Instructions

Smoked meat

I put the smoked meat to cook in water (about 40 minutes) to release the flavor. Then I take it out and set the broth aside.

Base

I sauté the onion in lard, add red paprika, marjoram, and pressed garlic. Immediately add the sour cabbage and deglaze with the broth from the smoked meat.

Cooking

I add the meat, sliced sausage, bay leaf, allspice, and black pepper. I cook for about 40-50 minutes until the cabbage is soft and the broth is thick.

Roux

I make a roux from flour and cream, pour it into the cabbage soup, and cook for a short while.

Serving

The best is on the second day - with a slice of fresh bread or pastry.

TIP

If you want it to be slightly spicy, add a little ground sweet paprika or a piece of chili at the beginning. Sometimes I also cook it with a few dried plums - they give it a special 'Christmas' tone.