Baltic Cabbage Broth

Name: Baltic Cabbage Broth
Total time: 1 h
Yield: 4
Cuisine: Russian
Ingredients: 2 tablespoons Oil; 1 onion (diced); 1 clove garlic (diced); 0.5 small White cabbage (shredded); 0.25 Celeriac (diced); 4 carrots (diced); 6 cups Meat stock; 3 bay leaves; 3 cups Mushrooms (cep); 1 tablespoon butter; 3 Sorrel leaf; 0.875 cup Sour cream; 3 tablespoons lemon juice; salt; peppers; marjoram

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Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

342

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	342 kcal	(16 %)
Protein	11.74 g	(12 %)
Fat	19.89 g	(17 %)
Carbohydrates	32.94 g	(22 %)
Sugar added	0 g	(0 %)
Roughage	9.86 g	(33 %)

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more nutritional values

Vitamin A	1,877.2 mg	(234,650 %)
Vitamin D	0.07 μg	(0 %)
Vitamin E	0.3 mg	(3 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.5 mg	(45 %)
Niacin	4.35 mg	(36 %)
Vitamin B₆	0.4 mg	(29 %)
Folate	86.12 μg	(29 %)
Pantothenic acid	1.35 mg	(23 %)
Biotin	3.58 μg	(8 %)
Vitamin B₁₂	0.07 μg	(2 %)
Vitamin C	104.89 mg	(110 %)
Potassium	994.84 mg	(25 %)
Calcium	242.06 mg	(24 %)
Magnesium	128.19 mg	(43 %)
Iron	5.27 mg	(35 %)
Iodine	0.75 μg	(0 %)
Zinc	1.23 mg	(15 %)
Saturated fatty acids	8.92 g
Cholesterol	42.63 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 2 tablespoons
Oil; 1
onion (diced); 1 clove
garlic (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; ⅞ cup
Sour cream; 3 tablespoons
lemon juice

In addition: salt; peppers; marjoram

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Preparation steps

Heat the oil and sweat the onion and garlic until translucent. Add the cabbage, carrot and celeriac and sweat all together.

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.

Clean and slice the ceps. Heat the butter in a frying pan and briefly toss the ceps. Add to the soup shortly before serving.

Season the sour cream to taste with lemon juice, salt and pepper. Wash the sorrel, pat dry and cut into thin strips.

Place on top of the sour cream and hand separately with the soup.