Potato Savoy Cabbage Stew with Dried Ham (Pancetta)

Ingredients

• 2 onions
• 150 g pancetta (or other bacon)
• butter fat (for browning)
• 2 carrots
• 300 g potatoes
• 0.5 head savoy cabbage
• 2 Bay leaves
• 1 tsp Caraway seeds
• Salt
• ground pepper

Instructions

1. 1.

   Dice the onions finely and cut the bacon into strips. Peel and slice the carrots, peel and dice the potatoes, trim and thinly slice the savoy cabbage.

2. 2.

   Heat a little butter fat, brown the bacon, add the onions and sauté briefly. Add all the vegetables, cook until fragrant, then pour in vegetable broth. Bring to a boil and simmer until the potatoes are tender; about 15 minutes.

3. 3.

   Immediately after adding the broth, add bay leaves and caraway seeds and let them cook together. Season the soup with salt and pepper.