Cabbage Soup with Kernel Oil and Crispy Bacon

For the cabbage soup, finely chop onion and garlic, finely slice cabbage.

Allow everything to color in THEA, sprinkle with sugar and briefly roast paradeis pulp and paprika powder. Deglaze with vinegar and stock.

Add crushed spices, salt, pepper and simmer gently for about 50 minutes.

Pour the cabbage soup into plates and garnish each with a tablespoon of kernel oil and crispy bacon.

Preparation Tip:

Grandma's tip: Bread from the day before, sliced and fried with thin slices of bacon, tastes delicious with cabbage soup.

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