KAHLSUPPE - GERMAN CABBAGE SOUP
Make and share this Kahlsuppe - German Cabbage Soup recipe from Food.com.
Provided by kitty.rock
Categories German
Time 1h50m
Yield 8 servings soup, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
- Combine all the remaining ingredients except salt and pepper in the saucepan.
- Bring to a boil and then simmer partially covered for 90 minutes.
- Remove the bouquet garni and season the soup with salt and pepper.
- Serve the cabbage soup and garnish with fresh parsley leaves.
GERMAN VEGETABLE SOUP
My sister-in-law gave me this recipe-it's a nice thick soup. It does call for quite a few ingredients, but the taste is worth it!-Gundrun Braker, Burnett, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. , Dissolve bouillon in water; add to the beef mixture. Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper. , Simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in the corn, peas and beans; heat through. Discard bay leaf before serving.
Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 730mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 11g protein.
GERMAN CABBAGE SOUP FOR THE SOUL
When we lived in Maple Valley, WA we visited a wonderful and authentic German Restaurant often. The Cabbage soup was our favorite. I asked the cook several times what her secret was (a German lady, of course). She would never devulge her secret, of course. I would go home and attempt to get the flavors just right, with no...
Provided by Paula Todora
Categories Vegetable Soup
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. In a large covered pot, add olive oil and butter on medium high heat. When butter is melted, add sliced sausage and pork chop. Cook and stir until sausage is lightly browned and pork is cooked through.
- 2. Add remaining ingredients EXCEPT heavy cream and stir. Bring to a boil, then turn down heat to medium and cover.
- 3. Cook on medium to medium low, covered for 1 hour, stirring occasionally. Add additional salt and pepper, if needed and right before serving, add cream and stir.
- 4. Remove from heat and ladle into bowls and serve with hard rolls. The best part is dipping the rolls into the broth.
GERMAN SAUSAGE AND CABBAGE SOUP
Make a hearty sausage soup in about 30 minutes, just right for mopping up with crusty dark bread.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- In large saucepan or Dutch oven, melt butter over medium heat. Cook coleslaw mix, onion, celery and caraway seed in butter 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 5 to 10 minutes, stirring occasionally, until potatoes are tender and soup is thoroughly heated.
Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 12 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1600 mg, Sugar 6 g, TransFat 1/2 g
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