Ingredients
Meat
- 1 lb smoked sausage, sliced
Vegetables
- 1 onion, chopped
- 2 carrots, sliced
- 3 cups green cabbage, chopped
Liquids and Oils
- 1 tbsp olive oil
- 6 cups chicken or beef broth
Spices
- 1 tsp paprika
- Salt and black pepper to taste
Instructions
- Brown the sausage: Heat olive oil in a large pot over medium heat. Add the sliced smoked sausage and brown it until it’s nicely caramelized. Remove the sausage and set it aside, leaving the flavorful oil in the pot.
- Sauté the aromatics: In the same pot, add the chopped onion and sliced carrots. Sauté until the onion is translucent and the carrots start to soften, about 5 minutes, stirring frequently.
- Add cabbage and broth: Stir in the chopped green cabbage, then pour in the chicken or beef broth. Add paprika, salt, and black pepper to taste. Mix everything well to combine the flavors.
- Simmer with sausage: Return the browned sausage to the pot. Bring the soup to a gentle boil, then reduce heat to low and let it simmer uncovered for 30 minutes to meld all the flavors together and soft the vegetables.
- Serve hot: Taste the soup and adjust seasoning if necessary. Ladle the hot soup into bowls and serve immediately, ideally with crusty bread on the side for dipping.
Notes
- The soup tastes even better the next day after the flavors have further developed.
- Serve with crusty bread to make it a more filling meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- You can substitute smoked sausage with kielbasa or any other smoked sausage variety for different flavor nuances.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Gluten Free
