Peel rutabagas, cut into 1 1/2 to 2 cm cubes. Heat oil in a large saucepan, sauté onion cubes on 2 or automatic cooktop 4-5 until translucent. Add turnip cubes and sauté. Add apple cabbage and clear soup. Cook the rutabagas for about 20 minutes in a closed saucepan on 1 or automatic hotplate 4-5. The vegetables should still have a little “bite”.
Add whipped cream, let it boil, season with salt, pepper and juice of a lemon. Serve sprinkled with chives.
Serve with sausage, smoked pork chops and potatoes.
Without added sugar.
of Hamburgische Electricitätswerke Ag
Our tip: Always use fresh chives if possible!
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