Light and tasty, with a piquant acidic, such soup becomes especially relevant in the summer season. In addition, it is unusually useful, since the garden plant contains a lot of vitamins, which the multicooker will help to preserve in the maximum quantity.

Sorrel soup with chicken in a slow cooker

A multicooker of any brand will help you to cook such soup. The main thing is compliance with a certain sequence when laying products in the bowl of the device.

Ingredients:

• chicken - 800 g;
• onions - 70 g;
• carrots - 70 g;
• sorrel - 2 bundles;
• potatoes - 300 g;
• garlic - 2 cloves;
• vegetable oil - 1 tbsp. l.;
• water - 3 l;
• spices - to taste.

Preparation:

1. In order to prepare sorrel soup with chicken, first prepare all the available products. Rinse the vegetables and chicken, then put it into small pieces.
2. Cut the potatoes with cubes, and carrots with small strips. Speak on the bow, but not too small, but sorrel leaves, with pre -remote stem stems, not cut very largely.
3. Wash the multicooker bowl and wipe with a dry towel, then pour a few drops of oil into it and set the “frying” mode.
4. Pour onions, carrots and garlic into a hot container. Fry the vegetables with an open lid to a golden state. Put the finished vegetables into a separate dishes.
5. Send the chicken and potatoes to the bowl of the device, pour the contents with water. Close the multicooker lid and leave the dish to languish for 60 minutes in the "extinguishing" mode.
6. When a signal notifying the completion of the work sounds, take out the chicken parts and separate the meat from the bones.
7. Put sorrel, meat and fried vegetables in the finished broth, do not forget to salt everything and add 1 tsp. dried dill.
8. Cover the soup with a lid leave for another 15 minutes in the same mode.
9. In the meantime, boiled the eggs.
10. If you try sorrel soup with a multicooker chicken, it seemed to you not sour enough, add a few drops of lemon juice.
11. After 15 minutes, a rich dish is ready, it can be poured on plates, decorating a half of a boiled egg.

Shark soup in a slow cooker does not have certain rules and strict technology. It can be prepared on chicken broth with barley, potatoes, rice. For the completeness of taste, you can add solid or melt cheese. But the main invariable highlight of sorrel soup should remain his sour taste, which gives the main green ingredient.

Shardivoy soup with oatmeal in a slow cooker

A traditional recipe can be supplemented with oatmeal, which will make the soup more hearty.

Ingredients:

• pork clipping - 350 g;
• potatoes - 250 g;
• onions - 70 g;
• carrots - 50 g;
• oatmeal Group "Hercules" - 4 tbsp. l.;
• green sorrel - 2 bundles;
• boiled eggs - 3 pcs .;
• salt to taste;
• sugar - 0.5 tsp.

Preparation:

1. Dry the washed meat with a paper towel and send a multicooker to the prepared bowl. There are 2 liters of cold water there.
2. On the instrument panel, set the “soup” or “porridge” mode and leave the pork to cook for an hour and a half under a closed lid, gradually adding vegetables to the broth.
3. Cut the peeled potatoes with dice of arbitrary size, and carrots with thin plates. Just chop the bow with a knife.
4. Prepared vegetables along with oatmeal send to the broth 30 minutes after the start of cooking. Leave all the contents of the slow cooker languish for another 1 hour.
5. 20 minutes before cooking, put chopped sorrel and eggs chopped into soup, chopped into large cubes. Salt the dish and add a little sugar.
6. When the timer informs of the completion of the preparation, your rich and appetizing sorrel soup with oatmeal in a slow cooker will be ready to use.

Sorrel puree sorrel in a slow cooker

You can prepare a delicious and original dish - puree from sorrel, in the slow cooker quickly and without special costs.

Ingredients:

• onions - 70 g;
• potatoes - 200 g;
• green young sorrel - 1 bundle;
• sour cream - 4 tbsp. l.;
• butter - 30 g;
• salt and black pepper - to taste;
• olive oil.

Preparation:

1. Fry the chopped onion slightly on the heated oil in a multicooker heated in the container until it softens. Then fill the onion with 3 liters of water and bring to a boil in the "soup" mode.
2. Add potatoes cut into halves, salt and pepper. Leave the broth to cook until the potatoes are ready.
3. Wash the sorrel thoroughly with water and chop it.
4. When the potatoes are brewed, place sorrel in the slow cooker and stretch the dish for another 3 minutes with the device opened.
5. Grind the cooled soup in a blender until a homogeneous consistency.
6. Pour the finished sorrel soup in the multicooker on plates. And before serving, add a little sour cream, greens and olive oil.

Sorrel soup with meatballs

This recipe for sorrel soup in a slow cooker practically does not differ from the traditional one, only in this case, instead of entire chicken or pork pieces of meat, meatballs can be used. Try this option, you will certainly like it.

