German Potato and Cabbage Soup Recipe – Oma's Kohlsuppe mit Kartoffeln
This German potato and cabbage soup, or eintopf, is so delicious on a cool autumn evening. It's traditional for the Oktoberfest celebrations. Actually, it's perfect any time!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons butter or neutral oil
- 1 pound ground beef
- 1 small onion, diced
- 1 pound green or savoy cabbage, shredded
- 1½ quarts vegetable broth
- ½ pound carrots, sliced
- ½ pound leeks, sliced (wash well!)
- 1 pound potatoes, cubed
- salt and freshly ground black pepper
- fresh parsley, chopped
Instructions
- 1
Melt the butter and/or oil in a large soup pot or Dutch oven over medium-high heat. Add the ground beef and onions and fry until lightly browned, about 5 minutes.
- 2
Add the shredded cabbage and continue frying to brown some of the cabbage, for about 5 minutes. Stir to keep from burning.
- 3
Stir in the broth, scraping up any browned bits at the bottom of the pot. Add the carrots, leeks, and potatoes. Bring to a boil, then lower heat, cover, and simmer until tender, about 30 minutes.
- 4
Season with salt and pepper, and sprinkle with chopped parsley just before serving.