Cabbage soup

Ingredients for 4 servings:

• 3 large potatoes
• 1 bell pepper(s)
• 2 carrots
• 1 onion(s)
• 1 large tomato(s)
• 100 g white cabbage or sauerkraut
• 1 can kidney beans
• 2 tbsp, heaped tomato paste
• 2 liters of vegetable broth
• some dill
• some parsley
• 1 tbsp sunflower oil for frying
• some salt and pepper
• e.g. sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple and vegetarian

Wash and chop the vegetables. Heat the oil in a saucepan and briefly fry the onions, then the peppers, carrots, and tomatoes. Add the tomato paste to the pan and pour in the broth. Add the potatoes and simmer until tender. Add the white cabbage or sauerkraut and simmer for another 5-10 minutes. Add more water or broth if desired. Finally, add the beans, dill, and parsley, and season with salt and pepper. If desired, garnish with sour cream.