Green cabbage soup with nettles and sorrel.
Let's make green cabbage soup with nettle and sorrel.
Ingredients (for an 8-liter saucepan):
1 can of stewed beef
600-700 g of potatoes
2 medium carrots
2 medium onions
250 g of cabbage
150 g of sorrel
100 g of nettle
1 boiled chicken egg
salt, pepper to taste
dried dill, bay leaf
50 g of butter or vegetable oil.
1. Fry the onion and carrot in melted butter in a frying pan. Fry the onion until golden brown, the carrot until soft.
2. Pour 2/3 of the water into the saucepan. Bring to a boil. Place the stew in boiling water. Bring it to a boil again and add the diced potatoes.
3. Bring it to a boil and add the shredded cabbage.
4. Wait until it boils. Reduce the heat. And cook for 1 minute.
5. Add the spices - salt, pepper, bay leaf, dried dill.
6. Stir and cook for 1-2 minutes.
7. Scald the nettle with boiling water and chop coarsely.
8. Chop the sorrel.
9. Add the nettle and sorrel to the pan.
10. Bring to a boil over moderate heat, stirring.
11. Turn off the heat and leave to infuse for 2 minutes.
12. Put half a hard-boiled chicken egg in a plate and pour in the prepared cabbage soup.
Enjoy your meal!!!
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