Savoy Cabbage Soup - Čušpajz od kelja

By • November 19, 2016 0 Comments

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Author Notes: Growing up my mom cooked a lot of soups, but we didn’t call soup; soup for us was chicken or beef noodle or tomato soup (always with rice), almost everything else was called Stew or Čušpajz and it is a full meal.
This is vegan but sometimes I slice 1 or 2 smoked sausages in to the soup to make heartier.


Serves 6

  • 1 small head (about1.5 pound) of Savoy cabbage cored and sliced or coarsely chopped (first coupe outside leaf layers cut and discard stem)
  • 6 cups vegetable stock
  • 2 cups red potatoes diced
  • 2 cups (2 medium) carrots diced
  • 1 small can diced tomatoes (400 g)
  • 4 tablespoons oil
  • 4 tablespoons flour
  • 2 shallots small dice (3 tbsp)
  • 2 cloves garlic minced or grated (2 tsp)
  • 3 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh ground pepper
  • 1.5 teaspoons salt
  1. In a large sauce pan bring some water to boil and blanch sliced Savoy cabbage for 2-3 minutes, drain and keep on the side.
  2. Using same but dry pan add oil and flour and fry until light brown. Add shallots and garlic and sate for 15-20 second, just to smell garlic. You have to work fast at this point beacons flour will still brown.
  3. Pour the stock into the roux, stirring constantly.
  4. Bring to the boil and add rest of ingredients. Boil for 25-30 minutes on medium heat.
  5. Adjust seasoning and serve with nice crusty bread.

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