In spring, in the kitchen gardens and markets, there is such a tasty and useful herb, like sorrel and it's time to cook green cabbage soup. The dish is both simple and satisfying, so it will quickly become crowned in any family. Thanks to him you can make up for the lack of vitamins.
How to cook green cabbage soup?
There are a lot of ways how to cook green cabbage soup, you can take the recipe that one will like for this or that hostess. When cooking, consider the following points:
- The obligatory component of the cabbage soup is hard-boiled eggs.
- Shchi are often cooked on the water, but you can boil broth from meat, which is taken to taste, it can be beef, pork or chicken. Allowed and cooking fish broth.
- Prepare a roast of carrots and onions. The dietary variant of the dish suggests that the vegetables are used in raw form, they are thrown into boiling water along with the potatoes.
- The main component is sorrel, which is added last. Apply and young nettles, cabbage.
Shchi green of sorrel - recipe
Almost every housewife has a recipe for how to cook green cabbage soup with sorrel, which are the main dish of Russian cuisine. The soup comes out bright, rich and deliciously tasty. In addition to sorrel, dill and parsley can be added to it. The broth is better to cook on pork ribs or using other meat with a bone.
Ingredients:
- water - 3 l;
- pork - 400 g;
- potatoes - 5 pcs .;
- onion - 1 piece;
- carrots - 1 piece;
- egg - 1 piece;
- dill, sorrel and parsley - 100 g;
- sour cream - 100 g.
Preparation
- Boil the meat broth.
- Egg boiled hard. Onions and carrots are cut and fried.
- Potatoes are boiled in broth until cooked.
- The greens are finely chopped, the egg is chopped, all the ingredients are added to the pan.
- Green soup is salted to taste and cook for a minute, then poured in portions. Add sour cream to each plate.
Green cabbage soup with sorrel and egg - recipe
Time for cabbage comes from the second half of April. With the help of such a soup can easily get rid of the lack of vitamins after the winter. In addition, this way you can accustom yourself to eating healthy food, because real green cabbage soup with sorrel and egg contain many other types of greens. To diversify the taste, eggs are added to the dish.
Ingredients:
- sorrel - 1 bundle;
- pork with bones - 400 g;
- potatoes - 3 pcs .;
- carrots - 1 piece;
- onion - 1 piece;
- eggs - 4 pieces;
- water - 2.5 liters.
Preparation
- From meat and water boil the broth for about an hour, removing the foam.
- Potatoes are cut into cubes. Transfer to meat broth.
- Eggs boil.
- Pass the onions and carrots. Then add the broth along with the meat removed from the bones.
- The greens are chopped into small pieces. Spread in a saucepan and cook soup green with meat for 10 minutes. Add the chopped eggs.
Green cabbage soup with nettles
Shchi can also be vegetarian, if you do not use meat at all. But instead of it take another useful grass - nettle, which in food does not "bite" at all. Knowing about the beneficial properties of nettle, it was prepared from time immemorial. At the present time, green cabbage soup with nettle and sorrel is often prepared, thereby replacing the human need for vitamins E, A, B.
Ingredients:
- sorrel, nettle, green onions - 1 beam;
- onion - 1 piece;
- tomato - 1 pc .;
- potatoes - 5 pcs .;
- eggs - 2 pieces;
- water - 2 liters.
Preparation
- Stinging nettle with steep boiling water, leave to steam for 10 minutes.
- Potatoes are cut and sent to water.
- Tomato nettle, green onions and sorrel cut, sent into the water.
- Soup cook for about 10 minutes, until the sorrel becomes green. Meanwhile, in a saucepan, a thin trickle is poured into eggs, whipped in a mug, constantly mixing.
Green cabbage soup - a recipe from cabbage
The main difference between soup and other soups is the sour taste. In winter, the dish is traditionally prepared from sauerkraut, but in the absence of such a dish will come down and fresh. Green cabbage soup comes out especially successful if you use a young vegetable. Such soup contains a maximum of nutrients due to the presence of many types of greens.
Ingredients:
- pork - 500 g;
- cabbage - 0,5 kg;
- carrots - 1 piece;
- tomato - 1 pc .;
- water - 2.5 liters;
- parsley, green onions, sorrel and dill - for 100 grams.
