Sour cabbage soup with smoked meat
Sour cabbage soup with smoked meat: a comforting feast
Sour cabbage soup with smoked meat is one of those traditional dishes that reminds us of family meals, of winters spent together, and of the delicious dishes cooked with love. Ideal before the holidays or even after, this soup is full of aromas and flavors that delight our taste buds. Here’s how you can prepare it step by step for a perfect result!
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Number of servings: 4
Ingredients:
- 1 small head of sauerkraut (about 300g)
- 2 medium carrots
- 1 piece of smoked sausage (about 200g)
- 1 tablespoon of rice
- 150 ml sour cream (the idea is to use fatty sour cream for a richer taste)
- 1 glass of cabbage brine (about 200 ml)
- 1 red bell pepper (optional, for an extra splash of color)
- Ground pepper, vegetable powder, thyme, fresh dill (to taste)
Preparation:
1. Preparing the ingredients: Wash the sauerkraut well under cold running water to reduce acidity if you prefer a less sour soup. Cut the cabbage into thin strips. Peel the carrots and cut them into rounds and longer strips for a pleasant appearance. The smoked sausage should be sliced thinly to release its flavors during cooking.
2. Boiling the soup: In a large pot, bring water to a boil (about 2 liters). When the water starts to boil, add the cabbage, carrots, and sliced sausage. Let them boil over medium heat for 20 minutes until the vegetables start to soften.
3. Adding the flavors: When the vegetables are almost cooked, add a sprig of thyme, the washed rice, diced red pepper, pepper, and cabbage brine. The brine should be boiled separately beforehand until it reaches a boil to intensify its flavor.
4. Finishing the soup: After the rice is cooked (about 10 minutes), turn off the heat. In a bowl, place the sour cream and add a tablespoon of hot soup, stirring continuously to bring the sour cream to the temperature of the soup. Then, pour the sour cream mixture into the pot, stirring well.
5. Adjusting the taste: The sour cabbage soup is already salty due to the sausage and cabbage, but you can add extra salt to taste. Also, add the chopped fresh dill for an extra touch of freshness and flavor.
6. Serving: I recommend serving the soup hot, accompanied by a slice of fresh bread or cornbread. A creative idea is to add a few flakes of chili pepper for a touch of spiciness, which will further enhance the flavors.
Practical tips:
- You can use various types of smoked sausages, such as pork or beef sausages, depending on your preferences.
- If you prefer a vegetarian version, you can omit the sausage and add more vegetables, such as potatoes or mushrooms, to enrich the consistency.
Sour cabbage soup with smoked meat is a comforting dish full of tradition, perfect for cold winter days. Try this simple and quick recipe and enjoy the authentic taste of traditional dishes!
Ingredients: a small head of pickled cabbage, 2 carrots, a piece of smoked sausage, 1 tablespoon of rice, 150 ml of sour cream, 1 glass of cabbage brine, red pepper, pepper, vegetable powder, thyme, dill
