John Myers
Winter Cabbage Soup …
The perfect winter cabbage soup … recipe with a picture and simple step-by-step instructions.
- 1 Liters of boiled Meat broth with insert **
- 2 tablespoon Oil
- 1 size Onion
- 50 g Bacon blocks
- 3 size Potatoes
- 2 size Carrots
- 2 size Fresh root parsley
- 1 Kohlrabi
- Salt and pepper
- 1 Piece of the Leek
- 400 g Brussels sprouts fresh
- 1 teaspoon Ground caraway
- 1 bunch Fresh smooth parsley
- Make a meat broth of your choice ** and cut the meat into cubes – or take a finished serving of broth with meat inlay from the freezer and heat it, then set aside.
- Preparation: Peel the potatoes, carrots, root parsley and kohlrabi and dice them until they are soup. Clean the leek and Brussels sprouts, slice the leek and halve the cabbage florets. Wash the parsley, shake dry and cut the stalks (just like the onion) into very fine pieces, finely chop the leaves.
- Preparation 3: heat the oil in a large saucepan and allow the onions to turn translucent. Add the bacon and fry very gently; Add the potatoes, carrots, root parsley, kohlrabi and the parsley stalks, sauté everything briefly, then pour in enough of the meat stock (without the meat pieces) until everything is just covered.
- Season with a little pepper and salt, put a lid on and pre-cook the stew for about 10 minutes. Only now add the Brussels sprouts with the leek slices and ground caraway seeds; if necessary, pour in some of the broth again and cook covered for another 10 minutes.
- Finally stir in the meat with the chopped parsley, season to taste and serve. Good Appetite!!
- ** For the meat broth today I used three neck chops, two pork tongues and two pork hearts. Not everyone likes that, but we like to eat it too. Incidentally, you can use any meat for such a soup … lamb also tastes excellent with it.
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