I love cabbage soup, if you didn’t already know. This one is mild, sweet, and perfect for a rainy day in the summer. A big handful of fresh dill defines this recipe while the rest of the ingredients can be tweaked to your requirements.
This can be done with a slow cooker, but I do not recommend letting it sit on low heat all day. Keep the cooking time relatively short to prevent leaking all the essence from the sausages and dissolving the potatoes into a sad mush.
Easy Dill, Sausage, and Cabbage Soup
Time: 45 minutes
- Up to 1 Tbsp vegetable oil
- 450 g of your favourite fresh sausage
- 1 large onion, sliced thinly
- 5 cloves garlic, minced
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- a dash of ground cayenne
- a splash of beer
- 2 large potatoes, peeled and in small chunks
- 2 large carrots, in small chunks
(Here I used a handful of baby carrots)
- 1/2 large head of some green cabbage (about 500 g), sliced thinly
(I used savoy, my personal favourite)
- 1700-2000 ml water or low-sodium broth, brought to a boil
- salt and black pepper, to taste
- a big handful (50 g) of fresh dill weed, roughly chopped
- In a large pot or Dutch oven over medium-low heat, spread 1 tsp or less of the oil on the bottom of the pan to prevent sticking.
- Fry the sausages until cooked through, flipping/rotating part-way through cooking so that they are brown on more than one side.
- Set the sausages aside and slice them into bite-sized pieces.
- Remove some of the oil in the pot if there is so much that it makes you uncomfortable.
- Turn the heat up to medium and stir-fry the onion, garlic, cumin, coriander, and cayenne for a minute or so, until the onion goes noticeably translucent.
- (Optional:) Deglaze the pot with a splash of beer!
- Add the potatoes, carrots, and cabbage. Return the sausage pieces to the pot. If you have enough room, mix ingredients together.
- Pour in the hot water/broth, enough to barely cover the solid ingredients. Cover and bring the contents of the entire pot to a boil.
- Once boiling, turn the heat down to medium-low. Cook until the potatoes are tender, about 15 minutes.
- Turn off the heat and add salt and pepper to your taste.
- Stir in the chopped dill.
- Serve in generous portions. Optionally, add sour cream and serve with rye bread or crusty rolls.