Green cabbage soup - recipe. How to cook green cabbage soup from sorrel with egg? Lenten green cabbage soup

Cabbage soup recipes

Simple step by step recipe with photos and videos, which will easily help you prepare delicious, healthy cabbage soup from sorrel, fresh, canned or frozen.

35 min

96 kcal

4.81/5 (16)

Everyone is accustomed to the fact that cabbage soup is prepared from sauerkraut or fresh cabbage. I suggest you step away from traditional recipe and cook sorrel cabbage soup from fresh, frozen or canned sorrel. In addition to the fact that they turn out to be very tasty, thanks to sorrel, such cabbage soup contains a lot of vitamins.

List of required ingredients

Kitchenware: saucepan, frying pan, grater, cutting board.

Cooking sequence

Before you cook sorrel cabbage soup, you need to cook the broth. To do this, put the meat in a pan, pour cold water and put it on the stove. You need about 2-2.5 liters of water. Meat can be any type(beef, chicken, pork and even duck), but it is advisable that it be on the bone, then the broth and the cabbage soup themselves will be more saturated.
When the water boils, foam needs to be removed, turn the heat down and add a couple of bay leaves if desired. The time for cooking the broth depends on the type of meat. For chicken, 35-45 minutes will be enough, for pork a little more than an hour, and beef needs to be cooked for at least an hour and a half, unless it is young veal, which is cooked like pork.
Boil water in a saucepan or small saucepan and after boiling, add eggs to it. Boil them hard for 8-10 minutes. After this, drain the boiling water and pour in the eggs.
cold water. This will make them easier to clean. To prevent eggs from cracking during cooking, you can add a pinch of salt to the water..
Now let's do the vegetables. The first thing you need to do is clean and wash them.
Chop the onion into small pieces and place in a frying pan preheated with vegetable oil. Grate the carrots with the large side of a grater and place them in the frying pan with the onions. Stir and, if necessary, add a little more oil. Fry everything together until light golden brown.
Cut the peeled potatoes into medium pieces, place them in a deep bowl and fill with cold water. This needs to be done so that it does not darken while waiting for its turn, and at the same time excess starch will come out of it.
Wash the sorrel well under the tap and cut into not very wide strips down to the stems. If you have young sorrel and you like more sour cabbage soup, you can also chop the stems very finely. They contain even more acid than the leaves, but in more mature sorrel the stems are harsh and fibrous, so they try not to use them.
Fresh sorrel can be replaced with three to four full tablespoons of canned sorrel, just keep in mind that it also contains salt. You can also cook such cabbage soup from frozen sorrel, which does not need to be defrosted. I always freeze it for the winter, immediately cutting it into the necessary strips and placing it in portions in bags.
We remove the greens and chop them finely. The greens can be absolutely any: dill, parsley and green onions.
Peel the cooled eggs and cut them into small cubes.
When the broth is cooked, remove the meat and bay leaves from it. When the meat has cooled a little, remove it from the bone, chop it and put it back in the pan.
After taking out the meat, put the potatoes in the pan, add salt to taste and turn up the heat.
Add roast and chopped meat.
After 10-15 minutes, put the sorrel in the pan. If you are preparing cabbage soup with spinach, then we also put it together with sorrel.
After another 5-7 minutes, add eggs and herbs. Season with spices if desired. At the same time, you can add sour cream, but I prefer to put it on the plate with the prepared cabbage soup.
In 5 minutes our cabbage soup will be ready.

You can also make delicious cabbage soup with sorrel, if instead of eggs you add 120-150 g of Adyghe cheese.
See how else is being prepared

Delicious, with pleasant sourness and very healthy cabbage soup is prepared simply and easily: from fresh or canned sorrel.

Water - 3 Liters
Potatoes - 5-6 pieces
Onion - 1 piece
Carrot - 1 piece
Egg - 1-2 pieces
Bay leaf - 1-2 pieces
Dill - 20 Grams
Sorrel - 100 grams
Parsley - 20 Grams
Salt - To taste
Vegetable oil - 2 tbsp. spoons
Sour cream - 70-100 grams

Prepare the ingredients for the soup. Sorrel cabbage soup needs a lot of greens, not only sorrel is used, but also dill, parsley, and you can add green onions. Boil the egg until hard-boiled.

