Green Cabbage Soup with Rhubarb Leaves

Soups | Russian cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Green cabbage soup with rhubarb leaves.

Ingredients

Turkey - 1 piece
Onion - 2 heads
Carrot - 2 pieces
Bay leaf - 1 piece
Thyme - 2 sprigs
Green peppercorns - to taste
Allspice berries - to taste
Potato - 28.2 oz
Raspberry leaves - 8.8 oz
Sorrel - 5.3 oz
Basil - 1.8 oz
Chicken Egg - 10 pieces
Ground Black Pepper - to taste
Salt - to taste
Sugar - to taste
Sour Cream - to taste

Step by Step guide

Step 1

Pour 6–7 liters of water over the turkey leg, place it on the stove, bring to a boil, and skim off the foam. Reduce the heat, add an onion, 1 carrot, 2 sprigs of thyme, a bay leaf, black pepper, and allspice. Simmer for 1.5 hours.

Step 2

Chop the onion and carrot, then sauté them in vegetable oil until softened.

Step 3

Remove the leg from the broth, let it cool slightly, and then shred it into small pieces, while straining the broth.

Step 4

Bring the broth to a boil and add the potatoes, cut into small cubes. Season with salt and cook for 20 minutes.

Step 5

In parallel, boil the eggs hard. Then cool them and chop finely.

Step 6

Chop the rhubarb leaves, sorrel, and basil, and add them to the soup. Cook for another 5 minutes. Add the eggs, taste, and adjust the seasoning with salt, sugar, and pepper. Serve with sour cream.