Hungarian cabbage soup

Ingredients for 8 servings:

• 2 onions
• 2 garlic cloves
• 300 g potatoes
• 800 g white cabbage
• ½ bunch parsley
• 2 tbsp oil
• Salt
• 2 liters of vegetable broth
• 1 tsp caraway seeds
• 1 pinch(s) of paprika powder, hot
• 2 tsp sweet paprika powder
• 1 tsp thyme
• 100 g sour cream (10%)
• 1 tsp flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the onions and garlic and chop finely. Peel the potatoes and slice thinly. Wash the white cabbage and remove the stalk. Cut the white cabbage into fine strips. Wash the parsley, pat dry, and chop finely. Heat the oil in a saucepan. Sauté the onions over low heat until translucent, then fry over medium heat, stirring until golden brown. Add the garlic, potatoes, and cabbage, and season lightly with salt. Briefly fry everything while stirring. Pour in the stock and season with caraway, paprika, and thyme. Cover and simmer the soup for 15 minutes. Mix the sour cream with the flour until smooth and stir into the soup. Simmer the soup for another minute, then sprinkle with parsley and serve.