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Sorrel soup with beef. Sorrel soup with beef classic recipe Sorrel soup with meat

Greetings, dear readers of the culinary blog! We already know that sorrel soup is one of the most delicious and easy to prepare dishes. Little food is spent on it, so the soup is very economical. The plant is also rich in various vitamins: potassium, magnesium, iron, vitamin C, etc. Therefore, by preparing the first dish with this plant, you will not only enjoy its taste, but also increase hemoglobin and improve digestion.

The second name of this dish is “green soup”. It was given for the bright green color of the stew. Every housewife should have such a recipe. After all, it is he who will remind us of childhood and of the soup that our grandmothers prepared.

Sorrel soup with egg and rice according to a classic recipe

Green soup with pork is hearty, healthy and very flavorful. It's quick and easy to prepare, and it always turns out delicious. This recipe has been proven for years, only sometimes I replace the rice with buckwheat, it’s also very tasty, everyone eats it and praises it.

Required Products:

• 400 g pork on the bone;
• 150 g sorrel;
• 2 potatoes;
• 1 onion;
• 2.5 liters of water;
• 100 g rice;
• 2 tbsp. rast. oils;
• 2 boiled eggs;
• salt, pepper - to taste;
• 4 black peppercorns;
• 3 bay leaves;
• any greens;
• a little parsley root.

Preparation:

1. Wash the pork and chop it into medium-sized pieces. Pour water into the pan and throw the prepared meat into it. Add bay leaf and peppercorns. After the foam appears, carefully remove it with a spoon.

2. Grind the carrots and parsley root into strips. After half an hour of cooking the meat, follow it with chopped vegetables.

3. After 10 minutes, rinse the rice thoroughly in cold water and add to the rest of the ingredients. Mix.

4. Chop the onion and fry in oil until golden, then add to the broth.

5. Chop the sorrel with the rest of the herbs and also add it to the soup. If it is frozen, then it can be added to the soup without defrosting.

6. Continue cooking for another 5-7 minutes. Then add salt. Cover the pan with a lid and let it brew for about 15 minutes. And then pour into plates and decorate with chopped boiled egg. If desired, you can flavor it with sour cream.

Bon appetit!

Cook sorrel soup in beef broth with spinach

With the arrival of spring, green sorrel and spinach appear in gardens and summer cottages. Therefore, you should definitely try this green soup.

Required Products:

• 400 g beef on the bone;
• 1 carrot;
• 1 onion;
• 2 boiled eggs;
• 3 potatoes;
• 4 allspice peas;
• 4 black peppercorns;
• coriander;
• salt, pepper - to taste;
• a bunch of sorrel and spinach each.

Preparation:

1. Boil beef with bay leaf until cooked.

2. Then take it out, divide it into pieces and put it back into the pan. Cut the potatoes into cubes, as you would for regular soup, and throw them into the boiling broth.

3. Immediately add peppercorns and coriander. Let's pepper it. Cut the carrots into strips. Onion - small cubes. Fry vegetables in vegetable oil. Finely chop the greens. Add the roast to the soup and stir. We wait for the boiling to begin and send the greens.

4. After a minute, add the diced egg.

We wait 5 minutes. Green soup is ready!

Pour into plates. Season with sour cream. Sprinkle chopped dill and parsley on top.

Kholodnik with sorrel on kefir without potatoes

A delicious cold soup with a pleasant sourness will delight you on the hot days of summer, and we will prepare it using kefir. It's easy to prepare, eats quickly, you can add mustard for some piquancy, but it's a matter of taste.

This dish is considered dietary and is prepared without potatoes, but I always serve boiled potatoes in a separate plate and everyone serves as they wish.

Required Products:

• a bunch of sorrel;
• 250 ml kefir;
• 250 ml water;
• 50 g boiled sausage;
• 1 fresh cucumber;
• 4 radishes;
• 2 boiled eggs;
• 2 sprigs of dill;
• a pinch of sugar;
• salt - to taste.

Preparation:

1. Grind the washed sorrel. Bring water to a boil in a saucepan and add salt. Add sorrel to it and cook for 5 minutes. Let cool.

