Serves 6
55 min
European Cabbage and Sausage Soup
Recipe GLPRd1af151b239284
A hearty and warming Eastern European soup featuring sausage, bacon, and sauerkraut combined with potatoes, carrots, and beans in a savory broth. This traditional dish is comfort food at its finest, with layers of flavor from the smoked meats and tangy fermented cabbage.
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Ingredients
2 tablespoons vegetable oil
2 yellow onions, chopped
2 cloves garlic, minced
1 large carrot, sliced
3 medium potatoes, diced
3.5 ounces bacon, diced
1 homemade sausage, sliced
12.3 ounces sauerkraut, drained
8.8 ounces canned red or brown beans, drained and rinsed
7 cups water
2 bay leaves
1 tablespoon tomato paste
1 teaspoon Vegeta seasoning
2 teaspoons fresh parsley, chopped
pinch Pinch of freshly ground black pepper
Directions
Prepare all ingredients: chop onions and garlic into fine pieces, slice the carrot into rounds, dice the potatoes into small cubes, cut the bacon and sausage into bite-sized pieces, and chop the parsley. If the sauerkraut is very briny, rinse it under cold water and drain well.
Heat the vegetable oil in a large pot over medium heat until shimmering.
Add the chopped onion and minced garlic to the hot oil, stirring occasionally until the onion becomes translucent and softened, about 4-5 minutes.
Stir in the diced bacon and sliced sausage, cooking for about 2-3 minutes until the meats begin to render their fat and develop color.
Add the sliced carrot, diced potatoes, sauerkraut, bay leaves, tomato paste, Vegeta seasoning, and black pepper. Pour in the water and stir well to combine.
Bring the soup to a boil, then reduce the heat to medium-low and simmer gently for about 30-35 minutes, until the potatoes and carrots are completely tender and soft.
Stir in the drained and rinsed beans and continue cooking for another 5 minutes to heat them through.
Remove the bay leaves from the soup. Ladle into bowls, sprinkle with fresh parsley, and serve hot.
