Usuba
Green Sorrel Cabbage Soup
A light spring soup with sorrel, fresh herbs, and egg. Prepared quickly, served with sour cream and grated egg. A simple and nutritious dish of traditional Russian cuisine.
- Total
- 30 min
- Standard serving
- 138.7 g
1
Ingredients
Total 10
Instructions
- 1
Step 1
Pour 2 liters of water into a pot and bring to a boil.
- 2
Step 2
Grate the onion and carrot on a fine grater. Finely chop the sorrel, parsley, and celery greens.
- 3
Step 3
Put the grated onion and carrot into boiling water.
- 4
Step 4
Add sorrel and herbs, bring the soup to a boil.
- 5
Step 5
Add butter and let the soup steep for a few minutes. Season with salt and pepper to taste.
- 6
Step 6
Boil 2 eggs hard-boiled.
- 7
Step 7
When serving, grate the eggs on a fine grater, arrange on plates and add a spoonful of sour cream to each one.
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