MEMORIES OF MACEDONIA ~ ZELKA SUPA (Cabbage Soup)

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock enhances flavor without additives.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats and a high smoke point.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrients and a hint of sweetness.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds a similar acidity with a different flavor.

Remove one layer from the cabbage and take out the core.

Split the cabbage down the middle and cut it into thin strips.

Roughly dice the onion.

Cut the carrots into small pieces, about the size of a thumb.

Chop the bell peppers into small pieces, removing seeds if they are hot.

Heat olive oil in a large pot.

Add the chopped peppers, carrots, and onions to the pot and sauté until they start to soften.

Add cracked black pepper to the vegetables in the pot.

Once the onions are soft, add the chopped cabbage to the pot and stir gently to combine.

Add enough warm water to cover the vegetables, about 3 liters.

Season the mixture with a vegetable bouillon cube and adjust salt to taste.

Bring the mixture to a boil, then reduce the heat to low and let it simmer.

If needed, add more water as the soup reduces and adjust seasonings.

In a separate pan, heat some oil and add a little flour and paprika, stirring until smooth.

Add the flour and paprika mixture to the soup and stir well.

Let the soup simmer for a few more minutes after adding the flour and paprika.

Add finely minced dill to the soup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary