Written by Eva Pivonkova
A traditional recipe from Northwestern Bohemia.
1/2 lb Portobello or button mushrooms sliced
3 cups chicken broth
1 1/2 lb cabbage sliced
1 cup sour-cream
salt and ground black pepper to taste
1 clove of garlic
vegetable oil for frying
Peel and slice the onion and fry it on oil in a soup pot Add the sliced cabbage and sliced portobello or button mushrooms fry until soft. Add the broth, salt, and pepper to taste, garlic and bring to a boil before serving sprinkle with parsley.