Sorrel and cabbage soup
Description
The soup is simple and quick to prepare. In our family, it's a tradition to have soup for lunch. Since we have a large family, we practically cook a first course almost every day, so we have plenty of different recipes. I suggest you try making delicious sorrel soup. After all, soup should have a pleasant tanginess. And when you don't have sauerkraut, sorrel is a perfect substitute. The result is both tasty and healthy. The recipe for sorrel and cabbage soup is quite easy—just try it yourself. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
We'll be preparing the shchi with chicken broth, so first we'll cook the chicken. We'll need 2.5 liters of broth. Once the chicken is cooked, remove it from the broth, strain the broth, and bring it back to a boil.
- 2
Step 2
Peel the potatoes, cut them into small cubes, and add them to the broth.
- 3
Step 3
Finely chop the fresh cabbage and add it to the broth when the potatoes are already halfway cooked.
- 4
Step 4
Peel the onion and carrot. Grate the carrot on a grater, and finely chop the onion.
- 5
Step 5
Lightly sauté the onion and carrot in vegetable oil.
- 6
Step 6
Thoroughly wash the sorrel and finely chop it.
- 7
Step 7
We wash the remaining greens and also chop them finely. The chopping method is optional.
- 8
Step 8
Remove the chicken meat from the bones and cut it into pieces.
- 9
Step 9
Put the meat and fried onion with carrots into a pot. Cook for about 5 minutes. Add a little salt.
- 10
Step 10
Now add the sorrel. Once the soup comes to a boil, add the remaining greens and pepper. Taste for salt, add more if needed, to your liking. Let the soup simmer for about 5 minutes, then remove from heat. Let it steep for another 10 minutes.
- 11
Step 11
Add the peeled and sliced boiled egg directly into the plates.