First, the minced meat is seasoned with salt, pepper and caraway seeds. Now form small meatballs from one part (approx. 1/4 of the mass). Sear both in a large saucepan. First fry the balls, then take them out and fry the minced meat as well and take out and set aside.
Now cut the bunch of soup greens and the onion into small pieces and sear them in the roasting set. Transfer to a large bowl.
Now cut the white cabbage into luscious pieces and sear them in two portions in the same saucepan (it can take on a little color) while generously seasoning with salt, pepper and ground caraway seeds. Add the first portion to the soup greens.
To the second portion of white cabbage, I add a stock cube in addition to salt, pepper and caraway seeds while it is frying. Now mix the soup greens and the first portion of white cabbage with the second portion in the saucepan and stir in 3 tablespoons of tomato paste. Also fry again briefly and stir thoroughly.
Now fill the large pot with broth (not too full, as the mince is also added) and let everything simmer for about 30 - 40 minutes. In the last 10 minutes, add the fried ground beef and meatballs. Season to taste with pepper, salt and caraway seeds. If you like it spicy, you can also season it with hot paprika powder.
Of course, you can omit the minced meat for the low-fat version. We also have potatoes.
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