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Ingredients: 8 cabbage rolls, 1 onion (large), 2 potatoes, 1 carrot, 3 celery, 3 tomatoes, 1/2 tsp. salt, 1/2 tsp. black pepper, 2 tsp. sugar, 1 tsp. Worcestershire vinegar, 3 bay leaves, 2 tbsp. tomato paste, and hot sauce to taste.

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1Cut the vegetables into large chunks, and cut the American celery into long strips by tearing off the old fibers;

2The homemade cabbage rolls don't need to be de-iced, so they can be added directly to the ingredients and cooked;

3Cook the onions in creamy butter over medium heat;

4Add the vegetables and stir-fry them briefly;

5Add the Tobasco hot sauce to the rolls and add the water to cover the ingredients, and add the water to the rolls to cover the ingredients. cover the ingredients of the water, after the water is boiling, simmer for 1 hour (2 hours is the most delicious, potato starch will melt in the soup, so that the soup becomes thick and smooth);

6 add Tobasco hot sauce and continue to cook for another 10 minutes to complete (no Tobasco hot sauce can be replaced with seeded bell peppers, there is no Worcestershire sauce can be replaced with a tsp of vinegar and soy sauce);

7 can be sprinkled with a few sprinkles, and serve with a little bit of soy sauce, and the vegetables can be served in the soup.

7Sprinkle scallions on the side;

8The filling is not too dry, and the cabbage is soft and sweet;

9Pair it with bread and toast, and a baguette for the perfect meal.