Sour cabbage soup with smoked sausage

Name: Sour cabbage soup with smoked sausage - Ada K.
Ingredients: 1 medium onion; 2 tablespoons oil; 2 tablespoons pepper paste; 1 tablespoon delicat (I used finely grated vegetables preserved in salt from a jar); 150 grams smoked sausage; 2 large handfuls of pickled cabbage; 1/2 cup cabbage juice (brine); 4 cups water; salt; pepper; paprika; 1/3 cup broth; 3 tablespoons sour cream; 1 bunch dill

Soups - Sour cabbage soup with smoked sausage by Ada K. - Recipia

I have made this sour cabbage soup with smoked sausages many times, especially when I don't feel like cooking something complicated and want a filling meal. If you have pickled cabbage and sausages in the fridge, it's ready pretty quickly and you don't need much else. The sour cream and dill are added at the end and change the whole dish. It's not picky about ingredients or technique. Quick Info Total time: 35-40 minutes Preparation time: 10 minutes Cooking time: 25-30 minutes Servings: 4 Difficulty: easy Recipe type: hearty soup, suitable for lunch or dinner Ingredients 1 medium onion 2 tablespoons oil 2 tablespoons pepper paste 1 tablespoon delicatessen (or finely grated vegetables, preserved with salt – if you have it in a jar) 150 g smoked sausages 2 large handfuls of chopped pickled cabbage 1/2 cup cabbage juice (brine) 4 cups water (adjust based on how thick you want the soup) Salt Pepper Paprika 1/3 cup tomato paste 3 tablespoons sour cream 1 bunch of dill Preparation Method 1. Clean and finely chop the onion. Sauté it in oil in a large pot over medium heat. You don't need to fry it hard, just soften it a little. 2. Add the pepper paste over the onion and mix. Add the grated vegetables with salt or delicatessen, salt, pepper, and a little paprika (not too much). Mix again. 3. Slice the sausages thinly. Add them to the onion and let everything cook for 2-3 minutes, so the sausages release their flavor into the oil and soften a bit. 4. Pour in a cup of water. Let everything boil for about 5 minutes, uncovered. 5. Add the chopped pickled cabbage and the brine. Add the remaining water (another 3 cups). If you want the soup thicker, reduce the water. If you prefer it more liquid, adjust at the end. 6. Let the soup boil for 15 minutes over medium heat. It doesn’t need to cook too long; the cabbage and sausages don’t require prolonged boiling. 7. After it has boiled, add the tomato paste and mix well. Let it cook for another 2-3 minutes, just enough for the flavors to combine. 8. Remove the soup from the heat. Add the sour cream and finely chopped dill. Taste and add more salt if needed. 9. Serve the soup hot, plain or with bread. Why I make this recipe often It's the kind of soup that comes together quickly, uses ingredients I often already have in the fridge, and doesn’t require much attention. The pickled cabbage and sausages provide all the flavor, and at the end, the sour cream and dill balance it out well. Even reheated, it’s fine. The recipe is adaptable if you want more or less water. Tips and Variations Tips Slice the sausages as thin as possible; otherwise, they remain too dense in the soup. If the pickled cabbage is very salty or sour, rinse it quickly in cold water before using it. Taste the soup before adding more salt – it depends a lot on how salty the cabbage and brine are. Substitutions The delicatessen can be replaced with very finely grated vegetables preserved with salt if you have them in a jar. It works without it too, but you lose some vegetable flavor. The pepper paste can be swapped with tomato paste, but it won’t have the same taste. You can also just use paprika if you don’t have any. You can leave the sour cream aside when serving, and everyone can add as much as they want to their bowl. Variations You can add a little celery root or carrot, but it’s not necessary. The recipe works fine without it. The smoked sausages can be replaced with another type of smoked meat, but the final taste will be different. If you want the soup to be heartier, add a bit more cabbage. Serving Ideas The soup is good hot, immediately after adding the sour cream and dill. It goes well with fresh bread or polenta if you feel like it. When serving, you can add extra sour cream to each bowl, to taste. Frequently Asked Questions 1. What type of smoked sausage is best? I use drier smoked sausages, but softer ones work too, as long as they are smoked and not too fatty. 2. What do I do if the cabbage is too sour or salty? You can rinse it briefly in cold water before adding it to the soup. You might also want to reduce or even eliminate the cabbage juice. 3. Can I skip the sour cream? You can omit the sour cream at the end if you prefer, but the flavor will be more intense and saltier. It’s fine without it, but the soup will be a bit drier. 4. Can I make the soup only with water, without the cabbage juice? Yes, but you will lose some acidity and the specific taste of pickled cabbage. If you don’t have brine, adjust at the end with a little salt and possibly a bit of vinegar. 5. Can I add potatoes or other vegetables? It’s not the classic recipe, but you can add them if you want. Potatoes will make it heartier, but it’s not necessary. Nutritional Values Estimation per serving (without bread, for 4 servings): Approx. 220 kcal Protein: 7-9 g Fat: 14-16 g Carbohydrates: 13-15 g The pickled cabbage and smoked sausages provide satiety, but the recipe isn’t heavy, as long as you don’t overdo it with the sour cream. Values can vary quite a bit depending on what sausages you use and how much sour cream you add at the end. Storage and Reheating The soup can be stored in the fridge, covered, for 2-3 days without problems. Reheat it over low heat, possibly adding a little water if it has thickened too much. The sour cream added at the end won’t spoil it, but if you want it to look perfect, you can add it directly to the bowl after reheating. I don’t recommend freezing it – the cabbage and sour cream don’t thaw well.

Sour cabbage soup with smoked sausage

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