Old Bohemian cuisine originated as a blend of regional cuisines predominantly from the era of the Austro-Hungarian empire (1867-1918), in which the greatest influences were from the culinary traditions of the neighbours, namely Austria, Hungary and in part also Germany (Bavaria).

Here we have a soup to warm your soul. Cozy and delicious with a mix of creamy mild sweetness and smokiness. A soup for 8-10 people and taste also great on Day 2.

It´s a recipe from one of my favorite food-blogs „Kochgenossen“ from Austria which published a lot of traditional recipes in the last years.


1 cabbage (1.3 kg)
1.5l veggie broth/stock
2 tsp caraway seeds
1 tbsp dry marjoram
2 onions
1 bunch parsley
2 tsp sugar
3 tbsp flour
1 tsp black pepper crushed
200g sour cream/Créme fraiche
200-300g heavy smoked sausage (Drebeziner, Waldviertler etc.)
pork lard/sunflower oil
250ml water


  1. Cut the cabbage in halve and cut away the stalk/stem

  1. Slice the cabbage

  1. Cook the sliced onions in pork lard or sunflower oil for 5-10min in big pot/Dutch oven/casserole

  1. Add the sliced cabbage and cook for 5-10min with lid until soft

  1. Add caraway seeds and 2 tsp sugar. Cook for 2-3min

  1. Now add 2 tbsp flour and combine. Roast the flour for 2-3min.

  1. Also add veggie broth/stock

  1. Then add dry majoram

  1. Put a sprig of parsley on top, add lid and cook on low heat for 30-60min

  1. After 30-60min remove sprig of parsley and add crushed black pepper.

  1. Combine 250g water with 1 tbsp flour and 200g sour cream or Créme fraiche

  1. Add it to the pot and combine. Cook for 5min

  1. Now add sliced smoked sausage and cook for 5min on low heat

  1. Finally check whether to add more salt&pepper. Serve, optional with chopped parsley on top.


Thank you for sharing this recipe. Looks wonderful.