Green Cabbage Soup With Sorrel - Recipe With Photo

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Green Cabbage Soup With Sorrel - Recipe With Photo
Green Cabbage Soup With Sorrel - Recipe With Photo

Video: Green Cabbage Soup With Sorrel - Recipe With Photo

Video: Green Cabbage Soup With Sorrel - Recipe With Photo
Video: Soup with spinach and stew! A delicious green soup! 2024, March
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Green cabbage soup with sorrel is a classic, traditional dish that is very popular in many Slavic countries where fresh sorrel grows. A very tasty, rich and healthy hot soup turns out.

Cooking description:

If you still do not know how to cook green cabbage soup with sorrel, my recipe is for you. The recipe is very simple, even a beginner can figure it out. The cabbage soup according to this recipe is very rich, since they are cooked on meat. However, the recipe for green cabbage soup with sorrel also implies the option with vegetable broth, so if you want lighter cabbage soup, exclude meat from the recipe and cook it with vegetables. In general, experiment - in cooking cabbage soup it is welcome:)

How to cook green cabbage soup with sorrel, step-by-step recipe:

1. We make the basis for cabbage soup, as usual, - put a large saucepan with water on fire, and add finely chopped beef to it. Leave under the lid until boiling.

2. When the water boils, the fire will be reduced to a minimum, remove the foam. Salt, pepper and add finely chopped onion.

3. Cook it all for no more than half an hour.

4. While the broth is coming up, finely chop the sorrel.

5. Now melt the butter in a separate saucepan, and simmer the chopped sorrel in it for a couple of minutes, and then pour in the sour cream. Stir everything very well and pour it into our broth.

6. Adjust the cabbage soup for salt and pepper, bring to a boil and remove from heat.

Done! Serve hot. Enjoy your meal!;)

Purpose: For lunch / Inexpensive / Healthy lunch

Main ingredient: Vegetables / Sorrel

Dish: Soups / Cabbage soup

Geography of cuisine: Russian cuisine

Ingredients:

  • Beef - 500 Grams
  • Onion - 2 Pieces
  • Sorrel - 600 Grams
  • Butter - 1 tbsp. the spoon
  • Sour cream - 0.5 cups
  • Water - 3 Liters

Number of Servings: 5-6