Balkan-style cabbage soup

Ingredients for 10 servings:

• 1 m.-large white cabbage
• 4 large potatoes, waxy
• 1 bunch of spring onions
• 1 small onion(s), brown
• 1 small onion(s), red
• 2 m.-large shallot(s)
• 500 g minced meat, mixed
• 2 tbsp oil (sunflower oil or olive oil)
• 1 ½ liters of water
• 3 tbsp beef broth, instant
• 1 ½ tbsp instant chicken broth
• 2 tbsp cream cheese spread
• 2 tbsp cream cheese
• pepper
• Sea salt
• Paprika powder, hot
• chili powder
• ½ tsp celery salt
• ½ tsp caraway seeds
• 2 tbsp chives, fresh or frozen, cut into rolls
• 2 tbsp parsley, flat, chopped, fresh or frozen

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A delicious cabbage soup variation that has nothing to do with the diet soup…

Fry all of the onions, cut into small cubes, with the minced meat in the oil until the onions and minced meat begin to brown. Add the water, followed by the cabbage, potatoes, and caraway seeds (crush some in a mortar if necessary). Sprinkle two-thirds of the stock powder over each and stir briefly. Turn the stovetop to full heat and cook with the lid closed until the cabbage and potatoes are tender. When they are, season with paprika, celery salt, chili powder, pepper, and a little sea salt – adding a little more of the beef or chicken stock if desired. Let the whole thing simmer for another 10 minutes with the lid open, remove from the heat, and add the cheese. Now just add the chives and parsley, and after about 10 minutes of cooling, it’s ready to eat. This tastes best with fresh baguette or ciabatta. This soup can also be easily prepared in a pressure cooker, which naturally shortens the preparation time somewhat. If you don’t like processed cheese, you can easily substitute the processed cheese for the same amount of cream cheese—in this case, you may just need to add a little more broth.