CAMP FOOD
POTATO SOUP WITH CABBAGE AND SAUSAGE Cabbage patch
If you're a fan of chunky soup full of texture, this flavour combination is one for the books.
Ingredients
(serves 4)
• A large knob of butter
• 1 tablespoon olive oil
• 250 g smoked bockwurst, cut into bite-sized slices
• 1 onion, finely chopped
• 2 carrots, peeled and finely chopped (or grated)
• 3 celery stalks, finely chopped
• 2 cups shredded cabbage (or buy a packet of coleslaw)
• 1 teaspoon crushed garlic
• 3 large potatoes, peeled and diced
• A big pinch of dried dill
• 1,5 litres chicken stock
Here's how
the butter and oil and fry the sausage until golden brown. Stir in the onion, carrot and celery, and fry the mixture until the vegetables are nice and tender (about 10 minutes). Then stir the potatoes and dill and pour the stock into the pot. Heat the mixture to boiling, reduce the heat and simmer gently without a lid for at least 30 minutes or until the potatoes are soft. An hour is even better. some of the potatoes in the soup with a potato masher to thicken it and taste for salt and pepper. The soup is meant to be“chunky”, but you can, of course, adjust the consistency with extra stock as needed.
