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Zeljna Juha
Slovenian Cabbage Soup
Zeljna juha is a hearty and comforting Slovenian cabbage soup, often made with a base of vegetables, broth, and of course, cabbage. It's a warming dish perfect for colder months and can be adapted with various additions like potatoes or sausage.
๐ง ์ฌ๋ฃ
- 2 tbsp Olive oil
- 2 medium Onions(chopped)
- 3 cloves Garlic(minced)
- 4 cups Vegetable broth
- 1 can (14.5 oz) Stewed tomatoes(undrained)
- 0.5 head Cabbage(shredded)
- 2 medium Potatoes(peeled and cubed)
- 2 tsp Paprika
- 1 large Bay leaf
- to taste Salt
- to taste Pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onions and sautรฉ until softened, about 5-7 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Pour in the vegetable broth and add the can of stewed tomatoes (with their juice). Stir in the shredded cabbage, cubed potatoes, paprika, and bay leaf.
๐ก ์ ๋ฌธ๊ฐ ํ: You can also add a pinch of chili flakes for a little heat. - 4
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 45 minutes, or until the cabbage and potatoes are tender.
๐ก ์ ๋ฌธ๊ฐ ํ: Stir occasionally to prevent sticking. - 5
Remove the bay leaf. Season the soup with salt and pepper to taste.
๐ก ์ ๋ฌธ๊ฐ ํ: If using a bouillon cube, adjust salt accordingly. - 6
Serve hot, optionally with a dollop of sour cream or a side of crusty bread.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer flavor, you can add smoked sausage or bacon bits when sautรฉing the onions.
- โIf you prefer a thicker soup, you can mash some of the potatoes against the side of the pot.
- โLeftover soup often tastes even better the next day.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a can of beans (like kidney or cannellini) for extra heartiness.
- Incorporate other root vegetables like carrots or parsnips.
- A splash of vinegar or lemon juice can add a touch of acidity if desired.