Red cabbage ciorbă with two Romanian pepper pastes

Ingredients

• 2 medium onions (300 g)
• 3 medium garlic cloves (9 g)
• 5 ml sunflower oil
• 1 small red cabbage (800 g)
• 1/2 small kohlrabi (150 g)
• 1/2 small parsnip (40 g)
• 1 small carrot (60 g)
• 10 Brussels sprouts (150 g)
• 1/2 red gogosari pepper (75 g)
• 50 ml tomato purée
• 5 ml salted gogosari paste
• 5 ml sweet gogosari paste
• 1/2 teaspoon ground pepper
• 1 teaspoon seasoning mix
• 2000 ml water
• 250 ml hot water (optional)
• 15 ml balsamic or apple cider vinegar (optional)

Preparation

1. Peel and finely chop the onions and garlic. Cut the cabbage into strips, and the kohlrabi, parsnip, carrot, Brussels sprouts and red pepper into small pieces. 2. In a tall saucepan, heat 5 ml of oil and sauté the onion and garlic for 4 minutes, stirring constantly, until golden and sweet-smelling. 3. Add the cabbage and the other vegetables. Stir and sauté for 2 minutes. 4. Mix the tomato purée with the two gogosari pastes, then pour them over the vegetables. Add the pepper and seasoning mix and cook for 5 minutes, stirring. 5. Pour in 2000 ml of water and stir. Simmer over medium heat for 25 minutes, until the vegetables are soft. For a less concentrated broth, you can add up to 250 ml of hot water. 6. Take the saucepan off the heat and add, if you like, 15 ml of balsamic or apple cider vinegar.