The unique aroma of fresh sorrel and young cabbage soup, recipe from Aunt Frosya's neighbor

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What do you associate the coming of summer with? I have the smell of fresh cucumbers, dill, the appearance of young potatoes and of course with green soups. As soon as fresh sorrel and young cabbage appear on the shelves, I understand - it's time ...

As Aunt Frosya used to say when she went for the nettles: "Strike the iron while you are young."

👇 Video recipe for green sorrel soup 👇

Sorrel and young cabbage soup recipe

  • Boil broth (I prefer chicken broth.)
  • Put chicken legs in cold water.
  • Bring to a boil, remove foam and reduce heat.
  • Add some salt, allspice and bay leaf.

(Remove the bay leaf 10 minutes after boiling.)

  • Leave the chicken to simmer over low heat.
  • Prepare vegetables.
  • Chop potatoes, sorrel, cabbage, onion, celery and dill with garlic.
  • When ready, remove the chicken from the broth.
  • Add potatoes to broth and bring to a boil.
  • Cook for about 5 minutes.
  • Fry the onions until golden brown.
  • Add cabbage with celery to the broth.
  • Bring to a boil and add the fried onions.
  • Cook for 2-3 minutes.
  • Separate meat from bones.
  • Add sorrel.
  • When the soup has boiled, you need to salt it.
  • Sorrel cooks very quickly.
  • Add meat and dill with garlic.
  • Boil for half a minute after boiling.
  • That's all.

When serving, put half a boiled egg and a spoonful of sour cream on a plate.

All the best and bon appetit to you!

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