Ingredients:
pot (we use that pressure one)
one small head of cabbage (verze)
4-5 carrots
1 onion
3-4 medium potatoes
salt (the coarse one)
a plate of rotami (a deep one)
some oil
Preparation:
Remove the leaves from the cabbage (verze) head and then wash it. Cut the stem (the hard part of the leaf) and throw it away, because it tends to remain hard even after cooking. You can leave it if you do not care for some harder peaces and you have strong teeth. Wash also the carrots and to cut them longitudinally in four (as the wood for musical instruments cut of quarter) and after that in small pieces (you can also not quarter the carrots and only cut them in slices but you risk to find some large pieces also after the minestrone is cooked....). Peel the potatoes and cut it in paces (use the same procedure as for the Patate in teča). Put everything in the pressure pot after you have cooked the sliced onion on some oil. The pressure pot has a line that marks the maximum amount of water that can be filled in. Fill up until over the marks (2-3 cm) and leave to boil until exhaustion of the water in excess (~20 min.). Then close the cover and leave cooking for about 40-45 minutes. Pay attention that those pressure pots are dangerous and when hear the hiss of the valve diminish the fire. After those 40-45 minutes of cooking put apart and leave the internal pressure to decrease (left cold water to run on the pot until the internal pressure is not equal to that atmospheric one). Open the pot and taste if everything is ok. Ad salt if needed. Add some water and the Rotami and put it again ion the fire to cook 15 minute more. Serve in deep plates, decorated with large flowers (I was talking about the plate, like those old one). Someone likes to add some Parmiggiano and some olive oil. I like it without anything, just with some bread toasted on the firewood furnace
Good appetite
