Ingredients :
800-1000 g cabbage, finely sliced
2 tbsp olive oil
1 large onion, sliced
2 carrots, sliced
1 parsley root, diced
1 cup celery root, diced
1 red pepper, diced
1 tsp paprika
3 tomatoes, puree
2 liters vegetable stock or chicken stock or water
1 chili pepper
1/2 cup fresh dill, chopped
1 tsp fresh thyme, chopped
salt and freshly ground black pepper
Directions :
In a stock pot heat oil over medium-low heat. Cook onion, carrots, celery, parsley, red pepper and saute for about 5 minutes. Add paprika, tomato puree and stir.
Add the vegetable stock and cabbage and bring to boil. Reduce heat, add chili pepper,cover and simmer until vegetables are tender to bite.
Add dill, thyme salt and pepper if still needed, simmer 2 more minutes and remove from heat.
Serve with sour cream and freshly baked bread.
