Wash and cut up the root vegetables, potatoes, onion and garlic. Soak the dried mushrooms overnight in cold water and leave them in the fridge ...
Serves 4 people
|
Carrot |
5 oz. |
|
Parsnip |
3.5 oz. |
|
Cabbage |
3.5 oz. |
|
Onion |
1 medium size |
|
Dried mushrooms |
handful |
|
Garlic |
2 cloves |
|
Chicken bouillon |
5 cups |
|
Butter |
2 oz. |
|
Whole caraway seeds |
½ mocha spoon |
|
Salt, pepper |
to taste |
Procedure
Wash and cut up the root vegetables, potatoes, onion and garlic. Soak the dried mushrooms overnight in cold water and leave them in the fridge.
In a saucepan, heat up the butter, add the caraway seeds, diced root vegetables, cook until glazed. Pour in the bouillon, add the diced potatoes and cabbage cut into longer strips and drained mushrooms. Cook everything until soft. Season with salt and pepper as necessary and finish off with crushed garlic. You can garnish with coarsely chopped fresh large-leafed parsley.
Cooking techniques
- Use baby carrots; they contain more sugar and beta-carotene. They will improve the flavor of the soup.
- You may substitute the cabbage with white cabbage.
- If you have fresh mushrooms, use them instead of the dried ones. The soup will have a better aroma.
- Chicken bouillon may be substituted with vegetable bouillon – vegetarian type.
- You may thicken the soup with a good quality butter-based thickener.