Ingredients:

• fiction made of pig-rod minced meat-250 g;
• potatoes - 150 g;
• onions - 70 g;
• carrots - 50 g;
• sorrel - 2 bundles;
• eggs - 3 pcs;
• water - 2 l;
• vegetable oil;
• salt is to taste.

Preparation:

1. So, first of all, turn on the slow cooker and set the "Frying" mode. Fry the peeled carrots in hot oil in the bowl of the device until rosy crust. Put it in a separate dish.
2. Grind the onion, fry it after carrots until soft and also set aside for a while.
3. Rinse the hob of the multicooker and pour water there.
4. In the “soup” mode, the water should boil, and then send the fruit -formed fruiting of 4 pcs formed from minced meat. per 1 portion.
5. After 20 minutes, add fried onions and carrots to the meatballs. Next - chopped potatoes.
6. While the main ingredients of the soup are boiled, chop in a blender or meat grinder washed sorrel and also send it to the multicooker bowl.
7. Salt the soup well and add a couple of bay leaves.
8. 15 minutes after adding sorrel, the dish can be considered ready. Hot oxalous soup in a slow cooker with meatballs, you can serve to the table with half a boiled egg.

Corruption soup in a slow cooker

This recipe can be rightly attributed to the category of weekend dishes. The uniqueness of, it would seem, ordinary green things in the fact that bread crumb is used to prepare them.

Ingredients:

• callous loaf - 1 pc.;
• sorrel - 2 bundles;
• green feathers - 1 bundle;
• parsley and dill - 1 bunch;
• butter - 70 g;
• water or vegetable broth - 2 l;
• lemon juice - to taste;
• salt and pepper - to taste;
• boiled eggs - 4 pcs.

Preparation:

1. First of all, turn on the slow cooker and send butter to the bowl. In the "Frying" mode, fry the green onion, only in this case you will need a white part of the stem that must be chopped. Put the fried onions into a separate bowl.
2. In the loaf, cut the crust, break the pulp and send the multicooker into the container, filling it with water. Close the device cover and turn it off along with the contents of the bowl. Bread needs to be given for about 10 minutes so that it is entangled with water.
3. Turn on the slow cooker again and set the “soup” or “cook” mode. By adding chopped sorrel to the contents, bring the soup to a boil and periodically stir with a wooden spoon.
4. Close the lid and leave to languish the dish in the slow cooker for another 20 minutes in the program “Extinguishing” or “Small”.
5. When the indicated time passes, send the chopped greens and the remaining feathers of the young onion to the soup. Salt, pepper and add a little lemon juice.
6. Bread sorrel soup in a slow cooker is ready. It needs to be served in a slightly chilled form, decorating a piece of boiled egg.

Sorrel soup with cucumber

Light and unobtrusive cucumber soup with sorrel will definitely like all lovers of brand new and tasty. In a slow cooker, the dish is prepared very quickly, it turns out incredibly tasty and in a summer refreshing.

Ingredients:

• onions - 50 g;
• potatoes - 250 g;
• root celery - 50 g;
• egg - 1 pc;
• sour cream - to taste;
• beef - 1 kg;
• fresh cucumbers - 3 pcs;
• carrots - 50 g;
• cream - 25 g;
• sorrel - 4 bundles;
• black pepper with peas;
• dill - 2 branches;
• flour - 25 g;
• water - 2 l;
• butter - 1 tbsp. l.

Preparation:

1. Wash the beef thoroughly and put it in a multicooker container. Pour the meat with water and bring it to a boil in the "soup" mode.
2. When foam appears on the water, be sure to remove it with a slotted spoon so that the broth is not cloudy in the end.
3. Cleaned onions, carrots and celery root largely cut and pour in the cooking to the meat.
4. Salt the contents of the slow cooker, and then cover with a lid. In this form, leave the soup to cook 1.5 hours until the beef becomes completely soft. At the same time, set the Toming program on the device panel.
5. 10 minutes before the end of the process, add pepper to the broth peas. After that, remove the beef and put it in a separate bowl.
6. Strain the broth, and again put it to cook on the functions of "languor". Add the potatoes chopped into strips and cook for about 8 minutes.
7. In the meantime, scroll through a meat grinder through a meat grinder and also pour them into a multicooker bowl.
8. Pick the sifted flour with butter, add a little cream and mix until a homogeneous consistency.
9. Pour the cream mixture into the soup and mix well. Cook with an open cover for 10 minutes.
10. During this time, you must cut fresh cucumbers and boiled beef straws. Clean the boiled screwed eggs and cut in half.
11. During the serving, pour hot soup on portioned plates, add a little beef, chopped cucumbers and a half egg into each.

A fragrant sorrel soup in a slow cooker is ready. The dish can be served to the table with sour cream and herbs.

Shark soup in a slow cooker. Video