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Ingredients for the Burgenland cabbage soup
- 250 g finely chopped white cabbage
- 40 g diced smoked bacon
- 100 g finely chopped onion
- Chopped garlic
- 200 g rinsed sauerkraut
- 1 tsp paprika powder
- 1 tsp tomato purée
- 1 pair of Debreziner sausages, cut into small pieces
- 100 g diced potatoes
- 1 diced red pepper
- 1 ½ litres of soup
- A little salt
- 1 cup of crème fraîche
Burgenland cabbage soup
A classic in Burgenland cuisine - cabbage soup impresses with its characteristic paprika flavour and is particularly warming in the cold season!
- Fry the onion and bacon in fat until golden brown and then add the white cabbage and fry thoroughly.
- Then stir in the paprika powder and tomato purée, pour in the soup and simmer for 20 minutes.
- Now add the sauerkraut, which should be sliced 2 to 3 times, and the diced potatoes and cook again for 15 minutes.
- The sliced Debreziner sausages can also be added to the soup and cooked briefly.
- In the meantime, fry the diced red pepper in fat.
- Stir in the crème fraîche and then bring everything to the boil again and season with salt.
GOOD LUCK!
