Pannonian Cabbage Soup

For the cabbage soup, heat a large enough pot on the stove on high. Add clarified butter to the pot and once melted, fry 3/4 of the bacon cubes until very hot.

Coarsely grind peppercorns and caraway seeds in a mortar and add. Now add the onions until they are translucent. Add finely chopped cabbage, peppers and spring onions little by little and fry them as well.

Deglaze with Hesperid vinegar and white wine. Then fill up with 1.5 liters of vegetable soup and stir in the marjoram and paprika powder. Simmer on medium heat for about 20 minutes.

Now stir in the sour cream and season with salt and simmer for about 5 more minutes. In the meantime, fry the remaining bacon cubes in a frying pan and toast the diced toast.

Now arrange the soup in deep plates with bacon and croutons and a teaspoon of sour cream and a sprig of marjoram.

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