"A good wife and fatty cabbage soup - do not look for another good" is a Russian proverb.
Ingredients:
- Sorrel - 2 beams
- Egg - 5 pieces
- Beef - 400 gr.
- Green - 1 beam
- 2 onions
- Sour cream for refueling
Of sorrel in Russia, cooked a lot of dishes ...
It's no secret that in Russia the posts were frequent and strict. During the posts it was possible to eat only vegetable food. And then came to the rescue vegetables and green plants, such as sorrel. Thus, different lean soups: lean soup, borsch, rassolniki. Sorrel - a deposit useful substances and vitamins. It contains oxalic acid, ascorbic acid, minerals, magnesium, potassium, calcium.
This recipe is classic in disguise. Mix the leeks, potatoes, chicken bouillon and 3 cups of water in a large pot. Bring to a boil, lower the temperature and simmer for 30 minutes until the potatoes become very soft. Pure the soup in a blender or food processor until smooth. Return to the pot and mix in milk. Feed the seasoning with salt and pepper. If you are feeding cold, try and adjust the seasoning after it has cooled.
Here is a quick and light soup with the flavors of India. Cut fresh coriander or parsley to decorate. Combine rice and sink in a saucepan and bring to a boil over moderate heat. Reduce the heat and simmer until the rice is tender, from 15 to 20 minutes. The eggs were beaten in a bowl, lemon juice and curry powder. Add the egg mixture to the pot and boil, stirring constantly, for 2-3 minutes until the soup thickens. Season with salt and pepper and decorate with chopped cilantro or parsley.
Recipes of dishes from sorrel set. With its help you can cook a wonderful sour refreshing soup, classic russian dish - oxalic soup or "green cabbage soup". In the people this dish is also called "green borsch". Slightly sour sorrel to taste perfectly in harmony with the egg, which will give the dish a zest.
Schia are not without reason considered a national Russian dish. The shchi was eaten by everyone-peasants, boyars, and even the tsar himself. We ate cabbage soup from sorrel and in Poland, as well as throughout Eastern Europe. This dish is also in Jewish cuisine. In North America, oxalic soup has been a traditional dish since ancient times.
This recipe, however, puts him to shame. Fresh grated Parmesan cheese. Heat olive oil in a large pot with moderate heat and fry onions, celery and carrots until ready and lightly fry. Add pancetta, bacon or ham, and tomatoes with their liquid and fog, naked over low heat for 20 minutes. Add lentils, drain and water. Knead the lid, stirring occasionally, for 45 minutes or until the lentils become soft. Some lentils absorb more liquid than others, so if necessary, adjust the amount of liquid by adding more stock or water.
Shchi are prepared on different broths, you can cook hearty soup on lamb broth, and you can make soup dietary, taking instead of mutton chicken or turkey or even cook light soup on the water. You can cook broth from different types of meat (for example, take pork and beef together), then the soup is called "national teams". Green cabbage soup is prepared on fish broth. It will be tasty in any case! Such soup can be cooked both on the stove and in the multivark.
Serve with fresh grated Parmesan cheese. The creaminess of this soup is due to potatoes, a trick that you might want to use to reduce the amount of fat in some of your favorite soup recipes. Lattice of fresh nutmeg Chopped parsley to decorate.
Heat the oil in a saucepan over medium heat and onion until tender, but not brown color, about 5 minutes. Add the carrots, potatoes and chicken broth and bring to a boil. Carefully drink the soup in small batches in a food processor or an electric blender. Season with salt, pepper and nutmeg.
Delicious sorrel soup with beef broth
How to cook soup with beef broth?
- First you need to boil the broth. Meat should be put in a multivark (or pan) and pour cold water and salt. There also need to put a whole peeled onion (after the meat is cooked, it will need to be removed and removed). Cook until meat is ready. Then the meat is separated from the bones and cut, the bones are removed from the broth. Broth filter.
- When the broth is ready, potatoes are sent there, cut into cubes.
- While the potatoes are brewed, the remaining onions are finely chopped and fried in oil, preferably in creamy.
- Boil the eggs "hard-boiled" in a separate saucepan.
- Sorrel and greens along with it must be washed, peeled and finely chopped. When the potatoes are almost cooked, you need to send the sorrel and cook the soup for about 2 minutes. You do not need to brew sorrel and greens for a long time, to preserve vitamins, it is important that the soup with sorrel only slightly left a minute or two.
