Sorrel soup is the elder brother of many beloved green borscht. It is easier to prepare, more democratic in the selection of products, and because of their possible diversity, it is much easier to choose a recipe to taste for the whole family.
I don’t like the rice option - we’ll try oat, pearl barley, and at least buckwheat, sorrel soups with eggs, the step-by-step recipes of which we have chosen are equally tasty. It is unnecessary to talk about the benefits of such dishes - if there are no contraindications to sour broths, be sure to include sorrel soup in your diet, cook two to three times a month and thereby diversify the menu, and the natural source of vitamins is unlikely to be out of place.
General principles for preparing sorrel soup according to step by step recipes
• Simple and light sorrel soups with eggs are prepared in drinking water, to get a more satisfying dish, take meat or chicken broth as the basis. To make the soup delicious and look appetizing, the broth should be transparent. The step-by-step recipes for sorrel soup with eggs describe in detail from which pieces, how and for how long to cook this or that type of broth.
• For soup, it is better to take fresh and young sorrel leaves. After the formation of the peduncle, the taste of the leaves becomes unpleasant, and the veins are compacted and do not boil. In the soup, they are quite stiff and resemble randomly caught chips.
• Before use, the sorrel is sorted out - discarded leaves are thrown aside and the stems must be cut off. To wash off all the dirt well, it is advisable to keep the sorrel in water for some time, and then thoroughly wash each leaf.
• The cooking time of sorrel is not more than 4 minutes, so it is added to an almost ready dish. The leaves are thoroughly dried so that the rest of the raw water does not get into the pan, and cut into strips no more than one centimeter wide.
• Often the question arises of how much sorrel needs to be taken so that the soup does not turn out to be too sour or, on the contrary, tasteless. If you cook on meat broth, take at least 100 grams per liter. sorrel. For soup that does not involve the addition of meat, it is advisable to take twice as many leaves.
• Sorrel soup is usually obtained with a slight sourness, and cereals are added to the dish to even its taste. Most often rice, less often use semolina or oatmeal.
• Traditionally, sorrel soup is made with eggs. Raw eggs, whipped before frothing, are introduced into the dish, during cooking, hard-boiled - they are cut in half or supplemented with soup already poured on plates.
Sorrel egg soup: step by step recipe for chicken broth with rice
Step by step recipe for sorrel soup with raw eggs and rice on a light chicken broth. Eggs beat well with cold broth, after which they pour into a ready-made soup in a thin stream. Gentle chicken stock and rice balance the taste of soup well, acidity is almost not felt.
Ingredients:
• two chilled, medium-sized legs;
• 200-gram bunch of sorrel;
• a small onion;
• three boiled eggs;
• carrot;
• four small potatoes;
• 40 ml of oil;
• three tablespoons of round grain rice.
Cooking method:
1. Cooking chicken stock. In a pot with a capacity of at least 3 liters, pour 2.5 liters of clean water. Having examined the skin of legs, we remove the remains of feathers. To simplify the process, you can use tweezers. We wash the chicken, put it in a pot filled with water, put on a "fast" fire. As it warms up, foam will lump on the surface of the broth. Carefully monitor and constantly remove this var, otherwise the foam will mix with the broth and cloud it. As soon as the water boils, lower the peeled onion into the pan. We reduce the heating to the lowest level, cover tightly with a lid. After two minutes, be sure to check - the surface of the broth should sway slowly and evenly, intense boiling is unacceptable. Cook the broth for about 50 minutes, covering the pan with a lid. We check the readiness with a puncture, if the knife blade enters the meat freely - it is ready.
2. While cooking the broth, sort out the sorrel. Choose withered leaves and weed accidentally caught. We tear off rigid stems under the leaf itself. After washing the sorrel with water, put it on a linen towel to dry it.
3. Pour rice on the table. We remove all rubbish, beaten with spoilage and poorly polished dark grains. Then collect the cereal in a colander and rinse with cool water. To better wash away starch powder from grains, mix the cereal with your free hand or spoon. We do this until the water flowing from the colander becomes crystal clear. We substitute a smaller bowl in the colander and leave the rice until it dries.
4. Peel the potatoes, cut off the peel from the carrots with a thin layer. Cut the potatoes into medium-sized cubes or thin cubes, fill them with water. Do not leave in the air, otherwise it will darken.
5. We get the finished chicken and temporarily set aside. The meat should cool slightly so that it can be easily removed from the bones by hand. Remove the onion from the pan, pour three glasses of broth into a separate bowl. In the remaining boiling chicken base, drop the potatoes, add finely shredded carrots and dried rice. After boiling, cook for about twenty minutes.
6. Pour oil into a thick-walled deep frying pan or casserole and heat it over low heat. We cut the sorrel in wide strips and put it in the heated oil. Stir occasionally, simmer for about 8 minutes.
7. To the previously cast broth that has cooled well, break the eggs. By whipping we achieve absolute homogeneity and easy foaming.
8. Remove chicken from the bones. We disassemble it into fibers or cut it into smaller pieces with a knife. Lower the chicken to the potato that has reached the readiness, add the stewed sorrel. Continuously stirring the contents of the pan in a circle, pour the egg mass in a thin stream, add salt. Bring the sorrel soup to a boil, remove from the stove.
