Skits with rye croutons

Chop the cabbage.

Pour a little oil into the pan and put the cabbage. Add finely chopped onion and cook over medium heat for 12-15 minutes, stirring occasionally.

Add tomato paste and 100 g water. Season with salt and pepper.

Simmer under the lid for another 10 minutes over low heat.

Cut the rye bread slices into small squares and place in a baking dish. Dry in a hot oven and cool. Serve the cabbage soup in deep bowls or tureens. Sprinkle with croutons before serving and garnish with a sprig of parsley.

Bon appetit!