| Use potatoes you
would normally use to make mashed potatoes with. Peel them and cut into smallish pieces,
and put them in a pan with the garlic and water. Bring
to the boil and simmer. You can if you wish use chicken stock instead of water The most time consuming part of this soup is shredding the
cabbage, but it is worth taking care over this. Start by separating off the cabbage
leaves, and then cutting out the stalks from the leaves.
Roll the leaves into tubes and then slice them
across as finely as you can. The finer you can shred the cabbage, the better.
When the potatoes are cooked, which should take
about 15 to 20 minutes, mash them with a potato masher in the pan.
Add the shredded cabbage, bring
back to the boil and simmer for about 5 minutes.
Season with salt to taste.
To serve, pour the soup into individual bowls, and
swirl a small amount of olive oil on the top. Then sprinkle with the
chopped coriander. |
