Green borscht and green cabbage soup - 16 cooking recipes

Traditional dishes for spring and summer are green cabbage soup and green borscht. A wonderful aromatic, tasty and tender soup that not only satisfies the feeling of hunger, but also saturates the body with vitamins, which we lack after a long winter.

Green borscht and green cabbage soup

It is not difficult to prepare; even beginners who are mastering the basics of culinary art can cope with this task. The basis of the national dish among the Slavic peoples is not white cabbage, as many believe, but young sorrel. It is this that gives the soup a pleasant sourish and delicate taste, a unique aroma and a characteristic greenish tint with a beautiful amber tint. If you do not cut the leaves, but add them along with the stems, then there will be no need to use citric acid.

Tomatoes, tomato paste and carrots are not added to cabbage soup. Housewives are happy to make this first course, since the whole process takes no more than half an hour, and the products are accessible, inexpensive and healthy. Recipes for green cabbage soup and green borscht are varied. You can use nettle, mushroom, spinach. A prerequisite is that there must be a lot of greenery. The soup can be prepared on the stove or in a slow cooker, served both hot and cold with sour cream and boiled eggs.