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lentil cabbage soup

lentil cabbage soup
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m


1/2 kg beef bones without meat.

5 tablespoons butter.

4 tablespoon olive oil.

1 onion finely chopped.

Celery, finely chopped.

2 garlic cloves, chopped.

1 carrot, sliced.

Small piece of cabbage, finely chopped.

4 bunches sage, finely chopped.

2 L  vegetables broth.


1 can brown lentils.

Salt and black pepper.

4 tablespoons corn flour.

4 tablespoons milk.

5 tablespoon Parmesan cheese, grated.


Pour water in a large pot and boil. Place beef bones over it . reduce heat and cook 15 minutes. Heat 2 tablespoons oil and 3 tablespoons butter in a saucepan and fry onion, celery, garlic, carrots, cabbage, sage, and rosemary over it for about 5 minutes.

Drain bone from water well, then add it to the vegetable. Cook over high heat for 3 minutes with stirring; add vegetables broth. Season with salt and pepper. Reduce heat and simmer until lentils is cooked.

Heat the remained oil and butter in a saucepan; add corn flour to it with stirring. Remove it from flame, pour milk and the remained broth over it slowly then bring it back to heat for 3 minutes after that pour this sauce over the vegetables and serve.

By AleppoFood team

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