Oma's Potato and Cabbage Soup❤️

➤ by Oma Gerhild Fulson

Yum

This German potato and cabbage soup  is so delicious on a cool autumn evening. It's traditional for Oktoberfest celebrations as well. In fact, it tastes wunderbar anytime of the year!

If you are looking for easy soup recipes, try this one. It's such quick recipe that's easy to throw together. You can make so many changes to this potato and cabbage soup, creating your own version! It's actually a great way use of those veggies that are languishing in your fridge crisper.

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Oma's Potato and Cabbage Soup❤️

Ingredients:

• 1 lb green or savoy cabbage, shredded
  
• ½ lb carrots, sliced
  
• ½ lb leeks, sliced (wash well!)
  
• 1 lb potatoes, cubed
  
• 1 small onion, diced
  
• 1½ quarts vegetable broth
  
• parsley, salt, pepper

Instructions:

• Put the first 6 ingredients in a large pot. Bring to boil and simmer until tender, about 30 minutes.
  
• Season with salt and pepper (preferably fresh ground) and sprinkle with chopped parsley just before serving.
  
• Makes 4 - 6 servings

Hints:

• For more flavor, brown the cabbage and onions in some oil first. Then add everything else and continue as above instructions.
• Add some smoked sausage or kielbasa to the soup as it is simmering, if you wish.
• Season with Vegeta and/or Maggi
• Adding a tablespoon of vinegar and some caraway seeds is optional
  

What makes these soups so wunderbar? They bring back such wonderful memories of my Mutti's kitchen. So, of course, I had to write my own soup e-cookbook to share with my grandchildren. I know you'll LOVE it, too! There are 84 full-color pages filled with step-by-step instructions and hints. Take a quick peek ...

Sharing these soup recipes from my Mutti and Oma to my own young grandchildren ... that's such a delicious way to pass on our German heritage :)

More Soup Making Hints ...

This recipe is an easy way how to cook cabbage and end up with a soup that satisfies. The recipe above makes enough for 4 people, but I like to double the recipe so that there are leftovers for the next day.

The amounts of vegetables can vary - a bit more of this and a little less of that. This can be a vegetarian/vegan dish, or you can always add some smoked sausage or wieners if you wish.

Soup making is very forgiving. Quantities don't really matter. Add more or less of anything! Keep tasting as you go along, and you'll soon master the soup-making skill! Really!

In the photo of the soup above, I browned a pound of lean ground beef along with the onions and cabbage in some olive oil. Once they were nicely browned, I added everything else and continued with the recipe. The result? A wonderful broth and a marvellous flavor. Add vinegar and freshly ground black pepper at the end. WUNDERBAR!

Some more German Soups

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