Summary

Ingredients

• 1 kg Chinese cabbage
• 2 onions)
• 2 carrot (s)
• 4 sausages (Viennese or Frankfurter)
• some oil (tasteless)
• 1 liter chicken broth
• 200 ml sweet cream
• 3 tablespoon soy sauce
• Pepper, freshly ground
• Curry powder
• salt

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Instructions

1. Clean the Chinese cabbage and cut into strips. Peel and dice the onions. Peel the carrots and cut into match-sized sticks. Cut the sausages into slices.
2. Heat some oil in a saucepan and sweat the onion cubes until golden brown. Add the Chinese cabbage strips and fry everything while stirring - the Chinese cabbage can be browned a little in some places. Then add the carrot sticks and fill up with 1 liter of chicken broth (I use hot water with 2 heaped tablespoons of Knorr chicken broth). Add the sweet cream. Season with 2-3 tablespoons of soy sauce, freshly ground pepper, a good pinch of curry powder and a little salt. Bring to the boil, then reduce the heat and simmer with the lid closed for about 10-15 minutes until the carrot sticks are soft.
3. In the meantime, fry the sausage slices in a pan with a little oil.
4. Finally, serve the finished soup sprinkled with the sausage slices.