- Published on Thursday, 03 October 2013 21:32
- Written by food.com
1 large cucumber
1 celery rib
1/4 head cabbage
1 -2 vegetable bouillon cube
1 bay leaf
fresh green herbs (such as dill, parsley and spring onion)
2 -3 liters water (about 2-3 quarts)
1 Heat the water and chop all the vegetables. Add the vegetables to the boiling water and cook for about 10 minutes.
2 Add the stock cubes and the bay leaf and cook for another 5 or 10 minutes. Add a little salt to taste then turn off the heat and add the chopped green herbs.