Chop the washed and peeled onions and carrots. Fry them in vegetable oil until fully cooked. Add salt while frying.

Bring the water for the soup to boil and add salt. Peel the potatoes and cut them into thin strips so that they cook quickly.

Boil potatoes for 15 minutes.

Cut all the greens: sorrel, dill and parsley. Chop the boiled egg, if the eggs are small, take two or three pieces.

Place fried vegetables in the prepared potatoes.

Add a large number of greens and egg. Adjust cabbage soup for salt. Boil the soup for one minute and turn off the heat. Ready soup serve hot with sour cream. Bon appetit!

Recipe 2: sorrel cabbage soup with egg (step-by-step photos)

Sorrel - 1-2 bunches
Pork bones - 300-400 grams
Potatoes - 3-4 pieces
Carrot - 1 piece
Onions - 1 piece
Greens - 1 bunch
Egg - 3-4 pieces
Salt - 1 tbsp. spoon (to taste)
Vegetable oil - 1 tbsp. spoon
Butter - 1 tbsp. spoon
Water - 2-2.5 Liters

First of all, we need to cook the broth. I cook it from pork bones: fill them with cold water and put them on medium heat. When the water boils, remove the foam, turn the heat to low and cook for 1 hour. Add salt 15 minutes before the end of cooking. Then we remove the bones from the broth.

Peel and cut the potatoes into small cubes. We will send potatoes to meat broth.

Let the eggs boil, fill them with water and cook for about 10 minutes. We will add them to the plate when serving.

Grate the peeled and washed carrots on a coarse grater.

And cut the peeled onion into thin half rings.

IN hot frying pan add butter and vegetable oil, then onions and carrots together, fry for 5 minutes. Add them to the almost finished potatoes in the broth. Add the meat that was removed from the bones.

Wash fresh sorrel well under running water and cut into small pieces. Add to the broth, let it simmer for 10 minutes, and turn off the finished cabbage soup. Let it sit for another 15 minutes. Pour the hot cabbage soup into plates, garnish with fresh herbs, add the cut egg.

Recipe 3: green cabbage soup with sorrel in meat broth

Pork - 350–400 gr.
Potatoes - 3–4 pcs.
Carrots - 1 pc.
Onions - 2 pcs.
Water - 1.5–2 liters
Sorrel - 400 gr.
Green onion - 1 bunch
Parsley or dill - 1 bunch
Sour cream 35% - 100 gr.
Chicken eggs (boiled) - 2 pcs.
Bay leaf - to taste
Salt - to taste
Vegetable oil - to taste
Butter (piece) - to taste

Take a piece of pork, wash it well under cold running water and send it to cook in a saucepan over medium heat. As soon as the water boils, remove the noise and reduce the heat. Cook covered for 30 minutes.

Peel the potatoes, wash them and cut them into medium cubes (about 3x3 cm).

Peel the onions and carrots, then finely chop the onions, and finely chop the carrots.

We sort out the sorrel, cut off the cuttings and chop coarsely. Finely chop the parsley and onion.

Place the potatoes into the boiling broth to cook (about 15 minutes).

Place a frying pan over medium heat and add a piece of butter. As soon as it melts, add the coarsely chopped sorrel and leave to simmer over low heat for 5 minutes, stirring constantly.

We put another frying pan to heat up, pour in a little vegetable oil. And add the onion to fry. As soon as it becomes transparent, add the carrots, mix and lightly fry (no more than 3 minutes).

When the potatoes become a little soft, put the sorrel and fry into the broth, add salt to taste, add a couple of bay leaves and cook for 10-15 minutes. At the end, add the greens, cover with a lid and let stand for 5 minutes.

Green cabbage soup with sorrel in meat broth is ready! Bon appetit!

