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Cabbage Soup (Version 1, with fresh cabbage)

June 9, 2013

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This soup is perfect for spring and summer when you want to eat light, and it’s very easy and quick to make. I used to make it with beef or chicken, but with time I changed my mind and now I make it without meat, not because I am a vegetarian, I am not, I just like it better this way. But you can make it with beef or chicken, in which case you should first make beef or chicken broth (you can find the instruction in my blog).


  • 1 small head cabbage (or 1 package of shredded one)
  • 2-3 medium potatoes, peeled, diced
  • 1 carrot, peeled, shredded
  • 1 parsley root, shredded (optional)
  • 2 stalks celery, diced
  • 1 large onion, diced
  • 3-4 garlic cloves, crushed
  • Thyme (a little to sprinkle over onion/garlic)
  • 1 sweet green pepper, diced (you can also add red/yellow if you like)
  • 2-3 fresh tomatoes, diced (or 1 can of diced tomatoes)
  • 1/2 cup greens – parsley and dill, chopped
  • 1-2 Bay leaves
  • Salt/pepper to taste

Cooking instructions:

Bring water to a boil. Meanwhile prepare all vegetables. Add potatoes to boiling water.

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Cook onions, garlic, shredded carrot an parsley root (if you use it) in olive oil until golden brown, sprinkle with thyme and add to the soup.

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Add cabbage, vegetables and greens and bay leaves, let simmer for about 5 min.

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Serve with a dollop of sour cream and green onions.


From → Soup, Vegetarian

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