This soup is also great as a substitute for the main dish. It’s full of flavour and different consistencies as well as lots of vegetables. An excellent dish for cold winter days.
- 1/4 white cabbage
- 1/2 celery
- 2 carrots
- 2-3 tomatoes
- 1 bell pepper
- 3 potatoes
- 1 red pepper (capsicum)
- 100g boiled or cooked beetroot
- 1 tbsp tomato juice
- juice from boiled cucumbers (preferably pickled in dill)- I put about 1 small cup
- herbs – 2-3 tbsp chopped fresh dill, 1 tsp chopped basil, thyme and oregano
- bay leaf, salt, whole black pepper, 1 onion, 1 leek – for the broth
- Cut or grate the cabbage into thin strips. Also finely chop carrots, potatoes and celery.
- Place the vegetables in the pot with the salt, black pepper and bay leaf. Cover with 2 litres of water, bring to the boil and then simmer on a low heat for 40 minutes.
- Peel the tomatoes. Finely chop them together with the peppers. Chop the beetroot finely.
- Fry 1 onion finely chopped in a little oil. Add the tomatoes, peppers and beetroot and simmer, stirring for 5-10 minutes. Add the tomato puree and stir until it starts to stick to the bottom of the pan.
- Then add the vegetable mixture to the soup and cook for another 20 minutes.
- Finally, season the soup with water from the pickled cucumbers and finely chopped herbs- especially the dill should not be missing. The result should be a slightly sweet and sour thick soup.