Sorrel soup with chicken breast and egg. Soup with sorrel and chicken: a recipe with an egg. Cooking Ingredients

Among the people, 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. In addition to the classic recipe for sorrel soup with meat and eggs, there are also dietary options that can be easily given even to a small 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 prepared 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.

We send onions and raw carrots to a 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. We serve the classic version of 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

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

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

Delicious and quick soup with sorrel in chicken broth - a 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

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. See for yourself using the following step-by-step recipe for 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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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 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.

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. Cut the leaves to any width. 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. Potato goes 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.

With the advent of spring, this soup, beloved by everyone, is cooked in many families, or rather, it would even be said this way: I don’t know a single family in which it would not be cooked. The soup is delicious, hearty, easy to prepare and inexpensive, what else do you need for a family dinner?

To prepare sorrel soup with chicken according to the classic recipe, prepare the products according to the list. Peel and wash onions, garlic, carrots. Rinse the sorrel under running water, remove the stems. Remove the skin from the leg and cut off excess fat. Boil the eggs until cooked for exactly 10 minutes, cool in cold water, peel.

Pour water into a saucepan, bring to a boil, put the leg into it, cook for 15 minutes.

After a while, add the potatoes cut into small cubes, cook for 5 minutes, add the washed rice and cook for another 5 minutes.

Cut the carrots into small slices or grate, add to the pan, cook everything together for 3-5 minutes.

Cut the green onion and garlic, add to the pan, cook the soup for another 3-5 minutes.

Now remove the foam from the surface of the soup, remove the leg from the pan, remove the meat from the bones, return it to the pan, if desired, the meat can be chopped a little. Add water to the saucepan if necessary.

Add sorrel. As soon as the water in the pan boils, salt the soup, pepper, taste - if too sour, add a little sugar. Add chopped dill to the pot last, stir the soup, turn off the stove, cover the pot with a lid and let the soup brew for 10 minutes.

Before serving, put each boiled egg on a plate - you can chop it finely, you can cut it into two parts, or you can cut it into quarters, as you like.

And serve the delicious classic sorrel soup with chicken and egg to your homemade for lunch as a first course. Enjoy!

• Chicken - 500 g
• Water - 2.5 l
• Black peppercorns - 2 - 3 pieces
• Bay leaf - 2 - 3 pieces
• Carrot - 1 piece
• Onion - 1 piece
• Potatoes - 3 pieces
• Sorrel - 200 g
• Vegetable oil - 1 tbsp. the spoon
• Salt - 1 teaspoon

As a matter of fact, chicken soup, with whatever additives it may be, including sorrel, is a collective image! Which is absolutely true, since everything that is cooked in broth or with the addition of meat from this bird is justifiably considered chicken soup. The taste of this dish is hard to overestimate! Probably, there is no such person who would forget the intoxicating aroma and indescribable taste of chicken soup, which our beloved grandmother cooked for everyone in childhood! Moreover, it does not matter in what part of the world a person lives!

Chicken soup is popular all over the world

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

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

Chicken soup with the addition of oxal leaves, as mentioned above, is very popular in the wide expanses of our vast country! And an interesting combination of sorrel and chicken in the soup gives the dish a characteristic sourness, which perfectly refreshes the overall taste sensations! 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, blood formation 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, an improvement in appearance, as well as mood!

Step by step cooking

So, how to cook soup with sorrel in chicken broth:

1. First of all, you should prepare the basis of the future soup - broth. The recipe for sorrel soup involves the use of any parts of the chicken - it does not matter! However, not every chicken is suitable for broth. The golden rule says that chicken goes into the pan with thick legs, and thin into soup! That is, the most suitable bird for the broth is a laying hen with relatively thin legs from 2 to 4 years old. We put the parts of the corresponding chicken in the pan, add the prepared spices, meaning parsley and peppercorns. Then, pour the required amount of water and bring to a boil. After some time, we remove the necessarily formed foam, salt and leave to cook on low heat until fully cooked - for about forty minutes.
2. Well, as soon as our miracle is being prepared, we won’t just kill time like that! Let's get to the vegetables. We rub the carrots on a medium grater, and cut the onion preferably into small cubes.
3. Fry the prepared vegetables in oil, bringing them to visual softness and golden color!
4. We clean the potatoes and cut them into cubes, approximately, of medium size.
5. We wash a bunch of fresh sorrel and chop it.
6. The rich broth is ready. From it, parts of the cooked bird should be removed and put on a plate. We load the potatoes into the finished broth and cook it for no more than 10 minutes.
7. Again, without wasting precious minutes, as relatives are already starving, we pick tender meat from the bones of an 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.
8. After a certain time, fried onions and carrots are lowered into the broth where the potatoes are boiled. We give, literally boil him.
9. Next, add sorrel.
10. Add the prepared meat to the soup, salt it, if, of course, it is necessary, and set aside for 10 minutes to infuse it.

Well, the soup is ready! Moreover, in our high-tech age, you can cook a wonderful sorrel soup in a slow cooker, which will significantly reduce the cooking time and to a greater extent retain the beneficial properties of the 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 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 sensations!

Bon appetit!