BAVARIAN LEEK & CABBAGE SOUP

Ellen Bales

By
@Starwriter

I love German recipes, especially soups. This one is quick and hearty. Good for those frigid winter days and nights. Serve with a heavy dark bread.
Recipe & photo: Eatingwell.com
01-06-15

Rating:
☆☆☆☆☆ 0 votes
Serves:
6-8
Prep:
1 Hr 10 Min
Method:
Stove Top

Ingredients

3 Tbsp
olive oil, extra virgin
2 medium
leeks, white and light geen parts, halved and thinly sliced
1 c
coarsely chopped carrots
1 c
diced celery
1/2 tsp
caraway seeds
6 c
chicken broth
1 bottle
(12 oz.) lager
8 c
thinly sliced green cabbage
3 c
diced red potatoes
2
bay leaves
4 c
chopped greens, such as kale or spinach
12 oz
smoked kielbasa or bratwurst, cut into 1/2-inch rounds
3/4 tsp
salt
ground pepper to taste
1/2 c
sour cream
chopped fresh parsley for garnish

Step-By-Step

1Heat oil in a large pot over medium heat. Add leeks, carrots, celery, and caraway seeds. Cover and cook, stirring occasionally, for 10 minutes.
2Add broth, lager, cabbage, potatoes and bay leaves; cover and bring to a boil. Uncover, reduce heat and simmer for 10 minutes.
3Stir in greens and sausage and cook, stirring occasionally, until the potatoes are tender, 10 to 15 minutes more. Season with salt and pepper. Discard bay leaves. Ladle into bowls and top each with 1 Tbsp. sour cream and parsley, if desired.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Pork
Regional Style: German