Have fun 

Sorrel soup in a slow cooker. Soup with sorrel in a slow cooker Classic sorrel soup recipe in a slow cooker

Sorrel soup in a slow cooker turns out very tasty and satisfying even without adding cereal or pasta. Not only adults, but also children eat it with pleasure - they like the combination of the taste of sorrel and boiled eggs in the dish.

If you decide to create a soup in the spring season, then add early potatoes to it, which ripen along with herbs: sorrel, spinach, etc. Replace onions with green onions or leeks. By the way, if the chicken eggs come from poultry, then your first dish will become even more colorful and attractive due to the bright yolk. I advise you to soak both potatoes and greens in salted water for 30 minutes in separate containers to minimize the nitrate content in them.

So, prepare the necessary ingredients and let's start cooking! Boil chicken eggs in advance and cool them in water.

Peel the carrots, rinse in water and grate on a coarse or fine grater. Activate the “Frying” mode on the multicooker display for 5 minutes. Pour vegetable oil into the multicooker bowl and add carrots. Fry for the indicated time.

While the chopped carrot mixture is frying, peel the new potatoes and rinse in water. Cut into medium cubes and add to the bowl.

Pour in hot water, add 1 bay leaf and activate the “Soup” or “Cooking” mode on the equipment display for 25 minutes - this time is enough if you add hot water. If it’s cold, then indicate the time - 40 minutes so that the technician has time to warm up the liquid in the bowl!

When 10 minutes remain on the board, thoroughly wash each leaf of sorrel and spinach greens, cut off the stems and cut the greens into ribbons.

Add to boiling broth.

Do the same with green onions. If desired, you can add dill and parsley.

5 minutes before the end of cooking, add granulated sugar - it is required, as it neutralizes the sour sorrel taste. Add salt to taste. You can add vegetable seasonings.

Remove the shell from chicken eggs by rinsing them in water. Cut into large cubes.

Pour the prepared soup into deep plates.

Place the sliced ​​eggs there and serve the sorrel soup cooked in a slow cooker along with bread, you can supplement it with sour cream or mayonnaise.

Have a nice day!


Green cabbage soup - that’s what this delicious spring dish is called. soup with sorrel in a slow cooker. One of our family's favorite soups. Moreover, sorrel is very beneficial for the body; it contains a large amount of vitamins.

Ingredients:

  • any meat (I have pork) - 500 g
  • potatoes - 3 - 4 pcs
  • onion - 1 pc.
  • sorrel - 2 bunches
  • green onions - 1 bunch
  • eggs - 3 pcs
  • Bay leaf
  • salt and spices to taste
  • fresh dill, parsley optional

Soup with sorrel in a slow cooker:

Rinse the meat, place in a bowl and cover with cold water. Set the “quenching” mode for 1.5-2 hours. You can prepare the broth in the evening; at the end of the program, the multicooker will automatically switch to heating mode and wait for you.

Remove the finished meat from the broth, strain the broth if necessary. Add diced potatoes, peeled whole onions, bay leaves and chopped meat to the broth. Add salt. Set the “steaming” mode for 30 minutes.

Meanwhile, wash the sorrel, green onions and chop everything finely. Break the eggs into a cup, add a little broth or boiled water, mix well or beat with a fork.

When the potatoes are ready, add green onions, fresh dill, and parsley to the boiling broth, if desired. And in a thin stream, stirring, pour the beaten eggs into the sorrel soup in the slow cooker.

Add salt and pepper to the soup to taste. Bring to a boil and immediately turn off the multicooker.

Time: 65 min.

Servings: 4

Difficulty: 3 out of 5

Recipe for delicious sorrel soup in a slow cooker

Most families love to eat sorrel soup in the summer due to its lightness and freshness! And it is in the summer that in almost every garden you can pick this sour grass absolutely free. It should also be noted that sorrel soup is not only low-calorie, refreshing and light, but it is also rich in vitamins. After all, sorrel is a whole storehouse of vitamins and microelements: vitamins A, B, C, E, K; magnesium, potassium, calcium, iodine, iron, zinc and much more. Therefore, today’s menu will include sorrel soup in a slow cooker.

There are a wide variety of recipes for preparing this dish.

Sorrel soup in a slow cooker can be prepared with either meat or chicken broth. Some housewives also add a chicken egg to the soup.

The recipe for making soup is not complicated.

