Cabbage and sausage soup is a robust, warming dish that brings together the comforting flavors of fresh and sauerkraut, smoky meats, and a blend of aromatic vegetables. This Eastern European-inspired recipe is perfect for colder days when you’re craving something both hearty and nutritious. The blend of bacon, half-smoked sausage, and savory broth elevates the dish, while cabbage and potatoes add a wholesome texture that complements the rich meat flavors. Sauerkraut adds a touch of acidity, giving the soup a tangy depth. With a balance of spices like sweet paprika and black pepper, this cabbage soup offers both complexity and simplicity, making it ideal for family dinners or meal prepping.

Full Recipe:

Ingredients

For the Soup:

Fresh cabbage: 350 g
Sauerkraut with brine: 250 g

Onions: 160 g
Carrots: 120 g
Bacon: 200 g

Half-smoked sausage: 350 g
Meat or chicken broth: 1.9 liters
Bay leaf: 2 pcs.

Dill: 10 g, finely chopped
Potatoes: 280 g, cubed
Sweet paprika: 2 tsp.

Salt: 1 tbsp.
Ground black pepper: ½ tsp.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Chop the Vegetables: Thinly slice the fresh cabbage, chop the onions, peel and cube the potatoes, and grate the carrots.

Dice the Bacon and Sausage: Cut the bacon into small pieces and slice the half-smoked sausage into rounds or bite-sized chunks.

Step 2: Cook the Bacon and Sausage

Fry the Bacon: In a large pot or Dutch oven, heat a small amount of oil over medium heat and add the diced bacon. Cook until the bacon is crispy and has released its fat.
Add the Sausage: Add the sliced sausage to the pot and fry until slightly browned. This will help release the smoky flavors into the soup.

Step 3: Sauté the Vegetables

Sauté the Onions and Carrots: Add the chopped onions and grated carrots to the bacon and sausage. Cook for about 5-7 minutes, stirring occasionally, until the onions are soft and translucent.
Add the Sauerkraut: Stir in the sauerkraut along with its brine, mixing it into the sautéed ingredients. Cook for another 3-4 minutes, allowing the flavors to combine.

Step 4: Add the Broth and Cabbage

Pour in the Broth: Add the meat or chicken broth (1.9 liters) into the pot, stirring well to combine all the ingredients.

Add the Fresh Cabbage: Stir in the fresh cabbage, ensuring it is submerged in the broth.
Add Potatoes: Add the cubed potatoes into the soup, making sure they are evenly distributed throughout.

Step 5: Season and Simmer

Add Spices: Add 2 teaspoons of sweet paprika, 1 tablespoon of salt, ½ teaspoon of ground black pepper, and the bay leaves. Stir well.

Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30-40 minutes, or until the potatoes and cabbage are tender.
Taste and Adjust: After simmering, taste the soup and adjust the seasoning if needed—add more salt or pepper to taste.

Step 6: Garnish and Serve

Add Fresh Dill: Just before serving, stir in the finely chopped dill for a burst of freshness.

Serve: Ladle the soup into bowls and enjoy it hot, optionally served with a slice of crusty bread or a dollop of sour cream.

Cooking Tips

Broth Choice: The flavor of the soup will depend largely on the quality of the broth you use. For a richer taste, use homemade meat or chicken broth. You can also use vegetable broth if you want a lighter option.
Sauerkraut Balance: The brine from the sauerkraut adds a tangy flavor. If you prefer a less sour soup, you can reduce the amount of brine or rinse the sauerkraut before adding it.

Adjusting Thickness: If you want a thicker soup, you can mash a few of the potatoes after they’ve softened to thicken the broth naturally.
Spice Variation: Feel free to add other spices such as cumin or caraway seeds, which pair well with cabbage and sausage dishes.

Storage Tips

Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat over medium heat on the stove, stirring occasionally.

Freezing: This soup freezes well. Transfer cooled soup into freezer-safe containers, leaving some space at the top. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat the soup gently on the stove over low heat, adding a little water or broth if it has thickened too much in the fridge or freezer.

Nutritional Facts (Per Serving, Serves 8)

Calories: 330 kcal

Protein: 18 g
Carbohydrates: 20 g
Fat: 20 g

Fiber: 5 g
Sodium: 1,200 mg (depending on the amount of salt and sauerkraut brine used)

Note: Nutritional values may vary depending on the specific brands and quantities of ingredients used.

FAQs

Q: Can I use a different type of sausage?
A: Absolutely! You can use any smoked sausage you like, such as kielbasa or chorizo, depending on your flavor preference. Just ensure it has a smoky flavor to enhance the soup.

Q: What can I substitute for bacon?
A: If you don’t want to use bacon, you can substitute it with pancetta or omit it entirely for a slightly lighter version of the soup.

Q: Can I make this soup vegetarian?
A: Yes, you can substitute the bacon and sausage with plant-based alternatives and use vegetable broth instead of meat broth to make a vegetarian version of the soup.

Q: Is it necessary to add the sauerkraut brine?
A: The brine adds a tangy flavor, but if you prefer a milder soup, you can drain the brine and use only the sauerkraut.

Conclusion

This hearty cabbage and sausage soup is perfect for anyone seeking a comforting, satisfying meal that’s full of robust flavors and nutritious ingredients. The combination of fresh and sauerkraut adds complexity to the dish, while the smoky sausage and bacon provide richness. Potatoes and cabbage make this soup wholesome and filling, making it an ideal one-pot meal for cold evenings or a satisfying lunch.

This recipe is incredibly versatile, allowing you to adjust the ingredients and spices based on your preferences. Whether you’re looking for a family meal, a dish for meal prep, or a flavorful soup to impress your guests, this cabbage and sausage soup will exceed expectations every time.