Ingredients with Measurements:
- 1 head of cabbage, chopped
- 1 pound of sausage, sliced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can of diced tomatoes (14.5 oz)
- 6 cups of chicken broth
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Step-by-Step Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the sliced sausage and cook until browned, stirring occasionally.
3. Add the chopped onion and garlic to the pot and cook until the onion is translucent.
4. Add the chopped carrots and celery to the pot and cook for 5 minutes.
5. Add the chopped cabbage to the pot and cook for another 5 minutes.
6. Add the can of diced tomatoes, chicken broth, dried thyme, salt, and pepper to the pot.
7. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes.
8. Taste the soup and adjust the seasoning if necessary.
9. Serve the soup hot, garnished with fresh parsley or croutons.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for cooking the sausage, onion, garlic, carrots, and celery. Low heat for simmering the soup.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 250
Total fat: 17g
Saturated fat: 5g
Cholesterol: 45mg
Sodium: 1100mg
Total carbohydrates: 14g
Dietary fiber: 5g
Sugar: 7g
Protein: 12g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as Italian sausage or chorizo.
- You can use vegetable broth instead of chicken broth to make the soup vegetarian.
- You can use canned or frozen corn instead of carrots.
Variations:
- Add a can of white beans to the soup for extra protein and fiber.
- Use beef broth instead of chicken broth for a richer flavor.
- Add a splash of red wine to the soup for a deeper flavor.
Tips and Tricks:
- To save time, you can buy pre-chopped cabbage and carrots.
- You can make this soup ahead of time and store it in the refrigerator for up to 3 days.
- This soup freezes well, so you can make a big batch and freeze it for later.
Storage Instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until it's hot.
Presentation Ideas:
Serve the soup in a large bowl, garnished with fresh parsley or croutons.
Garnishes:
Fresh parsley or croutons
Pairings:
This soup pairs well with crusty bread or a side salad.
Suggested Side Dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting Advice:
- If the soup is too thick, you can add more chicken broth or water to thin it out.
- If the soup is too thin, you can let it simmer for longer to reduce the liquid.
Food Safety Advice:
- Make sure the sausage is cooked through before adding the vegetables and broth.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Cabbage soup is a traditional dish in many European countries, including Poland, Russia, and Germany. It's often made with cabbage, potatoes, and sausage or bacon.
Flavor Profiles:
This soup is savory, hearty, and slightly sweet from the cabbage.
Serving Suggestions:
Serve this soup as a main course for lunch or dinner.
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Region: German