We recommend to cook incredibly delicious, rich and aromatic, with a pleasant sour taste of sorrel soup. The plate of such a dish for dinner will be an excellent portion of the energy charge, fill the body with vitamins and will please with an excellent flavor bouquet.
How to cook green soup from sorrel with meat and egg?
Ingredients:
- pork ribs - 730 g;
- sorrel fresh - 215 g;
- potato - 280 g;
- young carrots - 140 g;
- onion bulbs - 140 g;
- water filtered - 2,6 l;
- oil without a smell of sunflower or olive oil - 45 ml;
- peas of sweet pepper - 4 pcs .;
- laurel leaves - 2 pieces;
- iodized salt;
- sour cream ;
- chicken large eggs - 3 pieces;
- any greens.
Preparation
Pork ribs are rinsed, placed in a four or five-liter pot, poured with purified water and cook after boiling, removing the foam from time to time, until softness and lagging the flesh from the bone. We extract the pork on a plate, release it from the bones, cut the flesh slightly and return it to the broth, strain it before it and put it back on the stove to the fire.
We peel the potatoes, cut them into small cubes, spread them into a pan and cook after boiling for ten minutes, after salting the dish in the process, and also seasoning the leaves with bay leaves and peas of sweet pepper.
During this time, we boil hard-boiled, clean and cut the chicken eggs into slices, and also we pass the shredded carrots and bulbs in sunflower oil, removing the last from the husks. We also prepare sorrel. We wash the leaves thoroughly, sort them, remove them from the stems and cut them into small pieces. We also grind fresh herbs.
When the potatoes are ready, we put vegetable fry, sorrel and fresh herbs in the soup, boil the food for another couple of minutes, and we can serve, putting eggs and a spoonful of sour cream in each plate.
In a similar way, soup with nettle and sorrel is also prepared, but in this case half the servings of the latter are replaced with young nettles and we put it into the soup three minutes earlier than the rest of the greens.
How to cook soup with sorrel and chicken?
Ingredients:
- chicken meat - 730 g;
- sorrel fresh - 215 g;
- potato - 280 g;
- carrots or other roots (in broth) - 90 g;
- onion bulb (in broth) - 90 g;
- green onions - 3-4 stems;
- purified water - 2.2 liters;
- peas of sweet pepper - 4 pcs .;
- laurel leaves - 2 pcs .;
- large iodized salt;
- Round rice - 3 tbsp. spoons;
- boiled chicken eggs - 3 pcs .;
- sour cream;
- any greens.
Preparation
In this case, we will use chicken to make soup. We rinse it, cut it into portions, put it in a pan with purified water and put it on the fire to cook. During this time, we wash, we sort out, we get rid of the stems and chop the sorrel and fresh greens, chop the stalks of green onion, shred strawberries and carrots with diced potatoes. Rinse the rice to the clarity of the water and soak for a few minutes.
When boiling the broth, we must remove the foam. If desired, for a more saturated taste and color of food
When the chicken meat becomes soft, we release it from the bones and return it to the already filtered broth. Again give the contents of the pot to boil, add potatoes and rice at this stage, add salt to the dish, throw peppercorns and laurel leaves and cook until softness of rice and potato slices. Now add the sorrel, green onions and fresh greens, boil the dish for a couple of minutes, and remove it from the fire. When serving, we supplement soup with half a chicken boiled egg and, if desired, sour cream.