Kohlsuppe (German cabbage soup)

Based on 5 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
800 g white cabbages
500 g waxy potatoes
150 g celery roots
carrots
leek
onions
2 cloves garlic
2 tbsp vegetable oil
½ tsp sweet paprika powder
1 tsp ground cumin
2 l water
1 tbsp lemon juice
bay leaf
1½ tbsp mustard
salt
pepper
parsley (for serving)
bread (for serving)
crème fraîche (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
279
Protein
7 g
Fat
10 g
Carb
44 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.
    • 800 g white cabbages
    • 500 g waxy potatoes
    • 150 g celery roots
    • carrots
    • leek
    • onions
    • 2 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!
    • 2 tbsp vegetable oil
    • ½ tsp sweet paprika powder
    • 1 tsp ground cumin
    • 2 l water
    • 1 tbsp lemon juice
    • bay leaf
    • 1½ 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!

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