Simple white cabbage soup with peppers and bacon

Ingredients for 4 servings:

• 400 g white cabbage
• 400 g potatoes
• 1 bell pepper
• 1 ½ liters vegetable broth
• 1 onion(s), red
• 80 g smoked bacon
• 1 tbsp lemon juice
• 1 tbsp, heaped paprika powder, hot
• 1 tbsp, heaped caraway powder
• 1 tomato(s)
• n. B. Salt
• little sunflower oil
• 2 bay leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

for cold days

Peel the potatoes and onions, remove the outer leaves of the cabbage, and wash the tomatoes and peppers. Stir in the vegetable stock. Remove the rind from the bacon and any remaining gristle. Cut the bacon into small cubes. Cut the cabbage into small pieces (approx. 1 x 1 cm). Repeat with the potatoes, peppers, and tomatoes. Cut the onion into slightly smaller cubes. Briefly fry the bacon in a little sunflower oil (max. 2 tbsp), stirring well every now and then. If some of it starts to stick to the bottom of the pot, don’t worry; it’s okay as long as it doesn’t turn black. If it gets too dark, loosen it with a little stock. When the bacon seems slightly crispy, add the onions and peppers and sauté for about 5 minutes. Then add the cabbage and tomatoes and sauté briefly while stirring. Pour in the stock. Reduce the heat and add the potato cubes. Add the bay leaves, caraway seeds, paprika, and lemon juice. Let the soup simmer for about 15 minutes at medium heat. Season with salt to taste. The soup tastes great on its own or with a slice of brown bread. A great pick-me-up during the cold season!