Cabbage and Turnip Soup

For the cabbage and beetroot soup, melt butter in a pan and brown the finely diced onion pieces in it. Slice beets into thin slices. Slice the carrots as well.

Cut cabbage into noodles, without the thick stalk. Add all the vegetables to the onions and sauté a little, then pour in the soup, add the bay leaf and salt and pepper to taste, cover and simmer for about 20 minutes, serve very hot.

Preparation Tip:

Cabbage and turnip soup can also be made with chicken or vegetable soup.

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