Swiss cabbage soup
Description
The cheese on top of this soup changes from canton to canton. Expect Gruyere in French cantons, Emmentaler if you are in one of the German cantons, and Parmesan in Italian ones.
Ingredients
2 Tablespoon butter (use margarine or cooking oil if preferred) 2 Slice bacon (coarsely chopped) 2 Tablespoon onion (minced) 4 Cup cabbage (white cabbage, shredded) 1⁄2 Teaspoon sage (dried) 1⁄4 Teaspoon pepper (or to taste) 1⁄4 Teaspoon salt (or to taste) 1 Tablespoon flour (white flour) 6 Cup chicken broth 1⁄2 Cup rice 4 Tablespoon Emmentaler cheese (grated)
Instructions
- Heat butter in a a large pot. Fry bacon over medium heat.
- Add cabbage, sage, pepper, and salt. Sauté until cabbage is lightly browned, about 5 minutes. Add flour, stirring to coat cabbage.
- Add chicken stock and bring to a boil. Once it has reached the boiling point, add rice, turn heat to low and simmer, covered, for 40 minutes.
- Ladle soup into 4 soup bowls and sprinkle on top each 1 Tbs grated cheese before serving.
Notes
If you don't have it or don't want to make it, substitute 6 cups chicken stock with 6 cups water + 1 chicken stock cube.
The version of this soup I tried used long grain brown rice. Brown rice is healthier, but often a problem with the younger members of the family.
Ingredients, metric
50 g
butter, margarine or 60 ml oil
2
bacon slices, coarsely chopped
50 g
minced onion
500 g
thinly sliced white cabbage
2.5 g
dried sage
1/4 tsp
pepper
1/4 tsp
salt
25 g
white flour
1.5 l
chicken stock
125 g
rice
salt and pepper to taste
100 g
grated Emmentaler cheese
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients werenot included in the nutrition information:
salt and pepper to taste
Nutrition facts
Amount Per Serving
Calories
333.92
Calories From Fat (51%)
170.90
% Daily Value
Total Fat 18.96g
29%
Saturated Fat 8.43g
42%
Cholesterol 43.29mg
14%
Sodium 811.33mg
34%
Potassium 655.49mg
19%
Carbohydrates 25.98g
9%
Dietary Fiber 2.36g
9%
Sugar 9.22g
Sugar Alcohols 0.00g
Net Carbohydrates 23.62g
Protein 15.09g
30%
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Description
The cheese on top of this soup changes from canton to canton. Expect Gruyere in French cantons, Emmentaler if you are in one of the German cantons, and Parmesan in Italian ones.
Ingredients
| 2 | Tablespoon | butter (use margarine or cooking oil if preferred) |
| 2 | Slice | bacon (coarsely chopped) |
| 2 | Tablespoon | onion (minced) |
| 4 | Cup | cabbage (white cabbage, shredded) |
| 1⁄2 | Teaspoon | sage (dried) |
| 1⁄4 | Teaspoon | pepper (or to taste) |
| 1⁄4 | Teaspoon | salt (or to taste) |
| 1 | Tablespoon | flour (white flour) |
| 6 | Cup | chicken broth |
| 1⁄2 | Cup | rice |
| 4 | Tablespoon | Emmentaler cheese (grated) |
Instructions
- Heat butter in a a large pot. Fry bacon over medium heat.
- Add cabbage, sage, pepper, and salt. Sauté until cabbage is lightly browned, about 5 minutes. Add flour, stirring to coat cabbage.
- Add chicken stock and bring to a boil. Once it has reached the boiling point, add rice, turn heat to low and simmer, covered, for 40 minutes.
- Ladle soup into 4 soup bowls and sprinkle on top each 1 Tbs grated cheese before serving.
Notes
If you don't have it or don't want to make it, substitute 6 cups chicken stock with 6 cups water + 1 chicken stock cube.
The version of this soup I tried used long grain brown rice. Brown rice is healthier, but often a problem with the younger members of the family.
Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. The following ingredients werenot included in the nutrition information: salt and pepper to taste |
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Remarkable
This cabbage soup is a sign of the German influence in Swiss cooking. The recipe means comfort food for cold, snowy winter days or crispy autumn evenings. Although to be true to the Swiss spirit, this soup would be the starter of a main meal, which is typically eaten at noon.
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