Kohlsuppe (German cabbage soup)

Kohlsuppe (German cabbage soup)

Based on 17 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"This vegan cabbage soup is not only a must during the colder seasons; it’s delicious and healthy and just as tasty any time of year. White cabbage contains a lot of vitamin C, potassium, calcium, and magnesium. If you like, you can also add other herbs like thyme, rosemary, dill, or savory. Depending on your choice, you can vary the taste of your soup, so give it a try! I recommend serving the soup with toasted bread or crispy croutons."

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
266⅔ g
white cabbages
166⅔ g
waxy potatoes
50 g
celery roots
carrots
leek
onions
cloves
garlic
tbsp
vegetable oil
tsp
sweet paprika powder
tsp
ground cumin
l
water
tbsp
lemon juice
bay leaf
½ tbsp
mustard
salt
pepper
parsley (for serving)
bread (for serving)
crème fraîche (for serving)
MetricImperial

Utensils

knife, cutting board, peeler, saucepan (large), cooking spoon

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How-To Videos

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3 easy ways to juice a lemon

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How to chop cabbage

Nutrition per serving

Cal279
Fat10 g
Protein7 g
Carb44 g
  • Step 1/2

    Remove the outer leaves and the core of the cabbage. Cut it into bite-size pieces. Peel the potatoes, celery, and carrots and cut into bite-size pieces. Clean the leek and finely dice together with the onions and garlic.
    • 266⅔ g white cabbages
    • 166⅔ g waxy potatoes
    • 50 g celery roots
    • carrots
    • leek
    • onions
    • cloves garlic
    • knife
    • cutting board
    • peeler

    Remove the outer leaves and the core of the cabbage. Cut it into bite-size pieces. Peel the potatoes, celery, and carrots and cut into bite-size pieces. Clean the leek and finely dice together with the onions and garlic.

  • Step 2/2

    Heat oil in a large saucepan over medium-high heat, then add onions, garlic, and leeks and sauté. Add the rest of the chopped ingredients and sauté for another 5 min. Add paprika powder and cumin and fry briefly. Deglaze with the water and lemon juice, then add bay leaves and mustard. Generously season with salt and pepper. Increase the heat, let the soup bring to a boil, then reduce heat and let simmer for approx. 30 min. Season again with salt and pepper and more lemon juice to taste. Sprinkle the cabbage soup with chopped parsley and serve with bread and, if you like, crème fraîche. Enjoy!
    • tbsp vegetable oil
    • tsp sweet paprika powder
    • tsp ground cumin
    • l water
    • tbsp lemon juice
    • bay leaf
    • ½ tbsp mustard
    • salt
    • pepper
    • parsley (for serving)
    • bread (for serving)
    • crème fraîche (for serving)
    • saucepan (large)
    • cooking spoon

    Heat oil in a large saucepan over medium-high heat, then add onions, garlic, and leeks and sauté. Add the rest of the chopped ingredients and sauté for another 5 min. Add paprika powder and cumin and fry briefly. Deglaze with the water and lemon juice, then add bay leaves and mustard. Generously season with salt and pepper. Increase the heat, let the soup bring to a boil, then reduce heat and let simmer for approx. 30 min. Season again with salt and pepper and more lemon juice to taste. Sprinkle the cabbage soup with chopped parsley and serve with bread and, if you like, crème fraîche. Enjoy!

  • Enjoy your meal!

    Kohlsuppe (German cabbage soup)

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