Sorrel soup ingredients. Sorrel cabbage soup. Recipe. How much sorrel do you need?

What can you cook from sorrel? Sorrel dishes

There is a misconception that sorrel and rhubarb can only be eaten before flowering, and this is explained by the fact that after flowering harmful oxalic acid accumulates in these plants. In fact, they always contain three useful acids: ascorbic, malic and citric - and one harmful one - oxalic. But young leaves process oxalic acid during growth, and it is not present in them. And old, no longer growing leaves stop using oxalic acid, and it naturally accumulates in them. Therefore, at any time, even before flowering, even after it, use only young leaves for food. After cutting, there is no oxalic acid in the newly growing young leaves. By the way, many people do not know that oxalic acid is tasteless, and ascorbic, malic and citric acid give sorrel and rhubarb a sour taste.

Sorrel can be prepared for future use - simply by cutting it and salting it well, stuff it tightly into prepared jars and roll it up. You can lower them in batches into boiling lightly salted water for a minute or two directly in a colander. Then take out the colander, let the water drain and put it in small jars, which you immediately seal. The preparations must be stored in the refrigerator.

Caution: sorrel is contraindicated for people with kidney disease, heart disease and metabolic disorders. In general, you should not eat too much of it, so as not to disrupt salt metabolism and cause serious kidney disease. It is better to grow spinach sorrel in your garden than ordinary sorrel.

Sorrel salad with spinach (or lettuce)

Since both lettuce and spinach have a bland taste, adding sorrel to them allows you to do without vinegar or citric acid to give salads a sharper taste.

Ingredients

100 g spinach (or lettuce),

50 g sorrel,

1-2 boiled eggs (or 30 g of sharp cheese or feta cheese),

2-3 tbsp. spoons of sour cream (or mayonnaise), salt - to taste.

Preparing a salad with sorrel

1. Sort and wash the spinach and sorrel leaves and let the water drain.

2. Remove the petioles and chop.

3. Add chopped eggs or cheese (brynza), or you can do both.

Green sorrel cabbage soup with croutons. Recipe

Ingredients:

200 g sorrel,

0.5 glasses of milk,

2 slices of white bread,

2 tbsp. spoons of vegetable oil,

Bulb,

15 g parsley,

5 g dill, bay leaf,

2-3 peppercorns,

Salt - to taste.

Preparation

1. Chop the onions and sauté in vegetable oil.

2. Wash half the parsley, chop and sauté.

3. Sort and rinse the sorrel, add a small amount of water and boil for 5-7 minutes.

4. Rub through a sieve, add 1 liter of boiling water (you can use meat broth or a dissolved bouillon cube).

5. Add bay leaf, pepper, salt, sautéed onion and parsley to the cabbage soup, boil for 3-4 minutes.

6. Hard boil 1 egg, peel and cut in half.

7. Separate the yolk from the second egg and beat it with milk.

8. Cut white bread into small cubes and fry them in butter.

9. Wash and dry the second half of the parsley and dill on a towel. Cut in small pieces.

When serving, pour cabbage soup into plates, pour in the mixture of yolk and milk, add half a hard-boiled egg and parsley with dill.

Note: in the same way you can prepare cabbage soup from sorrel and spinach, from sorrel and nettles, from sorrel and beet tops.

Sorrel cabbage soup. Recipe

Ingredients

200 g sorrel,

3 potatoes,

1 carrot,

1 onion,

2-3 sausages (or processed cheese),

1 hard-boiled egg

2 tbsp. spoons of sour cream,

Salt - to taste.

Preparation

1. Bring 1 liter of water to boil.

2. While the water is boiling, peel and finely chop 2 potatoes, cut the third in half, and place everything in boiling water.

3. Peel and grate the carrots on a coarse grater and place them in the cabbage soup.

4. Chop the onions and add to the cabbage soup.

5. Take out 2 potato halves, crush them and put them back into the cabbage soup.

6. Sort the sorrel, rinse, tear off the leaf stalks, finely chop the leaves, add to the cabbage soup.

7. Finely chop any processed cheese (or chop raw sausages), put it in the cabbage soup, and stir.

8. As soon as the cheese has blossomed (boil the sausages for 5 minutes), remove the cabbage soup from the heat and add salt to taste.

9. Boil a hard-boiled egg, peel and cut in half.

When serving, place half an egg in each plate and add a spoonful of sour cream.

Pie with sorrel. Recipe

You can use any yeast dough, in particular the following.

1. Grind a stick of yeast with 2 teaspoons of sugar, let stand for 10-15 minutes.

2. Melt a pack of margarine.

3. Add 0.75 cups of kefir or milk, 1 egg and stir well.

4. Add 4.5 cups of flour, add dissolved yeast and mix well

5. Place in a cool place for 40 minutes.

6. Roll out the dough so that the layer is as long as a sheet of baking sheet and as wide as twice the width of the baking sheet. Make the central part of the dough layer a little thicker than the left and right edges.

7. Fold the dough in half, and then in half again and, placing it on a baking sheet greased with margarine, open it. The length of it should fit on the baking sheet. The central part should lie on the baking sheet, and the sides should extend beyond it at the same distance on both sides. Let the dough rise a little, during which time prepare the filling.

8. Rinse one kilogram of sorrel, remove the cuttings and dry on a towel. Slice. Place on the dough, sprinkle a sufficient amount of sugar on top (at least 250 g). Connect the edges. The seam will be in the middle of the pie. In this case, thick crusts do not form along its edges. Connect the transverse edges of the pie. All pinching of the dough must be done carefully, otherwise a lot of juice will leak out of the pie.

9. Brush the top and sides with beaten egg and place in a preheated oven for 25-35 minutes.

10. Remove, lower from the baking sheet onto a wooden board, cover with a clean napkin and let “rest” for 10-15 minutes.

Note: to prevent the juice from flowing out, you can add a couple of tablespoons of semolina to the filling.

This is a very tasty, very first spring pie, which is indistinguishable from apple pie.

Sweet sorrel dish

Any amount of sorrel and sugar to taste.

1. Sort, wash, cut off the petioles, finely chop the leaves.

2. Place on a heated frying pan and sprinkle with sugar.

3. Simmer in its own juice, covered, until completely soft over low heat, stirring from time to time so that the sugar does not burn.

