Make Ahead

Savoy Cabbage Soup - Čušpajz od kelja

by:
November 19, 2016
5
1 Ratings
Savoy Cabbage Soup - Čušpajz od kelja
Photo by anka
  • Serves 6
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 into the soup to make heartier.
—anka

What You'll Need
Ingredients
  • 1 small head (about1.5 pound) of Savoy cabbage cored and sliced or coarsely chopped (the first couple 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
Directions
  1. In a large saucepan 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 adds oil and flour and fried until light brown. Add shallots and garlic and saute for 15-20 second, just to smell the 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.
Tags:

See what other Food52ers are saying.

Popular on Food52

1 Review

Elizabeth B.
Elizabeth B. November 28, 2018
This is a deliciously flavored soup and is now my go-to cabbage soup recipe. Grilled a large pork / apple sausage link and then sliced and added to the other ingredients. Did not boil the soup but rather gently simmered it for about an hour to allow the veggie flavors to develop. Also, I discovered a trick mid-way through the prep process. I saved the water the cabbage cooked in to make my veggie broth (I use organic broth concentrate). Why throw that flavored water away!I Also found the soup needed an extra cup of water which I added at the end.