Easy Dill, Sausage, and Cabbage Soup

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

Serves: 4-6
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

 

  1. 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.
  1. Fry the sausages until cooked through, flipping/rotating part-way through cooking so that they are brown on more than one side.
pan fried sausage for cabbage soup
Alas, one sausage still stuck to the bottom!
  1. Set the sausages aside and slice them into bite-sized pieces.
  1. Remove some of the oil in the pot if there is so much that it makes you uncomfortable.
  1. 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.
  1. (Optional:) Deglaze the pot with a splash of beer!
deglaze with beer - sausage dill cabbage soup
For this I used a bit of Rickard’s Red I had on hand.
  1. Add the potatoes, carrots, and cabbage.  Return the sausage pieces to the pot.  If you have enough room, mix ingredients together.
sausage cabbage dill soup
I did not have much room, so I stirred after all the cabbage shrank during cooking.
  1. 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.
  1. Once boiling, turn the heat down to medium-low.  Cook until the potatoes are tender, about 15 minutes.
  1. Turn off the heat and add salt and pepper to your taste.
  1. Stir in the chopped dill.
sausage cabbage dill soup
Mix well, as the dill leaves like to stick to one another.
  1. Serve in generous portions. Optionally, add sour cream and serve with rye bread or crusty rolls.

 

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