Hamburg Cabbage Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g ribs (pork)
- 2 liters water
- 1 bay leaf
- 6 pepper-grains, black
- 400 g savoy cabbae, cut into strips
- 500 g potato (s), diced
- 1 tablespoon cornstarch
- 100 ml cream
- 200 g breakfast bacon
- 2 onion (s), cut into rings
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the ribs, water, bay leaf, peppercorns and salt in a saucepan and bring to the boil, then cover and simmer for approx. 45 minutes (until the meat is done). Remove the ribs from the saucepan with a slotted spoon and set aside. Add savoy cabbage and potatoes to the soup and simmer in a closed pot for 20 minutes. Add the spare ribs and let the soup simmer for another 10 minutes until everything is cooked through.
- Whisk the cornstarch and cream in a bowl and add to the soup, stirring continuously, until it is somewhat thickened. Let the soup simmer for another 5 minutes and season with salt and pepper if necessary.
- Cut the bacon into small pieces and fry in a pan. Add the onion rings and let them brown nicely.
- Immediately before serving, sprinkle the soup with the bacon and onion mixture.
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