Cold sour cabbage soup
4 servings
45 minutes
The recipe is taken from the book "Ural cuisine.
Calories267.5kcal
Proteins10.9grams
Fats19.7grams
Carbohydrates15.1grams
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
1
Squeeze the sauerkraut, chop it finely, and sauté in a deep pan without fat, adding cabbage brine as needed.
- Sauerkraut: 600 g
- Meat broth: 3 l
2
Clean, wash, and finely chop the parsley root, carrot, and onion.
- Parsley root: 1 piece
- Carrot: 2 pieces
- Onion: 1 head
3
Sauté in heated vegetable oil.
- Vegetable oil: 3 tablespoons
4
In a deep pot, heat the strained broth and first add the cabbage.
- Meat broth: 3 l
- Sauerkraut: 600 g
5
After 10–12 minutes, add the sautéed parsley, carrot, and onion.
- 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.
- Sour cream: 3 tablespoons
- Chicken egg: 1 piece
8
Sprinkle with finely chopped dill or parsley.
- Parsley: to taste