Recipe 4: cabbage soup with sorrel in chicken broth

chicken broth - 1.5 l
fresh sorrel – 300 g
potatoes - 3-4 pcs.
onion - 1 pc.
eggs - 2 pcs.
butter - 1-2 tbsp.
salt - to taste
green onions - to taste
dill greens - to taste

Cook the eggs for 8-10 minutes after boiling. If you cook longer, the yolk will turn from yellow to bluish, which will have a bad effect on appearance and the taste of the dish.

We clean and wash the vegetables.

And also sorrel: at first fresh leaves We sort through and select clean, whole leaves. Then we cut off their stems. Wash the sorrel with running water. Then shake off the water and chop the sorrel.

Bring water or broth to a boil.

Cut the potatoes into cubes and put them in boiling water. Cook for 10-15 minutes.

Meanwhile, chop the onion and fry it in butter, fry until transparent. At the same stage, you can add flour to the onion and lightly fry to make the soup thicker. Add the sauté to the soup.

Now put the sorrel in the soup and cook until the dish is ready for 7-10 minutes.

Then remove the cabbage soup from the heat and pour into plates. Serve with an egg cut into pieces or circles, sour cream and chopped herbs. If it's sour, add a little sugar.

Recipe 5: cabbage soup from canned sorrel

Chicken – 300 gr
Canned sorrel – 2 tbsp. spoons
Potatoes -5 pcs
Carrots – 1 pc.
Onion (½ head)
Salt, black peppercorns, Bay leaf
Egg – 1 pc.

The first step is to cook the broth for the cabbage soup. my chicken breast put it in a saucepan, fill it with cold water, add salt and put it on the fire. Foam will form during the cooking process and must be skimmed off periodically.

Clean and chop onion.

Cut the potatoes into pieces.

Peel the carrots and grate them on a coarse grater.

After the meat is cooked, it must be removed, cut into pieces and added to the cabbage soup. Now add the previously prepared vegetables, onions, potatoes and grated carrots to the broth.

Finally, break a chicken egg into a saucepan with sorrel cabbage soup, after which the broth must be mixed thoroughly.

That's all, cabbage soup from canned sorrel is ready. Before serving the dish, season the green cabbage soup with sour cream and place half a chicken egg on the plate.

Recipe 6: green sorrel cabbage soup with spinach

water – 2 liters
frozen sorrel – 1 package
frozen spinach – 1 package
onion – 1 pc. carrots – 1 pc.
potatoes – 2 pcs.
rolled oats – 1 tablespoon
lavrushka
sunflower oil for frying

Cut the onion into squares.

On small quantity sunflower oil lightly fry the onion.

Then add grated carrots to the pan. Fry the vegetables until soft.

Cut the potatoes into small cubes.

Pour water into a saucepan, bring it to a boil, add salt. Place potatoes in boiling water.

When the potatoes are half ready, add the onion-carrot mixture to the water.

Let the soup simmer for a couple of minutes.

Frozen spinach and sorrel do not need to be thawed first.

Add greens to the soup. Spinach and sorrel cook quite quickly - they will be ready in 5 minutes.

Add black peppercorns and bay leaves to the soup.

The finishing touch is to add a little rolled oats to thicken the soup.

It is best to serve green ones with a hard-boiled egg, cut lengthwise into two parts.

Bon appetit!

Recipe 7: lean cabbage soup from sorrel (step by step with photo)

Lenten cabbage soup made from sorrel with the addition of potatoes, carrots, spinach and spices. You can add a hard-boiled egg and sour cream to the cabbage soup.

sorrel – 200 gr
spinach - 150 gr
potatoes - 2 pcs
carrots - 1 pc.
tomato - 1 pc.
dill - 20 gr
egg - 2 pcs
sour cream - 4 tsp.
bouillon cube - 2 pcs
butter - 20 g
water - 2.5 l
salt - 1 tsp.

Pour water into a saucepan and bring to a boil, reduce heat.

Chop the sorrel and spinach and add to the pan.

Peel the potatoes and carrots, wash them, cut them into cubes and also place them in a saucepan and add salt.

Skim off the foam and cook for 20 minutes.

Cut the tomato and part of the dill into small pieces and add to the pan. Add 2 bouillon cubes and oil. Cook for another 10 minutes.

