## Ingredients
– 1 small white cabbage, approx. 800 g
– 3 carrots
– 3 medium potatoes
– 2 bell peppers
– 2 onions
– 2 stalks of celery
– 1 leek
– 2 cloves of garlic
– 1 can of chopped tomatoes, 400 g
– 2 tbsp tomato paste
– 1.5–2 liters of vegetable broth
– 2 tablespoons of oil
– 1 tsp sweet paprika powder
– Salt and pepper to taste
– Juice of ½ lemon
– Fresh parsley for sprinkling
## Instructions
Remove the outer leaves and core from the white cabbage, then cut it into bite-sized pieces or thin strips. Peel and chop the carrots and potatoes.
Wash, core, and dice the bell peppers. Thoroughly wash the celery and leek, then cut the celery into small pieces and the leek into rings. Peel and finely chop the onions and garlic.
Heat the oil in a large pot. Add the onions and garlic and sauté over medium heat for about 2–3 minutes, until translucent.
Add the tomato paste and roast for about 1 minute, stirring constantly. This gives the soup a more intense flavor.
Add the white cabbage, carrots, potatoes, bell peppers, celery, and leek to the pot. Sauté everything for a few minutes, stirring occasionally.
Pour in the chopped tomatoes and about 1.5 liters of vegetable broth. Season with paprika, salt, and pepper, then stir well.
Bring the soup to a boil once. Reduce the heat, cover, and simmer for about 30–40 minutes, until the cabbage, potatoes, and carrots are pleasantly soft.
If the soup becomes too thick during cooking, add some of the remaining vegetable broth as needed.
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