Peel the onion and chop it. Saute using cone spoon of oil for about 2 minutes.
Dice the meat and add it to the onion. Season with salt, pepper and smoked paprika. Pour over with water. Adjust the quantity of water according to how much soup you want to make.
Stew the meat under the lid for 40 minutes.
After 40 minutes add the cabbage. I always cut it into smaller pieces for my kids. I save a little "cabbage water" aside if I needed some more, because every cabbage tastes a bit different.
Stew the meat together with cabbage for 20 more minutes. After this time, the meat should already be completely soft.
In the end add slices sausage, and let it boil just for about 10 minutes. Taste and if you need add some more salt or cabbage water.
We love this soup best after 1 - 2 days. The tastes get connected better. Then, just a fresh bread and nothing more is needed fou our happines. :-)
The thickness of the cabbage soup depends just on the quantity of the cabbage you use.
The choice and quantity of the sausage is up to you and your preferences.
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