Ingredients:

Step 1

So, the first thing you need to start with is preparing the broth. Depending on your preferences, the broth can be either meat or chicken. Our recipe says that the soup will be prepared with chicken broth.

Step 2

To do this, take a small piece of chicken; it is advisable that the poultry meat is on the bone (then the broth will be richer). The chicken must be thoroughly rinsed with water. Then pour water into the multicooker bowl (2 liters of water is enough for four servings) and put the meat there. Salt and pepper to taste. As a rule, less than a tablespoon of salt is enough for this volume.

Step 3

Turn on the “Cooking” mode on the multicooker, set the cooking time to “40 minutes”. It should be noted that if the broth is cooked with beef or pork, then the cooking time must be increased to 1 hour.

Step 4

After the meat is cooked, the broth must be strained from the foam.

Now let's start cooking the vegetables.

Step 5

Take 2 small potatoes, 1 carrot, 3 cloves of garlic, 1 medium-sized onion. We wash all vegetables with water and remove skins.

Step 6

Cut the potatoes into small cubes. Grate the carrots on a fine grater. Chop the onion finely so that it is not noticeable in the soup. Squeeze the garlic through a garlic squeezer.

Step 7

First, throw the potatoes into the broth and cook for 10 minutes. While the potatoes are cooking, fry the vegetables separately in a frying pan for 5 minutes until half cooked. Next, transfer the vegetables to the slow cooker and continue cooking for another 5 minutes.

Step 8

Now we take sorrel and fresh herbs. Cut the sorrel into thin strips and finely chop the greens. Add all this to the soup. Cook sorrel for no more than 2-3 minutes. Just boiling is enough for the sorrel to be considered cooked. Turn off the multicooker and let the soup brew a little. Before serving, you can top it with sour cream. Bon appetit!

Also, some chefs like to serve soup with a chicken egg. In this case, the egg can be hard-boiled and cut into halves before serving, or added directly to the soup itself.

Let's take a closer look at the recipe for adding an egg to soup. Take a raw egg, in which you need to carefully make a small hole (a knife is best for this). Next, pour the egg in a thin stream into the boiling broth. To ensure that the egg is evenly distributed while pouring the soup, you need to stir it slowly with a spoon.

Watch another version of this dish in the video below:

With the onset of spring, soup with sorrel and eggs very often appears on our family table, which I prepare in a slow cooker. The soup is not only healthy, but also very tasty.

If you prepare sorrel soup with light chicken or vegetable broth, then it can safely be classified as a dietary dish. This first course will certainly appeal to those who watch their figure and want to eat not only healthy, but also tasty. In addition to sorrel, feel free to add any greens if available; not only dill will do, but also parsley, green onions and even young nettles.

In addition to sorrel, feel free to add any greens if available; not only dill will do, but also parsley, green onions and even young nettles. Sorrel soup with eggs and herbs, cooked in a slow cooker, is not only light and refreshing, but also contains a large set of various vitamins and microelements that are so useful to the body, especially in spring.

There are no special rules for preparing this bright sorrel soup, and thanks to the slow cooker, the process is simple and straightforward. If you decide to try this wonderful and healthy soup and your family also likes it, like mine, then you can continue to cook it periodically in the winter. You just have to prepare sorrel for future use by pickling it in jars or freezing it in the freezer.

Ingredients for sorrel soup

  1. Onions – 1 pc.
  2. Carrots – 1 pc.
  3. Potatoes – 5 pcs.
  4. Sorrel – 300 gr.
  5. Boiled egg – 4 pcs.
  6. Dill – 15 gr.
  7. Meat broth (water) – 2 l.
  8. Bay leaf – 2 pcs.
  9. Salt - to taste
  10. Spices - to taste
  11. Vegetable oil - in fact

Servings: 8

How to cook soup with sorrel and eggs in a slow cooker

Pour oil into the bottom of the multicooker bowl and add diced onions and carrots, grated on a coarse grater. Fry the vegetables on the “fry” setting for about five minutes until they become soft.

Then add the diced potatoes.

Pour water or any meat broth, add bay leaf, salt and spices to taste. Add more or less water than indicated in the recipe, depending on the desired thickness of the soup.

I use the “cartoon cook” program, setting the time to 45 minutes and the temperature to 120*C. If you don’t have such a function, then select the “soup” mode and cook on it. In the meantime, I prepare the rest of the ingredients. Boil the eggs until tender, you can do this in advance, then peel and cut into cubes.

