Soup > German Soups

Pottwurst and Cabbage Soup Recipe

Ingredients with Measurements:
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 pound Pottwurst sausage, sliced
- 1 head of cabbage, chopped
- 6 cups chicken broth
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped

Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
- Knife and cutting board

Step-by-step instructions:

1. In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.

2. Add the sliced Pottwurst sausage to the pot and cook until browned on both sides.

3. Add the chopped cabbage to the pot and stir to combine with the sausage and onion mixture.

4. Pour in the chicken broth and add the caraway seeds. Season with salt and pepper to taste.

5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the cabbage is tender.

6. Serve the soup hot, garnished with chopped parsley.


Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 10g
Protein: 20g

Substitutions for ingredients:
- You can use any type of sausage in place of Pottwurst.
- If you don't have caraway seeds, you can use fennel seeds instead.

Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use beef broth instead of chicken broth for a richer flavor.
- Add a can of diced tomatoes for a more tomato-based soup.

Tips and tricks:
- Be sure to slice the Pottwurst sausage thinly so that it cooks evenly.
- Stir the soup occasionally to prevent the cabbage from sticking to the bottom of the pot.
- You can adjust the seasoning to your taste by adding more salt and pepper as needed.

Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the soup in individual bowls with a slice of crusty bread on the side.

Garnishes:
- Chopped parsley

Pairings:
- Serve with a glass of red wine or a cold beer.

Suggested side dishes:
- Crusty bread
- Roasted vegetables

Troubleshooting advice:
- If the soup is too thick, you can add more chicken broth to thin it out.

Food safety advice:
- Be sure to cook the sausage thoroughly to prevent any foodborne illnesses.

Food history:
- Pottwurst is a type of German sausage that is made with pork and potatoes.

Flavor profiles:
- Savory, slightly sweet, and hearty.

Serving suggestions:
- Serve the soup as a main course for a cozy winter meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: German

Taste: Savory, Tangy, Hearty, Smoky, Aromatic