Bavarian Cabbage Soup
Soups • European
Description
The name is certainly associative — it's not like every restaurant in Munich serves exactly this kind of soup. However, all the attributes of hearty Bavarian cuisine are present: sauerkraut (which Germans definitely know how to do well), pork ribs (used to make the broth), and smoked meats that go into the seasoning. Doesn’t this remind you of something? It’s a paraphrase of the well-known meat mix, but here the meaty aroma is complemented by a beer scent: a shot of good, fragrant beer is poured into the mix of ingredients at the end of cooking. This recipe is taken from a restaurant in a small town and published in a book about culinary journeys.
Ingredients
- Pork Skewers 5 oz
- Water 25 fl oz
- Sauerkraut 5 oz
- Onion 0 oz
- Passata Tomato Sauce 0 oz
- Potato 5 oz
- Ham 0 oz
- Semi-Smoked Sausage 0 oz
- Beer 0 fl oz
- Vegetable Oil 0 fl oz
- Sugar 0 oz
- Salt to taste
- Spices to taste
Step-by-Step Guide
Step 1
Simmer the pork ribs in water for 2 to 2.5 hours to make the broth.
Step 2
Place the sauerkraut on a baking sheet, cover it with parchment paper, wrap the baking sheet in foil, and put it in a preheated oven at 320°F for 1 hour.
Step 3
Slice the onion into strips and sauté in vegetable oil until cooked through, then add tomato paste and cook for an additional 3–5 minutes.
Step 4
Place the whole peeled potatoes into the boiling broth, cook until tender, remove from the broth, and mash into a puree.
Step 5
Cut the ham and sausage into thin strips and sauté them in a skillet.
Step 6
Transfer the prepared ingredients into the broth: first the cabbage, then the onion with tomato paste, followed by the sautéed ham and sausage. Finally, add the mashed potatoes. Bring to a boil, season with sugar, salt, and spices. Pour in the beer, bring to a boil again, and then turn off the heat. Let it steep.
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