Potato and Cabbage Soup (Supë Borsh me Patate e Lakër)
Photo: Mariuszjbie, CC BY-SA 3.0
Potato and cabbage soup is an Albanian meat-stock soup built on a slow-cooked base of onion, carrot, celery and tomato. The vinegar added with the cabbage gives the broth a gentle sourness, while diced beet roots go in at the end and bring earthy sweetness and a deep red color. A spoonful of cream on each bowl softens the acidity. It is an inexpensive, filling pot that serves four.
Instructions
Grate the onion and cook it gently in the oil or margarine in a large pot until it softens, without letting it brown.
Stir in the chopped carrots and celery and keep cooking them in the fat, stirring now and then, until they begin to soften.
Sprinkle in the flour and cook it with the vegetables for a minute or so, stirring so it does not catch on the bottom of the pot.
Add the tomato sauce along with a few tablespoons of the stock, pouring the stock in slowly and stirring all the time. Cook over low heat until the mixture has become a smooth, cooked sauce.
In a separate pot, bring the rest of the stock to a boil and add the chopped cabbage.
Stir in the vinegar and cook the cabbage for 15 minutes. Add the diced potatoes and beet roots and cook for 5 minutes more.
Combine the vegetable sauce with the soup if you have kept them separate, and season with salt and pepper to taste.
Ladle the hot soup into four bowls and top each with a tablespoon of cream.
Make it personal.
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