Sorrel cabbage soup - 8 recipes for green sorrel soup

Sorrel cabbage soup is similar to green borscht, but in a lighter version. They can be eaten both hot and cold, with sour cream and bread. They are rich in vitamins and quite satisfying, and the sourness of sorrel goes well with any meat and a set of spices, even such specific ones as turmeric or caraway seeds.

The classic recipe for green sorrel cabbage soup with egg

Green cabbage soup is a very light, summer soup that stays delicious whether you eat it hot or cold. Greens give the dish not only its characteristic color, but also freshness and slight sourness.

Cooking time: 80 minutes

Cooking time: 40 minutes

Servings - 4

• 
  Any part of chicken is suitable for making broth, if you want to get a more hearty and rich soup - take meat with bones. Put water in a medium-sized saucepan, put the chicken and cook for 20-25 minutes.
• 
  Peel potatoes and cut into small cubes or strips. Add to broth and cook until potatoes are tender.
• 
  Meanwhile, chop the peeled onions and carrots. Heat vegetable oil in a frying pan and fry vegetables in it until soft, stirring constantly so that nothing burns.
• 
  When the potatoes are boiled, add the broth to the broth, stir, add salt and pepper to taste.
• 
  Peel and slice pre-boiled hard-boiled chicken eggs in the same way as potatoes.
• 
  Add the eggs to the vegetables, stir to distribute them evenly in the soup, and bring the cabbage soup to a boil.
• 
  While the broth is boiling, rinse the sorrel, spinach and dill, sort for spoiled leaves so that they do not spoil the taste of the dish, and chop. When the soup boils, add herbs to it, stir, keep on fire for a couple of minutes, and then turn off the stove.
• 
  Cover the saucepan with a lid and let sit for 10-15 minutes. When the cabbage soup is infused, pour them into plates and serve. This soup goes well with cold sour cream or mayonnaise.

Bon Appetit!

Hearty and rich sorrel cabbage soup in meat broth

Meat broth makes soup more satisfying and rich, especially if it was not cooked using bouillon cubes. Such soups are more relevant in the cold season, as they are more warming than cabbage soup with vegetable broth.

Cooking time: 90 minutes

Cooking time: 45 minutes

Servings - 4

Ingredients:

• Pork - 500 gr.
• Cabbage - 250 gr.
• Potatoes - 4 pcs.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Sorrel - 200 gr.
• Boiled egg - 3 pcs.
• Parsley - 50 gr.
• Vegetable oil - 2 tablespoons
• Salt to taste;
• Ground black pepper - to taste;

Cooking process:

1. To prepare the broth, first rinse the meat under running water and cut into large pieces. Place the pork in a saucepan, cover with water, place on the stove and bring to a boil.
2. During the cooking process, periodically remove the foam formed on the surface with a slotted spoon or a fine strainer. When the water boils, reduce the heat to medium and cook until the meat is tender.On average, this will take 20-30 minutes, depending on the size of the pieces.
3. Peel the onion and carrots and chop into cubes or strips. Carrots can be grated on a coarse grater.
4. Preheat a frying pan with vegetable oil, put vegetables on it.
5. Saute the vegetables over medium heat for a few minutes, stirring constantly, until they are soft and golden brown.
6. Rinse the potatoes, peel and cut into small pieces.
7. Strain the cooked broth through a fine sieve to get rid of the remaining foam and other things, and cut the meat into smaller pieces if desired. Return everything to the pot, add the potatoes and bring to a boil.
8. Add frying to the already half-finished potatoes, stir and leave to simmer over medium heat.
9. Meanwhile, rinse the cabbage, tear off the top row of leaves, and finely chop the rest of the cabbage.
10. Transfer the cabbage to a saucepan after frying and continue cooking the soup until the potatoes are fully cooked.
11. Sort the sorrel and parsley for rotten leaves so that they do not spoil the taste of the cabbage soup in the future, and finely chop it, having previously separated the greens from the cuttings.
12. When the potatoes are completely cooked, turn off the heat, add herbs to the soup, stir, cover the pan with a lid and leave for 10-15 minutes.
13. While the soup is infusing, boil the hard-boiled eggs, peel them and cut them in half. Pour the cabbage soup into bowls, add two egg halves to each and serve.

Bon Appetit!

Step-by-step recipe for making sorrel and chicken soup

Chicken broth, due to the absence of such an amount of fat as in pork or beef, turns out to be lighter and more versatile, so this soup is suitable for both summer and winter days.

Cooking time: 90 minutes

Cooking time: 45 minutes

Servings - 4

Ingredients:

• Chicken meat - 230 gr.
• Egg - 3 pcs.
• Carrots - 1 pc.
• Potatoes - 2 pcs.
• Bulb onions - 1 pc.
• Sorrel - 35 gr.
• Spinach - 35 gr.
• Dill - 15 gr.
• Garlic - 1 tooth
• Turmeric - 5 gr.
• Bay leaf - 2 pcs.
• Vegetable oil - for frying;
• Salt to taste;
• Ground black pepper - to taste;

Cooking process:

1. Wash the chicken fillet, peel it of films and possible cartilage residues and cut into large enough pieces. Place the meat in a deep saucepan, two-thirds full of water, put on fire and bring to a boil. Meanwhile, peel the potatoes, cut into cubes and add to the chicken.
2. When the broth comes to a boil, reduce the heat and cook the meat and potatoes for 20 minutes. Add bay leaves, pepper, salt and turmeric to the pot and mix well.
3. Grate the previously washed and peeled carrots on a coarse grater or cut into thin strips.
4. Peel the onion and chop finely.
5. Heat vegetable oil in a skillet, add carrots and onions and sauté over medium heat until soft, stirring constantly. Then add the chopped garlic, mix the vegetables thoroughly and fry for another couple of minutes.
6. Add the finished frying to the broth, stir and leave to simmer with the lid closed over low heat for 5-7 minutes.
7. Meanwhile, boil hard-boiled eggs, peel and cut into small cubes.
8. Rinse the spinach and sorrel under running water, look for rotten leaves and cut into strips about 1 cm wide.
9. Rinse and chop the dill as well.
10. Add greens to the finished soup, mix all the ingredients and leave to infuse under the lid for 10-15 minutes. Eggs can be added at this stage, or just before serving.

Bon Appetit!

Light lean sorrel cabbage soup without meat

Light, dietary and rich in vitamins cabbage soup, which perfectly refreshes on a hot day and has an interesting taste thanks to spices. It is also well suited for those who, for whatever reason, have dietary restrictions.

Cooking time: 70 minutes

Cooking time: 30 minutes

Servings - 2

Ingredients:

• Water - 850 ml.
• Potatoes - 230 gr.
• Carrots - 40 gr.
• Tomato - 50 gr.
• Sorrel - 70 gr.
• Vegetable oil - 1 tablespoon
• Bay leaf - 1 pc.
• Caraway seeds - 1/3 tsp
• Turmeric - 1/6 tsp
• Dried dill - 1 tsp
• Salt to taste;
• Ground black pepper - to taste;

Cooking process:

1. Rinse the potatoes under running water, peel and cut into small cubes. Put water in a deep saucepan, salt, add potatoes and cook.
2. In the meantime, peel the carrots and grate them on a coarse grater, or cut into thin strips. Cut the tomato into cubes, after removing the skin from it, if it is thin, because otherwise it will separate itself during the cooking process and will fall into the soup. If you are using varieties with thick skin, it is not necessary to remove it.
3. Put the spices and grated or chopped seeds in a pan with heated vegetable oil. Fry them for literally half a minute over medium heat to let the taste open, then add the chopped tomato and carrots and fry for a few minutes until the carrots are soft.
4. Put the finished frying in a saucepan with potatoes, stir and continue to cook over medium heat.
5. Wash sorrel with water and cut into strips.
6. Add dried dill and chopped herbs to boiled vegetables.
7. Boil the soup for another 5 minutes, then remove from heat, cover and leave for 10-15 minutes.
8. When the soup is infused, pour it into portioned bowls and serve. If desired, it can be garnished with finely chopped green onions.

