Heat the sunflower oil fry the finely chopped onion in a soup pot. Season with sea salt, freshly ground pepper, and caraway powder or seeds. Fry for about a minute until the onion becomes translucent.
Add the diced pork meat and stir it until it turns white. Add the sweet pepper paste, stir and cook over medium heat, under the lid, for about 10 minutes. Then pour warm water on top to cover the meat and let it boil for about 30 minutes until the meat is half cooked.
Add sliced cabbage over the stew, mix carefully, let it simmer for about a minute, then pour enough hot water to cover everything well. When the soup starts to boil, add the chopped dill and the tomato passata. Simmer everything for another 40-50 minutes.
Made a thickening from sunflower oil, wheat flour and paprika, added to the soup, and let everything boil for another five minutes—season with the vegetable mix for soups or add more salt.