White Cabbage Soup with Saffron

Sauté the peppers, cabbage, onions, potatoes and bay leaves in butter.

Add saffron and a little bit of paprika and extinguish with soup and white wine.

Season with herb salt and rosehip jam and cook on low fire for about 10 minutes. Finish with cream and serve hot, sprinkled with parsley.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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