Bon Appetit!

How to make green cabbage soup from frozen sorrel?

Despite the fact that sorrel soups are a summer dish, since it is the easiest time to get fresh sorrel at this time, this does not mean that such soups cannot be cooked at other times of the year. It is for this purpose that sorrel is frozen and used as needed, but this does not affect the taste in any way.

Cooking time: 90 minutes

Cooking time: 40 minutes

Servings - 8

Ingredients:

• Frozen sorrel - 300 gr.
• Water - 2.5 liters.
• Potatoes - 4 pcs.
• Beef on the bone - 300 gr.
• Green onions - 1 bunch;
• Dill - ½ bunch;
• Parsley - ½ bunch;
• Egg - optional;
• Sour cream - 180 gr.
• Bay leaf - 1 pc.
• Salt to taste;
• Ground black pepper - to taste;

Cooking process:

1. Boil the beef for an hour, regularly removing the resulting foam from the surface of the broth. Remove the prepared meat from the pan, separate from the bone and chop, strain the broth through a fine sieve. Then return everything back to the pot and put it on low heat.
2. Cut the peeled potatoes into strips, rinse under cool water and place in a saucepan with meat.
3. Add pepper, salt and bay leaf to the broth and simmer for 20 minutes.
4. Many people freeze sorrel already cut, so it can be added to soup without first defrosting it. If you have frozen whole leaves, use a frozen knife to cut them into strips about 1 centimeter wide.
5. Wash the onion, parsley and dill, chop finely and add to the soup. Leave the contents of the pot to simmer for another 5 minutes and remove the dish from the heat.
6. In the classic version, sorrel soups are served in portions, with halves of boiled eggs and a spoonful of cold fatty sour cream or mayonnaise.

Bon Appetit!

Step-by-step recipe for cooking sorrel cabbage soup in a slow cooker

The multicooker allows you not to worry about cooking any dish, you just need to set the desired mode, lay the ingredients and you can continue to do your business. Also, soups in a slow cooker, even without meat and broth, turn out to be quite hearty and rich.

Cooking time: 90 minutes

Cooking time: 30 minutes

Servings - 6

Ingredients:

• Sorrel - 250 gr.
• Bulb onions - 1 pc.
• Potatoes - 5 pcs.
• Water - 1.5 liters.
• Vegetable oil - 3 tablespoons
• Carrots - 1 pc.
• Tomato - 2 pcs.
• Cilantro - 1 bunch;
• Salt to taste;
• Ground black pepper - to taste;
• Egg - optional;

Cooking process:

1. Rinse the carrots, peel the top layer with a vegetable peeler and cut into thin strips.It is better not to grate it on a grater, because in an hour in a multicooker it can be very boiled.
2. Cut the washed tomatoes into small slices. If desired, you can peel them, make a cross-shaped incision, holding them in boiling water for a couple of minutes and dipping them into ice water. This is not necessary, but if the skins of the varieties you are using are thin enough, they will most likely come off during the cooking process and get in the way.
3. Pour vegetable oil into the multicooker bowl, set the "Frying" or "Baking" mode, put onions and carrots and fry them with the lid open for 5-7 minutes, stirring constantly. They should take on a golden hue and soften.
4. Then add tomatoes to them and fry for another 5 minutes.
5. Meanwhile, peel the potatoes and cut them into small cubes.
6. Rinse the sorrel, sort it out for rotten leaves so that they do not spoil the taste of the soup, and chop finely.
7. Add greens, potatoes and water to frying vegetables, close the lid and set the "Soup" mode to 1 hour. 10-15 minutes before cooking, put salt, pepper and finely crushed cilantro into the soup.
8. Boil hard-boiled eggs, peel and cut in half. Serve the soup in plated bowls with 2 egg halves each.

Bon Appetit!

