Green cabbage soup with sorrel and egg - 5 recipes for fresh sorrel soup

Green cabbage soup - what products are needed

To prepare, you will need fresh sorrel or nettle herbs. 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 meat, mushrooms, fish, and for those who are fasting, it should be cooked in vegetable broths or simply in water. Depending on the assortment, you can add a variety of vegetables to green cabbage soup: potatoes, onions, root vegetables (carrots or parsley root), sweet peppers, garlic, etc.

To improve the taste and increase the 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 simplest seasonings or spices: salt, various types of pepper, bay leaf and green stuff.

Lazy cabbage soup made from fresh cabbage without meat

Few people have heard of this option. This type of cabbage soup is called lazy or puff cabbage. And you can find out why by watching the author’s video recipe from the famous culinary blogger Irina Khlebnikova. This soup is also suitable for vegetarians or those who fast. And by the way, for the really lazy, this method is perfect when using a multicooker.

Ingredients:

White cabbage – 400 gr
Onion - 1 pc.
Carrots - 1 pc.
Bell pepper - 1 pc.
Potatoes - 4-5 pcs.
Tomatoes (large) - 2 pcs.
Vegetable oil - for frying
Water or broth - 2 liters
Garlic, herbs, sour cream - for dressing

The recipe review is over for today. Whatever option you choose, any of them will result in incredibly tasty, satisfying and aromatic cabbage soup made from fresh cabbage on the dinner table. This soup will always help satisfy your household's appetite. There will definitely not be any dissatisfied people.

Bon appetit! Bye!

Green cabbage soup with sorrel

Green cabbage soup with sorrel
This spring soup is quick and easy to prepare, 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.

According to a simple recipe, prepare green cabbage soup with sorrel as follows:

1. First you need to prepare a rich broth from beef 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.

4. Next, chop the onions, carrots and fry them in vegetable oil.

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.

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 is an incredibly healthy 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:

Beef or pork – 0.5 kg;
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;
Sour cream - to taste for serving.

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. This is also a very tasty and unusual dish, but 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! The instructions for preparing an incredibly tasty, healthy and summer dish end 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!

Cabbage soup with nettles

In April, the first sprouts of green nettles already appear, which is exactly what we need, until it “bites”, and there are a lot 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, pour in the aromatic soup and season with sour cream - it will be even tastier with it.

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.

According to an old recipe, we 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.

Option 5: Green cabbage soup for the winter “Kroshevo”

Another ancient way of preparing green cabbage leaves for cabbage soup.
Kroshevo can be added to various dishes; it is prepared with brine. Additionally you will need rye flour. Ingredients

kilogram of leaves;
1 tsp. Sahara;
50 g salt;
100 ml water;
1 tbsp. l. rye flour.

How to cook

Step 1:

Chop the cabbage leaves very finely or cut into small cubes. Pour into a convenient bowl and mash well with a pestle to release the juice.

Step 2:

Mix water with salt and sugar until it all dissolves as much as possible. Pour over the green leaves and mash a little more.

Step 3:

Pour rye flour into the bottom of clean and dry jars and add crumbles. Press for density with a pestle or the end of a wooden rolling pin.

Step 4: Tie the top of the jar neck with a piece of gauze folded in several layers. Keep in a warm place for a couple of days, then put the jars in the cold. After a week, remove the gauze and put on the lids.

Rye flour should not be replaced by other types. Nothing will work without her.

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 less sorrel is added, and in addition to this vegetable there is 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 according to your taste preference with salt, ground pepper, and bay leaf. Leave covered for about 25 minutes. Serve with hard-boiled egg, sour cream and herbs.

Recipe for green sorrel cabbage soup with beef stew

We present to your attention a very unusual recipe - Sorrel cabbage soup with stewed meat. This dish can be prepared both at home to the delight of loved ones, and on a camping trip or at the dacha. A very satisfying treat, your household will probably not be able to handle the second course after it.

So, first of all, the simplicity of the products for our cabbage soup is preserved, one of the most important advantages. The main thing is to choose the stew well! Under no circumstances take jars with the expiration date and batch number printed on them; they are most likely fake. All numbers must be stamped on the lid and nothing else. Also shake the jar and listen, it shouldn’t be just water “gurgling” in there.

Ingredients:

Beef stew - 1 can
Potatoes - 3 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Sorrel – 200 gr
Chicken eggs - 3 pcs
Salt, pepper, spices - to taste

We start preparing our non-standard cabbage soup, open a can of stew, remove all the white fat, we don’t need it, because it will make the soup very “heavy” for our gastrointestinal tract.

We put the meat in an empty pan, put it on the fire, and pour the juice from the jar there too. Knead with a spatula and cook over low heat.

In the meantime, let’s quickly get to work with onions and carrots. Peel the onions and cut them into small pieces. We send it to the stew and mix them. We also need carrots, so wash them, peel them, grate them on a coarse grater and throw them into the pan. When the vegetables and meat have stewed a little, fill them with clean water (as much as the container allows).

Let's start working with potatoes - wash them, peel them, cut them into small cubes. Put everything in a saucepan and cook for 20 minutes so that the potatoes have time to soften.

During this time, we have time to prepare the greens and boil the eggs for the soup. Wash the sorrel and chop it finely with a sharp knife. As soon as the potatoes become soft, throw them into the pan and cook for 10-15 minutes. Then close the lid and let it brew for half an hour. During this time, we boiled the eggs, cooled them and peeled them. You need to serve them directly in the soup, you can cut them into slices or just cut them in half and put them like that, in any case it will be very tasty.

Tips and tricks

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