Prepare sorrel soup with chicken broth. Sorrel and Chicken Soup: Egg Recipe

Sorrel soup warms and “refreshes” at the same time thanks to a pleasant, tonic sourness. The first dish with the addition of sorrel leaves turns out to be tasty and rich both in the case of hearty meat, and with a lighter chicken broth, or even in a lean version.

Today we will give preference to the bird and hurry to try this wonderful recipe, before the summer is over and with it the season of fresh, juicy sorrel. The set of spices and the proportions of the products can be safely adjusted, but still do not forget that the soup is sorrel, so there should be a lot of the main component!

Ingredients:

  • sorrel - 150 g;
  • chicken (wings, chicken leg, etc.) - 300 g;
  • potatoes - 2-3 pieces;
  • bulb - 1 pc.;
  • carrots - ½ pcs.;
  • butter- 1 tbsp. a spoon;
  • salt, pepper - to taste;
  • eggs (for serving soup) - 3-4 pcs.

Sorrel soup chicken recipe with photo

  1. cook sorrel soup it is possible with chicken wings, a leg, a dietary breast or a ready-made soup set (in our example, wings are used). Put the washed chicken in a saucepan, pour in 2 liters of water, bring to a boil. Wanting to reduce the calorie content of the soup, we drain the first broth. Re-fill the bird with water, boil. We load the whole peeled onion into the bubbling liquid, keep the broth for 25-30 minutes over moderate heat.
  2. In parallel, cutting off a layer of peel, cut sweet carrots into small pieces.
  3. Peel the potato tubers, cut into cubes.
  4. We wash a large bunch of sorrel, getting rid of the soil and wilted leaves. Shaking off drops of water, cut the leaves into thin strips.
  5. From the broth with the finished chicken, we catch the onion, which has already fulfilled its function. Drop the potatoes into the pot.
  6. Next, add sliced ​​carrots. Bring the broth to a boil, let the vegetables boil for about 15 minutes (until softened).
  7. When the potatoes and carrots are ready, we load the main component - juicy sorrel - into the soup. After the next boil, we keep the broth over low heat for about 5 minutes, saturating the broth with a characteristic sourness. Do not forget to salt / pepper the almost ready first course.
  8. To enhance the aroma and soften the taste, load the butter into the pan. As soon as it melts, turn off the fire.
  9. Serve hearty chicken sorrel soup topped with boiled egg slices and optionally seasoned with low-fat sour cream.

Enjoy your meal!

Good afternoon, friends, sorrel - useful herb which is used in various dishes. But most often it is used for cooking light soups and green cabbage soup. today brings to your attention a recipe - soup with sorrel in chicken broth.

The first tender leaves of this vitamin green contribute to the fight against beriberi, cheer up and set the body on a 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 the weed, it can harm people with digestive disorders. Therefore, sorrel should be consumed in a reasonable amount. Least of all oxalic acid is found in the very first and tender shoots than in the leaves of a late harvest, during the flowering of sorrel. The younger and smaller the leaves, the tastier meals from sorrel.

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

The secrets of making delicious sorrel soup

Preparing sorrel soup is easy, any novice cook can make it, but still, you need to know some important points:

  • When the leaves of sorrel throw out the peduncle, the sorrel becomes coarse, so this is no longer used for culinary purposes.
  • Sorrel is not cut very finely, otherwise it will get wet in the soup and turn into a shapeless mass.
  • Sorrel is always added last to the soup. Fresh greens are cooked for 4-5 minutes, frozen - 5-6 minutes. Frozen leaves are not thawed before being put into the soup.
  • Often, sorrel is supplemented with other herbs, which balances the taste of the dish and increases the nutritional value.

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

Chicken wings - 6 pcs.

Sorrel - bunch

Potatoes - a couple of pcs.

Eggs - a couple of pcs.

Onion - one head

Salt - to taste

Black ground pepper - to taste

Bay leaf - a couple of pieces.

Peppercorns - 3 pcs.

Seasoning for soup - 1 tbsp. l.

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

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

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

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

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

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

7. Wash the sorrel, sort it out, removing sluggish and yellowed leaves. Cut the petiole, cut the leaves and send to the pan. Usually, 50 g of sorrel is taken per 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 raw 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 infuse for 10-15 minutes.

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

Enjoy your meal!

Video recipe: soup with sorrel in chicken broth

Green sorrel soup with chicken is the first dish that will pleasantly surprise you with its unusual taste. And the main plus of such cabbage soup, or more simply, vegetable soup with sorrel lies in the simplicity of its preparation. In addition, you will have to spend quite a bit of time, and there will already be a fragrant green soup on the table, which the whole family will appreciate. This soup owes its name to the color that it acquires during cooking due to sorrel. There are several recipes for making green soup, which differ in some subtleties. Consider a recipe for sorrel soup, in which eggs are boiled in advance, and chicken is used instead of meat.

