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🍽️ Greek-style Cabbage Soup with Lemon and Egg

261 kcal · 30 min · 4 servings

Greek-style Cabbage Soup with Lemon and Egg Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour the broth into a pot and bring it to a boil.
  2. 2. Add the noodles to the boiling broth.
  3. 3. Cook the noodles according to the instructions on the package.
  4. 4. Meanwhile, remove the hard core from the pointed cabbage.
  5. 5. Wash the cabbage leaves thoroughly and let them drain.
  6. 6. Cut the cabbage into thin strips.
  7. 7. Add the cut cabbage to the soup when there are five minutes of cooking time left for the noodles.
  8. 8. Rinse the lemon under hot water and dry it.
  9. 9. Grate the lemon zest finely.
  10. 10. Squeeze the lemon to get the juice.
  11. 11. Separate the egg by separating the egg white from the yolk.
  12. 12. Beat the egg white in a bowl with a whisk until semi-stiff.
  13. 13. Stir the egg yolk, lemon juice, and lemon zest into the egg white.
  14. 14. Add 200 milliliters of the hot broth to the egg-lemon mixture while stirring vigorously.
  15. 15. Pour the entire mixture back into the pot while stirring.
  16. 16. Heat the soup until it thickens slightly.
  17. 17. Do not let the soup boil anymore to prevent the egg from curdling.
  18. 18. Season the soup with salt and coarsely ground pepper.
  19. 19. Wash the dill and shake it dry.
  20. 20. Sprinkle the finished soup with the dill.

Nutrition per serving