Lean cabbage soup from young cabbage
As soon as young vegetables appear on sale: small carrots, early potatoes and young cabbage, it's time to cook lean cabbage soup. The taste of young vegetables is so good that it is not necessary to add meat to cabbage soup. Do not forget about fresh dill, it goes perfectly with cabbage soup.
Ingredients
Servings 6- half a head of early cabbage
- 400 g mushrooms
- 1 large onion
- 2 medium carrots
- 4 medium potatoes
- 2 garlic cloves
- dill for serving
- olive oil
- lean sour cream for serving
- salt
- freshly ground black pepper
Cooking
Step 1
Peel the onion and cut into small cubes. Grate carrots on a coarse grater. Heat oil in a pan, add onion and sauté until soft. Then put the carrots and continue to fry for another 5-7 minutes.
Step 2
Cut the mushrooms into slices, chop the garlic. Heat the olive oil in a saucepan, add the garlic and sauté 30 seconds, then add the mushrooms and sauté until golden brown, 10 minutes.
Step 3
Pour 1.5 liters of water into a saucepan and bring to a boil.
Step 4
Peel potatoes and cut into medium cubes. Add potatoes and fried vegetables from the pan to the pan, cook over low heat for 10 minutes.
Step 5
Finely chop the cabbage and add to the cabbage soup. Leave the cabbage soup on a very low heat and cook for 10 minutes. The cabbage should remain slightly crispy and not lose color.
Step 6
Finely chop the dill and add to the pot. Remove from heat and leave covered for 5 minutes. Serve with sour cream.