2. Pour the required portion of kefir into the sorrel broth. Add salt and sugar if necessary. Mix thoroughly.

3. Cut the sausage, cucumber and radish into cubes.

Chop the dill. Throw all the prepared ingredients into the pan with the stew. Mix again.

Before serving, add eggs, cut into thin slices.

Dietary lean sorrel soup without meat with mushrooms

The green soup turns out very tasty with the aroma of summer greens, and the mushrooms add an unusual aroma to this spring dinner.

Required Products:

• 800 ml water;
• 300 g sorrel;
• 1 carrot;
• 1 onion;
• 2 tbsp. rast. oils;
• 40 g dried mushrooms;
• 6 black peppercorns;
• 2 bay leaves;
• 2 boiled eggs;
• salt - to taste.

Preparation:

1. Soak the mushrooms in cold water for 2 hours. Then we cook mushroom broth from them.

If we make soup from champignons, then I do not soak them, but simply rinse them thoroughly under running water

2. Grind the sorrel. Chop carrots, boiled mushrooms and onions and fry in oil.

3. Throw sorrel into the boiling broth. Bring to a boil. Add frying and continue cooking for 10 minutes.

At the end, add bay leaf, peppercorns and salt. When serving, add chopped boiled egg.

Bon appetit!

Delicious sorrel soup with chicken and noodles

Sorrel soup is a fairly easy to prepare dish. And if you add vermicelli to it, you get a very tasty and unusual dish. This is a recipe for a spicy and hearty summer soup.

Required Products:

• 20 g ginger;
• a bunch of sorrel;
• 1 jalapeno pepper;
• 3 cloves of garlic;
• 700 ml water;
• 2 bouillon cubes;
• 300 g chicken breast;
• 500 g vermicelli;
• 50 ml cream;
• cilantro and lemon zest - to taste;
• boiled egg (optional).

Preparation:

1. In a blender, grind: ginger, pepper, lemon zest and cilantro.

2. Then simmer the seasonings in sunflower oil. Then fill with water and add bouillon cubes.

3. Throw in the diced chicken breast. Pour in the cream. Boil vermicelli separately.

4. Add chopped sorrel to the soup. Cook until done.

First put a portion of vermicelli into the plate, and only then pour in the soup base. Sprinkle crushed garlic and chopped egg on top.

Sorrel cabbage soup with beef and millet

Hot soup with millet in beef broth, and if you add sour cream - well, it’s magic, right? So, I’m sharing the secrets of cooking...

Required Products:

• beef;
• a large bunch of sorrel;
• 50 g millet;
• 6-7 potatoes;
• 4- boiled eggs;
• 1 carrot;
• 1 onion;
• 2-3 cloves of garlic;
• greenery;
• rast. oil;
• 5-7 peas of black and allspice;
• salt - to taste;
• sour cream for dressing.

Preparation:

1. In a 3-liter saucepan, cook beef broth. Remove any foam that appears with a spoon.

2. Add the washed millet and cook for 10 minutes. We take out the meat and cut it into pieces.

3. Throw chopped carrots and potatoes into the broth.

4. Then lower the beef cubes. We make frying onions. It should become transparent.

5. Grind the sorrel, garlic and herbs. Add to the rest of the ingredients along with the fried onions. Add peppercorns and salt.

6. Reduce heat and cook for another 5-7 minutes. Remove from the stove and let it brew for 10-15 minutes.

Divide the finished dish among plates. Season with sour cream and a piece of egg.

Delicious sorrel soup with poached egg

And finally, prepare green soup with the addition of broken eggs. Be sure to try this recipe for this dish. It is not only beautiful, but also extremely tasty.

Required Products:

• 280 g sorrel;
• 160 g potatoes;
• 100 g carrots;
• 100 g onion;
• 4 eggs;
• cling film;
• 160 g boiled beef;
• 800 g beef broth;
• 40 g green onions;
• 40 g dill;
• salt and pepper - to taste;
• rast. oil;
• sour cream for dressing.

