Green cabbage soup with nettle and sorrel with egg

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to cook green cabbage soup with nettle and sorrel with egg? Prepare the necessary products. Greens can be either fresh or frozen. Spinach can be replaced with iceberg lettuce. Instead of butter, ghee will do. I had the spiced chicken broth so it's a little dark in color. But you can take filtered water.

2. STEP 2

   

   To serve, boil the eggs. Fill them with water and bring to a boil. Cook the eggs over moderate heat for 7-8 minutes. Pour cold water over the boiled eggs to cool.

3. STEP 3

   

   Wash the pre-peeled onions and cut into small cubes. One medium onion or half a large one is enough.

4. STEP 4

   

   Peel the potatoes and wash them. Cut the potatoes into medium cubes.

5. STEP 5

   

   Rinse the greens thoroughly under running water. Remove thick stems from nettles and use young, tender leaves. If the nettle is too stinging, wear gloves. Finely chop the nettle.

6. STEP 6

   

   Also finely chop the sorrel.

7. STEP 7

   

   Shred frozen spinach.

8. STEP 8

   

   Melt butter (or ghee) in a saucepan. Add onions. Fry the onion over moderate heat until golden brown, stirring occasionally.

9. STEP 9

   

   Place the prepared potatoes in the pan with the onions. Stirring, fry the potatoes and onions for about 5 minutes.

10. STEP 10

    

    Pour broth or water over the vegetables and turn up the heat. Bring the broth with vegetables to a boil.

11. STEP 11

    

    Cook the soup over moderate heat until the potatoes are soft, add salt. Do not allow intense boiling.

12. STEP 12

    

    Place chopped nettles and sorrel in a saucepan and stir. After boiling, cook the soup with herbs for no more than 1 minute. Switch to low heat without boiling.

13. STEP 13

    

    Carefully, so as not to burn yourself, pour about half the volume of soup into another bowl. Grind everything with an immersion blender until it becomes a not very smooth puree.

14. STEP 14

    

    Carefully pour the pureed mixture back into the pan. Add frozen sorrel or iceberg lettuce to the cabbage soup and stir. Salt the soup if necessary.

15. STEP 15

    

    Cover the pan with a lid and leave on the stove off for 5 minutes to allow the soup to simmer.

16. STEP 16

    

    Pour the green cabbage soup into plates, adding half a boiled egg to each. Serve with sour cream if desired. Bon appetit!

Comments on the recipe

Natalia M

28.09.2023

4.9

Green cabbage soup with nettle and sorrel with egg is traditional in our family. I cook this soup quite often at the end of May - beginning of June. Only before I didn’t have nettles, but this year I planted a bush and it has already grown well. Therefore, I was happy to add nettle leaves to the green cabbage soup. Of course, it’s difficult to get them, I had to do it with thick gloves) I used only leaves. I cut the sorrel and nettle into noodles for greater harmony. I had chopped and frozen spinach and added it directly to the soup. I decided that it was too easy to cook this delicious soup in water and, as an experiment, I cooked the broth with the addition of a piece of baked shank. I liked it, the taste and smell became more interesting, with a smoked taste. By the way, I liked that part of the soup is ground in a blender, this adds richness and satiety. The soup is excellent, very tasty! At the end, I added a boiled egg in cubes and halves to the plate when serving. My husband ate it with sour cream, he likes it better.