Cabbage Soup with Rice and Cream

There are many varieties of cabbage soups. This soup is made on the basis of chicken broth, rice and cream. It’s a little unusual, but oh-oh-very tasty!

Cook: 1 hour
Servings: 4

Ingredients

Chicken (thigh) – 300 g
White cabbage – 200 g
Rice – 2 tbsp (35 g)
Cream 20% – 100 ml
Potatoes – 2 pcs. (in a purified form – 150 g)
Onions – 60 g
Bay leaf – 1 pc.
Ground white pepper – 1 pinch
Butter – 40 g
Fresh greens – 5 g
Water – 1 l

Directions

I used a chicken thigh to prepare the broth. Peel the potatoes. Pour the chicken thigh in a saucepan with water, add the bay leaf, put on fire. Bring to a boil, remove the foam and cook on minimum heat for 25 minutes. Thinly chop the cabbage. Cut the potatoes into cubes. Peel the onions and chop finely. Melt the butter in a frying pan. We spread the chopped onion and fry for 2-3 minutes. Add chopped cabbage to the onion and add ground pepper. Fry under the lid, stirring occasionally, for 15 minutes.
Add washed rice to the broth and cook for 10 minutes. Then add the chopped potatoes. There – fried cabbage with onions. Cook for another 25 minutes, until all the vegetables are ready. Pour in the cream, bring to a boil and turn off the heat.
Chop fresh herbs (I used parsley) and add to the finished soup. If desired, extract the chicken meat from the finished soup, separate from the bone, cut into small pieces and return to the soup. Pour creamy cabbage and rice soup into bowls and enjoy!

Enjoy your meal!

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