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| 1 gross | Onion; cut into small dice |
| 2 Teelöffel | caraway seeds ground |
| 1 Teelöffel | Celery seeds ground |
| 2 Esslöffel | butter unsalted |
| 1 Esslöffel | Olive oil or vegetable oil |
| 2 gross | New potatoes; (about 3/4 lb.), cut into small dice |
| 10 Tasse | Light Chicken Stock |
| 3/4 x ca. 450 g | Garlic sausage; cut into 1/2-inch thick rounds |
| 2 Tasse | Coarsely chopped; cooked dark chicken meat |
| 1/2 gross | Head white cabbage; cored and finely shredded, (about 4 cups) |
| 1/2 Tasse | Minced fresh parsley; for garnish |
| | salt |
| | pepper |
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This traditional German soup is spiked with the essence of caraway and celery.
1.In a heavy-bottomed, 6-quart saucepan, cook the onions and spices in the butter and olive oil over moderate heat for 10 minutes, stirring frequently.
2.Add the potatoes, chicken stock, and sausage and bring to a boil over high heat. Reduce the heat to moderate and cook for 7 to 10 minutes, or until the potatoes are tender.
3.Add the chicken and cabbage and cook for 3 to 5 minutes, or until the cabbage is just wilted.
4.Season with salt and pepper. Garnish portions with parsley just before serving.
5.Makes about 11 cups.
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