German Savoy Cabbage Soup
User Reviews
4.7
German Savoy Cabbage Soup
Description
This soup combines textures and flavors from Savoy cabbage, tender potato cubes, and a rich mixture of ground beef and pork. Smoked streaky bacon and sautéed onions are first cooked to develop savory depth and sweetness. The mixture is seasoned with both sweet and hot ground paprika, infusing warmth and gentle heat. Adding broth and simmering softens the vegetables and melds flavors.
The resulting soup is thick with soft vegetables and meat, balanced by the mild bitterness of the cabbage. Freshly chopped chives garnish the soup, providing a mild onion aroma, and a dollop of crème fraîche adds creaminess and a slight tang when served. The soup can be reheated easily and tastes even better after resting overnight.
This is a traditional German-style soup suitable as a filling main or starter on cool days. It showcases regional ingredients and layered savory flavors through the combination of bacon, meat, spices, and fresh vegetables.
Ingredients
- 1 lb savoy cabbage 450 g/ about ½ a not very large cabbage
- 1 lb potato 450 g
- 75 smoked streaky bacon preferably one thicker piece
- 1 onion
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 lb ground meat half beef, half pork, 450 g
- 1 teaspoon paprika sweet, ground
- 1 teaspoon paprika hot ground variety
- 8 ½ cups beef broth 2 liter, or vegetable broth
- salt fine sea salt and freshly ground
- black pepper fine sea salt and freshly ground
- chives small bunch
- crème fraîche /smetana/sour cream to serve, optional
Instructions
- Chop the savoy cabbage into small pieces. Cut the potatoes into small cubes. Chop the bacon and the onion finely as well.
- Saute: Heat the oil in a heavy bottom soup pot. Add the bacon and the onion to the pot and let cook until the onion is translucent and some of the bacon fat has rendered. Add the ground meat and cook until brown, stirring and breaking the lumps in between.
- Add spices: Both sorts of ground paprika, salt, and pepper, and stir well.
- Add the savoy cabbage, potatoes, and beef or vegetable broth to the soup pot. Stir well, cover, leaving a small crack open, and let cook on medium-low heat for about 30 minutes or until the potatoes are tender.
- Adjust the taste with salt and generously with freshly ground black pepper.
- Serve: Sprinkle with finely chopped chives and serve with a dollop of crème fraiche, if desired. The soup can be reheated; it tastes even better the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1/6 of the soup | |
| Calories | 380kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 28g | 56% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 11g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 658mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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