Brussels Sprouts Soup
4 servings
35 minutes
Brussels sprout soup is a refined dish of Belgian cuisine that combines the tenderness of vegetables with the richness of mushroom broth. Lightly sautéed in oil, Brussels sprouts acquire a soft texture and a subtle nutty flavor, while potatoes add depth to the dish. Adding sour cream before serving makes the soup velvety and gives it a slight tanginess. This soup is perfect for warming winter evenings or light lunches, surprising with its simplicity and sophisticated taste. In Belgium, it is often made at home, especially in regions where Brussels sprouts hold an important place in gastronomy. It pairs wonderfully with crusty bread and fresh herbs, making the meal cozy and heartfelt.
1
Drop the cleaned Brussels sprouts into boiling water for 2 minutes, then drain in a colander, let the water drain, transfer the sprouts to a soup pot with melted butter, and lightly sauté.
- Brussels sprouts: 600 g
- Vegetable oil: 2 tablespoons
2
Pour 6-7 cups of mushroom broth (or hot water) over the cabbage, add thinly sliced potatoes, season with salt, and simmer on low heat for 20-30 minutes.
- Mushroom broth: 7 glasss
- Potato: 4 pieces
3
Add sour cream to the soup when serving at the table.
- Sour cream: 5 tablespoon
