Supë Borsh me Patate e Lakër – Albanian Potato and Cabbage Soup

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In Albania, soups are served right after the appetisers. The consistency of foods in an Albanian meal increases gradually, from the starters to the meat dishes that have the greatest density. Most Albanian soups are based on vegetables, such as potatoes, cabbage and beans. Hence, the soups that have a great popularity all over the country is potato and cabbage soup and Bean Jahni Soup. Yoghurt is used in many of Albanian recipes. Other soups may contain meat. As evidence stands Sup‘ qengji me majdanoz, which is the local name for lamb soup. Vegetarians can enjoy soups made entirely from ingredients that do not have animal provenience.

In Tirane, it is traditionally prepared with meat stock, cabbage, potatoes, beet roots, onion, carrots and tomato sauce.

Supë Borsh me Patate e Lakër - Albanian Potato and Cabbage Soup
  • 1 onion, grated
  • 3 tablespoons oil or margarine
  • 2 carrots, finely chopped
  • 3 celery stalks, finely chopped
  • 1 tablespoon flour
  • 1 tablespoon tomato sauce
  • 5 cups beef stock
  • 450 g cabbage, finely chopped
  • 2 tablespoons vinegar
  • 450 g potatoes, diced
  • 2 beetroot, diced
  • salt
  • pepper
  • 4 tablespoons cream
  1. Sauté onion lightly in oil.
  2. Add carrots and celery and continue to saute.
  3. Add flour and continue to saute.
  4. Add tomato sauce and a few tablespoons stock slowly, stirring continuously.
  5. Cook over low heat until the sauce is ready.
  6. Boil the remaining stock and add cabbage.
  7. Add vinegar and cook for 15 minutes, then add potatoes and beet roots and cook for another 5 minutes.
  8. Season with salt and pepper and serve hot, covered with a tablespoon of cream for each dish.

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