Green soup of sorrel with egg, chicken or red meat - a classic recipe with a photo. Recipe for a classic sorrel soup with baby

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The classic soup of sorrel recipe recommends cooking with raw eggs, potatoes, onions and carrots. The basis of suitable water or broth made from chicken or meat. Of the flavor enhancers and seasonings use only salt, ground pepper and bell pepper. However, if you want to add some of your favorite spices, no one will forbid it to you. But the finished dish will acquire new shades and become more vivid and fragrant. For a child it is better to make sorrel soup in vegetable broth and serve it with sour cream or unsweetened yogurt. These components soften the severity and neutralize the effects of oxalic acid on the baby’s digestive system.

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Classic veggie soup of sorrel with egg without meat - a recipe with photos step by step

The classic recipe recommends cooking soup from sorrel without meat and laying eggs not boiled, but raw. A hot dish, cooked in this way, turns out to be moderately sour, acquires a pleasant texture and memorable delicate aroma.

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Ingredients for classic oxalic soup with egg without meat for vegetarians

  • water - 3 l
  • potato - 5 pieces
  • egg - 2 pieces
  • onion - 1 pc
  • carrots - 1 pc
  • sorrel - 1 bunch
  • spring onions - 1 bunch
  • dill - ½ bunch
  • vegetable oil - 4 tbsp

Step-by-step recipe for making veggie sorrel soup and eggs

  1. Rinse the potatoes, peel and perezat pieces.SISCH-004
  2. All other vegetables and greens chop, and beat the eggs with a fork to a fluid uniform consistency.SISCH-005
  3. Bring water to a boil. Put the potatoes and carrots, pour the eggs and boil until cooked.SISCH-006
  4. Onions finely chop and lightly fry in vegetable oil.SISCH-007
  5. Transfer the fried onions to the pan, add the dill and green onions.SISCH-008
  6. In the end, add sorrel to the soup, bring to a boil, boil for 2-3 minutes, remove from the heat and leave for a while to infuse.SISCH-009
  7. Serve to the table in a la carte plates with sour cream and homemade bread.

Sorrel soup with egg and chicken - a recipe with photos and video

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The soup of sorrel prepared with this recipe with egg and chicken is rich, fragrant and very nourishing. The greens boiled in the meat broth acquire a more pronounced taste, and the bay leaf enriches the dish with pleasant and delicate spicy nuances.

Essential Ingredients for Fresh Sorrel Soup with Chicken and Egg

  • water - 2 l
  • chicken legs - 6 pcs
  • potatoes - 6 pcs
  • onion - 1 pc
  • carrots - 2 pieces
  • sorrel - 1 bunch
  • egg - 4 pieces
  • salt - 2/3 tsp
  • ground pepper - 1/3 tsp
  • bay leaf - 2 pieces
  • spring onions - ½ bunch
  • vegetable oil - 40 ml

Step-by-step instructions on how to cook soup with sorrel, egg and chicken

  1. Rinse the legs in running water, dry and fold into a deep pan of boiling water. Salt, pepper, throw bay leaf and cook on low heat for 40-60 minutes. Promptly remove foam that forms on the surface.
  2. In parallel, finely chop the onion, grate the carrots and chop the potatoes.
  3. Carrots and onions spasserovat to light golden color in vegetable oil.
  4. Eggs boil hard, then cool, peel off the shell and cut into cubes.
  5. Potatoes add to the pan with legs and boil for 15 minutes. Then put onion-carrot fry.
  6. Sorrel wash, dry and cut into small strips. Chop dill and green onions.
  7. When the potatoes soften, add sorrel, greens and boiled eggs to a common saucepan. Bring the soup to a boil, boil for 2-3 minutes, turn off, remove from heat and let it brew for a quarter of an hour.
  8. Serve in a bowl with sour cream. Sprinkle with green onions.

Rich sorrel soup with egg and meat - a classic recipe with photos

Sorrel soup, cooked according to the classic recipe with meat and egg, is very rich, nourishing and nutritious. Beef broth perfectly combines with greenery and slightly softens the pronounced sourness of oxalic leaves. The notes of spices are flavored and flavored with buds of cloves and bay leaf, which are part of the hot dish.

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Necessary ingredients for meat soup from sorrel with egg

  • Beef - 400 g
  • sorrel - 150 g
  • potato - 5 pieces
  • carrots - 1 pc
  • onions - 1 pc
  • greens - 1 bunch
  • bay leaf - 2 pieces
  • black pepper peas - 6 pcs
  • carnation - 1 bud
  • eggs - 4 pieces
  • water - 2.5 l
  • salt - 2/3 tsp
  • ground pepper - ½ tsp

Step-by-step instructions for the classic recipe of oxalic soup with meat and eggs

  1. Beef pulp should be washed in running water, cut into small pieces of any shape and boil until half cooked. The foam that forms on the surface, be sure to delete.
  2. Peel the potatoes, rinse them, chop them into cubes, pour into meat, sprinkle a little, pepper and boil for 15-20 minutes.
  3. Peel the carrots, grate them and put them to the meat. There also throw a whole onion bulb, previously freed from the husk.
  4. Sorrel wash, dry, finely chop with a sharp knife and pour into the soup for 5-6 minutes before the final shutdown. To taste and, if necessary dosolit.
  5. Beat the eggs with a whisk and pour into the soup 3-4 minutes before the end of cooking. Stir vigorously until liquid becomes homogeneous. Then turn off the heat, cover the pan with a lid and leave for 10-15 minutes.
  6. Serve to the table in portions with fresh sour cream and greens.

