- 150 grams
Pancetta (or bacon)
- Clarified butter (for cooking)
- 300 grams
- ½ head
- 1 teaspoon
- Pepper (freshly ground)
Peel and finely chop the onions. Cut the pancetta into strips. Peel the carrots and cut into slices. Peel the potatoes and dice. Rinse the cabbage and slice thinly.
Heat a little of the butter in a pan, and render the fat from the pancetta. Add the onions, and cook briefly. Add the rest of the vegetables and sauté until fragrant, then add the vegetable broth. Bring the soup to a boil, reduce the heat, and simmer for 15 minutes or until the potatoes are tender.
While simmering, add the bay leaves and caraway. Before serving, season to taste with salt and pepper.