VEGETARIAN

Sorrel Soup with Red Cabbage Gelée

Soups | Russian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by chef John Smith from a popular American restaurant.

Ingredients

Sorrel - 10.6 oz
Spinach - 3.5 oz
Chicken Broth - 1 qt
Avocado - 1½ pieces
Shallot - 3.5 oz
Thyme - 2 stalks
Olive Oil - 0 fl oz
Red Currant - 8.8 oz
Gelatin - 1.8 oz
Radish - 1.4 oz
Salt - to taste

Step by Step guide

Step 1

Chop the red cabbage randomly, pour in half a liter of vegetable broth, and bring to a boil. Let it steep at room temperature for a day, then strain. Add the gelatin that has been soaked in warm water, mix well, pour the mixture into a shallow mold, and refrigerate for one hour to set.

Step 2

Finely chop the shallots and sauté them in olive oil over low heat until golden brown. Add the thyme and cook for a little longer. Bring half a liter of vegetable broth to a boil in a saucepan. Blanch the sorrel and spinach, then transfer them to an ice bath.

Step 3

Combine the broth, sautéed onions, sorrel, spinach, and one ripe avocado (of course, peeled). Blend until smooth and season with salt.

Step 4

Scoop out small balls from half an avocado using a coffee spoon. Slice the radish into very thin wedges and roll them into tubes, similar to cannelloni. Cut the set cabbage jelly into medium-sized cubes.