I have sorrel from my garden, so I wash it thoroughly, let the water drain and chop it with a knife, not very coarsely.

We also chop the greens, in my case dill, using a knife.

15 minutes before the end of the program, open the multicooker lid and add eggs, sorrel and dill. If necessary, at the same time you can add salt to the soup to taste.

After the sound signal, we pour the aromatic and hot soup with sorrel into plates and invite everyone to the table. When serving, you can add a spoonful of sour cream if desired. Sorrel soup with eggs is lightly sour, healthy and tasty. Bon appetit!

Sorrel cabbage soup, or sorrel soup you can cook it the way you want and use the products you love, because the recipes " Sorrel soup in a slow cooker" weight. The main thing in sorrel soup is the sourness that sorrel gives.

Sorrel soup- a recipe and a dish that does not have strict rules. Soup with sorrel, or sorrel soup is prepared lean or in broth, with potatoes, rice, pearl barley and other vegetables and cereals. Sorrel soup with eggs is often prepared, but you can prepare sorrel soup with a raw or boiled egg. Therefore, you can choose what and how to cook sorrel soup. First, all the ingredients are boiled, then the egg is added and lastly the sorrel is added to the soup. The recipe for delicious sorrel soup has one secret: to enhance the taste of sorrel, you can add a little vinegar to the pot of sorrel soup. It's very cold in summer sorrel soup with egg.

Ingredients for the first course “Sorrel Soup in the Multicooker”

Any meat (I have pork) - 500 g
potatoes - 3–4 pcs.
onion - 1 pc.
sorrel - 2 bunches
green onions - 1 bunch
eggs - 3 pcs.
water
Bay leaf
salt and spices to taste
fresh dill, parsley optional

Preparing the first course “Sorrel Soup in the Multicooker”

Rinse the meat, place in a bowl and cover with cold water. Set the “quenching” mode for 1.5–2 hours. You can prepare the broth in the evening; at the end of the program, the multicooker will automatically switch to heating mode and wait for you.

Remove the finished meat from the broth, strain the broth if necessary. Add diced potatoes, peeled whole onions, bay leaves and chopped meat to the broth. Add salt. Set the “steam” mode or “soup” mode for 30 minutes.

Meanwhile, wash the sorrel, green onions and chop everything finely. When the potatoes are ready, add sorrel, green onions, fresh dill, and parsley to the boiling broth, if desired.

Break the eggs into a cup, add a little broth or boiled water, mix well or beat with a fork. Pour the beaten eggs into the broth in a thin stream, stirring occasionally. Add salt and pepper to the soup to taste. Bring to a boil and immediately turn off the multicooker.

The benefits of sorrel

There are very few dishes in the world to which sorrel cannot be added. And there are very few countries where they would not know about the existence of this sour weed
In England, sorrel is ground into puree, mixed with vinegar, sugar and used as a sauce for meat; in Ireland, sorrel is used to prepare a fish dressing; in France, sorrel is a popular addition to stews; In the Caribbean, sorrel is used to make cocktails and brew tea. Well, national Russian dishes are sorrel cabbage soup, sour okroshka and sweet pies with sorrel.
Sorrel is often called the “spring king.” This herb is one of the first to appear in the garden beds, much earlier than fresh parsley and dill, and becomes almost the body’s main assistant in the fight against spring vitamin deficiency. And in terms of the amount of useful substances, sorrel is significantly superior to many of its green counterparts.

Sorrel is the champion among vegetables in terms of the content of group B vitamins, and therefore lovers of sour things are not afraid of stress, insomnia and bad mood. Spring colds will also bypass them, because sorrel leaves contain a lot of ascorbic acid, which strengthens the immune system and helps cope with viruses. Those who want to keep their eyesight sharp and their skin young should also become fans of sorrel. Vitamin A, which is contained in sorrel leaves, will help you with this. Sorrel also contains iron (improves blood composition and complexion), fluorine (good for teeth), potassium (strengthens the walls of blood vessels and the heart muscle), magnesium (responsible for the good functioning of the nervous system) and other valuable microelements.

For maximum convenience, subscribe to Yandex ZEN. And leave your feedback in the comments on our recipe " Sorrel Soup in a Multicooker ».