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- Soup:
- 1 pkgshredded cabbage
- 1 pkgpotatoes
- 2 carrot
- 2 onion
- 4 garlic clove
- 2 pkgdijon mustard
- 1 pkgminced meat
- 2 tbspolive oil
- 2 vegetable fond
- 2 lwater
- a pinch of salt
- a pinch of black pepper
- Herb-Sour Cream
- 1 pkgsour cream
- 1 pkgdill
- 1Peel the onion, carrot, and potato, and cut them into small pieces.
- 2Heat a little oil in a pan and fry the minced meat for 7–8 minutes, until browned. Season with salt and black pepper. Set aside.
- 3In a pot, heat a little oil and add the potatoes, carrots, and onion. Sauté briefly for a few minutes. Then add the browned minced meat and chopped cabbage. Stir to combine.
- 4Add 1 liter of water, chicken stock concentrate, and Dijon mustard. Simmer gently for 20–30 minutes, until the vegetables are tender.
- 5Meanwhile, prepare the herb sour cream: finely chop the dill and garlic. Mix the dill and garlic into the sour cream and season with salt and black pepper.
- 6Serve the soup with a dollop of herb sour cream on top. Enjoy!
40 min