Ingredients

• 1/2 head of young cabbage
• 350 g young potatoes
• 1 carrot
• 3 tablespoons vegetable oil
• 1 onion
• 250 g country sausage
• optionally - 1/3 cup white wine
• 1 and 1/2 liters chicken or meat broth or soup stock
• spices: 1 teaspoon caraway, 1/2 teaspoon savory, 1 bay leaf and allspice
• bunch of dill
• 2 tablespoons flour

Preparation

1. Wash the cabbage and cut into thin and not too long strips. Scrape the potatoes and cut into cubes. Peel the carrot and grate on a grater with large holes.
2. In a large pot, over a tablespoon of oil, braise the diced onion. Add the sausage cut into half slices and sauté together. Add cabbage, potatoes and carrot.
3. Pour in the wine if using. Cover with broth and bring to a boil. In the meantime season with caraway, savory, bay leaf and allspice and salt and pepper. Cover and simmer for about 15 minutes until vegetables are tender.
4. On a pan, sauté the flour. When it starts to brown, add the remaining 2 tablespoons of oil and mix. Pour gradually about 1/2 - 1 cup of broth from the soup while stirring vigorously until there are no lumps.
5. Pour into the pot with the soup, stir and bring to a boil. Simmer for about 2 minutes, at the end add a large amount of chopped dill. If necessary, season with salt and pepper.