Fresh Cabbage Soup with Milk
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- small head fresh cabbage
- carrot
- parsley root
- handful parsley leaves
- ложка (spoon) butter
- ложка (spoon) flour
- stakan barley groats (alternative)
- butylka (bottle) whole milk
- stakan water
Instructions
- Cut cabbage, scald to remove bitterness, drain, cook in 9 glasses water.
- Salt; add parsley, carrot, parsley root and butter; cook until soft.
- Add 3 glasses milk; thicken with flour-butter (or barley groats cooked with the cabbage); boil and serve.