Light, nourishing, and ever-so-slightly spicy, this soup is very easy to make, and it feeds a crowd. The prep work takes a bit of time, but the rest of the process is easy. I served it with cooked ham and sour cream, but you can serve it just as it is and make it vegetarian-friendly.
Ingredients
1 kilogram cabbage
2 tablespoons light olive oil
2 tablespoons butter
1 large onion
2 large carrots, sliced
2 medium tomatoes
1.2 litres vegetable stock
2 chilli peppers
½ cup fresh parsley
1 ½ teaspoon salt
½ teaspoon black pepper
1 ½ tsp paprika
Preparation
Take a large pot with a heavy bottom, place it over medium high heat and let the butter and the olive oil melt and heat up. While the oil is heating, thinly slice the onion and carrots, remove the seeds from the chilli peppers and mince them, peel and dice the tomatoes, and shred the cabbage. Add the onion to the pot and cook for about 5 minutes, until it starts to turn translucent and fragrant. Add the carrots, and cook, stirring often, for about 5 minutes. After that, add the tomatoes to the pot, and cook for about 10 minutes more, until they turn soft and most of the liquid evaporates.
Add the seasoning and stir well, then add your shredded cabbage. Mix everything really well, then pour over the vegetable stock, partially cover the pot and cook, stirring occasionally, for about 30-45 minutes, depending on how tender you like your vegetables to be cooked. About 5 minutes before the cooking time is up, add the minced parsley and stir well. Serve right away, with sour cream and bacon or ham. Yields 8 servings.
