Comforting creamy potato cabbage soup with smoked sausage and a balanced mix of spices for the cold winter months.
Course Soup
Cuisine Czech
Keyword cabbage soup, sausages, white cabbage
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Servings 5people
Calories 459kcal
Author Lea
Equipment
large cooking pot with a lid
Ingredients
1oniondiced
3tablespoonslard or oil for frying
3cloves of garlicfinely sliced
1teaspooncaraway seedslevelled
5piecesallspiceoptional
5piecesblack peppercornsoptional
2bay leaves
1tablespoonsweet paprikaheaped
1.2litresstock (chicken or vegetable)1 ½ dry Kello stock cube
3bigger potatoes cut into small cubes
500gramwhite cabbage ( ½ head) shredded
250gramssmoked sausage (polish kielbasa)sliced
40gramsplain flourto thicken
100millilitressingle cream
1teaspoonapple cider vinegar or as much as you desire
Instructions
In a large pot, fry onion until translucent.
Reduce to moderate heat. Add garlic, caraway seeds, allspice, peppercorns and paprika. Let it fry for a few seconds. Note: Don't wait too long; paprika can burn quickly.
Pour in the stock.
Add cubed potatoes, bay leaves and finely chopped cabbage. Cover the pot with a lid, bring to a gentle boil and cook for 20 minutes.
Add sausages, season soup with salt and continue cooking for 10 more minutes.
Make a smooth, pourable paste by mixing the flour with a small amount of warm water.Pour the flour paste into the soup while stirring continuously. Cook for 5 more minutes to allow the flour to cook and thicken the soup.
Take the soup off the heat and stir in the cream.
Add vinegar in small steps; stir each time to combine. Add as much or as little as you desire.
Note: If you see any spices and bay leaves, you can remove them before serving.