Savoy cabbage soup with mustard sour cream

Name: Savoy cabbage soup with mustard sour cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Head Savoy cabbage (about 1 kg); 500 g Carrots; 2 Onions; 2 TABLESPOONS Butter; 1 3/4 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 2 Apples; 250 g cooked ham; 200 g Schmand; 3 TABLESPOONS Mustard

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Head Savoy cabbage (about 1 kg)
500 g Carrots
2 Onions
2 TABLESPOONS Butter
1 3/4 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
2 Apples
250 g cooked ham
200 g Schmand
3 TABLESPOONS Mustard

Directions

1
Savoy cabbage clean, wash and cut the leaves from the stalk. Peel, wash and slice the carrots. Peel and chop onions. Heat butter in a pot. Sauté the onion in it until transparent. Add cabbage and carrots. Add stock, bring to the boil and cook for about 20 minutes. Season to taste with salt, pepper and marjoram
2
Wash and quarter apples, remove core. Cut quarters into thin slices. Add apple slices to the soup for the last 5 minutes. Tear ham into small pieces and add to the soup
3
Mix sour cream and mustard and serve with the soup. Sprinkle with pepper