Cabbage Soup with Beets
- For the soup
- 1 small Green cabbage (700 grams)
- 2 Beets (350 grams)
- 1 large onion
- 3 Tbsps clarified butter
- 2 tsps dried thyme
- 1 Tbsp Pastry flour
- 1 ½ liters Vegetable broth (instant)
- 8 allspice
- Tabasco sauce
For the soup: Rinse cabbage, remove the stalk, cut into eighths and cut into very thin strips.
Peel beets and cut into small cubes. Peel onion and finely chop.
Melt butter in a large pot. Add onion, cabbage and thyme and cook until soft.
Dust with flour, stir to coat and pour in the broth.
Bring to a boil, add beets, season with salt, pepper, allspice and 2 dashes Tabasco sauce and simmer for about 1/2 hour.
For the meatballs: Mix pork with hazelnuts, egg, nutmeg and chopped parsley, salt, pepper and Tabasco sauce to taste. Shape into meatballs and cook in the soup.
Divide between 4 plates and top each with 1 dollop of sour cream.