Cabbage Cream Soup
Estonian cuisine generally revolves around meat dishes, and therefore meat-free soups are not common. This cabbage cream soup, however, is one of the popular few. The recipe below features cabbage and carrots, though any available vegetables can be added. The soup is served hot and traditionally topped with butter.
Recipe Servings: 3–4
Ingredients
- 1 cabbage, chopped
- 2 carrots, shredded
- 1 cup (240 ml) water
- Salt, to taste
- 1 parsley root, chopped
- 1 Tbsp (15 ml) dried dill
- 3 cups (720 ml) heavy cream
- 1 Tbsp (15 ml) flour
- Butter, for garnish
Directions
- In a soup pan set over medium high heat, add cabbage, carrots, and water and boil until partly soft.
- Add salt to taste, parsley root, and dried dill.
- Separately, beat flour with cream.
- Slowly pour cream into the simmering soup, stirring constantly.
- Serve hot and top with butter.
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