Savoy Cabbage Soup with Barley, Veal and Brussels Sprouts

Ingredients

• 400 g veal (from the shoulder)
• Salt
• Pepper (freshly ground)
• 2 onions
• 1 Garlic clove
• 2 tbsp butter
• 1 tsp cumin
• 1 l meat broth
• 1 tsp paprika powder
• 100 g barley groats
• 250 g savoy cabbage
• 150 g Brussels sprouts
• 2 tbsp light cream
• 1 spring onion (sliced into strips and rings)

Instructions

1. 1.

   Cut the veal into cubes, season with salt and pepper. Peel and cube the onions. Peel and finely chop the garlic. Heat the butter in a large pot and brown the veal all around; add cumin, onions and garlic and sauté briefly.

2. 2.

   Pour in the broth, stir in paprika and barley groats, bring to a boil, reduce heat and simmer the soup for 30-40 minutes.

3. 3.

   Wash the savoy cabbage and brussels sprouts. Remove the core from the cabbage and cut into very fine strips. Trim the brussels sprouts and separate the individual leaves.

4. 4.

   Add both types of cabbage to the stew and cook for another 15 minutes. Stir in 1 tbsp light cream, season with salt and pepper, and ladle the soup into bowls.

5. 5.

   Serve garnished with the remaining light cream, spring onion strips and rings.