John Myers
Ingredients for 4 servings:
- 500 g pork goulash
- 4 sausages, Polish
- 250 g onion(s)
- 500 g white cabbage
- 50 g lard
- 2 carrots
- 1 stalk(s) leek
- 1 parsley root(s)
- 50 g celery
- ¾ liter meat broth (preferably from extract)
- 400 g potatoes, waxy
- e.g. salt and pepper
- n. B. Paprika powder, sweet
- n. B. Caraway powder
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
simple and relatively quick
Brown the meat all over in the hot lard. Deglaze with 1/4 liter of broth and simmer over medium heat for about 20 minutes. Meanwhile, peel or trim the onions, carrots, and leeks, and slice them. Trim and dice the celery, white cabbage, and parsley root. Add to the meat and season. Pour in the remaining broth, cover, and cook for another 30-35 minutes. Stir occasionally and add more liquid (water, broth) if necessary. Cut the sausages into thick slices and add them to the soup 5 minutes before the end of cooking to heat it through.
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