Best 6 Bavarian Leek Cabbage Soup Recipes

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In the heart of Bavaria, there exists a delectable soup known as the Bavarian Leek Cabbage Soup, a culinary delight that encapsulates the region's rich culinary heritage. This traditional soup boasts a symphony of flavors, brimming with fresh leeks, tender cabbage, savory bacon, and a tantalizing broth infused with aromatic spices and herbs. Whether you seek a comforting repast on a chilly evening or a hearty lunch to nourish your soul, this Bavarian specialty promises to transport your taste buds to the picturesque landscapes of Bavaria.

Here are our top 6 tried and tested recipes!

SAUTEED LEEKS AND CABBAGE



Sauteed Leeks and Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Melt 2 tablespoons butter in a pot. Add 1 teaspoon crushed coriander seeds, 1/4 teaspoon dried dill and 2 sliced leeks; season with salt and pepper. Cover and cook over medium heat, stirring, until softened, 8 to 10 minutes. Add 1/2 head chopped cabbage. Cover and cook, stirring once, 10 minutes. Add 1/4 cup apple juice and 2 tablespoons cider vinegar. Simmer until reduced, 3 minutes.

CABBAGE & LEEK SOUP



Cabbage & Leek Soup image

Cabbage Soup? Yes! You won't believe how good this is. This can easily be served at a dinner party too. So good.

Provided by evelynathens

Categories     Greens

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 small cabbage, cored and chopped fine
6 slices bacon, chopped
1 large leek, white and green parts,chopped,washed thoroughly,and patted dry
1/4 cup all-purpose flour
2 large potatoes, peeled and diced
1 liter chicken stock
2 carrots, chopped
1/4 cup dry white wine
1 tablespoon sugar
1 teaspoon caraway seed
1 cup half-and-half
1/4 cup chopped dill

Steps:

  • In a large pan of boiling, salted water, blanch cabbage for 2 minutes and drain.
  • Cook bacon in a large saucepan over moderate heat until crisp.
  • Add leek and cook, stirring, until softened.
  • Stir in flour and cook, stirring, for 3 minutes.
  • Add stock in a thin stream, stirring constantly, and stir in cabbage, carrots, potatoes, wine, sugar and caraway.
  • Bring to a boil and simmer, covered, until vegetables are tender, 30-40 minutes.
  • Puree soup in batches in blender until smooth and return to pan.
  • Stir in half and half and simmer, stirring occasionally, for 15 minutes.
  • Stir in dill and season to taste.

Nutrition Facts : Calories 394.3, Fat 17.3, SaturatedFat 6.9, Cholesterol 35.4, Sodium 493.8, Carbohydrate 46.6, Fiber 6.6, Sugar 11.7, Protein 13.3

CABBAGE, LEEK, AND BROCCOLI SOUP



Cabbage, Leek, and Broccoli Soup image

Just a nice, warming soup - great for diets! Garnish with parsley.

Provided by Gail Gordon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 43m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, thinly sliced
1 leek, thinly sliced
1 potato, cubed
½ cup broccoli florets
⅓ cup shredded cabbage
2 cups vegetable broth
salt and freshly ground black pepper to taste

Steps:

  • Heat oil in a saucepan over medium heat. Add onion and leek; cook and stir until translucent, about 5 minutes. Stir in potato, broccoli, and cabbage. Reduce heat to medium-low and cook, stirring occasionally, until softened, 3 to 5 minutes.
  • Pour vegetable broth into the saucepan. Bring to a boil; reduce heat and simmer until vegetables are tender, about 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 255 calories, Carbohydrate 42.7 g, Fat 7.7 g, Fiber 7 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 567.2 mg, Sugar 11.1 g

BAVARIAN KOHLRABI SOUP



Bavarian Kohlrabi Soup image

This is an old-world approach to soup. It is an excellent comfort food. My grandmother used to add egg dumplings to the soup, but that is optional.