- After the soup cooked, he must still "brew" at least 15 minutes, so that the sorrel passed his taste to the broth.
- Eggs add to the pan, cut them into cubes with a vegetable cutter, or you can beat the eggs with a fork and pour into the soup during cooking.
The soup with sorrel and egg sour cream is served before serving. We decorate the dish of parsley for aesthetics. When serving green sauces on the table, peeled eggs are cut into halves and placed directly on the plate. Bon Appetit!
Serve hot or cold, decorated with chopped parsley. Spring is a wonderful time for renewal, everything rises lightly and gently from the ground. One of the early greens that appears is sorrel. Some people call this "sour leaf". It can make basic food with good crisp pampnickel bread and hard eggs.
I hope you like it the way I do! This Polish soup is called borsch, and not the soup of many Poles. You can see this in jars in grocery stores, but it's not like a real thing. Sorrel leaves are one of the first edible greens that appear in the spring, so it is usually considered a "spring" soup. And that meant when the winter vegetable diet was limited to repos storage and the like. Late winter and early spring were at times. Cows did not give milk, the grain stocks could be so low that the hens stopped putting.
Soup with sorrel and egg cold
Soup from sorrel can be served and cold, this dish is perfectly refreshing on a hot summer day.
Ingredients:
- Sorrel - 2 beams
- Fresh cucumbers - 2 pieces
- Egg - 5 pieces
- Potatoes - 2 large potatoes
- Green - 1 beam
- Bow - 1 beam
- Kefir - 1 glass
- Sour cream for refueling
The recipe for cold soup from sorrel with egg is simple, and there are products for cooking it in almost every house. The soup turns out fine, refreshing in the summer heat, when you do not want to eat fatty and heavy food. This light summer soup is rich in vitamins and is therefore very useful. How to cook it?
Recipe for soup from sorrel with egg
The actual origin of the soup is unknown, but wild sorrel grows easily throughout the region. The leaves can be eaten raw or cooked in the form of soup during the summer, when the leaves are plentiful. They say that it can not be consumed too often because of the high concentration of oxalic acid. Here are two separate recipes.
4-6 eggs with hard boiled. Saute onion in butter until translucent, add the potatoes, mix with onions. Add the raw sorrel; Add salt to taste and saute until it is over - about 20 minutes. Combine with dry soup. Serve with quartz, cooked or cooked eggs with dark bread.
- First you need to boil the eggs hard. Then the eggs are cut with a vegetable cutter, or with a knife like a salad. We leave some eggs to decorate the soup and cut them in half.
- Sorrel finely chopped and cook in salted water a couple of minutes. You can cook in a multivariate, or you can in a saucepan. Then you need to get the sorrel and cool it.
- Peel potatoes and cut into cubes, boil in water, in which sorrel was boiled. Then we cool the water together with the potatoes.
- Fresh cucumbers need to cut finely, can be diced. Greenery (any that you like: parsley, coriander, dill) and chopped green onion finely.
- When the water and potatoes cool down, all the other ingredients are sent there. Part of sliced green is desirable to leave for decorating dishes. Then we pour kefir there.
- It is best to leave the soup for a while, so that the sorrel gives his sourness to the water. You can add a few drops of lemon juice to taste (to taste).
This recipe can be served hot or cold, accompanied by sour cream. Wash the sorrel thoroughly in water several times. Cooks are mixed until the sorrel is not tied, and the onions are translucent. Beat a tablespoon or 2 soups in egg yolks, and then stir the egg yolks into the soup.
Green soup with melted cheese
Preheat the soup, but do not let it cook after adding egg yolks. Swedes make this soup with sorrel or young nettles, as well as with spinach, so you may want to include some sorrel if you can find it. Oily eggs merge into soup, but they are also beautifully decorated with sour cream and chopped raw salmon and salmon caviar.
Ready soup, when it is poured on plates, is decorated with halves of eggs, greens and, if desired, dressed with sour cream. Bon Appetit!
Soup from sorrel - a wonderful vitamin dish, the "highlight" of which is a characteristic acidity. Such a soup will be right after the cold, during which time our body has become bored by vitamins and fresh greens. Sorrel is a real natural treasure rich in minerals (potassium, phosphorus, magnesium, iron), beta-carotene, and vitamins A, C, B1 and E. Including such a useful soup in the diet is a valuable gift for the body, for sorrel is not in vain call the people a "green healer."
