Summary

Ingredients

• 2 onions)
• 2 cloves garlic)
• 300 g potato (s)
• 800 g white cabbae
• 0.5 ½ bunch parsley
• 2 tablespoons oil
• salt
• 2 liters vegetable stock
• 1 teaspoon caraway seeds
• 1 pinch (s) paprika powder, hot
• 2 teaspoons paprika powder, noble sweet
• 1 teaspoon thyme
• 100 g sour cream (10%)
• 1 teaspoon flour

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Instructions

1. Peel and finely chop the onions and garlic. Peel the potatoes and cut into thin slices. Wash the cabbage and remove the stalk. Cut the white cabbage into fine strips. Wash the parsley, toss dry and chop finely.
2. Heat the oil in a pot. Sweat the onions in it first until translucent over a mild heat, then fry them until golden yellow over a medium heat while stirring. Add the garlic, potatoes and cabbage, lightly salt. Fry everything briefly while stirring. Pour the stock on the vegetables, season with caraway seeds, paprika and thyme. Cover the soup and let it simmer for 15 minutes.
3. Mix the sour cream with the flour until smooth and mix into the soup. Let the soup simmer for another minute and serve sprinkled with parsley.