Kale Soup
4 servings
30 minutes
Kale cabbage soup is a modern interpretation of the classic Russian soup with roots deep in history. This dish combines the traditional richness of meat broth with the lightness of nutritious kale, known for its vitamin richness. The cabbage is carefully prepared to preserve its fresh taste and texture, while sautéed roots and onions add depth of flavor to the soup. Bay leaves, spices, and a flour dressing enhance the richness, creating a harmonious balance of flavors. Serving with meat and sour cream makes the soup particularly hearty, while herbs add freshness. This dish warms and nourishes while staying true to the spirit of Russian cuisine but brings modern accents through the use of kale.
1
Boil meat broth.
- Meat: 500 g
2
Chop the cleaned roots and onion, and sauté them in a soup pot with oil.
- Onion: 1 piece
- Root vegetables (soup roots): to taste
- Vegetable oil: 2 tablespoons
3
Clean the cabbage from the roots, cut it into 2-3 pieces, wash it, blanch in boiling water, drain in a colander, rinse with cold water; when the water drains, transfer to a pot with sautéed roots and pour in boiling broth. At the same time, add bay leaf, pepper, salt, and cook for 25-30 minutes.
- Kale: 800 g
4
Shchi is served with sour cream and meat, sprinkled with dill or parsley. Before finishing cooking, a flour dressing can be added to the shchi.
- Meat: 500 g
