18 July 2010
In a pot, fry half of a chopped onion in oil (I use grapeseed). If you're feeling daring, toss in a pinch or two of caraway seeds. Stir in 2 shredded carrots and fry a little more.
Add water, 2 stalks of finely chopped celery, a head of shredded cabbage (savoy is nice, but any will do) -- I even chop up the stem and add that (it gets nice and soft), a tbsp of an herb blend (such as herbs de province or an Italian herb blend) or some [thyme, oregano, basil, and maybe marjoram], a bay leaf, and salt and pepper to taste. Bring that pot to a boil! And then let it simmer on low while you chill out in your kitchen.
After your pot's been simmering for a bit, add the juice of half a lemon (or a tbsp of cider vinegar -- or both, if you like it really sour!) and a heaping tsp of dill (dill weed, not seeds).
Simmer a bit more -- the broth should have a nice golden colour. Taste it. Does it taste good? If so, you're done. Otherwise, let it simmer a little longer.
Serve with quinoa, rice, bowtie pasta, or rye bread. Mmmmmm.
Variations: add red chili pepper flakes when you are frying the onions in oil; add stewed tomatoes to make it heartier -- just dump in a tin, if you don't fancy doing the stewing yourself!