During this time, hard boil the eggs.

Pour cabbage soup into a plate, add one teaspoon of sour cream and half a hard-boiled egg. Sprinkle dill on top.

Recipe 8: vegetarian cabbage soup made from sorrel and nettles

Bunch of sorrel
Bunch of young nettles
Bunch of green onions
Onions - 1 head.
Tomatoes - 1 pc.
Potatoes - 4-5 pcs.
Raw chicken eggs- 2 pcs.
Salt, black pepper

To avoid getting burned by the nettles during its further processing, put the bunch into a saucepan and pour boiling water over the nettles. We remove the pan with nettles to the side and leave our first green ingredient Steam the cabbage soup there for 5-10 minutes.

Cut the potatoes into small slices.

And pour it into water that is not yet boiling (as you might guess, the pan with water should already be on the fire by this time).

Remove the steamed nettle from the pan and separate the leaves from its stems. Finely chop the leaves and place the chopped nettle leaves into a plate, discard the stems, we won’t need them.

Finely chop the onion head.

And as soon as the water and potatoes begin to boil, pour the onions into the potatoes.

Cut the tomato into small cubes.

Immediately dump the tomato into our cabbage soup.

Finely chop a bunch of green onions.

Immediately dump it into the soup.

By analogy with nettles, we cut up sorrel, namely, we separate the stems and finely chop the leaves.

Immediately after cutting the sorrel, we put nettles in our cabbage soup.

Pour chopped sorrel into the soup, mix, add salt, add a little black pepper to taste, and cook for 5-10 minutes until our sorrel begins to acquire a yellow tint. While our green cabbage soup with sorrel and nettle is boiling, shake two eggs in a mug, and at the moment when the sorrel begins to turn yellow.

In a thin stream, while simultaneously stirring the soup with a ladle, pour the egg into the cauldron.

Then we cook the soup until the potatoes are fully cooked, and... that’s it! Our cabbage soup is ready.

Literally everyone is probably waiting for the arrival of spring, and especially cooks, since so much vitamin-rich food immediately appears on the table. bright taste, that just have time to prepare it in a timely manner so that the fresh and healthy greens. Today we will prepare green cabbage soup with sorrel and nettles according to various recipes.

Green cabbage soup - what products are needed

To prepare you will need fresh herbs sorrel or nettle. Moreover, it is better to use them while they are young, fresh, little acid accumulates, and have more than enough vitamins. In soups, the above greens are not chopped so finely and are added at the very end, since otherwise, if they are overcooked, they will not be tasty or attractive.

Most often, green cabbage soup is cooked in meat broths, bone, mushroom, fish meat, and for those who are fasting, it should be cooked in vegetable decoctions or just on the water. Depending on the assortment, you can add a variety of vegetables to green cabbage soup: potatoes, onions, root vegetables (carrots or parsley root), Bell pepper, garlic, etc.

To improve taste and increase calorie content, use hard-boiled or raw eggs, sour cream, cream, vegetable or butter. Eggs can be added to the soup or directly into the plate itself just before serving. Green cabbage soup is seasoned with the most simple seasonings or spices: salt, various types pepper, bay leaf and green leaves.

1. Green cabbage soup with sorrel

Green cabbage soup with sorrel

This spring soup is prepared quickly and easily, if only you have the desire and a good mood.

Components:

beef or poultry - 500 grams;
chicken egg - 4 pieces;
potatoes - 4-5 medium-sized tubers;
onions and carrots - one piece each;
fresh sorrel - 3 bunches;
whey - 200 milliliters;
vegetable oil - optional;
pepper, salt and bay leaf - to taste;
sour cream and parsley or dill - for serving.

By simple recipe Prepare green cabbage soup with sorrel like this:

1. First you need to prepare a rich beef broth or poultry. Then strain it through a colander and lined gauze.

2. Then add chopped potatoes into the boiling broth in the form of cubes or cubes, as you wish, and let it cook until al dente.

