½ head of young cabbage; ½ carrot; 1 l of broth (here: guinea fowl broth); 4 tbs of melted butter; mustard oil; bay leaves; dill; salt; black pepper
Young Сabbage Shchi
Julienne carrots and fry in melted butter over medium heat in a casserole, add shredded cabbage, cover, cook over very low heat for 20 minutes until cabbage is tender. Pour in hot broth, bring to boil, add salt, add bay leaf, cover, let stand for 10 minutes. Remove the bay leaf. Serve the soup with dill, freshly ground pepper and sour cream, sprinkled with mustard oil.