This soup is refreshing, crunchy and healthy. Croats usually use sour cabbage (sauerkraut) for various winter stews.
- half a head of fresh cabbage
- 250 g of tomato paste
- 2 tablespoons of oil
- 2 tablespoons flour
- 1 onion
- 1 tablespoon of vinegar (I use apple cider vinegar, but all are good)
- salt, pepper, sugar to taste
- 500 ml of cooked beans (you can use canned)
- Vegeta seasoning to taste (usually from half a
teaspoon to a tablespoon or more)
- Cut the cabbage into strips, thinner or wider as you prefer.
- In a large cooking pot, heat the oil and add the chopped onion.
- When the onions become transparent, add the cabbage slices and season with salt and pepper.
- Sprinkle with vinegar and simmer until the cabbage is tender. I like them crunchy, but if you prefer them to be mushy, cook them longer until they’re soft enough.
- Sprinkle with flour and fry until sticky, then add tomato paste and sugar.
- Stir and add water to cover the cabbage.
- Boil for 5 minutes, then add the cooked beans And cook it long enough to heat it up.
- Add more salt and pepper if needed.
- Serve with hot dogs or ribs or eat it with bread only
As a vegetarian!
Our suggestion is to try this soup with meat.
Note: will often find the seasoning of vegeta in Croatian recipes, especially stews and soups.
It gives them a distinct scent that’s hard to replicate without.
It contains a mixture of chopped dried vegetables and spices.
It’s also salty, so you may want to season it before adding the salt.