"Valašská kyselice" (cabbage soup) with a pastry cap
Cut bacon and onion and fry it for a minute.
Then add cut cabbage, cover it with water and boil. Slice potatoes, mushtrooms and sausage. Sliced sausage needs to be browned in oil for short time. When the sausage is done, add it, together with mushrooms and potatoes, to the cabbage and keep boiling.
After some time add "venison" spice, salt and caraway seeds. Boil until everything is tender. Then mix flour with cream and pour it into the boiling pot to make the liquid thicker. Continue boiling for a minute and then add a bit of sugar, salt and marjoram. When the soup is done fill it into cups which are put into the Retigo blast chiller. When cooling is done, cover cup tops with a pastry cap that i strewed with caraway seeds.
Finally, cups are put into the preheated Retigo convection oven that is set to 180°C, hot air for 13 minutes.
