Kasseler Vegetable Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g peas, frozen
- 2 tablespoon oil, neutral (e.g. sunflower oil)
- 1 medium onion (s), diced
- 1 clove garlic, if necessary, finely chopped
- 200 g carrot (s), halved lenthways, cut into fine slices
- 3 stalks celery, unthreaded, cut into fine slices
- 1 liter meat or vegetable broth (instant)
- 0.5 liter ½ cider, tart (apple wine)
- 2 teaspoons oregano, dried
- 750 g Kasseler ribs, cooked in one piece
- 2 apples, sour (e.g. Boskop)
- 1 bunch spring onion (s), cut into fine rings
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Thaw the peas in a colander.
- Heat the oil in a large saucepan. Sweat the onion cubes (and the garlic) in it. Add the carrot and celery slices and lightly roast. Top up with the stock and the cider. Add the peas and oregano and simmer over medium heat for about 20 minutes.
- Release the Kassler and cut into 1 cm cubes. Peel, quarter and core the apples and cut into thin wedges. Add the spring onion rings, apple wedges and smoked pork cubes to the vegetables and let stand for 5 minutes. Season to taste with salt and pepper.
- Boiled potatoes are served with it, especially if you are hungry.
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