Cabbage Soup with Beets
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- 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)
- salt
- peppers
- 8 allspice
- Tabasco sauce
- For the meatballs
- 300 grams ground pork
- 4 Tbsps ground Hazelnuts
- 1 egg
- Nutmeg
- ½ bunch parsley
- 5 Tbsps Sour cream
Preparation steps
1.
For the soup: Rinse cabbage, remove the stalk, cut into eighths and cut into very thin strips.
2.
Peel beets and cut into small cubes. Peel onion and finely chop.
3.
Melt butter in a large pot. Add onion, cabbage and thyme and cook until soft.
4.
Dust with flour, stir to coat and pour in the broth.
5.
Bring to a boil, add beets, season with salt, pepper, allspice and 2 dashes Tabasco sauce and simmer for about 1/2 hour.
6.
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.
7.
Divide between 4 plates and top each with 1 dollop of sour cream.
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