Cabbage soup special

A perfect, low-calorie, healthy, filling soup that contains minerals, antioxidants and collagen which are good for the skin and body. It is made from natural products and is suitable for cooking when darkness falls in autumn and freshly harvested root vegetables are very cheap.

ingredients for about 4 people.

1. 1 pc. parsnips divided into 2 cm. discs

2. 1 pc. large onion, cut into 0.5x2 cm slices.

3. 4 pcs. crushed garlic cloves.

4. about 2 dl. turnip, sliced ​​into 0.5x2 cm. pieces.

5. 3 pcs. large potatoes, divided into 3 cm. cubes.

6. 2 pcs. medium tomatoes, cut into 2 cm. pieces.

7. 2 pcs. stalks of celery divided into 1 cm. discs.

8. 2 dl. white cabbage divided into 1 cm pieces.

9. 500 grams of oxtail.

10. 1 tsp. salt.

11. 1 pc. medium-sized coarsely grated carrot.

Do this.

1. Boil broth in about 2 liters of water and add about 3 pieces of the split tail and let it simmer for 1 hour. See the cooking broth course on how to do it here.

2. After about 1 hour, remove the tail pieces, let cool a little and remove the meat from the bone.

3. Make the special puree mix of about 3 tbsp. strong paprika and 3 tbsp. tomato puree and 1/2 tsp. strong paprika paste. Note! This point 3 can be skipped, but then you have to season it with something weaker, for example. 3 spice measures of white pepper and only have about 4 teaspoons of tomato puree if you are sensitive to strong fiery soup.

5. Mix pure mix with the vegetable and cabbage mixture but save the celery that is added to the broth pot for the last 5 minutes. Blanch or fry the mixture for 5-10 min. then pour it into the stock pot.

6. Let hard root vegetables cook longer than soft vegetables, i.e. put in the hardest ones first. 

7. Toward the end of the cooking time, add the meat and the celery. Let them boil during the last 5 minutes.

Feel free to serve with Kockgrytan's homemade baguette. Recipe can be found here. 

Bon Appétit!