4. When the mixture has cooled, put it in jars, close, and store in the refrigerator.

Use for sweet sandwiches for tea.

Simple and delicious soup recipes for every day

Delicious sorrel soup is not at all difficult to prepare. Just look carefully at our detailed cooking recipe with photos and videos. Surprise your family!

1 hour 30 minutes

145 kcal

4.78/5 (18)

In spring and early summer, our body requires a lot of vitamins that were wasted over the winter. In addition to various salads, young sorrel can come to our aid. It contains a large composition of useful substances that we need.

These are B vitamins, which strengthen our nerves, heart and entire body. It also contains the potassium, iron and phosphorus we need, as well as the “beautiful” vitamins A and E. It contains a lot of vitamin C and organic acids such as sorrel, apple and lemon.

Sorrel does not lose its qualities when frozen and preserved. Therefore, it can be used all year round. Sorrel is choleretic, hemostatic and anthelmintic. It would take a long time to list all the advantages of these wonderful green leaves.

I offer you a recipe for a vitamin-rich and very tasty soup with sorrel and egg. It cooks quite quickly and, in combination with fresh herbs, turns out not only tasty, but also very healthy. In a similar way, you can prepare soup with another popular healthy herb - sour cabbage, or, as it is popularly called, Bashkir cabbage.

List of required ingredients

Kitchen utensils: grater, frying pan, cutting board, saucepan, saucepan.

Cooking sequence

For soup it is better to take lean meat. I prefer veal, and sometimes I make this chicken soup. You can also make this soup without any meat at all, and it will also be very tasty.

Cooking broth

Basic preparation

While the meat is cooking, put the eggs in a saucepan or small saucepan, add water and cook for about 10 minutes. Then fill them with cold water and cool.

Let's start with the vegetables. They need to be cleaned and washed. Grate the carrots on a coarse grater and chop the onion into small pieces.

Heat a frying pan, pour a little oil and add carrots and onions. Stir occasionally and fry until golden brown.

Cut the potatoes into medium-sized cubes.

As soon as the broth is cooked, remove a piece of meat from it and put the potatoes in the pan. If your meat was cut immediately, then there is no need to remove it. Then cut the cooled meat into pieces, and if it is chicken, then first remove the bones and only then cut it.

Add salt to the pan and cook until the potatoes are ready for 15-20 minutes.

During this time, peel the cooled eggs and cut them into small cubes.

Wash the sorrel thoroughly and cut into thin strips. You can use fresh frozen or canned sorrel, but keep in mind that it already contains salt.

When the potatoes are cooked, put the roast, sorrel and eggs into the pan.

Cook our soup for another 8-10 minutes and turn it off.

Chop fresh herbs, and, if desired, green onions.

Pour the sorrel soup into bowls, sprinkle with herbs, put sour cream and bread on the table and invite everyone to the table.

Enjoy your meal!
In the same way you can prepare vitamin

Today's topic is recipes for dishes with sorrel. The leaves of the herb are widely used for preparing salads, first courses, snacks, etc.

Sorrel dishes. with rice and feta cheese

Pita (pie) made from sorrel will be original, tasty and healthy.

Use for test:

olive oil - 9 tbsp. l.;
yeast - 20 g (or one packet of dry);
salt - 1 tsp;
grape vinegar - 1 tbsp. l.;
milk or warm water - 200 g;
flour - 500 g.

For the filling you will need:

sorrel, garlic, green onions, parsley, boiled rice, dill, eggs, olive oil, black pepper, salt.

Preparation

Knead the dough. To do this, heat the water or milk. Pour yeast into it (or dilute it if the yeast is fresh). In a separate container, mix oil, salt, vinegar, pour milk and add flour. Knead the dough. It should be soft, not too hard, but not liquid either. Cover the container with a towel. Leave for 40 minutes in a warm place. While the dough is rising, make the filling. Wash the sorrel and dry it. Chop finely. Boil the rice, mix with herbs. Mash the feta with a fork and add to the rice. Beat the eggs. One yolk can be set aside for lubrication. Mix all ingredients together, add salt, oil and pepper. Be careful with salt - feta cheese is quite salty. Divide the dough into three parts. Make one of them, the one that goes to the bottom of the pie, larger. Roll it out so that the edges hang over the baking sheet. Lay out some of the filling, cover with the second rolled out piece of dough. Pierce it with a fork. Place the remaining minced meat on top, cover with a third layer of dough. Close the edges. Brush the top of the pie with yolk. Bake in the oven for about an hour. The temperature should be at least 180 degrees for this sorrel dish. The recipe, as you can see, is not complicated. The pie turns out tasty, with a slight sourness.

Sorrel dishes. Recipes, photos of chicken broth soup

You haven't cooked yet. Then do it soon.

Chicken, sorrel, onions, potatoes, kohlrabi, carrots, fennel, asparagus, bell peppers, salt and seasonings are the list of ingredients you will need for this sorrel dish.

The recipe is easy to prepare. Start with meat. Wash and boil the chicken. Don't forget to remove the foam. Place a whole onion in the broth. Cook until the meat is done. Add salt, add spices, and keep on the stove for a little longer. Then remove the chicken and onions from the broth. Rinse the vegetables and sorrel. Grate the carrots, chop the sorrel finely. Chop the potatoes and other ingredients the way you like. Place all prepared foods into the broth. While they are cooking, remove the cooled chicken meat from the bones and separate it into fibers. Place in a saucepan. Taste the soup. Sorrel dishes can be a little sour. In this case, the recipe should be supplemented with sugar. Before serving the soup, boil the egg. Divide it into several parts. Place into serving bowls.

Sorrel dishes. Potato salad recipe

You will need:

sorrel, eggs, fresh cucumbers, onions, salt, pepper, vegetable oil.

Preparation

Boil the potatoes, cut them into cubes. Mix pepper, salt and a spoonful of oil with mustard. Season the potatoes with sauce. Cut the cucumbers into strips, the eggs into slices, and chop the green onions. Chop the sorrel into thin strips. Mix all ingredients with potatoes, stir, pour a little oil and serve.

