Baltic Cabbage Broth

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Baltic Cabbage Broth
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
2 tablespoons Oil
1 onion (diced)
1 clove garlic cloves (diced)
½ small White cabbage (shredded)
¼ Celeriac (diced)
4 carrots (diced)
6 cups Meat stock
3 bay leaves
3 cups Mushrooms (cep)
1 tablespoon butter
For the cream
3 Sorrel leaf
cup Sour cream
3 tablespoons lemon juice
In addition
salt
peppers
marjoram
How healthy are the main ingredients?
MushroomSour creamgarlic cloveonionCeleriaccarrot

Preparation steps

1.
Heat the oil and sweat the onion and garlic until translucent. Add the cabbage, carrot and celeriac and sweat all together.
2.
When the vegetables have softened slightly add the stock and the bay leaves and simmer over a medium heat for about 15 minutes. Season the soup with salt and pepper and add marjoram to taste.
3.
Clean and slice the ceps. Heat the butter in a frying pan and briefly toss the ceps. Add to the soup shortly before serving.
4.
Season the sour cream to taste with lemon juice, salt and pepper. Wash the sorrel, pat dry and cut into thin strips.
5.
Place on top of the sour cream and hand separately with the soup.