Ingredients

The following ingredients have 8 Servings
  • 2 pounds (800-1000 g) cabbage (, finely sliced)
  • 2 tbsp olive oil
  • 1 large onion (, sliced)
  • 2 carrots (, sliced)
  • 1 parsley root (, diced)
  • 1 cup celery root (, diced)
  • 1 red pepper (, diced)
  • 1 tsp paprika
  • 3 tomatoes (, puree)
  • 2 quarts (2 liters) vegetable stock or chicken stock or water
  • 1 chili pepper
  • 1/2 cup fresh dill (, chopped)
  • 1 tsp fresh thyme (, chopped)
  • salt and freshly ground black pepper

Instruction

  • In a stock pot heat oil over medium-low heat. Cook onion, carrots, celery, parsley, red pepper and saute  for about 5 minutes. Add paprika, tomato puree and stir.
  • Add the vegetable stock and cabbage and bring to boil. Reduce heat, add chili pepper,cover and simmer until vegetables are tender to bite. 
  • Add dill, thyme salt and pepper if still needed, simmer 2 more minutes and remove from heat. 
  • Serve with sour cream and freshly baked bread.