Summary

Ingredients

• 500 g smoked pork, diced
• 0.5 ½ head white cabbage
• 300 g carrot (s)
• 1 bunch spring onion (s)
• 2 zucchini
• 400 g potato (s)
• 2 tablespoons oil
• salt and pepper
• 1 tablespoon caraway seeds
• 1 liter water or vegetable stock
• possibly Viennese sausages

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Instructions

1. First fry the diced smoked pork in the oil in a large saucepan. The meat should not be browned too much. Cut the vegetables into bite-sized pieces and dice the potatoes. After the meat is seared, first add the cabbage and carrots to the pot. Sweat both briefly and then deglaze with water or broth. Season with salt and pepper and either add the caraway seeds directly to the pot or hang them in a tea infuser in the pot. Let everything cook for about 15 minutes. Now you can add zucchini, spring onions and potatoes and let everything cook for another 20 minutes. Finally, season everything again to taste. If you want, you can also add a few Vienna sausages to the soup.