Cooking method: cooking .

Ingredients

  • chicken leg - 1 pc.
  • potatoes - 5-6 pcs.
  • fresh carrots - 2 pcs.
  • onion - 2 pcs.
  • chicken eggs - 3 pcs.
  • sorrel - 1 bunch
  • dill - 1 bunch
  • salt - to taste
  • ground black pepper - to taste.

Recipe


  1. Put the washed chicken thigh into a pot of water. Turn on the fire and cook the broth for 15-20 minutes at a low boil.

  2. Meanwhile onion, peeled and washed well, cut into cubes.
  3. Peel and wash the carrots, cut into strips. Place onions and carrots in a pot of simmering broth.

  4. Then peel and wash the potatoes. Cut it into cubes and put in a saucepan with broth.

  5. Boil the eggs in advance in salted water. Then peel and cut into cubes, not finely. When the potatoes are cooked, put the eggs in the pot with the borscht. Some prefer to add chopped chicken eggs directly to the plate, but then decide for yourself.

  6. Wash the sorrel well and cut.

  7. Wash the dill and chop finely.
  8. Remove the chicken leg from the pan and separate the meat from the bone. Put the meat in sorrel soup. Salt to your liking and add ground pepper. Pour in greens and sorrel. After 5 minutes, turn off the heat and leave the sorrel soup with chicken for 10 minutes to brew under closed lid. Ready.

  9. Chicken sorrel soup can be served with sour cream. We can also offer

Everyone knows the taste of sorrel soup, but if you cook it with chicken broth, it will not only be tastier and more satisfying, but also healthier! Try it and you may become one of your favorite soups.

Ingredients

  • water 1.5 liters
  • chicken legs 1 Kilogram
  • potatoes 5 pieces
    large
  • bow 1 piece
    medium size
  • carrots 2 pieces
  • egg 4 pieces
  • sorrel 1 bunch
  • salt to taste
  • pepper to taste
  • bay leaf to taste
  • green onions to taste
  • sour cream to taste

Step 1. Wash the meat very well! Put it in the pan, add some water. Boil for 10 minutes. Remove the skin from the legs. Then transfer the chicken to boiling water (in a saucepan). Add bay leaf, salt, pepper. Boil 40-60 minutes.

Step by step video recipe

Step 2. While the meat is cooking, finely chop the onion and grate the carrots on a fine grater. Transfer the onions and carrots to a frying pan heated with sunflower oil. Fry over medium heat until softened and browned. Hard-boil the eggs (you need to boil them for about 7 minutes).

Step 3. Cut the potatoes into small pieces. Add to soup. Add the fried onions and carrots to the pot.

Step 4. Wash and cut the sorrel into small strips.

Step 5. Cut boiled eggs into small cubes. Finely chop the parsley and dill.

Step 6. Add greens to a common pan. Boil until potatoes are cooked.

Step 8. Add sorrel, eggs, parsley and dill. Bring to a boil - and turn off.

Sorrel soup is amazing light dish, which everyone will like, especially if the main component is the freshest sorrel, you can pick in your own garden. This dish can be served both chilled and hot. It is very popular during the hot summer months. The cooking process is very simple and does not require any exotic ingredients.

The calorie content of the soup is about 40 kcal per 100 g, so you can safely eat it and not be afraid for the figure.

Consider step by step with a photo how to cook sorrel soup in several ways.

Classic sorrel soup recipe

The recipe for sorrel soup with eggs is known to many housewives. This simple dish is prepared very quickly, and its refreshing taste will give vigor and strength for the whole day.

You will need:

  • Sorrel - 300 g;
  • 5 chicken eggs;
  • Onion and carrot - one each;
  • 3 potatoes;
  • Vegetable oil - 2 tablespoons;
  • Salt - 2 small spoons;
  • Black allspice in peas.

Now by myself classic recipe sorrel soup without meat:

  1. We cut the potatoes into medium-sized cubes and put them in a saucepan with two liters of water, put on a flame and cook. Do not forget to periodically remove the resulting foam;
  2. We grate the carrot, and finely chop the onion. We place the vegetables in a pan with vegetable oil and fry a little for five minutes, stirring constantly;
  3. After about 7 minutes have passed since the water boils in a saucepan with potatoes, add vegetable frying to it, slightly reduce the gas and continue cooking for another 10 minutes;
  4. We get rid of the sorrel leaves from the stems and cut them as you like: it can be large, it can be small. Add them to the saucepan with the rest of the ingredients, gently stir everything and cook for about another five minutes;
  5. We break all the eggs into a bowl and beat them a little with a whisk or fork, then carefully, in a thin stream, pour them into the soup, while stirring it;

With this, our delicious summer dish is ready. Pour it into bowls and serve with sour cream.

