Delicious sorrel soup with chicken. Recipe: Sorrel Soup - Chicken Broth

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.

Good afternoon, friends, sorrel is a healthy herb that 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 the sorrel dishes.

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

Sorrel soup is an amazing light dish that everyone will love, especially if the main ingredient is the freshest sorrel, you can pick it from 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 the classic recipe for 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

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 in order to delight the family more often with delicious dishes with its 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, a drumstick, wings, or half of a whole chicken carcass 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!

Sorrel is a valuable product, and green cabbage soup and soups are great! Our love for sorrel first courses has been preserved in our genes. The first dishes from sorrel, and even on dietary chicken broth, charge you with energy and health, without taking much time to prepare them, without requiring a lot of energy from the body to digest food.

The first tender leaves of vitamin greens cheer up, help in the fight against spring beriberi, automatically rebuild on a spring-summer diet. The ancestors discovered sorrel when there was no cabbage yet, then there was nowhere to store it, and, probably, it did not grow in the northern regions in the right amount. Therefore, the ancestors were looking forward to spring, the appearance of sorrel, which was the main leafy vegetable for cabbage soup, until the new cabbage crop.

Sorrel soup in chicken broth - basic technological principles

Every chef should be a bit of a nutritionist, at least roughly understand the properties of various products in order to cook them correctly, with health benefits. After all, food is necessary for a person to restore strength and energy, which are added only when healthy and wholesome food is on the table.

The very first and tender shoots contain much less oxalic acid than the leaves of a later harvest, during the flowering period of sorrel. Therefore, cutting off the first leaves of sorrel for soup or cabbage soup, you can safely throw them into the pan, without prior blanching. More mature leaves need to be sorted out, cut off coarsened stems, scalded with boiling water and kept in hot water for 3-4 minutes. After that, you can add them to cabbage soup. Sorrel, due to the very delicate texture of the leaves, is added to soups at the very last turn, undergoes a short heat treatment.

The action of oxalic acid is neutralized by dairy products, since milk, in addition to lactic acid, contains calcium in large quantities, and the addition of dairy products to first courses with sorrel is due to the principles of a healthy diet. The remaining components of soups and cabbage soup from sorrel are added according to recipes, technological principles of processing: harder products are dipped into the broth earlier, tender leafy vegetables - last. Spices and spicy roots are also subjected to a short heat treatment to preserve their flavor.

Chicken broth, as a base for sorrel soups and cabbage soup, and one of the most dietary foods, is a great choice for summer meals, providing additional lightness for the digestive system. This is very important when in hot weather it is necessary to provide the body with high-grade food, at the same time, without overloading it - the more high-calorie food, the more energy is required for its absorption. Such loads in hot weather are not useful. The summer motto for the family menu should definitely sound like this: minimum energy costs, maximum vitamins and energy.

But you can sometimes make an exception to the rule by adding more products containing fats, animal proteins to chicken sorrel soup, because, in combination with vitamin C and oxalic acid, they are quickly broken down and absorbed by the body. The principle of healthy rationalism is preserved even if fatty pork appears in sorrel soup, which is necessary in nutrition during heavy physical exertion. Here, the choice of the components of the dish depends on the composition of the family and the physical activity of each member. But remember that dishes with sorrel, nevertheless, are not desirable for babies.

The range of sorrel first courses is very extensive, and the methods of their preparation are varied. But it's better to try once than to tell. Take a look at the recipes - maybe you will like something from the proposed options, or they will inspire new culinary ideas.

1. Light, summer sorrel soup with chicken broth

Ingredients:

Potatoes 0.5 kg

Onion, green 200 g

Carrot 150 g

Butter 90 g

Eggs 5 pcs.

Sorrel 300 g

Broth 2.4 l

kitchen salt

Sour cream 150 g

Meat (chicken fillet) 600 g

Parsley, dill 70 g

Cooking:

Put the diced potatoes into the boiling broth and cook until soft. Add carrots sauteed with flour, chopped onion and spicy leafy greens, eggs. As soon as the soup boils, throw in the chopped sorrel, season with spices, return the pieces of meat fillet to the soup to warm up. Serve cabbage soup with sour cream, sprinkled with chopped parsley and dill.

2. Creamy sorrel soup with chicken broth, celery and cheese

Ingredients:

Oil "Extra" 150 g

White onion 300 g

Broth 1.6 l

Sorrel (or spinach) 300 g

Cheese, soft 400 g

Potatoes 700 g

white pepper

Celery root 400 g

Lemon peel 25 g

Curly parsley for garnish

Cooking method:

Saute flour and chopped onion in melted butter. Add potatoes, celery, sorrel, pour in some of the broth, simmer until soft. After removing from heat, punch the soup with a blender, bring to taste with spices. Adjust the thickness of the soup with the remaining broth.

When serving in bouillon cups or tureens, add cheese cubes and a sprig of parsley, sprinkle with fresh lemon zest.

