Soup of cabbage and cream, with salami flowers

Last Updated on September 30, 2024

A hearty soup of cabbage and potatoes, flavoured with several spices. Softened with cream and decorated with salami flowers.

Ingredients:

1 piece of smaller heads of light cabbage 7 pcs of allspice bulbs 4 pcs medium sized potatoes 3 pcs of bean leaves 1 pc fat whipping cream 1 pc large onion 4 tbsp of vinegar 2 tablespoons cane sugar 1 tablespoon butter

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cumin pepper salt And further: 300 g of rendered maple salami

Procedure:

1. Put the butter in a large pot, let it heat up, put the finely chopped onion on it
2. When it is slightly golden brown, add all the spices to it, stir everything together well, add the cane sugar and let everything sauté together for a while
3. The onions must not be too dark and the sugar should not caramelize completely
4. Pour in water, which fills about a quarter of the pot
5. We cut the cabbage head in the meantime or completely before we started to cook into small pieces and they are thrown into the pot
6 . Add enough water to the pot so that the chopped cabbage is completely submerged and there is about 1 cm of water above it, it will boil off during cooking
7. Once the cabbage is almost tender, peel 3 potatoes, cut them into small cubes and add them to the cabbage, trying to sink them all so they cook well
10. We grated one potato finely on a grater and thicken the soup with it
11. Cook for about 15 minutes more, stirring occasionally.
12. At the very end of the soup, add the heavy whipping cream to the soup, stir the almost finished soup well, taste it, if it seems not salty enough, add salt to taste
13. Next to the pan, fry the sliced salami, which we cut around the edges to create roasted flowers, which we decorate the soup with when we serve it on a plate.

Recommendation:

It is very convenient to add sourdough bread to the soup, it is delicious, delicious.

Note:

Recipe from Cooking with Tom, photo and text by Šárka Ledová.

with salami flowers