Sauerkraut Soup

• 2 tablespoons sunflower oil

• large onion, chopped

• 1 medium carrot, white and green only, finely chopped

• 1 medium carrot, chopped • 1 medium onion, chopped

• 2 large garlic cloves, finely chopped chopped, finely chopped

• 1/2 teaspoon cumin seeds

• 1 teaspoon dried marjoram

• 1 teaspoon whole tea

• 6-8 seeds

• 2-3 bay leaves

• 400 g ( 1 lb) pan, dry

• 3 potatoes, peeled and cut into 1-cm pieces (about 500 g)

• 1.5 liters vegetable stock

• Salt and freshly ground to taste

Spanakopita

Non-beef vegetable soup

Cake flour

1. Heat the oil in a large pot or saucepan and fry the onion over medium heat for 2-3 minutes.

2. Add the onion, carrot and parsnip and cook for 8-10 minutes until the vegetables are soft.

3. Add the garlic, cumin seeds, marjoram, alice, coriander seeds and bay leaves and cook for 1-2

minutes, stirring occasionally.

4. Add the pan and cook for 1-2 minutes. Then add some vegetables and cook for 10 minutes. Add

the potatoes and the rest and cook over low heat for 25 minutes or until the potatoes are tender.

6. It’s time to taste and feed your favorite bread or loaf.

Enjoy!