Baltic Cabbage Broth

Name: Baltic Cabbage Broth
Total time: 1 h
Yield: 4
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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Recipe author: EAT SMARTER

My cookbook

342

calories

Calories

1 hr

Preparation

easy

Difficulty

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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 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.

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