Ingredients with Measurements:
- 1 pound of Tyrolean speck, diced
- 1 head of cabbage, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 6 cups of chicken broth
- 1 teaspoon of caraway seeds
- 1 teaspoon of paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add diced speck and cook until crispy, about 5 minutes.
3. Remove speck from the pot and set aside.
4. Add chopped onion and minced garlic to the pot and cook until softened, about 3 minutes.
5. Add chopped cabbage to the pot and cook until wilted, about 5 minutes.
6. Add caraway seeds and paprika to the pot and stir to combine.
7. Pour chicken broth into the pot and bring to a boil.
8. Reduce heat to low and simmer for 30 minutes.
9. Add cooked speck back into the pot and season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for cooking speck, onion, and garlic
- Low heat for simmering soup
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 250
- Fat: 14g
- Carbohydrates: 15g
- Protein: 18g
Substitutions for ingredients:
- Bacon can be substituted for Tyrolean speck
- Green cabbage can be substituted for white cabbage
Variations:
- Add diced potatoes to the soup for a heartier meal
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup
Tips and tricks:
- To make the soup more flavorful, use homemade chicken broth instead of store-bought
- If the soup is too thick, add more broth to thin it out
- Leftover soup can be frozen for up to 3 months
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through
Presentation ideas:
- Serve soup in individual bowls with a sprig of fresh parsley on top
Garnishes:
- Fresh parsley
Pairings:
- Crusty bread
Suggested side dishes:
- Roasted vegetables
Troubleshooting advice:
- If the soup is too salty, add more broth to dilute the saltiness
Food safety advice:
- Make sure to cook the speck thoroughly before adding it to the soup
Food history:
- Tyrolean speck is a type of cured ham that originated in the Tyrol region of Austria
Flavor profiles:
- Smoky, savory, and slightly sweet
Serving suggestions:
- Serve as a main course for lunch or dinner
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Region: Austrian