Vegetarian cabbage soup with fresh cabbage and sun-dried tomatoes

The addition of sun-dried tomatoes to vegetarian cabbage soup gives them fullness and integrity.

Ingredients

• 400-500 g white cabbage
• 1-2 carrots
• 1 small parsley root
• 2-3 potatoes
• 1 small onion
• 4-6 halves of sun-dried tomatoes
• olive oil
• a pinch of saffron (preferred)
• 2.5 l water or vegetable broth
• 2 cloves of garlic
• parsley leaves
• sour cream for serving (optional)
• salt and freshly ground black pepper

Directions

1. Finely chop the cabbage, grate the carrots on a coarse grater, and finely grate the parsley root. Chop the potatoes and onions. Rinse sun-dried tomatoes under running water and chop too.
2. Fry carrots and onions in olive oil, add a pinch of saffron at the end.
3. Dip chopped cabbage into boiling water or broth, cook for 7 minutes. Add potatoes and cook for 5 minutes, then add sun-dried tomatoes and grated parsley root.
4. When the cabbage and potatoes are cooked, add the fry, then add the spices and cook for another 3 minutes.
5. Put garlic, pounded with salt and finely chopped parsley in ready-made cabbage soup. Remove the pan from the heat and let the cabbage soup brew for 30 minutes.
6. Optionally, when serving, you can put 1 tbsp. l. sour cream, if cabbage soup is eaten not only by vegetarians.