Clear Vegetable Soup

Ingredient

• 75 gr (2 pcs) Carrots, cut into rounds
• 50 gr cabbage, cut into shells
• 50 gr chickpeas, cut into 2
• 125 gr (1 pc) Potato, diced
• 3 pcs Beef Sausage/Chicken Sausage, sliced ​​round
• 1 pc Tomato, cut into 6
• 2 stalks celery leaves, pick the leaves
• 1 tg scallion, sliced ​​oblique
• 1/2 tsp Margarine for frying
• 1000 ml chicken stock/beef stock

Spice

• 2 cloves Garlic, finely chopped
• 1/2 pc Onion, thinly sliced ​​lengthwise
• Pepper powder to taste
• A little nutmeg powder (skip if you don't like it)
• Salt to taste
• Sugar to taste
• Mushroom broth to taste
• Fried red onion for sprinkling

How to make

• 1. Boil the broth until it boils.
• 2. Heat margarine, saute garlic until fragrant. Add the onions, stir-fry until fragrant, remove and pour into the boiling broth
• 3. Enter the potatoes, boil until the potatoes are half cooked. Add the beans and carrots. Add ground pepper, nutmeg powder, salt and sugar. Cook until the vegetables are cooked (do not overcook, so the vegetables are not mushy)
• 4. Enter the cabbage, sausage, and mushroom broth, mix well and adjust the taste. Enter the celery leaves, sliced ​​spring onions and tomatoes will be removed. Turn off the fire.
• Serve with a sprinkling of fried onions.

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