- Cabbage - 500 Grams
- Leek - 2 pieces
- Onion - 1 Piece
- Carrot - 2 pieces
- Celery stems - 2 pieces
- Garlic - 2 Teeth
- Potatoes - 2 pieces
- Bouillon - 1,5 liters (you can take the broth any - to your taste, or replace the broth with water.)
- Bay leaf - 2 pieces
- Salt - - To taste
- Pepper - - To taste
- Green - - To taste
- Sour cream - - To taste
- Vegetable oil - 2 items. spoons
Rice the leeks and cut them. Use only white and light green parts. Peel onion, chop finely. Wash carrots, peel, grate. Celery should be washed and finely chopped. Peel the garlic and finely chop it. Wash potatoes, peel, cut into cubes. In a frying pan, heat the vegetable oil. Fry in it carrots, onions and celery for about 5 minutes. Add the garlic and fry for another 2 minutes. Transfer the fried vegetables into a saucepan. Add broth, potatoes, bay leaf. Boil. With cabbage remove the top leaves, thinly cut. Add cabbage to a pot of soup. Put salt, pepper. Cook until cabbage does not become soft - an average of 15 minutes. The soup is ready. When serving, sprinkle with herbs. You can add sour cream to the plate. Bon Appetit!
Servings: 4