Summer cabbage soup with kvass

Blanch fresh cabbage, dry it, and chop finely.

Clean, wash, and slice the parsley root, carrot, and onion.

In a deep skillet, heat the oil, add the prepared vegetables, and sauté until soft.

Then cool them down and mix with cold kvass.

Pour into plates.

Sprinkle with chopped parsley.

Decorate with chopped eggs.