Preparation:

1. I won’t go into detail, we do everything as standard, as described step by step in the recipes above: boil the beef. Cut the onions and carrots into strips and fry in oil.

2. Cut the potatoes into cubes and place them in boiling broth. Next, add frying and continue cooking until the potatoes are ready.

3. Poached eggs - we will stop at this step and look at it in more detail. For the lucky ones who have a plowing machine, read on for the recipe; by the way, it looks like this:

And for those who don’t have a miracle contraption, let’s cook with me using cling film, so let’s begin...

Coat the cling film with vegetable oil so that the egg can be easily removed after cooking.

Spread the film on the bowl and break the egg, it will fall into the bowl on its own

We carefully tie it so that the egg does not spill out of the bag during cooking. In a separate saucepan, bring water to a boil. And lower the eggs into it for 3 minutes. Make sure that the yolk remains liquid and the white is set.

The poached egg is ready!

Chop the sorrel into strips and add it to the broth. Salt and add spices. Stir and remove from the stove.

First put the pieces of beef into the plate, then pour in the main part of the soup. Carefully place a poached egg on top. Decorate with greens.

Serve sour cream in a separate bowl.

Enjoy your meal!

Video on how to cook sorrel soup with barley in meat broth

And we will prepare this seasonal, vitamin-rich dish with barley and beets; the borscht turns out great! I suggest watching the video where the author explains the recipe in detail:

That's all, my dears! I really hope that you will prepare the most delicious soup and that your whole family will be delighted with it!

Step-by-step recipes for sorrel soup with meat and egg, cabbage, green peas

2018-06-29 Marina Vykhodtseva

Grade
recipe

2284

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

3 gr.

Carbohydrates

3 gr.

55 kcal.

Option 1: Classic sorrel soup with meat and egg

The most famous version of meat sorrel soup with the addition of a raw egg to the pan. Here the broth is prepared with beef. If desired, you can use other types of meat. The dish will also work with poultry, especially tasty with homemade chicken or turkey.

Ingredients

• 300 g sorrel;
• 500 g beef;
• 40 g dill;
• 2 onions;
• 4 eggs;
• 1 carrot;
• 7 peppercorns;
• 6 potatoes;
• 80 g sour cream;
• 4 eggs;
• 3 tablespoons of oil;
• 2.5 liters of water.

Step-by-step recipe for classic sorrel soup

Wash the beef and transfer the piece to the pan. A good broth is made from meat with bones. Fill with water and set to cook. If initially the quality of the beef is in doubt or the piece is bloody, then you can boil and drain the first water, replace the liquid, and cook the second broth. After 1.5 hours of boiling, add the onion, peppercorns, and boil for another 40 minutes.

Strain the broth and put it on the stove. Peel the potatoes and cut into cubes. Toss it in, add salt right away, and start cooking the soup. Clean the remaining vegetables. Melt the butter and add the onion. Lightly fry it, throw in the carrots. We prepare a not very brown dressing.

While the potatoes are cooking, you need to sort out and cut the sorrel. Sometimes only leaves are used, sometimes twigs are added, we do it at our own discretion. We also finely chop the dill. Place the eggs all at once into a bowl, add salt and beat with a fork. There is no need to achieve foam, just combine the yolk with the white.

As soon as the potatoes are cooked, add the fried vegetables. After boiling, you can add sorrel. It contains a lot of acid, so it is not recommended to do this before. Stir and let the soup boil again.

At the end, pour in the eggs, but take your time. Let it flow in a thin stream and stir, then add the dill, taste it, and you can add more salt. Immediately turn off the sorrel soup and cover. Let's brew. Place sour cream on plates before serving.

Most recipes are developed for fresh sorrel, but soups with canned or frozen leaves are also made. In this case, we determine the quantity ourselves “by eye.”

Option 2: Quick recipe for sorrel soup with meat and egg

This soup can be prepared very quickly if you already have broth with pieces of meat. If you don’t have it at home, then follow this recipe. In just an hour, a wonderful summer dish will be on the table, but it is quite nutritious and satisfies hunger well.