Preparation
- Boil broth of meat and water. Carrots and onion to fry.
- In the broth add the chopped vegetables and greens.
- Boil the green cabbage soup for 40 minutes.
Green soup with spinach
No less useful and easy to prepare are green cabbage soup with spinach . Ingredients can be not only directly from the bed, but also frozen, the taste of the dish from this does not change at all. Spinach is not inferior to sorrel by the presence in its composition of nutrients, and the combination of these two components makes the dish the most useful.
Ingredients:
- water - 2 l;
- sorrel, spinach - 1 beam;
- carrots - 1 piece;
- onion - 1 piece;
- potatoes - 2 pcs.
Preparation
- Onions and carrots fry.
- Place the potatoes in boiling water. When it is almost ready, lay out the roast of onions and carrots.
- Add sorrel and spinach to the green boiled cabbage soup, boil for another 5 minutes.
Shchi green with mushrooms
Diversify the taste of cabbage soup by adding mushrooms. This version of soup like for ease, taste and aroma. Green cabbage soup without meat is a vegetarian dish, but thanks to mushrooms it will become even more nutritious. You can use all the usual mushrooms, as well as any species of forest mushrooms.
Ingredients:
- mushrooms - 300 g;
- onion - 1 piece;
- carrots - 1 piece;
- tomato - 1 pc .;
- potatoes - 1 pc .;
- sorrel - 1 bundle;
- garlic - 4 cloves.
Preparation
- From onions and carrots make a roast. Cut the tomato into small pieces. Add to vegetables, put into a frying pan, where garlic is also squeezed out.
- Mushrooms washed under running water, cut off the leg. The remaining part is cut into slices, stewed with vegetables for 10 minutes.
- Potatoes cut into pieces, and then spread into a pan, here and roasted vegetables. Water is poured on one finger higher than the laid products.
- In the end add chopped greens, spices.
- Bring to a boil and turn off the fire, give the soup to brew.
Cold green soup
There is another version of the dish - cold green cabbage soup with sorrel without roasting, which are very popular in the hot summer. The soup is prepared from sorrel, potatoes, onions and carrots, which are added in unroasted form. The dish must be cooled before serving. In a chilled form, it is poured into plates, and half of the eggs are hard-boiled in each.
Ingredients:
- water - 2 l;
- sorrel - 1 bundle;
- carrots - 1 piece;
- onion - 1 piece;
- potatoes - 2 pcs.
Preparation
- Finely chop the onions and grate the carrots.
- Place the potatoes in boiling water. Add onions and carrots. Cook until the vegetables are soft.
- Add sorrel soup to green boiled cabbage soup, boil for another 5 minutes.
Green fish soup
Shchi cook not only on meat broth , but also on fish, only in this case it is necessary to be attentive with bones. It is better to take fish with a river, then the broth will be rich. If you have left the giblets from cooking the main dish, then you can use them, for example, the head, tail or ridge. Green soup with fish represent a very interesting variation of the soup.
Ingredients:
- fish - 400 g;
- carrots - 1 piece;
- onion - 1 piece;
- potatoes - 2 pieces;
- water - 2.5 liters;
- sorrel - 1 bunch.
Preparation
- Boil fish broth. Carrots and onion to fry.
- In the broth add the chopped potatoes, cook until ready.
- Cook delicious green cabbage soup 40 minutes, at the end add the chopped sorrel.
Green soup in the multivark
In order not to overwork yourself and save time, green cabbage soup with pork is cooked in a multivark. The device has a special program "Quenching", so the dish will be ready just in time. In addition, the soup is prepared slowly, so there is no need to keep an eye on it all the time. It is only necessary to monitor compliance with the processes in a timely manner.
Ingredients:
- meat - 400 g;
- carrots - 1 piece;
- onion - 1 piece;
- potatoes - 2 pieces;
- water - 2.5 liters;
- sorrel - 1 bunch.
Preparation
- Cut the meat, place in the appliance together with the vegetable oil and put the "Baking" mode for 30 minutes.
- Cut the onions, grate the carrots, add them to the meat and simmer for 15 minutes.
- Add potatoes, set the "Quenching" mode for 1.5 hours. 15 minutes before the end, add sorrel.