Green Cabbage Soup with Rhubarb Leaves
Soups • Russian
Description
Green cabbage soup with rhubarb leaves.
Ingredients
- Turkey 1 piece
- Onion 2 heads
- Carrot 2 pieces
- Bay leaf 1 piece
- Thyme 2 sprigs
- Green peppercorns to taste
- Allspice berries to taste
- Potato 30 oz
- Raspberry leaves 10 oz
- Sorrel 5 oz
- Basil 0 oz
- Chicken Egg 10 pieces
- Ground Black Pepper to taste
- Salt to taste
- Sugar to taste
- Sour Cream to taste
Step-by-Step Guide
Step 1
Pour 6–7 liters of water over the turkey leg, place it on the stove, bring to a boil, and skim off the foam. Reduce the heat, add an onion, 1 carrot, 2 sprigs of thyme, a bay leaf, black pepper, and allspice. Simmer for 1.5 hours.
Step 2
Chop the onion and carrot, then sauté them in vegetable oil until softened.
Step 3
Remove the leg from the broth, let it cool slightly, and then shred it into small pieces, while straining the broth.
Step 4
Bring the broth to a boil and add the potatoes, cut into small cubes. Season with salt and cook for 20 minutes.
Step 5
In parallel, boil the eggs hard. Then cool them and chop finely.
Step 6
Chop the rhubarb leaves, sorrel, and basil, and add them to the soup. Cook for another 5 minutes. Add the eggs, taste, and adjust the seasoning with salt, sugar, and pepper. Serve with sour cream.
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