Ingredients for 4 portions: 1 head (about 75 day) savoy cabbage, 30 a dag of carrots, 30 a dag of potatoes, 5 a dag of yellow cheese (preferably gouds), 2 garlic cloves, 7 glasses of chicken soup (instant), 3 heaped spoons of butter or margarine, 1 a large bunch of parsley salt, ground white pepper, possibly dill and chives for decoration
Preparation method:
Thoroughly clean the savoy cabbage, divide into quarters and remove the depth with a sharp knife. Finely chop the leaves, then wash under running cold water and drain on a strainer. Peel the carrots and potatoes, rinse thoroughly and cut into thin slices. Peel the garlic, chop or squeeze through a special press. Heat the fat in a large saucepan, fry the garlic on it over low heat, stirring all the time. After a while, add the chopped carrots and potatoes and, continuing to stir, fry a few minutes over medium heat. Finally, pour in the broth, boil briefly, reduce the fire, cook the whole thing yet 5-7 minutes. Finally, add the savoy cabbage, cook the next 12 minutes over medium heat. Season with salt and freshly ground white pepper to taste. Grate the yellow cheese on a fine grater. Rinse the parsley thoroughly under running water, dry it. Set aside a few whole twigs for decoration, and finely chop the rest and add to the broth together with the grated cheese. Finally, decorate the finished dish with the sprigs of parsley set aside. You can also decorate a vegetarian stew with chopped dill and chives.
Ingredients for 4 portions:
