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.
Ingredients
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
Preparation
- Cut the cabbage in halve and cut away the stalk/stem
- Slice the cabbage
- Cook the sliced onions in pork lard or sunflower oil for 5-10min in big pot/Dutch oven/casserole
- Add the sliced cabbage and cook for 5-10min with lid until soft
- Add caraway seeds and 2 tsp sugar. Cook for 2-3min
- Now add 2 tbsp flour and combine. Roast the flour for 2-3min.
- Also add veggie broth/stock
- Then add dry majoram
- Put a sprig of parsley on top, add lid and cook on low heat for 30-60min
- After 30-60min remove sprig of parsley and add crushed black pepper.
- Combine 250g water with 1 tbsp flour and 200g sour cream or Créme fraiche
- Add it to the pot and combine. Cook for 5min
- Now add sliced smoked sausage and cook for 5min on low heat
- Finally check whether to add more salt&pepper. Serve, optional with chopped parsley on top.