Sorrel soup is simply an ideal first dish for spring and early summer, when the first vitamin-rich greens appear in markets and gardens. Preparing this simple first course will take you very little time, since it is customary to cook it with water, and not with strong meat broth. Although, if desired, you can cook broth for it, and personally, I often use frozen stocks of broth. But on water, this soup turns out so light and fresh that it perfectly quenches both hunger and thirst in the summer afternoon heat.

Fresh sorrel is not very often found in stores, but during the season you can always buy it from grandmothers at markets or grow it in your summer cottage without much hassle. After all, this simple and inexpensive “grassroots” green is one of the first to appear on our tables in the spring, and therefore it is simply designed to replenish the supply of vitamins and support the immune system during the difficult off-season period. Sorrel has numerous beneficial properties due to its rich vitamin and mineral composition and organic acid content. It not only fights spring vitamin deficiency, but is also able to raise hemoglobin in the blood, perfectly relieve inflammation in the body and improve the functioning of the gastrointestinal tract.

Sorrel soup prepared according to this simple recipe is very easy to digest, so it will not overload your body in the summer and will not add extra pounds. To make this soup nutritious and satisfying enough, rice, potatoes, and boiled chicken eggs are added to it. But all these ingredients are not so important compared to the piquant sour broth that is a characteristic feature of sorrel soup, so you can add them or not add them at your own discretion.

Try making healthy and tasty sorrel soup according to my favorite recipe, and you will get a simple but unusual first course, worthy of all praise!

Useful information How to cook sorrel soup - a recipe for a simple soup from fresh sorrel in water with rice and potatoes with step-by-step photos

INGREDIENTS:

2.5 liters of water or broth
200 g fresh sorrel
100 g rice
3 medium potatoes
1 medium onion
dill or parsley
3 tbsp. l. vegetable oil
½ tbsp. l. salt
5 boiled eggs for serving (optional)

COOKING METHOD:

1. In order to prepare sorrel soup, first prepare all the necessary ingredients. Sort out the fresh sorrel and wash each leaf thoroughly, as it may contain insects and particles of soil. Cut off the long stems of the sorrel and cut the leaves into strips.

2. Peel the potatoes and cut into cubes.

3. Peel the onion and finely chop it.

4. Pour water or broth into a large saucepan, bring to a boil over medium heat and add the chopped potatoes.

Advice! If you cook sorrel soup in water or vegetable broth, you will get a very light and vitamin-rich soup, which is great for those who are on a diet or fasting. When you want to prepare a more satisfying and nutritious first course, you can use chicken, beef or turkey broth and add pieces of meat to the soup when serving.

5. When the water boils again, add pre-washed rice to the sorrel soup. Cook the potatoes and rice at a low simmer for 20 minutes, skimming off the foam if necessary.

Advice! You can use any type of rice to make soups. Personally, I like to cook the soup with round rice, but it needs to be rinsed more thoroughly with water, as it contains more starch.

6. Meanwhile, heat vegetable oil in a frying pan, add chopped onion and fry it over medium heat for 5 - 7 minutes.

7. Add fresh sorrel to the onion and cook with constant stirring for 1 - 2 minutes until all the sorrel has darkened. During the roasting process, the mountain of chopped sorrel will significantly decrease in volume.

8. When the potatoes and rice are completely ready, add sorrel and onions to the soup, stir and cook for another 5 minutes.

9. At the end of cooking, salt the soup to taste and add fresh parsley or dill.

Very tasty and light sorrel soup with potatoes and rice can be served immediately. I advise you to put half a boiled chicken egg or a couple of quail eggs on each plate, which will give it additional satiety. Bon appetit!

When the first greenery appears in our beds, we are happy to note that spring has come into its own. What grows in our summer cottages before anything else? That's right, it's rhubarb, and we already have a whole series of recipes using it. These are different, and and.

Then comes the second line of green plants, these are the so-called leaf vegetables, and these include the well-known varieties of leaf lettuce, spinach and sorrel.

And the latter is the most popular in our area. Sometimes people ask, “What can you make from sorrel besides green cabbage soup?” And you can cook a lot of things. And today we will look at many interesting recipes for dishes made from this healthy green plant.

Everyone knows traditional dishes using it - green borscht, or cabbage soup, which can be prepared with either lean meat or fish, as well as pies and pies with sorrel. But you can prepare vitamin salads using it, and even main courses.

Today we will cook them and other lesser-known dishes. And if you love this green plant, then the article will undoubtedly be useful to you.

Such salads are good because they retain all the beneficial vitamins and microelements. Especially if we did not pre-heat the vegetable.

Typically, the ingredients may contain different vegetables - radishes, cucumbers, tomatoes, and cabbage. Of course, they also add various other greens - green onions, parsley, dill, spinach, young beet tops. Very often a boiled egg, or just the yolks, is added to such salads.

From these food combinations you can prepare many different options, where you can add our green vegetable in different quantities. In some places it can be the main component, and in others it can be only as an additive.

The most famous and popular salads are prepared with tomatoes and cucumbers, radishes and eggs. And if the first one is prepared very simply - everything is cut arbitrarily, mixed and seasoned with olive oil with the addition of salt. But all the following ones have some features that are worth talking about in more detail.

Vitamin salad with egg and radish

We will need:

sorrel – 200 gr
radishes - 200 gr
canned green peas - 100 g
egg - 2 pcs
green onions - 50 g
sour cream - 3 tbsp. spoons
greenery
salt - to taste

Preparation:

1. Rinse the radish thoroughly, remove any dirt and cut into small pieces using any known method.

If it is possible to use red and white radishes, it will be very good. The salad will turn out more beautiful and richer in taste.

2. Sort out the sorrel and rinse under running water. Let the water drain and blot with paper towels. Then cut into not very small strips.

3. Chop green onions and herbs (you can use dill and parsley).

4. Cut the egg into small cubes. Leave a little for decoration. Drain liquid from canned peas.

5. Combine all ingredients, add salt and mix carefully.

6. Pour sour cream on top. Beautifully decorated with radishes and fresh herbs.

Since in this version of the salad we do not heat-treat the vegetables, it turns out to be simply super rich in vitamins. Therefore, cook it more often and replenish the balance of vitamins after a long winter.

Salad with cucumber and spinach

When the first sorrel grows, many do not know what to do with it. And of course the first thing that comes to mind is to use it in a salad. But the question is how? And here's the recipe.

