Ingredients with Measurements:
- 1 pound Extrawurst sausage, sliced
- 1 head of cabbage, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
- 1 teaspoon caraway seeds
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the sliced Extrawurst sausage and cook until browned, stirring occasionally.
3. Remove the sausage from the pot and set aside.
4. Add the chopped onion to the pot and cook until translucent.
5. Add the minced garlic and cook for another minute.
6. Add the chopped cabbage to the pot and stir to combine.
7. Add the caraway seeds and paprika to the pot and stir to combine.
8. Pour in the chicken broth and water and bring to a boil.
9. Reduce the heat to low and simmer for 30 minutes, or until the cabbage is tender.
10. Add the cooked sausage back to the pot and stir to combine.
11. Season with salt and pepper to taste.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the sausage, low heat for simmering the soup.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 15g
Protein: 18g
Sodium: 1200mg
Substitutions for ingredients:
- Kielbasa or any other smoked sausage can be substituted for Extrawurst sausage.
- Red cabbage can be substituted for green cabbage.
- Vegetable broth can be substituted for chicken broth.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use smoked paprika for a smokier flavor.
- Add a can of diced tomatoes for a tangy twist.
Tips and tricks:
- To save time, use pre-chopped cabbage from the grocery store.
- This soup tastes even better the next day, so make it ahead of time for an easy meal.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley, croutons, or a dollop of sour cream.
Pairings:
Crusty bread, a side salad, or a glass of red wine.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a side of rice.
Troubleshooting advice:
- If the soup is too thick, add more water or broth.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Make sure the sausage is cooked through before adding it to the soup.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Extrawurst is a type of German sausage made from pork and beef. It is often used in soups and stews.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve hot with crusty bread for dipping.
Related Categories
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Region: German
Taste: Savory, Tangy, Hearty, Herbaceous