• 8 ounces fresh Hungarian sausage (or fresh Polish sausage or fresh pork sausage not sage, but garlic heavy sausage is ok)
• 4 ounces finely diced smoked ham
• 1/2 large onion, chopped
• 1 rib celery,diced
• 2 garlic cloves, minced
• 1 cup diced carrot
• 4 ounces cremini mushrooms, quartered
• Salt
• Black pepper
• 1 to 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dill weed
• 1 quart chicken stock
• 2 cups water
• 2 tablespoons apple cider vinegar
• 3 tablespoons tomato paste
• 1 pound cabbage, shredded and chopped
• 1 pound white potatoes, peeled and diced
• 1 tablespoon Hungarian paprika
• Creme fraiche (or sour cream to garnish; optional)

Method:

1. Brown fresh sausage in a dutch oven and drain off all but about 1 tbsp. fat.
2. Add ham, onion, celery, garlic, carrot, and mushrooms to pan, seasoning them with salt, pepper, bay leaves, thyme, marjoram and dill; saute until onion softens.
3. Add chicken stock, water, vinegar, and tomato paste to pan and stir until tomato paste mixes in.
4. Add cabbage, potatoes and paprika; bring to a boil (if not already),then lower heat, cover and simmer for about a half hour or until your potatoes and other vegetables are tender.
5. Serve garnished with creme fraiche or thin sour cream if you like.