KRAUTSUPPE (CABBAGE SOUP)
Here’s something to warm you up as we are heading into the cold season. My family loves this soup! Yes, I write a german food blog and yes I make a lot of German food at home but to be honest, I sometimes get a little self conscious about it, especially when my children invite their friends over for dinner and announce that I have got to make Sauerkraut. Because their friends would love to try it. Sauerkraut? I know my kids love it, but it might be kind of an acquired taste, so I am not sure if other kids love it and I would rather make a lasagna instead. Well, this soup is approved by our 12 year old neighbor Abby that happened to have dinner with us on cabbage soup night. And she loved it! Best soup ever!
- 1 tbsp olive oil
- 1 large onion finely chopped
- 4 cloves of garlic finely minced
- 1 head of white cabbage (about 2 pounds) quartered, tough core removed, finely chopped
- 5 stalks of celery finely chopped
- 1/4-1/2 cup of red wine vinegar
- 8 cups of homemade or store bought chicken stock
- 1 small (6 oz) can of tomato paste
- 1 tablespoon caraway seeds
- 2 bay leaves
- 2 cups of cooked great northern or Cannellini beans
- freshly ground black pepper
- a small bunch of fresh thyme (or about 1 tsp dried)
- sour cream and finely chopped scallions or chives for topping
In a large, heavy stock pot, sauté the chopped onion, garlic and celery in olive oil over medium heat for 2-3 minutes. Add the chopped cabbage and let it wilt for about 2 minutes. Stirring often.
By the way, I alway cut the root part of the onion off first instead of the tip. That's how I learned it and it helps to keep the cutting board free of dirt.
Add the chicken stock, tomato paste, vinegar, caraway seeds, bay leaves and thyme. Bring to a boil and simmer for 20 minutes or until the cabbage is soft and the broth has reduced a bit.
Add the cooked beans and season with salt and pepper to taste. Serve in bowls topped with meatballs (optional), sour cream and chopped scallions or chives.
If you want to add meatballs to the soup you can either use 1 pound of high quality purchased bratwurst or italian mild sausage to form your meatballs or make them from scratch. Season 1 pound of grass fed ground beef with 1 finely minced garlic clove, 1 tbsp finely chopped fresh parsley, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp fennel seeds, 1/2 tsp salt, 1/4 tsp ground black pepper and salt to taste. Form small meatballs and fry them in a heavy skillet over medium heat.
SOURCE: ADAPTED FROM A FAMILY RECIPE