We will need:

sorrel – 150 gr
spinach -150 gr
cucumber - 1 piece (small)
garlic - 1-2 cloves
dill - 2 - 3 sprigs
nuts - 0.5 cups
vegetable oil - 2 tbsp. spoons
vinegar 9% - to taste
salt - to taste

Preparation:

1. Sort out the sorrel and spinach leaves and rinse thoroughly under running water.

2. Boil in lightly salted water.

The leaves should be boiled in different pans. Sorrel contains acid and this will affect the flavor of the spinach. It will lose its tenderness and become tough and less tasty. In addition, it will change its color to a less pleasant one.

Boil the leaves for no more than 5 minutes. But even less is better.

3. Let the water drain and cool. Then chop coarsely.

4. Chop the cucumbers not very finely; you can choose any cutting method.

5. Prepare dressing sauce. Grind the nuts in a blender, add garlic, green onions and dill. Dilute with hot water to the consistency of thick sour cream.

6. Add salt and vinegar to taste, pour in vegetable oil. Mix.

7. Mix the chopped leaves with the cucumber and place on a salad plate.

8. Pour the resulting dressing sauce on top.

Serve and eat with pleasure.

Warm “Dachny” salad with egg

We will need:

sorrel – 100 gr
lettuce leaves - 100 gr
egg - 6 pcs
butter - 2 tbsp. spoons
heavy cream - 3 tbsp. spoons
salt - to taste

Preparation:

1. Sort out the leaves of green salad (any kind) and sorrel, remove debris and rinse thoroughly in running water.

2. Boil the lettuce leaves in salted water for 2 - 3 minutes, then drain the water and place them in a colander to drain all the water and the leaves to cool.

Cut the leaves into strips.

3. Cut the sorrel into the same strips.

4. Heat half the butter in a frying pan and simmer the chopped leaves on it.

5. Add chopped lettuce leaves to the pan and mix gently. Add a little salt and pour the cream on top, trying to distribute it evenly.

6. Mix the eggs, beat them with a fork, add a little salt and pour over the prepared mixture. Cover with a lid and place over very low heat until the eggs cook like an omelet.

You can also bake the mixture in the oven. In this case, it will turn out more rosy.

7. Serve hot or warm.

Sorrel salad with nuts

We will need:

sorrel – 350 gr
onion - 1 piece
walnuts - 15 pcs
milk -0.5 cups
parsley - 3 - 4 sprigs
salt - to taste

Preparation:

As you know, sorrel is a biennial plant.

The most useful are the young leaves of the first year. They contain more useful microelements and vitamins, and also less unwanted acid. Therefore, try to use first-year plants.

1. Clean the leaves from debris and rinse thoroughly under running water. Then scald them in boiling water until the leaves become soft. To do this, salt the water.

Then place them in a colander and let the water drain. Then let them cool and cut as you wish. It can be large or small.

2. Peel the onion and finely chop it. Pour boiling water over and leave for 5 minutes until the bitterness goes away. Then drain the water.

3. Peel the nuts from the shell, or take already shelled ones. Remove the partitions and chop. You can roll them with a rolling pin, or you can chop them with a blender. In the first case they will be larger, and in the second, naturally smaller.

4. Pour the nuts into the milk and add a little salt to the mixture.

5. Add sorrel, onion and chopped parsley to the mixture.

6. Gently mix the contents and place on a salad plate. Decorate beautifully with nuts and fresh herbs. Serve to the table.

Nuts can be used not only walnuts, but also any other. If they are not chopped so finely, then the salad can be seasoned not with milk, but with olive oil.

Experiment, and you will get a new interesting dish every time.

Salad with carrots and cheese with pesto sauce

But I found such an interesting recipe when I was preparing material for this article. I’ve never seen this version of a salad anywhere before, but judging by the description, it turns out quite tasty.

And although I haven’t had time to try cooking this recipe yet, since our sorrel hasn’t grown yet, I would like to offer you the recipe. He's really good!

This is such a beautiful, and I’m sure delicious, salad that the author of the recipe came up with. We are waiting for this green vegetable to grow in our country, and we will definitely cook it.

First course recipes

A special place in the preparation of dishes is occupied by cabbage soup, borscht, okroshka and kholodniki. And also not often found in our time - botvinya.

Shchi and borscht are prepared and served both hot and cold. But the rest of the soups are served chilled and are very good on hot summer days.

They are prepared with water and kvass, with the addition of kefir or sour cream. They contain a lot of fresh herbs and fresh vegetables. Many of them are prepared without meat. But you can include meat in all recipes if you wish. And sometimes even use fish or crayfish.

In the summer, such soups are simply accepted with a bang! They are loved and enjoyed being cooked. Let us also give them due attention.

Sorrel and nettle cabbage soup with egg

We will need:

sorrel - bunch 250 gr
nettle - bunch 250 g
potatoes - 2-3 pcs.
onion - 1 pc.
ghee - 1 tbsp. spoon
flour - 1 tbsp. spoon
green onions - 2 - 3 pcs
salt, pepper - to taste
peppercorns - 3 - 4 pcs
bay leaf - 1 pc.
boiled egg - 3 pcs (for serving)
parsley, dill - for serving
sour cream - for serving

Preparation:

1. Pour about 2 liters of water into a saucepan and bring it to a boil. Meanwhile, sort out the nettles and rinse under running water. It is best to use young sprouts whose stems are not yet rigid.

2. As soon as the water boils, put nettles in it and cook for 10 minutes. Then put it on a sieve, let the water drain and squeeze lightly.

3. While the nettle is boiling, peel and cut the potatoes into not very large cubes. After draining the broth, bring it to a boil again and add the potatoes. Cook until done for 12 - 15 minutes.

4. Cut the onion into small cubes and fry it in melted butter. As soon as it is slightly browned, add flour (not a full tablespoon) and fry everything together. Then pour a little broth from the pan and simmer everything while the potatoes cook.

5. Using a blender, puree the cooled nettles, or you can pass them through a meat grinder.

6. Sort the sorrel and rinse thoroughly under running water and cut into strips.

7. As soon as the potatoes are ready, add nettle puree, fried onions with flour, chopped sorrel, black peppercorns and bay leaves to the pan. Add salt and pepper to taste.