3. Then add the whey according to the recipe; it gives the soup a delicate lactic sourness.

5. Add the fried vegetables to the soup base and boil for another 2-3 minutes.

6. One minute before the end of cooking, add chopped boiled eggs.

7. Finally, it’s time to sort out the sorrel, remove the stems, rinse under running water, chop into strips and add to our soup. Boil until boiling.

8. If you prepare green cabbage soup with sorrel in small quantities, then you can also add sour cream along with the eggs. If you are cooking in a large saucepan so that the soup will last for two days, then it is better to serve the sour cream directly into portioned plates.

9. Now pour the soup into bowls, put a cut egg and a spoonful of sour cream into each serving and sprinkle with herbs.

2. Sorrel soup - video recipe

3. Cabbage soup with nettles

In April, the first sprouts of green nettle already appear, which is exactly what we need, until it “bites”, and there’s a whole heap of vitamins. Now let's try to prepare delicious cabbage soup with nettles.

Cabbage soup with nettles Photo: old.tv.ua

Components:

meat broth - two liters;
young nettle - 200 grams;
celery root - 80-100 grams;
potatoes - 6 medium-sized tubers;
carrots and onions - 1 root vegetable each;
butter - 40 grams;
wheat flour - 2 tablespoons;
egg - 6 pieces;
sour cream - for serving;
spices and seasonings - at your discretion.

According to the recipe, prepare cabbage soup with nettles as follows:

First, prepare a rich meat broth. Afterwards, the soup is prepared in almost the same way as green cabbage soup with sorrel, only we replace the sorrel with nettles. Place the potatoes cut into strips into the boiling broth, let them boil for 5-6 minutes, and then add finely chopped celery roots.

Now heat the butter in a frying pan and fry the onions and carrots. Saute the flour in a dry frying pan until nut-colored, cool slightly, stir in the warm broth and, together with the vegetable sauté, add everything to the broth with potatoes. Continue the cooking process for about 2-3 minutes.

Wash young nettles, scald with boiling water, tear into pieces with your hands, or chop. When working with nettles, even though they are young, you need to wear gloves. If the nettle leaves already have a midrib, then it needs to be removed.

Place the prepared greenfinch in a saucepan, bring the contents to a boil and stop cooking. Place a piece of meat in a soup bowl and pour aromatic soup and flavor with sour cream - it will be even tastier with it.

4. Green cabbage soup with nettles and pearl barley

Green cabbage soup with nettles and pearl barley

In the old days, this soup was called wren; it was most often prepared in rural areas, which was both the first and second course. And all because the ingredients include a lot of meat.

By old recipe Prepare green cabbage soup with nettles and pearl barley as follows:

Place the meat and barley in a convenient pan with water for first courses, cover with a lid, leave a gap and cook for two hours at a low boil. Next, add the onion and nettles and cook for about one hour. If you want, you can thicken the soup with flour: to do this, heat it in a frying pan, then dilute it with broth, and then add it to the broth while stirring effectively.

The soup will be ready after the meat is soft. Add seasonings to taste, even add a little garlic. Remove the meat, cut into pieces and return to the pan.

Ingredients for 8 servings:

crushed tops of nettle stems - 120 grams;
roast beef - 1 kilogram;
water - 2 liters;
pearl barley - 150 grams;
green onions - one bunch;
flour - two tablespoons;
salt and pepper - to your taste.

5. Cabbage soup with sorrel, cabbage and rice

Some eaters like thicker cabbage soup with sorrel, then they also add cereals, and in order for the soup to be less sour, then in this case less sorrel is added, and in addition to this vegetable goes fresh cabbage. To prepare such green cabbage soup, it is not necessary to use meat broth; you can prepare this first dish using vegetable broth.

Components:

vegetable broth - 3 liters;
potatoes - 6-7 medium tubers;
rice - 2 tablespoons;
fresh cabbage - 150 grams;
sorrel - 2 bunches;
egg - 5 pieces;
onion - 160 grams;
carrots - 120 grams or 1 medium root vegetable;
sour cream - for serving in a portioned plate;
salt, spices and seasonings - to your taste.

