Savoy cabbage and potato pottage
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Background
In central Europe this Savoy cabbage and potato pottage is one of the most popular vegetable stews during the winter season (in Hungary it's called called
Ingredients
- 1 medium Savoy cabbage
- 4-5 medium potatoes
- 1 small onion (chopped)
- 2 cloves of garlic (chopped)
- 1tsp caraway seeds
- 1 bay leaf
- salt and pepper
- 1 Tbsp olive oil
- 1-2 Tbsp of Sour cream (or Greek yoghurt)
Instructions
- Wash and peel the potatoes, cut into 3 cm thick cubes.
- Wash the cabbage leaves, cut off the stalk end and cut into strips of about 1 cm wide.
- Heat the oil in a saucepan and fry the onion till soft. Add the garlic, caraway seeds and the potato pieces. Stir for a few minutes, then pour in enough water to cover.
- Add bay leaf and season to taste.
- When the potato is half-cooked, add the cabbage strips and simmer under cover for about 15 minutes.
- Most of the potatoes should be well cooked by now and broken up. Using a fork, or hand blender, mash some of the potatoes until the soup is thick but still chunky.
- Remove the bay leaf and serve with Sour cream or Greek yoghurt.
Tips
- The soup is even more tasty if you use good quality, vegetable stock instead of water.
- Also for the last 5 minutes you can add chopped Frankfurters or grilled sausages - this will add amazing layers of flavour.
Categories
- Meal Type: - Baby & Toddler - Budget - Everyday - Kids Food - Side - Soup - Supper
- Cuisines: - Mid&East European
- Ingredients: - Greens & Salads - Roots & Bulbs
- Health and Diet: - Detox - Gluten Free - High Fibre - Vegan - Vegetarian
- Skill Levels: - Easy
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