German Eintopf Soup with Sausages
A fine German Eintopf that goes wonderfully with a mug of beer! This is one of those "lazy" soups — no need to brown the ingredients. It's probably my favorite recipe for soup with Savoy cabbage.
Cooking method
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Step 1:
Prep the ingredients. Bring the water to a boil in a LARGE pot.
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Step 2:
Cut the cabbage into strips (not too small — keep them on the larger side), add it to the water, and let it cook.
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Step 3:
Peel the potatoes and cut them into large chunks.
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Step 4:
Peel the carrot and cut it into thick rounds.
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Step 5:
Add the potatoes and carrot to the cabbage (which will have wilted down in the pot by now), stir, and cook for 20 minutes.
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Step 6:
Cut the sausages into thick rounds.
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Step 7:
Stir them into the vegetable mixture and cook another 10 minutes. Taste the soup and add more salt if needed. If you're using cream, add it after taking the pot off the heat, or let people pour it right into their bowls.
- In German, Eintopf refers to dishes "between a first and a second course" — with this amount of ingredients, you'll get either a very thick soup or a stew with a bit too much liquid. You really don't need any seasonings here — the sausages provide the whole "flavor bouquet." Different sausages naturally give a different taste. What's especially nice: once this soup is ready, you can eat it cold too — it's still delicious.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Savoy cabbage - 33 kcal/100g
- Salt - 0 kcal/100g
- Smoked sausage - 507 kcal/100g
- Water - 0 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
