Warm, Glowing Tuber Soup with Crispy Königsdorf Cabbage Chips

5 from 3 votes
Prep Time 40 minutes
Cook Time 1 hour 50 minutes
Rest Time 12 hours 40 minutes
Total Time 15 hours 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 177 kcal


For the soup:

  • 2 Pc. Beetroot tubers
  • 2 Pc. Parsnip fresh
  • 0,5 Pc. Celery root
  • 1 Pc. Sweet potato
  • 30 g Coconut Milk Fat (Creamed Coconut)
  • 1 pole Leek
  • Fresh ginger
  • Fresh turmeric
  • 2 tbsp Rosemary
  • 2 Msp Turmeric
  • 1 pinch Ceylon cinnamon
  • 2 Msp Pepper
  • 0,5 tsp Curry
  • 0,25 tsp Ground cumin
  • 0,5 tsp Mustard seeds black
  • 1 tbsp Vegetable paste
  • 0,5 tsp Masala spice

For the baked cabbage chips:

  • 1 bunch Red Russian Kale
  • 1 tbsp Koenigsdorf rapeseed oil
  • 1 tsp Königsdorfer rapeseed oil with chilli
  • 1 Msp Ground cumin
  • 1 Msp Ground turmeric spice
  • 1 Msp Pepper

For the sourdough bread:

  • 400 g Lukewarm water
  • 100 g Sourdough starter
  • 400 g Wholemeal spelt flour
  • 100 g Wheat flour


The soup:

  • Grate the turmeric and ginger root, chop the leek into small pieces. Wash remaining vegetables, peel if necessary and cut into cubes. Heat some of the pure fat from the creamed coconut (or rapeseed oil) in a saucepan. Sear the ginger, turmeric and leek. Add the spices, vegetable stock, rosemary. To sear STH.
  • Add the remaining vegetables and about 2 teaspoons of creamed coconut and fry over high heat, stirring constantly. When the flavors are absorbed, cover the contents with water (approx. Two fingers' widths over the vegetable mixture).
  • Bring to the boil and simmer / simmer for another 40 minutes on low heat until the beetroot is soft but still firm to the bite. Puree until you get a creamy soup. Leave a few pieces depending on your taste.

The baked cabbage chips:

  • Cut the cabbage into pieces, mix with the oil and spices. Spread out on a baking sheet. Bake on the middle rack at 120 ° for about 20 minutes. Then let cool on a rack. Serve cold and crunchy with the soup.

The sourdough bread:

  • Feed the active sour (sourdough starter) approx. 6-8 hours before the start of the kneading process. Pour 100 g of the sour in lukewarm water. If the acidic vesicles and floats slightly on top, then the acidity is good. Mix with your fingers until the sour starter dissolves. Add flour and salt and mix with your hands, then knead. Knead by your fingers. Just until there are no more lumps of flour. Cover with a clean kitchen towel and let stand for 60 minutes in a warm place, e.g. place on the heater in winter.
  • After 60 minutes, lightly knead the dough with your hands, then fold the dough. Fold inside out. Turn the dough over and fold in the corners. Let rise for another 60 minutes. Repeat the process again. Lift the dough up, fold it under you. Repeat six to seven times. Put .... on the table. Dust with flour (preferably rye flour *). Lift over the side with the spatula. Repeat process.
  • Then cover with a cotton cloth and let rise for 30-40 minutes. Line the proving basket with a little rye flour. Fold the top and bottom sides in half. Fold right and left sides in half. Fold the corners in the middle. Lift the dough up and place it in the basket. Store in the proving basket in the refrigerator overnight.
  • On the following day, preheat the bread pot in the oven (convection) to 260 ° C. Lift off the lid, tip the bread into the bread pot, cut into it, close the lid and bake with the lid at 260 ° C for 25 minutes. Bake at 130 ° C for another 25 minutes without a lid. Take bread out of the oven, turn it over, knock on the floor. When the clay is good, the bread is baked through. Let cool for 2 hours before cutting.


Serving: 100gCalories: 177kcalCarbohydrates: 33.9gProtein: 6.1gFat: 1.6g
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Written by John Myers

Professional Chef with 25 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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