Cut the turkey filet into cubes, chop the onion and the pepper, slice the cabbage and cut the bacon into pieces.

Heat the sunflower oil in a pot and put the chopped onion to fry over medium heat. Season with sea salt and after a minute add the smoked bacon and let it simmer for another minute or two.

Add the diced half bell pepper and the sweet pepper paste, stir and after another minute add the meat cut into cubes and fry for about two minutes, stirring, until it changes colour a little.

Season with freshly ground pepper, ground caraway seeds, sweet paprika, tomato paste and tomato passata.

Mix everything and let it boil for two or three minutes to mix the flavours well, then add two cups of hot water and simmer for about fifteen minutes.

Add the sliced cabbage, season with the vegetable mix for soups, dried savory, sugar, chopped dill and simmer for another forty minutes, until the water drops and the cabbage cooks.

It is served hot, with fresh bread and a tablespoon of sour cream on top, chilli and a glass of cold beer.