Summary

Ingredients

• 400 g white cabbae, cut
• 1 large onion (s), chopped
• 100 g pork belly, cut into strips
• 2 tablespoon tomato paste, (Paradeismark)
• 2 tablespoon paprika powder, noble sweet
• 0.5 liter ½ water
• salt and pepper
• 2 sausages, (Debreziner)
• 2 tablespoon flour, to thicken
• 4 tablespoon crème fraîche

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Instructions

1. Roast the onion with the bacon a little. Then add the tomato pulp and paprika with water and add the cabbage, salt and pepper. Stir and cook until soft.
2. Cut the debreziner into slices and add to the soup, thicken with flour and briefly bring to the boil again. Possibly add seasoning.
3. Put a spoonful of creme fraiche on the plate with the soup
4. A slice of black bread goes well with it.