How to cook Lenten Cabbage Soup
Ingredients needed for Lenten cabbage soup (calculated for 3 soup liters):
- 3 middle size potatoes
- Cabbage, 300 g
- 1 carrot
- 1 middle size onion
- 2 sweet middle size Bulgarian peppers
- 1 small eggplant (optional)
- 3 middle size tomatoes
- 4-5 garlic cloves
- 5-6 prunes without stones (not sweet kinds!!!)
- Black pepper, 1/3 teaspoon
- Nutmeg, 1/3 teaspoon
- Ginger, 1/3 teaspoon
- Cumin, 1/3 teaspoon (optional)
- Salt, 1 tablespoon or season by taste
- 2-3 bay leafs
Cooking instructions for Lenten cabbage soup:
Wash eggplant, sweet peppers and tomatoes, place in the pot or bowl and bake in the microwave or oven. For example, you can use glass pot and place it with vegetables in the microwave for 13-15 minutes. Don’t cut vegetables! Tomatoes will give juice and sweet peppers will become lightly browned. After ready take out from oven or microwave and let cool.
Chop cabbage, potatoes, onion and carrot (the size is by taste, recommend middle size grate). Take the pot, add 4 water liters, boil it and add salt. Place cabbage, potatoes, onion and carrot in the boiling water and start to cook. Add washed prunes after 20-25 minutes. After 30-35 minutes from vegetables placing add bay leafs and let cook for 10 minutes more. After this time (45 minutes) take bay leafs out.
Peel prepared vegetables (eggplant, tomatoes and pepper) and clear from seeds, chop its finely or better put in blender with during cooking appeared juice from tomatoes. Add to blender finely chopped garlic, spices and ½ tablespoon of salt and mix all together.
After bay leafs taking out add prepared vegetables mixture with spices, let it to boil again, place the cover and turn off the heat. Leave the soup to stay for one hour and serve with bread.
