Now it is easy to cook cabbage soup: if you have not done anything in the country,
or the consumption rate per year is incorrectly calculated, it is always possible
buy in the market or in any store where there is a vegetable department.
Even the choice of varieties is such that no one will be left without cabbage.
Grow and store the main vegetable for Russian soup for a thousand years
But there were times when there was not enough cabbage before the new harvest.
Fortunately, the sorrel grew on its own, everywhere, of all sorts. Not,
there were other weedy, in our understanding, herbs that
used in old Russian cooking: soup with nettles, with drains,
from quinoa. The list of these plants can be continued, but not about them.
Once empty tubs with sauerkraut and other
in supplies, distant ancestors waited for the snow to melt in green
soup, with young leaves of sorrel. We cooked soup, in the north and on
in the south, on holidays and weekdays – always. Therefore, sorrel, as an alternative
cabbage, came to taste. In each province, and even in each
the village soup of sorrel were their own, special. All the better: there is
the opportunity to try any of them.
In Russian folklore there is a saying: “Teach more soup
cook … “. We will not teach, but just share
Sorrel soup – basic technological principles
There are certain cooking stages in the cabbage technology that
it is desirable to comply with if the result matters, and you want
to achieve similarity with the original recipes of oxalic soup. therefore
let’s conduct a small comparative analysis, for example, for beginners
First of all, we note that sorrel, unlike cabbage, has
more tender leaves that matter with the duration of heat
processing. If cabbage, especially – sauerkraut, you need
sauté or stew for a long time, then the sorrel can be added to the soup before
the very end of cooking.
It is important to pay attention to the degree of maturity of sorrel. Young
leaves contain less oxalic acid, so their mass should
to be slightly enlarged in shchi, to create the necessary taste.
Mature leaves have a more intense green color, in them
acid content is significantly higher than that of young shoots. Have
mature sorrel stalks at the base – more rigid, with fibrous
texture. These leaves are suitable for cooking soup, but require
longer cooking. They are best used for canning,
to add to the soup in finished form.
In the rest, the technology of cooking soup of sorrel does not
different from cooking cabbage soup: both ingredients
used to create a sour taste.
The composition of the recipe of sorrel from sorrel may include other
Components for sour dressing: apples, tomato, sour cream. With
using these ingredients, as a rule, the mass is reduced
sorrel to balance taste.
1. • Spring sorrel soup without meat
Potatoes (young tubers)
Cream, drinking 0.5 liters
Peel, chop and boil the young potato tubers first in
a liter of water, adding bay leaf and other spices to it
select and then add cream to the pan, add the grated root
parsley Switch the cooker to the toil mode so that the potatoes
well absorbed the sweet creamy taste and aroma of spicy spices and
Chop the sorrel with green onions, fresh herbs, salt and
crush in the mortar. Grate or crush with potato masher
peeled boiled eggs. Add the green mass with eggs to the pan,
let it boil and remove from heat. Serve fresh sorrel soup
2. • South Russian sorrel soup with tomato dressing
It will take:
Boil broth from brisket by putting the meat in a saucepan with water.
whole and adding onion, small carrots, celery root and
Bay leaf. In the process of cooking, remove the foam. From ready broth
You can remove with a slotted spoon the roots, onions, bay leaves and
carrots, and put chopped potatoes. Keep cooking.
Onion и шпик нарубите, переложите в ступку, посыпьте
salt and grind, as carefully as possible, until pasty
consistency. Chop sorrel, boiled eggs and dill with parsley.
Prepared ingredients, add to the pan, let boil scham
and remove from the stove, covered with a lid. Insist until filing 20-30
minutes Meat divided into portions. In each serving, put
100 g of boiled bacon and a spoonful of thick sour cream.
3. • Sorrel soup with apples and young cabbage
Breast, calf 700 g
Pork shoulder bone 1.0 kg
Spicy roots and spices (bay leaf, parsley root, onion) –
Sweet and sour apples, peeled 250 g
Sour cream 180 г
White cabbage, shredded 700 g
Young sorrel 0,5 кг
Haveкроп 150 г
Spice — по выбору
In large put the prepared meat in a hot pot,
spices and spices. Fill with water and, covered with a lid, stew in
oven, at 170 ° C, until ready. Remove the pan, remove from
her meat skimmer. Separate the flesh from the bones. Strain the broth.
