Krautsuppe – Cabbage Soup

Wednesday, August 25, 2010

4 Thick slices bacon, diced

1 head green cabbage, shredded

2 onions, sliced

4 cup chicken stock ( boullion will do, but doesn’t taste as

“right” )

1 turnip, sliced and without the greens

2 cup water

2 carrots, diced

6 sprigs parsley

2 potatoes, cubed ( can leave skin on if desired )

1 bay leaf

1/4 cup parmesan cheese, grated

1) Tie together the parsley and bay leave to make a simple boquet garni.

2) In a 6 quart pot combine everything except salt, pepper and cheese which will be added later. Simmer half covered for 2 hours.

3) Remove parsley bundle; use salt and pepper to flavor to taste. Serve garnished with cheese.

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