Green cabbage soup is a soup with sorrel leaves in the base. This dish is national for many Slavic countries, it can be considered a kind of classic borscht. Sorrel gives the soup a pleasant sour taste.
It is necessary
- - young sorrel - 300 g;
- - 100 g assorted greens (cilantro, parsley, rucola, tarragon, dill);
- - onion;
- - 3 medium sized potatoes;
- - 3 tablespoons of butter;
- - Bay leaf;
- - salt and pepper;
- - 4 eggs and sour cream for serving.
Instructions
Step 1
Boil hard-boiled eggs in advance so that they are ready by the time the soup is served.
Step 2
Chop the onion as finely as possible. Heat a spoonful of butter in a saucepan with a thick bottom. Fry the onion over low heat until a beautiful golden brown color.
Step 3
Pour 1.5 liters of water into a saucepan, add the bay leaf, bring to a boil and cook for 10 minutes, removing the bay leaf 2 minutes after the water boils.
Step 4
Cut the potatoes into small cubes, put them in a saucepan, bring to a boil and cook the potatoes until soft.
Step 5
At this time, remove the stems from the greenery. Heat the remaining butter in a frying pan, put the leaves in it and close the frying pan with a lid. Simmer the herbs over medium heat for 3-5 minutes so that they wilt, put them in a saucepan to the potatoes, salt and pepper the green cabbage soup to taste, cook for 2-3 minutes.
Step 6
Clean the eggs before serving, cut them in half. Pour the soup into plates, put 2 halves of an egg and a large spoonful of sour cream in each. We serve soup immediately. A slice of fresh black bread will be an ideal addition to fragrant, healthy and beautiful green cabbage soup.
