This cabbage and sausage soup has many renditions. Some ingredients or spices will depend on who’s making it.
- 12-16 oz / 350-500 g of good quality smoked sausage
- 1 onion, chopped
- 3 bay leaves
- 5-6 whole peppercorns and allspice berries (each)
- 8 c / 2 l of water or stock
- 1 c of carrots, sliced
- 1 parsnip or parsley root
- 3 celery stalks or ¼ of a celery root, diced
- ½ head of medium cabbage, chopped
- One 14.5 oz / 400 g can of diced tomatoes or 4 fresh tomatoes or 3-4 tbsp of tomato paste
- Salt to taste
- Dice sausage and place in a soup pot. Sear until the edges are golden brown. Add chopped onion, bay leaves, peppercorns and allspice berries. Sauté until onion is cooked.
- Add water / stock, carrots, parsnip, celery, and a bit of salt (amount will depend on whether you're using water or stock).
- Simmer on low for about 15-20 minutes, or until vegetables are soft.
- In the meantime, chop the cabbage. When stock is ready, add cabbage and tomatoes / tomato paste.
- Boil for another 5-10 minutes, until cabbage softens. Do not overcook the cabbage. You want a bit of crunch in it.
- Taste and add a bit more salt, if needed.
Some cooks like to add potatoes; I sometimes do too. The amount of cabbage and sausage added may vary too. After you make it once or twice, you'll find the best way to suit your taste buds.