8. Bring to a boil and cook for 2 minutes. Then turn it off and you can immediately pour it into plates.

9. Serve with chopped herbs and eggs, topped with sour cream.

It is advisable to cook cabbage soup at once. The next day it will lose its taste and most vitamins.

However, this applies to all dishes prepared from sorrel.

You can also use spinach instead of nettles. You can serve cabbage soup by cutting boiled meat or fish into it. And if you eat them cold, you can add fresh cucumbers to the recipe.

In fact, there are quite a few recipes for cabbage soup using sorrel. Unfortunately, I won’t be able to post them all in one article. This means there will be more recipes on this topic.

Green borscht with meat and egg in Ukrainian

Borscht from this green leafy vegetable can be prepared with or without meat. And although our article is in the “Vegetarian Dishes” section, I will tell you how to cook it with meat. But if you want to prepare a lean version, then simply remove the item with meat. Everything else is prepared exactly the same. And of course, the cooking time decreases.

We will need:

meat on the bone, pork - 300 g
sorrel – 100 gr
spinach - 100 gr
onion - 1 pc.
potatoes - 2 pcs
beets - 1 piece
carrots - 1 pc.
parsley root - 1 pc.
flour - 1 tbsp. spoon
sugar - 1 teaspoon
spices, salt - to taste
vegetable oil
spices, bay leaf
boiled egg - 1 pc - for serving
sour cream - for serving
green onions, dill, garlic - for serving

That's how many ingredients there were. But that’s how it should be, in borscht it’s diversity that’s valued.

Preparation:

1. Boil the broth on the meat bone. Then remove the meat and cool. Strain the broth. We will cook borscht on it.

2. Chop the beets; for this you can use a Korean carrot grater. Sprinkle with vinegar, salt, add sugar and a little broth and simmer in a frying pan until tender.

3. Cut a small onion into small cubes. Also grate the carrots and parsley root using a Korean carrot grater.

4. Lightly fry the onion, add the roots and when they are slightly browned, add flour. Fry for 2 - 3 minutes, pour in the broth and simmer the roots until tender.

5. Peel the potatoes and cut into small cubes. Place it in boiling broth and cook for 12 - 15 minutes until tender.

6. Sort the sorrel and spinach and rinse under running water. Then cut into large strips.

7. When the potatoes are ready, add beets, roots with onions, chopped sorrel and spinach to the broth. Also add the meat cut into portions into the broth. Add your favorite spices, salt, pepper to taste and bay leaf.

8. Cook until done.

9. Pour the finished borscht into plates, add the meat and a slice of boiled egg. Also put sour cream and chopped green onions and dill on the table. You can also serve fresh garlic.

This borscht is good with black bread, very tasty, aromatic and incredibly healthy.

I didn't go into too much detail about the whole recipe. If you know how to cook borscht, then everything will be clear. And if you don’t know how, then you can also cook it without difficulty.

Although everything seems clear in this recipe.

Kholodnik with beets on kefir

This is how kholodnik is prepared in Belarus, and it is an excellent cold soup and an alternative to okroshka.

We will need:

sorrel – 700 gr
beets - 400 gr
fresh cucumbers - 2 pcs.
boiled egg - 1 - 2 pcs
green onions - a bunch
dill - for serving
kefir - 2 - 2.5 cups
sour cream - 2 - 3 tbsp. spoons
sugar - 1 tbsp. spoon
salt - to taste

Preparation:

1. Sort the sorrel, rinse in running water and cut into strips. Boil a small amount of water and cook it in it for 5 minutes. Then cool everything.

2. Peel the beets and boil them whole in water with the addition of vinegar. Cool the beets and broth. Strain the broth through cheesecloth and cut the beets into strips.

3. Cut the eggs and remove the yolk. Grind it using a masher.

4. Chop the green onions, place in a bowl, sprinkle with salt and grind until juice forms.

5. Cut the cucumber into strips. If it has a hard skin, then it is better to peel it. Also cut the egg whites into strips.

6. Add chopped cucumbers and beets, mashed yolks and onions to the chilled sorrel broth. Add sugar and salt to taste.

Add the required amount of beet broth.

7. Beat kefir with a whisk and add it there. Place everything in the refrigerator and leave there for at least 30 minutes.

8. Pour into plates, add sour cream and chopped dill. Eat chilled.

Keep refrigerated.

Okroshka with sorrel on kefir

Okroshka with sorrel can be prepared with kefir and kvass. It is prepared with kvass in almost the same way as it is prepared. It can be either meat or lean.

But then I found an interesting recipe for okroshka with kefir, and decided to include it in the article. there is no such recipe. And now it will.

We will need:

sorrel - 1 bunch
radishes - 5 - 6 pcs.
cucumbers - 2 pcs.
green onions - half a bunch
kefir - 500 ml
mineral water - 1 glass
canned green peas - 0.5 cups
canned corn - 1 - 2 tbsp. spoons
sour cream - for serving
salt - to taste

Preparation:

1. Sort the sorrel and rinse thoroughly in running water. Dry and finely chop.

2. Cut the cucumbers into cubes, radishes into semicircles, or circles if they are not large. Chop the green onions as usual.

3. Place everything in a bowl or pan. Add canned corn and green peas. Add salt and mix. Place the mixture in the refrigerator to cool for 30 minutes.

4. In a jug, mix chilled mineral water with gas and kefir. You can shake it all up in a bottle with a screw cap.

If you don’t have soda, you can use plain chilled water. Of course, it must be boiled first.

5. Place the cooled mixture into plates and pour in the liquid component. Serve with sour cream.

I somehow found this unusual recipe in one of the magazines and saved it. And not only saved it, but also tried to cook it. It turns out unusual and tasty.

But in general, you can add traditional ingredients for this occasion to such okroshka - potatoes, eggs, herbs. And exclude canned ingredients. Still, okroshka is considered a “living” dish. But such a recipe exists, and it has its place, so I included it in the article.

By the way, you can also make soups - sorrel puree. Everything is quite simple here. We cook any ordinary soup based on it, and puree it with an immersion blender. Serve with croutons.

And if you still need a hint, then take a look and cook everything exactly the same way, only use sorrel instead of spinach.

