Cabbage and bacon soup (Print Version)
# Ingredients:
→ Vegetables
01 -
2 green cabbages
02 -
100 g of Charlotte potatoes
03 -
2 onions
→ Meat and Cured Meats
04 -
100 g of smoked bacon
→ Liquids and Seasonings
05 -
1 liter of vegetable stock
06 -
3 small pinches of fine salt
07 -
3 grinds of a pepper mill
08 -
20 g of unsalted butter
# Instructions:
01 -
Peel the potatoes, chop them into small cubes. Slice the cabbages in half, ditch the core, then shred them finely. Cut the bacon into strips. Dice your onions after peeling them.
02 -
Melt the butter in a large pot. Toss in the onions and let them soften up. Add the cabbage and let it cook down a bit. Stir in the potatoes and half of the bacon. Cook everything together for 10 minutes. Season with salt and pepper, then pour in the veggie broth. Let it simmer for another 10 minutes.
03 -
In a hot pan, fry the leftover pieces of bacon until they turn golden. Set them aside on some paper towels to drain off the extra grease.
04 -
Dish up the soup while it’s piping hot and sprinkle those crispy bacon bits on top before digging in.
# Notes:
01 -
Feel free to throw in some fresh herbs like parsley or chives at the end to bump up the flavor.