Aintopf soup from Germany with sausages

The glorious German aintopf will go great with a mug of beer! This is one of the soups "for the lazy", it does not require roasting the ingredients. Perhaps my favorite recipe for soup with Savoy cabbage.

Magnago

Recipe author

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Composition / ingredients

servings:

Savoy cabbage (if replaced, then in this particular dish it is better not for ordinary cabbage, but for colored)

700

Potatoes

600

Carrots

100

Smoked sausage (suitable, for example, hunting sausages. from German varieties: or not very spicy pfefferbeißer, or kaminwurzen, or brotzeitbeißer from aldi, which are not stored on the refrigerator shelf)

300

Water

1.5

Optional:

Fat cream (cream, of course, makes the soup much more calorific - but it also improves the taste)

200

Salt (whether or not you need salt, depends a lot on the sausages)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 33 % 4 g

Carbohydrates 42 % 5 g

86 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
Prepare the ingredients. Boil the water in a LARGE saucepan.
Step 2:
Cut the cabbage into strips (not small, large), pour it into water, let it cook for itself.
Step 3:
Peel potatoes, cut into large chunks.
Step 4:
Peel the carrot, cut it with thick washers.
Step 5:
Add potatoes and carrots to the cabbage (it will just sit in a saucepan, stir, cook for 20 minutes).
Step 6:
Cut sausages into thick washers.
Step 7:
Mix them with the vegetable mixture and cook for another 10 minutes. Try the soup, if necessary, add salt. If cream is used, then add them either after removing the pan from the heat, or if you want to pour directly into plates.

Aintopfami in German, the dishes are called "between the first and the second" - that is, with such a number of ingredients, you will get either a very thick soup or a stew with too much liquid. Seasonings in this dish, in principle, are not necessary - sausages create a "flavor bouquet". With different sausages, of course, the taste will be different. What is especially interesting is that when this soup is ready, you can eat it cold, it will still be delicious.