Ingredients: (4-6 servings)

• 1 head of savoy cabbage
• 2 medium potatoes, peeled and diced
• 1 medium yellow onion
• 3 tbsp olive oil
• 2 cloves of garlic, minced
• 4 – 6 pieces of Frankfurter
• 50 g (1.8 oz) lardons/bacon, diced
• 200 ml (0.8 cup) soured cream
• 1 tbsp white flour
• 1 tsp salt (or to taste)
• black pepper
• 1 tsp caraway seeds
• 1 tsp paprika powder
• water

Method

1. Clean the cabbage from the tougher outer leaves, cut into quarters and remove the core. Shred the leaves into strips.
2. Finely chop the onion, dice the potatoes into small chunks.
3. Start off the diced lardons on a little oil and cook slowly on medium heat until release some of the fat and start to turn translucent.
4. Add the finely chopped onions and saute until just cooked.
5. Take off the heat stir in the minced garlic
6. Back on the heat, add the shredded cabbage leaves, diced potatoes salt and the tsp caraway seeds.
7. Pur in enough water so it just covers the cabbage and potatoes. Bring to the boil, reduce the heat and cook until the potatoes are soft  and the cabbage is cooked, it really doesn’t take long a couple of minutes.
8. Cut the frankfurters into disks and drop them in the dish cook for a further few minutes. Frankfurters are nearly always already cooked and doesn’t need long further cooking, see the packaging for cooking time instructions.
9. Check the water add a bit more if deem necessary.
10. Mix the sour cream and flour until smooth in a bowl, ladle over a little of the hot liquid from the soup and mix, pour this now runny sour cream mixture into the simmering soup whilst stirring, bring to the boil until the soup thickens slightly.

Serve with freshly ground black pepper a few drops of live oil and crusty bread on the side.