Ingredients

• 300 g pork;
• 2 bunches of sorrel;
• 4 potatoes;
• 3 eggs;
• a bunch of dill;
• bulb;
• laurel, salt.

How to quickly prepare sorrel soup

Meat for soup should be cut to reduce cooking time. We make small cubes and place them in a saucepan with 1.5-1.7 liters of water. Boil for half an hour, add the potatoes, cut into strips.

Peel the onion, cut it into small cubes, throw in next, don’t fry anything, cook until the potatoes are almost soft. While you can chop the sorrel and dill, do not mix the greens; you can leave them on separate boards. Beat the eggs with a fork in a plate, you can throw in a pinch of salt.

As soon as the potatoes are cooked, you can add salt to the dish, then add the sorrel, stir, bring to a boil and immediately pour in the eggs in a thin stream, using your other hand to stir the dish. A white cobweb will form in the broth.

As soon as all the eggs have been added, immediately throw in the dill, bring it all to a boil over high heat, add the laurel and turn off the stove. Be sure to pick the soup and give the sorrel about five minutes so that it releases the acid and the flavor develops. Serve with sour cream.

You can add not only onions, but also carrots to this soup; fry them if desired, but this is not necessary in a summer dish.

Option 3: Sorrel soup with meat and egg (with cabbage)

For this sorrel soup with meat and egg, it is advisable to use young summer cabbage, which cooks quickly and has its own light aroma. If the dish is prepared in winter and the vegetables are hard, then add the cabbage a few minutes after the potatoes so that they become soft together.

Ingredients

• 4 eggs;
• 400 g meat;
• 400 g cabbage;
• 2 potatoes;
• 150 g sorrel;
• 35 g butter;
• carrot;
• a bunch of greenery;
• bulb.

How to cook

Wash the meat. If the piece has a bone, then take more. Place in a saucepan and cook for about two hours, add 2.5 liters of water. After removing the foam and boiling for a long time, you will get less broth. Take out the finished meat and cut it into pieces. Add chopped potatoes to the broth.

While the potatoes are boiling, fry the chopped onions and carrots in butter, but do not brown them. We prepare a light sauté for the sorrel soup and start it after seven minutes of boiling the potatoes. Salt. Separately cook the eggs.

As soon as the potatoes are cooked, throw in the shredded cabbage, bring it to softness and add sorrel, stir, let it simmer for a couple of minutes, season with mixed herbs or just take dill and parsley.

Turn off the stove. Spread the soup. Peel the eggs, cut them in half, add sour cream when serving along with boiled meat, if desired.

Sorrel soup with meat and egg can be prepared in the red version, adding tomato. Also sometimes bell peppers, fresh chopped tomatoes and other similar ingredients are thrown into it to give brightness.

Option 4: Sorrel soup with meat and egg (with peas)

In summer, in addition to sorrel, green peas adorn the beds. You can safely add it to soup. In winter, frozen peas are quite suitable; the canned product does not taste as good, although its use is allowed.

Ingredients

• 1.5 liters of broth;
• 300 g boiled meat;
• 2 bunches of sorrel;
• 1 tbsp. green peas;
• 1 pepper;
• 4 boiled eggs;
• onion head;
• 3 potatoes;
• 1 carrot.

Step by step recipe

We prepare the most ordinary beef or any other meat broth, remove the meat and cut it, add potatoes, cut into centimeter cubes, into the liquid. After a couple of minutes of boiling, add the chopped onion. After another three minutes, add the chopped carrots. You can chop it into circles, cubes and even cut out flowers, add salt to the soup.

Chop the bell pepper into cubes, prepare the peas, and chop the sorrel. First add the pepper to the almost finished potatoes, after boiling the peas, cook for four minutes. This time will be enough for a young vegetable.

At the end, add sorrel, stir, after a minute turn off the soup. Peel the eggs and cut them in half or into four pieces. We cut the meat into cubes or immediately divide the piece into the number of servings. Pour hot sorrel soup into plates, add meat, eggs, herbs and sour cream to taste.

