Green cabbage soup is a beloved first dish in central Russia, which in late spring and early summer is prepared from fresh young greens - sorrel, nettle, snow, quinoa or spinach, and at other times of the year they use frozen or canned herbs. There are many options for green cabbage soup - they can be hot or cold, meat or lean, but regardless of this, green cabbage soup is always tasty and healthy.
It is necessary
- Ingredients (based on 2 servings for adults):
- Ready meat broth - 1 liter;
- Potatoes - 2 pieces of medium size;
- Hard boiled chicken egg - 2 pieces;
- Sorrel or other fresh herbs of your choice (nettles, chives, quinoa, spinach) - 200 grams;
- Sour cream - 4 tablespoons;
- Salt to taste.
Instructions
Step 1
The first step is to boil hard-boiled eggs. You can do this the night before.
Step 2
We take ready-made meat broth. Although you can use vegetable. Put broth on fire and bring to a boil.
Step 3
Peel the potatoes and cut them into slices or cubes. We send it to the broth and cook until the potatoes are fully cooked.
Step 4
We wash sorrel (or other greens) and cut the leaves into large strips. Rough stems must be removed. We put the chopped greens in the broth with ready-made potatoes and cook everything together for literally 1-2 minutes.
Step 5
We taste the cabbage soup with salt and, if necessary, add salt to the desired condition.
Step 6
Serving lunch. Pour ready-made cabbage soup into plates. We clean the boiled eggs, cut each egg in half and send them to the plates. Add 1-2 tablespoons of sour cream to each plate.
If desired, sprinkle with finely chopped parsley or dill on top.
