Name: Cabbage soup with sausage
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 portions
Ingredients: 1 head white cabbage; 2 pcs sausage; 400 g potatoes; 1 pc onion; 3 cloves garlic; 40 g lard; 2 l water; 1 tablespoon tomato paste; 30 g plain flour; 1 teaspoon sweet paprika; 1 teaspoon caraway; 2 pcs bay leaves; salt; ground pepper

Ingredients

6portions

For the soup

1 headwhite cabbage

2 pcssausage

400 gpotatoes

1 pconion

3 clovesgarlic

40 glard

2 lwater

1 tablespoontomato paste(Optional)

For the roux and spices

30 gplain flour

1 teaspoonsweet paprika

1 teaspooncaraway

2 pcsbay leaves

salt(to taste)

ground pepper(to taste)

Step by step process

Base and cabbage

1
For the cabbage soup, slice the fresh white head into thin strips and finely chop the onion. Fry the onion in lard in a large pot until translucent. Add the sliced cabbage and braise briefly under a lid until it softens and releases its juice.
2
Stir in the pressed garlic and ground sweet paprika. Sauté briefly away from direct flame so the paprika releases its aroma without turning bitter. Pour in water at once, add the caraway and bay leaf and bring to a gentle boil.

Potatoes and sausage

3
Peel the potatoes, cut them into smaller cubes and add them to the pot. Simmer over low heat for about 15 minutes, until the potatoes and vegetables are fully soft and the broth smells of spices.
4
Slice the sausage into coins and drop it into the pot. Simmer for another 5 minutes so it releases its fat and spiced flavour into the broth and the soup gains a meaty base.

Thickening and seasoning

5
From plain flour and a spoonful of lard, make a light roux in a pan. Whisk it smooth with a little broth and pour it back into the pot. Stirring constantly, simmer for about 5 minutes until the soup thickens.
6
Season with salt, pepper and, to taste, tomato paste for a fuller colour and flavour. Remove the bay leaf and serve hot with a slice of fresh bread or a spoonful of sour cream.