Savoy Cabbage Soup (Kelj Kalja)
Mild, tender, and nourishing broth - great as a standalone dish or with a side.
Ingredients
- 1 savoy cabbage head medium-sized, the outer leaves and veins are discarded; dice the rest
- 4 potatoes peeled and chopped; medium, Russett or Yukon Gold, 1lb (500g) after they're peeled
- 2 garlic cloves minced
- 1.75 ounces oil all types
- 1-2 tablespoons flour
- salt and pepper
- 1-2 tablespoons Vegeta or 1 bouillon cube, or 1 tablespoon stock powder; alternatively use 4 cups of broth instead of water and Vegeta
- (Optional) a few lemon wedges
Instructions
- In a large pot, combine plenty of salt, Savoy cabbage, and water. Bring to a boil on medium. Boil for 2-3 minutes (4-5 minutes if the Savoy cabbage is older). Strain cabbage and set aside. Rinse the pot quickly.
- Return the pot to the stove, and heat the oil on medium. Add flour and mix vigorously until the roux forms (about 1-2 minutes). Bring the temperature down to low. Add potatoes, garlic, seasonings, and 4 cups (1 liter) of water (or broth). Stir well, and simmer for 20-30 minutes, or until potatoes are fork-tender.
- Serve warm with bread, and/ or a side of meat, and a squeeze of lemon.Store in an airtight container for up to a day.Reheat using your preferred method.
Video
Nutrition
Serving: 1of 4Calories: 437kcalCarbohydrates: 48.1gProtein: 5.2gFat: 22.6gSodium: 1325mgPotassium: 770mgSugar: 2.5g
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