Thick Cabbage Soup with Sausage and Potatoes is a warm, hearty dish that brings together robust flavors and comforting textures. Perfect for chilly evenings, this soup is a delightful blend of sausage, sauerkraut, and tender potatoes. The spices add depth, while the lard or vegetable oil creates a rich base, making it a go-to recipe for those seeking a satisfying meal. Whether served alongside crusty bread or simply enjoyed in a bowl, this soup is sure to warm your heart and fill your belly.
Ingredients You’ll Need
To prepare this delicious Thick Cabbage Soup with Sausage and Potatoes, 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
Step-by-Step Thick Cabbage Soup Recipe
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Prepare the Potatoes: If you’re using unboiled potatoes, peel and cut 400 g into cubes. Cook them in a pot of salted water until soft, about 20 minutes. Drain and set aside.
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Sauté the Base: In a large saucepan, melt the lard over medium heat.
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Cook the Onion: Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
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Add the Sausage: Stir in the sliced sausage and fry for another minute until it releases its fat.
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Infuse with Spices: Add the crushed cumin, bay leaves, allspice, and minced garlic. Sauté for about 30 seconds until fragrant.
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Make a Roux: Remove the saucepan from heat, then sprinkle the paprika and flour over the mixture. Quickly combine to form a batter.
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Create the Soup Base: Return to low heat and gradually add the broth or water while whisking continuously to prevent lumps.
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Incorporate the Sauerkraut: Stir in the drained sauerkraut and black pepper. Cover the pot and cook on low for 20 minutes.
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Finish with Potatoes: Finally, add the prepared boiled potatoes. Season with salt if needed or add a splash of sauerkraut juice for added acidity.
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Serve: Ladle the soup into bowls and garnish with fresh parsley before enjoying.
How to Serve Thick Cabbage Soup
This Thick Cabbage Soup with Sausage and Potatoes is best served hot. For an appealing presentation, ladle the soup into deep bowls and sprinkle with chopped fresh parsley on top. You can also serve it alongside some crusty bread or a slice of buttered baguette, perfect for dipping! A nice dollop of sour cream can also add a creamy touch and balance the flavors. Enjoy this hearty soup at lunch or dinner, as it’s sure to be a favorite with family and friends.
Recipe Tips & Variations
- Spice Level: Adjust the spice level by choosing a milder sausage or adding more crushed cumin.
- Vegetarian Version: Skip the sausage and replace it with hearty beans for a vegetarian option. You can also use vegetable broth instead of meat broth for a lighter flavor.
- Add Greens: For a nutritional boost, stir in some chopped kale or spinach just before serving. They will wilt perfectly in the warm soup.
Thick Cabbage Soup FAQs
Can I use fresh cabbage instead of sauerkraut?
Yes, you can use fresh cabbage. Just chop it and include it in the sautéing step; adjust the cooking time as it may require longer to become tender.
What type of sausage works best?
Spicy sausage adds a nice kick, but feel free to choose your favorite type. Chicken or turkey sausage can be great lighter alternatives too.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors meld together. Store it in the refrigerator and reheat gently before serving.
Give this Thick Cabbage Soup with Sausage and Potatoes a try—it’s a fantastic dish full of comfort and flavor. Perfect for feeding a crowd or cozy nights in, you’re sure to love each hearty spoonful!
Thick Cabbage Soup with Sausage and Potatoes
A warm, hearty soup featuring sausage, sauerkraut, and tender potatoes, perfect for chilly evenings.
Soup Base
- 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 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
Preparation
- If you’re using unboiled potatoes, peel and cut 400 g into cubes. Cook them in a pot of salted water until soft, about 20 minutes. Drain and set aside.
- In a large saucepan, melt the lard over medium heat.
- Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
- Stir in the sliced sausage and fry for another minute until it releases its fat.
- Add the crushed cumin, bay leaves, allspice, and minced garlic. Sauté for about 30 seconds until fragrant.
Cooking
- Remove the saucepan from heat, then sprinkle the paprika and flour over the mixture. Quickly combine to form a batter.
- Return to low heat and gradually add the broth or water while whisking continuously to prevent lumps.
- Stir in the drained sauerkraut and black pepper. Cover the pot and cook on low for 20 minutes.
- Finally, add the prepared boiled potatoes. Season with salt if needed or add a splash of sauerkraut juice for added acidity.
- Ladle the soup into bowls and garnish with fresh parsley before enjoying.
This soup is best served hot. For an appealing presentation, ladle the soup into deep bowls and sprinkle with chopped fresh parsley. Serve alongside crusty bread or a slice of buttered baguette for dipping.