Summary

Ingredients

• 500 g pork oulash
• 4 sausages, Polish
• 250 g onion (s)
• 500 g white cabbae
• 50 g lard
• 2 carrot (s)
• 1 leek
• 1 parsley root (s)
• 50 g celery
• 0.75 liter ¾ meat broth, (preferably from extract)
• 400 g potato (s), (waxy)
• salt
• pepper
• Paprika powder, (noble sweet)
• Ground caraway)

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Instructions

1. Fry the meat all over in the hot lard. Deglaze with 1/4 liter of stock and simmer over medium heat for approx. 20 minutes.
2. In the meantime, peel or clean the onions, carrots and leek and cut into slices. Clean and dice the celery, white cabbage and parsley root. Add to the meat, season. Pour in the rest of the broth and cook covered for another 30-35 minutes. Stir every now and then and, if necessary, add a little liquid (water, broth).
3. Cut the sausages into thick slices and add them to the soup 5 minutes before the end of cooking so that it gets hot.