# Dice the
carrot and
celery, and slice the
leek into matchbox sized pieces, dice the
cabbage into small cubes also. Slice the
onion finely.
# Put the vegetable oil into a big pot and make it hot. Then, add the finely sliced
onion on it. Cover the lid of the pot and cook the
onions, until they soften.
# Sprinkle 1 tbsp
flour all over, sauté the mixture for a while, and then add 11 cups hot qater also.
# Add the
carrot and
celery into the mixture, firstly. After 10 minutes cooking, add the
leek and
cabbage also, and cook the mixture for 10 minutes.
# Finally, add the diced
potato into the mixture to prevent it from darken.
# While cooking the
potatoes for 5 minutes, prepare the liaison. Put
tomato paste, egg, 2 tbsp
flour,
lemon juice and salt into a deep bowl, and whisk it well
# Add 1/2 cup of boiling soup into this mixture to make it warmer. Then, add this mixture into the soup very slowly, by stirring the soup constantly.
# After liaison addition, add the chipped bouillon and cook the soup for a while, after it reaches to the boiling temperature. Then, remove it from the stove.
# Garnish it with crushed red
pepper and serve it hot.
