Soup without meat in broth with cabbage stalk

The preparation of lean cabbage soup takes place in two stages. First we cook vegetable broth. It is better to leave the onion in the husk, it will provide the finished soup with a pleasant golden color. Peel the carrots and wash them. Cabbage is immediately finely chopped, chopped leaves are used to make soup, and a stalk will go into the broth. Do not cut the leaves too close to the stem, leave a little on the stalk.

Cut the onion, carrot and stalk in half lengthwise. We put a frying pan without oil on the fire and heat it to a very hot state. We spread the vegetables on it and bake them for 2-3 minutes. We wait for the appearance of black scorch marks and remove the vegetables from the pan.

We put the still hot vegetables in a saucepan, fill with water. We peel the garlic, but do not cut it, add whole cloves to the water, we also send bay leaf and pepper peas there. Pour in the soy sauce and put it on the fire. Bring to a boil and cook the broth over low heat for 30 minutes. At the end of cooking, add a small amount of salt.

Golden vegetable broth for cabbage soup is ready, filter it through a sieve. We begin to cook soup in the oven.

Peel onions, carrots and roots. We wash and dry the vegetables. Cut the onion as small as possible, and cut the carrots and roots into strips. You can use celery root, parsley root or a combination of them.

Preheat a frying pan with half the vegetable oil, spread the vegetables and fry them until golden brown. We transfer the vegetables to a plate, add the rest of the vegetable oil and fry the finely chopped white cabbage for 2-3 minutes.

Peel the potatoes, wash them and cut them into large slices. Pour a little vegetable broth into each pot and spread the potatoes. Then we put cabbage, fried onions with carrots and roots into pots, complete the composition with a bay leaf.

Fill the pots with the rest of the broth, close the lids and send them to a cold oven. Turn it on at 200 degrees and wait until the soup in pots starts to boil. As soon as this happens (after 20 minutes), reduce the temperature to 150 degrees and leave to languish for 1.5-2 hours.

In an hour, the cabbage soup will be completely ready, but if you leave them for longer, the taste and aroma will be even richer, although the vegetables will boil a little.

Ready-made cabbage soup is served in pots in hot form, sprinkled with chopped herbs.

Bon appetit!