Ingredients with Measurements:
- 1 medisterpølse (Danish sausage)
- 1 small head of cabbage, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the chopped cabbage to the pot and sauté for a few minutes until the cabbage is slightly softened.
4. Pour in the chicken or vegetable broth and bring the soup to a boil.
5. Reduce the heat to low and let the soup simmer for 20-25 minutes or until the cabbage is tender.
6. While the soup is simmering, cook the medisterpølse according to package instructions.
7. Once the medisterpølse is cooked, slice it into bite-sized pieces.
8. Add the sliced medisterpølse to the soup and let it simmer for an additional 5-10 minutes.
9. Season the soup with salt and pepper to taste.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 18g
- Protein: 10g
- Fiber: 5g
Substitutions for ingredients:
- Medisterpølse can be substituted with any type of sausage.
- Chicken or vegetable broth can be substituted with beef broth or water.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use kale or collard greens instead of cabbage.
- Add a can of diced tomatoes for a tomato-based soup.
Tips and tricks:
- Be sure to slice the medisterpølse into bite-sized pieces so that it is easier to eat in the soup.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
- Serve the soup in bowls with a slice of crusty bread on the side.
Garnishes:
- Garnish the soup with chopped fresh parsley or chives.
Pairings:
- Serve the soup with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Be sure to cook the medisterpølse to the recommended internal temperature to ensure it is safe to eat.
Food history:
- Medisterpølse is a traditional Danish sausage made from pork, spices, and onions.
Flavor profiles:
- The soup has a savory and slightly sweet flavor from the medisterpølse and cabbage.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Danish