Cabbage soup à la Mount

Ingredients for 6 servings:

• 2 large onions, with skin
• 1 carrot(s)
• 1 piece(s) celeriac
• 3 liters of water
• 1 head of white cabbage
• 1 liter of water
• 2 liters of broth
• salt and pepper
• 1 pinch(s) cumin
• Parsley, chopped
• oil

Instructions

Working time approx. 2 hours 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 20 minutes

with homemade broth, hearty and delicious

Broth: Quarter the onions with the skin on. Roughly slice the carrots and cut the celery into walnut-sized pieces. Place everything in a pot and roast without oil. Do not let it blacken! Deglaze with water and simmer uncovered for about 2 hours. Then strain the vegetables. This makes about 1.5-2 liters of broth, which can also be used as a base for other soups or sauces. Soup: Remove a few large cabbage leaves and blanch them briefly in boiling water, then cool them in ice water. If you are using the soup for a diet, you can skip this step. Cut the remaining cabbage into small bite-sized pieces and cut the blanched leaves into strips about 1-2 cm wide. Brown the cabbage with a little oil (not olive oil) and deglaze with the broth. Add the cumin. Simmer the cabbage for about 60 minutes, depending on how tender you want it. Garnish the finished soup with chopped parsley. This soup isn’t just for dieters; I served it at our Sunday lunch and it was delicious.