Cabbage goulash soup with Masurian sausage and pickled cucumber - photo 1
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Cabbage goulash soup with Masurian sausage and pickled cucumber

Soups Regional Cuisine of Poland Main dishes 90 min Medium 57 wyświetleń ~17.38 PLN * - (0)
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Description

A thick, aromatic goulash soup inspired by Masurian cuisine, where sour fermented cabbage combines with smoked Masurian sausage, spicy tomato paste, and crunchy pickled cucumber. A perfect dish for winter days: it warms, satisfies, and has a distinct, tangy-smoky character. Thanks to the addition of root vegetables and spices, it gains depth; it can be served with rustic bread, potato pancakes, or a slice of butter. Flavor notes: the noticeable acidity of the cabbage balanced by the sweetness of the carrot and paste, the intense smoky flavor of the sausage, and the fresh, tangy touch of the pickled cucumber. Recommended for a family lunch in the winter season and as a suggestion for gatherings around the table, where one wants to offer a simple, homemade, and hearty soup with the character of a goulash.

Ingredients Used

Ingredients (21)

Servings:
4
  • Sauerkraut 800 g
  • Masurian sausage 400 g
  • Pickled cucumber 120 g
  • Onion 1 szt. (~150 g)
  • Carrot 2.5 szt. (~200 g)
  • Celery root 150 g
  • Potatoes 2 szt. (~300 g)
  • Tomato paste 60 g
  • Rapeseed oil 30 g
  • Wheat flour 20 g
  • Sugar 10 g
  • Water 1500 ml
  • 🌿 Przyprawy
  • Parsley 100 g
  • Sweet paprika 6 g
  • Marjoram 4 g
  • Black pepper 4 szczypty (~2 g)
  • Salt 8 g
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 3 szt. (~3 g)
  • ✨ Opcjonalne
  • Sour cream 100 g
  • Butter 20 g
💰 Szacowany koszt dania: ~17.38 PLN (4.35 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients: peel the onion and chop it into small cubes (about 0.5 cm), slice the carrot into rounds 3-4 mm thick or half-moons, dice the parsley and celery into 0.5-1 cm cubes. Peel the potatoes and cut them into 2-3 cm cubes. Drain the pickled cucumber and cut it into larger cubes (about 0.5-1 cm). Slice the sausage into 5-7 mm thick pieces.

Ingredients: Onion, Carrot, Parsley, Celery root, Pickled cucumber, Masurian sausage
Use a sharp chef's knife and a cutting board. Try to cut the vegetables into similar pieces so they cook evenly. A bowl for the peels and a tray for the chopped ingredients are helpful.

Preparing the cabbage

2

Check the taste of the sauerkraut: if it is very sour or has a lot of brine, quickly rinse it under cold water and squeeze it well in your hands or in a strainer. Chop the cabbage to a width of 1-1.5 cm. If the cabbage has thick cores, remove the tougher parts.

Ingredients: Sauerkraut
Use a colander or sieve and your hands to squeeze. If you rinse the cabbage, keep some of the juice (1-2 tablespoons) in case the soup needs more acidity.

Sautéing sausage and vegetables

3

In a large pot (min. 4-5 l), heat rapeseed oil over medium-high heat. Add slices of Mazurian sausage and fry for 4-6 minutes until lightly browned on both sides and the fat renders. Remove the sausage to a plate, leaving the fat in the pot. To this fat, add onion and sauté over medium heat for 6-8 minutes until it becomes translucent and slightly golden. Add carrot, parsley, and celery, and fry for another 5-6 minutes, stirring occasionally, until the vegetables soften a bit and start to smell fragrant.

Ingredients: Rapeseed oil, Masurian sausage, Onion, Carrot, Parsley, Celery root
Use a wide pot with a thick bottom. A wooden spoon or spatula makes stirring easier. Do not increase the heat too much — the onion should become translucent, not burnt. If you don't have enough fat from the sausage, add 1-2 tablespoons of oil.

Roux

4

Reduce the heat to medium. Add the flour to the sautéed vegetables and stir vigorously for 1-2 minutes, until the flour lightly combines and starts to smell nutty — this will remove the raw taste of the flour. If you are using butter, add it now and mix it with the flour instead of part of the oil. The roux should be light brown and lump-free.

Ingredients: Wheat flour, Butter
Use a whisk or wooden spoon to prevent lumps from forming. If lumps appear, pour a tablespoon of hot water over them and vigorously break them up.

Cooking the soup

5

Pour 1500 ml of hot water into a pot (first part to make it easier to dissolve the roux), stirring vigorously to dissolve the roux and prevent lumps from forming. Add the sauerkraut, potatoes, tomato paste, bay leaf, allspice, and spices: sweet paprika, marjoram, and some salt (reserve some for seasoning at the end). Bring to a boil, then reduce the heat to low and simmer partially covered for 30-40 minutes, until the potatoes and cabbage are tender. During cooking, stir every 8-10 minutes to prevent sticking.

Ingredients: Water, Sauerkraut, Tomato paste, Bay leaf, sweet paprika, Marjoram, Salt
Use a large pot with a lid. The soup should simmer gently, not boil vigorously. You will know it's ready when the potatoes are tender when pierced with a fork, and the cabbage is soft but still has structure.

Adding sausage and cucumber

6

When the potatoes and cabbage are soft, add the previously sautéed sausage and chopped pickled cucumber. Cook for another 6-8 minutes to allow the flavors to meld. Taste the soup and season with salt, pepper, and possibly a teaspoon of sugar if the acidity is too intense.

Ingredients: Masurian sausage, Pickled cucumber, Sugar, Black pepper, Salt
Add the pickled cucumber at the end to keep some crunch. If the cucumbers are very salty, rinse them lightly before adding.

Finishing

7

If you want to reduce acidity and give the soup a creamy consistency, temper the sour cream: in a bowl, mix the sour cream with 3-4 tablespoons of hot soup, then slowly pour the mixture into the pot, stirring constantly to prevent curdling. Bring everything to a gentle simmer for 1-2 minutes.

Ingredients: sour cream
Use a metal spoon for stirring. Do not bring the soup to a strong boil after adding the cream to prevent it from curdling.

Serving

8

Remove the bay leaf and allspice. Serve the soup hot, sprinkled with freshly ground pepper and additional marjoram to taste. It pairs well with dark, rustic bread or potato pancakes and a wedge of lemon or sour cream on the side.

Ingredients: Black pepper, Marjoram, Salt
Use deep bowls for serving. If the soup was prepared the day before, gently reheat it and season if necessary before serving.

Options and adjustments

9

If the soup is too thick, add a little hot water and season. If it's too sour — add a pinch of sugar and a bit of butter or cream. For a more intense smoky flavor, you can add a piece of smoked bacon sautéed at the beginning with the sausage.

Ingredients: Sugar, Butter
Make small adjustments to the taste gradually — it's easier to add more than to take away.

Fun Fact

💡

Cabbage goulash soup is a combination of two traditions: sour cabbage characteristic of the northeastern Polish cuisine and the goulash character of meat dishes popular in the Masuria region, where smoked meats and sausages were stored for winter.

Best for

zimowy obiad rodzinne spotkanie przyjęcie po pracy w chłodny dzień

Tips

🍽️ Serving

Serve very hot in deep bowls. Additionally, place sour cream and freshly ground pepper on the table. Excellent with rustic bread, whole grain bread, or potato pancakes. You can also serve with a few slices of freshly fried sausage for decoration.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. Reheat slowly over low heat, adding a little water if necessary. The soup can also be frozen (without cream) for 2-3 months; after thawing, season again and optionally temper with fresh cream.

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