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➠ Green sorrel and nettle cabbage soup

Green sorrel and nettle cabbage soup

918

Kitchen Russian

Calorie content 101.2 kcal

Portions 4 port.

Cooking time 75 minutes

Proteins * 6.3 gr.

Fats * 6.7 g

Carbohydrates* 5.3 gr.

Content

What can you cook in spring to fill your body with vitamins tired during the winter? Cabbage soup made from greens and vegetables will delight you with its sour taste, freshness and lightness. Use young nettle for green cabbage soup, before it blooms.

Ingredients

Cooking process

Rinse the meat, cover with cold water and put the pan on fire. Cook the chicken for 20-30 minutes until the meat is tender. Separate it from the bone and cut it into pieces.

Peel the potatoes, wash, cut into cubes and put them to boil in boiling water.

Pour the nettle leaves with boiling water for 20 seconds (this will allow you to work with it without gloves).

Cut it into small pieces.

Wash the sorrel thoroughly from the ground and separate the leaves. Chop them finely.

Peel the carrots, rinse under running water and grate medium on a grater. Peel and rinse the onion and chop finely. Transfer vegetables to a frying pan with a little oil, preheated to hot temperature and fry, stirring occasionally.