Summer Cabbage Soup with Kvass
Soups • Russian
Description
Recipe taken from a book on Ural cuisine.
Ingredients
- Bread Kvass 0 qt
- White Cabbage 15 oz
- Carrot 1 piece
- Parsley 1 piece
- Onion 1 head
- Vegetable Oil 1½ tablespoons
- Chicken Egg 2 pieces
- Salt to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Blanch the fresh cabbage, dry it, and finely chop it.
Step 2
Peel, wash, and slice the parsley root, carrot, and onion.
Step 3
In a deep skillet, heat the oil, add the prepared vegetables, and sauté until soft.
Step 4
Then cool them down and dilute with cold kvass.
Step 5
Pour into bowls.
Step 6
Sprinkle with chopped parsley.
Step 7
Garnish with chopped eggs.
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