John Myers
Pointed Cabbage and Potato Soup
The perfect pointed cabbage and potato soup recipe with a picture and simple step-by-step instructions.
- 3 Shallots
- 1 small Cabbage
- 6 Potatoes
- 4 Carrots
- 800 ml Vegetable broth
- Salt
- Pepper
- Nutmeg
- 150 ml Cream
- 3 Pair Wiener sausages
- Peel the shallots, cut into small cubes and sauté in a little butter.
- Clean the pointed cabbage, cut into strips, peel the carrots and potatoes, cut into cubes, add everything to the shallots and sauté them.
- Now pour in the vegetable stock and simmer covered for about 20-30 minutes.
- Coarsely puree the soup with a hand blender, season well with salt, pepper and a little nutmeg.
- Chop the wiener sausages, add them to the soup and let them get hot
- Whip the cream until creamy, stir half into the spoon and use the other half to garnish.
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