Botvinya in Old Russian style

Botvinya is a Russian dish that is essentially a cold soup. And it is called so because it contains a lot of fresh greens, which in Old Russian is called “tops”.

In addition to sorrel, cooking recipes may include spinach, nettle, green onions, and beet tops.

Botvinya is very good on hot days, and is a lighter dish than okroshka. And if you add crushed ice - “crimson” - to it, it will be more cooling.

Traditionally, botvinya was served with fish, often red (sturgeon fish). It could be either salted or boiled. Nowadays you can find the so-called “incomplete” botvinya, which is served without fish.

We will need:

sorrel – 400 gr
fish or crayfish - 400 gr
cucumber – 3 – 4 pcs
green onions - a bunch
dill - small bunch
kvass - 1.3 liters
salt - 1 level teaspoon, or to taste
sugar - 1 teaspoon without a slide
horseradish - 1 teaspoon
mustard - 1 teaspoon (partial)
champagne or sherry - to taste and desire

Yes, yes... I was not mistaken, champagne or sherry... After all, we are preparing an unusual soup!

Preparation:

1. Sort out the sorrel and rinse thoroughly under running water. Cut into strips and simmer lightly in a small amount of water or in your own juice.

When it is ready, rub it through a sieve.

2. Chop the onion, pour into a bowl and add salt. Grind until juice appears. Don’t be too overzealous and don’t puree it.

3. Add horseradish, mustard and sugar to the onion and stir.

4. Cut the cucumbers into cubes or short strips. Chop the dill by cutting off the rough stems.

5. Place all the ingredients in a saucepan and pour in cold unsweetened kvass.

6. Boil fish or crayfish in salted water. Add a small whole onion and a few black peppercorns to the boiling broth. At the end of cooking, add bay leaf.

Remove the finished fish or crayfish and cool.

You can drink the broth just like that, or you can cook fish soup with it.

7. Pour the botvinya into plates. The fish can be placed on top, or served on a separate plate.

8. Add champagne or sherry to the botvinya. Well, that's optional. And of course not for children! In general, try it - it's worth it!!!

You also need to freeze the ice in advance. It is placed directly on the plates, and while they are eating, they add it several times additionally. This is specifically to prolong the pleasure!

Here's the recipe. As you can see, it is different from all other cold soup recipes.

Botvinya Pskovopecherskaya

Another interesting recipe, this time from the North of our country.

We will need:

sorrel – 200 gr
spinach - 300 gr
cucumber - 2 pcs
beets with tops - 1 - 2 pcs
green onions - a small bunch
dill - a small bunch
fish - 400 gr
kvass - 1 liter
sugar - 1 teaspoon
salt - to taste
vinegar 3% - 1 tbsp. spoon
horseradish - 1 tbsp. spoon
lemon

Preparation:

Botvinya is prepared according to this recipe in the same way as in the previous recipe. But as you probably noticed, the ingredients here include beets and tops.

It should be cut into small cubes and simmered in a small amount of water with the addition of vinegar. Then cool and add to the total mass.

If young beets are used, then the tops are also used. After all, you have to justify the name! They cut it together with the stems, the stems into cubes, and the leaves into strips.

Do not boil sorrel and spinach together, otherwise the spinach will become tough and lose its beautiful color.

When serving, you can put a slice of lemon on the plates. It will give a pleasant aroma of freshness.

Or garnish the soup with an egg. Serve with sour cream.

Main course recipes

Few people know that this green, sour plant can be used to prepare not only salads and soups, but also main courses. Tell me, has anyone tried mashed potatoes from it, and what about cutlets?

Did you know that you can use it to make casseroles and omelettes, and even pudding? Never heard of this?

Then you will probably be curious to learn about all this diversity and replenish your piggy bank with not only healthy, but also delicious recipes.

Sorrel puree

We will need:

sorrel – 1 kg
milk or cream - 1.5 cups
butter - 4 tbsp. spoons
flour - 2 tbsp. spoons
yolks from boiled eggs - 2 pcs.
salt, pepper - to taste
croutons for serving

Preparation:

1. Sort out the sorrel and rinse thoroughly under running water. Then finely chop and pour in a small amount of boiling water, simmer for 5 - 6 minutes, adding a little salt.

Then transfer to a colander and strain off excess liquid.

2. Heat half the butter in a small frying pan and fry the flour in it. Be careful not to let it start to burn.

As soon as the flour has a slight nutty smell and begins to turn yellow, immediately pour milk into the pan and quickly stir until the lumps disappear. If the lumps have not dispersed, you can stir the mixture using a whisk.

Salt the mixture and add pepper to taste. Bring to a boil and wait until thickened.

3. Add sorrel to the mixture and simmer for 10 minutes over very low heat. There is no need to cover with a lid.

4. Grind the yolks with a fork and mix with slightly melted butter.

5. Remove the puree from the heat and season with the prepared mixture of yolks and butter.

Serve the puree hot along with croutons, which you can make yourself by frying them on a baking sheet in the oven.

Sorrel stewed with butter and eggs

We will need:

sorrel – 450 gr
ghee - 3 - 4 tbsp. spoons
onion - 1 pc.
egg - 3 pcs
cilantro - a small bunch (you can have parsley)
salt - to taste

Preparation:

This is a very simple recipe, which can also be quickly prepared.

1. Peel the sorrel and rinse in running water. Then boil for 5 minutes in lightly salted water.

2. Drain in a colander, let cool, squeeze out the liquid and chop finely.

3. Cut a small onion into small cubes and fry in melted butter.

4. Add chopped sorrel, chopped cilantro (parsley), salt and mix thoroughly.

5. Simmer until done.

6. Pour in the eggs, pepper and bring to readiness with the lid closed.

This dish is also reminiscent of, cooks quickly and turns out delicious.

Sorrel and nettle cutlets

Are you surprised that you can make cutlets from green crops? Well, it’s definitely possible. Moreover, instead of nettles, you can take spinach. Or you can use three components at once.

And I want to say right away that this dish belongs to Bulgarian cuisine, this is exactly how it is prepared there.

