Anja`s Chinese Cabbage Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg Chinese cabbage
- 2 onions)
- 2 carrot (s)
- 4 sausages (Viennese or Frankfurter)
- some oil (tasteless)
- 1 liter chicken broth
- 200 ml sweet cream
- 3 tablespoon soy sauce
- Pepper, freshly ground
- Curry powder
- salt
Print Recipe
Pin Recipe Instructions
- Clean the Chinese cabbage and cut into strips. Peel and dice the onions. Peel the carrots and cut into match-sized sticks. Cut the sausages into slices.
- Heat some oil in a saucepan and sweat the onion cubes until golden brown. Add the Chinese cabbage strips and fry everything while stirring - the Chinese cabbage can be browned a little in some places. Then add the carrot sticks and fill up with 1 liter of chicken broth (I use hot water with 2 heaped tablespoons of Knorr chicken broth). Add the sweet cream. Season with 2-3 tablespoons of soy sauce, freshly ground pepper, a good pinch of curry powder and a little salt. Bring to the boil, then reduce the heat and simmer with the lid closed for about 10-15 minutes until the carrot sticks are soft.
- In the meantime, fry the sausage slices in a pan with a little oil.
- Finally, serve the finished soup sprinkled with the sausage slices.
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