According to the recipe, cabbage soup with sorrel, cabbage and rice is prepared as follows:

From a set of vegetables, cook vegetable broth, strain, and then use it for its intended purpose. Pour the strained broth in the calculated volume into a pan of suitable volume. According to the cooking technology, add sliced potatoes into the boiling broth, immediately after a minute or two, add washed coarse rice and let everything cook for about 6-7 minutes (here everything will depend on the degree of boiling of the potatoes and rice).

Next, cut the fresh cabbage into squares and place in a saucepan and boil everything together, adding chopped leaves of fresh sorrel and chopped eggs. Bring to a boil and turn off the heat. Season with salt according to taste preference, ground pepper, laurel. Leave covered for about 25 minutes. Serve with hard-boiled egg, sour cream and herbs.

1. If you want, you can thicken the soup with flour: to do this, fry the flour, dilute it in a small amount of broth and add it, stirring, into the broth.

2. In addition to rice, you can add buckwheat and barley to green cabbage soup; buckwheat will make the soup even more flavorful, but barley will add healthy calories.

3. Eggs can be added to green cabbage soup either boiled or raw, first dissolve them, mix, and pour into hot soup with continuous stirring.

4. If you have problematic stomach diseases, then before adding nettle to a common saucepan, blanch it, and then add it to the soup. In this case, the amount of acid in the nettle will decrease.

5. If you decide to add garlic to green cabbage soup, it is better to add it at the very end, since when overcooked, it does not emit a light pleasant aroma, but on the contrary, the smell becomes not particularly pleasant.

Green cabbage soup is a taste of summer and grandma’s cooking. If you also want to give your loved ones a piece of warmth and love, prepare them this simple delicacy yourself. It can charm with its simplicity, homeliness and, of course, incredible taste. How to cook green cabbage soup - read further in the article.

A little about cabbage soup

Shchi – Russian soup national cuisine. This is very ancient dish, which was popular with our ancestors back in the 10th century. This soup was prepared in clay pots, keeping in a Russian oven. Cabbage soup stood on tables both on weekdays and on holidays. holidays. They were loved and could be afforded by all segments of the population from the poor to noble boyars.

There are many varieties of this soup. However, there are some principles that are mandatory for any cabbage soup.

For example, there must be a thick vegetable mass - most often it is cabbage, but other vegetables can also be used, as, for example, in this recipe.
The soup is cooked in meat broth.
You need to add some roots: carrots, parsley, etc.
And the main highlight of any cabbage soup is the sour dressing, which gives the dish such a unique taste. The role of this very sourness can be played by cabbage pickle, sour cream, some even add apples, etc.

The best green cabbage soup recipes

Green cabbage soup is a great way to celebrate the onset of warm weather. Since ancient times, this particular dish has been associated with the arrival of summer, because the greens on which green cabbage soup is cooked grows only at this time of year.

There are several options for cooking green cabbage soup. Today we will bring to your attention a recipe for cabbage soup with sorrel and nettles.

Green cabbage soup with sorrel

Sorrel - incredible useful product. It has analgesic, anti-inflammatory, antitoxic and antiscorbutic effects. It improves digestion and liver function, and helps with skin diseases. Cook green cabbage soup with sorrel, and you will get not only a tasty, but also a very healthy soup.

We present to your attention a simple recipe for preparing green cabbage soup with sorrel and egg at home. Try it!

Ingredients for sorrel cabbage soup:

Large bunches of sorrel - 2-3 pieces;
Eggs – 4 pcs;
Dill, parsley, cilantro to your taste, you can use one or all at once - 1-2 bunches;
Potatoes – 4 pieces;
1 carrot and onion;
Salt and pepper - if desired;
For frying - oil;

Step-by-step recipe for cabbage soup with sorrel:

