Cookbook:Ukrainian Cabbage Soup (Kapusniak)
- One litre or more chicken broth
- One head of cabbage
- One or two potatoes
- Four to six carrots
- Four or five sticks of celery
- Two medium size onions
- Two to five cloves of garlic
- One large can of diced tomatoes
- Pickling spices plus accessory spices sage, thyme, oregano, bay leaves, rosemary, etc.
- Salt and pepper to taste
- Olive oil
- Prepare the potatoes and carrots by peeling, then slicing into bite-size pieces. Wash and slice the celery into bite-sized pieces. The onions and garlic must be peeled and chopped. The cabbage should be sliced.
- In a large cooking pot heat enough olive oil to fry the chopped onions and garlic over medium heat. Three or four tablespoons of oil should be enough. If not, add more oil.
- Let the onions and garlic simmer over medium or low heat for 8 to 10 minutes.
- Now add one liter of chicken broth and bring to a boil.
- Now add the sliced potatoes, carrots and celery; bring to a boil and simmer over medium heat until vegetables are almost tender enough to eat.
- While the vegetables are boiling add any other spices your heart may desire (you may use a spice container to easily remove their remnants afterwards). Put the spice in the boiling soup and leave it there until the soup is finished.
- While the soup is simmering add salt and pepper to taste, a dash of Worcester, soya sauce, seasoned salt, garlic salt or celery salt until the soup is really tasty.
- If the soup becomes too thick, add some more chicken broth but it should be a hearty soup with plenty of vegetables.
- When the vegetables seem tender, add the can of tomatoes and the shredded cabbage. Again let the soup simmer over medium heat; continue tasting to see whether your imagination has worked magic.
- Lastly, add the chopped fresh dill. When it’s done, EAT!
Serves about 5.