Cabbage and Sausage Soup

INGREDIENTS

• 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

INSTRUCTIONS

1. 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.
2. Add water / stock, carrots, parsnip, celery, and a bit of salt (amount will depend on whether you're using water or stock).
3. Simmer on low for about 15-20 minutes, or until vegetables are soft.
4. In the meantime, chop the cabbage. When stock is ready, add cabbage and tomatoes / tomato paste.
5. Boil for another 5-10 minutes, until cabbage softens. Do not overcook the cabbage. You want a bit of crunch in it.
6. Taste and add a bit more salt, if needed.

NOTES

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.