A simple and delicious recipe for making canned sorrel cabbage soup

Sorrel soups are considered to be summer soups, since this is the season for their main component. Canned sorrel allows you to cook such cabbage soup at any time of the year, and also gives a special sourness, similar to the taste of classic cabbage soup.

Cooking time: 110 minutes

Cooking time: 40 minutes

Servings - 4

Ingredients:

• Canned sorrel - 2 tablespoons
• Chicken - 300 gr.
• Potatoes - 5 pcs.
• Carrots - 1 pc.
• Bulb onions - ½ pc.
• Egg - 1 pc.
• Bay leaf - 1 pc.
• Salt to taste;
• Ground black pepper - to taste;

Cooking process:

1. Rinse the chicken breast under running water, peel off the cling film and place in a small saucepan 2/3 full of water. Put on fire, bring to a boil and cook over medium heat until meat is cooked through. Use a slotted spoon to periodically remove the foam that forms on the surface of the broth.
2. While the chicken is cooking, peel the onion and cut into small cubes.
3. Cut the pre-washed and peeled potatoes into small pieces.
4. Grate the carrots on a coarse grater or cut by hand into thin strips.
5. When the chicken is cooked, remove it from the pan and cut it into small pieces, about the same size as the potatoes. Strain the broth through a fine sieve to remove the remaining foam and other unwanted fines. Return everything back to the pot, add the vegetables and bring to a boil.
6. After boiling, cook the soup over medium heat for 5-7 minutes, then add canned sorrel, bay leaves, salt and pepper. Mix all the ingredients thoroughly.
7. Break the chicken egg into a separate container, mix with a fork and pour it into the hot soup in a thin stream, stirring it vigorously so that the egg grabs with thin threads. Turn off the heat and let the soup steep, covered, for 10 minutes.
8. Eggs can also be pre-cooked hard-boiled and served directly in portioned bowls by cutting them in half. Cabbage soup is also served with sour cream and finely chopped fresh herbs.

Bon Appetit!

How to cook delicious homemade sorrel cabbage soup with stew?

Sorrel soup with stewed meat turns out not only more satisfying, warming and rich, but also acquires an interesting smack and smell of smoked meats. The cooking time is also reduced, since there is no need to boil the meat and broth.

Cooking time: 80 minutes

Cooking time: 40 minutes

Servings - 6

Ingredients:

• Braised beef - 500 gr.
• Bulb onions - 100 gr.
• Potatoes - 80 gr.
• Sorrel - 50 gr.
• Spinach - 50 gr.
• Celery - 20 gr.
• Parsley - 5 gr.
• Dill - 5 gr.
• Green onions - 2-3 feathers;
• Garlic - 1 tooth
• Vegetable oil - 50 gr.
• Salt to taste;
• Ground black pepper - to taste;
• Water - 2 liters.
• Sugar - ½ tsp
• Quail egg - 3-4 pcs.

Cooking process:

1. Rinse all vegetables thoroughly before cooking. Shake the greens and spread them on paper towels to absorb excess moisture. Peel the onion and cut into half rings.
2. Peel the celery of tough fibers with a knife or peeler and also cut into half rings.
3. Inspect sorrel and spinach for tainted leaves and cut into strips about 1 centimeter wide.
4. Peel potatoes and cut into small cubes or sticks.
5. Put the stewed beef in a saucepan, remove excess fat if necessary, add water and bring to a boil. Then cook over medium heat for 7-10 minutes, stirring occasionally and skimming off the foam that forms on the surface.
6. Heat a frying pan with vegetable oil, fry the onion and celery in it until golden brown.
7. Add the fried vegetables to the boiling broth, put the chopped potatoes in the same place and cook for another five minutes over medium heat.
8. When the potatoes are almost ready, add spinach and sorrel to the soup, stir everything well.
9. Add crushed or minced garlic, stir and cook for a couple of minutes.
10. Cover the finished soup so that it brews for another 10-15 minutes. Meanwhile, boil quail eggs, peel and cut in half. Pour the cabbage soup into bowls, add eggs and, if desired, a spoonful of sour cream.

Bon Appetit!