Kohlsuppe

Ingredients

• 500 gwhite cabbage — shredded
• 200 gsmoked sausage — sliced
• 2potatoes — cubed
• 1onion — chopped
• 1.5 Lbeef broth
• 1 tspcaraway seeds
• 2 tbsplard or butter
• to tastefine sea salt and black pepper

Method

1. Begin by finely chopping 1 onion. In a large pot, melt 2 tablespoons of lard or butter over medium heat. Add the chopped onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. Be careful not to let it brown, as the goal is to build a sweet and savory base for the soup.
2. While the onion is cooking, prepare the vegetables. Peel and dice 2 potatoes into small cubes, and thinly slice 500 g of white cabbage. Once the onion is ready, add the potatoes and cabbage to the pot. Stir well to coat the vegetables in the melted fat and onion mixture.
3. Pour in 1.5 liters of beef broth, ensuring the vegetables are fully submerged. Add 1 teaspoon of caraway seeds, which will infuse the soup with a warm, slightly nutty flavor. Bring the mixture to a gentle simmer over medium-high heat.
4. While the soup is coming to a simmer, slice 200 g of smoked sausage into bite-sized pieces. Once the soup is simmering, add the sausage to the pot. Stir to combine, then reduce the heat to low, allowing the soup to simmer gently.
5. Let the soup simmer until the potatoes are tender and the cabbage has softened, which should take about 20 to 25 minutes. You'll know it's ready when the potatoes can be easily pierced with a fork and the cabbage is tender but not mushy.
6. Taste the soup and adjust the seasoning with fine sea salt and black pepper to your liking. If desired, finish with a small knob of butter for added richness. Serve the soup hot, and enjoy the comforting flavors of this traditional German dish.