Cabbage soup
Description
Perfect for lunch. 1. First, place a pot of water on the stove and bring to a boil (this version of the recipe is meat-free, but if desired, you can use meat broth instead). 2. Meanwhile, peel the potatoes and cut them into small strips. 3. Shred the cabbage and, once the water is boiling, add it to the pot along with the potatoes. Add a little salt and cook over medium heat until the potatoes are tender. 4. In parallel, peel the onion and dice it finely. Heat a little vegetable oil in a skillet and sauté until translucent. You can also enhance the cabbage soup recipe by adding sweet pepper. 5. Peel the carrot and grate it. Add to the skillet and fry for about 5 more minutes. 6. Add sun-dried tomatoes to the pot, then add the sautéed vegetables (zazharka). 7. Continue cooking over medium heat for another 5–7 minutes. 8. Adjust salt to taste, and add spices and a bay leaf. 9. Wash, dry, and chop the fresh herbs. Place them in a mortar and add a pinch of salt. 10. Peel the garlic and add it to the herbs. Grind thoroughly, then transfer the mixture to the pot after removing it from the heat. 11. Gently stir and let it steep, covered, for about half an hour. That's the secret to making cabbage soup. Serve hot.