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
Ingredients
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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)
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6 cups
vegetable stock
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2 cups
red potatoes diced
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2 cups
(2 medium) carrots diced
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1
small can diced tomatoes (400 g)
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4 tablespoons
oil
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4 tablespoons
flour
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2
shallots small dice (3 tbsp)
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2
cloves garlic minced or grated (2 tsp)
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3 tablespoons
fresh parsley, chopped
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1 teaspoon
fresh ground pepper
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1.5 teaspoons
salt
Directions
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In a large saucepan bring some water to boil and blanch sliced Savoy cabbage for 2-3 minutes, drain and keep on the side.
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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.
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Pour the stock into the roux, stirring constantly.
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Bring to the boil and add rest of ingredients. Boil for 25-30 minutes on medium heat.
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Adjust seasoning and serve with nice crusty bread.
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