Purified cabbage soup

8 servings

30 minutes

Four types of cabbage: white cabbage, Brussels sprouts, cauliflower and broccoli. A bouillon cube gives them strength, and cream softens the whole set.

Energy value per serving

• Calories: 100.8
• Proteins: 6g
• Fats: 4.2g
• Carbohydrates: 11.6g

Ingredients

• Cauliflower: 200 g
• Broccoli cabbage: 200 g
• Brussels sprouts: 200 g
• White cabbage: 200 g
• Carrot: 2 pc
• Shallots: 2 pc
• Celery: 2 stem
• Leek: 50 g
• Chicken bouillon cube: 2 pc
• Parsley root: 1 pc
• Cream 10%: 200 ml
• Quail egg: 8 pc
• Green basil: to taste
• Sour cream: to taste
• Salt: to taste
• Toast: to taste

Cooking steps

1. Chop or cut all vegetables (except Brussels sprouts — which can be left whole) and place them in a pot. Sprinkle with crushed cubes and add water to slightly cover the vegetables. Bring to a boil and cook for another 20 minutes.

   Required ingredients:

   • Cauliflower: 200 g
   • Broccoli cabbage: 200 g
   • Brussels sprouts: 200 g
   • White cabbage: 200 g
   • Carrot: 2 pieces
   • Shallots: 2 pieces
   • Celery: 2 stems
   • Leek: 50 g
   • Chicken bouillon cube: 2 pieces
   • Parsley root: 1 piece

2. Slightly cool the soup and blend it. Dilute the puree with cream to the consistency of sour cream or thinner, as preferred. Add salt to taste and bring to a boil again.

   Required ingredients:

   • Cream 10%: 200 ml
   • Salt:  to taste

3. Serve the soup with a spoon of sour cream, finely chopped basil, croutons, and boiled egg.

   Required ingredients:

   • Sour cream:  to taste
   • Green basil:  to taste
   • Toast:  to taste
   • Quail egg: 8 pieces