Cabbage Soup

As cabbage soup or cabbage soup is generally referred to soups and stews, their determinants ingredient cabbage, savoy cabbage is partly also. Soups from other types of cabbage are usually named after them.

Depending on the recipe you used as a base liquor, meat, vegetable or meat broth. The finely shredded cabbage is usually cooked in the liquid together with potatoes and vegetables like carrots, leek, celery or legumes. Often, even, for example, salt pork, smoked meat, soup meat of beef, or fried bacon is meat, added. Typical spices along with salt and pepper are caraway, marjoram and thyme. In some recipes, the soup is thickened with roux.

In France, cabbage soup is known as Soup aux choux de chou blanc or Potée and differs only slightly from the German cabbage soup. The Eastern European Shchi is made from white cabbage or sauerkraut and tied with sour cream. It is therefore somewhat acidic. Borscht erthält by a proportion beetroot a characteristic color and flavor. The Czech Zelna polévka contains no meat and is tied with roux, milk and egg yolk.