Recipe: Dalmatian Lenten Cabbage Soup (Broeta de Verza de Magro)

DALMATIAN LENTEN CABBAGE SOUP
(BROETA DE VERZA DE MAGRO)

"This meatless soup was the traditional beginning of Dalmatian Vigil meals, especially Christmas Eve, when the chill of the Bora (a strong wind from the east) gives cabbage added bite. It calls for fish broth, which the cook would have had on hand because boiled fish is one of the standard second courses of a Vigil meal."

1 head Savoy cabbage, diced into 1/2-inch cubes
2 potatoes, peeled and diced into 1/2-inch cubes
1 onion, diced into 1/2-inch cubes
fish broth (from boiling a fish, or canned), strained
1 clove garlic, minced
1 bay leaf
salt and pepper (to taste)

bread

Simmer the vegetables in the fish broth until tender, adding the garlic, bay leaf, and salt and pepper to taste.

While the soup is cooking, toast several slices of bread. Line your soup bowls with them.

Ladle the soup over bread in each bowl and serve.

Serves 4
Adapted from source: Kyle Phillips, Italianfood.about.com