There’s something heartwarming about a big pot of soup simmering on the stove, filling your kitchen with delicious aromas. Thick Cabbage Soup with Sausage and Potatoes is one of those comforting recipes that warms both the belly and the soul. Hearty and flavorful, this dish comes together with humble ingredients and is perfect for a cozy dinner or a cold day. The combination of spicy sausage, tangy sauerkraut, and tender potatoes creates a balanced flavor that will have everyone asking for seconds!
What You’ll Need for Thick Cabbage Soup
To make this delightful soup, gather the following ingredients:
- 1 tbsp lard (or vegetable oil)
- 1 onion, finely chopped
- 200 g spicy sausage (or any preferred sausage)
- 1/2 tsp crushed cumin
- 2 bay leaves
- 4 balls of allspice
- 3 cloves of garlic, minced
- 4 tsp ground sweet paprika
- 2 tbsp plain flour
- 1.2 l broth or water (about 5 cups)
- 500 g sauerkraut, drained
- 400 g boiled potatoes (about 2-3 medium potatoes; see instructions if unboiled)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, for garnish
Cooking Thick Cabbage Soup: Step-by-Step
- Prepare the Potatoes: If you don’t have boiled potatoes, peel and cut 400 g of potatoes into cubes. Cook them in salted water until soft, about 20 minutes. Drain and set aside.
- Melt the Lard: In a large saucepan, melt the lard over medium heat.
- Sauté the Onion: Add the finely chopped onion. Sauté for about 2 to 3 minutes until the onion turns translucent.
- Add the Sausage: Stir in the sliced sausage and fry for another minute until it releases its fat and aroma.
- Spices and Garlic: Add the crushed cumin, bay leaves, allspice, and minced garlic to the pot. Sauté for about 30 seconds until the garlic is fragrant.
- Incorporate Paprika and Flour: Remove the pot from heat. Sprinkle in the ground sweet paprika and quickly mix with 2 tablespoons of flour, using a whisk to form a batter. Be cautious not to burn the paprika.
- Add Broth: Return the pot to low heat. Gradually pour in the broth or water while continuously whisking to prevent lumps.
- Sauerkraut Time: Stir in the drained sauerkraut and black pepper. Cover the pot and cook over low heat for 20 minutes.
- Finish the Soup: Finally, stir in the prepared boiled potatoes. Taste the soup and season with salt if needed, or add sauerkraut juice for extra acidity.
How to Serve Thick Cabbage Soup
Serving Thick Cabbage Soup is simple and satisfying. Ladle the soup into bowls and give it a sprinkle of fresh parsley for that pop of color. For added comfort, offer some crusty bread or rolls on the side to soak up the delicious broth. This soup pairs wonderfully with a light salad or can be enjoyed on its own as a filling meal.
Expert Tips for Thick Cabbage Soup
- Adjust Your Spice Level: If you prefer your soup with a bit more heat, consider adding some red pepper flakes or using a spicier sausage.
- Veggie Boost: Feel free to add other vegetables like carrots or celery to the mix for added nutrition and flavor.
- Make Ahead: This soup can be made ahead of time and actually tastes better the next day as the flavors meld together!
Thick Cabbage Soup: Frequently Asked Questions
Can I use fresh cabbage instead of sauerkraut?
Yes, you can use fresh cabbage! Simply chop it and add it in with the broth, cooking until tender.
What kind of sausage works best for this dish?
Spicy sausage adds great flavor, but feel free to use any sausage you enjoy, such as chicken, turkey, or even vegetarian options.
Is this soup freezer-friendly?
Absolutely! This soup freezes well. Just make sure to cool it completely before transferring it to an airtight container.
Thick Cabbage Soup with Sausage and Potatoes is a delightful dish that everyone will love. It’s warming, hearty, and incredibly simple to prepare. Give this recipe a try, and enjoy a comforting bowl of soup today!
Thick Cabbage Soup with Sausage and Potatoes
Ingredients
Method
- If you don’t have boiled potatoes, peel and cut 400 g of potatoes into cubes. Cook them in salted water until soft, about 20 minutes. Drain and set aside.
- In a large saucepan, melt the lard over medium heat.
- Add the finely chopped onion. Sauté for about 2 to 3 minutes until the onion turns translucent.
- Stir in the sliced sausage and fry for another minute until it releases its fat and aroma.
- Add the crushed cumin, bay leaves, allspice, and minced garlic to the pot. Sauté for about 30 seconds until the garlic is fragrant.
- Remove the pot from heat. Sprinkle in the ground sweet paprika and quickly mix with 2 tablespoons of flour, using a whisk to form a batter. Be cautious not to burn the paprika.
- Return the pot to low heat. Gradually pour in the broth or water while continuously whisking to prevent lumps.
- Stir in the drained sauerkraut and black pepper. Cover the pot and cook over low heat for 20 minutes.
- Finally, stir in the prepared boiled potatoes. Taste the soup and season with salt if needed, or add sauerkraut juice for extra acidity.