A classic of Burgenland cuisine
Burgenland cabbage soup is a true classic of Pannonian cuisine. Simple to prepare but full of flavor, it combines fine white cabbage with paprika and typical spices.
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Preparation & ingredients
INGREDIENTS
100 g onion
40 g diced smoked bacon
2 tbsp oil
250 g white cabbage
1 tsp paprika powder
1 tsp tomato paste
1 1/2 l soup
chopped garlic
200 g sauerkraut
100 g potatoes
1 pair Debreziner sausages
1 red bell pepper
1 cup crème fraiche
salt
pepper
Step 1
Finely dice the onion and fry in hot oil with the finely chopped bacon and garlic until golden brown. Add the finely chopped white cabbage, stir well and fry for a few minutes until it begins to color slightly.
Step 2
Stir in the paprika powder and tomato purée, fry briefly, then immediately pour in the soup. Leave to simmer gently for 20 minutes.
Step 3
Add the coarsely chopped sauerkraut and diced potatoes, cook for a further 15 minutes until the potatoes are soft.
Step 4
If you like it even more savory, add sliced Debreziner and cook briefly.
Step 5
Meanwhile, finely dice the peppers, fry
separately in a little fat and then add to the soup.
Step 6
Finally, stir in the crème fraîche, bring to the boil again briefly and season to taste with salt and ground pepper.
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