Soup with Jaroma cabbage

Ingredients for 8 servings:

• 400 g Jaroma cabbage
• 265 g celery
• 265 g carrot(s)
• 265 g leek
• 4 small potatoes
• 2 onions
• 2 garlic cloves
• 125 g smoked ham cubes
• 200 g smoked pork
• 8 small Mettwurst, smoked
• 1.8 liters of broth
• 2 tbsp tomato paste
• Salt
• Cayenne pepper
• Paprika powder, sweet
• turmeric
• curry powder
• 1 bunch curly parsley
• olive oil

Instructions

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

Quickly cooked

Quarter the Jaroma cabbage and cut into strips. Clean and dice the celery and carrots. Cut the leek into half rings. Peel and dice the potatoes. Wash and drain the ingredients. Wash the parsley, drain well, and set aside. Peel, quarter, and slice the onions. Peel and finely chop the garlic. Dice the smoked pork. Heat the oil in a high pot. Cook the onions and garlic until translucent. Sauté the ham cubes. Add the carrots, celery, potatoes, and leek and fry evenly for 3-4 minutes. Add the chopped cabbage and fry for about 4 minutes. Deglaze with the stock. Stir in the tomato paste. Season generously with salt, cayenne pepper, and paprika. Add the turmeric and curry powder and simmer over medium heat for 10 minutes. Add the smoked pork and Mettwurst. Simmer for 5 minutes. Chop the washed parsley. Slice one sausage per serving and place it on a plate. Add the soup and serve sprinkled with freshly chopped parsley.