Greek-Style Cabbage Soup

Ingredients

• 600 ml Poultry broth
• 100 g whole‑grain pasta (e.g., ditalini)
• 200 g pointed cabbage
• 1 Organic lemon
• 1 egg
• Salt
• black pepper
• 2 sprigs dill

Instructions

1. 1.

   Add the broth to a pot and bring to a boil. Add the pasta and cook according to package instructions.

2. 2.

   Meanwhile, clean the pointed cabbage: remove the core, wash the leaves, drain, and cut into fine strips.

3. 3.

   Add the cabbage 5 minutes before the pasta is done, placing it in the boiling broth.

4. 4.

   Rinse the lemon hot, dry‑rub it, and finely grate the zest. Squeeze out the juice.

5. 5.

   Separate the egg. Beat the whites in a bowl with a whisk until semi‑firm.

6. 6.

   Stir the yolk, lemon juice, and zest into the beaten whites. Add 200 ml of the hot broth while stirring vigorously. Return the mixture to the pot, stir, and heat until the soup slightly thickens. Do not boil further or the liquid will curdle. Season with salt and coarsely ground pepper. Wash the dill, shake off excess water, and sprinkle it over the soup.