Soups

Potato Soup with Pointed Cabbage

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 350 g potato (s)
  • 300 g pointed cabbae, (without stalk)
  • 2 shallot (s)
  • 1 carrot (s)
  • 2 tablespoons oil
  • 1 liter vegetable stock
  • 100 ml cream
  • salt and pepper
  • nutmeg
  • marjoram
  • possibly bacon
Potato Soup with Pointed Cabbage
Potato Soup with Pointed Cabbage

Instructions

  1. Cut the cleaned pointed cabbage into strips, peel and dice the potatoes and carrots. Peel the shallots and cut into fine cubes.
  2. Sauté the vegetables and onions in hot oil, then pour in the broth and simmer gently for about 20 minutes. Puree the soup and season with the spices. Whip the cream until half-firm and stir into the soup.
  3. If you like, you can also crumble crispy fried bacon and sprinkle it over the soup before serving.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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