White cabbage soup - for beginners and very yummy
Yes, friends, if this time I can deviate from my style, I know net. But for young people who do not yet have the experience in the kitchen, here's a little recipe for a simple soup WITHOUT chemistry:
You take:
- 1 piece of beef (preferably a leg slice)
- 1 onion
- 1 gaaaanz small head of white cabbage
- 1 bunch of birch trees
- 1 parsnip
- 2 potatoes salt, pepper fresh, chopped parsley.
Exactly. She does not come in the pot but in the plate. At the end. But why should I start wrong? So from the beginning.
So a leg slice of beef (or similar meat, soup meat, even chicken, just to your taste) comes UNGEWÜRZT in a big pot with COLD water. Nu: cover on it. On the stove. Boil. And then: just let it simmer, so: do not boil hard, but just boil.
That's how gray foam develops. If you stand on very clear broths, take a skimmer and spoon off the foam. However, I believe that in the clotted meat protein, which is in the foam, there is still a lot of flavor from the meat. Therefore, I do not froth and do without a completely clarified broth.
After boiling, come on ne onion. Roughly diced, or who wants to save that, just circled quarters. Power nüscht that overcooked anyway. Then (depending on the amount) 1-2 teaspoons of salt off. N quarter teaspoon of pepper (please ... not the milled Ausm Aldi for 45 cents) and who likes, another priselchen dried marjoram. N half teaspoon of grains of corn. Not more. Be purists, because you want taste. Not chemistry lab. So.
And now your soup is simmering. Good hour. Difficult, right? Nope. May also be longer depending on the meat quality. Or shorter (with chicken thighs). When the meat is soft (fork test), it comes out of the pot. Well.
Now there is "work". Cut vegetables. I'm assuming that everyone washes the vegetables first, so no extra request. Peel leek, carrot, celery (so the soup bunch) and kleinschnibbeln. The parsnip too (goes also parsley root). Depending on the amount of soup, peel one, two or three hard-boiled potatoes and mince. Wash small, so tiny Kopp white cabbage, cut away the stalk and with vegetable slicer (or with a good chef's knife, I take ONLY n knife) in fine stripes.
Nu: everything in the soup. Also the meat, which you cut into small cubes before. No, not with the bones. Logically, you have rausgeschnibbelt before. So, everything in the broth. Cook again for a quarter of an hour (we do not want to cook the vegetables).
And now the most important thing: NOW the Peterslie is washed and chopped. Then the raw parsley comes in the soup plates. And then the delicious soup on it.
Give it a try, there's no need for bag soups, no yeast extract, no glutamate, nothing artificial. And what's up? Pure taste, hardly any fat, hardly any calories and, if you do it carefully, also vitamins. So, do not be afraid of fresh ingredients. Just try...