Provided by Coffey, M

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 12

Number Of Ingredients 13

3 large kohlrabi bulbs, peeled and grated
1 small head white cabbage, shredded
4 carrots, grated
4 red bell peppers, grated
2 green bell peppers, grated
½ pound French-cut green beans
½ bunch fresh parsley, chopped
4 cups chicken broth, or as needed to cover
1 teaspoon white sugar, or to taste
1 pinch Hungarian paprika, or to taste
salt and ground black pepper to taste
¼ cup sour cream, for topping
1 tablespoon prepared horseradish, or to taste

Steps:

  • Combine kohlrabi, cabbage, carrots, red bell peppers, green bell peppers, green beans, and parsley in a stockpot. Pour enough chicken broth over the vegetables to cover; bring to a simmer over medium heat and cook until vegetables are tender, about 20 minutes. Season with sugar, paprika, salt, and black pepper. Top with sour cream and horseradish.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 14.9 g, Cholesterol 3.8 mg, Fat 1.5 g, Fiber 6 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 369 mg, Sugar 7.6 g

CABBAGE, POTATO AND LEEK SOUP



Cabbage, Potato and Leek Soup image

Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).

Provided by Melissa Clark

Categories     dinner, soups and stews, appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons unsalted butter
3 medium leeks, white and light green parts, thinly sliced
8 cups shredded cabbage
2 garlic cloves, finely chopped
2 medium russet potatoes, peeled and diced
2 cups chicken or vegetable stock
2 1/2 teaspoons kosher salt
2 thyme branches
1/2 teaspoon black pepper
Grated Parmigiano-Reggiano, to serve

Steps:

  • Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
  • Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 19 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 1065 milligrams, Sugar 10 grams, TransFat 1 gram

CABBAGE, LEEK, BEAN, AND BACON SOUP



Cabbage, Leek, Bean, and Bacon Soup image

This is one of my experimental recipes. And it was definately a learning experience. I learned that soaking white beans and chickpeas with black beans will dye them purple. I may use that knowledge later for dying Easter eggs, haha. It's kind of inspired by an Elzekaria recipe I love, which is cabbage and white beans in a soup.

Provided by Ambrosia for Guen

Categories     Clear Soup

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 14

5 tablespoons extra virgin olive oil
1 bulb of garlic
1/2 cup dried garbanzo beans
1/2 cup dried red beans
1/2 cup dried navy beans
1/2 cup wild rice
1 cup bacon, chopped
1 cup yellow onion, sliced for soup
1 large leek, halved and sliced
1 small savoy cabbage
3 cups chicken stock, homemade
8 cups water
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Soak all beans over night or 8 hours in water. Drain, rinse, and set aside until needed.
  • Pre-heat oven to 400 degrees. Cut top off of bulb of garlic so that all tops of cloves are exposed. Place bulb in foil or in small ramekin. Drizzle 1 tbs of olive oil on top of garlic. Salt and pepper. Place in oven and roast until tops are slightly browned - about 20-30 minutes. When roasted, set aside to cool.
  • While garlic is cooling, coat bottom of stockpot with remainder of olive oil. Heat olive oil Medium. Place onion in stockpot and salt. Sweat onion while halving and slicing leek. Place leek in stockpot and stir. Add bacon to stockpot. Squeeze roasted garlic out of bulb and into stockpot and stir, smashing the cloves as you go. Salt and pepper and sautee until leeks and onions are soft and bacon is just about to start browning. You don't want the bacon raw and you don't want it browned - get it somewhere in between.
  • As the above mixture is sauteeing, shred cabbage. Add cabbage and stir until all is coated with oil and bacon grease.
  • Stir in water and chicken stock and set stove temp to Medium High. Add bean mixture and rice and bring soup to a boil.
  • Boil until beans and rice are tender. Skim any bubbles off of the top of the soup throughout cook time. Serve when satisfied with all the textures in the soup.

Nutrition Facts : Calories 170.8, Fat 7.1, SaturatedFat 1.1, Cholesterol 1.8, Sodium 143.2, Carbohydrate 21, Fiber 4.4, Sugar 3.2, Protein 6.8

Tips:

  • Use fresh, high-quality ingredients for the best flavor. Organic produce is a great option if available.
  • Don't be afraid to adjust the seasonings to your taste. Add more salt, pepper, or herbs as desired.
  • If you don't have time to simmer the soup for the full 30 minutes, you can reduce the cooking time to 15 minutes. The soup will still be delicious, but the flavors won't be as developed.
  • Serve the soup with a side of crusty bread or crackers for a complete meal.
  • Leftover soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Bavarian leek cabbage soup is a hearty, flavorful soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own taste preferences. So next time you're looking for a delicious and satisfying soup, give Bavarian leek cabbage soup a try. You won't be disappointed!

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