Curry Cabbage Soup with Fat Balls

The fat balls are made hot with chili fried separately and then added to the soup cabbage cut into 3 cm pieces. Halve the bell bell pepper, remove the seeds and cut into strips. Peel potatoes and cut into small slices. Cut onions into strips. Rinse celery and cut into slices. Chop chili finely. Mix pork fat with chili and form into small balls.

Heat oil in a saucepan. Fry the pork fat balls on all sides, remove from the saucepan and set aside. Briefly sauté cruciferous melts and curry powder. Add potatoes and onions. Deglaze with chicken stock and soy sauce, simmer gently over medium heat for 10 min with lid closed. Add celery, bell bell pepper strips, cabbage and fat balls and simmer for another 15 min. Season the soup with salt and pepper.

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