For oil balls, pour the butter and egg yolks together in a bowl, and then in season. Roll on 18 or more balls with a diameter of about 5 cm, put them on a plate, cover with a film and rinse for 30 minutes at the company. For the soup, melt the butter in a large saucepan over low heat, add onions and water splashes. Cover the pan and simmer for about 10 minutes until the onion is soft, checking everything so often to see if more water is needed. Cook partially closes for 15 minutes. Add the spinach, pressing it down, as it fades, so you can hold it all. Bring to a boil, boil and cook for 6 minutes, stirring a couple of times. Leave to cool completely. Return to the pan to heat, add half the lemon juice and try - you may need more lemon or more salt. Serve the spinach soup hot with about 3 egg butter balls per person on top. Add rice and sink and bring to a boil. . The wine data is correct at the date of publication of the original journal.
Soup from sorrel is best prepared from young tender leaves - this is a guarantee of excellent taste and pronounced benefit to the body. It is in the young shoots of sorrel there is a maximum amount of vitamins and minerals. AT classic recipe Soup from sorrel necessarily includes meat and boiled eggs. In the soup, also usually add onions, carrots and potatoes. For meat option, you can use chicken meat, beef, rabbit meat, turkey or low-fat pork. However, there are many other varieties of sorrel soup, including a vegetarian version, which is perfect for those who follow a diet or have nutritional restrictions, as well as sorrel soups using various additional ingredients such as nettle, spinach, arugula, greens dandelions, tomatoes, bulgarian pepper, celery, white cabbage or beans. In addition, you can cook the oxalic soup with puree and other greenery - such a bright, delicate dish will certainly be appreciated by the kids. Advice on the note: the inclusion of soup in the green herbs helps to neutralize the harm of oxalic acid.
Green soup with sorrel and egg
Sorrel is one of the very first plants that appears in the spring in my yard, and in a few weeks it is so prolific that I have a lot to cook soup and also to enjoy salads. First you pick the leaves and cut them fairly small. Admire the vibrant green color of the fresh leaves - as soon as you start to cook them, they become very gray.
Quick and easy recipe
Sorrel was washed, dried and cut. Then you split your bows or ramps or other soft onions and gently cook for 10 minutes in a closed pot. Add the chopped sorrel to the pot and gently cook for another 10 minutes or so. Then mix in flour.
Before preparing the soup, sorrel should be sorted, throwing out the wilted and decayed leaves, remove the tails and thick veins and thoroughly wash the greens. It is best to do this in a bowl of cold water, draining the water several times - this will remove dirt and sand. Do not cut the sorrel too finely, otherwise during cooking it will turn into a mess. The more shoots of sorrel you add to the soup, the more pronounced sour taste it will have. Usually 2 liters broth About 100 g of oxalic shoots are used, whereas in the case of cooking vegetarian soup per 1 liter of water, 200 g of sorrel leaves should be taken. Sorrel is added to the soup at the very end, since it takes less than 5 minutes to cook it. Undercooked or overcooked greens can spoil the whole impression of the dish, so remove the soup from the plate as soon as the leaves have changed color and softened. If your soup turned out to be not enough sour, as you wanted, juice of lemon or lime will help to fix it. It is worth remembering that sorrel soup from sorrel can not be cooked in aluminum dishes, since oxalic acid reacts with aluminum.
Sorrel soup with egg lean
While the leaves of the sorrel are cooked, bring the broth to a boil in another small pot. And, whisk egg yolks and cream together in a small bowl. Bringing home chicken broth to boiling. Egg yolks and whipped cream. Whisk the hot broth in the soup, stirring constantly. When it came to cooking, massage some soup into a bowl of egg yolk and cream, climbing up constantly so that it does not curl up, and repeat this two more times.
Soup from canned sorrel
The broth was added to the soup and brought to a boil. Beat a little hot broth in a mixture of egg cream. Then you can slowly add the mixture of egg cream to the soup, whipping all the time. Let it cook for minimum heat for a few minutes; Do not let this come to boiling or boiling. Serve immediately; I like sprinkling it with freshly sliced sorrel. And I liked it with dry pink, it is advisable to have dinner in the fresh air!
