One of the most delicious spring soups is green cabbage soup with young nettles and sorrel. This dish can be cooked in water or meat broth. Eat soup immediately after cooking - it is not cooked for future use. Season the prepared cabbage soup with fresh sour cream and add a whole or finely chopped boiled egg.
Green cabbage soup with meat broth
To make the soup tasty and tender, use only young herbs. It boils well and gives the dish a rich taste.
You will need:
- 300 g of young sorrel;
- a bunch of young nettles;
- 4 potatoes;
- 1.5 liters of meat broth;
- a bunch of green onions;
- a bunch of parsley;
- 3 eggs.
Pour the stock into a saucepan and place the diced potatoes. Bring broth to a boil and reduce heat. Sort the sorrel, rinse. Pour boiling water over the nettle. Finely chop all greens, chop green onions.
Put the herbs in a saucepan with broth, add salt and sugar. Cook the cabbage soup for no more than 7 minutes, then add finely chopped parsley. Add a spoonful of sour cream and half a hard-boiled peeled egg to each bowl.
Vegetarian cabbage soup
You will need:
- 200 g of nettle;
- 200 g of young sorrel;
- 2 potatoes;
- 2 liters of water;
- 1 onion;
- 1 carrot;
- 2 bay leaves;
- a few peas of black pepper;
- salt;
- hard boiled eggs;
- vegetable oil for frying;
- a bunch of dill.
Peel the onion and chop finely, grate the carrots. Fry vegetables in hot vegetable oil until soft. Peel the potatoes, cut into cubes, cover with water and place on the stove. Add salt, peppercorns and bay leaves. Boil the cabbage soup for 5-7 minutes, then put the carrots and onions in a saucepan.
Rinse the sorrel and sort it out, scald the nettle with boiling water. Chop the herbs finely and place in the soup. Cook for another 7-8 minutes, then add finely chopped dill to the pan. Chop the boiled eggs and add to each plate along with the sour cream.
Nettle cabbage soup
This soup can be cooked not only with nettle and sorrel, but also with green salad.
You will need:
- 250 g of young sorrel;
- 250 g of nettle;
- 4 eggs;
- 1 onion;
- 1 carrot;
- 300 g of potatoes;
- 1 tbsp. a spoonful of chopped parsley or dill;
- 80 g of ghee;
- salt to taste.
Sort out the nettle and sorrel, cover with a little water and cook until soft. Then rub the herbs through a sieve and mix with the broth.
Finely chop the onion, grate the carrots. Place vegetables in a saucepan, add oil, salt and 1 glass of water. Simmer the mixture until the water is completely evaporated. Boil the eggs, peel and chop finely. Place eggs with carrots and onions, stir. Add nettle sorrel puree, pour 6 bowls of water into a saucepan and cook the soup for 15 minutes.
Peel the potatoes, cut into cubes. Add it to the cabbage soup, salt and cook until the potatoes are soft. Pour chopped parsley and dill into the prepared soup. Serve with sour cream and fresh rye bread.
