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Kålsoppa
Cabbage and root vegetable soup
Kålsoppa (kålsoppa): Swedish white cabbage and root vegetable soup, made without the meatballs
Kålsoppa is old-fashioned Swedish home cooking, the soup of cold autumn and winter evenings in Skåne and the countryside, when white cabbage and root vegetables fill the cellar. The cabbage is first browned in a little oil with a pinch of syrup, which gives the broth its gentle sweetness and golden colour, then simmered with carrot, swede and potato and seasoned with whole allspice. Many families float small meatballs in it; this is the vegetarian version without them. It has about 4 g of protein per bowl; serve with crispbread and a hard cheese, or add white beans, for more. The common mistake is rushing the browning: the cabbage needs a good 10 minutes of slow frying to caramelise. Chef's tip: crush the allspice berries lightly before adding them, so their warm, clove-like scent fills the soup.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 tbsp rapeseed oil
- 1 ⅓ lb white cabbagecored and cut into 2 cm squares
- 1 tbsp golden syrup
- 1 onionchopped
- 2 carrotsdiced
- 7 oz swedepeeled and diced
- 2 potatoesmedium, diced
- 5 cups vegetable stock
- 8 allspice berrieslightly crushed
- 1 tsp saltto taste
- ¼ tsp ground white pepper
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Method
0/5 doneStep 1: Heat 2 tbsp rapeseed oil in a large pot over a medium heat. Add 1 ⅓ lb white cabbage and fry for 10 minutes, stirring often, until it wilts and turns golden brown at the edges.
10 minStep 2: Drizzle over 1 tbsp golden syrup and stir for 1–2 minutes, until the cabbage looks glossy and caramelised. Watch it closely so it doesn't burn.
2 minStep 4: Pour in 5 cups vegetable stock and add 8 allspice berries and 2 bay leaves. Bring to the boil, then cover and simmer for 25–30 minutes, until the swede and potato are tender and the broth is golden.
30 minStep 5: Season with 1 tsp salt and ¼ tsp ground white pepper. Remove the bay leaves and serve hot. It tastes even better reheated the next day.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 4 g
- Carbs
- 27 g
- Fat
- 6 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kålsoppa take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of white cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of onion?
- 2 shallots per onion.
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