Cookbook:Ukrainian Cabbage Soup (Kapusniak)
For about 5 servings:
- Olive oil
- 2 medium-size onions, peeled and chopped
- 2–5 cloves of garlic, peeled and minced
- 1 litre or more chicken broth
- 1–2 potatoes, peeled and cut into bite-sized pieces
- 4–6 carrots, peeled and cut into bite-sized pieces
- 4–5 sticks of celery, sliced into bite-sized pieces
- Pickling spices
- Bay leaves,
- Worcestershire sauce
- Soy sauce
- Seasoning salt
- Garlic salt
- Celery salt
- 1 large can of diced tomatoes
- 1 head of cabbage, sliced
- Fresh dill, chopped
- In a large cooking pot heat about 3–4 tablespoons of olive oil. Add the onions and garlic, along with more olive oil if necessary. Let the onions and garlic cook over medium or low heat for 8 to 10 minutes.
- Add the chicken broth, and bring to a boil.
- Add the potatoes, carrots, celery, and spices; bring to a boil, and simmer over medium heat until vegetables are almost tender enough to eat. If the soup becomes too thick, add some more chicken broth, but it should be a hearty soup with plenty of vegetables.
- Season with salt, pepper, Worcestershire sauce, soy sauce, seasoning salt, garlic salt, and or celery salt as desired.
- 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, serve garnished with sour cream.