Summary

Ingredients

• 400 g white cabbae
• 400 g potato (s)
• 1 bell pepper
• 1 ½ liter vegetable stock
• 1 onion (s), red
• 80 g pork belly, smoked
• 1 tablespoon lemon juice
• 1 teaspoon, heaped paprika, hot pink
• 1 tablespoon, heaped caraway powder
• 1 tomato (s)
• salt
• little sunflower oil
• 2 bay leaves

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Instructions

1. Peel the potatoes and onions, remove the outer leaves of cabbage, wash the tomatoes and peppers. Mix the vegetable stock. Remove the rind from the bacon and any cartilage that may be present.
2. Cut the bacon into small cubes. Cut the white cabbage into small pieces (approx. 1 x 1 cm). Do the same with the potatoes, peppers and tomatoes. Cut the onion into slightly smaller cubes.
3. Briefly leave the bacon in a little sunflower oil (max. 2 tablespoon), stirring well again and again. If something starts to stick to the bottom of the pot, don`t pay attention, it doesn`t matter as long as it doesn`t turn black. If it gets too dark, add a little broth to dissolve. When the bacon looks slightly crispy, add the onions and peppers and sauté for about 5 minutes. Then add the cabbage and the tomato and let sweat briefly while stirring.
4. Pour in the broth. Turn down the temperature, add the potato cubes. Add the bay leaves, caraway seeds, paprika powder and lemon juice. Let the soup simmer for about 15 minutes at medium temperature. Season with salt at the end.
5. The soup tastes good on its own or with a slice of brown bread. A good refreshment in the cold season!