Sorrel soup with egg in chicken broth. Refreshing sorrel chicken soup is the perfect summer lunch option.

Everyone knows the taste of sorrel soup, but if you cook it on 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 the 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.

Popularly fragrant, rich, very tasty and at the same time mega-healthy sorrel soup (recipes with photos and videos below) is often called green borscht or green cabbage soup. And our ancestors still called this dish a green healer, knowing full well about its great benefits for the body after a cold winter. According to its characteristics sorrel soup can easily form the basis of a diet rich in vitamins and microelements, which is especially important in spring. Apart from classic recipe sorrel soup with meat and egg, there are also dietary options that can be easily given even little child. For example, sorrel soup with chicken broth or a vegetable version without meat at all. The only condition that guarantees the benefits and amazing taste of this dish is to choose the right sorrel. To cook any sorrel soup, you should take only young and tender leaves, cut out thick veins from them and remove the tails. Then the sorrel soup, many step-by-step recipes of which you will find in this article, will turn out to be really useful and tender.

Classic sorrel soup with egg and meat - step by step recipe with photo

Classic sorrel soup must be cooked with meat and boiled egg. For its preparation, you can take beef, chicken, rabbit or lean pork. In the next step-by-step recipe with a photo, we suggest you try making a classic sorrel soup with egg and turkey meat, which turns out to be both rich and easy to digest.

Essential ingredients for a classic soup with sorrel, egg and meat

  • sorrel - 300 gr.
  • turkey fillet -150 gr.
  • onion - 1 pc.
  • carrot -1 pc.
  • eggs - 2-4 pcs.
  • potatoes - 6 pcs.
  • parsley or dill - 1 bunch
  • vegetable oil
  • black peppercorns
  • Bay leaf

Step by step instructions for the classic recipe for sorrel soup with egg and meat

  • We put the pan on the fire, add salt, throw a couple of peppercorns and proceed to the processing of vegetables. We clean the potatoes and cut them into cubes, as for any other soup or borscht.
  • We clean the onions and carrots. We chop the onion, chop the carrot on a fine grater. Wash the turkey and cut into small cubes. Be sure to remove the film and fat from the fillet.
  • We send the turkey fillet and potatoes into the water along with the bay leaf, bring to a boil over medium heat. Remove the foam with a slotted spoon and prepare the fry. To do this, lightly fry the chopped onion in a small amount of sunflower oil.
  • bow and raw carrot send to the boiled broth. We turn to the preparation of greens: cut the washed sorrel medium, and chop the dill (parsley) quite finely.
  • Five minutes after the first bubbles appeared on the surface of the broth, add greens. Stir, lower the heat a little and continue to cook. Break the eggs into a bowl and beat with a fork until smooth.
  • About 10 minutes after adding the sorrel to the boiling broth, pour in the beaten eggs in a thin stream.
  • We continue to cook the soup until the potatoes and meat are ready, be sure to remove the noise with a spoon. Serve classic version green sorrel soup with sour cream.

    • Green sorrel soup with egg and chicken - a simple recipe step by step

    The next version of green sorrel soup with egg and chicken according to a simple recipe can also be called traditional or classic. But unlike the previous soup recipe, in this version, the eggs must first be boiled. Read more about how to cook green sorrel soup with chicken and boiled eggs below.

    Ingredients for Green Sorrel Soup with Chicken and Egg

    • chicken thighs - 0.6 kg
    • onion - 2 pcs.
    • potatoes - 8 pcs.
    • carrots (small) - 3 pcs.
    • sorrel - 400 gr.
    • boiled eggs - 6 pcs.
    • bay leaf - 1-2 pcs.
    • vegetable oil
    • peppercorns

    Step-by-step instructions for a simple recipe for green soup with sorrel, egg and chicken

