Cabbage Soup

Rinse the Chinese cabbage and remove any spoiled leaves, if any. Cut the cabbage in half lengthwise. Then I cut off about 4-5 centimeters from the bottom part of the head. Many people try to at least partially remove the juicy white part of the leaves and use only the leaves. But it is a mistake, because it is precisely in the light part where all the supplies of vitamins and minerals are. Finely chop each half.

Peel and chop the garlic. I heat the frying pan directly. Add a couple of tablespoons of vegetable or olive oil to the frying pan. Since I will be using sun-dried tomatoes in oil, I replace one tablespoon of vegetable oil with a tablespoon of tomato oil from the jar. Add the garlic and fry for about 20-30 seconds. Then add about a third of the cabbage, the bottom part where there is less green and more thick white part. Fry the cabbage over medium heat, stirring, for about 3-5 minutes.

In the meantime, cut the canned dried tomatoes into strips. Add the remaining cabbage to the frying pan and fry for another couple of minutes until it settles. Stir so that the bottom layer of cabbage moves up and the top layer moves down. Add the sliced tomatoes and turmeric. Season with pepper.

Add broth or simply water. If you don't have homemade broth, it's better to use water than chemical bouillon cubes. Bring the soup to a boil and cook for a couple of minutes. Then season with salt, add a tablespoon of lemon juice and taste. Adjust the taste according to your preference. You may want a bit more lemon or make the soup spicier. If you have trouble finding canned sun-dried tomatoes in your city, you can easily make them yourself. It's actually very easy! Once you try them, you'll fall in love with them. I've been successfully preserving them during tomato season for the past 3 years. And now is the perfect time because tomato season is in full swing! You can find the recipe for sun-dried tomatoes here. Well, our cabbage soup is ready! Chinese cabbage doesn't require long cooking.