Cabbage soup
This cabbage soup is a tasty and hearty dish. It's a real treat, especially in winter.
Ingredients · Servings 4
- 2. Butter
- 1 tsp caraway seeds (whole)
- 1 pinch of marjoram (ground)
- 1 Pinch Nutmeg Powder
- 1 pinch of parsley (fresh, leaves, decoration)
- 1 pinch of black, ground pepper
- 1.5 l beef soup (ready)
- 1 pinch of salt
- 200 g pork belly (minced)
- 1 can of wine sauerkraut
- 400 g white cabbage
- 3 tablespoons of plain wheat flour
- 1 yellow onion
Method · 1 h 10 min
- To make this delicious cabbage soup, first cut the pork belly into small cubes. Peel and finely chop the onion.
- Cut the white cabbage into thin strips. Then rinse the wine sauerkraut in a sieve and let it drain well.
- Place the diced pork belly in a cold pot. Heat slowly over medium heat so that its own fat renders. This creates a flavorful base without adding any extra fat. Once it's lightly browned, leave it in the pot.
- Now add the butter and onion and sauté until golden yellow. Sprinkle in the flour and, stirring constantly, toast until light to golden brown. This creates a classic {{ link("ATT", "2682
- Next, add the white cabbage to the roux and sauté briefly. This creates light roasted aromas that give the soup depth.
- Pour on the {{ link("RZT", 4919, "Beef soup") }} (or {{ link("RZT", 11489, "Vegetable soup") }}) and stir well to prevent lumps from forming.
- Now add the wine sauerkraut, season with salt, pepper, nutmeg, caraway and marjoram, and simmer gently over medium heat for about 45–60 minutes, until the cabbage is soft and the flavors have combined.
- Season to taste at the end of the cooking time. If the soup becomes too thick, thin it with a little more stock. Garnish with fresh parsley before serving.
Now add the butter and onion and sauté until golden. Sprinkle in the flour and, stirring constantly, cook until light golden brown. This creates a classic roux, which will later thicken the soup.
Pour in the beef broth (or vegetable broth) and stir well to prevent lumps from forming.
