German chicken and cabbage soup with garlic sausage

1 Servings

Ingredients

Quantity Ingredient
1 large Onion; cut into small dice
2 teaspoons Ground caraway seeds
1 teaspoon Ground celery seeds
2 tablespoons Unsalted butter
1 tablespoon Olive or vegetable oil
2 larges New potatoes; (about 3/4 lb.), cut into small dice
10 cups Light Chicken Stock
¾ pounds Garlic sausage; cut into 1/2-inch thick rounds
2 cups Coarsely chopped; cooked dark chicken meat
½ large Head white cabbage; cored and finely shredded, (about 4 cups)
½ cup Minced fresh parsley; for garnish
Salt and pepper; to taste

Directions

This traditional German soup is spiked with the essence of caraway and celery.

1.In a heavy-bottomed, 6-quart saucepan, cook the onions and spices in the butter and olive oil over moderate heat for 10 minutes, stirring frequently.

2.Add the potatoes, chicken stock, and sausage and bring to a boil over high heat. Reduce the heat to moderate and cook for 7 to 10 minutes, or until the potatoes are tender.

3.Add the chicken and cabbage and cook for 3 to 5 minutes, or until the cabbage is just wilted.

4.Season with salt and pepper. Garnish portions with parsley just before serving.

5.Makes about 11 cups.

Posted to recipelu-digest by molony <molony@...> on Feb 05, 1998

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