Hearty Cabbage and Sausage Soup

01Method

1. 1

   Chop the onion into fine pieces and cook gently in the melted lard in a large pot.

2. 2

   Stir in the caraway seed, and once fragrant, dust with flour. Keep stirring until you reach a pale roux stage.

3. 3

   Mix in the paprika carefully, brown briefly, add the bay leaves, and gradually pour in the stock while stirring well to avoid lumps.

4. 4

   Cut the fresh cabbage into thin strips and peel and cube the potatoes. Add both to the pot.

5. 5

   Simmer for approximately 10 minutes, then incorporate the pickled cabbage (reserving its liquid separately). Continue cooking for another 10 minutes until the vegetables are tender.

6. 6

   Season with a pinch of sugar and adjust with some of the reserved cabbage liquid if desired. Taste and season with salt and pepper as needed. Slice the sausage, fry it until warm, then add to the soup just before serving. Accompany with sour cream and fresh bread on the side.