Let's start with the broth. Let the meat cook for 40-60 minutes, periodically removing the foam. At the end of cooking, add salt to the broth. Once the meat is tender, remove it from the water and chop it finely;
Cut the potatoes into cubes about 2x2 centimeters and cook in the broth for 5-7 minutes;
While the potatoes are cooking, work on the carrots and onions. Finely chop them and fry until soft in a small amount of vegetable oil;
Add the prepared carrots and onions to the potatoes in the pan and cook for another 3 minutes;
Don't forget that we are making green cabbage soup from sorrel, so it's time for the main ingredient of this dish. Remove the stems from the sorrel. Then cut its leaves crosswise and add to the broth for 3 minutes;
To get classic green cabbage soup with sorrel and egg, you need to hard-boil 4 eggs in advance and chop them fairly finely. Next, chop the greens that you have chosen to your taste and mix with the eggs. Add this mixture to the pan and remove it from the heat as soon as the cabbage soup begins to boil. It is important not to overcook the greens; you need to act quickly enough;
Before serving, add 1-2 tablespoons of sour cream to the soup. This will add a wonderful sour taste to the dish.

This simple recipe for green cabbage soup with sorrel can please you and your whole family. The cooking process is quite simple; almost everyone can prepare such a dish on their own at home. Try it too! You will definitely succeed.

Green cabbage soup with nettles

The recipe for green cabbage soup may vary. So, if you wish, you have the opportunity to prepare not only cabbage soup from sorrel, but also from nettle. It's also very tasty and unusual dish, however, you should work with nettles more carefully - it is best to arm yourself with thick rubber gloves.

In order for the dish to retain its sour taste, it is better not to exclude sorrel from the recipe completely, but only to reduce its amount. Therefore, we present to your attention a recipe for preparing cabbage soup with sorrel and nettle at home.

Necessary ingredients for green cabbage soup with nettles:

Beef or pork – 0.5 kg;
Young nettle – 1 large bunch;
Sorrel – 1 small bunch for sourness;
Eggs – 3 pieces;
Potatoes – 4 pieces;
Carrots and onions, 1 vegetable each;
Salt and pepper - if you want;
For frying - oil;
Sour cream - to taste for serving.

In general, the recipe for preparing green cabbage soup with nettles is almost the same as in the recipe for cabbage soup with sorrel, there are only small additions. Only the new elements of the dish will be described in detail below, and you can find all other items in an expanded form in the instructions above.

Step-by-step instructions for preparing green cabbage soup with nettles yourself:

Prepare meat broth;
While the broth is preparing, prepare the nettles. First, she needs to remove the stems, because only the leaves will be needed for the soup. Then you should scald it. To do this, take a colander and pour boiling water over it. After this, the plant will stop burning, and you can continue to work with it calmly;
Add chopped potatoes to pan;
Add the fried onions and carrots to the potatoes after 5-7 minutes;
After another three minutes, add coarsely chopped nettles to the soup. Cook for another 2 minutes;
Then add the similarly coarsely chopped sorrel to the pan. Cook for another 2-3 minutes; sorrel needs less time until cooked. In general, it is advisable not to overcook the greens so that they do not lose their color and rich taste;
The dish is usually served with sour cream and eggs cut lengthwise into quarters.

That's all! Instructions for preparing incredibly tasty, healthy and summer dish this ends here. As a result, you can prepare 2 types of green cabbage soup at home. Please yourself and your loved ones, you will succeed. And, of course, bon appetit!

Video: How to cook green cabbage soup easily and simply

In spring and summer, when fresh greenery appears, you want to please your loved ones with light, low-calorie soups. Hot or cold sorrel cabbage soup – wonderful dish For summer lunch. Of the many recipes, sorrel cabbage soup with eggs is well-deservedly loved.

Recipes green cabbage soup very diverse: they are cooked in meat, chicken, vegetable broth or water, with a variety of ingredients. As a rule, some common ingredients are used - potatoes, carrots, onions and green onions, usual seasonings - salt, pepper, sometimes bay leaf. And, of course, a lot of greens: sorrel, nettle, spinach, dill, parsley, celery. Sour cream or mayonnaise is often added.

How to cook green cabbage soup - a classic recipe

The classic recipe for green cabbage soup with sorrel looks something like this:

First, the meat broth is cooked.
Then the cooked meat must be removed and cut into pieces.
Fry the vegetables, pour in the prepared broth, add potatoes.
After 10 minutes, add sorrel and nettle.
Another 15 minutes and the cabbage soup will be ready.
When serving, you need to put a whole boiled egg, a little meat on a plate, add sour cream and herbs.

