Summary

Ingredients

• 250 g potato (s)
• 600 ml vegetable stock
• 1 onion (s)
• 1 small savoy cabbage or pointed cabbage
• 1 teaspoon vegetable oil
• 1 carrot (s)
• 2 tablespoon sour cream (e.g. cremefine)
• 2 tablespoon herbs, mixed (e.g. TK-8 herbs
• possibly salt and pepper if necessary

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Instructions

1. Peel and dice the potatoes, cook in a saucepan in 300 ml stock for about 15 minutes and puree with the stock.
2. Peel the onion and cut into rings, savoy cabbage or pointed cabbage into fine strips. Heat the oil in a pan, fry both in it and season with salt and pepper. Deglaze with the rest of the stock and cook for approx. 10 minutes until soft. Mix the savoy cabbage / pointed cabbage with the stock into the potato mixture.
3. Peel the carrot and cut into thin sticks (or into strips with a peeler). Mix the sour cream and herbs into the soup and serve sprinkled with the carrot sticks, seasoning with salt and pepper if necessary.
4. I like both varieties of cabbage very much and always choose the one that is currently on offer. With the pointed cabbage, the stew becomes a little more tender - you can also warm up the stew and if you like it meaty, you can also cut Wiener or Kasseler cubes into it - it is one of my favorite stews.