How To Make Savoy cabbage and frankfurter soup

Savoy cabbage and frankfurter soup

Savoy cabbage and frankfurter soup

With its low calorie content and high nutrient viscosity, savoy cabbage is just the thing for the cold months. In Hungary savoy cabbage is frequently prepared as a soup , which can be unexpectedly nice and flavourful if you use good quality constituents, with special emphasis on frankfurter link. Savoy cabbage soup is n’t an elegant soup , but a near-perfect bone.

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2 tbsp lard
1 medium onion, finely diced
garlic cloves, diced
medium head of savoy cabbage, tattered( gross weight approx 900 grams/ 2 lbs, net weight after rendingapprox. 600 grams/11/3 lbs – spread tough external leaves and core)
3 medium potatoes, minced
frankfurter bangers

1 tsp sweet paprika greasepaint
1 tsp caraway seeds
1/2 tsp marjoram
swab and pepper to taste
1 heaping tbsp flour
3 heaping tbsp sour cream

Heat 1 teaspoon of lard in a pot, add finely diced onions and garlic and sauté until translucent. Add tattered savoy cabbage and stir- shindig for 2- 3 twinkles until the strips wilt a little. Sprinkle with paprika, caraway seeds and marjoram. Pour in,8 liters/71/2 mugs of water, add potato cells, swab and pepper. Cook over low heat.

While the soup is cooking, cut the frankfurter bangers
into,5 cm/1/2 inch pieces. In a visage heat 1 teaspoon of lard and fry the frankfurters. Once they’re done, remove them from the visage and set away.

When the savoy cabbage and potatoes are tender, in a small coliseum blend together flour, sour cream and 100 ml/1/2 mug of water. Add some hot soup to the admixture, also pour it in the soup while shifting. Cook for 2- 3 twinkles. Turn off the heat and add the fried frankfurter bangers
to the hot soup .

Savoy cabbage and frankfurter soup recipe video

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