Sladak kupus sa paprikom (Sweet cabbage with red pepper)

Sastojci: oko 400–500 g kupusa (isečenog na trake), 1 crvena šilja paprika, 1 srednja šargarepa, 2 lista suvog lovora, voda (da prekrije kupus do ⅔ + Po potrebi), 1/2 kašike pileće krem supe iz kesice.

Priprema:

1. Kupus očisti i iseci na tanke trake. Papriku očisti od semenki i iseci na kocke. Sargarepu oljušti i narendaj ili iseci na tanke kolutiće.

2. Sve povrće stavi u šerpu od 1 litar.

3. Nalij vodom da povrće bude pokriveno otprilike do dve trećine.

4. Dodaj 2 lista lovora.

5. Stavi na srednju vatru (4) i kuvaj poklopljeno oko 35-40 minuta ili nepoklopljeno oko 40-50 minuta, povremeno promešaj i dolij vodu.

6. Deset minuta pred kraj dodaj pileću krem supu, dobro promešaj da se rastvori.

7. Kuvaj još 10 minuta dok kupus potpuno ne omekša i supa blago zgusne.

8. Izvadi lovor pre služenja.

Napomena:

- Ako dodate vodu kad i krem supu, od momenta ponovnog ključanja kuvajte 10 minuta.

- Jelo je blago, prirodno slatkasto (od kupusa, šargarepe i paprike).

- Odlično ide kao lagani ručak ili prilog uz pire krompir ili kuvani pirinač.

Napomena 2:

Meni je šargarepa dosadila pa je nisam stavila. Ulja nema jer ga nemam u kuci (moj stomak ne voli ulje, osim maslinovog jednu kasiku ujutro pola sata pre jela 😁😊)

Ingredients: about 400–500 g of cabbage (cut into strips), 1 red bell or long pepper, 1 medium carrot, 2 dry bay leaves, water (to cover the cabbage up to ⅔ + as needed), 1/2 tablespoon of chicken cream soup from a bag.

Preparation: 

1. Clean the cabbage and cut it into thin strips. Clean the pepper from seeds and cut into cubes. Peel the carrot and grate it or cut it into thin rings.

2. Put all the vegetables in a 1 liter pot.

3. Pour water so that the vegetables are covered approximately two-thirds of the way.

4. Add 2 bay leaves.

5. Put on medium heat (4) and cook covered for about 25-30 minutes or uncovered for 35-40 minutes or uncovered for 40-50 minutes, stirring occasionally and adding water.

6. Ten minutes before the end, add the chicken cream soup, stir well to dissolve.

7. Cook for another 10 minutes until the cabbage is completely soft and the soup has thickened slightly.

8. Remove the bay leaf before serving.

Note:

- If you add water at the same time as the cream soup, cook for 10 minutes from the moment it boils again.

- The dish is mild, naturally sweet (from the cabbage, carrots and peppers).

- It goes great as a light lunch or side dish with mashed potatoes or cooked rice.

Note 2: 

I got bored of carrots, so I didn't add them. There is no oil because I don't have it at home (my stomach doesn't like oil, except for olive oil, one tablespoon in the morning half an hour before eating 😁😊)