Savory Soup with Sausage Balls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g savoy cabbae
- 1 onion (s)
- 2 tablespoon butter
- 1 liter broth
- 100 ml cream
- 175 g sour milk or yourt
- 2 Bratwurst, coarse, fresh
Print Recipe
Pin Recipe Instructions
- Cut the savoy cabbage into fine strips. Dice the onion and sauté in butter in a large saucepan. Add savoy cabbage and sauté briefly. Pour in the stock, season and cook for 30 minutes.
- Take some savoy cabbage out of the pot and puree the rest.
- Fold in the cream and curdled milk (or yogurt). Put the leftover strips of savoy cabbage back into the soup.
- Squeeze out small balls from 2 fresh (coarse) sausages, fry them and add to the soup.
- Variation: You can also add meatballs to the soup. To do this, fry walnut-sized balls made from 350 g of mixed minced meat, 1 egg, 1 roll, salt, pepper and paprika powder in hot fat.
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