Cabbage Soup with Sorrel in Russian Style

Ingredients

• 30 g dried porcini mushrooms
• 0.5 head white cabbage
• 3 Carrots
• 0.25 turnip celery root
• 1 onion
• 1 Garlic clove
• 2 tbsp plant oil
• 1.2 l meat broth
• 3 bay leaves
• Salt
• Pepper
• marjoram
• 200 g Sour Cream
• 1 splash Lemon juice
• 3 sorrel leaves

Instructions

1. 1.

   Soak the porcini mushrooms in lukewarm water. Clean the white cabbage and cut into thin strips. Peel, wash, and dice the carrots and celery root. Peel and finely chop the onion and garlic clove, then sauté until translucent in hot oil.

2. 2.

   Add the cabbage strips, diced carrots, and celery root to the pan and continue sautéing. Pour in the broth, add bay leaves, and simmer over medium heat for about 15 minutes. Season the soup with salt, pepper, and a touch of marjoram. Taste the sour cream with lemon juice, salt, and pepper.

3. 3.

   Wash the sorrel, pat dry, and slice into fine strips. Place the strips over the sour cream and serve separately with the soup. Drain the porcini mushrooms well and warm them in the soup. Adjust seasoning, ladle into bowls, and serve.