Cabbage Soup

Heat lard in a soup pot and sauté finely chopped bacon and chopped onion until translucent. Sauté chopped sauerkraut for a short time, then stir in paprika away from the heat. Pour in some soup, season with caraway seeds and tomato paste, return cabbage to stovetop and steam until tender, about 1/2 hour with lid on, stirring occasionally. Then pour in remaining beef broth, stir in sour cream and simmer for another 5 minutes. Season to taste with salt and a little rose paprika, if desired. If desired, add other soup ingredients such as smoked meat, ham, leftover roast, sliced Debreziner sausages or fresh mushrooms or mushrooms soaked in soup for 20 minutes, simmer for another 5 to 10 minutes and serve the soup hot in portions, decorated with a dollop of sour cream and a sprig of dill.

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