Summary

Ingredients

• 1 medium white cabbage
• 4 large potatoes, waxy
• 1 bunch spring onion (s)
• 1 small onion (s), brown
• 1 small onion (s), red
• 2 shallot (s)
• 500 g minced meat, mixed
• 2 tablespoon oil (sunflower oil or olive oil)
• 1 ½ liters water
• 3 tablespoon beef broth, instant
• 1 ½ tablespoon chicken broth, instant
• 2 tablespoon cream cheese
• 2 tablespoon cream cheese
• pepper
• sea-salt
• Paprika powder, hot as rose
• Chilli powder
• 0.5 teaspoon ½ celery salt
• 0.5 teaspoon ½ caraway seeds
• 2 tablespoon chives, fresh or frozen, cut into rolls
• 2 tablespoon parsley, smooth, chopped, fresh or frozen

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Instructions

1. Fry all the onions, cut into small cubes, with the minced meat in the oil until the onions and minced meat take on a little color. Add the water and then the cabbage, the potatoes and the caraway seeds (possibly crushed in a mortar). Sprinkle 2/3 of the broth powder on top and stir in briefly.
2. Set the stove to full heat and cook with the lid closed until the cabbage and potatoes are tender. If this is the case, season with paprika powder, celery salt, chilli powder, pepper and a little sea salt - if necessary, add some of the beef or chicken broth.
3. Let the whole thing simmer again with the lid open for about 10 minutes, remove from the hot plate and add the cheese. Now only add the chives and the parsley, then you can eat after about 10 minutes cooling time. A fresh baguette or ciabatta tastes best with it.
4. This soup can also be prepared in a pressure cooker without any problems, which of course shortens the preparation times.
5. If you don`t like processed cheese, you can of course swap the processed cheese for the same amount of cream cheese without any problems - in this case it can only be that you have to add a little more stock to seasoning.