A hearty and creamy soup featuring tender cabbage, savory ham, and a rich broth.
Heat a stockpot over medium heat and melt the butter.
Ensure the butter doesn't brown too much to maintain a smooth roux.
Add the chopped onion and minced garlic, cooking until softened.
Stir frequently to prevent the garlic from burning.
Stir in the chopped cabbage, diced potatoes, and ham, mixing well.
Cut the vegetables into uniform pieces for even cooking.
Sprinkle in the paprika and pour in the chicken broth, bringing to a boil.
Adjust the broth quantity to ensure the ingredients are just submerged.
Reduce heat and simmer until the potatoes are tender, about 20 minutes.
Cover the pot partially to retain heat while allowing steam to escape.
In a separate pan, make a roux by whisking flour into melted butter until golden.
Cook the roux thoroughly to avoid a raw flour taste.
Gradually add the reserved broth to the roux, stirring constantly until thickened.
Add the liquid slowly to prevent lumps.
Combine the thickened broth with the cooked vegetables and ham, stirring to heat through.
Taste and adjust seasoning before serving.
Serve hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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