Soup of cabbage was cooked in various variations in households all ove the Czech Republic. The most particularly where cabbage was grown in mountainous areas, whether in Šumava, in the Giant Mountains or other Czech mountain localities. And that is why we can still encounter different variations of ingredients and flavors of this soup someone prepared it sweeter, someone more sour, someone thickened it with roux. The soup was prepared either in the white version or, if possible, with ground paprika in the red version.
This variant of cabbage was prepared mainly in South Bohemia, Šumava and the Kašperské hory region.
Preparation: 10 minutes
Cooking time: 60 minutes
Number of servings: 6
- 500 g cabbage
- 150 g onion
- 5 g caraway
- 5 g salt
- 500 ml broth
- 120 ml cream 12%
- 50 g lard
- 50 g plain flour
- Vinegar to taste it
- Clean the cabbage, remove the cabbage stalk and cut it into thin strips.
- Fry finely chopped onin on a part of lard until pink, add choppped cabbage, pour broth, add salt, caraway and stew almost until soft.
- During stewing, prepare a portion of lard and plain flour, let cool. Stir the roast into soft cabbage, alet it boil for 15 minutes, season with salt or vinegar and soften with cream.
For a modern version of the soup, it is possible to replace lard with other suitable fat in the preparation of the roux, and sauerkraut, which is available all year, it can also be used instead of cabbage. Potatoes can also be added to the soup.