Cabbage Soup

Ingredients

• 10 g dried porcini mushrooms
• 400 g white cabbage
• 2 carrots
• 2 Spring Onions
• 2 Celery stalks
• 1 red bell pepper
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 1 bay leaf
• 2 allspice berries
• 500 ml vegetable broth
• 400 g peeled tomatoes (canned)
• Salt
• pepper (ground)
• 2 tbsp chives rings

Instructions

1. 1.

   Soak the mushrooms in 200 ml lukewarm water. Clean and quarter the cabbage, remove tough stems, and cut into fine strips. Peel the carrots and slice thinly. Trim and wash the spring onions and celery, then cut into rings. Wash the bell pepper, halve, deseed, and dice small. Dice the shallot and garlic finely and sauté in a pot with hot oil until translucent. Add the remaining vegetables and spices, stir briefly, and deglaze with broth.

2. 2.

   Add the tomatoes, season with salt and pepper, and simmer over medium heat for 20-25 minutes. Drain the mushrooms through a sieve, reserving the soaking liquid. Chop the mushrooms and add them along with the soaking liquid to the soup; simmer another 5 minutes. Taste again, ladle into preheated bowls, and garnish with chives rings.