Vegan cabbage soup
Perfect for lunch. First, cook the sauerkraut. Place it in a pot, pour in water (enough for the entire soup), and bring to a boil. Then reduce the heat and simmer for 30 minutes. Meanwhile, in a separate pot, boil the potatoes. It's better to cook the potatoes and sauerkraut separately so that the potatoes don't absorb the sauerkraut's flavor and juice, but only complement it when the ingredients are combined. While the cabbage and potatoes are cooking, peel and chop the onion and carrots. We'll prepare the soup without frying to keep it diet-friendly. Add the boiled potatoes (cut into cubes), chopped onion, and carrots to the pot with sauerkraut. Add chopped parsley root. When the vegetables are cooked, add tomato paste, buckwheat groats, and a bay leaf to the vegetarian cabbage soup. Stir well. Now just wait until the buckwheat is fully cooked. As soon as the buckwheat becomes soft, add chopped fresh herbs, salt, and pepper to the cabbage soup. The soup is ready to serve.
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