Recipe for: Cabbage Soup with Sausage - photo 1
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Recipe for: Cabbage Soup with Sausage

Pikantne Soups Regional Cuisine of Poland Main dishes 50 min Medium 7 wyświetleń ~6.30 PLN * - (0)
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Description

Cabbage soup with sausage is a classic Polish soup based on sauerkraut and aromatic sausage, popular on cooler days, but it also works great as a hearty lunch. The dish combines the sour-salty taste of cabbage with the fattiness and smokiness of sausage and the sweet note of root vegetables. It is served hot, often with a dollop of sour cream and fresh dill; it pairs perfectly with dark bread or potatoes. Visually, the soup is golden-amber with pieces of cabbage and slices of sausage, along with a green accent of dill. Cabbage soup has its roots in peasant cuisine; it was prepared with simple, long-lasting ingredients and has great warming and nutritional value.

Ingredients Used

Ingredients (16)

Servings:
4
  • Country sausage 400 g
  • Sauerkraut 600 g
  • Potatoes 4 szt. (~600 g)
  • Carrot 2.5 szt. (~200 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Butter 30 g
  • Water 1500 ml
  • 🌿 Przyprawy
  • Parsley 70 g
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 3 szt. (~3 g)
  • Marjoram 2 g
  • Salt 6 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Sour cream 100 g
  • Dill 1.5 pęczki (~30 g)
💰 Szacowany koszt dania: ~6.30 PLN (1.57 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash and peel the vegetables. Peel, wash, and cut the potatoes into cubes about 1.5-2 cm on each side (uniform pieces cook evenly). Peel the carrot and cut it into slices 3-4 mm thick or into half-moons. Peel the parsley and cut it into thin slices. Peel the onion and chop it finely. Peel the garlic and mince it or press it through a garlic press.

Ingredients: Carrot, Parsley, Onion, Garlic
Use a stable surface and a large, sharp knife; rounded pieces of potato cook more evenly. If you don't have a chef's knife, use a utility knife and chop with a rocking motion.

Preparing the sausage

2

Slice the country sausage into pieces about 5 mm thick. Heat a large heavy skillet over medium heat (a cast iron or steel skillet works best). Add the sausage and fry without any additional fat for 4-6 minutes, until the slices are lightly golden and release their fat. Transfer the browned sausage to a plate — leave the fat in the pan.

Ingredients: country sausage
Use a pan with a diameter of 26-28 cm; if the sausage sticks to the pan, wait until it is nicely browned before turning it over. Sautéing will bring out the aroma and give the soup depth of flavor.

Sautéing vegetables

3

In the pot with the remaining fat from the sausage, add butter. Melt over medium heat, add the chopped onion and sauté for 4-5 minutes until the onion becomes translucent and slightly golden. Add the carrot and parsley, sauté for another 4 minutes, stirring, until the vegetables are partially softened. Finally, add the garlic and sauté for 30-45 seconds until you can smell the aroma — do not burn the garlic.

Ingredients: Butter, Onion, Carrot, Parsley, Garlic
Use a large pot with a capacity of at least 3-4 liters. A wooden spoon will make stirring easier. If the vegetables stick, lower the heat and add a little water.

Cooking the soup

4

Pour hot water (1500 ml) into the pot. Add the chopped potatoes, sauerkraut, and sautéed sausage along with the rendered fat. Add the bay leaf and allspice. Bring to a boil over high heat, then reduce the heat to low/medium and cook uncovered for 20-25 minutes, until the potatoes are soft (check with a fork — it should go in easily).

Ingredients: Water, sauerkraut, country sausage, Bay leaf
Use a lid but do not cover it completely to allow steam to escape — this will prevent excessive foaming. If the cabbage is very sour, rinse it with cold water and squeeze it well before adding.

Finishing and seasoning

5

After cooking, check the taste and season with salt and pepper. Add dried marjoram (2 g) and cook for another 2-3 minutes. If the soup is too sour, add a teaspoon of sugar (optional) or a bit more potato; if it's too bland, add a bit more salt and pepper. Turn off the heat and let the pot sit for 5 minutes to allow the flavors to meld.

Ingredients: Salt, Black pepper, Marjoram
Add salt gradually — it's better to add than to take away. Use a tasting spoon, being careful not to burn your mouth.

Serving

6

Serve the cabbage soup hot: ladle a portion of the soup onto plates with pieces of sausage and potatoes. You can add a spoonful of sour cream on top (optional) and sprinkle with finely chopped dill. If you are using cream, mix it first with 1-2 tablespoons of hot soup to prevent curdling, and then add it to the plate.

Ingredients: country sausage, sour cream, Dill
For serving, use deep plates with a capacity of 500-700 ml. For aesthetics, arrange a few slices of sausage on top and sprinkle with fresh dill.

Fun Fact

💡

Cabbage soup originates from peasant cuisine, where sauerkraut was one of the few lasting sources of vitamin C in winter. In different regions of Poland, local cold cuts and spices were added, resulting in many regional versions of this soup.

Best for

rodzinny obiad chłodne dni po świętach (wykorzystanie resztek wędlin)

Tips

🍽️ Serving

Serve hot with dark bread or on a plate with boiled potatoes. For a milder version of the soup, serve with sour cream; for a more rustic version, you can skip it and serve only with bread.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. After reheating, season again (acidity may change). Can be frozen without cream and dill for up to 2 months; thaw slowly in the refrigerator and bring to a boil before serving.

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