Green soup - vitamin charge and bright taste! Recipes of various green soup with sorrel and with cabbage, mushrooms, fish, nettles, beans

Green soup - vitamin charge and bright taste! Recipes of various green soup with sorrel and with cabbage, mushrooms, fish, nettles, beans

Green shchi is a dish with an unusual look and a very bright taste, which is achieved by adding sorrel.

The soup is sour, aromatic and special. It is usually prepared in spring and summer, but you can cook it in winter if you manage to buy fresh sorrel or find canned, frozen leaves.

Green soup - general cooking principles

• Sorrel. Fresh greens are usually used, the leaves are picked, cut, but not finely. You need to add them to the finished soup before turning it off, because during a long boil the greens become limp, spoils the look and taste of the dish. Sometimes canned or frozen sorrel is used, it is also added at the very end of cooking soup.

• Broth base. This may be meat or poultry, but there are also lean versions of green cabbage soup. They are also cooked with mushrooms, fish, these recipes are a little lower.

• Vegetables. Usually it is potatoes, onions and carrots, cabbage and sweet pepper are often added. It all depends on the recipe. Vegetables are peeled, cut in the same way as for other soups.

• Eggs. Often present in recipes, can be added to the plate in boiled form or in the pan. Sometimes poured into the total mass of raw and boiled.

• Greens, spices. These ingredients are added to your taste. Usually, salt, pepper, dill, laurel, parsley are put in the soup.

Green soup of sorrel in chicken broth

Recipe easy to prepare, but very tasty and sour green soup. For broth, you can use any part of the chicken. Recipe with boiled eggs.


• chicken 0.5 kg;

• 0.25 kg of potatoes;

• 3-4 eggs;

• 1 onion;

• 2 bundles of sorrel;

• 1 bunch of dill;

• 1 carrot;

• 1.5 liters of water.


1. Fill the washed chicken pieces with water, boil until cooked. If the bird is a factory, then it will take 30-40 minutes. For farmer carcasses take a little more time. Take out the pieces in a bowl.

2. Cut potatoes, throw in chicken broth. 3. Onion peel, chop finely, pour to the potatoes

4. Carrots, too, need to be cleaned, cut into strips or small cubes, pour in the rest of the vegetables. Cook until ready, prisolim for five minutes.

5. Sorrel to sort, cut. Dill chopped.

6. Boil the eggs hard, clean.

7. Disassemble the chicken into pieces or remove the meat from the bones, as it will. Throw back into the pot.

8. Add to the cooked soup sorrel, bring to a boil and turn off. Insist on a quarter of an hour cover.

9. Egg cut into cubes or in half, you can quarters, put it in a bowl. Pour with green cabbage soup, add fresh dill, sour cream if desired, and you can serve!

Green cabbage soup with cabbage

For the preparation of such green soup, it is not necessary to use meat broth, you can make a lean version. Cabbage is used ordinary white cabbage.


• 2 l broth;

• 400 g cabbage;

• 1-2 potatoes;

• 2 large bundles of sorrel;

• 1 Bulgarian pepper;

• 2-4 eggs;

• 100 g onions and carrots;

• 20 ml of oil, greens.


1. Boil broth on a stove, lay in it chopped potatoes. Quantity at your discretion, you can cook the soup without it.

2. Onions need to be cleaned, cut. Carrot grate.

3. Heat up some of the oil in the pan, fry the vegetables until rosy color.

4. As soon as the potatoes leave for 5-7 minutes, you can add to it chopped cabbage and bell peppers. But if she is young and cooked quickly, then the potatoes need to be brought almost to readiness.

5. Salt the soup, boil potatoes with cabbage until cooked.

6. Put the vegetables from the pan into the pan first.

7. In a minute we throw sorrel, let the soup boil.

8. Now add any greenery, bay leaf and can be turned off.

9. Serve the soup with boiled egg, it should be added immediately to the plates.

Green cabbage soup with mushrooms

Lean version of green cabbage soup, which are cooked with simple champignons. If desired, use any other mushrooms, but you will need to boil them before adding to the pan.

Ingredients • 0.3 kg of champignons;

• 1 onion;

• 3 potatoes;

• 200 g of sorrel;

• 30 ml of oil;

• 1 bunch of dill;

• 1 carrot;

• boiled eggs, spices, sour cream.


1. Cut the mushrooms into large pieces, you can halves.

2. Pour oil into a skillet, heat well and add the mushrooms. Fry for about three minutes on high heat.

3. Transfer the mushrooms to the pan, pour boiling water on it and put it on the stove.

4. When boiling add chopped potatoes to the mushrooms and a little salt. Cooking until soft pieces.

5. Fry onions and one small carrot in the pan after the mushrooms.

6. Cut the sorrel and other greens, cook eggs separately.

7. Run fried vegetables in soup, stir and boil for a minute.

8. We taste green soup. If there is enough salt, throw in the prepared sorrel and other greens.

9. If desired, fill the soup with pepper, laurel, when serving, put the egg and sour cream in the plates.

Green soup “Rakhmanov” in fish broth

To make such soup, you will need a rich broth from river fish. You can take a trifle, ridges with heads or other parts, it does not matter.


