Enkel
Kålsoppa (Sjtji)
En värmande östeuropeisk klassiker med mjuk kål, jordiga rotfrukter och friska tomater i en väl kryddad buljong, avslutad med en sval klick gräddfil och färsk dill som skär vackert genom rikheten.
⏱️50 min
🍽️4 portioner
🥕 Vegetariskt
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Melt butter in a large heavy-bottomed pot over medium heat. Add onion and sauté until translucent.
- 2Add cabbage, carrot, and celery. Sauté, stirring frequently, until the vegetables begin to soften, about 3 minutes.
- 3Add bay leaf and vegetable stock. Bring to a boil over high heat, then reduce heat to low. Simmer covered until vegetables are crisp-tender, about 15 minutes.
- 4Add potatoes and bring back to a boil over high heat. Reduce heat to low and simmer covered until potatoes are tender, about 10 minutes.
- 5Add tomatoes and bring to a boil over high heat. Reduce heat to low and simmer uncovered for 5 minutes. Season with salt and pepper to taste.
- 6Remove and discard the bay leaf.
- 7Serve topped with sour cream and fresh dill.