White Cabbage Soup

June 12, 2012

white cabbage soup

White Cabbage Soup (Kelem Çorbasy)

Serves 3

  • 3 tablespoons vegetable oil
  • 4 white cabbage leaves, shredded
  • 1 small carrot, cubed
  • 1 small onion, finely chopped
  • 1/2 rib of celery, chopped
  • 1 small potato, cubed
  • 1 vegetable bouillon cube
  • 2 bay leaves
  • 1 l water
  • 1 teaspoon salt
  • 1 pinch ground red pepper
  • 1 tablespoon rice
  • 1 garlic clove, finely chopped
  • 1 teaspoon lemon juice

Heat the oil in a large pot. Add the cabbage, carrot and onion. Cook over high heat, stirring constantly, for 1-2 minutes. Add the celery, potato, bouillon cube, bay leaves and water. When the soup begins to boil, add the salt and ground red pepper, then reduce the heat to medium and cover. After 10-12 minutes, add the rice and garlic. Cook for another 7-8 minutes, add the lemon juice, and turn off the heat. Ladle the soup into bowls, top with a dollop of yogurt and season with black pepper (optional).