in Eastern Europe

Cream of cabbage soup

updated

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Ingredients for 4 servings:

  • 720 ml soy cream (Soy Cream Cuisine)
  • 250 ml water
  • 1 white cabbage, approx. 1 kg
  • 2 carrots
  • 1 tbsp flour
  • 1 tbsp dill
  • 2 tbsp parsley
  • e.g. salt and pepper
  • possibly oil or margarine, melted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

from Estonia

Finely slice the white cabbage and grate the carrots. Then add both to a pot, roast briefly, and deglaze with the water. Simmer over medium heat until both are soft. Season with the spices and herbs. Meanwhile, mix the soy cream with the flour. Then slowly add it to the pot, stirring constantly. Serve with salt and pepper, if desired, and/or drizzle with a few drops of oil or melted margarine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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