Baby soup with cabbage

150 g Savoy or regular cabbage

4 glass beef broth

1 Bay leaf

? carrots

? onions

? parsley root

2 tbsp. vegetable oil

1 tbsp. tomato puree

1 tsp. wheat flour

salt

Cut the cabbage in thin strips, also chop the onion and carrots, to passionate carrots and onions in butter, adding the tomato puree.

Meat broth, bring to boil, add the parsley root and cabbage, cook for 10 minutes after the boil, then add the roasted vegetables and cook all until tender.

5 minutes before end of cooking the soup, add the diluted broth fried flour, again bring to a boil.

Served baby soup with cabbage with sour cream, sprinkled with finely chopped dill.