Sorrel soup with red cabbage jelly
4 servings
50 minutes
The recipe was shared with us by Vladimir Mukhin, the chef of the White Rabbit restaurant.
1
Chop the red cabbage randomly, pour in half a liter of vegetable broth, and bring to a boil. Infuse for a day at room temperature, then strain. Add the gelatin soaked in warm water, mix, pour the future jelly into a shallow mold, and refrigerate for an hour to set.
- Red cabbage: 250 g
- Vegetable broth: 1 l
- Gelatin: 50 g
2
Finely chop the shallots and sauté in olive oil over low heat until golden. Add thyme and hold for a bit longer. Bring half a liter of vegetable broth to a boil in a saucepan. Blanch sorrel and spinach, then cool them on ice.
- Shallots: 100 g
- Olive oil: 20 ml
- Thyme: 2 stems
- Vegetable broth: 1 l
- Sorrel: 300 g
- Spinach: 100 g
3
Combine broth, sautéed onion, sorrel, spinach, and one ripe avocado (peeled). Blend and season with salt.
- Vegetable broth: 1 l
- Shallots: 100 g
- Sorrel: 300 g
- Spinach: 100 g
- Avocado: 1.5 piece
- Salt: to taste
4
Cut balls from half an avocado using a coffee spoon. Slice the radish very thinly and roll it into tubes like cannelloni. Cut the set cabbage jelly into medium-sized cubes.
- Avocado: 1.5 piece
- Radish: 40 g
- Gelatin: 50 g
5
Heat the soup. Place cabbage cubes, radish sticks, and avocado balls in a bowl. Pour hot soup over and serve.
- Gelatin: 50 g
- Radish: 40 g
- Avocado: 1.5 piece
- Vegetable broth: 1 l