Summary

Ingredients

• 0.5 ½ head red cabbage
• 3 large onion (s)
• 500 g potato (s), waxy
• 2 liters broth
• 400 g sausae, raw, coarse
• 3 medium carrot (s)
• salt
• pepper
• some sour cream
• Rapeseed oil

Print Recipe Pin Recipe

Instructions

1. Cut the red cabbage and onions into thin strips and the carrots into medium-thick slices. Cut the potatoes into cubes of approx. 2 cm.
2. Lightly fry the onions in rapeseed oil in a large saucepan, add the red cabbage, potatoes and carrots. Pour in the broth. Let everything boil once. Shape the sausage meat into balls. Add this to the broth. Let the soup simmer on a low flame for about 1 1/2 hours.
3. Refine to taste with sour cream, salt and pepper.