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Print Recipe
Green Cabbage Soup with Sorrel Recipe
I'm here with a light spring soup of sorrel and young cabbage. Fresh, light and tender soup with a creamy taste, although there is no cream in it. It is beautiful both cold and hot.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cooking food. The number of ingredients is optional. You can reduce or increase the amount of a particular product at will.
    Cooking food. The number of ingredients is optional. You can reduce or increase the amount of a particular product at will.
  2. In a pan, pour vegetable oil and fry finely chopped onions.
    In a pan, pour vegetable oil and fry finely chopped onions.
  3. Pour a small amount of broth into the onion and punch the mixture with a blender. The broth becomes white and creamy in taste, as if cream has been added to it.
    Pour a small amount of broth into the onion and punch the mixture with a blender. The broth becomes white and creamy in taste, as if cream has been added to it.
  4. Add the sliced young cabbage and top up the broth.
    Add the sliced young cabbage and top up the broth.
  5. I put diced potatoes in the soup and cook the soup over low heat until the potatoes are ready.
    I put diced potatoes in the soup and cook the soup over low heat until the potatoes are ready.
  6. I cut a large bunch of different greens and transfer it to a pot of soup. Add salt. Let it boil when the sorrel changes color, remove from the heat.
    I cut a large bunch of different greens and transfer it to a pot of soup. Add salt. Let it boil when the sorrel changes color, remove from the heat.
  7. To serve, boil the eggs. Bon appetit.
    To serve, boil the eggs. Bon appetit.

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