The White cabbage stew with carrots is a fantastic simple and attractive recipe for the autumn season. As one of the closing veggies harvested in our gardens, the white cabbage is complete of nutrients that pimp our frame inside the cold season. This recipe with the simplest 5 most important elements is very fast to prepare and clean to prepare dinner – only a massive pot and a stove are needed. Cabbage is the ideal supply of Vitamin C & K which might be very crucial on your immune machine, in particular in the autumn/winter time. Make positive to seize beforehand of natural cabbage at a local farm or grocery store and do that grandmother special recipe – a German conventional dish.
Ingredients
1 stewing chicken
1 bunch soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
1 onion
1 teaspoon salt
2 bay leaves
3 cloves
1 teaspoon white peppercorns
½ teaspoon juniper berries
4 carrots
500 grams savoy cabbage
3 sticks celery
1 onion
Preparation steps
1. For the broth, rinse the chicken, pat dry, and place in a pot. Trim and peel the vegetables. Peel the onion and cut it into sections. Add the vegetables and onion to the pot. Pour in 2.5 liters (approximately 2 1/2 quarts) of water and salt, bay leaves, and cloves. Bring to a boil, then let simmer for about 2 hours on low heat. If necessary, skim any resulting foam.
2. After about 1.5 hours, add the peppercorns and juniper berries to the broth. If necessary, add a little water.
3. Meanwhile, peel the carrots and cut diagonally into pieces. Rinse the cabbage and chop the leaves. Trim, rinse, and slice the celery. Peel the onion and cut into strips.
4. Remove the chicken from the broth and let it cool slightly. Remove the skin, take the meat off the bones, and cut the meat into bite-sized pieces.
5. Measure 800 ml (approximately 3 1/2 cups) of the broth and bring it to boil with the vegetables. Reduce heat and simmer for approximately 20 minutes. Add the meat and simmer until heated through.
6. Season the soup with salt and pepper and serve in bowls.
Ingredients
1 stewing chicken
1 bunch soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
1 onion
1 teaspoon salt
2 bay leaves
3 cloves
1 teaspoon white peppercorns
½ teaspoon juniper berries
4 carrots
500 grams savoy cabbage
3 sticks celery
1 onion
Preparation steps
1. For the broth, rinse the chicken, pat dry, and place in a pot. Trim and peel the vegetables. Peel the onion and cut it into sections. Add the vegetables and onion to the pot. Pour in 2.5 liters (approximately 2 1/2 quarts) of water and salt, bay leaves, and cloves. Bring to a boil, then let simmer for about 2 hours on low heat. If necessary, skim any resulting foam.
2. After about 1.5 hours, add the peppercorns and juniper berries to the broth. If necessary, add a little water.
3. Meanwhile, peel the carrots and cut diagonally into pieces. Rinse the cabbage and chop the leaves. Trim, rinse, and slice the celery. Peel the onion and cut into strips.
4. Remove the chicken from the broth and let it cool slightly. Remove the skin, take the meat off the bones, and cut the meat into bite-sized pieces.
5. Measure 800 ml (approximately 3 1/2 cups) of the broth and bring it to boil with the vegetables. Reduce heat and simmer for approximately 20 minutes. Add the meat and simmer until heated through.
6. Season the soup with salt and pepper and serve in bowls.
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