Anja's Chinese cabbage soup

Ingredients for 6 servings:

• 1 kg Chinese cabbage
• 2 onions
• 2 carrots
• 4 sausages (Wiener or Frankfurter)
• some oil (tasteless)
• 1 liter chicken broth
• 200 ml sweet cream
• 3 tbsp soy sauce
• Pepper, freshly ground
• curry powder
• Salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean the Chinese cabbage and cut into strips. Peel and dice the onions. Peel the carrots and cut into matchstick-sized sticks. Slice the sausages. Heat a little oil in a pan and sauté the diced onions until golden brown. Add the Chinese cabbage strips and fry everything while stirring – the Chinese cabbage can be browned a little in places. Then add the carrot sticks and top up with 1 liter of chicken stock (I use hot water with 2 heaped tablespoons of Knorr Chicken Bouillon). Add the sweet cream. Season with 2-3 tablespoons of soy sauce, freshly ground pepper, a good pinch of curry powder, and a little salt. Bring to a boil, then reduce the heat and simmer with the lid on for about 10-15 minutes, until the carrot sticks are soft. Meanwhile, fry the sausage slices in a pan with a little oil. Serve the finished soup sprinkled with the sausage slices.