Jean-Pierre M. send me this recipe: he makes this 'on the fly'. He writes :
I love this soup because it is so tasty (if you can tolerate cabbage; some people cannot stand it at all.) It is also very good for anti cancer properties and very nourishing.
You need a large soup pot, a medium sized pot and a kettle full of boiling water. Sharp knife, chopping block, shredder/grater, soft spatula to stop food from sticking to the bottom of the pot, and a selection of spices.
In the large pot, put the oil and margarine, a couple of teaspoons of parsley, three (or four if you have no red pepper) teaspoons of paprika,half a teaspoon of black pepper, a pinch of marjoram, a pinch of sage, a pinch of savory, a pinch of tarragon, a pinch of thyme, a pinch of sweet basil, and if you like caraway seeds you might consider adding some.
Put medium heat on the large pot and then chop in the celery and celery core, the mushrooms, the onions, and red pepper, shred in one and a half carrot and one and a half potato and then shred in the green beans, stirring, and cube the rest of the carrot and potato into 0.5cm cubes and set aside. Stir with soft spatula until browning and then add some boiling water from the kettle.
Meanwhile start some water plus some celery salt and onion salt and rosemary boiling in the pot (about 4 cups) and put in the egg noodles, and when they are at a rolling boil add cubed vegetables. Add the green peas.
Stir the cabbage into the large pot and stir with a soft spatula from time to time, adding water from the kettle, to keep the whole thing turned and moist. The goal is to soften these to a near transparency but never crisp.
When the egg noodles start to soften a little, so that the edges look clear, pour the potful into the large pot and stir in well. Add enough water to make a good broth and cover at low heat for 5 minutes, stirring once in a while.
Serve.
I love this soup because it is so tasty (if you can tolerate cabbage; some people cannot stand it at all.) It is also very good for anti cancer properties and very nourishing.
You need a large soup pot, a medium sized pot and a kettle full of boiling water. Sharp knife, chopping block, shredder/grater, soft spatula to stop food from sticking to the bottom of the pot, and a selection of spices.
- One very large or two medium carrots, scraped and the ends removed
- Two or three medium sized potatoes, lightly peeled
- Half an onion (brown)
- One green onion, washed and sliced lengthwise and chopped
- A quarter of a red pepper chopped(not essential but desirable)
- 7 or 8 green beans (not essential but desirable)
- one or two stalks of celery, and if possible, one celery core (cut off the brown stuff)
- half to one cup of frozen green peas
- three cups of chopped yellow leaves of green cabbage, remove all damage and grey spots.
- one and a half to two cups of egg noodles (optional)
- a quarter cup of olive oil
- 2 tablespoons of becel margarine
- one or two small white mushrooms (optional)
In the large pot, put the oil and margarine, a couple of teaspoons of parsley, three (or four if you have no red pepper) teaspoons of paprika,half a teaspoon of black pepper, a pinch of marjoram, a pinch of sage, a pinch of savory, a pinch of tarragon, a pinch of thyme, a pinch of sweet basil, and if you like caraway seeds you might consider adding some.
Put medium heat on the large pot and then chop in the celery and celery core, the mushrooms, the onions, and red pepper, shred in one and a half carrot and one and a half potato and then shred in the green beans, stirring, and cube the rest of the carrot and potato into 0.5cm cubes and set aside. Stir with soft spatula until browning and then add some boiling water from the kettle.
Meanwhile start some water plus some celery salt and onion salt and rosemary boiling in the pot (about 4 cups) and put in the egg noodles, and when they are at a rolling boil add cubed vegetables. Add the green peas.
Stir the cabbage into the large pot and stir with a soft spatula from time to time, adding water from the kettle, to keep the whole thing turned and moist. The goal is to soften these to a near transparency but never crisp.
When the egg noodles start to soften a little, so that the edges look clear, pour the potful into the large pot and stir in well. Add enough water to make a good broth and cover at low heat for 5 minutes, stirring once in a while.
Serve.