How to make soup from canned sorrel. Canned sorrel soup

I don't like making fried onions and carrots, I like green soup. That’s why I won’t add carrots to the soup at all. I'll take frozen green onions.

The first step is to cook the broth. I put the ribs in cold water. After boiling, I drain the first water and rinse the meat. Then I fill it with cold water again. And after boiling, I cook the meat for about 20 minutes. Add salt and pepper, seasonings to taste.

While the meat is cooking, I peel the potatoes and cut them into cubes. You can use it in slices, cubes - whatever you like.

I add potatoes to the broth with meat and cook for 20 minutes until done. It is important to cook the potatoes in canned sorrel soup before adding the sorrel. Otherwise, the potatoes may turn out hard due to oxalic acid.

At the very end you just need to add canned sorrel. I also add frozen green onions.

Bring the soup to a boil, taste it, maybe add more salt or spices. I've come across recipes with added sugar. But I never add it, because I really like the sour taste of sorrel soup.

It is best to serve canned sorrel soup with a boiled egg and sour cream.

This is such a simple and quick recipe!

You can experiment a lot with this dish: add different vegetables, you can add pearl barley, cook in chicken broth, add a raw egg during the cooking process - and every time it will turn out different, but no less tasty and healthy canned sorrel soup.

During the summer months, I always try to prepare all sorts of different greens, individually or assorted. At the same time, I don’t stop at any one method, but dry it, freeze it and can it. In the pantry you can always find several jars of canned sorrel - either in splendid isolation or in company with dill and parsley. And if you love green borscht as much as I love them, then be sure to keep this preparation for when you want to cook favorite dish. And if suddenly you don’t have such “wealth”, then you can always buy canned sorrel at the markets from compassionate grandmothers.

To prepare cabbage soup from canned sorrel you will need the most simple ingredients, which you most likely have in your kitchen. I don’t make the broth too rich and often use chicken (any parts). I set the broth to cook immediately after placing the chicken in the water. If desired, you can add herbs, spices, roots (parsley, fennel, celery) to the water.

Peel, wash and cut a few potatoes that are not too large in size - I usually cut them into cubes or cubes. After 30 minutes of cooking the broth, transfer the potatoes to the pan.

To fry medium-sized carrots, peel and grate them on a coarse grater. Peel the onion and finely chop it.

Heat vegetable oil in a frying pan. Fry the onions and carrots over low heat for 2-3 minutes, then add the canned sorrel to the vegetables.

Transfer the roast with sorrel into a saucepan with potatoes and broth. You need to salt cabbage soup carefully, as canned sorrel can be salty.

Add spices as desired, boil the cabbage soup for another 15 minutes. Then leave the finished dish under closed lid within 30 minutes.

Chicken eggs need to be boiled, peeled and cut into halves. Place one half in a plate, pour in cabbage soup, add sour cream if desired.

Cabbage soup made from canned sorrel tastes best when hot or warm. Bon appetit!

Today I want to present you a recipe with a photo of canned sorrel soup. It's simple and universal dish, which can be prepared both in summer and winter.

I’ll say right away that if you love, collect and preserve sorrel, or are planning to do so, then remember that you only need to collect young leaves, before flowering. Old ones accumulate a large amount of oxalic acid, which can harm our health. This acid is also present in young leaves, but in small quantities and is neutralized, for example, by sour cream or any fermented milk products.

I also add a couple of handfuls of young nettles to this soup. But today it started to rain and I was too lazy to go into the forest for her. If you add nettles, remember to only pick the tender tops. Two good handfuls will go into the soup. Scald the nettles with boiling water, chop and add along with the sorrel at the very end.

