| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
German |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion, cut into small dice |
| 2 |
t |
Ground caraway seeds |
| 1 |
t |
Ground celery seeds |
| 2 |
T |
Unsalted butter |
| 1 |
T |
Olive or vegetable oil |
| 2 |
|
New potatoes, about 3/4 |
|
|
lb. cut into small dice |
| 10 |
c |
Light Chicken Stock |
| 3/4 |
lb |
Garlic sausage, cut into |
|
|
1/2-inch thick rounds |
| 2 |
c |
Coarsely chopped, cooked |
|
|
dark chicken meat |
| 1/2 |
|
Head white cabbage, cored |
|
|
and finely shredded |
|
|
about |
|
|
4 cups |
| 1/2 |
c |
Minced fresh parsley, for |
|
|
garnish |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
This traditional German soup is spiked with the essence of caraway and
celery. 1.In a heavy-bottomed, 6-quart saucepan, cook the onions and
spices in the butter and olive oil over moderate heat for 10 minutes,
stirring frequently. 2.Add the potatoes, chicken stock, and sausage
and bring to a boil over high heat. Reduce the heat to moderate and
cook for 7 to 10 minutes, or until the potatoes are tender. 3.Add the
chicken and cabbage and cook for 3 to 5 minutes, or until the cabbage
is just wilted. 4.Season with salt and pepper. Garnish portions with
parsley just before serving. 5.Makes about 11 cups. Posted to
recipelu-digest by molony <molony@scsn.net> on Feb 05, 1998
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