  • First, we cook the broth: we send the washed chicken legs to boiled and already salted water. Following the meat, we throw spices into the pan: black peppercorns, lavrushka, a little paprika if desired.
  • Wash and clean one onion and two carrots. Cut the carrot into large rings, and cut the onion in half. Add vegetables to the broth, after removing the resulting foam with a slotted spoon.
  • We clean the potatoes and cut the tubers into medium cubes.
  • We turn to sorrel, which must be thoroughly rinsed under running water, and then dried on a paper towel. Finely chop the sorrel leaves with a sharp knife.
  • When the meat in the broth begins to separate from the bone, we take out the legs and separate from the bone. Discard the skin and bones, and thinly slice the meat. We also take out the vegetables from the broth with a slotted spoon.
  • We filter the finished broth through cheesecloth, folded in several layers. We return the strained broth to the stove and add the potatoes.
  • When the broth boils again, add to it the frying of onions and carrots, thinly sliced ​​and sautéed on vegetable oil until golden.
  • 5 minutes after frying, send to chicken broth and sorrel. Cook over low heat for another 5-7 minutes.
  • At the end, add finely chopped boiled eggs to the sorrel soup and mix. Serve with fresh herbs and sour cream.

    • Classic sorrel soup with egg without meat, step by step recipe

    Classic green sorrel soup with egg can be prepared without meat. Moreover, this soup, unlike meat options, can be called dietary and low-calorie. Also, such sorrel soup without meat can be served not only hot, but also cold. Read more about how to cook classic sorrel soup with meatless egg (vegetable broth) in the following recipe.

    Essential Ingredients for Classic Sorrel and Meatless Egg Soup

    • sorrel - 450 gr.
    • quail eggs - 8 pcs.
    • potatoes - 6 pcs.
    • medium carrot -2 pcs.
    • small onion - 1 pc.
    • dill
    • parsley
    • pepper

    Step by Step Instructions for the Classic Sorrel Soup with Meatless Egg

  • We prepare vegetable broth: we send an onion, cut in half, and one peeled carrot into salted water and bring to a boil over medium heat.
  • Finely chop the second carrot on a grater. Cut potatoes into small cubes. As soon as the water starts to boil, throw the prepared vegetables into the pan.
  • Cook over low heat for another 5 minutes and take out the carrots and onions. Add chopped sorrel (only leaves).
  • Stir, pepper and cook until the potatoes are ready.
  • Boil quail eggs in saucepans, cool and clean. Finely chop, you can also grate.
  • Ready soup seasoning quail eggs and greenery.

    • How to cook healthy green sorrel soup for a child at home, recipe

    Every mother knows that getting a small child something useful, in particular greens, is not an easy task. The way out of this situation may be the following instruction on how to cook a healthy green sorrel soup for a child at home. There are a few little tricks in this recipe that will awaken a healthy appetite even in small gourmets. Read more about how to cook delicious and healthy green sorrel soup at home, which your child will also like, below.

    Necessary ingredients for a healthy green sorrel soup for a child at home

    • sorrel -250 gr.
    • spinach - 250 gr.
    • dill - 100 gr.
    • potatoes -4 pcs.
    • quail eggs - 3 pcs.
    • water - 2 l

    Instructions on how to cook healthy green sorrel soup for a child at home

  • Peel the potatoes and cut into small cubes. We put the water on the fire and immediately throw the potatoes, salt.
  • We remove the foam from boiling water and add finely chopped herbs: spinach, sorrel, dill.
  • Stir, reduce the heat and continue to cook until the potatoes are ready.
  • Hard-boiled quail eggs. Cool and cut in half.
  • Turn the finished soup with a blender into a puree. Such an original serving will definitely interest a baby who does not like ordinary liquid soups. We decorate the dish with halves of quail eggs.

    • Delicious and quick soup with sorrel in chicken broth - step by step recipe

    Our next version of Chicken Broth Sorrel Soup is not only delicious, but also quick to prepare. Boil this sorrel soup in ready-made chicken broth. You can also use frozen chicken broth. How to cook a delicious and quick soup with sorrel in chicken broth.

