Young cabbage soup with garlic shoots
10 servings
120 minutes
Cabbage soup with garlic shoots is a true embodiment of Russian cuisine, filled with the freshness and aromas of the summer harvest. This traditional soup has been part of the peasant table since ancient times when cabbage and garlic were considered affordable and nutritious ingredients. The broth, made from baked chicken wings with vegetables and aromatic herbs, acquires a rich flavor and appetizing golden hue. Finely shredded cabbage, stewed vegetables, and tender potatoes make the soup's texture delicate, while garlic shoots add zest and freshness. It is served hot with a spoonful of thick sour cream and herbs, making it an ideal dish for a cozy family lunch or Sunday feast.
1
Place chicken wings on a baking sheet, drizzle with sunflower oil, and sprinkle with coarsely chopped celery, coarsely chopped carrot (1 piece), and onion (1 piece). Put in an oven preheated to 220 degrees for half an hour until the wings are baked to a golden crust.
- Chicken wings: 2 kg
- Sunflower oil: 50 ml
- Celery: 2 stems
- Carrot: 3 pieces
- Onion: 3 heads
2
Place the baked wings with roasted vegetables in a pot, pour in three liters of water and boil for half an hour, skimming off the foam. Then add bay leaves, thyme, and parsley stems and boil for another half hour.
- Chicken wings: 2 kg
- Celery: 2 stems
- Carrot: 3 pieces
- Onion: 3 heads
- Bay leaf: 1 piece
- Thyme: 5 g
- Parsley: 20 g
3
Finely shred the cabbage. Dice the carrots, tomatoes, and onion into small cubes. In olive oil, sauté the carrots and onion in a deep skillet until caramelized, add tomatoes and sugar, and simmer for ten minutes, then add the diced potatoes and shredded cabbage. Cook for twenty minutes, taste, season with salt and pepper, and add to the pot with wings.
- Cabbage: 1 kg
- Carrot: 3 pieces
- Tomatoes: 400 g
- Onion: 3 heads
- Olive oil: 50 ml
- Sugar: 1 tablespoon
- Potato: 500 g
- Salt: to taste
- Ground black pepper: to taste
4
Remove the soup from the heat, let it steep for ten minutes, and serve it in a bowl with sour cream, chopped parsley, and thinly sliced garlic sprouts.
- Parsley: 20 g
- Garlic feathers: 50 g
- Sour cream: to taste