Cabbage Soup with Beets

For the soup: Rinse cabbage, remove the stalk, cut into eighths and cut into very thin strips.

Peel beets and cut into small cubes. Peel onion and finely chop.

Melt butter in a large pot. Add onion, cabbage and thyme and cook until soft.

Dust with flour, stir to coat and pour in the broth.

Bring to a boil, add beets, season with salt, pepper, allspice and 2 dashes Tabasco sauce and simmer for about 1/2 hour.

For the meatballs: Mix pork with hazelnuts, egg, nutmeg and chopped parsley, salt, pepper and Tabasco sauce to taste. Shape into meatballs and cook in the soup.