Green cabbage soup (serves 4)

4 servings


You can cook green cabbage soup in spring from grass, for example, well-known sniffles or sniths, swans, young nettles and others (except sorrel and spinach). Cut the grass from stalks, rinse thoroughly and put on fire in a large amount of salted boiling water - this will keep a beautiful green color. separately cook an ordinary decoction of roots, add fresh mushrooms or 2-3 dried mushrooms for taste. when the greens are soft, roll back onto a sieve and wipe through it. make the dressing: put the finely chopped onions in a pan in the loose butter when soft and a little yellowing, pour in a spoon or two of flour, let simmer, stirring. pour several spoons of root decoction, stir, and then strain, rubbing through a strainer into the strained greens, then mix with the strained decoction. cut several hard-boiled eggs in half along, roll in crumbs, fry in butter and lower them into ready-made cabbage soup - two halves per diner. separately served to the table, sour cream