Green cabbage soup with rhubarb leaves
20 servings
150 minutes
Green borscht with rhubarb leaves is a traditional Russian dish with a refreshing sour taste and unique aroma. This spring soup features rhubarb, sorrel, and basil as the main ingredients, adding brightness and freshness to the dish. A rich turkey broth makes the borscht nutritious, while potatoes and sautéed vegetables add tenderness. Hard-boiled eggs enrich the dish, and sour cream softens the flavor. Green borscht is traditionally prepared during the spring awakening of nature when the first fresh greens and herbs appear. It can be enjoyed hot or cold, savoring the harmony of sourness and spicy notes. This dish is perfect for a light lunch or dinner, providing a sense of freshness and vitality.
1
Place turkey shank in 6-7 liters of water, bring to a boil and remove the foam. Reduce heat, add 1 onion, 1 carrot, 2 sprigs of thyme, bay leaf, black and allspice. Cook for 1.5 hours.
- Turkey drumstick: 1 piece
- Onion: 2 heads
- Carrot: 2 pieces
- Thyme: 2 sprigs
- Bay leaf: 1 piece
- Black peppercorns: to taste
- Allspice peas: to taste
2
Chop the onion and carrot, sauté in vegetable oil until soft.
- Onion: 2 heads
- Carrot: 2 pieces
3
Remove the shank from the broth, let it cool slightly, break it into small pieces, and strain the broth.
- Turkey drumstick: 1 piece
4
Bring the broth to a boil and add diced potatoes. Salt and cook for 20 minutes.
- Potato: 800 g
- Salt: to taste
5
Boil the eggs hard, then cool them and chop.
- Chicken egg: 10 pieces
6
Chop rhubarb leaves, sorrel, and basil, add them to the soup, and cook for another 5 minutes. Add eggs, taste and adjust with salt, sugar, and pepper. Serve with sour cream.
- Rhubarb leaves: 250 g
- Sorrel: 150 g
- Basil: 50 g
- Chicken egg: 10 pieces
- Ground black pepper: to taste
- Salt: to taste
- Sugar: to taste
- Sour cream: to taste