Chilled Beet and Cabbage Soup

Name: Chilled Beet and Cabbage Soup
Total time: 2 h 30 min
Yield: 4
Cuisine: Russian, European, Eastern European, Polish
Ingredients: 1 onion; 1 clove garlic cloves; 1.333 cups white Cabbage; 0.667 cup Leeks; 2 Tbsps butter; 5 cups Beets; 3 cups Vegetable broth (instant); 1 Tbsp white wine vinegar; 0.875 cup Sour cream; salt; freshly ground peppers; 4 hard-boiled Quail egg (or small hens' eggs); Dill (tips) to garnish

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 2 h. 30 min.

Ready in

Ingredients

for

servings

Ingredients: 1 onion; 1 clove garlic cloves; 1.333 cups white Cabbage; ⅔ cup Leeks; 2 Tbsps butter; 5 cups Beets; 3 cups Vegetable broth (instant); 1 Tbsp white wine vinegar; ⅞ cup Sour cream; salt; freshly ground peppers; 4 hard-boiled Quail egg (or small hens' eggs); Dill (tips) to garnish

How healthy are the main ingredients?

Cabbage Sour cream Leek garlic clove onion salt

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Preparation steps

Thinly peel and grate the beet. Peel and finely chop the onion and garlic. Shred the cabbage. Wash the leek and cut into rings.

Heat the butter in a pan and saute the onion and garlic. Add the cabbage, leek and beet and saute briefly. Add the vegetable broth, bring to a boil and simmer over a low heat for about 20 minutes.

Puree the soup, stir in the sour cream and season to taste with vinegar, salt and pepper. Chill until ready to serve.

To serve, shell and halve the eggs. Ladle the soup into bowls or plates, place 2 egg halves in the middle of each and garnish with dill weed.