Cabbage soup or winter stew: This dish is just right for colder temperatures.
It warms wonderfully from the inside and tastes great for young and old.
Soup or stew
- well, we could discuss this question at any time by looking at the picture of this dish.
A soup is usually of a more liquid nature with not too much inlay.
A stew * is the opposite of that.
But regardless of whether you
call
this dish
cabbage soup or winter
stew, only one thing is important: that it has power.
In the sense of "strengthening".
This is really necessary at the current temperatures.
Winter still has a firm grip on us these days, at least in terms of temperatures ...
The ulterior motive of this recipe
We have already discussed it: It has to be something warm and strong.
So the idea was: to put cabbage, potatoes, soup vegetables as well as meat and sausage in one pot.
Vegetarians
don't have to quit reading angrily at this point!
Just leave the sausage and meat aside.
Even then, this dish will be very tasty.
Cabbage soup: what to look out for with meat and sausage
If you
opt
for
smoked meat
, you should be careful with the salting.
Because smoked meat gives off a lot of its often salty taste to the soup.
The same goes for the sausages.
For example, those who
turn
to
Cabanossi
should take the same advice.
And: Cut the Cabanossi into bite-sized rings and let them simmer too.
The sausage gives off its aromas to the soup even better.
When it comes to seasoning, whatever tastes good is allowed
As already explained, this does not mean salt.
But any other spice or herb.
Maggi herb
is definitely doing well
.
Unfortunately, it doesn't grow in the garden at this time of year - otherwise I would certainly have put it in the soup!
Instead, I used caraway seeds.
Bay leaves and juniper berries would also be conceivable in any case.
Extra whistle with lard for the cabbage soup
If you want to give your dish that extra whistle, you can sear it with greath.
Sure, it'll be a particularly hearty affair.
But right now, at least I'm not working towards the bikini figure.
It's still too cold for that.
And we don't eat this hearty soup every day.
And: you don't have to eat the soup with half a kilogram of meat and sausage.
The crowd makes the herb fat in the truest sense of the word ...
Also delicious:
quick mushroom pan with bacon - ideal as a side dish, main course or finger food.
Recipe for cabbage soup: you need these ingredients
Servings:
10
Preparation time:
20 minutes
Preparation time:
90 minutes
1.5 kg of white cabbage
500 g potatoes
3 onions
5 cloves of garlic
3 tbsp clarified butter
1 bunch of soup vegetables (carrots, celeriac, leek, parsley)
4 liters of water
2 tbsp caraway seeds
500 g smoked bacon or ham
2 St. Cabanossi
Also
try :
Stuffed peppers wrapped in bacon - you've never eaten this classic like this before.
Winter cabbage soup: the preparation
Quarter the cabbage, remove the stalk and cut into bite-sized pieces.
Peel the onions and cut into cubes.
Peel and chop the garlic as well.
Sauté the onions and garlic in the lard.
Meanwhile, peel and chop the soup vegetables.
Braise this as well.
Now put the cabbage in the pot and sauté lightly.
Pour in the broth, add the caraway seeds and add the meat or sausages (these cut open).
Peel the potatoes and put them in the pot, cut into bite-sized pieces.
Simmer for a good 90 minutes.
Season to taste with salt and pepper.
Video: Hearty winter soup - cabbage soup with potatoes as well as bacon & sausage
Anja Auer is editor-in-chief of the BBQ & Food magazine “Die Frau am Grill”. In addition, she runs the largest YouTube channel on the topic of “grilling”, which is produced by a woman in German-speaking countries. Most of the recipes are not only successful on the grill, but also on the stove and in the oven. You can find more recipes at www.die-frau-am-grill.de and the YouTube channel www.youtube.com/diefrauamgrill
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Read more:
With this ingredient you can fry the bacon in the pan until it is particularly crispy.
So stews for the winter taste more sophisticated
So stews for the winter taste more sophisticated
