Clean and wash vegetables, cut carrots, leek and celery into slices, onion and Chinese cabbage into medium-sized pieces.
Heat the oil in a large saucepan that is as wide as possible, add the onion, carrots, leek, celery and Chinese cabbage and fry. Pour in some broth and let it stew until a brown brew is formed.
In the meantime, cut the ginger very small (about 2 x 2 x 2 mm pieces), remove the stalks from the parsley and chop them up. Put the cabbage aside.
Now pour in the rest of the broth and add the bay leaves, ginger and parsley stalks. Let the whole thing cook over medium heat.
Then cut the peppers lengthways, free from white seeds and skins and cut very small, peel the garlic cloves and cut into small pieces. After the soup has simmered for about 15 minutes, add the peppers and garlic. After another 10 minutes, season to taste with salt and pepper. Finally, cut the parsley into small pieces and add to the soup.
Non-vegetarian variant:
Before adding the vegetables to the pan for frying, leave out the streaky bacon in the oil. This will later lead to a stronger taste.
Form minced meatballs from the above ingredients, just like you would with normal meatballs.
Before the soup is served, add the dumplings to the soup and let them steep until they float at the top. The stove can be switched off, if necessary leave it on the lowest setting.
If you want, you can also add pieces of potatoes and let them cook.
Overall, be careful not to cook too long to get as many vitamins as possible.
Ingredients
Print Recipe
Pin Recipe