Ingredients
1/4 cabbage
6 tbsp (60 ml) vegetable oil
2-3 (150 g) carrots
Chapter 1 (50 g) onion
1-2 (100 g) tomatoes
500 g bones for making broth
salt
Method
Cabbage, cut into strips, carrots, cut into rings and onions finely chopped, sauté in oil until soft. Add the chopped tomatoes and also stew. Pour 5-6 cups broth prepared by boiling bones, and salting. Soup boil on low heat 15-20 minutes.
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