Kålsoppa (Kålsoppa med frikadeller)
Overview
Kålsoppa is a Swedish white cabbage soup, usually served with small boiled meatballs called frikadeller. Shredded white cabbage is browned slowly in butter with a spoonful of golden syrup until it turns sweet and lightly caramelised, which gives the soup its typical colour and flavour. Stock is poured over with whole allspice, white peppercorns and sometimes diced carrot, swede or potato, and it is simmered until the cabbage is soft. Small dumplings of minced pork or veal, mixed with breadcrumbs, cream and onion, are poached in the soup at the end. It is gently sweet, savoury and warming.
History
Kålsoppa med frikadeller is a classic of Swedish husmanskost, the traditional everyday home cooking of farmhouses and families. Cabbage kept well through the winter, and browning it with syrup was a common Swedish way of adding flavour to cheap vegetables. The soup is a typical autumn and winter dinner, and it is still found on school menus and on the weekday lunch menus of Swedish restaurants.
Main ingredients
White cabbage, golden syrup, pork meatballs, carrot, stock, allspice. The soup is built on browned cabbage broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Pork soups · Cabbage soups · More soups from Sweden
Recipe
Method
- 115 min
Brown the cabbage in the butter with the syrup over medium heat for 15 minutes, stirring often.
- 225 min
Add the stock, spices and carrots and simmer for 25 minutes.
- 3
Mix the mince with the breadcrumbs, cream, onion and salt and shape into small balls.
- 410 min
Drop the meatballs into the simmering soup and cook for 10 minutes.
- 5
Season and serve with bread.
- ✓
Serve. About 1h 15m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
