Vegetable Consommé Soup

Steps

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1. 1
   Prepare the cabbage by roughly chopping it into strips about 1.5 cm wide, removing the core, then cutting into smaller pieces.
   ▶ ≈0:00
2. 2
   Peel the potatoes and cut them into roughly 1 cm cubes, then soak them in water for about 3 to 5 minutes.
   ▶ ≈0:12
3. 3
   Cut the onion into roughly 1 cm cubes.
   ▶ ≈0:25
4. 4
   Peel the carrot, slice it into strips about 5–8 mm wide, then cut into small pieces.
   ▶ ≈0:40
5. 5
   Cut the garlic in half lengthwise, remove the germ, and mince finely.
   ▶ ≈0:54
6. 6
   Slice the sausages into about 1 cm thick slices.
   ▶ ≈1:08
7. 7
   Drain the soaked potatoes and pat them lightly dry.
   ▶ ≈1:08
8. 8
   Add butter to a pot or pan and melt over medium heat.
   ▶ ≈1:08
9. 9
   Add the minced garlic and stir-fry until fragrant.
   ▶ ≈1:20
10. 10
    Add the carrots and onion, then add the cabbage and a pinch of salt, mixing well.
    ▶ ≈1:20
11. 11
    Pour in the rice wine, stir quickly, cover with a lid, and steam-fry over medium heat for about 2 minutes.
    ▶ ≈1:32
12. 12
    After 2 minutes, stir briefly to evaporate the alcohol, then add the potatoes and stir gently.
    ▶ ≈1:45
13. 13
    Add sugar and water, then add the granulated consommé, mix well, and bring to a boil.
    ▶ ≈1:58
14. 14
    Once boiling, add the bay leaf, cover with a lid, reduce to low heat, and simmer for about 5 minutes.
    ▶ ≈1:58
15. 15
    After 5 minutes, add the sausage slices, cover again, and simmer for about 3 more minutes.
    ▶ ≈2:12
16. 16
    Remove the bay leaf, pour in the soy sauce, mix well, and serve.
    ▶ ≈2:25