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.
Calories100.8kcal
Proteins6grams
Fats4.2grams
Carbohydrates11.6grams
Cauliflower
200
g
Broccoli
200
g
Brussels sprouts
200
g
White cabbage
200
g
Carrot
2
pc
Shallot
2
pc
Celery
2
stem
Leek
50
g
Parsley root
1
pc
Single cream 10% fat
200
ml
Quail egg
8
pc
Green basil
to taste
Sour cream
to taste
Salt
to taste
Fried bread (grenki)
to taste
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.
- Cauliflower: 200 g
- Broccoli: 200 g
- Brussels sprouts: 200 g
- White cabbage: 200 g
- Carrot: 2 pieces
- Shallot: 2 pieces
- Celery: 2 stems
- Leek: 50 g
- Chicken stock 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.
- Single cream 10% fat: 200 ml
- Salt: to taste
3
Serve the soup with a spoon of sour cream, finely chopped basil, croutons, and boiled egg.
- Sour cream: to taste
- Green basil: to taste
- Fried bread (grenki): to taste
- Quail egg: 8 pieces
