Ingredients with Measurements:
- 1 Ringriderpølse sausage, sliced
- 1 small head of cabbage, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken broth
- 1 cup of water
- 1 tsp of caraway seeds
- 1 tsp of paprika
- Salt and pepper to taste
- 2 tbsp of olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Knife and cutting board
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and cook until the onion is translucent.
3. Add the sliced Ringriderpølse sausage and cook until browned on both sides.
4. Add the chopped cabbage, chicken broth, water, caraway seeds, and paprika to the pot.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes.
6. Season with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 15g
Carbohydrates: 20g
Protein: 10g
Substitutions for ingredients:
- Any type of sausage can be used instead of Ringriderpølse.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use smoked paprika for a smokier flavor.
- Add a can of diced tomatoes for a tomato-based soup.
Tips and tricks:
- Make sure to brown the sausage before adding the cabbage to the pot.
- Adjust the seasoning to your taste.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a slice of bread on the side.
Garnishes:
Garnish the soup with chopped parsley or croutons.
Pairings:
Pair the soup with a light beer or a glass of white wine.
Suggested side dishes:
Serve the soup with a side salad or a slice of bread.
Troubleshooting advice:
If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Ringriderpølse is a type of Danish sausage traditionally served during the Ringriderfest, a summer festival in Denmark.
Flavor profiles:
The soup has a savory and slightly sweet flavor from the cabbage and sausage.
Serving suggestions:
Serve the soup as a main course for a cozy dinner at home.
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Region: Danish