Brussels Sprout Soup

Name: Brussels Sprout Soup - Violeta L.
Ingredients: 500 g Brussels sprouts (I used frozen) 3 l water 2 carrots 2; 3 medium potatoes 1 medium onion 2 eggs 200 ml sour cream 1 tablespoon flour vegeta; salt; pepper; to taste 100 ml oil dill to taste; I added half a bunch

Soups - Brussels Sprout Soup by Violeta L. - Recipia

We start by preparing the ingredients for cabbage soup, a tasty and comforting dish, ideal for cool days. The first step is to clean the cabbage, removing the dried or damaged outer leaves. Once the cabbage is cleaned, we wash it well under cold running water and cut it into quarters or strips, depending on personal preferences. Then, in a large pot, we bring water to a boil, making sure to add enough to compensate for evaporation. When the water starts to boil, we add the cabbage and let it boil over medium heat until it becomes slightly soft but not completely cooked. Meanwhile, we take care of the aromatic vegetables that will give the soup a special flavor. We chop the onion and carrot into small cubes and sauté them in a pan with hot oil. Sautéing them will bring out the flavors, and the onion will become transparent. It is important to stir constantly to avoid burning. After the cabbage has boiled halfway, we add the onion and carrot mixture to the pot with the cabbage. We let it boil together for about 10 minutes for the flavors to combine. After this time, we add the diced potato, which will contribute to the consistency of the soup. We continue to boil over medium heat, with the lid on, for about 15 minutes or until the potato becomes tender. Now, to enrich the soup, we prepare to make a sour cream sauce. In a bowl, we mix the sour cream, egg yolks, and flour, and gradually add the broth, stirring continuously to prevent lumps from forming. Once we have obtained a homogeneous mixture, we pour this mixture into the soup, stirring gently to integrate everything. We let the soup boil for another 10 minutes, and at the end, we season to taste with salt, vegetable seasoning, and pepper. After we turn off the heat, we do not forget to add the finely chopped dill, which will provide an extra freshness and flavor to our dish. This cabbage soup is not only nourishing but also full of flavor, perfect to be enjoyed alongside a slice of fresh bread. Bon appétit!

Ingredients

500 g Brussels sprouts (I used frozen) 3 l water 2 carrots 2
3 medium potatoes 1 medium onion 2 eggs 200 ml sour cream 1 tablespoon flour vegeta
salt
pepper
to taste 100 ml oil dill to taste
I added half a bunch

Brussels Sprout Soup

Ingredients

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