Cream soup from young cabbage: this experiment will surprise you

A variety of cabbage dishes are very popular in Ukraine. After culinary Marina Khvyl advised to make a nutritious and at the same time light salad from cabbage, the well-known culinary resource Shuba told how to make cabbage cream soup.

Ingredients:

• Young cabbage - 1 pc.
• Chicken broth - 700 ml
• Butter - 1 tbsp. l.
• Olive oil - 2 tbsp. l.
• Leek - 1 pc.
• Dill, bunch - 1 pc.
• Raw smoked bacon - 100 g
• Sunflower seeds - 4 tbsp. l.
• Sea salt to taste
• Ground black pepper to taste
• Sour cream 20% - 50 g
• Pumpkin seed oil to taste

Cooking method:

Cut the leeks into slices (enough for about 7 cm). Slice the cabbage fairly thickly. Heat the olive oil and butter in a deep frying pan, add the leek, add the cabbage and fry a little.

Then pour hot chicken broth until the cabbage is almost completely covered (add a little water if necessary), bring to a boil, lower the heat and simmer, covered, for about 10-15 minutes, until the cabbage is tender. Season with salt and pepper to taste.

Then beat the cabbage in a blender until creamy, add the chopped dill and mix briefly again. If the soup is very thick, you can add a little more broth. Put the bacon slices on a baking sheet covered with paper, put in a preheated oven, bake for about 5-7 minutes at 200 degrees until crispy. Sprinkle the seeds on the second baking sheet, bake in the oven along with the bacon. The seeds can also be toasted in a dry frying pan. Ladle soup into bowls, top with bacon slices, sprinkle with toasted seeds, drizzle with pumpkin seed oil (optional). It can also be served with a little sour cream or yogurt. Bon appetit!

Previously wrote how to cook pancakes with cabbage, as well as soup-puree from zucchini.