1 large potato, peeled & diced
500 ml onion, chopped 2 cup
500 ml cabbage, chopped 2 cup
250 g mushrooms, sliced 1/2 lb
1 large stalk celery, minced
1 large carrot, diced
1.5 L water 6 cup
10 ml salt 2 tsp
2 bay leaves
3 medium ripe tomatoes
375 ml tomato juice 1 1/2 cup
6 medium cloves garlic, minced
1 medium zucchini, diced
5 green onions, minced
freshly ground black pepper
minced fresh herbs (thyme, marjoram, basil, dill, parsley) to taste
Combine potato, onion, cabbage, mushrooms, celery, carrot, water, salt and bay leaves in a soup pot or dutch oven. Cover and bring to a boil. Lower the heat and simmer, covered, for about 20 minutes.
Meanwhile, core the tomatoes and gently drop them, whole, into the simmering soup. After about 20 minutes, fish them out with a fork. Pull off dkins, cut open and squeeze out and discard the seeds. Mince the remaining pulp, and add this to the soup, along with the tomato juice. Simmer another 20 minutes.
Add garlic, zucchini, green onions and simmer for about 10 more minutes. Season to taste with freshly ground black pepper. Serve hot, topped with a light sprinkling of minced herbs.
Serves 6