Summer cabbage soup with kvass

4 servings

45 minutes

The recipe is taken from the book "Ural cuisine.

Energy value per serving

• Calories: 228.7
• Proteins: 7g
• Fats: 10.2g
• Carbohydrates: 24g

Ingredients

• Bread kvass: 1 l
• White cabbage: 400 g
• Carrot: 1 pc
• Parsley root: 1 pc
• Onion: 1 head
• Vegetable oil: 1.5 tbsp
• Chicken egg: 2 pc
• Salt: to taste
• Parsley leaves: to taste

Cooking steps

1. Blanch fresh cabbage, dry it, and chop finely.

   Required ingredients:

   • White cabbage: 400 g

2. Clean, wash, and slice the parsley root, carrot, and onion.

   Required ingredients:

   • Parsley root: 1 piece
   • Carrot: 1 piece
   • Onion: 1 head

3. In a deep skillet, heat the oil, add the prepared vegetables, and sauté until soft.

   Required ingredients:

   • Vegetable oil: 1.5 tablespoon
   • Parsley root: 1 piece
   • Carrot: 1 piece
   • Onion: 1 head

4. Then cool them down and mix with cold kvass.

   Required ingredients:

   • Bread kvass: 1 l

5. Pour into plates.

6. Sprinkle with chopped parsley.

   Required ingredients:

   • Parsley leaves:  to taste

7. Decorate with chopped eggs.

   Required ingredients:

   • Chicken egg: 2 pieces