Warm and comforting, Potato and Cabbage Soup with Bacon and Sausages is the kind of dish that makes you feel right at home. It’s soothing for the soul and packed with flavors that just seem to get better with each spoonful. The richness of the bacon and smoked sausages pairs perfectly with the earthiness of potatoes and the slight tang from sauerkraut. This hearty soup is not only delicious but also a great way to pack in some veggies for a complete meal.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Estimated Calories: 320 per serving
Ingredients
- 2 potatoes
- 100g fresh white cabbage
- 200g sauerkraut
- 100g bacon
- 170g smoked sausages
- 1 onion
- 1/2 carrot
- 2 cloves of garlic
- 1 tsp tomato purée
- 1 tsp salt
- 1/3 tsp black pepper
- 1 tsp mixed herbs
- 1 bunch of dill
- 100ml water (for sauerkraut)
Instructions
- Cut the potatoes into pieces, place them in a pot, cover with cold water, and bring to a boil.
- In a pan, fry the bacon over medium heat until crispy, then add the smoked sausages and cook for a few more minutes.
- Chop the onion and carrot, then add them to the pan with the bacon and sausages. Sauté until the vegetables start to soften.
- Mince the garlic and add it to the pan along with the tomato purée. Sauté briefly until fragrant.
- After about 10 minutes, add the fresh cabbage to the boiling potatoes.
- In a separate pot, sauté the sauerkraut with 100ml of water. Let it simmer for 15 minutes.
- Combine all the sautéed ingredients into the soup pot with the potatoes and cabbage.
- Season the soup with salt, black pepper, and mixed herbs. Let it simmer for an additional 10 minutes.
- Just before serving, add freshly chopped dill for a burst of flavor.
- Your hearty Potato and Cabbage Soup with Bacon and Sausages is ready to enjoy!
Why This Recipe Works
This recipe combines simple, wholesome ingredients that not only provide a satisfying meal but also create a wonderful depth of flavor. The combination of fresh and fermented cabbage lends a unique twist, balancing richness with brightness. Plus, the use of bacon and sausages makes it meaty and filling, perfect for a cozy dinner.
Serving Ideas
This soup makes for a delightful lunch or dinner, especially on chilly days. Serve it with crusty bread for dipping, or pair it with a side salad to add a fresh crunch. It’s comforting enough to stand alone but versatile enough to be served alongside your favorite sides.
Helpful Tips
- For extra depth, feel free to add other vegetables like carrots or celery to the sauté mix.
- If you like it spicier, consider adding a dash of hot sauce or some chili flakes.
- Leftovers can be stored in the fridge for up to 3 days; reheat gently on the stove.
- This soup also freezes well, so make a big batch and save some for later.
- If you prefer a smoother texture, blend a portion of the soup and mix it back in.
FAQ
Can I use other types of meat?
Absolutely! You can substitute the bacon or sausages with chicken, turkey, or even a plant-based sausage for a vegetarian version.
Is sauerkraut necessary?
While it adds tanginess, you can omit it or reduce the amount if you prefer a milder flavor.
Can I use frozen potatoes or cabbage?
Yes, frozen veggies can work, but they may change the texture slightly. Fresh is best for this recipe.
How can I adjust the seasoning?
Feel free to tweak the salt, pepper, or herbs based on your taste preferences; just remember to taste as you go.
Give this hearty Potato and Cabbage Soup with Bacon and Sausages a try! It’s a homey dish that warms you from the inside out. Once you take your first spoonful, you’ll see why it’s become a beloved classic in many kitchens. Enjoy!
Potato and Cabbage Soup
Warm and comforting, this potato and cabbage soup with bacon and sausages is a hearty meal that’s soothing for the soul, packed with flavors of rich bacon, smoked sausages, and tangy sauerkraut.
Vegetables
- 2 pieces potatoes (Cut into pieces)
- 100 grams fresh white cabbage
- 200 grams sauerkraut
- 1 piece onion (Chopped)
- 1/2 piece carrot (Chopped)
- 2 cloves garlic (Mince)
Meats
- 100 grams bacon (Fry until crispy)
- 170 grams smoked sausages (Cut into pieces)
Seasonings
- 1 tsp tomato purée
- 1 tsp salt
- 1/3 tsp black pepper
- 1 tsp mixed herbs
- 1 bunch dill (Chopped, for garnish)
Other
- 100 ml water (For sautéing sauerkraut)
Preparation
- Cut the potatoes into pieces, place them in a pot, cover with cold water, and bring to a boil.
- In a pan, fry the bacon over medium heat until crispy, then add the smoked sausages and cook for a few more minutes.
- Chop the onion and carrot, then add them to the pan with the bacon and sausages. Sauté until the vegetables start to soften.
- Mince the garlic and add it to the pan along with the tomato purée. Sauté briefly until fragrant.
Cooking
- After about 10 minutes, add the fresh cabbage to the boiling potatoes.
- In a separate pot, sauté the sauerkraut with 100ml of water. Let it simmer for 15 minutes.
- Combine all the sautéed ingredients into the soup pot with the potatoes and cabbage.
- Season the soup with salt, black pepper, and mixed herbs. Let it simmer for an additional 10 minutes.
- Just before serving, add freshly chopped dill for a burst of flavor.
For extra depth, add other vegetables like carrots or celery to the sauté mix. For spice, consider adding hot sauce or chili flakes. Leftovers can be stored in the fridge for up to 3 days; reheat gently on the stove. This soup also freezes well, so make a big batch and save some for later. Blend a portion for a smoother texture if desired.
