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Sorrel and nettle cabbage soup

0
448
Kitchen Russian
Calorie content 41.6 kcal
Portions 5 port.
Cooking time 40 minutes
Proteins * 1.8 gr.
Fats * 0.3 g
Carbohydrates* 7.9 gr.
* per 100 gr. product
Sorrel and nettle cabbage soup
Content

Summer season is a great time to eat tasty, light and economical. Nettle cabbage soup with sorrel is an excellent light dish that is very simple to prepare and satisfies well. You can cook them in meat broth or make a pure vegetable soup, but whatever you choose, the result will be simply wonderful.

Ingredients

Cooking process

step 1 out of 5
Prepare and collect all the ingredients that are needed for cooking cabbage soup in advance. Put the food on the table and in parallel place a pot of clean water on the stove, bring the water to a boil and add a little salt. You can use meat or broth.
step 2 out of 5
Wash the onion with carrots and potatoes in running water, peel and cut into small pieces. You can grate the carrots.
step 3 out of 5
Put potatoes, carrots and onions in boiling water. Add bay leaves and cook vegetables in boiling broth until tender, about twenty minutes.
step 4 out of 5
Rinse the greens and dry them slightly, then chop in random order. Wear gloves to cut the nettles to avoid scalding your hands, this is very important.
step 5 out of 5
Season the soup with salt and pepper and add the herbs to the broth. Boil the soup for about five minutes after adding the herbs and turn off the heat. When the cabbage soup is a little infused, serve hot cabbage soup to the table, seasoning each portion with sour cream.

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