Sauerkraut soup and sausages

Sour cabbage soup with sausages: an elixir of good mood for cold days

Who doesn’t know the comforting taste of a warm soup, especially when the weather outside is gloomy? Sour cabbage soup with sausages is a dish that brings not only warmth to the soul but also pleasant memories, being a traditional meal that many of us associate with family gatherings. This recipe is not only simple but will also captivate you with its intense flavors and rich texture.

Total preparation time: 2 hours
Number of servings: 6

Ingredients:
- 250 g of smoked pork sausages (choose sausages that are not too dry for a juicier taste)
- 1 kg of sour cabbage (finely chopped, with the juice included, to add extra acidity)
- 1 small onion (finely chopped)
- 1 piece of celery (about 100 g, diced)
- 1 carrot (grated or diced)
- 1 parsley root (finely chopped)
- 1 egg yolk (to enrich the soup)
- 200 ml of sour cream (preferably fatty, for a creamy taste)
- Dried thyme (to taste)
- ½ cup of rice (about 100 g, to make the soup more substantial)
- 1 tablespoon of flour (to thicken the soup)
- A dash of quality paprika (to add color and flavor)

Step-by-step preparation:

1. Preparing the ingredients: Start by peeling and finely chopping the onion, celery, carrot, and parsley. The sausages should be cut into thicker slices. Make sure the sour cabbage is well drained, keeping the juice, as it will add a special flavor to the soup.

2. Heating the oil: In a large pot, add a little oil (enough to cover the bottom of the pot) and heat it over medium heat. It’s important not to overcrowd the pot, so the ingredients have space to sauté evenly.

3. Sautéing the vegetables: Add the onion and sauté for 2-3 minutes until it becomes translucent. Then, add the sausages and let them brown a bit. This will add a smoky and rich flavor to your soup.

4. Adding the vegetables: Add the carrot, celery, and parsley to the pot and mix everything well. Let them sauté together for about 5-7 minutes, so the flavors can combine.

5. Adding the cabbage: Now it’s time to add the sour cabbage and its juice. Mix well, then add water (about 1.5 liters) to cover all the ingredients. Put a lid on and let the soup simmer on low heat for 1 hour, stirring occasionally.

6. Cooking the rice: In a separate pot, boil the rice. The basic rule is to use three times as much water as rice (so, for ½ cup of rice, use 1.5 cups of water). Add a teaspoon of salt and boil until fluffy. About 15-20 minutes should be sufficient.

7. Thickening the soup: In a small bowl, mix the flour with a little water to form a smooth paste, then add the paprika. After the soup has boiled for an hour, add this mixture to the pot, stirring constantly to prevent lumps from forming.

8. Adding the rice and cream: Once the soup has reached the desired consistency, add the cooked rice. Before serving, beat the yolk with the sour cream and gradually add it to the soup, stirring gently to incorporate everything. This step will give the soup a pleasant creaminess.

9. Seasoning: Finally, add dried thyme to taste and let the soup simmer for another 5 minutes for the flavors to blend harmoniously.

10. Serving: The sour cabbage soup with sausages is served hot, ideally alongside a slice of fresh bread spread with butter. If you want to add a touch of freshness, you can sprinkle a bit of fresh dill or parsley on top.

Practical tips:
- If you don’t have smoked sausages, you can use fresh sausages, but add a bit of smoked meat (e.g., pieces of smoked bacon) to achieve the same rich flavor.
- The soup can be made in advance and keeps well in the fridge, and the taste gets even better the next day!
- A vegetarian version can be made by replacing the sausages with mushrooms and adding your favorite spices to enhance the flavors.

Nutritional information:
- One serving has approximately 350-400 calories (depending on the amount of sour cream used and the type of sausages).
- Benefits: Sour cabbage is an excellent source of vitamin C and probiotics, while the meat provides necessary proteins for the body.

Frequently asked questions:
- Can the soup be frozen? Yes, but it is recommended to freeze it without sour cream. You can add sour cream when serving.
- What side dishes go well? A slice of toasted bread or a warm pretzel are excellent to accompany this delicious soup.

In conclusion, sour cabbage soup with sausages is more than just a simple dish; it is a family story, a winter ritual, and a way to gather people around the table. Enjoy your meal!

 Ingredients: 250 g of smoked pork sausages that haven't dried out 1 kg of chopped sauerkraut, juice included a small onion a piece of celery a carrot a parsley root an egg yolk 200 ml of sour cream dried thyme 1/2 cup of rice 0 tablespoons of flour a pinch of good quality paprika from the neighboring friendly country.

 Tags:  cabbage soup