Savoy cabbage soup with beets – a detailed recipe cooking. 
Photo of the dish:Chef Michelle Richard Time: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr savoy or green cabbage, chopped
- 350 gr beets, peeled and chopped into small strips
- 4 tbsp. unsalted chicken stock
- 1 tbsp. dry white wine
- 1 small red onion head, peeled and thin chopped
- 1 tbsp. l balsamic vinegar
- A pinch of ground cumin
- 1/2 tbsp. sour cream
Recipes with similar ingredients: Savoy cabbage, beets, wine white, balsamic vinegar, cumin, sour cream
Recipe preparation:
- In a large saucepan, mix the chicken stock, wine, cabbage, beets and onions. Bring to a boil, reduce heat and simmer until until vegetables are soft, about 30 minutes., periodically stirring. Add vinegar, cumin, salt and pepper.
- Before serving, remove the soup from the refrigerator for 30 minutes. before serve if you want to serve the soup chilled. Warm up on medium heat if you prefer to eat soup warm. Pour in 4 soup bowls. Add a spoonful of sour cream on top. Serve immediately. Recipe vegetable soup with beets.
