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.
Servings
4
Cook Time
30minutes
Servings
4
Cook Time
30minutes
Ingredients
Instructions
  1. 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.
  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.
  4. 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.
  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.
  7. To serve, boil the eggs. Bon appetit.
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