1 medium cabbage head, chopped
6 medium carrots, chopped
1 small celery root with stalks and leaves, chopped
6 cloves garlic, minced
3 onions, chopped
6 sweet red or green peppers, chopped and seeded
2 lbs tomatoes
pinch of salt
1 tsp of sugar
2 tbsp oil
1/3 cup crumbs or Vegeta
4 vegetable bouillon cubes
Cover the whole tomatoes with water and boil just until the skins begin to split. Remove from heat, set aside and allow to cool. Chop the carrots into small pieces and put into a large pot with about 1 liter of water and bring to a boil for 10 minutes. Remove from heat and add the garlic, onions, peppers and peeled, celery and cabbage. Slip off the skins from the tomatoes and chop them into the other vegetables. Add the oil, the Vegeta, bouillons, sugar and enough water to cover all the vegetables.
Bring to a boil, cover loosely and simmer for a couple of hours or until vegetables are fully cooked.
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