Total cooking time – 45 minutes
Active cooking time – 25 minutes
Cost – 2 $
Calorie content per 100 g – 64 kcal
Number of servings – approximately 2-2.5 liters

How to make canned sorrel soup

Ingredients

Zucchini – 200 grams(in this case, zucchini)
Sorrel – 1/2 liter(canned or 1 large bunch fresh)
Carrots – 100 grams
Tomato – 1 pc.(average)
Potatoes – 2 pieces
Minced meat – 300 grams(pork)
Onion – 60 grams
Garlic – 1 clove
Egg – 2-3 pieces
Broth – 1 liter(vegetable or water)
Salt - to taste
Pepper - to taste
Marjoram - to taste
Vegetable oil– for frying
Sour cream - to taste

Preparation:

I have canned sorrel. If you use fresh, wash and cut (1 large bunch). It cooks in just a couple of minutes, add it at the very end.
Canned sorrel:

First you need to pour water or broth into the pan and put it to boil.
Then mix the minced meat with chopped onion, garlic, salt, pepper and a little dry marjoram. Form small meatballs.

Grate the carrots and zucchini. Lightly fry the carrots in vegetable oil.

Good afternoon everyone!! I don’t know about you, but in our Tula region the weather doesn’t whisper... It’s been raining for days now and the sun is not visible. 😥 The mood is not summer at all!! And in order to somehow improve the situation and bring back the happy moments of summer to the family, these days I try to prepare dishes with the aromas of summer cuisine. 😉

I repeat once again that the most popular sorrel dish is, of course, soup. Traditionally, this spring-summer dish is prepared with chicken broth and always with an egg. Although many consider green cabbage soup without meat to be a classic of the genre. Moreover, eggs can be used both boiled and raw. This gives the soup richness and a special taste.

We will need:

chicken leg - 1 pc.

potatoes - 5-6 pcs.

onion- 1 PC.

carrots - 1 pc.

eggs - 3-4 pcs.

sorrel - 400 gr.

salt, pepper, spices - to taste

greens - to taste and optional

COOKING METHOD:

1. First you need to rinse the eggs and fill them with cold water. Place the ham in the same water. Bring to a boil. 10 minutes after boiling, remove the eggs and let the meat cook until done.

2. Meanwhile, chop the onion with a knife, grate the carrots, cut the potatoes into cubes, and finely chop the greens.

3. Let's fry it. To do this, fry onions and carrots in a frying pan with vegetable meat.

4. Now you can add potatoes to the broth. While the potatoes are boiling, the meat will have time to cook.

5. Once the eggs have cooled, peel them and chop them into small cubes.

6. As soon as the meat and potatoes are ready, add the frying.

8. Pour out all the prepared greens along with finely chopped sorrel.

9. Add salt, pepper, spices to taste.

10. Bring to a boil and cook for a couple more minutes.

11. Our borscht with sorrel is ready. I really love this soup with sour cream. It turns out very tasty.

Classic sorrel soup - recipe with egg without meat

As I already said, such a product can be prepared with or without meat. Using fresh or frozen vegetables.

We will need:

1 kg sorrel

4 boiled chicken eggs

250 grams of fresh cucumbers

150 grams of onions

150 grams of sour cream

2-3 potatoes

COOKING METHOD:

The first thing to do is to sort through and wash the leaves well. cold water, then cut them, and pour boiling water over them, then cook for ten minutes.
Next, finely chop the onion and chop the cucumbers into thin slices.
Add finely chopped potatoes to our non-meat broth, boil a little, then grate chicken proteins, onions, cucumbers, season the soup with salt to taste, you can add sour cream with mashed yolks, and also lightly sprinkle with fresh herbs. Cook until the potatoes are done.

This recipe is quick and easy and also considered meatless.

Sorrel cabbage soup in chicken broth

Now let's prepare sorrel soup with chicken broth and a raw egg.

