Ingredients with Measurements:
- 1 pound cervelatwurst, sliced
- 1 head of cabbage, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken broth
- 2 cups of water
- 1 teaspoon of caraway seeds
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the sliced cervelatwurst and cook for 5 minutes until lightly browned.
4. Add the chopped cabbage, caraway seeds, and paprika. Stir well to combine.
5. Pour in the chicken broth and water. Bring the soup to a boil.
6. Reduce the heat to low and simmer for 30 minutes until the cabbage is tender.
7. Season with salt and pepper to taste.
8. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 12g
Protein: 20g
Sodium: 1200mg
Substitutions for ingredients:
- Cervelatwurst can be substituted with any type of sausage.
- Chicken broth can be substituted with vegetable broth or beef broth.
- Caraway seeds can be substituted with fennel seeds or cumin seeds.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use red cabbage instead of green cabbage for a different flavor and color.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- Make sure to slice the cervelatwurst thinly to ensure even cooking.
- Stir the soup occasionally to prevent the cabbage from sticking to the bottom of the pot.
- Adjust the seasoning to your liking by adding more or less salt and pepper.
Storage instructions:
Refrigerate the leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the soup in a large soup tureen for a family-style meal.
Garnishes:
Sprinkle chopped fresh parsley or chives on top of the soup for a pop of color.
Pairings:
Serve the soup with crusty bread or crackers for dipping.
Suggested side dishes:
A simple green salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
If the soup is too thick, add more water or broth to thin it out. If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the sausage and cabbage to the recommended temperature to ensure food safety.
Food history:
Cervelatwurst is a type of Swiss sausage that is made from beef, pork, and bacon. It is commonly used in Swiss cuisine.
Flavor profiles:
This soup has a savory and slightly smoky flavor from the sausage, with a slightly sweet and earthy flavor from the cabbage.
Serving suggestions:
Serve the soup as a main course for a cozy dinner at home.
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Region: German