Traditionally in Russia, green cabbage soup was prepared from tender leaves of fresh sorrel. The dish has an original taste and is considered incredibly healthy, as it contains a large amount of vitamins.
Products for cooking green cabbage soup
Very often, such a dish as cabbage soup with sorrel is cooked in meat broth. However, the lean option is no less popular, which perfectly refreshes in hot summer weather. After all, in this case, you can serve green cabbage soup cold.
To prepare green cabbage soup, you will need the following ingredients: 700 g of beef or pork, 200 g of fresh sorrel, 5 medium potato tubers, carrots, onions, chicken eggs, sour cream, bay leaves, salt and ground black pepper to taste, fresh dill.
Green cabbage soup recipe
If it is decided to cook cabbage soup in broth, the meat is cut into small pieces, transferred to a saucepan and poured with 2 liters of water. Boil the meat until it is ready. The broth is filtered and put back on the fire, the meat is left to cool.
Potato tubers are washed under running water and peeled. Cut potatoes into small cubes or wedges and transfer to boiling broth. As soon as the potatoes boil, remove the foam and add bay leaf, salt, black pepper to the pan. After that, reduce the heat to medium and cover the pan with a lid.
After washing the sorrel leaves, they are divided into two parts. The first part is finely chopped and added to the pot when the potatoes are tender. After that, it is recommended to remove the pan from the stove. If you continue to cook cabbage soup, the sorrel will lose its bright green color and the dish will lose its festive look. The second part of the sorrel is poured with boiling water and left for literally 1-2 minutes. This time is enough for the leaves to become soft.
Then the sorrel is transferred to a fine sieve and rubbed using a tablespoon or pestle. A delicate mass of rich green color will pass through the sieve, and coarse fibers will remain. The mass is filled with almost ready-made soup. This will make the dish much brighter and tastier.
Finely chopped onions and grated carrots are fried in a frying pan in vegetable oil until golden brown. Vegetables are added to the soup. The pan is sent back to the fire. As soon as the soup boils, it is removed from the stove.
Chicken eggs are boiled separately. When serving, put meat cut into small pieces and a half of a boiled chicken egg in each plate. You can also add finely chopped dill and a spoonful of sour cream to the soup. You can replace sour cream with a more traditional option for Russia - homemade yogurt.
