Flensburg Kale Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 liters water
- 400 g bacon, streaky
- 60 g oat roats, fine
- 400 g kale
- Vegetables (root vegetables and celery), about 1 plate full
Print Recipe
Pin Recipe Instructions
- Soak the oat groats.
- Clean the cabbage and chop it finely.
- Bring the bacon with the water to the boil and after 1 hour add the oat groats, the kale and the vegetables.
- Boil the soup in an open pot for about 25 minutes so that the bitter substances can escape, then cook in the closed pot.
- Chop the bacon and add it to the soup.
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