3. Sorrel soup in chicken broth with nettle and spinach

Ingredients:

Broth 1.5 l

Spinach, sorrel, young nettle - in equal parts 600 g

Chicken fillet, boiled 750 g

Onion, bulb 150 g

Fat, pork 70 g

Eggs, raw 3 pcs.

Milk (or cream) 250 ml

Potatoes 300 g

Dill 100 g

Bay leaf 2 g

Boiled eggs 3 pcs.

Sour cream 120 g

Cooking:

Combine milk with an equal amount of hot broth to get a warm liquid. Bring the rest of the broth to a boil, boil the potatoes in it, cut into small cubes. Cut the onion arbitrarily, combine it with pork fat and beat with a blender. Add the resulting mass to the broth. Salt cabbage soup, add bay leaf, pepper.

Blanch spinach and young nettle leaves; put it in a saucepan. Add fresh sorrel to cabbage soup, pre-cut.

Beat raw eggs into a fluffy mass, combine with a mixture of milk and broth, heat the mass until thick and pour into cabbage soup. Add fillets, cubes, and chopped dill to the dish. Serve with boiled egg halves and sour cream. If desired, sour cream can be combined with a spoonful of mustard.

4. Sorrel soup with chicken broth with cream and lemon

Ingredients:

Eggs 4 pcs.

Sorrel 700 g

Wheat flour 120 g

Cream (15%) 400 ml

Bulb onion 300 g

Butter 160 g

Nutmeg

White pepper

Lemon 1 pc.

Broth 1.6 l

Breast, chicken 150 g per serving

Spicy greens (leaves)

Cooking:

Fry the flour until creamy, add butter to it, melt in a saucepan, stirring the mass intensively with a spatula. Add chopped onion, simmer without browning.

Blanch the prepared sorrel leaves in a small amount of broth. Combine both parts of the puree soup, beat until smooth, adding the remaining broth and cream. Put the soup on the stove, bring to a boil. Add salt, nutmeg, pepper.

Serve soup puree on the table with boiled breast sliced ​​across the fibers in portions, a slice of lemon, sprinkled with grated eggs and garnished with a sprig of dill or parsley.

5. Sorrel soup in chicken broth with tomato dressing

Ingredients:

Tomato paste 80 g

Carrot 100 g

Broth 2.4 l

Celery (root) 70 g

Ground hot pepper

Coriander

Potatoes 600 g

Sorrel, canned 0.5 l

Sugar 40 g

Eggs 3 pcs.

Cooking:

Onions and carrots, having prepared, sauté with the addition of flour and fat. In the finished broth, boil the potatoes, add spices, sugar, salt, tomato dressing and sorrel. Pour the beaten eggs into the boiling cabbage soup in a thin stream, quickly stirring the contents of the pan: rotate the mass in one direction, clockwise, pouring the eggs into one point - the brewed protein should turn into noodle-like threads.

Add chopped dill immediately, cover the cabbage soup with a lid, remove from the stove. After half an hour, serve with sour cream and rye bread.

6. Sorrel soup in chicken broth with garlic-nut dressing

Ingredients:

Chicken, boiled (wings, drumsticks, thighs, breast) 1.6 kg

Muscat 10 g

Garlic 40 g

Carrot 500 g

white pepper

Butter, ghee 180 g

Broth (semi-finished product) 2 l

Cream (10%) 0.5 l + 100 g (36%)

Cilantro 80 g

Sorrel 400 g

Almonds 150 g + 50 g

Cooking:

Divide the chicken into portions. Add white pepper, ground nutmeg, salt to the flour, roll the meat in this mixture. Fry it until golden brown in hot oil in a frying pan. Transfer the cooked meat to a ceramic pot.

Chop the carrots and onions, sauté the vegetables in the same pan until soft. Transfer the vegetable mass to a blender, add garlic, cilantro, roasted almonds, and beat the mass with a blender, gradually adding the broth combined with cream. Season the mass with spices and pour into the pan, to the meat, covering it on top. Bring cream soup to a boil at the lowest temperature. Take care not to burn. Cut the sorrel and throw it into the soup. Remove the pan from the stove, soak the soup for several minutes so that the sorrel is slightly sweaty. Serve sprinkled with almond flakes, adding a spoonful of cream or sour cream to each serving, garnishing with a sprig of greens.

Soups and cabbage soup should be salted after the potatoes are cooked. Add acidic ingredients after the potatoes are ready too. This vegetable, due to the high content of starch in salty and acidic water, becomes denser, which delays the process of preparing the first course.

After preparing the first courses, do not forget to remove the bay leaf from the soup pot. With prolonged infusion, it gives the dish an unpleasant bitterness.

Add sugar to sour dressings and sauces. The contrast will enhance the flavor of the dish.

Vegetables, fish and meat sautéed in butter acquire a pleasant creamy taste and light nutty aroma. But butter tends to quickly burn and splatter when heated. Start sautéing foods at the lowest possible temperature, in the simmer mode, gradually increasing the heat. To prevent the butter from burning, pre-grease the pan with vegetable fat or put a pinch of salt. You can also preheat the preheated pan with flour to avoid splattering, if allowed by the recipe.

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