Savoy Cabbage Soup – Čušpajz od kelja

Ingredients

• 1
  
  small head (about1.5 pound) of Savoy cabbage cored and sliced or coarsely chopped (the first couple outside leaf layers cut and discard stem)
  
• 6
  
  cups vegetable stock
  
• 2
  
  cups red potatoes diced
  
• 2
  
  cups (2 medium) carrots diced
  
• 1
  
  small can diced tomatoes (400 g)
  
• 4
  
  tablespoons oil
  
• 4
  
  tablespoons flour
  
• 2
  
  shallots small dice (3 tbsp)
  
• 2
  
  cloves garlic minced or grated (2 tsp)
  
• 3
  
  tablespoons fresh parsley, chopped
  
• 1
  
  teaspoon fresh ground pepper
  
• 1.5
  
  teaspoons salt
  

Directions

1. In a large saucepan bring some water to boil and blanch sliced Savoy cabbage for 2-3 minutes, drain and keep on the side.
2. Using same but dry pan adds oil and flour and fried until light brown. Add shallots and garlic and saute for 15-20 second, just to smell the garlic. You have to work fast at this point beacons flour will still brown.
3. Pour the stock into the roux, stirring constantly.
4. Bring to the boil and add rest of ingredients. Boil for 25-30 minutes on medium heat.
5. Adjust seasoning and serve with nice crusty bread.