European Cabbage and Sausage Soup: A Cozy Winter Delight!
Embracing my Croatian roots, I’m thrilled to share a beloved national dish, reminiscent of the warm, comforting Istrian Jota—Cabbage and Sausage Soup. This dish is a winter staple in not only Croatia but also Slovenia and surrounding countries, where homemade sour cabbage seasons this hearty soup to perfection. Whether you’re looking to warm up on a cold day or simply enjoy a taste of Eastern Europe, this soup is packed with flavor and tradition.
Why Will You Love this Recipe?
- Rich, Hearty Flavors: The robust combination of smoky sausage, tangy cabbage, and earthy beans makes this soup a full-bodied treat. Each spoonful is packed with the deep, satisfying flavors of a home-cooked meal.
- Perfect for Chilly Evenings: There’s nothing better than a warm bowl of soup on a cold day, and this cabbage and sausage soup brings just the right amount of heat and comfort to your table.
- Culturally Rich: Drawing from Croatian and Slovenian culinary traditions, this soup is a wonderful way to explore Eastern European cuisine right from your kitchen.
Recipe Variations
- Vegetarian Option: Easily adapt this recipe for vegetarian preferences by omitting the sausage and adding more beans or mushrooms for a hearty texture.
- Spice It Up: For those who enjoy a bit of heat, adding chili flakes or a dash of hot sauce can give this soup an extra zing.
- Low-Carb Version: Reduce the potatoes and increase the amount of vegetables like celery and bell peppers for a lower carb alternative without compromising on taste.
Tools You’ll Need
- Large Soup Pot: A large pot is essential for making soup, allowing all the ingredients to simmer together and develop deep flavors.
- Chef’s Knife: A good knife will make prepping vegetables and slicing sausage much easier and more efficient.
- Cutting Board: Have a sturdy cutting board on hand to handle all the chopping and slicing for this recipe.
FAQ
Can I freeze this Cabbage and Sausage Soup?
- Absolutely! This soup freezes well. Just cool it completely and store it in freezer-safe containers for up to 3 months. Reheat on the stove or in the microwave.
How should I store this soup?
- Store leftovers in the refrigerator in an airtight container for up to 5 days. The flavors often improve with time, making this soup even more delicious the next day.
How long does this soup last?
- When stored properly in the refrigerator, this soup can last for about 5 days. It’s perfect for making ahead and enjoying throughout the week.
What should I serve with this soup?
- This hearty soup pairs wonderfully with crusty bread or a simple green salad for a complete meal. It’s also great with a dollop of sour cream on top.
Is this soup suitable for every diet?
- While the traditional recipe includes meat, it can be adapted for vegetarians. However, it’s not suitable for vegan or gluten-free diets as is, but substitutions can be made to accommodate these dietary needs.
Other Recipes You’ll Love
- Delightful Sweet and Sour Cabbage
- Cabbage and Ground Beef Patties
- Croatian Beef Stew Pasticada
- Ground Turkey Meatloaf with Bacon
- Easy Greek Walnut Baklava
- Easy Crispy Turkey Breast Schnitzel
European Cabbage and Sausage Soup
This European Cabbage and Sausage Soup is the perfect dish to bring warmth and flavor to your dinner table, especially during the colder months. Its hearty ingredients and comforting taste make it ideal for sharing with family and friends. Give it a try and let this soup transport you to the heart of Eastern Europe!
Equipment
Ingredients
- 2 tablespoons oil
- 2 yellow onions chopped
- 2 cloves garlic minced
- 1 large carrot sliced
- 3 potatoes diced
- 3.5 ounces bacon diced
- 1 homemade sausage sliced
- 12.3 ounces sauerkraut drained
- 8.8 ounces canned red or brown beans drained and rinsed
- 2 teaspoons chopped parsley
- 7 cups water
- 1 tablespoon tomato paste optional
- 2 bay leaves
- A pinch of pepper
- 1 teaspoon Vegeta seasoning
Instructions
- Prepare all ingredients: Chop onions and garlic finely, slice carrots and sausage, dice potatoes and bacon, and chop parsley.
- Rinse the sauerkraut if it has been in brine for an extended period.
- In a large pot, heat oil over medium heat and sauté onion and garlic until translucent.
- Add bacon and sausage, stir and cook for a minute.
- Add the vegetables, bay leaves, pepper, and Vegeta seasoning along with hot water. Cook for about 35 minutes until everything softens.
- Stir in the beans and continue to cook for another 5 minutes.
- Serve hot and enjoy!
