Cabbage Soup with Beets

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Cabbage Soup with Beets
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
For the soup
1 small Green cabbage (700 grams)
2 Beets (350 grams)
1 large onion
3 tablespoons clarified butter
2 teaspoons dried thyme
1 tablespoon Pastry flour
1 ½ liters Vegetable broth (instant)
salt
peppers
8 allspice
Tabasco sauce
For the meatballs
300 grams ground pork
4 tablespoons ground Hazelnuts
1 egg
Nutmeg
½ bunch parsley
5 tablespoons Sour cream
How healthy are the main ingredients?
Sour creamparsleythymeonionsaltegg

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.