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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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342

calories

Calories

My cookbook

easy

Difficulty

1 hr

Preparation

Nutritions

1 serving contains
(Percentage of daily recommendation)

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

Our nutritional traffic light explained

more nutritions

Vitamin A	1,877.2 mg	(234,650 %)
Vitamin D	0.07 μg	(0 %)	more
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	(33 %)
Folate	86.12 μg	(29 %)	more
Pantothenic acid	1.35 mg	(23 %)
Biotin	3.58 μg	(8 %)	more
Vitamin B₁₂	0.07 μg	(2 %)	more
Vitamin C	104.89 mg	(110 %)
Potassium	994.84 mg	(25 %)	more
Calcium	242.06 mg	(24 %)	more
Magnesium	128.19 mg	(43 %)	more
Iron	5.27 mg	(35 %)	more
Iodine	0.75 μg	(0 %)	more
Zinc	1.23 mg	(18 %)	more
Saturated fatty acids	8.92 g
Cholesterol	42.63 mg		more

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

2 tablespoons

Oil

onion (diced)

1 clove

garlic (diced)

small White cabbage (shredded)

Celeriac (diced)

carrots (diced)

6 cups

Meat stock

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

Preparation steps

Step 1/5

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

Step 2/5

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.

Step 3/5

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

Step 4/5

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

Step 5/5

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