Kafkas Corbasi (Caucasian Soup)


  • 2 small turnips
  • 3 egg yolks
  • 1 small celeriac (a turnip rooted celery)
  • Salt
  • 1 large carrot
  • Pepper
  • 4 white cabbage leaves
  • Ground paprika
  • 1 onion
  • 3 tablespoons of butter
  • 1 litre beef stock
  • 50 grams vermicelli


Wash the two small turnips, the celeriac and the carrot and cut them into small pieces. Wash the cabbage leaves and cut them into small slices. Remove the skin of the onion and cut the onion into small cubes. Heat up the butter in a pan and fry the onions until golden and glazy. Add all the vegetables and stir-fry for about 3 minutes. Add the beef stock, bring everything to the boil and leave to simmer for about 15 minutes. Add the vermicelli after about 11 minutes. Beat the egg yolks with a little water and add this to the soup, but do not bring the soup back to the boil again. Add salt, pepper and ground paprika to taste.

Leave a Reply