Kale Soup with Meatloaf
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g kale, cleaned
- 1 ¼ liters water
- 3 teaspoon vegetable stock, instant
- 1 bay leaf
- 2 clove (s)
- 6 grains allspice
- 600 g Kasseler cutlet
- 250 g carrot (s)
- 400 g potato (s)
- 4 sausages (Mettenden, 80 g each)
Print Recipe
Pin Recipe Instructions
- Sort the kale, pluck from the thick leaf veins and wash thoroughly. Blanch in boiling water for about 3 minutes. Drain, squeeze out lightly and roughly chop.
- Bring 1 1/4 l water with the stock and the spices to the boil. Rinse the smoked ham with cold water and add to the broth with the cabbage. Bring to the boil and simmer for about 1 hour.
- Peel, wash and dice the carrots and potatoes. After 30 minutes of cooking, add the meatloaf, carrots and potatoes and simmer.
- Take out the Kasseler and Mettenden. Cut the meatloaf into slices, remove the smoked pork from the bones and dice. Put both back in the soup. Season to taste with salt and pepper.
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