John Myers
White Cabbage and Potato Cream Soup
The perfect white cabbage and potato cream soup recipe with a picture and simple step-by-step instructions.
- 500 g White cabbage (½ white cabbage)
- 500 g Potatoes
- 1 Large onion (approx. 150 g)
- 1 tbsp Butter
- 1 liter Beef broth (4 teaspoons instant)
- 1 tsp Salt
- 1 tsp Caraway seeds
- 2 tbsp Sour cream with sour cream
- 1 tbsp Sweet soy sauce
- 300 g Ham meat sausage
- Remove the white cabbage stalk and outer leaves and cut into strips. Peel, wash and dice the potatoes. Peel and dice the onion. Cut the meat sausage into strips. Heat butter (1 tbsp) in a tall saucepan and fry the vegetables (strips of white cabbage, diced potatoes and diced onions) vigorously. Deglaze / pour in beef stock (1 liter) and season with salt (1 teaspoon) and caraway seeds (1 teaspoon). Boil / simmer everything for about 25 minutes and mix / puree finely with the mixer or hand blender. Season with sour cream (2 tbsp) and sweet soy sauce (1 tbsp), add the meat sausage strips, heat and serve hot.
Facebook Comments