Home · Recipes · Historical Cookbook · Soups

Brussels Sprout Soup

4 servings

Ingredients

• 500 g pork neck, lean
• 1.5 l water
• 1 head savoy cabbage
• 2 tbsp butter
• 1 tbsp flour

Instructions

1. Place the lean pork neck with water and cook until half soft.
2. Clean the savoy cabbage, remove the core, and cut into noodles, pour boiling water over it, and drain.
3. Add the cabbage to the broth and cook until soft with the meat.
4. Remove the meat and bring the soup to a boil with a light roux made from butter and flour.
5. Cut the meat into pieces and add to the soup.

Modernized from a treasured 19th-century German cookbook.