Sorrel egg soup: step by step recipe for meat broth without potatoes
Step by step recipe for sorrel soup with an egg without potatoes. Satiety is provided by the meat broth. Sorrel is blanched separately and added as a puree. Ready-made soup is served with halves of boiled eggs.
Ingredients:
• a pound of medium-fat pork pulp;
• purified water - one and a half liters:
• 400 gr. fresh sorrel:
• one onion head;
• small carrot;
• 50 gr. celery root;
• parsley root - 100 gr.;
• two tablespoons of oil;
• 2 spoons without a hill of flour;
• fresh dill for serving;
• four large, “cool” eggs;
• six tablespoons of 20% sour cream (you can low-fat homemade).
Cooking method:
1. We process meat. Cut off the excess pieces of fat and dense films from the pulp. Rinse, dry with paper towels, cut into portions. It can be small cubes or thin slices strictly cut across the fibers. Put the pork in a pan, add at least one and a half liters of water. In accordance with all the rules, we prepare transparent meat broth. On an intense fire, continuously removing the foam, bring to a boil. Next, cook under the lid with moderate heating for an hour.
2. Peel the vegetables, sort out the sorrel, wash with cold water. We cut the roots and carrots into small cubes, finely chop the onions.
3. Lay the sorrel leaves in a suitable saucepan. Add some water, a quarter cup is enough. We extinguish the leaves under the lid for about ten minutes, after which we interrupt the mashed blender. If you don’t have such a kitchen appliance, grind the stewed sorrel through a sieve or pass through a “shallow” meat grinder.
4. Pour two tablespoons of oil into the pan. Lightly warm it, put the roots and vegetables. Stirring, simmer over moderate heat for 10 minutes, until soft. Sprinkle the frying with flour, stir well, so that it completely disperses and does not stray into lumps. Cook on the same heat for another three minutes.
5. In the meat broth we spread the roots, Passer-boiled with vegetables, pour in the sorrel puree, add salt to taste. Bringing to a boil, boil the soup on low heat for five minutes.
6. Hard-boiled eggs are peeled, wash off small fragments of it with water. Cut the eggs along. When serving, add sour cream to the soup, arrange eggs on plates.
The easiest and most affordable sorrel egg soup: a step-by-step recipe on water with cream cheese and oatmeal
Boiled sorrel soup with eggs - a quick recipe step by step. Hercules flakes provide sufficient satiety, and thanks to cream cheese, it acquires a delicate creamy taste. Finely chopped boiled eggs are added to the finished dish.
Ingredients:
• filtered water - 2.5 liters, can be replaced with meat broth;
• 150 gr. cream cheese;
• a small onion;
• potato - 4 tubers;
• bunch of spinach;
• two large bunches of juicy sorrel;
• feathers of a young onion;
• 5 eggs;
• fresh dill;
• two spoons of Hercules, for ordinary cooking.
Cooking method:
1. We clean the green onions. We cut off the remains of the roots, remove the upper transparent shell from the white part. We sort out the greens, we cut the stems under the leaves from the sorrel and spinach. Peel the onion, peel the potatoes.
2. Rinse all the greens and lay them out on paper towels to dry. We cut potatoes into small pieces and leave it in water.
3. Finely chop the onion and onion feathers. Cut sorrel and spinach leaves into strips, finely chopping dill. Small slices, you can stripes, cut eggs.
4. Coarsely rub the processed cheese. If the curd is soft and sticks to the surface of the grater, place them for a quarter of an hour in the freezer. This time is enough for them to freeze a little - the process will go easier and faster.
5. In boiling water we put onions and green onions. Add the potatoes, cook, setting medium heat, about a quarter of an hour. When the potato wedges become soft, put the cheese in the pan. Stir thoroughly and add oatmeal. Cook the flakes for five minutes. It is recommended to take the classic "Hercules", such flakes after softening hold their shape well. In contrast, instant product instantly boils in mashed potatoes.
6. Put the chopped eggs and all the greens in the soup. We fall asleep spinach leaves and sorrel, add. Stew soup with the most "quiet" heating, at least five minutes, after which we turn off the stove.
Sorrel soup with eggs (step by step) - technology tricks and useful tips
• In any step-by-step recipe for sorrel soup with eggs, fresh leaves of the plant can be replaced with frozen or canned. But it is worth considering the important nuances. If fresh sorrel according to the recipe needs to be extinguished or blanched in advance, this should not be done with the preparation. Frozen sorrel is added to the soup without thawing, five minutes before being cooked. Canned should be lowered two minutes before the end of cooking.
• Do you like a sour-tasting dish? Add a little citric acid or natural lemon juice to the sorrel soup at the end of cooking. If you meet on sale forest sorrel, take it better. The acidity of such leaves is an order of magnitude higher than that of those grown in the garden.
• After introducing sorrel, do not boil the soup for a long time. As soon as the leaves change color and become soft, quickly bring to a boil and remove from the stove.
• Sorrel soup with eggs is usually seasoned with sour cream, but no less tasty is the dish if you use mayonnaise. The only drawback is that the sauce differs in cereal over the soup, however, someone likes this option more.
