Green cabbage soup is a soup with sorrel leaves at the base. This dish is national for many Slavic countries; it can be considered a variety of classic borsch. Sorrel gives the soup a pleasant sour taste.
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You will need
- - young sorrel - 300 g;
- - 100 g of assorted greens (cilantro, parsley, arugula, tarragon, dill);
- - onion;
- - 3 medium-sized potatoes;
- - 3 tablespoons butter;
- - Bay leaf;
- - salt and pepper;
- - 4 eggs and fat sour cream for serving.
Instruction manual
1
Boil hard-boiled eggs in advance so that they are ready by the time the soup is served.
2
Chop the onion as finely as possible. In a pan with a thick bottom, we heat a spoonful of butter. Fry the onion over low heat until a beautiful golden color.
3
Pour 1.5 liters of water into the pan, add the bay leaf, bring to a boil and cook for 10 minutes, removing the bay leaf 2 minutes after boiling the water.
4
Cut the potatoes into small cubes, put in a pan, bring to a boil and cook until the potatoes are soft.
5
At this time, remove the stems from the greenery. In the pan, heat the remaining butter, put the leaves in it and close the pan with a lid. We simmer the greens over medium heat for 3-5 minutes, so that it wilts, transfer to a potato pot, salt and pepper green cabbage to taste, cook for 2-3 minutes.
6
Before serving, clean the eggs, cut in half. Pour soup into plates, put in each 2 halves of an egg and a large spoon of sour cream. Serve the soup right away. A perfect complement to aromatic, healthy and beautiful green soup is a slice of fresh black bread.