Asian mom’s cabbage soup

There is indeed a mom who loves to cook for their children. Maybe you know your mommy’s recipe.

So I now soup. I found it and I will write it as it is. I do not follow this exactly.

You will need:

Asian cabbage soup:

500 g white cabbage
1-2 carrots
1/2 celery
1 leek
2 onions
300 g peeled tomatoes
1 yellow pepper
1 green pepper
1 hot pepper
1-2 cloves of garlic
1-2 sweet potatoes by size
1 dl of apple cider vinegar (more to taste)
1 bay leaf
teaspoon of coriander
pepper
1.5 litres of water and 2 cubes of vegetable broth

I am freshly coriander in the finished soup. I prefer parsley and sour cream on top. It looks complicated, but it’s not.
I write how I do it. I grate carrots, and celery on a coarser grater, cut the leeks slice (watch out for clay and sand between the leaves, cut them in half better and rinse), onions chopped, and peppers into strips. I cut the cabbage into larger pieces.

I’d rather have butter. Fry everything sliced except cabbage leaves. I pour vegetable broth, add bay leaf, and a pinch of ground coriander, add tomatoes from cans and cook for a while. Then I add the cabbage, I cook again for a while. Then I drop the diced sweet potatoes and cook again. They’re done pretty soon.
I don’t like boiled. I must taste add salt to taste, pepper, and minced garlic. Finally, I place apple cider vinegar there, but also carefully so as not to overcome the taste of vegetables.

Sprinkle green coriander or on parsley a plate and put a scoop of sour cream. This is a basic recipe, but you can adjust it to your liking and the number of ingredients. I never appreciate it. Sometimes I put roasted Hokkaido pumpkin instead of sweet potatoes and added zucchini, for example.

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