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Sorrel cabbage soup with egg: the taste of summer. Video
Sorrel is a useful herb in every sense. It helps to get rid of vitamin deficiency, and is very low in calories. So, for example, young sorrel growth contains proteins, carbohydrates, fiber, and organic acids, as well as a whole complex of vitamins – from A and C to group B. In addition, sorrel contains potassium, calcium, magnesium, sodium, phosphorus, iron, iodine and many other useful substances. Therefore, sorrel cabbage soup is not only very tasty, with pleasant sourness, but also healthy.
It is best to choose early sorrel for making sorrel soup with egg, when the leaves are still soft and young. They have a high concentration of vitamins and nutrients. However, this does not mean at all that you can not eat later plants. They are equally useful and nutritious. You just need to choose leaves without yellow spots, strong and without dried tips.
Sorrel soup with egg recipe
In order to cook sorrel cabbage soup with an egg, you will need: – 0,5 kg of beef (preferably on the bone, so that the broth is rich); – 500 g sorrel; – 5 pieces. potatoes; – 2 carrots; – 100 ml of cream; – 1-2 eggs; – onions – 1 pc.; – 1-2 tbsp. vegetable oil; – pepper, salt to taste.
If you want to shorten the cooking time of the soup by half an hour, do not take the meat, but the ready-made broth. So all that remains is to cook vegetables in it.
To prepare the broth, the meat must be rinsed and placed in a saucepan, then covered with water and lightly salted. Cook for about 40-60 minutes. After it is cooked, the meat must be taken out of the water and the broth must be filtered. After that, it will already be possible to put vegetables into it for cooking.
You need to filter the broth so that it turns out to be transparent and beautiful. Then the whole soup will be brighter and more appetizing.
Put chopped potatoes in boiling broth – cubes or strips. While the potatoes are cooking, save the onions and carrots in vegetable oil until they are pleasantly golden brown. Put the resulting frying in the broth. Season with salt and pepper to taste. Cut the sorrel and put it in the broth 10 minutes before the end of cooking – this way it will not lose its vitamins and retain its pleasant sourness.
While the vegetables are boiling, tackle the egg portion of the soup. Beat eggs, lightly salt and add cream. Mix everything thoroughly and at the end of cooking the soup, pour a thin stream into the broth. Stir again – and that’s it, the soup is ready. Such cabbage soup is usually served with sour cream.
Options for cabbage soup with sorrel and egg
Very often, to make such a green soup even lighter, housewives use chicken instead of beef to prepare the broth. For this purpose, you can use both a soup set and a breast or fillet, chopped into pieces. To prepare the broth, you will need about 0,5 kilograms of chicken. The rest of the cooking process for such cabbage soup occurs according to the same scheme as in the case of meat broth.
In addition, quite often women do not want to engage in the preparation of an egg mixture, but simply take boiled eggs. They are cut and added to the soup at the very end of cooking. So the soup also turns out to be quite tasty and unusual. Only such a measure simplifies the cooking process even more and saves time.
Vegetarian cabbage soup with sorrel
Since the fashion for healthy eating and the rejection of animal products has swept the world today, the recipe for green sorrel cabbage soup, which does not use a single gram of meat, has become quite popular. However, this restriction practically does not affect the taste of the product. It is still tasty, satisfying and original in its own way.
To prepare vegetarian sorrel cabbage soup you will need: – 300 g of sorrel; – 10 g of parsley root; – 1 onion; – 25 g margarine; – 1 egg.
If you plan to add potatoes to the soup, then add more to the list of products listed: – 30 g of carrots; – 150 g of potatoes; – 40 g sour cream; – dill greens to taste.
Separate exactly half of the sorrel bunch and simmer it over high heat, then rub through a sieve. Finely chop the onion, do the same with the parsley root and save on margarine. Put the water on fire, when it boils, put mashed sorrel and frying in the broth. Cook for 15-20 minutes. Put the remaining sorrel leaves 5 minutes before the end of cooking. Season the soup with salt and pepper and serve. If you are using potatoes, add them to the boiling broth one of the first, and save the carrots along with the onions and roots.
Lezien is usually added to such a soup. For its preparation you will need: – one egg; – 100 g of milk; – wheat bread for croutons.
Heat the milk, but don’t boil it. Then separate the yolk from the protein and pour the hot milk into it while stirring the entire mixture with a spatula or whisk. Boil the mixture over low heat (temperature should be about 80-85 ° C). Alternatively, you can use a water bath. Strain the finished mixture and put it in a sealed container. Cook the remaining eggs hard-boiled (you can also in a bag). Dry the bread in the form of croutons.
Serve the soup as follows: put the chopped egg in a plate, pour the lezien, then the cabbage soup, add the chopped greens. Place the croutons on a separate plate.
This recipe is subject to change. So, for example, croutons can be replaced with cheesecakes, sour cream is allowed to be served instead of lezien, or you can even serve without croutons.