Composition / ingredients
Step-by-step cooking
Step 1:
How to make a cabbage soup with sausages? Prepare all the necessary products. Which sausages are better to take? Any sausages you like will be suitable for the recipe. I used chicken ones. If you have seasonal tomatoes available, then include them in the list of ingredients. With them, the hodgepodge will turn out juicier and more tender.
Step 2:
Rinse the cabbage under running water. Delete the outer sheets. They often have damages and flaws. Cut the cabbage into medium-thick strips. The method of slicing can be any. If you cut the head into small cubes, the cooking time will change.
Step 3:
Heat a small amount of odorless vegetable oil in a frying pan (2-3 tablespoons), send the cabbage to fry for a minute or two. Add a pinch of salt, stir and cook over low heat under a closed lid for 15-20 minutes.
Step 4:
At this time, peel the onion and carrot, rinse and dry with paper napkins. Chop the onion finely, and grate the carrot on a coarse grater.
Step 5:
In another frying pan, fry the onion and carrot in vegetable oil. Cook until the vegetables have a golden hue.
Step 6:
Add ketchup or tomato paste, stir and let boil for a few seconds. If you are using tomatoes and garlic, then add them to the frying pan at this stage. Peel the garlic from the husk. Rinse the tomato and garlic clove in clean water, chop and send to roast. I used one medium-sized tomato and 4-5 yellow cherries. Leave the pan with tomatoes on low heat for 5-7 minutes to put out the vegetables.
Step 7:
Peel the sausages from the shell. Cut into medium-thick slices.
Step 8:
Send the sausages and vegetable roast to the pan with cabbage. Mix everything very well, cover with a lid and leave to simmer for 10 to 20 minutes (until all the ingredients are ready).
Step 9:
Try the finished hodgepodge for salt. If necessary, add salt.
Step 10:
Sprinkle the finished dish with fresh herbs, chopped finely and offer everyone a plate of ground black pepper.
Bon appetit!
How easy is it to peel tomatoes? Wash them, make criss-cross incisions on top with a sharp knife. Put it in boiling water for 1-2 minutes. Take it out, cool it slightly and remove the skin.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Ketchup in this recipe can be replaced with tomato paste, tomatoes in their own juice or fresh tomatoes. Put the selected ingredient to taste.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Milk sausages - 266 kcal/100g
- Russian sausages - 243 kcal/100g
- Pork sausages - 324 kcal/100g
- Canned sausages - 228 kcal/100g
- Ketchup - 93 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
