This dish is based on spinach and sorrel, which give the cabbage soup its characteristic green color. Green cabbage soup can also be made from the tops of young beets or sorrel and young nettles.
It is necessary
-
- 100 g spinach;
- 150 g sorrel;
- 15 g ghee;
- boiled egg;
- flour;
- sour cream;
- greens;
- spices to taste;
- meat grinder or blender.
Instructions
Step 1
Sort out the spinach. Rinse with cold water. Boil it in salted water and put it on a sieve. Leave the broth aside. Pass the spinach through a meat grinder or chop with a blender.
Step 2
Sort the sorrel and rinse in water. Put it out with butter. Grind the finished sorrel with a meat grinder or blender.
Step 3
Combine both purees. Add flour broiled with spinach broth, half the amount of sour cream, heat everything for 20 minutes. Add salt and pepper to taste.
Step 4
Add the rest of the cooled spinach broth. Add as much broth as needed by consistency of thickness.
Step 5
When serving, place half a hard-boiled egg. Sprinkle with finely chopped herbs and add a spoonful of sour cream. Bon Appetit!
