Savoy cabbage soup with beetroot
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Savoy cabbage and beetroot soup - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g Savoy or green cabbage, shredded
- 350 g beets, peeled and cut into small strips
- 4 cups unsalted chicken broth
- 1 cup dry white wine
- 1 small red onion, peeled and thinly sliced
- 1 tbsp balsamic vinegar
- A pinch of ground cumin
- 1/2 cup sour cream
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Recipes with similar ingredients: Savoy cabbage, beet, white wine, balsamic vinegar, cumin, sour cream
Cooking the dish according to the recipe:
- In a large saucepan, combine the chicken broth, wine, cabbage, beets, and onion. Bring to a boil, reduce heat, and simmer until the vegetables are tender, about 30 minutes, stirring occasionally. Add vinegar, cumin, salt, and pepper.
- Remove the soup from the refrigerator 30 minutes before serving if you prefer it chilled. Reheat over medium heat if you prefer it warm. Pour into 4 soup bowls. Top with a dollop of sour cream. Serve immediately.
Recipe vegetable soup with beets.
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