Baltic Cabbage Broth

Name: Baltic Cabbage Broth
Total time: 1 h
Yield: 4
Cuisine: Russian
Ingredients: 2 Tbsps Oil; 1 onion (diced); 1 clove garlic cloves (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 Tbsp butter; 3 Sorrel leaf; 0.875 cup Sour cream; 3 Tbsps lemon juice; salt; peppers; marjoram

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Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Ingredients

for

servings

Ingredients: 2 Tbsps 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 Tbsp butter

For the cream: 3 Sorrel leaf; ⅞ cup Sour cream; 3 Tbsps lemon juice

In addition: salt; peppers; marjoram

How healthy are the main ingredients?

Mushroom Sour cream garlic clove onion Celeriac carrot

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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.