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🍝 Hearty Savoy Cabbage and Beef Brisket Noodle Soup

516 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 small Savoy cabbage (approx. 500 g)
• 100 g spaghetti
• 2 tbsp olive oil
• 1 l vegetable broth (from the jar)
• salt
• pepper
• 500 g tomatoes
• 200 g cooked, finely chopped beef brisket (from the previous day)
• 2 tbsp sour cream
• 2 garlic cloves
• 2 tbsp balsamic vinegar
• cayenne pepper

Instructions

1. 1. Peel the onions and cut them into very small cubes.
2. 2. Cut the Savoy cabbage into quarters and remove the hard core in a wedge shape.
3. 3. Cut the rest of the cabbage into thin strips.
4. 4. Heat the oil in a large pot.
5. 5. Sauté the onion cubes until they are soft and translucent.
6. 6. Add the Savoy cabbage strips and fry everything for two minutes.
7. 7. Deglaze the vegetables with the vegetable broth.
8. 8. Season the soup with salt and pepper.
9. 9. Let the soup simmer for 25 minutes.
10. 10. Cut a cross into the rounded bottom of the tomatoes.
11. 11. Pour boiling water over the tomatoes.
12. 12. Let the tomatoes sit for a short moment and then drain them.
13. 13. Peel the skin off the tomatoes.
14. 14. Remove the hard stem area of the tomatoes.
15. 15. Cut the tomatoes into small cubes.
16. 16. After 15 minutes of cooking time, add the tomato cubes, the beef brisket, and the spaghetti to the cabbage.
17. 17. Let everything finish cooking until the pasta is al dente.
18. 18. Stir the crème fraîche into the soup.
19. 19. Add the pressed garlic cloves.
20. 20. Add the aceto balsamico (balsamic vinegar).
21. 21. Finally, adjust the seasoning of the soup with salt, pepper, and cayenne pepper.

Nutrition per serving

• kcal: 516
• Protein: 28 g · Fett/Fat: 26 g · Carbs: 42 g