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Fast and tasty
Young cabbage soup with smoked sausage

Young Cabbage Soup with Smoked Sausage

Need to make something quick and tasty? This is it! Cooking soup with smoked sausage is a real pleasure. From a simple set of ingredients you get a wonderfully fragrant, rich soup that every member of the family will love—no exceptions!

Pearl

Recipe author

Composition / ingredients

Servings:

Young cabbage

240

Smoked sausage (or semi-smoked)

130

Potatoes

180

Tomatoes

Carrots

Onion

Bell pepper

Celery stalk

Garlic

Bay leaf

Broth

700

Vegetable oil

Salt

Allspice

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 4 g

Fats 38 % 5 g

Carbohydrates 31 % 4 g

97 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Here's the simple set of ingredients you'll need for young cabbage soup with smoked sausage. Peel the potatoes, carrots, onion, and garlic. Wash all the vegetables under running water. Remove the stem and seeds from the bell pepper.
Step 2:

Cut the onion, pepper, celery, and tomato into smallish pieces. Grate the carrot on the medium holes, or cut it into thin sticks by hand. Dice the potatoes.
Step 3:

Finely shred the cabbage and cut the sausage into thin strips or small cubes. Finely chop the garlic or press it through a garlic press, whichever you prefer.
Step 4:

Heat the oil in a heavy-bottomed pot. Add the onion, carrot, pepper, and celery and sauté over high heat, stirring constantly, for about a minute.
Step 5:

Add the tomato, potatoes, and garlic to the sautéed vegetables, stir, and cook for about a minute. Then pour in the broth—any kind works: meat, chicken, or vegetable. If you don't have broth on hand, plain boiling water works just as well; the soup will be no less delicious. Once it boils, lower the heat to medium and cook, covered, for about 10 minutes, until the potatoes are fully tender.
Step 6:

Add the bay leaf, sausage, and cabbage to the pot and turn the heat up to high. Once it boils, lower it back to medium and cook for a minute or two.
Step 7:

Add finely chopped herbs to the soup, and add more salt to taste if needed.
Step 8:

Turn off the heat, cover the pot, and let the soup rest for at least 15-20 minutes. The longer it rests, the more fragrant it gets. Serve with a dollop of sour cream.

Smoked sausage pairs beautifully with young cabbage and gives the soup an incredible aroma. Dill, green onion, or parsley all work well as herbs. You can use mature cabbage instead, just add it a little earlier so it cooks through and isn't tough. Enjoy!