The Drunkard's Soup

Smoked bacon is an exceptionally flavorful ingredient that can transform a simple recipe into a culinary masterpiece. We start by cutting the smoked bacon into cubes, then place it in a pan heated over medium heat. We let the bacon fry gently until it starts to release its fat, providing a rich and smoky taste to our dish. Then, we add finely chopped onion, which will take on a sweet and savory aroma as it is sautéed. We remove the pot from the heat, add a tablespoon of paprika, and mix well to combine the flavors perfectly.

To intensify the taste, we deglaze the mixture with a glass of water, and then we add finely chopped cabbage. We put the pot back on the heat and let the cabbage sauté for a few minutes, so it absorbs the flavors of the bacon and onion. Once the cabbage has begun to soften, we add about 2 liters of water, which will form the base of our soup.

To add extra flavor, we add a cube of broth (or a tablespoon of Delikat), ground pepper, crushed garlic, a bay leaf, and the grated zest of half a lemon. We boil everything covered for about 20 minutes, allowing the flavors to develop. After the first 10 minutes, we also add some smoked sausages, sliced into rounds, which will bring additional texture and flavor.

When the cabbage is well cooked, it is important to taste and, if necessary, adjust the soup's flavor with a little salt. The next step is to enrich the soup with a mixture of egg yolk and sour cream, which will provide a creamy texture and exceptional taste. We let the dish come to a boil again, and finally, we add a teaspoon of sugar, which will balance the flavors and enhance the natural sweetness of the vegetables.

This cabbage soup with bacon and sausages is perfect for cool days, being not only filling but also comforting. Served hot, alongside a slice of fresh bread, it will surely bring smiles to the faces of your loved ones. Enjoy your meal!