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
Continue After Advertisement
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
-
In a large saucepan bring some water to boil and blanch sliced Savoy cabbage for 2-3 minutes, drain and keep on the side.
-
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.
-
Pour the stock into the roux, stirring constantly.
-
Bring to the boil and add rest of ingredients. Boil for 25-30 minutes on medium heat.
-
Adjust seasoning and serve with nice crusty bread.
See what other Food52ers are saying.