercorns – 3 pcs.

Seasoning for soup – 1 tbsp. l.

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

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

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

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

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

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

7. Wash and sort the sorrel, removing the limp and yellowed leaves. Cut off the petiole, chop the leaves and place in a saucepan. Typically, 50 g of sorrel is used for 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 the raw ones 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 steep for 10-15 minutes.

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

Bon appetit!

Video recipe: sorrel soup with chicken broth

Chicken - 500 g
Water - 2.5 l
Black peppercorns - 2 - 3 pieces
Bay leaf - 2 - 3 pieces
Carrots - 1 piece
Onion - 1 piece
Potatoes - 3 pieces
Sorrel - 200 g
Vegetable oil - 1 tbsp. spoon
Table salt - 1 teaspoon

As a matter of fact, chicken soup, no matter what additives it contains, including sorrel, is a collective image! Which is absolutely fair, since anything cooked in broth or with the addition of poultry meat is justifiably considered chicken soup. The taste of this dish is difficult to overestimate! There probably won’t be a person who would forget the intoxicating aroma and indescribable taste of chicken soup that everyone’s beloved grandmother cooked in childhood! Moreover, it doesn’t matter what part of the world a person lives in!

Chicken soup is popular all over the world

Chicken soup with sorrel or other vegetables, as well as noodles, cooked in a strong broth, has received a huge number of admirers in Russia. French gourmets prefer incredibly tasty vegetable and mushroom soups, naturally with the addition of pieces of dietary chicken meat. Good-natured housewives originally from Greece treat their family and guests to poultry soup, carefully adding a mixture of eggs and lemon juice to it, and seasoning the resulting delicate cream soup with rice.

Consommé de Pollo is a dish that can be tasted in fiery Mexico, and it is prepared from the same coarsely chopped poultry, potatoes and large leaves of ordinary cabbage. Asian miracle cooks are able to surprise the European gourmet by preparing soup from this popular bird with nothing but seafood, coconut milk and spicy spices! In general, needless to say, the geography of chicken soup is the entire globe!

Chicken soup with the addition of sorrel leaves, as mentioned above, is very popular in the wide open spaces of our vast homeland! And the interesting combination of sorrel and chicken in the soup gives the dish a characteristic sourness, which perfectly refreshes the overall taste! In addition, the beneficial properties of sorrel are undeniable, which, due to the presence of vitamins C, K and the PP group, affect the elasticity of blood vessels and hematopoietic processes, which significantly improves heart function and normalizes blood pressure. And the high content of amino acids in sorrel contributes to the strengthening and growth of hair, nails and the overall health of human skin. As a result, improved appearance, as well as mood!

Step-by-step preparation of the dish

So, how to cook sorrel soup in chicken broth:

First of all, you should prepare the base of the future soup - broth. The recipe for sorrel soup involves using any parts of the chicken - it doesn’t matter! However, not all chicken is suitable for broth. The golden rule is that chicken with thick legs goes into the frying pan, and thin legs into soup! That is, the most suitable bird for broth is a laying hen with relatively thin legs from 2 to 4 years old. Place the parts of the appropriate chicken in a pan, add the prepared spices, meaning bay leaf and peppercorns. Then, pour in the required volume of water and bring to a boil. After some time, remove the necessary foam, add salt and leave to simmer over low heat until fully cooked - about forty minutes.
Well, since our miracle is getting ready, let’s not just kill time! Let's do the vegetables. Grate the carrots on a medium grater, and preferably cut the onion into small cubes.
Fry the prepared vegetables in oil, bringing them to visual softness and golden color!
Peel the potatoes and cut them into cubes of approximately medium size.
Wash a bunch of fresh sorrel and chop it.
The rich broth is ready. You should remove the cooked poultry parts from it and place them on a plate. Add potatoes to the prepared broth and cook for no more than 10 minutes.
Again, without wasting precious minutes, since our relatives are already starving, we pick the tender meat from the bones of the already boiled bird and cut it into neat pieces - this is also included in the answer to the question of how to cook soup with sorrel in broth.
After a certain time, fried onions and carrots are dropped into the broth where the potatoes are cooked. Let's literally boil it for him.
Next, add sorrel.
Add the prepared meat to the soup, salt it, if, of course, it is necessary, and set aside for 10 minutes to let it brew.

Well, the soup is ready! Moreover, in our high-tech age, you can prepare wonderful sorrel soup in a slow cooker, which will significantly reduce the cooking time and largely preserve the beneficial properties of the included ingredients. Among other things, soup with chicken and sorrel leaves can be prepared without adding meat, so to speak vegetarian! And eating it chilled is a pleasure, especially on hot summer days!

Be that as it may, before serving the sorrel soup to the table, pour it into plates. Then add half a hard-boiled chicken egg to each plate, as well as a little sour cream to enhance the taste!

Bon appetit!