Ingredients

• 2.5 liters broth, stock*
• 1 carrot
• 1/2 young cabbage head
• 1 tablespoon dried marjoram
• 4 tablespoons tomato puree
• 200 g good quality sausage (e.g. country sausage)
• bunch of dill
• 1 kg young potatoes, scraped and cooked

Preparation

1. Add the peeled and grated carrot on large holes of the grater and finely chopped cabbage cut into short pieces to the simmering broth. Season with freshly ground pepper, marjoram and cook for 10 minutes until the cabbage is tender.
2. Add tomato puree, peeled sausage cut into small cubes and cook for another about 5 minutes. Finally sprinkle with 2 tablespoons of chopped dill. Serve with sliced cooked potatoes and dill.