You can also freeze, dry or preserve fresh sorrel for the winter, so that during the cold weather you can enjoy aromatic soup reminiscent of summer and juicy greens. If you are preparing soup from frozen sorrel, there is no need for its preliminary defrosting - just dip the leaves into boiling broth. Soup with sorrel is usually supplemented with sliced boiled eggs, sprinkled with chopped herbs and served with sour cream. Eggs help to balance the soup's sour taste, and they can not only be crumbled into a ready-made soup, but also added raw in the process of cooking or served in boiled form separately. Sorrel soup is good both with heat with heat, and in a cold form, which is especially important for the summer season. And now let's get acquainted with the recipes of this wonderful soup.
Slowly adding seasoned cream and egg yolks to the soup. Melt 3 tablespoons oil in a soup pot over medium heat. Add green onions or ramps and turn the fire into a medium low. Cover the pot and gently cook for 10 minutes. While the onions are cooked, pour the sink into another pot and bring to a boil.
Turn the heat in the pot with the green onion, add the sorrel leaves and a healthy pinch of salt to the green onion and mix well. When sorrel mostly fades, return the fire back to medium-low, cover and cook for 10 minutes. Mix in flour and cook over medium heat for 3 minutes.
Ingredients:
1.5 kg of beef
4-5 medium-sized potatoes
1 medium onion
1 large carrot
300 g of fresh sorrel or 200 g of frozen sorrel
2 tablespoons vegetable oil
4 bay leaves
5 peas of sweet pepper
boiled eggs
dill greens
sour cream
Beat in a hot stock, stirring constantly. To finish the soup, whisk together egg yolks and cream. Quench the mixture, sprinkle a small soup in it with one hand, and you whip the mixture of egg cream on the other. Repeat this three times. Now start whipping the soup. Pour a hot mixture of egg cream and soup into a pot of soup, whisking all the way. Let this cook - lower boiling - for 5 minutes. Do not let it boil, or the soup will break. I like to decorate with a little shredded sorrel and ideally a little drizzle fantastic olive oil from above.
Preparation:
Boil the beef in 3.5 liters of water. In the boiling broth add the diced potatoes and cook for about 15 minutes. Fry the chopped onion in vegetable oil until golden brown. Add grated carrots and fry for about 5-7 minutes, then add to the soup with a bay leaf and fragrant pepper. When the potatoes become soft, add the sliced sorrel. Cook for 3 to 5 minutes. Salt and add the pepper to taste. Crumble into the soup sliced boiled eggs and sprinkle the dish with herbs of dill. Serve the soup with sour cream.
Of sorrel in Rus cooked a lot of dishes
So far, only chickens and our sheep were interested. It was not necessary, we found out. Rinse the sorrel thoroughly and cut off any particularly coarse stems. Melt the oil knob in a saucepan over low heat and add the onions, leeks and carrots. Sweat gently for about 5 minutes, so the vegetables slightly soften, but not colored.
Add the chicken broth and long grain rice. Bring to a boil and simmer until the rice is completely tender, about 15 minutes. Place the soup in a blender, adding raw sorrel, the remaining oil and a double cream. Mix until completely smooth. Return the soup to the pan, warm up completely, do not boil and season with salt and pepper.
Sorrel soup with chicken and rice
Ingredients:
500 g of chicken meat
2 liters of water
2 onions
2 carrots
1/2 cup of rice
100 g of sorrel
2 stalks of celery
3 boiled eggs
Bay leaf
black peppercorns
sour cream
Preparation:
Pour chicken meat with water and bring to a boil. Remove the formed foam, reduce heat and add 1 peeled onion and 1 peeled carrot. Cook for about 30 minutes until the chicken is ready. 10 minutes before the broth is ready add laurel leaves and black pepper with peas, lightly season with salt. Remove spices and vegetables from the broth, divide the meat from the bones and chop it, and broth the broth.
To finish: the perfect poached egg. Beat each egg in a cup, trying not to break the yolk. Bring a small pot of slightly salted water to a boil. When it boils quickly, mix it quickly with a large spoon to create a vortex. Pour the egg into the center of the vortex, place the lid on the frying pan and turn off the fire.