Any sorrel soup according to the above recipes can be prepared with stew. Canned food will significantly reduce cooking time. You can simply put the stew in a saucepan with other ingredients or preheat it in a frying pan and remove the water.

People often call aromatic, rich, very tasty and at the same time mega-healthy sorrel soup (recipes with photos and videos below) green borscht or green cabbage soup. And our ancestors still called this dish the green healer, knowing full well about its enormous 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 the spring. In addition to the classic recipe for sorrel soup with meat and egg, there are also dietary options that can easily be given even to a small child. For example, sorrel soup with chicken broth or a vegetable version without any meat at all. The only condition that guarantees the benefits and amazing taste of this dish is choosing the right sorrel. To cook any sorrel soup, you should take only young and tender leaves, cutting out the thick veins from them and removing the tails. Then sorrel soup, many step-by-step recipes for which you will find in this article, will turn out to be really healthy and tender.

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

Classic sorrel soup must be prepared with meat and a boiled egg. To prepare it, you can take beef, chicken, rabbit or lean pork. In the following step-by-step recipe with photos, 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.

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

• sorrel - 300 gr.
• turkey fillet - 150 gr.
• onions - 1 pc.
• carrots - 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

Put the pan on the fire, add some salt, throw in a couple of peppercorns and proceed to processing the vegetables. Peel the potatoes and cut them into cubes, as for any other soup or borscht.

Peel the onions and carrots. Chop the onion and chop the carrots on a fine grater. Wash the turkey and cut into small cubes. Be sure to remove the film and fat from the fillet.

Place the turkey fillet and potatoes in the water along with the bay leaf and bring to a boil over medium heat. Remove the foam with a slotted spoon and prepare to fry. To do this, lightly fry the chopped onion in a small amount of sunflower oil.

Place the onions and raw carrots into the boiling broth. Let's move on to preparing the greens: chop the washed sorrel medium, and chop the dill (parsley) very finely.

Five minutes after the first bubbles appear on the surface of the broth, add the greens. Stir, reduce heat slightly and continue cooking. 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 scrambled eggs in a thin stream.

We continue to cook the soup until the potatoes and meat are ready, making sure to remove the noise with a spoon. Serve a classic version of green sorrel soup with sour cream.

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

The following 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 prepare green sorrel soup with chicken and boiled eggs below.

Ingredients needed for Green Sorrel Soup with Chicken and Egg

• chicken legs - 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, cook the broth: put the washed legs into boiling and already salted water. Following the meat, we throw spices into the pan: black peppercorns, bay leaves, a little paprika if desired.

Wash and peel one onion and two carrots. Cut the carrot into large rings and cut the onion in half. Add the vegetables to the broth, after skimming off the resulting foam with a slotted spoon.

Peel the potatoes and cut the tubers into medium cubes.

We move on to the 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, take out the legs and separate them from the bone. Discard the skin and bones and chop the meat thinly. We also remove the vegetables from the broth with a slotted spoon.

Strain the finished broth through gauze folded in several layers. Return the strained broth to the stove and add the potatoes.

When the broth boils, add the fried onions and carrots, thinly sliced ​​and sautéed in vegetable oil until golden brown.

5 minutes after frying, add chicken broth and sorrel. Cook over low heat for another 5-7 minutes.

At the end, add chopped finely boiled eggs to the sorrel soup and mix. Serve the dish 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. Learn more about how to cook classic sorrel soup with eggs without meat (in vegetable broth) in the following recipe.

Necessary ingredients for classic sorrel and egg soup without meat

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

Step-by-step instructions for a classic recipe for sorrel soup with egg without meat

Prepare vegetable broth: place an onion, cut in half, and one peeled carrot in salted water and bring to a boil over medium heat.

Finely chop the second carrot on a grater. Cut the potatoes into small cubes. As soon as the water begins to boil, add the prepared vegetables to the pan.

Cook over low heat for another 5 minutes and remove the carrots and onions. Add chopped sorrel (leaves only).

Stir, pepper and cook until the potatoes are ready.

