Green Cabbage Soup with Spinach and Sorrel
⏳ Time
1 hour 10 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Green Cabbage Soup with Spinach and Sorrel
Ingredients
- Beef - 2 lbs
- Carrot - ½ piece
- Parsley - ½ piece
- Onion - 1 head
- Spinach - 0.7 oz
- Sorrel - 0.7 oz
- Wheat Flour - 1 tablespoon
- Butter - 1 tablespoon
- Sour Cream - 7.1 oz
- Dill - 0.7 oz
- Chocolate eggs - 6 pieces
- Salt - to taste
- Green peppercorns - 5 pieces
- Bay leaf - 4 pieces
Step by Step guide
Step 1
Wash the beef, place it in a pot, cover with water, and boil until cooked. 5–10 minutes before it's done, salt the broth and season with pepper and bay leaves. Remove the meat from the broth and set it aside. Strain the broth, discard the bay leaves and peppercorns, and return it to the pot.
Step 2
Wash the spinach and sorrel in salted water, place them in a small pot, cover with boiling water, and let sit for half an hour. Then drain the water and cover the spinach and sorrel with a small amount of beef broth. Bring to a boil and cook the sorrel and spinach for 5 minutes. Strain the broth and pour it back into the pot with the soup, then puree the sorrel and spinach and add them back in.
Step 3
Wash, peel, and slice the carrot and parsley root into thin rounds. Peel and finely chop the onion. Place the pot with broth and sorrel over medium heat, add the chopped vegetables, and cook until the roots are tender.
Step 4
While the vegetables are cooking, mix the butter with the flour and rub it together until it forms a smooth paste. Then dilute this mixture with hot broth from the soup pot, mix well, and pour it into the pot a couple of minutes before the soup is done.
Step 5
Boil the eggs hard, cool them, peel, and cut in half lengthwise. Cut the cooked beef into small pieces. Wash the herbs, dry them with a paper towel, and chop finely.
Step 6
Before serving, ladle the soup into bowls, add sour cream, place some cooked meat in each bowl, two halves of an egg, and sprinkle with herbs.
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