Serve the soup in a preheated bowl with a dried poached egg in the center and an extra small amount of cream next to it. For table decoration ideas, check out the "Easter Table" on the "Tables" tab. Cream salad with cheese Spring peas take a salad with Mister Lemon Vinagrette on a grill Leg with mutton Buttermilk Mashed potatoes Homemade suppers Rolls Rustic rhubarb with hot cream with gorgonzola. Sorrel was one of my favorite masters. Most people are not familiar with this leaf grass.
Bring the strained broth to a boil and add 1 chopped onion, 1 sliced carrot and diced celery. Add the washed rice and cook for about 15-20 minutes, stirring occasionally, until ready for cereals and vegetables. Add chopped sorrel and chicken, cook for another 5 minutes. Add salt, if necessary, and season to taste with ground pepper. Serve soup with halved boiled eggs and sour cream.
It really needs to be used almost immediately after harvest, so you do not often see it for sale in the markets; to ensure the supply of sorrel, you must grow on your own. Sorrel will continue to grow during the summer, but it becomes increasingly bitter when it ripens. Choose it in the early spring, and you will enjoy a refreshing lemon flavor.
Learn more about the weed. If you want to show your "food skills", serve the lotion soup and carefully amaze your guests. Sorrel in my garden. Heat 3 tablespoons oil in a large saucepan with a heavy bottom on medium heat. Stir everything except a handful of sorrel and salt, cover the pot and turn the fire to a minimum. Cook until the leaves are soft and faded, about 5 minutes. Now turn the heat back into the medium and sprinkle it into the flour. Cook for three minutes, then pour into a boiling mixture, stirring well.
Cream soup with sorrel and spinach
Ingredients:
2 liters of water
4 potatoes
250 grams of sorrel leaves
250 grams of spinach leaves
1 bunch of dill
4 boiled quail eggs
salt to taste
Preparation:
Cut the diced potatoes into a saucepan and add water. Salt and bring to a boil. Reduce the heat and cook for about 10 minutes. Add chopped greens and cook until the potatoes become soft. Grind the soup with a blender to a consistency of mashed potatoes. Salt, if necessary, and pour on plates, decorating with halves of quail eggs.
Soup with sorrel in French
Ingredients:
4-6 bundles of sorrel
1 liter of chicken or vegetable broth
1 onion
80 g of butter
3 tablespoons flour
2 egg yolks
1/2 cup cream
salt to taste
Preparation:
Melt 60 g of butter in a frying pan over medium heat. Add the chopped onion and simmer for 10 minutes. While the onion is cooked, bring the broth in a saucepan to a boil. Add the sliced leaves of sorrel and a large pinch of salt, mix well. When the sorrel has softened, reduce the heat, cover and cook for 10 minutes, stirring occasionally. Stir the onion with flour and add to the soup, stirring well with a whisk. Beat the egg yolks and cream in a bowl. During whipping, add a small amount of hot soup so that the yolks are not cooked. Pour the egg mixture into the soup, stirring constantly. Add Remaining butter and cook another 5 minutes, not letting the soup boil. Serve immediately.
Soup from sorrel and nettle
Ingredients:
2 liters of water
200 g of sorrel
200 g of nettle
3-4 potatoes
1 onion
1 carrot
1 onion
Salt and black pepper to taste
dill greens
Preparation:
Pour the diced potatoes with water, add salt and bring to a boil. Cook for about 10 minutes, then add sliced vegetables. Cook another 15 minutes. Add the chopped leaves of sorrel and nettle and after 5 minutes remove the soup from the plate. Salt, season with pepper to taste, sprinkle with chopped dill and serve.
Ingredients:
800-900 g of any meat
3 liters of water
1 onion
1 carrot
150 grams of fresh sorrel
5 potatoes
3 cloves of garlic
4 boiled eggs
1 tablespoon vegetable oil
Salt and ground black pepper to taste
greens of dill and parsley
sour cream
Preparation:
In the bowl multivarka add oil and fry the chopped onions, carrots and garlic in the frying mode. Add chopped meat and diced potatoes. Pour water and cook in a quenching mode for about 1 hour. Then add the chopped sorrel, salt and pepper. Cook in the quenching mode for about 15 minutes. Finished soup sprinkled with chopped herbs and served with halves of boiled eggs and sour cream.
Soup from sorrel - useful dish with a refreshing taste that perfectly satisfies hunger. We hope that the varieties of oxalic soup offered by us will make your diet healthy and diverse. Bon Appetit!
