Defrost broccoli and divide into small roses. Finely dice stems.
Rinse and peel the potatoes and cut into small pieces.
Peel and finely dice onion, sauté in oil until translucent. Add potatoes, broccoli stems and bay leaf and sauté briefly. Pour in clear soup and simmer for about 20 minutes until soft.
Cut the smoked cabbage into thin, short strips. Chop the marjoram leaves.
Remove about a third of the potatoes and press through a strainer (or sieve). Return to the saucepan. Add the broccoli roses and the selkkaree, season with salt, pepper, freshly grated nutmeg and the juice of one lemon. Heat briefly, season with vodka and marjoram, simmer at low temperature for 3-4 minutes.
Divide the potato soup evenly among four plates, perhaps garnish with marjoram leaves.
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