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 uses flour as a thickener, and three cups of heavy cream account for the “cream” in the name of the soup. The soup is served hot and traditionally topped with butter.
Recipe Serving: Serves 3–4
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 cups (720 ml) heavy cream
- 1 cup (240 ml) water
- 1 cabbage, chopped
- 2 carrots, shredded
- 1 Tbsp (15 ml) flour
- 1 Tbsp (15 ml) dried dill
- 1 parsley root, chopped
- butter for taste
Directions
- Boil cabbage and carrots 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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