Cabbage and Acorn Soup

Name: Cabbage and Acorn Soup
Yield: 4
Ingredients: 2.5 pounds of acorns; 5 cups of water tempered with salt; 1 onion; 1 sprig of rosemary; 3 teaspoons of white peppercorns; 5 teaspoons of black peppercorns; 1 large head of cabbage, about 800g; 1 bunch of parsley; 2 tablespoons of caraway seeds (Kummel); 2 tablespoons of chopped fresh dill

1
2.5 pounds of acorns
2
5 cups of water tempered with salt
3
1 onion
4
1 sprig of rosemary
5
3 teaspoons of white peppercorns
6
5 teaspoons of black peppercorns
7
1 large head of cabbage, about 800g
8
1 bunch of parsley
9
2 tablespoons of caraway seeds (Kummel)
10
2 tablespoons of chopped fresh dill

Ingredients

1
2.5 pounds of acorns
2
5 cups of water tempered with salt
3
1 onion
4
1 sprig of rosemary
5
3 teaspoons of white peppercorns
6
5 teaspoons of black peppercorns
7
1 large head of cabbage, about 800g
8
1 bunch of parsley
9
2 tablespoons of caraway seeds (Kummel)
10
2 tablespoons of chopped fresh dill

Directions

1
Place the meat in boiling water and cook with the parsley, onion, rosemary, and peppercorns
2
Let it simmer for 1 hour in a covered pot
3
Add the finely chopped cabbage and caraway seeds
4
Simmer for another 30 minutes or until the meat is tender
5
Remove the sprig of parsley
6
Remove the meat and cut into small cubes
7
Add it back to the broth and stir in the chopped fresh dill
8
Serve in four portions.