Green cabbage soup is a wonderful summer dish with a light and refreshing taste. Sorrel gives the cabbage soup an unusual sourness and makes the dish even tastier.
Ingredients required to make cabbage soup:
- 500 grams of pork / beef meat;
- 3 bunches of large sorrel leaves;
- 4 boiled eggs;
- 4 potato tubers;
- various greens (parsley, cilantro, dill);
- 1 pc of carrots and onions;
- salt, pepper, oil - a little.
Cooking green cabbage soup with sorrel:
1. Dip the meat in water and cook for about an hour. It is necessary to stir the broth and remove the foam during the cooking process. At the end, add salt to the broth.
2. The finished meat must be removed from the broth, cooled slightly and cut into pieces. Then return the meat to the pan.
3. Peel, wash and cut the potatoes into bars. Throw in boiling broth.
4. Peel and wash onions and carrots. Chop the onion, grate the carrots and fry everything in oil. Then put the finished roast into the broth.
5. Wash sorrel leaves, remove hard stems and cut into strips. Put in broth and cook for 3 minutes to avoid overcooking.
6. Finely chop the boiled eggs, like all the selected herbs. Put everything in a saucepan for the cabbage soup.
7. After adding sorrel and herbs, bring the cabbage soup to a boil and immediately remove from heat.
8. Add a spoonful of thick sour cream to each serving plate with cabbage soup before serving. Ground pepper is added to taste.