• 0.7 kg of fish;

• 4 potatoes;

• 2-3 bundles of sorrel;

• 2 onions;

• 1 bunch of dill;

• 2-3 tablespoons of oil;

• 2 carrots;

• 2 boiled eggs.


1. Pour fish with cold water, boil for a minute. Drain the decoction into the sink. Add pure liquid, throw one onion and carrot, optionally pepper pepper. Put on the stove and cook a rich broth.

2. Remove all fish from the pan. You can remove the pieces of meat from the bones and then add to the soup or use only broth.

3. Peel potatoes, cut, add to the broth. Cook for 15 minutes.

4. There are still onions with carrots. They also need to be cleaned, the head cut. Carrot grate. Fry in butter. Transfer to the finished potato, salt the soup.

5. Cut sorrel and dill, throw in a saucepan in a couple of minutes.

6. Bring the green soup with sorrel to a boil and immediately turn it off. Add eggs, optional fish pieces.

Green cabbage soup “Vitamin” with sorrel and nettle

Green shchi, very useful and rich in vitamins, which will especially please in the early spring. It is at this time that you can find fresh young nettles - the necessary product of the soup. Cooking dish optional on broth, can be use water.


• 1.5 liters of water or broth;

• 1 small onion;

• 2 nettle bundles;

• 2 bundles of sorrel;

• carrot;

• 2 potatoes;

• 2 eggs;

• spices.


1. In boiling broth or some water, add onion and carrot, cut into small cubes.

2. Salt. After boiling add chopped potatoes into small pieces.

3. Cook the soup for about fifteen minutes, cook eggs separately.

4. Cut the sorrel.

5. Enumerate nettles. Hard and thick twigs need to be removed, thin and soft stems leave. We work with greens carefully, so as not to burn yourself, you can use gloves.

6. Salads need salt and pepper and you can add greens. Give boil and turn off. Insist.

7. Cut eggs, put them in a pan or directly in a plate.

Green soup with egg filling

Recipe for soup, for which you do not need to boil eggs in a separate bowl. Preparing the dish is much easier and faster, but it turns out very tasty and unusual in appearance.


• 0.3 kg of potatoes;

• 1.5 liters of water, broth;

• 1 head (small) onion;

• 2 large bundles of sorrel;

• 1 carrot;

• 200 g of cabbage;

• 1 bunch of dill;

• 2 eggs;

• 1 pepper (Bulgarian).


1. For such soup, you can use any meat, chicken or fish broth, for example, as in the recipe above. Put chopped potatoes in boiling liquid, cook for 10-12 minutes.

2. Fry vegetables: onions and carrots. At the end we throw the chopped pepper in the pan, prepare a minute and turn it off.

3. We shift the shredded cabbage to the potatoes, cook until ready, salted.

4. Add the browning, bring to a boil.

5. Cut sorrel and other greens, in this case it is dill, tossed into the pan.

6. Shake with a fork raw eggs until smooth.

7. Fill in a thin stream in the soup, quickly stir, give boil and turn off.

Green soup with Belarusian-style beans

The recipe of Belarusian green soup with sorrel and boiled beans. Can be used for the dish white or dark beans.


• 400 g pork ribs;

• 100 g dry beans;

• 150 g of sorrel;

• 200 g of cabbage;

• 200 g of potatoes;

• onions, carrots;

• spices, oil.


1. Soak the beans in cold water for at least 10 hours. Boil in a saucepan until done, drain the liquid. You can use canned beans, it will be faster.

2. Pork ribs pour 3 liters of water, boil an hour.

3. Cut the large potatoes, fall asleep in the broth, continue cooking soup for another 15 minutes.

4. Chop the cabbage. Pour into a pan with half-cooked potatoes. After boiling prisal, add previously cooked beans.

5. Fry the onions with carrots. Add butter or lard to the pan.

6. Put the vegetables in green soup, salt and boil for a couple of minutes.

7. And this time wash the sorrel and other greens (optional), cut into small pieces.

8. Pour everything into the pan, bring to a boil and immediately turn off. Insist 20 minutes for the sorrel to release the acid.

Green soup - useful tips and tricks

• Soup on the water will not be liquid or tasteless if you add grated potatoes to the pan at the very beginning. Vegetable will boil down, make the broth more tasty.

• If the soup is very sour, you can add more boiled eggs, sour cream, they take away the extra spices well.

• Boil the soup after adding sorrel to the biggest fire, otherwise delicate leaves will limp, lose their shape, the soup will be ugly.

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