Rakhmanovsky Cabbage Soup

Rakhmanovsky Cabbage Soup

60 min
Medium
1 serv.
410 g / 1 serv.

Rating

Average rating:—

Description

Rich fish soup with spinach and leek, served with egg and sour cream

  1. Wash the fish, cover with cold water and bring to a boil, skimming the foam
  2. Simmer the broth for 30-40 minutes over low heat
  3. Strain the broth, remove the fish from the bones
  4. Slice the leek into rings and fry in sunflower oil until soft
  5. Add the fried leek to the boiling broth, cook for 5 minutes
  6. Add chopped spinach and fish pieces, cook for another 3-5 minutes
  7. Season with salt, pepper, and a little lemon juice
  8. Hard-boil the egg, cut in half
  9. Serve the soup with sour cream, half an egg and chopped dill
193
47 kcal / 100 g
kcal
18.8 g
4.6 g / 100 g
Protein
4.9 g
1.2 g / 100 g
Carbohydrates
10.5 g
2.6 g / 100 g
Fats