John Myers
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Strong Cabbage Soup
The perfect strong cabbage soup recipe with a picture and simple step-by-step instructions.
For the broth
- 2 bunch Soup greens
- 1 Butcher’S onion
- 500 g Soup bones
- 500 g Marrow bone
- 500 g Beef leg slice
- 10 Black peppercorns
- 4 Juniper berries
- 3 Bay leaves
- 4 Cloves
For the soup
- 500 g Fresh white cabbage
- 300 g Carrots
- 2 Poles Leek
- 1 small Celery bulb
- 1 smaller Fennel
- 1 small Kohlrabi
- 4 piece Mettenden
- 250 g Smoked pork belly
- Olive oil
- Salt
- Pepper
- Parsley
Preparation of the bones
- Place the bones and marrow bones in a juice pan and roast at 180 degrees for one hour in the lower part of the oven. Now and then scrape the roots off the floor.
Mise en place for the broth
- Clean the soup vegetables and roughly dice or cut into pleasant pieces. Halve the onion and lard it with the cloves. Rinse the leg slice in cold water. Fill a tea bag with the bay leaves, juniper berries and peppercorns.
Preparation of the broth
- Roast the onion dry in the pan, add the leg slice and the bones. Add vegetables and fill up with 5 liters of cold water. Salt and bring to the boil. When boiled, turn the flame low so that the broth only simmers slightly. Skim off the resulting protein foam again and again. After about an hour of cooking, add the spice packet.
Finishing the broth
- Pour the finished stock through a sieve lined with a strainer and allow to cool a little.
Mise en place for the soup
- Clean the vegetables for the insert and cut into cubes of the same size. Likewise the bacon and the meatballs. Clean the cabbage, first quarter it and then cut into even strips.
Making the soup
- Fry the bacon and sausages in olive oil, add the vegetables and cabbage. Stew with a little broth for about 20 minutes until soft. Add the rest of the broth and simmer again over a moderate heat for 30 minutes.
Finish and serve
- Serve on deep plates or soup bowls and sprinkle with freshly chopped parsley.
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