Frankfurt Soup

1. Preparation: Thoroughly wash the savoy cabbage, then shred it into strips. Peel the potatoes and cut them into small cubes. Finely chop the onion and crush the garlic.

2. Sautéing: Heat the oil in a large pot and sauté the onion until translucent. Add the garlic and stir. Sprinkle with ground red paprika, stir quickly so it doesn't burn, then immediately pour in a small amount of vegetable stock!

3. Cooking: Add the savoy cabbage, potatoes, caraway seeds, bay leaf, and marjoram. Pour in the remaining vegetable stock, then season with salt and pepper to taste. Cook over medium heat until the potatoes and cabbage are tender (approx. 20-25 minutes).

4. Frankfurters and Vegan crema: You can sauté the vegan frankfurters separately in a pan with a little oil, or simply add them to the soup for the last 5 minutes. Once the vegetables are tender, stir in the Vegan crema and let it come to a brief boil.

5. Serving: Serve the soup hot with the sautéed or boiled vegan frankfurters and an extra dollop of Vegan crema!