Boil quail eggs in saucepans, cool and peel. Chop finely, you can also grate it.

Season the finished soup with quail eggs and herbs.

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

Every mother knows that getting a small child to eat something healthy, especially greens, is not an easy task. The way out of this situation can be the following instructions on how to cook healthy green sorrel soup for a child at home. This recipe has a few little tricks that will awaken a healthy appetite even for little gourmets. Read more about how to cook delicious and healthy green sorrel soup at home, which your child will also enjoy, below.

Necessary ingredients for 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. Put the water on the fire and immediately throw in the potatoes and add salt.

Remove the foam from boiling water and add finely chopped herbs: spinach, sorrel, dill.

Stir, reduce heat and continue cooking until the potatoes are ready.

Boil quail eggs hard. Cool and cut in half.

Using a blender, turn the finished soup into puree. Such an original presentation will definitely interest a child who does not like ordinary liquid soups. Decorate the dish with halves of quail eggs.

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

Our next version of sorrel soup with chicken broth is not only delicious, but also quick to prepare. Cook this sorrel soup using 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 pcs.
• carrots - 1 pc.
• Bay leaf
• vegetable oil

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

Bring the prepared chicken broth with bay leaf to a boil.

Take out the bay leaves and add pre-boiled white rice. Stir and cook over medium heat for 2-3 minutes.

At this time, prepare a quick fry of carrots, onions and vegetable oil. Add the roast to the broth and stir.

We cut the sorrel and place it in 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, are 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 for which follows, is prepared in a manner reminiscent of the classic version of this dish. It is very easy to cook, and even a small child can use it.

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Today in pharmacies you can buy many different medications with a general strengthening, tonic effect that are used for colds. Despite this, I always prepare my own nettles and St. John’s wort for the winter, as I consider them indispensable medicinal herbs for the prevention and treatment of colds and many other diseases. Why these plants are valuable, how and when to collect them, dry them, store them and prepare healing infusions, I will tell you in the article.

Among species of orchids, phalaenopsis are real Spartans. And one of the hardiest species is Phalaenopsis four-scutellum, or Tetraspis. He is content with minimal care, is not capricious at all, and easily adapts. And, unfortunately, it almost completely disappeared from the windowsills. Varietal hybrids with their spectacular flowering are found at every step, but you will have to hunt for each species specimen. But if you love the exotic, then Phalaenopsis tetraspis is worth it.

Boiled chicken stewed with vegetables is a delicious hot dish that is very easy to prepare from available ingredients. This dish will appeal to both adults and children; it can also be included in a not very strict diet menu, when you need to eat something satisfying, but not fried or fatty. The recipe for stewed boiled chicken can be classified as “healthy recipes”! Legs or thighs are ideal for cooking, but breast fillet will turn out dry, it is better to make cutlets from it.

I fell in love with roses fifteen years ago. My first roses often upset me: either with multi-colored spots on the leaves, or with a white powdery coating of powdery mildew, or with some other nuisance. What I haven’t done to treat rose bushes and prevent diseases... For the last five years, fungal diseases have only occurred on my site twice and have not caused any harm to the rose garden. I will share the secrets of preventing fungal infection in the rose garden.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Unlike most world cuisines, Russian cuisine boasts a huge selection of first courses. The cold climate forced our ancestors to come up with recipes for soups from anything, for example, borscht made from nettle or sorrel is popular among Russians. It is very easy to prepare such dishes.

How to select and prepare sorrel for cooking

It is best to buy greens for the first course at the market from a familiar merchant. It will cost you less than choosing weed at the store. After all, a large pot of sorrel will require a lot (two or three thick bunches), and prepackaged greens in boxes from the supermarket will cost a pretty penny. It’s great if you can pick sorrel yourself (it grows closer to the north). The appearance of the herb is not particularly important, because it will have to be chopped to make soup, but pay attention to the even pattern on the leaves. Raw greens will need to be rinsed with water and dried before cooking.

