Pointed Cabbage Soup with Lemon

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Soup
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Bring the chicken broth to the boil. Add the rice and cook for 15 minutes. After 12 minutes, add the pointed cabbage cut into pieces and cook at the same time.
Beat 2 egg whites until stiff, then add the egg yolks and lemon juice and stir in.
Tip: Since lemons always give different amounts of juice, I only added half of it and later seasoned the soup with the rest - not that it got too sour.
Take 200 ml of the chicken stock out of the pot and add to the egg-lemon mixture while stirring vigorously. Return to the pot while stirring. Heat the whole thing, but don`t boil it, otherwise the eggs will flocculate. The eggs should now bind the whole thing slightly.
Season with salt and pepper and add some chopped dill. Serve hot.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.