Ingredients:
1-1.5l water
1 bay leaf 5-6 peppercorns
2 allspice berries
1/2 cabbage
2 carrots
1 parsley root
leek
a piece of celery
celery leaves
1 onion
1/2 tin of chopped tomatoes
4-5 sun-dried tomatoes in olive oil
5-6 potatoes
2 tbsp olive oil
salt
black pepper
Instructions:
Add bay leaf, black pepper and allspice grains to water boiled in a pot. Peel and slice the carrots, celery and parsley root. Cut the potatoes into cubes. Shred the cabbage. Chop the leek finely. Dice the onion and fry it on olive oil (for about 2 minutes). Add cabbage, celery, parsley root, sundried tomatoes and chopped tomatoes into the boiling water. Add the onion. Mix everything, cover and cook over low heat for about 15-20 minutes, stirring occasionally. Then add carrot, season with some salt and cook for about 10-15 minutes.
If necessary, add some water. Then, add potatoes and cook until the potatoes are soft.