We will need:

sorrel – 250 – 300 gr
nettle – 250 gr
parsley - a small bunch
grated cheese - 0.5 cups
egg - 2 pcs
flour - 2 - 3 tbsp. spoons
vegetable oil - for deep frying
salt - to taste

Preparation:

1. Sort out the nettles and sorrel and rinse thoroughly under running water. Wash the parsley and cut off the rough stems. Place everything in a saucepan and pour boiling water over it so that all the leaves are covered.

2. Place on the fire, bring to a boil and immediately drain the water, placing the contents in a colander. Allow the leaves to cool slightly, squeeze and chop as finely as possible.

Do not pour out the broth; you can use it to prepare a delicious vitamin soup.

3. Sprinkle the mixture with flour, salt and beat in two eggs. Add grated cheese. Knead the minced meat thoroughly. Add ground black pepper if desired.

4. Heat the oil in a frying pan quite high.

5. Prepare a tablespoon, use it to scoop up the minced meat and place it in the heated oil. When the bottom sticks slightly and a crust appears, lightly press the minced meat with a spoon, giving the cutlets a flat shape.

6. When the bottom is browned, turn over and fry on the other side until golden brown.

7. Place the finished cutlets on a layer of paper towels so that excess oil drains and is absorbed into the paper.

8. These cutlets are served with any salad. It is also served with ayran, sour milk or kefir.

Try cooking. The dish turns out to be quite interesting. You will definitely surprise everyone at home with it.

Bulgarian spring pudding

Here's another Bulgarian dish that you might also like.

We will need:

sorrel – 500 gr
parsley - bunch
rice - 0.5 cups
eggs - 4 - 5 pcs
milk - 2 cups
ground crackers - 3 - 4 tbsp. spoons
ghee - 1 - 2 tbsp. spoons
salt - to taste

Preparation:

1. Peel and wash the green leaves, cut into strips. Add chopped parsley, remove rough stems. Add salt and mix.

2. Place in a frying pan and simmer in its own juice for 7 - 8 minutes over very low heat, stirring occasionally to release the juice faster.

3. Strain the juice and chop the greens using a knife or chop.

4. Rinse the rice, add milk, salt and cook until done. Be careful not to burn, keep the fire low. When cooked, let cool.

5. Mix green puree with cooked rice. Add crushed crackers and egg yolks to the mixture. Mix everything thoroughly until smooth.

6. Beat the whites into foam using a mixer. Then carefully introduce them into the mixture, stirring with a spatula from top to bottom.

7. Prepare the mold, grease it with butter and sprinkle with breadcrumbs. Place the resulting mass into it.

8. Preheat the oven to 180 degrees and place the mold in it. Bake until the pudding is golden brown.

9. Serve hot, cut into portions. Can be served with sour cream and any salad.

Enjoy eating!

Bakery

Baking is just a different topic. From this vitamin-filled plant you can make pancakes, pancakes, pies, and pies. What is called, “Cook - I don’t want to!”

You won't meet many people who don't love baking. But over the long winter, pies with potatoes, cabbage, mushrooms and fish became somewhat boring. I want something like this! Spring, fresh...

That's exactly what this chapter is about.

Of course, it is impossible to collect all the recipes known on this topic. But you can calmly give direction, so to speak.

And the direction is this - pies and pies can be prepared using absolutely any dough - with unleavened yeast, and with yeast dough, with puff pastry and with regular dough with kefir or sour cream. Can be baked in the oven and fried. You can make sweet pies, or not sweet ones.

And today in this section I tried to include various recipes for the described options.

Pancakes with sorrel

I will not describe here how to bake pancakes. There are dozens of recipes on how to prepare them in a special section. You need thin pancakes, and there you will find a recipe to choose from.

I'll focus on the recipe.

We will need:

sorrel – 500 gr
milk - 0.5 cups (maybe a little more)
butter - 2 tbsp. spoons
yolk of one egg
sugar - 1 tbsp. spoon
salt - to taste
sour cream - to taste and optional

Preparation:

1. Bake small pancakes. Leave to cool.

2. Sort the leaves and rinse thoroughly. Pour in a small amount of water and simmer, adding salt to taste.

3. When ready, strain and puree through a sieve.

4. Prepare the sauce. To do this, lightly fry the flour in butter, dilute with a small amount of milk, adding it little by little.

When the mixture thickens, beat in the yolk and add sugar.

5. Add puree to the mixture and stir.

6. Spread the mixture onto the pancakes and roll them up. Eat, served with sour cream.

And you can make one more addition to this recipe.

Place rolled pancakes in a greased pan and pour sour cream on top.
Place in a preheated oven and bake until golden brown.

This wonderful breakfast can be prepared on Saturday or Sunday.

Chuvash-style pie made from yeast dough

For the test we need:

flour - a little more than 2.5 cups
fresh yeast - 10 g
yolk of one egg
vegetable oil - 2 - 3 tbsp. spoons
salt - 0.5 tsp

For filling:

sorrel – 800 – 900 gr
sugar - 100 gr
vegetable oil - 50 g
salt - a pinch
egg or yolk - for greasing

Preparation:

1. Prepare the dough and knead the yeast dough on it. You can see how to do this. You can also prepare yeast dough according to your own recipe. It's not that important.

2. Cut the washed sorrel into small strips, season with vegetable oil, sugar and salt and simmer in its own juice for about 5 minutes.

Cool the filling.

3. Form a round base from the finished dough. Place the filling on half of the pan and cover with the other half free of filling. Seal the edges. Transfer to a baking sheet. Or, you can immediately form the pie on a baking sheet so that you don’t accidentally damage it when transferring it.

Let the dough rise and brush with egg.

4. Bake at 180 degrees until golden brown.

5. Let the finished pie cool and set under a towel for about 10 minutes. Then cut and serve with tea or hot milk.

And the next one is a pie made from butter dough. And it will be sweet for us too.

Sweet pie made from yeast dough

For the test we need:

flour - 1 kg
fresh yeast - 30 g
milk - 0.5 liters
egg yolks - 2 pcs
butter - 200 gr
sugar - 2 - 3 tbsp. spoons
salt - 0.5 tsp
vanillin - a pinch
cinnamon - 0.5 teaspoon

For filling:

sorrel – 1 kg
sugar - 200 gr
egg - for greasing

Preparation:

Again, I will not divert your attention to preparing the yeast dough. It is prepared almost the same as in the previous recipe. I will describe only in general terms. A .

