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Spring Green Cabbage Soup with Nettle, Sorrel, and Egg

Useful, easy, spring! Simple, fast and delicious! Cooking green cabbage soup from nettle and sorrel with egg is very simple and very quick. They will be especially tasty in the spring, when the greens are young, juicy and rich in vitamins. And using it freshly frozen, you can prepare this healthy soup in winter!
cook time: 50 min
Maya Lindell
Spring Green Cabbage Soup with Nettle, Sorrel, and Egg

Nutrition Facts (per serving)

56
Calories
3g
Fat
5g
Carbs
3g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Butter 25 g
Bouillon 1 l
Eggs (for filing) 3 pc
Potato (average) 3 pc
Bulb onions (large onion) 0.5 pc
Spinach (Frozen or fresh) 30 g
Sorrel 60 g
Nettle (young) g

Recipe instructions

Step 1

Step 1
How to cook green cabbage soup with nettle and sorrel with egg? Prepare the necessary products. Greens can be either fresh or frozen. Spinach can be replaced with iceberg lettuce. Instead of butter, ghee will do. I had the spiced chicken broth so itʼs a little dark in color. But you can take filtered water.

Step 2

Step 2
To serve, boil the eggs. Fill them with water and bring to a boil. Cook the eggs over moderate heat for 7-8 minutes. Pour cold water over the boiled eggs to cool.

Step 3

Step 3
Wash the pre-peeled onions and cut into small cubes. One medium onion or half a large one is enough.

Step 4

Step 4
Peel the potatoes and wash them. Cut the potatoes into medium cubes.

Step 5

Step 5
Rinse the greens thoroughly under running water. Remove thick stems from nettles and use young, tender leaves. If the nettle is too stinging, wear gloves. Finely chop the nettle.

Step 6

Step 6
Also finely chop the sorrel.

Step 7

Step 7
Shred frozen spinach.

Step 8

Step 8
Melt butter (or ghee) in a saucepan. Add onions. Fry the onion over moderate heat until golden brown, stirring occasionally.

Step 9

Step 9
Place the prepared potatoes in the pan with the onions. Stirring, fry the potatoes and onions for about 5 minutes.

Step 10

Step 10
Pour broth or water over the vegetables and turn up the heat. Bring the broth with vegetables to a boil.

Step 11

Step 11
Cook the soup over moderate heat until the potatoes are soft, add salt. Do not allow intense boiling.

Step 12

Step 12
Place chopped nettles and sorrel in a saucepan and stir. After boiling, cook the soup with herbs for no more than 1 minute. Switch to low heat without boiling.

Step 13

Step 13
Carefully, so as not to burn yourself, pour about half the volume of soup into another bowl. Grind everything with an immersion blender until it becomes a not very smooth puree.

Step 14

Step 14
Carefully pour the pureed mixture back into the pan. Add frozen sorrel or iceberg lettuce to the cabbage soup and stir. Salt the soup if necessary.

Step 15

Step 15
Cover the pan with a lid and leave on the turned off stove for 5 minutes to allow the soup to infuse.

Step 16

Step 16
Pour the green cabbage soup into plates, adding half a boiled egg to each. Serve with sour cream if desired. Bon appetit!

Additional rubrics

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