How to make sorrel soup

The technology for preparing this dish is in many ways reminiscent of borscht or cabbage soup (even the popular name for sorrel soup is green borscht), so most housewives will not experience any difficulties. In addition, cooking will take less time, because the green leaves themselves cook almost instantly. It is best to serve sorrel soup in the spring. First, try the classic recipe, then you can choose original variations.

How to cook sorrel soup with eggs without meat

The vegetarian version of sorrel soup will appeal to those who want to lose weight. You will need:

• sorrel – 2 bunches;
• potatoes – 3-4 pcs.;
• carrot;
• bulb;
• eggs – 2-3 pcs.;
• salt pepper.

It takes little time to cook. Do this:

1. Place a pot of water on the stove. When it boils, reduce the heat and add the diced potatoes.
2. Chop carrots and onions and fry with butter. After 15 minutes, add to the pan.
3. Cut the green leaves into ribbons and place them in water. Let the soup boil and turn off.
4. Boil the eggs separately and chop finely. Serve together with sour cream already in plates. If you are making a meatless dish, you don't need an egg.

How to cook cabbage soup from sorrel with meat

Using meat broth will make the first dish more satisfying and rich. You will need:

• beef or pork on the bone;
• sorrel – 2 bunches;
• potatoes – 3-4 pcs.;
• tomato paste (optional) – 2 tbsp. spoons;
• carrots – 1 pc.;
• bulb;
• eggs – 2-3 pcs.;
• sour cream, salt.

Keep in mind that it takes at least two hours to prepare the meat broth. Make cabbage soup with sorrel like this:

1. Place the bone in a pan of water. When the broth boils, carefully skim off the foam, reduce heat, add salt and black peppercorns. Leave for an hour.
2. Cut the potatoes into cubes and pour into the pan.
3. Remove the meat, cool, separate from the bone and chop finely.
4. Chop carrots and onions and fry. If you add tomato paste, the taste will be sour. Place in a saucepan.
5. Cut the greens into ribbons, add to the broth, then add pieces of meat. Bring to a boil and leave covered.
6. Sorrel soup is served with a boiled egg and sour cream.

Green borscht with sorrel and beets

Grandma's classic recipe for green borscht with sorrel is passed down from generation to generation in many families. To prepare it you will need:

• beef on the bone;
• sorrel – 2 bunches;
• beets – 4 pcs.;
• potatoes – 3 pcs.;
• carrot;
• sour cream;
• eggs – 2-3 pcs.;
• tomato paste – 2 tbsp. spoons;
• black peppercorns, salt.

Making sorrel soup according to this recipe is very similar to regular borscht. Do this:

1. Place the pot of broth on the stove. When it boils, skim off the foam, reduce heat, add salt and pepper (or other spices).
2. After an hour, add the diced potatoes to the pan.
3. Finely chop or grate the carrots, onions and beets. Fry the vegetables, add tomato paste.
4. After 15 minutes, add the vegetable mixture to the broth.
5. Cut the grass into ribbons and add to the soup. Let it boil.
6. Serve with a boiled egg and sour cream.

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

Housewives who have a modern multicooker will be able to prepare the first dish much faster. You will need:

• chicken back;
• sorrel – 2 bunches;
• carrot:
• potatoes – 3 pcs.;
• beets – 4 pcs.;
• sour cream.

To make the process go faster, cut the components in advance. You need to prepare it like this:

1. Fry chopped carrots, onions and beets in sunflower oil. Set aside on a plate.
2. Fill the bowl with water, add the chicken and leave to cook. Then remove the meat.
3. Place potatoes and vegetable mixture into the broth and leave on simmer mode for 20 minutes.
4. Add chopped herbs and chicken pieces. Leave for another 5 minutes.

Calorie content of the dish

Sorrel soup with egg is very useful for pregnant women, nursing mothers, as well as for anyone who lacks vitamins. Traditionally, it is considered a summer dish, but you can use a trick: if you freeze the leaves in advance (as you do with cabbage), you can enjoy the soup all year round. The main thing is that no one will get better from it: the calorie content of one serving cooked in meat broth is 120 kcal, and vegetarian – only 75 kcal.