Clean the onion and chop it, peel the potatoes, cut it into cubes and cut the savoy cabbage into strips.
In a soup pot, warm a spoonful of pork fat and put the onion to frying- Season with sea salt and freshly ground pepper.
After 1-2 minutes, when the onion has softened and become transparent, add the savoy cabbage and let it soak a little.
Season the savoy cabbage with sweet paprika, stir and then leave under the lid for a few minutes to drop a little.
Add the potatoes cut into cubes, half of a bunch of chopped dill and one tablespoon of dried thyme.
Pour the 2 l of water to cover all the vegetables well.
Put the lid and let it boil until the potatoes are soft, about half an hour on medium heat.
When the potatoes are almost cooked, add the sliced sausages to the soup.
Make a thickener from sour cream and flour, which you mix well until the flour is wholly incorporated without forming lumps.
Dilute this thickener with two or three tablespoons of hot soup to bring them closer to the temperature of the frankfurter soup, and then pour them into the pot.
Add chopped parsley, taste, and if needed, season with more sea salt.
Serve the frankfurter soup with savoy cabbage hot with a spoonful of sour cream, chilly pepper and fresh bread.