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
- 1 liter chicken broth
- 100 g rice (lon rain rice)
- 350 g pointed cabbae, cut into pieces
- 2 lemon (s), the juice it
- 2 egg (s), separate
- Dill, fresher
- salt
- pepper
Print Recipe
Pin Recipe 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.
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