INGREDIENTS: 1-2 liters of vegetable juice, 2 potatoes, a bunch of parsley, 1 carrot, 1 branch of celery, 6 leaves of cabbage, 200 g of red lentils, ½ onion and 1 bag of turmeric.

PREPARATION: Leave the lentils in water for two hours. Wash the potatoes, peel them and cut them into cubes. Chop the onion, carrot and celery and fry together in a pot with a little olive oil. Add the lentils and potatoes to the sautéed vegetables. Mix well and add the 6 cabbage leaves. Add the hot broth and simmer the soup for 30 minutes. Take some garuzhd from the soup (without the cabbage leaves), put them in the blender together with the saffron bag and form a cream. Add this soup cream. Boil for another 10 minutes. At the end add some pepper and a bunch of fresh chopped parsley.

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Source: prizrenpost