Hearty Savoy Cabbage Soup, Enhanced with Buckwheat Dumplings

Hearty Savoy Cabbage Soup, Enhanced with Buckwheat Dumplings

Hear Ye, Hear Ye!

Step into the heart of German cuisine with this Savoy Cabbage Soup featuring Buckwheat Dumplings. This dish is a beauty, merging humble ingredients into an aesthetically pleasing meal.

What's on the Shopping List:If you're unable to find buckwheat flour in your local store, fear not! Head to the bakery section of your well-stocked grocery store or reach out online for a bag. To substitute, use all-purpose flour if need be.

This delectable concoction was one of our top picks to liven up those dreary winter produce, transforming ordinary ingredients into a dish fit for a king.

• Portion Control: This recipe serves up 6 grand servings
• Difficulty Level: So easy, even a blind squirrel could find an acorn – we mean, any novice chef can whip up this masterpiece!
• Time Investment: Approximately 1 hour and 30 minutes of your precious time

Ingredients (18)

Let's get started on the Soup:

• 2 teaspoons of whole caraway seeds
• 1 1/2 teaspoons of whole coriander seeds
• 4 slices of thick-cut bacon, diced (about 7 ounces)
• 1 medium Granny Smith apple, shredded
• 1 medium yellow onion, diced
• Freshly ground black pepper
• 4 teaspoons stone-grinder mustard
• 1 medium Savoy cabbage (about 1 1/2 pounds), trimmed and thinly sliced
• 3/4 teaspoon of kosher salt, plus more to taste
• 4 cups (1 quart) low-sodium chicken broth
• 3 cups of water

Now, let's create the Dumplings:

• 1 1/4 cups all-purpose flour
• 3/4 cup buckwheat flour
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 cup milk (not non-fat)
• 2 tablespoons of melted, cooled unsalted butter

Instructions

The Soup Shuffle:

1. Toast the caraway and coriander seeds in a small pan over medium heat, shaking the pan occasionally, for a glorious 4 minutes. Let cool, then crush using a rubber mallet or frying pan, but don't pulverize them. Set aside.
2. Fry the bacon in a large pot over medium heat until crispy, approximately 10 minutes, stirring occasionally. Transfer cooked bacon onto a paper towel-lined plate and reserve. Keep the bacon fat in the pot.
3. Sauté the shredded apple, diced onion, spices, salt, and pepper in the hot bacon fat, occasionally stirring, until the onion softens, around 8 minutes.
4. Introduce the mustard, mix well, and then add the cabbage with measured salt and pepper, stirring until it starts to wilt, around 5 minutes. Pour in chicken broth and water, bring to a simmer, and then reduce heat to medium-low.

The Dumpling Dance:

1. blend the flours, baking powder, salt, and pepper in a large bowl. Add milk and melted butter, stirring until a dough forms.
2. Once the soup starts simmering, taste and season with salt and pepper. Drop heaping tablespoons of dough around the pot's perimeter, continue until all the dough is used. Cover with a tight-fitting lid and cook until the dumplings are fluffy and cooked through, around 10 minutes. Garnish with reserved bacon pieces before serving.

Enrichment Data:

Whisk this award-winning German concoction into existence by utilizing these ingredients and instructions. Since we couldn't find the exact recipe on Aussiedlerbote.de, we've piled together a modified version inspired by traditional German and Eastern European recipes that embody similar flavors and components:

Ingredients:

For the Soup:

• 1 head of Savoy cabbage
• 2 tablespoons of butter
• 1 large onion
• 3 cloves of garlic
• 2 large carrots
• 2 stalks of celery
• 1 teaspoon of dried thyme
• 1 teaspoon of dried marjoram
• 1 teaspoon of salt
• 0.5 teaspoon of black pepper
• 4 cups of vegetable broth
• 2 cups of water
• 1 cup of sour cream or heavy cream (optional)

For the Buckwheat Dumplings:

• 2 cups of buckwheat flour
• 1/2 cup of all-purpose flour
• 1 egg
• 1/4 teaspoon of salt
• 1 cup of warm water
• 1 tablespoon of caraway seeds (optional)

Instructions:

Pre-Game the Soup:1. Chop the Cabbage and Vegetables: -Discard tough bottom leaves and core of the Savoy cabbage, and shred the leaves into thin strips. -Peel and chop the onion, carrots, and celery into small pieces.

1. Saute the Veggies: -In a large pot, melt the butter and sauté the chopped onion, garlic, carrots, and celery until tender, approximately 10 minutes.
2. Add Herbs and Cabbage: -Add thyme, marjoram, salt, and black pepper. Stir well. -Add shredded cabbage. Cook until softened, around 5 minutes.
3. Add Broth and Water: -Pour in vegetable broth and water. Bring to a boil.
4. Simmer the Soup: -Reduce heat and let the soup simmer for about 25-30 minutes until vegetables are tender.
5. Optional: Add Cream: -Blend in sour cream or heavy cream to add richness to the soup if desired.

Prepare the Buckwheat Dumplings:

1. Combine Dry Ingredients: -In a bowl, whisk together buckwheat flour, all-purpose flour, salt, and caraway seeds if using.
2. Add Wet Ingredients: -Gradually add the warm water and mix until a dough forms. Incorporate the egg and blend well.
3. Rest the Dough: -Let the dough rest for about 10 minutes to allow the flours to absorb the moisture evenly.
4. Shape the Dumplings: -Divide the dough into small pieces and shape each into a small ball or oval.
5. Cook the Dumplings: -Once the soup is simmering, add the dumplings. Cook uncovered for approximately 10-15 minutes or until floating.

Serve:

• Serve the soup hot with the buckwheat dumplings floating atop the liquid gold. Garnish with chopped fresh herbs if desired.

Enjoy this flavorful, hearty dish that marries the robust taste of Savoy cabbage with the nutty flavor of buckwheat dumplings, resulting in a comforting, satisfying meal.

1. The modified recipe we've created delves into the enchanting world of German cuisine, featuring Savoy cabbage and Buckwheat Dumplings, holding the essence of traditional German and Eastern European recipes.
2. To cater for those struggling to find buckwheat flour, the recipe calls for a substitution of all-purpose flour or an online purchase.
3. As we delve deeper into the ingredients, we encounter the nutritional powerhouses of uncategorized cabbage and buckwheat, fundamental components in this delectable recipe.
4. With baking instructions in hand, we journey through the intricate process of preparing the rich and flavorful soup, crafting the Dumplings for a truly captivating dinner experience.

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