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White cabbage soup

Category:	Lunch
Sub-Category:	Soups
Difficulty/Costs:	normal/affordable
Number of people:	12
Ingredients:	1.5 cabbages (are possible 3 small) 1.5 celeriac 12 medium potatoes 9 carrots (carrots) 6 red peppers 2 small chillies 450 g peas 6 medium onions 750ml tomato paste 6 L broth 3 cup cream Pepper Garden herbs Bay leaves

Preparation:

Peel the potatoes, then dice them. Store in a bowl. Clean the cabbage and chop coarsely. Set aside as well. Clean and cut the carrots and peppers. Do the same with the celery. After the ingredients are washed, cut them and prepare the broth. Add potatoes, cabbage, onions and tomato paste and cook until tender. Simmer the vegetables in a large enough pot for approximately 30 minutes. Season the soup with garden herbs and pepper and cook. Add a bay leaf if you want. Once the vegetables are soft, add the cream and let it soak in. The soup can be refined in various ways. You might want to add sausages. The soup tastes better the more all the ingredients are left to soak. Therefore, you can pre-cook the soup and let it rest overnight as well. The next day, warm it up and serve hot. This soup tastes yummy on warm and cold days.