Many women are incredibly concerned about having a good figure. What kind of tricks do they come up with in order to always remain slim. Many people go in for sports, many limit themselves to their favorite foods, some do both. Therefore, when sitting down at the table, they must know how many calories are in the dish they are about to eat. After all, how much weight they can gain directly depends on this. But eating only one low-calorie dish is not only terribly boring, but also completely unhealthy. But an interesting way to add variety to your diet can be a wonderful sorrel soup, which is not only low in calories, but also very healthy.
Calorie content of all sorrel soups in a row:
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Green cabbage soup or sorrel soup is prepared in a variety of ways. For some, the classic recipe is lean sorrel soup, and for others it is with the addition of meat.
You can add canned sorrel to green cabbage soup, but of course it is best to add fresh young leaves grown in April-May.
Let's get acquainted with interesting recipes for sorrel soup, and learn how to prepare “Sorrel Soup” with photos step by step, as well as:
- Sorrel soup and eggs with chicken breast
- Sorrel soup (with meat)
- Green borscht with beef
- Sorrel cabbage soup
- Green borscht with meatballs
- Green cabbage soup “Spring” with spinach
- Sorrel soup with rice and boiled egg
- Sorrel soup with melted cheese and eggs
- Cold green borscht with cucumbers
This is a lean sorrel soup, without meat, and it helps during weight loss due to its low calorie content. Ingredients for sorrel soup: sorrel – 50 g; celery root – 50 g; carrots – 1 pc.; potatoes – 1 pc.; zucchini – 100 g; spinach – 50 g; onion – 1 pc.; chicken eggs – 2 pcs.; garlic – 1 clove; sour cream (optional); olive oil or any odorless vegetable oil; salt, ground black pepper. Sorrel soup recipe:
1. Pour 1-1.5 liters of vegetable broth or filtered water into a saucepan and bring to a boil.
2. Cut the peeled potatoes, celery and zucchini into small cubes and drop them into the boiling broth.
3. Chop the onion and carrot into thin strips and saute them in oil.
4. Place the roast in the soup and cook until the vegetables are half cooked.
5. Then add chopped sorrel and spinach leaves and boil for 2-3 minutes, add salt and pepper.
6. Remove the finished soup from the heat and add the chopped garlic clove.
7. Separately, boil the eggs hard-boiled, cool and cut into cubes.
8. Pour the soup into portions and add sour cream and pieces of eggs to each.
I often prepare sorrel soup for children, they eat it with great pleasure.
The page shows the full chemical composition, calorie content and nutritional value of sorrel. icon