Recipe for multicooker

Easy to cook spicy sour soup in a slow cooker. The instructions are quite simple, you just need to follow the order of laying the products in the multicooker bowl.

You will need:

  • Water - 3 l;
  • Chicken - 800 g;
  • Sorrel - 2 bunches;
  • Carrots and onions - 70 g each;
  • Vegetable oil - a tablespoon;
  • Garlic - 2 teeth;
  • Potato - 300 g;
  • Spices - to taste;
  • Dried dill - a teaspoon.

How to cook sorrel soup with chicken in a slow cooker:

  1. We cut the chicken into small pieces;
  2. We cut the potatoes into medium cubes, carrots into small strips. Finely chop the onion and garlic;
  3. We remove the leaves of the main green ingredient from the stems and chop them medium-sized;
  4. We wash the multicooker bowl, wipe it thoroughly with a dry cloth and pour vegetable oil into it;
  5. We activate the "Frying" mode and pour chopped vegetables (onion, garlic and carrots) into the heated container. Without closing the lid, fry everything until golden brown, then transfer to a separate bowl;
  6. Next, put the chicken and potatoes in the bowl, pour water. Close the lid and activate the "Extinguishing" program for an hour. After the specified time, we catch the chicken and separate the meat from the bones;
  7. In the resulting broth we put sorrel, vegetable roast, meat and dried dill. Do not forget to salt the soup;
  8. We close the lid of the device, and, without changing the program, let the dish simmer for another 15 minutes;

After that, the dish will be ready. Pour it into bowls and serve. You can additionally decorate it with half a boiled egg or lightly sprinkle with grated hard cheese.

Chicken soup with sorrel

This soup is made with chicken broth, but you can also cook it with beef. In any case, it turns out very tasty.

Composition of products:

  • Half a chicken carcass;
  • Garlic - 2 cloves;
  • One egg;
  • Carrots and onions - 1 pc;
  • 3 potatoes;
  • 2 bay leaves;
  • Sorrel - 100 g (2-3 bunches);
  • Green onion, salt, seasonings - to taste.

Cooking scheme at home:

  1. We cook chicken broth, take out the meat itself and put it in a separate bowl;
  2. Randomly cut the potatoes and run into a boiling broth;
  3. We cut carrots and onions, lightly fry them in sunflower oil and add to the pan when the potatoes are almost ready. For flavor, add lavrushka;
  4. Finely cut the boiled chicken and send it to the rest of the ingredients, add a little and add seasonings;
  5. Separately, boil the chicken egg;
  6. We wash the sorrel leaves, dry them and cut them into small strips;
  7. Chop the green onion and garlic. Add them along with the main green ingredient when the potatoes are boiled and soft;
  8. We try the food for salinity, cook for another half a minute so that the greens do not overcook, and turn it off;
  9. We mix our finished dish with meat. Decorate with half a boiled egg.

Serve a light summer dish with sour cream or mayonnaise.

Delicious rich sorrel soup can be cooked independently with stew. This dish will be especially relevant on a hike, or if there is no fresh meat on hand.

For 5-6 servings you will need:

  • Stew - a jar (300-350 g);
  • 2 boiled eggs;
  • Carrot and onion - one each;
  • 3-4 potatoes;
  • Sorrel - 250-300 g;
  • Ground black pepper - a pinch;
  • Salt - to taste (about a teaspoon).

We prepare in stages:

  1. Open a jar of stew and put the contents in a saucepan, remove excess fat;
  2. We put the pan on gas and heat the meat;
  3. Place the peeled and finely chopped onion to the stew, mix and fry everything together for about 5 minutes;
  4. We clean the carrots, three on a grater with medium or large holes, add to the rest of the ingredients and fry for another couple of minutes;
  5. Fill the components with 2.5 liters of water and wait until it boils;
  6. We clean the potatoes and cut them arbitrarily, then put them in a saucepan and start cooking;
  7. We wash the sorrel leaves well under running water and cut them into squares or strips;
  8. When the potatoes are cooked and become soft, add sorrel, pepper and add food. Bring to a boil and cook the soup for another 5 minutes. We try for salinity, add salt if necessary;
  9. Remove the dish from the heat and let it brew for another 10 minutes;
  10. Peel the boiled eggs and cut in half. Pour the dish into plates, decorate on top with half an egg and finely chopped fresh herbs.

Such an amazing summer light dish like sorrel soup will decorate the table on a sultry hot day.

Video: Sorrel Soup Recipe