Kahlsuppe German Cabbage Soup
Warm your soul with Kahlsuppe, a comforting German cabbage soup brimming with rustic, hearty flavors. This traditional recipe features tender green cabbage, earthy potatoes, sweet carrots, and a touch of aromatic caraway seeds for an authentic European touch. Crispy, golden bacon lends smokiness and depth, while a base of chicken or vegetable broth brings everything together in a rich, satisfying bowl of goodness. Simmered low and slow, this one-pot wonder is packed with nutrients and perfect for chilly evenings. Garnished with fresh parsley, Kahlsuppe is a wholesome, flavorful delight that's easy to prepare and sure to become a family favorite. Keywords: German cabbage soup, Kahlsuppe recipe, hearty soup, traditional German dishes.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 3 medium Potatoes
- 2 medium Carrots
- 2 stalks Celery stalks
- 1 medium Onion
- 2 Garlic cloves
- 150 g Bacon
- 1.5 liters Chicken or vegetable broth
- 1 Bay leaf
- 1 tsp Caraway seeds
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp (chopped) Fresh parsley
- 2 tbsp Olive oil or butter
Instructions
Peel the potatoes and carrots, then dice them into small chunks. Chop the celery and onion finely. Mince the garlic. Remove the outer leaves of the cabbage, then cut it into quarters, remove the core, and chop it into thin strips.
In a large soup pot, heat the olive oil or butter over medium heat. Add the bacon and cook until it becomes crispy and releases its fat, about 5 minutes.
Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until fragrant and slightly softened.
Add the celery, carrots, and potatoes to the pot. Stir well to coat the vegetables in the fat from the bacon.
Add the chopped cabbage to the pot and mix thoroughly with the other ingredients. Cook for about 5-7 minutes, stirring occasionally, until the cabbage begins to wilt.
Pour in the chicken or vegetable broth and add the bay leaf, caraway seeds, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for approximately 30 minutes, or until the vegetables are tender.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaf before serving and garnish the soup with freshly chopped parsley.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 148 mg | 50% | |
| Sodium | 10543 mg | 458% | |
| Total Carbohydrate | 191.3 g | 70% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 36.0 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 460 mg | 35% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5809 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
