in Soup Recipes

Cabbage soup with mettenden

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 1 large can of sauerkraut
  • 1,250 ml vegetable stock
  • 4 Mettwurst sausages (Mettenden)
  • 200 g sour cream or crème fraîche
  • 6 tbsp mashed potato powder
  • salt and pepper
  • Paprika powder, sweet
  • some oil
  • parsley for garnishing

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Dice the onion and sauté it with the sauerkraut in the heated oil. Season with salt, pepper, and paprika (just enough). Add the broth, bring to a boil, and simmer for about 10 minutes. Halve and slice the mettenden sausages; do not fry! Stir the puree powder into the soup to thicken, depending on the desired thickness. Add the sausage and simmer for another 5-10 minutes. Sprinkle the finished soup with paprika and parsley strips (it tastes good without), and serve with a dollop of crème fraîche.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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