Potato sausage soup

IngredientsDirections

40 g Unsalted Butter
200 g Sausage, sliced
200 g Onion, minced
1 t Medium-Grain Salt
25 g White Wheat Flour
2 Garlic Cloves, minced
2 t Paprika
1200 g Chicken Stock
200 g Green Cabbage, chopped
600 g Russet Potatoes, peeled, chopped
Black Peppercorn, ground
Dried Cayenne Pepper, ground
1 Bay Leaf
30 g White Vinegar, distilled
To Garnish
- 120 g Crème Fraîche or Sour Cream
- 30 g Scallions, sliced (optional)

Cook sausage. Melt butter in stockpot over medium heat. Add sausage. Cook 10-15 minutes until browned. Set aside; be careful to leave butter in stockpot.
Sauté base. Add onion. Stir in salt. Sweat 5 minutes until softened. Stir in flour. Cook 2 minutes. Stir in garlic. Cook 30 seconds. Stir in paprika. Cook 30 seconds. Add stock. Bring to simmer, stirring occasionally.
Add body. Stir in cabbage. Cook 2 minutes until it just loses its stiffness. Stir in potatoes. Bring to simmer. Season with black pepper, cayenne pepper, bay leaf.
Simmer. Reduce heat. Simmer 30 minutes, stirring occasionally, until potatoes are very soft and tender. Stir in sausage, vinegar. Simmer 10 minutes.
Season and serve. Add salt to taste if desired. Garnish with two big dollops of sour cream and scallions.

Do not burn the paprika!