    Necessary ingredients for a delicious and quick sorrel soup with chicken broth

    • chicken broth - 1.5 l
    • sorrel - 300 gr.
    • eggs - 2 pcs.
    • rice - 1/4 cup
    • onion - 1/2 pc.
    • carrot -1 pc.
    • Bay leaf
    • vegetable oil

    Step-by-step instructions for the recipe for a quick sorrel soup with chicken broth

  • Bring the prepared chicken broth with bay leaf to a boil.
  • We take out the parsley and add pre-boiled white rice. Stir and cook over medium heat for 2-3 minutes.
  • At this time, we are preparing a quick frying of carrots, onions and vegetable oil. Add the roast to the broth, stir.
  • We cut the sorrel and send it to the pan after frying.
  • After 5 minutes, beat the eggs with a fork and pour into the boiling broth. Stir and cover with a lid, leave for 15-20 minutes to infuse.

    • Green soup with young sorrel without meat - step by step recipe with video

    Green soup with young sorrel without meat, as well as options with chicken broth, eggs or beef meat, is very tasty and healthy. Check it out for yourself with the following example. step by step recipe green soup with young sorrel without meat from the video below. Sorrel soup, the recipe of which awaits further, in preparation resembles the classic version of this dish. It is very easy to cook, and even a small child can use it.


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    Green cabbage soup is a rather rare dish. It's all about the seasonality of the main ingredient - sorrel. However, for a long time the hostesses found a way out and began to roll up this summer grass in order to please their whole family even in winter with a sour, interesting and so reminiscent of summer soup. By the way, this is the first dish with a very long history - it is already over 360 years old and its original recipe has not changed much during this time. Which speaks of the exclusivity of this type of cabbage soup. So, let's cook together this traditional Russian soup 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 do the broth. To do this, we collect water in a three-liter saucepan, not reaching two fingers to the top. Let's put it on medium heat. We 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 salt to taste.

    2. Next, peel the onions and carrots. We rub the last, although you can cut it into small cubes. We also chop the onion. Can be bigger, fashionably smaller. As you please.

    3. Potatoes are also peeled and cut. You can use the following cutting options: cubes, rings, half rings, rectangles.

    4. We deal with sorrel. If you use fresh, then you must first wash it. Then we cut off all the legs and cut the leaves as small as possible. If you use rolled up, then just open the jar.

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

    6. We take out the boiled meat from the pan and pick it off. Then put it back in the pot 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. We try. Add 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 smaller.

    9. Meanwhile, our soup is ready. Remove it from the fire, cover and let it brew a little. Serve hot with halved egg and sour cream.

    Now you know how to cook sorrel soup even in winter. Do not be afraid to experiment, expand your family's menu, indulge your loved ones and they will thank you for it!

    Note to the owner

    1. Sorrel leaves are attached to rather thick stems. They are vitamin, very juicy, however, too fibrous, and this is felt in the soup. Before immersing in the broth, it is better to grind them in a blender. The leaves are easy to cut with scissors. There is no need to turn them into a homogeneous gruel - they will boil well 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 using such preservation, cooking according to the above recipe, is quite acceptable. Ramson also does not hurt - it will give the meat broth a spicy appetizing smell and at the same time fortify it.

    3. After cutting the cooked chicken wings, only the meat pieces should be immersed in the pan, and the skin should not be put there. On these parts of the chicken carcass, the skin is thick. In addition, in the broth it will seem slippery. Finding it on a plate, children usually squeamishly grimace and refuse to eat, and not all adults like boiled bird skin.

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

    Delicious sorrel soup with egg and chicken, appetizing and rich, never gets bored. It is a pity that fresh sorrel suitable for food can be bought only in spring and early summer. Good hostesses prepare spring sorrel in jars for the whole year to please the family more often. delicious meals with his addition.

    Sorrel soup with chicken broth is easy to make. To make it tasty, sorrel is placed at the very end of cooking, and for flavor, favorite spices are added to the broth. An egg can be put on a plate for everyone along with sour cream and herbs, or added to a common pan.

    They call sorrel soup in different ways, someone shchi, others green borscht. This is due to the peculiarities of preparation. Beets and tomatoes are always put in green borscht during the preparation of frying, and cabbage soup is most often boiled with pork or beef, sometimes adding cabbage along with other vegetables.

