Green cabbage soup with sorrel has no season. In the spring it is cooked from the first grass that appears, and in the winter from frozen for future use. I also propose to make the last option.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The most interesting thing is that green cabbage soup has several names. Some call it green borscht, others call it soup with sorrel, and still others call it cabbage soup. Although in fact, these are almost the same dishes, with minor differences. No matter how they call these dishes, they owe their names to sorrel, since it is he who gives the dish its characteristic green color. And the good thing is that these first courses can be cooked all year round: in spring from fresh leaves, and in winter - canned or frozen. But the real ritual is spring, when the first grass sprouts. Then green cabbage soup opens the season for first courses from local greenery.
Note that sorrel is also a very useful herb in every sense. The plant relieves the exhausted body from winter beriberi, and it is very low in calories. For example, young oxalic shoots contain proteins, carbohydrates, fiber, organic acids and a whole range of vitamins. It also contains a large number of trace elements.
Today I want to tell you how to cook green cabbage soup with frozen sorrel. However, if you have fresh leaves, you can use them. Canned sorrel is also suitable. And you can also replace it with young nettles or loboda. All soup varieties are delicious.
- Caloric content per 100 g - 75 kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Pork ribs - 400 g (you can use any other variety and part of the meat)
- Potatoes - 6-7 pcs.
- Sorrel - 200 g
- Eggs - 2-3 pcs.
- Onions - 1 pc.
- Celery root - 30 g
- Garlic - 2-3 cloves
- Bay leaf - 2-3 pcs.
- Allspice peas - 4-6 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
Cooking green cabbage soup with frozen sorrel
1. Wash the meat and cut into pieces so that a bone remains on each piece. Dip the ribs into a cooking pot and place the peeled onion, bay leaf, and allspice peas.
2. Fill the food with drinking water and place it on the stove to cook. After boiling, simmer and simmer the broth for about half an hour. After this time, remove the onion from the pan and discard. she has already given up her taste and aroma.
3. Peel the potatoes, wash and cut into cubes about 2-2.5 cm in size. Peel the celery root and chop finely. Peel and rinse the garlic. Dip the eggs in cold water and boil for 10 minutes until a cool consistency. Then cool and clean.
4. Throw potatoes and celery into the broth. Boil and simmer, covered, for 15-20 minutes.
5. Then put the sorrel. Lower the frozen one as it is, finely chop the fresh one. And if you use canned, then keep in mind that salt is already present in it, so you should be careful with adding it.
6. Boil the soup for 10 minutes and season it with salt, pepper and minced garlic.
7. Cut the boiled eggs into pieces, the size of which can be different according to your wishes.
8. Place the eggs in a cooking pot and simmer the cabbage soup for about 5 minutes. Taste it and adjust as needed.
9. Pour the prepared cabbage soup into plates. Enjoy it hot with a slice of bread, lard, onions, or garlic.
See also a video recipe on how to cook green cabbage soup.
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