True cabbage soup

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	2.29 ($ 0.14/serving)
	45 minutes
	15 minutes

Each serving contains 100 g

Energy 422 kJ (101 kcal) 5 %
Sugar 0.94 g 1 %
Fats 5.81 g 8 %
Saturates 0.03 g 0 %
Sodium 0.231 g 10 %

% recommended daily amount for adults (Everything about GDA)

Great Cabbage soup without chemicals and stabilizers, as our grandmothers have cooked.

lard	2 tbsp	40 g	296,2 kcal
onion	2 pieces	160 g	65,8 kcal
sausage	to taste 250 - 400 g `{text:"We can choose any sausage to taste: sausage, salami... The better the sausage, the better the resulting soup. In this recipe, we chose a fine chicken sausage. "}` `{text:" If you are on diet, then choose soft chicken sausage, which contains much less fat. "}`	250 g	455 kcal
cabbage white	to taste 500 až 600 g	500 g	130,2 kcal
grounded black pepper	1/4 tsp	1 g	0 kcal
sweet paprika	1 tsp	4 g	11,3 kcal
ground cumin	1 tsp	2 g	0,1 kcal
salt	1 tsp - to taste	8 g	0,4 kcal
potatoes	as needed 300 - 500 g	300 g	227,8 kcal
crystal sugar	1 level tbsp	4 g	16 kcal
vinegar	to taste	15 ml	6,2 kcal
parsley leaves	3 tsp - dried or fresh	3 g	0,3 kcal
cake flour	7 tsp	35 g	125,4 kcal
sour cream	to taste 100 - 200 g `{text:"If you prefer tastier and smoother soup, use more cream. But if you want diet soup, use less cream."}`	100 g	99,4 kcal

Cabbage soup begins with preparing a large saucepan that will be big enough for 5 liters of soup so you better use at least 7 liter pot. Of course you can prepare smaller portion and use only half the amount of ingredients.
In a saucepan put 2 tablespoons lard, and saute onion with sausage. Use any kind of sausage you like.
Into fried sausages pour 3.5 liters of water and add about 500 g cabbage cut into small strips or pieces. If you prefer more cabbage, then add 600 g. Add 1/4 teaspoon of ground black pepper, 1 teaspoon paprika, 1 teaspoon ground cumin, level teaspoon salt to taste and 300 - 500 g of potatoes cut into cubes. Cook everything until tender and keep adding water so there is stil same amount.
When everything is soft, add a level tablespoon of sugar and 2 tablespoons of vinegar. Stir and taste. If needed add more vinegar.
Now prepare the thickening mixture { text : "Thickening mixture is a mixture of water and flour for thickening soups and sauces. "} . Use 7 teaspoons of flour and 150 ml of water. Stir it until there are not lumps.
Into a soup add 3 teaspoons of parsley and pour half of a thickening mixture. After three minutes, evaluete the density. If you want the soup more thicker add some more thickening mixture.
When you have desired density add 100 - 200 g of sour cream, cook for another minute and the soup is ready.

Soup is excellent with fresh bread or pastries which can be white or wholemeal.

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