In the warm season, light sorrel soup with fresh herbs is especially good. Its pleasant sourness is perfectly refreshing, but at the same time it is quite satisfying. We share the best recipes!
1. Sorrel soup with chicken and peas
You can do without peas, but it is more beautiful with it.
You will need: 300 g chicken, 1 onion, 1 carrot, 3 potatoes, 100 g sorrel, 100 g peas, 0.5 zucchini, spices.
Cooking: Boil the chicken for 30-40 minutes, and add potatoes to the broth. Make a roast of grated carrots and onions, and after 10 minutes send it to the soup along with chopped zucchini. After another 5-7 minutes, lay out the sorrel and peas, boil everything together a little and season.
2. Sorrel soup with meat and tomatoes
Sorrel soup is very light, so we recommend taking lean meat.
You will need: 400 g meat, 1 onion, 2 potatoes, 1 carrot, 200 g sorrel, 1 pepper, spices, 1 tomato.
Cooking: Boil the meat until tender and add potato cubes to the boiling broth. Fry the onion, then add grated carrots and chopped peppers to it, and after 7-10 minutes – tomatoes. Put out the roast and put it in a saucepan. After that, add the sorrel, mix, season and cook the soup until tender.
3. Sorrel soup with fish
Well, how did we manage to surprise you?
You will need: 300 g fish, 400 g sorrel, 1 onion, 2 tbsp. lemon juice, 1 tsp sugar, herbs, spices.
Cooking: Boil the fish, fry the onion until golden and fill it with broth. When it boils, add sorrel, and after 5 minutes – chopped fish. Season the soup with lemon juice, spices, sugar and herbs.
4. Sorrel soup with meatballs
The lightest and most tender option is soup with sorrel and minced turkey.
You will need: 400 g minced meat, 1 carrot, 80 g leek, 200 g sorrel, 3 potatoes, 4 eggs, spices.
Cooking: Cut the potatoes into cubes and set to boil, and after 10 minutes add the roasted onions and carrots. Cook everything together for another 15 minutes, but for now, mix the minced meat with spices and 1 egg, and form meatballs.
Dip the meatballs into the simmering soup and cook for another 10-15 minutes, during which time the remaining eggs are boiled. After that, add finely chopped sorrel to the pan, boil again and coarsely chop the eggs into the soup.
5. Sorrel soup with dumplings
Try it with different types of flour or potato dumplings.
You will need: 1 bunch of sorrel, 4 potatoes, 1 onion, 1 egg, 2 tbsp. flour, spices.
Cooking: Finely chop the onion, fry it and add the potato cubes. Continue to fry everything together until golden, pour water or broth, season and boil for 10 minutes.
Add the sorrel to the boiling soup, reduce the heat and wait until the broth stops bubbling strongly. Mix the egg with flour and put the dumplings into the soup with a spoon. Increase the heat again, bring to a boil and remove from the stove.
6. Sorrel soup with cheese
For this recipe, you want soft cheese that melts quickly.
You will need: 400 g chicken, 350 g sorrel, 4 potatoes, 80 g processed cheese, 1 onion, spices.
Cooking: Cut the chicken and boil for 30-40 minutes, and then add the potatoes and cook until soft. Finely chop the onion, fry and add to the soup along with chopped sorrel. After 5 minutes, add spices and cheese, and when it melts, sorrel soup is ready!
7. Classic sorrel soup with egg
Traditional recipe with raw eggs and fried.
You will need: 300 g sorrel, 3 potatoes, 1 onion, 1 carrot, 5 eggs, spices.
Cooking: Cut the potatoes into small cubes and boil for 5-7 minutes. Grate the carrots on a coarse grater, finely chop the onion, and fry them together. Add the roast to the pot and cook for another 10 minutes.
Put the chopped sorrel in the pan, mix gently and leave for 3-4 minutes. Beat raw eggs, gradually pour them into the soup, stirring, warm and remove from heat.
8. Sorrel soup with rice and sour cream
A very unusual interpretation of a simple rice soup with herbs.
You will need: 200 g sorrel, 500 g potatoes, 4 tbsp. rice, 150 g carrots, 150 g onions, 5 eggs, 200 g sour cream, herbs, spices.
Cooking: Cut potatoes into cubes, carrots into slices, and onions into large slices, and boil for 10 minutes after boiling. Add rice and boil for another 10 minutes.
Boil the eggs, rub the yolks with sour cream and add to the pan. Coarsely chop the squirrels, add next, and boil for a couple more minutes. At the end, add sorrel, herbs and spices, bring to a boil and let the soup brew.
9. Sorrel soup with buckwheat and chicken
Light seasonal soup with sorrel for those who care about their figure.
You will need: 250 g chicken, 1 bunch of sorrel, 3 tbsp. buckwheat, 5 potatoes, 1 carrot, 1 onion, dill, green onion, 1 egg, spices.
Cooking: Boil the chicken with the whole onion and spices, and remove the onion from the broth. Add potato cubes to it, and after a couple of minutes – washed buckwheat and grated carrots.
Finely chop all herbs and green onions, and add to the soup when the rest of the ingredients are cooked. Lastly, beat in the egg, mix well, season and remove from the stove.
10. Sorrel soup with barley
When serving, add half a boiled egg, sour cream and herbs.
You will need: 300 g of sorrel, 1 onion, 1 carrot, 2 cloves of garlic, 0.5 cup barley, 3 potatoes, suneli hops, spices.
Cooking: Boil pre-soaked barley in boiling water or broth. After 15 minutes, add the potato cubes, and after another 15 minutes, add the onion, carrot and garlic fry. Boil everything together for 10 minutes, add sorrel and spices to the soup, warm it up and turn it off.
11. Sorrel soup with vegetables and mushrooms
Great meatless soup!
You will need: 80 g sorrel, 230 g potatoes, 50 g carrots, 50 g tomatoes, 50 g zucchini, 70 g green beans, 70 g cabbage, 150 g mushrooms, spices.
Cooking: Put potatoes in boiling water, boil until half cooked and add mushrooms and chopped cabbage. Fry carrots, onions and tomatoes, and send the roast to the soup along with zucchini and spices. Dip the sorrel in boiling water or lightly stew it, put it in a saucepan and after a couple of minutes remove the soup from the heat.
12. Sorrel soup with spinach
More greens means even more benefits.
You will need: 700 g sorrel, 300 g spinach, 250 g potatoes, 150 g onions, 70 g carrots, 70 g tomatoes, 70 g celery, 70 g onions, 70 g zucchini.
Cooking: Chop the sorrel and spinach and sauté them until they are reduced by half. Put half the potatoes in the boiling broth and boil until porridge.
Then add the remaining potatoes and other vegetables, and boil until tender. At the end, put the spinach with sorrel in the soup, warm it up and season to taste.