Old Russian green cabbage soup

Our great-grandmothers used this recipe to prepare cabbage soup. Characteristics– they cook very quickly, the potatoes are cut coarsely and a lot of greens are put in – 2 large bunches of sorrel.

Potatoes need to be boiled in broth for 10 minutes, then add fried vegetables, bay leaf, salt, pepper, sorrel and herbs - and the dish is ready.

As an option: if you wish, you can add a mixture of 2 yolks and 6 tablespoons of milk to the pan.

Sorrel cream soup

Puree soups with tender, homogeneous consistency loved by both children and many adults. They are easily digestible, so they are also suitable for dietary nutrition. A light, refreshing, summer puree soup can also be prepared from sorrel.

This soup is usually prepared with chicken broth. The potatoes should be boiled a little first. Prepare the greens, finely chop the onion. Place all this in the broth, add black peppercorns for flavor and cook for 10 minutes.

Then the soup needs to be pureed and brought to the desired temperature. Boiled quail egg cut in half and place in a plate with chopped herbs. Sorrel puree soup is usually eaten with sour cream.

Croutons are served separately and, if desired, added to the soup before eating.

Sorrel soup with stew and egg

To prepare this soup, you can choose any stew. Lightly fried vegetables should be simmered for several minutes over low heat, covered with a lid, adding a little pepper and salt. Next, place them in a saucepan (based on 1.5-2 liters of water), add the potatoes and cook until they are ready. Then add the stew mixed with sorrel. Cook the soup for another 10 minutes, then let it brew. Traditionally, half an egg is placed on each plate.

Cold sorrel cabbage soup

IN summer heat Cold first courses are in great demand. In addition to the usual okroshka and beetroot soup, you can prepare cold cabbage soup from sorrel. To do this, boil the chopped sorrel for 5-7 minutes in salted water and set aside to cool. Slice 2 fresh cucumber, onions, 2 boiled eggs and boiled potatoes, chop green onions and dill. Place prepared vegetables and herbs in sorrel broth.

An interesting detail: for a special flavor, you can grind an egg yolk into the cabbage soup.

Add salt and pepper to taste, mix well. It is recommended to put a little sour cream on the plate.

Sorrel cabbage soup with rice

Another very interesting recipe. The unusualness begins with the cutting of vegetables: potatoes, as always, into cubes, but carrots into circles. A cross-shaped cut is made on the peeled onion. These vegetables are dipped into the broth, in which they are boiled for 10 minutes. After this, you need to add rice, add moderate salt and cook for the same amount of time.

Protein boiled egg you need to chop it coarsely, and grind the yolk with sour cream to a paste and put it in a saucepan. Add a couple of bay leaves there and cook a little more.

Add the prepared sorrel and green onions to the broth. When the cabbage soup boils, you need to remove it from the heat and let it brew. After 15 minutes you can invite them to the table.

When preparing green cabbage soup and soups, add more greens, add spinach and nettles to the sorrel - this will allow you to prepare a truly vitamin-rich, refreshing dish;
To prevent the nettle from burning your hands, pour boiling water over it;
adjust the cooking time of the sorrel: young leaves are placed in the pan in the last minutes, mature leaves a little earlier;
to neutralize too sour taste, you are allowed to put a little sugar in the cabbage soup;
It is advisable to serve cabbage soup on the table in heated plates (with the exception of cold soups).

Fresh greens are a real storehouse of vitamins, minerals, essential oils. There is a huge variety of green cabbage soup and soups. You can use the most unexpected ingredients in them: sour apples, young cabbage and cauliflower, smoked meats and even salted mushrooms. Eggs are used not only boiled, you can beat them a raw egg and pour into the pan. Sometimes used as a dressing tomato paste and cream.

Having sorrel and other greens on hand, you can prepare green cabbage soup from almost any product. You just need to use a little imagination - and you will get a really tasty and extraordinary dish.