Autumn soup with mustard

Ingredients for 6 servings:

• 1 onion(s)
• ½ head of savoy cabbage
• 500 g carrot(s)
• 2 tbsp oil
• 1 tbsp marjoram, dried
• Salt
• 2 apples, sour
• 1 tbsp vinegar (apple cider vinegar)
• 200 g sour cream
• 3 tbsp mustard, medium hot
• 500 g meat sausage

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Affordable

Peel and dice the onion. Remove the wilted leaves and stalk from the savoy cabbage. Wash the leaves, remove any thick ribs, and cut into squares. Peel the carrots, quarter them lengthwise, and cut them into 0.5 cm thin slices. Heat the oil in a soup pot. Fry the onion and marjoram over low heat for about 5 minutes. Add the savoy cabbage and carrots and fry for about 2 minutes. Pour in 2 liters of water, season with salt, and bring to a boil. Cover the vegetables and simmer over medium heat for 15-20 minutes until al dente. Meanwhile, wash the apples, quarter them, core them, and thinly slice them. Mix with the vinegar. Mix the sour cream with the mustard. Add the apples to the soup and bring to a boil once. Add the pork sausage to the soup and remove the pot from the heat. Cover the sausage and let it sit in the soup for 15 minutes. Remove the sausage from the pot, peel it, and cut it into 6 pieces. Serve with the soup on warmed plates and top each with a dollop of mustard sour cream. Tip: If you like spicy food, use hot mustard for the sour cream, preferably Dijon mustard.