Taste meat and broth, add spices if necessary
return to the pan. Add the same sliced apples,
cabbage, chopped sorrel. Again put the pan in the oven, on
Serve the soup with sour cream, sprinkle with a portion of chopped dill.
4. • Sorrel soup with meat broth with salted salmon
Ingredients for broth:
Meat and bone set 1.5 kg
Water 4.2 l
Onions, celery, carrots, parsley (net) – 80 g each
Output: 2.2 l
Potatoes (нетто) 350 г
Green onion и репчатый — по 150 г
Sorrel 900 г
Milk 250 g
Fat (any) 75 g
Flour 60 g
Boiled eggs — по 1/2 шт. per serving
Sour cream — по 30 г per serving
Fresh parsley and celery leaves for decoration
Wash soup set, put in a large saucepan and cook
slowly, removing the foam. An hour before the end of cooking, add
prepared roots and onions, spicy spices. Broth carefully
strain, again pour into the pan and let boil again.
Put the potatoes, mushrooms. Pass the onion and sorrel in the skillet,
add to pot. In a bowl, pour a few spoons of broth and
Dissolve flour in it. Add to soup, stir, boil another 5-10
minutes Withправьте блюдо специями и, если надо — солью, дайте
stand for a quarter of an hour. Serve with half the egg in the bowl.
and spicy greens.
5.•Густые щавелевые щи на cream
1.5 liter broth (see recipe number 4)
Cream (15%) 750 ml
Potatoes 200 г
Canned sorrel 1 can (0.5 l)
Spicy dressing (onions, parsley or celery roots, carrots)
Eggs: сырые — 2 шт.; and boiled – 5-6 pcs.
Green onions, parsley
Fat Culinary 70 g
In boiling broth prepared according to recipe number 4, put
potatoes. Варите 10 minutes In a separate bowl, combine the cream with
raw eggs, beat, heat the mixture steamed or on weak
fire until thick, with continuous stirring. Strain and
add to broth. Rub sorrel through a sieve, add to
the pan. Onion и корни пассеруйте до мягкости и тоже
add to pot. Try to taste the soup, season with spices,
let it boil. Remove the pan from the stove, insist no less
quarter of an hour. With подаче добавьте в каждую супницу половину
boiled eggs, fresh parsley. For shcham cook croutons from
6. • Sorrel soup with tomato dressing
It will take:
Pork on the bone (rib, scapula, back) 1.5 kg
Water 3.5 L
Green young sorrel 600 g
Eggs 5 шт.
Potatoes 400 г
Fat 50 g
Tomato paste 100 g
Carrot и лук (нетто) — по 120 г
Fresh green, spicy leaf
Cook the washed meat on low heat for 3-3.5 hours, until the flesh
will begin to separate from the bone. Do not forget to remove the foam. In half an hour
before the end of boiling broth, put onions, roots (can be entirely),
spice. Broth strain. Cut meat into portions and
return to the pan with broth. Withбавьте нарезанный картофель и
варите семь или десять minutes
Heat the fat in a skillet, pass the carrots and onions, adding
in three minutes tomato paste. Tomato dressing and sliced
Add sorrel to the pan when the potatoes are ready. Eggs
whisk with a small portion of chilled broth, and pour in
in a thin stream in soup, with intensive stirring.
After insisting, serve the soup, as usual, adding to the tureens
chopped greens and sour cream.
Sorrel soup – useful tips
- The broth broade, the tastier the soup, even if they are composed
only from broth and sorrel. For green soup, broth is more suitable
from fatty pork.
- To make the meat juicy, immerse it in boiling water, and for
getting rich broth, on the contrary, put the meat in cold
- To reduce the amount of froth produced during cooking.
broth, meat before cooking soak in cold water.
- If you missed the boiling point of the broth to remove the foam,
pour in some cold water. With повторном закипании соберите
- If you use canned sorrel for your soup, salt them
at the end of cooking, especially – if the sorrel was purchased: it may already
- Do not leave the bay leaf in the finished dish: it starts
give bitterness to the broth, which is already impossible to remove. Also not
add spicy spices at the beginning of boiling broth. Essential oils
evaporate within 10-15 minutes, since boiling, and the broth
cooks much longer. Properly add spices before
the end of boiling, and garlic is thrown into the pan when it is already removed
from the stove because overcooked garlic is not very pleasant