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Full Online Book HomeLearning KitchenGerman And Austrian - Soup - German Cabbage Soup
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German And Austrian - Soup -  German Cabbage Soup Post by :druss1 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :975

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German And Austrian - Soup - German Cabbage Soup

1 stewing chicken (about 4 lb.), giblets removed
2 qt. water
1 small head green cabbage, shredded
1 large onion, quartered
1 Tbsp. plus 2 tsp. salt
1/4 tsp. fresh ground pepper to taste
2 bay leaves
1 c. half and half blended with 3 Tbsp. flour


In Dutch oven or large kettle bring to boil chicken, water, cabbage, onion, 1 tablespoon salt, pepper and bay leaves. Cover, then simmer until chicken is tender, about 1 to 1 1/2 hours, turning chicken once. Remove chicken and cool slightly.

Remove meat from bones and cut meat in pieces. Add to soup and bring to a boil. Stir in half and half mixture and remaining 2 teaspoons salt. Simmer, uncovered, 10 minutes or until thickened.

Makes 8 to 10 servings.
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4 cups diced potatoes 2 1/2 quarts water 6 chicken bouillon cubes 1 cup thin noodles -- cooked and drained 1/4 pound thick sliced bacon -- diced fine 1 cup chopped onions Salt and pepper to taste Fresh chopped parsley 1 bay leaf* Fry bacon and onion until onions are lightly browned in a large Dutch oven or soup pot. Add 2-1/2 quarts water, bouillon cubes, bay leaf, and potatoes. Cook until potatoes are soft. Add noodles, parsley, salt, and pepper to taste. Simmer for 10 minutes. Before simmering soup for last 10 minutes, make some grated dumplings* and add to
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1 lb potatoes 1 tbsp flour 1 quart buttermilk 3 strips bacon 1 onion, peeled and chopped salt and pepper to taste Scrub potatoes, then pare and chop. Cover with salted water and cook until tender; drain. Mix flour and buttermilk until smooth, then stir this into remaining buttermilk and heat to boiling. Chop bacon and cook with onion, until browned. Combine all these ingredients, heat again and season as needed. Bring to a boil but do not boil, serve. 4 Servings.
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