1. Dissolve the yeast in half a glass of milk, add two tablespoons of sugar and two tablespoons of flour. When the dough rises, knead the dough from all the remaining ingredients.

Leave it to rise in a warm place. When it doubles in size, punch it down and let it rise again. Don't forget to cover it with a towel to prevent the dough from drying out.

When it rises a second time, knead it again and begin shaping the cake.

2. But first, let's prepare the filling. To do this, prepare the sorrel, that is, wash it and cut it into large strips. Sprinkle with sugar and let sit for a while.

3. Line a baking tray with baking paper and generously grease it with oil. Divide the dough into two unequal parts. Roll out most of it into a layer 1.5 cm thick.

Place it on paper and stretch it with your hands, giving it the desired shape.

4. Place the filling evenly on top.

5. Roll out the second layer and cover the filling with it. Seal the edges well and make cuts in the middle to allow steam to escape.

Or you can not make an incision, but in this case the upper part must be pierced in several places with a toothpick.

6. Let the cake stand for 15 - 20 minutes. During this time it will rise again. Brush it with egg.

7. Place in an oven preheated to 180 degrees and bake for 30-40 minutes until it becomes golden brown and beautiful.

8. Take the finished pie out, let it stand and rest for about 10 minutes. Then serve with hot tea or milk. Yummy!…

Pies with sorrel, egg and green onions

My mother always makes pies with sorrel in June. And we have always eaten them with pleasure since childhood. Now I make these pies for my family. And today I am sharing the recipe with you.

We will cook them with kefir and fry the pies in a frying pan.

And if you want to bake them in the oven, you can do this from puff pastry, both store-bought and homemade. We baked according to this principle. Only there was a pie. But this doesn’t change the essence.

You can make pies or pies from puff pastry.

Replace the spinach with sorrel, and leave the rest of the recipe unchanged, and as a result you will get beautiful and tasty baked goods.

Or the dough can be yeast. In this case, you can take the Chuvash pie prepared today as a basis (recipe above).

For the test we need:

flour - 4.5 - 5 cups
kefir - 500 ml
vegetable oil - 50 - 70 g
soda - 0.5 teaspoon
sugar - 0.5 tsp
salt - half a teaspoon
vegetable oil for frying

For filling:

sorrel - 3 bunches
boiled egg - 3 - 4 pcs
green onions - a small bunch
sugar - 0.5 teaspoon
salt - to taste
vegetable oil - 1 tbsp. spoon

Preparation:

First, let's prepare the dough. He will need to insist.

1. Remove kefir from the refrigerator in advance. We will need it at room temperature. To make it reach the desired temperature faster, pour it into a bowl in which you will knead the dough.

2. Immediately sift all the flour into a separate bowl. I wrote an approximate amount, we will look at the consistency of the dough.

3. Pour salt, sugar and pepper into the cooled kefir, as well as a glass of sifted flour. Stir and wait for the kefir to interact with the soda. And this will happen quite quickly. Many bubbles will appear on the surface.

4. Now slowly begin to add flour and mix with a spoon. Add flour until the dough thickens. It should not be very thick, but not liquid either. It will become difficult to stir with a spoon.

5. Now let's start adding the oil. Pour it into your hands and start kneading with your hands. Each time, add more oil and mix again until the dough comes away from your hands well.

If the dough does not obey and is sticky, then you can put it on a table sprinkled with flour and continue kneading there. It will get the required amount of flour.

However, do not knead for too long; this dough does not like kneading for too long.

6. Cover the dough with the bowl in which you kneaded and leave for 40 - 50 minutes, at least 30 minutes. The dough should rise.

7. Meanwhile, prepare the filling. To do this, sort out and wash the sorrel, dry and cut into strips.

There are two ways to prepare it. One of them provides a salty filling, and the second a sweet one.

Salty filling- sauté green onions in oil and add sorrel, simmer until tender. Place in a colander and press lightly to drain excess liquid. Salt and add a little sugar for taste.
Sweet filling- leave the sorrel raw. Cut and sprinkle with sugar. Let sit for a while and use as a filling.

Since we have pies with onions and eggs, the first method suits us.

But the second thing to keep in mind is that sweet pies are very tasty. By the way, in the previous recipe we put this filling in the pie.

8. Peel and cut the eggs into cubes, or use an egg slicer for this. Add them to the cooled filling and mix everything.

9. From the dough that has gained strength, form identical small cakes. Place the filling on them and seal them so that there are no lyes left.

10. Pour oil into a frying pan and warm it thoroughly. Place the pies and fry them on both sides until golden brown.

Place the finished pies on a layer of paper towels to remove excess oil. Then serve with sweet tea.

Sweet puff pastry with sorrel from puff pastry

If you have a package of puff pastry in the refrigerator, then quickly take it out and start cooking. Very quickly, delicious pastries will grace your table along with hot tea.

Well, did you like the recipe? Fast, tasty and very simple. It turned out so beautifully, and I’m sure it’s delicious!

Features of preparing dishes from sorrel

In order for all the dishes prepared from our today's green hero to be tasty, you need to know some basic rules.

Before you start cooking, you must sort it out. As a rule, we cut it in a bunch, and it may contain other unnecessary grass and, worse, last year’s foliage and even garbage
It should be washed under running water. Better yet, pour water in a bowl and let it stand to wash off the dust from the leaves and soil from the stems. And then rinse thoroughly
The water must be allowed to drain. To do this, after washing, place the leaves in a colander.
The leaves should be washed immediately before working with them. Washed leaves are stored worse and rot quickly.
It is better to store leaves in a cool, dark room. Sunlight destroys the beneficial properties of vitamins
As a rule, before cooking, the stems are cut off and not used for food.
It is advisable to prepare dishes from green crops for one meal, especially if it is hot borscht, cabbage soup, or some main courses. With additional heating, vitamin C, which is found in large quantities in the leaves, is completely destroyed.
If you are preparing a dish with sorrel and spinach, do not cook them together. Under the influence of acid, spinach will become tough and tasteless, and it will also lose its beautiful color.

Now that you know the basic rules and have recipes at hand, you can easily and simply prepare any dish from this healthy and tasty green plant called sorrel, loved by children and adults.

Bon appetit!