Fresh cabbage soup with chicken

Ingredients (serves 4)

• White cabbage500 g
• Potatoes (raw)400 g
• Carrot150 g
• Onion100 g
• Skinless chicken thighs (raw)300 g
• Tomato purée30 g
• Rapeseed / sunflower oil10 g

Also: 1.5 l water, bay leaf, dill, salt

Method

1. Put the chicken thighs (300 g) in a large pot, pour over 1.5 l of water and add a bay leaf. Bring to the boil over high heat, skim off the foam and simmer over low heat for 25 min.
2. While the chicken cooks, peel the potatoes (400 g) and cut them into cubes, slice the carrot (150 g) into rounds, finely chop the onion (100 g) and shred the cabbage (500 g) into thin strips.
3. Heat 1 tbsp oil (10 g) in a frying pan over medium heat. Fry the onion and carrot for 4–5 min until soft.
4. Add the potatoes and fried vegetables to the soup and cook over medium heat for 5 min. Then add the cabbage and cook for another 15 min until the potatoes are soft.
5. Take out the chicken and cut it open: there should be no pink left inside and the juices should run clear (or a thermometer should read 75 °C). Take the meat off the bones, chop it and return it to the pot.
6. Stir in the tomato paste (30 g), season lightly with salt and simmer over low heat for another 2 min. Remove the bay leaf and serve sprinkled with dill.
7. Cool any leftovers within 2 hours and keep in the fridge for up to 3 days, or freeze in portions.