Plain Russian summer soup with young greens – cabbage and sorrel (sour grass). Little sour and very fresh taste.
Yield: 4 servings
2 cups young cabbage, shredded
1 medium bunch of sorrel (sour grass)
1 cup of spinach (optional)
1 small bunch of ramson (wild leek) leaves (optional)
2 medium potatoes, chopped
1/2 medium onion, chopped
1/2 tbsp. butter
8 cups chicken or vegetable broth
2 hard-boiled eggs
parsley for garnish
Wash and drain sorrel, spinach and ramson, cut into thin strips, set aside. Finley slice cabbage. chop potatoes and onion.
Heat heavy saucepan in medium heat, add butter and onion, sauté until slightly golden about 4-5 minutes. Add chicken broth and potato, bring to boil, cook about 15 minutes. Add salt to taste.
Put cabbage into soup, bring to boil and cook 5 minutes more, until potato done, add sorrel, spinach and ramson, bring to boil, cover and remove from heat. Let stay 5-7 minutes.
Cut egg into halves, chop parsley. Serve soup hot, with egg half, sour cream and parsley.
1 serving without sour cream is about 95 calories