    The recipe for sorrel borscht may include some nettle. If there is no chicken, the dish still turns out delicious on a simple vegetable broth. Pleasant sourish oxal taste stimulates the appetite and gives the dish a special appeal.

    Taste Info Hot Soups

    Ingredients

    • Chicken thighs - 500 g;
    • Water - 3 l;
    • Carrots - 2 pcs.;
    • Onions - 2 pcs.;
    • Sorrel - 2 bunches;
    • Eggs - 5 pcs.;
    • Potatoes - 4-5 pcs.;
    • green onions;
    • Spices to taste.


    How to make delicious sorrel soup with chicken and egg

    We wash the meat, pluck out the hairs and the remains of feathers (if any), fill it with clean cold water, and set to boil. Instead of chicken thighs, the drumstick, wings or half of the carcass of a whole chicken will do. For taste, add 1 carrot and 1 onion. To make the broth golden and fragrant, bake the carrots and onions a little in a hot frying pan without oil as a whole. When the water boils, remove the foam and reduce the heat. The meat will be ready in about an hour. 10-15 minutes before readiness, add spices - bay leaf, salt, peppercorns. Let the eggs boil right away.

    The remaining carrots and onions are used for frying. Finely chop the onion, rub the carrots on a coarse grater. Fry them in vegetable oil, lightly salt and pepper, until golden brown. This will take about 5 minutes.

    When the broth is ready, strain it, set aside the meat to cut and add during the preparation of the soup. We throw out the used vegetables and spices from the broth, put peeled and sliced ​​​​potatoes into it after boiling.

    The potatoes should boil for 10 minutes, after which we spread the frying to it.

    Remove the meat from the bone and cut into pieces, add it to the soup. Discard the bones and skin.

    When the potatoes are ready, put the green onions, cook for 2 minutes. We taste, add salt and pepper if necessary.

    Wash the sorrel, chop coarsely or finely, to your taste. Add it to the pan, and after a minute turn off the heat.

    We clean and cut the eggs. If the dish is eaten immediately, then the eggs can be put in a common pan. Some people like sorrel soup without eggs or with raw egg mash poured in at the end of cooking.

    Add eggs immediately after the sorrel or put each on a plate.

    Let the soup brew in a saucepan for 5 minutes, and serve hot, pouring into bowls. To make dinner even tastier, put sour cream and brown bread on the table. Enjoy your meal!

    Hello my dear freshness lovers! The first half of June is the beginning of young vegetables and juicy greens. Well, how not to 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 useful 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 cook this one. There are a lot of options for its preparation: cold, hot, with spinach or beets. But I will focus on the traditional green sorrel soup with egg.

    Fresh soup with sorrel in chicken broth

    For it we 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 such a 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 turn out to be the most transparent and will harmonize beautifully with the greens.

    The number of eggs can be any. generally cooks from 1 piece, carefully whisking it in a mug, and then pouring it into a hot broth to make a kind of thin cobweb. 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 in the process of boiling water. The more carefully you clean it, the better the broth will turn out.

    When all the foam is removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Salt put 1.5 teaspoons. This is enough for meat, and the soup itself will be further adjusted to taste.

    You can add onion and carrots to bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the chicken legs in plain salt water. But in order for everyone to appreciate your sorrel soup, do not skimp on spices.

    Cutting 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 - in small cubes, potatoes - in medium cubes, carrots - in thin strips.

    From carrots with onions to cook frying. In a frying pan in sunflower oil (1 tablespoon), initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and pour carrots. Saute vegetables until carrots are soft.

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

    Rinse large bunches of sorrel thoroughly and dry from water. Cut off long and tough stems. Leaves cut into arbitrary widths. But it is better not to make big “rags”.

    Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to the rest of the greenery. Of course, the amount of dill and parsley can be increased, but do not forget - sorrel still remains a priority.

    Laying vegetables in chicken broth

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

    Then pour the carrot-onion fry.

    When it boils, add chopped eggs.

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