We will need:

chicken - 300 gr.

sorrel - 250 gr.

butter - 2 tbsp. spoons

flour - 0.5 tbsp. spoons

cream - 0.5 cups

egg yolk - 2 pcs.

water - 2 liters

salt, pepper - to taste

spices - to taste

COOKING METHOD:

1. Boil steep chicken bouillon. To do this, use a piece of chicken with bones.

2. Sort the sorrel, rinse and cut into strips.

3. Heat the butter in a frying pan and simmer the chopped leaves for 5 minutes. Then add flour, stir, and simmer for another 5 minutes.

4. Pour broth over the contents, add salt to taste and add your favorite spices. Cook over very low heat for 10 minutes, making sure the broth does not boil.

5. Before serving, season the cabbage soup with a mixture of raw yolks and cream. It is very tasty to serve such cabbage soup with crackers.

How to make sorrel beef soup

This dish recipe is very similar in ingredients and recipe to green borscht, which is also prepared from sorrel instead of cabbage. This soup can be prepared all year round. The sorrel used in this recipe is fresh, but it can be replaced with dried. You can use pork instead of beef. The soup is not only tasty and refreshing, but also healthy because it contains vitamin C.

We will need:

Beef - 300 grams

Carrots - 1 piece

Potatoes - 2 pieces

Dill, parsley, green onions - to taste

Bunch of sorrel - 1 piece

Eggs - 2 pieces

Sour cream - to taste

COOKING METHOD:

1. The beef must be washed, put in a pan, covered with cold water and set to cook on medium heat.

2. Bring the beef to a boil, then reduce the heat. Skim off the foam, then turn the heat to low and cook for about an hour. Cut the potatoes into cubes, finely chop the sorrel and green onions, cut the carrots into slices. First put the potatoes in the pan, after 10 minutes everything else.

3. After 5 minutes, add salt and pepper. Cook for a couple more minutes over low heat. Then remove the meat and cut it into small pieces, then return it back to the pan. While the soup is simmering, hard boil the eggs, peel them and cut them into cubes. Place it on the bottom of the plate.

4. Ready soup pour into plates and enjoy. Bon appetit!

Sorrel soup with stewed meat. Video recipe

And this is a quick country version of sorrel soup. We cook green cabbage soup in broth prepared from a jar of stew. A simple video recipe for this dish is for you.

Green borscht from canned sorrel

The dish prepared according to this recipe turns out to be very tasty, and is no different from ordinary fresh sorrel soup. Since canning allows you to preserve the acid and special taste of green leaves.

We will need:

Meat broth - 2 l

Potatoes - 4 pcs.

Onion - 1 pc.

Carrots - 1 pc.

Canned sorrel – 250 ml

Vegetable oil - 2 tbsp. l.

Homemade tomato – 250 ml

Boiled eggs - 4 pcs.

Sweet pepper - to taste

Salt, pepper - to taste

Spices - to taste

Greens - to taste

COOKING METHOD:

Prepare meat broth. Wash the potatoes, peel them, cut them into cubes, rinse them in water and add them to the boiling broth.
Peel the onion and cut into cubes.
Wash the carrots, peel and cut into strips.
Wash the sweet pepper, remove the stem and seeds, cut into strips.
Fry onions and carrots in vegetable oil, then add pepper and let simmer for 5 minutes.
For green borscht, take canned sorrel. Use the amount of sorrel according to your taste.
Once the potatoes are cooked, then you can add sorrel.
Add tomato to fried vegetables or tomato paste. Simmer the roast for 5 minutes.
Peel the boiled eggs and cut them with a special egg net or cut them into cubes with a knife.
Add frying, eggs, salt, pepper, spices to the pan, bring to taste.
We will need greens. Add to borscht at the very end of cooking.
Let the borscht brew for 20 minutes.
Before serving, you can add sour cream to the borscht. The green borscht turned out to be tasty and filling! Bon appetit!

Cabbage soup made from sorrel and nettle (spinach)

Anyone will like this soup with herbs, especially in the summer. So all the ingredients are at hand!! And nettles can be replaced with spinach.