Cold soup with sorrel - a step by step recipe with cucumber

The perfect summer meal - soup with sorrel and fresh cucumber - can be made on this simple recipe. The specialty of the dish is that it is served not chilled, but hot. Preparation requires a minimum of time and the simplest components, which in the season are always at hand for every mistress.

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Ingredients for making cold sorrel soup

  • sorrel - 500 g
  • water - 3 l
  • fresh cucumber - 4 pcs
  • greens - 1 bunch
  • spring onions - ½ bunch
  • eggs - 4 pieces
  • salt - ½ tsp
  • Pepper mix - ½ tsp

Step-by-step guide to the recipe for cold oxalic cucumber soup

  1. Rinse the greenery, dry and finely chop. Sorrel cut into thin strips.
  2. Wash and chop cucumbers in elongated sticks.
  3. Boiled eggs cut into small pieces.
  4. In a deep saucepan bring to a boil clean water. When the liquid starts to boil, add sorrel and boil for 2-3 minutes on medium heat.
  5. Remove the pan from the stove, cover with a lid and leave to cool completely.
  6. When the contents get a room temperature, add cucumbers, eggs, chopped greens and mix thoroughly. Taste, then salt and pepper.
  7. Remove the soup for 2-3 hours in the refrigerator.On the table to serve in a cool form. Sprinkle with chopped green onions and decorate with boiled egg slices.

Delicious green soup with sorrel in chicken broth in a slow cooker - a step by step recipe with photos

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Fresh green soup made from sorrel, cooked in a slow cooker according to the following recipe, combines a delicate, savory slightly sour taste and delicate, refined aroma. Due to the basis of chicken broth, a hot dish is quite nourishing, but, at the same time, it is easily absorbed by the body and does not create a feeling of heaviness in the stomach.

Essential ingredients for green sorrel soup made with chicken broth in a multivrivka

  • sorrel - 1 bunch
  • chicken broth - 2 l
  • potato - 3 pcs
  • carrots - 1 pc
  • boiled eggs - 3 pcs
  • greens - 1/2 bunches
  • salt - ½ tsp
  • ground pepper - ½ tsp

Step-by-step instructions on how to cook sorrel green soup in a slow cooker in chicken broth

  1. Sorrel leaves to wash well, dry and chop is not too small.
  2. Peel potatoes and carrots and chop into cubes.
  3. Place potatoes and carrots in a multi-cooker bowl, add broth, select the “Soup” mode and cook for half an hour.
  4. Then pour sorrel, salt and pepper and bring the liquid to a boil. Boil for 3-4 minutes, turn off, cover and wait 10-15 minutes.
  5. Pour hot green soup into a la carte plates, put pieces of boiled egg, cover with chopped greens and place on the table.

How to cook sorrel soup for baby - recipe with photos

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Children eat sorrel soup with great pleasure, but gastroenterologists do not recommend abusing this dish. Oxalic acid is a rather aggressive component and can adversely affect the child's digestive tract. However, from time to time babies can still be given this richness in natural vitamins. The main thing is to cook the soup and serve it with sour cream or unsweetened yogurt. They will extinguish too pronounced sour shade and make the taste more tender and creamy.

Essential ingredients for making sorrel soup for baby

  • sorrel - 50 g
  • vegetable broth - 1.5 l
  • carrots - 1 pc
  • potatoes - 1 pc
  • zucchini - 1 pc
  • onion - 1 pc
  • egg - 2 pieces
  • olive oil - 30 ml
  • salt - 1/3 tsp
  • dill - 1/3 of the bunch

Step-by-step instructions on how to make sorrel soup for a child

  1. Vegetable broth pour into an enamel saucepan and bring to a boil over medium heat.
  2. Throw in a boiling liquid potatoes and zucchini, chopped in small slices.
  3. Peel the onion and finely chop. Carrots cut into strips and, together with onions, save to a golden hue in olive oil.
  4. Add frying to the base for the soup and boil for 20 minutes.
  5. Sorrel rinse in running water, dry, remove stems, and cut the leaves medium-sized. Put in a pan to the rest of the ingredients, add salt and boil for 2-3 minutes. Remove from the stove, cover with a lid and let stand for a while.
  6. Then arrange in portions, add boiled egg, sour cream or unsweetened yogurt, sprinkle with chopped dill and serve.

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