Baltic cabbage broth

 

Baltic cabbage broth
342 kcal

(0)

Difficulty:easy
Preparation:60 min
Ready in:60 min
Vegetable
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
342
17%
Protein
12 g
24%
Fat
20 g
25%
Added Sugar
0 g
0%
Carbohydrates
33 g
13%
Roughage
10 g
-
Saturates
9 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

2 tablespoonsOil
1onions diced
1 clovegarlic diced
½small White cabbage shredded
¼Celeriac diced
4carrots diced
6 cupsMeat stock
3bay leaves
3 cupsMushrooms (cep)
1 tablespoonbutter
For the cream
3Sorrel leaf
⅞ cupsSour cream
3 tablespoonslemon juice
In addition

Directions

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.
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