With the onset of summer, I want to let in more sun and greenery into my life. It was during this period that green cabbage soup appeared on dining tables, cooked with the addition of all kinds of greens: sorrel, dill, parsley, nettle.
There are a huge number of recipes for summer soups. A dish prepared according to any of them has a unique taste and contains a whole bunch of vitamins and microelements.
Cabbage soup with sorrel
To prepare this dish, prepare the following foods:
- 200 g of young white cabbage;
- 1 head of onion;
- 100 g fresh sorrel;
- 2 eggs;
- 3 potatoes;
- 1 tbsp. l. flour;
- 2 tbsp. l. butter;
- 2 tbsp. l. sour cream;
- Bay leaf;
- dill;
- salt.
Peel the onion head. Gently chop it into small cubes. In a deep skillet, melt 2 tablespoons of butter and sauté the onion pieces in it. Boil the eggs. Refrigerate and cut in half. Wash the potatoes thoroughly, peel them. Cut the vegetable into medium-sized cubes. Chop the young cabbage finely with a sharp knife. Cut the previously washed and dried sorrel leaves into small pieces. Pour 1 liter of water into a small saucepan, put on fire and bring to a boil. Dip potatoes and cabbage in boiling water. Salt the broth to taste, season with a few bay leaves and cook the cabbage soup for 10 minutes. Put sautéed onions and pieces of sorrel in a saucepan. Cook the cabbage soup for another 5-10 minutes. Remove cooked soup from heat. Sprinkle the cabbage soup poured into a plate with chopped herbs and decorate with an egg, put a spoonful of sour cream. Serve with rye bread.
Summer sour cabbage soup
To cook cabbage soup according to this recipe, prepare:
- 200 g of cauliflower;
- 100 g sorrel;
- 1 chicken breast;
- 100 g leeks;
- garlic;
- salt.
Prepare the sorrel first. Rinse it thoroughly in running water, separate the leaves from the legs and finely chop the leaves. Tie the legs into a bundle and set aside. Cut the leeks into thin rings. Cook the broth from the chicken breast by placing it in a saucepan filled with 1.25 liters of salted water. Cook the chicken until tender. Then take it out of the broth and divide it into small pieces. Dip the sorrel pieces, onion rings and a bunch of sorrel legs into the broth. Simmer for 10 minutes. Wash the cauliflower and divide into several small inflorescences. Dip them in chicken broth and boil for 5 minutes. Dip the chicken pieces into the soup. Add a couple of minced garlic cloves to the dish. The dish is ready, enjoy the wonderful taste of green sour cabbage soup.
