4 servings
- 400 g cabbage
- 0.8 l vegetable broth
- 80 g paprika sausage
- 1 medium-sized potato
- 1 medium-sized onion
- 3 tablespoons 16% cooking cream
- 20 g pork bacon
- ½ teaspoon crushed cumin
- 1 level teaspoon marjoram
- table vegetable oil
- pepper and salt for seasoning
- garlic
Heat a little oil in a pot, add diced bacon, and render it. Then add finely chopped onion and fry together until golden brown. Add diced potatoes, pressed garlic to the onion base, and sauté. Cut the cabbage into strips and add 2/3 of it to the base, pour in the vegetable broth, salt, pepper, add cumin, and cook until the potatoes are tender (about 10–15 minutes). Remove some of the soft potatoes from the soup and mash them with a masher. Return to the soup, add cream and the remaining cabbage. Simmer lightly. Season with salt, pepper, and marjoram. Cut the sausage into half-moons and sauté in a tablespoon of oil. Add the sautéed sausage to the soup when serving.
