Ingredients with Measurements:
- 1 lb. Braunschweiger sausage, sliced
- 1 head of cabbage, chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of chicken broth
- 1 cup of water
- 1 tbsp. of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes until the onion is translucent.
3. Add the sliced Braunschweiger sausage to the pot and cook for 5-7 minutes until browned.
4. Add the chopped cabbage to the pot and stir to combine with the sausage and onion mixture.
5. Pour in the chicken broth and water, and season with salt and pepper to taste.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes until the cabbage is tender.
7. If desired, use an immersion blender to puree the soup until smooth.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 15g
Protein: 16g
Substitutions for ingredients:
- Braunschweiger sausage can be substituted with any type of sausage or ground meat.
- Chicken broth can be substituted with vegetable broth or beef broth.
- Olive oil can be substituted with any type of cooking oil.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use a different type of cabbage, such as Napa cabbage or red cabbage.
- Add a splash of apple cider vinegar or lemon juice for a tangy flavor.
Tips and tricks:
- Be sure to slice the Braunschweiger sausage thinly to ensure it cooks evenly.
- If you prefer a chunkier soup, skip the immersion blender step.
- This soup can be made ahead of time and reheated for a quick and easy meal.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat until heated through.
Presentation ideas:
Serve the soup in a large bowl or individual soup bowls. Garnish with chopped fresh herbs, such as parsley or chives.
Garnishes:
Chopped fresh herbs, croutons, or a dollop of sour cream.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
Be sure to cook the sausage thoroughly to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Braunschweiger sausage is a type of liverwurst that originated in Germany. It is made from pork liver and other meats, and is often seasoned with spices such as nutmeg and allspice.
Flavor profiles:
This soup is savory and slightly sweet, with a rich and creamy texture from the Braunschweiger sausage.
Serving suggestions:
Serve this soup as a main course for a cozy and comforting meal.
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Region: German