Cold sour cabbage soup

4 servings

45 minutes

The recipe is taken from the book "Ural cuisine.

Energy value per serving

• Calories: 267.5
• Proteins: 10.9g
• Fats: 19.7g
• Carbohydrates: 15.1g

Ingredients

• Meat broth: 3 l
• Sauerkraut: 600 g
• Carrot: 2 pc
• Parsley root: 1 pc
• Onion: 1 head
• Vegetable oil: 3 tbsp
• Chicken egg: 1 pc
• Sour cream: 3 tbsp
• Parsley: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Squeeze the sauerkraut, chop it finely, and sauté in a deep pan without fat, adding cabbage brine as needed.

   Required ingredients:

   • Sauerkraut: 600 g
   • Meat broth: 3 l

2. Clean, wash, and finely chop the parsley root, carrot, and onion.

   Required ingredients:

   • Parsley root: 1 piece
   • Carrot: 2 pieces
   • Onion: 1 head

3. Sauté in heated vegetable oil.

   Required ingredients:

   • Vegetable oil: 3 tablespoons

4. In a deep pot, heat the strained broth and first add the cabbage.

   Required ingredients:

   • Meat broth: 3 l
   • Sauerkraut: 600 g

5. After 10–12 minutes, add the sautéed parsley, carrot, and onion.

   Required ingredients:

   • Parsley root: 1 piece
   • Carrot: 2 pieces
   • Onion: 1 head

6. Cook until ready, then remove from heat and cool.

7. Pour the cold soup into bowls, add sour cream on top, and a piece of hard-boiled egg.

   Required ingredients:

   • Sour cream: 3 tablespoons
   • Chicken egg: 1 piece

8. Sprinkle with finely chopped dill or parsley.

   Required ingredients:

   • Parsley:  to taste