We will need:

water - 2.5 l

fresh nettle - 300 gr.

vegetable oil - 2 tbsp. l.

pork ribs - 500 gr.

dill - 1 bunch

eggs - 2 pcs.

potatoes - 2 pcs.

onion - 1 pc.

vegetable seasoning - 1 tbsp. l.

sour cream - 3 tbsp. l.

fresh sorrel - 200 gr.

COOKING METHOD:

1. Rinse the bones thoroughly in running water and cut lengthwise into individual ribs.

2. Place the prepared bones in a saucepan, add cold water, bring to a boil, sharply reduce the heat, remove the foam and continue cooking almost without boiling until the meat is soft.

3. Wash young nettles thoroughly, place them in boiling water and boil for 5 minutes.

4. Place the nettles in a colander and let the liquid drain.

5. Rinse the sorrel well.

6. Pass the boiled nettle and sorrel through a fine grinder.

7. Peel the potatoes, wash and cut into slices.

8. Dip the potatoes into the broth and boil until soft.

9. Peel the onion, cut in half, and then chop each half into thin half rings.

10. Fry the onion in fat until lightly browned.

11. Place onion, sorrel and nettle into boiling broth with potatoes and add vegetable seasoning to taste. Boil the cabbage soup for 10–15 minutes.

12. Boil hard-boiled eggs, peel and cut into cubes.

13. When serving, place 1 tbsp on a plate. l. chopped eggs, pour cabbage soup over them, season with sour cream and sprinkle with chopped dill.

Our vitamin and very tasty soup ready. Help yourself!!

Recipe for sorrel borscht with beans in a slow cooker

Diversify this product You can use beans. This soup turns out to be very satisfying and tasty, and when cooked in a slow cooker it won’t take much time.

We will need:

meat broth 2.5 l

1 can canned red beans

peeled potatoes 500 gr.

1 medium onion

1/2 carrot

3 medium tomatoes

dill and onion greens

large bunch of sorrel

spices to taste

vegetable oil 4 tbsp. l.

COOKING METHOD:

Pour the prepared cold broth into the multicooker bowl.
Cut the potatoes into pieces, finely chop the onions and carrots, chop the tomatoes into small pieces. It is better to remove the skin from them in advance by dousing them with boiling water.
Finely chop the sorrel and greens.
Add vegetables, herbs, vegetable oil, beans, and spices to taste to the broth.
Turn on the “Soup” or “Beans” mode and cook until done.

Sorrel and beet tops soup

I suggest a cold soup option. This option is very relevant in hot summers.

We will need:

sorrel - 200 gr.

beet tops - 200 gr.

cucumber - 1 pc.

radishes - 100 gr.

green onion - 50 gr.

dill (greens) - 30 gr.

sour cream - 1/4 cup

salt - to taste

COOKING METHOD:

1. Beet tops rinse, chop finely, pour hot water and cook for 10 minutes. Add washed and finely chopped sorrel, cook for another 10 minutes, then add salt and cool.

2. Cut the cucumber, radish into slices, chop the green onions and herbs. Fill everything with cold broth with tops and sorrel. Serve sour cream separately.

On this interesting recipe I'm finishing the article. If you have questions, write, I will try to answer. 😉 I wish everyone a great mood and a sunny summer!! Bye bye!!

Sincerely, Tatyana Kashitsina.

Tasty, with a pleasant acidity 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 boiled egg If the eggs are small, take two or three pieces.

Place fried vegetables into the prepared potatoes.

Add plenty of herbs and an egg. Adjust cabbage soup for salt. Boil the soup for one minute and turn off the heat. Serve the finished soup 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 remove the bones from the broth.

Peel and cut the potatoes into small cubes. Send the potatoes into the 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.

Add butter and vegetable oil to a hot frying pan, 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 a little vegetable oil. And add the onions 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 on meat broth 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 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.

Peel and chop the 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 butter. 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, cabbage soup, to steam 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, add nettles to 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.